PROGRAM
BY CULINART
SIGNATURE DELI PROGRAMS
Crafted for Operational Excellence
Our Deli program features freshly prepared sandwiches, a selection of proteins, cheeses, toppings and housemade spreads. Guests can choose from premium offerings that include specialty rolls, whole grain breads, flavored and whole grain wraps and gourmet cheeses. This concept provides a flexible deli menu that is easily customizable to be applied to any deli station, in any size location.
CRAFT DELI
Craft Deli offers an expansive selection of sandwiches and wraps, using premium deli meats and cheeses presented in a Euro-style Deli case. The selection also includes freshly grilled and breaded chicken breast, pressed sandwiches, toasted sandwiches, and paninis. Premium breads are sold at an upcharge. In addition, a daily selection of curated specials is offered and featured on display at this station.
CARVERY
The optional Carvery station features one daily roasted meat selection hand carved to order and offered as a curated sandwich with accompanying sauce, toppings, bread or roll and house-made chips or salad and pickle spear. Specialty small wares and equipment are required to implement this station.
DELI BAR
The Deli Bar is a self-serve station typically for boarding schools and all you care to eat programs. Similar in set up to the salad bar it features less options in all categories, some of which change during the week to keep selections fresh. If room permits a composed sandwich special can be featured daily in half and quarter-sized portions. The Deli Bar is predominantly the standard in education business; however, if a retail model is required, please refer to Craft Deli. Specialty small wares and equipment are required to implement this station.
CRAFT DELI - Ingredients
BREAD
Number of offerings:
Small Accts: 4-6
Large Accts: 8-10
STANDARD
NO UPCHARGE:
• Kaiser Roll
• White Wrap
• Whole Wheat Wrap
• Spinach Wrap
• Tomato-Basil Wrap
• Sliced Breads
• Pita Bread
• Leaf Lettuce Wrap
PREMIUM UPCHARGE:
• Brioche Bun
• Multigrain Roll
• Ciabatta Roll
• Large Croissant
• Pumpernickel Roll
• Focaccia Roll
PROTEIN
Number of offerings:
Accts: 3-5
Large Accts: 8-10
• Ham
• Turkey
• Roast Beef
• Pepperoni
• Salami
• Prosciutto
• Grilled Chicken
• Crispy Chicken Cutlet
• Buffalo Breaded Chicken
• Buffalo Grilled Chicken
• BBQ Grilled Chicken
• Tuna Salad
• Chicken Salad
• Egg Salad
• Bacon
CHEESE
Number of offerings:
Accts: 4
Accts: 6-8
• American
• Cheddar
• Provolone
• Swiss
• Pepper Jack
• Smoked Gouda
• Muenster
• Fresh Mozzarella
• Brie
TOPPINGS
Number
• Sliced Tomato
• Leaf Lettuce
• Cucumber
• Shaved Red Onion
• Roasted Red Peppers
• Banana Peppers
• Slice Pickled Jalapeno
• *Roasted/Grilled Vegetables
• Pickle Spears
• Avocado
SPREADS
• Mayo
• Low Fat Mayo
• Chipotle Mayo
• Cranberry Mayo
• Pesto Mayo
• Horseradish Mayo
• Honey Mustard
• Yellow Mustard
• Spicy Brown Mustard
• Dijon Mustard
• Ranch
• Creamy Caesar
• Buffalo Sauce
• Hummus Spread
• Russian Dressing
• Blue Cheese
• Barbecue Sauce
DELI BAR - Ingredients
BREAD
Number of offerings:
Small Accts: 4
Large Accts: 6
• Kaiser Roll
• Wheat Wrap
SLICED BREADS:
• Country White
• Whole Wheat
• Multigrain
• Rye
• *Gluten Free Bread (offered in separate designated area)
PROTEIN
Number of offerings:
Small Accts: 2-3
Large Accts: 4-6
• Roasted Turkey
• Pit Ham
• Sun Butter
• Grape Jelly
ROTATION:
• Roast Beef
• Salami
• Sliced Chicken Breast
• Roasted/Grilled Vegetables
SALAD ROTATION:
• Chicken
• Tuna
• Egg
CHEESE
Number of offerings:
Small Accts: 2
Large Accts: 4
• American
• Swiss
• Cheddar
• Pepper Jack
TOPPINGS
Number of offerings:
Small Accts: 3
Large Accts: 4-6
• Leaf Lettuce
• Sliced Tomatoes
• Pickle Chips
• Banana Pepper
• Roasted Red Peppers
• Sliced Red Onions
SPREADS
• Made available in pumps at the condiment station
QUALITY & COST CONTROL
Sourcing from approved vendors ensures the deli concept maintains both quality and profitability. Leveraging negotiated pricing and volume discounts protects margins, controls costs and guarantees consistent product quality and supply—supporting operational efficiency and long-term success.
SOURCING GUIDELINES
PREMIUM DELI MEAT: Boar’s Head
• Model market vendor availability
• Requires District Manager approval or above
• DO NOT USE Boar’s Head marketing products
TUNA: Tongol OR Yellowfin (preferred), Albacore (premium)
• DO NOT USE Skip Jack tuna
CHEESE: Vendor - Great Lakes
• Pre-sliced cheese requires District Manager approval or above
DRESSING/MAYONNAISE: Ken’s ONLY
HARDBOILED EGGS: Pillow-packed/House-made
• DO NOT USE brined pre-packaged eggs
WRAPS: Vendor - Broadliner
• DO NOT purchase from local bakery or produce vendor
HUMMUS: Vendor - Broadliner OR House-made
• Hummus, recipe #103039
• Purchase local produce when possible and in season.
• For premium breads and rolls, purchase from your local bakery
• Use pre-portioned 5 oz. breasts for all applications except chicken salad.
Culinary Development has sourced the highest quality ingredients to ensure the best results.
• If you do not have the required ingredients on your Managed Ordering Guides (MOG), please place a BuySmart case here or call 1.877.499.3663
The Power of Prep
Successful deli service starts long before the first order is placed. Proper prep ensures efficiency, consistency and quality throughout service. Having ingredients washed, sliced, portioned and labeled in advance not only speeds up production during peak hours, it also supports food safety, reduces waste and keeps displays fresh and full. Organized prep allows your team to focus on execution and guest interaction rather than catching up mid-service. In short—great prep sets the stage for great sandwiches.
ITEM
CULINARY STANDARDS
Deli Meat
Deli Cheese
• Portion size: 4 oz.
• Roast beef sliced same day of service to ensure color and freshness
• Roast beef should always be sliced last on the slicer during productions
• Never purchase frozen varieties
• Portion size: 1 oz.
• All cheese should be sliced fresh daily
• Never purchase frozen varieties
Breads
Constructed Sandwiches
• Keep stocked breadbox covered with plastic wrap until service to maintain freshness
• Display only premium rolls
• To ensure proper holding temperature always cover and refrigerate sandwiches for at least one hour prior to display
• For vegetarian and vegan sandwiches always use a separate cutting board, knife and condiment spreader
STATION GUIDELINES
CRAFT DELI
• Premium Fresh Chicken Program The cornerstone of the Craft Deli is our fresh chicken program, made daily; offer 3 daily:
- Grilled Chicken
- Breaded Chicken Breast
- Buffalo Chicken Breast
- Optional - Barbecue, Teriyaki or Pesto Chicken
• Fresh Grilled or Roasted Vegetables Daily: Minimum of three daily selections featuring colorful staples like peppers, red onion, portobello mushrooms, zucchini, yellow squash or eggplant.
• Deli Meat - 4 oz. portions: Turkey, Ham, Roast Beef, Salami
• Pre-made Sandwiches & Panini’s:
2–3 varieties (small accounts)
4–5 varieties (large accounts)
Include 1 vegan/vegetarian option tied to specials or LTO’s
• Condiment Rail (refer to ingredients chart for select options): Sliced Cheese
Tuna, Chicken and Egg Salads
Toppings
Spreads
Pickle Spear - included with all sandwiches
• Bread
- Display premium rolls only (source acrylic bread box)
- DO NOT display sliced breads and wraps
STATION GUIDELINES
CARVERY
• Cooking: Roast all meats to proper internal temperature and allow to rest before service.
• Service: Carve meats to order—never pre-carved—to preserve flavor and enhance the guest experience.
• Portioning: Standard portion = 5 oz (vs. 4 oz deli standard). Apply appropriate upcharge.
• Accompaniments: Each protein must include:
- At least one sauce, spread, or topping
- Specialty bread
- Side of chips or composed salad
• Setup Requirements:
- Minimum 2 ft. of dedicated counter space
- Electrical outlet for heat lamp
- Hot box to hold backup meats
• Equipment: Clean cutting board, sharp knife, and carving fork required.
• Pre-Service Check: Weigh portions using a scale to confirm accuracy.
DELI BAR
STATION GUIDELINES
• Cheese: Shingle slices neatly for quick and efficient service.
• Deli Meats: Layer slices evenly to allow for easy portioning and presentation.
• Station Maintenance: Keep displays full and visually appealing. Condense and refresh platters as needed throughout meal service to maintain quality and abundance.
• Condiments: Provide all condiments in pump dispensers for sanitation and ease of use.
• Breads & Wraps: Offer a variety of sliced breads and wraps daily.
• Product Quality: Never freeze deli meats or cheeses to preserve texture and flavor.
• Allergens: Direct any ingredient or allergy concerns to Stephanie Dorfman, Director of Nutrition & Wellness, immediately.
• Pork Handling: Always store and display pork items in separate containers from other proteins.
• Service-ware: Use china, silverware and reusable plastic cups in independent schools and all-you-care-to-eat programs.
Click here to access the Deli Slicer Operating Guide or just scan the QR code.
CRAFT DELI DISPLAY
Using the proper displayware and smallwares is essential to maintaining both food quality and presentation in a premade sandwich deli case. The right trays, risers and serving vessels not only enhance visual appeal and organization but also help control temperature, reduce waste, and ensure safe food handling. Consistent, high-quality displayware reinforces our brand’s professionalism and makes the case look intentional, abundant and appetizing.
DELI BAR DISPLAY
Using the proper displayware and smallwares on a deli bar ensures a clean, organized and professional presentation while maintaining product quality and safety. The right pans, tongs and serving utensils support portion control, preserve temperature and keep meats and cheeses neatly arranged and easy to access. Thoughtful display choices also enhance visual appeal—making the bar look abundant, fresh and inviting throughout service.
Click here to access the complete product guide or just scan the QR code.
Half Size Sheet Pan # 10050486
Natural Finish Sheet Pan # 10182889
Third Size Stainless Pan # 10049379
Sixth Size Stainless Pan # 10049183
Fit Perfect White Pan # 10305046
White Full Size Pan # 10077823
Sixth Size White Cast Iron Pan # 10320426
EZ Fit Bowl # 10217699
STORAGE JAR #10147256
JUMBO CANISTER #10040171
SALAD BOWL #10168667
16 OZ SQEEZE BOTTLE #10312565
THIRD SIZE PAN SQUEEZE BOTTLE TEMPLATE #10200115
GOURMET DISPLAY PLATTER #10231564
1/3 SIZE CAST ALUMINUM PAN #10048039
3” SPEADER #10048661
CRAFT - RETAIL
Proper merchandising is essential to the success of a deli bar—it not only enhances the visual appeal of the station but also drives guest engagement. A well-merchandised deli creates a sense of abundance, supports the overall guest experience and reinforces the brand’s commitment to quality and care. To increase guest engagement and elevate the overall experience, consider adding a panini press to this station.
CRAFT PRE-MADE SANDWICHES
Sample Selections
Pre-made sandwich selections must always be displayed in a refrigerated deli case to ensure proper food safety and quality. If your location does not have access to this equipment, please follow the Time/Temperature Control for Safety (TPHC) protocol. You can access this information by scanning the QR code below or clicking the link.
When pricing any retail items, always add a 5% buffer to the SRP in Webtrition to compensate for market fluctuations.
THE CARVERY
Why add a carving station?
A carving station brings freshness, flavor and excitement to the deli. The sight and aroma of freshly carved meats create a premium, made-to-order experience that draws guests in and encourages higher-value purchases— boosting both engagement and revenue.
DELI BAR - EDUCATION
Proper merchandising is essential to the success of a deli bar—it not only enhances the visual appeal of the station but also drives guest engagement. A well-merchandised deli creates a sense of abundance, supports the overall guest experience and reinforces the brand’s commitment to quality and care. To increase guest engagement and elevate the overall experience, consider adding a panini press to this station.
Quick Reference – Slicer Settings
• Slicer dial settings vary by model.
• Meats: Slice between 1/16”–1/8” thick.
• Cheese: Slice at 1/8” thick.
• Weigh a test slice to confirm accuracy.
• Record your slicer settings and keep them posted near the slicer (wall or binder) for quick access.
FOOD FIRST TECHNIQUE
Emphasizing food-first technique ensures every item served is consistent in quality, flavor, and appearance. When deli teams focus on proper slicing, portioning, and plating methods, presentation naturally improves—creating a polished, professional display that reflects care, skill, and brand standards.
PREMIUM FRESH CHICKEN PROGRAM
Grilled: Marinated and grilled for a tender, flavorful finish.
Buffalo: Breaded or grilled, then tossed in classic Buffalo sauce.
Breaded Cutlet: House-made and fried to a crisp, golden brown.
Optional Flavors: Barbecue, Teriyaki, Pesto or Curry-spiced variations to add variety and signature flair.
HEALTHIER OPTIONS
Avocado Chicken Salad: No mayo - #106960
Tuscan Tuna Salad: No mayo - #104916
Premium Plant-based Options
Grilled Tofu
Fresh Marinated Grilled or Roasted Vegetables
Breadless Leaf Lettuce Wrap
SPREAD ALTERNATIVES
Hummus Spread: #1113474
Avocado Mash: #117827
Premium Plant-based Options
Aquafaba Mayonnaise (Vegan): #117733
HOUSE-MADE PICKLES
Pickle Chips: #121096
House-made Pickle Spears: #99122
Enhance the guest experience and boost deli sales by offering easy grab-and-go snacks and beverages. Merchandise cookies, chips and bottled drinks near the deli station or along the queue to encourage add-on purchases and combo upgrades.
COMBO & PAIRING IDEAS:
• Packaged Snacks: chips, pretzels, cookies
• Bottled Beverages: premium water, soft drinks, iced tea
Use the Core Snack Guide and Beverage Planograms to ensure the right mix and pricing. Reference the Market Snacks Planogram Guide for merchandising placement, and visit the Snack & Beverage Bundles page for ideas and printable signage to promote specials.
These are examples of adjacent bundling items. FOR A FULL LISTING VISIT THE CORE GUIDES LINKED ABOVE.
OUR CULINARY PILLAR
We believe that fresh, handcrafted food is the only way.
