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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

Segment: K-12 Schools

Latest Articles

Three Takes On: Regional sandwiches

03-10-2014 Menu Development

Sandwiches are a great go-to lunch item and operators across the region have made their sandwiches a hit. This month, we look at three unique sandwich recipes, including the South Philly Italian...

Foodservice operations protest food safety 'glove law'

03-07-2014 | Source: SFGate

State lawmakers have passed a new food safety law that they wish they hadn't...

Free lunch bill advances in the House

03-07-2014 | Source: StarTribune

If low-income children can't afford a nutritious, hot lunch, the state of Minnesota should pick up the tab, the House Education Finance Committee decided Thursday...

Study links energy drinks to risky behaviors among teens

03-06-2014 | Source: Reuters

Consuming highly caffeinated energy drinks like Amp, Red Bull or Rockstar could be a telltale sign of other problems for high school students, according to a Canadian study.

Sen. Dick Durbin tours organic foodservice program at Niles West

03-06-2014 | Source: Skokie Review

U.S. Sen. Dick Durbin (D-IL) stopped by Niles West High School last week to check-out the school’s organic-focused lunch program.

Playing the “Blame Game”

03-06-2014 Industry News & Opinion

Last month, right before our MenuDirections conference, in Charlotte, N.C., I drove down to Greenville, S.C., to visit with Eileen Staples, the foodservice director for Greenville Public Schools. Along with Culinary Specialist Ron Jones, we toured two elementary schools and a middle school during lunchtime.

Two new studies underscore hopes, frustrations of revamped school lunches

03-06-2014 | Source: The Washington Post

A new government study indicates that school districts have struggled to implement the U.S. Department of Agriculture’s revamped nutrition standards for school meals, while others are eating more...

Students eat more veggies due to new lunch rules, study says

03-05-2014 | Source: USA Today

New school lunch rules mean some students are eating more fruits and vegetables, even while tossing plenty of apples and carrots in the trash, a new study shows.

"What's Your Hometown Specialty" video contest winners

03-05-2014 | Source: Digital Journal

Chartwells School Dining Services, in partnership with celebrity chef, Jet Tila, today announced the winners of the "What's Your Hometown Specialty" video contest that was implemented...

In Case You Missed It

November 2013: Recipes

January 2014: Recipes

School Lunch Makeover

Fostering a fresh community at the University of Minnesota Twin Cities

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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