Quinoa—that once-unique, now ubiquitous grain—has moved beyond salads and bowls to pancakes, risotto, even burgers and buns. Here are some of the more interesting menu trends he tasted.
After two and a half days of workshops, culinary demos and general sessions, attendees came away with dozens of actionable items to implement in their operations. The following list are but 10 of the things we learned at MenuDirections 2014.
New ideas and trends can bubble up from the non-commercial side of food service as much as they trickle down from restaurants, as Senior Editor Pat Cobe discovered at a recent conference for food service directors.
The Association of Nutrition and Foodservice Professionals (ANFP) is making plans to “identify and showcase” innovation in the long-term care (LTC) and senior living markets through its education arm, the National Foodservice Education Foundation (NFEF).
Gordon Food Service Corporate Consulting Chef Gerry Ludwig cited several menu currents during his Menu Directions keynote address that didn’t fit within the four pronounced trends he detected during a recent three-city, 92-restaurant dining binge.