Provisions May/June 2017 by Performance Foodservice

BUSINESS BUILDER

TREND TRACKER

Simple Ways to Improve Reservation Customer Service

Make Every Day A Fry Day

May/June 2017

provisions food, drink & supplies for culinary professionals

Delicious imposter Learn more about surimi. See page 23.

provisions May/June 2017

Beverage

Grocery Dry

Ascend Lemon & Lime Juice

Ascend Cocktail Mixers

Contigo Fire Roasted Diced Tomatoes & Salsa - NEW

Lipton Fresh Brewed Iced Tea

Gold Medal Brownie Mix

Magellan Nuts

Red E Made Breaders & Batters

Center of the Plate 16

Kayem Summer Menu Ideas

Ridgecrest Premium Soup Bases

Smoke'Nfast Roasted & Seared Pork Shoulder

ROMA & Luigi Canned Mushrooms - NEW

Trident Seafood Surimi

Westminster Oyster Crackers

Dessert

Non-Foods 57

e&s Direct Monthly Promotion

First Mark Can Liners

First Mark Portion Control Cups & Lids

Hoff's Bakery Spring Desserts

Hoffmaster Custom Print

Shain's of Maine Ice Cream

Scotch-Brite 96HEX Scour Pad - NEW

Sweet Encore Cheesecakes

Vio Biodegradable Foam Cups

Eat-It-All Cones

Giffords Ice Cream - New Seasonal Items!

Frozen

Produce

Bake'n Joy Predeposited Muffin Batter

Heritage Ovens Puff Pastry Dough

Hostess Deep Fried Twinkies - NEW

Refrigerated

Piantedosi Rolls

Richs On Top Whipped Topping

Rye Street Pretzels

Traditional Breads

West Creek Appetizer Dips - NEW

West Creek Fries Guide

West Creek Frozen Fruit

West Creek & Peak Cut Fruit

West Creek Processed Eggs

Back Reinvent the Meal: Maine Food Show

PerformanceFoodservice.com/NorthCenter 877.564.8081

Performance Foodservice - NorthCenter has the right to correct typographical errors.

provisions May/June 2017

18 19

Introducing Bristol Domestic Dry Scallops

All-natural with no preservatives and harvested from New England waters.

Lilly's Fresh Pasta

Fresh, homemade pasta made with the finest ingredients.

Chef Anthony

On the Road

A tour with Chef at our Performance Custom Meats packing facility.

Customer Focus

50 40

River Driver's Restaurant at NEOC

A fun dining experience nestled in the Maine woods, where a vibrant atmosphere and good food are the key elements.

Business Builder Simple Ways to Improve Reservation Customer Service

Etiquette and tips to improve the table reservation process.

Trend Tracker

Make Every Day A Fry Day

They're versatile, simple and highly profitable.

See page 40. provisions May/June 2017

Chef Anthony: On the Road A tour of our Performance Custom Meats Packing Facility

t is a very rare occasion that I am away from my test kitchen this time of year (with so many customers coming in for Customer/Chef presentations), but I recently spent a whole day at the T.F. Kinnealey facility in Brockton, MA., along with Account Manager Robert LeBlanc. Kinnealey Meats is our new sister company, and is the processing facility for our proprietary Performance Custom Meats and Braveheart cut steak program. On the way down, we had

some discussion on what we thought we were going to see. By the end of the day, we saw way more than we expected and were very impressed. I'm going to share with you some of the highlights from our trip. Upon our arrival, we were greeted by Jason Beane (Business Development Specialist for Kinnealey Meats) and Jack Feiter (Director of Sales for Kinnealey Meats) our tour guides for the day. We chatted a bit about their facility, their work force and the

provisions May/June 2017

quality of products that they produce. We wore the appropriate blue visitorsâ&#x20AC;&#x2122; smocks over our winter coats, and of course hair nets, as the cut rooms are actually just big walk-in coolers with equipment and product throughout! As we started our tour, we got a view through a large picture window into the cut room with a lot of activity already in progress for orders to be fulfilled that day.

First, I noticed how clean and organized the facility was, even with lots of action taking place in different areas. Upon entering, I was impressed more and more. We first saw some pork products being cut (yes, they process and cut more than just beef). The woman at the band saw was cutting some bone-in pork chops, carefully weighing and examining each and every chop. A gentleman next to her was opening up product for her, making it quicker for her to access what she was about to cut. They worked seamlessly and in tandem with each other. As we watched, Jason and Jack asked if they would show us how they cut the different sizes of pork short ribs, and they gladly obliged. Before we knew it, they displayed single bone, two-bone and 3-bone Korean-style short ribs, and a tomahawk pork chop. The quality was great and I immediately thought of several recipes I'm going to prepare utilizing those ribs. Next in line was a stop at the station where a gentleman was cutting the beef short ribs, bonein ribeye steaks and bone-in sirloin steaks. He showed the same precision in his specialty cuts and was happy to show off his work. The singlebone tied short rib was caught my eye, and even more recipe ideas came into my mind. I plan on braising that bad boy and serving it with mirepoix veggies and rich beef broth, on a bed of creamy, cheesy polenta. Yikes!

On to the next station: Beef Tenderloin! This was another 2-person station with skills abound. The gentleman doing all of the trimming was making quick work of removing the chain meat and excess fat, along with "rolling" the whole loin on a machine that removed all of the silver skin in a matter of seconds. He then passed along the ready-to-cut whole tenderloins to his counterpart who, in a matter of scant minutes, was cutting and weighing each steak for a variety of orders that she was responsible for. She went through the process of trimming off the tail and placing into one bin, then cutting smaller steaks (3 or 4 oz.), then using the center section for larger cuts. Finally, each sized cut was placed onto its own tray for processing at the next station. I was also impressed with the fact that the person "breaking open" each box of whole product to be cut was actually placing them according to their weight and eye-size onto different racks (9#, 10#, 11#, 12# etc), so that the workers processing the primals could get the right cut of steaks using the correctly sized product. We then witnessed the packaging process, with state-of-the-art equipment geared to handle the volume that is cut each day, along with the variations of sizes that are available. Then, after much anticipation (we were told about this "special place" in the warehouse at the beginning of the tour), it was time to investigate the dry-aging room! Wow! All I can say is, "I already picked out the dry-aged loin I want my next steak to come from!" In a spilt second, we were ushered into a very secluded area of the cooler, with doors closed and fans running. Jason watched as our eyes wandered around the racks of bone-in loins, all labeled, sized and almost ready to be processed! I can't say anything else about it. Just know that it was impressive, and realize that it is very expensive to process any steak using this method, as the trim and waste factor are so incredibly large to get what is needed for a portioned cut steak of this quality. I hope that most of you, one day, will order some of this product and give your customers an incredible eating experience. As our tour was wrapping up in the shipping and receiving area, where the rest of the magic happens, we were introduced to John Kinnealey. John and his cousin Joe are the glue that keeps this incredibly clean and well-run facility together with great efficiency and accuracy. Between Jason Beane, Jack Feiter, and many, many others, they have a deeply-rooted support staff that is experienced and very proud of what they do every day for you, their and our customers!

Meat Buyers Guide February 2017

We did have some lunch before departing, and wrapped up our day by asking more questions and seeking more information about what value-added products and services that we can provide our customers going forward. Each Account Manager has a complete list of the Performance Custom Meats products that are available through our partnership with the Kinnealey team, and if you need any kind of specialty cut pork or beef items, they can most definitely make it happen for you! The whole experience cannot be summed up in just one word as it takes a great many folks to make this machine run as smoothly as we witnessed on this day. They do this every day with quality products, great pride and enthusiasm!

provisions May/June 2017

Trend tracker

provisions May/June 2017

Performance Foodservice serves all kinds of delicious options perfect for any operation. We offer best-in-class brands that inspire culinary creativity and menu diversity. Your everyday needs are our priority, as we work hard to help you serve the kinds of foods your customers crave. Our business isn’t just food delivery – it’s delivering success.

POTATO GOODNESS GUIDE 2 • PE RFORMANC E F OO D S E RVI CE

provisions May/June 2017

TRADITIONAL CONSISTENTLY POPULAR. ALWAYS PROFITABLE.

STEAK CUT

SKIN-ON • XLF PFG Item # 197428 Cut Size 3/8" x 3/4" Pack Size 6/5

CRINKLE CUT

SKIN-OFF • XLF

PFG Item # 197430 Cut Size 1/2" Pack Size 6/5

provisions 4 •May/June T R A D2017 I T I O NAL

THIN CUT

SKIN-OFF • XLF PFG Item # 197429 Cut Size 5/16" Pack Size 6/5

SHOESTRING

SKIN-OFF • XLF

PFG Item # 197431 Cut Size 1/4" Pack Size 6/4.5

CLEAR COAT CRISPY AND DELICIOUS FOR SO MUCH LONGER.

STRAIGHT CUT

SKIN-OFF

PFG Item # 197434 Cut Size 3/8" Pack Size 6/5

SKIN-ON / BRINED FRESH-CUT LOOK WITH FULL POTATO FLAVOR.

STRAIGHT CUT

SKIN-ON • BRINED

PFG Item # 197435 Cut Size 3/8" Pack Size 6/5

CLE A R COAT • S K I N- ON /provisions B R I N EMay/June D • 5 2017

BATTERED / SPICY BATTERED CRISP AND FLAVORFUL, BITE AFTER BITE.

STRAIGHT CUT

S K I N - O F F • B AT T E R E D PFG Item # 416736 Cut Size 3/8" Pack Size 6/5

STRAIGHT CUT

S K I N - O N • S P I C Y B AT T E R E D

PFG Item # 197432 Cut Size 3/8" Pack Size 6/5

PFG Item # 197433 Cut Size 5/16" Pack Size 6/5

WEDGE

2017 6 •May/June BATTE R E D / S PIC Y BATTE RE D 10 provisions

THIN CUT

S K I N - O N • S P I C Y B AT T E R E D

SPIRAL CUT

S K I N - O N • S P I C Y B AT T E R E D

PFG Item # 197440 Cut Size 8-Cut Pack Size 6/5

PFG Item # 197441 Cut Size 1/4" Pack Size 6/5

SWEET POTATO WHOLESOME, ON-TREND AND TRULY SWEET.

THIN CUT

SKIN-OFF

PFG Item # 416703 Cut Size 5/16" x 3/8" Pack Size 6/2.5

May/June S W E ET Pprovisions OTATO â&#x20AC;¢ 7 2017 11

Appetizer Dips Recipes

Craft Beer Cheese Dip (478692)

Buffalo Chicken Dip (478691)

Spinach Artichoke Dip (478662)

Queso Blanco Dip (478694)

West Creek dips are bold enough to stand up on their own, yet versatile enough to double as recipe ingredients in a number of attention-grabbing appetizer menu options. Try adding these recipe creations to your menu!

For more information contact Performance Foodservice: 1-800-879-6787 • www.performancefoodservice.com

BEER CHEESE SOUP Yield: 15 servings Ingredients

Amount

West Creek Craft Beer Cheese Dip (478692), thawed 5 lbs. Canola Oil

2 oz.

Carrots, diced 1/4”

16 oz.

Onions, diced 1/4”

16 oz.

Red peppers, diced

1 Tbsp.

Chicken Broth

1 qt.

Bacon, cooked/diced

8 oz.

Preparation 1. Heat Craft Beer Cheese Dip in steamer or water bath for 30 minutes or until product reaches 140°F for 15 seconds. 2. Simmer carrots, onions, and peppers in oil until slightly caramelized and tender. 3. Add chicken broth and simmer for approximately 20 minutes. 4. Combine with heated Craft Beer Cheese Dip and blend well. 5. Garnish with chopped parsley and chopped bacon prior to service.

BUFFALO CHICKEN STUFFED SKINS Yield: 1 serving Ingredients

Amount

West Creek Buffalo Chicken Dip (478691), thawed 5 lbs. Bleu Cheese

1/4 oz.

Mozzarella Cheese

1/2 oz.

Potato Skins

60 each

Scallions

2 buns

Optional Garnish: • Minced Scallions (1/4 oz.) • Pico de Gallo (1/4 oz.) • Jalapeños • Chopped Cilantro and Onions

12 provisions May/June 2017

Pre-Preparation 1. Heat Buffalo Chicken Dip in steamer or water bath for 30 minutes or until product reaches 140°F for 15 seconds. 2. Heat 5 potato skins (see operational heating instructions) and hold hot.

Per Order Preparation 1. Place 1 oz. of Buffalo Chicken Dip in each potato skin. 2. Sprinkle 1/2 oz. of shredded mozzarella cheese over Buffalo Chicken Dip. 3. Sprinkle 1/4 oz. of crumbled bleu cheese and scallions over shredded mozzarella. 4. Bake or broil for 3-5 minutes or until cheese is melted.

SPINACH ARTICHOKE STUFFED PORTABELLO MUSHROOMS Yield: 4 servings Ingredients

Amount

West Creek Spinach Artichoke Dip (478662), thawed 16 oz. Portabello Mushrooms

16 each

Panko Bread Crumbs

4 oz.

Shredded Parmesan Cheese

2 oz.

Parsley Flakes

1 tsp.

Pre-Preparation 1. In a large bowl, combine Spinach Artichoke Dip with Panko bread crumbs and blend well. 2. Add shredded Parmesan cheese to the mixture. Stir well, cover with plastic wrap and refrigerate at least 30 minutes to firm. 3. Brush mushroom caps clean and remove stems.

Per Order Preparation 1. Fill 4 mushroom caps with 1 Tbsp. each of Spinach Artichoke Dip/bread crumb mixture. 2. Arrange face up on parchment-lined baking sheet and bake in a 350°F oven for 8-10 minutes or until heated thoroughly and golden brown. 3. Sprinkle with parsley flakes and serve.

CHORIZO CON QUESO DIP Yield: 1 serving Ingredients

Amount

West Creek Queso Blanco Dip, (478694), thawed

8 oz.

Chorizo

2 oz.

Garlic, minced

1 tsp.

Black Beans

1 oz.

Jalapeños, sliced Blue Corn Tortilla Chips

1 Tbsp. 8 oz.

Pre-Preparation 1. Heat Queso Blanco Dip in steamer or water bath for 30 minutes or until product reaches 140°F for 15 seconds. 2. In a medium skillet, over medium heat, add chorizo and garlic and cook through. Hold hot until ready for service.

Per Order Preparation 1. In a small cast iron skillet or ceramic dish, add 8 oz. Queso Blanco Dip. 2. Place 2 oz. chorizo in center of Queso Blanco Dip. 3. Top chorizo with 1 oz. black beans and 1 Tbsp. sliced jalapeños. 4. Serve immediately with 8 oz. blue corn tortilla chips.

provisions May/June 2017

Introducing Hostess Deep Fried Twinkies. ®

Hostess Twinkies have been a snacktime go-to for 80+ years, but never like this! ®

Creative sweets are must-haves to keep snack and dessert sales rising.

A light, crispy coating and hot, creamy center give these Twinkies a can’t-get-enough twist. ®

ALL THE DELICIOUS DETAILS Item Number

537116

Packaging

Product Description

Case Pack

Hostess Deep Fried Twinkies ®

2/4 lb.

14 provisions May/June 2017

Preparation

Case Weight (lb.) Net

Gross

8.00

9.07

Cooking Method

Temperature (°F)

Time (Minutes)

Deep Fry

350

2:15 (use hold down basket)

FIRE ROASTED DICED TOMATOES AND READY-TO-USE SALSA WELCOME TO CONTIGO®! The Contigo® portfolio consists of a family of products that are true to the heritage of Latin foods — rich and robust, flavorful, always inventive and as expansive and diverse as Latin America itself. Contigo® means “with you” in Spanish, and is our promise of delicious, quality and sensible products that help our customers grow their businesses. We understand recipes and techniques vary from region to region so our Contigo® products range from staples found in most Latin kitchens to specialized ingredients targeted to specific cultures and ethnicities.

AUTHENTIC LATIN FLAVOR AND QUALITY! We are proud to present Contigo® Fire Roasted Diced Tomatoes and Ready‑to‑Use Salsa. Chosen specifically to provide a tasty solution to complement the wide array of Latin‑inspired menu items in our new Contigo® brand — our Fire Roasted Diced Tomatoes and Ready‑to‑Use Salsa feature 100% vine ripened fresh packed California tomatoes in a wide variety of preparations.

PRODUCTS Item #

493387 493485

Description

Fire Roasted Tomato Diced in Juice Fire Roasted Salsa, Ready to Use

Pack

Size

#10

provisions May/June 2017

Kayem Artisan Cooked Pork Belly

# 490798

Kayem Artisan Smoked Chicken

# 429482

16 provisions May/June 2017

Kayem Artisan Smoked Pork

# 371198

4” Gourmet Potato Roll Item # 409449 8/12’s = 96

Finger Roll Item # 950390 8/24’s = 192

● ● Gourmet Lobster Roll Item # 453981 10/12’s = 120

●

Potato Dinner Roll Item # 860633 8/24’s = 192

PIANTEDOSI BAKING COMPANY 240 Commercial Street Malden, MA 02148 Phone: (781)321-3400

WWW.PIANTEDOSI.COM

provisions May/June 2017

20/30 USA DRY SCALLOPS GO NATURAL & TASTE THE DIFFERENCE:______ Our domestic dry scallops are all-natural with no preservatives and under 83% moisture, so they sear up beautifully with a sweet authentic flavor and texture.

LOCALLY SOURCED:__ These scallops are harvested from New England waters and landed in New Bedford, Mass. Placopectin magellanicus is sought after around the world for their premium quality.

SPECIFICATIONS:_______ Country of Origin: USA 20/30ct. Sizing: Gallon (8lb) Pack Sizes: Item #994323 ORDERING:___________ To place an order, contact your customer sales representative directly. This is a stocked item at PFG NorthCenter.

PRODUCED & DISTRIBUTED BY:_____ Bristol Seafood LLC 5 Portland Fish Pier Portland, Maine 04101 207-774-3177

18 provisions May/June 2017

When your customers demand dry, local, top quality scallops as part of their dining experience, New England Chef Pack scallops are the answer. At a great deal on 20/30 count scallops, these are the go-to size for a variety of applications. These local treats are slightly softer than Hokkaido scallops and have a more full-bodied flavor. With this size dominating USA landings in the 2017 season, availability and pricing are very favorable. The fishery is MSC certified too. The result is all-natural, sustainable seafood with premium quality that’s simple to prepare and a pleasure to eat. These scallops embody what Bristol means by “Uncompromising Maine Standards.” Available now in Chef Pack gallons.

Local – Sustainable – Delicious

2 - 3 hr. thaw

Made with 100% non-GMO semolina and grade A eggs Pack

Fettuccine Rigatoni (eggless, vegan) Linguine Spaghetti Gemelli

#426632 Fettuccine

Wild Mushroom Ravioli

PFG#

3/3LB

426632

2/3LB

402924

3/3LB

426633

3/3LB

428441

2/3LB

391169

Burrata Ravioli

391221 | Pack: 2/3LB Cook from frozen. Round Sunflour 11pc/lb | 66 pc/case Roasted Porcini, Portobello, Shiitake, Oyster, Wood Ear, and Black Trumpet mushrooms with a sprinkle of mozzarella and fresh thyme and rosemary.

100% Lobster Ravioli 391218 | Pack: 2/3LB Cook from frozen. Round Sunflour | 11pc/lb | 66 pc/case Large pieces of North Atlantic hard shell lobster knuckle and claw meat mixed with roasted shallots, fresh herbs, and a touch of ricotta and mascarpone

Chicken, Basil, and Pancetta Ravioli 516680 | Pack: 2/3LB | Cook from frozen Small Round | 20pc/lb | 120pc/case Freshly roasted chicken thigh meat, fresh basil, and pancetta folded with premium Impastata ricotta cheese and wrapped in a small round, fresh egg pasta ravioli

Five Cheese Hexagon Ravioli 391219 | Pack: 2/3LB | Cook from frozen Large Hexagon | 11pc/lb | 66pc/case Premium Impastata ricotta, shredded mozzarella, imported Fontina, Wisconsin white cheddar and pecorino-Romano cheeses in a large hexagon, fresh egg pasta ravioli

Sweet Pea & Caramelized Onion Ravioli

#402924 Rigatoni

Braised Beef Short Rib Ravioli

531834 | Pack: 2/3LB Cook from frozen. Large Round 8pc/lb | 48 pc/case

391297 | Pack: 2/3LB Cook from frozen. Large Round 8pc/lb | 48 pc/case Slowly braised beef short rib, caramelized onions, puréed carrots, and a sprinkle of mozzarella (jumbo round)

Fresh hormone free Burrata cheese folded with fresh basil, wrapped in egg pasta

Goat Cheese and Chive Agnolotti 516648 | Pack: 2/3LB Cook from frozen. Large Half Moon | 16pc/lb | 96 pc/case Creamy Chevre goat cheese and fresh chopped chives in a large half moon shaped, fresh egg pasta ravioli

Fig, Prosciutto, and Mascarpone Agnolotti 404440 | Pack: 2/3LB Cook from frozen. Large Half Moon | 16pc/lb | 96 pc/case Dried Mission figs, imported Italian prosciutto, and creamy mascarpone cheese in a large half moon shaped, fresh egg pasta ravioli

Beet and Mascarpone Agnolotti 516682 | Pack: 2/3LB Cook from frozen. Large Half Moon | 16pc/lb | 96 pc/case Vibrant red beets folded with creamy mascarpone and premium Impastata ricotta cheeses, wrapped in a large half moon shaped, fresh egg pasta ravioli

Pear & Mascarpone Sacchetto

485591 | Pack: 2/4LB | Cook from frozen Dried pears and creamy mascarpone cheese, wrapped in a fresh egg pasta “purse”

391233 | Pack: 2/3LB | Cook from frozen Large Hexagon | 11pc/lb | 66 pc/case Sautéed sweet English peas, caramelized onions, premium fresh ricotta, mozzarella, and pecorino-Romano

391213 | Pack: 2/4LB | Cook from frozen Fresh, homemade gnocchi made from whole Yukon gold potatoes, durum flour, and grade A eggs

George Robinson • 603-505-2323 • grobinson@ajletizio.com

provisions May/June 2017

Rev. April 2017

ADD DELICIOUS DIVERSITY TO ANY MENU! New Smoke’NFast ® Roasted & Seared Pork Shoulder is deliciously tender and juicy pork that is easily served in a variety of cuisines and applications. And since it’s fully cooked and extremely versatile, you can feature this guest-pleasing item on your menu every day. Just enhance it with your own flavor profile, and then serve anything from carnitas to pulled pork to slow-roasted pork.

(#456946, 2/5 lb)

KOREAN PORK TACOS

20 provisions May/June 2017

Authentic Italian cuisine calls for authentic Italian ingredients. The Performance Foodservice family of brands offers no less in our selection of impeccable Italian products. Committed to tradition and history, Performance Foodservice branded products deliver the authentic flavor and quality insisted upon by discerning operators.

Mushrooms Premium Products

Roma®, Luigi® and Assoluti® branded mushroom pieces and stems are prepared from clean, sound, succulent fresh mushrooms that are properly trimmed, washed, sliced, sorted and inspected prior to filling into containers.

Menu Applications

Roma®, Luigi® and Assoluti® mushroom pieces and stems are great for a variety of menu items, like pizza toppings, broths, roasts, soups and other savory recipes. Easy and quick preparation eliminates hours of kitchen prep work without sacrificing taste and performance.

Products PFG/ROMA ITEM NBR

DESCRIPTION

PACK

SIZE

231802

ROMA® MUSHROOM PCS & STEMS 68 OZ

#10

231805

LUIGI® MUSHROOM PCS & STEMS 68 OZ

#10

provisions May/June 2017

SEAFOOD BREADERS: Supreme Breader (#945744, 1/50 lb) New England’s favorite premium quality breader. It enhances the flavor of all your seafood and vegetable dishes with a light, flavorful and golden brown coating. Deluxe Clam Fry (#945731, 1/50 lb) New England’s only locally produced Clam Fry made just the way New Englander’s like it. Try Red-E-Made Deluxe Clam Fry and taste the difference. Fry-Eze (#852890, 1/50 lb) Our economical clam fry mix. A great seafood breader that is ideally used with an egg or milk wash. Not only are the above breaders great on all seafood, they are also excellent on vegetables and thin poultry like chicken tenders, fingers or pounded-out breasts.

BATTER MIXES: Tempura Batter (#852888, 1/50 lb) Ideal for batter fried shrimp, onion rings and Chinese cooking. It makes a golden brown, crispy coating. Also great for seafood, chicken or vegetables.

10 Minuteman Way

22 provisions May/June 2017

Brockton, Massachusetts 02301

Tel. (508) 580-1700

IMPOSTER

A staple of the Japanese diet for centuries, surimi is made with real fish that has been cooked and prepared to look and taste like crab.

Trident Seafoods’ surimi products are made with wild-caught Alaskan Pollock. It’s bona fide Wild Alaskan Seafood – the #1 protein brand on US menus.* *source: Datassential

100% UN-FAKE. Surimi seafood is often referred to as “Imitation Crab,” but there’s nothing fake about it.

SURIMI CEVICHE NACHO DIP Surimi ceviche, loaded with spicy tomato salsa, is layered with fresh guacamole, red onion and cilantro and served with tortilla chips.

SURIMI SLIDERS

An ocean of flavor envelops surimi, shitake, garlic and ginger in these mini burgers.

D A L A S L L O R A I CALIFORN

scallions and es, edamame,rimi, served sh di ra h it w ocado and su shi rice mixed Seasoned su ber, topped with sliced avled with shredded nori. m nk diced cucu i soy dressing and spri with a wasab

Visit www.sealegsseafood.com for full recipes

SINK YOUR CLAWS INTO SOME FRESH IDEAS!

DOUBLE HAPPINESS BAO SLIDERS Light and airy surimi meatballs are stuffed into a Chinese bao with an inspired red pepper kimchi packed with spice and garnished with sliced green onions.

33EN% ETRATION

is fast becom Surimi seafood on today’s menus, e a chef’s favoritin everything from popping up ied ds to soups, fr sushi and sala pastas, and appetizers, rice entrees. ssential 2016. *Source: Data

LOBSTER & SURIMI EGG ROLLS

For an elegant and elevated presentation, surimi and lobster egg rolls are packed with sweet corn kernels and chopped water chestnuts.

ITEM INFORMATION PFG Item Code

Description

Pack Size

MFG #

54909

Trident Seafoods Salad Style Surimi

4/2.5#

421124

486177

Empire’s Treasure® Flake Style Surimi

4/2.5#

0679549127

952385

SEALEGS® Supreme Salad Style Surimi

4/2.5#

412027

MENU P 5* GROWTH SINCE 200 ing

Visit www.sealegsseafood.com for full recipes provisions May/June 2017 25

PRODUCT SPECIFICATIONS ITEM # PACK

115040

Nutrition Facts Serving Size: 1 Package

150 - 1/2oz. PKS

Servings Per Container: About 150

CASE SIZE

L15.5 x W9.75 x D8.25

CASE CUBE

0.72

NET WT GROSS WT

12 8

CS/PLT

% Daily Value*

5.8 lbs

PALLET SIZE

L48 x W40 x H72.5

PALLET CUBE

84.3

UPC

0 93215 15040 0

SCCS

000 93215 04051 0

Calories: 66 Calories from Fat: 18 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 60 mg Total Carb 11g Dietary Fiber 0g Sugars 0mg Protein 1g

4.69 lbs

Amount Per Serving:

Vitamin A Calcium

0% 0%

3% 0% 0% 0% 3% 4% 0%

Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

A L L - N AT U R A L

Unbleached wheat flour, water, canola oil, cane sugar, salt, yeast, baking soda. 0G TRANS FAT s NO PRESERVATIVES s NO HYDROGENATED OIL s LOW FAT s NO CHOLESTEROL s LOW SALT

Shelf Life: 180 Days

Allergen: Wheat

26 provisions May/June 2017

Premium Soup Bases Ridgecrest Soup Bases offer high quality ingredients sought after by operators and consumers. Our bases are perfectly seasoned paste-like concentrated flavors of freshly cooked meats, poultry, seafood or vegetables with their natural juices. Protein is the first ingredient. Soup bases provide operators an economical way to make stock to prepare broths, soups and sauces. Use of soup bases save operators hours in recipe preparation time. These versatile products provide outstanding quality and consistency. Exacting

standards ensure that every jar contains the same characteristics every time.

Protein is the first ingredient â&#x20AC;˘ Contains no MSG Zero grams of trans fat per serving Does not contain gluten ingredients: rye, wheat or barley 327870 343185 327858 344063 340545

Beef Base, No MSG Added, TFF Beef Base, No MSG Added, TFF Chicken Base, No MSG Added, TFF Chicken Base, No MSG Added, TFF Clam Base, No MSG Added, TFF

6/1 LB 1/1 LB 6/1 LB 1/1 LB 6/1 LB

344067 327880 344064 327882 344065

Clam Base, No MSG Added, TFF Lobster Base, No MSG Added, TFF Lobster Base, No MSG Added, TFF Vegetable Base, No MSG Added, TFF Vegetable Base, No MSG Added, TFF

1/1 LB 6/1 LB 1/1 LB 6/1 LB 1/1 LB

provisions May/June 2017

Heighten Your Taste and Flavor 100% JUICE CONCENTRATES Heighten your sales with our new line of shelf-stable Ascend 100% Juice Concentrates – PREMIUM LEMON JUICE and KEY LIME JUICE. All Ascend 100% Juice Concentrates come in HDPE 1-gal. Jugs/4 Jugs per case, and the Key Lime Juice also comes in PET 16 oz./12 per case bottles, and is ambient or refrigeration for ideal storage; 12 months shelf life in easy-to-handle jugs and bottles.

ASCEND™ 100% PURE JUICE CONCENTRATES ITEM #

DESCRIPTION

478732 525852

28 provisions May/June 2017

PACK

SIZE

100% Key Lime Juice

16 oz

Premium Lemon Juice

32 oz

Cocktail Mixers Heighten your bar beverage sales with a full line of Ascend™ Cocktail Mixers. These high quality valued-priced cocktail mixers cover a majority of the most popular drinks in your establishment.

COCKTAIL MIXER ADVANTAGES  Ascend™ Cocktail Mixers are made with “All Natural Cane Sugar” - no High Fructose Corn Syrup.  Ascend™ Piña Colada and Strawberry Daiquiri Mixes are made with real fruit juices and purees.  Ascend™ Cocktail Mixers are shelf stable and packed in 6/1-liter cases instead of 12. This helps with order turns, margins, and cost control for the operator.  Our Piña Colada, and Strawberry Daiquiri mixes can be used as frozen or on the rocks. Most products are one or the other but not both. This allows operators to purchase only one item per category.

ASCEND™ COCKTAIL MIXERS ITEM #

DESCRIPTION

PACK

SIZE

478710

Premium Bloody Mary Mix

1 Liter

478711

Piña Colada Mix

1 Liter

478724

Sweet & Sour Mix

1 Liter

478725

Grenadine Syrup

1 Liter

478727

Sweetened Lime Juice

1 Liter

provisions May/June 2017

Lipton® Fresh Brewed Iced Tea Preparation & Serving Guide FOR 1-GALLON SIze TeA BAGS

#211808 Iced Tea Bag, Auto Brew

Make it right

24/3 oz

For flavor your customers will love.1

For Best Results: • Dedicate a brew basket & pot for tea brewing. • Wipe the sprayhead of the coffee maker with a wet cloth.

Place a Lipton® 1-gallon tea bag flat in the tea-specific brew basket. Place the brew basket and tea pot into the coffee machine. Start the BReW cycle.

Brew 1 pot of tea concentrate.

Pour tea concentrate into dispenser.

Add fresh, cold water to make 1 gallon (128 oz.) of Lipton® Iced Tea* and mix well. Follow recipe for Sweet Tea if desired. *Measurements indicated on sides of dispenser

Cleaning Instructions for 3-Gallon Dispenser** (pictured here)

Did You Know? The Lipton® brew basket is adjustable! With 4 size options, you can adjust the basket to fit a variety of coffee makers. Adjustable sizes: 7 7⁄16”, 6 3⁄4”, 7¹⁄8”, 7¹⁄2”

To protect tea flavor and comply with food safety guidelines, do not leave brewed tea in dispenser overnight and clean the dispenser prior to use. • To clean by hand, use a mild detergent in warm water.

Serve it special Boost your sales...boost your tips! • Suggest Fresh Brewed Iced Tea when seating customers – tea is a good choice that complements meal selections. • Tea purchases boost check averages compared with water – bigger checks mean bigger tips. • Always ask your customers if they would like a refill. • Offer lemon wedges with iced tea. • Iced tea should be served cold – be sure the glass contains an adequate amount of ice.

unileverfoodsolutions.us

30 provisions May/June 2017

• The unit is dishwasher safe (top rack or low heat only). • Thoroughly rinse dispenser prior to use. • Do not use abrasives to clean. **This dispenser is not intended for temperatures above 180ºF/82ºC and is not designed to maintain a constant temperature.

Tell Your Customers…It’s Lipton

Let them know you’re serving the tea they love! 72% of iced tea drinkers are more likely to order iced tea if Lipton® is the featured brand.2

Lipton is the #1 name in tea.3 ®

1,2 The NPD Group, Lipton® Fresh Brewed Iced Tea Brand Study, June 2010. 3 Nielsen, 52 Weeks Ending August 6, 2011. ©2012 Unilever Food Solutions. Lipton is a registered trademark of the Unilever Group of Companies. 38119 2/12

WEST CREEK IQF FRUITS AND BERRIES

Foodservice products that offer outstanding quality and value.

Philosophy West Creek individually quick frozen fruits and berries are a versatile staple for operators to stock in their freezers. These convenient products allow for quick and easy recipe solutions whether they be pies, muffins, pancakes or sauces. All are grade A product harvested at the peak of freshness to ensure superb flavor and fresh-picked appearance when thawed. Menu Solutions West Creek individually quick frozen fruits and berries find a place on the menu any time of day, any time of year. For breakfast, try muffins made with West Creek frozen blueberries or raspberries. Blend up a cool and fruity banana-cherry smoothie for lunch! Enjoy fresh fruit flavor in pies, cobblers, and fruit toppings in any season with West Creek frozen fruits. Features and Benefits • West Creek uses high-quality, grade A fruit, which is flash-frozen within several hours of harvesting to ensure fresh flavor. • Stringent cold-chain management guidelines are in place to ensure the freshest and safest fruit available. • Individually quick-frozen (IQF) fruits contain Products no added sugars or preservatives. Freezing fruit locks ITEM# DESCRIPTION PACK in natural nutrients. 468275 BLUEBERRIES WILD WHL IQF 2 • This high-quality, 468276 BLUEBERRIES WILD WHL IQF 1 Grade A fruit 468277 CRANBERRIES WHOLE 2 retains its fresh 468291 RASPBERRIES, RED, IQF 2 appearance when thawed, allowing 468267 CHERRIES, DARK SWEET, IQF 2 recipe applications 468269 BANANA SLICES, IQF 1 where presentation is important.

SIZE

5 lb 30 lb 5 lb 5 lb 5 lb 10 lb

Target Markets West Creek IQF Frozen Fruit and berry products are ideal for use in: • • • • • • • •

Bar & Grill Buffet Camps/Recreational Catering College/University Deli/Soup and Sandwich Diner/Breakfast Family Dining

provisions May/June 2017

Cut Fruit P

eak and West Creek cut fruit selections provide customers with a variety of convenient ways to serve fresh-tasting fruit. Two mixed fruit options are available, each containing fresh selections of cantaloupe, honeydew, golden pineapple, oranges, and grapes. In addition, cantaloupe, honeydew, pineapple, grapefruit, and orange sections are individually packaged.

Fresh Distribution Reach • Fresh-cutting facilities in Reading, Toronto, Corona, and Vancouver • Carry zero finished goods inventory. Everything is made-to-order • All fresh facilities are SQF certified, with traceability, HACCP and GMP programs in place • Both Preservative and Preservative-Free products are available to meet operator needs • No Preservative - fresh for 18 days

Reduce Labor and Waste • Eliminate the time & effort spent sorting and prepping fruit • Minimize Food Safe risks with in-house cutting • Improve employee safety – reduce knife use in the kitchen • Consistent yield every time – no commodity peeling or coring waste

Perfect for Healthcare Customers • • • • •

Great for resident and patient feeding, catering and cafeterias Meets ADA Food Exchange for Fresh Fruit (1/2 Cup) Dice-Cut products – smaller pieces for easier consumption (1/2” cut) Packed in our extended shelf life solution for up to 15 days (10 days for melons-only) Dice-Cut suitable for certain dysphagic patients and easy to puree

• Single serve, portion pack apples and grapes are easy healthy snack options

32 provisions May/June 2017

35-45% in-house cutting yield vs Sun Rich 100% fruit yield Reduce shrink loss with 2-3 days shelf life on premise cut fruit square pails stack easily in cooler vs. multiple commodity cases of various sizes • Consistent price year-round. Easy for menu planning. • Compact storage

Cut Fruit ITEM #

BRAND

DESCRIPTION

FEATURES AND BENEFITS

PACK

SIZE

361994

PEAK

FRUIT SALAD NO PRESERVATIVES

FRESH-CUT PRESERVATIVE-FREE FRUIT SALAD FEATURING 18 DAY SHELF LIFE FROM PACK DATE WITHOUT PRESERVATIVES. CONTAINS CANTALOUPE, HONEYDEW, GOLDEN PINEAPPLE, ORANGES, AND GRAPES. IDEAL FOR SALAD BARS, BUFFETS AND SIDE DISHES.

14 LB

362013

WEST CREEK

FRUIT SALAD

FRESH-CUT FRUIT SALAD FEATURING 21 DAY SHELF LIFE FROM PACK DATE. CONTAINS CANTALOUPE, HONEYDEW, GOLDEN PINEAPPLE, ORANGES, AND GRAPES. IDEAL FOR SALAD BARS, BUFFETS AND SIDE DISHES.

8 LB

362072

WEST CREEK

GRAPEFRUIT SECTIONS

FRESH-CUT GRAPEFRUIT SECTIONS FEATURING 21 DAY SHELF LIFE FROM PACK DATE. IDEAL FOR SALAD BARS, BUFFETS AND SIDE DISHES.

8 LB

362086

WEST CREEK

ORANGE SECTIONS

FRESH-CUT ORANGE SECTIONS FEATURING 21 DAY SHELF LIFE FROM PACK DATE. IDEAL FOR SALAD BARS, BUFFETS AND SIDE DISHES.

8 LB

Seasonal Transitions and Supply Chain

Important Comparisons

Peak Products are Preservative-Free

• High quality fruit all year around

Standard Product With

• Promote citrus in the winter months – delicious!

Preservative

• Self-contained strainer for draining No Preservative products,

• Check the drain weight, Others avg 5560%, Performance Foodservice 75%.

• No Preservative nutrition is equal to kitchen cut

• Consistent Specs on Salad Mixes (grapes, oranges, etc), others vary percentages based on market costs

• A small amount of sugar is added to the water to balance the BRIX levels of the fruit in the pail, minimizing leaching of sugars from the fruit, allowing the fruit to retain its individual flavors.

Valencia Oranges in Spring/ Summer California Ruby in Spring/ Summer Navel Oranges Fall/Winter Texas Rio Red Fall/Winter • Melons from California and Arizona and Central America • Grapes from California and Chile • Pineapple from Costa Rica

• Performance Foodservice branded fruit tastes like kitchen cut fruit: we do not use high fructose corn syrup in our preservative like others. • Performance Foodservice product packed in water. Competitive product packed in grape juice.

provisions May/June 2017

P U F F PA S T R Y D O U G H

Experience the Difference

The flaky layers of Heritage Ovens Puff Pastry Dough turns everyday tarts, appetizers and pot-pies into gourmet menu offerings commanding higher price points. Experience the difference with Heritage Ovens Puff Pastry Dough! Features and Benefits The flaky texture of Heritage Ovens Puff Pastry squares begins with laminating the dough. Lamination, the process of repeatedly alternating rolled layers of chilled shortening and pastry dough, causes the pastry to “puff up” during baking. The steam entrapped in the shortening between the dough layers causes a physical separation of the dough layers making them light and flaky. Puff Pastry takes “standard” meals to a gourmet level and allows chefs to create unique dishes and signature items that command a higher menu price. From squares to twists, to pockets to tarts, the possibilities are endless.

Product Listing ITEM#

DESCRIPTION

PACK

SIZE

469447

PASTRY PUFF SHEETS 10X15 Laminated Dough Sheets, 20 per case, each 12 oz.

12 oz.

469448

PASTRY PUFF SQUARES 5X5 Laminated Dough Sheets, 120 per case, each 2 oz.

120

2.0 oz.

Menu Suggestions • • • • •

34 provisions May/June 2017

Appetizers Pie Shells Stuffed pies Baked goods Center of the plate – Beef Wellington

provisions May/June 2017

WEST CREEK PROCESSED EGGS

Foodservice products that offer outstanding quality and value.

Value Added Eggs West Creek™ processed egg products offer operators a quick, convenient, and safe way to bring delicious and satisfying breakfast entrées to the table. West Creek processed eggs are processed from real eggs, so the flavor is identical to shell eggs, but with the added benefits of packaging convenience and extended shelf life. These refrigerated and frozen items are perfect for casual dining establishments, hotels, and lodging, and buffets.

Features & Benefits • Food Safety: West Creek processed eggs are free from pathogens, eliminating salmonella, listeria, and e.Coli dangers. • Cost, Labor, and Time Savings: Constant price; Cost effective, economical alternative; Always ready and on hand with no prep time; Less spoilage and waste. • Quality and Consistency: High quality product from package to package. • Convenient Packaging: Refrigerated and frozen products are packaged in cartons or bags for easy pouring or microwaving. In addition, they occupy 1/3 less space than shell eggs. • Portioning: Hard cooked products are preportioned and precooked.

Products PFG/ ROMA ITEM NBR 439667 439668 439684 439685 441025 434590 439686 434552

36 provisions May/June 2017

DESCRIPTION EGG SCRMBLD MIX CARTON EGG WHOLE W/CITRIC BNB EGG WHOLE W/CITRIC BNB EGG WHOLE W/CITRIC CARTON EGG SCRMBLD MIX COOK-IN-BAG EGG OMELET CHEESE 6" IQF EGG HARD CKD DRY PACK EGG HARD CKD PEELED PAILS SELECT

PACK

SIZE

15 1 2 15 6 72 12 1

2 LB 20 LB 20 LB 2 LB 5 LB 3.5 Oz. 12 CT 20 LB

Version 4.17

For more information and samples call Ken Poulin @ APS 207 671-4660

Version 4.17

For more information and samples call Ken Poulin @ APS 207 671-4660 258197 Traditional Pull-apart Roll 240/1.5 oz. FB 258197 Traditional Pull-apart Roll Our ORIGINAL 240/1.5 oz. FB home style roll made with care, hand scored and flour Our ORIGINAL home style roll made dusted. Extremely versatile as table with care, hand scored and flour bread or sliders. A real winner! dusted. Extremely versatile as table bread or sliders. A real winner!

422137 Classic Dinner Roll 180/1.3 oz. PB 422137 Classic Dinner Rollflavor A well rested dough yields 180/1.3 oz. PBlike no other. A roll and a texture A wellcustomers rested dough yields flavor your will remember. and a texture like no other. A roll your customers will remember.

457673 Assorted Dinner Roll 252/1.3 oz PB 457673 Assorted Dinner Roll French, Wheat, 252/1.3 oz PB Sourdough, and Onion Dill. French, Wheat, Sourdough, This assortment is so popular and Onion Dill. because it contains 4 great rolls, with This assortment distinct flavors. is so popular because it contains 4 great rolls, with distinct flavors. 336409 Asiago Dinner Roll 150/1.25 oz. PB 336409 Asiago Dinner Roll Our Traditional 150/1.25 oz. PBroll topped with delicious Asiago cheese for great Our Traditional topped with appearance androll flavor. delicious Asiago cheese for great appearance and flavor.

458864 Classic Assorted Roll 180/1.3 oz. PB 458864 Classic Assorted Roll Packaged: 180/1.3 oz. 108 PB Traditional roll, 36 each Wheat roll and Onion Dill roll. Packaged: 108 Traditional roll, This assortment is a favorite for36 it each Wheat roll and taste Onionbuds Dill roll. satisfies everyone’s and Thissuch assortment is a favorite has a multitude of uses.for it satisfies everyone’s taste buds and has such a multitude of uses. 457736 Wheat Dinner Roll 180/1.3 oz. FB 457736 Wheat Dinner Roll The wheat rolls, textured 180/1.3 oz.dinner FB with a grain-filled crust, and light The dinner textured moistwheat interior with rolls, tempting aroma with a grain-filled crust, light are perfect for event andand functions, moist interior with tempting aroma served on a rustic breadboard arebasket. perfect for event and functions, or served on a rustic breadboard or basket. 946995 Garlic Breadstick 180/2 oz. PB 946995 Garlic Breadstick Same great 180/2 oz. PBbreadstick topped with fresh garlic and extra virgin olive oil. Same great breadstick topped with A crowd favorite for sure. fresh garlic and extra virgin olive oil. A crowd favorite for sure.

457833 French Breadstick 180/1.3 oz. PB 457833 French Breadstick This traditional 180/1.3 oz. PB breadstick is hand scored and adds a twist to any bread This traditional is hand basket. Use for breadstick soups, salads and scored andmenus. adds a twist to any bread children’s basket. Use for soups, salads and children’s menus. 458865 Traditional Dinner Roll 180/1.3 oz. PB 458865 Traditional Dinner Roll A true classic, 180/1.3 oz. PBmade from a long fermented dough resulting in a thin A trueand classic, from long crust moistmade interior. A aroll your fermented in a thin guests are dough sure toresulting remember. crust and moist interior. A roll your guests are sure to remember.

* All products are shown in a baked state

PB Par Baked FB Fully Baked

* All products are shown in a baked state

PB Par Baked FB Fully Baked

270786 Sliced Slider Brioche 160/1.25 oz. FB 270786 Sliced Slider Brioche Our real brioche 160/1.25 oz. FB in 2 smaller sizes for sliders, dinner rolls and children’s Our real brioche in 2 smaller sizes menus. for sliders, dinner rolls and children’s menus.

provisions May/June 2017

M A G E L L A N

N U T S

Imports and Specialty

â&#x201E;˘ Philosophy Sourcing products which meet the needs and preferences within foodservice can often lead to far away lands. Equally important to operators is the ability to differentiate themselves from their competition. By utilizing unique products and specialty items in the preparation of entrees, desserts and sides, operators can add a signature touch to their menu that leads to repeat traffic.

Features & Benefits All Magellan Nuts are ready to eat or use and have a shelf life of one year. Keep Magellan nuts on hand for use in your favorite recipes! ALMONDS Ready to use as a cooking ingredient, topping, or stand-alone item. Almonds are ideal in low fat dishes and as value-added items for innovative entrees. They are acclaimed for their adaptability, crunchiness and buttery flavor. PEANUTS Ready to use as a cooking ingredient, snack or topping. The texture and rich taste of peanut enhances foods including appetizers, salads, main entrees, baked goods, and confections. PECANS Ready to use as a cooking ingredient or topping. The texture and rich taste of pecans enhances foods including appetizers, salads, main entrees, baked goods, and confections. SUNFLOWER SEEDS Ready to eat snack or exceptional ingredient to salads, breads, cookies, muffins and pasta. In addition to linolic acid, sunflower seeds are also an excellent source of dietary fiber, protein, vitamin E, B vitamins and minerals. They are also rich in cholesterol-lowering phytosterols. WALNUTS Walnuts are high in mono- and polyunsaturated fats; which help to lower blood cholesterol. Walnuts also contain omega-3 and omega-6 acids. Ready to use as a cooking ingredient or topping. The texture and rich taste of walnuts enhances foods including appetizers, salads, main entrees, baked goods, and confections. MIXED NUTS Mixed nuts are a snack food consisting of any mixture of combined nuts. In addition to being a readyto-eat snack, mixed nuts can be used in cooking. Student food and trail mix consist of nuts mixed with raisins and other dry ingredients. TOPPINGS Ready to use as a cooking ingredient or topping. The texture and rich taste of peanut enhances foods including appetizers, salads, main entrees, baked goods, and confections.

38 provisions May/June 2017

Products Magellan imported products are packed to high standards and offer consistency as well as value. They are a must for any pantry. PFG/ ROMA ITEM NBR

DESCRIPTION

PACK

SIZE

BENEFITS

ALMONDS 357150

ALMOND NAT SLCD, BIODEGRADEABLE PKG

357164

ALMOND BLANCHED SLIVERED, BIODEGRADEABLE PKG

357165

ALMOND BLANCHED SLCD, BIODEGRADEABLE PKG

357153

PEANUT DRY RSTD SALTED, BIODEGRADEABLE PKG

357156

PEANUT DRY RSTD NO SALT, BIODEGRADEABLE PKG

PECAN FNCY LG HALVES, BIODEGRADEABLE PKG

Ready to use as a cooking ingredient or topping. The texture and rich taste of pecans enhances foods including appetizers, salads, main entrees, baked goods, and confections.

Ready to eat snack or exceptional ingredient to salads, breads, cookies, muffins and pasta. In addition to linolic acid, sunflower seeds are also an excellent source of dietary fiber, protein, vitamin E, B vitamins and minerals. They are also rich in cholesterol-lowering phytosterols.

Ready to use as a cooking ingredient, topping, or stand-alone item. Almonds are ideal in low fat dishes and as value-added items for innovative entrees. They are acclaimed for their adaptability, crunchiness and buttery flavor.

PEANUTS Ready to use as a cooking ingredient, snack or topping. The texture and rich taste of peanut enhances foods including appetizers, salads, main entrees, baked goods, and confections.

PECANS 357157

SUNFLOWER SEEDS 357192

SUNFLOWER KERNELS RSTD NO SALT, BIODEGRADEABLE PKG

357186

SUNFLOWER KERNELS RSTD SALTED, BIODEGRADEABLE PKG

WALNUTS 357197

WALNUT HALVES & PIECES, BIODEGRADEABLE PKG

357235

WALNUT HALVES & PIECES

Walnuts are high in mono- and polyunsaturated fats; which help to lower blood cholesterol. Walnuts also contain omega-3 and omega-6 acids. Ready to use as a cooking ingredient or topping. The texture and rich taste of walnuts enhances foods including appetizers, salads, main entrees, baked goods, and confections.

MIXED NUTS AND TOPPINGS 357199

NUT MIXED FNCY W/PEANUTS RSTD SALTED, BIODEGRADEABLE PKG

Mixed nuts are a snack food consisting of any mixture of combined nuts. In addition to being a ready-to-eat snack, mixed nuts can be used in cooking. Student food and trail mix consist of nuts mixed with raisins and other dry ingredients.

357220

NUT TOPPING GRANULATED PEANUTS DR/ NS, BIODEGRADEABLE PKG

Ready to use as a cooking ingredient or topping. The texture and rich taste of peanut enhances foods including appetizers, salads, main entrees, baked goods, and confections.

provisions May/June 2017

business builder

Simple Ways to Improve Reservation Customer learned about Service You’ve hold times during your ServSafe Course, but there’s another “hold time” they didn’t mention - the time customers wait on hold when they call your establishment. Synergy Restaurant Consultants, whose clients include T.G.I. Friday’s and California Pizza Oven caution, “You never want to place a customer on hold for too long.” And they’re right, hold time should be held to an absolute minimum, but there are times when it is necessary.

Ask a Customer’s Permission

If you’re waiting on a live customer, and you’re also responsible for answering the phone, always ask the live customer for their permission to answer the phone. If they permit you to answer the phone, then follow these tips for placing a caller on hold from Rich Kizer and Georganne Bender of Kizer and Bender Speaking! in an article for “Smart Retailer.” “Your goal should be to avoid placing callers on hold, but when you have to, always, always, always ask their permission first.” If the caller agrees to be put on hold, 60 seconds should be the max. If the caller can’t hold, offer to take their name and number and then call them back within an agreed upon time frame. It may be a good idea to add a friendly, upbeat staff member to handle the phones during peak times.

40 provisions May/June 2017

Consider Using an Online Reservation Service

Another way to reduce phone traffic and improve your customers’ experience is to use an online reservation service, such as OpenTable.com. This allows your customers make their own reservations from your website or Facebook page. According to OpenTable’s website, “Only 4 out of 9 customers complete their reservation when put on hold or sent to voicemail.” It’s also a good idea to use your on hold messages to answer the questions you get all the time, like whether or not you take credit cards, the best place to park, and your hours. If you use a service such as OpenTable for reservations, put that on your on hold message too. That will allow the caller can choose to wait on hold, or hang up and make their reservation online.

Have Effective On Hold Messages

When it is necessary to put a caller on hold, it’s important to create a comfortable environment for the caller. A study done by the North American Telecommunications Association showed that what the caller hears on hold affects how long the caller holds the line. The study revealed that callers hang up the fastest during dead silence. Callers will hold about 30 seconds when they hear music. Keep callers on the line up to 3 minutes by playing music with information. The best on hold messages educate callers about your hidden services. If you’re famous for your burgers, but no one seems to know that you cater, then by all means be sure to promote your catering services to callers on hold. Most on hold messages don’t start at the beginning. Instead the message is constantly playing in a loop and the callers drop in and start listening at random points in the message. Because of this, it’s important that each sentence tells a whole story, and keep the words and sentences short and simple.

Keep Your On Hold Messages Informative and Dynamic

Having more than one voice on the recording adds depth and makes the time go even faster. Also, changing the music and the announcers when you change the recording helps regular callers know there’s a fresh message on hold playing. How often you change your on hold message depends on a variety of factors, including how often the same people call in, whether or not you’re adding or dropping services or items, if you’re getting sponsorships from your suppliers, if your business is affected by seasonal changes, and any events you want to promote. Share your menu, website, and other promotional information with your customers on hold. This will give them a feel for the culture of your establishment and a well written on hold script will help reenforce your other marketing efforts and promote your image. A good message will make mention of your Facebook page, Twitter feed, UrbanSpoon, Yelp, TripAdvisor and other places where you have a presence to get to know your establishment.

Choose the Right On Hold Message Provider

When you’re shopping for an on hold message provider, hire one that writes the script for you, uses professional announcers, and properly licensed music. Properly licensed music doesn’t carry any additional fees outside of your agreement with your on hold message provider. Generally properly-licensed music is produced by an artist or music studio, not a pop or rock star. The on hold provider buys the rights to use the music for an unlimited time in their productions. Even if you don’t have a fancy

telephone system, today’s technology can help you achieve a more professional and efficient telephone image. A good on hold message provider will be able to help you figure out what additional equipment or services, if any, are needed to get a customized on hold recording playing to your callers on hold. Generally speaking, on hold providers offer different levels of service for different prices. Most offer unlimited, monthly, quarterly, or single recordings. Some offer reminders to change the messages along with helpful seasonal suggestions. Prices for quarterly changes can be as low as $35 a month, while a single recording shouldn’t cost more than $300, including script writing, professional announcing, properly-licensed music and delivering your recording to you in a format you can use. Some providers offer a small charge to make minor changes to your “as needed” recording, instead of charging the single recording fee all over again. On hold messaging can be a great addition to your marketing program, increasing sales while at the same time letting your customers know their time is valued, even when they are put on hold. And if you choose the right on hold message provider, you won’t have to put a lot of time into creating your own custom on hold message.

About the author: Sandra Williams founded Ideas On Hold, Inc. in 1989 and has been serving Foodservice Distributors and other businesses with on hold messages ever since. Ideas On Hold, Inc. is a Spark Service Provider. Learn more about Spark at http:// performancefoodservice.com/YourOperation/Spark.aspx

provisions May/June 2017

RYE STREET SOFT PRETZELS

Rye Street soft pretzels are hand twisted, giving them an authentic European appearance. Our pretzels are ovenable or microwavable. Perfect for casual dining establishments or bar menus.

Features

Condiment Suggestions

• • • •

Cholesterol free and trans fat free All natural, no preservatives Salt packet included Hand twisted versus machine twisted (leading national brand is machine twisted) • One ounce larger than the national brand • Meets the specifications of the USDA School Lunch and Breakfast Program

ITEM#

Mustard Cheese Sauce Salt Cinnamon Sugar

DESCRIPTION

327215

SOFT PRETZEL, REG W SALT PACKET

327216

SOFT PRETZEL, JUMBO W SALT PACKET

Pretzel Warmer Program available!

Ask your Account Manager for more information.

42 provisions May/June 2017

PACK SIZE 100/3.5 OZ 50/6 OZ

With gOld Medal, serving scratch-like brOWnies is siMPle.

easy tO use So easy to use, anyone can make decadent scratch-like quality brownies and bars batch after batch. • Simple add-water-only formula so you can delegate baking to less skilled staff • Lowers overall cost for serving up brownies, bars, and more

versatile

brOWnie & bar MiXes

cOde

case/Pack

yield/case

gold Medal® chocolate brownie

41148

6/6 lb

384 2" x 3" servings

sweet rewards® low fat brownie

27769

6/6 lb

384 2" x 3" servings

U All products Kosher O

Go beyond brownies with just one box of mix and bake up the signature creations that patrons crave. • One box equals many delectable brownie options • Recipes created by our industry-leading culinary team

tOlerant & cOnsistent Achieve the tolerance and consistency you demand. • Highly tolerant formulas forgive minor prep errors and help eliminate waste • Consistent fudge-like texture, and rich chocolate flavor

general Mills convenience and foodservice is dedicated to offering quality baking mixes. to learn more about our brownie & bar portfolio and other mixes, visit our website.

Usage: 2 inches or larger

1-800-882-5252 provisions May/June 2017 A29880 43

GET YOUR

FREAK SHAKE

EODEM MODO TYPI, QUI NUNC NOBIS On Top® delivers the performance and stability that SOLLEMNES IN FUTURUM. is required to deliver an eye appealing FREAK shake and can be prepared in advance On Top® can support the weight of the sweets and treats and will hold the appearance for hours. Shakes can be prepared ahead of time and will still be Instagram-ready for customers. On Top® is slightly thicker than aerosol and has a

What Makes a FreakShake a FREAKSHAKE? Garnish

Get creative! The non-traditional milkshake toppings of salty snacks and sweet treats are what make FreakShakes so exciting to consumers

Height

Not the height of the glass- the height of the toppings! DonÕt forget, the Þrst bite of these monstrous creations will be taken with a camera so the bigger, the better.

On Top®Topping

On Top® delivers the performance and stability that is required to deliver an eye appealing FREAK shake and can be prepared in advance

On Top® is slightly thicker than aerosol and has a longer hold time – it’s the perfect cost-effective, eye appealing shake component! Yield

Packaging ensures virtually 100% yield to maximize proÞ ts and minimize waste.

Versatility

On Top® Whipped Topping is perfect for hot and cold applications, and can be used as a component in many recipes - not just a topping garnish.

44 provisions May/June 2017

Performance & Stability

#292956 On Top® Made with Cream:

Unmistakable authentic taste of real cream with performance superior to aerosol and heavy whipping cream. 12/16 oz.

Same great taste, texture and performance as the Original without sugar. Perfect for healthcare and special dietary applications. 12/16 oz.

#486572 On Top® Chocolate:

Chocolateßavored, prewhipped, nondairy topping with a light, creamy texture. Packaged in 6/16-oz pastry bags with decorator tip and easy-open seal.

#29400 On Top® Original:

Pre-whipped, non-dairy topping with a light, creamy texture. Packaged in 12/16-oz pastry bags.

rite Adu

our Favo opping Y T u o Y re A e? Beverag

Food Safety

Unlike aerosol cans, Rich’s On Top® Superior holds lets you to ahead Whipped Topping is packaged in a  of time way that does not require touching the dispensing tip, therefore greatly reducing the risk of food contamination.

#36342 On Top® Sugar Free:

et Don’t Forgme ti y n a those …Ice Favoritesoffee, C s, Smoothiend a s e Shak More!

Watch Your Profits Rise using On Top to create Amazing Desserts!

For Additional Information Contact Jake Eastman 207-322-5424

are

esh am & r tray.

Banana Cream Square 458679 Old fashion banana cake w/smooth banana cream & banana ganache.24 per tray

10" Lemoncello 16slcd 269725 Three layers of moist white cake filled with a tart lemon cream frosted with Lemon Burst Square smooth lemon buttercream and 851318 garnished with white chocolate curls Dense moist lemon filled with a and handmade lemoncake chocolate refreshingwedges. lemon cream, all covered in a silky lemon ganache. 24 per tray

10" Raspberry Cream 16 slcd Strawberry Cream Square 904783 458678 Three layers of yellow cake filled with White cream cake w/fresh raspberry preserves and a light strawberries whiiped cream & buttercream decorated with chopped strawberry ganache. 24 per tray. toasted almonds.

Strawberry Cream Square 458678 White cream cake w/fresh strawberries whiiped cream & strawberry ganache. 24 per tray.

12" Key LIme 16 slcd 915718 Refreshing and smooth, our Key Lime is an original Florida recipe. Key Lime filling on a graham crumb topped with whipped cream.

Dense refres in a sil

10" R

Three laye raspbe buttercrea

Lemon Burst Square 851318 Dense moist lemon cake filled with a refreshing lemon cream, all covered in a silky lemon ganache. 24 per tray

provisions May/June 2017

Sweet Encore is a full line of fine desserts created to meet the appetite of a full range of operators. All are premium desserts but in price ranges that can satisfy casual to fine dining.

C H EES EC A KES Order Number

Description

468467

9” New York Grand Cheesecake We know classic cheesecake is a key dessert, so we chose the best for our gourmet New York-style cheesecake with graham cracker crust. It’s rich, creamy and packed with authentic flavor. 14 slices. Pack/Size: 2/80oz

468480

9” Gourmet Turtle Cheesecake A dessert menu showstopper, our gourmet turtle cheesecake features a traditional graham cracker crust filled with rich, fudgy cheesecake and topped with gooey caramel and crunchy pecans. It’s a perfect signature dessert without the effort. 14 slices. Pack/Size: 2/80oz

Cheesecake Mini Sampler Mini Vanilla, Raspberry, Lemon, Amaretto, Chocolate Chip, Cappuccino and Silk Tuxedo Cheesecakes are ideal for buffets or hors d’oeuvres parties. Five of each flavor are included in each tray and there are three trays per case. 468502 Pack/Size: 105/1.2 oz

46 provisions May/June 2017

2017

NEW FLAVORS

Chocolate Peanut Butter - 541548

Our own Worldâ&#x20AC;&#x2122;s Best Chocolate wrapped around a satisfying peanut butter ripple

Moo-slide - 541551

Fudge ripples in rich, velvety coffee-liqueur ice cream with melty, dark chocolate morsels

Power Play Fudge - 541552

A crushed chocolate cookie advantage in a shift of golden vanilla ice cream full of fudgefilled chocolate pucks and crossed with a milk-fudge ribbon. Grab a spoon and SCORE!!

Southern Peach - 541553

Diced peaches submerged in peach ice cream... Deceptively simple... Simply sublime

Color Blast - 541557

A powerful trio of Red, Blue, and Yellow fights back against plain vanilla

Blueberry Oat Crumble Frozen Yogurt - 542827

Cinnamon oat clusters are dropped into low-fat vanilla yogurt striped with our homemade Maine wild blueberry ripple

WORLD-CLASS ICE CREAM...

from a small town in Maine provisions May/June 2017

854768 854792 854791 854757 854687 854793 854789 398802 230876 854761 854769 854726 854783 854776 371946 854782 854693 388802 854796 854669 854681 854794

Black Raspberry, 10% Chocolate, 10% Chocolate, 14% Chocolate Chip Cookie Dough Coconut Coffee, 10% Coffee, 14% Confusion Cookies & Cream, 10% French Vanilla, 10% French Vanilla, 14% Java Crunch Strawberry, 10% Vanilla, 10% Vanilla, 14% Vanilla, 14% Vanilla, No Sugar Added Vanilla Bean Seadog Ice Cream Biscuit Peach Yogurt Vanilla Yogurt Lemon Sorbet

48 provisions May/June 2017

1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/1.5 GAL 1/3 GAL 1/3 GAL 1/3 GAL 1/36 CT 1/3 GAL 1/3 GAL 1/3 GAL

SEASONAL 854617 Blueberry 854754 Brownie 854751 Butter Pecan 854798 Caramel Cashew Turtle, 14% 854752 Cookies & Cream, 14% 854779 Heath Bar Crunch, 14% 854673 Oreo Mint 854666 Maine Tracks 854749 Maple Walnut 854659 Mint Chocolate Chip 854631 Mud Slide 904588 Pistachio 854788 Strawberry, 14% 854692 Tornado 300744 Whoopie Pie 229589 Vanilla Chocolate Chip 854684 Blueberry Sorbet

1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3

GAL GAL GAL GAL GAL GAL GAL GAL GAL GAL GAL GAL GAL GAL GAL GAL GAL

For Fantastic Frozen Desserts, Count on Eat-It-All and Colosso Cones

Cake, torch and sugar. Regular and jacketed. In bulk, sleeves and dispensers. Whatever your menu needs, Eat-It-All® Cones offer you more options to tempt your patrons. They’re the perfect foundation on which to build your ice cream, soft serve or frozen yogurt dessert sales.

Complement your frozen desserts with the quality and consumer appeal of Eat-It-All® and Colosso® Cones. Our products provide quality assurance customers demand, with brand recognition that is well known.

•With more than100 years experience,

we’ve been in the cone business for as long as there has been a cone business!

•Our 280,000 sq. ft. facility is the single largest bakery of cones in the world!

Our marketing and merchandising tools deliver the support and new profit opportunities you expect from America’s Cone Experts.™

•Jacketed cone varieties – the only ones with fully covered bottom panels! – to protect your customers and your investment

•A complete collection of cone and bowl formats for every menu application

•Colorful, convenient cone dispensing equipment and displays

•An array of high-impact POS •Frozen dessert recipes and ideas that put excitement on the menu

Our Cones Come Dressed for Success! 1

119

Available in 3 sizes: S, M & L. Jacketed & non-jacketed The sweetest dessert dreams start with Colosso® Waffle Cones and Bowls. A wide variety of sizes and formats helps you create signature frozen desserts that can command a premium price. And our superior-quality waffle cones taste as good as scratch – which can save your labor and operating costs.

• Frozen Sweets are the #1 dessert category in foodservice, with a 40% share of servings 1.

NPDFoodWorld, CREST data, 12 months ending March 2005

Look for this symbol for jacketed cone options.

Frozen desserts are tops in Foodservice!

204

WCL WCS WCM

400263 982723 987038 994605 267749 400282 851562

Cake Cone, 34 D TFF Cake Cone, 15 D Med TFF Cake Cone, Jacketed TFF Cake Cone, 25D Cake Cone, 25D Honey Sugar Cone, TFF Waffle Cone, Medium

6/100 Ct 6/100 Ct 1/360 Ct 10/100 Ct 1/100 Ct 4/200 Ct 12/18 Ct WBL

provisions May/June 2017

RIVER DRIVERâ&#x20AC;&#x2122;S RESTAURANT A fun dining experience, where a vibrant atmosphere and good food are the key elements.

Matthew Polstein, Owner | Chelsea Cram, Head Chef | Brandy Shaw, Front of the House | Shorey Ewing, Restaurant Manager & Events Coordinator

50 provisions May/June 2017

Customer Focus

he River Driverâ&#x20AC;&#x2122;s Restaurant/ NEOC is nestled deep in the Maine woods boasting spectacular scenery including Millinocket Lake and Mount Katahdin. The business got its original start as a white water rafting company that provided food and accommodations to river guests in the Caratunk area of Maine. In 1998, the business was moved and the restaurant was opened at the base on the Millinocket campground along the Penobscot River. As the business continued to grow, Matthew saw opportunity and the need to have a restaurant where the guests were staying, in their full-service lakeside cabins, which brought them to their current location. When asked about one of their most memorable days in business, last yearâ&#x20AC;&#x2122;s Millinocket Marathon came to mind. â&#x20AC;&#x153;The vibe in the entire community was very upbeat and the runners and organizers were a tremendous group. To wind up the evening we had an ugly

Located at the New England Outdoor Center (NEOC)

30 Twin Pines Road | Millinocket, Maine 04462 www.neoc.com/river-drivers-restaurant-maine/

provisions May/June 2017

sweater contest, and live music and the whole place was jamming. It was a fun evening and everyone was in very high spirits,” Ryan Zantor, bar tender. River Driver’s is well aware of their customer base demographics. The business draws good numbers in the summer from the southern part of the state, Massachusetts, Connecticut, Rhode Island, and New York as well as locally from Millinocket to Bangor. The winter season also sees a crowd from the local area, when customers often arrive via snowmobile. “We are fortunate to have a strong and loyal local following so we are able to stay open year round,” Matthew Polstein. Digital and print media are used to promote the company’s events. The local paper has proven a

good tool when promoting what's happeneing. Facebook is utilized to target and help attract tourists that are in the area for events. A few example are weddings, corporate retreats, wine tastings, holiday buffets and many more. The location is somewhat remote, making signage very important for the comfort of guests who are not familiar with the location. Believe it or not, something as simple as two “open” flags at the top of their road had the biggest impact on foot traffic this past year than any other tactic. The biggest challenge today is staffing. Balancing the staffing needs with the seasonality of the business in a remote area is difficult. Fortunately, the busier seasons are May to October and January to March which offset the downtown business peaks.

AWARDS

Trip Advisor Certificate of Excellence 2014, 2015, 2016 >>

GIVING BACK

Provides signature Ooey Gooey Cake for local fundraising and school events >>

SIGNATURE DISHES

KATAHDIN NACHOS – House made tortilla chips/ cheese/ green onions/ jalapenos/ salsa/ sour cream/chopped tomatoes +chicken or Chili RIVER DRIVER’S SALAD Mixed greens/ roasted garlic dressing/ sautéed mushrooms/ walnuts/ topped with goat cheese CRAB STUFFED HADDOCK ROULADE - Baked Haddock filet with our housemade crabmeat stuffing with a Lobster claw and lemon caper cream sauce on house rice, served with broccolini OOEY GOOEY CAKE Chocolate Brownie/Peanut Butter/Ganache

52 provisions May/June 2017

Hoffmaster Custom Print ®

Dedication, Experience & Talent! Convey your special message & leave a lasting impression! The Hoffmaster® Art Department has been creating unique disposable custom printed products for our customers for over 65 years.

Our staff of illustrators and designers can help you create that special message and custom look for your business. Advertise specials, create coupons, update websites and print QR codes on your disposable tabletop products. Contact your Hoffmaster® representative to discuss your unique needs.

NapkiNs

placemats / tRaYmats

NapkiN BaNDs

Beverage

Linen-Like

Adhesive

Luncheon

Paper Placemats

Interlocking

Dinner

Paper Traymats

Coupon

Dispenser

Nonskid Traymats

Guest Towel

Contact your local Hoffmaster ® sales representative for details.

Hoffmaster Group, In®. • 2920 N. Main St. • Oshkosh, WI 54901 • HI005996

provisions May/June 2017

F I R S T

M A R K

C A N

L I N E R S

The Mark of Quality in Non-Food Essentials

Philosophy: The First Mark™ brand stands for quality, consistency and value for all of your foodservice can liner needs. From light to extra heavy can liners, First Mark products are manufactured to exacting specifications and designed to meet the changing needs of the foodservice professional. The Silver Source™ brand of products promise value and consitency for cost conscious operators.

Features: • Made from metallocene resin for a thinner bag that offers maximum strength and tear resistance • Puncture resistant and will not tear like conventional bags • Six point hexagon seal reduces seam stress and compartmentalizes trash to prevent leaks • Light, Heavy and Extra Heavy bags come in a variety of sizes and colors to fit any operator need • Conveniently packaged in coreless rolls for easy handling and storage • Crush proof dispenser carton for easy access

54 provisions May/June 2017

AVAILABLE PRODUCTS Reorder #

Pack

Gal.

Size

Mil.

Mic.

Color

LB.Cap.

24X24 24X32 33X39

0.24 0.31 0.51

6 8 13

CLEAR CLEAR CLEAR

1-40 20 20 40

Light Duty Ideal for use in: • Office Environments • Restrooms • Nursing Homes & Hospital Rooms • Grocery/Convenience Stores • Hotel Rooms & Lobbies

194613 194614 194616

20 rolls/50 each 10 GAL 20 rolls/50 each 16 GAL 10 rolls/25 each 33 GAL

Heavy Duty Ideal for use in: • Restrooms • Restaurants - Front & Back of the House • School Institution Dining Rooms • Nursing Home & Hospital Dining Rooms • Grocery/Convenience Stores • Hotel Meeting & Convention Rooms

40-70 194621 194632 194635 899681

10 rolls/15 each 10 rolls/10 each 10 rolls/10 each 8 rolls/25 each

33 GAL 45 GAL 60 GAL 56 GAL

33X39 40X46 38X58 43X48

0.71 0.71 0.71 0.63

18 18 18 6

WHITE CLEAR CLEAR CLEAR

70 70 70 50

194625 265443 194626 194627 194629 194630 194631 491845 194636 194637 194638 425928 425929 426066

10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each 10 rolls/10 each

33 GAL 33 GAL 45 GAL 45 GAL 60 GAL 60 GAL 60 GAL 23 GAL 45 GAL 56 GAL 60 GAL 33 GAL 56 GAL 60 GAL

33X39 28x45 40X46 40X46 38X58 38X58 38X58 28x45 40X46 43X47 38X58 33X39 43X47 38X58

1.2 1.2 1.2 1.6 1.2 1.6 1.9 1.2 1.2 1.2 1.2 1.2 1.2 1.2

30 30 30 40 30 40 48 30 30 30 30 30 30 30

BLACK BLACK BLACK BLACK BLACK BLACK BLACK CLEAR CLEAR CLEAR CLEAR BLACK BLACK BLACK

70-120 90 90 90 100 90 100 120 120 90 90 90 90 90 90

Extra Heavy Duty Ideal for use in: • Full Service Restaurants - Back of the House • Outdoor Trash cans • Manufacturing and Processing Facilities • School & Institution Lunch Rooms & Kitchens

provisions May/June 2017

RETHINK FOAM IT’S WHAT’S ON THE INSIDE – AND THE OUTSIDE – THAT MATTERS. You work hard to ensure that what you serve your customers is of the highest quality and meets their discerning tastes. Vio™ believes in working just as hard to make sure your to-go containers meet the same high standards. Thanks to a special additive, Vio is the first expandable polystyrene (EPS) foam cup on the market that biodegrades.* We know you’ll appreciate having a better choice to make, and your customers will appreciate it, too.

Cups biodegrade 84.3% over 1154 days* Lids biodegrade 59.4% over 1983 days* Straws biodegrade 72.8% over 1669 days* *Tested under conditions that simulate both wetter and biologically active landfills using the ASTM D5511 test. Wetter or biologically active landfills may not exist in your area. The stated rate and extent of degradation do not mean that the product will continue to decompose.

Ask your Account Manager for our full line of Vio cups and lids. 56 provisions May/June 2017

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

Perform anc equipme e E&S Direct is your nt, tablew one-s need to are, coo make you kware and top shop for all the r opera smallw tion run • Easy smoothly ares you online . shoppin • No mi g and ordering nimum order siz 24/7 • Orde e rs shipp ed wit hin 24 • Every hours day fre e shipp • 2-3 da ing for orders y delive over $4 ry win dow 00 EandSP erform ance.co m

Get tren ds monthly in your inbox with new our Perform anceFoods sletter! Sign up at ervice.com/ newsletters .

• Orders shipped within 24 hours • Everyday free shipping for orders over $400 • 2-3 day delivery window

Tablew are Kitchen • Service • He Prep & alth Ca re • Jan Storag e • Sm all Equip itorial • Bar & Bever ment • age and Mu ch Mo re!

Get trends in your inbox with our monthly newsletter! Sign up at PerformanceFoodservice.com/newsletters.

EandSPerformance.com

Tableware • Service • Health Care • Janitorial • Bar & Beverage Kitchen Prep & Storage • Small Equipment • and Much More!

provisions May/June 2017

Scotch-Brite™ Dual Purpose Scour Pad 96HEX

One pad. Two tasks. Powerful cleaning! New Scotch-Brite™ Dual Purpose Scour Pad 96HEX features a yellow raised power dot side engineered to cut through baked-on food 5X FASTER*. The smooth gray side scours away fine particles and grease, leaving a clean and shiny surface. *Than non-3M competitive medium duty scouring pads.

A whole NEW dimension of clean!

Tough & Durable

Scours, Rinses & Cleans Easily

Ergonomic & Functional Design

• Power dot surface pattern engineered to quickly and effectively cut through stubborn baked-on or burnt-on food.

• Yellow side engineered to prevent large food particles from getting trapped on the pad and reducing scouring power.

• Hexagon design makes it easy to get in hard-to-reach areas of pots and pans.

• A long-lasting dual-purpose scouring pad. The yellow side with raised power dots retains its full scouring power through repeated uses.

• Smooth gray side scours away fine food particles, leaving the surface clean and shiny.

• Ergonomic hexagon shape fits comfortably in hand, maximizing productivity and minimizing operator fatigue.

Ideal to clean heavily encrusted pots and pans.

Looks Different. Cleans Different. Product Specs Name Scotch-Brite Dual Purpose Scour Pad 96HEX ™

58 provisions May/June 2017

SKU #

Dimensions

Unit

UPC #

536811

5.8" x 5"

15 pads/case

500-51125-85946-7

Recommended to clean aluminum surfaces.

Made from polystyrene (PS)

Portion Cups PORTION CONTROL CUPS & LIDS

Ideal for dining or carryout applications, Fabri-Kal’s portion cups safely transport liquids, Brand Item # Color Size Description Pack/SIze side dishes, condiments and more with a secure, leak-resistant lid fit. Choices include First Mark 332912 Translucent 1 oz Portion Control Cup 10/250 CT translucent and are available in 8 sizes,1ranging from 0.75 to Cup 5.5 ounces. First Mark or black 349707 Translucent oz Portion Control 1/250 CT First Mark 332913 Clear Lid to fit 1 oz Portion Cup 20/125 CT First Mark 351822 Clear Lid to fit 1 oz Portion Cup 1/125 CT FEATURES & BENEFITS First Mark 253853 Black 2 oz Portion Control Cup 10/250 CT First Mark 262733 Black 2 oz Portion Control Cup 1/250 CT Greenware 58192 Clear 2 oz Portion Control Cup 10/200 CT þ 3Mark common lids fit the entireTranslucent portion cup line2 oz þ Smooth rolledCup rims are leak-resistant, First 253852 Portion Control 10/250 CT with snap-fit lid application and removal First Mark 262730 Translucent 2 oz Portion Control Cup 1/250 CT First Mark 253857 to aid inClear Lid to fit 1.5-2.5 oz Portion Cup 20/125 CT þ Lids are stackable packing, transport storage of lidded containers þ Made from polystyrene; no flavor First Mark and 262734 Clear Lid to fit 1.5-2.5 oz Portion Cup 1/125orCT odor transfer First Mark 20/125 CT þ Available in253862 translucent orBlack black, with 3.25 oz Portion Control Cup First Mark 262736 Black oz Portion Cup 1/125 CT either crystal-clear or translucent recessed3.25þ Made inControl the U.S.A. First 253861 desired Translucent 20/125 CT lidsMark to accommodate presentation3.25 oz Portion Control Cup First Mark 262735 Translucent 3.25 oz Portion Control Cup 1/125 CT First Mark 253865 Clear Lid to Fit 3.25-5.5 oz Portion Cup 20/125 CT First Mark 262738 Clear Lid to Fit 3.25-5.5 oz Portion Cup 1/125 CT First Mark 253863 Translucent 4 oz Portion Control Cup 20/125 CT First Mark 262737 Translucent 4 oz Portion Control Cup 1/125 CT Fabri-Kal 853102 Black 4 oz Portion Control Cup 1/125 CT Fabri-Kal 992162 Black 4 oz Portion Control Cup 20/125 CT First Mark 253865 Clear Lid to Fit 3.25-5.5 oz Portion Cup 20/125 CT First Mark 262738 Clear Lid to Fit 3.25-5.5 oz Portion Cup 1/125 CT

provisions May/June 2017

the meal Food Show

Tuesday, May 16 9am - 4pm

Augusta Civic Center Augusta, Maine

60 provisions May/June 2017