You’ve come a long way, vegetarian menu!
Gone are the days of portobello on a bun passing itself off as a good veggie option. Now, companies like Metz Culinary Management are dedicating major kitchen time to crafting amazing plant-based menus (left) and the plant-based options are growing at Sodexo, too (right), with 40 new plant-based recipes in response to the Future 50 Foods report.
Multicultural pop-ups are a learning experience for students—and staff
With Chartwells Higher Education’s Student Choice text-voting platform, students at University of Miami rocked the vote for new global menu items, like Colombian papa rellena con aji. The program means that staff get to learn new techniques. A win-win.
Pizza kits trending in K-12
Snacky, hands-on, build-your-own pizza bites served cold in a container ended up being the surprise school food hit of the year, with lots of districts jumping on the delicious bandwagon.
9 creative takes with Belgian waffles
According to Datassential, 43% of consumers want to try chicken and waffles. And that’s just one of many ways to menu Belgian waffles, which proved to be a hot trend this year on a wide range of onsite menus.
Never-ending nachos keep the fiesta going
Nacho bars, nacho chef’s tables, plant-based nacho events with vegan nachos…Elon University’s Harvest Table Culinary Group is “nacho” ordinary foodservice provider. Always on trend, the Elon culinary team makes the iconic nacho platter new and exciting.
College students crave Korean grab-and-go snacks
This year, Stony Brook University’s Jasmine Market saw snacks like kimbap bulgogi, odaeng fish cakes, janjorim beef and kimchi flying off the shelves (left). Stony Brook has also had success with bubble tea and its even-trendier cousin, cheese tea (right).
How K-12 school meal programs are getting in on chicken sandwich wars
Inspired by the social media antics of chicken chains like Popeye’s, school lunch (left) got its own taste of chicken sandwich mania this year. And it’s not just K-12 getting in on the fun (right).
Chef-tested tips for perfect Porchetta
Porchetta, that crackly pork dish from Rome, has seen a resurgence in popularity this year, and chefs are showcasing their own styles and local flavors for delicious interpretations.
10 ways to wow with bao buns
Fun, fluffy and endlessly versatile, bao buns—aka steamed buns—are enjoying a real moment in foodservice in 2019 and we can only expect them to show up more and more with traditional Asian flavors or mashups like hot chicken bao buns.
Charcuterie boards get creative
Such a symbol of abundance for any event, charcuterie boards were in the spotlight in the catering world this year. Anything but boring, these boards are “a great way to spark conversation,” says Rashelle “Ro” Solano of Texas Christian University, where charcuterie boards definitely get people talking (and eating).
Iowa State’s Heaping Plato is Mediterranean fast-casual perfection
French food makes a comeback
For decades in America, chefs’ training has been rooted in the culinary traditions of France. As a result, the cuisine got an “old school” reputation. Now, there’s a new excitement surrounding mousselines, mille-feuille cakes and delightfully stinky French cheeses at Rice University and beyond.