May 2014 Emerging Trends

This month: USC's burrito vending machine, top 10 dessert trends for 2014 and pizza's brave new world.

Published in FSD Update

USC’s burrito vending machine

Students at the University of Southern California (USC) can now get a burrito from a vending machine. Burritobox, the company that produces the burrito-dispensing machines, contacted the university last year to see if it wanted to be the first college campus with the technology. USC accepted, and the machine went into business in late March.

Kris Klinger, director of USC Hospitality, says the concept was a great fit for the campus. “It’s what students are looking for. It’s convenient, fast, available 24 hours a day, at a good price point and tasty,” he says. The machine is located in Park Side Apartments. Because the dining hall in Park Side closes at 10 p.m., Klinger says the burrito machine will be a good late-night option. Depending on student reaction—the initial response has been “extremely positive,” Klinger says, although a 24-hour free burrito period didn’t hurt—additional machines could be added to campus.

The machines offer five burrito options for $3. Guacamole is available for 75 cents. After students select their burrito, it takes around 60 seconds for the machine to heat it up. 

Pizza’s brave new world

Domino’s might not be the only pizza specialist cancelling its 30-minutes-or-less delivery promise. The US Army Natick Soldier Research, Develop-ment and Engineering Center is close to developing a shelf-stable pizza that would be good for up to three years. Pizza is one of the most requested ready-to-eat meals from soldiers, according to Michelle Richardson, food scientist at Natick. After years of tweaking the sauce, cheese and dough to prevent moisture from seeping into the bread and creating bacteria, the center says it has the right combination. Now, it’s working to perfect the taste. “It pretty much tastes just like a typical pan pizza that you make at home and take out of the oven or the toaster oven,” Jill Bates, who runs the taste lab at Natick, told the New York Post. The only catch? The pie would be served at room temperature. That shouldn’t be too much of a hindrance for another audience that might be eager to try out the product: college students.  

More From FoodService Director

Sponsored Content
grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

Sponsored Content
Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources