Continue to Site >>>

FSD Culinary Council

Culinary Council helps identify on-trend menu ideas and operational strategies.
FSD Culinary Council

2017 trend: 24/7 dining

 By Patricia Cobe on Oct. 17, 2016

To meet the demand of clockless diners, chefs are expanding snack offerings, all-day breakfast is on the rise and grab-and-go is taking off in new directions.

FSD Culinary Council

5 catering trends for 2017

 By Patricia Cobe on Oct. 17, 2016

Here are five catering trends to take note of for 2017 from the minds of members of FoodService Director's Chefs' Council. Read on for catering inspiration.

FSD Culinary Council

Chefs’ Council: Menu-shaping trends for 2017

By Patricia Cobe on Oct. 17, 2016

We’re back with next year’s menu forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice.

FSD Culinary Council

2017 trend: Making more with less

By Patricia Cobe on Oct. 17, 2016

Chefs’ Council members are skilled at controlling costs without diminishing perceived value. Here’s how they’ll deliver the biggest bang for the buck. 

FSD Culinary Council

2017 trend: Health on the menu

By Patricia Cobe on Oct. 17, 2016

Ingredient sourcing has increased in importance, with issues such as clean labels, local and seasonal produce and food safety gaining ground. 

FSD Culinary Council

Winning with football promotions

By Dana Moran on Oct. 17, 2016

Here's how three members of FoodService Director's Chefs' Council are taking the ball and running with it, developing successful dining events to suit their fans.

FSD Culinary Council

6 breakout food trends on chefs’ radars

By Patricia Cobe on Sep. 20, 2016

FSD's Chefs' Council makes predictions about next year's top menu trends.

FSD Culinary Council

3 unconventional takes on chili for fall

By FSD Staff on Sep. 15, 2016

Question:How are you menuing unusual versions of chili for the fall?Answers from FSD's Culinary CouncilFor a Pacific Northwest regional twist, I’m making a seafood chili by adding hot smoked sal...

FSD Culinary Council

How to menu around football season

By FSD Staff on Aug. 15, 2016

Question:How are you building football season into your menuing and marketing?Answers from FSD's Culinary CouncilHere in Oregon, we have quite a big rivalry between the Oregon Ducks and the Oregon Sta...

FSD Culinary Council

How to drive interest in breakfast programs

By FSD Staff on Jun. 15, 2016

Question:What menu tweaks are you making to drive interest in your breakfast program?Answers from FSD's Culinary CouncilWe started making a breakfast bread pudding with all of our leftover breakfast b...

  • Page 3