In just three days, MenuDirections delivers years of insights

Sunday, March 4

1:00 pm–4:30 pm

Registration & Information Desk

1:30 pm–3:00 pm

General Session

More Welcome to the New Orleans Culinary Scene

Local radio personality and culinary activist Poppy Tooker welcomes the group to New Orleans, and talks about the rich culinary history of Louisiana. Her experience in the local slow food movement will help inform foodservice directors who are aiming to highlight local ingredients, transparency and “real” food in their operations.

Poppy Tooker
More State of the Industry

He brings the stats and she adds the color commentary. Technomic’s Joe Pawlak lays out the economic drivers, consumer demands and legislative landmines impacting the noncommercial segments today, and FoodService Director’s Kelly Killian shares the operators, best practices and solutions to these industry evolutions.

Kelly Killian
Joe Pawlak
3:00 pm–3:30 pm

Networking Break

3:30 pm–4:15 pm

More Culinary Workshops (choose 1 of 3)

From the latest flavors to trending preparation methods, tune up your menu with ideas, insights and inspiration from these targeted educational workshops.

More Option 1: Take it Away: Increasing Off-Premise Sales

Salon F, G, H

Foodservice operators have been building grab-and-go and kiosk sales to capture busy customers. Some are now tackling delivery and even meal kits to feed even more meal occasions.

More Option 2: The Art and Science of Gluten-Free Baking

Salon E

Gluten-based grains remain an issue for the food industry because an increasing percentage of the population is choosing to eat gluten free. Yet gluten-free baked goods are some of the most nutrient-poor foods in the market because they are composed primarily of starches and stripped of all the original nutrition value found in whole grains. In this application workshop, Dr. Painter will cover the science behind gluten free and the nutritional and health benefits of using a whole-grain ingredient such as sorghum in place of starches in gluten-free foods to increase fiber, protein and antioxidants. Chef Landolphi will present the art of gluten-free cooking using sorghum to create nutritious, delicious, flavorful and visually appealing baked goods that consumers want.

Chef Robert Landolphi
Dr. James Painter
Presented by:

More Option 3: Increase Your Sauce-Ability

Salon D

Take your sandwiches and other standards to the next level with sauces and spreads that meet customers’ demands for innovative and craveable dishes that also check the boxes for fresh and healthy.

Presented by:

5:30 pm–9:30 pm

More A Taste of New Orleans Culinary Experience


Southern Food and Beverage Museum

The Southern Food & Beverage Museum is a unique and comfortable space, reminding you of both your mother’s kitchen and a country juke joint. In the glow of vintage neon signs, sip cocktails, eat and mingle, while trying out turn of the century kitchen tools. In this “movable feast,” chefs will cook local favorites and bartenders will pour delicious cocktails in front of the Museum of the American Cocktail exhibit. Join us for this special experience!

Presented by:

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