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MenuDirections 2014 day three: Profiling flavors

By Megan Warmouth on Feb. 26, 2014

Flavor was the focus of day three at MenuDirections 2014.

Menu

Menu trends from day two of MenuDirections

 By Peter Romeo on Feb. 25, 2014

Gordon Food Service Corporate Consulting Chef Gerry Ludwig cited several menu currents during his Menu Directions keynote address that didn’t fit within the four pronounced trends he detected during a recent three-city, 92-restaurant dining binge.

Menu

MenuDirections attendees tour restaurant trends

By Peter Romeo on Feb. 25, 2014

Keynoter Gerry Ludwig took attendees of MenuDirections on a virtual culinary tour Monday, recounting the new directions he spotted while visiting 92 trend-shaping restaurants in three cities during a stretch of 17 business days.

Menu

Signature Series: Chicken

By Paul King on Feb. 24, 2014

Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

Operations

Minneapolis schools transform lunch into chef-driven experience

Feb. 24, 2014

A couple of weeks ago when Sanford Middle School debuted its new, cooked fresh, on-site lunch, the center of the plate was chicken.

Steal This Idea

Gluten-free in house

Feb. 24, 2014

Recent renovations to our Central Food Facility have allowed us to design a gluten-free kitchen and create our own specially formulated gluten-free flour.

Steal This Idea

Change up service items

Feb. 21, 2014

The amount of time children have to eat lunch is a challenge when it comes to having to take x amount of fruits and vegetables and actually have time to eat them.

Operations

Minnesota students become Food Explorers

Feb. 20, 2014

For 45 minutes each week, students in Jessica Busch’s class at Red Pine Elementary in Eagan are no longer just first-graders.

Menu

Trendy recipes

Feb. 20, 2014

In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.

Operations

Harvard University features world cuisine in annual festive brunch

Feb. 20, 2014

Students could choose among a more exotic set of offerings than the usual brunch fare of Veritaffles and omelettes Sunday afternoon at Harvard University Dining Services' annual festive brunch, which was themed “World Street Food.”

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