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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources