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Barbecue without borders: Metz chefs inspired by West African traditions

 By Tara Fitzpatrick on Jun. 27, 2024

In the Red, White & Taste promotion celebrating the Summer Games in France, Metz Culinary Management’s seasonal festivities focus on West African barbecue plates, along with familiar regional American variations on the smoky theme.

Menu

12 mind-blowing, moneymaking menu moves to steal from commercial restaurants

 By Tara Fitzpatrick on Jun. 21, 2024

At the Menu Directions conference, Restaurant Business Editor-in-Chief Jonathan Maze and Senior Editor Pat Cobe presented their up-to-the-minute take on what onsite foodservice can learn from restaurants like First Watch, McDonalds, Bojangles and Starbucks for menus that work harder for your bottom line.

Menu

Technomic's latest menu trends: Indulgence is the thing for all generations, and each has their own way to treat themselves

By Reyna Estrada on Jun. 20, 2024

Katie Belflower, editor at Technomic, broke down menu trends by demographics at the FoodService Director's MenuDirections conference.

Steal This Idea

Fresh from FSD's Menu Directions conference: Operational hacks too good not to steal

By Patricia Cobe, Benita Gingerella, Reyna Estrada, Tara Fitzpatrick and Peter Romeo on Jun. 20, 2024

From AI as a menu-planning tool to pickling vegetable scraps, these ideas are ready to put into action, courtesy of the Menu Directions conference.

Operations

Federal bills look to expand universal free school meal access

By Benita Gingerella on Jun. 18, 2024

Also in this week’s K-12 Legislative Update: Delaware lawmakers advance a bill that would cover reduced-price school meals for students.

Sustainability

3 challenges to sustainable dining and how operators are working to overcome such challenges

By Reyna Estrada on Jun. 18, 2024

A group of operators took to the stage at the 2024 MenuDirections event to discuss challenges to being sustainable in the on-site foodservice industry

Menu

Lentils take center stage in the summer phase of FoodWork's first Annual Global Street Food Competition

By Reyna Estrada on Jun. 18, 2024

FoodWorks, Compass Group's restaurant incubator, recently launched the second phase of its first Annual Global Street Food Competition,

Operations

Meet the winners of this year's NACUFS collegiate dining, nutrition and sustainability awards

By Reyna Estrada on Jun. 17, 2024

The University of Massachusetts and the University of North Texas earned the gold award in the Innovative Dining Program of the Year category.

Operations

Student cook-off brings friendly competition and new menu items to Norwich public Schools

By Benita Gingerella on Jun. 14, 2024

The winning dishes, including a peach chicken alfredo, will be served to students next week.

Sustainability

Fordham University's dining team takes a taste-centric plant-forward approach

By Reyna Estrada on Jun. 13, 2024

Two members of the dining team at Fordham University join On-Site with FSD to discuss plant-based strategy and other aspects of sustainable dining at the university.

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