A Package Deal Make the Midday Rush
“Let’s do lunch” — it’s more than a suggestion; it’s a call to culinary action.
Lunch is the setting for so much of our moving and shaking: a midday oasis, a work inspiration, a stop along the road, or simply a perpetual sandwich obsession.
And there’s not a one-size-fits-all formula. From remote work, to thirdparty deliveries, to the prevalence of GLP-1s — consumers are doing lunch in a buffet of ways. Here’s what we know: Social media is driving interest in lunch with value, snacking, and protein leading the way.
During the week, lunch traffic is currently seeing a spike Tuesday through Thursday. But on Mondays and Fridays, there’s still plenty of opportunity to attract remote workers in need of a bite.
Serving up the top 5 lunch items:
With that in mind, our expert Performance chefs have whipped up a lunch menu of hands-down incredible handhelds, pepped-up bowls, and social-worthy snacks. You’ll find versatile ingredients sourced under our exclusive brands, perfect for menu cross-utilization, as well as packaging tips to crush takeout and delivery. We know you’re eyeing the clock — lunch is on us!
SOURCE: Tastewise, Lunch Trend Overview
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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 Richard Fisher, Twin Cities
Chef Richard guides restaurants in concept development and growth, drawing on more than 35 years of experience. He is a graduate of top culinary institutions such as CIA and Le Cordon Bleu and holds certifications from ACF, World Master Chef’s Society, and The Craft Guild of Chefs, as well as membership in The Honorable Order of the Golden Toque.
Chef Brendon Eddington, NorCal
Chef Brendon brings global culinary expertise to Northern California, focusing on premium proteins, menu innovation, and improving kitchen efficiency with genuine enthusiasm.
Chef Antonio Franco, Boston
Chef Antonio, a Rhode Island native, is Executive Chef at Performance Foodservice - Boston, blending southern Italian roots with New England’s seasonal, creative cuisine.
Chef Douglas Schmoyer, Hickory
Doug Schmoyer, a Lancaster, Pa.-born chef, has built his career from Outer Banks, N.C. kitchens to executive roles — blending coastal cuisine, entrepreneurship, and culinary training into innovative business development leadership.
Chef Devin Summers, Shawano
With 34 years in the culinary industry, Chef Devin serves up customer solutions featuring quality ingredients, bold flavors, and elegant presentations, always prioritizing excellence.
Rock Lunch Versatility Having a good feel for value, time, and your market is important
by Harrison Gregory, Senior Writer – Performance Foodservice ®
He’s cooked for presidents, rock stars, and actors — and with the leather jacket and motorcycle, Chef Richard Fisher is a bit of a rock star himself.
The certified master chef, executive chef through the American Culinary Federation, and longtime restaurant operator is the Business Development Manager at Performance Foodservice – Twin Cities. “I have a lot of experience, and I’ll tell you this,” Chef Richard said with a sly grin. “Experience is a past series of mistakes.”
With the lunch segment in a state of flux, I sat down with the chef to get his thoughts on time, work schedules, and who’s eating lunch where.
Roman-style Pinsa Pizza
Lunch All Around the World
“We’re really fortunate up here,” Chef Richard explained, talking about lunch consumers in the North Star State.
“We have a very diverse community. France Ave. [in Minneapolis] is all French based; and then you get into Eat Street, and it’s Hispanic, Vietnamese, and Hmong.
“International comfort seems to really be the hot ticket at lunchtime right now,” he continued. “Whether it’s Mexican, or Mediterranean, or Korean.”
Chef Richard talked about working with an operator who’s planning to open a Mediterranean-inspired concept. “They’re going to launch the Zebec® Mediterranean brand into that place, because it’s such good quality — really healthy, flavorful, vibrant, beautiful color, and that’s all the rage.
“They’re going to do a Mediterranean pizza. Everybody’s crossing over into pizza, because you can put a lot of your inventory on it, whether it’s coastal, Hispanic, or Roman-style with a Piancone® Pinsa crust. We made a Mediterranean Gyro Flatbread the other day with tzatziki and arugula. We made a butter with cilantro and yogurt — put that out with mozzarella and tandoori chicken and did an Indian butter chicken pizza.”
“You’ve got to create speed. Speed is non-negotiable, because people don’t always have the time."
– Chef Richard Fisher
Craft Value — Your Way
We chatted about the changing nature of value perception, and how quality, price, and efficiency all play a role.
“You’ve got to create speed,” chef said. “Speed is non-negotiable, because people don’t always have the time. I have an 18-year-old son who’s just getting into the workforce and a 29-year-old who works from home half the time then drives to the office 30 miles from home.
“They’re a lot more focused on eating healthy, being cost-conscious, and meal prep — because, quite honestly, they’re smarter than we were,” he said, with a laugh.
He talked about how operators could create a weekly lunch program — handhelds, bowls, and sides — that guests order in advance with the tap of a phone, as part of a loyalty program: x amount of orders results in a discount. Boom, a guest has lunch for the week, and the restaurant locks in repeat visitors.
Your Best Shot
There’s no question wellness is now a critical driver of consumer demand. You see it in the emphasis on protein and fiber intake.
“Protein is huge, no doubt,” Chef Richard said. “In fact, I’m on a high-protein diet myself. So, you think about how you can utilize protein-drivers like chicken in different applications."
Create an easy and on-trend Nashville hot chicken sandwich using Delancey Street Deli® Nashville Hot Sauce, then turn around and make a lighter Mediterranean chicken-based sandwich, or a chicken salad power bowl with avocado and grains.
“Salads are an essential part of any lunch menu. I know a famous BBQ king, serving pizza and smoked BBQ at night. And then their whole lunch menu is salads and flatbreads!
“I’ve got 2,500 items in my mise en place, and I’m offering two salads. What’s an easier way to expand my menu than by looking around at what I have and adding protein or fiber to salads?”
Chef Richard knows it can be hard to add new items to the menu, especially lunch, out of concern that they won’t sell. But counterintuitively, “You don’t always have to sell a lot for it to make sense!” he said. “If the mise en place is already there, it shouldn’t hurt you too much to diversify and crossutilize ingredients, because you’re already using those items for sandwiches and entrées anyway.”
Lunch is a moving target. But if you have a sense of what types of food your community craves, and you’re using simple international flavors to craft health-forward specials they can eat on-the-go, in the office, at home, or in your dining room — you can rock out your lunch service! n
Pastra-Me Time!
I’ll have what she’s having — in this case, a flavorstacked pastrami and provolone deli sandwich with a side of creamy, gourmet egg salad.
close to half of all Americans eat a sandwich every day.
Source: NATIONAL
INSTITUTES
OF HEALTH
We’ve got our hands full! And nearly half of those sandos are snacked on at lunchtime.
But not every sandwich features smoky, peppery West Creek® Pastrami smothered in a blanket of melted West Creek Provolone and topped with tangy Delancey Street Deli® Sauerkraut. We spread West Creek Spicy Brown Mustard on the top slice of a toasted Delancey Street Ciabatta Sub Roll — with its high-moisture, airy honeycomb crumb — and West Creek Whole Egg Mayo on the bottom.
A small salad topping of Piancone® Extra Virgin Olive Oil and lemon-seasoned Peak Fresh Produce® Arugula is draped over the sauerkraut for a touch of saucy crunch. A deli delight in every bite!
Serving Tip
Pair with ready-toserve Delancey Street Deli Egg Salad for a value-added side with benefits for both operator and guest.
DELANCEY STREET DELI SAUERKRAUT
A distinct, tart flavor profile with a fresh, cleaner taste and crisper bite than canned varieties
WEST CREEK PASTRAMI BOTTOM ROUND
Slow roasted and trimmed extra lean for tenderness and outstanding flavor
DELANCEY STREET DELI® 8-INCH CIABATTA SUB ROLL
Made with simple, additive-free ingredients, fully baked, blast frozen, and pre-sliced
WEST CREEK® SLICED PROVOLONE CHEESE
Pre-sliced with an excellent, consistent quality
FIND THIS RECIPE ONLINE!
WEST CREEK PASTRAMI & PROVOLONE HANDHELD
by Chef Lonnie Varisco - corporate
Falafel Fun
Imagine brilliant, blue skies and gentle, azure waters dotted with boats in the warm sunshine. Regardless of the season, we often hope to be transported to similar settings, and for a bite at a time, the dazzling tastes and colors of this Zebec® Mediterranean Grain Bowl take us to a magical place by the sea.
Of the many factors impacting lunch, increasing demand for healthy options, especially with protein and fiber, is sending a jolt of “light” through menus.
This luminous bowl is packed with herbed Magellan® Quinoa, broccoli and cauliflower florets dressed in Aleppo pepper, Roma® Fire Roasted Tomato Wedges, brilliant Delancey Street Deli® Pickled Red Onions, and a daub of orangemarinated Zebec Feisty Feta spread.
For the pièce de résistance, savory, crispy, and fluffy Zebec Falafel Fritters are placed atop the bowl, drizzled with a swoop of tahini-citrus sauce. Pomegranate seeds add pops of color and juicy texture. Sail away!
FIND THIS RECIPE ONLINE!
ZEBEC MEDITERRANEAN GRAIN BOWL
by Chef Devin Summers - Shawano
A superfood rich in minerals and essential vitamins, sourced from the Andes Mountains of Peru
A creamy, tangy, and spicy blend of crumbled feta, tomatoes, green onions, serrano peppers, and spices
ZEBEC FEISTY FETA SPREAD
MAGELLAN QUINOA
With MORE than 85% popularity, Mediterranean remains the top-rated diet on the market.
Source: BUSINESS INSIDER
ZEBEC® FALAFEL FRITTER PUCK
An authentic, pre-formed recipe featuring chickpeas, parsley, onion, cilantro, serrano peppers, garlic, and spices
IT’S TIME TO GET COOKING.
Mountaire® Black Label is premium quality chicken you can count on—from the packaging to the plate.
More usable meat and less waste
Recipe-ready primal cuts
Available at scale, shipped daily
Chicken Chop Larb Lettuce Cups made with PFS# 1031722 / RFS# AEH76
Smash Hit
Now we turn to the dominant player in lunch handhelds: the mighty burger.
More than three-quarters of American consumers eat a burger at least once a week, with burger consumption overall rising by greater than 20% year-over-year.
Source: DATASSENTIAL, BURGER TRENDS, 2024.
Do you feel the love? You will from guests when serving up this saucy, spicy smashing success. The key is in the layered balance of texture and flavor. Two 4-oz. Braveheart® Smash Ball Gourmade Burgers® are straight jammed on the griddle, cooked to crispy-edged perfection, then tossed in Delancey Street Deli® Nashville Hot Sauce, and punctuated with Ultimelt® American Cheese Slices.
Slide the patties on a mayoslathered Heritage Ovens® Hamburger Bun, then top with crisp red onions, pickles, and Peak Fresh Produce® Better Burger Lettuce Leaves. The zesty Nashville hot sauce brings an on-trend fiery bite to this Music City miracle — and West Creek® Waffle Fries are the perfect dippable side players. Smash that like button!
Made with premium ingredients for consistent taste and home-bakedstyle freshness
SMASH BALL GOURMADE BURGERS
Crafted with whole muscle Black Angus beef for a higher fat content grind that maximizes smashed caramelization
HERITAGE OVENS HAMBURGER BUN
BRAVEHEART
DELANCEY STREET DELI® NASHVILLE HOT SAUCE
A blend of smoked paprika, cayenne pepper, brown sugar, and hints of garlic
WEST CREEK® WAFFLE FRIES
Unique, versatile shape for a higher perceived consumer value with a long hold time and heat retention
FIND THIS RECIPE ONLINE!
BRAVEHEART® NASHVILLE HOT SMASH BURGER
by Chef Richard Fisher - Twin Cities
Unstoppable Toppers Flavor comes in all shapes, sizes, & presentations
by Stephanie Ganz, Contributing Writer
Deploying flavor-forward toppers is a smart, easy way to get creative without changing your core menu. When it comes to lunch, items like grain bowls and salads, burgers and handhelds, and even cocktails present the opportunity for creativity and customization.
Best Dressed!
Let’s talk bowls. Protein and grain bowls, in addition to salads, are shrewd choices when looking to add versatility to lunch menus — especially when you let flavor-blast toppings do the talking.
Keep the base neutral (choice of greens, grains, proteins), then give guests additional options to make the bowl their own: for example a cold soba noodle bowl, loaded with broccoli and carrots and finished with Village Garden® Sesame Ginger Vinaigrette and Magellan® Candied Nuts for a little extra crunch.
As a heartier option, Magellan Quinoa is a versatile, wholesome base. Let guests build it out with their choice of proteins, vegetables, and cheese-tastic toppings like Contigo® Cotija Cheese or Nature's Best Dairy® Cheese Crumbles. Even Delancey Street Deli® Gourmet Mild Banana Pepper Rings bring in flavor, texture, and just enough personality to keep things interesting.
Lean into toppings that bring contrast, texture, and surprise: Try dried seaweed for umami crunch, shaved jicama for freshness, or pickled mango for a sweet-tangy pop, then layer in heat with chili crisp or harissa and balance with a drizzle of tahini. Even small touches like Magellan Dried Coconut, marinated lentils, or charred citrus can completely transform the flavor.
When it comes to lunch, items like grain bowls and salads, burgers and handhelds, and even cocktails present the opportunity for creativity and customization.
Build a Better Burger
Signature burgers and other handhelds, like fried chicken sandwiches or veggie-based wraps, present opportunities for toppings to shine — giving guests a more customizable experience.
Transform a burger to a steakhouse classic with West Creek® Moonshine BBQ Sauce and crispy fried onions, or lean into bold, global flavors with a fiesta-inspired burger featuring Contigo® Sliced Jalapeños, Contigo Guacamole, and Contigo Fire Roasted Mexican Street Corn
For something even more unexpected, try layering tangy kimchi or gochuchang mayo for a Korean-inspired twist, or add fig jam and whipped goat cheese for a sweet-savory combo. You can also bring the heat with Delancey Street Deli® Nashville Hot Sauce, topped with Delancey Street Deli Pickled Red Onions.
Say Cheers
The lunch cocktail menu can get in on the fun, too — flavor-forward toppers aren’t just for food. Iced tea is a peachy lunchtime sipper for punchy upgrades like peach garnishes, crystallized ginger, or a drizzle of FLAVORSMITH® Hot Honey.
Including customizable bevs like a kicked up Bloody Mary can be a great way to spice up a late-lunch happy hour. Add a layer of flavor with West Creek® Barbecue Sauce or consider bringing the peppery punch of Asian Pride® Wasabi Powder. Perhaps more than any other cocktail, the Bloody invites unexpected, over-the-top garnishes like beef jerky, shrimp, or Entice White Cheddar Cheese Curds. Add fun and flavor along a spiced rim, using Magellan Five Spice Powder or Jerk Seasoning n
Dance Noodle
Chef Talk
With value top of mind, I like to serve the dish with an Asian Pride Egg Roll or Crab Rangoon to really complete the combo meal.
ASIAN PRIDE® THAI CHILI CHICKEN KIT
Includes 4 bags of battered white meat chicken and 4 separate pouches of a spicy-sweet glaze made with Thai chilis
PEAK ARCADIAN HARVEST BLEND
The beauty of petite whole lettuce leaves with rustic appeal; providing unmatched lift on the plate with multidimensional leaves
ASIAN PRIDE VEGETABLE LO MEIN KIT
Includes 4 bags of soft, thick, slightly chewy noodles, 4 separate bags of colorful vegetables, and 4 pouches of a rich, savory finishing sauce
Pride & Joy
At Performance, our teams are always available to help you bowl for new and easy lunch ideas — like this Thai Chili Chicken Noodle Bowl, made in just minutes using our Asian Pride® Meal Kits.
According to Restaurant Business Magazine, noodle bowls have gone from international intrigue to menu mainstays, with Asian Quick Serve Restaurant (QSR) sales expected to reach a compound annual growth rate (CAGR) of more than 12%.
While your business model may be different, opportunities still exist to introduce global presentations without a ton of prep. The Asian Pride Thai Chili Chicken and Vegetable Lo Mein Kits help you serve this wonderful balance of heat and sweetness quickly — simply place the chicken in the fryer and boil the package of noodles and veggies separately.
Plate the sweet & spicy chicken lo mein next to a Peak Fresh Produce® Arcadian Blend topped with Asian Pride Mandarin Oranges and garnished with vibrant Peak Red Bell Peppers. A side of Sriracha-mayo sauce provides additional notes of sweet heat.
by Chef Douglas Schmoyer - Hickory
Bet the Ranch
Salad is the #1 lunch item — not surprising; guests are often looking to eat light in the middle of the day. And per research by Tastewise, chicken is the #1 lunch ingredient. Now serving the best of both worlds: Ranahan Ranch® Southwest Spring Chicken Salad.
“Ranahan” is a nickname for the top wrangler at a ranch, and our Ranahan Ranch Fine Provisions provides a trusted butcher shop — experience, backed by farm-to-fork specifications — like this vacuum-sealed, premarinated raspberry jalapeño chicken breast, simply grill and serve.
Lay the chicken across a bed of Peak Fresh Produce® Arugula, tossed with Contigo® Fire Roasted Corn, Contigo Black Beans, tomatoes, red onions, and celery. Add slices of Contigo Avocado and fresh fried wonton strips, then drizzle the salad in a Village Garden® Roasted Garlic Aioli-based dressing.
DELANCEY STREET
DELI® CHICKEN
TORTILLA SOUP
Crumbled corn tortilla chips, tender chicken, and vibrant tomatoes in a handcrafted chicken stock
Soup is
a cup of heat-and-serve Delancey Street Deli Chicken Tortilla Soup works southwest wonders as part of a half-and-half deal; a cup of soup and half-sandwich value meal.
chicken is the #1 lunch ingredient.
Source: TASTEWISE
FIND THIS RECIPE ONLINE!
RANAHAN RANCH SOUTHWEST SPRING CHICKEN SALAD
by Chef Brendon Eddington - No. California
Nutrient dense with a slightly spicy flavor PEAK ARUGULA
CONTIGO® FIRE ROASTED CORN
Quick frozen to preserve freshness and a crisp corn texture
RANAHAN RANCH® RASPBERRY JALAPEñO CHICKEN BREAST
Perfectly pre-marinated protein, crafted to butcher standards
VILLAGE GARDEN® ROASTED GARLIC AIOLI
Velvety and indulgent with a deep roasted garlic flavor, mellowed by a sweet nutty finish
Contigo Carpe
Chef Talk
Lower the oven temperature to 400° F if the cheese starts to brown too quickly, and a little squeeze of fresh lime juice can brighten the pinsa crust.
FIND THIS RECIPE ONLINE!
CONTIGO® CHORIZO & STREET CORN PINSA
by Chef Antonio Franco – Boston
BACIO® WHITE CHEDDAR CHEESE
Premium pizza cheese combining a signature Kiss of Buffalo Milk®, white cheddar, and sharp provolone
Has a higher hydrated dough and undergoes a 72-hour cold fermentation which enhances flavor and produces that signature lightness
PIANCONE® 9” ROUND PINSA CRUST
CONTIGO® STREET CORN DIP
Comes frozen — made with roasted corn, jalapeños, cream cheese, cheddar cheese, and spices
Cloud Nine
Pizza is never far from our minds at Performance, and for good reason — per data compiled by the Agricultural Research Service (ARS), somewhere around 13% of the U.S. population eats pizza just about every day, and lunchtime is increasingly favorable for 'za.
In fact, nearly three-quarters of people would eat pizza any meal of the day. Good news for lunch operators!
Plus, pizza dovetails nicely with younger generations’ emphasis on snacking. This Contigo Chorizo and Street Corn Pinsa Pizza is a great example, marrying ancient Roman-style street food with Hispanic-inspired pizza.
This pre-made, airy, cloud-like Crust
Corn Dip and Bacio Contigo Ground Chorizo and Ridgecrest Caramelized Onions add earthy, spicy, authentic flavors, with Contigo Chimichurri Sauce and Contigo Cotija Cheese bringing dynamic textures and zest from both South America and Mexico.
The 9’’ pinsa crust is a versatile size, able to be served as a standalone personal item or a lunchtime shareable.
Melt in Your Mouth
Brisket sandwiches are taking lunch by storm. Look no further than the popular BBQ-inspired handhelds famously produced at a certain southern convenience juggernaut.
We understand that you probably don’t have the time to slow-smoke Texas-style ‘cue, so we’ve done the hard work for you — providing plenty of time to wow guests with an indulgent handful.
Some of the country’s best pitmasters have been lovingly smoking the Ridgecrest® Brisket over hardwoods and charcoal, having hand-rubbed the meat with a blend of brown sugar and a touch of coffee. The result is a fully cooked masterpiece, ready to be seared on the flattop alongside Delancey Street Deli® Sauerkraut.
Slide the brisket and kraut on a toasted Delancey Street Pretzel Burger Bun and smear with Delancey Street Beer Cheese, made with your in-house signature craft beer selection. Delancey Street Chips and a Delancey Street Pickle, plus a beverage, round out a dripping-with-value combo meal.
BRISK PREP
Or deploy heat-andserve Ridgecrest Beef Brisket & Burnt Ends in a comfort power bowl that lets guests take their BBQ craving on-the-go.
brisket sandwiches have grabbed a top position as a premium lunch option.
Source: NATION’S RESTAURANT NEWS
DELANCEY STREET DELI POTATO CHIPS
The sugar levels makes these chips fry up with a nice, white to very light, slightly gold color
Chef Talk
With beer-forward flavors and on-trend smokiness, this potential high-check average LTO has perfect bar-food DNA!
DELANCEY STREET DELI® PRETZEL BURGER BUN
A great way to elevate anything from burgers, to brats, to breakfast sandwiches and sides
DELANCEY STREET DELI BEER CHEESE
This flavorful base comes frozen and is boil-in-bag to create your own signature sauce
RIDGECREST® BRISKET
A pre-sliced, ready to thaw, heat-and-serve version.
You’ll see the pink smoke ring and know this is real-deal BBQ
FIND THIS RECIPE ONLINE!
RIDGECREST BEER CHEESE & BRISKET PRETZEL MELT by
Chef Richard Fisher - Twin Cities
Snack & Pack Take To-Go to the Next Level
by Lauren Stepp, Contributing Writer
Once upon a time, the lunch rush meant at least an hour sitting in the dining room backed by the steady rhythm of plates heading to tables. These days, it often looks like a stack of to-go bags lined up by the expo window, waiting for pickup drivers and curbside guests.
According to the National Restaurant Association,
Stack the System
Forward-thinking operators treat packaging the same way they treat mise en place: organized, labeled, and ready for action. It’s the difference between a smooth handoff and a team member digging through lids while three orders pile up behind them.
A few simple strategies can make service run more smoothly:
Design the Station:
Dedicate a single zone for to-go assembly, so staff can move through orders quickly without bouncing between prep areas.
Label the Chaos:
Clear, labeled bins for food containers, lids, cups, and First Mark® Disposable Cutlery make supplies easy to find and prevent the midservice scramble that slows things down.
Separate the Sizes:
Store small, medium, and large to-go containers in clearly defined sections, so staff can grab the right packaging at a glance.
Nearly 95% of consumers say speed is critical to their takeout experience.*
Lunch doesn’t just go to the table anymore — it hits the road. Smart packaging makes sure it arrives like it never left the kitchen.
Built for the Ride
Takeout packaging has one job: Survive the ride. Backseat turns, sudden stops, stacked bags, and long waits at red lights all put pressure on food, before it ever reaches the guest. Because nothing tanks a guest experience faster than opening a bag to find soup where a sandwich used to be. The right products, from trusted brands like First Mark®, help prevent spills, soggy textures, and temperature loss along the way.
Seal the Deal:
Leak-resistant containers like First Mark Carryout Containers hold saucy pastas, dressed salads, and rice bowls right where they belong.
Bag It Right:
First Mark Recyclable Paper Bags provide sturdy transport while helping meet the sustainability expectations of today’s guests.
Wrap It Up:
First Mark Deli Paper and Wraps keep Italian deli sandwiches, grilled paninis, and saucy handhelds safe and sound during their maiden voyage.
Portion With Purpose
Packaging doesn’t just carry the meal — it can control food costs, too. Savvy operators use portion cups and containers to ensure sauces, toppings, and sides stay consistent from order to order.
A few strategic moves can tighten portions and trim food waste:
Pour with Precision:
Pre-portion dressings, dips, and sauces during prep so staff can move quickly during the rush.
Tame the Toppings:
Store toppings like slaw, pickles, or shredded cheese in standardized containers so every order gets the same build, no matter who’s on the line.
Size It Smart:
Use standardized containers for sides like fries, slaw, and pasta salad so portions stay consistent and food costs don’t creep.
Profit Pointer
Secure containers help meals stay intact during delivery, preventing soupy spills, upside-down burgers, and the costly remake requests that follow.
*SOURCE: National Restaurant Association – Off-Premises Restaurant Trends, 2025
Takeout Trend
Nearly half of consumers say takeout is an essential part of their lifestyle, and younger diners are ordering to-go meals more often than they did a year ago.*
In today’s off-premise world, the last touchpoint isn’t always the table — it’s the bag. And what happens between your kitchen and that first bite matters more than ever. n
¡Quien Pidió Pollo!
RANAHAN RANCH® CILANTRO LIME CHICKEN BREAST
Ranahan Ranch adheres to rigorous industry standards, utilizing sustainable, humane practices
Chef Talk
Pibil traditionally involves a centuries-old way of cooking meats in glowing underground pits — known as pib in the Mayan language.
50% of consumers see a nacho platter as a full meal.
Source: SURVEY DATA
CONTIGO® WHITE CORN TORTILLA CHIPS
Made from wholesome ingredients, these tortillas are extremely versatile with a great flavor profile
by
Crunch Time
It’s no secret that popularity directly impacts sales, so let’s dig into one of the highest approval ratings in foodservice. If you guessed nachos — with an astounding 98% favorability rate — winner, winner chicken nacho lunch (or dinner!).
Inspired by the traditional cochinita pibil, a slowroasted protein dish from Mexico’s Yucatán region, vivid and flavor-rich Ranahan Ranch®
Pollo Pibil Nachos start with Contigo® White
Corn Tortilla Chips deep fried and combined with a citrusy Peak Fresh Produce® cabbage slaw, roasted tomatoes, black beans, and avocado roses.
The vacuum-sealed, pre-marinated Ranahan Ranch Cilantro
Lime Chicken Breast is ready to roll on the grill for the ultimate smoldering topping.
Crumbles of Contigo Queso Fresco add cheesy nuggets of Mexican authenticity.
SALSA, SLICES, SUNSHINE
Chef Devin Summers - Shawano
Warmer weather means fuller patios and fired-up ovens. From salsa to pizza sauce, our fresh-packed, vine-ripened tomatoes lock in natural flavor for the spring dishes guests crave. Stock up now!
Explore ESCALON® Tomatoes
Shiver Mi Timbers
Catch the wave and get on board with one of the most popular, but often overlooked, lunch items. Tastewise identifies fish as the second most sought-after lunch ingredient, behind only chicken.
Check out this treasure chest of a seafood basket, where the flavors of Maine beer-battered cod collide with fresh, crisp Vietnamese influences.
More than 40% of consumers are likely to order a fish sandwich for lunch or dinner.
Source: FOODSERVICE DIRECTOR
And this terrifically balanced Empire’s Treasure® Crispy Cod Banh Mi is ready to hook guests. Fried cod, featuring hints of malty sweetness and hop aromas with a slight touch of garlic from award-winning brewers, is slotted into toasted, buttery banh mi bread covered in a chili-lime aioli.
The golden cod is then draped with bright, eye-catching pickled veggies, including cucumbers, daikon, and jalapeños alongside cilantro and a squeeze of lime. Seafood lovers may also seek to get stuffed to the gills with even more of Empire’s Treasure booty, like baskets of fried shrimp and fried clams.
PEAK FRESH PRODUCE ® ENGLISH CUCUMBER
Crisp texture and small seed core for maximum, preferred dense flesh
by Chef Richard Fisher - Twin Cities
Cut to order and packed within hours of harvest, then triple washed and ready -to-eat
PEAK CILANTRO
Guests will enjoy authentic craft-brew flavor from our proprietary Shipyard Export
Ale Beer Batter in every bite
Crispy, golden breaded shrimp are a crowd-pleasing lunch option that’s easy to serve and hard to resist. Perfect for baskets, salads, wraps, or po’boys, they deliver consistent quality and craveable flavor that keeps guests coming back for more.
Cluck for Calabrian
There’s a snack attack happening at lunch in the U.S. Snacking continues to grow, with 40% of surveyed Americans reporting that they sometimes replace lunch with snacks, according to the National Institutes of Health.
Consider making chicken your snacking wingman. The National Chicken Council has found that snack consumption is the fastestgrowing trend for wings.
It’s certainly snack city when a plate of Roma® Calabrian Chili Wings is placed on the table. Ready-to-roll Roma Oven Roasted Fully Cooked Wings are primed for a touch more heat before being coated in a housemade Calabrian chili sauce — a southern Italian delicacy with hints of butter and honey.
Drizzle the plucky sweet & spicy wings with a beautiful Roma Pesto Sauce and a zesty gremolata, crafted with Roma Italian Breadcrumbs. The striking red and green hues reflect both Italian and Roma classic colors. Dill-infused Village Garden®
Chunky Blue Cheese is wonderfully cool for dipping. Snack on!
Premium quality basil, garlic, and olive oil combine in this savory sauce
These wings are fully cooked, neutrally seasoned, and deliver a wow factor to any menu
ROMA OVEN ROASTED FULLY COOKED WINGS
ROMA PESTO SAUCE
by Chef Antonio Franco – Boston
Put the Punch in Lunch
by Amy Gerhart Favreau, Contributing Writer
As the public’s view of lunch changes — opportunity grows. Set your sights on strategy, promos, and personalization to hit your target with today’s lunch crowd. It’s a midday triple play that will help you win the day(part) and attract consumers whose eating habits and WFH jobs are redefining the rules.
Be Ready: Strategize
Who’s coming in, and who can you attract?
Gen Z or Boomers? Work-from-home or stay-at-home? Aim to meet the convenience, speed, and nutrition goals that score high marks with your restaurant’s best guests. For example, the WFH crowd depends on restaurants for meetings, flexible workspaces, and social vibes.
One guest is answering emails over a grain bowl. Another has exactly 22 minutes before their next meeting. And someone else? They’re just looking for a reason to leave the house.
What are diners looking for?
While protein is still having its moment, fiber is coming in hot — a whopping 64% of Americans are actively trying to eat more of it, turning once overlooked ingredients into menu drivers.1
40% of Gen Z and 45% of millennials prioritize fiber and functional ingredients in their F and their B2. GLP-1 users are also riding the fiber bus. With 1 in 8 Americans on GLP-1s for weight loss3, it’s critical that restaurants continue to adapt accordingly.
Winning
lunch today means understanding evolving routines, delivering convenience with intention, and creating flexible options that meet guests exactly where they are.
Punch Up: Promos
Lunch promos are the gamechanger to drive interest and traffic. Today it’s all about V-A-L-U-E. And it isn’t just the name of the game for guests, it’s kitchen-critical.
Mix & Match
The choose-your-own-adventure lunch gets a glow up with value pricing. Think beyond merely soup, salad, and sandwich combos to include Zebec® Hummus, spreads, and popular apps from your dinner menu.
Round out your roster with whole-grain salads, loaded toasts, and international faves like dumplings or tacos. Options like Contigo® Empanadas and Zebec Chicken Shawarma add the global flavors diners crave while keeping your kitchen moving. They’re flexible for the guest — and efficient for your line.
BOGO
This is everybody’s bestie because it works. Sure, BOGO burgers are everyday workhorses. But think out of the BOGO box and pair affordability with convenience.
With your lunch, get a breakfast sammie to make the next morning easier; a heat-and-eat dish to check the box on dinner; or a DIY meal kit for date night. Make the most of what’s already in your inventory and on your menu to drive efficiency up and your costs down.
Later Gators
WFHers can sometimes play a little looser with the clock. Try a late-lunch promo that benefits their wallet and your kitchen. Make it clear you welcome lingering — remember, WFH folks are looking for a bit more from their lunch spot than just what’s on the plate.
Follow Through: Personalization
To put extra points on the board, lean into menu options that give guests choices and play into top trends.
Healthy Habits
Most diners — 53% — are seeking out restaurants with healthier options.4 Wellness-driven dining is “in,” so ensure dishes deliver. Reel in guests with a veggie-packed primavera featuring Empire’s Treasure® Wild Alaska Pollock Protein Pasta, a frozen, cooked blank canvas that’s ready in 2 minutes (and doesn’t taste fishy!).
Bangin’ Salads
Today’s salad-savvy diners want high protein (and not just from meat), colorful fruits and veg, simple dressings, and nutrient-forward add-ins to power up their health goals and the rest of their day.
Peak Fresh Produce® is guaranteed for the highest quality and crispness, with fresh-cut options and prewashed salad mixes that streamline prep. Try the Peak Arcadian Harvest Blend for nutrient pop plus visual pizzazz.
Dietary Focus
Make it easy for folks to choose you. From vegetarian, to keto, to gluten-free, feature dynamic, flexi options front and center — not with an asterisk.
Signature Sips
Though the three-martini lunch may be in the rearview, you can still level up your bar game with the lunch crowd. Keep it fun and functional: from dirty sodas, coconut water, and prebiotic bevs to the NA creations on your dinner menu. The refreshing Rejuv® lineup of juice concentrates and ready-to-drink juices are made for mixing up some magic any time of day. n
