Bowls are the New Plates

All sorts of creative one-dish meals are being served in a bowl with various monikers – protein bowls, Buddha bowls, broth bowls, quinoa bowls, globowls, and of course – salads, all being created with global influences. Just do a search on Pinterest, and you'll be bowled over.

Served cold or warm, bowl meals combine all sorts of vegetables with whole grains such as quinoa, farro, brown rice or soba noodles and a protein source, including grilled meats, eggs, beans, nuts, cheese or tofu. Sliced avocado often makes a starring appearance on top. Power bowls are dressed up with a flavor-packed sauce that ties it all together and salads are being featured with unique and creative new dressings.

Bowl meals aren’t just becoming more appealing to guests, they’re also operationally sound, and great for a franchise. Some brands below are winning the bowl game while keeping their meal prep fast and customers happy.

Saladworks, the 101-unit brand that is the innovator and originator in the salad category recently released a new menu featuring the Mediterranean salad, an expertly prepared concoction featuring spring mix, Saladworks lettuce blend, chicken, quinoa, olives, sunflower seeds, feta and marinated tomatoes. Quinoa has become an extremely popular gluten-free super food that is high in fiber, protein, amino acids and minerals.

“The Mediterranean salad is found on our new menu, and it was designed to continue to elevate the Saladworks brand and help to further satisfy the millennial generation who are brand loyal and product savvy,” Saladworks CEO Paul Steck said. “Our goal is to be more creative in the salad segment, to take control in the industry, and maintain the quality that has brought our brand to be successful thus far.”

New York-based Naked Chicken Co., whose pure and simple philosophy is that chicken lovers deserve a higher quality experience, has even added rice bowls to their menu this past November to adapt to evolving consumer tastes. With a Mexican or Asian flavored bowl topped off by their famous crispy or grilled chicken, the restaurant has found a hit menu item.

“Our Asian bowl has brown rice, shredded cabbage, red and green peppers, mandarin oranges, Chinese noodles, and topped with a sesame ginger dressing, and it has been growing in popularity,” said Paul Gucciardo, regional director of operations for TRUFOODS LLC. “Operationally, it's very easily assembled and the guests like something freshly prepared.”

Fast-growing Freshii has an impressive five bowls on its menu. The Buddha Satay has rice noodles, crispy wontons, carrots, broccoli, cabbage, green onions and peanut sauce. The Pangoa includes brown rice, avocado, black beans, aged cheddar, corn, cherry tomatoes, cilantro, lime wedge and fiery bbq sauce. Founder Matthew Corrin has been extremely verbal in the media about offering healthy options and opening more locations across the U.S.

And there is even a franchise dedicated to bowls! Bowl of Heaven has a slew of custom made bowls with fresh, frozen and exotic super foods. The Popeye Bowl is a mix of organic acai, strawberries, pineapple, blueberries, 100% apple juice, banana, fresh kale, fresh spinach and their special ingredient MAQ 7, topped with organic hemp flax seed granola, fresh banana and honey. Brandon Beazer first fell in love with acai bowls while attending the university on the North Shore of Oahu, and he partnered with his entrepreneurial friend Dan McCormick to bring the specialty bowls to California in 2010 with 15 locations.

No matter what type of bowl appeals to you, one thing is for sure - they’re here to stay and only going to get more creative. Get out there and start looking for your personal super bowl.