Menu solutions showcase Upsells, shareables & menu extenders that raise check averages 1
Get more from the SKUs you already use Are you getting the most out of inventory you already stock? In this in-depth playbook, we’re taking today’s hottest food trends and transforming them into shareable concepts that help you: • Elevate check averages with premium add-ons and beverages • Expand your service with dishes that easily go from day to night • Streamline operations with batchable, low-prep winners • Boost beverage sales with luxe, zero-proof drinks that are easy to build Developed at the Entegra Performance Kitchen in collaboration with our culinary experts and trusted supplier partners, these recipes are built from widely used SKUs already present in most foodservice kitchens. With minimal prep required, these recipes set your business up for success by providing maximum menu coverage. What’s more, all suppliers listed are contracted through Entegra, ensuring you have exclusive access to better ingredients at better prices.
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Table of contents Shareable
Shareable
Mac & cheese flight
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Menu extender
Break-the-biscuit chili
Toasted Rice Krispie Treat fondue
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Beverage Upsell
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Shareable
Vegan chorizo corn muffin puffs
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Shareable
Shareable
Breakfast hashbrown nachos
Hot dog flight
Dirty soda: Orange Slice macchiato
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Beverage Upsell
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Turmeric-pineapple immunity boost lemonade 43
Shareable
Loaded black bean & pepperjack flatbread
Beverage Upsell
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Frozen blueberry lemonade refresher
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Shareable
Mac & cheese
flight Revenue driver Batchable Check average booster
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This shareable flight turns a comfort classic into a chooseyour-own adventure. Creamy mac & cheese is delivered three intriguing ways, from veggie-friendly buffalo heat to smokysweet BBQ to a seafood-forward twist, offering something delicious for everyone at the table. With a premium feel, this concept lands squarely in the “newstalgia” lane — familiar, indulgent and just different enough to spark curiosity. And it’s a high-performing order add-on, helping operators raise check averages while reducing strain on staff. Operationally, this recipe is designed for peak efficiency. A major time-saver for busy kitchens, it features a batchable mac base pre-portioned into ramekins, which are then finished with prepped toppers for fast pickup. If you’re ready to expand service into new dayparts (from late afternoon snacks to dinner appetizers to late-night noshes), this minimal-prep concept is easy for teams to execute and even easier for guests to love.
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Vegan buffalo chicken mac & cheese
Preparation
Item
Volume
Stouffer’s Mac & Cheese
4 oz
MorningStar Vegan Chik’n Patty, diced
2.3 oz
Bleu cheese, crumbled
1 TB
2. Heat the vegan chicken patty according to the
Frank’s RedHot Sauce
1 TB
manufacturer’s directions. Dice, then hold hot (140 F) for service.
Kellanova Cheez-it Crackers, crumbled
¼ cup
Celery, sliced
1 TB
1.
Heat the mac & cheese according to the manufacturer’s directions. Hold hot (140 F) for service.
3. Stir crumbled bleu cheese into the
mac & cheese. 4. In a large bowl, combine the diced vegan
chicken patty and hot sauce and mix well. Then add crumbled crackers and mix until combined. 5. Scoop mac and cheese into a ramekin.
Then add a ¼ cup of the vegan buffalo chicken mixture on top. 6. Garnish with sliced celery.
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Spicy teriyaki burnt end mac & cheese
Item
Volume
Stouffer’s Mac & Cheese
4 oz
Smithfield Pork Burnt Ends
¼ cup
VenturaFoods Sauce Craft Spicy Teriyaki Sauce
10 oz
BBQ Sauce
18 oz
French’s Crispy Fried Onions
1 TB
Babylon Micro-Farms Microgreens
1 TB
Preparation 1.
Heat mac & cheese and burnt ends according to the manufacturer’s directions. Hold hot (140 F) for service.
2. In a mixing bowl, combine teriyaki sauce and BBQ sauce until
well-blended. 3. In a large bowl, combine burnt ends and 2 tsp of spicy teriyaki
BBQ sauce and mix together. 4. Scoop mac and cheese into a ramekin. Then add a ¼ cup of the
burnt end mixture on top. 5. Add crispy fried onions on top of burnt ends. 6. Garnish with microgreens.
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Crab mac & cheese
Preparation
Item
Volume
Stouffer’s Mac & Cheese
4 oz
Lump crab
2 oz
McCormick Old Bay Seasoning
1/8 tsp
Crab chips, crumbled
¼ cup
Chives, finely sliced
1 TB
1.
Combine crab, mac & cheese and Old Bay Seasoning, then heat according to manufacturer’s recommendation.
2. Scoop into a ramekin. Then add a ¼ cup of the
crumbled crab chips on top. 3. Garnish with sliced chives.
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Shareable
Breakfast hashbrown nachos Revenue driver Batchable Check average booster
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Crispy hashbrown rounds become “nachos” in this loaded breakfast build. With layers of sausage gravy, eggs, bacon, cheese, scallions and chili-lime seasoning, this elevated comfort food will keep guests coming back for more. This dish is the definition of an operational win. Breakfast mise en place is redeployed with a straightforward melt-and-finish step. With a premium feel, this dish extends breakfast inventory into brunch and lunch, supports consistent portioning and raises check averages without adding complexity.
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Breakfast hashbrown nachos
Item
Volume
Simplot Food Tater Bucks
1 lb
Sausage gravy (see sub-recipe)
10 oz
Great Lakes Cheese Monterey Jack Cheddar Cheese
2 oz
Michael Foods Eggs, hard-boiled and diced
2 eggs
Smithfield Bacon, cooked crisp, 1-inch squares
2 slices
Scallions, sliced
1 oz
McCormick Cholula Chili Lime Seasoning
1 TB
Preparation 1.
Place the fried hash rounds on a tray and top with shredded cheese.
2. Bake at 350 F until the cheese is melted. 3. While baking, fry the bacon until it is crisp and
slice into 1-inch squares. 4. To serve, place the hash rounds and cheese on a
platter. Top with sausage gravy, shredded cheddar cheese, hard-boiled eggs, chopped bacon, sliced scallions and finish with chili lime seasoning.
Looking for a breakfast shareable that’s tailored to your business needs?
Get in touch with Entegra Culinary Consulting. 13
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Sub recipe – Sausage gravy
Item
Volume
Smithfield Raw Pork Sausage, Bulk
1 lb
JTM white cheese sauce
8 oz
Heavy cream
4 oz
Preparation 1.
Cook the sausage in a pot, chopping into little bits as it cooks with a spatula.
2. Once fully cooked, add the heavy cream. 3. When the heavy cream is hot, fold in the while
cheese sauce. 4. Hold hot for service.
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Menu extender
Break-the-biscuit
chili Revenue driver Batchable Fill a daypart gap
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Sometimes, you’ve got to risk it for the biscuit — and for your guests, that means playing with their food with this “surprise inside” chili. Packed with smoky kielbasa and sealed under a cheesy biscuit topper, this dish takes a comforting standby and transforms it into an unforgettable dining experience. It’s designed for labor-efficient execution. This batchable chili can be portioned ahead and finished in the oven for peak kitchen consistency. The result is a reliable daypart extender for lunch, dinner and late-night service, without requiring additional stations or high-skill training for your team.
Create food experiences guests love (and reduce your costs) Get started with Entegra Culinary Consulting.
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Break-the-biscuit chili
Preparation 1.
Cook the bias-cut kielbasa in a large pot until browned.
Item
Volume
Smithfield Kielbasa, cut on a bias
2 lbs
Onion
12 oz
3. Add in the salsa, beef stock and coffee. Bring to a boil.
Celery
6 oz
4. Fold in the black beans, Fiesta Mix corn and chipotle sauce.
Garlic
¼ cup
Salsa
2 cups
Beef stock
1 quart
Coffee
8 fl oz
Black beans
15 oz
Simplot Food Fiesta Mix Corn
1 lb
McCormick Cholula Chipotle Sauce
1.4 cup
Cornstarch
2 TB
Water
½ cup
Babylon Micro-Farms Fresh Cilantro
½ cup
Biscuit
1 biscuit
Great Lakes Cheese Shredded Cheddar Cheese
1 slice
Sweet potato fries
1.5 cups
2. Add in the onions, celery and garlic. Cook until translucent.
5. Create a cornstarch and water slurry. 6. Once the chili begins to boil again, add in the cornstarch and water
slurry. Then heat until thickened. 7.
Remove the chili from the heat and fold in the cilantro.
8. At the bottom of an oven-safe container such as a ramekin,
place ½ of the cheese, then ladle 4 fl oz of chili over it. 9. Place the thawed raw biscuit dough over the ramekin,
stretching the dough if needed to seal the container on all sides. 10. Place the remaining cheese over top of the biscuit dough 11. Bake at 350 F until top is crispy and the chili is hot. 12. Remove from the oven and serve with optional sweet
potato fries.
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Shareable
Vegan chorizo corn muffin puffs Revenue driver Batchable Fill a daypart gap
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Get ready for a sweet-heat bite that offers Tex-Mex comfort for every diner, from vegetarian to flexitarian to carnivore! These cornbread-style muffins are stuffed with vegan chorizo, roasted corn, cheese and cilantro, then topped off with a luscious hot honey butter drizzle. On-trend and built for sharing, this savory dish encourages add-ons that boost overall check averages. Operationally, this is a batchable workhorse. Just bake in volume, divide into portions and quickly reheat for service with a hot honey finish. Whether you’re looking to fill a daypart gap or searching for your next top appetizer, this versatile dish is perfect for premium bar snacks, savory catering spreads and grab-and-go moments, while keeping labor predictable and training minimal.
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Preparation Vegan chorizo corn muffin puffs
Note: Yields a dozen 2.3 oz muffins
Item
Volume
MorningStar Vegan Chorizo
6 oz
General Mills Cornbread Mix
2 ½ lbs
Water
21 fl oz
Simplot Roastworks RTA FlameRoasted Simply Sweet Cut Corn
4 oz
Babylon Micro-Farms Fresh Cilantro
2 TB
Great Lakes Cheese Shredded Cheddar Cheese
8 oz
Butter
1 lb
Honey
3 TB
McCormick Chipotle Cinnamon Seasoning
2 TB
1.
Prepare and bake the corn muffins according to the directions on the packaging, removing them from the oven 1 to 2 minutes early so they are slightly underbaked.
2. While underbaked muffins are still warm, indent the
center of each muffin. 3. Fill the indent with vegan chorizo, flame-roasted
corn, 4 oz of the cheddar cheese and 1 TB of the cilantro. 4. Top all the muffins with the remaining cheese. 5. Hold in the refrigerator for service. 6. To serve, place 3 muffins in the oven until they are
warm in the center and the cheese is fully melted. 7.
To plate, spread 2-4 oz of hot honey butter on the plate as a dip or drizzle it over the top of the muffins.
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Shareable
Loaded black bean & pepperjack flatbread with pickle ranch drizzle Batchable Menu balancer Fill a daypart gap
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This fresh take on flatbread is an indulgently delicious crowd-pleaser. Starting with a parbaked crust, this shareable, veggie-friendly dish is then layered with crumbled black bean patty, melted pepperjack and “pickle de gallo.” For a pop of flavor and vibrant color, it’s topped off with pickle ranch drizzle and fresh microgreens. It’s something the whole table will crave, providing menu balance without feeling like a compromise. Operationally, this flatbread is built for efficiency — just assemble, melt and finish. The components can be portioned and staged, making it an easy pickup item across lunch, late afternoon and dinner. It also gives operators a flexible platform that can rotate seasonally through sauce or garnish swaps while staying within the same core SKU set.
Looking for check average boosters that every guest will love?
Build your own flatbread solution with Entegra Culinary Consulting
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Loaded black bean & pepperjack flatbread
Item
Volume
BONICI® Pizza Crust Parbaked Flatbread 6”x 13”
1 crust
Morning Star Black Bean Burger Patty, thawed and crumbled
1 patty
Great Lakes Pepperjack Cheese Blend
4 oz
Hidden Valley Pickle Ranch Dressing
1 oz
Pickle De Gallo
3 oz
Babylon Farms Microgreens (cilantro or arugula)
1 oz
Preparation 1.
Par-bake the flatbread for 3 minutes.
2. On par-baked flatbread, evenly spread cheese and crumbled black bean burger. 3. Place in oven at 350 F until cheese is melted, then remove from oven. 4. Distribute 3 oz of pickle de gallo across the entire flatbread. 5. Top with an even drizzle of Pickle Ranch and finish with microgreens.
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Pickle de gallo
Item
Volume
Dill pickle slices, diced
4 oz
1 Roma tomato, diced
8 oz
Pickled red onion, diced small
2 oz
Pickled jalapeño, diced small
2 oz
Pickle brine
1 TB
Preparation 1.
Combine all ingredients in a medium bowl.
2. Stir well to mix. 3. Serve immediately or refrigerate for up to 1 week.
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Shareable
Hot dog
flight Revenue driver On-trend Check average booster
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Perfect for groups, this flight is a familiar favorite with a modern twist. Through playful builds, bold sauces and “swicy” hot honey flavor, this shareable dish nods at the latest food trends without asking guests to step too far out of their comfort zones. From an operator standpoint, the flight format increases perceived value while only using one core protein. This supports premium pricing, helping you raise check averages and drive revenue. And with sauces and garnishes prepped ahead, each build can be executed in a repeatable flow for late afternoon and late-night service, where speed and simplicity matter most.
Want to customize this flight for your business?
Get in touch with Entegra Culinary Consulting. 29
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Crispy Cheez-it rolled dog
Preparation
Item
Volume
Kellanova Cheez-it Crackers, crumbled
1 oz
Great Lakes Cheese Party Blend Shredded Cheese
2 oz
Smithfield hot dog, 8/1
1 dog
Split top hot dog roll
1 roll
Hidden Valley Pickled Ranch Dressing
0.5 oz
1.
Place the hot dog on the griddle and heat thoroughly.
2. In a small pile about 4 inches in diameter,
place the cheese on the griddle. 3. Immediately place crushed crackers on top
of the cheese, pressing down lightly with a spatula to flatten and spread evenly. 4. Once the cheese is bubbling at the edges
and you can see the cracker crumbs are well adhered, remove the round onto a small sheet tray, flipping so the crumb side is face down. 5. Immediately place the hot dog at 6 o’clock
on the cheese circle, rolling it away from yourself to completely enrobe it in cheese. 6. To serve, place the enrobed hot dog onto
the roll and serve with a swirl of pickled ranch dressing on top.
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Preparation
Frico dog in a Hawaiian roll
1.
Place the hot dog on the griddle and heat thoroughly.
Item
Volume
Smithfield frank, 8/1
1 frank
2. Flatten the Hawaiian roll with a rolling pin.
King’s Hawaiian Brioche Roll 4”
1 roll
3. In a small pile about 4 inches in diameter, place the cheese
Great Lakes Cheese Party Blend Shredded Cheese
1.5 oz
on the griddle. Sprinkle the cheese with McCormick Fiery Habanero & Roasted Garlic Seasoning.
VenturaFoods Mango Habanero Sauce
1 TB
4. When the cheese begins to get crispy, place the flattened roll
Ketchup
¼ cup
Pineapple, minced
2 oz
McCormick Fiery Habanero & Roasted Garlic Seasoning
½ tsp
over the cheese. Then add the cooked hot dog. 5. Roll all the components together, leaving the crispy cheese on
the outside. 6. In a mixing bowl, combine mango habanero sauce, ketchup and
pineapple until well-blended. 7.
To serve, cut the hot dog into thirds like a sushi roll and top with 1 oz of mango and pineapple habanero salsa.
Ready for the next bite of this flight?
Reach out to Entegra Culinary Consulting and start boosting your check averages.
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Preparation
Hushpuppy corndog bites
Item
Volume
1.
Dice butter into cubes and allow to soften.
2. Place in a mixer with a paddle attachment. Butter, salted and sliced into 1-inch cubes
1 lb
Hot honey
4 TB
Hot honey compound butter
2 oz
Hushpuppy mix
3.5 cups
Smithfield frank, 8/1, ground
1 cup
Hot honey
1 TB
3. Turn the mixer on low and slowly add the hot honey
until incorporated. 4. In a separate bowl, follow the manufacturer’s
instructions for hushpuppy mix. 5. In a food processor, add hot dogs and pulse until they
are ground. 6. Mix ground hot dogs into the hush puppy mix until
fully incorporated. 7.
Use a #30 scoop to portion mix and deep fry at 350 F until golden brown and floating.
8. Drizzle the three hushpuppy dog bites with hot honey
and serve with 2 oz of hot honey compound butter.
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Shareable
Toasted Rice Krispie Treat fondue Revenue driver On-trend Check average booster
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Allow us to introduce the grown-up older sibling of the Rice Krispie Treat. Luxuriously served with chocolate cappuccino ganache and layers of gooey mallow on top, guests of all ages will be reaching for another bite. Crispy sticks are finished with a quick toast for added texture and Maillard aroma, offering all the comforts of a childhood classic in a premium format. This shareable is built for quick wins. Kitchens can portion rice crispy treat sticks and ganache ahead, then plate quickly during service with an optional torch or salamander finish. As a sweet add-on, it’s an easy way to raise check averages without adding pastry labor. Versatile and popular, it works across coffee shop, cafeteria, bar and catering environments.
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Toasted Rice Krispie Treat fondue
Preparation Item
Volume
Kellanova Rice Krispie Treats, cut into sticks
8 oz
Chocolate cappuccino ganache
4 fl oz
Chocolate, chopped
8 oz
Heavy cream
1.5 cups
VenturaFoods cappuccino mix
2 TB
Rich’s On Top Whipped Topping Mallow
¼ cup
1.
Cut the Rice Krispie Treat into sticks.
2. Caramelize the outside of the Rice Krispie Treat sticks
with a torch or under a salamander. 3. Slowly warm the heavy cream on the stove. 4. Take off heat, then fold in the chopped chocolate and
cappuccino mix. 5. To serve, place sticks in cup and serve alongside
4 fl oz of chocolate cappuccino ganache and whipped mallow topping.
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Beverage Upsell
Dirty soda: Orange Slice macchiato Revenue driver On-trend Zero-proof
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Frozen blueberry lemonade refresher Turmericpineapple immunity boost lemonade
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Dirty soda: Orange Slice macchiato Gut-friendly and refreshingly “swicy,” this prebiotic/probiotic dirty soda offers global flavors in a playful, Instagram-ready format. Just start with orange soda over ice, then layer with chai concentrate and caramel macchiato creamer and finish with an aji amarillo rim. It’s an easy beverage upsell for mornings and afternoons, allowing you to expand your premium, non-alcoholic drink menu with minimal equipment and training.
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Turmeric-pineapple immunity boost lemonade This lemonade lives where function meets flavor, supporting immune and digestive health with bold antioxidants and probiotics. Starting with muddled lemon and honey, then infusing it with an organic turmeric-pineapple shot and sparkling water, it’s finished with a peppery charred pineapple garnish. Designed to be a light lift for your team, this drink is easy to scale and adapt seasonally, helping you meet the ongoing consumer demand for wellnessforward, zero-proof beverages that still feel “special” and worth ordering.
Frozen blueberry lemonade refresher This premium refresher easily skips from morning rush to mid-afternoon slump to zero-proof happy hour. Starting with sweetened condensed milk drizzled over muddled lemon, it’s shaken (not stirred) with a blueberry energy shot, then poured over ice and finished with skewered blueberries. Easy to prep ahead, this refresher is designed for speed: just prep lemons and squeeze components, then shake, pour and serve.
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Dirty soda: Orange Slice macchiatot
Item
Volume
McCormick Aji Amarillo
1 tsp
Honey
1 tsp
Suja Slice Orange Soda
1 can
Chai concentrate
1 fl oz
International Delight Caramel Macchiato Creamer
2 fl oz
Preparation 1.
Rim the glass using honey and aji amarillo seasoning.
2. Pour Slice Orange Soda into a glass of ice. 3. Add in a splash of chai concentrate and top with
caramel macchiato creamer. 4. Serve immediately.
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Turmeric-pineapple immunity boost lemonade
Item
Volume
Lemon
½ lemon
Honey
¼ cup
Suja Turmeric-Pineapple Immunity Shot
1 bottle
Sparkling water
4 fl oz
Ice, crushed
7 oz
Black pepper-rubbed pineapple, for garnish
1 piece
Preparation 1.
Wash and cut a lemon into quarters, then place in a glass and muddle.
2. Add honey and turmeric-pineapple immunity shot.
Cover and shake vigorously, then finish with sparkling water. 3. Pour beverage over a 16 oz glass filled with
crushed ice. 4. Garnish with black pepper-rubbed pineapple and
serve immediately.
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Frozen blueberry lemonade refresher
Item
Volume
Lemon
½ lemon
Sweetened condensed milk
2 TB
Suja Blueberry Lemon Energy Shot
1 bottle
Still water
4 fl oz
Ice
7 oz
Blueberries, for garnish
5 berries
Preparation 1.
Wash and cut a lemon into quarters, then place in a glass and muddle.
2. Add sweetened condensed milk, blueberry
lemon energy shot and still water. 3. Cover and shake vigorously. 4. Pour beverage over a 16 oz glass filled with
crushed ice. 5. Garnish with skewered blueberries.
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Ready to raise your check averages and reduce complexity across dayparts? Get your personalized menu solutions.
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Contact your Entegra rep or email the Entegra Performance Kitchen at:
EPK@entegraps.com