Small Plates of Insights from MenuDirections 2012

A roundup of informational nuggets from our conference.

Peter Romeo, Director of Digital Content

MenuDirections abounded in ideas, some so self-contained that it’s difficult to lump them into categories or one of our larger themed stories from the conference (which you’ll find here.) Here, then, is a mixed assortment of those notions and insights. We like to think of them as small plates of brain food:

Nuts, contrary to the assertions of some pop diets, can be healthful additions to diets in moderation. Nutritionist James Painter noted that they make a particularly good replacement for meats.

One of the ideas floated for making soybeans sexier called for pureeing the beans, saucing them with some ponzu and serving the whole thing in a martini glass.

Tacos made with tempeh were also saluted, as was the substitution of silky tofu for ricotta in lasagna.

One of Mediterranean food’s operational benefits is its durability as a takeout food. It holds for long times at ambient temperatures, and many versions are meant to be eaten without reheating. That makes it “a great way to stretch your dayparts without having to keep the doors open all the time,” noted LifeWorks’ Marion Gibson.

An Italian meat platter—basically rolled salamis and other cold cuts presented cheek-to-jowl with sliced cheeses on some type of open-faced Italian bread—is a good way to get $20 from a couple of sharers who might otherwise buy two $5 sandwiches. It’s twice the money for half the food, and everyone’s happy, said Gibson.

The new frontier in the use of beans is getting them into breakfast and dessert items, said Chef Tom Smith of Food IQ. He noted how the menu-idea lab is tinkering with such products as waffles, breads and white custards made from ground-up beans. He also asserted that beans would be accepted by more “customers” in K-12 if the industry could brainstorm ways of enabling the beans to be eaten neatly on the go in hand-held products.

Rhubarb can give new color, literally, to margaritas served in catering situations. It can be a good sour base for the popular drink, and delivers an attractive, unusual hue, said McCormick Chef Kevan Vetter.

menu development
By Peter Romeo, Director of Digital Content
View More Articles By Peter Romeo

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources