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A collection of menu planning ideas for foodservice operators.

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How a B&I chef combats labor and budget challenges

 By Patricia Cobe on Feb. 23, 2023

Iraj Fernando, senior executive chef with Southern Foodservice Management, shares fresh menu ideas that can work in many operations.

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Toyota Stadium kicks off major league soccer season with Texas-style eats

 By Patricia Cobe on Feb. 22, 2023

FC Dallas and Legends Hospitality roll out new menu items for MLS fans.

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Recipe report: Fresh takes on seafood

By Patricia Cobe on Feb. 22, 2023

During the Lenten season, seafood gains popularity with operators and customers. These dishes make fresh and tasty additions to the menu.

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How Adenah Bayoh is positioning Cornbread Farm to Soul for future expansion

By Patricia Cobe on Feb. 16, 2023

The IHOP franchisee and Cornbread co-founder is on a mission to change the perception of soul food across the country.

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Recipe report: Delectable dips

By Kelsey Squire on Feb. 15, 2023

Dips are a classic crowd-pleaser. These five recipes run the gamut from hot and creamy to cold and refreshing, and are sure to keep guests coming back for more.

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Driving sales and streamlining labor in K-12 foodservice

Sponsored content from our partner General Mills Foodservice on Feb. 10, 2023

Operators need versatile K-12 meal solutions that are easy to execute and provide the flavors and brands students love, while also meeting the nutritional requirements.

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The Big Apple goes plant-based

By Amanda Baltazar on Feb. 10, 2023

New York City hospitals see success with making plant-based items the default choice on patient menus.

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Recipe report: Celebrating pizza

By Patricia Cobe on Feb. 09, 2023

Feb. 9 is officially National Pizza Day, but fans may want to celebrate pizza every day. To put this universal favorite in the spotlight, bake up one of these pies.

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'Plant Centric' engages diners with inventive menus and interactive tastings

By Patricia Cobe on Feb. 07, 2023

CulinArt’s plant-forward wellness promotion, which launched last month in schools and other operations, is gaining fans.

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UMass Dining teams up with suppliers to debut plant-based incubator program

By Kelsey Squire on Feb. 06, 2023

The program will provide universities with a playbook and other tools to bring more plant-based dishes to campus. So far, over 12 schools have signed up.

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