I believe that customization has moved out of being a trend and is now expected as part of the guest experience. Our customizable pho and grain bowl days prepared at our Chefs Without Borders demonstration station are very popular.
—David Robison, Reading Hospital/Tower Health

Customization is still going strong. In fact, if I could change everything to custom-made, I would.

—Antonio Sanchez, Hennepin County Medical Center

We have a number of customizable stations, including a pho bar, chef-cut salads, grilled cheese, pasta, rice bowls, stir-fries, omelets, sandwiches and build-your-own entrees.

—Cameron Clegg, Parkhurst Dining