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Top takeaways from MenuDirections 2015
Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers.
March 5, 2015
4 Min Read
Rob Bell kicked MenuDirections off with a bang
“Your job is to build wow team members, and they will pass that wow onto your customers,” opening speaker Rob Bell explained in his kick-off at MenuDirections 2015, a three-day conference in Memphis, Tenn. that is sponsored by FoodService Director magazine.
MenuDirections opens with a look at menu planners as service proponents
The dine-around rocked – literally
Blues City Café
#PhotoGrid #menudirections @safeeggs #safeeggs pic.twitter.com/20kuNAUZza
— Michael Roddey (@chefroddey) March 2, 2015
Itta Bena
#PhotoGrid third n last stop for the green team. Great evening! #menudirections pic.twitter.com/2LqCsLoxTd
— Michael Roddey (@chefroddey) March 2, 2015
ITTA BENA, great She Crab Soup!!! #MenuDirections
— JoAnn (@Williamsjoannjo) March 2, 2015
Automatic Slim's
#PhotoGrid #menudirections stop #2 for green team pic.twitter.com/wbPcP2VEST
— Michael Roddey (@chefroddey) March 2, 2015
Loved it #MenuDirections pic.twitter.com/76OxE63g5Z
— JoAnn (@Williamsjoannjo) March 2, 2015
Automatic Slim's line up @fsdeditor #MenuDirections pic.twitter.com/UDa7qFoAuM
— wild turkey 101 (@101wildturkey) March 2, 2015
Chef Gerry Ludwig gave restaurant trends every operator should know
Gordon Food Service Corporate Consulting Chef Gerry Ludwig and his team went on an eight-week tasting tour of New York City, Chicago and Los Angeles to find the latest trends in the restaurant industry.
8 restaurant trends every operator should know
Chefs killed it in the culinary competition
#PhotoGrid @fsdeditor culinary competition #menudirections @csp_business_media pic.twitter.com/kTJIEyqhV0
— Michael Roddey (@chefroddey) March 2, 2015
#PhotoGrid #menudirections culinary competition @fsdeditor @csp_business_media pic.twitter.com/pPR9lklJJu
— Michael Roddey (@chefroddey) March 2, 2015
#PhotoGrid @csp_business_media #menudirections pic.twitter.com/xn4ybOXEzL
— Michael Roddey (@chefroddey) March 2, 2015
Look at this awesome dish by @Bwilson75 #menudirections pic.twitter.com/fSrqr8W2em
— Tom Sewell (@cheftomsewell) March 2, 2015
Awesome dish by @seniorluvingresidences #menudirections pic.twitter.com/MRe3lMXkth
— Tom Sewell (@cheftomsewell) March 2, 2015
#MenuDirections pic.twitter.com/CkEPvyzu0b
— Marcus Viscidi (@VarcusMiscidi) March 2, 2015
Another great dish from the culinary competition #menudirections pic.twitter.com/uV7wjjVhA8
— Tom Sewell (@cheftomsewell) March 2, 2015
Awesome dish by @chefdarin #menudirections pic.twitter.com/hL11QN046w
— Tom Sewell (@cheftomsewell) March 2, 2015
A decision to focus on brunch items earned Antoinette Bunn-Savage, the catering supervisor at Oklahoma State, and her teammate, Darin Leonardson, the director of hospitality at Golden Living, the top prize at MenuDirections’ annual cook-off.
Okla. State supervisor is part of winning culinary-competition team
FSD of the Year Lisa Poggas came up big at the awards dinner
The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.
Poggas named FoodService Director’s FSD of the Year
Gluten-free tastes good!
Gluten free with @DrJimPainter @fsdeditor #menudirections & Chef Robert passing on some great insights. pic.twitter.com/yalk78broc
— Michael Roddey (@chefroddey) March 3, 2015
@chefroddey @fsdeditor this recipe is awesome, and will be sharing with my healthcare chefs!
— Jessica Marchand (@jgmarchand) March 5, 2015
Can't wait to add the GF chocolate chip cookie to my cookie day. #MenuDirections
— JoAnn (@Williamsjoannjo) March 3, 2015
Beautiful gluten free baked products #menudirections pic.twitter.com/ZHCYd3rLnC
— Lisa Eberhart (@wolfapproved) March 3, 2015
@DrJimPainter This is a gotta try recipe for #glutenfree #cookies @fsdeditor #menudirections pic.twitter.com/CJbg6N73tt
— Michael Roddey (@chefroddey) March 3, 2015
LYFE Kitchens’ Mike Donahue told how to stay ahead of a foodservice controversy
Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered specifics on how to avoid a controversy on that and other fronts.
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