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menu development

Operations

2013 C&U Census: Adding gluten-free items tops college operators' to-do list

 Apr. 07, 2013

Operators not making changes to meal plan offerings.

Menu

The Sandwich, Re-Imagined

 Mar. 21, 2013

The popularity of the sandwich shows no signs of stopping, as operators move beyond old standbys and present consumers with ethnic flavorings, gourmet ingredients and toppings, and new carrier options—everything from flavoredwraps to waffles.

College foodservice becomes a big "bracket"

By Lindsey Ramsey on Mar. 20, 2013

I’ve written about how I think it is semi-ridiculous to rank the food at different colleges, but this is just too much fun to ignore.

Operations

Professional Chefs Ramp up Quality of Hospital Meals

By Emily Rogan on Mar. 14, 2013

For patients in a hospital, food is often the only thing they can control. And for those hospital employees and visitors, the café is often a welcomed spot of respite from the hectic hustle and bustle of the hospitals floors. That's why many ho

Operations

It's A Wrap: MenuDirections 2013 Put to Bed

By Paul King on Mar. 11, 2013

Well, the dust has settled on what just might be our best MenuDirections conference ever. Despite—or, perhaps, aided by—the less-than-optimum weather in Tampa, our more than 200 attendees said they had a great time learning and networking.

Operations

Outside Inspiration

By FSD Staff on Mar. 10, 2013

We at FoodService Director have long been committed to providing operators with ideas to do their jobs better, often by sharing ideas from within the industry. But we decided it was time to expand our horizons. We spoke to operators about where they go wh

MenuDirections 2013: A Seat at the Judge’s Table

By Patricia Cobe on Mar. 07, 2013

It was my great luck to be in Tampa, Florida, from March 3-5 to attend MenuDirections 2013. This much anticipated conference for non-commercial operators includes a stellar lineup of speakers, workshops, chef demos and more. But I was luckier still to be asked to be one of five judges for the first-ever Culinary Competition.

MenuDirections 2013: Day Two Highlights

By Peter Romeo on Mar. 05, 2013

It’s not a routine conference when the speaker reaches for the severed pig’s head on the counter and lifts off the face, explaining he’d carved it free earlier so he’d have time to saw apart the carcass that’d been parted from the skull (“The brain’s still in there, but that’s okay.”)

Cooking (and almost cussin') with Chef Jet Tila

By Peter Romeo on Mar. 04, 2013

Celebrity chef Jet Tila demonstrated the ease of removing calories, fat and salt from popular dishes during a cooking demo at MenuDirections, but not all of his instruction can be revealed here, this being a family blog.

MenuDirections 2013: What Sunk in During Day One

By Peter Romeo on Mar. 03, 2013

The first day of Menu Directions, FoodService Director’s culinary conference for FSDs looking to offer more-healthful options, provided plenty of food for thought. It didn’t stint on food for the more usual sort of consumption, either.

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