Grill_Program Guide-Issue Version

GRILL

Let’s create

PROGRAM

together

BY CULINART ABOUT

INGREDIENTS

PREP CHARTS

CHEF TIPS & GUIDELINES

DISPLAY

FOOD FIRST TECHNIQUE

ADD-ONS & BEST PRACTICES

Click on any tab in the above Table of Contents to navigate directly to each program topic

ABOUT

SIGNATURE GRILL PROGRAM Crafted for Operational Excellence PROGRAM OVERVIEW The grill serves as the operational and culinary backbone of the café, driving both guest satisfaction and throughput.

This concept is designed to balance made-to-order, hot-off-the-grill selections with freshly prepared, readyto-serve hot chute items, allowing teams to meet peak demand without sacrificing quality.

By offering customization alongside speed and consistency, the grill supports efficient service, strong participation, and a reliable experience for every service period.

WAKIN’ UP GRILL Our signature breakfast grill offers made-to-order eggs, sandwiches, omelets, breakfast tortillas, pancakes and French toast, complemented by breakfast potatoes and meats to upsell each order.

A rotating daily grill special from a curated recipe set—including at least two vegetarian options weekly—adds variety and excitement beyond the static menu.

CITY GRILL CulinArt’s City Grill blends classic grill favorites with modern, betterfor-you options, featuring grilled-to-order burgers, sandwiches, and marinated proteins alongside seasonal vegetables and traditional side options.

Offering rotating menu features and a daily grill special highlighting plant-based selections one to two times per week, keeps the program fresh and relevant.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

ABOUT

BREAKFAST & LUNCH HOT CHUTE WAKIN’ UP GRILL

This self-service hot chute supports fast, efficient service by offering portable hot breakfast sandwiches and sides during the morning meal period.

For lunch, the chute transitions to portable options such as burgers, chicken sandwiches, burritos and specialty hot sandwiches with accompanying sides.

BREAKFAST CITY GRILLBAR This self-service breakfast station is designed for speed and efficiency, offering scrambled eggs, egg whites, breakfast potatoes, rotating breakfast meats and pancakes or French toast; complemented by a daily breakfast special to add variety and drive participation.

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INGREDIENTS

WAKIN’ UP GRILL

ENTRÉE • Made-to-order Eggs/Omelets • Cage-free Eggs/Egg Whites • Breakfast Sandwiches • Minimum (1) Daily Special

Optional: • Breakfast Burrito • Quesadillas • Made-to-Order Pancakes, French Toast or Waffles

Number of offerings: Small Accounts: 6 Large Accounts: 7-10

CHEESE • Cheddar • Swiss • American • Pepper Jack

Optional: • Provolone • Feta • Fresh Mozzarella • Shredded Cheddar Jack Blend

Number of offerings: Small Accounts: 4 Large Accounts: 7

CONDIMENTS • Sriracha • Buffalo Sauce • Tabasco

Optional: • Maple Syrup • Honey • Sour Cream • Tomato Salsa

Number of offerings: Small Accounts: 4 Large Accounts: 8

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

INGREDIENTS

BREAD - Locally Sourced

• Kaiser OR Brioche • English Muffin • Assorted Wraps • Sliced Whole Wheat/White Bread • Gluten-free Roll/Bread

Optional: • Rye • Multigrain • Sourdough • Bagels • Croissants • Whole Wheat Buns Number of offerings: Small Accounts: 5 Large Accounts: 9

SIDES • Bacon • Pork Sausage • Breakfast Potato/Hash Browns

Optional: • Ham • Turkey Sausage • Turkey Bacon • Avocado Number of offerings: Small Accounts: 3 Large Accounts: 4-8

TOPPINGS & INGREDIENTS • Diced Tomatoes • Diced Onions • Diced Bell Peppers • Blanched Broccoli Florets • Sliced Mushrooms • Baby Spinach • Chopped Bacon • Diced Ham

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Optional: • Sliced Jalapenos • Sautéed Peppers & Onions • Sliced Avocado • Chopped Pork Sausage

Number of offerings: Small Accounts: 7 Large Accounts:10-12

INGREDIENTS

CONDIMENTS • Sriracha​ • Buffalo Sauce • Tabasco • BBQ Sauce

Number of offerings: Small Accounts: 4 Large Accounts: 8

Optional: • Green Pepper Tabasco • Cholula Hot Sauce • Steak Sauce • Malt Vinegar • Tomato Salsa • Sour Cream • Balsamic Vinaigrette • Ketchup • Mayonnaise/Lite Mayonnaise • Honey Mustard • Chipotle Mayonnaise • Yellow Mustard • Spicy Mustard • Relish

4

SLICED CHEESE • Cheddar • American • Swiss • Provolone • Pepper Jack

SIDES • 3/8 Cut French Fries • Onion Rings

Number of offerings: Small Accounts: 3 Large Accounts: 7-9

Optional: • Shredded Cheddar-Jack Blend • Fresh Mozzarella • Blue Cheese Number of offerings: Small Accounts: 4 Large Accounts: 7

Optional: • Sweet Potato Fries • Curly Fries • Waffle Fries • Seasoned Fries • Mozzarella Sticks • Tater Tots

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

INGREDIENTS

BREAD • Potato OR Brioche Buns • Assorted Wraps • Gluten-free Roll/Bread

Number of offerings: Small Accounts: 4 Large Accounts: 9

TOPPINGS • Sliced Tomato • Leaf Lettuce • Sautéed Peppers & Onions • Sautéed Mushrooms • Sliced Banana Peppers • Pickle Chips • Cooked Bacon • Avocado

PROTEIN

• Fresh Hand-packed Beef Burgers • Veggie Burger • Chicken Breast • Hand-breaded Chicken Cutlet • Chicken Tenders • Turkey Burgers Number of offerings: Small Accounts: 4 Large Accounts: 6

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Optional: • Whole Wheat Buns • Kaiser Rolls • Hoagie Rolls • Specialty Rolls • Country Whole Wheat • Country White • Country Multi-grain • Rye Bread • Lettuce Wrap

Optional: • Roasted Red Peppers • Sliced Jalapenos • Cooked Turkey • Bacon • Fried Egg • Musclun Greens Number of offerings: Small Accounts: 11 Large Accounts: 15

Optional: • Quesadilla • Beyond Burger • Blended Burgers • Marinated Tofu • Sirloin Steak • Beef Cheesesteak • Chicken Cheesesteak • Chicken Wings • Beef Hot Dog • Marinated Salmon

INGREDIENTS

HOT CHUTE PROGRAM A hot chute offers speed and convenience during peak service, helping teams meet demand while maintaining consistent flow at the grill. However, just as important as efficiency is preserving the appearance, quality and freshness of the food. Proper holding times, small-batch production and regular rotation ensure items remain visually appealing, flavorful and aligned with guest expectations. When managed correctly, the hot chute supports fast service without compromising the quality standards of the grill program.

FIVE CORE CATEGORIES Organizing the grill menu into five distinct categories ensures built-in variety while keeping the program simple and efficient to execute.

BREAKFAST HOT CHUTE BASIC SANDWICHES

SPECIALS

POTATOES

BURRITOS

BISCUIT SANDWICHES

This structure supports efficient hot chute service by making breakfast options easy to navigate while allowing operators to rotate items, manage variety and meet diverse dietary needs. The result is a consistent, well-balanced breakfast program that executes smoothly day to day.

BREAKFAST HOT CHUTE

BASIC SANDWICHES • Egg & Cheese • Bacon, Egg & Cheese • Sausage, Egg & Cheese

SPECIALS

POTATOES

BURRITOS

• Minimum (1) per day/week • CulinArt Webtrition based Recipes ONLY

• Tater Tots • Sweet Potato Tots • Hash Browns

• Veggie Breakfast Burrito • Bacon, Egg & Cheese Burrito

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

BISCUIT SANDWICHES • Egg & Cheese Biscuit • Bacon, Egg & Cheese Biscuit • Crispy Chicken, Egg & Cheese Biscuit

INGREDIENTS

LUNCH HOT CHUTE BURGERS & CHICKEN SANDWICHES

SPECIALS

CHICKEN TENDERS

CHEESESTEAK SANDWICHES

SIDES

The lunch menu is structured to support efficient service, with clearly defined categories that allow operators to rotate offerings maintaining the same five-category framework as breakfast. This enables a smooth transition into lunch service, helping teams adjust menu selections efficiently while minimizing operational disruption.

LUNCH HOT CHUTE

BURGERS & CHICKEN SANDWICHES • Burger • Cheeseburger • Veggie Burger • Crispy Chicken Sandwich

TABLE OF CONTENTS

SPECIALS

CHICKEN TENDERS

CHEESESTEAK SANDWICHES

SIDES

• Minimum (1) per day/week • CulinArt Webtrition based Recipes only - Specialty

Burgers - Hot Dogs - Grilled Sandwiches - Poutines - Burritos

• Chicken Tenders • Chicken Tenders with Fries

• Philly Cheesesteak • Chicken Cheesesteak

• Mozzarella Sticks • French Fries • Sweet Potato Fries • Onion Rings • Tater Tots

INGREDIENTS

QUALITY & COST CONTROL Sourcing from approved vendors ensures the grill 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 PROTEINS: • • •

•

Tyson Foods Chicken Tender Breaded

- Ground Beef (Bulk for hand-packed

MIN#10049420928

burgers) MIN#999110

Pierce Chicken Tender Breaded Fully Cooked

- Fresh Cryovac 5.3 oz. Black Angus Burger

MIN#26588

MIN#00023964999593

Butterball Turkey Burger Savory WHT RTC

•

(Turkey Burger) MIN#053517 • •

Rancher’s Select

Steak-Eze Chicken Philly Style MIN#10000044140

Beyond Meat Vegetarian Protein Burger Patty

•

Steak-Eze Beef Philly MIN#7804

MIN#1B34

•

Butterball Turkey Sausage Link Raw (Turkey

Gardenburger Vegetarian Burger Patty Malibu Organic MIN#8405971122

CHEESE: GREAT LAKES

Sausage) MIN#0533796 •

Butterball Turkey Bacon MIN#7008537

•

Sliced Cheese American (white)

•

Cheese Cheddar

•

Sliced Cheese American (yellow)

•

Sliced Cheese Cheddar

•

Cheese Provolone

•

Cheese Swiss

•

Sliced Cheese Provolone

•

Sliced Cheese Swiss

•

Cheese Pepper jack

•

Sliced Cheese Pepper jack

Click here to access the Food Production & Cooling log or just scan the QR code.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

INGREDIENTS

POTATOES & SIDES: •

McCain Battered Mozzarella Sticks MIN#41410167

•

McCain Curly Fries MIN#MCL03622

•

McCain Fries MIN#1000001223

•

McCain Waffle Fries MIN#MCL03623

•

McCain Sweet Potato Fries MIN#MCF03731

•

Brew City Onion Ring Thick Cut Beer Battered 5/8 MIN#70010010

•

Lamb Weston Potato Chip Skin On MIN#30H

MISCELLANEOUS: •

Udi‘s Bun Hamburger Classic Gluten Free 4” MIN#9899780644

•

Gold Medal Pancake Mix Buttermilk MIN#10016000108322

• • •

Always use cage free eggs.

Feature locally sourced breads, rolls and baked goods For burgers always use fresh bulk ground beef, pre-portioned for service.

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

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PREP CHARTS

THE POWER OF PREP Strong grill service starts with solid preparation. Completing prep work ahead of service—washing, slicing, portioning and labeling ingredients—helps the station run smoothly during busy periods. Proper prep supports food safety, reduces waste and ensures products are ready to serve and presented at their best. When prep is organized and complete, the team can stay focused on cooking to order, maintaining speed of service and delivering a great guest experience. Simply put, good prep makes the grill easier to run and service more successful.

CULINARY STANDARDS

ITEM

Breads & Rolls

Minimum 4 each daily: hamburger buns (brioche, whole wheat, potato), multigrain bun, gluten-free bun/bread, Kaiser roll, 12” wraps Minimum 4 each daily: ketchup, mayonnaise, yellow mustard, chipotle mayo,

Condiments & Sauces buffalo sauce Self-Serve Condiments

Sriracha, hot sauce, malt vinegar, BBQ sauce (as space allows)

Cooking Fats

Clarified butter (preferred), canola oil, cooking spray 5 oz. patty (B&I + EDU); 80/20 fresh ground beef; never frozen; all-natural

HAMBURGER SPECIALTY BURGERS

Proteins - Cook to Order

BLENDED BURGERS CHICKEN BREAST

4 oz. chicken burger; 4 oz. veggie/grain burger Minimum daily: 1 veggie and 1 chicken or turkey

FRESH FISH

B&I: 5 oz. / EDU: 4 oz.

4 oz. fresh fin-fish only; never frozen

SIRLOIN STEAK

5 oz. Choice or Prime

KEBABS

1–2 options; approved CulinArt recipes

Cheese

Offer 3 types: American (½ oz.), Provolone, Pepper Jack, Cheddar, Swiss (¾ oz. slices)

Accompaniments

Tomatoes (vine-ripened or Roma), leaf lettuce, sliced or sautéed onions, bacon, pickles

Fries & Fried Items

FRENCH FRIES

3.5 oz. portion; offer fries plus one specialty fry daily

ONION RINGS

5 oz. portion

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

PREP CHARTS

PROPER COOKING TEMPERATURES TEMPERATURES CORRECTAS DE COCINAR Poultry

165°F for 15 seconds

Stuffing, stuffed meat, fish, poultry and pasta

165°F for 15 seconds

Reheating previously cooked foods

165°F within 2 hours

Ground meats

160°F for 15 seconds

Injected meats

158°F for 15 seconds

Mechanically tenderized meat

158°F for 15 seconds

Pork, beef, veal, lamb steak/chops

145°F for 15 seconds

Pork, beef, veal, lamb roast

145°F for four minutes

Seafood

145°F for 15 seconds

Shell eggs for immediate service

145°F for 15 seconds

Commercially processed, ready-to-eat food

140°F

Whole or ground duck, chicken, or turkey

Beef, pork and other meat

Including brined ham and flavor-injected roasts

Including fish, shellfish, and crustaceans

Held hot for service

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CHEF TIPS & GUIDELINES

STATION GUIDELINES BREADS & ROLLS • Source breads locally whenever possible • Excluding wraps, all breads should meet local sourcing standards

CHICKEN • Butterfly or pound chicken to promote even cooking • Never par-cook chicken • Use fresh, never frozen cutlets only

BURGERS • Cook burgers to order whenever possible • Batch cooking is acceptable only during peak service • Finish burgers to order to maintain quality and doneness

FISH, STEAK & KEBABS • Cook fish and steak to order only • Never pre-cook fish or steak • Butterfly fish when possible to reduce cook time • Serve fish over greens with dressing on the side

SPECIALTY & BURGERS • Turkey burgers may be all-white meat or 90/10 hand-formed • Chicken burgers should follow a 60/40 white-todark meat blend • Blended burgers may be a static offering or rotated through cycle menus • Reference Webtrition #5816.33 for approved recipes

CHEESE • Recommend one slice per order • Follow price and portion guidelines to maintain consistency FRIES & FRIED ITEMS • Cook in small batches to maintain crispness • Discard fries and onion rings after 15 minutes if held on a thermal shelf • Never re-dip cooked fries or onion rings • Use 100% high-oleic canola frying oil

FRYER “DO’S”

FRYER “DON’T”

Shake off ice crystals before frying frozen food.

Salt or season food directly over fryer.

Keep fryer oil at cooking temperature all day Adjust oil temps per product for best results. unless necessary.

Replenish oil throughout the day to maintain capacity. Forget to filter oil as needed throughout the day.

Let oil rest to maintain proper cooking temperature.

Outpace fryer recovery time - avoid soggy fries!

Click here to access the Deep Fryers & Safety Quick Hitter guide or just scan the QR code.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

DISPLAY

GRILL STATION SETUP MATTERS A successful grill service starts before the first order is placed. Properly setting up the grill station prior to opening ensures a smooth flow, consistent execution, and faster speed of service during peak periods. When ingredients are positioned correctly, fully stocked, and ready for use, teams can focus on cooking to order, maintaining quality, and keeping lines moving—rather than stopping to reset or restock mid-service. A well-organized station sets the tone for an efficient, confident service from open to close.

Wakin’ Up Grill | Make Station Breakfast

TABLE OF CONTENTS

CHEF TIPS & GUIDELINES

City Grill | Make Station Lunch

Hot Breakfast Bar

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

DISPLAY

EXAMPLE GRILL STATION SETUP The images shown on this page are examples of a properly organized grill station and are intended to serve as a visual reference. While layouts, equipment and product mix may vary by location, the principles demonstrated here should guide how every grill station is set up for success.

A well-organized grill station starts with intentional placement and clear separation of products while highlighting the importance of station readiness.

STATION READINESS Logical Flow: Proteins, toppings and accompaniments are arranged in an order that follows the flow of service—from order placement, to cooking, to build and finish.

Front view

Clear Separation: Raw proteins are grouped together and stored in clean, labeled pans.

Ready-to-Use Toppings: Cheese, lettuce, tomato, onion and pickles are prepped uniformly and positioned within easy reach to support speed and consistency during peak periods.

Clean & Full Pans: Pans are full but not overfilled, with product neatly arranged for easy identification and access.

Rear view

Use these images as a benchmark when evaluating your own grill station.

Frequent Resets: The station is reset frequently to maintain a clean, professional appearance.

CHECK YOUR SETUP: Is the station intuitive for both experienced and new team members?

Are ingredients easy to identify, access and replenish?

Does the setup support speed without sacrificing quality or safety?

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DISPLAY

BREAKFAST HOT CHUTE

Why Hot Chute Presentation Drives Guest Confidence and Sales • •

Keeping the hot chute clean, organized and fully stocked with fresh items plays a direct role in driving sales.

A well-maintained chute creates strong visual appeal, signaling quality, care and food safety to guests at the point of decision.

BASIC SANDWICHES

SPECIALS

POTATOES

BISCUIT SANDWICHES

BURRITOS

Grill | Hot Chute - BREAKFAST

Egg & Cheese Sandwich

Tater Tots

Tater Tots

Veggie Breakfast Burrito

Bacon, Egg & Cheese Burrito

Daily Special

Daily Special

Sausage, Egg & Cheese Sandwich

Bacon, Egg & Cheese Sandwich

Sweet Potato Tots

Egg & Cheese Biscuit

Sweet Potato Tots

Bacon, Egg & Cheese Biscuit

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

Crispy Chicken Egg & Cheese Biscuit

DISPLAY

LUNCH HOT CHUTE

• •

Fresh, properly rotated items build trust and increase repeat selections.

When food looks hot, abundant and appetizing, guests are more likely to buy—and buy more.

BURGERS & CHICKEN SANDWICHES

CHICKEN TENDERS

SPECIALS

CHEESESTEAK SANDWICHES

SIDES

Grill | Hot Chute - LUNCH

Hamburger

French Fries

Cheesesteak

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Chicken Tenders

Chicken Cheesesteak

Daily Special

Daily Special

Crispy Chicken Sandwich

Cheeseburger

Chicken Tenders & French Fries

Mozzarella Sticks

Sweet Potato Fries

Onion Rings

DISPLAY

IMPORTANCE OF PROPER SMALLWARES Using the correct small-wares at the grill station is critical to consistent execution and operational control.

Standardized pans, utensils and holding equipment ensure proper product separation, support safe holding temperatures and maintain an efficient flow of service. When small-wares are sized and used correctly, teams can execute more quickly, reduce cross-contact risk, maintain food safety standards and keep the station clean, organized and inspection-ready throughout service.

GENERAL SMALL-WARES PRODUCT GUIDE Third-size 2” Deep Steam Pan # 10049379 Sixth-size 4” Deep Steam Pan # 10049183 Fit Perfect Adapter Bar Alum # 10292889 2.5 QT Eden Salad Bowl # 10168667

12”X12” ENAMELED CAST IRON #10203069

ALUMINUM/RESIN 4”D #10055924

HEAT RESISTANT TURNER #10048452

1/3 SIZE CAST ALUMINUM 12.8X6.9X4 #10048039

CAST ALUMINUM WHITE 10.4 X 12.7 X 2.5D #10048028 16 OZ SQUEEZE BOTTLE #10312565

TEMPLATE F/ SQUEEZE BOTTLES FITS THIRD SIZE PAN # 10200115

STAINLESS STEEL UTILITY TONG #10048727

Click here to access the complete product guide or just scan the QR code.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

FOOD FIRST DISPLAY TECHNIQUE

FOOD FIRST TECHNIQUE

MANAGER STANDARDS FOR QUALITY, CONSISTENCY & EXECUTION Food-first execution at the grill station ensures consistent quality, strong presentation and confident service. Every decision—from product selection to portioning and cooking technique—should prioritize flavor, freshness and proper execution while supporting speed and food safety.

PROTEIN & MENU STANDARDS • • • •

Offer at least one plant-based protein daily.

Provide a breakfast meat alternative.

Feature one daily special for breakfast and lunch.

Utilize the grill station to highlight premium items and monthly promotions.

COOKING TECHNIQUE & STATION FLOW • Set up grill or griddle with distinct temperature zones (325 - 400 degrees) to support speed and proper doneness.

• Designate a separate cooking area for plant-based proteins and fish/ shellfish using: - Cast iron skillet, sizzling platter or disposable foil - Dedicated utensils to prevent cross-contact • Never hold burgers or chicken in jus or hot water baths.

PORTIONING & RECIPE EXECUTION • • •

An ounce portion scale is mandatory at the grill station.

Always execute CulinArt-approved Webtrition recipes for all menu items and condiments.

Season all proteins and fries consistently.

BUILD, FINISH & PRESENTATION • •

•

Serve all burgers and sandwiches on a freshly toasted bun.

Maintain two serrated knives at the station: - One for buns - One for cutting sandwiches Both sanitized after each use.

NO SHOW PLATES - every item must be built and presented with intention.

EFFICIENCY, VALUE & COMPLIANCE • • •

Offer combo meals with fries, side salads, chips and core beverages.

Use cage-free eggs for cook-to-order; liquid for scrambled and omelets Apply consumer advisory to applicable items on menus and menu boards.

Click here to access the Station Temperature log or just scan the QR code.

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ADD-ONS & BEST PRACTICES L

I TA RE

RETAIL ADD-ONS

SUGGESTED RETAIL PRICING (SRP)

Enhance the guest experience and boost grill sales by offering easy grab-and-go snacks and beverages.

Merchandise cookies, chips and bottled drinks near the grill 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.

BBQ Baked Lay’s

1.125 oz

028400071895

$1.49 - $1.69

Broadline

Cheetos Crunchy Original

2 oz

028400047906

$1.49 - $1.69

Broadline

Cheetos Crunchy Flamin Hot

2 oz

028400443685

$1.49 - $1.69

Broadline

Cheetos Puff

1.375 oz

028400453011

$1.49 - $1.69

Broadline

Doritos Cool Ranch

1.75 oz

028400070546

$1.49 - $1.69

Broadline

Doritos Nacho Cheese

1.75 oz

028400070560

$1.49 - $1.69

Broadline

Lay’s Original

1.5 oz

028400110457

$1.49 - $1.69

Broadline

Miss Vickie’s Kettle - Jalapeno

1.375 oz

028400012553

$1.49 - $1.69

Broadline

Ruffles Potato Chips - Sour Cream

1.5 oz

028400443654

$1.49 - $1.69

Broadline

Sunchips Garden Salsa

1.5 oz

028400048026

$1.49 - $1.69

Broadline

Oreo Cookies

1.59 oz

044000046989

$0.79 - $0.99

Broadline

Sweet Streets Cookie - Chocolate Chunk

2.8 oz

749017304014

$2.69 - $2.89

Broadline

Angie’s Popcorn - Sea Salt

1.25 oz

818780014243

$3.09 - $3.29

Vistar

Rold Gold - Tiny Twists Classic

2 oz

028400046060

$1.49 - $1.69

Broadline

Smartfood Popcorn - White Cheddar

1 oz

028400020008

$1.49 - $1.69

Broadline

LifeWTR

20 oz

012000171635

$2.59 - $2.99

Pepsi

Glaceau Smartwater

20 oz

786162200433

$2.59 - $2.99

Coca-Cola

Essentia

20 oz

657227001206

$2.59 - $2.99

Nestle/Broadline

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

OUR CULINARY PILLAR

We believe that fresh, handcrafted food is the only way.

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