Going Bowling

March 14, 2016

Bowls have long served Americans as a way to dine on some everyday foods, notably soups, salads, breakfast cereal, and desserts. But these days, limited-service restaurants have adopted bowls for a variety of entrées, especially those that guests can personalize.

“The ability to customize—substituting one ingredient for another—is relatively easy with bowls, both for guests and from an operations standpoint,” says Stephanie Stiel Hoppe, chief marketing officer at Memphis, Tennessee–based LYFE Kitchen.