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
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources