The Restaurants at Woodland, Indiana University, Bloomington

The densely wooded area of Bloomington served as the design inspiration for The Restaurants at Woodland, keeping sustainable features and pursuit of LEED Certification high on the priority list. “Really the whole area is naturally a woodland, forest-type of ecosystem [and] on our campus trees are very, very important—so much so that buildings are built around trees,” Frank explains. “When it comes to the design, there are, in very tasteful ways, elements of wood and branches and leaves and things like that. Some of the things that stand out to me are some of the finishes on the lighting and the edges of the tables and in the carpet patterns. You see things that look like wood or are wood and there are live plants in all of the dining rooms. There are [also] booths [with] frosted glass [panels] in between some of them, and sort of melted inside the glass are these skinny branches and twigs and you can see that it’s actual wood. And of course there’s a lot of natural light so you get to see those colors really well.”

More From FoodService Director

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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