Registration Open For MenuDirections 2014 Conference

Conference theme: Satisfying a more educated customer.

MenuDirections 2014 is scheduled for Feb. 23-25 at the Westin Charlotte in Charlotte, N.C. Now in its 12th year, MenuDirections provides non-commercial foodservice operators two and a half days of educational workshops, culinary demos and keynote speaker presentations led by industry experts, plus tastings, the renowned Dine-Around and our unique culinary competition.

Registration Fees

Operators: The early bird registration fee of $349 is available until Tuesday, December 31st. After the cut-off date, the registration fee is $399.

Spouses/Guests: Guests are welcome to join us at the Dine-Around on Sunday ($130) and the Cocktail Reception and Awards Dinner on Monday ($120). Please be sure to register your guest using the Spouse/Guest registration type. Payment will be collected during the registration process based on the agenda selections.

Attire

Conference and Dine-Around: Business Casual
Awards Dinner: Business

Details

When:
Sunday, February 23, 2014 - Tuesday, February 25, 2014

Where:
The Westin Charlotte
601 South College Street
Charlotte, North Carolina 28202
1-866-837-4148 

Visit www.menudirections.com for more information or click here to register.

More From FoodService Director

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

Ideas and Innovation
bleu barn

While undergoing a large-scale expansion that changed a chunk of its layout and added a new building to campus, Bethany crafted its own cafe—a place where residents and guests of the Waupaca, Wis., senior living center could grab a casual bite throughout the day.

Originally dubbed The Barn because of the area’s affinity for farming, the rustic-themed fast casual took over a space earlier occupied by a great room with a small kitchen, and where resident assistants once served meals. (Now that area is squarely in the purview of foodservice and is staffed by members of the dining team...

FSD Resources