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Greatest hits from noncommercial menus 2020

Greatest hits from noncommercial menus 2020

Pleasing presentation

 Oct. 14, 2020

“We switched from Styrofoam to a classy black-and-clear microwavable container.

Greatest hits from noncommercial menus 2020

On-trend takeout

 Oct. 14, 2020

Bowls have been trending for a couple of years now but have exploded of late.

Greatest hits from noncommercial menus 2020

Comfort combos

Oct. 14, 2020

Tapping trends all in one bowl.

Greatest hits from noncommercial menus 2020

Made to order

Oct. 14, 2020

“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.

Greatest hits from noncommercial menus 2020

Spicing it up

Oct. 14, 2020

In the scramble to feed guests safely, chefs have not left flavor behind.

Greatest hits from noncommercial menus 2020

Asian additions

Oct. 14, 2020

We will be adding more Indian and Vietnamese cuisine to the menu, with a focus on chicken and vegetarian dishes.

Greatest hits from noncommercial menus 2020

The next normal

Oct. 14, 2020

Even when things get a bit more back to normal, portable foods will continue to be in demand.

Greatest hits from noncommercial menus 2020

Standout seafood

Oct. 14, 2020

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.

Greatest hits from noncommercial menus 2020

Enhanced experience

Oct. 14, 2020

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

By Patricia Cobe on Oct. 14, 2020

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

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