Lebanon Valley College

Renovation brought cooking to the front of the house.

Snapshots, Lebanon Valley College

This student is enjoying the fruits of the vast salad bar, which features more than 40 selections.

“We offer about six different composed salads a day that are made fresh,” Allman says. “The salad bar is also where we try to showcase our local produce when available. The salad bar is also an area where we get creative and try to offer folks different things such as a different hummus each day.”

The salad bar also features three homemade soups per day. Another cool feature is that one side of the salad bar is completely gluten-free so students with special dietary needs can avoid cross contamination by sticking to that side of the station.

“We do a lot with gluten-free items,” Allman says. “We also are promoting the health benefits of eating a gluten-free diet. There are studies that show if you are feeling sluggish or getting migraines reducing the amount of gluten you eat might help with that.”

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Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

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