Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Eclectic a la carte buffet drives sales
UNT’s Avesta concept in the Union features a varied international menu with hearty entrees, sides to die for and a killer salad bar.
Tara Fitzpatrick
April 17, 2019
13 Slides
Since the Avesta concept debuted at the University of North Texas’ (UNT) Union in the fall of 2017, sales have climbed 10% to 25% each semester. “We hit on many different trends through our own commitment to authenticity, meaning ingredients and techniques that respect the origin of the recipe,” says Zack Miller, chef at UNT.
About the Author
You May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
