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  • soup
    fryer oil

    from fries to fuel

    Green restaurants are recycling used fryer oil in a booming market for biodiesel, attracting grease-car enthusiasts who hunt down French fry hot spots for fuel.

    See how you could get in the business
  • burger
    french fries

    french fry upgrades

    Restaurants are proving a gourmet spin on French fries can keep the potato hot. A splash of truffle oil gives the golden shoestring sophistication. Garlic and smoked paprika boost the fry to finger-licking status. A skin-on, hand-cut russet potato has a rustic, natural feel.

    How can you upgrade your fries?
  • pizza
    Megabytes for Meal Plans

    megabytes for meal plans

    As cafeteria menus go from the fridge to web, schools are taking advantage of the broader reach and additional capabilities online to engage students and parents in a conversation about food and nutrition.

    How to give your school menu a makeover
  • full-service restaurant
  • quick-serve restaurant
  • non-commercial

Do Condiments Matter?

Heinz® Classic Squeeze Ketchup
offers more value at a lower cost
to help you serve the brand
of ketchup your customers prefer.

How to improve guest experience
with condiment choices

Recipe: Chilled Soup

Try this Gazpacho recipe made with Bell'Orto Crushed Tomatoes for a unique offering
in the summer months or warmer climates.

See All Recipes

Join the Conversation

Josie Cellone

One Plate at a Time

What I learned at my first Women’s Foodservice Forum conference.

How to take charge of your career

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