A nourishing breakfast is always the best way to start each day, and Rich’s Breakfast Menu Inspiration contest was an exciting challenge for foodservice operators and a rewarding endeavor for the three $1000 winners. The promotional contest kicked-off the 2013 foodservice year, stimulating operators to create new breakfast menu recipes crafted from Rich’s 2013 platinum product list. With valuable prizes on the line, and originality, flavor and creativity the benchmarks, operator submissions came pouring in.
“The Breakfast Menu Inspiration contest got operators tuned-in to the popularity and profitability of the breakfast market,” said Kelley Wood, Customer Marketing Manager II, Food Service Division. “We were excited to see the innovative ways operators used Rich’s products to re-invent and refresh their morning menus.”
Rich’s accepted online recipe submissions through the richsfoodservice.com website from January to March 2013. In all, 84 entries were received. Each participating operator received at $10 Amazon.com gift card for their submission.
After reviewing the entries, Rich’s selected three grand prize winners, one from each zone. Each winner was awarded a $1000 AMEX gift card.
The winning recipes were diverse and original, ranging from breakfast Stromboli to a pork biscuit with Mexican flare.
From Zone 1, east coast Sodexo operator, Michael Girouard, developed a winning breakfast Stromboli using Rich’s 16 inch Fresh N’ Ready Oven Rising Sheeted Pizza dough. Michael stuffed the Stromboli with scrambled eggs, Andoiulle sausage, roasted red peppers, spinach and cheddar/jack cheese.
In western Kentucky at Longhunters Restaurant, Bill Landrum took the top prize for Zone 2 using three of Rich’s products for his Gran Marnier French Toast. Bill used Rich’s Tuscan Bread as a base which he then grilled and stuffed with Rich’s cream cheese icing, thinned out with orange juice. The morning masterpiece was topped with Rich’s On Top and drizzled with a Gran Marnier cream sauce; a mixture of RTW, whole eggs and Gran Marnier; and finally garnished with orange zest.
Using southwestern inspirations, Zone 3 winner, Kristine Raymer of Aramark, developed a Pulled Pork Chilaquiles. This central Mexican breakfast dish is most notable for its sauce consisting of fire roasted tomatoes, garlic, onion, salt, pepper, chicken stock, cilantro, and chopped fried tortillas. Kristine heated a Rich’s biscuit and topped it with a layer of Byron’s pulled pork and Chilaquiles sauce. The entire creation was topped with a fried egg and more sauce, and finally garnished sour cream, cheese, and avocado.
All three mouth-watering recipes won top prize in Rich’s contest and rave reviews from consumers. The breakfast challenge has operators thinking about new ways to use the Rich’s products they have on-hand to create trendy dishes for breakfast and beyond.