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A collection of menu planning ideas for foodservice operators.

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Signature Series: Barbecue

 Dec. 17, 2013

Whether you're from Texas, Kansas, Memphis or North Carolina, barbecue is a big customer draw, especially when served carved to order, like it's done at DD's BBQ at Dell's headquarters in Round Rock, Texas.

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Feeling saucy

 By Lindsey Ramsey on Dec. 17, 2013

Operators get creative to make tomato sauces their own.

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Growers’ Insights: Tea production is gaining steam

By Michele Deppe on Dec. 11, 2013

“Tea is probably the most labor-intensive crop on the planet,” says Angela Macke, the founding director of Light of Day Organic Farm and Tea Shop, in Traverse City, Mich. 

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Getting the Goat at UC Santa Cruz

Dec. 08, 2013

Birria, a spicy Mexican goat stew, is on the menu at the University of California at Santa Cruz. Introducing students to a meat popular around the world, Dwight Collins, executive chef of UC Santa Cruz Dining, serves the dish as part of a build-your-own t

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Breakfast goes global

By Kate Parham Kordsmeier on Dec. 06, 2013

You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat. 

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Whole grains: Putting flavor first

Sponsored content from our partner Barilla on Dec. 03, 2013

More and more consumers are craving whole grains, not only because they are healthier, but also, the Whole Grain Council reports, because they “enjoy the nuttier, fuller taste of whole grains.”

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Beef’s leaner side

By Marygrace Taylor on Dec. 03, 2013

It’s no secret that red meat’s reputation isn’t exactly stellar, healthwise. In large part, that’s because many cuts of beef contain high levels of fat; specifically, the saturated kind that’s thought to raise cholesterol lev

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Desserts: In a shell

By Kate Parham Kordsmeier on Nov. 25, 2013

Individual desserts have been gaining in popularity, beloved for portion control, personalization and presentation. 

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Catering with Combinations

Nov. 21, 2013

Although box lunches and meeting fare account for most of UNC Health Care’s annual catering business, the Chapel Hill, N.C. based healthcare system also caters some memorable upscale events which offer creative menus and beverage pairings. And like

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November 2013: Recipes

Nov. 18, 2013

Click through a Snapshots of all the recipes for the November 2013 issue. This month features beans, desserts in a shell and global breakfast.

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