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

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources