SODO Kitchen, Starbucks Headquarters, Seattle

Social responsibility and high-end fare meet at Starbucks café.

Snapshots, Starbucks, SODO Kitchen, GrillNext to the rotisserie there is a soup station, which offers a weekly and daily soup option. Then there is the grill, where Stromire says the team likes to pair grain salads with grill options such as fresh, local fish.

"We usually have three wonderful fresh fish options, which all come with a really nice healthy salad with different flavor profiles," Stromire says. "There is usually a nice garnish on top. Depending on the theme of the week, it could be an Asian garnish, etc."

The station also shakes things up a little with its burger program, choosing not to serve a traditional "have it your way" burger on a daily basis, but to serve themed burgers instead.

"We always have a mini, which is our version of a slider," Stromire says. "It could be a vegetarian mini, a lamb mini, anything. It’s a good opportunity to try something for cheap. We also have a burger that rotates different flavors. We kind of tell you what the theme of the burger is and try and educate you that way. That said, we do offer a traditional burger every few months."

More From FoodService Director

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

FSD Resources