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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
- Middle Earth comes to Virginia
  
  The Big Idea 2014: Unmanned micro-markets
- 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
- Win big with small snacks and desserts
  
  Diversify beverage offerings for a healthier bottom line
- 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
- Middle Earth comes to Virginia
  
  The Big Idea 2014: Unmanned micro-markets
- 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
- Win big with small snacks and desserts
  
  Diversify beverage offerings for a healthier bottom line
- 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

My Fitness Pal

11-29-2011 Ideas and Innovation

We have made it easier for students to keep track of what they eat on campus. We have entered all our food items on campus into MyFitnessPal.com. This is a great website that makes it easy to record...

Dinner at Hogwarts

11-29-2011 Ideas and Innovation

We designed a menu inspired by Hogwarts’ end of term feast, with items such as pumpkin juice and prime rib. We held the event in our Great Hall and sorted the students into houses. We...

B.Y.O.Bowl

11-29-2011 Ideas and Innovation

Every Thursday we do a build-your-own-bowl special for takeout. We rotate four cuisines— Caribbean, Southern, Italian and Asian noodles—for $5.45. We sell 300 to 400 a day, and it...

Birthday Meals

11-29-2011 Ideas and Innovation

We offer a birthday meal for all residents in our long-term care facility. The menu is different from our regular menu, and the meal comes with non-alcoholic champagne. We also offer a program where...

Employee Nods

11-29-2011 Ideas and Innovation

Managers nominate their employees for a monthly award. We take the winner’s picture, place it on a plaque and present the employee with a balloon bouquet. The plaque is displayed in the...

Cooking with Drew

11-29-2011 Ideas and Innovation

We are always looking for ways to engage our residents. We don’t want them to think that dining services is just when they eat. We started Cooking With Drew, where I show residents how to...

Chili Cook Off

11-29-2011 Ideas and Innovation

We had our second annual Chili Cook Off. Our residents and staff participated and took a blind vote on the best chili. We posted the winner and he/she received a $25 gift card. Last year’s...

Dining Dollars

11-29-2011 Ideas and Innovation

We created Dining Dollars, which can be purchased by hospital directors to give to their staff members who exemplify extraordinary customer service. The Dining Dollars are redeemable at our Dining...

Veggie E-blasts

11-08-2011 Ideas and Innovation

We have an email list of all the vegan/vegetarians on the meal plan so we can easily send announcements, news flashes or answer any questions. We frequently send “Tasty Tidbits,”...

In Case You Missed It

School Lunch Makeover

sweet-to-savory

From sweet to savory

menu-insights-chocolate

Menu insights: chocolate

Fourth Annual "The Best"

What's New

Menu insights: chocolate

Chocolate is found on 32% of menus and more data from research firm Food Genius.

From sweet to savory

Confessions of Randy Lait

Hospitals getting better grip on Obamacare

Industry News & OpinionView All

Indiana University to open Erbert & Gerbert’s Bistro

This summer, Erbert & Gerbert’s Bistro will open three locations on campus and offer quick food items, such as sandwiches and soups.

Georgia districts could receive 30 exemption days for fundraisers07/21/2014

St. Luke's University Health Network joins forces with Rodale Institute to grow food for cafeterias07/21/2014

First lady campaigns again for heatlhier school meals, this time at a junior cooks contest07/21/2014

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

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 if we’ve missed anything. 07/22/2014

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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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