{"id":5203,"date":"2020-03-11T14:12:00","date_gmt":"2020-03-11T19:12:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/behind-table-university-michigan-dining\/"},"modified":"2023-02-01T14:17:07","modified_gmt":"2023-02-01T20:17:07","slug":"behind-table-university-michigan-dining","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/behind-table-university-michigan-dining\/","title":{"rendered":"Behind the Table: University of Michigan Dining"},"content":{"rendered":"<p><iframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" allow=\"autoplay\" src=\"https:\/\/w.soundcloud.com\/player\/?url=https%3A\/\/api.soundcloud.com\/tracks\/774606565&#038;color=%23e34938&#038;auto_play=false&#038;hide_related=false&#038;show_comments=true&#038;show_user=true&#038;show_reposts=false&#038;show_teaser=true\"><\/iframe><\/p>\n<p>Serving more than 20,000 meals a day to hungry 18- and 19-year-olds is no small task. But serving 20,000 meals that are customized to meet specific dietary needs and preferences is what makes the University of Michigan Dining truly the leaders and the best.&nbsp;<\/p>\n<p>\u201cWe keep leading, we keep pushing the buttons, and we keep asking questions,\u201d said Campus Executive Chef Frank Turchan.&nbsp;<\/p>\n<p>Although chicken tenders and mac n\u2019 cheese are still regular features at the seven Michigan dining halls, the traditional cafeteria spaces have transformed to serve a growing demand for healthier, flexible and allergen-sensitive meals.&nbsp;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" alt=\"Campus Executive Chef Frank Turchan\" data-align=\"right\" data-caption=\"Campus Executive Chef Frank Turchan\" data-entity-type=\"file\" data-entity-uuid=\"28623114-ae6f-48dc-9ad0-93f0c405d21e\" height=\"351\" src=\"https:\/\/gfs.com\/wp-content\/uploads\/2022\/12\/IC_Test3_UofM_1-1.jpg\" width=\"257\" \/><\/p>\n<p>The South Quad dining hall includes 10 mini restaurants that serve up a wide variety of cuisines, including Kosher, Halal and a separate gluten-free facility that students can access with their pre-approved dining card.&nbsp;<\/p>\n<p>Chef Frank said that each new school year families trust them with their children and expect them to provide healthy and safe dining selections. That\u2019s why allergen and dietary information is clearly listed at all food stations and daily recipes are available on the Michigan dining mobile app.&nbsp;<\/p>\n<p>Students drive everything Chef Frank and his staff does. That includes menu inspirations from students that come to Ann Arbor from across the world.&nbsp;<\/p>\n<p>\u201cIt&#8217;s nearly daily where students come up to me and say: \u2018Hey, I saw this [picture] on Instagram. Do you guys make this or could you do this?\u2019\u201d&nbsp;<\/p>\n<p>With thousands of new freshmen arriving each fall, the University of Michigan Dining team is constantly working to improve service to students, particularly as trends, tastes, and needs evolve. But it\u2019s this reason why Chef Frank and his team say every day is different and exciting.&nbsp;<\/p>\n<p>\u201cWe grow the program based on what the students are and based on what\u2019s next.\u201d<br \/>&nbsp;<\/p>\n[video:https:\/\/www.youtube.com\/watch?v=lX7F9bn3yeo&amp;feature=youtu.be theme:dark color:red provider:youtube]\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serving more than 20,000 meals a day to hungry 18- and 19-year-olds is no small task. But serving 20,000 meals that are customized to meet specific dietary needs and preferences is what makes the University of Michigan Dining truly the leaders and the best.&nbsp; \u201cWe keep leading, we keep pushing the buttons, and we keep [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":15384,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[112,69],"tags":[],"class_list":["post-5203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-k12-education","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Behind the Table: University of Michigan Dining<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/behind-table-university-michigan-dining\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Behind the Table: University of Michigan Dining\" \/>\n<meta property=\"og:description\" content=\"Serving more than 20,000 meals a day to hungry 18- and 19-year-olds is no small task. But serving 20,000 meals that are customized to meet specific dietary needs and preferences is what makes the University of Michigan Dining truly the leaders and the best.&nbsp; \u201cWe keep leading, we keep pushing the buttons, and we keep [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.com\/es-us\/ideas\/behind-table-university-michigan-dining\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-03-11T19:12:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-01T20:17:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.com\/wp-content\/uploads\/2022\/12\/IC_Test3_UofM_1-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"556\" \/>\n\t<meta property=\"og:image:height\" content=\"760\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Behind the Table: University of Michigan Dining","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.com\/es-us\/ideas\/behind-table-university-michigan-dining\/","og_locale":"es_ES","og_type":"article","og_title":"Behind the Table: University of Michigan Dining","og_description":"Serving more than 20,000 meals a day to hungry 18- and 19-year-olds is no small task. 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