MenuDirections 2012: Day 3 Photos

Day three offered attendees tips on cooking healthy and awarded the "gold standard" with the annual Goldies awards.

At the 10th annual MenuDirections conference, held in Charleston, S.C., Feb. 26-28, attendees had the chance to learn how to Create Flavor, while Selling Health with educational workshops and networking opportunities.

The third and final day showcased workshops based on cooking healthy, including sessions on cooking with herbs, gluten-free dining and menuing seafood. The conference concluded with our second annual Goldies awards, which were presented in partnership with The Culinary Institute of America. Click through for photos from Day 3.

MenuDirections 2012, Day 3, Breakfast
Breakfast, sponsored by the California Raisin Marketing Board, offered attendees a chance to network and compare notes on the day's activities.

Pages

More From FoodService Director

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

FSD Resources