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A collection of menu planning ideas for foodservice operators.

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Hospital cafes raise the bar on coffee service

 By Patricia Cobe on May 03, 2023

Morrison and Cura partner with local or brand-name roasters to offer barista-inspired drinks and premium food choices.

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Sodexo Live! chef heads up 2 new concepts at Miami Beach Convention Center

 By Patricia Cobe on May 01, 2023

Samantha Cruz draws on Florida’s melting pot of cuisines for the menus at Rum Room and Venu.

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Recipe report: Get ready for Cinco de Mayo

By Patricia Cobe on Apr. 27, 2023

With Cinco de Mayo just one week away, it’s time to start planning a celebratory menu. These five recipes are sure to get the fiesta started.

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The push for plant-based continues as operators escalate goals

By FSD Staff on Apr. 27, 2023

Foodservice providers have been upping their commitments to plant-centric fare in recent months.

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Chefs from 4 Louisiana colleges collaborate on cookbook to showcase regional cuisine

By Patricia Cobe on Apr. 27, 2023

“Taste of Louisiana” highlights the talents of the campus chefs and exposes students to the uniqueness of Cajun and Creole food.

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Stay true to your brand identity when adding plant-based items, operators say

By Patricia Cobe on Apr. 23, 2023

Restaurant leaders share the secrets to their success with plant-based menu initiatives.

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How 3 chain restaurant execs put menu innovation front and center

By Patricia Cobe on Apr. 20, 2023

Donna Josephson of Shipley Do-Nuts, Frank Paci of Newk’s and Andre Vener of Dog Haus share their strategies for success.

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Recipe report: Refresh the beverage lineup

By Patricia Cobe on Apr. 19, 2023

Warmer days call for cooler drinks. If your beverage menu needs a revamp, try one of these seasonal thirst-quenchers.

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Sodexo Live! aims to upgrade dining at British Airways lounges

By Kelsey Squire on Apr. 19, 2023

The foodservice vendor has teamed up with the airline to provide local favorites as well as British classics like afternoon tea.

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Sodexo vows half of its college menus will soon be plant-based

By Kelsey Squire on Apr. 18, 2023

The foodservice provider is increasing its commitment to plant-based cuisine on campus.

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