Ourkitchenwinter2016

OUR KITCHEN Winter 2016 | A publication by PERFORMANCE Foodservice - Hickory

FARM TO TABLE IS WHAT'S HOT IN 2016 PG 29

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 winter edition of Our Kitchen magazine.

Roses are red, Steak sauce is too, I ordered a ribeye, And it’s all for me and you.

Valentine’s Day is a special day to share with loved ones, new and old.

Some people may give flowers, chocolate or maybe even jewelry, but the true way to show them you care is through their stomach. Nothing is better than a juicy steak that melts in your mouth combined with a creamy cheesecake to end the night. You don’t have to take my word for it though, look across the nation at every packed restaurant on Valentine’s Day. People fight to get a reservation and the waiting time is way past two hours. Are you ready?

Welcome to the winter edition of Our Kitchen. We have talked to our chefs, specialists and even some of our customers to figure out what you need to know this Valentine’s Day season. We have recipes to spice up the night, ideas to bring customers in and many more things to help you on this big day. Let your restaurant be the one they choose to share with their loved ones.

We hope you enjoy reading Our Kitchen and we look forward to sharing it with you!

Performance Foodservice - Hickory

OUR FAMILY 5

VETERAN SPOTLIGHT

The Coffee House has been serving Veterans free breakfast for 23 years on Veteran's Day.

SPOTLIGHT 13 EMPLOYEE Kristy Soots has been with the company for 13 years and has become a real angel to those in need.

SPOTLIGHT 21 CUSTOMER Pack's Tavern has become a favorite spot for the locals of Asheville.

FOOD 7

SETTING THE STAGE

15

WHAT'S YOUR BEEF?

23

ADDING SEAFOOD TO YOUR MENU

25

DESSERT WITH A LOVE STORY

29

THE TRENDS OF 2016

Get your operation ready for Valentine's Day and the Super Bowl.

Earn maximum money when it comes to selling beef in your operation.

With Valentine's Day fast approaching and lent just beyond that, it's time to start looking at seafood options.

Our newest brand, Sweet Encore, has made its debut. Have you seen it yet?

What's hot in 2016? Check it out! Are you on par for what's in?

what’s inside...

FEATURE STORIES

VETERAN SPOTLIGHT Over 1,300 free breakfast plates were served to local veterans this past Veteran's Day.

5 Our Kitchen | Winter 2016

23 years

of serving the community

Josh Lott District Sales Manager Twenty-three years ago, proud Vietnam veteran, and owner/founder of the Coffee House restaurant chain, Robert Ashley, started thanking all veterans by offering a free breakfast on Veteran’s Day to those that have served.

Robert Ashley never forgot what it meant to serve and wanted to honor and thank our service men and women. Sadly, nearly 3 years ago Mr. Ashley passed away, but his legacy is

still alive and growing, thanks to the efforts of his wife Janice Ashley, vice president Bobby Pritchard, and all the employees of Coffee House.

The store managers and staff really work together to make sure every veteran is aware of how much they are appreciated. I was honored and proud to be a part of visiting the Coffee House locations and watching their pride and joy in serving over 1300 free breakfast plates.

Thank you Robert "Bob" Ashley for your contribution!!!

h t e g s n t i a t t g e for two S special days e Chef's Corner

Chef John McCracken

The “Big” holidays are behind us now and we look forward to the special days that are fast approaching. That’s right, I am talking about “SUPER BOWL” and Valentine’s Day, not necessarily in that order. As we find ourselves and our foodservice partners as well as their patrons preparing for these “Big” days, this is the perfect time to plan and think outside the box. Thoughts for Super Bowl always seem to center around wings and all the many flavors and versatility that

7 Our Kitchen | Summer 2015 7 Our Kitchen | Winter 2016

come with them. We of course have your blindside covered with fresh and frozen, raw and cooked wings as well as all of the ingredients you will need to serve your customers exactly what they are looking for. In addition to those amazing wing offerings, dips are a great alternative that can give you a greater return on your investment.

Hot or cold, spicy or savory dips are great offerings for the game. Here are a few more options to include in your holiday menu:

Super Bowl ROMA Italian Cheeses

Seafood

Allegiance Pork

Hot or cold, spicy or savory, dips are great offerings for the game.

Look to our full line of ROMA Italian cheeses to give that dip another layer of flavor.

Offer shrimp, mussels, clams and oysters in place of wings; be it our chemical free, all natural Bay Winds shrimp, or Empire's Treasure battered or breaded shrimp, PEI black mussels or Silver Source or ROMA clams.

Seafood is a great alternative to wings.

Try our new Allegiance all natural premium pork. Smoked pork butts, pulled and stuffed in potato skins and offered as “Pig Skins� topped with cheddar, pimento cheese, spicy or sweet BBQ sauces play right into the football theme. Even using a boneless pork loin cut into fingers, breaded and fried and tossed in a sauce of your choosing could be a great alternative offering.

Valentine's Day Now as for the other, and arguably more important, holiday. Valentine’s Day is a great opportunity to capitalize on the desire to treat that special someone to a meal that should be almost as special.

Braveheart Beef For those very special ladies that deserve the finest, offer them the best beef that money can buy. Offer them Braveheart Angus Beef. Braveheart tenders are available in small and large case packs to suite your establishment's needs. And for the gentlemen that also deserve something special, it is impossible to top our Performance Custom Cut Angus bone-in cowboy ribeye steaks offered in multiple sizes and cut styles.

Both our Braveheart and Performance Custom Meats are carefully selected, aged to perfection for tenderness and taste, ready to hit your menus and provide your guests with a WOW experience.

9 Our Kitchen | Winter 2016

Allegiance Pork Other great menu offerings for this once a year time include Allegiance All Natural Premium 10 Bone Frenched Pork Rack great for slow roasting whole and carving to order or cutting into single or double bone rack chops for an affordable yet memorable dining experience.

Bay Winds Seafood Look to our Bay Winds lobster tails, wild caught from the cold Atlantic waters of coastal Maine for that Valentine's Day special.

Peak Produce Ask your sales representative about the always changing and trending, fresh specialty produce offerings as well as our Peak Produce lines that offer you the best of the best from the field to accompany those top shelf center of the plate items.

Sweet Encore Desserts As for the Grand Finale, let me mention our newest additions to our already amazing dessert offerings. Sweet Encore Desserts are our newest line of custom designed and formulated pastries, cakes and pies that offers something for everyone. My personal favorites, so far, include the Salted Caramel Cheese Cake and The Chocolate Overload Cake which will truly overload the chocolate senses in a great way.

Mediterannean Mashed Potato Bowl Ingredients 1 pouch Basic American Foods™ Potato Pearls® Original Recipe 3 1/2 lb sausage, Italian 1 cup West Creek™ Buttermilk

1 cup Peak™ fresh basil

20 diced tomatoes

1 Peak™ yellow onion, finely diced

2 lbs cheese diced mozzarella

1 tbsp Peak™ crushed garlic cloves

8 oz olive oil 4 oz vinegar, balsamic

instructions Prepare Potato Pearls® EXCEL® Original Recipe Mashed Potatoes according to package directions. Heat 1 ounce of olive oil in a skillet over low heat. Add diced onions and cook until onion is translucent, stirring constantly.

Let cool. Add garlic, basil and buttermilk to a blender and blend until smooth. Fold garlic mixture and onions into prepared Potato Pearls® Mashed Potatoes. Toss tomatoes in a large bowl with 4 ounces of olive oil and season with salt and pepper. Grill tomatoes over high heat until browned about two mins. on each side. (or roast on a full size sheet pan in a 400°F oven for 10 min.) Season sausages with salt and pepper and grill until fully cooked to an internal temperature of 165°F. (or roast on a full size sheet pan in a 350°F oven until fully cooked to an internal temperature of 165°F, about 20 min.) Let rest for five minutes and slice. Chop mozzarella and tomatoes into a cubed salad style. Sprinkle with olive oil and season with pepper. Bowl Assembly: In an individual serving bowl place 1 cup Potato Pearls® Mashed Potatoes and top with 5 sausages sliced and ¾ cup mozzarella salad. Drizzle with balsamic vinegar and garnish with a basil sprig if desired.

Lemon pepper ribeye filets with roasted tomatoes

Ingredients

Braveheart Beef ribeye filet, cut 1 inch thick 1/4 cup of lemon pepper 3 qts. Red and yellow grape or cherry tomatoes

instructions

11 Our Kitchen | Winter 2016

1/3 cup fresh thyme leaves 1/4 cup olive oil 3 tbsp. minced garlic

Combine tomatoes, oil, thyme, garlic and salt in bowl; toss to coat well. Arrange tomatoes on baking sheet lined with parchment paper. Roast in oven until skins are wrinkled and begin to brown. Keep warm. Heat skillet over medium heat until hot. Place 1 filet in skillet; cook to medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to serving plate; season with salt as desired. Portion 1/4 cup Roasted Tomatoes, as desired; serve with filet.

Ingredients 1/2 lb. Muenster cheese (cut into eight 1/2" × 4" long sticks)

2/3 cup Romano grated cheese

8 West Creek™ Chicken Breast Halves

3 tsp. dry thyme (crumbled)

2 cups bread crumbs

Roma® Olive Oil (as needed)

3 tsp. paprika

instructions Preheat oven to 400°F. Lightly grease small baking sheet. Place chicken breasts between sheets of waxed paper and pound to 1/4-inch thickness, using mallet or rolling pin. Season chicken with salt and pepper. Combine crumbs, Romano cheese, paprika and thyme in shallow dish. Place 1 cheese stick at short end of each chicken breast. Roll up chicken, enclosing cheese. Trim cheese even with ends of chicken if necessary. Brush chicken rolls with olive oil. Dip into breadcrumb mixture, pressing crumbs to adhere.

Arrange chicken rolls seam side down on prepared baking sheet.

(Can be prepared 8 hours ahead. Cover and refrigerate.) Bake chicken until cooked through and coating is crisp, about 15 minutes.

baked chicken rolls with cheese

champagne oysters Ingredients 24 oysters 3 finely chopped shallots

instructions

2 tbsps. West CreekTM unsalted butter 1.5 tbsp. all-purpose flour

1 glass champagne 1 1/4 cups West CreekTM whipping cream

In a sauté pan, cook the shallots with the butter until transparent but not brown. Add the flour and stir well until cooked, forming a light roux. Add the champagne or wine and strained oyster liquid, whisking to prevent lumps and cooking until reduced (4 to 6 minutes). Gradually stir in the cream and simmer until the sauce reduces and thickens sufficiently. Season to taste with cayenne or Tabasco (it probably won't need salt. Use paprika if cayenne is too hot). When you are ready to serve, place 6 oysters in a Martini glass and put a spoonful of the hot sauce over each cold oyster. Garnish with parsley.

EMPLOYEE SPOTLIGHT

13 YEARS KRISTY SOOTS, PURCHASING & MARKETING ASSISTANT

"My favorite part of my job is that it's different every day.”

It’s often said that great people are what make a great company.

Those who are willing to go the extra mile create a great atmosphere for those around them. Kristy Soots is one of those hard working people.

Kristy got her start at Performance Foodservice – Hickory 13 years ago in 2002 when it was still known as IFH. She had previously worked right across the road at Corning in their credit department, but when Corning let all of the credit employees go, Kristy was in search for a new position.

Kristy heard about an opening in the credit department at IFH and immediately submitted her resume. By the time she arrived home from faxing her resume, she was being called in for an interview. By her second interview, she landed the job.

Since arriving at Performance Foodservice- Hickory, Kristy 13 Our Kitchen | Winter 2016

has been able to change her position a few times. Going from the credit department, she went to working for customer service for YUM. From there, she became what she currently is now: Purchasing and Marketing Assistant.

As the Purchasing and Marketing Assistant, Kristy is in charge of a lot of different things. She helps the Director of Purchasing, Brad Holma, with all of his reporting, seeks out allowances for both Hickory and Florence’s foodshows, as well as anything else that needs to be done.

“My favorite part of my job is that it's different every day,” said Kristy.

Over the years, Kristy has taken on a role that is above and beyond what is asked of her at work. For nine years now, she has been in charge of the Angel Tree. The Angel Tree

program provides clothing, toys and necessities for children of families in need through the support of donors. Kristy volunteered nine years ago to be in charge of gathering gifts from other employees and has been in charge every year since. When she first started, only 25 kids were helped by the generosity of the employees at Performance Foodservice – Hickory, but this year, 45 kids will feel the Christmas spirit.

Each Christmas, Kristy makes sure that all of the children in the family get everything on their list as well as insures that children of the same family get equal the amount of gifts.

This year, Kristy is going above and beyond and volunteering to hand deliver the gifts to the parents in need.

“I am excited about this opportunity,” said Kristy. “This is something totally different.”

OUR

LOCATIONS

Performance Foodservice Hickory

15 2016 15 Our Our Kitchen Kitchen || Winter Fall 2015

What's your

BEEF? Mark McNeely COP Business Development Manager

Super Bowl and Valentine's Day are coming up, but don’t be intimidated by the high prices of beef! Yes, it is a challenging obstacle, but there are still lots of ways you can feature delicious beef and pork items on your menus.

Super Bowl and Valentine’s Day give you a tremendous opportunity to offer top quality steaks and chops that diners want and allows you to put real dollars per cover in the bank.

Quality steaks and chops are still a focus menu item that diners look for and they are willing to spend more if they feel they are getting value for their dollar.

Don’t be afraid to ask a little more for a premium product. If you are not doing this you are missing the boat.

Millennials are the current focus group in our industry because they have the internet at their fingertips and they use it constantly to make choices. Contributing to around 30% of our current customer base, they are very concerned about the quality and trends, but also about how it is produced and where it comes from.

Our premium branded protein items completely fit into this scenario.

Braveheart Premium

17 Our Kitchen | Winter 2016

Black Angus Beef offers outstanding flavor, tenderness and a real story behind the product.

These products have the tightest specs in the industry, insuring the highest quality available. It is all U.S. domestic, DNA traceable product with no hormones, or antibiotics.

Braveheart Beef delivers what customers are looking for in quality beef.

I love wings, but if I see ribs I’m getting them!

Allegiance Premium

Pork offers a very similar brand story because it was spawned from the success of Braveheart.

Our Allegiance pork is sourced from a single family farm, and it is all natural, Heritage breed Duroc/Yorkshire Landrace product that will melt in your mouth.

Last but certainly not least of our brands is Performance Custom Cut Meats.

You can order portion control cuts for next day

delivery.

How about offering melt in your mouth tenderloin filets or Angus porterhouse for a “Steak for 2 Lovers” Valentine’s Day special?

Braised beef short ribs are another favorite and can be cut to your specific needs to offer a great Super Bowl special.

Ask your Sales Representative about how you can build your sales with our fantastic branded proteins.

BY THE NUMBERS 36.6% OF AMERICANS WILL DINE OUT FOR VALENTINE'S DAY.

1.25 BILLION CHICKEN WINGS WILL BE CONSUMED ON SUPER BOWL SUNDAY.

AMERICANS WILL SPEND $13.2 BILLION ON VALENTINE'S DAY.

12 MILLION PEOPLE WILL GO TO A RESTAURANT OR BAR TO WATCH THE GAME.

Source: Retail Advertising and Marketing Association, Valentine’s Day Consumer Intentions and Actions Survey.

Source: National Chicken Council, National Restaurant Association

At what

COST? BRAVEHEART NY STRIP STEAK ITEM

#478099 - 12/14 oz

ITEM

COSTS

$12.15/steak $3.00 sides/sauces

COSTS

MENU PRICE PROFIT

$24.00

MENU PRICE

$8.85

PROFIT

#81795 - 14/12 oz $10.41/steak $3.00 sides/sauces $21.00 $7.59

CHOICE SIRLOIN FILET ITEM COSTS MENU PRICE PROFIT

#562313 - 20/8 oz

ITEM

$5.18/steak $3.00 sides/sauces $15.95

COSTS MENU PRICE

$7.77

PROFIT

#562303 - 28/6 oz $3.88/steak $3.00 sides/sauces $13.95 $7.07

ALLEGIANCE RIB RACK 10 BONE FRENCHED ITEM COSTS MENU PRICE PROFIT

#464518 $2.11/chop $3.00 sides/sauces $14.95 $9.84

ITEM COSTS MENU PRICE PROFIT

#464518 $4.23/two chops $3.00 sides/sauces $19.95 $12.72

Numbers are approximate and may vary. Pricing based on current market conditions.

MODERN

19 Our Kitchen | Winter 2016

TAVERN

I

in a

VINTAGE BUILDING Kate Hoyt Marketing Specialist

In the heart of the eclectic city of Asheville, there lies a tavern that brings in a real crowd.

Pack's Tavern has been locally owned and operated since opening its doors in April 2010. Since opening, Pack’s Tavern and “the Yellow Truck” have grown into a local favorite.

Pack’s co-owners, Ross, Tom and late owner Stewart bought the building back in 2006. The building was close to being torn down, but with their construction background they brought the building back to its former glory in little over a year's time.

The original plan was to create a small pub for the locals, but with Stewart as the visionary, the small pub quickly grew into a restaurant which quickly grew into an event place.

"This really is a tribute to Stewart," said Tom. "He was the vision man."

Being a 100 year old building, Pack’s Tavern has a little history behind it's walls.

To the natives of Asheville, the building is known as the historic Hayes and Hopson building.

The building was built in 1907, one of the oldest buildings standing in Asheville. It has served as a lumber supplier, an automotive supply company, and in more recent history, the renowned Bill Stanley’s Barbeque and Bluegrass.

Walking into the tavern today transports you back into time. Customers walk on the 100-year-old floor knowing that the natives of Asheville walked on the same surface in 1907.

Much care was taken to expose the original brick, original tongue and groove ceiling and wood trusses, giving it that prohibition time feel. Even the 1932 truck parked out front 21 Our Kitchen | Winter 2016

waiting to be loaded with the illegal alcohol boasts of the era.

The tavern's theme is not all that far off from the original building. The legend in Asheville is that the building was thought to be part of the supply of illegal alcohol during the Prohibition era. Heavy doors beneath the building lead to a dark chamber that once joined other buildings. It is thought to have supplied illegal liquor to locals via this underground passage.

Pack's Tavern has become a place for not only locals to flock to, but visitors to Asheville as well. With over 60 menu items as well as wood-fired

items, they have something for everyone.

Alongside their ever growing menu, they are home to a variety of unique beers. Being in Asheville with several breweries around, Pack's has established partnerships with many individual breweries that will rotate through the tavern. On one night, Pack's boasts of more than 40 local, national and international craft beers.

With that many beers on tap, they are able to pair up pretty much anything on their menu.

Since day one, Performance Foodservice - Hickory has been providing food, help and

ideas to Pack's Tavern.

Chef John McCracken was able to go through their menu when they first started to come up with the best menu options for their beginning restaurant.

With no culinary or restaurant background, this helped the owners.

"PFG has really helped us grow," said Tom. Pack's Tavern is much more than your local tavern. It's a great place to come have lunch, have a meeting, get married, watch the game, spend time with friends and family and much, much more.

"We're not just the food place," said Ross. "We're the comfortable for everyone place."

22 Our Kitchen | Fall 2015

ADDING SEAFOOD

to your menu

Steve Becker Seafood Business Development Manager

Using the finest seafood available will ensure your customers have that exceptional experience.

Product packed in the Bay Winds and Empire's Treasure Brands are produced at the peak in their seasons and to the highest standard.

Lobster

Bay Winds lobster tails are harvested in the Gulf of Maine at the peak of freshness. This premium lobster is wild caught and all natural to compliment its naturally sweet flavor and tender texture. We have a 5-6oz/409866 and 6-7oz/409584

Smoked Salmon

Empire's Treasure smoked salmon are all natural, brined and smoked with a combination of fruitwoods and hardwoods. The salmon is pre-sliced and comes in two flavor profiles, traditional and pastrami. We have Pastrami/259189 and Traditional/258735.

Mango Salsa 3 diced mangoes 1 chopped PeakTM green onion 8 tomatoes 1 diced PeakTM yellow onion 1/4 jalapeno pepper (seeded and diced) 1 tsp. chopped PeakTM cilantro 3 tbsp. fresh squeezed lime juice 1/2 cup West CreekTM Honey 1/4 cup Piancone® extra virgin olive oil 3 tsp. rice wine vinegar 1 tsp. salt 1 tsp. fresh ground pepper

Shrimp

Combine all ingredients in mixing bowl, toss well and check for seasoning.

Salmon

Seared Salmon 8 oz Empire's Treasure® Salmon Filet 1/2 tsp. ground cumin 1/2 tsp. chili powder 1 sliced avocado 8 slices PeakTM cucumber 8 tomato wedges 4 cups PeakTM spring lettuce mix 1/2 cup tri-color tortilla strips 1 cup mango salsa (recipe above) 1/2 cup Village GardenTM balsamic vinaigrette dressing

Bay Winds shrimp is the cornerstone of the Performance Foodservice seafood program. This all natural shrimp line is a must on any holiday menu. We have all countries of origin, sizes and formats covered to compliment any dish.

Empire's Treasure fresh Atlantic salmon is the most popular fin fish sold in restaurants. Cedar plank smoked, grilled, sautéed or baked, this is a perfect holiday seafood dish. We have a 3-5 pound side/82093.

23 Our Kitchen | Winter 2016

Seared Salmon Salad with Mango Salsa

Season salmon with chili powder, cumin, salt and black pepper then sear. Toss greens with dressing and divide onto two plates. Place salmon in center of greens. Fan avocado around greens and garnish with tomato and cucumber. Sprinkle salsa over salad and top with tortilla strips.

DESSERTS

love story to tell

25 Our Kitchen | Winter 2016

A Sweet Encore to a Sweet Day Love is in the air with Valentine's Day on the horizon. For a restaurant, this includes everything from a romantic dinner for two to sweet treats everyone will love.

According to Valentine’s Day Consumer Intentions and Actions Survey, nearly 37% of Americans will dine out on this holiday of love.

With that many people to cook for, it can become a little overwhelming. Not only do you have to make sure the entrĂŠes are up to par, but you also have to

create desserts that will keep them coming back for more. Lucky for you, Performance Foodservice has been working tirelessly to create new desserts that will do exactly that.

Our newest brand, 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. The line represents everything from cheesecakes to gourmet pies and bars and brownies

to cakes.

Each one of the desserts tells a story. Some of the desserts, including the two-layer chocolate cake, originated three generations ago in a mother's kitchen.

Today, that same love and dedication go into making every single one of our desserts. With that level of quality, your customers will taste the difference.

What better time than Valentine's Day to bring in these delicious desserts.

By the end of their meal, they'll be saying 'Encore!'

A few Valentine's Day Options

Making money on desserts

Apple Crumble Blossom Blossom Ice Cream Caramel Sliced Apple

Covered with thick cream cheese icing and garnished chocolate curls.

Code: 468372

2-Layer Chocolate Cake

Two dark, chocolaty layers of moist cake are piled high and covered in a chocolate icing.

Code: 471820

Sea Salt & Caramel Cheesecake Classic, creamy New York cheesecake is swirled with rich caramel.

Code: 471818

Suggested Menu $4.95 $3.25 GP per plate 34% Food Cost % Pineapple Upside Down

Made with dark chocolate then filled with creamy chocolate ganache.

Code: 468288

Gourmet Turtle Cheesecake

Features a traditional graham cracker crust and topped with caramel and pecans.

Code: 468480

Lemon Italian Cream Cake A light Italian-style cream cake featuring lemon mascarpone filling.

Code: 468410

Portion Cost

$1.84 $0.22 $0.20 $0.09

$2.34 Suggested Menu $6.99 $4.65 GP per plate 34% Food Cost % Red Velvet Cake Cake Raspberry Mix Chocolate Sauce Raspberries

Individual Chocolate Lava Cake

$1.22 $0.22 $0.08 $0.18

$1.70

Cake Ice Cream Pina Colada Mix Pineapple Red Velvet Cake

Portion Cost

Portion Cost

$1.72 $0.25 $0.21 $0.45

$2.64 Suggested Menu $6.99 $4.35 GP per plate 38% Food Cost % Numbers are approximate and may vary. Pricing based on current market conditions.

#1 #2

Lobster bisque is the #1 selling soup flavor in commercial independents. Item #426096 Crab & corn chowder is the #2 fastest growing soup flavor in the frozen soup category.

Item #424982

SOUP FLAV OR T R Red Pepper 12%

Sources: *Technomic, Inc., 2014, The Left Side of the Menu: Soup & Salad Consumer Trend Report **Technomic, Inc., 2015, MenuMonitor ***NPD DecisionKey, L12 Months (ending July 2015), Measured in Pounds +Campbell’s Internal Research 2015

END S: Gr o

Tomato Basil 27%

Asian 52%

12

growth in the last 5 years

nth mo s

% of consumers are interested in trying new and unique soups

t

st la

% of consumers are more likely to order soup as a combo than a single item

Tomatillos 33%

51%

in

he

% of consumers say it's important that soup is bundled with other items

wt h

58%

SOUPS ON

50%

% of consumers are interested in trying more ethnic soups

With 75% of the restaurants in the US having soup on the menu, Campbell'sTM knows how important good soup is..

40%

3

out of

4

restaurants in the US offered soup in 2014

60% 51%

In the last 5 years, soup menu items have grown by

46%

8.1%

% profit margin that soup offers.

% of consumers that say the main reason they order soup is because they are in the mood for it.

27 Our Kitchen | Winter 2016

Consumers expect to see the menu have at least

% of consumers that visit certain restaurant specifically because they enjoy the soup they offer.

3

soup choices

1

vegetarian option

SOUP WITH MANY FACES Get a little creative when it comes to soup; think outside the box. When you buy pre-made or soup mixes, add a few ingredients to create an original soup or something totally different. Check out these recipes made with our soup!

USING WEST CREEK POTATO AND BACON SOUP POTATO WITH BACON AND WILD MUSHROOM CASSEROLE Ingredients: 1 tub of West Creek cream of potato and bacon soup 6 whole eggs 4 cups shredded gruyere cheese 3 cups sliced wild mushrooms 3 cups sliced mushrooms Instructions: 1. Coat sauté pan with oil and sauté mushrooms until cooked.

2. Beat the eggs, soup, cheese and mushrooms in medium bowl with a fork or whisk.

3. Place the mixture in a casserole dish.

4. Bake for 30 minutes or until done in a 350o F oven.

LOADED BAKED POTATO Add the following ingredients to your soup: cheddar, sour cream, bacon, green onions, chives and waffled fries. *Patrons perceive garnished soup as a higher-value, so you can charge up to 25% more.

USING CAMPBELL'STM RESERVETM ROASTED POBLANO AND WHITE CHEDDAR SOUP WITH TOMATILLOS CHICKEN ENCHILADA CASSEROLE Ingredients: 1 pouch of roasted poblano & white cheddar soup with tomatillos 2 cups shredded blend cheddar and jack cheese 1/2 cup diced plum tomatoes

1/2 cup drained and chopped green chiles 1 lb. chicken breast 8 flour tortillas, 6 inches

Instructions: 1. Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Remove chicken to platter and allow to cool. Pull chicken breasts apart by hand into shredded strips.

2. In medium bowl, add diced tomatoes, chopped green chiles, pulled chicken, 1 cup of cheese blend and pour half of the pouch of roasted poblano & white cheddar soup. Stir to form paste.

3. Pour 2/3 cup of mixture onto surface of each tortilla. Spread mixture evenly and roll. Place tortillas on bottom of casserole dish. Top tortillas with the remaining half pouch of roasted poblano & white cheddar soup. Bake for 20 minutes in a 350o F oven.

4. Add the remaining shredded cheese blend on top of the casserole. Place under broiler until the cheese is melted.

5. Garnish with a pinch of chopped scallions if desired.

WHAT'S

HOT IN 2016 29 Our Kitchen | Fall 2015 29 Our Kitchen | Winter 2016

CULINARY

TRENDS FOR THE

NEW YEAR

This is the time of year when everyone looks into their crystal bowl for restaurant trends in 2016. Performance Foodservice, through research, has picked up some trends that are coming in the new year.

Check out these top food trends for this year and talk with your Sales Representative about getting them on your menu!

1

Paired cocktail dinners Instead of putting wine with each course, we are noticing that restaurants are pairing cocktails with dishes. With cocktails, flavors can be invented and tweaked to match perfectly with every dish on the menu.

Breakfast all day 3 4

2

Stealth Health

Recent focus has been drawn to nutrition, labeling, sodium labeling, etc. This is leading chefs to look for healthier ways to prepare food so that it fits consumers' wants and needs.

They aren’t necessarily calling it out on the menu, but they’re just making better choices in the kitchen.

With places like McDonald's creating their breakfast all day menu, many other restaurants are following suit. Having a little breakfast menu that customers can choose from even during dinner time, may bring in some new customers to your operation.

Farm to table

Knowing where their food is coming from has become a huge deal for consumers. This trend can be seen in operations of every size and shape.

Allegiance pork products are the most premium level of fresh pork available in the United States, meeting the highest pork specifications in the industry.

Sourced from a Midwestern farm, you are able to trace back each and every product to its original farm.

Braveheart Black Angus products promise premium quality and the unmistakable Black Angus beef flavor in each product within the brand’s line.

Just as Allegiance, Braveheart is sourced from a single Midwestern farm.

Our local seafood can be found in the Bay Winds brand. Sourced from multiple places around the United States, the product is fresh and ready to be the main attraction to your menu.

5

Delivery

Uber is bringing pizza, Amazon is delivering groceries. Customers want their food brought to them and they want it fast. As more companies develop apps (ex.

Yelp Eat24) to make delivery easier, there will be a rise in restaurants adding it as well.

56

Vegetables taking center stage As millennials take over the baby boomer generation, menus will shift. Not every customer wants that big honkin’ steak. Artisan mushrooms, beans, beets, etc., are taking center stage and replacing protein.

57

8

Clean eating

More and more people are focusing on no GMOs, no chemicals, organic, natural, no artificial flavors or colors, no antibiotics, etc. As mainstream chains make announcements related to this, customers will expect the same from independents.

Clean eating is a trend term that is already beginning to reshape how foodservice operators conduct business and interact with their customers. Performance Foodservice - Hickory provides many brands that are all-natural and have minimal to zero preservatives.

Poke

9

This seems to be showing up on all the lists. Traditionally ahi tuna served over rice and seasoned with sesame seeds and seaweed, restaurants are doing all kinds of spins on it. We have ahi tuna available in both 4 oz and 8 oz.

The rising trend in using the whole animal (and the whole vegetable) with no waste is getting big in 2016. Things like dumpling joints, fancy hot dog joints, meatballs, bao, artisan bread shops, porridge and even ramen are making their debut.

Chefs are returning to dishes that were once favored by poorer classes, but they’re making a twist and taking them upscale.

11

Bye, bye noodles

105

Hot Sauce

It all started with Sriracha. As Americans continue to be interested in spicy flavors, restaurants will be making their own hot sauces and looking for unique products that combine fresh flavors with heat.

Upscale peasant food

With the carb-conscious, paleo and gluten free customers, restaurants are looking for alternatives. “Farroto� is replacing risotto, spaghetti squash is showing up instead of spaghetti and more and more chefs are having fun with spiralizers.

Gluten-free cuisine has been an increasing trend for the past several years in the industry, and so many foodservice operators are re-vamping menus to satisfy gluten-free diners.

Others are starting small and identifying what items are already gluten-free on their menus.

Ask your sales representative for a list of gluten free products Performance Foodservice - Hickory offers.

Source: Performance Foodservice

31 Our Kitchen | Winter 2016

FIRST MARKTM FRYER CLEANER THE MARK OF QUALITY IN NON-FOOD ESSENTIALS

Regular use will reduce contamination of your oil from dirty surfaces in your fryer. Improve the taste of your foods and extend the life of your oil.

Item Code: 243668 Pack/Size: 24/8 oz.

Directions: 1. Drain oil, fill fryer with cold water.

2. Add fryer cleaner, bring to boil for a minimum of 20 minutes.

3. Turn fryer off and allow to cool. Scrub fryer if needed.

4. Drain fryer and flush with potable water at least 3 times.

5. Dry with towels. Refill fryer with oil.

Distributed by

"Through your leadership, we will continue our journey to Safety Excellence - one day and one task at a time."

33 Our Kitchen | Winter 2016

Here at Performance Foodservice, we take safety seriously. We believe everyone has a role to play when it comes to safety. Just recently associates across PFG were asked to take a safety pledge and become a safety leader by signing a banner to be hung at each company location.

Events took place over a few weeks in December to reinforce our unified commitment to safety and introduce our new safety theme, "Be Focused. Be Smart. Be Safe."

"Safety is a core value for our company," said George Holm,

PFG President and CEO, "and we rely on all our associates to step up and be a safety leader."

Regardless of one's position, every associate can be a safety leader by committing to the following principles: Model great safety behavior Correct unsafe behaviors and conditions Recognize good safety behaviors Talk about safety every day Uphold as a value despite competing needs "Safety is the cornerstone of our business and none of our corporate goals are

more important than each of our associates returning home safely to their families each day," said Dave Flitman, President & CEO of Performance Foodservice. "Every associate needs to provide safety leadership by being accountable for their own personal safety and that of our colleagues. Through your leadership, we will continue our journey to Safety Excellence ‒ one day and one task at a time."

We extend this safety pledge to you, our customers. We each have a responsibility to ourselves, our family and our coworkers to be safe while at work.

WE BELIEVE IN

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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.

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For a free demonstration, call 855-BACIO85 (855-222-4685) or visit BacioCheese.com.

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PLATINUM

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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.

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Flavor is Served

American Grana , an award-winning exclusive from BelGioioso, is a Premium Parmesan cheese that is handmade into huge 70-pound wheels by Master Cheesemakers using traditional methods and craftsmanship. This Parmesan is allowed to mature a minimum of 18 months in our special caves. This distinctive aging process, along with all natural, quality ingredients, are what creates its deep, nutty flavor and granular texture. ®

Potato Gnocchi with Basil Pesto

3 russet potatoes 1/4 cup extra virgin olive oil 1 egg 1 tsp. salt 1 egg yolk 1/2 cup prepared basil pesto 1 cup flour 1/2 cup shredded BelGioioso American Grana® cheese, plus extra for garnish

Poke and bake russet potatoes until fork tender. Remove from oven and cut open so the potatoes can steam and cool. Once potatoes are only warm to the touch, run potato pulp through a food mill. Make a well in the center of the potato pulp and add egg, egg yolk, flour, BelGioioso American Grana®, olive oil and salt. Mix together until just combined, being careful not to work the dough too much, which can result in doughy gnocchi.

Roll potato dough 1/4” - 1/2” in diameter and cut to length with a knife. Blanch in boiling water until the gnocchi float. Mix gnocchi with basil pesto and sprinkle with shredded BelGioioso American Grana®.

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