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A collection of menu planning ideas for foodservice operators.

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Sodexo aims to add more plant-based dishes at colleges

 By FSD Staff on Apr. 21, 2022

The company is working with the Humane Society to help meet its goal of having 42% of menu items on campus be plant-based by 2025.

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How Graze Craze is taking charcuterie nationwide

 By Patricia Cobe on Apr. 21, 2022

Kerry Sylvester and Brady Lee are turning the charcuterie trend into a growing foodservice business.

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Recipe report: Earth-friendly dishes

By Patricia Cobe on Apr. 21, 2022

These five eco-friendly recipes pay tribute to Earth Month without putting a strain on the kitchen.

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FDA drafts guidance for evaluating food allergens beyond the Big 9

By Kristina Hurtig on Apr. 20, 2022

The agency, which noted that more than 160 foods are known to cause allergic reactions, is looking to evaluate emerging evidence “in a consistent and transparent manner.”

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Quick pivots in a pinch: How substitutions can save the day in K-12 operations

Sponsored content from our partner Land O'Lakes Foodservice on Apr. 18, 2022

Amid budgetary concerns, labor challenges and supply chain issues, many foodservice operators have been working overtime to find ways to streamline their kitchen operations. From automating tasks to t...

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Barbecue dishes heat up spring and summer

Sponsored content from our partner Ken's Foods Inc. on Apr. 13, 2022

The past two years have been a period of unprecedented change for the noncommercial foodservice industry, but operators can count on some things remaining the same. Customers will always love wings...

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Recipe report: Stay cool

By Kelsey Squire on Apr. 13, 2022

With warmer weather on the horizon, customers may be craving something cold and refreshing. These five sippers showcasing bright colors and fresh flavors just might do the trick.

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How versatile products benefit foodservice operators amid labor challenges

Sponsored content from our partner Land O'Lakes Foodservice on Apr. 13, 2022

Today’s labor challenges are unlike anything operators have ever seen. Employee retention has always been a big deal, but now simply finding reliable talent can be a struggle—and that’s saying nothing...

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Menu price inflation hit a new 40-year high last month

By Jonathan Maze on Apr. 12, 2022

Full-service menu prices rose 8% year over year and limited-service prices jumped 7.2%, while grocery prices increased 10%.

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4 new menu items showing up at baseball stadiums

By FSD Staff on Apr. 12, 2022

See what Delaware North is debuting as Major League Baseball season gets underway.

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