The COVID-19 pandemic led to a turbulent supply chain, and left operators and chefs reconciling with the impacts on a daily basis. From using unfamiliar products, to reducing their restaurant’s menu size and reacting to cost impacts, these challenges have been very real for operators in the industry.

Please join Gordon Food Service on Wednesday, June 10th at 1:00 PM (CENTRAL TIME) along with culinary and industry experts for our next webinar where we will share menu trends and operational strategies in order to help operators create better menu pricing structures to maximize profitability.

Key Takeaways:

• Discover key menu trends and ideas that will help differentiate your operation and satisfy customers
• Understand different pricing strategies to deliver profitability
• Learn how to navigate through supply chain gaps and shortages
• Determine ways to use LTOs and Features to take advantage of commodity buys

Panelists:

• (Moderator) Kelly Smallegan-Mass, Gordon Food Service Digital Marketing Manager
• Nick Gongring, Gordon Food Service Consulting Chef. Nick heads up the Culinary R&D program for Gordon Food Service as its Corporate Consulting Chef where he conducts annual street level research in New York, Los Angeles & Chicago. He creates kitchen tested recipes and conducts trends based seminars to provide innovative food service solutions for commercial and non-commercial operators. Additionally Chef Nick is a contributing writer for Flavor & the Menu Magazine.
• Teresa Weller, Gordon Food Service Customer Solutions Specialist. Teresa Weller is a Food Service Advisor on the Customer Solutions team in Milton, Ontario. A trained chef and foodservice veteran with deep culinary and front of house experience spanning more than 3 decades. Teresa currently works with operators to increase their profitability and deliver an enhanced customer experience.

https://us02web.zoom.us/s/89600922487