Swiss Farms, the Delaware County-based drive-thru market, announces the expansion of their freshly prepared meal line, Fresh Solutions, with the addition of signature meals.

To head up the development of the freshly prepared meal line, Swiss Farms hired Justin Vignola as Director of Fresh Food/New Product Development. Now Swiss Farms offers a meal solution for any time of day whether fueling up to start the day, lunch to go or dinner saviors.

Justin Vignola is new Director of Fresh Foods at Swiss Farms

Customers can be the ‘hero of dinner’ and pick up fully prepared, healthful meals all under 600 calories. Starting on November 7^th meals will be priced at an introductory price of $7.99 for the week and options include blackened chicken, chicken parmesan, meatloaf, grilled flat iron steak, or pulled pork, each with two perfectly-paired sides included.

Fresh Solutions also includes the fan favorite line of Swiss Signature Deli Salads, Dips, Hoagies and Soups.  Currently offered Swiss Signature Deli Salads are cranberry chicken salad, home-style chicken salad, Lancaster County egg salad, and albacore tuna salad, which begin retailing at $3.99. Homemade buffalo chicken or spinach artichoke dips join the party at $6.99. Swiss Farms crafted hoagie choices are turkey and swiss cheese for $7.99 and Italian for $8.99. A brand-new batch of soup accompanies the food line with three on-the-go options including broccoli cheddar, hearty chili and tasty chicken noodle available in 16 oz. containers for $4.59.

Swiss Farms will continue to proactively develop and add to the menu with the assistance of Vignola. In his freshly created role, Vignola will serve as the purchasing decision maker, taking care to stock the Swiss Farms shelves with lifestyle focused, good-for-you food choices. Vignola will also act as in-house chef, testing and crafting various fare in the kitchen, such as the house-made sausage, egg and cheese breakfast sandwich.

Prior to his role at Swiss Farms, Vignola spent a decade in the food service industry holding positions from sous chef to Director of Dining Services. His experience is vast and wide and includes multiple restaurant openings. Vignola holds a degree in Culinary Arts from the Academy of Culinary Arts at Atlantic Cape Community College.

Marilyn Johnson

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