Metz meets success with Street Eats

Metz Culinary Management is looking to drive creativity across its accounts with a food truck-inspired pop-up.

One week a month, Street Eats puts a different sort of cuisine in the spotlight. Food categories featured recently include Quesadillas, Creative Spuds and Noodle Bowls.  

Though general recipes are provided by Metz, dining teams are encouraged to get imaginative with the various items being showcased. King University in Tennessee, for example, served waffles made with cornbread dressing and topped with turkey and gravy for a week highlighting Wacky Waffles in January.

“Every Street Eats menu has gone over well,” said Josh Christopher, general manager for King University, in a press release, noting that the pop-up generally runs out of whatever it’s serving by the end of the week.

Metz is also encouraging its chefs to share their innovative spins on dishes via social media.

“Our February Creative Spuds event focused on global food culture and included aloo chaat potatoes as well as a gnocchi, spinach and cannellini skillet dish,” said Alexis Kwon, Metz senior marketing manager, in the release. “Our international students in particular enjoyed seeing some of their favorite flavors, spices and tastes of home.”

Street Eats, which launched last year, has been implemented in several foodservice segments served by Metz, including healthcare, higher ed, and business and industry.