Eurest Value Bowls

Published in Menu Strategies

The Restaurant Week promotion planned for Eurest B&I cafés this spring will feature Value Bowls—mini tastings of globally inspired foods.

“Every city in America has a Restaurant Week, during which all the top restaurants do a special menu,” says Christopher Ivens-Brown, vice president of culinary development and executive chef of Eurest, based in Charlotte, N.C., a division of Compass Group North America. “We continue to be innovative in the deli and grill and salad bars, but people want a change sometimes. So we thought we would jump on the whole Restaurant Week idea and give them value as well as great food.”

The promo will follow in the footsteps of a successful Eurest tapas program inspired by the foods of Spain, Portugal and the Mediterranean, but with influences extending to India, the Middle East, Asia and American regions. Individual bowls will be priced from $1.00 to $2.99 apiece.

“Imagine walking into a café in New Orleans or New York City and tasting a small amount of deconstructed seafood chowder,” says Ivens-Brown. “Or you are in Southern California and you get a really nice small piece of pan-seared whitefish with a little couscous or a miniature Caesar salad. A chef can do just about anything in a small bowl.”

Small bowls also promise to make catering trendier and more exciting. “Instead of putting food into chafing dishes, we can put out a whole array of little bowls,” says Ivens-Brown. “That’s a great way to add value for the consumer.”

Menu Sampler: Eurest
Value Bowls/Small Plates

  • Eastern Carolina BBQ Turkey Sandwich with Sweet Roasted Peach Slaw
  • Za’tar Greek Salad with Chicken
  • Baja Cod Tacos with Avocado Cream and Slaw
  • Grilled Chili Lime Corn on a Stick
  • Mongolian Beef with Oyster Sauce
  • Steak Coconut Curry

Price range: $1.00/$1.59/$2.59/$2.99  

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code