MenuDirections 2013 Day 3: World Cuisines and Menu Trends

The final day of the conference featured tastes from around the globe and a look at upcoming menu trends.

The New Twist on American session focuses on gastropub food that is becoming increasingly popular in restaurants. Chef Andrew Hunter, corporate chef for Kikkoman Sales USA, talked about how operators could use unconventional sauces, like wasabi cream sauce, on American favorites to elevate the flavor.

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Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
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There’s no feeling quite like the “spark of inspiration” that Dawn Aubrey , associate director of housing for dining services at the University of Illinois, cites in this month’s Steal This Idea-themed cover story. That rush of blood and endorphins to the brain when everything comes together is like nothing else, and often finds me falling over furniture because I’m so excited to start putting plans into action. Unfortunately, I also bruise easily.

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to...

Managing Your Business
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The University of Vermont Medical Center cafes often overflowed with diners at lunchtime. But adding another cafe wouldn’t be enough. “We definitely needed another place for people,” says Garden Atrium supervisor Tanya McDonald.

That’s why the UVM Medical Center this fall opened a takeout window in its new Garden Atrium cafe, a part of the design scheme before the cafe even opened last year.

Not wanting to pressure the staff—and struggling with technological delays—dining services began with a monthslong soft launch, opening the takeout window to about 200 employees through...

Ideas and Innovation
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When it comes to fostering engagement in sustainability efforts, you can step up and do the work, or wait for it to happen to you, says Keith Soster, director of sustainability and student engagement for the University of Michigan in Ann Arbor. Here’s a look at Soster’s job description, and how the position has redefined the program.

Q: How did your position come to be?

A: Before Michigan Dining went through a reorganization, requests for student and community partnerships went to whoever could be reached. They wanted someone to be the face of student and community connections—...

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