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Greatest hits from noncommercial menus 2020

Greatest hits from noncommercial menus 2020

Take-and-heat eats

For the coming year, we’re developing take-and-heat meal kits.

Greatest hits from noncommercial menus 2020

Plants that pop

We have been working on supporting and expanding our plant-based menus by creating some tasty breakfast options, such as a Southern fried green tomato biscuit sandwich with tomato jam.

Greatest hits from noncommercial menus 2020

Techy tactics

Oct. 14, 2020

Touchless environments coupled with increased customer service efforts will allow our students to remain a part of the process of creating the dishes they love in a safe and sanitary environment.

Greatest hits from noncommercial menus 2020

Innovation to go

Oct. 14, 2020

When coronavirus closed much of dine-in service in early spring, chefs had to figure out how to package items for carryout and delivery.

Greatest hits from noncommercial menus 2020

Travel-friendly fare

Oct. 14, 2020

“We turned our fast-casual restaurant into a takeout concept featuring flatbreads, burgers, hot sandwiches, grain bowls and salads, and saw an immediate interest in those items.

Greatest hits from noncommercial menus 2020

Pared-down packaging

Oct. 14, 2020

We are reducing the variety of packaging options that we are using and creating menus that work better as an inclusive dish.

Greatest hits from noncommercial menus 2020

Salad spins

Oct. 14, 2020

Rice bowls and salad bowls have been going well.

Greatest hits from noncommercial menus 2020

Consumer favorites

Oct. 14, 2020

Quarantine cooking focused on comfort foods, especially in the beginning of the pandemic when the weather was still cool.

Greatest hits from noncommercial menus 2020

Fan food

Oct. 14, 2020

We developed an incredible pork tenderloin sandwich, and I can't wait to get it back out in front of our fans and students.

Greatest hits from noncommercial menus 2020

Immune boosters

Oct. 14, 2020

With the recent pandemic, we are actively researching immune-boosting ingredients to weave into our menus.

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