Flavor-Forward Thinking Fuels the Next Generation of Campus Dining
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.
Announcing the Winners
These chefs proved that with the right ingredients, bold ideas, and a pulse on student preferences, campus meals can be as exciting as anything found off-campus. Kikkoman remains committed to fueling culinary innovation across all foodservice sectors—especially where the next generation is being served.
Grand Prize
Scallion Pancake Smash Taco
Chef Trey Preston, Acxion Foodservice
Smash burgers meet Chinese street food in this inventive mash-up that features a Kikkoman Hoisin-seasoned ground pork mixture smash-grilled onto a crispy scallion pancake, drizzled with a creamy hoisin mayo.
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Runner Up
Sweet and Spicy Yuzu Glazed Steak
Chef Andy Braswell, Affinity Group
Flat iron steak is glazed with a bold blend of Kikkoman Sweet Soy Glaze, Sriracha, and yuzu purée, then seared and sliced for a sweet, spicy, and citrus-bright finish.
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Third Place
Sticky Orange Glazed Pork Belly Bao with Ginger Peanut Slaw
Chef Marty Webb, Acxion Foodservice
Precooked pork belly is roasted with a sweet-savory glaze made with Kikkoman Soy Sauce, Stir Fry Sauce, Rice Vinegar and Orange Sauce. The succulent pork is served on steamed bao buns with a ginger-peanut slaw.
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View More of the Judges’ Top Favorites
Seared Ahi Orange Ponzu Salad – Chef Blake Masterson
Sriracha Honey Japanese Cheesecake – Chef Brian Lehr
Teriyaki Chicken Alfredo – Chef Britt Veres
Hoisin Soy Shrimp Salad – Chef John Wade
What They’re Loving Right Now
Looking to meet students where their cravings are? These top 10 menu items are the current favorites among college cafeteria users, according to Kikkoman’s 2025 C&U study. While comfort food classics like pasta, pizza, and fried chicken sandwiches remain crowd-pleasers, operators have an opportunity to remix these go-tos with global flair—think miso mac & cheese, Thai-inspired fried chicken, or gochujang BBQ wings.
Whether you’re developing LTOs, building out your mainline menu, or launching theme days, this data offers a solid foundation for flavor-forward reinvention that keeps Gen Z coming back for more.
Top 10 C&U Menu Favorites:
Source: Kikkoman College & University Study, fielded online April–May 2024. Based on responses from 1,012 current college students who at least occasionally eat on campus, and 76 C&U operators via the Datassential panel.
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