Traditional foodservice venues—such as hospital cafeterias and museum
restaurants—are now at the forefront of culinary trends, and are in many
cases competing with the top dining destinations in their areas.
BY MARK HAMSTRA
INNOVATORS
F
rom university cafeterias to stadium vendors to airplane catering, innovators are elevating what has
frequently been "just okay" fare to something visitors are getting excited about.
How? By getting creative and trying everything from bringing in acclaimed restaurant chefs to showcasing high-
quality local food purveyors and even pursuing lofty goals around nutrition and sustainability.
The following five innovators are among those helping to move the needle.
5
Who are Upping the Foodservice Ante with Specialty Food
26 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
