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Greatest hits from noncommercial menus 2020

Greatest hits from noncommercial menus 2020

Enhanced experience

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.

Greatest hits from noncommercial menus 2020

Greatest hits from noncommercial menus

2020 has been a disruptive year for restaurants, and no part of the industry has been left untouched, including menu development.

“I have been focusing on creating new recipes that support speed of service and portability. Enter the ‘Year of the Sandwich.’

I have been wanting to make a Southern-style ramen, with corn, bits of tender pork rib meat, okra and, of course, noodles, served in a bowl like a traditional ramen.

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.

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