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January 2014: Recipes

 Jan. 22, 2014

Click through a Snapshots of all the recipes for the January 2014 issue. This month features unique burger and rice recipes.

Operations

January Emerging Trends

 Jan. 13, 2014

This month: 10 trends for 2014, FDA curbs antibiotics in livestock, laptops nixed in Michigan cafeterias and more.

Menu

Veggies take center stage

By Marygrace Taylor on Jan. 10, 2014

Cutting back on meat is a cost-saving, healthful tactic for many operators. 

Operations

Holy Cross’ Kimball to Kitchen puts fresh food in students’ hands

Jan. 10, 2014

This summer, farmers’ markets came to the campus of the College of Holy Cross, in Worcester, Mass.

Operations

The local angle at MenuDirections

By Paul King on Jan. 08, 2014

During the past few years, we have documented numerous examples of the whole “locavore” movement, as foodservice operators attempt to reduce their carbon footprints and bring more fresh food to their customers.

Operations

Denny’s expands in non-commercial space

Jan. 06, 2014

In November, popular chain Denny’s opened its first concept on a military base. Denny’s Fresh Express at Nellis Air Force Base, in Las Vegas, is a fast-casual version of a traditional Denny’s restaurant, according to Greg Powell, vice pr

Menu

December 2013: Recipes

Dec. 19, 2013

Click through a Snapshots of all the recipes for the December 2013 issue. This month features Pacific Northwest specialties and tomato-based menu items.

Menu

Signature Series: Barbecue

Dec. 17, 2013

Whether you're from Texas, Kansas, Memphis or North Carolina, barbecue is a big customer draw, especially when served carved to order, like it's done at DD's BBQ at Dell's headquarters in Round Rock, Texas.

Operations

The Big Picture 2013: Menu

Dec. 17, 2013

See what operators are serving on their lunch, dinner and dessert menus and what categories they expect to grow in the next two years.

Operations

South Miami Hospital offers new menus for visually impaired

Dec. 16, 2013

Foodservice operations in hospitals are always looking for ways to increase patient satisfaction. One Miami hospital is taking a creative approach by tweaking its menu—by adding sound. 

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