Lebanon Valley College

Renovation brought cooking to the front of the house.

Snapshots, Lebanon Valley College

Behind these girls at the beverage station is the Signature Entrees station, which is where the department serves comfort food items with a twist.

“So we will serve meatloaf but it will be meatloaf that is better than most,” Allman says. “Again, we are always striving for restaurant-inspired food. We always have two entrees, two starches and two vegetables at that station. All of our vegetables are fresh and never frozen.”

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Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
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“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

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FSD Resources