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Patricia Cobe

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Patricia Cobe

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What's pushing the plant-based trend forward?

Will plant-based eating remain on the rise, or will the trend start to fade in 2020?

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Recipe report: Cook a pot of chili

Chillier weather means the time is right to cook up a pot of chili. These 5 recipes range from plant-based chilis to a turkey and sweet potato version.

Here’s an inside look at the brainstorming, collaborating and eating that took place during FoodService Director’s recent event.

Fall menus are exploding with food and drink options that go beyond pumpkin spice.

Kitchens seek to stand out with treats made from scratch—or close to it.

Hear insights from Chef Partner John Chiakulas on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.

Few foods are as comforting as a bowl of soup when there’s a bit of a nip in the air. This fall, expand the selection with five soups that build flavor with seasonal ingredients and slow simmering.

Here’s what kids—and their parents—will be seeking on foodservice menus in the year ahead.

Students can use meal swipes at eight chef-driven concepts.

Pizza remains one of customers’ most craveable foods. These five pizza recipes showcase new twists on toppings and techniques to keep those cravings coming.

Lauren Hallow, manager of consumer insights for Technomic, shares strategies for creating successful limited-time offers on this episode of “Menu Feed.”

Bowls are customizable, convenient, healthful and flexible—attributes that appeal to both operators and consumers. The five recipes here fit the bill. These bowls feature grains, vegetables and small amounts of protein flavored with on-trend global ingredients.

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