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Three Takes On: Sausage dishes

 Apr. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.

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From fad to niche

 By Marygrace Taylor on Apr. 13, 2015

Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.

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April 2015: Vegetarian

Apr. 13, 2015

Snapshots of all the recipes from the March 2015 issue featuring vegan and vegetarian dishes.

Steal This Idea

Trading places with employees

Apr. 13, 2015

Each month we allow the hourly employee with the best attendance record to trade places with a manager for one day.

Operations

5 takeaways from MenuDirections 2015

Apr. 13, 2015

From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.

Operations

MenuDirections: Pushing boundaries 2015

Apr. 13, 2015

Memphis, Tenn., was the site of the 13th annual MenuDirections conference. As you might expect, pork and barbecue played an important role in the event.

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Sweet and healthy: Natural sweeteners

By Lindsey Ramsey on Apr. 13, 2015

With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on granulated white sugar.

Operations

4 takeaways about the future of nutrition research

Apr. 13, 2015

Is saturated fat as bad as we thought? Will nutrition benchmarks change? Does the quality or quantity of protein we eat matter? These answers and more.

Menu

April 2015: Sugar alternatives

Apr. 13, 2015

Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.

Steal This Idea

Celebrate female chefs

Apr. 13, 2015

To celebrate Women’s History Month, we had an Iron Chef competition for all the female chefs at the account.

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