Aramark introduces burger concept

Sept. 25—Aramark recently launched Burger Studio, a concept created specifically for colleges students.

Burger Studio uses electronic touch-screen ordering kiosks that help students design their own made-to-order burger. Students can choose from an Angus, chicken or veggie burger customized with more than 30 toppings, cheeses and sauces. The kiosks present the choices and then build the sandwich on the kiosk screen. The first Burger Studio locations are opening this fall at the University of Delaware, the University of Hartford, Middle Tennessee State University, Missouri Western State University and Springfield College. Additional locations are planned to open early next year.

“Our goal is to inspire students’ creativity and individuality,” Karen Parker, associate vice president of marketing, said in a press release. “Burger Studio allows students to create a customized meal they want, using touch-screen technology that is already part of their everyday life.”

Students from the more than 600 colleges and universities where Aramark provides foodservice helped create Burger Studio, including the concept, design, name, use of technology and staff uniforms. Aramark conducted on-line focus groups and sponsored chat rooms to capture student feedback about all elements of the brand, from conception to final delivery. The name was chosen from more than 1,200 entries submitted in an online contest. Student taste testers reviewed all menu items under consideration to ensure that the type of burger, fries and buns would appeal to students.

All Burger Studios are designed using sustainably-sourced materials and energy efficient equipment, including countertops made from bamboo; biodegradable packaging made from 100% recycled materials; and takeout bags made with non-chlorinated pulp.

More From FoodService Director

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources