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

The College of William and MaryCampus Executive Chef
The College of William and MaryManager
The Culinary Institute of AmericaDirector - Corporate Relations
The Grande Ronde HospitalNutrition Director
The John Cooper SchoolSous Chef
The King's AcademyExecutive Chef
The Kinsey KompanyOwner
The Ohio State UniversitySenior Director, Dining Services
The Ohio State UniversityExecutive Chef
The Storm King SchoolExecutive Chef/Food Service Director
The University of the SouthAssociate Director
Trion County SchoolsFood Service Director
Troup County School SystemCoordinator
Troup County School SystemDirector
Troup County School SystemDirector of School Nutrition
Tufts UniversityDirector of Dining & Business Services

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.

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