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Chef exchange program brings new plant-based recipes to school menus

By Benita Gingerella on Oct. 19, 2021

The nutrition team at Cedar Tree Academy partnered with commercial chefs to share best practices and come up with new dishes that would please both students and families.

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Cura Hospitality cooks up a fundraising dinner at The Sisters of St. Joseph community

 By Patricia Cobe on Oct. 08, 2021

The foodservice provider planned and executed the annual Faith, Field and Feast event, sourcing hyperlocal ingredients to create a seasonal menu.

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3 ways to add global flavors to a K-12 menu

Sponsored content from our partner General Mills Foodservice on Sep. 21, 2021

For those building menus for K-12 schools and Gen Z students, try these three tips for experimenting with flavors from around the world!

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From soybean to sauce, our quality shines through

Sponsored content from our partner Lee Kum Kee on Sep. 20, 2021

Discover all the delicious and unexpected ways Lee Kum Kee Naturally Brewed Soy Sauce can make your entire menu sparkle with umami, otherwise known as the fifth flavor.

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Providence College welcomes back students with a food hall-style dining concept

By Patricia Cobe on Sep. 20, 2021

The renovated Raymond Dining Hall features 10 stations, including a popular platform where students can cook their own customized meals.

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3 ways to satisfy all-day yogurt cravings

Sponsored content from our partner General Mills Foodservice on Sep. 16, 2021

Interested in adding more fun yogurt options to the menu? Try these three formats that put yogurt creativity and safety first!

Recipes

Recipe report: On-trend tacos

By Patricia Cobe on Sep. 15, 2021

These five takes on tacos will help get customers in the spirit of National Taco Day on Oct. 4.

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3 reasons why biscuits are a back-of-house game changer

Sponsored content from our partner General Mills Foodservice on Sep. 08, 2021

Whether it’s for meals in a restaurant, dining hall, cafeteria or any foodservice establishment, there are plenty of ways that biscuits can give back-of-house staff a boost.

Operations

Foodservice solutions are evolving for the hybrid workplace

By Patricia Cobe on Sep. 01, 2021

With a reduced workforce in office buildings, restaurants are stepping in as an alternative to the employee cafeteria.

Operations

Top takeaways from chefs across the noncommercial spectrum

By Patricia Cobe on Aug. 19, 2021

In a virtual idea exchange, chefs from colleges, healthcare, K12 and more revealed the recent successes and challenges their dining programs are facing.

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