Chefs' Council: What is the biggest menu challenge of 2016?
Published in FSD Update
Executive Sous Chef
Bon Appetit at SAS Marketplace Cafe
Maintaining options for multiple dietary restrictions—for people who are gluten-free, vegan, want no GMOs, etc.
Stanly Regional Medical Center
Offering farm-to-table with prices continually rising.
Janna Traver McCann
Executive Chef/Assistant Director
KU Dining Services
University of Kansas
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.
Detroit Public Schools
Office of School Nutrition
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.