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FSD Culinary Council

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

How do you use family recipes at your operation?

Members of FSDs Chefs' Council reveal how they have adapted favorite home or family recipes to large-scale service at their respective operations.

FSD Culinary Council

How to market your catering program

Question:As spring events ramp up, what is your best approach for marketing your catering program?Answers from FSD's Culinary CouncilWe have found that one of the most effective ways to market our ser...

What is your reaction to the new USDA dietary guidelines, and how will they affect your menuing? Members of FoodService Director’s Chefs’ Council answer.

FoodService Director’s Chefs’ Council members answer, “What’s the most surprising foodservice lesson you’ve learned from your K-12 diners?”

FoodService Director’s Chefs’ Council shared valuable insights at MenuDirections 2016. Here are six ideas to steal from the five panelists.

Question:What menu adjustments are you making to deal with labor constraints?Answers from FSD's Culinary CouncilAt this particular time we are having no labor issues, although in the prior six months ...

Question:What, if any, food substitutions are you making as a result of weather-related costs or supply issues?Answers from FSD's Culinary CouncilWe don’t want to take items away from our guests...

Question:How are you slipping in healthier ingredients?Answers from FSD's Culinary CouncilThe fundamental rule of cooking Italian cuisine is less is more; the fewer ingredients you use, the more flavo...

Question:How are you saving on food costs without sacrificing quality?Answers from FSD's Culinary CouncilWe are piggybacking a bid this year for our frozen, dry and refrigerated foods to make it 2 per...

Question:What are you doing about the price of eggs?Answers from FSD's Culinary CouncilWe are just starting to see the effects of the avian flu. We hope we will be able to curb most of the costs, but ...