Culinary Consulting & Nutrition Resources

Today’s restaurants thrive on cutting-edge recipes, and socially conscious nutrition. At Gordon Food Service, we want to help your business meet that demand. That is why we offer culinary consulting and nutrition resource services, from our in-house staff. Continue reading to see how we can help your food service operation.

Cucumber being peeled

Culinary Consulting

Our Culinary R&D Team, conducts annual live research trips in the largest U.S cities, visiting 100+ new restaurants that reveal the latest in leading-edge trends and sales-building menu opportunities.

The result is hundreds of new Gordon Food Service Kitchen Tested Recipes™ produced each year that can ensure your menu stays fresh and ahead of your competition.

Visit the Idea Center, for the latest in trend-driven recipes to inspire your menu.

Nutrition Resource Center

Available to help in areas such as menu management, nutrition, food safety, and more. Staffed by expert registered dietitians and a dedicated support team. The NRC supports food service operations including: restaurants, healthcare, and K-12 with software options, training tools, and menu suggestions, just to name a few.

Bundle of oranges

Menu Nutrition Services

More and more customers want to know what they are consuming. The Nutrition Resource Center can help by:

Working with your business on menu cost control, and efficiency.

Educating you on ways to stay compliant with the Menu Labeling Law of the Patient Protection and Affordable Care Act of 2010. 

Offering nutrition analysis supported by an extensive nutrition database specific to Gordon Food Service.

For Healthcare customers, visit our Cycle Menu Management page, for more information on our menu support technology.

Podcasts & Webinars

Podcast: IDDSI: Moving Past the Awareness Phase

Did you know that over 590 million people worldwide living with dysphagia? In this podcast, we sat down with three experts who walked through what IDDSI is and how implementing it can help improve the lives of people living with dysphagia. Please send any feedback about this podcast to nrc@gfs.com.

Podcast: Sustainable Beef

Did you know that emissions from cattle only account for 2% of the greenhouse gas (GHG) in the United States? In this podcast, we sat down with Patti Dollarhide, an expert from the Beef Cattle Institute, to learn about the science behind raising cattle and how sustainable the process actually is.

Podcast: Composting

Did you know that methane released from food waste in our landfills is more harmful than the methane released from cars and factories combined? In this podcast, we sat down with Gary Bilbro, an expert from EcoSafe, to learn more about how you can start composting easily and without the "yuck."

Podcast: Sustainable Seafood

Did you know that 30% of seafood is mislabeled? In this podcast, we sat down with Laura Johnson, an expert from the Marine Stewardship Council (MSC), to learn what the MSC and ASC certifications mean and why we should learn about sustainable seafood.

Podcast: Eliminate the Elephant in the Kitchen

If you work in a foodservice operation then you have the ability to help fight food waste. Experts from LeanPath discuss not only the startling impact of food waste but also solutions to drive improvements. Feedback? Ideas for future topics? Email us at educationpodcasts@gfs.com.

Podcast: Micro Market - Providing Essentials for your Essentials

Be inspired by healthcare operators who have successfully implemented micro markets in their operations. Learn from their success and understand how Gordon Food Service can help.

Training for Keeps: Benefits and Tips of Training Non-Commercial Foodservice Staff

December 8 at 3:30 PM EST

Labor can present a unique challenge in the non-commercial food service setting. In this webinar, you will learn how you can make a positive impact by implementing successful training strategies in order to influence retention and the culture of your team.

Are You Prepared? Building a Regulatory Compliant Disaster Nutrition Plan

January 14 at 3:30 PM EST

Learn the latest requirements for practical disaster preparedness from a public health nutritionist and a registered dietitian nutritionist. In this talk we will examine an all hazard approach to disaster planning, review the CMS Disaster Rule, share resources for disaster meal planning and evaluate disaster meal and water options. Transform your disaster meal plan from costly, labor intensive and fragmented to a streamlined system that is regulatory friendly, easily managed and cost effective.

ServSafe Training

Gordon Food Service customers receive a discount for online ServSafe ® classes offered through the National Restaurant Association ® . For in-person ServSafe Manager training, click below.
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Contact the NRC

The NRC is available to help our customers with a variety of questions that pertain to recipes, menu creation, and management, including nutrition, allergen and food-safety information. Contact them by calling (800) 968-4426 or emailing at nrc@gfs.com.
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