MenuDirections News
‘AI lies,’ according to chef/futurist Ian Ramirez, as he demonstrated the progress—and pitfalls—of using artificial intelligence to write menus at FSD’s recent Menu Directions conference.
An expert panel at FoodService Director’s recent Menu Directions conference delved into the past, future and current state of this topic in the onsite foodservice industry.
During a panel at this year’s Menu Directions conference, two operators shared their recruitment and retention wins and what this generation of employees wants from their employer.
At the Menu Directions conference, Restaurant Business Editor-in-Chief Jonathan Maze and Senior Editor Pat Cobe presented their up-to-the-minute take on what onsite foodservice can learn from restaurants like First Watch, McDonalds, Bojangles and Starbucks for menus that work harder for your bottom line.
Fresh from FSD's Menu Directions conference: Operational hacks too good not to steal
From AI as a menu-planning tool to pickling vegetable scraps, these ideas are ready to put into action, courtesy of the Menu Directions conference.
Technomic's latest menu trends: Indulgence is the thing for all generations, and each has their own way to treat themselves
Katie Belflower, editor at Technomic, broke down menu trends by demographics at the FoodService Director's MenuDirections conference.
How the culinary team at the Georgia Department of Education brings scratch-made meals to schools, with excitement baked in
During a session at FoodService Director’s annual MenuDirections conference, the team shared how they build staffs’ confidence in the kitchen and get them excited about scratch-made meals.
Download the 2022 MenuDirections recipe book! Access over 30 delicious recipes to satisfy your cravings!
September 8, 2021 MenuDirections recognizes you are busier than ever, and we realize the stress that puts on you and your teams. In addition, the recent spike in COVID-19 cases due to Delta variant...
MenuDirections 2020 is going ahead as planned
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.
- Page 1
- ›