What We Really Do Is Deliver - C&U Support

WHAT WE REALLY DO IS DELIVER.

We are College and University Centric

Our Partners

With over $75 Million Dollars in Sales to Independent Colleges and Universities, Performance Foodservice Springfield is fully engaged in the C&U Segment. We service over 21 Higher Education Institutions including the following primary supplier relationships:

Our Commitment to Advancing Common Values

National Association of College and University Food Service

2023 Sponsor of all Spring Conferences

2023 Conference Attendee at all Spring Conferences

2023 Vendor Showcase all Spring Conferences

2023 Gold Sponsor of National Conference in Baltimore

2023 Conference Attendees at National Conference

2023 Vendor Showcase Participant National Conference

Menus of Change

2020 Sponsor Menus of Change Conference – Virtual

2020 Conference Attendee Menus of Change Conference – Virtual

2022 Sponsor Menus of Change Conference - Culinary Institute of America

2022 Conference Attendee Menus of Change Conference – Culinary Institute of America

Annual Chef Culinary Conference - University of Massachusetts

Top Level Sponsor of the Annual Chef Culinary Conference for the last 14 years

Culinary and Dietary Team Annual participants in Chef Culinary Conference

We actively support initiatives that are better for the environment which include baling and recycling all cardboard, corrugate and pallet wrap; recycling of all scrap metal and wooden pallets; reclaiming all water used in our truck wash to keep our fleet clean; recycling all used oil and anti-freeze through Safety Kleen; utilization of LED lighting throughout the warehouse and purchasing 50% of our energy needs from green sources including hydro-electric and wind power.

Performance Foodservice partners with Vanguard Renewables

With the goal of becoming a zero-food waste facility Performance Foodservice Springfield has partnered with Vanguard Renewables to help turn it’s organic waste into energy while supporting local farms and reducing greenhouse gas emissions.

Vanguard pays local farms to build Anaerobic Digesters on their property. 100% of the farm’s manure is combined with 100 TPD of unused organic from food processing and other food operations. This produces 7,700 MWh of renewable energy annually, equivalent to the needs of 1, 600 homes, and offsets 5,500 lbs of CO2 emissions daily while providing high quality compost for the farmer to sell.

Expired, damaged and recalled food products will be sent for depackaging then the foods will combine with the manure on local farms, eventually creating gas to power and heat local homes and businesses.

Sustainable Seafood Deserves better, working with our Suppliers to Provide Solutions

Performance Foodservice Springfield sources some of the best sustainable seafood. As an MSC, ASC and Gulf of Maine Research Institute certified facility we take protecting the world’s supply of seafood seriously. So it begged the question, why are we allowing our suppliers to put sustainable seafood into Styrofoam boxes, one of the least environmentally packaging options available? Cathy Hennessey our Seafood Category Manager, hopped into action and has worked with our fresh seafood suppliers to move their packaging used in seafood purchased by Performance Foodservice Springfield to more highly sustainable recycled or recyclable containers. Reluctant at first, our partners have worked closely to reduce our Styrofoam packaging by almost 90%. Utilizing recycled and recyclable plastic and paper corrugated containers we have pulled over 90,000 styrofoam containers out of the waste steam annually. Hats off to Cathy and our fresh seafood vendors.

Our Team Is There When You Need Us

We have a team of specialists ready and available to enhance your dining services program with both student and staff focused activities.

Student Focused

Presentations around sustainable and socially responsible foods and packaging. We can offer these in a larger educational environment or in a more intimate setting within the Dining Hall. These can include local farmers, ranchers and manufacturers as well as PFG Corporate staff.

Complete station take-overs to feature new concepts that may be of interest to students as well as cross cultural cuisines

Meet the local farmer/supplier/etc. Sampling and conversation with local supplier

PRU (Performance Road Unit) – Our newest addition a mobile test kitchen/menu ideation center is available to create excitement by sampling new items and menu ideas

Food show for the students – You provide the space and we do the planning and arranging of the vendors and products.

Product samplings within dining locations for students

Staff Focused

Our team of specialist will meet with you to outline specific events/training for staff:

Training seminars/demos for Dining Services Personnel

Mini food shows/tastings for Dining Services Staff

Meet the local farmer/supplier/etc. Sampling and conversation with local supplier

New Concept Training. Revamping of current offerings Pizza, Deli, etc.. Plant forward menu options and ideation. Cross-cultural cuisines. Incorporation of successful programs rolled out at other universities. Menu ideation and creation.

Custom Cut Meats – T.F. Kinnealey, known as one of the premier meat cutters in New England is part of the Performance Foodservice family and can provide you with the best cuts of meat available as well as some very unique items.

With specialist in multiple areas, we can create specific, focused training geared to the needs of the University whether it be product specific or culinary ideation.

Food sanitation/safety training

Our Product Mix makes doing business easy

Because colleges and universities make up so much of what we do we have a wide variety of products already in stock that will help elevate your dining program.

Vegan and Vegetarian

Plant Based

Eco Disposables

Cage Free/NAE

Authentic International Flavors

Halal/Kosher

Gluten Free/Dairy Free/Nut Free/Allergen Free

Local/Sustainable/Organic

Diverse Supplier Network

MSC/ASC Seafood Program

Wide variety of top-quality value added Fresh Produce

Meeting All Your Foodservice Needs

Looking for retail concepts? Explore our exclusive licensed branded program portfolio:

With perfectly seasoned, crispy Southern breading and a full complement of comfort food favorites, Perfectly Southern™ is the premier turnkey partner program for fried chicken lovers.

The Red Seal Pizzeria™ program allows c-store operators to quickly open a full-service, madeto-order pizzeria directly inside their stores.

Contigo™ Taqueria taps into a growing market, providing c-stores with a delicious menu of authentic Mexican and Southwest products in a licensed, one-stop-shop turnkey program.

Tru-Q BBQ™ will bring delicious, authentic southern BBQ flavor to any area. With complimentary meats and sauces, signage and menuing, this turnkey program will bring a staple market.

We love what we do and it shows.

Performance Foodservice is one of the largest foodservice distributors in the United States with roots dating back to 1887. From small restaurants to large healthcare facilities, we maintain unique relationships with every customer, delivering innovative services and tools to help them exceed their business goals.

We offer all the convenience of home-town customer service with the resources and negotiating power of a national organization.

What drives us is a shared passion for excellencefrom quality products we distribute to the world class customer service we provide - all delivered by a family of dedicated associates who have helped build Performance Foodservice - Springfield into one of the most respected names in the industry.

Our Team and Our Home Built with Your Success in mind...

We are committed to providing our customers wholesome products. Food safety is first and foremost in all of our warehouse operations. Our distribution facility is designed with food safety and operational efficiency in mind.

Geographic Footprint: MA, CT, RI, NY, VT, NH

Total Skus: 14,000+

240,000 square feet of Warehouse and Office Space

51,000 square foot Freezer

1,500 square foot Ice Cream Freezer (-20 degrees)

29,400 square feet Refrigerated (5 temp zones)

28,300 square foot Cooler Dock

67,600 square feet of Dry Storage

Backup Generator on Site

Global Food Safety Initiative 2022 GFSI Audit: 97.28

Total Fleet of Over 250 vehicles

PeopleNet GPS Tracking

Seven Shuttle Depots: New Haven, CT, Lawrence, MA, Worcester, MA, West Bridgewater, MA, Watertown, NY, Oneonta, NY, and Binghamton, NY

Fuel and Maintenance performed on site

Scan on Delivery for all invoices

Founded on food, focused on service.

In an Era of centralization of support services and cost reduction in the foodservice distribution industry, someone often gets left behind.......the customer. Performance Foodservice CEO George Holm once said “Nobody knows the needs of the customer better than those that are closest to serving the customer.” We live by that simple message today as we have in the past.

From our President to our Senior Staff, procurement team to customer service, operations team to collections department, all reside right here in Springfield to service your needs. At Performance Foodservice - Springfield our support teams know who you are. If you have a problem that needs solving, a question that needs asking or an opportunity, the right resource is just steps away from providing an answer or solution. Our Account Managers work closely with all of our support departments and have relationships forged on meeting customer’s needs. No work tickets needed… you are our customer, not a work order waiting to be deemed complete. Not a customer yet? Here are some key questions to consider:

Does the company I am doing business with have a President solely responsible for the customers at the distribution center I am purchasing from?

Do all department heads of essential services (Purchasing, Customer Service, Collections, Operations, Sales) report directly to the Distribution Center’s President or do they report elsewhere?

Are all departments staffed locally or are they located remotely, servicing multiple distribution centers?

Do Account Managers have close contact with essential support services (Purchasing, Customer Service, Collections, Operations, Sales)? Could they walk into their office to discuss challenges and opportunities with their customers?

Does local purchasing have full control over what items they stock in their warehouse and the vendors they choose to do business with or is this decided regionally or corporately?

At Performance FoodserviceSpringfield, our answer to all of these questions is YES. We can work to meet your needs and address opportunities right here, right now. Our customers are our most important asset.

Local service, local control.

Our Specialists Meet our team of Specialists

Richard J. Camerota, Sr. CEC Brands Manager

A graduate of The Culinary Institute of America, Richard brings with him over 45 years of food service experience. As the Brands Manager at Performance Foodservice, he continues to rely on his culinary experiences in both food preparation and management to analyze whether clients require a simple or more complex approach for consultative culinary services. He then uses these analytical skills to produce viable culinary and operational solutions.

David McGurn, CEC Corporate Executive Chef

David was introduced to food service at a very young age working in the family restaurant under the tutelage of his Father who was also a Chef. David has worked tirelessly to hone his craft and master the skills necessary to become a respected Chef. His career path brought him to Culinary Education where he was an Instructor of Culinary Arts and later Director of Education for a recognized culinary school in New England. He has attained some of the highest achievements in culinary competitions and attained certification through the American Culinary Federation at the Executive Chef (CEC) and Culinary Administrator (CCA) levels. David delivers outstanding skill and knowledge to Performance FoodserviceSpringfield and our customers.

Dion M.S, R.D., L.D.N.

Dietitian Nutritional Business Manager

Sue brings over 35 years of foodservice Industry experience to the position, 20+ years of Sales, with 25 years presenting and training, including over 8 years of marketing experience. Susan received her Bachelors of Science in Nutrition degree from Simmons College and her Masters of Science in Nutrition Education Degree from Boston University. Susan also is a Registered Dietitian and a Licensed Dietitian Nutritionist. Sue provides oversight on a large multi-unit healthcare account and assists with other healthcare facilities. In addition, she regularly provides support for colleges, universities, schools and feeding programs with information on special dietary needs, allergens and dietary regulations.

Michael Schmitt Business Development Special Segments Manager

Michael brings nearly 20 years of business ownership experience to Performance Foodservice. He has worked at several fine dining restaurants, served as Executive Chef, and worked as a staff writer and chef instructor for William Sonoma before moving to the Broadline business. Michael brings his experience as an operator, consultant and sales leader to the sales team. He works with our special customers within the business review process as well as the development of the company’s specialty segments. Michael also manages our Performance Edge portfolio of resources for our customers including menu development, engineering & design, operations analysis and technology.

William Reid Business Review Manager

William has over 30 years in the foodservice industry, starting his career as a chef in a broad array of restaurants then moved into food service sales. He graduated from Johnson & Wales University with an Associate of Science in Culinary Arts. Will is very passionate about Performance Foodservice and our customers. He has a highly energized and passionate team of business development managers and category specialists to support our family of customers for ongoing success.

Joe Reardon Buisness Development - Higher Education

With over 40 years of food service experience as a chef, consultant, and in distribution. Joe brings a wealth of knowledge mixed with practicality. Passionate about food and those who create, he is our strategic leader of changing the way we look at food. Joe is the originator of our Smaller Planet efforts that begin in 2016 with a focus on local, sustainable, fair trade and humane products as well as engaging in diverse suppliers. Joe can work with customers to develop a sustainable plan that meets both current and future needs.

Susan

Cathy Hennessey Seafood Specialist

For over 24 years Cathy has been passionately engaged in the Seafood Business. In that time, she’s worked multiple positions in both retail and the food service industry - Cathy has spent the majority of her career directly managing fresh seafood programs. With relationships built with a wide variety of suppliers, Cathy can help guide you in seafood decisions, market conditions and product solutions to meet any need. She is excited to bring her wealth of seafood knowledge to the support team at Performance FoodserviceSpringfield.

Center of the Plate Specialist

Eric’s obsession with food, led him on a journey that had him cooking at an early age, formally training at Johnson and Wales University before working in several fine dining restaurants throughout New England. His journey continued with an opportunity to move into a sales role, eventually working for a National meat company where he honed his craft. Eric brings a chef’s insight to helping customers choose center of the plate solutions and creative ways to menu those products to maximize profits.

After 8 years working for his family owned business Jamie entered the Chemical business with Ecolab’s Pureforce Division as a Sales/Service Route Manager. He quickly established himself as the top Manger in the Northeast and achieved a top 5 ranking for growth in the country. We are delighted to have him at Performance Foodservice. His knowledge of both chemicals and machines as well as his understanding and responsiveness to customer needs help to provide you with the options and service you need.

John Carpenito Produce Category Manager

John’s uncompromising desire for quality has built one of the strongest Broadline produce programs in the Northeast. Over the years he gained an intimate understanding of the industry, achieved by walking the Boston Market and performing roles including quality control, purchasing direct from suppliers and delivery and distribution. Informative, knowledgeable and on top of the latest trends, John is an incredible resource when making produce decisions in your operation.

Non Foods Specialist

Nancy brings a unique chef’s and Foodservice operators perspective to Non-Foods. A graduate of the Culinary Institute of America, Nancy worked in a variety of food establishments for years before turning to sales, the past 13 years in both equipment and non-foods. The newest member of our team, Nancy works to build lasting relationships with customers by listening to their needs and providing unique, cost effective solutions to their non-foods and packaging needs.

Peter has over 30 years of experience in the imported specialty segment. He launched his career in restaurant and pizzeria kitchens, before moving to the distribution industry as a truck driver. From there his career expanded, from import specialist to the eventual VP of Purchasing/GM of Roma Foods. Peter’s passion for the pizza and Italian category spans anything from old world pizza making to the new age concepts. The knowledge he brings and commitment he has for both the customer and sales team make Peter an invaluable asset to our organization.

Eric Das

Jamie Danis Chemical Specialist

Nancy Knoepfel

Peter Gallant Regional Director of Pizza/Italian

Your Account Manager is there for you to handle your needs day in and day out, but at Performance Foodservice it doesn’t end there, we have a team of specialists that are available to help you grow your business, create excitement, problem solve, keep you up on current trends, bounce ideas off of or anything else you may need.

Local. Sustainable. Responsible.

Whether you are looking for Real Food, Slow Food, Farm to Table, Sole (sustainable, organic, local, ethical) Food or are part of the Locavore Movement, we have products to meet your needs. Maybe your interest is to support local businesses that give back to the community, we can help you with that. Or if you are looking for a really great burger, chicken with flavor, in season local produce or sustainable seafood, we’ve got that too.

Why choose Performance Foodservice - Springfield to meet your local and sustainable needs? Our economy of size helps us to negotiate the best pricing possible, while our local autonomy allows us to support the products and vendors that are important to our customers. With so many products available you can have fewer deliveries to supply you with the local, sustainable and ethical products you demand. More importantly we are leaders in the area of food safety, risk and quality. We worry about the food coming thru the back door of your operation so you don’t have to. We work directly with small business owners to make sure that they meet food safety requirements that surpass government regulations assisting in third party auditing procedures when necessary and ensuring proper liability coverages.

FarmSmart

As the name implies the brand is based on practicing smarter, better ways of farming including raising animals and livestock. This includes delivering a cleaner label product with attributes such as no use of antibiotics; humane treatment of animals; organic; grass-fed; all natural and no GMO’s. When you see and hear FarmSmart you can feel better about the product you purchase. Our FarmSmart beef program is the first domestic, organic, grass-fed beef private label brand in foodservice. FarmSmart Domestic Grass-fed beef is born and raised in the USA, certified organic, non-GMO and entirely grass-fed and pasture raised on family farms.

Red Tomato – Righteous Produce Established in 1997, and located in Plainville, Massachusetts, Red Tomato is an ambitious non-profit that works its heart out to deliver fresh, great tasting produce while cultivating a more sustainable, ethical food system. Rooted in fair trade, Red Tomato strives to bring fairness, transparency and sustainability to every aspect of the way we do business — including stewardship of the earth, equitable and safe treatment of farmers and workers, wide access to affordable and healthy food, and the financial well-being of both Red Tomato and the farms in our network. Performance Foodservice is partnered with Red Tomato to provide scale to local produce so we can offer to our customers. Each case of Red Tomato produce comes to you with a QR code, scan the code and you can see the local farm where the product was grown along with pictures, the history of the farm and it’s owners. Local produce sourced to the farm, every time.

Sustainable Seafood

Since 2017, Performance Foodservice Springfield has been an MSC Certified Facility providing sustainable seafood approved by the Marine Stewardship Council. We have a variety of products available both fresh and frozen. Additionally we have a wide variety of products that meet Monterey Aquarium Seafood Watch standards as Best Choice or Good Alternative. Our branded fresh and frozen farmed seafood also meets BAP Standards. We can work with you to create a sustainable seafood program for you. We are also ASC Certified and Gulf of Maine Research Institute Responsibly Sourced Certified.

Over 2000 Local, Sustainable, Fair Trade and Humane products in stock Performance Foodservice - Springfield carries almost 2,000 items that are local, sustainable, fair trade or humane. From meats, to seafood, packaging, grains, frozen and canned items. We understand that our market is evolving and customers demand more from their food than just great taste.

Superior Products

Performance Foodservice - Springfield delivers more than 15,000 food and related products, spanning our own exclusive brands, along with national branded items. Through research, development and careful sourcing, we offer the highest quality ingredients, fresh produce, and fully prepared products, in addition to an extensive selection of non-foods and chemicals.

Strategic Brands

Developed to fill specific industry needs determined by our team of experts, our strategic brands are carefully sourced and curated. Braveheart® Black Angus Beef brings premium, DNAtraceable, American beef to our customers. Bay Winds® is a selection of high-end, natural, sustainable seafood. And, our signature Bacio® cheese has a unique flavor and texture that you won’t find elsewhere. Our Area Managers are well-versed in which of our strategic brands best fits any type of business.

Multi-Category Brands

These brands feature a range of products, including meats, dry goods, dairy, produce, and more. Roma® is our nationally recognized Italian foods line with many items imported directly from Italy. Look to Ridgecrest™ for top-tier meats, frozen vegetables, frozen hors d’oeuvres, burgers and veggie burgers. West Creek™ is your go-to for quality dry goods, dairy, produce, meats, food handling products, and more. Choose Silver Source™ for budget-friendly products ranging from food handling to deli meats that still meet exacting standards.

Expertly sourced products delivered on time.

Customized Solutions

We offer a variety of services that can be tailored to your business.

Custom Cheese Blends

For more than 30 years, we’ve been blending cheese at our facility in Rice, Minnesota. Today we process more than 600 different blends, and can design one just for your operation.

The Freshest Seafood

With decades of fish mongering experience, our seafood specialists inspect and fillet a variety of fresh fish daily. We source around the globe and bring the best cuts to your kitchen. We can even overnight freshly cut fish from our custom facility in Miami, Florida!

Custom Cuts of The Best Meats

Our experienced team hand-cuts the finest meat to exacting customer specifications. From the best burger meat, to the finest steaks, we’ve got you covered.

Fresh Ideas

We are always offering up fresh ideas for your business. Our executive chefs help with menu inspiration, and our internal specialists, trainers and marketing consultants can help with other aspects of your business. We share their knowledge with you!

We have the tools to feed your goals.

For more information on Performance Foodservice - Springfield, please visit PerformanceFoodservice.com/springfield.

SPRINGFIELD, MA 01104

The DISH highlights fun and flavorful recipes designed by our award-winning chefs, featuring many of our premium ingredients. The vivid, colorful images will give owners and operators a sense of the eyecatching presentations that guests can expect on the plate. We will also dish on the latest supplier tips and specialty dessert items that can boost business.