Continue to Site >>>

B&I

Operations

Top takeaways from MenuDirections 2015

 Mar. 05, 2015

Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers.

Operations

Five final insights from MenuDirections 2015

 By Paul King on Mar. 04, 2015

From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.

Operations

4 strategies to stay ahead of a foodservice controversy

Mar. 04, 2015

Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered specifics on how to avoid a controversy on that and other fronts.

Operations

Five takeaways from MenuDirections

By Paul King on Mar. 03, 2015

MenuDirections 2015 kicked off Sunday in Memphis at The Peabody Hotel with a motivational opening presentation, two culinary workshops and the conference’s annual Dine-Around. Here are five takeaways from the event’s first day.

Operations

Golden Living director of hospitality and Oklahoma State University supervisor win MenuDirections 2015 Culinary Competition

Mar. 03, 2015

It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared towards foodservice operators and suppliers.

Steal This Idea

Online ordering for employees

Mar. 02, 2015

We are rolling out an online ordering system for hospital employees, which could soon include a mobile app.

Operations

Poggas named FoodService Director’s FSD of the Year

Mar. 02, 2015

The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.

Operations

8 restaurant trends every operator should know

Mar. 02, 2015

Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.

Operations

MenuDirections opens with a look at menu planners as service proponents

Mar. 01, 2015

Bell’s presentation, “Absolutely Everything Counts,” focused on the importance of delivering outstanding customer service through words and body language, not just interactions with customers.

Operations

University study finds most and least addictive foods

Feb. 27, 2015

Data gathered from more than 500,000 participants at the University of Michigan verified the three most, and least, addictive foods.

  • Page 91