Don’t take our toast!
Avocado toast in all its green, health-haloed glory has proven to be more than a flash in the pan; it’s a breakfast staple on lots of menus this past year. This version, a creation of Chef Deuki Hong, is on the menu now at the newly renovated café at San Francisco’s Asian Art Museum.
Paying more attention to pasta
Making pasta in-house became a way of life at Liberty University’s Al Dente pasta station. Sodexo flew in a master pasta-maker to show what a difference DIY pasta can make on the menu.
Tech trend: Self-order kiosks
As operators are discovering, the younger generations don’t like a whole lot of human interaction when ordering and picking up food. That’s why self-order kiosks have helped earn the “Great Place to Work” label for Maryland biologics research company MedImmune/AstraZeneca, with the foodservice managed by Flik International.
Plant-based charcuterie keeps getting better
It took Rice University Senior Executive Chef Roger Elkhouri many hours of experimentation in the kitchen to come up with meatless meat and dairy-free cheese this good. This pastrami, made from seitan and spices, is realistic enough to be sliced on a deli slicer, the true test.
Diner food 24-7
There’s something about hash browns, black coffee and a big plate of flapjacks. At Lehigh University, the Rathbone diner is serving up the old-school vibe with some tasty new twists (those are chocolate chips in that pancake).
Hiring people with special needs
If you’re unsure about how to go about employing people with special needs, there are resources out there! Don’t wait to find some of the best employees you’ll have: “With the five special-needs employees here, I see the dependability and I see the commitment,” says Zibair Shahid of Metz Culinary Management.
South American food rising
Throughout the past year, South American food has been getting more and more attention. This anticucho (street-food meat dish) from Duke University Dining’s Peruvian pop-up last winter, are a perfect example of the bright flavors found south of the Equator.
Healthier grab-and-go menus
The busy doctors and support staff at the Cleveland Clinic don’t have time to linger over lunch, and don’t want to settle for junk food. The answer, part of Morrison Healthcare’s plan for the location, has been freshly made options like this soba noodle salad.
Indian food continuing to get more and more approachable
A grilled tandoori chicken sandwich introduced customers to the Indian food pop-up at Park Nicollet Methodist Hospital in Minneapolis.
Cozy supper club chic
Supper clubs, those hidden-away steakhouses in the rural stretches of Wisconsin and Minnesota, have been popping up all over the country. This supper club, Queenies at The United Center in Chicago is Levy’s take on the trend, and we hope to see more of this cozy-yet-quality aesthetic elsewhere.