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A collection of menu planning ideas for foodservice operators.

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Pain in the grain

How can you help customers eat more whole grains, since not many do?

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Rehab Hospital Nixes Deep-Fry

Canada facility’s sales rise nearly 20% after facility and menu upgrades. Sales at the bistro at Glenrose Rehabilitation Hospital, part of the Capital Health network in Edmonton, Alberta, are u...

Vegetarian grazing used to be a method of dining survival; now you can take it further and make it a vegetarian delight. Grazing is a preferred meal assembly method for many customers, allowing them ...

Barbecue is far from ordinary, especially as regional influences play a large part in the finished product. Still, operators continue to spice it up—and not just during the summer. You don&rsqu...

Does the term ‘low-carb’ have any significance any longer? Did it ever?

School tunes in to students’ need for health, nutrition and companionship. A program designed to get students to eat healthier in a Gainesboro, TN, middle school has resulted in a 10% increase ...

The all-beef burger is as popular as ever. But a stampede of proteins—from land, sea and garden—are gaining ground. Low-fat and veggie burgers have become the burger of choice for many Am...

Operators continue to expand their ethnic repertoire in order to keep up with—or perhaps stay a step or two ahead of—their customers’ increasingly sophisticated palates. Each of the...

Customers want to create their own beverage concoctions. It’s another way to give them more control—and you can up-charge. If people simply want a drink for purposes of hydration, basic t...

When vegetarian and vegan customers demand traditional dishes, it’s not hard to mix and match items to their liking. Some customers unfamiliar with the versatility of vegetarian cuisine may be ...

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