Search Restaurant Business
Overnight breakfast oats in a bowl.
Comfort food with a new twist. In the plans are an open-faced pot roast sandwich, country fried pork with chipotle cream gravy and acai bowls.
I've been working with partners on the development of recipes that involve smoke as an ingredient.
Beginning in the new year, we are hopeful to bring some Caribbean flavors to the menu, including plantains, jerk chicken, coconut curry and yucca.
For the coming year, we’re developing take-and-heat meal kits.
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.
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.
When coronavirus closed much of dine-in service in early spring, chefs had to figure out how to package items for carryout and delivery.
“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.
We are reducing the variety of packaging options that we are using and creating menus that work better as an inclusive dish.