Flavor Trends, Strategies and Solutions for Menu Development

Flavor at Work Business & Industry innovation shines a spotlight on an evolving consumer

Variety and wellness are the focus in B&I menu development. Aramark delivers with dishes like Chicken & Grape Power Salad, Pumpkin Curry Vegetable Sauté and Harvest Kale Salad.
PHOTO CREDIT: aramark

Poke Bar Build Guide

Poke bowls are trending in workplace settings. Bristol-Myers Squibb employees can customize their poke with an abundance of possible combinations.

Poke bowls are trending in workplace settings. Bristol-Myers Squibb employees can customize their poke with an abundance of possible combinations.

Poke’s menu penetration grew 446 percent from 2005 to 2015, according to Datassential, and poke concepts are opening left and right.

To stay on-trend and keep employees on campus for lunch, David Boyle, executive chef of Sodexo, who oversees Bristol-Myers Squibb’s Lawrenceville, N.J., cafeteria, uses the following build guide to offer BMS employees customizable poke dishes:

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About The Author

Laura Brienza

Laura Brienza is the author of "Discovering Vintage Washington, D.C.", and "New York’s Historic Restaurants, Inns & Taverns." She is a recent winner of the Lifetime Writers Project fellowship and lives in Los Angeles.