AVI and Bob Evans partner for non-commercial concept

Published in FSD Update

An artist’s rendering of a Bob Evans Express.

AVI Foodsystems and Bob Evans have teamed up to create Bob Evans Express, a concept designed for non-commercial locations. Kathleen North, senior vice president of operational excellence for Bob Evans, says there is currently one Bob Evans Express concept at a BMW plant in South Carolina, where AVI manages the foodservice. A second location is part of Bob Evans’ new corporate headquarters, which opened in mid-October.

“The partnership came about because we were looking for a vendor for our cafeteria in our new headquarters,” North says. “We really liked what AVI had to offer. Once our partnership on that account started growing, AVI came to us because they thought we might be interested in implementing a concept at their account for BMW. We saw that they were very good at formulating small spaces with the right equipment. Initially it was going to be more their project, then as those things go, we realized we needed to work together more closely, so I was brought in as the Bob Evans contact on the concept.”

Nuts and bolts: The location of Bob Evans Express at BMW serves a limited menu out of just 500 square feet. The menu includes Bob Evans’ No. 1 selling breakfast, the Rise and Shine, which features scrambled eggs, home fries, sausage or bacon and a biscuit. Other breakfast items include breakfast pot pie, biscuit sandwiches and French toast.

For lunch, the concept offers a signature Bob Evans entrée such as turkey and dressing, roast beef or a chicken pot pie, which rotates daily. Other lunch menu items include burgers, paninis, barbecue sandwiches, grab-and-go salads and a soup. North says most of the food is prepared in the larger AVI kitchen and then transported to the line and served in hot wells. However, the small space does have the capability to make biscuits and eggs. North says the concept has been doing between 250 to 350 transactions per day, and her team is very pleased with its success. 

Challenges: To ensure quality, North says Bob Evans sent its executive chef to work with AVI’s executive chef to provide training. “AVI also sent the person who is in charge of all their training to come to Bob Evans and complete our culture and leadership course,” North adds.

As far as challenges go, North says the biggest hurdle was getting all parties involved to align on the goals of the project. “There are so many different stakeholders to please,” North says. “But AVI have been great partners and we look forward to expanding the concept to other locations with them in the future.”

More From FoodService Director

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

Industry News & Opinion

Students at Kalamazoo College last week participated in a vegan desserts class put on by the school’s dining services.

During the class, students learned how to make a vegan banana cake and vegan black bean brownies, according to the Kalamazoo, Mich., college’s website . They took tips from Sarah Ross, a baker who works in the dining services department.

Until now, not many dining services events have involved teaching skills, Tabitha Skornia, dining services marketing coordinator, told the site. However, the department is changing that to keep up with students’ evolving...

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code