Menu Inspiration

Boost Sales With Creative Sandwich Options & FOH Efficiency

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We’re only weeks away from National Cheeseburger Day on September 18th and National Sandwich Day on November 3rd. Fun, “foodie holidays” like these are an opportunity to boost sales while celebrating with creative menu items. Why not introduce new flavors with 5 burger recipes that pair deliciously with Hellmann’s®/ Best Foods mayonnaise?

Get Creative With New Menu Items

Mouth-watering menu items have the power to attract new customers, increase ticket prices and keep diners coming back. Add your own twist to these recipes to refresh the sandwiches on your menu. Here are some of our favorite recipes to mix up your current offerings:

Grilled Burgers Buffalo Style
Kick up the heat by mixing Gold Canyon Premium Angus® Burgers with Markon® onions, Markon celery, Cobblestreet Mkt.® blue cheese crumbles and Buffalo Style Sauce. Served on a toasted Brickfire Bakery® Hamburger bun.

Fondue Burger
Being a little cheesy is never a bad thing. Try topping a Gold Canyon Premium Angus Burger with a rich fondue sauce and caramelized Markon shallots. Finish with a toasted Brickfire Bakery Sesame Seed Brioche Bun for an upscale touch.

Greek Feta Burger
Take diners on a trip to the Mediterranean by mixing Gold Canyon Premium Lamb™ patties with garlic, chives, Artisanal Provisions crumbled feta, caramelized onions, grilled Markon zucchini, and pickled Markon radishes.

Black Tie Burger
Give your Gold Canyon Premium Angus Burger a touch of sophistication with a shallot marmalade, Cobblestreet Mkt. Swiss Cheese and a sprinkle of coarse black pepper all served on a toasted Brickfire Bakery Brioche Bun.

Grilled Pineapple Burger
Give the classic burger a tropical twist by grilling Markon pineapple to create a caramelized char-grilled flavor that goes perfectly on top of a Gold Canyon Premium Angus Burger with Cobblestreet Mkt. White Cheddar Cheese when served on a sweet Hawaiian bun.

Keep Efficiency In Mind

Now that you’ve got the perfect recipes to bring your guest’s taste buds to life, you should consider the convenience of their dining experience. Improving the meal is about more than just what goes on the plate. It requires the consideration of how your guests enjoy—and customize—menu items. Small things like asking a server to bring additional condiments from back-of-house leaves your customers waiting as their burgers get cold. Not to mention, these small tasks take your staff away from other tables and front-of-house (FOH) duties.

An easy way to put condiments front-of-house is by keeping Hellmann’s / Best Foods FOH Mayo convenient squeeze bottles on table tops. As the #2 condiment in the US, we know diners are reaching for Mayo, especially Hellmann’s / Best Foods made with 100% cage-free eggs and responsibly sourced soybean oil. Use this offering on your tables for flavor and ingredients you and your diners will feel great about.

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