Tuesday, June 26, 2018

Schwan’s Food Service, Inc. prepares for SNA’s Annual National Conference

Chef Jet Tila will join Schwan's Food
Service, Inc. as they attend the
School Nutrition Association's Annual
National Conference in Las Vegas, Nevada.
Team introduces new Big Daddy’s™ Primo Uncured Turkey & Beef Pepperoni pizza and easy-to-make Asian fusion options at ANC

June 26, 2018 — Our team from Schwan’s Food Service, Inc. is gearing up to celebrate its 38th anniversary of School Nutrition Association (SNA) membership with a high-energy, interactive presence at SNA’s Annual National Conference (ANC) from July 9-12 in Las Vegas, Nevada.

“For ANC 2018, we’re bringing new student-focused solutions to busy food-service directors,” said Robert Dircks, K-12 channel leader. “We’re launching a new pizza that responds to market demand and reflects our company’s commitment to simplified ingredients, and we’re bringing Chef Jet Tila from the Food Network and our Schwan’s Chef Collective to show easy ways to add on-trend, nutritious Asian fusion dishes to school menus.”

Schwan’s is also celebrating 35 years of SNA scholarship donations,, totaling nearly $1.7 million.

“These scholarships have supported the professional development of 1,500 school nutrition professionals, thereby impacting nearly one million students in their school cafeterias,” Robert said.

New Big Daddy’s™ Primo pizza

The newest addition to our Big Daddy’s™ premium offerings is a par-baked pizza featuring uncured turkey and beef pepperoni. This pizza provides food-service operators a pepperoni option with no artificial preservatives, no BHA or BHT and no nitrates or nitrites.

“We’re tremendously excited to serve this pizza to students across the country who are asking for foods with cleaner ingredients,” said Wendy Osborn, K-12 channel marketing manager.

The new pepperoni pizza is consistent with the flavor and quality that schools have come to expect from Big Daddy’s pizza. Each slice has 360 calories and offers 19 grams of protein and significant amounts of the daily recommended values of calcium, potassium and iron.

Schwan’s Food Service, Inc. is also expanding its Tony’s® 4-by-6 inch Thick Crust Pizza line with two new varieties: Turkey and Beef Pepperoni and turkey Sausage.

“These new pizzas offer customers expanded flavor variety and menu acceptance,” Wendy said.

Asian fusion options made easy

It’s a fact that students want Asian fusion and other international flavors on their school menus. According to a Collage Group, 2017 and U.S. Census, 45 percent of Gen Z students are multi-cultural. And, from the School Nutrition Association’s 2017 Trend Report, 60 percent of districts in the 2017-18 school year reported offering a new menu item that featured international flavors.

In 2016, Technomic, Inc. said Asian is the preferred cuisine for Gen Z.

“The challenge for school food-service directors is finding a way to prepare Asian or Asian fusion dishes in a quick, consistent and flavorful manner,” Wendy said.

To meet the demand, Schwan’s Food Service, Inc. is prepared to share solutions that make Asian accessible to all school kitchens.

For the upcoming Annual National Conference in Las Vegas, Nevada, award-winning Food Network star and Schwan’s Chef Collective Member Jet Tila will be the featured chef for our main-stage culinary demo on Wednesday, July 11, at 2:30 p.m.

At ANC, Chef Jet will share a few simple, flavorful fusion recipes, including a Posole Rice Bowl that incorporates Schwan’s Minh® Whole Grain Vegetable Fried Rice. He will also be at our booth July 10-11, to visit with guests.

Chef Jet is a culinary storyteller, recognized for his work on “Chopped,” and “Iron Chef America.” He’s also known for his radio show, restaurants and recently published cookbook, “101 Asian Dishes You Need to Cook Before You Die.”

Our company first began working with Chef Jet in 2011, developing a line of Pan-Asian inspired foods for the company’s home-delivery customers. In 2016, Chef Jet joined our Schwan’s Chef Collective, a group of more than a dozen chefs from around the country who partner with the company’s own culinary team to offer fresh perspectives on current offerings and scout for emerging ingredients, cooking methods and global cuisines.

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