Segment: K-12 Schools

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Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option...

On Traveling Flavors day, Flik Independent Dining’s regional chefs prepare a special menu of authentic foods for more than 100 of Flik’s accounts twice a year. The menu is based either on food from one country or around a theme, such as street

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