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Greatest hits from noncommercial menus 2020

Greatest hits from noncommercial menus 2020

Fan food

We developed an incredible pork tenderloin sandwich, and I can't wait to get it back out in front of our fans and students.

Greatest hits from noncommercial menus 2020

Immune boosters

With the recent pandemic, we are actively researching immune-boosting ingredients to weave into our menus.

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.

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.

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