Texas State students will soon have a new spot to get their snack fix.
The school’s dining team, managed by Chartwells Higher Ed, will add a fruiteria to campus following the success of a pop-up this spring.
The fruiteria pop-up replaced a pizza concept for four days and doubled the location’s daily revenue during that time.
Items on offer included elote, fruit cups, raspadas (shaved ice) and agua frescas.
“The students had been requesting a greater variety of snacks,” said Senior Executive Chef Alberto Trujillo. “They weren’t necessarily looking for more lunch options, but instead snackable foods. So, we thought we would try a fruteria. My kids get excited every time I take them and there is always a crowd. It also doesn’t need a lot of cooking equipment to be run successfully and is a great addition to our other staple concepts.”
Snacks have become a focal point for operations of all kinds. Some consumers report that their concept of snack items has changed in recent years to encompass beverages, mini-meals and more. On college campuses, in particular, vegan and upcycled snacks are gaining steam.