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MenuDirections Conference

Industry News & Opinion
- News
  Current and breaking news about the foodservice industry
- Regulation & Legislation
  News and analysis of the laws and rules affecting the foodservice industry
- Stories From The Road
  A collection of on-the-road blogs from Editorial Director Paul King
- Without a (Hair)net
  Editor Becky Schilling blogs about foodservice trends
Managing Your Business
- Mock wedding makes real impact at Ashland University
  
  Want ketchup? That’s 25 cents.
- Controlling Costs
  Tips to keep your budget on target
- Ensuring Food Safety
  Ensuring proper food safety in your operation
- Food Pricing Database
  Keep up-to-date on the latest food prices
- Generating Revenue
  Revenue-generating insights from fellow directors
- Managing Staff
  A guide to managing staff and enhancing employee performance
- Category Management *
  How to get the right products into your patrons' hands
- * Custom content from a sponsor
Ideas & Innovation
- Heat-powered greenhouse
  
  Middle Earth comes to Virginia
- Design Portfolio
  A visual collection of foodservice industry design ideas
- Emerging Trends
  The latest foodservice industry trends, insights and innovations
- Going Green
  A look at how operators are implementing environmentally friendly programs
- Health & Wellness
  Promoting customer and employee well-being
- Operators Share Their Best
  FoodService Director's annual collection of readers' "bests" regarding a variety of foodservice topics
- Equipment Innovation *
  Equipment trends to help you improve operational efficiency
- Steal This Idea
  Borrowing ideas and innovation from your peers
- * Custom content from a sponsor
Menu Development
- Menu insights: chocolate
  
  Three Takes On: Baked Beans
- Creating Healthier Menus
  A collection of healthier menu ideas
- Healthier Options *
  Menu ideas and trends for health-conscious patrons
- Healthy Recipe Revamp
  See how operators make a classic recipe more healthful
- Ingredients
  Insights from growers and menu ideas on a variety of ingredients
- Menu Strategies
  Best practices for creating innovative menus and signature dishes
- Recipe Snapshot
  Flip through a slideshow of each magazine issue's recipes
- Recipedia
  A library of recipes for hospitals, senior living, schools, colleges and businesses
- * Custom content from a sponsor
Research
- Industry Census
  A detailed report by segment of current industry research
- The Big Picture
  A comprehensive, data-driven overview of the non-commercial foodservice industry
People in Foodservice
- Director of purchasing named at Metz
  
  Metz names director of clinical nutrition services
- FSD of the Month
  A monthly feature that highlights an industry star
- Confessions
  Operators open up about their passions, fears and embarrassing moments
- People on the Move
  See who has been promoted, hired or retired
- Under 30
  Rising industry stars under the age of 30
Sponsored Content
- Sustaining responsible menu options
  
  Building sales by daypart in an evolving eating landscape
- Featured Content
  Featured content from our Sponsors
- Industry Center
  Solutions for operators' toughest problems
- FSDTV
  Foodservice-related videos, tutorials and video recipes
- Product Showcase
  New foodservice products and product line extensions

Industry News & Opinion
- News
  Current and breaking news about the foodservice industry
- Regulation & Legislation
  News and analysis of the laws and rules affecting the foodservice industry
- Stories From The Road
  A collection of on-the-road blogs from Editorial Director Paul King
- Without a (Hair)net
  Editor Becky Schilling blogs about foodservice trends
Managing Your Business
- Mock wedding makes real impact at Ashland University
  
  Want ketchup? That’s 25 cents.
- Controlling Costs
  Tips to keep your budget on target
- Ensuring Food Safety
  Ensuring proper food safety in your operation
- Food Pricing Database
  Keep up-to-date on the latest food prices
- Generating Revenue
  Revenue-generating insights from fellow directors
- Managing Staff
  A guide to managing staff and enhancing employee performance
- Category Management *
  How to get the right products into your patrons' hands
- * Custom content from a sponsor
Ideas & Innovation
- Heat-powered greenhouse
  
  Middle Earth comes to Virginia
- Design Portfolio
  A visual collection of foodservice industry design ideas
- Emerging Trends
  The latest foodservice industry trends, insights and innovations
- Going Green
  A look at how operators are implementing environmentally friendly programs
- Health & Wellness
  Promoting customer and employee well-being
- Operators Share Their Best
  FoodService Director's annual collection of readers' "bests" regarding a variety of foodservice topics
- Equipment Innovation *
  Equipment trends to help you improve operational efficiency
- Steal This Idea
  Borrowing ideas and innovation from your peers
- * Custom content from a sponsor
Menu Development
- Menu insights: chocolate
  
  Three Takes On: Baked Beans
- Creating Healthier Menus
  A collection of healthier menu ideas
- Healthier Options *
  Menu ideas and trends for health-conscious patrons
- Healthy Recipe Revamp
  See how operators make a classic recipe more healthful
- Ingredients
  Insights from growers and menu ideas on a variety of ingredients
- Menu Strategies
  Best practices for creating innovative menus and signature dishes
- Recipe Snapshot
  Flip through a slideshow of each magazine issue's recipes
- Recipedia
  A library of recipes for hospitals, senior living, schools, colleges and businesses
- * Custom content from a sponsor
Research
- Industry Census
  A detailed report by segment of current industry research
- The Big Picture
  A comprehensive, data-driven overview of the non-commercial foodservice industry
People in Foodservice
- Director of purchasing named at Metz
  
  Metz names director of clinical nutrition services
- FSD of the Month
  A monthly feature that highlights an industry star
- Confessions
  Operators open up about their passions, fears and embarrassing moments
- People on the Move
  See who has been promoted, hired or retired
- Under 30
  Rising industry stars under the age of 30
Sponsored Content
- Sustaining responsible menu options
  
  Building sales by daypart in an evolving eating landscape
- Featured Content
  Featured content from our Sponsors
- Industry Center
  Solutions for operators' toughest problems
- FSDTV
  Foodservice-related videos, tutorials and video recipes
- Product Showcase
  New foodservice products and product line extensions

Steal This Idea

Borrowing ideas and innovation from your peers

Steal This Idea

Get buy-in

In order to get buy-in for breakfast in the classroom, there is an incredible amount of planning done with stakeholders to ensure that we can show the value for this and to get their thoughts and see...

All Articles

Tray Reminders

10-17-2012 Ideas and Innovation

When we deliver a tray to a room we put a magnetic reminder on the resident’s door. This serves as a prompt to anyone passing by that there is a tray to be picked up after meal service. The...

Supervisors’ Summit

10-17-2012 Ideas and Innovation

Foodservice supervisors are the critical link between management, front-line staff and guests, but they are often overlooked in training or when we are soliciting input. We have a Supervisors&...

Wellness Demos

10-17-2012 Ideas and Innovation

Between December and March I work with our wellness coordinator to offer wellness cooking demos for staff, visitors and patrons of the system. We focus on healthy cooking methods, like grilling and...

Holiday Carts

10-17-2012 Ideas and Innovation

Our dining services team created a mobile Valentine’s Day kiosk. We included fresh-baked sweets, candies, fresh flowers, cards and other novelty items. The carts were pushed around campus...

Super Foods

10-17-2012 Ideas and Innovation

Since attending MenuDirections I’ve incorporated more of the 10 power foods that we learned about from Dr. James Painter. I denote each super food with a small heart for a healthy choice. I...

Local Floats

10-15-2012 Ideas and Innovation

Iced coffee is a popular seller in one of our retail units. Since it was so popular we started selling Iced Coffee Floats by adding local ice cream. The coffee is fair-trade certified and the ice...

Guest Chef

10-10-2012 Ideas and Innovation

We have a display cooking station every day. We thought it would be fun to ask our headmaster to be our chef for a day. We posted flyers and info on our website so parents knew they could join us. It...

Safety Drill

10-02-2012 Ideas and Innovation

Set up a drill with the department of public safety on campus to do a “shooter on campus” drill. It will give you a chance to discuss with your staff how to handle the situation...

Food Drive

09-28-2012 Ideas and Innovation

Our registered dietitian team sponsored a food drive in collaboration with M.E.N.D. (Meet Each Need with Dignity). Our goal was to raise awareness of food insecurity and support our local food bank...

In Case You Missed It

November 2013: Recipes

School Lunch Makeover

5-way-baked-beans

Three Takes On: Baked Beans

University of Michigan establishes new position for Sustainable Food Program

What's New

July 2014: Recipes

Click through Snapshots of all the recipes for the July 2014 issue. This month features gelato, chocolate and food truck recipes.

Heat-powered greenhouse

Busting out of the silo

Three Takes On: Baked Beans

Industry News & OpinionView All

Virginia district's lunches decline 30% since implementing new meal guidelines

Botetourt County Public Schools served almost 200,000 fewer meals in 2013-2014 than in 2010-2011.

Auburn opens wellness kitchen for student athletes07/28/2014

Vegetable sommeliers give nod to Microsoft cafeteria07/28/2014

Popular QSRs to remain at University of Kentucky07/28/2014

Managing Your BusinessView All

Mock wedding makes real impact

mock-wedding

Getting married? Ashland University, in Ohio, wanted to help engaged couples visualize what their wedding celebration could be like, and at the same time promote campus and local wedding services.

Want ketchup? That’s 25 cents. 07/11/2014

District closes cafeterias to save money 07/07/2014

The Chipotle-ization of school lunch06/25/2014

Ideas & InnovationView All

Heat-powered greenhouse

greenhouse-students

A greenhouse isn’t a new concept. How one Iowa woman is powering her greenhouse is, however. 07/25/2014

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Industry Center

Equipment Innovation

OVENTION,® INC.

Speed of service, variety, food quality and efficiency are all crucial in any successful foodservice operation. Needless to say, equipment can make or break you. Fortunately, innovative new equipment is coming to market to give you quality and flexibility you never thought possible.

Category Management

Mondelēz International Foodservice

Category Management principles can help you understand your customers better, determine which products and brands appeal to them most and merchandise them the best way. Today, more than ever, you need to put the right products in your customers’ hands.

Healthier Options

Kraft Foodservice

Consumers today are getting smart about their health, and your patrons expect to see healthy choices alongside the not-so-healthy ones. As they wise-up, it’s important for you—and for your business—to stay abreast of the latest trends to keep them satisfied and coming back for more.

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