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menu development

Design

Exhibition cooking brings menu trends to life

 By Lisa Arnett on Jan. 15, 2016

In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view.

Operations

What baby boomers want from senior living

 By Kelly Killian and Lisa Arnett on Jan. 15, 2016

Evolution in the restaurant industry means newer baby boomer retirees are bringing higher expectations with them to senior living facilities.

People

Rick Tinsley: Driving sales with global flavors

By Erin Gibbons on Jan. 15, 2016

Rick Tinsley is transforming Eisenhower Medical Center by revitalizing traffic at Cafe 34 and improving food quality and appearance through local shopping.

Menu

Indian spices lighten up stuffed potatoes

By Patricia Cobe on Jan. 15, 2016

To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

Operations

What Gen Z wants from foodservice

By Kelly Killian and Lisa Arnett on Jan. 15, 2016

But Generation Z students rarely segment their campus lives in such a neat and tidy way. That’s one reason Colgate University expanded to 24-hour service.

Operations

Minn. district sees boost in foodservice participation since revamp

By FSD Staff on Jan. 15, 2016

Changes included implementing “garden bars” at all schools, as well as build-your-own meal options such as a weekly taco bar.

FSD Culinary Council

How to handle custom menu challenges

By FSD Staff on Jan. 15, 2016

Question:How are you handling your biggest challenges with customizable menu items?Answers from FSD's Culinary CouncilCustomizable menus provide our guests with flexibility and a sense of pampering, b...

Operations

2016 FSD Menu Survey

By FSD Staff on Jan. 15, 2016

We surveyed operators from across the U.S. about current menu trends and future best-sellers. Here’s a snapshot of B&I, C&U, K-12, hospital and LTC/senior-living operators.

Menu

Customization goes beyond the salad bar

By Patricia Cobe on Jan. 15, 2016

Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.

Operations

What millennials want from foodservice

By Kelly Killian and Lisa Arnett on Jan. 15, 2016

Though perks like free lunches get millennials' attention, what they really value is open communication, collaboration and support, Fortune reports.

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