Aramark partners with Cat Cora for new dining option

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site dining experience with a unique concept that offers guests an even greater variety of culinary options," said Marc Bruno, Aramark’s chief operating officer for business dining.

Olilo’s design concept addresses the growing desire for customizable meals with a build-your-own approach. The menu features so-called super greens, grain blends, flatbreads and quinoa with a variety of protein options and homemade spreads and toppings. The name is a nod to olives and olive oil, two staples of Mediterranean cooking.

Aramark describes the partnership as a response to employers looking for new ways to recruit and retain talent, as well as the company’s continued efforts to elevate dining experiences.

The first Olilo by Cat Cora debuted Wednesday at the Goldman Sachs cafe in New York City with an appearance by Chef Cora. Aramark says plans to open the Olilo concept at other sites are well underway. Future plans for the partnership include expanding into the company’s sports, education and entertainment businesses.

More From FoodService Director

Ideas and Innovation
mongolian grill

We started an express to-go program with set menu items that we’re also serving in our Mongolian grill and grill area that day. It decreases wait times by two thirds in some cases. Our customers are really happy with it.

Sponsored Content
healthcare foodservice coffee

From Smucker Away From Home.

Foodservice operators face a tall order when it comes to managing coffee service efficiently and profitably, not to mention meeting the standards of high quality and variety that consumers demand these days. According to Technomic’s 2018 Beverage report, consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.

That means there’s a lot of opportunity for foodservice establishments to attract consumers’ coffee dollars. In the...

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

Ideas and Innovation
tailgate

Not all the rivalry during a weekend of college football is limited to action on the field. Restaurants are intensifying their competition with college and university foodservices for the game day spreads that fans will set up in stadium parking lots and countless living rooms this season.

Operators ranging from Taco Bell to small independents are adding platters and meal packages this fall to capture more of the big-dollar spending by sports fanatics for tailgate parties and “couch gating,” the at-home version. They’re awakening to the opportunity many C&U foodservice...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code