Foodservice 24/7 is becoming an expectation in more and more noncommercial operations. To meet the demand of students, healthcare workers, tech employees and other clockless diners, chefs are expanding snack offerings, all-day breakfast is on the rise and grab-and-go is taking off in new directions.
Expanded dining hours
“For K-12, we are expanding the made-to-order deli sandwich bar after lunch and before student athletes go to practice, from 1:45-3:45 p.m. We also set up a remote kiosk to reach students who are crossing campus for after-school activities and may need an additional sandwich to keep them satisfied until dinner.”
Salt Food Group
Steak and egg sandwich
“Our chimichurri steak sandwich with fried egg will continue on the menu. It works for breakfast, lunch and dinner.”
University of Washington