OUR KITCHEN SPRING 2015 | A publication by PERFORMANCE Foodservice - Hickory
The evolution of the
Salad Bar Page13
OUR KITCHEN Our Kitchen (ou-er kitch路en) noun A gathering place for friends and family; a place where memories are homemade and seasoned with love.
Welcome to the first edition of Our Kitchen magazine. The kitchen is our gathering place - whether at home, at work or in your restaurant. It is the cornerstone to creative inspirations and where you blur the line between work and play. At Performance Foodservice - Hickory, our kitchen is a place where culinary magic is made by our Chef John McCracken, where our customers can make themselves at home to test out new recipe ideas and where our employees gather for laughter, lunch, and friendship. Our Kitchen magazine is our way of showing you who we are, what we can do, and how we can help you in your operation. It is where you can learn more about us, our products, our services, the industry and our family here at Performance Foodservice. We hope you enjoy reading Our Kitchen and we look forward to sharing it with you!
Performance Foodservice - Hickory
5
OUR FAMILY VETERAN SPOTLIGHT
Ralph Wright served in the Army for 35 years and has been with Performance for 32 years.
25 EMPLOYEE SPOTLIGHT
Darlene Icenhour has been with our family for 42 years and counting!
33 CUSTOMER SPOTLIGHT
Duckworth’s Grill & Taphouse makes it big in uptown Charlotte.
7
FOOD SOCIAL MEDIA
Figure out what media outlet is best to use with your customers.
9 SEAFOOD INSPIRATION
Check out these seafood recipes that will inspire you in your kitchen.
13 CUTTING THE SALAD BAR
What happened to the salad bar? It has changed with the times.
15 ROMA - CELEBRATING 60
Celebrating 60 years of Italian tradition.
17 BUILD A BETTER BURGER
Build a better burger with these recipes from our kitchen. Then make your own!
CHECK OUT WHERE TOMATOES RANK ON THE BURGER TOPPING LIST! PG 16
what’s inside... FEATURE STORIES
Veteran Spotlight
5 Our Kitchen | Spring 2015
“
“
I am so thankful that I work for a company... that recognizes the sacrifices and service of our veterans.
35 years
of sacrifice & service
Following his retirement from the Army National Guard in July 2013 after serving 35 years, Ralph has most assuredly served our nation. Along the way, he completed two deployments to Iraq and earned the Purple Heart and many other military commendation medals. Ralph first enlisted in the National Guard while living in Flint, Michigan in 1978. He was just out of high school, and his full-time job then was a store manager position for an auto parts retailer. After completing basic training at Fort Knox in Kentucky – next door to where the U.S. Department of Treasury stores its gold reserves – Ralph returned to his National Guard assignment as an armorer in Flint. His commitment required one weekend a month and four weeks of training every year. Three years into that commitment, Ralph visited an uncle in North Carolina who worked for Merchants Distributors, Inc. (MDI), a grocery wholesaler. His uncle encouraged Ralph to apply for a job with nearby IFH (Institution Food House) in Hickory. Ralph applied for and accepted a driver’s job there, prompting his move to North Carolina in 1981. For the next 32 years, Ralph worked as a driver for IFH, raised a family, and continued to serve in the National Guard in various roles in Hickory and then eventually in Asheville, North Carolina with a military police
(MP) battalion. As a member of the National Guard, Ralph also was called on regularly to provide support for the citizens of North Carolina during natural disasters such as hurricanes, forest fires, and snow storms. After serving the National Guard for 26 years, his unit was called up in 2004 and deployed to Iraq where Ralph was responsible for all MPs in a detention facility known as Camp Bucca, an hour from Basra. It was during his time there that he earned the Purple Heart, an honor bestowed to U.S. military personnel wounded or killed in any action against an enemy of the United States. Ralph was injured during a prison uprising there in April 2005. Throughout his 35-year National Guard career, Ralph received extensive training in many areas including various types of maintenance, logistics, and supply, some of which benefits him in his current position. He earned his bachelor’s degree in business management along the way. Ralph is especially grateful for the support he’s received from IFH and his family over the years. “Without the support of my employer and family, I couldn’t have served and accomplished what I have,” Ralph said. “I’m thankful that I work for a company that supports employees with military commitments and recognizes the sacrifices and service of our veterans.”
R U S E O A Y T S G W N I I L TH L I F
SOCIAL MEDIA
FIGURING OUT WHAT’S BEST FOR YOUR OPERATION According to the NRA’s 2015 Restaurant Industry Forecast, fifty percent of both casual dining and fine dining operators and 40 percent of family dining operators say they plan to devote more resources to social media marketing in 2015. When it comes to choosing the best social media outlet for your restaurant, the options can seem daunting: do you communicate via Facebook and Twitter? Share photos on Instagram? Get creative with Vine? What channel will give 7 Our Kitchen | Spring 2015
you the best return on investment? 1. Goals. Kind of. Social media goals are notoriously hard to measure, and though you may have some in mind, Twitter, Facebook, etc. (increase follower count by 200%, directly engage with 50 customers a month on social media), don’t let focusing on pure numbers stop you from connecting with your audience. “I don’t think it’s about goals. The conversations are happening,
whether you’re partaking in it or not, and you need to be part of that conversation,” said Stacey Kane, Vice President of Marketing at California Tortilla. “It’s not about ‘I’m going to be on Facebook and it’s going to increase by X percentage.’ It’s ‘People are talking about me on Twitter and Yelp and here and there… I’d better be listening.’ “ 2. Where are they? Next, figure out where your customers
are and what sort of networks they are using. A Pew Internet report from 2012 outlines what percentage and demographics of Internet users are using which network. Since Facebook has the largest audience – 67% of all Internet users frequent the site – it makes sense to begin your social media outreach there. While building a community there, go ahead and register with the other popular networks in order to claim your username or vanity URL. You can use NameChk (http://namechk.com/) to see if your name is still available on dozens of sites all at once. Register, and then upload your logo and basic information about your restaurant. Even if you’re not ready to get active, customers will appreciate your presence and your intent to create a community. 3. What kind of info do you want to share? Reaching out on social media can be taxing and time-consuming, so consider what your own habits are now and see if they align with what each one is known for. Do you already take photos with your smart phone? Try Instagram or Vine. Would you rather send out short pieces of information? Go with Twitter. Interested in polling your diners and interacting with more of them directly? Facebook is the place. Do you like curating images (and possibly wedding-themed inspiration boards? Try out Pinterest. Of course, the beauty of these networks is you can get almost all of them to synch with the others. For example, if you’re taking and posting photos on Instagram, set it up so it pushes updates to your Facebook, Twitter, and Tumblr
accounts. Overall, making some effort to be involved in the conversations happening online about your business is the first step to good social media outreach.
“National Restaurant Association, Social Media Options: Which is right for my restaurant”.
% of online adults who use the following social media websites:
71%
28%
28%
26%
23% Pew Research Center’s Internet Project Surveys, 2012-2014 data collected September 11 - 14 & September 18 - 21, 2014. N=1,597 Internet users ages 18+
S
D
E
O F A O
Inspiration 9 Our Kitchen | Spring 2015
Crispy Beer Battered Cod Sliders INGREDIENTS 2 oz Empire’s Treasure® 2 oz Battered Cod Filet 2 Heritage Ovens® Round Mini buns (toasted) 1/2 avocado (sliced) 1/2 Tomato (sliced) 1 bunch West Creek Fresh™ Cilantro (roughly chopped) 1/2 Tsp. West Creek Fresh™ Garlic clove (minced) 1 oz Roma® Olive Oil 2 Tsp. lime juice, fresh squeezed 1 Tsp. salt, Kosher INSTRUCTIONS Fry cod portions per directions. Place cilantro, garlic, oil, salt, and lime juice in food processor until pureed smooth. Coat inside of roll with paste and layer cooked cod, tomato and avocado in roll. Place in sandwich or panini press and toast. Serve with French fries or slaw.
Lobster Stuffed Mushrooms
INGREDIENTS 5 mushrooms, silver dollar 5 oz. crab stuffing 1 pinch West Creek Fresh™ Garlic, clove(s) (chopped) 1 oz. wine, dry white 2 oz. Roma® cheese, mozzarella 2 oz. Bay Winds® Lobster meat INSTRUCTIONS Place mushrooms on a plate. Fill each with stuffing. Place the garlic and white wine on plate. Place lobster on top of stuffing mix. Place cheese on top and place in oven until hot. Garnish with lemon wedge and parsley.
Seafood Salad Vinaigrette
INGREDIENTS 2 lbs. Bay Winds® Shrimp 3 lbs. scallop chunks 2 Tbsp. West Creek Fresh™ Onion, Red (small dice) 2 Tbsp. pepper, red bell (small dice) 1 Tbsp. pepper, jalapeño (seeds and ribs removed, small dice) 4 tomatoes, plum vine ripe (medium dice) 1 Tbsp. Roma® capers 1/2 tsp. garlic clove(s) (minced) 5 oz. Piancone® olive oil, extra virgin 3 oz. vinegar, red wine 1 lemon, zest from and juice of 3 Tbsp. West Creek Fresh™ Parsley, fresh (chopped) 3 Tbsp. West Creek Fresh™ basil, fresh (chiffonade) salt, sea (to taste) peppercorns, black (fresh ground, to taste) INSTRUCTIONS Blanche and shock shrimp and scallops in Court Bouillon. Drain well. Gently toss all ingredients and refrigerate. Adjust seasoning as necessary. Serving Suggestions: Serve as appetizer – 3-5 oz. Entrée Salad – 8 to 10 oz.
Sea Bass Ceviche
INGREDIENTS 1 oz. tequila, gold 1 pound Bay Winds™ Sea Bass 3 West Creek Fresh™ Lemons (juiced) 1 West Creek Fresh™ Lime (juiced) 2 tsp. West Creek Fresh™ Cilantro 1 West Creek Fresh™ Onion (diced) 1/2 cup West Creek Fresh™ Onion(s), green (chopped) 2 mangoes (diced) 1/2 tsp. West Creek Fresh™ Garlic, clove(s) 1 pepper, red bell (diced) INSTRUCTIONS Combine all ingredient and refrigerate overnight.
TOP 10
commonly sold seafood in foodservice
Shrimp
Shrimp is the top ranking seafood item purchased from Performance Foodservice.
Seafood Q&A 1. How much seafood is consumed in the U.S. each year?
Tuna
2. What percent of U.S. Seafood is imported?
salmon
3. How many different species are on the FDA seafood list?
Americans on average eat 2.6 pounds a year of Tuna.
Salmon is farm-raised or wild-caught in Alaska, Norway, Chile, Scotland, and Canada.
Pollock
Pollock is one of the largest, most valuable fisheries in the world, mostly wild caught in Alaska.
Tilapia
This #5 most consumed seafood, is the #3 most sold seafood by Performance Foodservice.
Pangasius
Currently the second most sold fish at Performance Foodservice.
Catfish
Farm-Raised Catfish continues to be one of the top ten frequently consumed seafood products.
4. What fish species is most often mislabeled? 5. What fish species is correctly labeled most often? 6. What two processes service as “control points” for PFG’s primary seafood risks? 7. How does PFG ensure the control of food safety for aquaculture catfish upon receipt?
Crab
Whether served as a crab cake, crab legs, or as an ingredient, crab is popular on menus and buffets.
Cod is a white fish, and is popular when served as fillets or breaded & battered for fish and chips.
Clams
As popular common ingredients, species include surf clams, quahogs, hard clams and soft clams.
1. 7,000,000 tons/year 2. 90% 3. 1825 4. Snapper 5. Salmon 6. Receiving & Storage 7. Approved Suppliers
Cod
the Salad Bar ou never forget your first time. Not that first time. We’re talking about the first time you pulled a cold plate from a springy rack, walked down a stainless steel counter protected by a tilted window and heaped thick, pink dressing and creamy white dressing over iceberg lettuce, cucumbers and tomatoes. Sometimes there would be three bean salad, cheese, and fake bacon bits. It was fun. It was entertaining. We didn’t know the 13 Our Kitchen | Spring 2015
tilted window went by the name sneeze guard. And the salad was free. So whatever happened to the salad bar? It changed with the times. Back in the day – that would be the ‘70s (which is a decade, not a day, but whatever) – salad bars became the mainstay of every middling steakhouse, every casual dining restaurant – and finally even fast food places such as Wendy’s. The salad bars were pretty low rent affairs – easy to maintain,
cost effective, and a win-win for restaurants and customers, who went home full of good cheer and iceberg lettuce. Then a few things changed: 1. First of all, we have to flash forward from the ’70’s to the ’90’s. Good-bye heads of lettuce and hello salad-in-a-bag, clearly the finest invention of the 20th century. Computers, cellphones – besides distractions - what did they bring to the table?
2. We all got crazy busy with work and life. One woman even left her kid on a bus. It happens. Moms and dads could hit the drive-through OR they could open a bag, serve salad in a flash and feel good – all at the same time. 3. Farmers found out that there is life beyond planting frozen peas. They discovered Romaine and baby spinach and Caesar salad dressing. 4. Food safety experts weighed in, so to speak, on salad bars. We learned why we need a sneeze guard and tongs and proper temperatures. Maybe that’s why we look back on more innocent times. 5. Nutritionists began saying things like “the deeper the color, the more nutritious the vegetable,” and “eat a rainbow of color.” Cruciferous vegetables like broccoli and cauliflower were deemed “really, really good for you.” Consumers got the memo. 6. Although iceberg lettuce is still the most popular lettuce in America, savvy consumers began to realize that there is lettuce out there that provides more nutritional bang for the buck. And they were willing to pay for it. In short, (in case you stopped reading 1 through 6), our little baby salad bar had grown up. Flash forward to 2015. Instead of salad bars, whole restaurants are
devoted to salads and their fixings – prepared your way in a point-andlet-someone-else-do-the-work kind of way. In restaurants and grocery stores, the salad bars that remain are no longer feelin’ groovy; they’re feeling AWEsome. They have six kinds of olives, sun-dried tomatoes, field greens, hummus, tabbouleh and Manchego cheese. First lady Michelle Obama even started an initiative called “Let’s Move Salad Bars to Schools,” because of the awesomeness factor. (Or maybe because studies show that kids will eat healthier if allowed to choose from a salad bar. We forget which.) Of course, all that awesomeness costs: Olives don’t grow on trees, you know. Oh wait, yes they do but it’s not cheap to ship them from Spain or Greece. Salad bars have become pricey; taking a page from the airline
playbook, everything extra costs, especially at the salad-by-thepound places where you’re forced to do higher math: Does a kidney bean weigh more than a garbanzo bean? Will that second crouton tip the scale? Can I fit this bag under my seat? Even with so many salad choices out there, there are a few restaurants that still take pride in serving a free, no-frills salad bar. (They missed the memo.) And there are customers who still gobble them up. And that’s OK, because you know why? Seems like the very first time.
Salad Dressings Performance Foodservice offers both Piancone and Village Garden salad dressing. These salad dressings are noteworthy not only for their extensive product offering, but for their premium quality and unique flavors. Check out both lines of salad dressings today!
A Cornerstone of Italian
Tradition Committed to tradition and history, Roma products deliver the authentic flavor and quality insisted upon by discerning operators and customers. With 60 years of experience in product consistency, development and distribution, Roma brands continue to offer the best brands for the Italian and Italian-American foodservice industry.
Leading expert in pizza ingredients! 15 Our Kitchen | Spring 2015
Cheeses
Tomatoes
We offer all your favorites, spanning parmesan, provolone, ricotta, feta and more. In the market for mozzarella? We offer shredded, feather shredded, diced, blocks, whole milk, low moisture, organic thick-sliced, ovalini, bocconcini, and fresh curd, not to mention numerous blends with other premium Italian cheeses. We can even create custom blends for your business.
Fresh, juicy, picked at the peak of freshness, then quickly processed to preserve that sun-ripened taste, ROMA tomatoes bring all your favorite flavors together in a variety of products. Choose from vine ripened whole tomatoes, diced, crushed, puréed, or sun-dried as well as ketchup, marinara, chili sauce, and pizza sauce–each adds a zip of flavor to your favorite dish.
Imports & Specialties
Let us bring the flavors of the world to you. Pastas, olives, vinegars, peppers, artichokes, capers, mushrooms, even espresso–our buyers globally source all the highest quality products so you can please your customers with premium, authentic foods.
Toppings
Flour
You’ve spent years perfecting your pizza recipes. ROMA signature toppings are the icing on... the perfect pie! Char-resistant pepperoni lays flat and comes in a variety of slice styles and flavors. ROMA sausage comes fully cooked or raw and is loaded with authentic flavor. And our salami are perfectly seasoned and aged to perfection in a climatecontrolled environment.
Yes, you can load on the sauce and the toppings, but we all know great pizza comes down to the crust. And the perfect crust comes down to the wheat, yeast, and water. ROMA flour comes in a variety of formulations from patent to high gluten and pack sizes up to 50 pounds. We believe mastering flavor starts with the best basics.
Dough & Breadsticks
Let us do the work for you! Our dough balls and breadsticks are an easy way to give your customers the authentic dishes they crave while saving time. ROMA dough balls bring the flavors and textures of fresh New York pizza to your operation. And the breadsticks just need to be thawed and baked for fresh-from-the-oven flavor.
In 1951, at the age of 20, Louis G. Piancone departed his home in Corato, Italy, near Bari, for the United States. After several years working in a delicatessan and delivering cheese, Piancone decided to pursue the true American dream and opened an Italian delicatessen in Bradley Beach, New Jersey on March 31, 1955. Upon realizing the need for wholesale distribution to restaurants in the area, Piancone took his stores in a different direction. In 1964, he sold the retail side of his business and focused his efforts on supplying food to restaurants under a new name - Roma Food. Over the years, Piancone and Roma Food focused on quality, authentic Italian products delivered with impeccable service.Today the same great authentic Roma Family of brands and dedication to customer service can be found in Roma and Performance Foodservice locations across the United States.
BUILD A BETTER
BURGER
The Top burger
toppings! 17 Our Kitchen | Spring 2015
Take These FLAVOR TRENDS Straight to the Bank he burger—that delicious, iconic American staple—is still going strong. Crafty operators are leveraging popular flavors in their creations to drive big burger demand. TAKE IT UPSCALE Sandwiches, including burgers, are still one of the most popular menu sections. But burger lovers don’t want just any old burger. They’re looking for a “better burger” and want to be wowed by adventurous, top-tier tastes. Step up burger appeal with premium ingredients or bring a unique spin to classic toppings. Not surprisingly, “better burgers” warrant higher prices, helping to enhance your profits! Sautéed baby Portobello mushrooms with a creamy Boursin cheese perfectly complement fresh-from-the-grill burger flavor. Excite bleu cheese fanatics with a melted slice of bleu paired with a splash of balsamic, sprinkling of green onions, rosemary aioli and peppered bacon. Talk up your recipes too—emphasizing beef quality and house-made
ingredients in your menu. LET’S GET INDULGENT For some, the burger symbolizes an unending quest for the next innovative creation to conquer. Don’t be afraid to bring a taste of adventure to your menu and challenge guests with an indulgent LTO concept. Have Cajun seasoned fries? Pile them high under the bun. Serve a lot of meat lovers? Stack a multi-patty burger or put bacon in the spotlight. Want to get crazy? Halve a donut and use it as a bun, or spice things up with a smokin’ hot Sriracha mayo. TOP BURGER FLAVORS What flavors are your peers cooking up? Spiciness and heat continue to dominate the burger world, and BBQ, peppered and honey flavors are on-trend now, too. BETTER FOR YOU While it’s no secret that burgers are a comfort food, astute operators can leverage their craveability and appeal to the health-conscious at the same time with “better for you” (BFY) toppings. Today, the word “fresh”
signals quality and great taste. Use “freshly sliced” avocado to cool down a spicy Frank’s Red Hot Sauce glaze. Turkey patties work great for BFY appeal, too—they’re up 27% in popularity from 2011 through 2013. For a light burger that hits the spot, top a turkey patty with sliced tomatoes and a dollop of feta, mint, scallion, and fat-free yogurt sauce. DITCH BLAND BUNS It’s time to think beyond standard white bread, oat and sesame seed buns—because boring doesn’t sell! Class-up your burger with a ciabatta or brioche bun. Make it a craveable guilty pleasure with on-trend pretzel bread. You can also give it a healthy twist with a gluten-free option, or nix the bun altogether for a butter-lettuce wrap. Source: Mintel Group Ltd. Market Research Firm, “Burgers— Moving from an American classic to a contemporary dish,” 2014 Article courtesy of BurgerCravings. com. Visit BurgerCravings.com for more burger trend insights and burger menu ideas.
Burger Recipes
BARBECUE SAUCE
MUSHROOMS
BACON
MAYONNAISE
PICKLES
MUSTARD
LETTUCE
TOMATOES
ONION
KETCHUP
BLACK & BLUE SLIDER INGREDIENTS
4 2-oz.West Creek™ Angus Beef Patties 2 oz. Blackening seasoning 3 oz. cheese crumbles, bleu 2 Silver Source™ bacon slices, Applewood 4 Heritage Ovens® Mini Buns
INSTRUCTIONS This traditional flavor combination is a sure crowd pleaser!
Coat both sides of burgers with blackening seasoning and cook on griddle. Place burgers on buns, then top with blue cheese and bacon.
BOB MARLEY BURGER SLIDER INGREDIENTS
4 2-oz. West Creek™ Angus Beef Patties 2 oz. jerk seasoning 1/2 cup mango salsa 2 cheese slices, muenster 4 Rolls, Hawaiian
INSTRUCTIONS
Coat burgers with jerk seasoning and cook on a flat-top to desired temperature. Place on bun, then melt cheese on top and finish with salsa.
When doesn’t prosciutto make a good burger?
A Caribbean twist on an appetizer favorite.
SALTIMBOCCA SLIDER INGREDIENTS
3 oz. Roma® pesto 4 5.33-oz. Butterball® Turkey Burger 4 slices Roma® prosciutto 4 slices Roma® cheese, provolone 4 small Heritage Ovens® roll(s), ciabatta
INSTRUCTIONS
Toast rolls. Grill burgers then top with pesto sauce. Put prosciutto on burgers and melt provolone cheese on top. Then serve.
craveab
Craf t Yo u r Le gacy.™
“WE'RE A DIFFERENT
KIND OF PLACE AND I THINK THAT’S WHY PEOPLE FEEL LIKE THEY CAN
COME HERE
T O E S CA P E F RO M
T H E S A M E O L’,
S A M E O L’.”
Brew City ® Beer B attered Thin Cut Onion Rings
From the original craft beer battered fries and appetizers to proven business building support, what can we help you craft? ™ an Carter B R E W C H E F L DS p r i n g f i e l d , M O IL GALLOWAY GR
craftsmanship
Meet Dan and see our story at BrewCityLegacy.com/Crafted
©2015 McCain Foods USA, Inc. The trademarks herein are owned by or used under license by McCain Foods Limited or by one of its subsidiaries.
PERFORMANCE FOODSERVICE
Contest
Operator Contest on Facebook, Website and Culinary Edge
21 Our Kitchen | Spring 2015
ENTER YOUR B URGER TO WIN Build the best burger in town? The American icon, the Burger, is bigger than ever, with consumers craving unique flavors and operators leveraging the demand with new creations. Share your unique creation and you could win our Build a Better Burger Contest! Submit your recipe using the official contest entry form.
What’s the prize? First Place - $1,000 credit towards menu design, printing, web design, or social media design from Menuetta 2nd Place - $250 credit towards your next purchase of West Creek, Braveheart or Performance Custom Meats Patties
Burger Building Rules: • • • • •
Only applicable for customers purchasing from Performance Foodservice Hickory Must purchase Performance Custom Meats, West Creek, or Braveheart Beef Patties Must use ingredients purchased from Performance Foodservice Must be within credit terms to be eligible for prizes Submission form must be filled out in its entirety
Award Winning Criteria: • • • •
Most Original Idea – what burger trends are your customers craving? Best Presentation – it all starts with the first glance! Best Taste – the taste that keeps your customers coming back for more! Best Use of Performance Branded Products – Our branded products offer you consistent, quality performance you can depend on.
www.PerformanceFoodservice.com/IFHHickory/ProductsServices/Burgers Submissions accepted 4/27/15 - 5/29/15
**Disclaimer: Performance Foodservice Marketing reserves the right to manage promotional tracking and judging as deemed necessary. All entrants grant Performance Foodservice Marketing non-exclusive license to reproduce, distribute, display and create works of the entries (along with name credit) in connection with the Contest and promotion of the Contest, in any media now or hereafter known.
DELIVERING MORE THAN JUST FOOD, WE DELIVER
innovation
Performance Foodservice strives to be much more than just your food distributor. With food trends and technology at your finger tips, we offer everything you need to find success in your business.
FOODCENTRIC.COM
Showcasing a unique take on the foodservice industry, our Foodcentric blog offers up ideas, inspiration and even a bit of humor. Also, feel free to ask our chefs any of your burning kitchen questions.
ORDER UP!
Our newsletter filled with tips, latest products and trends to help your business run successfully. Sign up today at www.performancefoodservice.com
PERFORMANCE CONNECT Want to instantly get recipes and market trends right on your phone? Our FREE mobile App does that and more! Available on the App store or Google Play.
MENUETTA
A suite of products designed to simplify your online and social marketing efforts. Menuetta also offers menu design to keep your restaurant looking up-to-date. Go to www.Menuetta.com to get started.
FACEBOOK Supporting you daily with posts that help your business grow. Like our page Performance Foodservice - Hickory
OPERATORS EDGE Receive tips on improving profit margins, food safety & sanitation, cost savings suggestions and so much more! Visit www.Operators-Edge.com/IFHHickory to start receiving issues today!
PERFORMANCENET Our enhanced online ordering system is supported on multiple browsers, and lets you customize your dashboard, view invoices, and perform enhanced product searches. 23 Our Kitchen | Spring 2015
Performance E&S Direct is your one-stop shop for all the equipment, tableware, cookware and smallwares you need to make your operation run smoothly. • Easy online shopping and ordering 24/7 • No minimum order size • Orders shipped within 24 hours • Free shipping for orders over $400 • 2-3 day delivery window
Get trends in your inbox with our monthly newsletter! Sign up at PerformanceFoodservice.com/newsletters.
Tableware • Service • Health Care • Janitorial • Bar & Beverage Kitchen Prep & Storage • Small Equipment • and Much More!
EandSPerformance.com
EMPLOYEE SPOTLIGHT
42 YEARS
DARLENE ICENHOUR, SENIOR ACCOUNT EXECUTIVE
Back in 1973, when purchases had to be hand written, checks filled out with a typewriter and only eight Area Managers were on the street, Darlene Icenhour began her career at IFH.
arlene began at IFH on the switchboard 42 years ago with other duties including: counting all of the money that came in each day, making a daily bank deposit, hand writing all of the purchases, and even typing all of the accounts payable checks to the vendors. “I had a produce guy, Stephen Critcher, that would deliver his cabbage and sit in our lobby and wait while I typed his check,” Darlene noted. Working in departments ranging from Human Resources to Sales, Darlene was able to not only move laterally in her career at IFH, but move up as well. As her knowledge of the company grew, so did her passion.
25 Our Kitchen | Spring 2015
“I’ve always felt like everyone needed to be giving 110% on their jobs, because it was up to each person to make this company profitable and stay in business,” Darlene said. Forty-two years later, with over 100 Area Managers on the street, Darlene is now Senior Account Executive where she has been for the past 19 years. She is responsible for eight concepts: Piedmont Vending, Lowe’s Foods, Mr. Jim Pizza’s, Topper’s Pizza, The Cookie Stores, Blimpie’s, Great Steak & Potato, and K&W Cafeterias. In this position, she has seen great success, but her number one accomplishment, she feels, is being able to get 100% of K&W
Cafeteria’s business. Darlene began working on this account with less than $3,000 per week in sales. As her persistence grew, so did her sales, until finally in 2008, she was able to say she had all of the business. “I am most proud of this concept,” Darlene said. “This was a great accomplishment for our company.” With 42 years under her belt, Darlene doesn’t plan on leaving Performance Foodservice anytime soon. The people at Performance Foodservice – IFH have become not only her colleagues, but also her friends and family as well. “I feel very blessed to work with my big Performance Foodservice family,” Darlene added.
DO WHAT YOU LOVE
AND success WILL COME NATURALLY At Performance Foodservice - Hickory, we love what we do and it shows. Originally founded in 1966, our dedicated team of employees offers over 6,424 combined years of service as a premier broadline foodservice distributor. We have long recognized that our success depends on the success of our customers. Today, as part of the PFG family, we are one of the largest foodservice distributors in the United States and are delighted to offer our portfolio of high quality branded products including the Roma line of authentic Italian specialties. The combined strengths and enhanced capabilities of the PFG Companies help us provide the most comprehensive product and service lines in the industry. We will continue to develop innovative solutions and mutually profitable growth for our valued customer base.
PERFORMANCE CUSTOM MEATS
ARE FRESH CUT & PROCESSED MEATS THAT ARE OF BUTCHER-SHOP QUALITY
CUT & TRIMMED TO CUSTOMER SPECIFICATIONS
EVERY TIME PERFORMANCE CUSTOM MEATS ARE SURE TO DELIVER
For USDA butcher-quality fresh cut or processed beef and pork, try our Performance Custom Meats brand. Each item under this line is cut and trimmed to exacting customer specifications and packaged for ease of use. Choose from Beef and Pork, all USDA graded items. Orders received by 11:00 a.m. are cut the same day for next day delivery. This offers our customers the freshest product available with an extended shelf life of 14 days - GUARANTEED.
27 Our Kitchen | Spring 2015
WHAT MAKES A
RESTROOM
CLEAN? A national survey reveals that 63 percent of Americans have had a particularly unpleasant experience in a public restroom due to the condition of the facilities. Don’t let yours be one of them!
29 Our Kitchen | Spring 2015
The top restroom complaints were:
82%
bad smell
79%
residue in toilet
73%
unkempt appearance
Keep your restroom clean with First Mark
RESTROOM CLEANER WITH BLEACH 6/1-Quart | Order #243671 Foaming head Allows product to cling Safe on all surfaces Leaves fresh scent Wipes away with ease
a cut above
Extraordinary Our exclusive PathProven™ food trace technology is used to not only establish a link between an animal and each cut of meat, but also to genetically ensure that our beef is the highest quality and provides the best possible eating experience. Our facilities use a slower line production with a focus on craftsmanship, ensuring a premium Ÿ inch trim specification, a more consistent product, and higher yields in the kitchen. All cattle raised for the Braveheart program are sourced from the Midwest within 200 miles of the pack facility to reduce both stress on the animals and the carbon footprint on our environment. Braveheart cattle are raised humanely, and are much smaller than the industry average. In addition, to prevent heat stress on the animal, cattle come from the Midwest–no further south than Kansas. Braveheart cattle are fed a vegetarian diet only and finished on corn for superior flavor and tenderness. No animal by-products are used in the feed process. Braveheart beef is the premier angus beef program in the country and is only available through Performance Foodservice.
Available exclusively from
BraveheartFoods.com
OUR
LOCATIONS
Performance Foodservice Hickory
32 Our Kitchen | Spring 2015
R
ob Duckworth has found the perfect combination of cheesesteaks and craft beer — and he’s got an ever-expanding empire of restaurants to showcase that. Duckworth’s Grill & Taphouse recently opened its newest location in uptown Charlotte. That 15,000-square-foot eatery — the largest Duckworth’s to date — is located at 330 N. Tryon Street. But don’t expect Duckworth to stop there. He now has five locations under his belt, but sees expansion in his future. It’s been 16 years since Duckworth moved to Mooresville from West Virginia. He opened a convenience store called Duckworth’s Food Markets, selling items such as gas, candy, and car washes. 33 Our Kitchen | Spring 2015
Owner, Rob Duckworth, stands at his bar where he has 150 beers on tap.
Duckworth’s Grill & Taphouse in uptown Charlotte can seat up to 300 people.
But Duckworth also owned an acre of property next door to that venture. Multiple attempts to lease the property out failed. “I didn’t want to sell it. They didn’t want to lease. My dad said you should just open up a restaurant,” Duckworth notes. The idea stuck. Duckworth began hashing out a menu in his mind. He then turned to Performance Foodservice to perfect those offerings, spending about a year in our kitchen testing and perfecting recipes, while hammering out every detail. That meant finding out how thin steak should be sliced to narrowing down cook time down to the second. “When it comes to our food, they’re our own recipes. We do things a certain way. It’s not cookie cutter,” he says. He tested all iterations of the menu on Performance’s employees — but didn’t hear much protesting, he jokes. Duckworth adds the test-kitchen facilities and ongoing feedback from Performance’s
employees played a key role in Duckworth’s ongoing success because of all he learned through trial and error. “I think it would have taken us a lot longer to get it right,” he says. Duckworth’s Cheesteakery opened in 2004. It boasted a simple menu of 18 cheesesteaks — most of which are still on the menu today — fresh cut fries and really good ice cream. “We kept it pretty simple once we learned it,” he says. The ice cream flopped, but Duckworth took advantage of that cooler space transforming the ice cream bar into a beer bar. The Mooresville location of Duckworth’s soon had 20 taps serving craft beer. Eight months later he doubled that. The name changed to Duckworth’s Grill & Taphouse as the restaurant continued to gain its footing. It transitioned from a quick-service restaurant to a full-service eatery complete with wait staff. “Our business just continues to evolve.
Duckworth’s Grill & Taphouse Locations
1 Charlotte/Park Road 4435 Park Rd Charlotte, NC
2 Charlotte/Ballantyne 14015 Conlan Circle Charlotte, NC
3 Mooresville 560 River HWY Mooresville, NC
4 Huntersville 16609 Statesville Rd Huntersville, NC
5 Uptown Charlotte 330 N Tryon St Charlotte, NC
Duckworth has five locations around North Carolina.
But through it all the food never changed,” Duckworth says. The menu has been expanded to offer items such as burgers, wings, pizzas and flatbreads. The number of craft beers on tap also continues to grow. In addition to the 5,100-squarefoot Mooresville location, Duckworth’s also operates restaurants in Huntersville, Ballantyne, and on Park Road in Charlotte. “I hope we see more here in this metro, before going out of town,” he says. “If the right site comes around, we’ll be ready to go.” Duckworth’s latest location in uptown Charlotte is its largest at 15,000 square feet and boasts an impressive 150 beers on tap and seating for 300. Renovations exposed covered brick, which has now become a focal point. The ceiling was removed to showcase exposed beams. Wrought iron on the
staircase is original. Duckworth says that venue houses 92,000 pounds of coolers and beer on the third floor. It also has 180 televisions for watching sporting events and iPads with beer menus and information. The Duckworth’s concept takes up the first and second floors of that building. A second venue, called The Cellar, will open later this spring in the basement of that property. It will feature a speakeasy-type feel and cater to beer connoisseurs. “Who wouldn’t want to be uptown? It’s a wonderful city,” Duckworth says. He remains a loyal customer of Performance Foodservice today, using us as his primary supplier. “We have a loyalty to them and they have been very good to work with over the years,” he says. “They just care. They’re big but they still have that small company feel.”
WE BELIEVE IN
PASSION LOYALTY
& PIZZA
We share your passion.
Our unwavering commitment to quality led us to the discovery of Kiss of Buffalo MilkTM, the special ingredient that makes Bacio cheese exceptional.
We value your loyalty.
To help your business grow, we offer cash-back rewards and savings on customized market materials to members of the Bacio Gold Club. Joining is free.
We live for pizza.
Made from all-natural, premium ingredients, Bacio cheese offers outstanding melt, superb stretch, and excellent reheat for unsurpassed performance from the oven to the plate.
See for yourself.
Let us show you how Bacio can make your delicious pizza even better. Sign up today for a free demonstration. We’ll provide complimentary Bacio cheese to try on your pizzas in your ovens, so you can see and taste the difference.
For a free demonstration, call 855-BACIO85 (855-222-4685) or visit BacioCheese.com.
37 Our Kitchen | Spring 2015
GOLD CLUB REWARDS TIER*
MONTHLY REWARD
MARKETING SUPPORT
TO QUALIFY
GOLD
$0.06/lb.
Special member only rate
Enroll in the Gold Club
PLATINUM
$0.12/lb.
$400/year and special member only rate
Purchase 325 lbs. or more per week for 6 months
DIAMOND
$0.18/lb.
$800/year and special member only rate
Purchase 650 lbs. or more per week for 6 months
*For owners with multiple restaurants, quantities for all locations will be combined to determine tier.
PEOPLE’S LOYALTY TO OU R BR AND
IS MATCHED O NLY BY OU R
Loyalty to You.
Your customers know our name because Bush’s Best® is the brand they have at home. You know us for quality. Just another reason our beans were made for business—your business. Get the facts at bushbeansfoodservice.com © 2014 Bush Brothers & Company. All rights reserved.
WEST CREEK INTRODUCTORY COUPON
SAVE UP TO
$200
Terms of Rebate: • Incomplete or incorrect submissions may delay the processing of this request. • Offer limited to foodservice operators. National accounts and foodservice accounts on contracted pricing on these products are excluded from this offer. Bids, chains, multiunit accounts, suppliers, and distributors are excluded. • Qualifying products must be purchased from February 1, 2015 through May 31, 2015. Claims must be postmarked by June 30, 2015. No late submissions will be accepted. • Proof of purchase, including distributor invoices or distributor supplied velocity reports are required. Handwritten invoices will not be accepted. Product name, description, sku, cases purchased, purchase price, and date of purchase must be on all invoices and reports. All invoices and reports must be clearly dated during the promotion period with operator name and address plainly visible. • Maximum rebate is $200.00 (40 cases) per operation. Minimum rebate is $20.00 (4 cases) per operation. • Please allow 4-6 weeks for processing request. • Void if restricted, taxed, or forbidden by law. Offer good only in the USA. Mail rebate coupon and proof of purchase to: West Creek Introductory Coupon P.O. Box 1001 Dexter, MN 55926
1.877.683.4443
Get a rebate of $5.00 per case up to $200 purchased February 1, 2015 through May 31, 2015, and postmarked by June 30, 2015
Reorder Number
GTIN
Product Description
Pack
Size
26 oz
439576
10806795477785 POTATO MASHED REAL DEHYDRATED
12
439577
10806795477785 POTATO MASHED MIXER DEHYDRATED
12
27 oz
439578
10806795477808 POTATO AU GRATIN DEHYDRATED
12
20.35 oz
439579
10806795477815 POTATO SCALLOPED REAL
12
20.35 oz
439592
10806795477822 HASHBROWN DEHYDRATED FRESH CUT
6
2.125 lb
439593
10806795477839 HASHBROWN DEHYDRATED HEARTY CUT
6
2.225 lb
439594
10806795477846 POTATO MASHED EXTENDER
12
19.79 oz
Minimum rebate is $20 (4 cases).
# Cases Purchased
Total Cases Purchased x $5.00 Total Rebate (max. $200)
Name: __________________________________________ Title: __________________________ Operation Name: __________________________________________________________________ Street Address (No PO Boxes) ________________________________________________________ City: ____________________________________________ State: _______ Zip: ______________ Phone (_______) __________________________
Fax (_______) ________________________
Email __________________________________________________________________________ n Include me in future email offers from from West Creek. Distributor Name: ___________________________ City: _____________________ State: _____ Distributor Sales Rep: ________________________ Broker Sales Rep:_______________________
Reach out to your PFG sales rep or your Idahoan Foodservice broker with any questions.
ID0145WC
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