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Operations

6 restaurant concepts to copy

 By FSD Staff on Mar. 11, 2016

FSD’s editors have identified the concepts that abound in ideas with noncommercial applicability. Here’s a sampling.

Operations

Walt Disney World increases dining plan prices

 By FSD Staff on Mar. 10, 2016

The theme park’s new rates went into effect Wednesday.

FSD Culinary Council

6 Secrets from FSD’s Chefs’ Council

By Patricia Cobe on Mar. 09, 2016

FoodService Director’s Chefs’ Council shared valuable insights at MenuDirections 2016. Here are six ideas to steal from the five panelists.

Operations

13 tips we won’t forget from MenuDirections 2016

By FSD Staff on Mar. 07, 2016

From unconventional spins on vegetables to new ways to deliver customization, these are the ideas we will long remember from this year's culinary conference.

Menu

Recipes to celebrate St. Patrick’s Day

By Patricia Cobe on Mar. 07, 2016

Get diners in the spirit of St. Patrick’s Day with recipes that go beyond the usual corned beef and cabbage and Irish soda bread. You don’t have to be Irish to enjoy cheddar cheese soup, shamrock-shaped pancakes, pub-style lamb stew and green oats with ham.

Operations

U.S. Army aims to improve, standardize menus for children

By FSD Staff on Mar. 07, 2016

Through a partnership with Kansas State University, officials plan to implement consistent menus at child development centers army-wide.

Operations

Taherian, Imrie, Denton win Silver Plates

By Bianca N. Herron on Mar. 07, 2016

On the contract-management side, Rick Abramson of Delaware North was selected in specialty foodservice and Mike Barclay of Southern Management was the winner in the business-and-industry category.

Operations

5 phrases to add to your culinary vocabulary now

By FSD Staff on Mar. 04, 2016

Here are the new culinary terms overheard at MenuDirections from directors shaping the future of menus.

Menu

8 health-boosting tips from MenuDirections

By Patricia Cobe on Mar. 04, 2016

The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces.

Operations

Chicago Cubs to serve Hot Doug’s, Portillo’s at spring training

By FSD Staff on Mar. 03, 2016

Sloan Park has copied Wrigley Field’s Hot Doug’s set up and will change sausage varieties every five games.

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