MenuDirections: Pushing boundaries 2015

Memphis, Tenn., was the site of the 13th annual MenuDirections conference. As you might expect, pork and barbecue played an important role in the event, both as menu items and as culinary workshop topics. There was plenty of talk about non-meat proteins, along with sauces, beverages, desserts and a plethora of menu trends from the restaurant world.

In between, there were many opportunities for operators to share ideas with each other and to learn new ideas from food and equipment manufacturers. We honored the 2014 FSDs of the Month, announced our FSD of the Year, and crowned the winners of our third Culinary Competition. Here’s a few of the images our photographer captured during the March 1-4 event. Visit foodservicedirector.com to see even more.