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A collection of menu planning ideas for foodservice operators.

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Recipe report: Summer bowls

Bowls continue to surge in popularity—they’re portable, convenient for takeout and delivery, and adaptable to countless ingredient combinations.

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Quick, simple and craveable recipes operators can make with canned soup

In hospitals and senior living facilities, food isn’t just an essential care service—it’s a way to help boost morale by offering patients and residents, as well as staff, foods they love.

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Sandwiches go global

By Benita Gingerella on Jun. 22, 2020

Looking to spice up the sandwich menu as demand for to-go items continues? Consider these internationally influenced varieties.

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Brethren Village Retirement Community engages residents with takeout and delivery innovations

By Patricia Cobe on Jun. 19, 2020

When COVID-19 forced the foodservice team to make some changes, they quickly created experiences that could rival dining in.

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Recipe report: Prepped for takeout

By Patricia Cobe on Jun. 18, 2020

Carryout and delivery surged during the pandemic, and most operators plan to continue these options once they reopen. One lesson learned: Certain menu items travel better than others.

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Recipe report: Portable sandwiches

By Patricia Cobe on Jun. 11, 2020

Grab-and-go options are on the rise as operators change up service in step with current safety guidelines. These five sandwiches travel well and adapt to a multitude of ingredients.

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5 emerging food and beverage trends

By Patricia Cobe on Jun. 09, 2020

The National Restaurant Association Show’s 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.

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Why customers branch out

By Benita Gingerella on Jun. 09, 2020

See diners’ top reasons for giving new items a try.

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Recipe report: Seasonal specials with a healthy spin

By Patricia Cobe on Jun. 04, 2020

Comfort foods have been trending during the coronavirus pandemic, but healthier foods are starting to see an uptick on menus. These five recipes fit the bill for lighter summer fare.

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A healthcare chef cultivates a new plant-based station

By Patricia Cobe on Jun. 01, 2020

The COVID-19 pandemic gave Executive Chef Nazim Khan an opportunity to nurture a veggie-forward concept.

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