This month in foodservice menus, classic regional flavors were popular ranging from Italian chicken dishes and mozzerella cheese to tacos.
Chef Dave McHugh, Sodexo's executive chef at Point Loma Nazarene University, shares his tips for infusing menus with fresh perspectives, staying sharp on a personal and professional level and creating a “mental mise” each day to take care of business and stay on top of the unexpected. Plus, the one question he uses to take the mental temperature of his crew.
Help people rediscover classic Italian chicken dishes by taking your customers ‘home’ with rich, tomatoey, garlicky, cheesy and comforting Italian chicken dishes. Add cacciatore, chicken Parm and more to your menu with big-volume techniques, old-world secrets and a few new twists and turns.
Across the border, tacos are trending as always.
When planning menus, food service chefs often think Taco Tuesday. But with so many toppings, slow-roasted meats, plant-based options and flavor profiles from all over Latin America (and beyond), today’s food scene is looking more like Taco Everyday to us. So, here are 12 taco ideas for onsite food service menus.
See what else was trending in onsite foodservice menus on Food Management this month.