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A collection of menu planning ideas for foodservice operators.

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Chartwells Higher Ed bets on plant-based’s continued popularity

 By Kelsey Squire on May 12, 2021

The foodservice management company has debuted Plant-Forward, a flexible program for colleges nationwide.

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A New Leaf provides a taste of home for refugee children

 By Patricia Cobe on May 11, 2021

The residential resettlement center feeds kids three meals a day while they await family placements.

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How Lazy Dog Restaurant & Bar is blazing a trail

By Patricia Cobe on May 06, 2021

Founder and CEO Chris Simms strives to give guests a unique experience through a "next generation" approach to the menu, ambience and hospitality.

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Recipe report: Grilling season is here

By Patricia Cobe on May 06, 2021

Get ready for grilling season with these five recipes.

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Plant-forward dishes keep growing at restaurants

By Patricia Cobe on May 04, 2021

Operators are subbing plant-based meat in everything from Italian beef sandwiches to hot dogs. But fresh vegetables are also showing up in a big way.

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Recipe report: Get ready for Cinco de Mayo

By Patricia Cobe on Apr. 29, 2021

Last year, Cinco de Mayo fell during the height of the first COVID-19 wave, nixing the traditional food and drink tie-ins. With dine-in restrictions now loosened up a bit and takeout options going strong, here are five recipes fit for a 2021 celebration on May 5.

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What Toyota Stadium is serving up this soccer season

By FSD Staff on Apr. 29, 2021

New offerings include a Brussels Sprout Salad and a Macaroni and Cheese Cup that diners can customize with jalapenos or smoked brisket.

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Health on the menu: meeting consumer expectations

Sponsored content from our partner Custom Culinary on Apr. 29, 2021

Consumers will have general wellness issues top-of-mind this year, with the intersection of healthy foundations, immunity and food benefits playing a major role.

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How the Humane Society is pushing the boundaries of plant-based eating

By Patricia Cobe on Apr. 28, 2021

Increased demand for meatless menu items is fueling creativity.

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Chicken sandwiches take on the globe

By Patricia Cobe on Apr. 19, 2021

Foodservice operations in international locations are offering riffs on the trendy fried chicken sandwich.

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