“We are launching a mobile coffee bar that can be completely broken down and sanitized every two hours, as well as a mobile ice cream bar, which will have custom options such as toppings and sauces. The innovation is primarily making them mobile and the ease of breakdown.” —Anthony Dean Rivera, Ohio Living Cape May
“Catering will run a burrito bike. It’s a tricycle with hot holding capability that will serve breakfast burritos across campus. And we’ll be doing culinary pop-ups as market research for future menu and kiosk options.” —Brian Heddlesten, University of Montana