chef steven petusevsky, principal, culinary innovation for the food service industry -- forging your...
TRANSCRIPT
Evolution or Revolution…The Journey From Deli to Culinary Food Service
Using Natural Color to Emphasize Menu
Increase in Global Plant Forward Cuisine
Year of Sandwiches From Around The Globe
Use Your Bakery to Show Off Your Deli
Venues that Engage and are Different
Superb Self Service Venues
Bakery Items From Rustic and Simple to Sinful
Use of Giant Platters that Reflect Seasonality
Food That Says Fresh
Bundled Meals That Bring it All Together
Catering as a Natural Extension of Your Deli Menu
Think Outside the Box Lunch
Comfort is Still King
Seasonal, Ethnic, Fresh
Pre-Pack Catering to Customers Convenience
Visual Merchandising is All Important
Chef Quality, Take Home Dinners
Meals to Go…In Every Price Tier
Convenience & Variety
Food Always Directly in the Line of Vision
Expanding Pizza Statement to an Entire Venue
Fresh Pizza Made From Scratch
MAJOR SHIFT TO SELF SERVICE
Global Salad Offerings
Seafood Served in an Engaging Way
Merchandising That Changes With Seasons
Exciting Ways to Offer Small Bites
Self Service That Invites You to Engage
Deli Items That Provide a Service…Your Valuable Time
Food First But Gluten Free Value Added Bonus
Visual Excitement and Sampling
Self Service Sweets
“On the Spot” Cooking & Sampling Seasons Best
Seasonal Produce that Stimulates Deli Menu
Deli Wow Factor