The Sandwich, Re-Imagined

Operators look to please today's consumer with unique offerings

Pesto Chicken Sandwich

The popularity of the sandwich shows no signs of stopping, as operators move beyond old standbys and present consumers with ethnic flavorings, gourmet ingredients and toppings, and new carrier options—everything from flavoredwraps to waffles.

Morrison Management Specialists

As the vice president of culinary, Chef Cary Neff oversees the menus at the 1,000 healthcare and senior living facilities that are part of Morrison Management Specialists.

“Now it’s not okay to just serve a club, burger and turkey,” says Neff. “People have a much better appreciation for what goes between two slices of bread. Even our club has a salmon version.”

Menus at Morrison facilities are built around emerging trends and fresh ingredients. Neff adds nutritious watercress rather than plain lettuce to slow roasted, shaved turkey sandwiches. The Morrison “Great Living” menu has become so popular for patients that it is also served at hospital retail outlets.  Neff purchases poultry and pork with minimal antibiotics, sustainable seafood and seasonal local produce for the sandwich menu.

“We serve a lot of ‘Bubbas’ whom you may think want meat, but they like our hummus sandwich with Kalamata olives,” says Neff.

The diversity of spreads at Morrison not only includes hummus, but also lemon rosemary cream cheese, Southwestern cilantro lime spread, chipotle-orange mayonnaise and an array of mustards.

A bestselling sandwich for the senior living segment is a Greek vegetable pita with grilled vegetables, feta and tzadiki sauce. For kids’ sandwiches at hospitals, Neff’s team designed Bruce the Moose strawberry ketchup, which adds a healthy fruit and fun to the menu

Morrison Management Specialists Menu Sampler

  • Tuscan Turkey Sandwich, Sliced Tuscan turkey, roasted red peppers, spinach with mayo on whole-grain bread
  • Pesto Chicken Sandwich, Chicken layered with lettuce, tomato on whole-wheat sandwich thin
  • Nutella Whole-Wheat Flabread, Nutella topped with mixed berries, apples, bananas, pineapple and toasted coconut on whole wheat flatbread

More From FoodService Director

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources