Archive for February 2016
A+ Sandwich Bar: Build Your Own With Bongards Natural Cheese Slices
As build-your-own concepts flourish in commercial foodservice environments—with sales growing 22% on average in 2014*—why not freshen up your lunchtime sandwich offering with a build-your-own sandwich bar? Here are several ideas to maximize student participation while meeting nutrition guidelines. Diversify your carriers – Break free of regular sandwich bread and give students more options, such…
Read MoreBeyond The Blandwich: Healthier Doesn’t Need To Mean Boring
For students, lunch is a time to cut loose and chow down. But for school foodservice operators, it’s your chance to get kids refueled for another half-day of learning. The best way to do this? Healthy foods — parents’ favorites, but not students’ first choice. The good news is that healthy doesn’t need to mean…
Read MoreQueso Fundido
Can your guests resist a Mexican dish that translates to “molten cheese?” We didn’t think so. This season, kick off game days with Queso Fundido featuring versatile Bongards Jalapeño American Loaf and Cheddar/Monterey Jack Shreds mixed with fire-roasted poblano peppers, zesty chorizo sausage, chopped onion and fresh cilantro—all melted into a kickin’ concoction that makes…
Read MoreSausage Rapini and Tomato Pizza
This mouthwatering creation begins with Bongards Natural Mozzarella/Provolone Feather Shreds but doesn’t stop there. Sausage, rapini, basil, chiles and cherry tomatoes come together in a fervor of flavor, so every slice is teeming with cheesy goodness, vibrant colors and classic Italian tastes. Served by the slice or the pie, this is the pizza to bake…
Read MoreConsumers Look to Subtract Food Additives
For 40% of consumers, the presence of additives in food is a growing concern, according to the June 2015 Consumer Food Trends Report from Technomic. They’re not only looking for wholesome nutrition and great flavor, but they also want it to come as naturally as possible. Operators know this, too. Recent Technomic research indicates that…
Read MoreTricked-Out Pizza: Become a Pizza Destination With Big By-The-Slice Flavor
As Big Pizza thrives and emerging chains gain popularity, C-store operators must flex their culinary creativity to stand out. The secret? Breaking the C-store visitors’ expectations with exciting and unconventional tastes, served by the slice. Tap these insights from the 2015 Technomic Top 500 Chain Restaurant Report to align your slices with customer preferences. Inspired…
Read MoreFrom Basic To Brilliant: Turning Staples Into Sensations
There are certain iconic menu items that are held sacred because of the sense of nostalgia they invoke. As trends rise and fall, these staples endure. Now, there’s a revival of sorts happening for classic dishes. For operators, the question has become how to breathe new life into these traditional dishes to create updated and…
Read MoreItalian Meatball Burger
Featuring Bongards Mozzarella Slices Italian is on the menu tonight—but burgers are taking center stage! On a toasted rosemary focaccia bun, add a patty crafted from a ground beef or pork-Italian sausage blend seasoned with chopped basil, and a melted slice or two of creamy Bongards® Mozzarella Cheese. Finally, pour on a generous portion of house-made…
Read MoreIngredient Integrity & What It Means For Your Menu
More than half of all Americans pay attention to the ingredient lists of their food, according to a study by the International Food Information Council Foundation. It’s a growing trend, as maintaining and improving health has taken a more central role in daily life. This sea change has produced a more knowledgeable and active food…
Read MoreLaunch a Street Style Build-Your-Own Sausage Bar
C-store operators are increasingly looking outside of their segment for inspiration to invigorate their food programs. Build-your-own concepts have become the “it” thing in fast-casual, and they present an equally promising way to bring new life to a C-store staple: the hot dog kiosk. Here are some ways to pull this off: Expand your meat…
Read MoreStreet Side Goes Inside
C-Stores Leverage Food Truck Trends Street food is one of today’s breakout trends. All over the country, pop-up shops and food truck vendors are dreaming up and dishing out innovative fusion cuisine. And now we’re seeing that the popularity of street food is heading off the street and jetting into more traditional commercial foodservice establishments.…
Read MoreQuit Loafin’ Around: Do More With Versatile Process Loaves
It’s no secret that foodservice inventory space comes at a premium. That’s why you must source versatile ingredients that can be utilized across your menu, to not only optimize your storage but also reign in food costs and waste. Process cheese loaves are one such product, flexible enough to be used in menu items from…
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