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The buzz about bowls: how to capitalize on the trend

Sponsored content from our partner Barilla on May 26, 2021

Bowl meals, such as burrito bowls, salad bowls and grain bowls, have become trendy menu items across categories, and they offer a great opportunity for operators to craft a variety of dishes—from classic to adventurous flavors—for a broad consumer base.

Operations

Modern Market’s success at Notre Dame paves the way for more nontraditional locations

By Patricia Cobe on May 25, 2021

The fast casual’s targeted menu, competitive price point and sustainable mission resonates well with college students.

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Pasta provides versatile base for global flavor experimentation

Sponsored content from our partner Barilla on May 17, 2021

Jeffrey Quasha, director of culinary innovation and corporate research and development chef at Morrison Healthcare, said pasta dishes can provide a great platform for introducing consumers to new ingredients.

Operations

Wetzel’s Pretzels aims to snag snackers at Navy Medical Center

By Patricia Cobe on May 12, 2021

The quick-service brand is looking to expand into hospitals, colleges and other nontraditional venues.

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A New Leaf provides a taste of home for refugee children

By Patricia Cobe on May 11, 2021

The residential resettlement center feeds kids three meals a day while they await family placements.

Operations

Choosing California Cling Peaches Means Added Value for Foodservice

Sponsored content from our partner California Cling Peach Board on May 07, 2021

Many foodservice operators are unaware of the origin of their canned peaches and are often surprised to learn that they come from international sources.

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Recipe report: Grilling season is here

By Patricia Cobe on May 06, 2021

Get ready for grilling season with these five recipes.

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Health on the menu: meeting consumer expectations

Sponsored content from our partner Custom Culinary on Apr. 29, 2021

Consumers will have general wellness issues top-of-mind this year, with the intersection of healthy foundations, immunity and food benefits playing a major role.

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Q2 Stadium tempts Austin FC soccer fans with local menu favorites

By Patricia Cobe on Apr. 08, 2021

A group of Austin-inspired and minority-owned vendors offer up a diverse foodservice experience at the new Q2 Stadium.

Operations

Brown & Brown debuts The Sanctuary Cafe at new Florida campus

By Patricia Cobe on Apr. 05, 2021

The corporate cafe is modeled on Sodexo’s Modern Recipe concept, promoting local flavors in a pandemic-ready space.

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