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.

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources