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From The Culinary Institute of America | January 26, 2012

Menu Development, Part 2
Your menu is one of your biggest selling tools. How you present the information your restaurant has to offer -- dishes and ingredients, and its history -- can make all the difference. Part 2 of this Special Report, below, is intended to provide examples of menu concepting and best practices to help you with your own menu development.

In the first part of this report, we covered consumer insights and trends, and the costs and flavors of ingredients.

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Try a Marinated Chicken & Roasted Pepper Sandwich made with KRAFT Mayo with Olive Oil. Prepare for the menu labeling requirements with this light recipe. Made with chicken, roasted red peppers and mixed greens, this dish contains less fat than sandwiches made with regular mayonnaise. Click for more recipes.
  Concepting & Development 
  • Vegetarian chef shares tips for creating meat-free menus
    Ron Pickarski shares words of wisdom from his 35-year career as a vegetarian chef, urging others to first understand the many different types of vegetarians they'll be trying to please. He advises chefs to "think vegan," creating dishes that leave out all animal products and let users decide in the end whether dairy or eggs are OK. The Huffington Post (1/15) LinkedInFacebookTwitterEmail this Story
  • A restaurant with deep-water roots
    Chef and restaurateur John Besh aims to recreate specific flavors that call up memories of a Louisiana childhood spent exploring the area's bayous, salt marsh estuaries and favorite fishing holes. He describes a bit of that childhood and how it's influencing him and partner Brian Landry as they work to perfect the menu for Borgne. (1/5) LinkedInFacebookTwitterEmail this Story
  • Peruvian cuisine rises to the top
    As consumers around the globe discover Latin American cuisine, the flavors of Peru are playing a prominent role. At Sazon in Santa Rosa, Calif., the father-and-son team of Juan Luis Navarro and Juan Jose Navarro Calvo-Perez have designed a menu that shows off the way Peruvian chefs and home cooks create personalized spice blends that make their batches of popular dishes such as ceviche and spicy chicken stew stand out. The Press Democrat (Santa Rosa, Calif.) (1/10) LinkedInFacebookTwitterEmail this Story
  • Making Meatless Monday menus without faux meat
    Even restaurants with meaty menus are devising dishes for guests who opt to go meatless one day a week, and chefs say some of the best Meatless Monday menus are the ones that make the most of beans, grains and vegetables rather than using plant-based substitutes to try to re-create meat. Chicago Sun-Times (1/17) LinkedInFacebookTwitterEmail this Story
  • Native traditions inspire hotel restaurant's menu
    The menu at La Traite at the Huron-Wendat Nation boutique hotel in Wendake, Quebec, was created in accordance with the tribe's earliest traditions, from the corn-flour-and-water bread baked in the earth to dishes made with dried wild plants including dune pepper and wild currant leaves. The Globe and Mail (Toronto) (1/18) LinkedInFacebookTwitterEmail this Story
Lower calorie count. Higher standards.
With half the fat and calories of regular mayonnaise, KRAFT Mayo with Olive oil is a smart and simple way to prepare for new menu-labeling requirements. Made with olive oil blended with soybean and canola oil, this on-trend mayo combines the classic flavor of regular mayonnaise with better-for-you appeal.

Visit for more information and delicious recipes featuring the lighter premium mayonnaise.
  Strategies & Practices 
  • Chefs cater to special dietary needs
    Chefs are catering to guests who eat gluten-free, vegetarian and other specialized diets, and they're also making it easier for customers to figure out which dishes meet their needs. At Sol Mexican Cocina restaurant in Newport Beach, Calif., executive chef Deb Schneider has created laminated menus that explain which dishes are vegan, vegetarian and wheat-free. The Orange County Register (Santa Ana, Calif.) (1/12) LinkedInFacebookTwitterEmail this Story
  • Chef's Middle Eastern roots flavor his menus
    Chef and cookbook author Greg Malouf grew up with his Lebanese mother's Middle Eastern cooking, and the recipes and menus he creates today reflect that. "I try to take Middle Eastern food away from the student stereotype -– falafel, hummus, baba ganoush –- into a more elaborate, exotic environment." The Telegraph (London) (1/18) LinkedInFacebookTwitterEmail this Story
  • Other News
  Temperature Check 
  • What menu trends are you most interested in?
    Healthy foods  33.03%
    Local and organic products  19.91%
    World flavors  19.46%
    Small plates  10.41%
    Food and beverage pairings  5.20%
    Allergy-free foods  4.75%
    Other  2.94%
    Customization  2.26%
    Communal dishes  2.04%

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