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Senior Living

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Five ways to lure carnivores to try plant-based dishes

 Mar. 16, 2015

Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.

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Soup: For all seasons

 By Marygrace Taylor on Mar. 13, 2015

No matter the weather, fresh, flavorful soups and stews are menu staples.

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MenuDirections 2015 at a glance

Mar. 13, 2015

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

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MenuDirections 2015 awards banquet

Mar. 13, 2015

Check out photos from the MenuDirections 2015 awards banquet, where FSD of the Year and the culinary competition winners were announced.

Operations

Aramark to go “cage-free” by 2020

Mar. 13, 2015

Aramark will work with suppliers to secure cage-free egg products.

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March 2015: Soup for all seasons

Mar. 13, 2015

Snapshots of all the recipes from the February 2015 issue featuring salads.

Steal This Idea

Host a chef’s table with the president

Mar. 13, 2015

We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.

Operations

Starbucks unveils its ‘next generation’

Mar. 13, 2015

To visitors, the new Starbucks Reserve Roastery & Tasting Room looks and feels like an upscale java lovers’ theme park. Starbucks execs see the interactive coffee shop and restaurant, just blocks from the company’s original store at Seattle’s Pike Place Market, as “the next generation” of Starbucks.

Operations

New vs. used

Mar. 13, 2015

The purchase of refrigeration, warewashers and prep and cooking equipment takes a sizable chunk out of the budget when opening or remodeling a restaurant. The conundrum facing operators is whether to go with new, used or both.

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Three Takes On: Sushi

Mar. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.

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