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Menu

A collection of menu planning ideas for foodservice operators.

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What's trending on the burger front?

Keep up with consumers' changing tastes by menuing these burger toppings, condiments, carriers and more.

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Blended burgers show their diversity

This year’s winners of the Blended Burger Project competition are packed with differentiators, from specialty ketchups to mushroom-infused queso. Here’s a look.

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Aramark looks to score with new menu items for basketball, hockey season

By FSD Staff on Oct. 19, 2018

 See a selection of the vendor’s 25 new offerings.

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Recipe report: Plays on pasta

By Patricia Cobe on Oct. 18, 2018

October is National Pasta Month, the perfect time to celebrate this versatile ingredient on the menu.

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Boost profits with consumers’ comfort-food faves

Sponsored content from our partner Pierce Chicken on Oct. 11, 2018

Consumer demand for comfort foods is at an all-time high.

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What restaurants are menuing this fall

By Patricia Cobe on Oct. 10, 2018

Step aside, pumpkin spice—the latest menu launches boast a breadth of seasonal flavors.

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How to make offering new and unique flavors easier than ever

Sponsored content from our partner Sealed Air on Oct. 09, 2018

Innovative dispensing equipment can help operators better manage labor and offer flavor-forward options.

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Speed-scratch ingredients create recipe for kitchen efficiency

Sponsored content from our partner Hormel Foodservice on Oct. 09, 2018

Speed-scratch ingredients help operators minimize labor costs and ensure menu quality.

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Recipe report: On-trend appetizers

By Patricia Cobe on Oct. 08, 2018

Customers not only choose appetizers to start a meal, they also order them as snacks, small plates and table shares. 

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How a foodservice manager helps tackle food insecurity

By Benita Gingerella on Oct. 08, 2018

Melanie Lagasse's take-home backpack program has grown every year since its inception in 2014.