In one of our late-night eateries, one that is known typically for its fried fare, the retail culinary team has worked to lift the menu to one that is comforting, yet different. They’ve added a Ramen Bar—customizable ramen in a vegetarian broth with the choice of chicken or tofu and a host of veggies from bok choy to pea pods to mushrooms.
EditSteal This Idea
- 4 stealable ideas shared during the SNA’s Annual National Conference
- 5 takeaways from FSD's college chefs' culinary summit
- Steal this idea: Make a mural
- Steal this idea: Appoint food waste champions
- Steal this idea: Motivational mail
Trend O’ Ramen
Aug. 20, 2012Gina GuiducciAdministrative DietitianBrown UniversityProvidence, R.I.,
Submit your ideaWant breaking news at your fingertips?
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Thanks for signing up!
Click here to complete your profileMultimedia
The Latest
Listen to your daily news: FSD PodcastsNew episodes weekdays