MenuDirections 2013 to showcase FSD editors

Opening session at next month's conference will feature a "Meet The Press"-style briefing.

Jan. 31—MenuDirections 2013, which runs March 3-5 in Tampa, Fla., will open with a "Meet The Press" briefing that will feature Editor Paul King and Managing Editors Becky Schilling and Lindsey Ramsey.

In keeping with the conference theme, "Healthy Flavors, Healthy Profits," during the 25-minute session the editors will field questions from FoodService Director Publisher Bill Anderson about the health and wellness trends sweeping the foodservice industry. King will bring a global perspective of the trends, while Schilling and Ramsey will drill down to the trends that are having an impact on specific market segments.

"I think it's an excellent way to kick off the conference, getting attendees to focus on the conference theme while listening to the people who have perhaps the best handle on what is happening in the industry and how operators are being affected," said Peter Romeo, vice president of content for the Foodservice Group of CSP Business Media.

There is still time to register for the conference, which will feature general session presentations by celebrity chef Jet Tila, nutrition expert Dr. James Painter, and Datassentials analyst Mark DeDomenico. The 2 1/2 day meeting also includes nearly two dozen interest sessions, the always-popular Dine-Around, FSD's Awards Banquet and, for the first time, a culinary competition.

For more information and to register, visit menudirections.com

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

FSD Resources