What Happens in the Back of the House When the Menu Changes?

silver fork on white paper

Caroline Perkins October 25, 2021See Original Article One strategy that operators use to attract new customers and satisfy existing ones is changing their menus. They might add a new item or introduce a new, trendy preparation. Or they might switch to an entirely new cuisine. The question is: How do these changes affect the back […]

Karen Malody

Owner: Culinary Options Karen founded Culinary Options consultancy in 1997 after departing Starbucks where she had been Food, Beverage and Menu Development Director. Prior to that time, she had been vice-president of Food, Beverage and Product Development for Larry’s Markets, an upscale multi-unit supermarket in Seattle, WA. For six years prior to that Karen was Senior […]

Closing the Disconnect: How to Work with Chefs

man in white chef uniform cooking

FoodService Equipment & Supply February By Amelia Levin, Senior Associate Editor It’s pretty safe to say that the larger majority of chefs don’t work with consultants, and the larger majority of consultants don’t work with chefs when they design foodservice kitchens.  “Why not?” Perhaps the more appropriate question may be: “Why is it important to […]

Top Achiever-Consultant: Karen Malody

slice of squash

Amelia Levin Originally published on April 02, 2012 Psychiatric social worker. Wine and cheese class teacher. Cooking school and catering company owner. Vice president of foodservice and product development for a high-end supermarket chain and marketing director for a natural foods company. Food and beverage director for Starbucks. Restaurant chain menu development director. And now, […]

FCSI’s Future Customer Podcast Series – Episode One: Karen Malody, FCSI

Posted on January 13, 2020 Supported by Revel Systems, each episode features leading FCSI management consultants addressing how front-of-house is staying ahead of the curve This new audio podcast series, supported by Revel Systems, features leading FCSI Professional member management advisory services (MAS) consultants discussing how and why foodservice is changing – and how the front-of-house element […]

The FCSI Interview: Karen Malody, FCSI

With an award-winning career advising on cutting-edge foodservice concepts for multinational companies, Karen Malody FCSI tells us how it started when she decided to quit social work Karen Malody exemplifies that sometimes following your dreams actually is the way to go. She always loved food but didn’t originally choose that as her career path. Instead, […]

FCSI The Americas Biennial Conference: Expert Panel Focus

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At FCSI The Americas Biennial Conference in Nashville a panel session on the consultants’ role in foodservice’s changing technological landscape was particularly enlightening, says Amelia Levin To consult on technology programs or not to consult? That was the hot question in discussion at a session featuring three top consultants during the FCSI conference in Nashville, held […]