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 Amy Alarcon gave Popeyes the edge in the chicken sandwich wars
How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu
How Rick Petralia is pushing the envelope on flavor at Freddy’s
How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey
How climate change is impacting your menu
How Cristina Suarez evolved from ‘bargirl’ to corporate beverage director of Kush Hospitality Group
How cold coffee is heating up the menu at Caribou
How 2 cousins from Maine turned the rest of the country on to lobster rolls
How Marc Forgione continues to grow his culinary legacy and restaurant cred
How Sam Polk is making healthy meals accessible and affordable in food deserts across the U.S.
How Steve Sturm puts the wood-fired grill front and center
Checking in on mid-year menu trends with Technomic’s Lizzy Freier
How DIG on 4th merges fast casual and full service into a welcoming all-day cafe
Menu maven Nancy Kruse shares her take on emerging and evergreen trends
How Graze Craze is spreading charcuterie across the country
How La Palapa is still going strong after 20 years, with Barbara Sibley at the helm
How All Day Kitchens marries culinary and tech to create a successful union
How Chicago’s Revival Food Hall is revving up for its next chapter
How Mawa’s Kitchen is making its mark on Aspen’s restaurant scene
How restaurateur Rohini Dey is empowering women to break through the gastro ceiling
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