Seeking broad appeal
To help CrossRoads stay viable, the team knew it would need to not only appeal to vegan and vegetarian customers, but to flexitarians as well, says Rob Landolphi, associate director for culinary development and residential dining. The key to that has been “big, bold flavors” that leave diners feeling satisfied. A meatless meatball grinder and an eggplant, pesto and broccoli rabe sandwich are on offer, as is a roasted Buffalo cauliflower wrap that Landolphi and Haggerty say is likely the cafe’s best-seller.