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A collection of menu planning ideas for foodservice operators.

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David Chang's Fuku to expand into more sports stadiums and arenas

 By Patricia Cobe on Aug. 07, 2023

The spicy fried chicken concept, which started as a brick-and-mortar fast casual, aims to grow its concession business.

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How Mike's Hot Honey sparked the sweet-heat trend, starting with Paulie Gee's Brooklyn pizzeria

 By Patricia Cobe on Aug. 03, 2023

Mike Kurtz and Paul Giannone started drizzling hot honey on pizza more than 10 years ago, and now, that drizzle is flooding menus across the country.

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Recipe report: Globally inspired sandwiches

By Patricia Cobe on Aug. 02, 2023

Changing up the carrier, ingredients and flavors can give a sandwich a unique global spin.

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Why fans come back to these state fairs year after year just for the food

By Patricia Cobe on Aug. 02, 2023

Favorites like corn dogs and deep-fried Twinkies mix with on-trend and global fare to win over crowds of eaters every summer.

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10 recipes from Big Ten chefs

By FSD Staff on Aug. 01, 2023

Earlier this year, chefs from across the Big Ten Conference came together at Rutgers University for two days of education, inspiration and recipe development. Here's what came out of the kitchen.

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How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots

By Patricia Cobe on Jul. 27, 2023

The VP of culinary, a transplanted New Yorker, executes a menu lineup that works as well in the Midwest as it does in the South.

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Recipe report: Corn and tomatoes

By Patricia Cobe on Jul. 26, 2023

Corn and tomatoes are summer’s superstars. Make the most of their fresh, sweet flavor and juicy goodness with one of these five seasonal recipes.

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Chefs share their proudest menu innovations and what's coming next

By Patricia Cobe on Jul. 25, 2023

FSD tapped its Culinary Council to find out what’s happening on menus now and where R&D is headed for fall.

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Chef Kraig Dixon's interactive demos inspire Loyola students and faculty

By Patricia Cobe on Jul. 21, 2023

The “Krafted by Kraig” pop-ups at Loyola University New Orleans nourish attendees in multiple ways, thanks to the chef’s contagious passion.

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What’s after ‘plant-forward’? Think ‘alt seafood’

By Peter Romeo on Jul. 20, 2023

Restaurants are expected to be the catalysts for Americans mixing more sea vegetables and bivalves into their diets. And college operations are among some of the early adopters.

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