Price-conscious consumers are swapping away-from-home desserts for less expensive homemade or store-bought treats.
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The dining team at the senior living community recently introduced over 20 meatless dishes as part of its 5-week menu cycle.
The B&I foodservice giant predicts major change in workplace dynamics, moving away from fast-casual convenience in business dining to social staple/connecting force in the coming year.
The food and nutrition team at the Indiana hospital will also take a more hands-on approach to the meal-ordering process.
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