CU Boulder gets top honor in foodservice tech

Peter Romeo, Director of Digital Content

cu boulder fstec

The food and beverage operation of the University of Colorado at Boulder has been named Tech Accelerator of Year, an honor recognizing the foodservice industry’s outstanding user of technology. 

The college’s foodservice department was chosen by the editors of Restaurant Business—sister magazine to FoodService Director—over a host of restaurant operations because of the tech incorporated into the school’s newest dining facility, the Village Center Dining and Community Commons.

Its advances extend far beyond smartphones and back-office systems, the prime areas of tech innovation for restaurants. CU Boulder’s new facility sports such high-tech features as electrochromatic storefront-like windows. The walls of glass automatically tint in proportion to the intensity of the sun, enabling students to enjoy views of the nearby mountains with minimal interference. The windows also provide a significant saving on utility costs by letting natural light in, but keeping the heat out.

A biodigester breaks down garbage into “grey water” that can be safely channeled into the wastewater stream. The kitchen features video monitors so it can double as a cooking instruction facility. One area features “blender bikes” that students pedal to mix their own breakfast smoothies.

CU Boulder’s selection as Tech Accelerator of the Year was announced Monday at FSTEC, an annual technology summit for the foodservice industry. It was chosen from three winners of Restaurant Business’ Tech Accelerator Award.

The college was the winner of that honor in the nontraditional category. Cava, the Mediterranean fast-casual chain, was the first-place finisher in the limited-service category, and BJ’s Restaurants was the winner among full-service restaurants. Past Tech Accelerators of the Year have included Panera Bread and Eatsa.

FSTEC is presented by FoodService Director’s parent company, Winsight Media.

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources