First college campus California Pizza Kitchen opens

Oct. 7—The first California Pizza Kitchen (CPK) on a college campus recently opened at 12,400-student Hofstra University in Hempstead, N.Y.

Hofstra University, California Pizza Kitchen, Lackmann Culinary ServicesLocated in Hofstra’s Student Center Atrium, CPK is a quick-service restaurant that offers hearth-baked pizzas such as the Original BBQ Chicken pizza, pastas, salads, appetizers, sandwiches, soups and desserts. Students also have the option to order CPK meals to go or for delivery.

CPK’s grand opening was timed to coincide with the introduction of two other new concepts, developed by Lackmann Culinary Services, which manages the account. Those concepts, Taro 13 Asian Fusion and Eli's Kosher Kitchen, are also in the Student Center.

“Lackmann Culinary Services is excited to start the new year with these three exciting new food concepts, especially California Pizza Kitchen," said Lisa Lahiji, director of marketing for colleges and universities for Lackmann.

For the grand opening, CPK offered samplings of its pizzas and pastas and ran a promotion where the first 400 customers received CPK sports bottles. Taro 13 Asian Fusion did a sampling of its new Bubble Tea series and did a drawing for a $50 declining-balance gift card to use at the location. Eli’s Kosher Kitchen conducted a student taste panel where students tasted three dishes; the most popular of these will be featured on the menu as the students’ choice.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources