MenuDirections News

FoodService Director's conference reaffirmed that FSDs have tiny budgets, big brains and huge hearts.

The Indiana foodservice director was honored at MenuDirections for her food security efforts.

FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the highlights.

If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.

From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.

From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.

Here are five recent concept launches Chef Gerry Ludwig encountered during his journey to conduct research on menu and restaurant trends. Whether they’re within your same segment or not, they’re ones to watch.