Mini chicken sliders on a white background

Smart ways to do more with less

In addition to inflation and labor shortages, one of the biggest challenges foodservice operators are facing is how to level-up the guest experience while keeping menus and inventory streamlined. Some quick stats from Datassential paint the picture:

  • 28%

    OF OPERATORS HAVE REDUCED THEIR MENU SIZE RATHER THAN EXPANDING IT.1

  • 43%

    OF OPERATORS HAVE ADDED NEW DISHES TO THEIR MENUS USING ITEMS THEY ALREADY STOCK. 1

  • 89%

    OPERATORS CONSIDER THE ABILITY TO CROSS-UTILIZE INGREDIENTS A KEY FACTOR IN THEIR MENU PLACEMENT DECISIONS. 1

But here’s the important thing: people are still going out to eat, except that they have higher expectations when they do, particularly around enjoyment and the overall experience:

  • 66%

    OF CONSUMERS PRIORITIZE THE OVERALL DINING EXPERIENCE OVER PRICE AND CONVENIENCE.2

  • 78%

    OF ADULTS UNDER 35 WOULD DINE OUT MORE FREQUENTLY IF THE EXPERIENCE WERE MORE ENJOYABLE.2

     

While “overall experience” may be vague, it’s safe to say that details matter down to the last SKU. For operators, it’s worth looking at every product in the house to make sure it’s the best it can be and is as versatile as possible. Fortunately, that’s where our irresistible bread comes in. We’ve collected some delicious examples of how to use King’s Hawaiian bread all day, every way:

  • Fried Chicken And Waffles on a white plate

    #1 SWEET BREAKFAST

    Our 4.5” burger buns get crispy and irresistible with the flick of a waffle iron. Use them for a quick, batter-free breakfast sandwich or the best chicken and waffles ever.

    Get the recipe

  • Breakfast sandwich on a which napkin

    #2 SAVORY BREAKFAST

    Busy mornings are better with this classic morning treat, which you can change up a million different delicious ways.

    Get the recipe

  • Macro image of a cheese, grape. nut and roll snack box

    #3 MORNING SNACK

    Make your grab-and-go program ultra-appealing with a snack that’s infinitely better than a protein bar.

    Get the recipe

  • Might mango sandwich with a side of sweet potato fries

    #4 LIGHT LUNCH

    One of our most popular recipes, and for good reason: no one can resist a fish sandwich made with the catch of the day.

    Get the recipe

  • Little dipper sliders on a white plate

    #5 INDULGENT LUNCH

    Turn basic chicken tenders into outstanding sliders with our Original Slider Buns and pack ‘em in at lunchtime.

    Get the recipe

  • Angry tuna slider on a slate tray

    #6 FORGOT LUNCH SNACK

    Crunchy, spicy, sweet, and served on a toasted bun, this recipe makes exciting global flavor appeal to everyone.

    Get the recipe

  • Big baller burger with a side of onion rings on a wood cutting board

    #7 EARLY DINNER

    Luscious Wagyu, smoky bacon, and truffled cheddar deserve the best bread you can find; plus, it tastes like a million bucks.

    Get the recipe

  • King Grab Roll on a white plate with a teal background

    #8 ACTUAL DINNER

    Three of our soft rolls split down the middle and filled with King crab? Yes, please to this over-the-top twist on a lobster roll.

    Get the recipe

  • Acapulco Birra slides on a wood cutting board

    #9 LATE-NIGHT SHAREABLES

    Make group gatherings feel very, very special with a plate of sliders stuffed with juicy Gulf prawns, homemade salsa, and a black garlic aioli.

    Get the recipe

  • Kona bread pudding on a teal background

    #10 DESSERT

    Transform day-old rolls into decadence with a crowd-pleasing last course (or brunch option) that can be made endless ways as a signature dessert.

    Get the recipe

French toast one a white plate with a teal napkin

HUNGRY FOR MORE?

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Source 1: Datassential Menu Development Keynote Report April 2024
Source 2: Retail Daily Enewsletter, Changing Customer Expectations Drive New Trends in Restaurant Dining, 2024