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menu development

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How Galit’s seasonal menu gets innovative with Middle Eastern food

Partners Zach Engel and Andres Clavero share how they've created a Chicago destination that retains its neighborhood vibe.

Menu

3 ways lentils are making waves on menus

Foodservice operators are using lentils in unique and tasty ways on menus. Check out three ways to use lentils in creative, craveable dishes

Operations

School sees increased participation after reworking menu and dropping out of federal lunch program

By FSD Staff on Nov. 20, 2019

New options at Barrington High School this year include a salad bar, stir-fry station, deli bar, grab-and-go sandwiches and more.

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Top trending coffee flavors

Sponsored content from our partner Segafredo Zanetti® on Nov. 07, 2019

To engage clientele, foodservice operators at business and industry facilities should offer classic and specialty coffees as well as pairing trending flavors using syrups and add-ins.

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FSD’s Culinary Council chefs serve up new dishes at Chefs’ Summit

By Benita Gingerella on Nov. 04, 2019

Chefs teamed up for an afternoon of recipe ideation.

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How college dining trends are influencing restaurant menus

By Patricia Cobe on Nov. 01, 2019

What will the customers of tomorrow be seeking at restaurants? Four college chefs share insights.

Operations

Creating kid-approved cuisine

By Benita Gingerella on Oct. 30, 2019

Members of the Schwan’s Chef Collective worked with foodservice staff and students at West Ashley High School to come up with new lunch choices.

Menu

Craveable combos offer menu flexibility and excitement

Sponsored content from our partner Campbell's Foodservice on Oct. 28, 2019

In senior living facilities, offering several options of entrees as part of a “pick two” or “pick three” choice is made easier with frozen soups.

Menu

College chefs team up to create winning recipes

By Patricia Cobe on Oct. 23, 2019

Here's a sampling of the dozens of dishes created at Indiana University kitchens during the Big Ten Conference Chefs' Summit.

Operations

New eatery at Liberty University lifts sales

By FSD Staff on Oct. 17, 2019

Customizable bowl concept Umai is driving more diner interest than the Tex-Mex spot it replaced.

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