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MenuDirections 2013 Day 2: Recipe Revamp, Reducing Added Sugar & Steal This Healthy Idea

 Mar. 21, 2013

The second day of conference was an action-packed day full of celebrity chefs (Jet Tila), health experts (Dr. James Painter and his Power Panel), healthy ideas worth stealing and the all-new 30 Minute Universities.

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MenuDirections 2013 Day 1: Health on the Menu

 Mar. 20, 2013

Reducing salt and sugar, sustainable seafood and fruit as desserts were the key sessions on the first day of MenuDirections 2013, which was held in Tampa, Fla., March 3-5. Plus, an opening Meet the Press session offered FSD editors' take on the most p

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Hospital Taps Tech Power to Enhance Wellness

By Paul King on Mar. 14, 2013

The Food and Nutrition Services department at UCSF Medical Center is turning to a couple of high-tech gadgets to help customers live a healthier lifestyle.

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Some Schools to Take Heavy Hit From Competitive Food Regs

By Becky Schilling on Mar. 13, 2013

Last month FSD spoke with several child nutrition professionals about the USDA’s proposed competitive food regs. Those operators weren’t too concerned with the proposed rules; however, all...

MenuDirections 2013: Day Two Highlights

By Peter Romeo on Mar. 05, 2013

It’s not a routine conference when the speaker reaches for the severed pig’s head on the counter and lifts off the face, explaining he’d carved it free earlier so he’d have time to saw apart the carcass that’d been parted from the skull (“The brain’s still in there, but that’s okay.”)

Cooking (and almost cussin') with Chef Jet Tila

By Peter Romeo on Mar. 04, 2013

Celebrity chef Jet Tila demonstrated the ease of removing calories, fat and salt from popular dishes during a cooking demo at MenuDirections, but not all of his instruction can be revealed here, this being a family blog.

MenuDirections 2013: What Sunk in During Day One

By Peter Romeo on Mar. 03, 2013

The first day of Menu Directions, FoodService Director’s culinary conference for FSDs looking to offer more-healthful options, provided plenty of food for thought. It didn’t stint on food for the more usual sort of consumption, either.

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Operators look to vendors for gluten-free items

Feb. 26, 2013

Only two out of ten operators prepare the majority of their gluten-free offerings in house. In some markets, gluten-free offerings are hard for customers to find.

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2013 K-12 Census: School districts struggle with elements of new meal regs

Feb. 14, 2013

For this year’s K-12 Census, we decided to take a broader look at what’s going on in the child nutrition industry. Instead of focusing primarily on financial data, as has been done in the past, we delved deeper into the biggest challenge facing school foodservice: the USDA’s new meal pattern.

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Healthcare Operators Focus on Keeping Costs Down and Quality Up

By Emily Rogan on Feb. 14, 2013

As food prices continue to climb, healthcare operators are tasked with finding innovative ideas to keep customers satisfied and budgets under control. At Elmhurst (Ill.) Memorial Healthcare, Dave Reeves, director of hospitality services, says that his hos

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