From the editor: A happier new year

These inspiring tidbits and trends started off 2018.


FSD’s Culinary Council shares on-trend takeaways

Attendees of an FSD culinary summit got a few lessons in local sourcing, promoting talent and fostering inspiration.

Operators share innovative ways to excite winter-weary customers.

Smart tactics to tackle labor issues, sustainability, food safety and more were offered up this week during FoodService Director’s first Chefs’ Council Summit.

FSD's Managing Editor discusses the latest issue of Foodservice Director, operators who are innovating in an immediate crisis and all the workers who are highly motivated to get it right.

FoodService Director is pleased to welcome some new members to its FSD's Culinary Council, a panel of chefs from C&U, B&I, hospitals, senior living and K-12.

ScheduleOperators are going beyond veggies and Buffalo chicken to add a splash of uniqueness to their wraps. Here are a few takes they’re employing to attract customers.Schedule

FSD added some fresh faces to the veterans on our Chefs’ Council. Noncommerical chefs dish on the productivity promoters that get them through the workday. 

Even with menu cycles and seasonal meals, it’s not tough to see how chefs can become burned out on the job. 

The most successful new dishes in noncommercial are feeding the demand for innovation balanced with tradition.

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