CU Boulder gets top honor in foodservice tech

cu boulder fstec

The food and beverage operation of the University of Colorado at Boulder has been named Tech Accelerator of Year, an honor recognizing the foodservice industry’s outstanding user of technology. 

The college’s foodservice department was chosen by the editors of Restaurant Business—sister magazine to FoodService Director—over a host of restaurant operations because of the tech incorporated into the school’s newest dining facility, the Village Center Dining and Community Commons.

Its advances extend far beyond smartphones and back-office systems, the prime areas of tech innovation for restaurants. CU Boulder’s new facility sports such high-tech features as electrochromatic storefront-like windows. The walls of glass automatically tint in proportion to the intensity of the sun, enabling students to enjoy views of the nearby mountains with minimal interference. The windows also provide a significant saving on utility costs by letting natural light in, but keeping the heat out.

A biodigester breaks down garbage into “grey water” that can be safely channeled into the wastewater stream. The kitchen features video monitors so it can double as a cooking instruction facility. One area features “blender bikes” that students pedal to mix their own breakfast smoothies.

CU Boulder’s selection as Tech Accelerator of the Year was announced Monday at FSTEC, an annual technology summit for the foodservice industry. It was chosen from three winners of Restaurant Business’ Tech Accelerator Award.

The college was the winner of that honor in the nontraditional category. Cava, the Mediterranean fast-casual chain, was the first-place finisher in the limited-service category, and BJ’s Restaurants was the winner among full-service restaurants. Past Tech Accelerators of the Year have included Panera Bread and Eatsa.

FSTEC is presented by FoodService Director’s parent company, Winsight Media.

More From FoodService Director

Menu Development
roasted butternut tartine

In a bid to meet customers’ growing interest in plant-based dishes, foodservice vendor Aramark will soon roll out a number of new meatless dishes on the college campuses it serves.

Some of the new plant-centric items it’s taking to colleges this fall include the Greek-inspired Spanakopita Quesadilla, an open-faced sandwich topped with roasted butternut squash and the Sweet Potato Smash sandwich (sweet potato, cranberry sauce and goat cheese on ciabatta bread).

Nearly a third (30%) of the entrees Aramark serves up at colleges are either vegetarian or vegan, the...

Industry News & Opinion

$1.5 million will be used to increase farm-to-school programs in the state.

Sponsored Content
cheese and pretzels

From AFP advanced food products llc

Foodservice operators are tasked with doing more with less—and managing food inventory is no exception.

All foodservice operations want to keep inventory at minimum, and operators are reducing the ingredients needed in their kitchens through strategic and savvy menu building.

There are a few primary reasons for the reduction in ingredients: cost, quality and space. By buying larger quantities, an operator can get better per unit ingredient costs. And by functioning on a limited number of ingredients, the inventory is used faster...

Industry News & Opinion

Bakersfield City School District is expanding the number of schools participating in a program to donate leftover cafeteria food to local shelters, Bakersfield.com reports.

The program, called Waste Hunger, Not Food, began last April in partnership with the county health department. Due to its initial success, the program is expanding from one elementary school to six schools starting this school year.

Under the program, students place unopened milk cartons, whole fresh foods and unopened prepackaged food that they don’t want into three separate bins. The health department...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code