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A collection of menu planning ideas for foodservice operators.

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Five ways to lure carnivores to try plant-based dishes

 Mar. 16, 2015

Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.

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Brunch appeal

 By Kate Parham Kordsmeier on Mar. 13, 2015

According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.

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Soup: For all seasons

By Marygrace Taylor on Mar. 13, 2015

No matter the weather, fresh, flavorful soups and stews are menu staples.

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Students weigh in on food

By Paul King on Mar. 13, 2015

In an hour-long discussion, Matt Fisher, Beverly Kunkel, Ruby Griller, Wyatt Ashby, Annika Holkeboer and Carter Rayburn offered their opinions on what they eat and why.

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Dine-around Memphis 2015

Mar. 13, 2015

Check out photos from MenuDirections 2015 dine-around Memphis featuring Itta Bena, Automatic Slim's and Blues City Cafe.

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Three Takes On: Sushi

Mar. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.

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Pineapple perfection: Sweet or savory

By Lindsey Ramsey on Mar. 13, 2015

This versatile fruit is a welcome addition to savory entrees and innovative desserts.

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MenuDirections 2015 at a glance

Mar. 13, 2015

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

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MenuDirections 2015 awards banquet

Mar. 13, 2015

Check out photos from the MenuDirections 2015 awards banquet, where FSD of the Year and the culinary competition winners were announced.

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March 2015: Soup for all seasons

Mar. 13, 2015

Snapshots of all the recipes from the February 2015 issue featuring salads.

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