“I have been focusing on creating new recipes that support speed of service and portability. Enter the ‘Year of the Sandwich.’ I am looking at what I can do to add all of the made-from-scratch, house-pickled, locally-sourced items that would be used on our traditional plated entrees, and bring these to my favorite food-delivery vessel and the foundation of life—bread.” —Chris Studtmann, Seattle Pacific University

“Handhelds and portables are a hit with customers, and they are easier to produce and deliver when focused on social distancing and throughput. Original recipes from regional cuisines are popular, such as New Orleans’ muffalettas, po’ boys, jambalaya and bread pudding.” —Travis Johnson, Levy/University of Notre Dame