Food & Beverage

Stony Brook University’s Jasmine Market has seen Korean grab-and-go offerings skyrocket in popularity, so the dining team decided to expand the reach of the sweet-salty-spicy snacks to other venues on campus.

Program set to intro 40 plant-based recipes containing ingredients identified as being nutritious while having a lower environmental impact.

Breakfast concept gives chefs creative freedom, reduces waste and bumps up morning revenue.