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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources