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Greatest hits from noncommercial menus 2020

Greatest hits from noncommercial menus 2020

Breakfast bowls

 Oct. 14, 2020

Overnight breakfast oats in a bowl.

Greatest hits from noncommercial menus 2020

More variety

 Oct. 14, 2020

Comfort food with a new twist. In the plans are an open-faced pot roast sandwich, country fried pork with chipotle cream gravy and acai bowls.

Greatest hits from noncommercial menus 2020

Simple and smoky

Oct. 14, 2020

I've been working with partners on the development of recipes that involve smoke as an ingredient.

Greatest hits from noncommercial menus 2020

Global flair

Oct. 14, 2020

Beginning in the new year, we are hopeful to bring some Caribbean flavors to the menu, including plantains, jerk chicken, coconut curry and yucca.

Greatest hits from noncommercial menus 2020

Take-and-heat eats

Oct. 14, 2020

For the coming year, we’re developing take-and-heat meal kits.

Greatest hits from noncommercial menus 2020

Plants that pop

Oct. 14, 2020

We have been working on supporting and expanding our plant-based menus by creating some tasty breakfast options, such as a Southern fried green tomato biscuit sandwich with tomato jam.

Greatest hits from noncommercial menus 2020

Techy tactics

Oct. 14, 2020

Touchless environments coupled with increased customer service efforts will allow our students to remain a part of the process of creating the dishes they love in a safe and sanitary environment.

Greatest hits from noncommercial menus 2020

Innovation to go

Oct. 14, 2020

When coronavirus closed much of dine-in service in early spring, chefs had to figure out how to package items for carryout and delivery.

Greatest hits from noncommercial menus 2020

Travel-friendly fare

Oct. 14, 2020

“We turned our fast-casual restaurant into a takeout concept featuring flatbreads, burgers, hot sandwiches, grain bowls and salads, and saw an immediate interest in those items.

Greatest hits from noncommercial menus 2020

Pared-down packaging

Oct. 14, 2020

We are reducing the variety of packaging options that we are using and creating menus that work better as an inclusive dish.

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