Anatomy of a Food Truck, University of California, Riverside

Department wanted equipment that would be flexible if the menu changed.

Snapshots, UCR, Food Truck, line

Once the red tape for the truck was cleared, the department decided on a concept and what type of equipment the truck would require.

"We landed on Mexican early on for several reasons," Plascencia says. "First, the food truck was going to temporarily be taking the place of a taco stand that was closed due to consstruction. However, the bigger discussion was about, 'do we want a static menu or something we can change?' We decided to go with Mexican and see how that concept did for a while, but we wanted to make sure that if the concept got tired we had the ability to change things up without having to reinvest money in equipment. We wanted to have equipment in there that would be flexible."

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
pinterest hand phone

We like to offer a constantly changing menu. Last year, I started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new. We tried protein cookies based onto a Pinterest recipe, and our residents loved them.

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

FSD Resources