Eurest Value Bowls

Published in Menu Strategies

The Restaurant Week promotion planned for Eurest B&I cafés this spring will feature Value Bowls—mini tastings of globally inspired foods.

“Every city in America has a Restaurant Week, during which all the top restaurants do a special menu,” says Christopher Ivens-Brown, vice president of culinary development and executive chef of Eurest, based in Charlotte, N.C., a division of Compass Group North America. “We continue to be innovative in the deli and grill and salad bars, but people want a change sometimes. So we thought we would jump on the whole Restaurant Week idea and give them value as well as great food.”

The promo will follow in the footsteps of a successful Eurest tapas program inspired by the foods of Spain, Portugal and the Mediterranean, but with influences extending to India, the Middle East, Asia and American regions. Individual bowls will be priced from $1.00 to $2.99 apiece.

“Imagine walking into a café in New Orleans or New York City and tasting a small amount of deconstructed seafood chowder,” says Ivens-Brown. “Or you are in Southern California and you get a really nice small piece of pan-seared whitefish with a little couscous or a miniature Caesar salad. A chef can do just about anything in a small bowl.”

Small bowls also promise to make catering trendier and more exciting. “Instead of putting food into chafing dishes, we can put out a whole array of little bowls,” says Ivens-Brown. “That’s a great way to add value for the consumer.”

Menu Sampler: Eurest
Value Bowls/Small Plates

  • Eastern Carolina BBQ Turkey Sandwich with Sweet Roasted Peach Slaw
  • Za’tar Greek Salad with Chicken
  • Baja Cod Tacos with Avocado Cream and Slaw
  • Grilled Chili Lime Corn on a Stick
  • Mongolian Beef with Oyster Sauce
  • Steak Coconut Curry

Price range: $1.00/$1.59/$2.59/$2.99  

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources