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

Industry News & Opinion

When looking for a way to get more use out of its Canyon Cafe, open during the weekends only, California Polytechnic State University in San Luis Obispo, Calif., tried something new: free cooking classes.

Classes are open to students, as well as faculty and staff, and are taught by Campus Dining Executive Chef Michael Albright, according to Mustang News .

The weekday classes, which are capped at 14 participants, have taught attendees how to make items such as probiotic overnight oats and “the perfect turkey.” Interested parties can sign up online via the school’s dining...

Managing Your Business
chef online sourcing

More than 40% of restaurants buy supplies from online sources such as Amazon at least once per month, reducing their reliance on distributors, according to new research from Technomic.

The bulk of the online shopping—what Technomic calls third-party e-sourcing, or 3ES—is for nonperishable foods and other supplies that can’t spoil, such as disposables. "Today, operators are most inclined to purchase products in the nonfoods and shelf space but are reluctant to source frozen and perishables from 3ES,” said Joe Pawlak, managing principal of Technomic. “However, they can envision a...

Industry News & Opinion

Anchorage School District in Anchorage, Alaska, is offering free meals to students this week while schools are closed due to the recent earthquake, KTVA reports.

The meals are being served at nine schools throughout the district between 11 a.m. and 3 p.m. and are available to anyone 18 and under. The district has provided school buses at each location to allow students to eat inside.

Read the full story via ktva.com .

Industry News & Opinion

The United States Department of Agriculture (USDA) has announced its final rule on school meal standards .

The final rule builds upon the USDA's changes to school meal standards announced last year . It will keep the sodium Target 1 limits in place through school year 2023-2024, and Target 2 limits will go into effect for the 2024-2025 school year. The final sodium target (Target 3) will be eliminated.

While operators have been able to meet sodium Target 1 limits, many felt that the second two would be difficult to acheive. Over 90% of respondents in a School Nutrition...

FSD Resources