Last April, Continental opened its Continental Innovation Center in Troy, MI. The facility is used for training, recipe development/testing and client marketing. It also serves as the base for Continental’s off-premise/special event catering operation, which was boosted by the acquisition of the Forte Belanger Catering firm, and for a new dining program called Co-Cuisine that delivers all scratch, whole food dishes to client locations.
Continental also introduced several new programs in 2013. These included Hottakes!, a hot grab and go concept for locations with shorter lunch periods that allows customers to get served quickly and still enjoy a hot food item; Homemade Bread, incorporated into the deli programs, which features a new ciabatta roll for burgers and four fresh breads; and a new Homemade Soup program with from-scratch recipes like Thai chicken.
Continental also several ethnic cuisine concepts, including Mediterranean, fresh Tex Mex and Indian.