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Tag:
menu development
Find out how you can unleash your creative genius in menu creation! Dive into articles that cover the art of crafting menus that may captivate diners within the ever-evolving culinary landscape.
Mighty vegetable medleys that make super sides
A vegetable medley makes a simple but satisfying addition to dinner by bringing a welcome mixture of colors and flavors to the table.
February 19, 2018
Baked desserts to beat your customers’ winter blues
One way students learning the art of baking can bring cheer to friends, classmates or customers is through creative and tasty desserts that brighten the day.
February 19, 2018
Calorie counts: Do your customers want them? And are they practical?
Calorie counting is a popular choice for people who want to control portion size, lose weight and generally improve their health.
February 13, 2018
Pairing food with floral arrangements
Plating food with flowers can lead to eye-catching designs that delight customers and create a more immersive dining experience.
February 9, 2018
Nordic winter dishes to co-opt
Nordic countries have found a variety of ways to turn readily available ingredients, like fish and root vegetables, into flavorful dishes worth adding to your rotation.
February 8, 2018
How to craft the perfect catering menu for corporate events
Chefs can leave everyone at a corporate event satisfied with a varied menu full of tasty entrees and appetizers, achieving positive word-of-mouth and repeat business.
February 6, 2018
How to Whole30-proof a portion of your menu
One such diet plan is the Whole30, a popular short-term diet that changes the way eaters think about food. Here are some tips on how to craft a Whole30 compliant menu.
February 2, 2018
This is not that: Quick substitutes to try in 2018
By trying new combinations and seeing the results, you may even find that you prefer certain recipes with substitute ingredients.
January 29, 2018
Steak sandwich or Philly cheesesteak? Important decisions to consider
One of the many endless yet important decisions restaurateurs or chefs may have to make comes down to a simple question: Steak sandwich or Philly cheesesteak?
January 29, 2018
Satisfying increased customer cravings for fruits and vegetables
Using more fruits and vegetables on your menu is in line with general customer sentiment, meaning your restaurant appears relevant and responsive.
January 26, 2018
Hyperlocal: The newest menu sourcing trend
What does the increasingly popular hyperlocal trend mean for chefs and restaurants? The answer centers around using more local ingredients.
January 26, 2018
The most popular burger trends
By staying on top of the latest trends, you may discover ideas for creating your own ultimate burger, like more creative toppings.
January 25, 2018
Gut-health cuisine popping up at restaurants everywhere
Today, many chefs are striving to meet the needs of diners by developing new dishes that are both tasty and promote gut health.
January 19, 2018
Simple foodies: Why minimalism is making a comeback
Many food enthusiasts have realized that with fresh ingredients and creative flavor combinations on the menu, there’s no need to overcomplicate a recipe.
January 17, 2018
Why savory and sour are supplanting sweet tastes
Think about how you can harness the power of savory and sour ingredients when crafting intriguing dishes.
January 8, 2018
Soft serve vs. hand-dipped: Which ice cream style is best for your restaurant?
A crucial question for culinary arts professionals is whether they should build their dessert program around soft serve or hand-dipped ice cream.
December 29, 2017
Taking a fresh spin on your breakfast offerings
If you’re looking for a way to step up your breakfasts, give one of these delicious recipes a try.
December 22, 2017
Katsu, a novel approach to the classic cutlet
Katsu is made with a thin slice of meat that's breaded with panko.
December 15, 2017
Clam chowder wars: Variations of this popular yet divisive dish
For many culinary arts students, clam chowder may prove to be a deceptively complicated dish.
December 14, 2017
Creating meaningful menus for special occasions
Menus for special occasions are an exciting opportunity for chefs and culinary students alike.
December 12, 2017
Crafting winter holiday specials that stand out
Creating a distinctive take on holiday favorites could be just the ticket to get diners excited about your offerings this winter.
December 7, 2017
Comforting soups you may not have heard of
As winter brings chilly weather to Austin, culinary students might begin to seek out soup and stew recipes to warm them up.
December 6, 2017
Startup culture food habits and menu trends
Understanding what makes younger workers in startup environments get excited about work (and food!) is important when crafting menus and quick meal options that cater to their demands.
November 29, 2017
Delicious fusion meal mashups
Try these recipes to explore the limitless possibilities of culinary fusion.
November 20, 2017
11 ways to use avocados
Here are 11 creative ways to put those avocados to good use in the kitchen.
November 16, 2017
The tastiest coconut-based desserts you need to know about
How many ways can you use coconut in your desserts?
November 15, 2017
Wintry pastries that everyone will love
What better way for a pastry student to show off newly crafted skills than stunning holiday treats?
November 15, 2017
Stuffing from around the world: How to do Thanksgiving the right way
Culinary arts students can use these recipes to further their mastery of stuffing.
November 13, 2017
Incorporating regional dishes into Thanksgiving meals
Try these recipes to inject something new into your tried and true family dinner.
November 7, 2017
Fresher frozen? Seafood concepts to keep in mind
Let’s take a look at some of the best seafood concepts to keep in mind.
October 31, 2017
Flavorful falafel: Chickpeas reporting for duty
Originating in the Middle East, falafel is a soft deep-fried ball or patty with a breaded texture and dry, spicy taste.
October 18, 2017
Good gravy! Cooler temperatures call for this rich accompaniment
Gravy is a versatile and satisfying addition to a wide range of dishes.
October 17, 2017
Building an effective takeout menu
A properly developed takeout menu is a major asset for a restaurant.
October 17, 2017
Cooking with coffee: A drink and a versatile ingredient
Try these recipes that incorporate coffee, and then explore your own ideas.
October 16, 2017
How To Customize Curry To Your Region
Culinary students interested in adding curry to their repertoire should experiment with how they can utilize local flavors to their advantage.
October 16, 2017
Turning One Dish Into A Week Of Meals
Being efficient with your ingredients is always the way to go.
September 28, 2017
How To Make The Most of Your Leftovers
Culinary students interested in making every ingredient and piece of food count should test new ways to get creative with leftovers.
September 22, 2017
Quick Mashed Potato Substitutes Everyone Will Love
Set the timer, grab your cooking utensils and let’s whip up some mashed potato-esque magic.
September 18, 2017
Table Beer’s Rise: What It Could Mean For Your Restaurant
Sometimes referred to as “near beer” or “small beer,” this brew is somewhat akin to a farmhouse ale, with prominent hints of wheat.
September 14, 2017
First Down Flavors: Adapting The Tailgate To Your Menu
Tailgating favorites are easily adapted for serving in modern restaurants.
September 13, 2017
