Selling super salad sandwiches

From Hellmann’s®.

Do the old switcheroo, a flip-flop, a reverse handoff or whatever you want to call turning your entrée salads into sandwiches. It’s a logical step in the evolution of your menu. You menu sandwiches; and you menu salads. Why not combine them? Turning your entrée salads into sandwiches gives your customers, both newbies and the Norms to your Cheers, the best of both worlds by increasing menuing options.

There are plenty of other great reasons for the aforementioned switcheroo.

They’re light. In warm-weather months, the more light options you can provide your customers, the better. Summertime is all about keepin’ it light.

They’re portable. For today’s “no-time-to-stop-for-lunch” and “desktop diners,” offering more to-go items on your menu provides more reasons to select your operation.

They’re easy to prepare. Add bread. The end.

They use ingredients you already have on hand. Nothing new to buy. It’s all there in your cooler, ingredients just taunting you to use them. Now you have a reason.

They’re versatile. Chicken is always popular, but if you have turkey on hand, that’s another perfect option. Got shrimp or tuna? They’ll work, too.

OK, so at this point, you’ve bought into the idea that turning your salads into sandwiches is gastronomical genius. Now the question is: Which entrée salads make the best sandwiches? Start with the entrée salads your customers order most. Caesar is a particular favorite – 18% of all salads with proteins are Caesar salads. And the protein used most often on those salads? You guessed it – versatile, economical chicken…used in more than 40% of entrée salads.1

Now comes the fun part of mastering the flip-flop, and your patrons are sure to love the results. Our Grilled Chicken Caesar Flatbread Roll incorporates the classic salad ingredients on a flatbread. This Cobb Salad Sandwich takes the American classic and puts it in an easy-to-eat hand-held form; it’s a great way to use up leftover turkey or chicken breast. And this Greek Salad Pita is tasty enough to be a vegetarian option. All of these sandwiches are made easily - and super delicious - with Hellmann’s® or Best Foods® Dressings. With so many delectable dressing varieties to choose from, you’ll be creating your own “salad sandwiches” in no time – and giving new meaning to salads to go!
 

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources