Posted on

Why You Should Consider the Multiteria Retail XTension

When it comes to foodservice on campus, one of the biggest assets is versatile equipment.

What does that mean, specifically? Units that can be moved around, from inside service to events held outside on the quad. Units that can get larger or smaller depending on the crowd size or the available space. Units that can stand up to the wear and tear of campus life while still looking upscale.

The Retail X-Tension from Multiteria is a foodservice counter that can achieve these objectives and more, whether it's on a college campus or outside a high school gymnasium. Let's take a look.

The Multiteria Retail X-Tension allows operators to serve a variety of menu items in a variety of locations. With chalkboard signage, those displays are obvious and enticing and can change from one service to the next. Along with easy setup, which takes 15 minutes or less, operators can move from grab-n-go breakfast in the morning to lunch service in the afternoon to a concession stand outside the basketball game at night.

Snacks, beverages, fruit, and even food warming are all possible with the Retail X-Tension. This menu diversity, when coupled with locational diversity the unit provides, means underused spaces can be turned into profit centers quickly and efficiently. Courtyards, corridors, hallways, outdoor sporting venues, verandas -- they can all become profitable locations.

In terms of design, the Retail X-Tension will fit through any standard-sized doorway, and the extension counter slides out with ease to create an easy setup. As with any foodservice display, lighting is important, and the Retail X-Tension comes with LED overstructure lighting that helps illuminate your food and beverage items. An optional bracket will hold a digital menu monitor for an even more enhanced display.

Ready to speak with an expert about the Multiteria Retail X-Tension? Schedule a free assessment with one of our reps today, and discover all the final benefits to see if they're right for your service.

Posted on

Webinar: 7 Top Trends in C&U Foodservice

In this 30 min. mini-webinar (20 mins. with 10 mins Q&A), Nancy Lane discusses the top seven trends that will impact college and university foodservice programs in the upcoming year. Here are the topics she covers.

7 Top Trends

  1. Sustainability
  2. Plant-Forward
  3. Labor Efficiencies
  4. Transparency
  5. New Normal
  6. Food Insecurity
  7. Infusing Digital

Recording of Webinar


 

PDF of Presentation

Loader Loading...
EAD Logo Taking too long?

Reload Reload document
| Open Open in new tab

Download [4.88 MB]


 

PDF of Our "C&U Foodservice Trends & Solutions" e-Report

Lakeside and Multiteria have researched the 7 top trends that will be important to colleges and universities in the 2019-2020 school year.  For additional ideas, download your free copy today to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!

Posted on

The Challenge of Upgrading College and University Foodservice Counters

If you're like most colleges and universities, you've probably been around for a while.

And while this may do wonders for your reputation and your application numbers, it can be a bit of a challenge when it comes to upgrading your college and university foodservice counters.

When a campus foodservice program looks to upgrade or retrofit, the new equipment typically needs to be flexible in its design and have an aesthetic that fits with existing look and feel of the room, which is often complementary and attractive. After all, buying food from a service counter that looks someone's dorm room wouldn't be advised.

Let's take Cornell University, for example. When they decided to upgrade a service area, the needed counters that had a high-end appeal. Specifically, they wanted finished millwork while also providing the durability that comes with stainless steel. And like everyone, they were in a time crunch to meet construction schedules.

What was the easiest way to turn Café Jennie into a premium location for hot and cold beverages, as well as a limited menu of both hot and cold items? Let's take a look.

With serving solutions from Multiteria, a unique stainless steel shell coupled with an ability to provide a beautiful aesthetic using wood veneers and plastic laminates gave the staff at Cornell exactly what they were looking for -- an upgrade in service while maintaining a classic look.

Working with the university's design team and foodservice equipment contractor, a set of solutions were assembled to support all the potential menu items being considered. Blenders, soup warmers, a combi oven, an ice maker, coffee equipment, and much more -- were all assembled around the structure of Multeria's serving counter.

In addition, other portable countertops were included to provide additional functionality, including condiments, napkins, sugar packets, and more. Working with Cornell's desire to separate trash, the service area also included different receptacle areas for compost, paper, bottles, and cans.

Curious how custom design work can help your upgrades? Schedule some time with a college and university foodservice expert at Multitieria.

Posted on

A Closer Look at the Food Hall Trend

A Closer Look at the Food Hall Trend

What are food halls, and why are they important? For starters, let's talk about what they are.

Food halls are kind of like a hybrid between a market and a food court. Designed with both shopping and dining in mind, they're generally more specialty-oriented than a typical supermarket and they offer more fast-casual options as opposed to full-service restaurants.

You've likely seen a food hall in your travels, even if you didn't know it was a food hall. Popularized by modern food hall pioneers like the Chelsea Market and Eataly in New York City, the trend quickly spread from coast to coast.

Technically, though, it began decades ago in places like Harrods of London, the Granville Island Public Market in Vancouver, and the famous Pike Place Market in Seattle. For Bostonians, they can lay claim to the Quincy Market, which has hosted food merchants since 1742.

Today, though, the combination of food and retail are experiencing a rebirth. Not only are malls re-inventing themselves, but according to a report from Jones Lang LaSalle, 40 percent of all consumers will visit a mall-type location based solely on the restaurants located there. Cue the food hall, and call the real estate developers.

"Food halls are not a fad," says a 2018 report by developers Cushman & Wakefield. "Food halls are the sharing economy for restaurants."

In their report, they predicted nearly 200 food halls in operation by the beginning of this year. In real estate-driven places like Boulder, Colorado, for example, restaurants are even turning into food halls. What happens when an enormous, 13,000-square-foot Cheesecake Factory closes in a prime, downtown location? Developers plan to turn it into a food hall.

The bottom line, though, is rooted in philosophy. Yes, people will always need to eat. Yes, people will always need to shop. But what's brilliant about the food hall concept is that it plays on another human need which is one of interaction and experience.

Food halls, in just a few short years, have become a deeply loved and entrenched part of our collective foodservice landscape. Food, after all, is something that brings us together in our daily search for interaction and experience and operators are more numerous in this recognition.

Food halls are an emerging foodservice trend that colleges and universities can't ignore.

There are some immediate advantages with a food hall concept.  With less overhead and built-in foot traffic associated with food halls, colleges and universities can promote a lower barrier of entry when courting outside foodservice entrepreneurs to partner with.  Moreover, students have grown up with "marketplace food halls" and desire this experience on campus too.

Discover 7 other foodservice trends in our free 2019 College and University Foodservice Trends Report.

Lakeside and Multiteria have researched seven other trends that will be important to colleges and universities in the 2019-2020 school year.  Download your free copy today to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!

 


Attend a brief 30 min. mini-webinar on the "7 Top Trends in C&U Foodservice!"

Join Nancy Lane on Sept. 19th for this quick, jam-packed webinar - 20 mins. content with 10 mins. Q&A.  The seven trends include:

  1. Sustainability
  2. Plant-Forward
  3. Labor Efficiencies
  4. Transparency
  5. New Normal
  6. Food Insecurity
  7. Infusing Digital

Click below and sign up today!