Healthy choices: A trend without end

From The Chilean Fresh Fruit Association.

More than ever, consumers are challenging chefs and foodservice leaders to offer more wholesome and flavorful options. It’s simple with fresh fruits. Now, with summer-fresh fruits from Chile filling the seasonal gaps, there’s a full spectrum of color and flavor excitement available 365 days a year.

Discover a whole new world of fresh opportunities.

What Chile brings to your table:

  • Quality fruits at their peak of freshness.
  • Creative culinary concepts.
  • Profit-building merchandising ideas and timely menu-planning solutions.

 

Quickly and easily brighten your menu with color, versatility & fresh ideas from Chile.

From a touch of freshness in a garnish to a tantalizing entrée, you can’t miss with the time-honored goodness of fresh fruit.

Simple Touches:

  • Put any choice of stone fruit on the grill flesh-side down. Great with grilled meat and seafood.
  • Create a “Smoothie Bar” and let your customers prepare their own smoothie.
  • Wrap prosciutto around apples, peaches or pears. Serve as an appetizer.

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Ideas and Innovation
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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
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Ideas and Innovation
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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.

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“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

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