Keeping it Real

Man and Woman Wearing Black and White Striped Aprons Cooking

by: Joseph M. Carbonara From escalating operating costs to shifting consumer i references to a rapidly evolving technology landscape, the challenges today’s foodservice operators face are real and many. Challenges such as these require real solutions based on thoughtful design, equipment selection and more. Here, a trio of well-decorated foodservice consultants weigh in on a […]

Mindfulness over madness: Karen Malody FCSI on employee wellbeing

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In a frantic post-pandemic world we need more than ever to focus on positive human relationships, says the owner of Culinary Options As a former psychiatric social worker, and now as a foodservice consultant, two topics are always at the forefront of my mind: thought diversity and mindfulness. The two are inextricably connected in this […]

The changing landscape of MAS consulting

Original Article Management advisory services (MAS) consultants need the expertise and agility to turn their hand to any challenge, as Amelia Levin hears Karen Malody FCSI still remembers one of the first FCSI The Americas Symposiums she attended back in the mid-2000s, when she led a panel called ‘What is a MAS consultant?’ “We had […]

What is the best way to manage growth?

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Talkback: Three foodservice professionals give their views on one question First and foremost, it’s vital for owners to do everything they can to grow what they have before investing in more locations. In other words: build your core before committing. Having more locations doesn’t always end up being growth. If not carefully managed, it can […]

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

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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 […]