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Menu Feed

Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe. Menu Feed is produced in collaboration with FSD’s sister publication, Restaurant Business.

Foodservice Operation of the Month

Flipping the foodservice script

 By FSD Staff on May 27, 2021

Geisinger Health has been rethinking its menu and operations as it looks ahead.

Menu

How Melt Shop evolves its menu in step with today’s tastes

 By Patricia Cobe on May 20, 2021

CEO Spencer Rubin continues to focus on bold flavors and craveable formats as the concept expands.

Menu

How Lazy Dog Restaurant & Bar is blazing a trail

By Patricia Cobe on May 06, 2021

Founder and CEO Chris Simms strives to give guests a unique experience through a "next generation" approach to the menu, ambience and hospitality.

Foodservice Operation of the Month

How a school district nearly doubled meal participation during the pandemic

By Julianne Pepitone on Apr. 21, 2021

Director of Food Services Judi Reynolds shares how switching to bulk meal service was "a huge win-win" for her team.

Menu

How Culver’s evolves its menu while staying true to customer favorites

By Patricia Cobe on Apr. 15, 2021

Director of Menu Development Quinn Adkins shares the sourcing and culinary strategies that drive the quick-service brand's loyalty and growth.

Menu

How a breakfast, brunch and lunch chain wins over customers with its craveable menu

By Patricia Cobe on Apr. 01, 2021

At Another Broken Egg, Vice President of Culinary Jason Knoll focuses on seasonality and balances indulgence with health.

Menu

How Just Salad keeps innovating the menu while advancing its sustainability mission

By Patricia Cobe on Mar. 18, 2021

From scratch-made bowls to next-gen meal kits, culinary director Jhonny Castro is differentiating the fast casual.

Foodservice Operation of the Month

‘We know that food is a love language’

By FSD Staff on Mar. 05, 2021

On this episode of “Dig In,” Denise Axtell of Shasta College shares how her team maintained a focus on students while finding new ways to bring revenue into the foodservice program.

Menu

How Bartaco refreshes its beverage menu in tune with its Mexican beach vibe

By Patricia Cobe on Mar. 04, 2021

From cocktails to go to a rotating list of seasonal drinks, Beverage Director Nicole Quist is all about keeping it fresh.

Operations

Charting a new future for farm to school

By FSD Staff on Feb. 25, 2021

On the latest episode of Dig In, FSD revisits how New Mexico's Approved Supplier Program seeks to reimagine the farm-to-school supply chain.

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