Signature Series: Pizza

Operators share the pizzas their locations can't get enough of.

Low Carbon Cheeseless Pizza
Bon Appétit at Starbucks Headquarters

At SODO Kitchen, the retail café at Starbucks headquarters in Seattle, the chefs came up with this cheeseless pizza for Bon Appétit's Low Carbon Day, according to Rick Stromire, general manager for Bon Appétit at the account.

"It went over so well that day that we now offer it every other week," Stromire says. "It is a way for customers to see that a pizza does not have to have cheese, which can mask the fresh local flavors at times. Every bite really shows the freshness because you can taste all of the ingredients." 

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Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

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Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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Ideas and Innovation
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