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A collection of menu planning ideas for foodservice operators.

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David Chang's Fuku to feed Yankee fans this baseball season

 By Peter Romeo on Mar. 24, 2023

The spicy-chicken sandwich chain will become a concession option for sports arena contractor Legends Hospitality.

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New menus debut at Art Institute of Chicago

 By Kelsey Squire on Mar. 24, 2023

Levy teamed up with Boka Restaurant Group to bring a host of new food and drink options to museum-goers.

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Recipe report: March Madness fan favorites

By Patricia Cobe on Mar. 23, 2023

NCAA fans need fuel to cheer on their teams, and these five shareable snacks will hit the spot.

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8 college menu favorites with a cult following

By Patricia Cobe on Mar. 20, 2023

From a triple-decker sandwich to Korean tacos and peanut butter pie, these items could never be taken off the menu without causing a student uprising.

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8 menu trends from the future

By Peter Romeo on Mar. 16, 2023

A global conference last week in Europe provided a preview of where restaurant menus may be headed. Here are the eight currents that were anointed megatrends. You'll need to bring your own fork.

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How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe

Mar. 16, 2023

Founder and CEO Andrew Pudalov pioneered the healthy bowl category in 2004 and continues to expand his concept into underserved parts of the country.

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5 ideas to steal from the global restaurant scene

By Peter Romeo on Mar. 16, 2023

A culinary conference in The Netherlands brought to light several innovative ways of riding the trends. Here are a handful that stood out.

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How to choose the right Plant-Based Protein

Sponsored content from our partner Proterra on Mar. 13, 2023

When adding plant-based dishes to the menu, operators have a lot to consider.

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Recipe report: Winning dishes from student chefs

By Patricia Cobe on Mar. 09, 2023

There’s a lot of culinary talent in school districts around the country, as these student-created dishes prove.

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At Planta, Steven Salm harnesses the culinary power of plants

By Patricia Cobe on Mar. 02, 2023

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

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