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B&I

Operations

Taherian, Imrie, Denton win Silver Plates

On the contract-management side, Rick Abramson of Delaware North was selected in specialty foodservice and Mike Barclay of Southern Management was the winner in the business-and-industry category.

Operations

U.S. Army aims to improve, standardize menus for children

Through a partnership with Kansas State University, officials plan to implement consistent menus at child development centers army-wide.

From unconventional spins on vegetables to new ways to deliver customization, these are the ideas we will long remember from this year's culinary conference.

The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces.

Here are the new culinary terms overheard at MenuDirections from directors shaping the future of menus.

Sloan Park has copied Wrigley Field’s Hot Doug’s set up and will change sausage varieties every five games.

Enhancements include modernizing and expanding the national park’s dining services.

Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap.

FoodService Director's conference reaffirmed that FSDs have tiny budgets, big brains and huge hearts.

The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.