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A collection of menu planning ideas for foodservice operators.

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3 speed-scratch techniques that satisfy students

Speed-scratch ingredients are instrumental in developing K-12 menus that kids will love. Here are a few ways how.

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Lunchtime pairings kids want

By pairing familiar sandwich fillings with new formats, operators can keep kids interested in the menu. Get inspiration from these four ideas.

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4 K-12 snacking trends operators should capitalize on

Sponsored content from our partner Campbell's Foodservice on Nov. 25, 2019

Here are a few trends that foodservice operators can follow for inspiration when planning a snack strategy.

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Recipe report: Holiday catering hits

Nov. 21, 2019

It’s the busy season for catered events, and operators in all segments are competing to get a piece of the holiday party action. These five on-trend recipes get high marks for presentation and ease of execution.

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Creating signature soups with speed-scratch favorites

Sponsored content from our partner Campbell's Foodservice on Nov. 20, 2019

Through soup, a popular healthcare foodservice facility meal, operators can use signature and familiar flavors to attract consumers without breaking the bank.

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Jose Andres’ veg-centric Beefsteak comes to Northwestern University

By Patricia Cobe on Nov. 15, 2019

Compass Group is partnering with Andres and others for new food options at the university’s Feinberg School of Medicine.

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Chartwells K12 gives a mental health-boosting menu a try

By Benita Gingerella on Nov. 15, 2019

The company's Mood Boost program reworks the concept of functional foods for young eaters.

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Recipe report: Toasty sandwiches

Nov. 14, 2019

Cold weather calls for hot sandwiches. Tempt customers with this toasty collection featuring melted cheese, barbecued meats, spicy shrimp and savory vegetables.

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What’s on tap for senior living menus?

By FSD Staff on Nov. 12, 2019

Hear about the trends impacting this growing segment, including snacking, bar food and changing dietary preferences.

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Top trending coffee flavors

Sponsored content from our partner Segafredo Zanetti® on Nov. 07, 2019

To engage clientele, foodservice operators at business and industry facilities should offer classic and specialty coffees as well as pairing trending flavors using syrups and add-ins.

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