Parkhurst introduces Basics brown-bag lunch line


Sept. 2—Pittsburgh-based Parkhurst Dining Services recently introduced its Basics line to its grab-and-go offerings.


The Basics line consists of simple brown bag lunch-type sandwiches to satisfy customers demand for cost-effective and simple food. The Basics line includes sandwiches such as turkey and Provolone; salami and American cheese; peanut butter and grape or strawberry jelly; cheese, lettuce and tomato; and ham and Swiss cheese. The line also features wraps such as roast beef and cheddar; tuna salad; turkey and provolone; and ham and Swiss cheese. All Basics sandwiches and wraps cost less than $3.50.


The Basics program was first piloted at Bucknell University in Lewisburg, Pa., where General Manager of Retail Nick Zolak, said it was born out of student demand.


This program was an initiative with the student government organization at Bucknell where students asked us to create a lower-end, lower-costing sandwich,” Zolak said in a press release. “The program is popular and gives our guests several choices between the basics and upscale sandwiches, while gives us the opportunity to capture new sales.”

More From FoodService Director

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources