Consumers are still crazy about bowls, and for good reason: They often pack a lot of nutrients into one satisfying, colorful, easy-to-eat, easy-to-transport dish. They also present restaurant operators with exciting possibilities for every daypart, all while boosting a kitchen’s efficiency with a collection of ingredients that can generate seemingly endless combinations. Try offering a traditional savory bowl with grains, greens and textural elements like nuts or seeds, plus extra elements like feta, halloumi, herbs or dipping sauces. Or, invent your own version with a handful of your most popular ingredients.
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