Menu Snapshots: Taking it From the Street

Global street foods offer small tastes of authenticity.

From Turkish kabobs and Greek gyros to Mexican tacos, Asian sates and Indian flatbreads, street vendors the world over have forever been selling hearty snacks-to-go. Now Americans have more options to sit down and enjoy these global foods—sometimes with knife and fork in hand.

Restaurant Associates, New York City
From the American Northeast’s crab cake with pistachio aioli to Asia’s Japanese chicken curry and shrimp pad Thai, Global Street Foods by Marcus Samuelsson add international flair to the corporate dining accounts of Restaurant Associates, the New York City-based hospitality management company.

Street foods were looming large on the trend radar a couple of years ago when Restaurant Associates teamed up with the Ethiopian-born, Swedish-reared celebrity chef Samuelsson to share his street foods knowhow.

“We are always trying to find ways to keep our guests eating with us five days a week rather than going out,” says Ed Brown, senior vice president of food and beverage for Restaurant Associates. “So instead of trying to beat the street, we decided to be the street.”

The result was a menu program that draws inspiration from a dozen different food cultures, including Thai, Vietnamese, Indian and regional American. Included are items that have deep personal meaning for Samuelsson, Brown notes, such as dishes from the chef’s native Africa and his grandmother’s Swedish meatballs.

The items are served at action stations in the serveries of larger accounts. In some smaller units, custom made carts stationed in the dining facilities sell several street food items.

The program provides the bold, varied flavors that customers seek, Brown says. “It is also a good business tool, because you are serving economical cuts of beef, pork and chicken and all-vegetable dishes, in some cases, not filet mignon,” he adds.

Menu Sampler: Morocco, Global Street Foods by Marcus Samuelsson at Restaurant Associates

• Choice of Main: Chicken Bastilla, Grilled Merguez with Choice of Two Sides: Seven Vegetable Couscous, Carrot Cumin Slaw, Chick Pea, Black Olive & Orange Salad $8.50

Tasting Plate: Chicken Bastilla, Grilled Merguez, Seven Vegetable Couscous, Carrot Cumin Slaw and Chick Pea, Black Olive & Orange Salad $9.95

• With Dessert and Beverage $12.95

• Dessert $1.95 Fresh Fruit Salad, Almonds

• Beverage $1.95 Rosewater Sharbat 

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
blueberry pancakes

Breakfast is booming—and not just in the morning. The growing popularity of all-day breakfast helped fuel a 5.4% increase in McDonald’s first-quarter sales, management reported in April. And a survey by the NPD Group found one-third of “All Day Breakfast” buyers hadn’t visited the restaurant in the month prior to the extended breakfast hours.

While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook said they expected breakfast sales to surge this year, jumping on the pancakes-and-bacon bandwagon looks increasingly profitable. With the erratic schedules of college...

FSD Resources