Staying ahead of the pack and innovating your menu is always challenging. Over the past couple of years, it has become an even more arduous task. With issues in the supply chain, trials with workforce and general obstacles created by the pandemic, staying ahead of the curve is harder than ever.
So, what does menu innovation look like in the current climate of the industry? Join us as we discuss with leading operators how they are overcoming these challenges to modify, create and update menus. During the webinar we will discuss issues around:
- Evolving menus to match consumer habits as they adjust to changing times
- Developing processes for creating new menu items within limitations in labor and the supply chain
- Training a workforce with limited staffing
- Trendy menu items that actually have staying power but also fun, trendy vibes
- Pantry items to have on hand so you can dip into a few different trends at once
- What kind of new menu items or LTO can have the most impact and why
SPONSORED BY
SPEAKERS
Nazim Khan
Executive Chef, Nutrition & Dining Services
Bryan Medical Center
Jeffrey Quasha
Director of Culinary Retail Innovation
Morrison Healthcare
Michael Gueiss
Sr. Executive Chef
Carolina Dining Services
Joey Martin
Sr. Executive Chef
UCLA Dining
