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menu development

Menu

8 health-boosting tips from MenuDirections

 By Patricia Cobe on Mar. 04, 2016

The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces.

Operations

5 phrases to add to your culinary vocabulary now

 By FSD Staff on Mar. 04, 2016

Here are the new culinary terms overheard at MenuDirections from directors shaping the future of menus.

Operations

Chicago Cubs to serve Hot Doug’s, Portillo’s at spring training

By FSD Staff on Mar. 03, 2016

Sloan Park has copied Wrigley Field’s Hot Doug’s set up and will change sausage varieties every five games.

Operations

Aramark details plans as Yosemite’s new concessionaire

By Bianca N. Herron on Mar. 02, 2016

Enhancements include modernizing and expanding the national park’s dining services.

Menu

Best dish, best food porn, best operator: A recap of noncommercial’s big awards this week

By Peter Romeo on Mar. 02, 2016

Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap.

Menu

5 ingredient trends going mainstream

By Lizzy Freier on Mar. 01, 2016

Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.

Operations

Tulane University rolls out meal-plan-based food truck

By Bianca N. Herron on Mar. 01, 2016

The truck is reportedly the first of its kind.

Menu

Chef’s Choice Award-Winning Recipes

By Patricia Cobe on Mar. 01, 2016

The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.

Operations

Nearly a quarter of Cal State students are food insecure, survey says

By Bianca N. Herron on Mar. 01, 2016

The report also found that fewer than half of the university’s campuses offer programs for food-insecure students.

People

Waldy Malouf cultivates a world-class learning environment

By Erin Gibbons on Mar. 01, 2016

Waldy Malouf served as co-project manager on the construction of a 28,000-square-foot student union and dining facility on the CIA Hyde Park campus.

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