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chefs

Operations

4 ideas to steal when renovating a hospital cafeteria

By Benita Gingerella on Oct. 18, 2016

Looking to revamp? Consider some of these ideas from operations around the country. 

FSD Culinary Council

5 catering trends for 2017

 By Patricia Cobe on Oct. 17, 2016

Here are five catering trends to take note of for 2017 from the minds of members of FoodService Director's Chefs' Council. Read on for catering inspiration.

FSD Culinary Council

Chefs’ Council: Menu-shaping trends for 2017

By Patricia Cobe on Oct. 17, 2016

We’re back with next year’s menu forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice.

FSD Culinary Council

2017 trend: Making more with less

By Patricia Cobe on Oct. 17, 2016

Chefs’ Council members are skilled at controlling costs without diminishing perceived value. Here’s how they’ll deliver the biggest bang for the buck. 

FSD Culinary Council

2017 trend: Health on the menu

By Patricia Cobe on Oct. 17, 2016

Ingredient sourcing has increased in importance, with issues such as clean labels, local and seasonal produce and food safety gaining ground. 

FSD Culinary Council

Winning with football promotions

By Dana Moran on Oct. 17, 2016

Here's how three members of FoodService Director's Chefs' Council are taking the ball and running with it, developing successful dining events to suit their fans.

FSD Culinary Council

2017 trend: Catering to current tastes

By Patricia Cobe on Oct. 17, 2016

While items such as sandwiches, barbecue and buffets still are popular, chefs continue to experiment with new menu items and concepts as catering competition heats up. 

FSD Culinary Council

2017 trend: 24/7 dining

By Patricia Cobe on Oct. 17, 2016

To meet the demand of clockless diners, chefs are expanding snack offerings, all-day breakfast is on the rise and grab-and-go is taking off in new directions.

Operations

Surprise, surprise: Chefs have big egos

By Peter Romeo on Aug. 31, 2016

A new study verifies that there's no shortage of confidence in commercial kitchens.

FSD Culinary Council

How to menu around football season

By FSD Staff on Aug. 15, 2016

Question:How are you building football season into your menuing and marketing?Answers from FSD's Culinary CouncilHere in Oregon, we have quite a big rivalry between the Oregon Ducks and the Oregon Sta...

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