Greatest hits from noncommercial menus 2020

Take-and-heat eats

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

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