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 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
How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant
How a new Margaritaville transformed foodservice at a Louisiana campground in mere months
How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'
As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'
How Mike's Hot Honey sparked the sweet-heat menu trend, starting with Paulie Gee's Brooklyn pizzeria
How Eric Gabrynowicz gave Tupelo Honey Southern Kitchen & Bar a menu refresh while staying true to its roots
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