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Food

Food trends and recipes to keep menus fresh

Food

QSRs aim for value with new riffs on the spud

 By Peter Romeo on Sep. 05, 2017

The potato might be the ingredient of the moment in the limited-service sector.

Food

High-quality ingredients boost menu excitement

 Sponsored content from our partner Caputo on Sep. 05, 2017

With the explosion of social eating and foodie-mania, more and more operators are turning up their culinary creativity to build menus that stand out from the competition.

Food

5 seasonal side dishes

By Patricia Cobe on Sep. 06, 2017

These five seasonal recipes take advantage of the abundance of late summer and early fall vegetables, transforming fresh, seasonal produce into inventive side dishes.

Food

4 new takes on ham classics

Sponsored content from our partner The National Pork Board on Sep. 07, 2017

Ham is on the upswing on menus, but not in the way consumers are used to. Beyond sandwiches, it’s making moves toward the center of the plate—as well as charcuterie boards and small plates.

Food

Improvising the menu around a hurricane

By Patricia Cobe on Sep. 08, 2017

A lack of supplies and staff means a restaurant must wing it.

Food

5 fastest-growing pizza ingredients

By Lizzy Freier on Sep. 11, 2017

See which toppings and crust types are cresting on this indulgent favorite.

Food

9 reasons to menu seafood LTOs

Sponsored content from our partner High Liner Foods on Sep. 11, 2017

LTOs and other menu specials create buzz, build traffic and help keep the menu fresh and on-trend.

Food

6 plant-forward dishes

By Patricia Cobe on Sep. 13, 2017

In these six recipes, plant foods such as vegetables, grains and nuts are complemented with flavorful ingredients and, in some cases, small amounts of protein.

Food

5 ways menus are getting cheesier

Sponsored content from our partner Miss Vickie's on Sep. 14, 2017

Operators continue to seize the opportunity to raise the bar on cheese in a variety of ways.

Food

Is French cuisine making a comeback?

By Lizzy Freier on Sep. 18, 2017

French foods and concepts are “tres chic” right now.

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