LISTEN WITH FSD
HOW NEIL DOHERTY AND SYSCO'S CULINARY TEAM HELP OPERATORS MEET TODAY'S LABOR CHALLENGES
AS SENIOR DIRECTOR OF GLOBAL CULINARY DEVELOPMENT, DOHERTY AND SYSCO’S 87 CHEFS DEVELOP SOLUTIONS TO EASE BACK-OF-HOUSE OPERATIONS.
HOW NEIL DOHERTY AND SYSCO'S CULINARY TEAM HELP OPERATORS MEET TODAY'S LABOR CHALLENGES NEW EPISODE
JAN 18 • MENU FEED
26 MINUTES
N eil Doherty’s official job title at Sysco is senior director of global culinary development, but it wouldn't be wrong to call him “chief problem solver” for the broadline distributor. He works along with the 87 chefs Sysco employs at 32 test kitchen sites around the country to help operators in every segment source products to meet BY PATRICIA COBE
back-of-house challenges. Right now, the biggest challenge is labor. Kitchens in restaurants, colleges, healthcare and other segments are still understaffed or short of skilled workers. Listen as Doherty talks about his journey through the hospitality indus- try that landed him at Sysco, how he and his team are curating top quality, labor-saving culinary solutions and the trends he’s predicting will most impact menus in the year ahead.
FSD QUARTERLY
Q1 2024
32
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