Duke University chef and team repurpose catering into ghost kitchen for fall semester
t’s yet unknown how many Duke University students will return to the Durham, N.C., campus for classes, but Duke Dining is preparing for social distancing, mobile ordering and more as Alaska-born Chef Rob Kinneen pivots into a new world.
16 ways onsite food service programs are redefining the menu during coronavirus
Comfort classics, composed salads, meals in a bowl, plant-based options, poke, halal chicken and good old burgers…as the pandemic continues, chefs find inspiration where they always have: In serving people great food.
United states of barbecue: How food service operators are smoking meat for customers during the pandemic
‘Barbecue is the answer.’ We the people keep returning to one American food in particular: Barbecue. Here’s a look at some of the best ways operators are sharing smoked meats with the masses.
Turning obstacles into opportunities: Food service redefines the menu with grab and go, innovative new menu items
In the plot twist that the pandemic has been, operators have used this time to change menus dramatically: Downsizing some aspects and expanding on others, the ‘present tense’ of menus is in flux, but luckily full of flavor and fully ready to grab and go.
