Co-Packing Solutions - April 2009 - (Page 7) henri’s veal Pastrami Created by Paul o’Connell, Chef/ Owner—Chez Henri, Cambridge A slow-roasted veal brisket, thinly sliced and served warm on a baguette with a spicy mustard sauce. Served with homemade potato salad or cole slaw. Sean’s Meatloaf Club (pictured at left) Created by Sean Simmons, Chef/Owner—Parish Cafe, Boston Homemade chipotle meatloaf on Texas toast with romaine lettuce, tomatoes, applewood smoked bacon, and chipotle-mayo. Served with garlic mashed potatoes and gravy. the nebo Created by The Pallotta Sisters, Executive Chefs—Nebo, Boston Italian tuna on a crunchy baguette with an olive tapenade, Mediterranean aioli, lettuce, tomato, sliced eggs and fresh basil. Served with a string bean-tomato salad. the regal regis Created by Susan Regis, Chef—Upstairs on the Square, Cambridge Sliced flank steak and portobello mushrooms in a soy, scallion, and balsamic marinade. Served on parmesan crusted French bread with a side of homemade potato salad or coleslaw. menus, the great American sandwich has taken on a new, more interesting profile as consumers’ taste preferences have evolved. Most recently, the public’s demand for convenience; interest in fresher, healthier dining options; and desire to try innovative f lavors and ingredient combinations have impacted the kinds of sandwiches being made as well as the locations in which they’re being served. In fact, convenience is the No. 1 reason consumers spend money in the service deli, according to the International Dairy-DeliBakery Association's (IDDBA’s) recent benchmark survey entitled “Consumers in the Deli: Who's in Store?” those that are part of the fresh sandwich program that began quietly just two years ago. “We looked at trends in the marketplace and decided to throw our hat into the ring,” Terry Messmer, NOCO's merchandise manager, says. “We wanted to offer not just packaged, shrink-wrapped sandwiches, but sandwiches that would be healthier, fresher alternatives for our guests.” NOCO’s sandwiches are prepared in a central commissary, then delivered to its stores in the Buffalo, N.Y. market. Twelve locations participated in the rollout in April 2007; today, all 31 locations purvey the homemade sandwiches. Items that have proven top-sellers include the ham, egg and cheese Photos courtesy of Parish Cafe noCo's Best-selling ChiCken finger wrap That desire for convenience has buoyed NOCO’s sandwich sales, not only for Charlie the Butcher’s offerings, but also for bagel; the ham and turkey sub made on fresh bread from a wellknown, local baker; and chicken finger wraps rolled in wrap tortiCo-PaCki n g Solu ti onS • april 2009 Photo courtesy of noCo 7
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