BUILD A BETTER BOWL

Easy ways to nail a customer favourite and strike the perfect balance between comfort and wholesomeness

Bowl builds are a powerhouse on menus today, giving operators a versatile format that helps maximize their pantries. They offer consumers an appealing menu category for both in-restaurant dining and on-the-go portability.

Bowls also occupy a coveted space in recipe development, enjoying guest perception that positions them as both wholesome and comforting. In today’s climate, when consumer demand seems to ping pong between healthy options and comfort foods, bowls provide a safe haven, packing the whole spectrum into one menu item.

BIGGE$T BANG FOR THE BUCK

In developing bowls that find the balance between comfort and wellness, narrowing in on winning flavour combinations is key. In Datassential’s 2021 Trends report, consumers rank Japanese and Mediterranean cuisines as HEALTHIEST. Developing bowls starring flavours from Japanese or Mediterranean pantries carry both health and comfort cues, making them ideal places to find menu inspiration.

Here are a few ideas to get you started:

MEDITERRANEAN-INSPIRED BOWL BUILDS

1.

Chicken Shawarma Rice Bowl:

Basmati rice topped with shawarma-spiced chicken breast, pickled red onion, shredded red cabbage, tomato-cucumber mix, then drizzled with Rancher's Choice Dressing + shredded cucumber

2.

Mediterranean Power Bowl:

Baby kale/spinach/romaine mix topped with garlic shrimp + Parmesan cheese + toasted chickpeas + giant croutons, then drizzled with Renée’s Mighty Caesar Dressing + za’atar seasoning (or smoked paprika)

3.

Greek Breakfast Hash Bowl:

Roasted potatoes tossed in Renée’s Italian Vinaigrette + feta cheese + garlicky spinach + scrambled eggs + turkey sausage + roasted cherry tomatoes grated parmesan cheese

JAPANESE-INSPIRED BOWL BUILDS

1.

Japanese Egg Noodle Bowl:

Soba or ramen noodles + fresh ginger + soy sauce/rice wine vinegar/sesame oil + broccoli + red peppers + soft-boiled eggs + fried wonton strips, drizzled with Diana Honey Garlic Sauce

2.

California Roll Sushi Bowl:

Short-grain vinegared rice topped with surimi or shrimp + avocado + pickled ginger + carrot + cucumber + furikake, with a drizzle of Heinz Mayo + Sriracha sauce

3.

Teriyaki Salmon & Power Greens Bowl:

Dark leafy greens dressed in Renée’s Asian Sesame Vinaigrette topped with edamame + radish slices + purple cabbage + seared salmon fillet glazed in Richardson Ultimate Teriyaki Glaze