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“We switched from Styrofoam to a classy black-and-clear microwavable container.
Bowls have been trending for a couple of years now but have exploded of late.
Tapping trends all in one bowl.
“We are looking to introduce a grilled cheese bar where students can choose their cheese, bread and some additional toppings, and we grill to order.
In the scramble to feed guests safely, chefs have not left flavor behind.
We will be adding more Indian and Vietnamese cuisine to the menu, with a focus on chicken and vegetarian dishes.
Even when things get a bit more back to normal, portable foods will continue to be in demand.
I’m looking forward to cooking delicate items that can be served immediately after preparation, like moist fish with a nice crust that doesn't get soggy after being covered in plastic.
With buffets being re-evaluated due to COVID-19, we are turning our attention to improving the a la carte table service experience in all of our dining venues and adding a haute cuisine fine-dining element to our offerings.
2020 has been a disruptive year for restaurants, and no part of the industry has been left untouched, including menu development.