A Fresh Concept from your Friends at.
What is my way café? A flexible concept that utilizes a set of core products, in addition to fresh ingredients and/or USDA foods, that can be served from a standard serving line to create custom entrées like tacos, burrito bowls, Asian bowls, sandwiches, pasta bowls, wraps and much more.
Why my way café? Today s students (and consumers alike) want to have a say in what they eat. According to Technomic Inc., customers have demonstrated they are looking for more freedom when it comes to placing their order. The trend starts with an over arching need to have the ability to customize their meal. Ultimately, they want the meals made their way. Capitalizes on the growing demand for more ethnic flavors and foods. Since the concept is not based around one single type of food, it is easy to swap different flavor profiles in and out. Speed-Scratch applications and recipes allow the operator to surround the core products with locally sourced fruits and veggies, USDA foods, and pantry staples.
Product Possibilities Platform Proteins Sous Vide Beef Shaved Beef Philly Steak Meatballs: --Beef, Turkey, Pork Burgers & Patties --Beef, Mushroom Blended Beef Breaded Patties & Fingers --Beef, Pork Hispanic Proteins Ground Taco Fillings --Beef, Turkey & Pork Carnitas --Pork, Turkey Turkey Chorizo Chili -- Three Bean Chili (vegetarian) -- Chili w/beans (Beef, Pork or Turkey) -- Chili w/out Beans (Beef or Turkey) Sauces Asian Sauces: --Korean BBQ, Teriyaki, General Tso s, Sweet Thai Chili, Sweet & Sour, Hunan Orange, Asian Base Cheese Sauces: --Queso Blanco, Golden Hatch Queso, Cheddar, Jalapeno Flavored Hispanic Sauces: --Hatch Chile Salsa Verde, Poco Enchilada Sauce Italian Sauces: --Italian Meat Sauce (Beef, Pork, Turkey), Three Cheese, Alfredo, Marinara Other Possible Components Bar-B-Q Mac & Cheese Soups & Chili Oatmeal
Burrito/Burrito Bowl Sample Schematic WGR Tortillas Plates, Boats or Bowls Brown Rice Beans Taco Filling Carnitas Queso Blanco Sauce Jalapeño Cheese Sauce Pico de Gallo or Chunky Salsa Sliced Jalapeños Shredded Lettuce Cold Well Pick One or Both Pick One Pick One Pick One or More Other Base Options: WGR Nacho Chips Cilantro Lime Brown Rice Shredded Lettuce or Salad Crunchy Corn Shells Tostadas Other Protein Options: Turkey or Pork Taco Filling Three Bean Chili or Chili w/beans Sous Vide Beef Other Topping Ideas Salsa Verde Diced Tomatoes Fajita Style Peppers & Onions Sour Cream Guacamole Shredded Cheese
Asian Bowl Sample Schematic Brown Rice Shaved Beef Philly Steak Sweet Chili Sauce Steamed Broccoli Florets Plates, Bowls or Boats WGR Spaghetti or Linguini Sous Vide Beef Korean BBQ Sauce Szechwan Green Beans Pick One Pick One Pick One Pick One Other Protein Options: Meatballs Sous Vide Beef Seasoned Beef Philly Steak Other Sauce Options: General Tso s Asian Base Hunan Orange Sweet & Sour Other Veggie Options: Shredded Carrots Peppers & Onions Stir-Fry Blend Mushrooms
Ramen Broth Bowl Sample Schematic Bowls Reduced Sodium Broth (chicken or vegetable) WGR Spaghetti or WGR Yakisoba Noodles Thai Turkey Meatballs Teriyaki Beef Broccoli Slaw Cold Well BROTH OPTIONS Reduced Sodium Chicken Reduced Sodium Vegetable NOODLE OPTIONS WGR Yakisoba Noodles PROTEIN OPTIONS Sous Vide Beef (#5887) Seasoned Beef Steak (#5813) Meatballs (various code #s) ASIAN SAUCES Sweet Thai Chili General Tso s Sweet Teriyaki Hunan Orange Sriracha VEGETABLE OPTIONS Broccoli Slaw Oriental Veggie Blend Carrot Coins or Shreds Bell Pepper Strips Sliced Mushrooms WGR Spaghetti Asian Base Sweet & Sour Green Onions Broccoli Florets
Italian Bowl Sample Schematic Plates, Bowls or Boats WGR Penne Pasta WGR Spaghetti Meatballs Grilled Chicken Italian Meat Sauce Alfredo Sauce Marinara Sauce Broccoli Florets Mushrooms Spinach Pick One Pick One Pick One Pick One or More Pre-Assembled Pasta Entree Options: WGR Spaghetti, Rotini w/meat Sauce WGR Penne Pasta w/alfredo Sauce WGR Three Cheese Cavatappi Other Veggie & Side Options Peppers & Onions Crushed Red Pepper Romaine Salad WGR Breadsticks, Roll or Garlic Bread Parmesan Cheese or Shredded Mozzarella
Sandwich Bar Sample Schematic WGR Buns Plates, Boats or Bowls Beef or Mushroom Blended Burger Pork Chop Patty Turkey Bacon Cheddar Cheese Sauce Cheese Slices Romaine Lettuce Sliced Tomatoes Onion Slices Jalapeño Slices Pickles C O ND I M EN T S Cold Well Cold Well Pick One Pick One or Both Pick One or More Pick One or More Other Sandwich Protein Options: WGR Pork Chop Shaped Patty Pork Bar-B-Q Grillin Rib Patty Seasoned Beef Philly Steak Other Topping & Side Options Grilled Peppers & Onions Mushrooms Salsa Guacamole Chopped Slaw
Philly or Buffalo Chicken Mac Bar Schematic WGR Mac & Cheese or NEW Three Cheese Cavatappi Seasoned Beef Philly Steak Grilled Chicken Strips (Plain or w/ Buffalo Sauce) Sliced Bell Peppers Broccoli Florets Sliced Mushrooms Diced Tomatoes or Salsa Sliced Jalapenos Diced Onions Cold Well Other Possible Mac Bar Toppings: Taco Filling Bar-B-Q Chili Carnitas Black Beans Salsa/Pico de Gallo Turkey Bacon Salsa Verde Bleu Cheese Sriracha or Buffalo Sauce Crispy Onions Sour Cream or Yogurt
Additional Ideas Mac & Cheese Bar Start with one or two varieties of Mac & Cheese and offer it with a variety of toppings and add-ins like chili, ground beef crumbles, bacon bits, taco filling, diced tomatoes, spinach, broccoli, black beans, jalapeños, and mushrooms. Oatmeal & Yogurt Bar Start with WGR Steel-Cut Oatmeal and plain yogurt and offer a variety of toppings like diced apples, dried cranberries or cherries, raisins, grapes, granola, WGR graham flavored goldfish, and cinnamon. Soup/Chili/Potato Bar Start with a selection of Soups and Chili and offer a variety of toppings and sides like shredded cheese, shredded lettuce, sour cream, guacamole, pico de gallo, croutons, crunchy tortilla strips and baked potatoes or sweet potatoes.
Culinary Support Recipe Development Our culinary team can provide you with easy-tofollow fresh-scratch recipes, builds and schematics based around the themes and products you choose. Operational Procedures We can provide you with guides and procedures on the most efficient way to set up your serving line based on the products you choose to serve. In addition, we can provide guides for portion sizes (scoop/disher sizes) to ensure you are meeting the nutritional requirements of the NSLP. Training can provide in-person training or video training to help get you and your staff off on the right track. BURRITO BAR SERVING INSTRUCTIONS Burrito Salad Rice Bowl RICE 1 #8 Scoop (1/2 cup) 1 #8 Scoop (1/2 cup) Offer add l ½ cup side rice MEAT PROTEIN 2 #8 Scoop (1 cup) Turkey Carnitas 1 #16 Scoop (3.25 oz) 1 #16 Scoop (3.25 oz) 1 #16 Scoop (3.25 oz) OR Beef Taco OR 1 #12 Scoop (2.25 oz) OR 1 #12 Scoop (2.25 oz) OR 1 #12 Scoop (2.25 oz) CHEESE PROTEIN Pinch (.5 oz) Pinch (.5 oz) Pinch (.5 oz) BEANS (optional) 1 #16 (1/4 cup) 1 #16 (1/4 cup) 1 #16 (1/4 cup) VEGETARIAN OPTION Burrito Salad Rice Bowl Rice same as above 1 #8 Scoop (1/2 cup) 1 #8 Scoop (1/2 cup) Offer add l ½ cup side rice 2 #8 Scoop (1 cup) Beans 1 #10 Scoop (4.2 oz) 1 #10 Scoop (4.2 oz) 1 #10 Scoop (4.2 oz) Cheese Big Pinch (1 oz, ~1/4 cup) Big Pinch (1 oz, ~1/4 cup) Big Pinch (1 oz, ~1/4 cup) NSLP Components met 3.25 Grain/Bread 2 MMA 2 Grains offered 2 M/MA ½ cup Vegetable 2 Grain/Bread 2 M/MA
Marketing Support Our Approach Food is fun, and we want to help you build fun and excitement around your my way café program. Food Group takes a collaborative approach to marketing. We know when we work with you to understand your objectives, students, and challenges, we will have a greater chance for success. Depending on the products and themes you decide on, and the size of your district, we will work with you to develop a marketing plan that will build excitement and that is easy to implement and update. Production Capabilities Posters Table Tents Counter Signs Banners Clings Flyers Stickers Easy-to-Update Menu Templates
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Steps to Implementation (1) Planning Meeting with Regional Rep & Support Team We will determine themes and products that best fit your school district. We will determine target dates for training, soft launch/test dates, and concept start date. We will outline delivery dates for recipe, operational guidelines, and marketing materials. (2) Develop Menu, Operational Materials & Marketing Materials (3) Train Staff (4) Execute a soft launch with one school or staff feeding (5) If necessary, make adjustments based on learnings from soft launch (6) Implement concept