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Recipes for surplus eggs

 By Patricia Cobe on Mar. 22, 2016

With Easter coming up in a few days, chances are you have a lot of eggs in-house. And chances are you’ll have some left over after Sunday. Here are five tasty ways to use up hard-cooked and fresh eggs in breakfast and beyond.

Operations

4 lessons in foodservice illness

 By Bianca N. Herron on Mar. 21, 2016

With everything else on an FSD's plate, sickness might be the last thing they want to consider. However, one FSD learned some lessons when struck by the flu.

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11 chicken sandwiches clucking to be copied

By Kelsey Squire on Mar. 21, 2016

The humble chicken sandwich is getting an upgrade in restaurants of all stripes. Here are some of the revisions that could cross the road to noncommercial establishments.

Workforce

What FSDs can do to improve workplace culture

By Dana Moran on Mar. 18, 2016

Four ideas we culled for all operators from the Women’s Foodservice Forum conference.

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Asparagus recipes to welcome spring

By Patricia Cobe on Mar. 16, 2016

One of the first signs of spring is an abundant supply of fresh asparagus. Make the most of the crisp, green spears by taking them off the sidelines and spotlighting them in these recipes.

Workforce

5 ways FSDs can work better with HR

By Alaina Lancaster on Mar. 16, 2016

Here are some ways FSDs recommend for getting HR on your side.

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Celeb chef to grow veg-centric chain at colleges, hospitals, senior living

By Kelly Killian on Mar. 15, 2016

Jose Andres sets his sights on noncommercial to grow his Beefsteak restaurant concept.

People

How to reward employees when money is limited

By FSD Staff on Mar. 15, 2016

How do you reward employees when money is limited? Advice squad says to consider job enrichment, or creating jobs for people who want to move up the ranks.

Steal This Idea

Save cleanup time with plastic wrap

Mar. 15, 2016

Sean Gordon, executive chef at Northwestern University's Chicago campus saves time on cleanup with a little ball of plastic wrap during food prep.

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5 grains to add to your menu

By Patricia Cobe on Mar. 15, 2016

Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.

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