MSU's food truck combines C&U trends

Truck offers local ingredients in its burger/sandwich-focused menu.

Oct. 1—Several foodservice trends converge in a new food truck that was recently rolled into Michigan State University, in East Lansing.
 
The menu of the Eat at State On-the-Go truck abounds in local ingredients, including greens grown at the MSU Student Organic Farm, beef raised on campus, cheese from the MSU Dairy Store, desserts from the MSU Bakers and bread baked locally at Breadsmith Artisan Bread Bakery of Okemos, Mich. All local items are offered as part of the Grown at MSU program.

The seasonal menu currently includes MSU’s own smoked cheddar cheeseburger, salad wrap, salad wrap with chicken, chicken sandwich, smashed chickpea sandwich and specialty sandwich.


“The menu’s inspiration came from taking a local mindset and thinking about what our guests like to eat to create items that are fun and flavorful,” Kurt Kwiatkowski, corporate chef for MSU Culinary Services, said in a university press release. “Our signature item is the smoked cheddar cheeseburger and with all of its ingredients grown, raised or made on campus or in the community, it doesn’t get more local.”

Burgers, sandwiches, salads, snacks and drinks will be sold via the truck year-round.
 
The truck accepts cash, credit cards, Spartan Cash and on- and off-campus student, and faculty/staff dining plans through Combo-X-Change and Flex Option. Eat at State On-the-Go is located north of Shaw Hall near the Red Cedar River on MSU’s campus from 11 a.m. to 4 p.m. daily during fall semester while Shaw Dining Hall is under construction. The food truck will also be serving at fall football games. Beginning spring semester 2013, the food truck will be moving to different campus locations. This past summer, Eat at State social media followers gave their input in naming the truck. The three top names, Green Machine, ST82PL8 and Go Green Cuisine, were added into the designed graphic wrapping on the truck.

“Food helps build community, and that’s exactly what our new food truck will be doing on campus,” Guy Procopio, director for MSU Culinary Services, said in the release. “It’s going to make Eating at State more portable and convenient. We’re constantly looking at creative ways to enhance and support our community without necessarily relying on traditional food services, which is what we’ve done with Eat at State On-the-Go.”

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources