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A collection of menu planning ideas for foodservice operators.

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Plant-based proteins are prescriptions for good health

Shifts in consumer dietary habits are causing changes to the center of the plate at home, in foodservice establishments, healthcare facilities and more.

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3 ways college dining is embracing plant-based cuisine

With consumers increasingly looking for better-for-you options, lighter fare and veggie-based foods, restaurants and noncommercial foodservice facilities alike are working hard to keep up with the dem...

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Healthcare menu makeovers balance comfort, quality

Sponsored content from our partner Restaurant Technologies on Jul. 02, 2019

Menus are shifting and giving way to thoughtful approaches that address both current consumer preferences and health concerns.

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Speed up cooking and prep without scrimping on quality

Sponsored content from our partner Hormel Foodservice on Jul. 01, 2019

Diners love bacon—at breakfast, on burgers, as a salad topping and more. And foodservice operators know that. In fact, 88% of all noncommercial foodservice facilities have it in some form on their men...

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What diners want from food trucks

By Benita Gingerella on Jul. 01, 2019

Here are the types of items consumers say they would likely order from a food truck.

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Versatile ingredients give noncommercial chefs creative freedom without the labor

Sponsored content from our partner Simplot on Jul. 01, 2019

The labor crunch in foodservice continues to present challenges for noncommercial operators. But for operators who are struggling to continually offer great foods without breaking the labor budget, ve...

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Spicing up the snack selection

By Patricia Cobe on Jul. 01, 2019

Elevate grab-and-go items by tapping into today’s top trends.

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Recipe report: Grab-and-go breakfasts

Jun. 26, 2019

A change in routine during the summer months can bring even more demand for breakfast on the run. Feed that demand with tasty and nutritious portable breakfast options that are easy to grab and go.

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Not making healthy choices at lunch? You’re not alone

By FSD Staff on Jun. 25, 2019

Upward of 50% of U.S. workers who eat lunch on the job say it’s a challenge to eat healthfully.

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“Plantdulgent” dishes drive interest from meat eaters

Sponsored content from our partner Furmano’s on Jun. 25, 2019

As more diners seek out plant-based menu choices, many college and university dining services have pushed the creative boundaries.

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