Could 2013 be the year of the noodle? “It’s the right time in the marketplace for noodle stations,” says Brent Beringer, resident district manager of the University of Virginia Dining/Aramark, where its In the Nood concept has become the crown jewel of the new dining hall. “You can do exciting things for a low cost and customize offerings to please everybody.” The Asian street-food trend is ripe for the picking, agrees Steven Burke, a department chef who ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.