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MenuDirections

Sunday, February 28, 2016

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Menu

AI can help chefs in the kitchen, but you had better double-check its work

 By Tara Fitzpatrick on Jun. 25, 2024

‘AI lies,’ according to chef/futurist Ian Ramirez, as he demonstrated the progress—and pitfalls—of using artificial intelligence to write menus at FSD’s recent Menu Directions conference.

Workforce

How operators are tackling today’s labor pains

 By Benita Gingerella on Jun. 25, 2024

During a panel at this year’s Menu Directions conference, two operators shared their recruitment and retention wins and what this generation of employees wants from their employer.

Operations

The future of food as medicine: It’s a work in progress

By Tara Fitzpatrick on Jun. 24, 2024

An expert panel at FoodService Director’s recent Menu Directions conference delved into the past, future and current state of this topic in the onsite foodservice industry.

Menu

12 mind-blowing, moneymaking menu moves to steal from commercial restaurants

By Tara Fitzpatrick on Jun. 21, 2024

At the Menu Directions conference, Restaurant Business Editor-in-Chief Jonathan Maze and Senior Editor Pat Cobe presented their up-to-the-minute take on what onsite foodservice can learn from restaurants like First Watch, McDonalds, Bojangles and Starbucks for menus that work harder for your bottom line.

Steal This Idea

Fresh from FSD's Menu Directions conference: Operational hacks too good not to steal

By Patricia Cobe, Benita Gingerella, Reyna Estrada, Tara Fitzpatrick and Peter Romeo on Jun. 20, 2024

From AI as a menu-planning tool to pickling vegetable scraps, these ideas are ready to put into action, courtesy of the Menu Directions conference.

Operations

How the culinary team at the Georgia Department of Education brings scratch-made meals to schools, with excitement baked in

By Benita Gingerella on Jun. 20, 2024

During a session at FoodService Director’s annual MenuDirections conference, the team shared how they build staffs’ confidence in the kitchen and get them excited about scratch-made meals.

Menu

Technomic's latest menu trends: Indulgence is the thing for all generations, and each has their own way to treat themselves

By Reyna Estrada on Jun. 20, 2024

Katie Belflower, editor at Technomic, broke down menu trends by demographics at the FoodService Director's MenuDirections conference.

Sustainability

3 challenges to sustainable dining and how operators are working to overcome such challenges

By Reyna Estrada on Jun. 18, 2024

A group of operators took to the stage at the 2024 MenuDirections event to discuss challenges to being sustainable in the on-site foodservice industry

Operations

What foodservice directors can learn from the fast-casual model

By Patricia Cobe on Oct. 12, 2023

Piada Italian Street Food and Choolaah Indian BBQ are growing fast casuals with authentic, hand-crafted menus and well-defined missions.

Workforce

5 things the future workforce wants from their employers

By Benita Gingerella on Oct. 12, 2023

Three graduating students from The Ohio State University’s Hospitality Management Program shared what they look for in a job during a panel at this year’s MenuDirections conference.

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