Menu Ideas,
Restaurant Inspiration
The restaurant business can be grueling, and the pressure to innovate never lets up. Having the downtime to search for great menu ideas or to follow consumer trends, is a luxury.
To help you make the most of your limited time, the Tyson Fresh Meats Foodservice Team has created a collection of resources for menu ideas and creative inspiration. Use it to spark new thinking to help you pursue your passion.
Featured Menu Ideas
Inspiring Protein Bowl Ideas for Foodservice
Protein bowls are surging in popularity with their combination of grains, veggies and quality beef and pork. We’ve put together some mouth-watering menu ideas that highlight trending flavors. Check out our twist on a Korean beef bowl, spicy quinoa bowl with skirt steak, and more.
Menu Inspiration: Pork Handhelds
From a pork belly sandwich to bahn mi, pork’s versatility and value are driving sandwich trends across menus. Check out some of the latest pork handhelds we can’t get enough of.
Inspiration for the Modern Mexican Menu
Whether you’re looking to elevate a torta al pastor dish or make your Mexican street tacos the best on the block, there’s no limit to where a Mexican-inspired menu can go. Here are a few Mexican restaurant ideas from our kitchen.
Inspiring Shareables, Small Plates & Tapas-Style Ideas for Foodservice
Whether you call them tapas, small plates or appetizers, you want your shareables to be flavorful and distinctive. Check out new menu inspiration for pork and beef appetizers, curated by the Tyson Fresh Meats Foodservice Team.
Fresh Takes on Salad for Chef Inspiration
Looking for a little fresh menu inspiration to shake up your salad offerings? We’ve put together a collection of salad recipe ideas that showcase your culinary talents while serving up an array of different flavors and textures that appeal to a wide range of diners.
Yucatecan Salad with Achiote Pork Loin, Papaya Vinaigrette
Pork loin is rubbed with an achiote paste and marinated overnight. It is grilled whole, giving a nice crust to the loin and then roasted in the oven. Sliced to order and served with colorful fruits and vegetables and a papaya vinaigrette.
Food for Thought
Beef Ribs vs. Pork Ribs: Everything You’ve Always Wanted to Know
For a menu differentiator that’s cost-efficient, versatile and underutilized, stick with ribs. And whether you’re considering adding beef or pork ribs to your menus, you’ll be choosing cuts that help you stand out from competitors. Here’s why.According to research...
Foodservice Beef? Foodservice Pork? We Have Brands for Both.
Whether you’re a restaurant protein buyer or a restaurant chef, you likely have limited time to research the attributes of different foodservice beef and foodservice pork brands. You know what you want – quality and consistent products, timely delivery and dependable...
3 Pork Shoulder Cuts That Are Great Menu Additions
The pork shoulder primal is a staple of barbecue restaurants from coast to coast. And while they might debate which style of barbecue is best, most foodservice professionals would agree that this primal offers delicious flavor, ample intramuscular fat, outstanding...
3 tips for rethinking ribs this Father’s Day
Give Him a Reason Not to Cook on Father’s Day Ribs – they’re meaty, messy and the perfect feature for your Father’s Day menu. We have our own favorite ways to make ribs but asked one of our foodservice partners as well. In collaboration with Chef Guy Meikle, Executive...
7 Ways Restaurants Can Be More Sustainable in 2023
The movement toward a more sustainable way of living has permeated nearly every industry, and foodservice is no exception. With sustainability top of mind for restaurants and consumers going into next year, we looked at the data and spoke with Chef Jean-Christophe...
Five Reasons to Add Pork Tenderloin to Your Menu
Pork tenderloin is seeing growth in popularity, the kind that puts it in the running as a marquee menu item. So what’s driving the growth for the tried-and-true cut? Let’s break down five reasons:#1 THE LEAN, CLEAN, HEALTH-CONSCIOUS CUSTOMER-PLEASING MACHINE The...
Five Things to Know About the Flat Iron Steak
The Flat Iron is an up-and-coming cut in the foodservice world and one chefs need to pay close attention to. What is a Flat Iron steak? Why is it primed to transform your menu? Take a look below.#1. It’s a College-Educated Cut. For many years, the shoulder area of the...
Return of the Pork Chop to Restaurants
Often overlooked on the menu in favor of more modern cuts, the pork chop has become neglected. But this classic cut is ready for a makeover.The Problem With Pork Chops (and What To Do About It) Overcooked chops and underwhelming eating experiences can be conquered. To...