Menu Touches
Eight items with versatile, profitable applications on your menus.
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1. TYSON FOOD SERVICE
A new full-line portfolio of toppings, doughs and crusts, wings,
and more.
We know Tyson Food Service, and now we know Bonici®. When we visited this section of the Tyson booth, we were intrigued by all the products offered by this authentic pizza brand. Angela Marchand with Tyson Food Service told us, “The entire Bonici® line can be used not only for restaurants, bar areas, banquet and catering menus, but also can serve as a solution for room service programs and breakfast menu applications.”
“New Bonici® Roasted Chicken Breast Strips are versatile enough to work well with any pizza build or pasta dish, as well as in salads and sandwiches,” she added. For appetizers or side dishes, Tyson Food Service offers its new Bonici® Bone-In Wings and Bonici® Boneless Wings, available in a variety of flavor profiles.
CONTACT: 800-24-TYSON, www.bonici.com
2. SIMPLOT
Artisinal grains adorn fast-prep side dishes.
Simplot’s UpSides Pearl Couscous is a mix of red rice, red quinoa, roasted tomatoes, red and yellow bell peppers, carrots, petite peas, garlic, and basil, all individually quick-frozen and fully cooked with superb versatility. Depending on your application, an individual serving requires 90 seconds via microwave or flat top. For large groups, spread on a sheet pan and heat in a convection oven, then transfer to a holding unit. “A few months ago, NRA rated both ancient grains and polenta among the hottest menu trends. We’re pretty excited about that for our UpSides Grains as well as Polenta Cakes,” said company representative Danny Bowcom.
CONTACT: 208-336-2110, www.simplotfoods.com
3. BHB Import
Non-alcoholic “Champagne.”
With the national roll-out of their uniquely sourced products this Autumn, White Star Tea Company's non-alcoholic “Champagne,” White Jasmine Sparkling Tea, is 100 percent certified organic with only 60 calories per 8-ounce serving. To date, hotel reaction has been excellent, such as from the Renaissance Vinoy, who ordered a couple of cases for spa and poolside trial and ended up quickly reordering due to guest demand.
BHB Import is also marketing make-your-own Conelly Cocktails (Lady Killer, Sex on the Beach, Mai Tai, Planters Punch, and Tequila Sunrise) with both mixer and spirit packaged together but in separate cans so each remains pure for a great mixed drink. Says co-owner Hendrik Bisanz, “One of our hotel customers sells these in their minibars for $16.”
CONTACT: 813 223-3238,
www.conelly-cocktails.com
4. GASTRONOMIA
Artful food for discerning hoteliers.
At Gastronomia, President Vincent Mahé says “anything mini is really hot now.” The company offers distinctive frozen gourmet foods across the United States and Canada, available through specialty and broad line distributors. Some of their items include appetizers, mini pâtisseries, individual desserts, filled pasta and vegetables, herbs, and mushrooms.
CONTACT: 514-281-6400, www.gastronomia.ca
5. ATHENS FOODS
Easy signature presentations.
Colorful fillo shells of various sizes held layered desserts of fruit and mousses at the Athens booth. For a bigger “wow” effect, the company suggests first dipping the shells into chocolate. The shells are extremely versatile, with hundred of recipes available on the company’s website. Pre-baked and ready to fill and serve or, when the dish calls for it, heated in the oven or filled and re-baked to provide added crispness. "They’re good for chefs just starting out because they can dress up the simplest of dishes," noted VP Bill Buckingham. "They're also ideal for experienced chefs because the shells are versatile enough to carry creatively complex fillings."
CONTACT: 216-676-8500, www.athensfoods.com
6. SWISS CHALET FINE FOODS
A taste of Italy for everyone.
We had to double-check our location when we stopped by the Swiss Chalet booth—we thought we might have walked into Italy’s Modena countryside. That’s because the Villa Mandori collection of condiments was on display, including fine balsamic vinegar, oils, mustards, and more, created by Massimo Bottura, chef/owner of Osteria Francescana in Modena, Italy. “He’s crazy about the details,” says Swiss Chalet’s Rob Gillies. “His lemon oil, for example, only uses lemons from Sicily, and it’s all cold steeped, never going above 110 degrees, otherwise, it breaks down the oil.”
CONTACT: 800-347-9477, www.scff.com
7. TABASCO®
$10,000 payout for 2009 Hottest Chef Recipe Contest.
TABASCO® recipes were on display, with an intriguing mix of flavors and taste sensations, such as the Sweet and Spicy Brownies being served. The company is also seeking entries for its 2009 Hottest Chef Contest, offering a $10,000 award for the best low-cost recipe. All professional chefs in the United States and Canada are invited to create an original menu item using easily sourced, fresh ingredients that must be profitable for a restaurant to sell. Each recipe must incorporate the cost of ingredients and use one or more of the following flavors: Original TABASCO® brand Pepper Sauce, TABASCO® brand Green Jalapeño Pepper Sauce, or TABASCO® brand Chipotle Pepper Sauce.
CONTACT: www.tabascofoodservice.com
8. SWEET STREET DESSERTS
Buffet displays draw crowds.
Sweet Street can help chefs become more creative with their new Pipeables mousses in more than 10 flavors, such as Key Lime and Orange Cream. Apparently the market thinks so too, because their booth was busy. Robin Drezner, director of marketing, who created the beautiful displays pictured, told us that their sales to hotels, resorts, and casinos are “huge.” The company is expanding with new breakfast treats and grab ‘n’ go small bites, ensuring they can supply goodies for any outlet or daypart in the hotel.
CONTACT: 610-921-8113, www.sweetstreet.com
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