IU Bloomington adds regional sandwich brand

The first campus units of Wisconsin-based Erbert & Gerbert’s Bistro to open this fall.

Erbert and Gerbert's Bistro Indiana University

To further differentiate its offerings, Indiana University (IU), in Bloomington, is adding the first campus units of Wisconsin-founded regional commercial brand, Erbert & Gerbert’s Bistro, to its roster of dining options this fall. The sandwich and soup concept will replace three units of the campus’s deli brand, Stacks.

“Our campus is divided into neighborhoods,” explains Sandra Fowler, director of residential dining services. “We have the Northwest neighborhood, the Central neighborhood and the Southeast neighborhood and there will be an Erbert & Gerbert’s Bistro in each neighborhood.”

Just like a standard street-side outlet, each unit will offer a variety of sandwiches and soups—named for history- and science-based story characters that the company’s co-founders grew up with. Examples include the “Girf” (turkey and ham), the “Geeter,” (seafood and bacon) and “Narmer” (turkey and avocado). The subs are served along with unusual soup options such as Smoked Chicken & Sweet Potato and Italian Sausage Tortellini. “It’s just something new and different,” Fowler says. “Students are always looking [for something new and] that gets their attention.”

How did a Wisconsin brand come to Indiana? “Our assistant director and the director of residence life, they’re from Wisconsin, so they were familiar with Erbert and Gerbert’s,” Fowler explains. After meeting with brand representatives at an industry conference in early 2014, residence life administrators invited Erbert & Gerbert’s Bistro to campus to share menu samples with students, faculty and staff and to gain feedback. “We work closely with our students on campus when we’re going to bring in a new concept or when we’re going to change even recipes sometimes. We use them to taste test,” Fowler explains.

Ink was still drying on the agreements as renovations began this summer. But because the spaces were previously used for deli service, “there wasn’t a lot that we had to purchase, other than the storefront to make sure it’s identified as Erbert & Gerbert’s Bistro,” Fowler says.

The IU dining services department will oversee all units, and management training concluded at the end of July at the brand’s flagship unit in Wisconsin. All three units are scheduled to open in August, ahead of the fall semester.

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources