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A collection of menu planning ideas for foodservice operators.

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Fishing for Answers

Sustainable seafood rises to the fore as environmental groups crank up efforts to influence what’s menued. Operators, in turn, flex their creativity in meeting customers’ wish for fish. T...

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Mystery Meat

Animal by-products turn up in some unlikely places. Operators need to know what to look for and what to avoid. Growing demand for vegetarian foods dictates that foodservice directors increase their v...

The fifth of May marks a 19th century military victory, but more importantly for you, it represents an opportunity to showcase culinary expertise and tap into the popularity of Mexican favorites. Rec...

Despite known health benefits, fruit juice has been losing ground to fruit drinks. In 2003, drinks grew by 3.1% and juices fell by 1.8%. But a proliferation of high-end juice products may be just the ...

Many customers like to indulge—but that doesn’t mean they have to over-indulge. Here’s how you can help sweeten mealtime in a nutritious manner. Ice cream and other frozen desserts ...

Blending a well-trained chef, some prepared proteins and a little personality and you have the makings of a sucessful display cooking station. As these stations become more and more ubiquitous, operat...

To elevate coffee to the next level, operators are making use of single-serve units that grind its own beans to satisfy demand. Add ins such as syrups, soy milk foams and skinny shots are also being u...

Soup is often an easy answer for vegetarian customers. However, with no animal-based ingredients, it can be challenging to make soups into hearty meals. Luckily, solutions such as scratch-made stocks,...

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