Are you getting the most out of your bulk yogurt?

Often relegated to the breakfast bar, bulk yogurt has more BOH potential than operators may realize.

smoothie bowl chia

From General Mills.

High-protein foods are more popular than ever, and consumers who seek a wholesome, meatless meal option are increasingly choosing yogurt-based entrees. In fact, bulk yogurt sales have grown 10% in the last year.1

Noncommercial operators have been leveraging the healthy reputation of yogurt to keep patients and patrons satisfied. Here are six ways operators are leveraging bulk yogurt.

Baked goods

From sweet muffins to savory biscuits and scones, yogurt is a great baking ingredient for the way it lends subtle acidity and tanginess to recipes. Depending on the type of yogurt you use back-of-house, substitution charts are often available for chefs looking to swap out milk or other dairy products for yogurt.

Smoothie bowls

Everything seems more fun when it’s eaten out of a bowl. Smoothie bowls turn a sippable beverage into a spoonable dish that’s perfect for breakfast. Start by mixing up your favorite smoothie, then topping with fruit, granola or nuts. There are endless possibilities!

Sauces and dips

Whether creating a savory dip like hummus or tzatziki, or making a curry sauce for an entree, yogurt is an apt creamy companion that offers health benefits and culinary performance. Patrons will be pleased to see offerings made with yogurt in place of ingredients like heavy cream and mayonnaise.

Overnight oats

This breakfast dish requires just a bit of mixing the night before, and is ready to go for a no-cook option at the breakfast rush. Just stir bulk yogurt and rolled oats together, spoon into serving containers and refrigerate overnight.

Blenderless smoothies

Keep the blender in storage. Now you can deliver smoothie-machine results in a fast, consistent method, using just bulk yogurt, applesauce and fruit juice. Delicious, refreshing and a great way to provide much-needed nutrition to your patients.

Savory parfaits

Take your parfait menu in a new direction with savory flavors. Assemble parfaits with ingredients like avocados, sweet potatoes and spices rather than the traditional fruit and granola. The best part is that you can serve these during all dayparts.

Looking to get more out of your bulk yogurt? Check out Mountain High™ Yoghurt—with a formula specifically engineered to not break down during the cooking process, it serves as a great back-of-house ingredient for a variety of recipes. Click here to learn more.

1. The NPD Group/SupplyTrack®, 12 months ending February ’16, in pounds, Total Foodservice

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%


Managing Your Business
student shame
Let students charge meals

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FSD Resources