As build-your-own concepts flourish in commercial foodservice environments—with sales growing 22% on average in 2014*—why not freshen up your lunchtime sandwich offering with a build-your-own sandwich bar? Here are several ideas to maximize student participation while meeting nutrition guidelines.
- Diversify your carriers – Break free of regular sandwich bread and give students more options, such as sandwich thins, pitas, wraps and English muffins. But always keep it whole grain to jive with mealtime nutrition mandates.
- Slice up more natural cheeses – Let students dig into more flavors—plus added vitamins and minerals—with Bongards natural cheese slices. We carry high-demand, student-friendly varieties, including Mozzarella, Pepper Jack, Cheddar, Swiss and Provolone.
- Try on new toppings – Dark leafy greens, roasted bell peppers, cabbage slaw and cooked onions, as well as apple and pear slices, will take your toppings upscale and into new arenas of flavor.
- Spoon on more sauces and spreads – Tie it all together with an upgraded sauce selection. Pesto, avocado spread, smokey salsa, hummus, tzatziki, and a parsley, spinach and basil mayo are all good options that can be made in better-for-you ways that align with K12 standards.
*Source: June 2015 Consumer Food Trends Report, Technomic