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menu development

Operations

Inside a college's customization-centric noodle bar

 By Lisa Arnett on Apr. 23, 2018

At Pine Manor College, students not only choose their own ingredients, they can personalize portion size and seasoning.

Menu

Recipe report: Global chicken dishes

 By Patricia Cobe on Apr. 17, 2018

Chicken is the most popular protein on menus and continues to be a cost-effective choice.

Menu

18 flavors influencing today's menus

By Lizzy Freier on Apr. 16, 2018

These on-the-rise ingredients are set to pop on trendsetters' radar.

Operations

3 trends chefs are watching

By FSD Staff on Apr. 16, 2018

Chefs share which restaurant trends they are paying the most attention to.

Menu

A student-driven take on curry is a menu hit

By Benita Gingerella on Apr. 12, 2018

Students wanted something more exciting, and staff delivered.

Menu

C&U operations freshen the menu for spring

By FSD Staff on Apr. 12, 2018

See how two operations are bringing produce into the spotlight on campus.

Menu

Recipe report: Fresh takes on produce

By Patricia Cobe on Apr. 11, 2018

To freshen up plates for spring by spotlighting fruits and vegetables, try these five recipes.

Foodservice Operation of the Month

Planting the seeds for health: How a hospital's rooftop garden aims to engage

By Julianne Pepitone on Apr. 06, 2018

Here's how one FSO is growing both community engagement and 5,300 pounds of produce with its new rooftop farm.

Menu

3 menu items K-12 operators are excited to debut this spring

By Benita Gingerella on Apr. 06, 2018

Check out these new dishes popping up on school menus. 

Menu

Recipe report: Grab-and-go breakfast

By Patricia Cobe on Apr. 04, 2018

Try these convenient grab-and-go recipes to help them fuel up in the morning.

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