Cafeteria Concept

Need a quick start for your Mongolian Grill Concept? Fusion Food Truck Menu? School Meal Concept?
How about adding easy and delicious Asian and Fusion flavors to your Deli or Buffet Concept?

We can help you expedite the process, starting with your Menu.

Starport Foods has designed a very successful, turn-key program to provide you with the delicious tastes, smells and excitement of healthy and popular Asian and Fusion cuisine.

Try our easy recipes and add to your menu.

Whether you have a dedicated Mongolian Grill, a cafeteria buffet, or a “daily/weekly Asian special”, Starport recipes and shelf stable sauces will make adding Asian and Fusion meals EASY – and CONSISTENT.

Need specific recipes or samples? Contact us by email.

We can tailor the program for your wok range.

Follow the quick cooking tips and instantly meet your customers' busy schedules and exceed their expectations with authentic Asian flavors. - In a matter of minutes. 

Learn how to setup a typical Asian Kitchen and a hot case layout for speed and efficiency. If you need more information please email us.

We can supply you with equipment and supply Lists

Do your have a Mongolian Grill or Flat top Griddle?

Instead of stir-fry in a wok , try to "toss-fry" on  a Mongolian Grill or on a griddle.
We can simplify your cooking with "speed tips", reduce your sauce making ingredients and "wok cook" with proven recipes. 

Flat top griddle in action: Beef and Broccoli recipe 汉语中的视图食谱.

Need more Mongolian Grill recipes email us

Helpful food prep tips and "Speed Scratch" cooking instructions

Get step by step photo recipes to help simplify kitchen operations so that you have more time to devote to your customers and successfully manage your operation.

View Starport's recipe page

 

David and Cheryl Tsang, Starport founders, have hands-on experience with their own Cajun-Fusion restaurant: Le Krewe Restaurant and Oyster Bar. They have set up Asian Deli's all across the country and abroad.

  

Le Krewe Restaurant and Oyster Bar was designed and operated by David and Cheryl Tsang in San Francisco’s Mission District. The menu featured Fusion Cajun/Creole cuisine, with creative offerings like: Alligator Potstickers, Cajun-seasoned Shiitake Mushrooms on a Wonton Crisp, N’Awlins Po’Boys, Mumbo Jumbo Gumbo, Crawfish Etouffée and classic Jambalaya, and many more delicious exotic dishes.