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FSD Culinary Council

Chefs' Council: What is the biggest menu challenge of 2016?

 By FSD Staff on Nov. 23, 2015

Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016.

FSD Culinary Council

Culinary Council: Flavors in demand

 By Patricia Cobe on Nov. 23, 2015

FSD's Culinary Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them.

FSD Culinary Council

Culinary Council: What will be the breakout food trend of 2016?

By Patricia Cobe on Nov. 23, 2015

Has Sriracha reached its saturation point or will it keep going strong? How about gluten-free foods? Our Culinary Council shares the trends that will be shaping their menus in 2016.

FSD Culinary Council

Culinary Council: Shaping the menu

By Patricia Cobe on Nov. 23, 2015

Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.

FSD Culinary Council

Culinary Council: What's hot at breakfast?

By Patricia Cobe on Nov. 23, 2015

High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.

People

What makes a competitive benefits package?

By FSD Staff on Nov. 19, 2015

When contemplating what benefits to offer, it's best to look at the ideal age range of your candidates and what they'd most desire at this stage.

Operations

Lawmakers back Senate cafeteria union drive

By Bianca N. Herron on Nov. 18, 2015

Thirty-three U.S. senators sent an open letter to the CEO of Compass Group that set out a case for Senate cafeteria employees being allowed to unionize.

Operations

Sustainability goes beyond the menu

By Dana Moran on Nov. 16, 2015

Deputy Editor Dana Moran was impressed by how Ponce City Market's planners maintained the historic building while pursuing green certifications.

Steal This Idea

Equip staff with a flu season care package

Nov. 16, 2015

SUNY Geneseo occasionally gives [staff] a little gift. During flu season, it’s a package of tissues and hand sanitizer with a cute little quote.

Workforce

10 questions to ask cafeteria candidates

By Jim Korner on Nov. 16, 2015

10 key questions that will gauge a cafeteria candidate's dependability, attendance, skills, knowledge and their ability to work with others on the job.

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