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Making a commercial kitchen more sustainable is like bringing a wild
beast under control. Here are tips from more than a dozen leading
experts.
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Management Trendwatch: Let's Make a
Deal
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Value promotions can build traffic in soft periods.
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As a menu staple, ground beef is economical, versatile and
satisfying. Find great new recipes here.
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America's Leading Asian Brand Designed for Institutional
Operations
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The Jump System enables you to serve great-tasting Asian fare simply,
without skilled Asian chefs. Food Courts, Cafeterias, Dining Halls,
Grab & Go, Display Cooking and Catering. Full Brand Support including
Free POS and 24/7 Intranet with all Recipes and Video Training. www.JumpAsian.com
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At Manhattan law firm Cleary Gottlieb, Flik's dining operation
blends seamlessly into the client culture.
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Editor's Page: Sustainability is a Btu-tiful
Thing
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In the end, achieving sustainability in foodservice is about better
management.
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Green Space: Whole Earth Campus
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At Maharishi University, it's all vegetarian and all organic all the
time.
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Basics & Beyond: A Moveable Feast
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FM talks one-on-one with four foodservice operators for real-world
solutions to grab 'n go. Plus, ideas for hot and cold grab 'n go items
that fly off the shelves.
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Menu Trendwatch: Catering
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Beyond Crap Puffs & Canapes: A new page debuts in Food Management
with the catering trends you need to know now.
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Well Equipped: Still Frying High
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Everyone is talking about eating more healthfully, yet the sales of
fried food continue. Here's how to buy a fryer that suits your needs.
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Special Crime & Punishment Edition! A chicken thief leaves evidence
at the scene of the crime.
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