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Food Fanatics Magazine

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Stop Trashing Your Restaurant’s Profits

Trash to Treasure details how reducing restaurant food waste can boost profits. Learn how to cut down on waste and stop trashing your earnings with US Foods.

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How to Cope With Stressful Restaurant Work Life

These 6 tips can help you reduce job-related stress at your restaurant. Learn how to keep your sanity and that of your employees now with advice from US Foods.

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Home Away from Home Create New Traditions for Holiday Diners

Learn how you can create new traditions for holiday diners and serve them more than food. Give them a temporary home away from home for the holidays.

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Recipes

US Foods extensive list of proven recipes is available to help you plan and execute quality menu items your patrons will love, recommend and come back for

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Seven Ways Big Data Can Help Your Restaurant

Analyze This dials in on how data and analytics are the secret weapons you need to keep your restaurant profitable. Learn how now.

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Food Fanatics Visits Hot Food Spots in Birmingham, AL

Food Fanatics® visits Birmingham, AL, to find out why some call it the Magic City. Get tips on some of the hottest food spots in town.

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New Food Trends Show Beef Short Ribs’ Popularity

Get Shorty: Beef Short Ribs are Long On Possibilities digs in to how this cut’s popularity continues to heat up. Please diners and boost profits now.

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US Foods Partner Morton Salt Wants to Help Erase Restaurant Food Waste

Fed up with wasting food and thus, profits, at your restaurant? Learn how US Foods, Morton Salt and others are partnering up to reduce restaurant food waste.

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Seaweed Makes A Splash On Restaurant Menus

Seaweed’s Rising Tide dives into how ocean greens are growing in popularity. Learn how adding seaweed to your restaurant menu can increase profits.

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Trend Tracker: Fall 2018

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Lava Cake: Reinvent the Dessert Menu Staple

Go with the Flow: The Stalwart Lava Cake Stirs Up Some New Moves serves up suggestions for taking the popular dessert to new levels. Keep reading to learn more.

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By the Numbers: What the Funk?

Bubbling for the last few years, pickled and fermented foods are becoming as common as ketchup and mustard.

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Should Restaurants Take Political Stances?

Restaurant owners and chefs discuss where and when it is appropriate to mix politics with a restaurant brand. Keep reading for advice on walking the line.

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A Restaurant in an Historic Building Sells an Experience

Rehabilitation Nation explores how preserving an historic property for your restaurant location can attract customers. Discover how now with US Foods.

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Learn How New Kitchen Tech Can Help Your Restaurant

When Small Means Big explores how the latest restaurant equipment can make cooking easier and more efficient. Keep reading to learn how.

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Well-crafted Promotions Can Generate Buzz

Gimmicks that Get the Job Done suggests creative ways to grab the attention of new diners. Try one of these promotions now to boost your restaurant’s visibility.

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Find Out if an App is Right for Your Restaurant

Is investing in your own restaurant app right for your business? Discover the options available to you with some restaurant technology advice from US Foods.

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Get Help With Everyday Food Industry Issues

Food Fanatics chefs and restaurant operations consultants can help you fix everyday industry issues. Got a question for the experts?

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Mezcal’s Popularity Continues to Grow

Stoked on Smoke dives into how mezcal, the smoky, agave-based cousin of Tequila is growing in popularity with bartenders and drinkers across the globe.

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