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A collection of menu planning ideas for foodservice operators.

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Recipe Report: All-American flavors

To tap into America’s culinary roots and flavors, start with these five recipes.

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Functional foods are resonating with diners

Consumer perceptions are changing, and foodservice menus are changing with them.

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Recipe report: Global flavors in winter dishes

By Patricia Cobe on Dec. 05, 2018

Try an Indian curry, meaty poutine, grilled Cuban sandwich and more to warm up the winter lineup.  

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Schools try taste testing 2.0

By Benita Gingerella on Dec. 04, 2018

In a bid to garner quality feedback from customers, operators are taking taste testing to a new level.

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Recipe report: Comforting soups

By Patricia Cobe on Nov. 28, 2018

Soup weather is here, and what better way to chase the chill than with warm bowls of comfort. 

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What restaurants are menuing this winter

By Patricia Cobe on Nov. 28, 2018

Operators are tapping into seasonal ingredients and holiday flavors to develop new dishes. 

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Healthy snacking key for K-12 segment

Sponsored content from our partner Kellogg's on Nov. 20, 2018

Snacking has evolved to take on increasing importance for today’s young consumers.

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Healthcare, C&U segments focus on plant-based snacks

Sponsored content from our partner Kellogg's on Nov. 20, 2018

Snacking and plant-based eating are overlapping trends that are creating opportunity for foodservice operators.

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Video: How to make aquafaba cookies

By FSD Staff on Nov. 16, 2018

Executive Chef Larry Posen shares the steps behind one of his most popular dishes at University Center in Chicago.

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What consumers now see as healthy

By Patricia Cobe on Nov. 15, 2018

A new Technomic report reveals how the connection between food and health has changed.