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menu development

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Fish for partnerships

 Oct. 17, 2016

Sparrow Hospital wanted to add sushi, but that’s not really its director's expertise. So she found a local company that offered to put three sushi chefs on-site.

Menu

Chicken soup for the low-sodium soul

 By Patricia Cobe on Oct. 17, 2016

Instead of cooking two versions of chicken noodle soup, The Garladnds of Barrington reworked a recipe into a flavorful lower-sodium version that appeals to all.

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.

Operations

Costco execs scale down big-box success at The Organic Coup

By Lauren Hallow on Oct. 17, 2016

Literally meaning “organic takeover,” The Organic Coup is trying to leave as big a mark on the restaurant business as Costco has left on the retail industry.

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

How to keep customers on-site for coffee

By Lisa Arnett on Oct. 17, 2016

How do you keep customers buying coffee on-site rather than drifting out the door to that big-name coffee chain down the street? Here are some best practices.

Operations

A lesson in pride of place

By Amy McKeever on Oct. 17, 2016

Through culinary arts programs, students learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

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.

Menu

2017 trend: Street sense

By Patricia Cobe on Oct. 17, 2016

Chefs’ Council members told us that many of their biggest successes in the past year were items including soft tacos, samosas, stuffed Chinese bao and banh mi.

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