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Food is at the heart of your work every day. We can help you stay current on food safety information, food and beverage trends, nutrition developments and more.
New menu-labeling laws now apply to many restaurants.
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Plant-based meat selections appeal to meat eaters in a way traditional vegetarian substitutions haven’t.
In this first of a five-part nutrition series, we look at the impact of plant-forward additions to restaurant menus
As businesses reopen during the coronavirus pandemic, restaurants are quickly adapting menus to serve diners and protect public health.
The restaurant community must practice self-care during the pandemic, experts say.
The agency is offering flexibility in light of the challenges operators currently face.
Do you want to know the future? Look at your up-and-coming customers, not just college kids on the cusp of employment or full-fledged consumer status. Go down the line a bit, to elementary- and middle-schoolers.
University and high-school foodservice directors weigh in on what today’s young people are expecting from their schools’ dining programs.
D.C.’s Good Food Institute has tips for marketing these increasingly in-demand protein options.
Bowl meals are on the rise not just because they fit important nutrition and culinary trends, but also because they meet other needs for both customers and operators.
Our new What’s Hot menu trends report finds parents really do want healthier choices for kids when dining out. Here’s how to market them.
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