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A collection of menu planning ideas for foodservice operators.

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How Esmé marries art and food for a Michelin-starred dining experience

 By Patricia Cobe on Jan. 11, 2024

The husband-wife team behind the Chicago restaurant infuse it with their dual passions.

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Recipe report: It's officially soup season

 By FSD Staff on Jan. 10, 2024

The best antidote to the winter doldrums? Soup is it! A brothy, beefy pho, a classic crock of onion soup or a hearty curry…these winter warmers are just the thing to get simmering.

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Metz shakes up the menu with new pop-up series

By Benita Gingerella on Jan. 09, 2024

Innovation Table features a new recipe once a month that is not offered on the regular menu cycle.

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How Philippe Massoud paved the way for Lebanese fine dining in the U.S.

By Patricia Cobe on Jan. 04, 2024

NYC’s ilili opened 15 years ago, inspired by a family’s culinary and hospitality legacy and the drive for an elevated restaurant experience.

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Recipe report: Let's start 'Vegan-uary' off right

By FSD Staff on Jan. 03, 2024

Vegan recipes are fresh all year ‘round. Here, we found a few that will start the year with a renewed fire for plant-based perfection.

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The menu trends that will be gaining steam going into 2024

By FSD Staff on Dec. 21, 2023

Check out the food trends that could be shaking up menus in 2024.

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The 10 most-loved menu stories this year

By FSD Staff on Dec. 21, 2023

See what menu stories struck a chord with FSD readers this year.

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What's impacting menus in the year ahead

By Patricia Cobe on Dec. 20, 2023

Lizzy Freier, director of menu research and insights for Technomic, digs into 2024’s top trends and predictions.

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5 food trends to keep an eye on in 2024

By Benita Gingerella on Dec. 19, 2023

Metz Culinary Management has released its annual list of culinary trends it expects will be popular in the upcoming year.

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Boost menu appeal by expanding plant-based options

Sponsored content from our partner Impossible Foods on Dec. 19, 2023

As more consumers show interest in plant-based foods, foodservice operators are wise to include plant-based versions of diner favorites, such as hot dogs.

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