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Eclectic a la carte buffet drives salesEclectic a la carte buffet drives sales

UNT’s Avesta concept in the Union features a varied international menu with hearty entrees, sides to die for and a killer salad bar.

Tara Fitzpatrick, Editor-in-Chief

April 17, 2019

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Since the Avesta concept debuted at the University of North Texas’ (UNT) Union in the fall of 2017, sales have climbed 10% to 25% each semester. “We hit on many different trends through our own commitment to authenticity, meaning ingredients and techniques that respect the origin of the recipe,” says Zack Miller, chef at UNT.

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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