If there’s any dish more open to innovation than the taco, it’d be hard to find.
Seemingly anything can be nestled in a tortilla for a quick, portable meal. And creative chefs are fully experimenting with tacos, offering up on-trend vegan options, global-fusion riffs and taco variations at home across every daypart.
Taco menu mentions are up 17.4% at colleges and universities year over year, according to Technomic’s MenuMonitor data. And fish is by far the fastest-growing taco protein, up 61.5% over the last year, Technomic found.
Henry Ford West Bloomfield Hospital in West Bloomfield Township, Mich., will host a three-part global cooking series in its demonstration kitchen next month, C&G News reports.
Named Cooking Around the World at Henry Ford, the series will be open to the community, with each part of the event featuring a different type of global cuisine: Indian, Tuscan and Mediterranean.
Officials in charge of the series said that they looked at dietary restrictions and food trends to select the themes for each class. Brad Roberts, a hospital sous chef who is teaching the series, says...
From Mrs. T’s Foodservice.
Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.
This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.
Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...
Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.
Students are looking for foodservice operations with comprehensive sustainability programs, and...