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A collection of menu planning ideas for foodservice operators.

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Metz gives grab-and-go line a warm-weather refresh

By Benita Gingerella on Jun. 06, 2023

The company’s revamped Chef Fresh Combos will be available to clients in the college, healthcare, corporate dining and K-12 segments.

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Foodservice That Starts On The Farm: What Operators Should Know

 Sponsored content from our partner Land O'Lakes Foodservice on Jun. 05, 2023

In recent years, consumer awareness surrounding where food comes from and how it’s produced has seen a dramatic shift. Whether shopping at a grocery store or dining in a restaurant, consumers are incr...

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The post-partum cheeseburger at Woman's Hospital has built a large and vocal fan base

By Patricia Cobe on Jun. 01, 2023

Originally created for brand-new moms, the Patient Burger is now a best-seller with hospital staff and Baton Rouge residents.

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How Jonathon Sawyer’s passion for live-fire cooking ignites the menu at Kindling

By Patricia Cobe on Jun. 01, 2023

The James Beard Award-winning chef partnered with Fifty/50 Restaurant Group to realize his culinary vision at the soaring two-story space inside Chicago’s iconic Willis Tower.

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Consumers clamor for sustainable, healthy seafood

Sponsored content from our partner King & Prince Seafood on May 31, 2023

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Recipe report: Summer grilling

By Patricia Cobe on May 31, 2023

Cooking on an outdoor grill can transform an everyday burger into a flavor bomb. Now that grilling season is getting into full swing, here are five new ideas to add to your recipe file.

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Professional Coffee Solutions to Help Healthcare Operators Meet Consumer Demand

Sponsored content from our partner Nestlé Professional on May 31, 2023

It’s no secret that consumers drink a lot of coffee. According to Technomic’s 2022 Beverage Consumer Trend report, consumers drink coffee to boost their energy, as a snack or to satisfy a craving. And...

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How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

By Patricia Cobe on May 25, 2023

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

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Preparing to feed Team USA at the 2024 Summer Olympics

By Patricia Cobe on May 25, 2023

Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.

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Global inspiration makes its way to the dessert menu

Sponsored content from our partner J&J Snack Foods on May 25, 2023

Global inspiration is making its way to noncommercial foodservice dessert menus, with operators making the decision to offer sweet treats from around the globe in order to appeal to a more diverse customer base.

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