Neil 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 back-of-house challenges. Right now, the biggest challenge is labor. Kitchens in restaurants, colleges, health care and other segments are still understaffed or short of skilled workers.
Listen as Doherty talks about his journey through the hospitality industry 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.
How Nekter Juice Bar is breaking away from the pack in a crowded segment
How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz
How Esmé marries art and food for a Michelin-starred dining experience
How Philippe Massoud paved the way for Lebanese fine dining in the U.S.
What's impacting menus in the year ahead
How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe
Outback Steakhouse innovates the menu by giving equal play to food and drink
How Table 301's restaurants hit all the right notes in Greenville, S.C.
Local Kitchens' partnerships help existing restaurants grow and new ones start up
The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots
How Beatrix nails the all-day restaurant format with its chef-driven menu
How Yia Vang became the leading voice for Hmong cuisine and culture
How Alon Shaya is bringing a family's culinary memories to life through 'Rescued Recipes'
Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company
How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu
Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes
How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks
How Hilton is redefining what hotel food and beverage can be
How Chicken Salad Chick is shaking up the menu with its first warm sandwich
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