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Greatest hits from noncommercial menus 2020

Greatest hits from noncommercial menus 2020

Fusion fare

My team and I are playing with international flavor profiles like a slow-cooked Korean BBQ Chicken Sandwich on a soft baguette with a housemade kimchi slaw, gochujang aioli and fresh cilantro.

Greatest hits from noncommercial menus 2020

Mobile solutions

We are launching a mobile coffee bar that can be completely broken down and sanitized every two hours, as well as a mobile ice cream bar, which will have custom options such as toppings and sauces.

“In the coming year, I’m planning more Asian bowls, self-contained meals and barbecue (because it’s good!).” —Mark Mendoza, Cajon Valley USD

“Bento boxes are the cure for catered events. You can customize and increase the offerings with a bento box-style service.”

“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.

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