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

Sponsored Content
millennial food trends foodservice

From T. Marzetti® Foodservice.

Their dorm rooms might be messy, but today’s college students want dining halls to clean up and offer less-processed, healthier options.

Millennials are leading the booming “free-from” foods trend. Of the participants in a recent Mintel group study, 60% of millennials said they’re concerned about transparency and clean ingredients in the food they eat. Many of them are currently in college, where they are making their own food decisions for the first time, and millennial preferences are clear: fresh ingredients, healthy options and clean...

Sponsored Content
pear salad

From T. Marzetti® Foodservice.

The definition of “salad” is rapidly expanding, and with increased variation comes increased consumer interest. Diners love the novelty of a fresh take on an old favorite: enough familiarity to ensure they’ll enjoy it and enough innovation to make it an adventure.

Don’t let this super easy—and incredibly popular—food trend pass you by. Here are five ways to get started.

1. Make salad the main event

These days, diners are looking to salads for that main-dish oomph and satisfaction, in part because of salads’ clean ingredients and fresh...

Industry News & Opinion

To add an element of personalization and better connect students with the chefs making their meals, food stations inside the dining halls at the Claremont Colleges in Claremont, Calif., are being renamed after the chefs who work there, The Student Life reports.

This past semester, the school unveiled Eddie’s Toast Bar at its Pitzer Dining Hall and Mike’s Burger Bar at Harvey Mudd Dining Hall. Both stations offer a rotating menu of items prepared by the same chef.

Chef Eddie Soto creates three different toasts for students every other Thursday, while chef Mike Telleria...

Industry News & Opinion

Dining services at the University of Maryland has launched a QR code comment system for student feedback, The Diamondback reports.

The QR codes were printed on table menus in dining halls this past September. To leave feedback, students scan a code with their smartphones, which allows them to leave comments for review.

The College Park, Md., school's dining services recently added a Facebook-like comment wall where students can see that their comments have been received and read, and are able to read and comment on others’ feedback.

"We were missing an important...

FSD Resources