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

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources