Appleannie,
Welcome aboard! Are you a reader of Food Service Director ? If not, you might want to pick up a copy. The magazine is geared to institutional/contract foof units that often profile very specific styles of food preparation, within the parameters you mentioned. They take quantity production, hot-holding, cost and nutritional guidelines into consideration, among others.
All the best!
Jim
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |