Signature Series: Burgers

Operators share the burgers that keep customers coming back for more.

Smoked Cheddar Cheeseburger
Michigan State University, East Lansing

When Kurt Kwiatkowski, corporate chef of Culinary Services at MSU, set out to create a signature item for the department's new Eat at State ON THE GO food truck, he quickly decided he wanted an item that showcased the campus's commitment to local products.

"That led me to our MSU beef," Kwiatkowski says. "At first, it was going to be a bacon cheeseburger, but I started playing around with the cheeses from our campus dairy and I fell in love with the smoked cheddar."

Kwiatkowski says the smoked cheddar was too strong on its own, so he decided to cut it with a tradition sharp cheddar, also from the campus dairy. The burger also features product from the campus organic farm, when in season, as well as a bun from a local bakery.

"The nice thing is you get a little bit of the carmelization of the meat, which gives a really nice meat flavor. Then you get the smoky sensation from that cheddar, the crunch of the lettuce, the acid of the tomatoes and the bite from the red onion. It all just plays really nice together. People have told me it's the best burger they've ever had. I’d say about 40% of our truck sales is the burger."

See full recipe

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources