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A collection of menu planning ideas for foodservice operators.

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5 stats on pizza preferences

 By FSD Staff on Mar. 29, 2022

While pizza is still a mainstay on all kinds of menus, diners’ openness to new sorts of pies is expanding.

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3 trends driving foodservice sales in 2022

 Sponsored content from our partner Sambazon on Mar. 29, 2022

As many consumers in 2022 will return to their pre-pandemic routines, foodservice operators in noncommercial settings will have the opportunity to welcome back customers and draw them in with new and ...

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Plant-based meat, milk sales continue to grow

By Patricia Cobe on Mar. 25, 2022

New data shows that higher meat prices and supply chain snarls are pushing consumers toward plant-based products.

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3 recipe trends driving sales in 2022

Sponsored content from our partner MIC FOOD on Mar. 24, 2022

Over the pandemic, comfort foods reigned supreme—consumers were looking for familiar, indulgent options to dine on, and for good reason. But now, as many head back to their pre-pandemic routines, incl...

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University of Vermont holds a Future 50 Foods dinner to promote sustainability and nutrition

By Patricia Cobe on Mar. 23, 2022

The Sodexo dining team on campus planned and prepared a multi-course meal with Future 50 ingredients.

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Aramark to debut La Latina Cocina at 7 C&U locations

By FSD Staff on Mar. 23, 2022

The foodservice management company is partnering with chef Grace Ramirez to bring the concept’s menu to life.

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Recipe report: Exploring eggs

By Patricia Cobe on Mar. 23, 2022

Eggs symbolize rebirth—the perfect food to officially welcome spring. The five recipes here showcase the versatility of eggs in every part of the menu and all meal occasions.

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See which products were named 2022 Food and Beverage Award winners

By Patricia Cobe on Mar. 21, 2022

The National Restaurant Association has announced this year's FABI Award recipients.

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How All Day Kitchens marries culinary and tech to create a successful union

Mar. 17, 2022

Molly McGrath, head of culinary and operations, works with independent restaurants to optimize their menus for delivery from her company’s satellite kitchens.

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Recipe report: Early spring vegetables

By Patricia Cobe on Mar. 10, 2022

It’s still snowing in parts of the country, but the first spring vegetables are starting to pop up from the ground and into purchase orders.

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