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

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

Managing Your Business
woman awake

Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

At a...

FSD Resources