MenuDirections News

ProStart students and chefs paired up to win with plant-forward dishes.

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.

The sharing of knowledge is a pillar of FoodService Director. We have been showcasing peer-to-peer information and success stories from the beginning.

FoodService Director’s Chefs’ Council shared valuable insights at MenuDirections 2016. Here are six ideas to steal from the five panelists.

From unconventional spins on vegetables to new ways to deliver customization, these are the ideas we will long remember from this year's culinary conference.

The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces.

Here are the new culinary terms overheard at MenuDirections from directors shaping the future of menus.

Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap.