5. Encourage distributors to mix cases
Say an operator wants to introduce farro, amaranth or black barley for customizable grain bowls, or add sprouted wheat or triticale flour to breakfast pancakes. “Distribution is a challenge,” said Lisa Feldman, director of culinary services for Sodexo, noting that broadliners often require a minimum, and 20 cases of amaranth may be overkill if it doesn’t work out. Mixed cases containing variety packs would motivate operators to experiment. Some attendees also liked the idea of sourcing cooked grains for convenient use in salad bars, bowl stations and build-your-own breakfasts.