MenuDirections 2013: Look for Updates on Awards and Trends

Check in with foodservicedirector.com for blogs, articles and photos.

This weekend kicks off FoodService Director's 2013 MenuDirections conference in Tampa, Fla. FSD editors will be tweeting and posting updates from the conference all weekend, continuing through the conference's end on Tuesday afternoon. Some items to look out for:

Sunday: Updates, photos and tweets from the Health on the Menu series of workshops, which includes sessions on healthy desserts and seafood. Also check in for tweets and photos from the evening's Dine-Around, which will take attendees to Tampa’s historic Ybor City.

Monday: Articles, photos and tweets from Chef Jet Tila’s Recipe Revamp general session, where he will show attendees how to make dishes healthier. Also look out for posts from our Steal This Healthy idea workshops and the new 30-minute Universities. Twitter and Facebook are also the place to go for the announcement of the winner of our first Culinary Competition, the Goldies winners and the 2012 FSD of the Year.

Tuesday: Posts, photos and tweets from the World Cuisines series of workshops and a general session from Datassential’s Mark DiDomenico on menu trends.

If you are headed to the conference, join in the fun and tweet using our hashtag: #MenuD2013.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources