From bold flavors to culturally inclusive menus, discover the trends shaping C&U foodservice—and how Kikkoman’s 2025 Broker Culinary Contest spotlighted the chefs leading the charge.
As today’s college and university students seek more from their on-campus dining experiences, foodservice teams are rising to the challenge with creativity, cultural authenticity, and a focus on flavor. Recent insights show that while nearly 69% of students feel their dining options offer a “good mix,” a sizable portion still find the menus repetitive (Kikkoman College & University Study, April–May 2024). That’s driving demand for more adventurous, global, and customizable options across C&U programs.
Many C&U foodservice operators are responding with menu updates that include locally sourced ingredients (43%), plant-forward options (40%), and increasingly, globally inspired flavors (31%). Themed events and special culinary activations are also gaining traction, with 60% of students expressing strong interest in those experiential moments.
To support this shift and spark even more innovation, Kikkoman launched its 2025 College & University Broker Culinary Contest, challenging broker chefs to create standout C&U-ready recipes using Kikkoman® Soy Sauce and additional signature sauces. The results? A mouthwatering lineup of globally inspired, operationally friendly dishes that wowed the judges.
Whether you’re a C&U foodservice professional or an independent chef/operator, if Gen Z and millennials are at the core of your business, these trend-forward recipes can help you boost traffic and expand your menu.
