Combining one classic burger method—smashing on the griddle—and one new spin—blending mushrooms into beef—an improved burger experience has increased burger business by 75 percent.Tara Fitzpatrick | Oct 06, 2017
After hearing about customers’ lukewarm response to the burger program at the University of California San Francisco (UCSF) Medical Center’s cafés and patient menu, the culinary team decided to go back to the burger drawing board and rebuild it from scratch, launching a new burger at the beginning of the fall.
“The main driver for the effort was a better burger,” says Dan Henroid, director of nutrition and health services for UCSF Health. “The project scope is unique in that it went across all of our sites and all of our programs for patient dining and retail dining.”
That meant it was important to get it right—from nutrition to flavor profile to the blend, which thanks to inspiration from the Menus of Change initiative, would include mushrooms to add more plant-based power to the burger.
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