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BU dining brings macabre musical Sweeney Todd to life (gulp!)

Thrilling treats and traditional London pub food absolutely slays in event by Aramark food service team at Boston University to promote BU on Broadway theater group’s production of “Sweeney Todd: The Demon Barber of Fleet Street.”

Tara Fitzpatrick, Senior Editor

November 24, 2021

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Spoiler alert: The character Mrs. Lovett in the musical Sweeney Todd has a terrible secret she bakes into pies. We won’t say more, but the idea of a Sweeney Todd-themed food event is quite attention grabbing!

At three Boston University dining halls, a Sweeney Todd-themed event was a cool collab between the Aramark dining services team and BU on Broadway, a musical theater organization on campus. To promote the group’s upcoming performance of “Sweeney Todd: The Demon Barber of Fleet Street,” the night featured thrilling treats and beverages inspired by the musical and also some traditional London pub favorites to promote BU on Broadway’s upcoming show.

Director of Residential Operations Leigh Thumith says the partnership started in 2019, when dining services created a menu to help promote BU on Broadway’s production of Into the Woods. “When they reached out to us this year about Sweeney Todd, we couldn’t wait to create a fun menu to promote their production and support the cast and crew.”

Creativity came easily, says Thumith: “With Sweeney Todd, there’s so much to work with!” Check out the fun items the team came up with. One more spoiler alert/plot twist: There is a vegan version of the meat pie!

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Aramark

About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

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