A Purpose-Driven QSR Concept by Fabio Viviani Hospitality for Elior North America

THRIVE isn’t just a food station, it’s a promise. A modern, fast-casual concept created by Fabio Viviani Hospitality in partnership with Elior North America, THRIVE is designed to meet one of the most pressing and often underserved needs in campus dining: safe, bold, and delicious allergen-free meals that every student can trust.

With rising dietary restrictions, food sensitivities, and lifestyle-driven preferences, universities need more than just menu labels and “gluten-free” stickers, they need a fully dedicated, operationally secure space where students can eat without fear, hesitation, or compromise. THRIVE answers that need with a 100% allergen-aware model: no gluten, no nuts, no dairy, no cross-contact. Just clean, satisfying food that keeps students fueled and feeling included.

But make no mistake, this isn’t bland health food or “special diet” fare. THRIVE is flavor-forward, globally inspired, and student-tested. Every dish is developed to be craveable, colorful, and comforting, proving that allergen-free doesn’t mean joy-free. With a rotating menu of bold rice bowls, roasted vegetables, clean proteins, hearty grains, and punchy sauces, it’s real food made for real life, with zero compromises.

The concept fits seamlessly into high-traffic university dining programs, whether as a standalone station, a food hall counter, or a flexible modular build-out in residential dining spaces. Its operational model includes strict ingredient sourcing protocols, designated prep zones, and staff training that exceeds industry best practices, building trust with students, parents, and campus leadership alike.

Why THRIVE works for universities and colleges:

• Meets increasing demand for allergen-safe, inclusive dining options

• Supports ADA accommodations and builds confidence with parents, students, and staff

• Promotes wellness and inclusivity without sacrificing throughput or flavor

• Flexible footprint works in student centers, dining halls, or grab-and-go kiosks

• Designed for high volume with simple execution and low complexity

• Reinforces university commitment to diversity, equity, and student well-being

• Endorsed and developed by Chef Fabio Viviani for added credibility and marketing value

THRIVE doesn’t just check a box. It sets a new standard. It tells every student: You belong here. You’re safe here. You’re not an afterthought—you’re our focus.

THRIVE is the station where food sensitivity becomes food empowerment.

It’s operationally sound, student-driven, and mission-aligned—and it’s time your campus had it.