Chef Steven Petusevsky, principal, Culinary Innovation for the Food Service Industry -- Forging Your...

Evolution or Revolution…The Journey From Deli to Culinary Food Service

Using Natural Color to Emphasize Menu

Increase in Global Plant Forward Cuisine

Year of Sandwiches From Around The Globe

Use Your Bakery to Show Off Your Deli

Venues that Engage and are Different

Superb Self Service Venues

Bakery Items From Rustic and Simple to Sinful

Use of Giant Platters that Reflect Seasonality

Food That Says Fresh

Bundled Meals That Bring it All Together

Catering as a Natural Extension of Your Deli Menu

Think Outside the Box Lunch

Comfort is Still King

Seasonal, Ethnic, Fresh

Pre-Pack Catering to Customers Convenience

Visual Merchandising is All Important

Chef Quality, Take Home Dinners

Meals to Go…In Every Price Tier

Convenience & Variety

Food Always Directly in the Line of Vision

Expanding Pizza Statement to an Entire Venue

Fresh Pizza Made From Scratch

MAJOR SHIFT TO SELF SERVICE

Global Salad Offerings

Seafood Served in an Engaging Way

Merchandising That Changes With Seasons

Exciting Ways to Offer Small Bites

Self Service That Invites You to Engage

Deli Items That Provide a Service…Your Valuable Time

Food First But Gluten Free Value Added Bonus

Visual Excitement and Sampling

Self Service Sweets

“On the Spot” Cooking & Sampling Seasons Best

Seasonal Produce that Stimulates Deli Menu

Deli Wow Factor