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Industry News & Opinion
- News
  Current and breaking news about the foodservice industry
- Regulation & Legislation
  News and analysis of the laws and rules affecting the foodservice industry
- Stories From The Road
  A collection of on-the-road blogs from Editorial Director Paul King
- Without a (Hair)net
  Editor Becky Schilling blogs about foodservice trends
Managing Your Business
- Jennings Center’s personal approach to savings
  
  Making dough at Murray State
- Controlling Costs
  Tips to keep your budget on target
- Ensuring Food Safety
  Ensuring proper food safety in your operation
- Food Pricing Database
  Keep up-to-date on the latest food prices
- Generating Revenue
  Revenue-generating insights from fellow directors
- Managing Staff
  A guide to managing staff and enhancing employee performance
Ideas & Innovation
- The enemy within
  
  Opening the door to dietary discussions
- Design Portfolio
  A visual collection of foodservice industry design ideas
- Emerging Trends
  The latest foodservice industry trends, insights and innovations
- Going Green
  A look at how operators are implementing environmentally friendly programs
- Health & Wellness
  Promoting customer and employee well-being
- Operators Share Their Best
  FoodService Director's annual collection of readers' "bests" regarding a variety of foodservice topics
- Steal This Idea
  Borrowing ideas and innovation from your peers
Menu Development
- Three Takes On: Regional sandwiches
  
  Desserts: Mini indulgences
- Creating Healthier Menus
  A collection of healthier menu ideas
- Healthy Recipe Revamp
  See how operators make a classic recipe more healthful
- Ingredients
  Insights from growers and menu ideas on a variety of ingredients
- Menu Strategies
  Best practices for creating innovative menus and signature dishes
- Recipe Snapshot
  Flip through a slideshow of each magazine issue's recipes
- Recipedia
  A library of recipes for hospitals, senior living, schools, colleges and businesses
Research
- Industry Census
  A detailed report by segment of current industry research
- The Big Picture
  A comprehensive, data-driven overview of the non-commercial foodservice industry
People in Foodservice
- New managing director of hospitality services at Texas Tech
  
  Metz hires new district manager
- Confessions
  Operators open up about their passions, fears and embarrassing moments
- People on the Move
  See who has been promoted, hired or retired
- Under 30
  Rising industry stars under the age of 30
- FSD of the Month
  A monthly feature that highlights an industry star
Sponsored Content
- Gluten free goes mainstream
  
  America's Knack for Snacks
- Featured Content
  Featured content from our Sponsors
- Industry Center
  Solutions for operators' toughest problems
- FSDTV
  Foodservice-related videos, tutorials and video recipes
- Product Showcase
  New foodservice products and product line extensions

Industry News & Opinion
- News
  Current and breaking news about the foodservice industry
- Regulation & Legislation
  News and analysis of the laws and rules affecting the foodservice industry
- Stories From The Road
  A collection of on-the-road blogs from Editorial Director Paul King
- Without a (Hair)net
  Editor Becky Schilling blogs about foodservice trends
Managing Your Business
- Jennings Center’s personal approach to savings
  
  Making dough at Murray State
- Controlling Costs
  Tips to keep your budget on target
- Ensuring Food Safety
  Ensuring proper food safety in your operation
- Food Pricing Database
  Keep up-to-date on the latest food prices
- Generating Revenue
  Revenue-generating insights from fellow directors
- Managing Staff
  A guide to managing staff and enhancing employee performance
Ideas & Innovation
- Opening the door to dietary discussions
  
  Metz T.A.S.T.E. reduces waste
- Design Portfolio
  A visual collection of foodservice industry design ideas
- Emerging Trends
  The latest foodservice industry trends, insights and innovations
- Going Green
  A look at how operators are implementing environmentally friendly programs
- Health & Wellness
  Promoting customer and employee well-being
- Operators Share Their Best
  FoodService Director's annual collection of readers' "bests" regarding a variety of foodservice topics
- Steal This Idea
  Borrowing ideas and innovation from your peers
Menu Development
- Three Takes On: Regional sandwiches
  
  Desserts: Mini indulgences
- Creating Healthier Menus
  A collection of healthier menu ideas
- Healthy Recipe Revamp
  See how operators make a classic recipe more healthful
- Ingredients
  Insights from growers and menu ideas on a variety of ingredients
- Menu Strategies
  Best practices for creating innovative menus and signature dishes
- Recipe Snapshot
  Flip through a slideshow of each magazine issue's recipes
- Recipedia
  A library of recipes for hospitals, senior living, schools, colleges and businesses
Research
- Industry Census
  A detailed report by segment of current industry research
- The Big Picture
  A comprehensive, data-driven overview of the non-commercial foodservice industry
People in Foodservice
- New managing director of hospitality services at Texas Tech
  
  Metz hires new district manager
- Confessions
  Operators open up about their passions, fears and embarrassing moments
- People on the Move
  See who has been promoted, hired or retired
- Under 30
  Rising industry stars under the age of 30
- FSD of the Month
  A monthly feature that highlights an industry star
Sponsored Content
- Gluten free goes mainstream
  
  America's Knack for Snacks
- Featured Content
  Featured content from our Sponsors
- Industry Center
  Solutions for operators' toughest problems
- FSDTV
  Foodservice-related videos, tutorials and video recipes
- Product Showcase
  New foodservice products and product line extensions

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.

Chef Cespedes shows off his Moros y Cristianos (rice and beans from Cuba), which Cespedes says he likes to serve with a fried egg on top, making it a great option for late night.

What's New

Confessions of Steve Mangan

Steve Mangan, general manager with Sodexo at Northwestern University, is trying to visit all the national parks, wishes he could speed up his metabolism and doesn't love homemade peanut brittle.

FSD of the Month: Steve Mangan

Playing the “Blame Game”

Growers’ Insights: Playing with fire

Industry News & OpinionView All

Off-campus restaurants say taking dining dollars not worthwhile

Dining dollars have proven to be beneficial for some businesses and harmful for others.

Healthy-eating rules are no problem, Pocono schools say03/10/2014

Harvard's Undergraduate Council proposes to keep dining halls open during spring break03/10/2014

Biggest Loser arrives at Kean University03/10/2014

Managing Your BusinessView All

Jennings Center’s personal approach to savings

Michael Mills, foodservice director for the Jennings Center has found a way to save his department money while satisfying the desires of residents under the facility’s recently adopted person-centered care model. ...

Whoo Deli wows Rice students03/10/2014

Dining flexibility increases meal plan sales03/10/2014

Making dough at Murray State03/10/2014

Ideas & InnovationView All

Credit card assurance

When we started our guest tray program, we didn’t accept credit card payments and we were averaging about seven guest trays per month. 03/11/2014