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.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources