PFSTempleBDMAugNewsletter

The Business Development Team Monthly Newsletter

Welcome to the Team! McKenzie Flippen-Olsen

BD Team

(With new Team members and new AM’s, here is a brief overview of the Team.)

Kevin Champine – Director of Business Development

Directs the efforts of the BD team.

Business Reviews for the South Region

Multi-Unit opportunities

Charles Bowen – Non-Foods Specialist.

Responsible for case growth in Disposables and Chemical categories.

Dustin Crawford – Business Analytics Specialist

Provides analytical data for the BD team as well as others. Identifies gaps, opportunities, strategic analysis.

Kenny Kelso – Business Development Mgr. North Region

Conducts Business Reviews

Pursue large independent operators and regional multi-unit opportunities

BD Team

Frank Limberg – Brands Manager

Responsible for case growth on our private branded product

Responsible for growth in Pizza & Italian market

Customer presentations in test kitchen for Pizza & Italian customers.

Bacio Champion

Jeff Lindsey – C-Store & Retail Specialist

Responsible for case growth in c-store and retail customer segments

Alex Lozoya – Hispanic Specialist

Responsible for case growth in Hispanic customer segment

Customer presentations in test kitchen representing Hispanic products. Bacio Champion

McKenzie Flippen-Olson – Business Development Mgr. South Region

Responsible for securing new large independent accounts as well as regional multi-unit business

BD Team

Cathy Pope – COP Specialist/Chef

Responsible for case/poundage growth for meat, seafood and poultry categories

Customer presentations in test kitchen.

Mike Rich – C-Store & Retail Specialist

Responsible for case growth in c-store and retail customer segments

Note: Remember when reaching out for help or to have a customer presentation in the test kitchen, the primary role of the segment specialists. When you need assistance in Pizza & Italian Frank is the man. Hispanic, Alex and all others Cathy.

OUT OF THE BOX IDEAS

Durable & Reliable

Maintain meal freshness and integrity with First Mark hinged foodservice containers

SPECIAL PRICING FIRST MARK CLOVER CONTAINERS

FOOD SAFETY IDEAS FOR PFS

CUSTOMERS

HIGH QUALITY ALTERNATIVE GLOVES

FOR USE IN AREAS WHERE HIGHTEMPERATURES ARE NOT A FACTOR

Stretch Hybrid Clear Disposable Gloves

•GripGards® gloves offer a second-skin fit when users size down one size

•Diamond pattern texture for improved grip and dexterity

•Latex- and vinyl- free for reduced allergy risks

•Wrist-length, straight cuffs

•Powder-Free

•Touch screen compatible for POS systems

PLASTIC

FOODSERVICE PACKAGING IDEAS FOR PFS CUSTOMERS

THE PROTEIN PLACE 4.0

WHAT DOES RANAHAN MEAN?

A “Ranahan” is a nickname for the top cattle hand on a ranch. When it comes to handling your meat-cutting specifications you need your own Ranahan as your butcher.

We have an unwavering commitment to high-quality, custom-cut proteins that consistently deliver an unforgettable dining experience. Depend on our skilled cutters with their wealth of knowledge and expertise to provide you the best quality cuts in the business.

A CUT ABOVE EXTRAORDINARY

CUSTOM CUTS

❖Center Cut Filets

❖Bone In Ribeye’s

❖Cowboy Ribeye’s

❖Boneless Ribeye’s

❖Strips

❖Center Cut Sirloins

❖Full Cut Sirloins

❖Flat Iron

❖Hanger

❖1 Bone Pork Chop

❖2 Bone Pork Chop

❖Boneless Pork Chop

GRADES

➢Prime ➢High Choice ➢Choice

Select

No Roll

MEAT ROOM BENEFITS

Skilled team of butchers

LET’S TACO BOUT IT

HOW DO YOU SAY? ¿COMO SE DICE?

HOFFMASTER OLE BASKET LINER

We have a fun new OLE’ print food wrap and basket liner IN STOCK NOW! It is a 12x12 grease resistant wrap/liner that is excellent for chips, messy nachos, and other foods.

ITEM 955241 packed 1/1000 CT SRC $40.22

BAYWINDS WILD CAUGHT SPANISH OCTOPUS

We are pleased to announce the availability of Bay Winds® Wild Caught Spanish Octopus (also known as Spanish Pulpo). Our Bay Winds® Wild Caught Spanish Octopus is sourced from the sun-drenched coast of Spain, this is the most desired and premium octopus in the world. The warm waters yield a product that has a higher fat content and better yield, making the octopus notably sweet and tender.