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menu development

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.

Menu

Recipe report: Seasonal side dishes

 By Patricia Cobe on Sep. 06, 2017

The harvest shifts into high gear in September, and with it comes an abundance of late summer and early fall vegetables. These five recipes take advantage of this bounty.

5 dishes school FSDs can’t wait to menu this fall

By Benita Gingerella on Aug. 31, 2017

Operators are welcoming students back with a variety of inventive new items. Here are five such offerings that FSDs are excited to serve up in the new school year.

Menu

The chicken customers crave most

By Dora Meza and Lizzy Freier on Aug. 31, 2017

Find out which 10 restaurant chains are winning with chicken that consumers say they can't get anywhere else. The chains are ranked from 10th to first.

Operations

School district to pilot vegan menu

Aug. 22, 2017

The new items include bean tamales, teriyaki patty sandwiches and “sausage” subs. The vegan menu will be served this fall, and students will be asked for their feedback.

Menu

Recipe report: Tailgate snacks

By Patricia Cobe on Aug. 22, 2017

Gear up for football season by tweaking the typical fare with a few new twists. Tailgating customers and TV fans alike will appreciate these variations.

Football stadiums’ latest draws for fans’ food dollars

By Benita Gingerella on Aug. 21, 2017

ScheduleNFL operators are looking to score a touchdown with these new menu items. Here are some creative offerings kicking off the 2017-18 season. 

4 modern twists on wraps

By Benita Gingerella on Aug. 17, 2017

ScheduleOperators are going beyond veggies and Buffalo chicken to add a splash of uniqueness to their wraps. Here are a few takes they’re employing to attract customers.Schedule

Menu

A holistic approach to vegan plates

By Patricia Cobe on Aug. 15, 2017

The culinary team at Rice University keeps plant-based top of mind. Rice’s community dining system means everyone eats together—not in separate dining halls.

Menu

Breaking out of the breakfast rut

By Patricia Cobe on Aug. 15, 2017

Operators are changing up the menu, service and timing to refresh the morning meal.

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