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From gyro to hero, global takes on the sandwich menu

 By Dana Moran on Aug. 15, 2015

The Food Channel named global flavors a Top 3 sandwich-and-salad trend of 2015, while a 2014 report by Datassential found 41% of diners interested in ethnic fare.

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Superfood superstars

 By Katie Fanuko on Aug. 15, 2015

Ancient grains, fermented foods, dandelion greens, matcha and goji berries are just some of the trendy superfoods currently gaining traction on menus.

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Dead Day Disco: late-night fuel for finals

Aug. 15, 2015

During Dead Day, Troy University Dining Services hosts “the Cram Jam.” Students up studying come to the Trojan Dining Hall for a free, late-night breakfast.

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Retirement community FSD creates video to enhance dining experience

Jul. 23, 2015

James Renshaw, foodservice director at Texas-based Treemont, wanted to remind dining staff about their key role in providing the best-possible dining experience for residents.

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‘Ciao’ to customization

By Dana Moran on Jul. 13, 2015

At first glance, Piada may seem like just another Chipotle knock-off. But it’s gaining buzz for bringing an upscale twist to the fast casual segment.

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How Yale uses real-time data to enhance customer experience

By Katie Fanuko on Jun. 29, 2015

As college customers’ expectations evolve, Yale plans to leverage data to stay ahead.

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How Trader Joe’s founder uses ‘fresh’ and ‘local’ to sell recovered food

By Kelly Killian on Jun. 16, 2015

Daily Table,the brainchild of Trader Joe’s founder Doug Rauch, is a not-for-profit, one-unit operation using excess food to bring affordable healthy produce to the food insecure.

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Juicing limes in a squeeze

Jun. 15, 2015

A recipe calling for fresh-squeezed lime juice spurred some quick-thinking resourcefulness by one of the demo chefs.

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Mini food truck

Jun. 10, 2015

We are designing and branding our own pushcart version of a food truck.

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Florida graduate student establishes food pantry for students

Jun. 04, 2015

One student at Florida International University has set up a food pantry as a source for nonperishable food items on campus. Students who show their identification can visit once per week, taking up to 10 pounds of food each visit.

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