FM’s News & Trends section can give you an inside and up-to-date look at events and trends in the various onsite foodservice segments as well as in their supplier community and the onsite market at large.
It all started with smoothies. Students at Pennsylvania’s Bucknell University had long been asking for a place where they could order clean blended drinks. The kind made the real unprocessed ingredients—not sugary mixes. But when Director of Retail Operations for Parkhurst Dining Services Jay Breeding opened a pop-up smoothie bar inside Bucknell’s Bison Café last spring, even he didn’t anticipate just how popular it would be. “It was mobbed from the minute we opened,” he says.