Discussion Forum (205)
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New Products in Foodservice Rewards?What kinds of new products would you like to see in Foodservice Rewards? We're always looking to add more sponsors and more brands so we wa… Started by Tyler in GeneralLatest Reply |
Christmas SupperHi Everyone - First i would like to thank all of you for all the wonderful help that I received for my breakfast menu. It's working great… Started by Cathy Schofield in CookingLatest Reply |
What Do You Ask Cooks During an Interview?I have been having some difficulty hiring good people lately. Can any of you share any tips or words of wisdom? Started by Jim Johnson in Managing PeopleLatest Reply |
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A Ban on Salt? Is this going too far?Check out this article discussing a bill proposed in New York that would make it illegal for a restaurant to prepare foods using any form o… Started by Ron in Cooking |
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28 minutes ago Reply by Laura |
Mark UpWhat is the average markup for your products so that you are profitable. Started by Lucy Obran in School Nutrition |
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Whats the craziest call off excuse you have ever received as a kitchen manager/chef?I had a young man call in and say his girlfriends father had a heart attack and were out of toen. I looked at the caller id and sae he was… Started by ray in School Nutrition |
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1 day ago Reply by Dan Thomas |
Best Call Out ExcuseI was the GM of a Dinner Dance Club in Kennesaw Georgia. I had a 17 year old busboy whose Grandmother and best friend used to pick him up f… Started by Kevin Kramer in Managing People |
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1 day ago Reply by Dan Thomas |
New Products in Foodservice Rewards?What kinds of new products would you like to see in Foodservice Rewards? We're always looking to add more sponsors and more brands so we wa… Started by Tyler in General |
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Mar 8 Reply by Matt Shawver |
Chef's HoursHow many hours hould I expect my chef to work? How many days per week? Should his schedule be flexible per demand of the business? Should… Started by John Koutrakos in Cooking |
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Mar 8 Reply by Brice Dix |
What Do You Ask Cooks During an Interview?I have been having some difficulty hiring good people lately. Can any of you share any tips or words of wisdom? Started by Jim Johnson in Managing People |
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Mar 8 Reply by Kurt Ted Herman |
Soy butter vs. Sunflower butterWe have a peanut free cafeteria, and this year due to some request we want to offer an alternate to the classic PBJ with either Sunflower b… Started by Erick Gilbert in School Nutrition |
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Mar 4 Reply by Ron |
How about "lessons learned in RETIREMENT HOME food service"?Sure there are lots of great tips on lessons learned in the restaurant industry... but when you are serving the SAME people every day, the… Started by Stephanie Hartman in General |
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Mar 4 Reply by Meghan Nedvecki |
Scratch vs. PremadeWhich products do you feel are better to make from scratch, or to save labor and keep a consistent product although the food cost is higher… Started by Mike murphy in Menu Development |
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Mar 1 Reply by Erick Gilbert |
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