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menu development

Menu

Customers’ most-craved fries

 By Jill Failla and Lizzy Freier on Apr. 27, 2017

Restaurantgoers reveal which chains’ french fries are most likely to spark cravings.

Menu

‘Better chicken’ makes waves on menus

 By Peter Romeo on Apr. 27, 2017

The list of limited-service chains betting on upgraded chicken sandwiches has grown again, suggesting the spotlight has shifted from better burgers to a better bird.

Menu

Recipe report: Brunch

By Patricia Cobe on Apr. 26, 2017

Brunch is a celebratory meal that adapts to any event, catering to groups large and small. To amp up your menu, move out of the eggs-Benedict-and-omelet rut.

Operations

3 hot trends in coffee

By FSD Staff on Apr. 26, 2017

Operators are appealing to coffee drinkers’ desire for functional and on-the-go options, as well as unexpected flavors.  

FSD Culinary Council

Bringing a healthy recipe from home into your operation

By Dana Moran on Apr. 25, 2017

FSD's Chefs' Council shares their favorite recipes from home that have translated into their operations.

Operations

The James Beard Foundation Blended Burger Project™ contest

By FSD Staff on Apr. 25, 2017

FoodService Director and the James Beard Foundation invite you to join the Blended Burger Project™, a movement that strives to make burgers better.

Operations

5 events aimed to draw diners

By Kelsey Squire on Apr. 20, 2017

See how some operations have piqued customer interest with themed food occasions that tie into the organization’s values or current events.

Menu

Recipe report: Cinco de Mayo

By Patricia Cobe on Apr. 19, 2017

Why not set your menu apart this year by adding something a little different to the lineup? Get the party started with these festive Cinco de Mayo recipes.

FSD Culinary Council

How salad bars evolve to fit diners' desires

By FSD Staff on Apr. 14, 2017

Question:How has your salad bar evolved to fit diners’ desires and seasonality?Answers from FSD's Culinary CouncilAt Cal Dining, we:Have composed salads (grab-and-go) featuring local and seasonal ingr...

Operations

In search of the foodservice sweet spot

By Dana Moran on Apr. 14, 2017

Technomic's recent Healthy Eating Consumer Trend Report found that consumers are more willing to order and pay more for items they think are both healthy and tasteful.

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