Bringing together more than 250 executive chefs and foodservice directors from all segments of noncommercial foodservice

2018 Attendee Segment Breakdown

12%Contract Headquarter/ Business & Industry
28%Colleges & Universities
18%K-12 Schools

Please note that the sample attendee list below does not contain contact information. MenuDirections does not share attendee contact information with third parties so our registration lists cannot be purchased. As such, beware of any company that promises to sell you an attendee list. Please forward any unfamiliar or suspicious communication to Winsight's Meetings & Events team at events@winsightmedia.com to verify the source.

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Attendees List

Calcasieu Parish School BoardChief Operating Officer
Carrollton City SchoolsSchool Nutrition Coordinator
Carrollton City SchoolsDirector of School Food & Nutrition
Catered TooChief Executive Officer
Catered TooOperations Project Manage
Central Valley Medical CenterFood & Beverage Director / Executive Chef
Chaine Des RotisseursExecutive Chef, Food & Beverage Director
Charlotte Mecklenburg SchoolsInventory Quality Auditor
Charlotte Mecklenburg SchoolsSupervisor School Nutrition
Chartwells at University of ArkansasDirector of Culinary
Chartwells Higher EducationDivision Chef
Chartwells Higher EducationRegional Chef
Chartwells K-12District Chef
Chef & SheffExecutive Chef
Cherokee County SchoolsSchool Nutrition Director
Chesterfield County SchoolsSchool Food Service Director
Chesterfield County SchoolsField Manager
Christian CareDining Room Manager
Cincinnati Public Schools Food ServicesAssistant Supervisor
Clayton County Public SchoolsNutrition Coordinator
Clayton County Public SchoolsNutrition Director
Clayton County Public SchoolsChef
Cobb County School DistrictExecutive Director, Food and Nutrition Services
Cobb County School DistrictAssistant Director, Menus and Nutrition
Cobb County School DistrictDietetic Intern
Cobb County School DistrictDietetic Intern
Cobb County School DistrictAssistant Director Wellness
Cornell DiningExecutive Director

MenuDirections News

The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.