new concepts

Operations

Case Study: How Two Universities Upgraded Foodservice Offerings and Boosted Appeal for Students

College students love variety and great tasting food—learn about how two college campuses boosted interest in their foodservice programs with King’s Hawaiian Grill locations.

Design

How the Museum of Science and Industry’s new eatery is keeping long lines to a minimum

The Sodexo Live! team focused on efficiency when designing the space to cut wait times at its Museum Kitchen to no more than 10 minutes.

Chef Jared Howard won the opportunity to test launch HoneyBunny Chicken and Biscuits for six months inside NYC’s Market 57 food hall.

The Drop will offer contactless, digital-only ordering and payment for pick-up or delivery at approximately 20 campuses this school year.

Global inspiration is making its way to noncommercial foodservice dessert menus, with operators making the decision to offer sweet treats from around the globe in order to appeal to a more diverse customer base.

Customers can choose from a variety of chicken sandwiches, including Nashville hot, BLT and plant based.

After walking the Show floor at McCormick Place, it’s time to kick up those tired feet and take a seat at one of Chicago’s top restaurants.

The concept will open in the fall following a successful pop-up this spring. Items on offer include elote, fruit cups and agua frescas.

Sunset Loop Bar & Grill aims to celebrate Denver’s food culture.

The dining program seeks to offer students a true “flavor of Pittsburgh” through five concepts that have been on campus for more than 20 years and others that are brand new.

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