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A collection of menu planning ideas for foodservice operators.

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3 ways to menu organic food

Schools around the country are modeling several sales-boosting ways to increase both organic offerings and student awareness of them.

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Recipe report: Super Bowl snacks

The recipes here include new takes on two favorites—guacamole and chicken wings—along with a few surprises that are sure to win points with hungry fans. 

Foodservice operations are motivated by down-home, affordable and operationally efficient meatloaf.

Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.

Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.

Mediterranean flavors are a favorite on college campuses and are trending in 2017.

A majority of consumers veer towards indulgence when eating at foodservice operations. Hit customers’ sweet spot with this collection of comforting desserts.

We’ve covered the foodservice trends we expect to see more of in the coming year, but what about those that should stay behind? Some of the country’s top operators and chefs shared which trends they’d like to see disappear in 2017.