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

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources