TREND TRACKER Immune Boosting Sales
CHEF ANTHONY Mother’s Day Ideas
BUSINESS BUILDER Profitability Pro Tips
March / April 2022
Burrata That’s Smooth Like Butter Blistered Tomato & Burrata Salad Details Page 16
provisions March / April 2022
» dairy
» produce
18 19 17
13 14 15
Nature’s Best Butter Nature’s Best Sour Cream NEW! ROMA Burrata
Asparagus Citrus Tomatoes
» dry
» protein
39 41 5 38 40 8
35 32 34 30
NEW! Cheetos Mac ‘n Cheese Deep River Snacks MONIN Piancone Dry pasta Red E Made Breaders ROMA Imports
» frozen 11 22 21 20 7 23 12
Dough Masters NEW! Europastry Donuts Gifford’s Ice Cream Piancone Epicureo Lobster Ravioli Ready CK Lobster ROMA Limoncello Mascarpone Cake NEW! Sambazon Acai
» non-foods 37 43 42 44 47 45 46
2
ChampWare NEW! Cutlerease System First Mark Containers First Mark Film & Foil First Mark Mops & Brooms Spring Cleaning Check-up The Science of Floor Cleaning
provisions March / April 2022
Smoke’nfast Carvemaster Ham Harvestland Tenderready Performance Custom Meats Piancone Epicureo Lamb
» refrigerated 9
NEW! Nasoya
» seafood 28 27
Bay Winds Cod & Haddock Empire’s Treasure Smoked Salmon
» recipe box 16 6 4 26
Blistered Tomato & Burrata Salad Lobster Bloody Mary Raspberry Terracotta Drink Smoked Pastrami Salmon & Heirloom Tomato Pie
» etc 33 36 24 back
Chef Anthony Business Builder Trend Tracker Food Centric Augusta
Vendors with this logo are located within a 250 mile radius of Augusta, Maine.
36
» business builder Profitability Pro Tips Restaurants are serving up amazing meals in 2022 with one central goal in mind – profitability.
24
» trend tracker Immune Boosting Sales Functional superfood bowls have grown in popularity over the last several years and not only do customers love the build-your-own-bowl concept, it’s an efficient and labor-saving way to use up ingredients you already have.
33 » chef anthony Mother’s Day Ideas
Mother’s Day is quickly approaching! She has always been there for us and as we celebrate her special day. These meals are an example of how easy it can be to make any mother happy!
SEASONAL
savourings new featured content to help you take advantage of every season, all year long.
HOLIDAY IDEAS IN THIS ISSUE
» easter Decadent & On-Trend Ideas
» mother’s day Treat your (customer’s) Mom to something fresh
PerformanceFoodservice.com/NorthCenter 20 Dalton Road, Augusta, ME 04330 |
877.564.8081 provisions March / April 2022
3
Raspberry INGREDIENTS
» » » » »
1 oz. Monin Raspberry Syrup 1 oz. grapefruit juice 5 mL balsamic vinegar 5 oz. tonic water Garnish: lime peel, raspberries
DIRECTIONS » Combine ingredients in shaker in the order listed, except sparkling beverage. » Cap and shake vigorously. » Pour into serving glass and add any needed ice. » Top with sparkling beverage and garnish.
seasonal SAVOURINGS 4
provisions March / April 2022
TERRACOTTA
636467 640552 866663 257397 250402 263517 258223 299664 259997 299665 859847 860329 263518 370423 335257
BEV MIX IMMUNITY BOOST W/PUMP BEV MIX IMMUNITY BOOST W/PUMP PUMP FOR 1 LTR PLAS BOTTLE PUREE FRUIT MANGO TFF PUREE FRUIT STRWBRY TFF PUREE FRUIT STRWBRY TFF PUREE PEACH TFF PUREE PEACH TFF PUREE RSPBRY TFF PUREE RSPBRY TFF SAUCE CARAMEL GRMT SAUCE DARK CHOC SAUCE DARK CHOC SMOOTHIE MIX PINA COLADA SMOOTHIE MIX STRWBRY
4 1 1 4 4 1 4 1 4 1 4 4 1 6 6
1 LT 1 LT 1 EA 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 64 OZ 64 OZ 64 OZ 46 OZ 46 OZ
870355 851053 900763 299968 887546 231009 299962 881405 408789 860332 880390 652897 880388 859424 881894
SYRUP BLUBRY SYRUP BLUBRY SYRUP CARAMEL FLVRD PET SYRUP CARAMEL FLVRD PET SYRUP GINGERBREAD SYRUP HABANERO LIME SYRUP HABANERO LIME SYRUP HAZELNUT SYRUP PEPPERMINT PET SYRUP PURE SUGAR CANE SYRUP STRWBRY SYRUP STRWBRY ROSE SYRUP VANILLA SYRUP VANILLA SYRUP VANILLA S/F
4 1 4 1 1 4 1 4 1 4 4 4 4 1 4
1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT 1 LT
provisions March / April 2022
5
Lobster
BLOODY MARY
DIRECTIONS
INGREDIENTS
» Take a chilled pint glass and rim with Old Bay seasoning. » Fill with ice cubes. Add vodka then Bloody Mary mix. Stir using a bar spoon. » Garnish with celery stalk, lemon slice and cooked lobster claw.
» » » » »
seasonal SAVOURINGS 6
provisions March / April 2022
6 oz Bloody Mary mix 1/4 stalk Peak Fresh Produce® Celery, Stalk(s), each 1 slice Peak Fresh Produce® Lemon(s), each 2 oz Bay Winds® Lobster, cocktail claw 1/4 oz Old Bay® Seasoning
Cold Cracked is Ready Seafood's proprietary Frozen Raw Lobster meat. Utilizing HPP (High Pressure Processing) technology, we are proud to offer the absolute finest lobster product available on the market. Eliminating the hassle of removing meat from the shell, Cold Cracked allows the end user to gain full potential on taste and texture - an impossible feat when using pre-cooked meat.
#650198 | 24/8 OZ The perfect ingredient for gastronomic creations in which Lobster is the hero, or main feature of the plate Eliminates protein degradation by avoiding double-cooking of meat
LOBSTER CK RAW FZ USA CAN WILD
H A N D - S H U C K E D R AW M E AT
Hand-shucked within 12 hours of harvest, and flashfrozen to retain flavor and texture. An natural blend of Claw & Knuckle meat Packed in 8oz,16oz & 32oz units Year-round availability
B O RN READY
What is Born Ready? It’s loving working on the water since we stepped on our uncle's boat at 7 and 8 years old. It's watching the sun burn off the sea fog, hauling traps to fill your boat, and ending the day feeling tired but so lucky to do this work. We can’t package up the amazing, humbling feeling of being out there, but we hope to let you taste a little of our life by capturing the utmost freshness, purity, and sustainability in every lobster we sell. That's what makes us proud to have our name on the box.
207.303.0165 · provisions March / April 2022
7
SUPER PREMIUM HIGHIMPORTS PROTEIN AUTHENTIC ITALIAN BRONZE & TEFLON DIE CUT PASTA & INGREDIENTS IMPORTED FROM ITALY
8
provisions March / April 2022
Enjoy true Italian flavor anywhere in the world with Performance Foodservice branded imports. These premium products promise incredible flavor in every course of a meal. Combine olives, peppers, pepperoncini, artichokes, capers, and mushrooms for an unforgettable antipasto salad. Sauces made with extra virgin olive oil top the finest pastas for genuine, flavorful Italian entrees. Finally, pamper the palate with a rich cup of espresso and a variety of imported classic Italian desserts.
OLIVES 231829 231866 231872 231879 288570
ROMA OLIVE BLK PITTED MED RIPE ROMA OLIVE QUEEN GRN STFD 140-160 ROMA OLIVE SLCD RIPE IMP ROMA OLIVE STFD MANZ 340-360 ROMA OLIVE KALAMATA LG PITTED
OILS & VINEGARS 6/#10 4/1 GA 6/#10 4/1 GA 4/2 kg
PEPPERS 232061 PIANCONE PEPPER RED FIRE RSTD 231623 ROMA PEPPER FIRE RSTD TFF 231651 ROMA PEPPERONCINI WHOLE
6/#10 12/28 OZ 4/1 GA
ARTICHOKES 233570 PIANCONE ARTICHOKE ROMAN STYLE W/STEM 231702 ROMA ARTICHOKE HEART QRTR
6/2 KL 6/88 OZ
CAPERS 232072 ROMA CAPER NONPAREILLE IMP
68OZ/6 #10 68OZ/6 #10
SEAFOOD 84771 ROMA CLAM WHL BABY 322879 ROMA ANCHOVIES IN OLIVE OIL
24/10 OZ 12/28 OZ
PASTAS 233297 245939 267983 267984 267994 267995 267998 267999 618402
PIANCONE PASTA LINGUINE IMP PIANCONE PASTA PENNE RIGATE #76 IMP ROMA PASTA CAPELLINI IMP ROMA PASTA SPAGHETTI IMP ROMA PASTA LINGUINE IMP ROMA PASTA FETTUCCINE IMP ROMA PASTA PENNE RIGATE IMP ROMA PASTA FARFALLE IMP ROMA PASTA PENNE RIGATE 14% ITALY
PIANCONE OIL OLIVE EXTRA VIRGIN OCTAVIA ASSOLUTI OIL OLIVE 100% EXTRA VIRGIN PIANCONE BALSAMIC GLAZE PIANCONE VINEGAR BALSAMIC ROMA VINEGAR BALSAMIC PIANCONE VINEGAR RED WINE PIANCONE VINEGAR RED WINE
#6 20/1 LB 20/1 LB 2/10 LB 2/10 LB 2/10 LB 2/10 LB 2/10 LB 2/10 LB 2/10 LB
6/250 ML 6/1 GA 6/1 GA 4/800ml 6/250 ML 4/1 GA 1/1 GA
TOMATOES 233022 PIANCONE TOMATO PEAR WHL PLD PUREE W/BASIL 6/#10 614764 PIANCONE TOMATO ITAL GRND PLD IN JUICE 6/#10 231880 ROMA TOMATO SUN DRIED JULIENNE 1/5 LB
FLOUR 233612 ROMA FLOUR 00 12%
6/32 OZ
MUSHROOMS 270564 ASSOLUTI MUSHROOM PCS & STEM 231802 ROMA MUSHROOM PCS & STEMS
106133 247551 434904 233067 288489 434903 483970
1/25 KG
FRUIT 267816 267822 267823 375767 318438 318420
MAGELLAN PEACHES SLICED LS MAGELLAN PINEAPPLE SLICES IN JUICE 66CT MAGELLAN PINEAPPLE TIDBITS IN JUICE MAGELLAN PINEAPPLE CHNK IN JUICE MAGELLAN PINEAPPLE CRUSHED IN JUICE MAGELLAN FRUIT SALAD TROPICAL LS
6/#10 6/#10 6/#10 6/#10 6/#10 6/#10
SPICES 261399 ROMA GARLIC GRANULATED 233574 ROMA OREGANO LEAVES 261439 ROMA PARSLEY FLAKES
6/5 lb 1/5 LB 6/16 oz
provisions March / April 2022
9
NEW STOCKED ITEMS
10
MFR CODE
PFG CODE
ITEM DESCRIPTION
PACK SIZE
100604
796387
DUMPLINGS, TOFU VEG
6/9 OZ
100611
613410
KIMCHI, SPICY
6/14 OZ
140558
796385
UDON, ORIGINAL FLAVOR
8/7.76 OZ
provisions March / April 2022
w w w. d o u g h m a s t e r s . c o m
|
sales@doughmasters.com
The best pizza is made from the best dough. We craft our Gourmet Pizza Dough using only the
DOUGH FACTS: • Made in Maine • Hand crafted in small batches • Silky texture that stretches easily • Resilient and forgiving with minimal snapback
finest ingredients. We use King Arthur flour along with fresh yeast and aromatic spices from around the world. Consistent year-round humidity and temperature control ensure that Dough Masters Gourmet Pizza Dough will taste and perform the same way every time you make a Dough Masters Pizza!
• Bakes and browns evenly • Excellent 5-day shelf life when thawed • Broad assortment of sizes • Unique flavors to enhance sales and profitability • Conveyor, wood-fired, coal-fired, convection or pizza oven • Packaged in easy open bags • Competitively priced ITEM #
FLAVOR
DESCRIPTION
OUNCES
COUNT
320478
White
Dough Ball
8
48
320502
White
Dough Ball
10
36
343008
White
Dough Ball
14
24
320503
White
Dough Ball
16
25
320504
White
Dough Ball
20
20
341345
White
Dough Ball
22
18
320505
White
Dough Ball
24
18
573580
White-Thick
Dough Ball
24
18
provisions March / April 2022
11
NOW
AVAILABLE AT PERFORMANCE FOODSERVICE NORTHCENTER
One of the most powerful foods harvested from the Amazon
ORGANIC · NON-GMO · VEGAN · GLUTEN FREE FROZEN GRAB & GO
FROZEN BULK
SCOOPABLE ACAÍ ORGANIC & SCOOPABLE AÇAí SORBET - 3 GAL PFS: 552346 • MFG: 1841100055 • Scoopable, frozen, creamy blend of certified Organic and Fair Trade Açaí berries • Exotic cocoa berry flavors • Contains antioxidents and healthy omegas • Less sugar and cleaner ingredients than Açaí Sorbet Competitors
ACAÍ
ON-THE-GO
6.1 oz, 12-Pack PFS: 775322 • MFG: 1841100316 • Açaí Berry Sorbet With Granola Topping • Single serve • Ready to eat
BLENDABLE ACAÍ
100 G, 80-Pack BLENDABLE Unsweetened Açaí Berry PFS: 610670 • MFG: 1841100337 BLENDABLE Original Açaí Berry+ Guarana PFS: 615776 • MFG: 1841100320 • Blending our Açaí packs allows you to make customized bowls and smoothies quickly and easily.
50% of consumers report a
preference for foods and beverages that naturally contain beneficial ingredients.1 Younger generations are willing to pay higher prices for healthy meals specifically tied to buzzwords such as GMO-free, all-natural, or organic.2
1. ADM Top Five Global Trends that Will Shape the Food Industry in 2021. 2. joinposter.com/en/post/restaurant-trends
For further information, samples or product demonstrations, please contact your local CORE Foodservice Sales Representative. Katie Trofatter l (603) 531 3361 l ktrofatter@corefoodservice.com Simon
12
provisions March / April 2022
Lampert l (603) 997 1659 l slampert@corefoodservice.com
– NORTHCENTER
» fresh
ASPARAGUS BRAND
PFG #
DESCRIPTION
PACKER PACKER
23086 864550
ASPARAGUS LG ASPARAGUS STD FRSH
PK/SZ
1/11 LB 1/11 LB
provisions March / April 2022
13
Citrus Citrus Citrus
Oranges and Lemons Oranges and Lemons Lemons Oranges and
M M M
ost restaurants find the sweet and tangy flavors of lemons and oranges critical to a number of their menu offerings. Whether the recipe calls for fresh squeezed orange chicken a ost restaurants find thesweet sweetand andtangy tangy flavors of and oranges critical tojuice atonumber ost restaurants find the flavors oflemons lemons and oranges critical ain number l’orange, sliced lemons grilled or afor twist insqueezed asqueezed martini, Peakjuice oranges lemons of their menu offerings.atop Whether thesalmon, recipe calls fresh orange in chicken a a of their menu offerings. Whether the recipe calls for fresh orange juice inand chicken l’orange, sliced lemons atop grilled salmon, or aa twist ininappearance. aamartini, Peak oranges andand lemons are the freshest fruit available with the best salmon, possible flavor and l’orange, sliced lemons atop grilled or twist martini, Peak oranges lemons
are freshest the freshest fruit available withthe thebest bestpossible possible flavor are the fruit available with flavorand andappearance. appearance.
Features and Benefits Features and Benefits • Peak-branded oranges and lemons mee
Features and Benefits
• Peak-branded oranges andstandards. lemons meet the highest industry •thePeak-branded oranges and lemons meet highest industry standards.
industrycitrus standards. • the Allhighest Peak branded is grown and
• All Peak branded citrus is grown and packed in California under strict food in California food and •packed All Peak brandedunder citrusstrict is grown safe guidelines. safe guidelines. packed in California under strict food
guidelines. • safe Peak-branded is available • Peak-branded citruscitrus is available in bothin both Fancy and Choice grades Fancy and Choice grades • Peak-branded citrus is available in both and Choice grades • Fruit is carefully and professionally • Fancy Fruit is carefully and professionally grown, inspected by trained and and grown, inspected byprofessionally trained •certified Fruit is carefully and personnel, shipped, and then certified personnel, shipped, and then grown, inspected bydelivered. trained and reinspected before it is
reinspected beforeshipped, it is delivered. certified personnel, and then • Deliveries are efficiently consolidated to reinspected before it is delivered. • Deliveries are efficiently consolidated to reduce expenses.
reduce expenses. • Deliveries are efficiently consolidated to • Performance Foodservice provides reduce expenses. • Performance Foodservice provides Good Agricultural Practices (GAPS),
Citrus
Good Agricultural Practices (GAPS), Back, and third party audits. All •Trace Performance Foodservice provides suppliers are audited QA party personnel. Trace Back, and by third audits. All Good Agricultural Practices (GAPS), suppliers by QA personnel. Trace Back,are andaudited third party audits. All
Oranges and Lemons
Health Benefits Item# Description
Pack Size 483043 ORANGE FCY 56 CT 1 40 Citrus fruit is not only versatile and delicious, it is also chockLB full of vitamin C and ORANGE FCY 72 CT 1 40 LB cancer483044 fighting antioxidants. 482976 ORANGE FCY 88 CT 1 40 LB Citrus is not versatile and delicious, it is alsofound chock full of vitamin C and • fruit Studies haveonly found thatFCY women who eat flavanone 482977 ORANGE 113 CT 1 40 in LBoranges may have a cancer fighting antioxidants. Citrus fruit is risk not of only versatile it is also full of vitamin C and lower having a blood-clot related stroke. 493511 ORANGE FCYand 138delicious, CT 1 chock 40 LB • fighting Consumption of adequate amounts of vitamin C 1have been associated with a cancer antioxidants. 858317 ORANGE TFF 113 CT 12 CT • Studies have found that women who eat flavanone found in oranges may have a healthier heart. 858438 LEMON TFF FRSH 1 12 CT
Health Benefits Health Benefits
• • •
• Minimum and maximum storage are audited bymultiple QAstorage personnel. temperature environments, • suppliers Minimum and maximum deliveries, receiving procedures, temperature multiple •shipping Minimum and environments, maximum storage procedures, and warehouse deliveries, receiving procedures, temperature environments, multiple policies are enforced to ensure the shipping procedures, and warehouse deliveries, receiving procedures, freshest possible products.
lower risk of found havingthat a blood-clot related stroke. found in oranges may have a Studies have women who eat flavanone Consumption of adequate amounts of vitamin lower risk of having a blood-clot related stroke. C have been associated with a healthier heart. Consumption of adequate amounts of vitamin C have been associated with a healthier heart. Hint Helpful Keep oranges and lemons fresher longer.
Store bulk oranges or lemons in a plastic zipper bag in the cooler to keep them fresh Helpful HintCitrus fruit left out on a counter or unbagged tend to dry up and for up to a month. Helpful Hint become less juicy.
Keep oranges and lemons fresher longer. Store bulk oranges or lemons infresher a plastic zipper bag in the cooler to keep them fresh Keep oranges and lemons longer. for up to aoranges month. Citrus out onzipper a counter or the unbagged tend to them dry upfresh and provisions March / April 2022 fruit 14 Store bulk or lemons inleft a plastic bag in cooler to keep become juicy.Citrus fruit left out on a counter or unbagged tend to dry up and for up to less a month.
policiesprocedures, are enforcedand to ensure the shipping warehouse freshest possible products. policies are enforced to ensure the freshest possible products.
RIPE
TOMATOES JUICY PEAK TOMATOES Tomatoes are a staple in most types of restaurants, whether they be Italian, Mexican, casual, or white tablecloth. There are so many types of tomatoes and each one with a unique purpose depending on the menu application. Regardless of type, Peak-branded tomatoes are grown for quality and consistency and are always packed to order.
FEATURES & BENEFITS
Ӽ Peak-branded tomatoes are processed, washed, and repacked for quality, shelflife and greater consistency of ripeness and color. Ӽ Quality assurance teams monitor the growing areas for proper crop management. Ӽ Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the operator location. Ӽ Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature. Ӽ Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings. Ӽ Deliveries are efficiently consolodated to reduce expenses. Ӽ Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.
GRADES
Peak Tomatoes are graded either U.S.D.A. 1 or 2. (#3s are often called “food service”, “cull”, or “café” tomato).
Ӽ The range of standards for cafés is wide. It is important that the customer understands the degree of variation in a café or cull. Café tomatoes often have some degree of exposed moisture from breakdown. Ӽ #2 Tomatoes are typically graded by shape defect, size variances, inconsistent ripening, but would not have mold, or moisture present.
SIZE & PACKS
The onions are washed, trimmed, dried, and packed in clearcello. The following pack sizes are available:
Ӽ 4 count/2 lb.-- most common for foodservice (Peak-branded onions) Ӽ 2 count /24 bunches Ӽ 4 count /12 bunch Ӽ 24/5.5 oz. bunch-- mostly used for retail
FRESH TOMATOES BRAND . . . . . . `PFG# . . . . . . . . DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PACK
PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PACKER . . PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PEAK . . . . PACKER . .
878065 . . .TOMATO 5X6 . . . . . . . . . . . . . . . . . . . . . 1/25 LB 43411 . . . .TOMATO 5X6 FRSH . . . . . . . . . . . . . . . . 1/10 LB 878064 . . .TOMATO 6X6 . . . . . . . . . . . . . . . . . . . . . 1/25 LB 878063 . . .TOMATO 6X7 . . . . . . . . . . . . . . . . . . . . . 1/25 LB 423245 . . .TOMATO 6X7 - 1 LYR . . . . . . . . . . . . . . . 1/10 LB 423589 . . .TOMATO CHRY . . . . . . . . . . . . . . . . . . . . 12/1 PT 567076 . . .TOMATO CHRY CKTL LOOSE . . . . . . . . . . 1/10 LB 618468 . . .TOMATO DICED 1/2”. . . . . . . . . . . . . . . . .2/5 LB 880565 . . .TOMATO DICED 3/8” TRAY . . . . . . . . . . . .2/5 LB 419221 . . .TOMATO GRAPE 12 PINT . . . . . . . . . . . . 12/1 PT 878056 . . .TOMATO ROMA . . . . . . . . . . . . . . . . . . . 1/25 LB 452910 . . .TOMATO SLCD 3/8 CUT . . . . . . . . . . . . . .2/5 LB 858833 . . .TOMATO TOMATILLO . . . . . . . . . . . . . . . 1/10 LB
HELPFUL HINTS
Ӽ Keep tomatoes fresher longer. Store under-ripe tomatoes upside down on a counter or flat surface at room temperature until fully ripened, then move them to a cooler spot. Ӽ Hasten ripening time. Place under-ripe tomatoes in a brown paper bag. Add to the bag a ripe banana with its skin pierced a number of times. Leave the bag in a dark room with the temperature set at 70°F overnight. Voila, your tomatoes should be a perfect shade of red.
PACKAGING
Ӽ LAYER PACKS Most Rounds (and all Romas) are sold in 25lb bulk boxes. For customers that may want a more uniform pack with consistent sizing for round tomatoes, a hand placed 1 or 2-layer box is available.
CARE & HANDLING
Ӽ 50-60° F. is an ideal temperature for storing tomatoes. If you deviate from this, it can result in a shorter shelf life or possible tomato damage. Ӽ Most operators do not have ideal or even acceptable storage conditions for tomatoes. Determine the best tomato storage alternative under his/her specific conditions. The best storage area will vary from customer to customer and from tomato lot to tomato lot. Ӽ The warmest spot of a walk-in cooler is the highest Ӽ shelf near the door. Ӽ Ethylene producer
Temperatures BELOW 42°F will cause the tomato to lose its flavor and may adversely impact shelf life . Evidence of cold or freeze damagedamage does not become evident until 12-36 hours after damage and the damage cannot be reversed . provisions March / April 2022
15
Blistered Tomato & Burrata SALAD DIRECTIONS » Heat olive oil in sauté pan over medium high heat, add tomatoes and blister skin about 1-2 minutes. Remove from heat and cool. » In a bowl toss tomatoes with 2 T. of extra virgin olive oil, basil, salt, and oregano. » Ladle a portion of olive oil on the bottom of four plates then place burrata on top with a sprinkle of black pepper. » Finish with a portion of blistered tomatoes then serve.
INGREDIENTS » » » » » » » » »
4 4 oz Piancone® Burrata Cheese 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered 4 tbsp Piancone® Balsamic Glaze 1 cup Peak Fresh Produce® Tomato(es), Grape 3 tbsp Roma® Oil, Olive 1/4 tsp Magellan® sea salt 1/4 tsp Roma® Black Pepper, Ground 1 tbsp Peak Fresh Produce® Basil, hand torn 1 tbsp Peak Fresh Produce® Oregano, rough chop
seasonal SAVOURINGS 16
provisions March / April 2022
burrata that’s
smooth like butter. » PFG #617157 6/8 oz
Discover the rich, award-winning flavor of fresh, handcrafted Piancone® Burrata. Crafted from an authentic, generations-old Italian family recipe, Piancone Burrata boasts a silky outside with a buttery, creamy inside. Our perfectly shaped burrata is infused with soft, stretched stracciatella curd cheese and is ideal for pizzas, pastas, salads, snacking, appetizers, and sandwiches. Find out how Performance Foodservice can help take your menu to the next level today.
» Ask your rep about this program today! PerformanceFoodservice.com/ItalianExperts provisions March / April 2022
17
Butter Butter
Simply SimplyDelicious! Delicious! PRODUCTBENEFITS BENEFITS PRODUCT Item Item # #
Description Description
Pack
® ® Butter Whipped Cup 90 CT/LB 157194 Nature’s Nature’sBest BestDairy Dairy 157194 Butter Whipped Cup 90 CT/LB
Size Size
720 720
5 5 GM GM
® 157193 Nature’s Nature’sBest BestDairy Dairy ButterWhipped WhippedSltd SltdAA AA ® Butter 157193
4 4
5 5 LB LB
157192 Nature’s Best Dairy® Butter Continental 59 CT/LB 157192 Nature’s Best Dairy® Butter Continental 59 CT/LB
5 5
3.4 LB 3.4 LB
157191 Nature’s Best Dairy® Butter Continental 47 CT/LB 157191 Nature’s Best Dairy® Butter Continental 47 CT/LB
4 4
4.25 LB 4.25 LB
720 720
5 GM 5 GM
157189 Nature’s Best Dairy® Butter Solids Unsltd AA 157189 Nature’s Best Dairy® Butter Solids Unsltd AA
36 36
1 LB 1 LB
157187 Nature’s Best Dairy® Butter Solids Sltd AA 157187 Nature’s Best Dairy® Butter Solids Sltd AA
36 36
1 LB 1 LB
3 3
1 LB 1 LB
36 36
1 LB 1 LB
157190 Nature’s Best Dairy® Butter Cup Sltd 90 CT/LB 157190 Nature’s Best Dairy® Butter Cup Sltd 90 CT/LB
262665 Silver Source® Butter Solids Salted 262665 Silver Source® Butter Solids Salted 262666 Silver Source® Butter Solids Unsalted 262666 Silver Source® Butter Solids Unsalted
Benefits Benefits ••
Butter A,A, E and K2. Butterisisrich richininfat-soluble fat-solublevitamins vitamins E and K2.
••
Butter anan antiButterisisaagood goodsource sourceofofbutyrate, butyrate, antiinflammatory fatty acid that has protective effects inflammatory fatty acid that has protective effects on the digestive system. on the digestive system.
• •
Recent studies concluded butter consumption is not Recent studies concluded butter consumption is not linked to a higher risk for heart disease and might linked to a higher risk for heart disease and might be slightly protective against type 2 diabetes. be slightly protective against type 2 diabetes.
• •
Butter is one of the most complex of all Butter isfats, onecontaining of the most complex of all dietary more than 400 dietary fats, containing more than 400 different fatty acids. different fatty acids. Butter is the richest dietary source of dairy Butterfats. is the richest dietary source of dairy trans trans fats. In conventional amounts, butter does not have In conventional amounts, does not have many known adverse healthbutter effects. many known adverse health effects. Century old recipes used to create high Century old and recipes used to create high performance great tasting products. performance and great tasting products.
• • • • • •
ADD RICH BUTTER TO YOUR MENU! ADD RICH BUTTER TO YOUR MENU! HERB BUTTER HERB BUTTER Ingredients: Ingredients: • 1/2 c. Nature’s Best Dairy®
® Unsalted Butter, softened • 1/2 c. Nature’s Best Dairyto room temperature Unsalted Butter, softened to •room 1 Tbsp. Peak Fresh Produce® temperature finely chopped • 1 Basil, Tbsp. Peak Fresh Produce® Basil, finely chopped
• • • • • •• •
1 Tbsp. Peak Fresh Produce® finely Fresh chopped 1Thyme, Tbsp. Peak Produce® Thyme, finely Fresh chopped 1 Tbsp. Peak Produce® finelyFresh chopped 1Parsley, Tbsp. Peak Produce® 1 tsp. coarse sea salt Parsley, finely chopped tsp freshly 11 tsp. coarseground sea saltblack pepper 1 tsp freshly ground black pepper
Preparation: In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed Preparation:
parchment, shape into a cylinder or well disk,until and herbs seal ends by twisting,evenly. or packDump into aonto ramekin (however you In paper a smallorbowl, combine all ingredients. Mix are distributed a piece of waxed prefer to store and serve it) and cover with plastic. Chill in refrigerator until firm, at least an hour. paper or parchment, shape into a cylinder or disk, and seal ends by twisting, or pack into a ramekin (however you Will to keep in refrigerator about 2 weeks, and inChill the freezer for a fewuntil months. prefer store and serve it)forand cover with plastic. in refrigerator firm, at least an hour.
Will keep in refrigerator for about 2 weeks, and in the freezer for a few months. 18 provisions March / April 2022
Sour Cream Cream Sour
Simply SimplyDelicious! Delicious! FEATURESAND ANDBENEFITS BENEFITS FEATURES
PRODUCTS PRODUCTS
Formulatedwith withGrade GradeAApasteurized pasteurized cream cream • • Formulated to maintain body and silky consistency. to maintain body and silky consistency. Holdsupupininhot hotapplications applicationsand andresists resists • • Holds separation for optimal plate presentation. separation for optimal plate presentation.
Item Item ## 199411 199411 337679 337679
Description Description Hvy HvySour SourCream Cream Sour Cream Sour CreamNat Nat
Pack Pack 44 44
Size Size 5 LB 5 LB 5 LB 5 LB
Available in several varieties to fit any • • Available in several varieties to fit any consumer or application need. consumer or application need.
TURNAN ANORDINARY ORDINARY DISH DISH INTO INTO SOMETHING SOMETHING DELICIOUS! TURN DELICIOUS! MUSHROOMS WITH SOUR CREAM SAUCE MUSHROOMS WITH SOUR CREAM SAUCE Ingredients: Ingredients: 1 c. Nature’s Best Dairy™ Sour Cream
® 1 c. Nature’s Best Produce Dairy™ Sour Cream 1 lb. Peak Fresh Button Mushrooms ® ® 1 lb. Peak Fresh Produce Button Mushrooms 1 medium Peak Fresh Produce Onion ® ® 1 medium Onion 3 Tbsps. Peak RomaFresh OliveProduce Oil ® 3 Tbsps. Olive Salt andRoma Pepper to tasteOil Salt and Pepper to taste
Preparation: Preparation: 1. Finely chop onion. Cut mushrooms into 1/4-inch-thick
slices. 1. Finely chop onion. Cut mushrooms into 1/4-inch-thick 2.slices. In a medium, non-stick pan, saute onions in 1–2 Tbsps. oil for anon-stick few minutes until onions golden.in 1–2 Tbsps. 2. In olive a medium, pan,or saute 3.olive In aoil separate, large pan sauté sliced mushrooms in 1–2 for a few minutes or until golden. Tbsps. olive oil until soft. Drain excess juice if needed; 3. In a separate, large pan sauté sliced mushrooms in 1–2 leaving behind a small amount of juice. Tbsps. olive oil until soft. Drain excess juice if needed; 4.leaving Combine mushrooms onions. Stir to combine and behind a small and amount of juice. sprinkle with salt and pepper to taste. 4. Combine mushrooms and onions. Stir to combine and sprinkle with salt and pepper to taste.
provisions March / April 2022
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#616873 • 100% Lobster Ravioli #616873 • 100% Lobster Ravioli Shape: Large Round Sunflower Size: 1.5 oz. each Shape: Large Round Sunflower Pieces Size: 1.5per oz. LB: each11 Pieces Piecesper per case: LB: 1166 Suggested Portion Size: 4 pieces Pieces per case: 66 Shape: Large Round Sunflower Portionsoz.Per Suggested Portion 4Case: pieces16 Size: 1.5Size: each
#616873 • 100% Lobster Ravioli
Large, succulent pieces of North Atlantic hard shell lobster Large, succulent of North Atlantic hard shell lobster knuckle and claw pieces meat mixed with roasted shallots, fresh knuckle and claw meat with roasted shallots, fresh herbs, and just a dash ofmixed ricotta andAtlantic mozzarella cheeses Large, succulent pieces of North hard shell lobster herbs,knuckle and just dashmeat of ricotta cheeses anda claw mixedand withmozzarella roasted shallots, fresh
16 Pieces 11 $0.30 / pc. •Portions $1.50per / Per 5LB: pc.Case: portion Ingredients: Dough: Semolina (durum wheat, Pieces per case: 66 niacin, iron,/ thiamine mononitrate, riboflavin, $0.30 pc.Portion • $1.50 / 5 pc. portion Suggested Size: 4(durum pieceswheat, Ingredients: folic acid), Dough: filteredSemolina water, pasteurized liquid niacin, iron, thiamine mononitrate, riboflavin, Per Case: 16 meat, eggs Filling:Portions Minced lobster combo folic acid), filtered water, pasteurized liquid lobster knuckle meat, ricotta cheese (pasteureggs /Filling: Minced combo meat, $0.30 pc. •milk, $1.50 / 5lobster pc. portion ized whey, cream), mozzarella Ingredients: Dough: Semolina (durum wheat, cheese lobster knuckle meat, ricotta cheese (pasteurniacin, iron, thiamine mononitrate, riboflavin, (cows milk, cheese culture, enzymes), masized whey, milk, cream), mozzarella cheese folic acid), filtered water, pasteurized liquid carpone cheese (pasteurized milk and cream, (cows milk,Minced cheeselobster culture, enzymes), maseggs Filling: citric acid), (pasteurized lobster legcombo meat,meat, caramelized carpone cheese and cream, lobster knuckle meat, ricotta cheesemilk (pasteuronions vegetable oil cheese blend), panko citric acid), lobster leg meat, caramelized ized whey,(onions, milk, cream), mozzarella bread crumbs (unbleached wheat flour, cane (cows milk, cheese culture, enzymes), masonions (onions, vegetable oil blend), panko sugar, yeast, sea salt) fresh parsley, salt, white carpone cheese (pasteurized milk and cream, bread crumbs (unbleached wheat flour, cane citricyeast, acid), lobster legfresh meat,parsley, caramelized pepper sugar, sea salt) salt, white onions (onions, vegetable oil blend), pankopepper bread crumbsMilk, (unbleached cane (lobster Contains: wheat, wheat eggs, flour, shellfish sugar, yeast, sea salt) fresh parsley, salt, white Contains: Milk, wheat, eggs, shellfish (lobster pepper Contains: Milk, wheat, eggs, shellfish (lobster
herbs, and just a dash of ricotta and mozzarella cheeses
Always fresh, never precooked Always fresh, never precooked v
Yields 30-40% more servings per Always fresh, precooked Yields morenever servings pound30-40% than precooked ravioliper Yields 30-40% more servings pound than precooked ravioli per pound than precooked ravioli
Clean, high quality ingredients Clean, high quality ingredients
The fresh, wholesome difference Clean, high quality ingredients The fresh, wholesome difference your customers can taste The fresh, wholesome difference your customers can taste your customers can taste
80% filling, 20% pasta, 0% 80% filling, 20% pasta, 0% Full flavor20% and value in0% every bite, 80% pasta, Full filling, flavor and value in every bite, with fewer pieces per plate
Full flavor value in every withand fewer pieces perbite, plate with fewer pieces per plate
Serving suggestions: Shallot tomato cream with fresh tarragon; pink Serving suggestions:stock Shallot tomato cream with fresh tarragon; pink sherry cream; glacé with grated truffle Servinglobster suggestions: Shallot tomato creamblack with fresh tarragon; pink sherrysherry cream; lobster stock glacé with grated black truffle cream; lobster stock glacé with grated black truffle Preparation Instructions: Directly from a frozen state, boil in salted Preparation Instructions: Directly from a frozen in salted salted Preparation Instructions: Directly from a frozenstate, state,boil boil in water for 4 to 5 minutes or until desired texture water water for 4 to or until desired texture for 54 minutes to 5 minutes or until desired texture
Storage and Handling: Storage and Handling: Storage and Handling:
HANDLEHANDLE WITH CARE AND KEEPKEEP FROZEN FROZEN HANDLE WITHWITH CARECARE ANDAND KEEP FROZEN Storage Storage temperature: 0 degrees F temperature: 0 degrees Storage temperature: 0 degrees F F Shelf life: 12 life: months Shelf 12 months Shelf life: 12 months
Specifications Case Specifications CaseCase Specifications 100% Lobster Ravioli - 2/3LB
GTIN/UPC GTIN/UPC GTIN/UPC 00812910005156
Pack/Size Pack/Size
Pack/Size 2/3LB
Case Weight (LB)(LB)Case Dimensions (In.) Case Weight Case Dimensions (In.) Pallet TIxHI Case Weight (LB) Case Dimensions (In.) Pallet TIxHI Net Gross L W H Pallet TIxHI Net Gross L W H 6Net 7Gross 10.5 L 9.563 W6.125 H 12x8
00812910005156 2/3LB 6 7 10.5 9.563 6.125 12x8 100% Lobster 00812910005156 2/3LB 6 7 10.5 9.563 6.125 12x8 100% LobsterRavioli Ravioli- 2/3LB - 2/3LB Manufactured by Lilly’s Gastronomia Italiana, Inc. • 208 Main Street, Everett, MA 02149 • LillysFreshPasta.com • Sales@LillysFreshPasta.com
Manufactured MA 02149 02149 •• LillysFreshPasta.com LillysFreshPasta.com • • Sales@LillysFreshPasta.com Sales@LillysFreshPasta.com ManufacturedbybyLilly’s Lilly’sGastronomia GastronomiaItaliana, Italiana,Inc. Inc. •• 208 208 Main Main Street, Street, Everett, Everett, MA 20 provisions March / April 2022
famous ice cream
amous ice cream
I Scream For Cake
» PFG #496973 1/3 GAL
A bite of cake... with rainbow sprinkles... and blue buttercream frosting... AND cake batter ice cream... It’s a party in every spoonful!
Pink Peppermint Stick » PFG #271211 1/3 GAL
Strawberry » PFG #864810 1/3 GAL
Black Raspberry » PFG #864811 1/3 GAL
French Vanilla » PFG #864796 1/3 GAL
Strawberry Cheesecake » PFG #496973 1/3 GAL Luscious cheesecake ice cream with Northwest strawberries and a graham cracker ripple.
Wild Maine Blueberry » PFG #864794 1/3 GAL
Old Fashioned Vanilla » PFG #864787 1/3 GAL
Rainbow Sherbert » PFG #271213 1/3 GAL
Vanilla Bean » PFG #302861 1/3 GAL provisions March / April 2022
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® Dots Available at at PERFORMANCE PERFORMANCEFoodservice Foodservice- NorthCenter - NorthCenter Dots Original® Available
Large Glazed Glazed Dots Dots Original Original®®
® ® PinkDots Dots Original Pink Original
48/2.47 oz. The classic Dots Dots bigger biggerthan thanever everwith with the same flavor flavor and and softness. softness.Hand-made Hand-made appearance and and glazed glazedwith withsugar sugarfor forthe the sweet-tooth. MFG# 85591 || PERFORMANCE# PERFORMANCE#495490 495490
36/2.12 36/2.12 oz.oz. Meet special Dots, touched Meet ourour special Dots, touched withwith a a touch of of color: pink! Delicate strawberrytouch color: pink! Delicate strawberrycoated glaze with white sprinkles, to to coated glaze with white sprinkles, delight allall thethe senses. delight senses. MFG# 80668 512803 MFG# 80668| PERFORMANCE# | PERFORMANCE# 512803
Caramel Flavored Caramel Flavored Filled Filled ® ® Dots Original Dots Original
® Apple Dots Original AppleFilled Filled Dots Original®
Cocoa Filled BallDots Original® Cocoa Filled BallDots Original®
Jelly Filled BallDots Original® ® Jelly Filled BallDots Original
36/2.58 oz. 36/2.58 oz. Unique filled Unique filled Dots Dots with with aasecret secretawaiting awaiting inside: every little bite reveals a creamy inside: every little bite reveals a creamy caramel filling. caramel filling. The The white whiteicing icingon ontop topisis highlighted with a crunchy caramel tophighlighted with a crunchy caramel topping for added flavor and added texture. ping for added flavor and added texture. MFG# 61530 | PERFORMANCE# 775278 MFG# 61530 | PERFORMANCE# 775278
36/3.5 oz. 36/3.5 oz. Soft dough filled with a delicious custard Soft dough filledand with a delicious custard flavored cream coated in a cocoa flavored shell. cream and coated in a cocoa shell. MFG# 64190 | PERFORMANCE# 495467 MFG# 64190 | PERFORMANCE# 495467
For more information, please contact KeyImpact Sales & Systems, Inc. For more information, please contact KeyImpact Sales & Systems, Inc. Steve Smalley | ssmalley@kisales.com | 207-233-4445 Steve Smalley | | tsheehan@kisales.com ssmalley@kisales.com| 603-498-7829 | 207-233-4445 Tim Sheehan Tim Sheehan | tsheehan@kisales.com | 603-498-7829 www.kisales.com | provisions March / April 2022 22 www.kisales.com |
36/2.61 oz.oz. 36/2.61 Dots filled with apple jamjam coated withwith Dots filled with apple coated white coating small cubes of jellied apple, white coating small cubes of jellied apple, gummy-sweet style, and decorated withwith gummy-sweet style, and decorated green cocoa stripes. green cocoa stripes. MFG# 68765 | PERFORMANCE# 775281 MFG# 68765 | PERFORMANCE# 775281
36/3.1 oz. 36/3.1 oz. A delicious filled doughnut coated with A delicious filledsugar doughnut coated sweet granulated and filled withwith an sweet granulated sugar and filled with an irresistible raspberry jelly. irresistible jelly. MFG# 90159 raspberry | PERFORMANCE# 629764 MFG# 90159 | PERFORMANCE# 629764
070214
Limoncello Mascarpone CAKE
Our luscious 10″ Limoncello Mascarpone cake is a rich combination of Sicilian lemon infused sponge cake and Italian mascarpone topped with European white chocolate curls. A refreshingly light creamy dessert with the perfect combination of sweet and tart. Serving Suggestion: Use a dollop of whipped cream, fresh berries or a raspberry coulis sauce.
» PFG #291781 2 / 10 IN
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» trend tracker
immune boosting SALES
BOOST YOUR BOWLS Functional superfood bowls have grown in popularity over the last several years and not only do customers love the build-yourown-bowl concept, it’s an efficient and labor-saving way to use up ingredients you already have.
More than half of consumers want immune-boosting foods on menus according to a recent Dataessential report. Restaurants can inject a healthy dose into their business and draw in wellness-minded diners by tapping into the trend. The pandemic led many consumers to seek out healthier food choices. Beyond cutting desserts, booze, and opting for plant-based foods, many looked to immune-boosting food, drinks, and ingredients as an extra layer of protection for their immune systems. Consider these menu tips for immune-boosting food and drink ideas to ward off the competition and attract a bigger demographic.
BEVERAGES WITH BENEFITS Raw juices, plant-based drinks, and smoothies are a given, but diners are seeking much more than that. Diners are swapping sugary sodas for pop with natural sweeteners like cane sugar, stevia, coconut sugar, or agave, so consider offering a few healthy drink
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provisions March / April 2022
alternatives on your menu. Green tea should definitely be on breakfast, brunch, and after-dinner menus as it is full of antioxidants that can help fight off viral infections. Matcha, which is derived from the same plant as green tea, is another great option to make tea, or for use in smoothies and lattes. Florals like elderflower and hibiscus, herbs, and other botanical-infused drinks with chamomile, yerba mate powder, yuzu, bitter orange, and passionflower are all the rage right now and do very well in alcohol-free drinks. It’s a great way to get creative with your beverage program and increase bar sales. Aperitifs have also been on the rise lately since they are lower in sugar and alcohol and serve as a great before-dinner drink.
SPICE IT UP Margins are slim and chefs need to do more with less to make their ingredients go further. Adding certain spices to dishes that offer immune-boosting properties is an easy way to jump on the
trend without hurting your bottom line. Ginger is an excellent and versatile spice to use, as many consumers use it to help ward off colds and help fight sore throats. Add it to teas, soups, fish, or to punch up winter desserts. Cinnamon is another common pantry staple known for its digestive benefits and is a great antioxidant. Use it to add depth of flavor to pumpkin or butternut squash soups, add a little sweetness to baked apples, or to granola or oatmeal as a healthy breakfast-time snack. Miso is a rich source of probiotic bacteria, and is perfect as a classic soup, a glaze for veggies or fish, or mixed with rice vinegar and sesame oil for a light salad dressing. And turmeric is another spice sought out for its anti-inflammatory properties. Use it to make a healthy golden milk latte, spice up chickpeas for a salad, or add it to a smoothie or raw juice. Ginseng, garlic, sage, and cayenne pepper are all excellent options with immune-boosting benefits as well that should make their way into your recipes this season.
BOWL BOOSTERS Functional superfood bowls have grown in popularity over the last several years and not only do customers love the build-your-own-bowl concept, it’s an efficient and laborsaving way to use up ingredients you already have. Adding a smoothie bowl packed with acai berries, dragon fruit, goji berry, elderberry, kiwi, and mandarin oranges with toppers like seeds, nuts, and more can entice your health-conscious diners. Not to mention their vibrant, bright colors make for an endorphin popping Instagrammable photo, so make sure you’re putting these on your social channels to drum up interest! Boost your lunch and grab-and-go business with a nutrient-packed grain bowl featuring quinoa, roasted sweet potato, corn, fresh tomatoes, avocado, and a light vinaigrette or tahini dressing. Build-your-own salad bowls are also an easy and fun way to add some immune-boosting dishes to menus, so consider those on lunch menus as well.
YOU CAN PICKLE THAT U.S. sales of fermented foods also soared during the pandemic. With their benefits to gut health and the overall digestive system, adding probiotics like kimchi, sauerkraut, miso, tempeh, and yogurt can be a creative way to tap into the immunity trend and add a little something extra to recipes. Top tacos with a spicy kimchi or pickled onions for a pop of flavor or serve up pickled fruits and veggies as a fun appetizer or happy hour LTO. If you’re looking to add a fermented beverage to menus, consider kefir, a fermented milk that is high in nutrients and probiotics. It can be added to smoothies, to make a rice pudding, or made dairy-free with coconut water to be consumed on its own. The fermented tea kombucha has been on-trend for the last few years but can be a great healthy alternative to add to menus for something fun and different. It’s tart, fizzy, and the flavor combos are endless. Highlighting foods and beverages that help with immune support could be just the bump in sales you need to start the new year off right.
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Smoked Pastrami Salmon AND Heirloom Tomato PIE INGREDIENTS: » 1 (9 inch) Pie Shell » 1 Small Yellow Onion » 1 pint Heirloom Cherry Tomatoes » ¾ Cup Mayonnaise (Delancey Street) » 1/3 Cup Shredded Mozzarella (BACIO) » 1/3 Cup Grated Parmesan Cheese (ROMA) » 6 slices Pastrami Smoked Salmon (Empire’s Treasure…Made in Maine) » Ground Pepper to taste » 2 tsp. fresh basil (PEAK) » 2 tsp. fresh oregano (PEAK) » 2 tsp. fresh dill (PEAK) DIRECTIONS » Preheat oven to 350 degrees F. » Bake the pie shell for 8-10 minutes or until browned. » Slice onion and place in the bottom of the pastry shell. » Quarter or half the tomatoes and arrange over onions. » Add black pepper to taste. » In a medium bowl, combine mozzarella, parmesan, mayonnaise and 4 slices of smoked salmon (cut into small cubes). » Spread this mixture evenly over tomatoes/ onions. » Bake @ 350 degrees F for 20-25 minutes or until golden brown.
seasonal SAVOURINGS
» Once cooked, garnish with fresh herbs and the remaining 2 slices of smoked salmon on top. Cut into 4 or 6 wedges.
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Smoked Salmon & Trout Preparation
Features and Benefits Empire’s Treasure and Silver Source smoked salmon and trout products boast flavor and nutrition in each savory bite. These salmon and trout products are carefully brined to ensure the best flavor and then smoked using a combination of fruitwoods and hardwoods. Empire’s Treasure and Silver Source— the ultimate in taste and convenience. For more information, call the PFG Seafood Hotline: 1-877-409-2633
Empire’s Treasure and Silver Source smoked salmon and trout deliver extraordinary flavor along with a host of nutritional benefits. Each of the products are: • Naturally smoked using native Maine fruitwoods and hardwoods • Kosher certified • Salmon is pre-sliced with pin bone out, skinless, belly trimmed • Great source of Omega 3 fatty acids, low in saturated fat, gluten free, and non GMO • Free of preservatives and artificial ingredients • Delicious, healthy, ready to use meal options
Empire’s Treasure and Silver Source smoked salmon and trout products are conveniently ready to use from a thawed state. For maximum flavor, remove from the vacuum pack and let stand at room temperature for approximately 1/2 hour before serving. Smoked fish is delicious served as an entree, or on bagels, brown bread, or crackers. Add it to salads for extra flavor and protein.
Products PFG Item #
Product Description
Pack Size
258735
Empire’s Treasure Traditional Smoked Atlantic Salmon, Frozen
2/2 - 2.5 lb.
259189
Empire’s Treasure Pastrami Smoked Atlantic Salmon, Frozen
2/2 - 2.5 lb.
Handling Procedures Keep smoked salmon and trout frozen at or below 0°F for no longer than 270 days. The products should be thawed under refrigeration. Once it is removed ™ from the freezer, the unopened refrigerated packaged product shelf life is 30 days.
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Exceptional quality. Exceptional story. Products
Bay Winds® is reserved for Performance Foodservice’s top tiered seafood portfolio featuring all-natural, premium seafood sourced from prime, sustainable areas of the globe. Primarily wild-caught, each species selected for the Bay Winds® must meet our strict standards and specifications, and be processed with the utmost craftsmanship.
ITEM NUMBER
ITEM DESCRIPTION
PACK
SIZE
473859 645587 419359
COD PORTN B/S 8OZ FZ USA HALIBUT FILLETS 1 - 3 LB FZ USA HALIBUT PORTN 8OZ FZ USA
1 1 1
10 LB 25 LB 10 LB
®
Every pound of Bay Winds® seafood has a story. Whether it is sourced from remote locations like the northern ice shores of Antarctica; or from the unique marine environment that feeds off the Kuroshio and Oyashio currents north of Hokkaido, Japan; or perhaps caught by fishing masters like Captain Andres Montemuiño or Captain John Jordan from guide boats named “On The Hook” or “Globalpesca III.” Often, the lineage of the crews of these watermen reaches back generations.
Inside each elegantly designed box of Bay Winds® is seafood with exceptional quality, pride, workmanship, and taste.
Bay Winds® Wild Caught, AllNatural Alaska Cod and Halibut is…
• The species Latin name of the Alaska Cod is Gadus macrocephalus. It is also known as “Pacific Cod,” “P-Cod,” or “Grey Cod.”Pacific Cod has a milder, more savory flavor profile than the Atlantic Cod. It also has firmer and chunkier flakes.
• The species Latin name for the Alaska Halibut is Hippoglossus Stenolepis. It is considered the greatest flatfish in dining with thick, moist, large flakes that have a mild, yet sweet taste.
Menu Suggestions
Promoting Bay Winds® Wild Caught, All-Natural Cod and Halibut When promoting Bay Winds® Wild Caught, All-Natural, Alaska Cod and Halibut on your menu be sure to include any combination of these descriptors that will enhance the patron’s impression and can allow you to earn more profit. Sustainable. Wild Caught. Hook and Line Caught (Halibut) Alaskan. Product of USA. All-Natural.
Knowledge is Power A few things that your restaurant wait-staff should know… • Alaska Halibut is recognized as one of the best-tasting fish for fine dining. It is a very large (up to 300 pounds) flat fish with white, large flaky meat that is silky, moist, and sweet. • Alaska Cod is commonly known for its white, flaky, lean meat. The meat is opaque, high in moisture, and low in fat.
Add Bay Winds® Wild Caught, All-Natural, Alaska Cod and Halibut to your menu with these menu suggestions:
• Poached Alaska Cod with Lemon Butter Sauce
Wild Caught, All-Natural Cod and Halibut
• Alaska Halibut Thermidor
• Bairdi Crab Stuffed Alaska Cod with Lemon Butter and Capers
St. Paul Island, Alaska, and Dutch Harbor, Alaska, are part of the Pribilof and Aleutian Island chains located in the central Bering Sea. Dutch Harbor is the number one fishing port in the United States.
Mother’s Day MEAL IDEAS
Mother’s Day is quickly approaching! She has always been there for us and as we celebrate her special day, these meals are an example of how easy it can be to make any mother happy!
SOUS VIDE CHICKEN: TENDER SOUS-VIDE CHICKEN WITH A THAI-STYLE RICE BLEND These are packed in a convenient 2 pack bag, enclosed with all their natural juices. There are 2 ways to heat these: 1) These can be served with any side dish from roasted potatoes and buttered broccoli crowns to your favorite rice blend and grilled asparagus #478488 Harvestland Sous Vide Style MAR NAE Chicken Halves, 2 Pk FC GF, 8/3 lb
PAN-SEARED ALASKAN HALIBUT WITH LIMEPEPPER BUERRE BLANC This simple white plank of halibut comes directly from the Alaskan shores, fileted and flash frozen to seal in the freshness. Pan sear this beauty in a little olive oil, cracked pepper and sea salt, and finish with some white wine and a big lime wedge. Finish off in the oven then top with a simple lime beurre blanc sauce and surround with an Au Gratin Potato and some sauteed vegetables. #419359 #298076
Bay Winds 8 oz Halibut Portion B/S FZ USA, 10 lb White Toque Au Gratin Potato FZ, 40/4.23 oz
chef ANTHONY
EGGS BENEDICT – A FAVORITE MOM’S BRUNCH MENU ITEM Why not try a spectacular Eggs Benedict either the traditional prepared method or with Lobster! Simple is best here: a large English muffin, good quality Canadian bacon, perfectly poached eggs, homemade Hollandaise Sauce served with golden home fries. For this special occasion, swap out the bacon with lobster. (You can keep the bacon and serve on the side.) provisions March / April 2022
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Slow roast our leg of lamb with fresh chopped garlic, fresh rosemary, salt & pepper. amedium rare. Drizzle with mint jelly, pan drippings, or a squeeze of fresh citrus, and serve with potatoes and asparagus.
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GRILLED LAMB LOIN CHOPS with Fennel
ALL-NATURAL COLORADO LAMB Colorado-raised lambs have long been recognized as the source of the world’s best tasting, most nutritious lamb products. Raised on local ranches, they are free to roam the countryside while grazing on quality natural forage. The result is all-natural lamb that is richly marbled, juicy and consistently tender with a mild, yet distinctive flavor. That’s why this wholesome and delicious meat is often the star attraction on the menus of the world’s leading restaurants.
LAMB LEG BRT
GROUND LAMB
Lamb leg boned, trimmed, shank removed, and jet-netted. Individually vacuum sealed. 9-12 lb. average. 2 pieces per case. 18-24 lb. average case.
Select ground lamb averaging 80/20 lean content. Vacuum sealed in 2 lb. pack. 5 packs per case. 10 lb. case. Item #: 549693
Item #: 549562
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HARVESTLAND® TENDERREADY® HATCHED, RAISED & HARVESTED IN THE USA
SPECIFICATIONS PRODUCT CODE
FORM
PRODUCT DESCRIPTION
COUNT/ PORTION SIZE
SHELF LIFE (DAYS)
PACK SIZE
HARVESTLAND® TENDERREADY® CHICKEN 478488
FC
Sous-vide Style Chicken Halves
16
2 halves per package/ 8 packages per box
90
479576
FC
Sous-vide Style Chicken Quarters
32
4 quarters per package/ 8 packages per box
90
FC = Fully cooked
PREPARATION INSTRUCTIONS* Equipment varies...these are approximate times. PRODUCT
CONVENTIONAL OVEN
CONVECTION OVEN
OPEN-FIRE GRILL
BOIL-IN-BAG
25-30 min. @ 425°F
15-18 min. @ 450°F
20–25 min.
12–15 min.**
17–18 min @ 350°F
7-8 min. @ 375°F
5–7 min.
6–8 min.
CHICKEN HALVES AND QUARTERS BONELESS BREAST
*We recommend heating from a refrigerated state. **To crisp skin, finish in oven, salamander broiler or grill.
GET INSPIRED WITH THIS NEW TENDERREADY® RECIPE! HONEY SRIRACHA GLAZED CHICKEN WITH SAUTEED BOK CHOY & GINGER INGREDIENTS: • 8 each HARVESTLAND® TENDERREADY® Roasted Chicken Quarters • ½ cup honey • 2½ tbsp. sriracha sauce • 1½ oz. rice wine vinegar • 2½ lb. bok choy (clean & washed) • 1½ oz. vegetable oil • 1 tbsp. garlic (minced) • 1½ tbsp. ginger (minced) • 1½ tbsp. oyster sauce • salt and pepper to taste
Consider serving with either ginger fried rice, glass noodles or mirin-seasoned sticky rice
DIRECTIONS: 1. Remove chicken quarters from sealed package, and place on large sheet tray covered in parchment paper. Distribute the chicken evenly across the tray (skin side up), so that pieces are not touching. 2. In a medium mixing bowl, combine the honey sriracha and rice wine vinegar. 3. Place chicken in a 450°F preheated oven. Cook for 10 minutes, then coat the chicken with the sriracha glaze. Return to the oven for 5 more minutes (until glaze begins to crisp and internal temperature reaches 145°F). 4. Preheat large sauté pan over medium heat. Add vegetable oil, garlic and ginger to the pan. Once the garlic and ginger have reached a light brown color, add the bok choy. Once the bok choy begins to wilt, mix in the oyster sauce and season to taste.
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Poultry.Expert@HarvestlandBrand.comMixed Sources Product group from well-managed 855-673-4300 forests, controlled sources and www.PerdueFoodservice.com recycled wood or fibre ©2015 Harvestland Cert no. SW-CO-002997
10%
08/15 - 500 -
TENDERREADY® 51271 TENDERREADY® Sous-Vide Style Chicken Halves
E F F O R T L E SS
& EXCEPTIONAL
INTRODUCING NO ANTIBIOTICS EVER™ SOUS-VIDE STYLE CHICKEN
3 NO ANTIBIOTICS EVER™
3 Made with Only All-Natural* Chicken
3 All-Vegetarian Diet
3 No Animal By-Products
No Hormones or Steroids Added** *Minimally processed. No artificial ingredients. **Federal regulations prohibit the use of hormones or steroids in poultry.
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A CUT ABOVE THE COMPETITION
WHY USE PORTION CONTROL OR CUT STEAKS? OUR 3-STEP COMMITMENT TO QUALITY 1. Sourcing Quality 2. Proper Aging 3. Ensuring Consistency
All ‘CHOICE’ is not created equal. We maintain strong partnerships with Midwest meat packing companies.
Our attention to detail and hand-cut operation ensures our customers receive exactly what they are looking for.
CONSISTENCY
Uniform sizing means uniform cooking times and plate presentation.
CONTROL YOUR COSTS
Portioned steaks reduce labor needs, waste, and costly byproducts that you would otherwise have to find a use for. Smaller case sizes mean tighter inventory controls.
SAFETY
Reduce the risk of injuries, accidents, and contamination by letting us do the cutting. Our processing facility is USDA inspected and adheres to strict H.A.A.C.P. guidelines.
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provisions March / April 2022
SMOKE’NFAST CARVEMASTER ALL-NATURAL APPLEWOOD SMOKED HAM A BETTER-FORYOU CHOICE. NO PRESERVATIVES. NO NITRITES.
One of the hottest on-trend flavors in smoking, applewood results in a taste that is mild and sweet, lending a mellow flavor. Like most applewood smoked ham, ours is smoked very slow to allow the smoke to fully permeate the ham with its distinct profile. Our ham features an all-natural Farmland cure and has no nitrites, for an exceptionally clean label.
¾
MADE FROM FRESH OUTSIDE MUSCLES
¾
LESS THAN 5G OF FAT PER 100G OF PRODUCT
¾
COMPLETELY BONELESS, UNCURED HAM
¾
EXCELLENT FLAVOR AND TEXTURE
¾
FULLY USABLE PORTION SIZES THAT ARE EASILY CARVED FROM END TO END
Product Description All-NATURAL APPLEWOOD SMOKED BONELESS CARVEMASTER HAM, 2 PC
PFG Item #
Avg Case Wt (lb)
Case Dimensions (L x W x H)
Case Cube
Case Tare
Pallet Pattern
Case GTIN
343663
16.1
22.625 x 13.25 x 5.25
0.911
1.79
5 x 10
90070247196258
For more information on Smoke’NFast Carvemaster® All-Natural Applewood Smoked Ham, visit Smokenfast.com. To order, contact a Farmland sales representative at 888-327-6526. provisions March / April 2022 69147 10/17
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©2017 Smithfield
» business builder
profitability PRO TIPS
MENUS MATTER As you cull your menu items, consider raising prices where necessary, and look for other ingredients that could bring costs down on menu items that are customer favorites so that you can continue to offer them.
Restaurants are serving up amazing meals in 2022 with one central goal in mind – profitability. Here are some steps owners and operators can take to balance food costs and stay in the black.
BACK TO BASICS Before you can hope to be profitable, even in the best of times, it’s important to have a clear understanding of how to get there. For that reason, it’s important to understand what makes up your Gross Profit Margin. Gross Profit Margin is the percentage of revenue left over after you pay expenses – food & beverage costs, wages, and overhead. As you revamp menus and look for ways to save and make money in the new year, remember that your Food Cost Percentage (FCP) should be around 25-30% and your labor costs should be another 30%. After overhead charges, ideally, you’ll be left with a net profit of around 35-40%. It’s a good idea to price out your full menu from scratch to assess how close you are getting to a 30% FCP. Not every menu item needs to have a 30% FCP, but the menu as a whole should balance out when you average the FCP of each dish.
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provisions March / April 2022
REDUCE WASTE With margins tighter than ever, there’s no room for food waste. Implement an inventory management system that allows you to know exactly how much product you have to work with, and make sure your entire staff are well trained on FIFO (first in, first out) and other proper storage protocols, including labeling and temperature control. Look for creative ways to cross-utilize ingredients as well as ways to use the entire ingredient, improving the yield (and thus profit) of each item. And pay attention to prep. Chefs should prep only what they need for service to avoid throwing away food at the end of each shift.
TRIM YOUR MENU Once you’ve taken a look at the numbers, you’ll probably notice areas where you are paying too much for items that don’t bring in enough revenue. Menu efficiency can be an excellent way to focus on high profit margin items while lowering your labor costs. As you cull your menu items, consider raising prices where necessary, and look for other ingredients that could bring costs down on menu items that are customer favorites so that you can continue to offer them.
STANDARDIZE RECIPES AND PORTION SIZES As you reevaluate your menu, you have the opportunity to standardize your recipes and your portion sizes. This is one of the techniques that chain restaurants use to stay profitable, and it’s extremely effective. Work with your BOH staff to make sure all cooks are trained on the standardized recipes and use portion cups and scoops to take the guesswork out of portioning.
COMMUNICATE WITH YOUR GUESTS The new year presents a good opportunity to communicate and connect with your audience to let them know a bit of what’s going on behind the scenes. Especially if you are changing your menu or hours of operation, consider creating a statement to share with your guests (via newsletter and social media) about those changes. Stick to the facts and try to avoid placing blame; just let people know what’s going on in clear, honest language (and make sure to have someone edit for typos and errors before you send it out into the world).
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ikooc rof desu retaw gniknird fo ytilauq eht osla si siht ot noitubirtnoc gnikooc eht fo noitarud eht ni neko233297 rb ron dePasta ts233297 apLinguine gnittePasta g Imp ronLinguine ,ssam aImp gni#6 t20/1 aerc lb ton ot 20/1 yticalbpac ehT • #6 245939 Pasta 245939 Penne Rigate Pasta Penne #76 Imp Rigate #76 20/1 Imp lb 20/1 ecuas htiw xim doog a nlbiatbo ot 38
provisions March / April 2022
10015300014951000
657028
10015300014975000
657030
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Seafood Products
Deluxe Clam Fry Item 945731 - 50 LB Bag
New England’s only locally produced Clam Fry made just the way discerning New Englanders like it! Deluxe Clam Fry is priced competitively and creates a golden, crispy, light texture every time. You can taste the difference with REM Deluxe Clam Fry.
Poultry
Chicken “D” Breader Item 945740 - 50 LB Bag
As our most popular breader, Chicken “D" Breader, is made for crispy chicken lovers! Designed for a longer fry time and crispy coating, it can be used in open and pressure fry operations. Chicken “D” has a zesty flavor using a superior blend of high-quality spices that yield a taste that is loved by all.
Concord Foods LLC
Brian Fleury ∙ 774-696-8456 ∙ BFleury@concordfoods.com 10 Minuteman Way, Brockton, MA 02301 ∙ ConcordFoods.com ∙ 508.580.1700 40
provisions March / April 2022
Product NAME
Net Wt / Qty
PFG Item #
Original Salted………………...…..1 oz / 80 count……..271960 2 oz / 24 count……..265112 5 oz / 12 count……..341829 Rosemary & Olive Oil………….…1 oz / 80 count……..271970 2 oz / 24 count……..259694 Mesquite BBQ………………...…..2 oz / 24 count……..259697 5 oz / 12 count……..341844 Sweet Maui Onion………………..2 oz / 24 count……..259695 5 oz / 12 count……..341845 Sea Salt & Vinegar…………...…..2 oz / 24 count……..341836 Zesty Jalapeño…………………....2 oz / 24 count……..341843 Sour Cream & Onion…………....2 oz / 24 count……..365054 NY Spicy Dill Pickle…….…….…..2 oz / 24 count……..353376 Black Truffle…………….…….....1.5 oz / 24 count…….566861 Aged Cheddar Horseradish……..2 oz / 24 count……..353375 Andrew Porter | andrewporter.mfs@comcast.net | 603-553-6178 provisions March / April 2022
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Convenient Carry Out Container Options Great ‘on-the-go’ containers for individual servings or groups. Square plates and trays keep hot foods hot, and cold foods cold. Made from light weight material that insulates and uses 30% less plastic. Leak resistant trays and lids transport well. The crystal clear anti-fog lids give you a perfect presentation every time.
7” & 9” Square Plates and Dome Lids
7” Deep Plate 7” Low Dome Vented Lid
First Mark No.
9” Deep Plate
9” Low Dome Vented Lid
Description
CT.
Corresponding Lids
390584
7 inch Deep Plate
8/50
7” Low Vented Lid
390612
7 inch Low Dome Vented Lid
4/50
-
390585
9 inch Deep Plate
4/50
9” Low Vented Lid
390613
9 inch Low Dome Vented Lid
4/50
-
10.25” Square Plates and Dome Lids
10.25” Deep Plate
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10.25” Low Dome Vented Lid
First Mark No.
Description
CT.
Corresponding Lids
390577
10.25 inch Deep Plate
4/50
10.25” Low Dome Lid
390624
10.25 inch Low Dome Vented Lid
1/200 -
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provisions March / April 2022
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FIRST MARK
THE MARK OF QUALITY IN NON-FOOD ESSENTIALS
Film ABOUT THE PRODUCTS Product Terminology: Term Definition Cutter Edge Traditional blade used in cutting film. Normally found in the box Slide Cutter Value added slide cutter blade found in box Cling Term to describe how film adheres (sticks) to containers or itself FDA Approved Describes if product is food safe and government approved PVC Poly vinyl chloride – a type of food grade plastic
FEATURES AND BENEFITS Product PVC Film
Feature Slide Cutter Non-Skid Feet (pre-attached) Cling FDA Approved English-French-Spanish Kosher
Benefit Reduces injuries Keeps box stable while dispensing film Provides air tight seal after wrapping Food safe. Government approved Multi-lingual instructions Meets Jewish dietary laws or standards
INSTRUCTIONS Additional Info Excessive heat may cause film fusion (sticking)
APPLICATIONS Gift baskets-cover, high chair eating surface Wrap cutlery, restaurants, catering, hospitals, pizza, all types BRAND
Target Customer Restaurants, catering, hospitals, pizza, all types
ITEM
CATALOG DESCRIPTION
PACK SIZE
349733
FILM PERF 6X5
1 3000 CT
FILM PVC 10X10 PERF SHEET ROLL
1 1583 CT
FILM PVC 12X12 PERF SHEET ROLL
1 1600 CT
PERFORATED AEP AEP AEP
295697
METAL EDGE W/ SLIDE CUTTER First Mark
970911
FILM PVC 12" ROLL W/SLIDE
1 2000 FT
First Mark
970909
FILM PVC 18" ROLL W/SLIDE
1 2000 FT
First Mark
157554
FILM PVC 12" ROLL METAL EDGE
1 3000 FT
First Mark
157558
FILM PVC 24" ROLL METAL EDGE
1 2000 FT
157557
FILM PVC 18" ROLL
1 3000 FT
FILM PVC 18" ROLL
1 5280 FT
METAL EDGE
ROLL First Mark AEP ECONOMY
44
Silver Source
899596
FILM PVC 12" ROLL ECONO METAL
1 2000 FT
Silver Source
899594
FILM PVC 18" ROLL ECONO METAL
1 2000 FT
provisions March / April 2022
spring cleaning CHECK-UP
Windows PFG #
243524 243662 910453 646133
DESCRIPTION
FIRST MARK GLASS AND SURFACE CLEANER FIRST MARK GLASS AND SURFACE CLEANER FIRST MARK 2PLY TOWEL ROLL AFFEX 11X19 TOWEL KITCHEN TOWEL
Floors PFG #
244422 272978 274404 274476 293306
DESCRIPTION
FIRST MARK ALL PURPOSE FLOOR FIRST MARK 12” ANGLED BROOM SYNTHETIC MOP HEAD END LOOP LRG SYNTHETIC MOP HEAD GRN MED MOP HANDLE (S/O)
General Cleaning PFG #
242343 243526 243658 318913 318916
DESCRIPTION
SILVER SOURCE ALL PURPOSE PINE OIL CLEANER FIRST MARK STAINLESS STEEL POLISH FIRST MARK DEGREASER MULTI SURFACE FIRST MARK SCRUBBER 1.75OZ FIRST MARK MEDIUM DUTY SPONGE
Grease & Grime PFG #
243525 243550 243614 244708 318924 542940
DESCRIPTION
FIRST MARK CLEANER OVEN & GRILL RTU FIRST MARK DEGREASER DBL KWIK PURPLE FIRST MARK MULTI SURFACE DEGREASER FIRST MARK DEGREASER PREMIUM ORANGE FIRST MARK SCOURING HEAVY DUTY 6X9 FIRST MARK GRILL BRICK 8X4X3.5
Sanitizing PFG #
243671 556332 591390
DESCRIPTION
FIRST MARK ALL PURPOSE CLEANER W/BLEACH FIRST MARK GERMICIDAL BLEACH CLEANER PEROXIDE DISINFECTANT & GLASS
PK / SZ
19oz / 6 1G/4 210/12 84 / 30
PK / SZ
1G/4 1/1 1/1 1/1 1/1
PK / SZ
1G/4 16OZ / 6 1G/2 1 / 12 1 / 20
PK / SZ
20OZ / 6 12 L / 1 1G/4 1G/4 1 / 15 1 / 12
PK / SZ
1 QT / 6 1G/6 1 QT / 6 provisions March / April 2022
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The SCIENCE of Floor Cleaning THE BASICS » Mop buckets – Change water once it gets dirty. Dual compartment buckets keep dirty wringer water from cross contaminating clean water extending time between water changes. » Mop type - cotton is the least expensive, holds water well, but does promote mildew. Looped ends last longer. Synthetic blends hold less water, last longer and are less prone to mildew. The larger the mophead the bigger area it will cover, however they are heavier and require more effort to work with. » Neutral cleaner vs. acid or alkaline – most surfaces are damaged by anything other than a neutral floor cleaner. Painted, waxed, wood, polished marble and sealed quarry tile are examples. » While an alkaline degreaser is great for removing grease, it also strips the wax or sealant off the surface. » Acid works well for etching unsealed quarry tile or cement; however, it is overly aggressive on other surfaces as well. » Enzymes – cleans grease and oils while not stripping off sealants
SLIPPERY WHEN WET No rinse floor cleaners are designed to clean while not leaving a residue that becomes slick when wet.
RINSE OR NO RINSE? Folks often use all purpose cleaners, pot and pan soap or laundry soaps to clean floors. These products require rinsing to prevent wet floors from becoming slick and dangerous. Unless an area has floor drains allowing for rinsing and the use of a squeegee, this is often unpractical.
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The First Mark™ brand stands for quality, consistency and value for all of your foodservice cleaning needs. From mop heads and handles to brooms and dustpans, 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 consistency for the cost conscious operators.
Angle Brooms Flagged synthetic filaments are perfect for sweeping dust and debris. Excellent for retail stores, foodservice, offices and general purpose. Each broom comes protected with a poly sleeve. Metal handles are 7/8” diameter. 265276
Large Angle Broom, 12”
12 CT
Mop Head - Natural, Narrow-Band, Cut-End Made of premium quality cotton yarn for high-absorbency and longer wear. Narrow-band construction with cut ends. Narrow-band is 1-1/4” vinyl coated mesh. 265286
16 OZ Cotton, Narrow Band, Cut End, Clamp
2/16 OZ
265258
24 OZ Cotton, Narrow Band, Cut End, Clamp
2/24 OZ
265280
24 OZ Cotton, Cut End, Screw
2/24 OZ
Mop Head - Green Cotton / Synthetic Blend, Wide Band, Looped Flagged synthetic filaments are perfect for sweeping dust and debris. Excellent Versatile, cotton/synthetic blend requires little break-in, is durable and is designed for most generalpurpose applications. Looped-ends keep mops from fraying and reduces linting. Tailband provides wide surface coverage without gaps while preventing tangles. The wide headband is 5” vinyl coated mesh and increases the life of the mop. Not Recommended for Laundering.
274442 274476 274402 274404
Green Cotton Synthetic Blend, Gripper Handle, Loop End, Wide Band, Med Clamp
12 CT
Green Cotton Synthetic Blend, Loop End, Gripper Handle, Wide Band, Large Clamp
12 CT
1 CT
1 CT provisions March / April 2022
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