Social distancing cues
Here’s what the Avesta concept now looks like at the University of North Texas (UNT), complete with footprints on the floor to keep customers six feet apart while in line.
At UNT, signs of spring include grill marks, fresh herbs and artichoke hearts.
Creamy corn casserole
Also at UNT, this corn casserole gets a bit of a kick—and some Southwestern flavor—from finely diced peppers.
One skillet, one great meal
Steak, bell peppers and onion are a tried-and-true combination fired up regularly at UNT’s Avesta concept.
Composed salads for the win
Considerable positive feedback during quarantine has been a bright spot at American Dining Creations’ higher-ed accounts, including Onondaga Community College and Herkimer College. In addition to poke bowls and full heat-and-eat meals, composed salads are doing especially well, especially simple pasta or potato salads.
Another big seller during quarantine has been American Dining Creations’ artisan line of sandwiches, which offer variety and supreme portability.
More composed salads
Goodbye salad bars, hello composed salads. At Brandeis University in Waltham, Mass., the Sodexo foodservice team is doing the classics right, as in this traditional garden salad, packed and ready to go.
Simply To Go
Sodexo’s Simply To Go line is getting a workout at Brandeis. These cheese and pepperoni snack cups that look perfect for a mid-afternoon pick-me-up.
At Texas Tech University, the two most popular quarantine menu items have been from self-branded concepts: A bacon-double cheeseburger from West-End Burgers and these cheese quesadillas with guac from Tio’s Mexican Food.
Alternative proteins still trending
A Sodexo higher-ed account, Hobart and William Smith Colleges in Geneva, N.Y., is using vegan protein and a Mediterranean flavor profile for a plant-based meal-salad that satisfies.
Doesn’t get more comforting than this
Mac ‘n cheese and chicken nuggets. Need we say more? This grab-and-go-able duo by Sodexo is found at the University of Maine Farmington.