ROLLED & READY
This story begins with a chance meeting between Corporate Executive Chef Kurt Kwiatkowski, Michigan State University and Chef Robert Danhi, the American Egg Board, at NACUFS National in 2018. The two got talking about the pain points involved with staffing and running an omelet station during service. Eventually their conversation evolved into a brainstorming session about how to increase speed of service and improve operational efficiency when offering omelets on campus, while at the same time, engaging students with craveable, delicious meals.
After NACUFS, the two continued talking over the summer, ideating, planning and researching a method to serve omelets on campus during high traffic times without sacrificing taste or slowing service. Their collaboration ultimately led to a trial of Rolled Omelets (a new delivery style for the beloved menu item) on the MSU campus the following autumn. A few days before the trial began, the chefs worked together in the MSU R&D kitchen, perfecting the recipe and cooking method. Once the chefs were satisfied with the finished omelets, they trained the MSU staff for service with the Rolled Omelets.
The Rolled Omelet pop-up debuted on campus at MSU Southpoint in the Case Dining Hall to the delight of hundreds of students. Chef Kurt said they got a terrific response from their guests and staff. The team was able to increase throughput with a minimum of training and deliver excellence in flavor and service. A top priority for the culinary team at MSU is to maintain high-quality engagement with students. They were able to do this with the Rolled Omelet Station while at the same time improving operational efficiency.
Following the initial debut of the Rolled Omelet at MSU, the chefs used student feedback to tweak the recipe and service method for even better results. Get more details on how serving Rolled Omelets can benefit your operations.