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7 dessert pairings for Valentine's-themed movie events

 By Dana Moran on Feb. 07, 2017

After tantalizing diners with the warm comforts of FoodService Director’s Netflix and Chili pairings this fall, it’s time for a sweeter offering for a great Valentine’s dining promotion.

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3 ways to engage guests at breakfast

 By Patricia Cobe on Feb. 06, 2017

Operators are crafting menus and service styles that take the boring out of breakfast.

Operations

District hosts international cuisine month

By FSD Staff on Feb. 03, 2017

The goal of the program was to expose students to new foods and various cultures.

Operations

College serves dogfish in dining halls

By FSD Staff on Feb. 01, 2017

Chefs say menuing the lesser-used fish is a cost-effective way to support local fisheries.

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7 regional menu items that might take off

By Peter Romeo on Jan. 31, 2017

Local favorites like half-smokes and finger steaks may not be well known outside of their home markets, but that could change.

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Recipe report: Valentine’s Day recipes

By Patricia Cobe on Jan. 31, 2017

Color the menu red for Valentine’s Day with sweets and savories that broadcast the holiday’s signature hue. 

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5 offbeat pork and beef cuts diners crave

By Jill Failla on Jan. 31, 2017

Diners show willingness to eat a variety of less-common cuts, according to new Technomic research.

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5 Southern desserts on the rise

By Lizzy Freier on Jan. 27, 2017

In recent years, operations have spotlighted down-home classics like po’boys, buttermilk biscuits, brisket and fried chicken (and fried chicken again, and again). Now making waves are classic Southern desserts.

Operations

District digs into local lunches

By FSD Staff on Jan. 27, 2017

A new program aims to expose students to more local items and give them nutritious choices.

Operations

Hospital debuts room service

By FSD Staff on Jan. 25, 2017

Patients now receive a restaurant-style menu that includes photos of the dishes.

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