Issuu

ideas for success

The Midnight Specials

Pe r

form

ance

Fo o d s e r v i c e

Late-Night

Fusion

SNACK ATTACK

Shareables

Spicy, Crunchy

Comfort

from the foodies at

The clock strikes crave

for streamlined after-hour menus

Listen to the buzz of neon lights and laughter-soaked, pop-culture arguments no one else can hear, because they’re in the middle of their own: The soundtrack to late night makes comfort feel like infinite possibilities. And for the crowd that prizes adventure, even after the show’s over, nothing hits quite like that perfect late-night bite. They’ll scroll, Uber, and search to find it. Especially since late-night dining options have dwindled post-pandemic. Scarcity can be opportunity for restaurants with the right after-hours plan — if you serve a scaled-down, yet craveable menu, chances are they will come. According to Revenue Management Solutions, 34% of consumers are dining out later at night, more often, and 70% say they regularly order delivery during off-peak nighttime hours. At Performance, we understand the late-night operating challenges, but we’re bullish on the revenue prospects. The rise of low-touch ingredients — fast-prep items that require less labor — are making it easier than ever to serve the late-night crowd. We’re talking flavor-packed egg rolls, tequeños, Mediterranean-style snacks, and a host of crispy, crunchy, spicy comfort food. The numbers say the median guest spends $15 for a late-night snack. That’s the highest check size for any daypart, aside from primetime dinner, per Restaurant Business Magazine. So, crank up the tunes, crack open some cheap, cold drinks — and let our chefs satisfy those late-night cravings with a fusion fest, to help make your spot the talk of the town.

Look for these callouts:

Chef Talk

Get inside our chefs’ minds and find out what inspired their dishes.

Want to know when the next Dish drops?

Scan the QR code to sign up for our Dish eNewsletter, or check out our library of recipes and articles online. PerformanceFoodservice.com/theDish

Performance Culinary Treasures Our team of chefs worked thoughtfully behind the scenes to bring you the captivating recipes and well-seasoned advice found in this issue of The Dish. Meet the stellar lineup of experts, who offer applicable ideas coupled with an undeniable passion for restaurant success:

Chef Brendon Murphy, Hickory Chef Brendon has worked in professional kitchens since he was 15, holding nearly every role from dishwasher to general manager before becoming the Corporate Chef for Hickory. Inspired by global travel and more than twenty years of culinary experience, he creates approachable, operator-focused recipes that blend creativity with practicality.

Chef Greg Matthews, Little Rock

Chef Jordan Carlin, Jackson

With more than 30 years of culinary experience, Chef Greg believes that great food begins with fresh, high-quality ingredients and thoughtful preparation. His cooking style focuses on letting simple, well-executed flavors shine while creating memorable dining experiences.

Chef Jordan discovered early that food has a unique way of bringing people together. Inspired by Southern hospitality and bold, approachable flavors, she enjoys collaborating with restaurants to turn ideas into dishes that are creative, profitable, and easy to execute.

Chef Jordan Palusky, Twin Cities

Chef Robert Stegall-Smith, Corporate

Chef Jordan has been in multiple segments of the foodservice industry for the last 12 years. He started with Twin Cities in 2019 running the newly built test kitchen. He served as chef of the venue that hosted the pro football big-game tailgate party in 2018.

A Culinary Institute of America grad with a master’s in Hospitality Administration, Robert has experience in fine dining, private clubs, colleges, healthcare, and more. He's been blending his passion for food and hospitality as a Performance Corporate Chef since 1996.

Better Late Beyond the Bar Crowds by Amy Gerhart Favreau, Contributing Writer

ate-night restaurants are emerging as hubs for today’s Gen Z diners looking to feast on community and connection. From college students too young for the bar scene to concertgoers, sports fans, and other after-hour crowds, operators can turn their restaurants into the next stop with strategic hours, craveable menus, and an atmosphere worth sticking around for.

Trending: “Third Place” Though the term “third place” originated squarely in Gen X territory in 1989, Gen Z has made it their own. It’s a revival that favors real-world moments, authentic physical spaces, and IRL human interactions that are Gen Z’s jam. For college students, especially those too young for the bar scene, a restaurant open late can become a go-to gathering place. Add concertgoers leaving a nearby venue, fans pouring out after the final buzzer, moviegoers, and other guests who aren’t quite ready to call it a night, and operators have an audience already out and looking for somewhere to go next. Savvy restaurants are shaping spaces for community-maxxing. Board game meetups, book clubs, hands-on workshops, food and drink tastings and experiences, and shared meals win the night. Even coworking fits the bill. Remote work is the name of today’s game, and Gen Z has famously spurned the 9-to-5 grind, making nighttime the right time for flexible hours, freelance work, and side hustles. Environments that support lingering and prioritize community building, plus staff with a warm “where-everybody-knows-your-name” mindset, create the sense of belonging integral to the third-place vibe. Global-flavor foodies who skew sober-curious, Gen Z seeks innovative menus for eating as well as drinking. High-fiber choices, newstalgia twists on comfort classics, and any option to customize their F and B also score high with this crowd.1

Environments that support lingering and prioritize community building, plus staff with a warm “whereeverybody-knows-your-name” mindset, create the sense of belonging integral to the third-place vibe.

For your third-place menu, try Entice® Thai Cauliflower Bites, Zebec® French Fry Beef and Lamb Gyros, kicky no-kick mocktails, and create-your-own dirty sodas. Or dress up Guest House® Donuts with customizable glazes, drizzles, sugars, and toppings — better still, turn the decorating into a community experience.

Take a hint

Gen Z loves a good LTO — the more L the better. (Curiously, they’re into sharing such exclusive gems on the socials. Go figure!)

Late-night Hot Takes The late-night crowd is shifting in this economy, so it’s time to adapt your menu strategy. Here are 5 ideas to keep the night going after diners leave the movies, game, or concert that got them out in the first place. 1. Protein Power . With as many as 12 percent of U.S. adults on a GLP-12, lean protein is a non-negotiable nutritional VIP. Skewers, bowls, and protein balls get ’er done. Empire’s Treasure® Wild Alaska Pollock Protein Pasta also boosts the protein for any comfort-food fave (without fishy flavor!). 2. Small Plates. Right-sized portions are not only in demand among GLP-1 diners, they’re easier to digest and won’t wreck a good night’s sleep — which we’re more obsessed with than ever. A half-portion priced at 65% to 75% of the full portion also helps preserve gross margin.

3. Take-Homes. Whether grab-and-go or heat-and-eat, take-home options that make the next day easier score big-time bonus points. Think overnight oats, a breakfast sammy, power lunch bowl, or a crowd-pleasing mac ‘n’ cheese. 4. Sleepy Sips. Don’t make your diners count sheep. Promote a lowsugar, zero-proof, caffeine-free, no-consequences drink menu featuring sleep-friendly tonics like chamomile, ashwagandha, tart cherry juice, and good ol’ fashioned milk (yes, including Perfect Taste® plantbased). A warm spiced Moon Milk or Golden Milk are perfect for fall. 5. Kitchen Creativity. Go full rockstar with late-night-only menus starring innovative, seasonal, and whimsically off-the-wall options. Promote late-night to your regulars as an exclusive opportunity to menu test, so they can brag they were first to try — a spiced apple paloma; a pumpkin butter whiskey smash; savory donuts; Dubai chocolate anything. Keep diners guessing — and coming in! When the game ends, the encore wraps, or the campus event lets out, the night doesn’t necessarily have to end. With the right hours, menu, promotions, and atmosphere, your restaurant can become the place guests already have in mind for what comes next. n SOURCE: 1 2

The Food Institute “10 Trends That Define Gen Z Consumers” August 21, 2026 Gallup “In U.S., GLP-1 Usage Reaches New High” September 8, 2026

FIND THIS RECIPE ONLINE! Rollin’

Late

ENTICE CRISPY TEMPURA SANTA FE CHICKEN EGG ROLL by Chef GREG MATTHEWS – LITTLE ROCK

Everybody loves to get their hands on an egg roll — but have you tried the egg roll, elevated? For this dippable late-night serving, Southwest meets the East, with relative ease. Simply dip par-cooked Entice® Sante Fe Chicken Egg Rolls in tempura batter and fry for two minutes on each side. Easy for your staff to handle, these hand-rolled snacks feature diced chicken, corn, black beans, and peppers in a cheesy, mildly spicy package — wrapped in our signature, extra crispy coating that increases hold time in a hot box.

ENTICE SANTA FE CHICKEN EGG ROLL

Fully cooked, gourmet, and hand-rolled, with a fill ratio of more than 90%

Lay the battered Santa Fe egg rolls on a bed of crunchy Peak Fresh Produce® Shredded Green Cabbage, drizzled with Village Garden® Sesame Ginger Vinaigrette. Then quickly combine Asian Pride® Sweet Chili Sauce and West Creek® Heavy Duty Mayo in a squirt bottle for an out-of-this-world dipping sauce.

SHOOT YOUR SHOT

TA YLO

ES RV IC

A smaller late-night team can increase CPLH (covers per labor hour), potentially dropping below a 25% labor percentage compared to the 30-35% for lunch or dinner.

: JI rc e Sou

Heat and drop Asian Pride Chicken Potstickers, crafted with an authentic, generational recipe of savory pulled chicken, minced onions, soy sauce, ginger, and spices, gently tossed with shredded cabbage and sesame oil, in shot glasses with Asian Pride Teriyaki Sauce. Keep the party going with shots, shots, shots, shots, shots, shots!

R, B

ENC

H MA R K S I X T Y

N RA TAU RES

Elevate

LATE-Night

ASIAN PRIDE CHICKEN POTSTICKERS

Dining

No artificial flavors, no MSG, and no trans fat

ASIAN PRIDE TERIYAKI SAUCE

Lightly thickened texture ideal for basting, marinades, dipping, or stir frying

FIND THIS RECIPE ONLINE! ASIAN PRIDE POTSTICKER SHOOTER by Chef GREG MATTHEWS – LITTLE ROCK

Our Cheese Manicotti brings premium Italian flavor to any menu with classically shaped pasta filled with rich Bacio® Cheese. An easyto-prepare favorite that delivers comfort and flavor in every bite. Premium Italian Flavor, Reduce Prep, & Labor Elevate Your Menu ©2026 Performance Food Group

FIND THIS RECIPE ONLINE! BRAVEHEART MIDNIGHT SMASH BURGER

After

by Chef BRENDON MURPHY – HICKORY

Midnight When it’s after hours, sometimes you just have to soak up…the scene. Like this saucy, Italian-inspired smash burger or a loaded banh mi-style late-night dog.

DELANCEY STREET DELI ARTISAN SQUARE CIABATTA BURGER BUN

The Midnight Smash Burger is a flavor stack of twin Braveheart® Black Angus Beef Smash Patties, coated in Ultimelt® White American Cheese and topped with tangy, colorful Roma® Roasted Tomato Relish, zesty, meaty slices of Roma Cup ‘N’ Char Pepperoni, baked Roma Parmesan Frico, and lightly dressed Peak Fresh Produce® Arugula.

Soft on the inside, crisp on the outside

Coat the bottom bun of a toasted Delancey Street Deli® Artisan Square Ciabatta Burger Bun with a zesty (and messy) Roma Basil Pesto Aioli. For the late-night mind, it might be the best burger bite they’ve ever had. The Saigon Street Dog is a plump, grilled Ridgecrest® Black Angus Beef Frank glazed with Asian Pride® Sweet Chili Sauce and topped with Sriracha aioli, sweet-and-sour carrots, fresh cilantro, jalapeños, and crispy shallots on a toasted Delancey Street Pretzel Bun. Fall head over heels for the snap of the fresh veggies and the spicy dog on a unique bun. It’s a trip!

Chef Tip

For the hot dog, add the sweet chili sauce at the last minute to let the sugars caramelize without burning.

BRAVEHEART ANGUS BEEF SMASH BALL

Chefs start with a ball of fresh ground beef, rather than a pre-pressed flat patty

FIND THIS RECIPE ONLINE! RIDGECREST® SAIGON STREET DOG by Chef BRENDON MURPHY – HICKORY

Chef Talk Press each patty of the burger only once, then leave them alone to develop a caramelized crust. For a Margherita-style version, skip the pepperoni and replace with Bacio® Cheese, instead of White American. Serve with West Creek® Seismic Crunch Fries in a parchmentlined basket for a taste-bud shock.

ASIAN PRIDE® SWEET CHILI SAUCE

Savory garlic, bell pepper, and mild red chili heat for the perfect blend of sweet and heat

RIDGECREST BEEF FRANK

Fully cooked and modified packaging locks in flavor

FIND THIS RECIPE ONLINE! THE CHEAT DAY TACO

Fusion

by Chef JORDAN PALUSKY – TWIN CITIES

For You Late-night service sounds great in theory, but how does a restaurant crack the code to be truly profitable in that space? Here’s an example: You already have Roma® Breaded Golden Peppered Chicken Breast Chunks ready for salads, sandwiches, and pizza toppings. You’ve also set aside Roma Tater Tots, Roma Bacon Topping, jalapeños, and FLAVORSMITH® Hot Honey. Toss the chicken in trending, lip smackingly rustic Contigo® Ancho Chile Paste, then tuck it in a warm Contigo Flour Tortilla, along with the tots, bacon, a melty queso mixture — of ¡Adelante!™ EZ Melt White American Cheese and Contigo Salsa Verde with tomatillo base — and the hot honey. To add pop, toss in some Delancey Street Deli® Pickled Red Onions and Contigo Jalapeños, fried crispy in versatile Perfectly Southern® Original Chicken Breading for a spicy surprise. You wanted it all, and you’re getting it with these cross-utilized, indulgent tacos.

TEQUEÑ-WHOA! Have you tried Contigo Tequeños? They are our new obsession! The mini snack features slightly salty cheese wrapped in buttery baked or fried dough. Wow guests with Latin-Japanese fusion by tightly rolling the tequeños with crisp veggies in pre-cooked Asian Pride® Sushi Rice using nori sheets. Contigo Chile de Arbol Sauce, Asian Pride Hoisin, and West Creek® Heavy Duty Mayo mix for a fusion dipping sauce worthy of late night!

ROMA TATER TOTS

Uncoated and skinoff with an extended hold time

CONTIGO® JALAPEÑOS

Internationally sourced with spicy, pungent characteristics

By utilizing ingredients already prepped for lunch or dinner service for a small late-night menu, you can keep your Cost of Goods Sold below

30%

Sou rce:

IT ORACLE NETSU

ROMA® BREADED GOLDEN PEPPERED CHICKEN BREAST CHUNKS

Ready to cook and perfectly seasoned

CONTIGO TEQUEÑOS

Available in savory cheese and sweet guava varieties with minimal prep

FIND THIS RECIPE ONLINE! TEQUEÑO “SUSHI ROLL” by Chef JORDAN PALUSKY – TWIN CITIES 11

Marketing the Midnight

Build your late-night identity by Samantha Maxwell, Contributing Writer

s a frequent late-night diner, I love finding new after-hours spots that serve good grub. I’m not alone — late-night dining has risen by 10% per year since 2021, according to McKinsey.1

Cater to the Munchies Crowd

Unfortunately, finding a restaurant that’s open late can sometimes be tricky. But establishments can position themselves as their neighborhoods’ go-to, late-night spots by embracing the indulgent dishes they do best and spreading the word to guests about what they’re serving.

Riffing on Classic Loaded Fries:

At a certain point in the evening, it’s time to transition to those fried and decadent dishes many of us crave at night.

Utilize unexpected toppings, like tangy Buffalo chicken or rich curry, or pull inspiration from different cuisines, tapping into the 2026 global comfort food trend the National Restaurant Association noted in its culinary forecast.2

Fried Asian Favorites: Turn to Asian Pride® for customizable favorites like rangoons, egg rolls, and potstickers.

Perfect the Personal Pizza: Personal pizzas are undeniably fun. Prioritize using quality ingredients, like Bacio® Cheese and fusion toppings from Contigo® and your establishment could become known as the personal pizza place. Reach out to potential guests just as those cravings are setting in by utilizing SWIPEBY, an AI-based marketing software that allows you to send highly customized remarketing emails to the guests that are most likely to stop in for those late-night hours.

late-night dining has risen by 10% per year since 2021.

Offer an Elevated Late-Night Escape

Deliver Real Value

By serving elevated dinnertime dishes that scratch that late-night itch long after other restaurants, you can position your establishment as the place to go when diners crave a more sophisticated late-night dining experience.

Diners are looking to get more meal for their money, so prioritizing value can be a huge selling point.

Short and Sweet Menu: A smaller menu for late night feels more focused and intentional, and it’s also a James Beard-identified trend of 2026.3 Menuetta can help you design and customize a smaller menu for your latenight offerings.

The Late-Night Pasta Place:

BOGOs and Bundles: By offering buy-one, get-one deals or food and drink bundles, you can attract the more budget-minded diners out there. Burgers, fries, and a beer for $25? Sign me up!

A Cheesy LTO : Use Contigo® Corn and Flour Tortillas to create gooey quesadillas as a value-focused limited-time offer.

It’s my dream to find a restaurant that serves up a mean plate of spaghetti at 2 a.m. Even better if you have a solid by-the-glass wine list.

Break Out the Boards: Cheese and charcuterie boards are simple to assemble late at night and promise fancy, snacky decadence.

More for less

In 2026, 32% of restaurant LTOs are focused on value, up from 21% from just three years ago, according to Technomic.4 It’ll get guests in the door to check out your other late-night specials.

Offering fun, indulgent dishes, late-night sophistication, and excellent deals — and knowing how to market them — will have the after-hour crowds flooding in. n

LATE-NIGHT DINING PLAYBOOK SOURCE: McKinsey.com: What U.S. consumers want from restaurants in 2026 2 Restaurant.org: What's hot in 2026? 3 JamesBeard.org: Top restaurant food trends 2026 4 RestaurantDive.org, news 1

Cravings

Escape

Value

FIND THIS RECIPE ONLINE! ULTIMO!® BIRRIA PIZZA by Chef JORDAN CARLIN – JACKSON

By the

Slice CONTIGO® BIRRIA BASE

An amazing mixture of chili and spices

Chef Talk ULTIMO! 16" NEW YORK-STYLE PIZZA CRUST

Terrific visual appeal with a large, irregular hand-rolled style edge

Reheat the pot roast in the birria consommé slowly to allow the flavors to intensify together. Make sure there is no excessive liquid pooling in the center of the pizza. Because the consommé is being used as the sauce, proper baking is important for maintaining a crisp crust.

ROMA® OVEN ROASTED FULLY COOKED WINGS

Fully cooked and neutrally seasoned, with consistent sizing

Catch The

Redeye

Once the clock strikes midnight, the search is on for the best late-night slice (and maybe some wings!) Pizza has been in a decades-old battle against burgers and fries for the king of late-night food, with sources like YouGov BrandIndex data reporting that pizza receives “unparalleled consideration scores” among frequent latenight diners.

IS HOW TO

SATISFY YOUR

DAIRY-OSITY.

And this beefy, indulgent slice was made to cure whatever ails you after hours. Just heat up premade West Creek® Pot Roast until melt-in-yourmouth tender, then heat with Contigo® Birria Base for an authentic Mexican flavor that’s been thrilling diners for centuries. The saucy birria base, beef, and Roma Diced Mozzarella top a ready-to-roll Ultimo!® 16-inch New York-Style Pizza Crust for the ultimate late-night bite. (An additional birria consommé dipper is essential to complete this rich feast — and provides for some upselling.) This sensational all-nighter slice could use a wingman, and Honey Chipotle Wings with a zesty kick of lime are the perfect complement. Contigo Chipotle Peppers in Adobo and West Creek Honey combine for a sweet and spicy sauce that transforms Roma Oven Roasted Fully Cooked Wings into after-dark superstars.

A great wingman FIND THIS RECIPE ONLINE! ROMA HONEY CHIPOTLE WINGS by Chef JORDAN CARLIN – JACKSON

LEARN MORE

Third-party platforms track wings as the most added-on side to a late-night pizza order. During weekend surges, wings see a 30-45% boost. Source: NATIONAL CHICKEN COUNCIL

SAPUTOUSAFOODSERVICE.COM

after-hours Mediterranean-style street-food concepts are the fastest growing snacks in the industry.

Sail

Away Pizza and burgers may rule the late-night roost, but thanks to younger night owls, after-hours Mediterranean-style, street-food concepts are the fastest growing snacks in the industry, according to Tastewise. The Zebec® Mediterranean line of artisanal treats offers a number of items to set your latenight sales with relative ease. Like pre-cooked Zebec Chicken Skewers and Falafel Dough — simply heat in the oven for up to 15 minutes. Zebec Garbanzo Beans can be tossed in olive oil and Zebec Greek Seasoning, then baked for an irresistibly crispy bite. Or char Zebec Pita Bread over an open flame and serve with a whipped feta and sundried tomato jam. Deploy Zebec Feisty Feta Spread as a taste-bud tingling MVP for Feisty Deviled Eggs. Snackable, customizable, and visually decadent — deviled eggs have become sinful additions to twilight menus. Late-night’s fabled strength is in its high pricing power. Per Evergreen HQ, diners are willing to accept a 10-15% premium on late-night menus, driven by fees and convenience pricing. With easy-prep Mediterranean options this epic, adventurous eaters will undertake an odyssey to get their hands on these tempting snacks.

Source: TASTEWISE

ZEBEC CHICKEN BREAST SKEWER

Delicious and portioncontrolled, with no yield loss and minimal waste

ZEBEC FALAFEL DOUGH

Ready-to-cook pre-formed pucks

ZEBEC® FEISTY FETA SPREAD

Creamy and colorful with a spicy kick ZEBEC GARBANZO BEANS

Ready-to-eat, right out of the can

ZEBEC PITA BREAD

Soft, airy texture, perfect for grilling or frying

FIND THIS RECIPE ONLINE! ZEBEC MEDITERRANEAN MIDNIGHT SNACK FOR TWO by Chef ROBERT STEGALL-SMITH – Corporate

Nigiri Nightcap WEST CREEK® HEAVY DUTY MAYO

Highly emulsified formulation helps prevent breaking down

ASIAN PRIDE® NIGIRI SUSHI RICE BALLS

Replaces a labor-intensive process with a simple, scalable solution

Chef Talk Thaw the frozen rice balls for a few seconds in the microwave before frying them. Avocado oil works best for frying the rice balls because of its high smoke point and neutral flavor.

Wag Your

Tongue

It seems counterintuitive, but sushi is a powerhouse in late-night dining, as a substantial slice of the $22 billion industry has evolved quickly into an after-hours must-have, according to WEAREAQUACULTURE®. The proliferation of digital delivery, convenience options, and popular fusion bars have helped push sushi to new nighttime heights.

“Intense Flavor” is the fastest-growing demand — having increased by an outrageous 338% in a relatively short amount of time. Source: TASTEWISE

Despite its upscale look, this Spicy Wagyu Nightcap is actually very simple to prepare. Just fry pre-cooked Asian Pride® Nigiri Sushi Rice Balls for a few minutes on each side! Use your torch to sear high-grade A5 Japanese Wagyu — for only a second or two to achieve that gorgeous marbled look. That’s all! Lay the beef across the crispy rice balls and dollop with a small drop of wasabi mayo. Guests can dip this late-night masterpiece in a little chili crisp with oil. A work of art crafted in just minutes.

FIND THIS RECIPE ONLINE! ASIAN PRIDE SPICY WAGYU NIGHTCAP by Chef GREG MATTHEWS – LITTLE ROCK

warm up the

WINTER NIGHTS

When it comes to soup season, CHEF FRANCISCO® and TRUE SOUPS® are your trusted delights. Every night. Each brand has the flavorful and festive recipes that guests crave during the colder weather, including Broccoli Cheese, Chicken Noodle, Chili, Tomato Bisque, Clam Chowder and more. Stock up for the season with this exclusive offer so you can fill your customers’ nights with warmth and craveable comfort.

GET $10 OFF PER CASE

FILL THE SEASON WITH THE SOUPS GUESTS LOVE $10 OFF PER CASE

the Heat Let me stand next to your fire. Younger generations are drawn to spice, and they don’t mind sharing one bit, either. That definitely plays a role in the late-night snacking jump that’s occurred since the pandemic — a 26% increase according to studies from CivicScience. Throw in the fact that more than 60% of Americans see a loaded fry basket as a main course, peaking during late-night hours (Food52), and you’ve got a recipe for spicy success. Guests will hit the road for the Rolls-Royce of crinkle-cut, battered fries — West Creek® Highway 40. We boosted the crunch and the hold time by adding a crispy batter, then seasoned the batter with a craveable intersection of jalapeños, red bell peppers, onion, garlic, and paprika to get your motor running.

Pro Tip: Late-night checks have

a 35% higher beverage attachment rate than lunch checks, so upsell those cold drinks to wash down the fiery fries. Source: JIM TAYLOR, BENCHMARK SIXTY RESTAURANT SERVICES

CONTIGO GROUND CHORIZO

Available in two flavor profiles: Traditional & Southern

Toss the Highway 40 Fries in chipotle powder and salt, before piling on the good stuff: Contigo® Southern Style Chorizo, Ultimelt® White American Cheese with Jalapeño, Ultimo!® Shredded Smoked Gouda, jalapeños, pico de gallo, and Contigo Chile de Arbol Hot Sauce. That’s fire!

MENU SHOCKWAVE Shake up fry offerings with a combination of two latenight classics: the salty crunch of West Creek Seismic Crunch Fries and the flavor of a Philly cheesesteak, smothered in creamy Roma® Alfredo Sauce.

ULTIMELT WHITE AMERICAN CHEESE WITH JALAPEÑO

Supreme meltability – excellent for queso sauces and dips

WEST CREEK® HIGHWAY 40 FRIES

Enhanced crunch with seasoned batter coating

FIND THIS RECIPE ONLINE! WEST CREEK FIRE FRIES by Chef JORDAN PALUSKY – TWIN CITIES

The FAST-Night Bite

crafting the 10-Minute Menu by Ellie Woolet, Content Manager – Performance Foodservice®

here are a few universally accepted rules of late night: one more round is never actually one more round, calories after midnight don’t count, and, of course, never feed a Mogwai after midnight…. Somewhere between the last round and the final encore, appetites just hit differently, and suddenly, a greasy little something sounds like the best idea anyone’s had all night. The good news? Serving the late-night crowd doesn’t mean keeping your entire kitchen crew around until last call. Time to shake up the 10-minute menu.

The Menu Awakens After-dark cravings follow a pretty simple formula: hot, cheesy, crispy, saucy, and easy to eat. The trick is to build a menu around items that are fast, flexible, feature minimal ingredients, and are easy for one or two employees to execute. There’s a reason pizza, fried chicken bites, fries, and tots own the party crowd.

Dip, Dip, Hooray Burritos, tacos, and anything dippable? ¡Adelante!™ Frozen Burritos, Tacotinos, and Contigo® Tequeños help cut down on prep and labor when you have limited hands BOH. Just heat, serve, and send them out as-is, or bring on the sauces. They’re already delicious, but add some queso, salsa, crema, hot sauce, or something unique and get ready to wow!

Stack It, Stuff It, Serve It Roma® Chicken Products offer another head start on chicken sandwiches, wraps, loaded fries, or shareable baskets. Grilled cheese and cheesesteaks bring the comfort, and Philly Sandwich Steak Slices make protein an easy addition, keeping prep and ingredients to a minimum while still delivering that hot, cheesy-greasy goodness the after-hours crowd showed up for.

The savviest late-night menu doesn’t need endless options. Keep it tight, keep prep light, and give people the hot, cheesy, crispy comfort they’re looking for .

Get Your Melt On And speaking of cheese, Contigo® Maestro Blend Pupusa Cheese can turn a simple grilled cheese into a serious, delectable melt. Keep it classic or pile on apple slices, hot honey, bacon, or a protein already prepped for another dish. That’s what I’m craving! Add fries and done — yum!

Snooze You Chews When the lights get low and half the world’s asleep, the time for comfort clocks in. And thankfully, satisfying those cravings doesn’t have to mean extra work.

Piece Out

Comfort Food, Simplified

Ask me what I want for dinner, and it might take a minute. Ask me what I want after a night out? Find me a slice.

Piancone® Bacio® Cheese Stuffed Pastas can create a fulfilling bowl with a simple sauce and garnish, while Contigo® Chile Rellenos offer another ready-to-heat option without all the traditional prep, but WITH all the authentic flavors.

Ultimo!® Pizza Crusts skip the startingfrom-scratch step, helping get pies into the oven and out to those hungry night owls faster. From thin and crispy to hand-tossed, wood-fired, mozzarella-stuffed, and New York-style, there’s a crust for just about every kind of pie. Keep toppings tight and pull from ingredients already working elsewhere on the menu to cut down on prep and make plating easier to manage. You can even think beyond the traditional pie — dessert pizzas, mini pizzas, flatbreadstyle builds, or shareable slices can give guests something easy to split at the table. Because no matter how you slice it, pizza is always a good idea.

Pie After Midnight

Heritage Ovens® Pies and Sweet Encore® Fine Desserts make it easy to end on something heavenly. A Chocolate Coconut Banana Split Pie at midnight? Start with Heritage Ovens Chocolate Coconut Cream Pie, add caramelized bananas, a drizzle of chocolate sauce, roasted hazelnuts, and a cherry on top. Minimal prep, maximum latenight dessert vibes. The savviest late-night menu doesn’t need endless options. Keep it tight, keep prep light, and give people the hot, cheesy, crispy comfort they’re looking for. Despite everything "Gremlins" taught us, sometimes feeding them after midnight is exactly the right move! n

And don’t sleep on dessert. It may not be the traditional cheesy, gooey late-night go-to, but I’m always here for a sweet nightcap. Pair a classic cocktail with something seriously chocolatey, and I’m already on my way to sweet dreams.

Top

20%

Nach

of all late-night snackers crave salty snacks like nachos. Source: KELLANOVA

CONTIGO® AVOCADO

Premium Hass varieties for creamy texture and vibrant color

ASIAN PRIDE® SHELLED EDAMAME

Naturally cholesterol-free and an excellent source of protein

EMPIRE’S TREASURE® AHI TUNA STEAK

Also called yellowfin, can be served raw if handled properly

Tune

It’s 1 a.m., and we’re ordering for the table: need something crunchy — check; something spicy — check; something shareable — check; how about a fusion of styles? — CHECK! Fusion is a major head-turner — according to Datassential’s Report Pro from May ’26, nearly three-quarters of all consumers say they like fusion that blends different culinary traditions.

SEASONED TO SATISFY LATE NIGHT CRAVINGS JERSEY SHORE SEASONED THICK CUT FRIES

That’s why a platter like Ahi Tuna Nachos is standing by to reel in guests. Drop a little Empire’s Treasure® Ahi Tuna Steak, diced small, on crisp, golden-brown wonton chips, and you’re starting with an indulgent taste and textural base. The tuna is vacuum-packed for 100% usable product and represents the darkest and highest fat content of any tuna variety. Add on some fresh Contigo® Avocado, Asian Pride® Edamame, sliced Peak Jalapeños, and sweet mango — then finish with spicy mayo sauce, sweet soy, and fresh scallions for a touch more crunch. Patrons will be saying “oh hello” to this vibrant plate.

FIND THIS RECIPE ONLINE! ASIAN PRIDE AHI TUNA NACHOS by Chef JORDAN CARLIN – JACKSON

SCAN FOR MORE RECIPES

Fen-

tastic Breakfast can snap you out of a slow, struggle of a morning. And depending on the hour, it can make the time between the end of the night and the morning go down much more smoothly, too.

Burrito blanket

Now entering the ring, the heavyweight contender of latenight: the breakfast burrito. Per Yahoo Finance, breakfast burritos are behind only pancakes/waffles and eggs as the third-most popular morning item at 11%. When you factor in the rising favorability of handhelds and portable street food, that number is likely going up. Introducing the Breakfast in the Fens Burrito — the Fens being a unique, mineral-rich wetlands in eastern England, home to nesting ducks. Fry or scramble Nature’s Best® XL Cage Free Eggs and spoon them onto a warm Contigo® Flour Tortilla. Fold in seasoned West Creek® IQF Shredded Hashbrowns, savory duck leg confit, diced Ridgecrest® Applewood Smoked Bacon, and Peak Onions.

CONTIGO FLOUR TORTILLA

Outstanding authenticity and performance from expert producers

Top the wrap fillings with tangy Nature’s Best Crumbled Goat Cheese and Peak Parsley and roll this beauty up. Fens for the Win!

RELEASE THEM!

Spicy Kraken Eggs

Go deep on epic bites with this seafood take on dippable Scotch Eggs. Wrap Nature's Best Hard-Boiled Eggs in Empire's Treasure® Crab Cakes, dust in a spicy breading, and fry.

FIND THIS RECIPE ONLINE! NATURE'S BEST DAIRY BREAKFAST IN THE FENS BURRITO by Chef ROBERT STEGALL-SMITH – Corporate 26

NATURE'S BEST DAIRY CRUMBLED GOAT CHEESE

Available in three indulgent styles

NATURE'S BEST DAIRY® XL CAGE FREE EGGS

Packed with protein, vitamins, and minerals

PERFECTLY SLICED for late night bites

Sliced for your convenience, quality deli meats from West Creek® help your back-of-house run smoothly and safely while ensuring your menu earns rave reviews. Contact your Performance Foodservice® rep today and explore more West Creek products and menu inspiration.

MAGELLAN PECAN PRALINE PIECES

ME WANT

MORE!

Balanced sweet & salty profile that enhances the nut's natural flavor

We all crave something different after midnight. Pizza lovers, burger backers, and fry fans are all in their corners. But by a few metrics, sweet treats are the top reported late-night craving (Kellanova). For those cookie monsters who enjoy a good confection or two before bed — dive into the Cookie Crunch Skillet. Bake a pair of Heritage Ovens® Chocolate Chunk Cookie Dough Portions in a 6-inch cast iron skillet. Top the gloriously golden-brown cookie with Nature’s Best® Vanilla Bean Ice Cream, West Creek® Hot Fudge, and West Creek Caramel Topping. Guilty pleasure anyone? And we’re not done yet — Magellan® Pecan Praline Pieces add decadent crunch, while a pinch of salt tingles the taste buds. Cast-iron guaranteed to please! WEST CREEK HOT FUDGE TOPPING

Chef Talk Remove the cookie when the edges are golden and the center is slightly soft; carryover heat will finish the baking. For a nut-free version, skip the praline pieces and top with a different crumbled cookie option.

Special blend of cocoas and dairy products for rich flavor

Give customers something worth staying up for. From savory snacks to delicious desserts, iconic brands like OREO and RITZ make it easy to

NATURE’S BEST DAIRY® VANILLA BEAN ICE CREAM

create exciting menu offerings that satisfy late night appetites.

Made from real milk, buttermilk, and cream Classic Milkshake made with OREO Cookie Pieces

HERITAGE OVENS® CHOCOLATE CHUNK COOKIE DOUGH

Loaded with rich, gooey chocolate chunks

Fried Pickles Slices with Pimiento Cheese Dip & RITZ Crackers

FIND THIS RECIPE ONLINE! HERITAGE OVENS MIDNIGHT COOKIE CRUNCH SKILLET by Chef BRENDON MURPHY – HICKORY

www.MDLZAFH.com Contact your Mondelēz

Chefs Out All Night Industry insiders share a glimpse of their after-hour faves

M UR

PHY

For me, late night usually meant heading to a dive bar or Irish pub with the crew. Give me a cold beer & anything I can

eat without needing a knife & fork, & I'm a happy guy.

D O

Nothing fancy, yet somehow it tastes Michelin-starred at 1:00 a.m.

C HE

After cooking all night, the last thing we want is ANOTHER Fancy meal. Following a long shift, I’m looking for a great

F JORDA N

burger, wings, or tacos.

EN R EF B

C HE

I’ve had a handful of late nights, followed by a walk (ungracefully) to a food truck in Minneapolis for some birria ramen. My go-to’s are that or a Philly cheesesteak stand in the park —

best night cap you can have!

R O

PA LU

SKY

STE H GALL -SMIT

D AN

ER T

After a shift, I’ve always been drawn to cozy late-night venues, places that bridge the gap between a great dinner & a classic breakfast. Breaking bread with friends over a great breakfast-style snack is a great way to end the evening — & sleep in late the next morning!

C HE

B O R F

EF GREG MAT

My go-to late-night spots include sushi, Thai, & Vietnamese.

I typically try to avoid heavy fare late at night.

E TH

That’s why those options fit the bill. Chicken satay, spring rolls, sushi rolls, pot stickers, fresh Vietnamese spring rolls, & scallion pancakes are among my favorites. S

The Midnight Specials