Univ. of Penn. to add Rick Bayless concept

Tortas Frontera will open at the beginning of next semester and offer quick-service Mexican food options.

Nov. 4—Penn Dining and Bon Appétit are pleased to announce that acclaimed Chicago chef Rick Bayless is opening a Tortas Frontera location on the first floor of the newly renovated ARCH Building in the center of Penn’s campus. The café, which plans to feature quick service Mexican fare, will be the chef’s first establishment on a college campus.

The café, which will be operated in partnership with Penn’s food service provider Bon Appétit, will be located in The Arts, Research and Cultural House (ARCH), which is currently under renovation. The ARCH has a long history of incorporating food and fellowship, between the Palladium restaurant and Gold Standard cafeteria. The new ARCH café will build on this history. Beyond the sustainable practices in the kitchen, Tortas Frontera will also satisfy appetites by adding a greater variety of breakfast, lunch and dinner offerings to the existing campus dining scene. Tortas Frontera’s menu will include Mexican delicacies such as fresh guacamole, molletes (open-faced quick sandwiches), caldos (soups) and cazuelas (hearty Mexican casseroles), salads, special seasonal dishes and gluten-free options. A wide variety of grab-and-go options will also be available in the space similar to the Hemispheres section found in Houston Market. With Tortas Frontera accepting cash, credit, Dining Dollars and Penn Cash, faculty, students and staff will have access to a greater variety of food and increased daily dining options beyond the dining cafés.

More From FoodService Director

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

FSD Resources