First Day of MenuDirections

A round of flavorful workshops and a fantastic Dine-Around kick off the conference.

Well, the first day of MenuDirections 2012, in Charleston, S.C., is in the book, and it went off without a hitch. From a lunch with foods prepared by nearly 20 sponsors to a Dine-Around at three of Charleston’s best-known restaurants, our 150 operator attendees were treated to one culinary delight after another.

We even got the weather to cooperate with us, as we walked around the city’s Market District for the evening’s event, at A.W. Shuck’s, High Cotton and Fleet Landing. We finished with a dessert reception sponsored by—and provided by—the crew in the Bunge Oils food truck, parked outside our hotel. All in all, it was a fantastic start to our 10th annual conference.

The day began with a small acknowledgement of the fact that this is our 10th annual event. Bill Laychur, executive chef at Penn State University, provided a video remembrance of his attendance at our first conference. As attendees entered the ballroom for the opening session, they were able to view a slide show of photos compiled from all nine previous conferences.

The afternoon’s workshops focused on marketing health, with presentations from Peter Truitt on The Local Movement, Chef Michelle Dudash on Stealth Health, and myself and Dave Zino on Steal This Healthy Idea. Perhaps in deference to the fact that we would all overindulge later at the Dine-Around, the afternoon sessions mercifully contained only one culinary demonstration.

That changes Monday when, after a keynote address by Eastern Illinois University professor James Painter, Ph.D., on 10 Foods for a Healthier Lifestyle, we roll into culinary workshops on Mediterranean, Latino and Korean cuisines.

I have been most impressed by the hospitality of the people of Charleston and the fact that this is quite the food town. I haven’t had a bad meal yet. The hotel’s food and service have been as advertised, and our attendees tell us they have been impressed thus far with every aspect of the conference. I hope we can continue to meet their expectations.

More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code