Signature Series: Sandwiches & Wraps

Operators share customers' favorite deli-inspired items.

Crunchy Chicken Cheddar Wrap
University of Kansas, Lawrence

Alecia Stultz, assistant director of retail for KU Dining Services, doesn’t quite understand what makes the Crunchy Chicken Cheddar Wrap so popular.

“Basically it is the simplest thing ever,” Stultz says. “It’s breaded chicken tenders, shredded lettuce, tomatoes, a cheddar/Monterrey jack cheese mix and ranch dressing in a jalapeno cheddar wrap. It was part of the original menu when we launched our sandwich concept Brellas in late 2005 or early 2006. It stemmed from trying to create something out of ingredients we already had on hand. It’s been the staple of Brellas every since. To date we have served close to 400,000, more than 60,000 per year.”

The wrap has gained such a following that Stultz says the campus’s franchised Pizza Hut guy was one of its devotees. He needed something quick on his way to the airport, so the department made him a Crunchy Chicken Cheddar Wrap. Now every time he visits campus he has to get one. The Crunchy Chicken Cheddar Wrap’s fame even extended to a campus fundraiser in 2009, when Habitat for Humanity held a 5K run where students had to stop halfway through the race and eat a Crunchy Chicken Cheddar Wrap and then run the rest of the race. Stultz says it was the largest single event fundraiser for that group on campus.

“I think it’s just everything that you love all rolled up into one,” Stultz says. “The flavors just go so well together that when you bite into it you get the best of everything. Plus, it’s handheld so you can take it with you. I think signature items go along with your brand. Anytime you can say, home of the famous Crunchy Chicken Cheddar Wrap, it’s always just really cool for the customers. It creates a following. You’ll get them in to get that item, but it’s also exposing them to everything else we offer.”

Read full recipe

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources