Rice and noodle bowls are right at home in onsite foodservice: they’re recognizable, customizable, good on food cost and ready to grab-and-go. But when one-bowl meals are made with flavors that mean something to your customers and chefs, it’s a whole new connection. All across the country, inspiration for one-bowl recipes comes from a hometown favorite one-dish special (the Cincinnati Chili served at Oakhills Local SD in southern Ohio) or from a favorite bowl that evokes a ...

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