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A collection of menu planning ideas for foodservice operators.

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Stirring up interest in K-12 plant-based meals

Kids are famously hard to please, but more school districts are discovering that encouraging more healthful choices—especially plant-based alternatives—is deliciously doable.

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5 ways to win with limited-time menu items

Technomic shares some ingredients behind successful short-term offers.

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Bowls go beyond the build-your-own treatment

By Patricia Cobe on Mar. 29, 2019

Customization may be giving way to chef-created options.

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Creating a culturally conscious cuisine

Mar. 28, 2019

Senior Editor Pat Cobe talks to chef Njathi Kabui about sustainability, his concept of “Afro-futuristic conscious cuisine” and what he’s growing in his backyard.

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4 delectable better-for-you and better-for-the-planet dishes

Sponsored content from our partner Phillips Gourmet Mushrooms on Mar. 28, 2019

As diners increasingly look for sustainable or plant-based options on menus, operators find inspiration in plant-based options.

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Familiar flavors remain a staple on menus

Sponsored content from our partner Stouffer’s® on Mar. 26, 2019

By menuing delicious dishes that feature familiar flavors, operators stand to capture a big portion of diners’ dollars.

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10 unique restaurant LTOs launched so far this year

By Patricia Cobe on Mar. 22, 2019

See which limited-time offers stood out from the crowd, boosting appeal.

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How soup goes beyond the bowl

Sponsored content from our partner Campbell's Foodservice on Mar. 21, 2019

The versatility of soup offers a variety of ways that operators can meet the needs of both guests and patients.

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Recipe report: New brunch dishes

Mar. 21, 2019

Now that spring is officially here, it’s time to refresh the brunch menu. Wake up winter-weary palates with these five recipes.

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Aramark, Levy aim for the fences with new menu items for baseball season

By FSD Staff on Mar. 21, 2019

Foodservice vendors are building buzz for the offerings they’ll show off at stadiums this summer.