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A Growing Trend
Vegetables aren’t limited to playing second banana on today’s menus.
South of the Border
Three levers limited-service chains can pull to capitalize on consumers’ love for Latin flavors.
More than Meets the Iron
Waffles emerge as platforms for culinary creativity.
The Side Takes Center Stage
Dressing up salads for their role as star attractions.
Fusion Without Confusion
Tips for combining ethnic cuisines creatively.
Opportunities abound to innovate with novel, healthier oils and other “good” fats.
Chicken of the Z’s
How seafood could help chains win over a new generation of diners.
Does the raw food movement have anything to teach quick-serve concepts?
More Cluck for the Buck
A few ways to make utilitarian chicken fun again.
Break Out the Box
Introducing a few different takes on boxed take-away lunches.
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