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

UC Santa BarbaraExecutive Director Campus Dining
UC Santa BarbaraAssociate Director, Campus Catering, Concessions & Residential Retail
UC Santa BarbaraAssociate Director, Residential Dining
UCHealthDirector FNS
UCHealthSous Chef
UCHealthRetail Manager
University of Colorado HospitalExecutive CHef
University of ConnecticutAssistant Director of Culinary Development
University of GeorgiaPublic Relations Intern
University of GeorgiaChef
University of GeorgiaAssociate Vice President
University of GeorgiaDietetic Technician
University of GeorgiaChef
University of GeorgiaExecutive Chef/Associate Director
University of GeorgiaExecutive Director
University of MichiganAssistant Director of Residential Dining Operations
University of MichiganDirector Residential Dining Operations
University of MichiganCampus Executive Chef
University of MichiganDirector of Student Engagement, Sustainability, Community Engagement & Training and Development
University of MichiganCampus Executive Chef
University of Texas HealthSenior Administrative Coordinator
University of WisconsinFood Service Administrator
University of WisconsinUnit Chef/Dining Manager
University Yacht ClubExecutive Chef
US ArmyProject Manager
US Army Natick RD&E CenterSenior Food Technologist
USAAFood & Beverage Manager

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.