Burch Blog


Final matchup: Turkey vs. Chicken

Designer Creative - Thursday, February 09, 2017



Most of us have heard the slogan “Beef – It’s what’s for dinner.” However, a majority of Americans choose poultry over beef for their main source of meat* – and for good reason. With less cholesterol and saturated fat, poultry is healthier than red meat. But with more than one poultry option, it can be hard to narrow down which type will best help you achieve health goals. The chart below should make your choice easier by offering a direct side-by-side comparison of turkey and chicken for seven nutritional categories.



When it comes to calories and fat, turkey is the clear winner over chicken. A three-ounce serving of boneless, skinless turkey breast contains fewer calories than a chicken breast of the same size. In terms of overall fat and saturated fat, turkey also defeats chicken by having fewer grams of both. And it’s delicious, especially in the smoked turkey and Swiss sandwich on a ciabatta bun, available in your Burch breakroom.



Although it contains more fat and calories, chicken offers several health benefits, such as a higher level of protein compared to turkey. It also has more Omega-3 and Omega-6 to help support brain function and heart health. Finally, chicken contains less sodium, a known contributor to heart disease.**


If you’re focused on heart health, chicken is a better choice over turkey. And you don’t have to sacrifice taste for more nutrition with Burch breakroom’s spicy chicken sandwich.

Even though chicken and turkey have different advantages, they are both good protein choices. Each contains vitamins and minerals that help prevent bone loss, promote muscle growth and keep your metabolism working. To see how we can bring turkey and chicken options to your breakroom, request a demo today.


*Huffington Post



4 reasons to take time for breakfast

Designer Creative - Thursday, February 09, 2017

“Breakfast is the most important meal of the day.” So said a 1917 article in Good Health magazine. As it turns out, the editor of the magazine was Dr. John Harvey Kellogg, co-inventor of Corn Flakes. Even though Dr. Kellogg had financial motives to popularize that statement, he was correct – and modern science backs him up: Eating breakfast daily has lasting health benefits. Here are a few of them:


Type 2 diabetes

Fluctuating or consistently high glucose levels can lead to an increased risk of type 2 diabetes. If you skip breakfast, your glucose levels stay low throughout the morning then become too high after lunch. Eating within two hours of waking boosts your glucose level early in the day, which means it fluctuates less for the rest of the day, lowering your risk of type 2 diabetes.



According to recent studies, stable glucose levels that come from a healthy breakfast result in a greater level of alertness. Over time, this enhances memory, attention, reasoning and creativity throughout your entire day, making you more efficient.


Activity level

Foods with complex carbohydrates, such as vegetables and nuts, break down over time. This means sugar and nutrients will be released into your system slowly throughout the morning, giving you a steady boost of energy. This boost makes you more productive early in the day and results in more activity for the rest of the day.


Weight control

While trying to achieve weight goals, it may seem like skipping meals in the morning would help you lose weight. However, canceling breakfast has the opposite effect. When you eat breakfast, you generally do not feel as hungry at lunch and dinner, which means you eat less throughout the day. Combined with an increased activity level, this helps you maintain a healthy weight or even lose weight, which also results in a reduced risk of heart disease.


Although skipping breakfast is a temptation on busy mornings, breakfast is actually an important part of maintaining a healthy lifestyle. Try foods like breakfast bars, fruit, eggs, yogurt and other items that can be found in your Burch breakroom. Learn more about everything we have to offer:  http://www.burchfood.com/micro-markets.html


The Benefits of On-Site Solutions

Designer Creative - Tuesday, February 07, 2017

Five ways keeping your workforce on-site helps improve your business.



Businesses of all sizes are constantly on the lookout for ways to improve efficiency, boost the bottom line and keep employee morale high. A good place to start? Your breakroom. Providing a quality food service experience has been proven to impact business success. Here’s how:



1.)Increased Productivity

Employees take less time than eating off-site, hold meetings and exchange ideas during onsite meals.



2.) Recruitment & Retention Benefits

Quality food service is an amenity; studies have shown it can directly contribute to workforce job satisfaction. In addition, it offers employees a wide variety of food at a better value than outside competition.



3.) Enhanced Employee Camaraderie & Morale

Provides a place for the workforce to socialize, building a rapport and sense of team.



4.) Multi-Functional Space

Breakroom facilities can serve as a communications center for organization-wide activities, showcasing new initiatives and programs, hosting celebrations and more.



5.) Health & Wellness

Allows organizations to promote healthy food choices and bolster internal wellness initiatives, which can lower healthcare costs and lost time from illness.


Want to learn more? Find out how solutions like Micro-Markets from Burch Food Services can benefit your business: http://bit.ly/2kQ6jYZ

Fresh Winter Vegetables

Designer Creative - Wednesday, January 18, 2017


  • People seem divided into two camps: those who love warm, sunny days and those who crave cozy, snowy nights. But no matter on which side of the fence you land, there is really no dispute that summer has the best options in terms of produce, like fresh green beans, watermelon and strawberries.


Winter may seem pretty dismal in comparison, but there are still some great options available:


Sweet Potatoes

More versatile than regular potatoes, vitamin-rich sweet potatoes can be eaten any way you choose – baked, grilled, boiled or roasted. They are available year-round and stay fresh up to two weeks if stored in a cool, dry place – not the refrigerator.



Most varieties of carrots are harvested in fall and winter. You can keep them fresh for several weeks by putting them in a plastic bag and placing them in the refrigerator. Carrots can be eaten raw, braised, marinated or almost any other way you can think of.


Winter Squash

One of the longest lasting winter vegetables, squash can stay fresh for three months when stored in a cool, humid place, such as a basement. Countless dishes can incorporate squash, from bisque and salad to bread pudding and ravioli, so you can use this vegetable in dozens of ways during its peak season from September to March.



Often looked upon as merely the base of a salad, lettuce is actually one of the most versatile winter vegetables. If you are looking to cut carbs, substitute lettuce for bread to make a wrap or add it to soup to for a crunch without the crackers. Lettuce can also be seared, sautéed, grilled or braised, and it lasts for six to eight days in a plastic bag placed in a refrigerator.


Burch Food Services understands the importance of having tasty vegetables available year-round. Contact us to find out what vegetable options we offer.


Have more of a fall food palate? Check out our other blog post on great fall vegetables


Product Spotlight: Snyder's Mini Twists

Designer Creative - Friday, January 13, 2017



Pretzels hide a variety of health benefits beneath their delicious taste and satisfying crunch, such as few calories and much less fat than snacking alternatives. Of the fat pretzels do contain, the vast majority is unsaturated fat that helps lower cholesterol.


In exchange for fewer calories and less fat, pretzels contain high amounts of nutrients your body needs throughout the day, and they are excellent sources of B vitamins. A small bag of pretzels contains 71 percent of the recommended daily intake of folate and 20 to 40 percent of riboflavin, niacin and thiamin.* You also get quite a bit of iron, zinc, fiber, calcium and folic acid.


The next time you need a burst of energy, consider a bag of Snyder’s Mini Twists. You’ll get the energy you need and help your body at the same time.


Look for Snyder’s pretzels in your breakroom, and contact us to learn about other healthy options offered by Burch Food Services.




Healthy Eating in the Workplace

Designer Creative - Thursday, January 05, 2017

  • It’s that time of year when many people resolve to eat healthier. While there are countless approaches for conquering this goal, one key to success is having a good support system in place.


By eating together in the workplace, coworkers can encourage each other to achieve their New Year’s health resolutions. They can also compare progress and share ideas for healthy meal food options, such as:


Morning Meals

The first cereal, made in 1863, had to be soaked overnight to be chewable. Today there are countless convenient options for breakfast – no soaking required. Eating an early meal of whole grains and lean protein keeps you from snacking later.



When you need an energy boost, fruit makes a great option. Fruit contains fiber, vitamins, minerals and few calories – ideal for anyone looking to watch calorie intake. Oranges and bananas are great grab-and-go fruits.



Staying hydrated can make you feel more full, helps your heart pump better and gives you more energy, which results in better overall health. Take advantage of your workplace’s watercoolers or vending machines stocked with bottled water to access this essential nutrient throughout the day.


Fiber and Protein

These components are essential elements of filling, healthy foods. Consuming high-fiber and high-protein food helps you lose weight by preventing overeating. Options like pretzels, peanut butter crackers and nuts can also help you reach health goals.


Burch Food Services partners with companies of all sizes to optimize employee health and wellness programs, customizing food service solutions to balance quality and variety. Learn more about our wellness initiatives.


How to Refresh Your Diet and Stick With Your New Year's Resolution

Designer Creative - Thursday, December 22, 2016

If you're one of those people who can't seem to stick to your healthy New Year's resolutions, you're not alone. Studies show nearly a quarter of New Year's resolvers give up on their goals within a week. 


Finding motivation to reach your health goals after the holiday food-induced coma is never easy, and working up the drive to walk back into work after having time off can be challenging. Combining both of these, like most do right after New Year's, can be a setup for failure. 


Diet resolutions fail because people set paralyzing goals aiming for vague results. How many times have you heard someone say, "I'm going to eat healthier this year," but nothing seems to change about that person's diet? Maybe you've caught yourself falling for the same trap when the new year rolls around. 


Make your goal specific

Instead of "this will be the year I eat healthy and get in better shape," say, "I will eat a low-fat wrap for lunch three times a week instead of a cheeseburger."





Burch break rooms have many healthy food options like wraps and salads to help you reach your New Year's goals. 


The first statement is too broad and the timeframe too long and unmanageable. The second statement is a plan for action. The timeframe is limited, and the goal is attainable and realistic but leaves some wiggle room. This goal will not judge you if you don't lose five pounds within the first week of January. 


After a few weeks of sticking with a small resolution, you'll be ready to add more. Maybe you want to walk an extra ten minutes at home. Or maybe you'd rather focus on having a piece of fresh fruit for your daily snack. 



Find fresh fruit options like bananas or oranges in your Burch breakroom. 


The key is to develop several habits over time. Don't overwhelm yourself with a bunch of new rules all at once. An all-or-nothing mentality is why so many give up. 


Start planning now

Research also suggests those who plan their goals well before the midnight deadline are more successful than those who wait. The keyword is plan. 


Plan out how you can overcome potential pitfalls -- like eating fast food when you're short on time. You may want to also consider how you'll react to spontaneous events. What will you eat if you wake up late or if you're eating on the run? 


These don't have to be official plans, but contemplating your reaction now will help you in the moment. 


Find support

Tell someone about your goals, and ask them to hold you accountable. Maybe a work buddy would be willing to join you on your journey. You could also develop a rewards system, or find one online. An active support system is integral to your success. 


Having realistic goals, plans and support in place before the final countdown of 2016 will give you the confidence and motivation you need to start 2017 with a fresh mindset. 


As Easy As Bananas Foster Cream Pie

Designer Creative - Tuesday, December 13, 2016

Desserts are notorious for being difficult to make and plan. For potlucks, many default to store-bought pumpkin pie or frozen-to-pan cookies. And while that tastes fine, it's more of the same. 

But you've decided to outdo last year and really go the extra mile. Our culinary team is here to help you stand out, and we're offering our Bananas Foster Cream Pie recipe as the perfect solution. 


Bananas Foster Cream Pie

Servings: 1 pie

2 tablespoons unsalted butter

1/4 cup brown sugar

1/4 teaspoon allspice

1/2 teaspoon nutmeg

3 sliced bananas, slightly under ripe

1/4 cup dark rum

2 packages (3.5 ounces) instant vanilla pudding mix

2 1/2 cups cold milk

1 pre-baked 9-inch pie crust

1 can whipped cream

In a large, heavy skillet, melt butter. Add brown sugar, allspice and nutmeg. Add sliced bananas and cook for about 2 minutes. Add dark rum, then use a stick lighter to ignite the rum and burn off the alcohol. Be very careful not to burn yourself with the sauce. It will be hot and sticky. 


Place in refrigerator, and allow to cool. 

Mix vanilla pudding mix and milk according to directions on the pudding package, and set aside. 

Arrange a layer of bananas Foster (about half the mixture) in the bottom of the pie crust. Top with vanilla pudding, and fill almost to the top of the crust. Arrange the remaining bananas Foster on top. Finish with whipped cream. 

Interested in experiencing our recipes without all the work? Contact us to have our culinary team's recipes in your company's breakroom. 




Savory Comfort Food: Reuben Pot Pie

Designer Creative - Thursday, December 08, 2016


The Reuben sandwich is served in delis across the nation for one reason: It's delicious. 


The air is growing cooler by the day, though, and a sandwich -- no matter how good -- just doesn't hit the spot when the brisk wind has torn at your clothes and the dark has settled in for the night by the time you get home. Instead, most crave a plate of something thick and warm that requires a fork to really enjoy. 


For a meal that brings the taste of the Reuben sandwich to the family table, our culinary team says you cannot go wrong with this recipe. 


Reuben Pot Pie

Servings: 4 pot pies

5 medium-sized red potatoes

2 ounces butter or bacon fat

2 ounces flour

2 cups heavy cream

1 pound corned beef, cut into 1/4 - inch cubes

5 ounces sauerkraut, liquid squeezed out

2 ounces Swiss cheese

1 teaspoon salt

2 teaspoons black pepper

4 pot pie ramekins or small ceramic bowls

4 puff pastry sheets or crescent roll dough


Cut potatoes into fourths, boil until tender and set aside. 


In a medium stockpot, melt the butter or bacon fat and add flour to make a roux (thickener). Add the heavy cream, bring to a boil and reduce to a low simmer. Stir constantly to prevent scorching the cream. If this happens, start over. 


Let cream simmer for about 10 minutes. Add corned beef, sauerkraut and cheese. Cook until cheese melts completely. At this point, the mixture should be about the consistency of a chicken pot pie. If it is too thick, add more cream. If it is too thin, you can either add more roux or more Swiss cheese until the desired thickness is reached. 


Gently mix in potatoes, salt and pepper. Turn off heat. 


Preheat oven to 350 F. Evenly distribute pie filling among 4 ramekins. Top each one with puff pastry or crescent roll dough. Place pot pies in oven for approximately 5 to 8 minutes or until pastry top is golden brown. 


Note: If desired, the same amount can be used to fill 1 large pre-made pie crust instead. 


In the mood for something a little lighter? Check out this new recipe for Bacon-Wrapped Asparagus with Orange Hollandaise here:




Wow Without Guilt: Bacon Wrapped Asparagus with Orange Hollandaise

Designer Creative - Saturday, December 03, 2016


Stickting to a diet during the holidays can feel impossible. Workdays are irregular, and plans to eat healthy are foiled by the smell of home-cooked rolls and hot apple pie. 

The solution? Pair your favorite temptations with food as healthy as it is tasty. 


Our culinary team has prepared the perfect recipe for keeping the holiday spirit, serving a delicious meal to friends and family and staying on track with most health goals. And the best part, you ask? It's even low in carbohydrates. 


Bacon Wrapped Asparagus with Orange Hollandaise

Servings: 12 pieces

3 quarts water

12 asparagus, trim 1 inch off stalk ends

9 ounces clarified butter (see directions below)

3 egg yolks

1 ounce white wine

1 ounce freshly squeezed orange juice

1 teaspoon cayenne or chipotle pepper powder

1 teaspoon Tabasco

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon ground black pepper

12 bacon strips, raw


In a medium saucepot, bring 3 quarts of water to a rolling boil. Fill a large bowl with ice water; this is to cool the asparagus once removed from the boiling water. Boil asparagus for about 1 to 2 minutes or until it turns bright green. Place asparagus in ice bath to cool, then remove from ice bath and set aside.


To make clarified butter, place 1 pound of butter in a microwave-safe container and melt to liquid in the microwave. Carefully pour the clear liquid oil into another container, leaving the foamy butter solids behind. Set aside liquid oil for later use. 


To make hollandaise sauce, place egg yolks in a medium-sized steel mixing bowl. Add all ingredients except butter, bacon, salt and pepper. Bring a small pot of water to a medium simmer. Set the steel mixing bowl on top of the pot of water so the steam can heat the bowl. Whisk the egg mixture quickly, but not fast enough to make it foam up, and cook over the steam until it reaches the consistency of thick gravy. Remove from heat. 


While constantly mixing with one hand, slowly drizzle in the liquid butter. DO NOT add the butter too quickly or the sauce will break apart and you will have to start over. Once all 9 ounces of butter are mixed in, the sauce should be just a little thinner than mayonnaise. It it if too thick, add a few drops of cold water and mix until desired consistency is reached. Season with salt and pepper. 


To finish, preheat oven o 350 F. Cook bacon for 5 minutes you want it to be partially cooked but still flexible. Allow bacon to cool enough that it can be easily handled. Wrap bacon around the asparagus spears, then arrange bacon wrapped asparagus on a baking sheet. Bake for 10 minutes or until bacon is crisp. 


Remove from oven and serve. Hollandaise can be drizzled over asparagus or served on the side as a dipping sauce. 


Give this recipe a try this holiday season and make sure to share your photos on your Facebook page