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Menu Innovation in Challenging Times

Tuesday, May 17, 2022 | 2 PM ET

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



Master Chef Khan.jpgNazim Khan
Executive Chef, Nutrition & Dining Services
Bryan Medical Center



Jeffrey Quasha Head shot-500.pngJeffrey Quasha 
Director of Culinary Retail Innovation
Morrison Healthcare


Michael Gueiss Head Shot 5-16-22.jpgMichael Gueiss
Sr. Executive Chef
Carolina Dining Services


chef_joey_240w_fall2018.pngJoey Martin
Sr. Executive Chef
UCLA Dining