Bada Basil a winner for Parkhurst

Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations, company officials say. Since its rollout at Bucknell University in Lewisburg, Pa., the Italian concept has generated sales 6.5% higher than original projections.

Grace Zarnas-Hoyer, spokesperson for Parkhurst, said the concept was developed as a joint effort between the company’s marketing and culinary teams. Bada Basil emulates Italian street food, featuring made-to-order wraps and pasta bowls. 

Signature menu items include a basil chicken wrap made with grilled herb chicken, seasoned pasta, mushrooms, sweet basil and a housemade creamy Parmesan sauce; and the Prima Bada Bowl, a mix of fresh seasonal vegetables, seasoned pasta, Parmesan cheese and a housemade basil pesto sauce.

Guests can also create their own wraps or pasta bowls by choosing their protein and adding a variety of vegetables, such as broccoli, summer squash, zucchini, roasted red peppers, tomatoes, eggplant, banana peppers, spinach and arugula. Sauces include Fra Diavolo, garlic aioli, rosé, tomato sauce, meat and vegetable ragu, balsamic vinaigrette and Greek olive oil dressing.

Other items include Bada Basil’s signature drink, Raspberry Basil Lemonade, and almond biscotti and pepperoni biscotti bites served with a side of Nutella.

Bucknell student Vivian Okwara likes being able to customize her meals. “I consider Bada Basil a very healthy choice, and I am able to get my food relatively quickly,” Okwara says. “I like the size of the bowl and the fact that the price matches the quality and quantity of food.”

More From FoodService Director

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources