MenuDirections 2013: Complete Conference Coverage

Conference provided attendees a wealth of healthy, flavorful ideas to take back to their operations.

The 11th annual MenuDirections conference was held last week in Tampa, Fla., where the theme—Healthy Flavors, Healthy Profits—focused on health and wellness. From a general session recipe revamp to world cuisine workshops that delivered health through flavor, the conference brought attendees a wealth of healthy ideas. See below for FSD's full coverage of the conference. 

Daily Reports
MenuDirections 2013: Health is Top of Mind on Day One of Conference
MenuDirections 2013: Recipe and Diet Revamps on Day Two
MenuDirections 2013: World Cuisines Deliver Health Through Flavor on Day Three

Editors' Blogs
Peter Romeo: What Sunk in During Day One
Becky Schilling: Dine-Around Gets Rowdy
Peter Romeo: Cooking (and almost cussin') with Chef Jet Tila
Peter Romeo: Day Two Highlights
Patricia Cobe: A Seat at the Judge’s Table

News
Angelo Mojica chosen as FoodService Director's FSD of the Year
N.C. State wins Grand Goldie; UNC Healthcare, Flik and ACTS also honored

Photos
Facebook Album

Check back at foodservicedirector.com for more photos and the full Goldies videos.

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Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

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