The meal-in-a-bowlconcept can be a home run for restaurants, where flavour building is the order of the day. “Innovation around modern bowl builds continues at a dizzying pace, with concepts of all kinds tapping into their potential for menu stardom,” says Eliza Amari, special projects editor for Flavor & The Menu, a national foodservice publication.
competitive edge
Bowls, often with rice, noodles or grains as their base, can offer substantial
menu differentiation. THEY...
- encourage
trial because of
comfort-food
positioning
- deliver
freshness cues
as they’re generally
heavy on produce
- ensure
that the customer
leaves feeling
full and satisfied
Here, the build sees poké (pronounced “poh-kay”), marinated tuna or salmon and various toppings, served over rice. It relies on Renée's Asian Sesame Vinaigrette for its savoury, complex flavours that highlight the fish beautifully.
Our chefs tap into the craveability of Korean barbecue by topping brown rice with thinly sliced beef coated in Richardson Ultimate Korean BBQ Sauce. Add kimchi, green onions, cucumber, carrots and a sunny-side-up egg, then spike it all with Richardson Ultimate Sriracha Sauce.
Flavour and satisfaction meet in this wholesome bowl build, starting with a base of black and red quinoa made craveable with Diana Sauce Pad Thai and topped with salmon brushed with Diana Sauce Thai Sweet & Spicy. Round it out with edamame, carrots, purple cabbage, cilantro, peanuts and bean sprouts.
Regional flavours, especially barbecue, help differentiate your menu. This satisfying bowl combines brown rice and pinto beans topped with pulled pork tossed in Heinz Carolina Vinegar Style Tangy BBQ Sauce, Kraft Shredded Tex-Mex Cheese, corn, coleslaw dressed with classic Kraft Coleslaw Dressing and bread and butter pickles. It’s finished with a creamy drizzle of Renée’s Buttermilk Ranch Dressing.
If you’re looking for a nutrient-rich menu offering that still delivers craveable flavour, consider this power bowl: ancient grains of farro and quinoa topped with baby kale, chickpeas, cranberries, beets, sweet potato and pumpkin seeds. Renée’s Sweet Onion Vinaigrette provides a delicious harmony of sweet and savoury.
Modern bowl builds thrill diners with complex flavours and textures. Satisfying bases such as ancient grains and potatoes. Signature touches like pickled vegetables and crispy garnishes. But sauce is the key. Whether you’re looking to pull from the global pantry—featuring the hot flavours of Korea, Thailand or India—or going for a mashup of familiar flavours like regional barbecue, Kraft Heinz can help.
Discover a few more bowl builds that might be right for your operation—all developed with flavour in focus.
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