Magnolias Zero 7
With a focus on from-scratch preparation, Magnolias Zero 7 serves up comfort cuisine for students at Texas Christian University (TCU). Given the rise in food allergies, members of the dining team spent months conducting research to develop this concept, which opened in August 2017 and doesn’t use ingredients containing wheat, soy, gluten, eggs, dairy, tree nuts, peanuts or shellfish, says Scott Majestic, general manager for Sodexo at TCU. By making items from scratch, they can avoid allergens that might lurk in premade ingredients, such as the soy protein often found in bottled varieties of balsamic vinaigrette, he says. The concept’s smoked bacon macaroni and cheese, which is made using rice pasta, rice milk, vegan cheese and nutritional yeast, has been particularly popular.