OUR KITCHEN SUMMER 2015 | A publication by PERFORMANCE Foodservice - Hickory
Making money with
produce Page 7
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 summer 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
Jerry Garrett served in the Marines for 8 years and the Army for 6 years.
13 EMPLOYEE SPOTLIGHT
Linda Young has been with our family for 30 years and counting!
19 CUSTOMER SPOTLIGHT
Pioneer Family Restaurant & Steakhouse stays true to their beginnings.
7
FOOD MONEY MAKING INGREDIENTS Find out how to make money with produce.
9 ITALIAN INSPIRATION
Check out these Italian recipes that will inspire you in your kitchen.
15 REAPING REWARDS FROM QUALITY
The instinct to earn money is to cut back on your costs, but it’s just the opposite! Check out how you can MAKE money just by adding a few ingredients to your dish.
27 TRUCK “ROAD-EO”
Performance Foodservice - Hickory has it’s annual Truck “Road-eo” for truck drivers and their families.
31 PEAK PRODUCE
West Creek Fresh is getting a new look - check it out!
LARGE ASPARAGUS IS ONE OF OUR NEW ITEMS - CHECK OUT THE REST! PG 33
what’s inside... FEATURE STORIES
VETERAN SPOTLIGHT “You respected everybody and you learned to watch everyone’s back.”
5 Our Kitchen | Summer 2015
14 years
of sacrifice & service
After 14 years of serving our nation, Jerry Garrett will be separating from the service in September of this year. Along the way, Jerry served in two branches, traveled the world and helped train many soldiers. Jerry first enlisted in the Marine Corps in 1980. After completing basic training at Paris Island, South Carolina, he was stationed at Camp Lejeune in Jacksonville, North Carolina. While serving in the Marine Corps., Jerry was able to travel many places including the Philippines and Japan. He was part of a combat service support detachment (CSSD) during his time in the Marine Corps. CSSDs were separate task organizations formed to rearm, refuel, resupply and/or repair equipment for combat units, putting Jerry as a first responder. Jerry served in the Marines for 8 years before joining the police force after his contractual service time ended. He became an original member of the SWAT team, serving as a precision marksman as well as an entry officer of high risk drug raids and search warrants. He stayed in the police force for almost 11 years before beginning his career in the food business. He joined Sysco in 2000. After 13 years, Jerry
met Jerry McArthur, DSM of District 7, and began working at Performance Foodservice – Hickory in February of 2013. “Moving to Performance from Sysco, while hard to do, turned out to be the best move I’ve ever made,” said Jerry. Through his career, Jerry missed the structure and the camaraderie that is afforded in the military. In 2006, he joined the Army Reserve where he actively trained. Jerry isn’t the only one who has served his country within his family. He is actually in a long line of those who have served including his Grandfather, Father and now his son, who has recently graduated with honors from boot camp. Serving in the military has taught him many lessons that he has been able to bring back into his life, one of which is respect. “We didn’t always like each other [in the Marine Corps],” Jerry said. “But you respected everybody and you learned to watch everyone’s back.” Jerry will be separating from service this coming September after serving for 14 years. “I will continue with Performance Foodservice,” said Jerry. “I love what I do.”
Money making ingredients
{
Chef John McCracken, Corporate Chef
Spring has sprung and summer is in full swing. This time of year restaurants have an opportunity to offer all the unique and wonderful flavors that come in the form of our favorite produce. With the summer season in mind, Performance Foodservice - Hickory has procured many new and unique produce offerings to complement our already great offerings of Peak produce.
7 Our Kitchen | Summer 2015
{
Kale Sprouts
Fennel Jicama Rainbow Carrots
{Proteins as an ingredient & fresh produce as center stage} Some of the unique offerings include Easter egg radishes, jicama, baby golden beets, fennel, baby burgundy butter lettuce, artisan baby whole head lettuce blend, kale sprouts (baby kale or kalettes), rainbow carrots, seasonal berries, beefsteak and heirloom tomatoes just to name a few. All these new offerings mean that our customers have more opportunities than ever before to bring something special to the table for their customers. In a trendy world such as foodservice, this time of year affords chefs and restaurateurs a chance to play and have fun with their menus. A very unique trend, or really more of a philosophy in the industry, is thinking of center of the plate from a different perspective. We have always viewed high cost items as ingredients rather than center of the plate. Things like crabmeat used with breadcrumbs or panko as an extender in crab cakes, the
use of black truffles as an accent in very small quantities, or even something as simple as adding vegetables or potatoes to a beef stew for the flavors they bring and to reduce cost on the more expensive beef in the dish. More and more, I am seeing chefs doing this very thing with other items. They are crusting a protein to add value and reduce the protein portion size needed. For instance, serving a pistachio crusted grouper fillet instead of a grilled grouper fillet allows you to reduce the protein portion by 2-3 oz. Pair it with a nice orange fennel relish and increase the value to the customer. This ultimately enables you to charge more for a dish that cost you less to produce. With a crazy increase in the cost of beef, I recommend approaching it the same way. Making a 5 oz. filet over a wild mushroom and herb risotto cake instead of the traditional 8 oz. filet accomplishes just that. You can use a less expensive fall off product like belly
trim from salmon filet as a smoked salmon cake. Pair that with a 4 oz. NY strip filet for a deliciously unique surf & turf. This will cost you less to produce than a 12 oz. NY strip but garners a higher menu price due to the distinctive way in which it is offered. Even salads can become a huge profit generator this time of the year. Many of us use the term “Entrée Salads” as a header on menus and yet the entrée part of the salad is rarely the lettuce or vegetables. Think about a half head of baby burgundy butter lettuce at a cost of well under a dollar as the center of the plate. Accent that with a smaller portion of protein such as Atlantic Salmon. This is a $9.95-$12.95 menu offering in most restaurants. If the salmon portion is 8 oz. and the lettuce in only a garnish, odds are you’re running a fairly low profit on this dish. Cut the protein to 4-6 oz. and fill the plate with inexpensive produce….NOW YOU’RE MAKING MONEY!!!
ITALIAN
inspiration 9 Our Kitchen | Summer 2015
NO COOK TOMATO BASIL SAUCE A refreshing, no-cook tomato and basil sauce that tastes like summer and is easy to prepare. 1 10 pound can of Piancone® California Plum Tomatoes 1 10 pound can of Luigi® All in One Ground Tomatoes 2 cups Piancone® olive oil, extra virgin 1.5 cups garlic cloves (sliced length wise) 4 oz. Peak Fresh Produce™ basil, fresh (chopped) 5 tsp. salt, Kosher 1.5 tsp. black pepper (ground) Coarsely crush plum tomatoes. Add ground tomatoes to crushed plum tomatoes. Poach garlic in olive oil until light golden in color. Add chopped basil to garlic and cook for 30 seconds. Add garlic basil olive oil mixture to tomatoes, season with salt and pepper and mix until combined.
ARUGULA SAUSAGE BEEF PIZZA Hand pinched Italian sausage, seasoned ground beef, Bacio cheese, sliced tomatoes and fresh arugula combined expertly to create a premium pie. 1 Ultimo® Dough Ball, 14 oz. 1 Tbsp. Piancone® olive oil, extra virgin 8 oz. Bacio® Shredded Mozzarella Cheese 1 medium Roma® Fresh Tomato (sliced, roasted) 4 oz. Roma® Seasoned Ground Beef 4 ozs. Assoluti® Hand-Pinched Style Italian Sausage, Sweet Mild 2 ozs. Roma® Cheese, parmesan (shredded) 1/2 cup fresh arugula (torn) Brush olive oil evenly over pizza shell, up to ½ inch of edge. Evenly layer with mozzarella, tomatoes, beef, and sausage. Place in preheated 450° F conventional or pizza oven and bake 12-18 minutes or until crust is golden and cheese is bubbly and beginning to brown. Remove from oven and top with parmesan and arugula.
GAZPACHO This gazpacho includes a blend of tomatoes, onion, bell pepper, cucumber, garlic, wine vinegar and spice. 1 Fresh Onion (diced) 1 Fresh Pepper, Green Bell (seeded & chopped) 8 Fresh Tomatoes (peeled & chopped (or 2 cans diced) 2 Fresh Cucumbers, European (peeled & chopped) 3 garlic cloves (peeled & mashed) 2 tsp. salt, sea 1/2 tsp. paprika, Hungarian 4 Tbsp. Piancone® olive oil, extra virgin 3 Tbsp. vinegar, red wine pinch Roma® black pepper, ground Pinch Peak Fresh Produce™ basil, fresh Pinch oregano, fresh 1 slice bread loaf, Italian
Soak the bread in a few tsp. of water while preparing the gazpacho. Chop the onion, green pepper, tomatoes, garlic and ground cayenne, basil and oregano. Combine in a non-metallic bowl or mortar and pestle. Mix for 5 minutes or until a paste is achieved (or a blender can be used.) Add the bread, olive oil, vinegar, and 2 cups cold water. Pour the mixture through a coarse strainer. Chill for at least 1 hour before serving. Serve with small condiment bowls of chopped tomatoes, chopped green peppers, and cubed cucumbers.
11 Our Kitchen | Summer 2015
For more Italian recipes go to PERFORMANCE FOODSERVICE.COM
New Braveheart website is
well done
CHECK OUT WHAT BRAVEHEART’S NEW WEBSITE HAS TO OFFER: Learn about our story Products Customer Testimonials Request a cutting Purchase marketing material Learn about traceability
www.BraveheartFoods.com
EMPLOYEE SPOTLIGHT
30 YEARS LINDA YOUNG, AREA MANAGER
“I love that everyday is different. It keeps me on my toes.”
Thirty years ago, Linda Young, a secretary for a furniture company at the time, began wanting more with her career. Following a lead from her mother, a real estate agent, she applied to be a sales representative at IFH. Little did she know, 30 years later, she would be managing an average of 50 accounts per week and growing her street sales exponentially. Linda began working at IFH May of 1985, coming in as the second woman sales representative in the company’s history. She worked a number of jobs when she came on board such as sales representative relief, national accounts and was a school sales representative for a year and a half before going to work street accounts. She currently manages 49-50 13 Our Kitchen | Summer 2015
accounts per week, 14 of those being Hispanic restaurants in the Hickory area. She also has accounts in the Virginia area as well as in South Carolina. “I love that every day is different,” said Linda. “It keeps me on my toes.” Being one of the sales representatives that went through the transition from IFH to Performance Foodservice, she was able to see the changes that have occurred first-hand. “We were fearful of the unknown,” said Linda. “We didn’t know much about Performance and how they would change us.” Three years later, she is pleased with what has happened. “There has been change, but it has been good for our company,” Linda said. Linda worked hard to be
where she is now. Long days and weekends were put into her career, even involving her family in her work at times. “It became a family business. When I had a lot of accounts to deliver to, I would call on my husband and daughter to help,” said Linda. The apple doesn’t fall far from the tree when it comes to working hard. Her daughter, Lauren Young, joined the team March of 2014 and also works in the Hickory area. “It’s great to have my daughter [as my coworker],” said Linda. When Linda isn’t working, you can find her reading, gardening or volunteering with the local Elks Lodge where she does things such as feeding the homeless and putting on events for the special needs.
OUR
LOCATIONS
Performance Foodservice Hickory
Reaping Rewards
from Quality
There are some people that feel when times get tough they have to cut the quality of their menu ingredients to save money. What if we could show you that by increasing the quality of items that you can put more money in your pocket? The recipes below show two ways to take a basic hamburger and by just changing one ingredient and presenting it to your customers as an “upscale feature” item you can ask a higher menu price and generate more profit dollars to your bottom line. The first recipe is an example of a standard eight ounce 81/19 hamburger with basic ingredients. The second recipe introduces adding ground mushrooms to regular ground beef. By grinding two ounces of ground mushrooms and mixing with six ounces of ground beef you reduce your overall burger cost but still have an eight ounce pattie. Marketing this item as “Gourmet” is key to promoting the increased perception of quality to your customers and allowing for a higher sell price than just a ground beef burger. The third recipe replaces regular ground beef with Braveheart Angus Chuck. All other ingredients remain the same, but your customers will recognize the upgrade in quality of Angus Chuck. And by showcasing the Braveheart story, you present even greater value which allows you to ask a higher sell price than just standard ground beef. Ask your Area Manager about Braveheart Beef and other PERFORMANCE Foodservice products that can help you build your own story. 15 Our Kitchen | Summer 2015
1
Basic Burger 296565 | 8/10 lb. | West Creek Beef, Ground Fine 8 oz.
$1.43
359199 | 72/3.5 | Heritage Ovens Bun, Hamburger Seeded Sliced
$0.40
3753 | 1/25 lb. | Eastern Tomatoes, 5x6 Bulk XL
$0.05
380188 | 2/5 lb. | West Creek Lettuce, Leaf Better Burger
$0.21
Menu Price $6.99
Gross Profit $4.90
$2.09
2
3
Gourmet Burger 296565 | 8/10 lb. | West Creek Beef, Ground Fine 6 oz.
$1.07
359199 | 72/3.5 | Heritage Ovens Bun, Hamburger Seeded Sliced
$0.40
3753 | 1/25 lb. | Eastern Tomatoes, 5x6 Bulk XL
$0.05
380188 | 2/5 lb. | West Creek Lettuce, Leaf Better Burger
$0.21
19243 | 1/10 lb. | Southmill Mushrooms, White
$0.20
Menu Price $7.99
Gross Profit $6.06
$1.93
Braveheart Burger 393861 | 6/10 lb. | Braveheart Beef, Ground Chuck Angus 8 oz.
$1.56
359199 | 72/3.5 | Heritage Ovens Bun, Hamburger Seeded Sliced
$0.40
3753 | 1/25 lb. | Eastern Tomatoes, 5x6 Bulk XL
$0.05
380188 | 2/5 lb. | West Creek Lettuce, Leaf Better Burger
$0.21
Menu Price $8.99
Gross Profit
$2.22
$6.77
It takes heart...
2015 FOOD EXPO Tuesday, October 6, 2015 9:00 am - 4:00 pm
Hickory Metro Convention Center
Hickory, NC
Take advantage of what Performance Foodservice has to offer: Chat with our knowledgeable Chefs and taste their outstanding menu selections. Make the best deals of the year on your highest volume products. Take advantage of the hot deals during your peak business months. Sample thousands of high quality, consistent Branded & National Supplier lines. Gather resources and industry contacts to help your business grow.
1.800.800.0434 | www.PerformanceFoodservice.com/Hickory
Pioneering
the way
Mike Liner always knew he wanted to have his own restaurant one day. With a layout drawn on a napkin and a dream of his own, Pioneer Family Restaurant was born. Mike moved to Highpoint, North Carolina 41 years ago from Tampa, Florida. His plan of staying for one year quickly changed when he met his wife, Kathy. After working for Western Sizzlin’ and Western Steer, they decided to venture out on their own. Pioneer opened its doors for the first time in 1987. The first location was a 7,000 square foot building located in Archdale, North Carolina. At the time, Archdale was expanding and widening their then, two lane main road, to five lanes.
19 Our Kitchen | Summer 2015
A place for families to gather and enjoy great food!
“We never lower our quality.” 21 Our Kitchen | Summer 2015
While others would shy away from the construction, Mike saw the potential for a successful restaurant. It was difficult at first with the road construction just outside his door. Pioneer had to be creative in order to survive. Coming up with sales like the “road construction special” would give the customers a pass to the buffet for just $1.99 got them through the hard times. “I lost money on the meal, but I would rather lose money on the meal than not have anyone walk through the door at all,” Mike said. Once the construction was complete, things began to pick up. Word spread about the buffet style restaurant and business boomed. In 1997 Mike and his wife sold Pioneer only to buy it back a few years later. They fell on hard times in 2003 when a faulty transformer burned the restaurant down. With a positive attitude, Pioneer moved into a bigger building down the road and has remained ever since. Walking into Pioneer today, it remains the family atmosphere it was meant to be in the beginning. The wait staff, some of whom, have been there as long
Top Picture: Pioneer Family Restaurant & Steakhouse currently. Bottom Picture: Pioneer’s first location before it burnt down in 2003.
as Pioneer has been open, greet regulars as they come in the door. Pioneer now serves about 7,000 meals a week. Despite the growth, the quality in the food remains high as Mike has strived for the highest of quality from day one. “I don’t believe in lowering my standards,”
said Mike. “We never lower our quality.” Performance Foodservice – Hickory has been with Pioneer since day one. Along with assisting in bringing quality food, we have been able to help him build his business. Helping him get an advertisement on TV, Pioneer’s customers grew
exponentially. “We were still really struggling at that time,” Mike said. “We started [the commercial] on a Monday and by Friday our lunch special customers had tripled.” Mike plans to keep Pioneer just as it is – a place for families to gather and enjoy great food!
Cheeses
We offer a variety of cheeses from parmesan to ricotta. We also offer numerous blends with other premium Italian cheeses. We can even create custom blends for your business.
Tomatoes
Choose from vine ripened whole tomatoes, diced, crushed, purĂŠed, or sun-dried as well as ketchup, marinara, chili sauce, and pizza sauce.
Specialties
Pastas, olives, vinegars, peppers, artichokes, capers, mushrooms, even espresso– our buyers globally source all the highest quality products.
Toppings
Char-resistant pepperoni, ROMA sausage and our salami are perfectly seasoned and aged to perfection in a climatecontrolled environment.
Flour
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.
Dough
Our dough balls and breadsticks are an easy way to give your customers the authentic dishes they crave while saving time.
HEAT ACTIVATED
GRILL CLEANER Removes messes on the grill even while it’s still hot! #243670 | 6/1 qt. #243669 | 32/3 oz.
Non-Fuming
Food Safe
$
PC Packs to Help Control Costs
Quick Results
Order your cleaner TODAY! 25 Our Kitchen | Summer 2015
PRODUCT SPOTLIGHT
BRICK DOUGH PASTRY
#468517 | 1/250 CT.
Versatility AND creativity TO ANY MENU Chef John McCracken Corporate Chef Brick Dough Pastry, known also as Brik Warqa, has its origins in Tunisian and Moroccan kitchens. Traditionally as a pastry with fillings such as eggs, tuna, anchovies, or tomatoes, the modern American kitchens are now using vegetables and grain as fillings. This subtle crispy pastry has very little flavor, thus lending itself to savory, spicy or sweet applications. For many years, if the professional
chef wanted this style of pastry, they would have to make it from scratch, which is a very painstaking and time consuming process or have to order frozen Brick Dough sheets in very large quantities from specialty gourmet suppliers. Performance Foodservice - Hickory is happy to announce that we now carry Brick Dough Pastry Sheets in a 1/250 ct. case - item code #468517. The price on each sheet is under $.30 each which makes it a very affordable means to add flare to any dish.
Brick dough can be baked or fried with any filling one can think of. This is a great item for doing savory or sweet pastry satchel, crepes, spring rolls, pastry pillows, baklava, blintz, or pastry cups filled with anything from ice cream to a wild mushroom ragout. Unlike many other forms of pastry, there is no need to layer with butter, egg wash prior to baking. Simply fill or place in a cup mold and bake. This is one of my favorite crossover items that gives versatility and creativity to any menu.
TRUCK ROAD-EO”
Winners of the Truck “Road-eo” - Jason Williams, Kenny Evans and Tracy Foley along with Eric Shoemaker, President of Performance Foodservice - Hickory
Obstacle courses set up for the Truck “Road -eo”
27 Our Kitchen | Summer 2015
wrangling trucks, staying safe on the roads” On Saturday, May 30th, PERFORMANCE FoodserviceHickory held their annual Truck Road-eo. This competition tests a driver’s ability to “uncover” planted equipment defects and safety hazards to determine readiness of the tractor and trailer and their skills maneuvering on a driving obstacle course. To participate, drivers needed to have 1 year of service and have a clean driving record. We had 16 drivers participating in the following events: Pre-trip inspection Alley dock Right turn and stop Serpentine Stop line measurement Offset Alley The participants were: Kenny Evans, Tracy Foley, Jason Williams, Tony Summerlin, Mike Haney, Randy Barnes, Gary Bolick, Dennis Byrd, Brian Beaver, Ty Jennings, Roger Coggins, David Moore, Keith Chapman, Wayne Teague, Lucas Keller, Dustin Edwards and Donnie McGlamery. The following were our winners: Kenny Evans, our 16-year veteran received a 1st Place
trophy and he and his family are being awarded a trip in September to Disney's Yacht & Beach Club in Orlando, FL where Kenny will compete in the IFDA National Truck Driving Competition. Kenny will complete a written exam on DOT safety rules, a pretrip inspection and a driving field course. Kenny and his family will have free time where they can take in the sights in Orlando. The event concludes with a celebration at a gala awards dinner. Tracy Foley, our 19-year veteran received a 2nd Place trophy and a 42 inch LED TV. Jason Williams, our 11year veteran received a 3rd Place trophy, a Garmin and a Braveheart laptop backpack. We are happy to announce that this year we had a driver from our sister company, Vistar Greensboro compete in the competition. Thank you to Donnie McGlamery for competing and his family and the Vistar Transportation Supervisor, Vanessa Collins for coming to cheer him on. Our younger drivers-to-be also got a chance to compete, trying their hand on a driving
course set up for a golf cart competition. Gary Bolick’s son, Caleb was the winner of the 1st and 2nd heats. Austin, Executive Vice President, Trey Stroud’s son, won 2nd place in the 1st heat. Brandon Rector’s son, Joshua won 2nd place in the 2nd heat. Many thanks go out to all those that made this event happen. Special thanks to Tony Rhodes and Joann Miller for heading up the event and to William Bridges, Ronnie Franklin, Keith Watts, Donnie Barnes, Johnnie Brannan, Johnny Duncan, Steve Kohnle, Terry King, Jason Hedrick, John Gardner, Greg Stephenson, Amanda Partin, Mike Estep, Kristy Soots, Andrea Holma, Donna Johnson, Adrianne Cheeks, Josh Lott, Allen Rauch and several spouses. There is no way such an event could have been successful without all of their efforts. Many thanks to our customer, The Snack Bar, for preparing the hamburger and hotdog lunch. Also, thank you to Mt. View Home and Garden Center for donating the golf carts for the event.
CENTER OF THE FRONT OF THE
29 Our Kitchen | Summer 2015
PLATE E MIND Custom Cuts Our Custom Cut program gives you the opportunity to control your food costs while providing customers with the exceptional quality they expect. In the current market, we see pork as a product that can help operators continue to offer fabulous entrĂŠes at a marketable price point to their customers, while still allowing the operator to make good margins. Our DUROC Heritage breed, line of portion control items brings exceptional value to the table for everyone. The DUROC product, because of its inherent genetic qualities, delivers exceptional flavor, tenderness, and juiciness compared to regular commodity pork.
Braveheart Braveheart Black Angus BeefÂŽ redefines premium beef, setting a higher bar for quality, tenderness and taste. Though beef prices are at their highest, consumers still want quality. Braveheart is the program that offers the most. The Black Angus Breed of cattle consistently delivers all the quality attributes consumers are seeking, marbling that delivers flavor and tenderness, small loins that produce thick steaks, and a trim specification that produces the best possible yield. Most importantly, Braveheart also has a story that is marketable to the consumer. A story that delivers confidence in a product that not only delivers great product, but also has the assurance of a DNA traceable product.
Introducing
Welcome to our new fresh produce brand called Peak. Peak is a rebranding of our West Creek Fresh brand. Peak represents our commitment and promise to provide you with produce that is safe, high quality, and provides the reliability of crisp freshness and flavor at the best value. We do this by setting the highest standards for our growers/packers to provide produce that performs every time and is far above foodservice industry standards. The Peak name better captures our value proposition and more accurately conveys the special nature of the fresh produce we deliver. There is no price change based on the new rebranding to Peak, and our partners’ suppliers are the same. Plus, for ease of ordering the Peak products will retain the same product item numbers as West Creek Fresh. Potatoes and Lettuce are the first two items packaged under the Peak brand. These will be arriving this summer. We anticipate that most, if not all of our West Creek Fresh products, will transition to the Peak Fresh Produce brand within the next 90 120 days. This said, some of our Peak Fresh Produce will remain in our West Creek Fresh boxes until the new Peak boxes are printed for the specific produce or the West Creek Fresh boxes are depleted. 31 Our Kitchen | Summer 2015
The C hoic e f or E xc e p t ion a l Ta s t e
!
NEW
ANGUS SMASH BURGER 343728 8oz Angus Smash Burger
Features & Benefits • • • • • • • • •
24/8 OZ.
Double grinded for maximum tenderness Loosely Woven Burger for soft bite Portion Controlled Home Made Appearance Allows for Customization Labor Saver 24 Day Shelf Life from date of pack Packed in a 4-pack for maximum freshness Smash for the Flat Grill Hand Form for the Char Broiler
Fine Dining your way
Offering more items than ever, Performance Foodservice - Hickory is able to bring in new specialty items that will help you succeed in your operation. Check out some of what we offer and ask your Sales Representative for a full list.
33 Our Kitchen | Summer 2015
1. #453829 | 1/10 LB. DRIED APRICOT
16. #454674 | 1/2 QT. SAUCE, PONZU
2. #267667 | 10/35 OZ. BEANS, LENTILS RED DRIED SPLIT
17. #454635 | 1/17.9 OZ. SAUCE, THAI 18. #371512 | 6/74.8 OZ. SAUCE, CHILI SAMBAL OELEK
3. #453828 | 1/10 LB. DRIED BLUEBERRIES 4. #420951 | 1/10 LB. DRIED CHERRIES 5. #291545 | 1/5 LB. ISRAELI COUSCOUS
19. #454673 | 1/32 OZ. SEASONING, MIRIN KOTTERI COOKING
5. 6. #267693 |4/3 LB. FARRO, PEARLED 7. #883481 |12/1 LB. KATAIFI, FILO DOUGH
8.
8. #2055338 |6/1 LB. MUSHROOMS, WILD FOREST DRIED 9. #928532 |48/6.2 LB. OIL, CHILI HOT
12. #363557 |2/5 LB. QUINOA, TRI COLORED PREWASHED 13. #152172 |1/15 LB. RICE, SUSHI NISHIKI
20. #345323 | 1/6.16 LB. SORBETTO, BLOOD ORANGE 21. #44319 | 2/2 LB. SPINACH, BABY 22. #23955 | 1/25 LB. FRESH BRUSSELS SPROUTS
10. #904613 |2/6.5 LB. OLIVES, KALAMATA GREEK MIX 11. #933117 |1/6.8 LB. PASTE, CURRY RED
16.
23. #442084 | 1/2.5 LB. KALETTES
10. 14. #451496 |6/2 LT. SAUCE, CHILI GARLIC 15. #949364 |1/64 OZ. SAUCE, OYSTER
13.
24. #45646 | 1/11 LB. LARGE ASPARAGUS
24.
PERFORMANCE FOODSERVICE
Contest
Operator Contest on Facebook, Website and Our Kitchen
35 Our Kitchen | Spring 2015
n n e i r w i s e ... h T Juicy Lucy's Burger Bar and Grill
Cowboy Bacon Burger
P l d a n ce o c e S Stokely’s BBQ
Insane Burger
WE BELIEVE IN
PASSION LOYALTY
& PIZZA
We share your passion. We value your loyalty. We live for pizza. 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.
GOLD CLUB REWARDS
For a free demonstration, call 855-BACIO85 (855-222-4685) or visit BacioCheese.com.
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.
IN THE UNITED STATES, 1 OUT OF 6 PEOPLE STRUGGLES WITH HUNGER.
PFG 2015 NATIONAL FOOD DRIVE SEPTEMBER 1 - 30, 2015 HELP US END HUNGER!
www.feedingamerica.com
Recipes and more at belgioioso.com
rBST Free* | Gluten Free | All-Natural
*No significant difference has been found in milk from cows treated with artificial hormones.