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Flatbreads Gain Ground: Featuring Build-Your-Own Flatbread Station at Bayer Healthcare’s Employee Dining Room
Food Management Magazine

Flatbreads Gain Ground

Discover the multi-dimensional appeal of flatbreads. Healthful toppings and bold flavors are just the beginning.


This Lavash with a Salad of Greens, Gorgonzola & Toasted Almonds is a fine example of the fresh flavors that can be piled on to create versatile, vibrant flatbreads.

What does a flatbread-loving customer look like? A businesswoman who wants to eat healthier at the employee cafeteria? A Millenial chasing after the latest spicy world flavor profile? A high school senior who wants to choose their own toppings during a study period?

Answer: All of the above, and more! The flatbread’s image, a mix of healthy and trendy, is part of its broad appeal.
 
Winning Over a ‘Meat and Potatoes’ Crowd

The build-your-own flatbread station at Bayer Healthcare’s employee dining room —meant to be a one-off monotony breaker—got such a great reaction, flatbreads are now featured every week.

“More and more people were coming up to us and sending emails asking when we’d have flatbreads again,” says Jeff Baroth, chef, Bayer Healthcare, Parkhurst Dining, Indianola, PA. “And this is a meat-and-potatoes crowd, too. But they love bold flavors, like Buffalo chicken sauce and also BBQ sauce.”

The Buffalo Chicken Flatbread has been a customer favorite (“People just love this one,” Baroth says), with its hand-breaded chicken fingers, house-made ranch dressing, Cheddar and feta cheese, kicky Buffalo sauce and crunchy thin-sliced carrots and celery on top.

Custom flatbreads are available too, set up as an array of choices next to the good old impinger oven: zucchini, roasted red peppers, spinach, pesto… “They can make it as healthy as they want it,” Baroth says.

Flatbreads are a great platform to show off the ingredients that chefs take pride in.

Fresh herbs, high-end cheeses, good olive oil, aged balsamic vinegar and quality meats can make a big impact.

At Bayer Healthcare, beef is ground fresh in house, a real signature touch that customers appreciate. So naturally, a favorite protein to add to flatbreads is meatballs, making for a sort of meatball sub-inspired flatbread. And yes, just good old ground beef (ground in house, and a real
signature item).

Throughout the Day(parts)

Flatbreads provide a great opportunity for onsite chefs and managers to mix things up when it comes to dayparts.

The flatbread station at Bayer Healthcare is flexible enough, that on days when there’s a lot of house-made hot or sweet sausage from breakfast, it can easily transition into a choose-your-own topping option.



View original article here
Flatbreads Gain Ground: Featuring Build-Your-Own Flatbread Station at Bayer Healthcare’s Employee Dining Room
Food Management Magazine

Flatbreads Gain Ground

Discover the multi-dimensional appeal of flatbreads. Healthful toppings and bold flavors are just the beginning.


This Lavash with a Salad of Greens, Gorgonzola & Toasted Almonds is a fine example of the fresh flavors that can be piled on to create versatile, vibrant flatbreads.

What does a flatbread-loving customer look like? A businesswoman who wants to eat healthier at the employee cafeteria? A Millenial chasing after the latest spicy world flavor profile? A high school senior who wants to choose their own toppings during a study period?

Answer: All of the above, and more! The flatbread’s image, a mix of healthy and trendy, is part of its broad appeal.
 
Winning Over a ‘Meat and Potatoes’ Crowd

The build-your-own flatbread station at Bayer Healthcare’s employee dining room —meant to be a one-off monotony breaker—got such a great reaction, flatbreads are now featured every week.

“More and more people were coming up to us and sending emails asking when we’d have flatbreads again,” says Jeff Baroth, chef, Bayer Healthcare, Parkhurst Dining, Indianola, PA. “And this is a meat-and-potatoes crowd, too. But they love bold flavors, like Buffalo chicken sauce and also BBQ sauce.”

The Buffalo Chicken Flatbread has been a customer favorite (“People just love this one,” Baroth says), with its hand-breaded chicken fingers, house-made ranch dressing, Cheddar and feta cheese, kicky Buffalo sauce and crunchy thin-sliced carrots and celery on top.

Custom flatbreads are available too, set up as an array of choices next to the good old impinger oven: zucchini, roasted red peppers, spinach, pesto… “They can make it as healthy as they want it,” Baroth says.

Flatbreads are a great platform to show off the ingredients that chefs take pride in.

Fresh herbs, high-end cheeses, good olive oil, aged balsamic vinegar and quality meats can make a big impact.

At Bayer Healthcare, beef is ground fresh in house, a real signature touch that customers appreciate. So naturally, a favorite protein to add to flatbreads is meatballs, making for a sort of meatball sub-inspired flatbread. And yes, just good old ground beef (ground in house, and a real
signature item).

Throughout the Day(parts)

Flatbreads provide a great opportunity for onsite chefs and managers to mix things up when it comes to dayparts.

The flatbread station at Bayer Healthcare is flexible enough, that on days when there’s a lot of house-made hot or sweet sausage from breakfast, it can easily transition into a choose-your-own topping option.



View original article here