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On-trend meat blends

 By Heather Schroering on Jul. 15, 2017

Here's how school dining halls are rethinking protein.

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Open up spaces to create flexibility

 Jul. 15, 2017

Fox Run Orchard Park is knocking down a wall in its bar, which will create a more inviting atmosphere and allow it to host a coffee and dessert bar on off nights.

Operations

The industry that never sleeps

By Dana Moran on Jul. 15, 2017

This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.

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Devein shrimp in a snap

Jul. 15, 2017

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

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Update pureed program with fresh add-ons

Jun. 17, 2017

Home of the Good Shepherd has stepped up to the challenge of creating appetizing and visually appealing modified meal options through its puree program.

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Guests reserve display-cooking seats

Jun. 17, 2017

A ventless hibachi grill in the community serves multiple purposes. In the evening, up to eight residents can reserve the grill and enjoy a multiple-course dinner.

Operations

Foodservice: New is easy—right is hard

By Bill Anderson on May 15, 2017

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. But finding that just-right item takes work.

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Rock the meal vote

May 15, 2017

On every other Thursday of Lancaster County School District's four-week cycle menu, the district allows K-8 students to pick the entree choices.

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Let diners contribute with on-site gardens

May 15, 2017

The Mather has raised garden beds that residents can reserve and use to grow their own plants.

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Introduce an international salad theme

May 15, 2017

To increase variety, customer satisfaction and revenue, Harris Health System implemented a four-week cycle salad bar rotation.

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