In the final day of the MenuDirections conference, attendees learned how to re-engineer menus and menu boards to drive traffic and increase bottom line profitability, ways to make their operations more sustainable and how to incorporate the Middle Eastern food experience into menus. Speaking for the second year in a row, Mark Erickson, vice president-dean of culinary education at the Culinary Institute of America, closed the conference with a look into the future of foodservice.