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A collection of menu planning ideas for foodservice operators.

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3 ways lentils are making waves on menus

Foodservice operators are using lentils in unique and tasty ways on menus. Check out three ways to use lentils in creative, craveable dishes

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3 ways to bring the restaurant experience to schools

Here are a few ways foodservice operators can bring the restaurant experience of being able to order and eat customizable meals to schools.

How operators can be sure that kids are getting the snacks they want most.

Plant-based items are skyrocketing on menus. But how popular are they with consumers, really?

Speed-scratch ingredients are instrumental in developing K-12 menus that kids will love. Here are a few ways how.

By pairing familiar sandwich fillings with new formats, operators can keep kids interested in the menu. Get inspiration from these four ideas.

Here are a few trends that foodservice operators can follow for inspiration when planning a snack strategy.

It’s the busy season for catered events, and operators in all segments are competing to get a piece of the holiday party action. These five on-trend recipes get high marks for presentation and ease of execution.

Through soup, a popular healthcare foodservice facility meal, operators can use signature and familiar flavors to attract consumers without breaking the bank.

Compass Group is partnering with Andres and others for new food options at the university’s Feinberg School of Medicine.

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