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W.K. Kelloggs Co.

Kellogg's

Articles by
W.K. Kelloggs Co.

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Webinars

Strengthening Consumer Loyalty, Amplifying Engagement, and Forging Lasting Connections

With operators looking to recover from loss in sales and consumers wary about spending due to a shifting economic landscape, how can operators find solutions that deepen consumer loyalty, increase con...

Menu

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

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

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Healthy snacking key for K-12 segment

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

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5 ways to excite students about plant-based dishes

Here's how to ensure students are aware of the plant-based options available by marketing plant-based options effectively.

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5 ways to market plant-based menu options

Here are a few ways that operators can make sure that customers are aware of plant-based menu choices available and entice trial.

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4 ways to create cravings for plant-based proteins

When menu descriptions focus on flavor first, plant-based proteins become less about health and more about taste—and sales follow suit.

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Menuing craveable plant-based proteins for kids

When plant-based dishes offered are craveable and focus less on health and more about taste, student participation follows suit.

Operations

5 restaurant trends showing up in K-12

Here are a few trending ideas K-12 operators can steal from restaurants to boost excitement in their own programs.

Operations

4 stealable ideas from restaurants

Check out these four stealable ideas from today’s restaurants.

Menu

6 new ways to menu plant-based protein

For chefs not accustomed to preparing inventive menus featuring plant-based protein, catering to these customers can be a challenge. However, it’s not impossible—here’s how.

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