What's on operators' wish lists?

Question: 

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

Answers from Chefs' Council

My list is long, but here are two:

  • To have more Menus of Change principles in every food venue on campus.
  • To create a chef exchange program, where we invite other campus chefs to come and teach and learn, and we send our chefs to other universities to do the same.

—Tracey MacRae
Campus Executive Chef
University of Washington
Seattle

Something I have been trying to accomplish and would love to finalize next year is our digital catering menu. I would like to build rotating seasonal menus for our website. I think having fresh menus as well as good visuals really keeps the customer excited and engaged. There is always room for the stars of the menu and people’s favorites, but keeping the palate in line with seasonal produce, holidays and weather also engages the kitchen in a challenging way that delivers a little more satisfaction, general knowledge and growth.

—Dewey McMurrey
Executive Chef
Texas Tech University
Lubbock, Texas

The No. 1 item on my list is improving our in-house bread-baking program. It’s been a priority for the last year, but unfortunately the participation has been slow. It’s one aspect of kitchen production that still seems to intimidate cooks, but the return in guest satisfaction is always very favorable. We will continue developing and training our staff.

—Ryan McNulty
Director  of  Culinary  Development  
Metz Culinary Management 
Dallas, Pa.

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Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

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FSD Resources