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B&I

Operations

Combi ovens make it easier to menu barbecued flavor

 By Alaina Lancaster on Apr. 15, 2016

Many modern combi ovens feature optional smoking boxes, which operators can fill up with wood chips of their choice and turn on preset smoke-cooking settings.

Operations

The modern meal plan

 By Lisa Arnett on Apr. 15, 2016

FSDs take stock of how the demands of today’s diners are shaping the meal plan of the future, from data-syncing mobile technology to healthful discounts.

Menu

A snacking snapshot

By Patricia Cobe on Apr. 15, 2016

Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.

Menu

Should consumers be given a junk food option?

By Kelly Killian on Apr. 15, 2016

Group Editor Kelly Killian hunted down a vending machine after MenuDirections one night, only to find it full of protein bars and healthy snacks.

Menu

Grabbing health to go

By Andrea Strong on Apr. 15, 2016

The partitioned, compostable cups that hold breakfast yogurt parfaits sparked healthy grab-and-go ideas throughout the day at University of Texas at Austin.

Menu

4 cookbooks for inspired menus

By Lisa Arnett on Apr. 15, 2016

Making room on your bookshelf can pay off when it comes to menu inspiration. Here, FSDs share the books that elevated their menuing to the next level.

FSD Culinary Council

How to market your catering program

By FSD Staff on Apr. 15, 2016

Question:As spring events ramp up, what is your best approach for marketing your catering program?Answers from FSD's Culinary CouncilWe have found that one of the most effective ways to market our ser...

People

How to modernize the skills of older employees

Apr. 15, 2016

You want those employees who have fire in their bellies and are lifelong learners, irrelevant of age. We need to set expectations and not allow mediocrity.

Menu

Cauliflower veggie pizza

By Patricia Cobe on Apr. 12, 2016

Stanley Regional Hospital's executive chef decided to make Friday night pizza a little less bready with more good stuff, leading to cauliflower pizza.

Menu

Recipe report: Flatbreads

By Patricia Cobe on Apr. 11, 2016

Datassential reports that menu mentions of flatbreads have increased 34 percent in the last four years. Versatile and adaptable, these close cousins of pizza can be topped with any number of ingredients to create appetizers, shareables and snacks.

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