OUR KITCHEN WINTER 2018 | A publication by PERFORMANCE Foodservice - Hickory
BE SURE
with surety Our new commodity beef brand is here PG 11
OUR KITCHEN Our Kitchen (ou-er kitch¡en) noun A gathering place for friends and family; a place where memories are homemade and seasoned with love.
Welcome to the Winter edition of Our Kitchen magazine.
As the seasons change, so should your menu. But switching from summer vegetables to heartier winter fare doesn’t have to take up a lot of your time. Of course you have your signature, made from scratch items on the menu, but sometimes you need a little help to maximize the time you have, without sacrificing quality and taste. We've got just the thing! Flip through these pages for ideas and inspiration to get you thinking about the changing weather ahead.
We hope you enjoy reading Our Kitchen, and we look forward to sharing it with you!
Performance Foodservice - Hickory
FOOD 7
CHANGE IT UP
How do you know when you should embark on changing your menu?
11
SURETY BEEF
13
TASTE LIKE HOME
25
CULINARY TRENDS
31
A CROWD ON GAME DAY
Be sure with 43 audited attributes in our new branded commodity beef. Take your customers on a trip down memory lane by incorporating flavors in your menu that can be found in their childhood favorite meals and experiences.
As the season changes, it's time to see what's on the horizon for culinary trends so you stay current.
Game day doesn't have to be a huge game. There are sports fans everywhere. There are things you can do to draw them to your operation.
OUR FAMILY 5
VETERAN SPOTLIGHT
Steve Kohnle served in the Navy for 4 years before coming to Performance Foodservice.
DRIVE 15 FOOD Performance Foodservice - Hickory donated 39,170 pounds of food to local food banks in the month of September.
17
NATTY GREENE'S
Two business owners are making waves in not only the culinary industry, but the beer scene as well.
CHAMPION 29 IFDA Our very own Jeremiah Leonard received 8th place in the IFDA Championship in Florida this year.
what’s inside...
VETERAN SPOTLIGHT
5 Our Kitchen | Winter 2018
4 years
of sacrifice & service
USS John C. Stennis CVN74
Steve Kohnle has been with Performance Foodservice for 20 years. Before coming to Performance, he served our country for four years in the Navy. As a 20 year old, Steve decided to join the Navy. He got in his car and drove to Charlotte, where he walked into the Navy recruiting center and signed up. In 1993, Steve was sent to basic training at the Naval Station Great Lakes (NAVSTA Great Lakes) near Chicago. While in basic, he met many people who would be with him through his four years. “I got very close to a lot of people," said Steve. "Many of the people who went through basic with me were stationed in the same place I was." Once his training was complete, he was stationed at the Naval Station in Norfolk, Virginia, where he commissioned the ship he was assigned to, USS John C. Stennis CVN74. Steve was awarded plank owner of the ship once it was complete, an honor that is given to those who are part of the original crew.
USS John C. Stennis was the seventh Nimitz-class nuclear-powered supercarrier in the United States Navy, named for Senator John C. Stennis of Mississippi. Steve served on the ship as a Machinist Mate 3rd Class. His main duties were to operate, maintain, and repair anything on the ship. During his 4 years in the Navy, Steve was able to complete many sea trials. There were times he would be out at sea for 6 months. "The ship was like a little city," Steve said. "There were 3,000 people that lived on the ship with you." Through his time in the military, Steve learned many life lessons, including the importance of hierarchy. He has transferred that way of thinking into his personal and work life. Starting out as a Warehouse Picker, Steve has moved his way up through many roles including Driver into his current position, Transportation Supervisor. Thank you for your service, Steve!
HANGE IT U 7 Our Kitchen | Spring 2017
When you change your menu, you're trying to capture that new prospective diner and keep him coming to your establishment while keeping the signature dishes (and faithful patrons) that made you successful. So how do you know when you should embark on changing your menu? Here are some things to consider:
Keep up with rising (or falling) trends: Being at the forefront of the "wraps" trend was great, but if you're still tied to it, that's not so good. Stay up on current trends – but keep your menu flexible. If the steakhouse down the street is busy and your steakhouse is empty, figure out why. Look at your competitor's menu and analyze what it is doing right or wrong. You can capitalize on its mistakes and improve on its successes. Adjust for seasonality: Take advantage of seasonal produce and other items. If you live in an area that sees dramatic climate changes, you may want to consider embracing the way dining habits change with the seasons. So in July you may include a gazpacho (a light, fresh, cold veggie soup) on your menu but replace it with beef stew in October. Seasonality dramatically affects top-end restaurants, but it's less important if you don't promise fresh items to your diners. Create new excitement within your concept: If the name of your restaurant is Danny’s Big Taco Bar, don't put lasagna on the menu just because you read an Italian cookbook. Instead, consider adding a taco bowl or a shredded beef option to your taco menu. You can also make these changes to showcase trendy, new, popular ingredients; celebrate the holidays; or commemorate local activities.
the importance of Knowing when to change up your menu
Changing an entire menu isn't effective. Your regular patrons walked in your door for a reason. They have developed favorites on your menu and may not come back if they can't get them. Plus, changing an entire menu isn't efficient; many hidden costs are associated with changing your menu - including testing and tasting new recipes, reprinting the menu, retraining your staff (both kitchen and floor), retooling your processes, and reprogramming your ordering system. Tinkering with your menu is not the same as tinkering with a recipe. However, like a recipe you do have to find the perfect balance. Above all else - don't mess with success. If you are packing them in every night, be on the lookout for others coming in to your restaurant to take notes on what you are doing right on your menu! 8 Our Kitchen | Winter 2018
ROASTED FIG RUBBED BONE IN PORK LOIN WITH GERMAN POTATO SALAD Laurence Williard, Corporate Chef
1 each Allegiance 10 bone rack 1 jar fig preserves 1 case Resers diced Texas style potatoes 2 lb. Ridgecrest bacon cooked 5 each Peak cucumbres diced 2 each Peak yellow onions sliced 2 bunches Peak parsley chopped 2 cups West Creek white vinegar 1 cup West Creek sugar Salt and pepper to taste Rub pork loin with fig preserves. Refrigerate for minimum 6 hours. Roast 325o until medium/medium rare. Let rest. German Potato Salad Blanch potatoes, cool down. Dice bacon and render until done. Add onions, cooked until caramelized. Add vinegar and sugar. Place potatoes, cucumbers and parsley, season to taste with salt and pepper. Serve warm. Cut rack between bones, serve warm with potato salad.
VANILLA AND CINNAMON SMOKED BRISKET Laurence Williard, Corporate Chef
1/2 cup pure vanilla extract 4 tbsp CF Sauer Ground Cinnamon ½ cup West Creek brown sugar 1 each Braveheart Brisket 2 cups West Creek moonshine bbq sauce
9 Our Kitchen | Winter 2018
Blend vanilla, cinnamon and brown sugar. Rub on brisket. Smoke until done. Rest and slice. Serve with Moonshine bbq sauce.
PINEAPPLE UPSIDE DOWN CAKE BREAD PUDDING Laurence Williard, Corporate Chef
1 cup Sweet Encore pineapple upside down cake 1 qt. Nature’s Best heavy cream 12 ea. West Creek eggs 1 cup West Creek Sugar 3 oz. scoop Nature’s Best vanilla ice cream
Break up cakes. Blend all ingredients. Place in 2 inch full pan. Bake at 325o until custard sets. Serve with 3oz of ice cream.
ROASTED CORN AND CHICKEN SALAD Laurence Williard, Corporate Chef
1 case Contigo grilled chicken strips 1 case West Creek whole kernel corn 1 quart Piancone EVOO 1 pint Piancone balsamic vinegar 4 each Peak red onion 4 each red peppers 5 bunch peak cilantro Salt and Pepper to taste Thaw chicken strips. Place corn on sheet trays and roast until golden brown. Julienne onions and peppers, chop cilantro. Once corn is cool, blend all ingredients together and salt and pepper to taste. Best to let sit for 24 hours.
As one of the last of the Baby Boomer generation, I like everyone else relied on knowing the local butcher & farmer to ensure I was buying quality meats for the home as did the restaurateur for the meats he served. With the boon of the American and global markets through the 60-90’s the food industry grew and grew. Meat production became more centralized to accommodate the growing demands and the local butcher has almost faded away. The consumers began to demand higher quality, and knowledge of where their meats were coming from. Also how they were raised and treated. They missed their local butcher & farmer. Performance Foodservice is the industry leader in meeting the restauranteur’s need to be sure they are buying quality wholesome sustainable proteins. Our latest product line brings the USDA Choice commodity beef users a true Farm to Fork program with complete documentation on a nationExclusively from Performance Foodservice, al scale exclusively Performance Surety Beef through ™ combines theFoodservice. very best Thepractices Number 43of on every box refers to thehusbandry 43 auditable attrifarming, animal butes including quality control, animal health andinwell-beand third‑party auditing available the ing, food safety and sustainability that make up the strict market with the unique ability to standards for the beef included in this brand. The tagline source‑verify our products “Be Sure. Be Surety” is our promise to provide thesafest and through supplybeef chain. most consistentthe commodity product on the market.
BE SURE WITH SURETY
11 Our Kitchen | Spring 11 Our Kitchen | Winter 20182017
BE SURE WITH 43 AUDITED ATTRIBUTES Mark McNeeley, COP Specialist
As one of the last of the Baby Boomer generation, I, like everyone else relied on knowing the local butcher and farmer to ensure I was buying quality meats for the home as did the restaurateur for the meats he served. With the boom of the American and global markets through the 6090’s, the food industry grew and grew. Meat production became more centralized to accommodate the growing demands and the local butcher has almost faded away. The consumers began to demand higher quality, and knowledge of where their meats were coming from, as well as how they were raised and treated. Performance Foodservice is the industry leader in meeting the restaurateur's need to be sure they are buying quality, wholesome, sustainable proteins. Our latest product line brings the USDA Choice commodity beef users a true 'farm to fork' program with complete documentation on a national scale exclusively through Performance Foodservice. The Number 43 on every box refers to the 43 auditable attributes including quality control, animal health and well-being, food safety and sustainability that make up the strict standards for the beef included in this brand. The tagline “Be Sure. Be Surety” is our promise to provide the safest and most consistent commodity beef product on the market.
Our Surety Beef™ program removes much of the uncertainty of buying commodity beef. We have the ability to source‑verify a boxed beef program that features products in popular and consistent cuts that are both affordable and dependable; as well as ground beef products that are consistent with predictable and delicious results. Source verification is unique to us as we control the supply chain of cattle from the feedlot through production. Our quality management focuses on process control, food safety, animal care, sustainability, and responsible antibiotic use. Third‑party bi-yearly audits verify compliance with specific program requirements to ensure our animals receive humane treatment resulting in higher quality beef. One audit is an unannounced internal audit conducted by our quality assurance team, and the other is a third‑party audit conducted by a USDA‑approved independent auditing company. We stand behind our Surety Beef™ brand because we are sure it’s the very best commodity beef bar none.
43 Points of Audit in Surety QUALITY CONTROL Feed Related 9 Cattle Handling 6 Product Use 6 Misc. 6
Total 27 SUSTAINABILITY
Environment 1 Societal 1 Operational Efficiencies 1
Total 3 CATTLE CARE
Persuasion Devices 1 Casteration 1 Tipping or Dehorning 1 Branding 1 Aborting Heifers 1 Calving 1 Equipment 1 Feed & Water 1 Transporation 1 Stress Management 1 Non-Ambulatory 1 Euthanasia 1 Cattle Handling 1
Total 13
home Tastes Like
13 Our Kitchen | Winter 2018
Take your customers on a trip down memory lane by incorporating flavors in your menu that can be found in their childhood favorite meals and experiences.
Bringing a sense of nostalgia to your customers can create an emotional tie to your restaurant
Give them a twist on Mom’s brown-bag classics to reminisce over lunch. Remind them of dinners at Grandma’s filled with smiles and Sloppy Joe’s. People tend to associate food with sentiments from their past — foods that taste good can make us feel good too. As the years go by, we often reflect back on old memories and can develop a sense of nostalgia or a longing for the past. Seen in recent movie and television reboots, games and clothing, nostalgic marketing is taking over various markets and industries. *Forbes explains that this nostalgia tactic embodies the idea of tapping into positive cultural memories from previous decades. Although originally adapted to attract millennials to specific products, it is now seen as a successful strategy to engage with all age groups. Through nostalgic marketing, businesses can connect to their audience through cross-cultural and generational appeals. People love sentiments from their past — from the colors, packaging, smells, and taste, they appreciate the positive emotions that it can evoke. Nostalgia. The ultimate way to adapt this trend to your restaurant is by creating a meal that uses familiar flavors from childhood classics. Your restaurant environment can tell a story. From the names on the cocktail menu to the fold of the napkin, small details in your restaurant setting can help recreate cherished memories. It generates an immersive experience that will take your customers on a journey to a different point in time. Re-purpose the Retro. Don’t just replicate a dish from the past; make it new and relevant to fit with the present. Give cult-favorites an upgrade by modernizing old recipes. From the ingredients, to the cooking technique, to the presentation, you can adapt dishes so that they’ll never go out of style. If you include modern novelty recipes, they are sure to be hit items for years to come. Remember to look back on the past to power your future.
Try It Out
Adult Lunchables
Make your own adult lunchable with an indulgent cheese and charcuterie board featuring aged cheddar, hard salami and decadent pâté.
Classic Bottles
Go vintage by serving Coca-Cola in the classic glass bottle.
Honey Buns
Serve a homemade soft and golden Honey Bun smothered with a sweet honey bourbon glaze for breakfast.
Vintage Cereal
Use vintage cereals to create sweet and crunchy toppings for desserts or breading.
Spice Up Classic Recipes
Incorporate new spices and seasonings to put a twist on classic recipes like Mom’s chicken with Shake n’ Bake
Food drive
FEEDING THE
LOCAL COMMUNITY
15 Our Kitchen | Winter 2018
Performance Foodservice - Hickory donated 39,170 pounds of food to Second Harvest Food Bank, Greater Hickory Cooperative Christian Ministries, Hickory Soup Kitchen and Caldwell County Yokefellow Ministries following a local food drive supported by its employees and vendors throughout the month of September. The local foodservice distributor participated along with other Performance Food Group (PFG) (NYSE: PFGC) locations nationwide in the company’s annual National Food Drive program, which last year resulted in nearly 428,000 pounds of food donated to food banks across the country. “On a company-wide basis, we have chosen the fight against hunger as our primary corporate philanthropic effort,” said Trey Stroud, President. “We believe in giving back to the communities where we live and work. Our associates here at Performance Food Service - Hickory embraced our campaign and generously supported our efforts to collect food and money to benefit the Second Harvest Food Bank, Greater Hickory Cooperative Christian Ministries, Hickory Soup Kitchen and Caldwell County Yokefellow Ministries.”
To encourage employee participation, Performance Food Service Hickory conducted special events during the food drive campaign held September 1-29. Activities to increase food donations included t-shirt sales, luncheons, inter-departmental competitions and volunteer hours that raised food donations and funds totaling $5,000. In addition, Performance Food Service Hickory associates presented needed blankets and socks for the area homeless shelters. PFG’s 2017 National Food Drive coincided with Feeding America’s National Hunger Action Month campaign. During the entire month of September, Feeding America and its member food banks encouraged everyone to take action to fight hunger in their community. PFG is a supporting sponsor of Feeding America, the nation’s largest hunger relief organization with more than 200 local food banks in its network. As a company, PFG donated 464,325 pounds of food to local food banks across the country during our four-week campaign. We also raised nearly $52,000 and gave 831 hours of volunteer service.
the
BUTCHER
the
the
BAKER BEER MAKER
BRINGING IT BACK TO THE BASICS Staying ahead of the trends is important for Natty Greene's co-owners, Kayne Fisher and Chris Lester. Creating everything in house from the meat slices, grinding, stuffing of sausages, charcuterie station and so much more is now housed at their new location Natty Greene's Kitchen + Market.
17 Our Kitchen | Winter 2018
Kayne Fisher and Chris Lester have set out to be the butcher, the baker and the beer maker and have successfully created a spot where they can make this dream come true right in the Greensboro area.
When Kayne was 15 years old, he got a job as a dishwasher in a local restaurant. This is where his passion for the industry started and began to cultivate. Through college, Kayne met Chris and the two became
friends. As many college-aged boys, the idea of one day owning a bar, was a dream that was talked about often. Through late nights of working at a wine warehouse, they were able to plan their future. One day, the warehouse received a package from out west. It was the first rendition of the microbeer. Kayne and Chris loved it and instantly gave them a passion and a concept for their bar. “Before trying this mircrobeer, we wanted to open a bar for all of the
wrong reasons,” said Kayne. “The microbeer gave us direction and a passion.” In 1996, the two friends opened their first bar, the Old Town Draft House, where they had 17 beers on draft – a number unheard of at the time. The success of the Old Town Draft House brought way to more establishments in 1998, First Street Draught House in Winston Salem, and the Tap House in 2000. As the microbeers began to pop up in other places, Chris and Kayne knew that they needed something else that set them apart. That thing was food. “I’ve always loved food,” said Kayne. “No matter what level it is.” Their idea to make their own dressings and hand-patty their own burgers is common in the food industry now, but was unheard of back in the 90’s. As the years went on, Kayne and Chris were looking for ways to stay ahead of the industry trends. We started thinking, "We’re serving all of these great beers, we ought to brew our own,” Kayne said. “That’s where Natty Greene’s began.” In 2004, Chris and Kayne opened Natty Greene’s Brewing Co. in downtown Greensboro with the idea to push the limits with ales and sours. Natty Greene’s, named after Greensboro’s namesake Nathanael Greene, quickly became a favorite in the community. The brewery quickly expanded in 2007 and began production and distribution through North Carolina, Virginia and South Carolina. In 2013, Chris and Kayne took a step back and looked at all they had created and wanted more. They saw the food industry taking on the prep-fresh daily mantra and knew they had to change in order to keep Natty Greene’s separated from the competition. Thus, the dream was created of not only prepping every-
10
beers on tap
"We are just getting
started." over
200
beers archived
thing fresh, but creating everything in house as well, and Natty Greene’s Kitchen + Market was born in the Spring of 2017. Now, you can find a butcher breaking down meats, and grinding and stuffing sausages. You'll see a baker making buns, rolls and loafs. All sauces and dressings are homemade. Even the corned beef and pastrami are all made in the back of the kitchen. “We’re getting back to having fun and dialing it back a bit,” said Kayne. “We get to shake the hands of local farmers as we search for the highest quality of foods in a simple matter, served in a gorgeous atmosphere.” Natty Greene’s Kitchen + Market is housed on the Revolution Mill campus in Greensboro, once a flannel mill. “We love this mill’s history and are excited that we get to be part of it,” Kayne said.
The community of Greensboro is important for Chris and Kayne. They’re always looking for ways to give back to the community that helped their dreams succeed. Every Wednesday at their downtown brewpub, now known as Good Works Wednesday, they give 10% of their proceeds to a local charity. “As the community continues to grow, we want to grow with it and help where needed,” Kayne said. This dream that started when Kayne was just 15 years old has developed into cutting edge food and beverage trends. The two business owners are not afraid of change and are continually looking for ways to stay ahead of what everyone else is doing. With Kitchen + Market, they believe that they can use the business as an avenue to do just that. “I feel like we are not starting over,” said Kayne. “We are just getting started.”
INSTALL FREE WI-FI
97%
OF MILLENNIALS OWN A SMARTPHONE
FREE WI-FI IS EXPECTED
HOW TO ATTRACT
MILLEN
NIALS TO YOUR RESTAURANT
21 Our Kitchen | Winter 2018
To maintain or establish any profitable business, you must be aware of your changing environments and always be focused on expanding your customer base. The current generation, called Millennials, is the largest and most influential generation since the Baby Boomers. As Millennials make up 25% of the current population,* an active restaurateur should market and adapt their business to attract these new customers to their foodservice operation. With $245 trillion dollars in spending power,* Millennials are stronger and more important than ever. “‘Millennials spend 44% of their food dollars – about $2,921 dollars annually – on eating out,’ according to the Food Institute's analysis of the United States Department of Agriculture’s food expenditure data from 2014.”* Per month, Millennials spend $174 dollars on dining out in contrast to non-millennials that spend $153 dollars per month.* To captivate the interest of this growing market segment, your restaurant needs to find alternatives to engage and retain these new customers. However, it is important to find a balance that both attracts and builds loyalty with Millennials without hindering relationships with non-millennial diners. Millennials have new preferences that have redefined the landscape of dining. With companies competing for Millennial market attraction, it is important to learn and understand their behaviors and habits. They are tech savvy, socially conscious, seek out unique experiences, and have a desire for connectedness. How can your restaurant capture this new audience? CONNECTING AND BUILDING RELATIONSHIPS
Millennials want to find authenticity in the brands that they love. They enjoy a story that allows them to connect with others. This positive association creates a relationship and loyalty with the business. From
WHO ARE
MILLENNIALS?
64%
OF THE POPULATION ARE MILLENNIALS
60%
OF MILLENNIALS GO OUT TO EAT AT LEAST ONCE A WEEK
highlighting social responsibility initiatives to creating novelty menu items, these are ways to gain Millennial attention and draw them to your restaurant. DIGITAL INVOLVEMENT
MILLENNIALS PREFER TO EAT FOUR SMALL MEALS AT UNUSUAL TIMES.
MILLENNIALS SPEND
$174
ON DINING PER MONTH
THE MOST ETHNICALLY AND RACIALLY DIVERSE GROUP IN U.S. HISTORY
MILLENNIALS SPEND
44%
OF THEIR FOOD DOLLARS TOWARDS EATING OUT.
THE LARGEST AND MOST INFLUENTIAL GENERATION SINCE THE BOOMERS
Embrace technology by focusing on your digital marketing tactics. Try utilizing social media to your advantage by including user-generated content in your feed. Encourage your diners to share their experience through social media platforms for a more authentic outreach. In your posts, have a “call to action” that allows customers to interact with your business digitally. In your digital marketing strategy include approaches like local promotional tactics. On average, 60% of Millennials follow brands they like on social media to hear about new deals or coupons, while 56% of Millennials in America say that they would share their location to receive a deal at a restaurant.* By incentivizing your customers, you are able to get them in your door and coming back. You also can enhance customer experience through other technology tactics such as online reservations, mobile ordering options, self-payment, Wi-Fi, and charging stations. HEALTH CONSCIOUS
Provide healthy food options like farmto-table, organic, vegan, and gluten-free menu items. About 30% of Millennials eat foods that are certified organic.* This shows that these consumers are more aware and concerned with eating healthy.
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LOCATIONS
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culinary trends
Dude Food
Dude food which has traditionally been meat heavy is having a change up. Keeping its classic characteristics of indulgent, generous and rich, but vegetable based instead.
Booze Free Alcohol is no longer required for a good night or a good drink. Using different techniques, mixologists are finding new ways to reinvent non-alcoholic drinks.
Carbs are back Interest and innovation in bread and pasta are bringing carbs back to the table.
AGEING Properly ageing beef is starting to become the norm in the marketplace.
hot!
Avocado Everything
KETO DIET The keto diet is a high-fat, low-to moderate-protein, low-carb eating plan. Many restaurants are stepping up and giving keto diet options on the menu.
recycling Chili knowledge Lots of love for personalized hot hot hot!
25 Our Kitchen | Winter 2018
Reusing food waste to create and adapt to new dishes both in food service and retail products.
The latest buzz word in the world of functional food, drinks and supplements as consumers seek to be the most efficient, best version of themselves.
Vegan
No longer the weird, fussy and awkward diner... Vegans are now in Vogue. There is certainly nothing bland or boring about the new wave of Vegan options.
spore of the moment
faux food Chefs and restaurants have been forced to embrace plant based eating and are pushing the boundaries to imitate meat.
Mushrooms are trending up as meatless meals.
eating at home American
Tropics
Vivid colors, florals and bold flavors are the latest tools chefs are using to bring smiles to their consumer's faces. Pacific flavors in a tropical melting pot, from Hawaiian tiki bars to a new wave of Mexican, Cuban sandwiches to flavorful jerk.
Give your customers a chance to make their own meals at home with meal kits from your restaurant!
GLUTEN FREE MENU If you don't offer gluten free items on your menu, get on it now. The gluten free trend is not going away anytime soon.
BOIL-OUT FRYER CLEANER Effective, economical fryer cleaner in portion control packet for easy and efficient application. Regular use helps reduce the excess build up on fryer surfaces that can contaminate oil and affect food quality.
Directions for Use • Drain oil • Fill with cold water • Bring to boil for 20 minutes • Drain and flush with water 3 times • Refill fryer with oil
#243668 24/8 oz
Inventory Management Employee Management Advanced Reporting Customer Loyalty and Email/Social Media Marketing Multi-Store Management & Consolidated Reporting Concierge and 24/7 Customer Support
Hickory Driver Finishes Eighth at IFDA Championships Performance Foodservice – Hickory driver Jeremiah Leonard recently finished eighth at the 2017 IFDA Truck Driving Championships in Orlando. He compet-
ed in the 5-axle, 53-foot tractor trailer category. The annual competition tests drivers on many levels including skill behind the wheel, the ability to spot safety hazards, and their knowledge of safety rules and regulations. The championship kicks off with a written examination, followed by a pre-trip inspection and a field course driving challenge the next day. Scores from all three evaluations determine a driver's total points and finishing place. This was Jeremiah's first trip to the championships and finishing eighth out of 67 competitors was quite extraordinary. "Finishing eighth was outstanding and really something special," said Tony Rhodes, Transportation Supervisor at Hickory. "I've been there myself and it can be quite intimidating. We're really proud of Jere29 Our Kitchen | Winter 2018
(L to R: Neal Wilcox, Hickory Director of Transportation; Jeremiah Leonard and Trey Stroud, Hickory President.)
miah and all that he accomplished. Now we're hoping to get him or someone else to that number one spot." A driver for ten years, Jeremiah joined Hickory four years ago. He services the OpCo's Yum business, which requires overnight deliveries. In fact, Jeremiah worked through the night prior to competing in Hickory's local annual driver rodeo on Saturday, April 29. With the support of everyone at Hickory, along with his family, Jeremiah is confident that he just might be able to win it all next year. Whatever the outcome, he's very appreciative of the opportunity to compete and the experience he gained at the championships.
Jeremiah is confident he just might be able to WIN IT ALL next year!
HORS D'OEUVRE STOCK LINE AUTHENTIC HANDCRAFTED QUALITY INGREDIENTS BOLD FLAVORS
VEGETABLE SPRING ROLL (#527469) Bean thread, carrots,
cabbages, onions, peas, and eggs are seasoned with Asian spices and hand wrapped in our authentic spring roll skin. Quantity: 200 per case. Preparation Method: Fry
ARTICHOKE BEIGNET (#527562) Quartered artichoke
heart topped with rich and herbed cream cheese, coated in a light batter, then rolled in a mixture of bread crumbs and Parmesan cheese. Quantity: 200 per case. Preparation Method: Fry
CUBAN CIGAR SPRING ROLL (#527595) The traditional flavors of a Cuban sandwich wrapped in our crispy spring roll skin- ham, pork, Swiss, mustard and tangy dill pickles. Quantity: 200 per case. Preparation Method: Fry
CHICKEN QUESADILLA CONE (#527602) Flavorful
ground chicken, cheese, cilantro and a southwest spice blend presented in a flour tortilla cone. Quantity: 200 per case. Preparation Method: Bake
SPANAKOPITA (#527574)
A delicious combination of spinach, zesty feta cheese, herbs and spices. A well-known classic that needs no introduction! Quantity: 200 per case. Preparation Method: Bake
CANDIED APPLE PORK BELLY (#527553) Decadent applewood smoked pork belly and fire-roasted Fuji apples in a rich brown sugar glaze. Quantity: 200 per case. Preparation Method: Bake
BEEF WELLINGTON (#527568) Juicy chunks of beef
combined with red wine reduction & mushroom duxelle a traditional Wellington hors d’oeuvre. Quantity: 200 per case. Preparation Method: Bake
HONEY SRIRACHA CHICKEN MEATBALL (#527584) Asian chicken
meatball boldly seasoned & glazed with sriracha and honey. Quantity: 200 per case. Preparation Method: Bake
Inspiration
31 Our Kitchen | Winter 2018
HOW TO DRAW A
crowd on game day Big games can have a huge impact on your restaurant's business
The “big game” isn’t just one night in February. Sports are in full swing this time of year. Whether it’s pro or college football, basketball, hockey, or baseball playoffs, big games can have a big impact on your restaurant’s business. So, how do you make sure your customers are happy regardless of if their favorite team is home or away?
Pregame or Overtime? First, ask yourself if people are coming through before the game or after. If they’re stopping in for a quick bite and a drink beforehand, make sure that they can make it to the stadium on time. For that, an express menu is the ticket. Offer a few different options, perhaps at a special price, that you know your staff can turn around quickly. Don’t forget that there’s also an opportunity after the game. Fans leaving the game may want to let traffic die down, or they could be celebrating a big win or drowning their sorrows after loss. You may be in for a second rush, but simply being open won’t cut it. You need a hook: maybe an offer for reduced-price appetizers or snacks for anyone with a ticket stub from the game. Nothing wrong with a late-night drink special to get them in the door either, as long as your local alcohol control board permits it.
When it comes to food for the big game...
69% said that salsa, dips or spreads are must-haves
63% said chicken wings are must-haves
61% said pizza
50%
said desserts
49% said subs/sandwiches National Restaurant Association
Road Games When the local team hits the road, it might be time to turn those big screens on and offer the same specials. But be mindful of the main dining room. The last thing you want is for tables of loud patrons sitting for several hours without turning them over. Directing fans to the bar or, even better, a private area where you can contain their enthusiasm allows you to host a long party without disrupting your usual service. If tailgating is on the menu, make sure to-go is in your game plan. Not every fan can compete with those amazing pregame spreads out there. For them, a party pack-- all the food and fixings for 4 or 8 people-- might just be the ticket. You could even tailor the menu to the team. Food Network reminds us that many schools have signature tailgating dishes, some of which might already be on your menu. From fried chicken for Ole Miss, to beer 33 Our Kitchen | Winter 2018
brats for the University of Wisconsin, even gumbo for LSU, there’s a food that embodies the team and its fans. Building a Game Plan How do you get those fans through your doors? Fortunately, we live in the age of social media and all those hungry, and thirsty, fans are just a few clicks away. Targeted advertising is one method. Create an ad promoting your restaurant and the big game, then use the right keywords to make sure the right audience sees it. If you can, use the team or mascot name. You can also search Facebook for local alumni groups and reach out to them. Advertise party pack preorders on your page and have them ready to go so fans can pick them up on the way to the game. Social media is often easier, more effective, and cheaper than print advertising. Upon Further Review... Some restaurants, though, simply
aren’t the right venue for sports fans. But the games may still affect your business. If you’re close to the venue, traffic and parking might be a problem. Offering valet to avoid losing diners is one option. You might also consider arranging offsite parking for your staff and using a van to shuttle them back and forth to free up limited spots – which may also build employee goodwill by allowing them to avoid parking issues themselves. And don’t forget to advertise, especially to customers looking to avoid sporting events. Offer food and drink specials to help attract those diners who aren’t fans. The big game can be a big deal to a restaurant. It can make for a huge night or leave you staring at an empty dining room. A little planning, smart use of social media and keywords, and appealing to people’s school and civic pride can go a long way towards ensuring you win the night.
YOUR ONE STOP SHOP FOR THE RESTAURANT AND THE HOME CHEFS
OPEN TO THE PUBLIC. NO MEMBERSHIP REQUIRED!
Shopping at ChefSmart is quick & easy with convenient parking, broad product selection, speedy checkout & employees eager to serve you. Easy way to pay: check, cash, credit or debit card. Let the friendly, knowledgeable staff at ChefSmart help you plan your: • • • •
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ChefSmart offers a full line of high quality goods including: • • • • • •
Meats & Seafoods Desserts Produce Party Supplies Utensils Commercial-Grade Cookware & More
Stock up on your essential grocery or supply items Try small quantities to create new menu features Exclusive distributor of Roma products in the marketplace!
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WE OFFER HASSLE-FREE SHOPPING WITH: • Call ahead orders (336) 794-1858 • No membership or service fees • Open Saturday and Sunday
Store Hours: Monday - Saturday: 8:00 am - 7:00 pm Sunday: 10:00 am - 5:00 pm www.catersource.com
Located one block south of Knollwood Street on Stratford Road next to Carraba’s Italian Grill
benefits of Bay Winds shrimp
35 Our Kitchen | Winter 2018
Bay Winds® raw, headless, tail-on white shrimp are available in a variety of sizes, all of which are conveniently packaged. Cases come in a variety of pack sizes ranging from 10/5 pounds, 5/2 pounds, or 6/4 pounds. Wild caught sizes are available from U/6 to 16/20. Farm raised sizes are available from 21/25 to 71/90 (count per pound.) Throughout the entire production process of both wild-caught and farmraised shrimp we focus on maintaining the quality and integrity of the product. This is based primarily on maintaining the coldest temperature possible. Bay Winds® is committed to keeping meticulous controls and records to ensure complete traceability from start to finish. Bay Winds® shrimp is all natural and chemical free. Some shrimp contain additives that absorb moisture into the product that releases during cooking, causing the shrimp to shrink. Bay Winds® shrimp will remain the same size from the time you pull the product out of the freezer until you create your plated masterpiece. Because there is no shrinking compared to other brands of shrimp, you may even be able to change to a smaller size Bay Winds® shrimp from another brand and increase your profit per plate without compromising quality. Ask your Sales Representative about adding Bay Winds® shrimp to your next order.
Make more money with Bay Winds
1.
Item
Qty.
Use Cost
Bay Winds Shrimp, EZ Peel 26/31 8 ea. $1.32 West Creek Russet Potatoes
1 ea. $0.21
Cost: $2.03 Menu Price: $9.99 << Charge more for an all-natural product! Gross Profit: $7.86
2.
Item
Qty.
Use Cost
Other Brand Shrimp, EZ Peel 21/25 8 ea. $2.46 West Creek Russet Potatoes Cost: $2.63 Menu Price: $8.99 Gross Profit: $6.36
1 ea. $0.21
THE BATTLE OF
PRE-CUT
VS
IN-HOUSE
37 Our Kitchen | Winter 2018
WHAT'S BEST FOR YOUR OPERATION?
ADVANTAGES: PORTION CONTROL Controlled cost per steak – within ½ ounce variance. No guessing or testing. Aged beef product – minimum 21 days. More tender and flavorful. Most boxed beef only comes in at 10-14 days.
T
The difference between buying precut and cutting in-house is a debate that goes on and on, but really boils down to 2 things: Consistency (for the patron & chef ), & Yield (for the chef). Unless you are cutting the portions in front of the patron, they really don’t care if it’s an “in-house” cut or not. They really just want to know it’s going to be a well cut, nice piece of meat. Though many still do a lot of inhouse butchering, the trend is moving much more quickly towards portion control; labor and insurance issues being the driving force. As a butcher with 40+ years in the business, I hear chefs and restaurateurs tell me they want the same two things; consistency & yield (or controlling their cost). Consistency 39 Our Kitchen | Winter 2018
Individual vacuum packaging – extended shelf life of 14-21 days. Allows for extra on hand inventory for unexpected sales. Also helps with inventory control for POS systems. Box count is always the same. may fair better, but yield (true cost per portion) is almost always greatly exaggerated. That’s why accurate yield tests are a must. Depending on the steaks being cut, a yield variance of 5-10% could greatly affect your cost. So, unless you have a professionally trained and seasoned butcher that rarely makes mistakes and always has time to properly prepare your cuts, you may want to consider our Performance Custom Cut Program. Our Performance Custom Meats are fresh cut and processed meats that are of butcher-shop quality. They are cut and trimmed to exacting customer specifications and packaged for ease of use. We’ll make sure it’s ready to go when you need it.
Consistent hand-cut quality - cut by the same professionals cutting the same things everyday all day. Fresh cut to order for next day delivery. Variety of choices- Size, Grade, Bone-In & Boneless Cuts, and variety of items. No waste or by-products from cutting that have to be utilized. These are usually not valued correctly which accounts for incorrect food costing. Best of all, accountability, if we mess up, you don’t pay for it. If you miss-cut, you pay for it.
Cowboy Steak Cooking Method: Dry Heat Menu: Center of the plate steak; serve whole or slice off bone
ribeye Steak Cooking Method: Dry Heat Menu: steak entree; slice for sandwiches, salads or wraps
strip Steak Cooking Method: Dry Heat Menu: center of the plate entree; fan off the bone and serve
t-bone Steak Cooking Method: Dry Heat Menu: center of the plate entree; fan off the bone and serve
Born from a
Love of Food
www.blountďŹ nefoods.com
SALADS to CENTER OF THE PLATE
Pan & Baking Sprays DELIVER FIELD-FRESH FLAVOR ALL YEAR LONG
Brilliance Pan Spray Premium, Non-Stick, Canola Oil High Heat & Grill Release Spray
West Creek Baking Spray Premium, Non-Stick, Soybean Oil Cooking Spray
Roma Food Release Premium, Non-Stick, Soybean Oil Cooking Spray with butter flavor
We begin with 100% sun-nurtured, vine-ripened California tomatoes that are picked fresh at the peak of the growing season. We take them from vine to can in a matter of hours to maintain that fresh flavor and vibrant color Angela Mia tomatoes are known for.
Silver Source Grill & Saute Spray Economical, Multipurpose, Canola Oil, Emulsion Cooking Spray
Crafted to Perfection
Take the guesswork out of crafting the perfect cheeseboard with La Bottega di BelGioioso® artisanal cheeses. Mix and match any of our cheeses; add charcuterie, nuts, crostini or crackers and fruit. It’s that simple!
An Artisanal Cheeseboard Collection
CHEESE
FRUIT
NUTS
CHOCOLATE
CHARCUTERIE
artigiano vino rosso artigiano aged balsamic and cipolline onions american grana
Pears & Grapes
Almonds
Peanut Butter Cups
Speck
Strawberries & Blueberries
Hazelnuts
Bittersweet Chocolate
Lomo Americano
Grapes & Blackberries
Cashews
Milk Caramel
Salame
Pears & Plums
Walnuts
Extra Dark Chocolate
Dry Coppa
Melon & Apples
Cashews
Dark Chocolate
Mortadella
®
®
Perfect Pairings for Your Cheeseboard
®
gorgonzola provolone extra
Visit savorlabottega.com for all of our pairing and serving suggestions.