Every Daypart, Every Occasion  

Bacon doesn’t clock out. It works for breakfast, lunch, and dinner service without ever feeling out of place. Consumers don’t treat it as a one-occasion food, and that’s why it earns permanent shelf space in your walk-in. Whether it’s anchoring a BLT, crumbled into a Bloody Mary, or folded into dessert, bacon has planted itself in every corner of the menu, and guests love it.  

And happy hours are no exception. Bacon-wrapped bites, smoky bacon jam on the pūpū platter, a rim of bacon salt on a cocktail glass. These are proven bar-snack moves because bacon pairs naturally with the salty, savory profile guests reach for alongside a drink.  

That kind of range means the case you’re already buying can do more work than it’s doing right now. The question isn’t whether to carry bacon; you already do. It’s whether you’re using the format you have for every job it can actually handle.  

The Topping Play: Make the Healthy Option the One People Actually Order  

Guests say they want to eat healthy, but over 90% who feel compelled to eat healthier admit to indulging more than half the time anyway- a real gap between intention and what lands on the plate.  

Bacon makes a kale salad sound like something worth ordering instead of something worth skipping. Healthy and indulgent. It’s the difference between a menu item guests read past and one that makes them stop and consider it.  

Applewood or Hickory: One or Both, Depending on Your Menu  

Here it’s less about volume and more about range. A tighter, single-concept menu might only need one smoke profile. A menu spanning breakfast through happy hour has more to gain from carrying both.  

Applewood brings a milder, sweeter, faintly fruity smoke. It’s the natural fit for breakfast plates, a BLT where you want the tomato to still come through, or anywhere you want bacon to support the dish rather than take it over.  

Hickory brings the bold, traditional smoke flavor guests associate with barbecue. It’s the stronger choice for a baked potato, a hearty breakfast burrito, or a dish where you want bacon to announce itself.  

If your menu has one clear bacon moment, pick the wood that fits it. If bacon shows up in more than one context- breakfast and dinner, light dishes and bold ones- stocking both Prairie Creek Applewood and Hickory Smoked Single Sliced gives you a flavor lever for either mood without adding a new prep step.  

Why Prairie Creek  

Every application above works because the bacon underneath it holds up. Prairie Creek covers the full range: double smoked, applewood, hickory, sliced, slab, plus the fully cooked topping and layout formats. Whatever your menu needs, it’s already on the sheet. Hand-trimmed pork bellies, slow-smoked over all-natural hardwood, no atomized liquid smoke, no MSG. That’s what lets one program cover breakfast, dinner, happy hour, and a light kale salad without the flavor or the format ever feeling like a compromise. 

Y. Hata Can Bring You the Bacon

Whatever your bacon program looks like right now, we’ve got the format and flavor to match it. We’ve been supplying Hawaiʻi’s kitchens since 1913, and that’s the role we’re used to playing: the one you call when you’re trying to figure out what will work for your menu. Talk to your Y. Hata sales rep, tell them what you’re building, and let’s get you set up with the right Prairie Creek lineup.