new concepts

The Den
Here are six restaurant concepts and formats that crept onto our radar in 2015—and that noncommercial operators in all segments will want to scout for stealable ideas.
Last year’s dominant menu trends might sound familiar, as foodservice directors have been riding those currents for some time. But the emphasis shifted.
Penn State’s nutrition bar, located in the renovated Lasch Football building, serves up high-protein snacks.
cafeteria tray line
Lunchtime atmosphere is shifting from tray lines toward family-style dining at 10 K-12 schools in the Philadelphia area, thanks to the Eatiquette program.
If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.
50 great ideas
Not only are these ideas imaginative and inspiring, they work hard to improve business and drive trends. They are easy to steal for noncommercial as well.
spinnerie chickens main
Spinnerie adapted a slow cooking method to a high-volume, quick-service environment, through a combination of efficient prep methods and rotisserie ovens.
Fresh Bites offers bite-sized meals that can be eaten without utensils.
The goal is not only to introduce students to healthy foods but also to save money, officials say.
North Middle School students can choose from a variety of food, including fruit, vegetables, proteins and breakfast.

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