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A collection of menu planning ideas for foodservice operators.

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MenuDirections 2012 Day 2: World Cuisines

 Feb. 29, 2012

On Monday morning of MenuDirections 2012, attendees were taken on a culinary tour—virtually, of course—of three regions of the world in the World Cuisines workshops. Mediterranean, Latin America and Korea were the areas visited.

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MenuDirections 2012: The Skinny on Healthful Menu Items

 Feb. 28, 2012

MenuDirections' keynote speaker detonated many of the myths about healthful dining.

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Lowcountry Cuisine in the Spotlight at MenuDirections

Feb. 27, 2012

Attendees of FoodService Director's culinary conference got a hefty sampling of the ingredients and preparations that have made Charleston a renowned food center. 

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MenuDirections 2012: Lisette Coston Named FSD of the Year

Feb. 27, 2012

Lisette Coston, director of nutrition and food service at the 912-bed Saint Francis Health System in Tulsa, Okla., was named 2011 FSD of the Year. Coston was honored at the 2012 MenuDirections conference in Charleston, S.C.

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MenuDirections 2012 Day 1: Plenty to Chew On

Feb. 27, 2012

Attendees at the first day of MenuDirections 2012 were presented with a slew of ideas on opening day for promoting health without sacrificing flavor.

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Asian is Smokin'

By Pamela Parseghian on Feb. 26, 2012

Asian is viewed as healthful, uses less protein and is based primarily on produce that’s readily available with the recent proliferation of farmers’ markets. Plus, the cuisine is highly “adaptable,” making use of bunches of herbs a

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MenuDirections 2012: Look for Updates on Awards and Trends

Feb. 23, 2012

This weekend kicks off FoodService Director's 2012 MenuDirections conference in Charleston, S.C. FSD editors will be tweeting and posting updates from the conference all weekend, continuing through the conference's end on Tuesday afternoon.

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Beans liven up K-12 menus

Sponsored content from our partner Bush’s Best® on Feb. 22, 2012

The quest to deliver highly nutritious lunches that please finicky students is leading some school foodservice directors on the path of tasty bean dishes. They’re finding success with everything from traditional bake

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Selling super salad sandwiches

Sponsored content from our partner Hellmann's on Feb. 22, 2012

Do the old switcheroo, a flip-flop, a reverse handoff or whatever you want to call turning your entrée salads into sandwiches. It’s a logical step in the evolution of your menu. You menu sandwiches; and you menu salads. Why not combine them?

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The Recipe Issue: Online-Only Recipes from Home

Feb. 17, 2012

As part of FSD's Feb. Recipe Issue we asked chefs to share their favorite recipes from home. The following recipes are only available online.

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