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FSD's publisher discusses changes in the industry and within the magazine.
The sharing of knowledge is a pillar of FoodService Director. We have been showcasing peer-to-peer information and success stories from the beginning.
Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. But finding that just-right item takes work.
The only remedy for insanity, as people who run any successful operation know, is being voracious about seeking out new ideas and surprising solutions to challenges.
If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.
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