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Chefs' Council: What is the biggest menu challenge of 2016?
Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016.
FSD Staff
November 23, 2015
1 Min Read
David Sutton
Executive Sous Chef
Bon Appetit at SAS Marketplace Cafe
Cary, N.C.
Maintaining options for multiple dietary restrictions—for people who are gluten-free, vegan, want no GMOs, etc.
Jennifer Leamons
Executive Chef
Stanly Regional Medical Center
Albemarle, N.C.
Offering farm-to-table with prices continually rising.
Janna Traver McCann
Executive Chef/Assistant Director
KU Dining Services
University of Kansas
Lawrence, Kan.
Developing egg-free breakfast options. We have seen a 50 to 60 percent decrease in availability of liquid eggs and a 30 percent increase in the price of shell eggs.
Kevin Frank
District Chef
Detroit Public Schools
Office of School Nutrition
Detroit
Meeting the nutritional regulations while serving food that tastes like Mom’s. Being in a large urban district with an ethnically diverse population, it’s a challenge to meet everyone’s tastes while not showing preference to one [particular] group.
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