This small-space/high-volume concept generates up to 600 transactions a day out of a 160-square-foot space with a menu focused on totally authentic, “home-cooked” dishes from five cuisine traditions from around the Caribbean.
Boston College chefs created an appealing dish that uses underutilized seafood species instead of overfished alternatives, which has proven beneficial both for the ecology, for seafood-loving students and for the program’s bottom line.
A simple tech solution to sudden emergencies helps Fresh Ideas Food Service Management quickly and efficiently address everything from product replenishment and staff allocation to responding to customer questions.
Best Concepts winner Boston College hit not just a sustainability home run by developing appealing fish tacos using underutilized species, but got a food cost drop in the bargain by using the less expensive product. For a full description of the...
Didn’t make it to Denver for the NACUFS annual conference? Fear of missing out (FOMO) about new products and trends found at the showcase? Have no fear; we’ve got you covered.
