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Chefs in every segment have been busy cooking up new offerings this year.
The foodservice management company has teamed up with researcher How Good to debut the labels.
The warmer weather and fresh produce available are open invitations to add a few new salads to the lineup.
May brings a new crop of seasonal fruits and berries to market, making this month the perfect time to sweeten the dessert lineup.
Inflation, simplicity and familiarity are driving menu development around the world, foodservice researcher Technomic finds.
See what today's diners want and what’s trending on the sandwich menu.
A bold salsa can elevate everything from hummus to grilled chicken, tacos and burgers.
The university says it’s the first in the U.S. to highlight the carbon impact of individual dishes.
Au Bon Pain's “Sandwich Madness” challenged team members to create new menu items using existing SKUs.
Cura Hospitality, the facility’s new foodservice provider, staged “Chef Wars” to introduce residents to the kitchen. One volunteer was so impressed, he joined the culinary team.
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