It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.
“We know that our students, staff, and faculty will quickly come to appreciate the dining
This veggie-tastic takeover is pitching cool new plant-based ideas to college campus kitchens so the
Aladdin Campus Dining has created a Vegebond Takeover program to boost healthful, plant-forward eating among