Pear Berry Frappe

Menu Part: 
Beverage
Cuisine Type: 
Mediterranean
Serves: 
24

Snacking is on the upswing, and more and more Americans see beverages as a satisfying snack. Offering blended coffee and tea drinks, smoothies, shakes and slushies can build traffic during that midmorning, midafternoon or late-night time period when a snack attack may come on. This thick and fruity frappe hits the spot.

Ingredients

24 (6 lb., 6 oz.) canned pear halves, drained (reserve liquid)

3 qt. pear juice (from canned pears)

2 qt. (4 lb., 8 oz.) frozen berries (strawberries, blackberries, blueberries or raspberries)

Steps

  1. Per serving: In blender container, combine 1 canned pear half, 1/2 cup pear juice and 1/2 cup frozen berries; blend until smooth.
  2. To serve, pour into tall glass or disposable cup.
Source: Recipe and photo courtesy of Pacific Northwest Canned Pears

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources