FSD Quarterly | Q3 2025

BACK TO SCHOOL: College chefs are plating the future P. 28

Korean Popcorn Chicken, created through collaboration at the University of Florida.

AUGUST 2025

A TALE OF TWO CHEFS P. 16 CELEB CHEFS TEAM UP P. 38 BITES OF BELONGING AT THE MAYO CLINIC P. 46

FIRST YEAR EATS PROVIDES FRESHMEN WITH MONTHLY EVENTS CENTERED AROUND MAKING LASTING, MEMORABLE CONNECTIONS.

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LETTER FROM THE EDITOR TARA FITZPATRICK SENIOR EXECUTIVE EDITOR FOODSERVICE DIRECTOR | INFORMA CONNECT

FOODSERVICEDIRECTOR.COM

PHOTO COURTESY OF CIERRA BRECKNER, MICHIGAN DINING

TABLE OF CONTENTS

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FORMER GUCKENHEIMER CEO PAUL FAIRHEAD TO DRIVE INFUSE HOSPITALITY’S AMBITIOUS NEW EXPANSION IN THE NEW WORLD OF CORPORATE DINING By Tara Fitzpatrick CELEB CHEFS TEAM UP WITH NYC SENIOR LIVING RESIDENTS IN COOKING COMPETITION By Tad Wilkes WESTERN HOME COMMUNITIES’ TABLE 1912 GIVES DINERS A TASTE OF THE SEASONS WITH A ROTATING FARM-TO-TABLE MENU By Benita Gingerella BOSTON UNIVERSITY’S GRAB AND GATHER PROGRAM GIVES STUDENT GROUPS AN EASY DINING OPTION WHEN MEETING ON CAMPUS By Benita Gingerella UVM DINING IS CREATING THE PERFECT CONDITIONS FOR THE LOCAL FOOD ECONOMY TO GROW By Tara Fitzpatrick KIRK RODRIGUEZ RECEIVES THEODORE W. MINAH DISTINGUISHED SERVICE AWARD By Benita Gingerella

K-12 OPERATORS SHARE THEIR BEST PRACTICES WHEN OPERATING A FEEDING SITE DURING A DISASTER By Benita Gingerella ARAMARK STUDENT NUTRITION BRINGS THE HEAT WITH ITS LTO LINEUP FOR THE 2025-26 SCHOOL YEAR By Benita Gingerella 6 STEALABLE IDEAS SHARED BY K-12 OPERATORS AT THE SNA’S 2025 ANNUAL NATIONAL CONFERENCE By Benita Gingerella

38 SENIOR DINING

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SERVED PODCASTS

A CRUCIAL COMPETENCY

12 FOOD & BEVERAGE TRENDS PRICE TOPS PROTEIN CONTENT WHEN CHOOSING PLANT-FORWARD MENU ITEMS By Patricia Cobe

44 BUSINESS INDUSTRY

RECIPE REPORT: SPARK UP YOUR SUMMER MENU WITH SWEET-HOT NEW TRENDSETTERS By Tara Fitzpatrick A TALE OF TWO CHEFS: HOW BRANDED COLLABS FOR SPORTY NEW MENU ITEMS CAN MAKE FOR BIG WINS By Tara Fitzpatrick

46 HOSPITAL HEALTHCARE HOW MAYO CLINIC’S BITES OF BELONGING INITIATIVE OFFERS DINERS A MEAL WITH A SIDE OF COMMUNITY By Benita Gingerella

20 COLLEGES & UNIVERSITIES CULT OF MENU PERSONALITY: 8 MENU FAVORITES FROM 4 SEC UNIVERSITIES By Tad Wilkes

28 COVER STORY

FSD SOUTHEAST CHEFS IMMERSION EVENT TURNS UP THE HEAT WITH A CREATIVE CHEF GROUP AT THE UNIVERSITY OF FLORIDA By Tara Fitzpatrick

PHOTO COURTESY OF SODEXO COVER PHOTO COURTESY OF PROST! PHOTOGRAPHY

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K-12 operators share their best practices when operating a feeding site during a disaster Advice from the frontlines: Operators located in the gulf states shared firsthand experience and tips for operating emergency feeding sites during a panel at the School Nutrition Association’s (SNA) 2025 Annual National Conference (ANC) held this week in San Antonio.

By Benita Gingerella

W hen disaster strikes, school nutrition teams are often the ones on the frontlines feeding those in the community. During a panel at the School Nutrition Association’s (SNA) 2025 Annual National Conference (ANC) held this week in San Antonio, school nutrition industry members from the gulf states shared their experiences with feeding during emergencies as well as some best practices on how to best handle emergency situations. Here are their tips. 1. BE PREPARED WITH A PLAN BEFORE THE DISASTER Mary Harryman, food service director at Pasadena Independent School District in Texas recommends making sure districts have an up-to-date emergency plan. At Pasadena ISD, each employee has a red folder that contains written protocol for different types of emergencies school nutrition teams could face, including kitchen fires, power grid failures, hurricanes and more. “When everything’s going crazy and everything’s an emergency and everything’s terrible, you have written procedures, so that’s been helpful for us,” she said. In addition, the folder contains phone numbers of the team, so if their phone dies and they can’t access their address book, they can still call to check in with their coworkers.

says Susan D’Amico, executive director for child nutrition services at Aldine In- dependent School District in Texas. D’Amico was able to get reimbursed by the Federal Emergency Management Agency (FEMA) after Hurricane Ike knocked the power out in her district and caused food to spoil. “Make sure you have a good invento- ry system, because you will need it,” she said. “FEMA will make you produce the invoice, both from when the food came in, and the invoice from when you re- placed it.” 4. CONSIDER SIGNING UP FOR INVENTORY INSURANCE In addition, Dr. Dodson recommends that operators look at purchasing insur- ance for their inventory which can offer better compensation without breaking the bank “When I was a local director, we add- ed that as a contingency to our district plan, and it was very inexpensive,” she said.

2. BE IN CONTACT WITH YOUR STATE AGENCY AND COMMUNITY MEMBERS Relying on community members is essential during an emergency, the panelists said. One partnership in particular that nutrition operators should not overlook said Dr. Linette Dodson, state Director of School Nutrition for the Georgia Department of Education, is their partnership with their state education department. State departments have resources that could help during emergencies, she said, and are communicating with the U.S. Department of Agriculture (USDA) on what schools are closed, what schools are serving meals, and more. “That’s the sort of information that drives, ultimately, a presidential declaration of emergency happening,” she added. 3. KEEP TABS ON YOUR INVENTORY School nutrition operators should make a point to “write down everything” when it comes to their food inventory

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PHOTO: BENITA GINGERELLA

SUSTAINABILITY

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Aramark Student Nutrition brings the heat with its LTO lineup for the 2025-26 school year Students will get to enjoy Spicy Chicken Street Corn Mac & Cheese, Fajita Chicken Flatbread, and more this upcoming school year.

A ramark Student Nutrition will once again offer a rotating selection of limit- ed time offers (LTOs) this school year. The special promotions were de- veloped by members of the food man- agement company’s Culinary Alli- ance and are created based around student feedback as well as what flavors Aramark chefs see trending. “It’s the student focus groups. It’s what’s out in the market, you know, looking at what’s at the popular quick service chain restaurants,” says Se- nior Executive Chef for Aramark Stu- dent Nutrition Laura McMann, add- ing that one trend the chefs noticed and incorporated into this year’s line- up was spicy foods and condiments. “Every commercial on TV pretty much has something hot and spicy,” she says. The LTOs are available at the mid- dle and high school level where stu- dents are particularly interested in sam- pling food with a kick, says McMann. So, the team developed a Gochujang Hot Honey Chicken Sandwich, a Spicy Chicken Street Corn Mac & Cheese and other items with spice to bring the heat that students are looking for. Focusing on spice also allows the chefs to keep in line with the School Nutrition Standards’ sodium and sugar restrictions, without sacrificing flavor. “Adding the level of spice is what brings the flavor to the ta - ble, so to speak, because we By Benita Gingerella

have to be mindful of the sugar and the salt, so what other better way to add flavor than with a little bit heat and using spices,” says McMann. Another ingredient making waves outside of school cafeterias is pick- les, so the team decided to work the ingredient into the queso that’s in- cluded in its Cheeseburger Nachos which will be featured in February. In addition, when coming up with ideas for what to feature, McMann tries to have a hook that will draw students in. For example, during October the featured LTO is a Smoked Sausage and Cheesy Potato Soup that comes with a giant soft pret- zel on the side. “What kid doesn’t gravitate toward a soft pretzel,” says McMann. The team also pays attention to what LTOs were popular the previ- ous year. After the popularity of last year’s Pizza Waffalaco, for example, students will get to try a Buffalo Bacon Cheddar Waffalaco in the spring.

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PHOTOS COURTESY OF ARAMARK STUDENT NUTRITION

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Just like last year, the LTOs will run for one week each month, and schools can test the menu item with students a week beforehand to build up excitement for the dish. A lot of thought goes into which LTO runs during which month, says McMann. Along with making sure they don’t pair a similar protein back-to-back; the team also takes into account the time of the year and what may be going on. For example, the first LTO featured this year is a Fajita Chick - en Flatbread which was chosen because it is easy to prepare. “Operators are coming back. They’re focused on open- ing their kitchens, they may have new staff, they may have training opportunities,” says McMann. “So, we wanted to do something that had great flavor, was exciting, but it was re -

ally simple and easy to make with common ingredients.” The members of the culinary alliance will check in with teams throughout the year to learn about what pain points they’re experiencing with the LTOs and which of the dishes have hit it off with students. The ones that do well have a chance to make it on the permanent menu rotation in the future. McMann is proud of the work that goes into developing the LTOs and is excited to see what students think of this year’s lineup. “We do so much testing and retesting and mak- ing sure they’re hitting on all points from cost, fla - vor, taste, and compliance,” she says. “So, the heart and innovation is behind every one of those dishes.”

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6 stealable ideas shared by K-12 operators at the SNA’s 2025 Annual National Conference Check out these ideas shared by K-12 operators during the School Nutrition Association’s Annual National Conference held in San Antonio.

By Benita Gingerella

Innovation was everywhere at this year’s Annual National Conference (ANC) held last week in San Antonio. K-12 operators were quick to share their tips and best practices for mastering social media, saving time in the kitchen and more. Here are six steal-worthy ideas that were shared during the conference.

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TURN MUFFINS INTO BREAKFAST BARS TO SAVE ON TIME Scooping batter into muffin tins can be a time-consuming process. For those looking to speed things up, Seattle Public Schools Culinary Operations Manager and Chef Eva Yablonsky Smith said that operators can pour their muffin batter into sheet pans and bake them into breakfast bars instead. PURCHASE A SMALLER FOOD TRUCK TO AVOID DEALING WITH A CDL When the nutrition team at the Capital Region Board of Cooperative Educational Services (BOCES) in New York was looking to purchase a food truck, they made sure to purchase a small enough vehicle so they didn’t need to deal with getting a commercial driver’s license (CDL). This allowed the team to not have to keep up with renewing the license and be more flexible with who could drive the truck. “We didn’t want to have to just kind of pigeonhole ourselves with only one person being able to drive it, having to get CDL training, having to get a license, maintain that license,” said Operational Manager of Shared Food Services Megan Bates. “So, we were very picky with what we got.” PURCHASE T-SHIRTS OR APRONS TO MAKE YOUR NUTRITION TEAM STAND OUT ON SOCIAL MEDIA Uniforms are a great way to make your nutrition team look professional and put together for social media, said Austin Independent School District Food Service Marketing Specialist Lindsey Bradley. If uniforms are too expensive, however, nutrition teams could also purchase matching shirts or even matching aprons to achieve the same effect for less. INCLUDE PHOTOS OF EACH DISH ON YOUR MENU TO INCREASE ENGAGEMENT Another idea Bradley shared during the conference was including a photo of each dish on the monthly menu that gets posted on the school’s website and social media. Bradley admitted it took a while to take a photo of every dish available on the menu but the move has been a “game changer” for driving engagement, she said. HOST A RECIPE CONTEST TO GET STUDENTS INVOLVED Prince William County Schools in Manassas, Virginia, began hosting its own student recipe contest to engage students. At the start of the school year, students can submit their favorite recipes from home for a chance to have them be served on the school lunch line. The winning recipe is also showcased at the district’s annual food show held in the fall. FOCUS ON THE HEALTH BENEFITS OF FOODS THAT STUDENTS WILL RELATE TO When speaking to students about the benefits of healthy foods, the nutrition team at IDEA Public Schools, a charter schools operator based in Texas, makes sure to focus on benefits that students can relate to, said Senior Child Nutrition Program Culinary Coordinator Stephanie Buentello. For example, students are more responsive when you tout the benefits that fruits and vegetables have on your mental health.

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WE SPEAK WITH SOME OF THE MOST INFLUENTIAL AND INNOVATIVE DISRUPTORS IN THE INDUSTRY. NEW EPISODES WITH NXTGEN NETWORK

BUTTERBALL | ANIMAL CARE & WELLBEING Discover the inside scoop on Butterball in this episode of the NextUp Podcast! Marlon dives into a fascinating con- versation with Dr. Alice Johnson and Frank Samuelson from Butterball, uncovering the company’s dedication to animal care & wellbeing, food safety, and cutting-edge turkey products. Learn about their transparent auditing practices, the role of antibiotics in turkey farming, and why turkey is gaining popularity in K-12 school meals. Plus, hear about Butterball’s community initiatives, their American Humane Certification, educational programs, and future research plans. Packed with expert insights and fun turkey trivia, this episode is perfect for food en- thusiasts and industry professionals alike.

47 MINUTES

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REIMAGINING SCHOOL NUTRITION: INNOVATION AT ORANGE COUNTY PUBLIC SCHOOLS How is school nutrition evolving to meet the needs of students and communities? In this episode of the NextUp Podcast, we sit down with Mallory Reeves, Senior Ad- ministrator for Orange County Public Schools Food and Nutrition Services, to uncover the stories and strategies behind modern school meal programs. Mallory shares her journey and highlights the power of collaboration in driv- ing innovation. She discusses the challenges of reshaping perceptions about school meals, the importance of effec- tive communication, and how advocacy ensures students receive nutritious meals. Tune in to discover how ded- ication and innovation are shaping the future of school nutrition.

64 MINUTES

WATCH

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referring to the eggplant I am familiar with. I would also know that in addition to the macro and micronutrients in oth- er familiar in gredients, the Pea Eggplant would contribute a generous amount of dietary fiber, vitamins A and C, miner - als, and antioxidants to the dish. From my knowledge of Susumber, I would also be aware that while these berries are safe and healthy, overindulgence can cause GI distress for some. It’s my opinion that if we don’t know and un- derstand what our patients or clients are eating, we have no business counseling them on what to eat. In school settings, food service direc- tors often tailor their menus based on the population or community they are serving. The menu in a California dis- trict with a high percentage of Asian

students may not resemble the menu in a Florida district, despite both operat- ing under the same federal regula tions. Cultural competence is not just nice to know, but important for the bottom line in the food service business. The destruction of my mother’s Susum- ber tree is a poignant analogy for what can happen when we fail to value what is important to others. As nutrition pro- fession als, we must intentionally strive to enhance our cultural competence and humility if we hope to improve health outcomes for the individuals and commu- nities we serve. We can increase knowl- edge via the media, but efforts must also be made to grow in competence via ac- ademic exposure and continuing profes- sional educational opportunities.

A Crucial Competency If you’re a foodie, there’s a special kind of joy in discovering new dishes. N o, I am not the kind of food- ie who feels compelled to photograph and post plates of food constantly, not judging! I enjoy the pleas- ure of cultural exploration and just learn- ing new things about food and the people who eat it. I was thrilled recently while watching a show on Southeast Asian cui- sine to see the chef add what he called Pea Egg plant as an ingredient to a curry dish. The fruit we know as Susum ber or Gully Beans in the Carib bean. Now in Jamaica, we use this slightly bitter ber- ry in a delicious dish that includes dried salted cod fish, never ever in a curry. I learned later that this fruit/vegetable is also known as Turkey Berry, Wild Egg- plant, and Devil’s Fig. I recall it growing and bearing abundantly in my mother’s backyard in Florida until a new gardener cut it down, assuming it was an unwant- ed bush. She was not a happy camper. Susumber was a favorite dish. The ber- ries could not be purchased in the stores in Florida, but she was able to grow them. The program on Asian cuisine was a re- minder to me of the import ance and rel- evance of culture. For nutrition profes- sionals, under standing the foodways of different cultures is fun, yes, but it is also a crucial competency. To further explain, if I had a patient who shared that they had curried lamb for dinner, I would want specifics on all the ingredients. Curries are made differently based on country or region. If the patient included Pea Eggplant as an ingredient, I would now know that he or she is not

https://player.vimeo.com/video/888311413?h=cfac31ffa2

Leslene Gordon, PhD, RDN, LDN | CEO of Culture Competence & Care LLC Dr. Gordon delivers food and culture educational content as a writer and speaker. Her work experience is extensive and includes academic faculty, public health senior administrative positions, and private practice. She is passionate about population health issues and is active on several national and local boards and committees.

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FOOD & BEVERAGE TRENDS

C lose to 25% of consumers are limiting their red meat intake but worry about overpaying for what they perceive as “just vegetables” in plant-based dishes. That was just one of the findings in the 2025 Plant-Forward Opportunity Report, released Thursday at the annual Menus of Change conference held at the Culinary Institute of America in Hyde Park, N.Y. The groups most likely to cut back on meat are Boomers, women and lower- and middle-income diners, indications that both health and price play a part in the decision. Millennials and Gen Z-ers, on the other hand, express the most reservations about ordering plant-based foods at restaurants, yet they are also the most open to being convinced—and

flavor, price and presentation are factors that can flip the script. But all consumers overwhelmingly trust whole foods—nuts, legumes, and grains—over processed plant-based meat alternatives. The latter have been losing favor recently. Protein has become a dietary “darling” over the last year or two, and one of the perceived drawbacks of plant-forward eating is that it’s hard to get enough protein when meat, poultry, eggs or seafood are not at the center of the plate. All animal sources, including red meat, are rated by most consumers as the highest-quality sources of protein, according to those surveyed. But this year’s report also provides a cutting-edge menu concept test that analyzes consumer responses to the same dish served with three different

Price tops protein content when choosing plant- forward menu items The 2025 Plant-Forward Oppor- tunity Report reveals consum- ers’ current preferences around animal and plant proteins, vegetable-centric dishes, combo meals and more.

BY PATRICIA COBE

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PHOTO: SHUTTERSTOCK

FOOD & BEVERAGE TRENDS

Protein has become a dietary “darling” over the last year or two, and one of the perceived drawbacks of plant-forward eating is that it’s hard to get enough protein when meat, poultry, eggs or seafood are not at the center of the plate.

alternatives. “It’s no surprise that affordability is a critical factor in motivating consum- ers to choose more plant-forward dish- es. Our report found that one in five consumers would be more likely to try plant-forward dishes if they were cheaper or offered at a discounted rate compared to animal-based options,” said Sophie Egan, co-director of the Menus of Change University Research Collabo- rative. “Nearly a quarter of consumers would be encouraged to try a plant-for- ward dish at a restaurant if it was of- fered as part of a combo or meal deal. In general, diners are often looking for as- surance of getting their money’s worth, and that bar is especially high for foods from the plant kingdom.” For about a third of Gen Z and Millen- nial customers, taste satisfaction is also a barrier to eating less meat when din- ing at restaurants—they’re concerned about being hungry shortly after eating a plant-forward meal. “Our report has also consistently shown that it’s critical to assure diners that a plant-forward choice at a res- taurant will be satisfying, delicious and won’t leave them feeling hungry two

hours later,” added Egan. “So, foodser- vice operators have a real opportunity to both allay concerns about satisfaction and satiety while overcoming many din- ers’ cost sensitivity by offering plant-for- ward dishes at competitive prices and in combo meals that round out a dining ex- perience and demonstrate the value of a meal centering plant-based ingredients.” The report also suggests that opera- tors can introduce veggie-centric dish- es as appetizers and small plates at a lower price point. Familiarity is also a selling point; 25% of consumers would feel more secure ordering plant-forward dishes if they contain simple, familiar ingredients and spell out nutrition in- formation, including protein and sugar content. The annual research report was com- piled by The Culinary Institute of Amer- ica, foodservice research firm Datassen - tial, Food for Climate League and the Menus of Change University Research Collaborative. Data was collected from an online survey conducted in March, 2025 through Datassential’s Omnibus platform, polling 1,504 American con- sumers representative of the general population, ages 18 and above.

protein portions: All animal protein (meat or seafood), mixed animal/plant protein and all plant protein. One group saw three versions of a Mediterranean- inspired souvlaki plate, one made with grilled chicken, another with falafel and lentil souvlaki, and a third containing both chicken and falafel. A second group was given three poke bowl variations: Salmon, salmon and tofu, and tofu and edamame. The mixed-protein dishes were consistently viewed as the most unique by consumers, and become more attractive when additional details were provided, including protein content and price. Between the two factors, price is a far more powerful driver of decision- making than protein content, prompting a shift away from fully-animal dishes toward mixed-protein and plant-based

QUARTERLY | Q3

Create Menus That Work as Hard as You Do INSPIRED FLAVORS. CLEAN INGREDIENTS. VERSATILE APPLICATIONS. SIMPLIFIED PREP.

Whether you’re reimagining the classics or adding global flair, J.T.M.’s speed-scratch solutions help you serve up meals students crave — with the ease your kitchen needs. Check out what’s new!

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2025 CRAVE CONTEST Congratulations to the 2025 Crave champ: Cheesesteak Spudquake! Huge shoutout to Pickens County Schools, SC , for cooking up this winning creation!

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FOOD & BEVERAGE TRENDS

W hen two chefs from two different worlds meet on the football field kitchen, the re - sulting collaboration tells you a bit about each of those worlds while touching down into uncharted field goals at the same time. Levy’s Executive Chef Nick Skarda can pinpoint the mo- ment in his life when he got a real taste for catering in the sports entertainment space. Here are two hints as to what that formative memory is: Lemonade and iced tea. While carrying an ice service tray out of the kitchen at a Senior PGA Tour stop, Skarda was on his way to set up an oys- ter station, when — smack! He bumped into someone. “When I turned around, it was Arnold Palmer himself! I was completely starstruck,” he recalls, “and from that moment on, I was hooked on catering for major events.” The Levy culinary teams at sports venues across the coun- try participate in many collaborations, and the goal can often be boiled down to translating that sense of excitement that Skarda felt all those years ago on his way to the oyster station. Spin the globe all the way to Australia, and years ago anoth- er chef was having her “aha” moment for catering big events. Oona Settembre is an English chef who’s been based in Tex- as for years and formed one of her first food memories in Aus - tralia at a traditional springtime fireworks show. “We do our fireworks at Easter and it’s called the Royal Fire - works Show at the fairgrounds,” she recalls now, many spring- times later. “I was with my family and the food was fantastic. Aussie meat pies, like an eggroll, rolled up. I loved them so

A tale of two chefs: How branded collabs for sporty new menu items can make for big wins When sports venue foodservice provider Levy Restaurants teamed up with big brand Kellanova Away from Home, the collaboration was a win for thrill-seeking food fans.

BY TARA FITZPATRICK

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PHOTOS COURTESY OF EUREST

FOOD & BEVERAGE TRENDS

a foot long Chicken Tender sandwich, served hot dog style in a steak roll topped with beer cheese, Hot and Spicy Cheez- It crackers and Roasted Raspberry Chipotle Sauce. It sounds crazy but the combination of sweet, spicy and crunch all worked so well together and the fans loved it,” says Levy Chef Nick Skarda. TRANSFORMATIONAL VS. INGREDIENT-BASED WORK AND HIGH VS. LOW Settembre describes her role working with branded foodservice as “creating food that will work for fast food, fast casual or it could be a stadium. Transformational means taking a Cheez-It and changing it into something different, like the Taco Bell Cheezy Tostada. But for the walking Cheez-It, that’s taking the product and adding something to it.” The giant Cheez-It idea with Taco Bell was actually deceptively simple from a development standpoint. “It sounds really simple, doesn’t it?” Settembre says. “To make a Cheez-It that’s bigger? But it took a long time because of different hurdles. New dies had to be cut and it took a lot of people to bring it together.” Foie gras on a buttery toasted Eggo waffle is an example of the high-low dynamic that Settembre finds is a great conversation starter at events. Other examples include a wine and Cheez- It pairing, Cheez-It crusted lobster and caviar on Pringles. Looking ahead, she’s hoping to get into the seductive, smoky world of barbecue. “I live in Texas, but I don’t smoke meat,” she says. Meanwhile, Skarda has been getting interested in Japanese techniques and flavors. “The precision in preparing fish and rice is incredible, and I’d love to refine my skills in sushi-making, dumplings, and house-made noodles. One day, I’d love to make everything from scratch and dive deeper into those methods,” he says. And who knows, maybe dumplings stuffed with, dare we say, a Cheez-It filling, isn’t far behind!

much, and also the fairy floss (Australian for cotton candy). It was a really big deal for me to get that. I was so fascinated by how they’d form it, I’d watch for hours!” SPINNING PRODUCTS AND IDEAS INTO COLLABS Settembre, senior manager of culinary innovation for Kellanova Away From Home, has been fascinated with the process of culinary magic and new twists on classic snacks ever since, and especially now in her role as a guiding force into making viral, instantly iconic moments and collaborations for Kellanova. Her creative process now resembles the shape-shifting nature of that fairy floss spinner, with collaborators like Levy. When Settembre started working with Skarda and Levy chefs for themed bowl games earlier in the year (Pop- Tarts and Cheez-It), she brought her own ideas to the table, “here’s my list, let me see your list, and then, let’s talk through what can be executed when they prepare it,” she says. Skarda, like all great creative minds, places high value on the brainstorming bit of the process.

“The Pop-Tarts and Cheez-It Bowl Games were a perfect example of how collaboration can lead to something amazing,” he says. “We brought together our culinary teams, combining different perspectives and expertise to create dishes that weren’t just fun but also practical for a stadium setting. We started by brainstorming bold ideas, then took them into the kitchen to test what worked.” Some “instant hits” included Walking Cheez-It Nachos and the Pop-Tarts Parfait, while others didn’t make the cut. “But that’s the creative process — playing, tasting, refining — until we land on something that excites fans and enhances their game-day experience. It is absolutely incredible to see the fans reactions, and quite possibly my favorite part of the job.” Settembre agrees. “The fun part is when we get into the kitchen to try it, and then things change usually,” she says. “Like, that looked really good on paper, but it didn’t eat so good. Or vice versa.” “A great item we did which turned some heads at the Cheez-it Bowl was the Swicy Cheez-it Bird Dog, which was

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FOOD & BEVERAGE TRENDS

Recipe report: Spark up your summer menu with sweet- hot new trendsetters Brace yourself for these flavors! Sweetly spicy Calabrian chili honey butter slathered on biscuits, a savory waffle slider flight complete with smoked meats, tangy grilled mango kebobs and more.

BY TARA FITZPATRICK

We’ve got your summer menu reset ready to rock. Quietly elegant? We don’t know her. Try bold, brash and spicy-sweet!

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CALABRIAN CHILI HONEY BUTTER BREAKFAST SLIDERS Sweet, spicy and so on-trend, these breakfast sliders from General Mills Foodservice could potentially perk up the dullest mornings. Get the recipe. GRILLED TERIYAKI MANGO SKEWERS It’s a big mistake, huge, to leave fruit off of your skewer lineup. These tangy mango skewers, created by Alex and Sonja Overhiser from A Couple Cooks for the National Mango Board, really prove that point. Get the recipe. GRILLED HAWAIIAN HAM SANDWICHES Everything to love about Hawaiian pizza, in sandwich form! This easy recipe from Jones Dairy Farm has us saying “aloha, ham.” Get the recipe. WAFFLE SLIDER FLIGHT Three recipes in one! Flights are fancy these days. Hop on the trend with this shareable, snacky trio of savory waffle slider recipes from Golden Waffles, which includes three can’t-go-wrong waffle sliders in succulent pulled pork, smoked brisket and buttermilk- brined chicken, all with their own unique toppings. Get the recipe. HONEY GOCHUJANG CORN COOKIE ICE CREAM SANDWICHES Trader Joe’s, for the second year in a row, has challenged its stores across the country to create a single recipe using no more than five TJ’s ingredients. The winner is TJ’s Store #426 in Houston (Alabama Theater), TX. Get the recipe.

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FOOD & BEVERAGE TRENDS

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COLLEGES & UNIVERSITIES

C ollege is a season in life where, if they haven’t already been exposed to interesting, varied flavors, students can move beyond just pizza and chicken tenders. At the same time, many students may come into college already dedicated to a plant-based diet and need easy options. Higher education foodservice teams have come a long way from cafeterias serving bland fare and now lean hard into innovation and creativity, doing their best to satisfy all appetites. Dynamic campus dining programs address cravings for comfort foods, such as myriad variations on mac ‘n cheese (including gourmet toppings) and indulgent options such as loaded fries, spicy chicken and desserts, as well as plant-forward and sustainable choices beyond just salad bars and veggie burgers. They’re also keen to menu functional and wellness foods with ingredients such as turmeric, kimchi, mushrooms and matcha. And don’t forget the allergen-free items for those with nut, gluten or dairy allergies. And, of course,

adding choices with global twists keeps things interesting. Four major universities in the South welcome residents with a taste of the excitement you can feel in the air on game day. Just as these schools, whose sports teams compete in the Southeastern Conference (SEC) and continually upgrade their athletics facilities to recruit the best possible talent, campus chefs constantly look for ways to excite students at mealtime. In short, Southern college campus communities are just as obsessed with their food as they are with their beloved teams. What’s on-trend in the outside world finds its way to campus dining (and vice versa), with flavors from around the world and right up the road. From comfort food to global influences, the world is indeed a college student’s oyster. Staff and faculty enjoy the creativity, too. At the crossroads of “if you know, you know” and good ole Southern hospitality and deep traditions meeting with new menu stars, these are campus cult favorites, the y’all edition:

Cult of menu personality: 8 menu favorites from 4 SEC universities Southern college campus com- munities are just as obsessed with their food as they are with their beloved teams, y’all.

BY TAD WILKES

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PHOTOS COURTESY OF ‘BAMA

COLLEGES & UNIVERSITY

‘BAMA BURRITO BOWLS Roll ‘tide, but don’t roll the burritos; bowls are better at ‘Bama. When Bruce McVeagh, resident district manager for Aramark Higher Education, looks through his meal plans at the University of Alabama, a couple items “jump off the page,” he says, as cult favorites: the burrito bowl on Tuesdays at the campus’s Fresh Food Company facility and Nashville hot chicken on Fridays at Lakeside Dining Hall. “What makes the burrito bowl so popular is, number one, it’s really good and it’s fairly healthy as far as the students are concerned, but also it very closely parallels ]the service style of] a retail brand,” McVeagh explains. A generation of students raised on Chipotle, he observes, finds value in the bowl format—especially since at ‘Bama, the extra, fresh guacamole is free. “It very much mimics what the students are used to, and so that one is huge.” The protein choices are marinated beef and chicken. TUSCALOOSA HOT CHICKEN The Nashville hot chicken trend shows no signs of abating anytime soon, straddling the transition from trend to menu standard. The spicy indulgence is firmly entrenched in college dining halls, as well. Alabama’s Nashville hot chicken “brings people from far and wide” on Friday nights, McVeagh says, thanks to the sweet-hot profile of the hand- breaded chicken breast, alongside fresh- cut fries and a piece of Texas toast. The crispiness of the chicken is another selling point. McVeagh uses a house-made breading using corn starch and flour for a crispier mouthfeel that holds the hot sauce well. “We toss them in the sauce, like people do wings in a big bowl when they come out of the fryer,” McVeagh says.

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COLLEGES & UNIVERSITIES

DISCO FRIES (AND TOTS) TURN THE TIDE McVeagh is sure to call attention also to the Disco Fries, a “jazzed-up” French fry or tater tot basket with different toppings from week to week. The item doesn’t appear on a regular schedule, but it’s most often featured on weekends. “Sometimes it could be brown gravy and mozzarella, or other times kind of like Asian spice, like, bang bang sauce, on them, and things like that,” McVeagh says. “We have to have those because people like them so much. We’re always happy when they tell us how much they love those items.”

BIRRIA HYSTERIA AT VANDERBILT

Another exotic flavor profile becoming mainstream is the spiced-and-stewed meat birria, appearing on more restaurant menus across the country, as recently noted by Bret Thorn in our sister publication, Nation’s Restaurant News. And it’s one of the global influences slipping smoothly into campus dining. With seven dining halls, Vanderbilt University’s own university-managed dining program has a lot to cover, and the Nashville institution can point to a few stand-out menu items. One of those is the moist, meaty dinner favorite birria that’s spiking covers by 40% every Monday night when it’s served. “The birria is very authentic,” said Brian Cochrane, director of Culinary Operations, Campus Dining at Vanderbilt. “We have a sous chef from Mexico City, and she’s the one who developed that recipe.” After roasting the beef, the team makes an in-house, scratch stock with the drippings. Cochrane says “they’ll easily do 450” on birria nights, in a dining hall where the typical night pulls around 350.

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PHOTOS COURTESY OF ‘BAMA AND VANDERBILT

COLLEGES & UNIVERSITY

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COLLEGES & UNIVERSITIES

THE POKE BUMP AT VANDERBILT

Though the poke restaurant craze may have leveled somewhat in recent years, it remains a tried-and-true attraction for many consumers, including those dining on college campuses—especially now with the high interest in bowl entrees in general. For lunch at Vanderbilt dining halls, poke bowls have proved to hold the broadest appeal. “Bowl entrees are king on this campus and in a lot of places,” Cochrane says, citing diners’ attraction to customizable options. “You’ve got about 20 different things you can put in it.” Poke bowl proteins include ahi, salmon, chicken, and tofu with a selection of flavorful house-made sauces. “We have really good sweet rice, like a sushi rice,” Cochrane specifies. “Again, that’s an example of where that dining hall was seeing a 40% to 50% increase when they served poke, so we’re just doing it every day now.” NASHVILLE HOT ‘SHROOMS And Vandy, situated in the city where Nashville hot was born, naturally features a Nashville hot chicken night in the dinner rotation at their gluten-free dining hall. But they wanted to add a vegan complement. Cochrane and the team participated in a menu-development workshop with the Mushroom Council, whose chef suggested a Nashville hot lion’s mane, capitalizing on that mushroom’s meaty texture. The dish brings around 200 covers—a solid turnout for a vegan option in a specialty dining room. “Now, that’s a gluten-free dining hall, so it has the lowest participation across all of our dining halls anyway,” Cochrane says. “Some people use it for convenience, but everybody isn’t just heading there intuitively.”

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PHOTOS COURTESY OF VANDERBILT AND NATIONAL MUSHROOM COUNCIL

COLLEGES & UNIVERSITY

OLE MISS LOCAL RECIPE FRIED CHICKEN The recipe behind the dish with the most fanatical following at the Uni- versity of Mississippi (affectionally re- ferred to as “Ole Miss”), is a local, closely guarded secret. But its cult status is well known. That item, fried chicken, is found in the campus’s primary residential dining facility, Rebel Market, which serves al- most 2,000 covers a day during normal sessions. The magic of the fried chicken, served at the market’s comfort station, lies in the “dialed-in” proprietary recipe, Burr believes. “We have (Aramark) corporate recipes, and then we have localized reci- pes, and this is one of them,” he says. “If we took off the menu, that they would have pitchforks and torches. This is one of the things they look forward to.” That local freedom extends to Ara- mark’s partnership with Home Place Pastures in nearby Como, Mississippi. Though Aramark sometimes sources chicken and eggs from Home Place, the farm is mainly their source for sustaina- ble meat, including beef and pork. ARKANSAS ATHLETES GO HOG WILD FOR ACTION STATIONS Tim Walsh’s top priority at the Arkansas Razorback Sports Nutrition Center is fueling student athletes with balanced, performance-focused meals. Walsh, executive chef and director of the University of Arkansas Athletics Dining for Chartwells Higher Education, says the center’s made-to-order action stations have become clear favorites among the athletes. “These stations give them the freedom to build meals that meet their specific nutritional needs, which not only supports performance but also keeps them engaged in their own nutrition,” Walsh says. “One standout is our made-to-order eggs and omelet station, available daily at both breakfast and lunch—it’s a go-to that never loses steam.”

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PHOTOS COURTESY OF OLE MISS AND U OF ARKANSAS

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COVER STORY

FSD Southeast Chefs Immersion event turns up the heat with a creative chef group at the University of Florida The last week of June was marked by a landmark meeting of the culinary minds at the FSD Southeast Chefs Immersion at the University of Florida, where chefs from colleges all over the Southeast of the country met and cooked with corporate chefs from the sponsoring manufacturers and companies.

BY TARA FITZPATRICK

C ollaboration is the name of the game at Chefs Immersions, FSD’s in- novative way to gather a small group of chefs and some cool new products, welcome them into the kitchen and let the creativity start simmering. Or, smoking--in this case, attendees were treated to Uni- versity of Florida’s Chef Marc Cruz’s authentic smoked bbq brisket. And that’s just the tip (burnt end?) of the iceberg, in terms of the amazing dish- es created at this event and enjoyed by attendees (including this lucky edi- tor). The Chartwells Higher Ed Florida Fresh Dining dining team at UF host- ed a group of talented and dedicated chefs who are perfecting their craft.

8. Presentation of the new dishes created through teamwork After the chefs, who represented universities and colleges across the Southwest, broke into teams of two or three, they worked with sponsor chefs to create a new recipe that uses the products. This was a delicious birria- slider mashup created by Gilbert Hodge of Seminole Dining (although the two schools are rivals, there was nothing but camaraderie) and his team. 9. Bacon-y kebobs This creation was not only wrapped in bacon, but basted at the last minute in a spicy-sweet sauce. 10 . So elegant salmon Salmon on a bed of quinoa with a simple radish on top and a whisk of olive oil and a grind of pepper was just delightfully Eating all of the chefs’ different dishes on one plate for each round was quite a feat but I was up to the task. 12. Birria boom Birria, that cousin of au jus, made lots of appearances in different forms, including the more traditional dip, but also as a base for ramen--so unexpected but addictive. Be sure to stay tuned for more photos and recipes of these truly unique new menu items created at the Immersion. 13. Welcome to The Swamp For a special treat at the end of Day 2, the group gathered at the Gator Party Zone, high above “The Swamp” stadium. clean and simple. 11. What a plate!

PHOTO CAPTIONS 1. University of Florida’s campus Day One: Just outside the dining hall where the Chefs Immersion was taking place, campus life went on in the summer sun. A few summer students (and a lot of younger summer sports campers), plus orientation groups were also being fed by the UF dining crew. While less than the normal school year, there were still hundreds of meals being served each day at different locations on campus. 2. The welcome meal When attendees first arrived, meeting and greeting, the UF dining crew was more than ready for us, with succulent pork chops carved individually with chimichurri on the side, a ruby red pomegranate-seeded take on chiles rellenos, citrusy ceviche, cucumber salad and my favorite: Purple grits topped with fresh jalapenos. This set the tone for many more delicious dishes to come

4. The Director UF Director of Food and Beverage Services Matt Mueller is the embodiment of Southern hospitality, even though he got his start with some very successful fast casual concepts in Chicago years ago. Now, in a leadership role in which he’s accomplished a lot, his best advice for business is “Find out what’s keeping the other party awake at night and how you might be part of the solution.” Great advice. 5. Go Gators! At the UF student union, just a short walk from where the Chefs Immersion was taking place, the Gator pride is evident. To the left of this atrium, there is the book store and several food concepts, including Jamal Rasoully’s Halal Shack concept. 6. More Gator pride Fun detail on the floors of the student union. 7. More gator! Also at the student union, one of many representations of the famous mascot.

during the event. 3 . Eating together

The welcome lunch was a time to gather with friends old and new (and that’s me in the yellow!)

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PHOTOS BY TARA FITZPATRICK

COVER STORY

14. Day 3: Touring the newly renovated, award-winning dining hall On the last day of the Chefs Immersion, we got to tour the new renovation of this modern-yet-timelessly designed new dining hall, which recently won a NACUFS renovation award. (Stay tuned for more on that!) 15. Director of Culinary Marc Cruz Cruz (whose specialty is Texas brisket) led the tour, showing off all the new concepts that exist there. There is a production kitchen in the back, making all the different concepts much more possible.

16. Design with a sense of place Old Florida style in touches like the concrete borders make this cafeteria special and stylish as well. 17. Last tour of the Immersion Our last stop was a tour of the meat processing building. Since UF is a land grant school, this is a part of the program, and campus community members can buy meat here. Remember to stay tuned for recipes and more from this FSD Chefs Immersion.

https://www.youtube.com/watch?v=P2nBU49fSAQ

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COLLEGES & UNIVERSITIES

B oston University is home to over 450 student groups. With so many student organ- izations meeting on campus daily, The Boston University Dining Services team (BU Dining), which is managed by Aramark Collegiate Hos- pitality, wanted to find a way to provide them with an easy meal option so that they didn’t need to venture off campus to purchase food for their group. “We were really looking for a way to capture those orders and keep that mon- ey on campus,” says BU Dining Market- ing Director Lynn Cody. “So, we were looking to kind of strike the balance be- tween individual orders and those more kind of formal catering orders, and we wanted to do it in a way that wasn’t go- ing to be a heavy lift for the operations team and would be kind of simple for students to adopt.” The dining team’s solution was Grab and Gather, a program designed specifi - cally for larger takeout orders. Since its launch, the program has provided stu- dents with a way to order food for their smaller gathering without ever having to step foot off campus. Boston University’s Grab and Gather program gives student groups an easy dining option when meeting on campus The program provides larger takeout order to students who are meeting up with their peers on campus. BY BENITA GINGERELLA

KEEPING THINGS SIMPLE Offering a new program can be a daunting task for the dining team, so simplicity was at the forefront during the development process. For example, the team decided to run the program through Grubhub since the employees and the students were already familiar with it. “I would say about 90% to 95% of all retail orders on our campus are done through GrubHub,” says Cody. “So we wanted to stay within a platform that the students were already using.” BU’s George Sherman Student Union was selected as the program’s hub since it has the largest concentration of retail locations anywhere on campus and can provide students with a greater variety of options. Each concept in the union has its own specific Grab and Gather menu that is separate from their regular menu. When selecting what would be included in the Grab and Gather offerings, the dining team decided to only use existing menu items so dining employees wouldn’t have to learn how to prepare a whole new menu. The only difference between the dishes served through the regular menu and through Grab and Gather’s menu, is their portion size, with the Grab and Gather options having a larger portion than those served via traditional retail. “We took the items that we are already serving every day and really looked to identify which items are fan favorites, which ones have a high acceptability rate, and which ones can hold for a little bit of time,” says Cody. Students are required to place their

orders three hour ahead of time to allow employees to prepare them without disruption their daily service. EXPANDING NATIONALLY Due to the success of Grab and Gather, Aramark Collegiate Hospitality is looking at bringing the program to other campuses serves across the country. “We believe that this can be an additional service that can meet the needs of the student community on most, if not all, of our campuses,” says Michael Gilligan, senior director of brand management for Aramark Collegiate Hospitality. Over 100 campuses managed by Aramark Collegiate Hospitality also use Grubhub on campus, so they’re well positioned to implementing the program without much red tape, Gilligan adds. “Those student government groups and those fraternities and sororities, any other group of students, they can go in and order this and conveniently pick it up right then and there using an app that they’re already familiar with,” he says. Back at BU, the dining team is also looking at expanding Grab and Gather on their end. Next semester, Starbucks and Einstein’s will join the program, and further down the line, the dining team is looking at ways they could grow the program beyond the union. “It’s definitely been successful enough that we’re looking to grow it and add different things,” says Cody. “So, we’re really exploring where we can take it and what other groups on campus we can serve.”

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PHOTO COURTESY OF BU DINING

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