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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?

 By FSD Staff on May 16, 2016

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

 By FSD Staff on Apr. 15, 2016

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...

FSD Culinary Council

How will USDA dietary guidelines affect your menu?

By FSD Staff on Mar. 15, 2016

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.

FSD Culinary Council

Chefs' Council: Surprising lessons from K-12 diners

By FSD Staff on Mar. 15, 2016

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

FSD Culinary Council

6 Secrets from FSD’s Chefs’ Council

By Patricia Cobe on Mar. 09, 2016

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

FSD Culinary Council

How to adjust your menu for short-staffing

By FSD Staff on Feb. 08, 2016

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 ...

FSD Culinary Council

Culinary Council What to do about the price of eggs

By FSD Magazine on Jan. 22, 2016

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 ...

FSD Culinary Council

Culinary Council: Making food substitutions due to cost or supply

By FSD Magazine on Jan. 22, 2016

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...

FSD Culinary Council

Culinary Council: How to cut costs without cutting quality

By FSD Magazine on Jan. 22, 2016

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...

FSD Culinary Council

Culinary Council: How to slip in healthier ingredients

By FSD Magazine on Jan. 22, 2016

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...

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