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What I learned from MenuDirections: FSDs are a cardiologist’s dream

 By Peter Romeo on Mar. 02, 2016

FoodService Director's conference reaffirmed that FSDs have tiny budgets, big brains and huge hearts.

Menu

Best dish, best food porn, best operator: A recap of noncommercial’s big awards this week

 By Peter Romeo on Mar. 02, 2016

Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap.

Operations

Aramark details plans as Yosemite’s new concessionaire

By Bianca N. Herron on Mar. 02, 2016

Enhancements include modernizing and expanding the national park’s dining services.

Menu

5 ingredient trends going mainstream

By Lizzy Freier on Mar. 01, 2016

Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.

Menu

Chef’s Choice Award-Winning Recipes

By Patricia Cobe on Mar. 01, 2016

The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.

Operations

Sodexo names Maeve McInnis director of local sourcing initiative

By Bianca N. Herron on Feb. 29, 2016

The Maine Course program aims to assist the vendor’s accounts with making responsible seafood choices.

Menu

6 lessons from MenuDirections

By Peter Romeo on Feb. 29, 2016

FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the highlights.

Menu

5 menu trends worth noticing

By Patricia Cobe on Feb. 25, 2016

Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five trends we’re keeping an eye on.

Menu

Winging it for March Madness

By Patricia Cobe on Feb. 23, 2016

The NCAA men’s basketball tournament begins in mid-March, but it’s not too early to think about feeding the hordes of fans who will be watching the action on TV.

Menu

3 restaurant trends worth watching in Feb.

By Patricia Cobe on Feb. 23, 2016

This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.

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