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menu development

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Getting the most out of a supplier relationship

 By Lynn Freehill-Maye on Sep. 25, 2017

Getting more value from suppliers and distributors starts with knowing what they offer, including industry intel. 

Menu

Which apple type for which dish?

 By Lisa Arnett on Sep. 25, 2017

When autumn arrives, bringing with it an ample harvest of apples, it’s time to take advantage. Operators name their favorite varietals and how best to serve them.

Operations

6 build-your-own bars feeding the customization craze

By Benita Gingerella on Sep. 22, 2017

New DIY bars continue to go beyond the typical salad and taco offerings as operators introduce fresh ways for diners to assemble and customize their meals. 

Menu

Recipe report: 5 takes on chicken

By Patricia Cobe on Sep. 20, 2017

With National Chicken Month taking place in September, the timing is right to explore some new ways to menu the bird. Get started by trying these five recipes.

Operations

Top 10 college dining programs

By Benita Gingerella on Sep. 20, 2017

Check out the standout food programs in the C&U segment, as ranked by review site Niche. 

Menu

5 labor-saving ways to cook from scratch

By Patricia Cobe on Sep. 18, 2017

Clean, scratch-made dishes are in high demand, but labor is in short supply for noncommercial operations. Operators share tips for creating speedier scratch-made dishes.

Steal This Idea

Brunch for lunch: Add a bar for more custom options

Sep. 15, 2017

We have been focusing on menus that allow our high school students to customize their lunch, so this is another menu option where they are able to do that.

Menu

Flavor—and function—on the move

By FSD Staff on Sep. 15, 2017

These 10 attributes are the most important to college students when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report.

Menu

Recipe report: Plant-forward dishes

By Patricia Cobe on Sep. 13, 2017

Vegetables, grains and nuts are increasingly moving to the center of the plate. In these recipes, plant foods are complemented with flavorful ingredients and protein.

Operations

What’s making waves at food halls

By FSD Staff on Sep. 06, 2017

Here’s a look at several concepts that might have the mojo to break out beyond the food hall format and shake up the foodservice world in coming years.

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