Every year around this time, the editorial team at FoodService Director begins to plan its calendar for the following year. We examine the operational and culinary trends and challenges within the industry and try to craft a plan to cover those topics in our cover stories, features and culinary sections. We pool together all the data and anecdotes we’ve gathered from our networking with operators at conferences, the phone calls we’ve had with readers, and the research we’ve conducted and have seen other organizations gather and report on.
But because FSD is all about what readers are experiencing, your opinions are very valuable to us. In the end it doesn’t matter so much what we as editors believe, if what we think doesn’t jibe with what you are going through in your operations.
So your input is a valuable piece of the puzzle we’ve started to put together for 2013. We’d love to hear from you about the trends you’re seeing that are most important to you. What are the specific challenges you are facing? What information can we provide that would be most helpful to you in your efforts to improve your menus, your programs, your human resources issues and your marketing?
Please take a few moments to jot down some ideas and forward them on to us at pking@cspnet.com. Your comments and suggestions will go a long way toward helping us craft a publication that accomplishes its goal, which is to inform, innovate and inspire.