Chefs' Council

Chefs' Council surveys chefs on food trends and ideas

Question: 

What’s the biggest annual dining event at your operation, and how do you make it special?

Question: 

What are  some of the most successful menu items you introduced in 2016?

Question: 

As the holiday season approaches, what’s on your wish list for your operation?

Question: 

How are you adding creative drinks to your catering menu this holiday season?

Question: 

How are you menuing unusual versions of chili for the fall?

Question: 

How are you building football season into your menuing and marketing?

Question: 

What menu tweaks are you making to drive interest in your breakfast program?

Question: 

As spring events ramp up, what is your best approach for marketing your catering program?

Question: 

What menu adjustments are you making to deal with labor constraints?

Question: 

What, if any, food substitutions are you making as a result of weather-related costs or supply issues?

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