These salads not only feature summer’s best fruits and vegetables, but they also include enough heartier ingredients to move into the entree section of the menu.
The culinary team at Rice University keeps plant-based top of mind. Rice’s community dining system means everyone eats together—not in separate dining halls.
At a time when differentiation is helping brands compete, the facile approach to fries won’t cut it. Some restaurant operators are starting to think fry-forward.
Operators are changing up the menu, service and timing to refresh the morning meal. These operators are taking breakfast out of the comfort zone by tapping into trends.