In just three days, MenuDirections delivers years of insights
A celebrity chef welcomes the group to New Orleans; talks about how menus, consumers and the competitive landscape is changing; and offers their own experience of jazzing up their operations.
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.
From the latest flavors to trending preparation methods, tune up your menu with ideas, insights and inspiration from these targeted educational workshops.
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.
Your guests may have allergies or medical restrictions, or they may be following the latest fad. This session will examine operational best practices as well as customer service.
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.
To take advantage of high-margin opportunities, operators are crafting their beverage menus as carefully as their food offerings. From customizable smoothies that double as snacks to stocking the right packaged beverages, this session will outline the trends and inspire ideas.