Steak Mini Chimis are hand-rolled and stuffed with braised steak, whole black beans and corn hominy in a zesty chimichurri sauce. Covered in an egg roll format and stuffed with familiar ingredients, Steak Mini Chimis offer an unexpected twist with a unique chimichurri sauce made from olive oil, herbs, lime juice, and garlic.
SUPC 0418618
Case pack: 3/3 lbs
Pieces per case: 87-96
Featuring an uncommon, intriguing crust and shape, Pork and Queso Triangles are another Latin-inspired appetizer with a Southwestern flavor profile. Stuffed inside a delicious corn-masa crust is a blend of diced pork, Monterey jack cheese, whole black beans, mild jalapeño, and fire-roasted corn.
SUPC 0418671
Case pack: 3/2.5 lbs
Pieces per case: 87-90
Rustic Cheese and Italian Sausage Mini Bread Rounds feature creamy mozzarella and ricotta cheeses bubbling atop bites of sweet Italian sausage in basil-herbed bread rounds. They offer a tantalizing fresh herbed dough and homemade appearance unique and all their own.
SUPC 0418669
Case pack: 4/2 lbs
Pieces per case: 96-104
Global Bites™ are versatile, offering menu portion and pricepoint flexibility. Ideal for bar menus, snacks or small plate offerings, they are easy to prepare and ready in minutes. Snacks and small plates are a valuable market segment, appealing to customers who aren't looking for a complete meal. Patrons perceive appetizer trial as "less risky" than entrée orders, 3 giving them permission to try new items. Adding Global Bites™ to your menu can offer the variety patrons crave while boosting profits with a hand-held offering.
Innovation and differentiation are keys to restaurant growth. Highlight your core appetizers--like onion rings, cheese sticks, fried jalapeños and vegetables--and introduce new menu destinations with Global Bites™. To place an order or for more information, contact your MA today! Or, to request a free sample, find inspired menuing ideas and learn how Sysco can help drive your appetizer sales, visit www.syscoappetizers.com or call 1.800.438.5966.
1 National Restaurant Association, Chef Survey: What's Hot in 2011
2 McCormick 2011 Flavor Forecast
3 McCain Proprietary Research, Consumer Co-Creation Sessions, 6/2009
