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A collection of menu planning ideas for foodservice operators.
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Boosting buzz with baked goods
Kitchens seek to stand out with treats made from scratch—or close to it.
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What’s driving college students’ food purchases?
Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.
As for the difference in growth, that could be thanks to noncommercial foodservice facilities serving people in a more utilitarian sense, rather than an indulgent sense—that is, customers patronizing a hospital cafeteria may be interested in different types of foods than, say, a couple going out for date night at a hot new restaurant in town. But whatever the reason, the facts are that ancient grains have staked their place on noncommercial menus—and operators are working hard to add more dishes featuring them.