Provisions March April 2025 - NorthCenter by Performance Foodservice

MARCH / APRIL 2025

» menu focus

Spring Fever

Inspiration for your spring celebrations.

business builder

The Trick to Seasonal Transitions

Utilizing leftover winter ingredients to create spring dishes

business builder

A Menu Refresh Guide

Here are six tips to keep in mind when cultivating menus for the crowds to come.

» trend tracker

Bring On The Beef

It’s time to lighten your LTOs. Check out beef options to make al fresco even more vibrant.

NEW FROM

FILLETS

• West Creek® Fully Cooked Seasoned Breaded Chicken Breast Fillets and West Creek Fully Cooked Italian-style Seasoned Breaded Chicken Breast Fillets have a handcrafted appearance and allows operators to deliver consistent, labor-saving menu items that are easily customized to suit a wide variety of dishes.

FEATURES

PFS #954784

West Creek® Fully Cooked Seasoned Breaded Chicken Breast Fillets 4 oz.

• Fully cooked marinated, whole-muscle chicken breasts with rib meat. These fillets are coated with seasoned flour, par-fried for added crispiness, fully cooked, and then individually quick-frozen to lock in the flavor. These versatile fillets are perfect are perfect for center-of-the-plate entrees, sandwiches, salads, or wraps.

West Creek® Fully Cooked Italian-style Seasoned Breaded Chicken Breast Fillets 4 oz.

• These 4-oz whole-muscle chicken breast fillets are marinated and coated in a mild Italian-seasoned breading, fully cooked, and quickly frozen to preserve their savory taste. These fillets are ideal for classic dishes like Chicken Parmesan, sandwiches, or sliced in wraps.

March & April Spring Fever Grilled Sirloin

» Easter Menu

What does cost uncertainty mean for our beloved, traditional gatherings like Easter Brunch? Rest assured, many consumers right now are willing to pay more because they understand the need for their favorite restaurants to make accommodations necessary to succeed. Bloomberg even speculates that many consumers are willing to pay more simply because they haven’t been out in a while.

Tightening up your cost effectiveness might mean understanding what ingredients can be optimized for the most reach.

» Mother’s Day

Mother’s Day is the biggest day of the year for dining out, also making it one of the most

» Cinco de Mayo

challenging if you happen to be running a restaurant. A full menu might not be practical for the day, especially when you’re trying to push multiple seatings through the dining room.

One way to take the pressure off of your staff, and keep the tables turning over, is to offer a prix fixe. Create several courses, each with a couple of different options, that are easily prepped in advance and just need a quick plating to get out of the window and onto the table.

Simplifying the menu for the kitchen and selecting dishes that are easily and quickly plated can help avoid costly kitchen backups, which can limit table turnover. Mother’s Day might be only one very busy day but, if done right, it’s a great opportunity to impress new guests who might return for the rest of the year.

As the vibrant colors of spring begin to bloom, so does the anticipation for one of the most festive occasions of the year: Cinco de Mayo! Start thinking now about how you can capitalize on this fiesta by offering specials the entire weekend prior, as it falls on a Monday in 2025.

Season Braveheart Sirloin with salt and pepper, grill, and serve with a medallion of jalapeño lime butter to draw out even more flavor from the sliced sirloin, with a hint of citrusy spice. Delight your guests with a tower of garlic cilantro fries, tossed with caramelized garlic and a squeeze of lime for a perfect complement.

SEARED

Scallops Lobster

» SCAN QR CODE FOR FULL RECIPE!

A rich, colorful plate that blends stunning flavors and diverse textures. Tender and responsibly sourced scallops from Bay Winds® are enhanced by a truly decadent lobster and tarragon sauce. Serve on a bed of blended vegetables, mixed with smoked bacon and toasted, sweet waffle croutons.

Crabmeat Caprese

Succulent crabmeat tossed in a roasted pepper dressing layered with pesto coated mozzarella, and vine ripe tomatoes, atop spring mix with shaved parmesan.

» SCAN QR CODE FOR FULL RECIPE!

WELCOME TO NATURE’S

Single Wall Paper Hot Cups, Dome Lids, Hot Cup Sleeve, Compostable Single Wall Hot Cup and CPLA Lid

CPLA Lid

ABOUT THE PRODUCTS

Single Wall Paper Hot Cups

Setting a new standard for hot on-the-go beverages.

• Rolled rim for comfort

• Tapered shape for easy handling

• Poly-coated lining to reduce condensation

• Stackable and disposable

• White in color for convenient customer name/order writing

• Available as 8 oz., 10 oz., 12 oz., 16 oz., and 20 oz. cup

• Compatible with matching lid

Polystyrene Hot Cup Dome Lids

Ensuring spill-free sipping with our durable dome lids.

• The cut-out design allows for easy sipping

• Made from durable polystyrene

• Versatile construction fits multiple sizes

• Two size options (8 oz. and 10-20 oz.)

Hot Cup Paper Sleeve

Eliminating the need to double-cup your hot beverages.

• Made of recyclable paper

• Corrugated design enhances grip for better handling and protection for hands

• Versatile

(10-20 oz. cups)

Compostable Single Wall Paper

Featuring a

• Rolled rim for

• Tapered

for

• Commercially compostable

• White in color for convenient Customer name/order writing

• Available as

• Compatible with matching lid

A BETTER CUP IS AVAILABLE IN THESE BLENDS

PREMIUM

•

• 100% Premium Arabica Beans

• Premium coffee recognized by all as one of the best

•

• Available in several rich, smooth flavors: Breakfast Blend, 100% Columbian, Midnight Roast, and Winter Blend

TRADITIONAL

• Blend of 100% Arabica Beans

• Classic Blend and Colombian Blend will appeal to a breadth of customers’ preferences

• Perfect for casual restaurants and hotels

• Perfect for casual restaurants and hotels serving breakfast menus

WHY A BETTER CUP?

Coffee often starts a meal, especially breakfast, and is the perfect accompaniment to dessert that ends the dining experience. A better cup of coffee makes a difference. Our in-house roasted coffee is guaranteed to provide you a better cup of coffee with every sip from our Roasters Exchange® brand.

DECAFFEINATED

•

• Available in Classic Decaf, Winter, and Midnight Premium Dark Roast Blends VALUE

•

• Blend of Arabica and Robusta Beans

•

• Silver Source® provides great value with a lighter roasted taste profile

individually quick frozen fruits and berries find a place on the menu any time of day, any time of year. For breakfast, try muffins made with West Creek frozen blueberries or raspberries. Blend up a cool and fruity banana-cherry smoothie for lunch! Enjoy fresh fruit flavor in pies, cobblers, and fruit toppings in any season with West Creek frozen fruits.

Slices

Fast Facts:

• High-quality, Grade A fruit, flash-frozen within several hours of harvesting to ensure fresh flavor.

• Stringent cold-chain management guidelines to ensure the freshest and safest fruit available.

• Individually quick-frozen (IQF) fruits contain no added sugars or preservatives. Freezing locks in natural nutrients.

• Retains its fresh appearance when thawed, allowing recipe applications where presentation is important.

Mixed Berries

Sweet, Dark Cherries, Pitted

Red Raspberries

LIQUID EGGS

LIQUID WHOLE EGGS WITH CITRIC ACID CONTAIN THE SAME PROPORTION OF EGG YOLK TO EGG WHITE AS SHELL EGGS.

LIQUID vs. SHELL

MEASURE # OF SHELL EGGS 1 POUND 10 LRG 12 MED 4 TABLESPOONS 1 LRG

1/4 CUP 1 LRG

1/3 CUP 2 MED

1/2 CUP 2 MED

2/3 CUP 4 MED

CUPS 10 LRG 12 MED

LIQUID EGG YOLKS 1 TABLESPOON 1 LRG YOLK

Nature’s Best Dairy® Extended Shelf-life Refrigerated Liquid Egg Products are ideal for all foodservice applications. Items with citric acid are ideal for buffets and steam tables where the cooked product can last without losing its golden color.

FOOD SAFETY

Nature’s Best Dairy® processed eggs are free from pathogens, eliminating salmonella, listeria, and e. coli dangers.

COST, LABOR, AND TIME

Savings: Cost effective, ec nomical alternative; Always ready andon hand with no prep time; Less spoilage and waste.

QUALITY AND CONSISTENCY

High quality product from package to package.

CONVENIENT PACKAGING

Refrigerated and frozen products are packaged in cartons or bags for easy pouring or microwaving. In

2 TABLESPOONS 1 LRG WHITE 1 CUP 7 SHELL EGG WHITES 1 POUND 14 SHELL EGG WHITES

HARD COOKED EGGS

20 LB. PAIL HARD COOKED EGGS APPROX. 180 EGGS

10 LB. PAIL HARD COOKED EGGS APPROX. 90 EGGS

Description PackSize

REFRIGERATED: Storage and Shelf Life: 10 weeks from processing date when stored between 33° - 40° F. Use within 3 days after opening. DO NOT FREEZE. Preparation: Shake well before using to ensure uniformity. Season to taste.

REFRIGERATED: Storage and Shelf Life: 8 weeks from processing date when stored between 33° - 40° F. Use within 3 days after opening. DO NOT FREEZE. Preparation: Shake well before using to ensure uniformity. Season to taste.

when stored at or below 0°F. One day defrosting required. Once REFRIGERATED: Best used

Hold in a warming cabinet (above 140˚F) up to 2 hours; or cool croissants after baking and store in refrigerator up to 24 hours, then

Butter & Sweet Filled Croissants

1. Thaw under refrigeration overnight (12 hours).

2. Proof in a proof box preheated to 85˚–88˚F with 83%–86% humidity.

Proof Time:

Butter: 90–120 min.

Sweet Filled: 60–90 min.

Let product stand for 3 min.

HANDLING

Croissants

Egg wash with 3 parts egg and 1 part water.

Bake 15–18 min. in a preheated 325˚F convection oven.

Cool for 15 min.

Frozen Pre-Proofed Croissants

Handling Instructions

Remove product from freezer and place on paper-lined sheet pan. Return unused product to the freezer.

Apply egg wash.

Bake in a convection oven preheated to 325˚F:

Butter: Petit 14–17 min.

Large 18–22 min.

Sweet Filled: 15–18 min.

Allow sweet filled coissants to cool prior to applying garnish (if desired).

Thaw-and-Serve Croissants

Handling Instructions

Thaw 20–30 min. at room temperature.

Optional warming instructions: Preheat convection oven to 350˚F.

Bake Time:

Butter: 3–5 min.

Sweet Filled: 2–3 min.

Orange Juice Concentrate

PFS #35943 12/32 OZ

Apple Juice Concentrate

PFS #916557 12/32 OZ

Lemonade Concentrate PFS #995051 12/32 OZ

INSTRUCTIONS

Croissants

Frozen Unbaked Pre-Shaped Croissants

Frozen Pre-Proofed Croissants

Thaw-and-Serve Croissants

CUBED CHEESE SELECTIONS

Quality, performance, and value make up Northland Star® Cube Cheese Selections. These five SKUs of precision-cut ¾-inch cubes come in Cheddar, Swiss, Pepper Jack, Colby Jack, and a convenient Variety Pack with two Cheddar bags and one of Pepper Jack, and one of Colby Jack. Ideal for any foodservice setting, Northland Star® Cheese Cube Selections add an upscale, flavorful touch to seasonal and holiday events, charcuterie boards, salads, chili, pasta, and more! They’re an easy, versatile choice for catering, hospitality, bar and grill, and casual dining menus.

Flavorful, Versatile, and Crowd-pleasing

Northland Star® Cube Cheese Selections offer a range of flavors and textures that elevate any dish. They include:

- Cheddar: Known for its rich, sharp taste and firm texture, ideal for hearty recipes.

- Swiss: Offers a mild, nutty flavor with classic holes, perfect for a subtle, savory touch.

- Pepper Jack: Blends creamy Monterey Jack with spicy peppers for a bold kick.

- Colby Jack: Combines Colby’s mild, creamy flavor with Monterey Jack’s smooth texture for a balanced bite.

For added convenience, Northland Star® Cube Cheese Selections Variety Pack brings together individually bagged Cheddar, Pepper Jack, and Colby Jack, offering a well-rounded mix of flavors in every case.

Packed in 2/5-lb bags per case for the single-flavor cases and the 4/5-lb bags per case (2 Cheddar, 1 Pepper Jack, 1 Colby Jack) for the variety pack, Northland Star® Cube Cheese Selections provide a labor-friendly, easy-touse, consistently sized, high-quality option assortment of cheeses for snacking, salads, and party platters.

3/4” 2/5 LB

1006778 CHEESE CUBE VAR PACK 3/4” 4/5 LB

1006779 CHEESE SWISS CUBE 3/4” 2/5 LB

Elevate your menu and cater to a wide range of tastes with ease. Bring flavor, convenience, and quality to the table with Northland Star® Cubed Cheese Selections.

We craft. You bake.

They delight.

Baked to Perfection

No worries of over- or under-baking, our expert master bakers have done the work for those who don’t have an oven or are working with limited labor.

Time & Waste Saving

Create a pastry buffet in minutes—no proofing, no baking, and no additional equipment. Thaw as needed for greater control over waste.

Deliciously Tasty

Feel confident in quality with 24 layers of pastry dough for traditional European volume and flakiness.

Convenient & Labor Saving

Simply thaw and serve on provided tray with prearranged pastries. No other preparation or additional labor required.

FRESH PRODUCE

Fresh Herbs

NEW FROM

» Spring Mix

PFS #1007024 2/1.5 LB

» Romaine Crunch

PFS #1007045 2/1.5 LB

» 18 day shelf life

» pre-washed time & labor saver

» Baby Green Leaf Blend

PFS #1006999 2/1.5 LB

Feel the spirit of Tuscany, Rome, and the warm Mediterranean shores with Piancone salad dressings, available from Performance Foodservice. Our Piancone salad dressings contain a premium selection of authentic Italian tastes. Creamy Gorgonzola and rich Feta cheeses, classic Parmesan and Romano cheeses, roasted

and smooth Chianti wine just to name a few of our select ingredients, all blended in unique combinations offering rich and satisfying

SALAD DRESSINGS

In today’s world, salad dressings are not just for salads any more. These versatile flavors add a rich depth of taste to sandwiches, wraps, and main dishes. Enjoy experimenting in your kitchen with our unique line of Southern Mediterranean salad dressings.

Feel the spirit of Tuscany, Rome, and the warm Mediterranean shores with Piancone salad dressings, available from Performance Foodservice. Our Piancone salad dressings contain a

Creamy Gorgonzola and rich Feta cheeses, classic

just to name a few of our

» Easy Gyro Builders

THE TRICK TO

Seasonal Transitions

TAKE YOUR MENU FROM WINTER TO SPRING: Ensure a smooth transition from winter to spring to make guests happy and keep costs under control with these tips.

Spring has sprung and people are flocking to restaurants to dine al fresco, enjoy light fare, and sip refreshing cold drinks. With just a few tweaks to your menu, you can ensure a smooth transition from winter to spring to make guests happy and keep costs under control. Transitioning menu items from season to season can be a challenge for establishments especially after this last year, but it’s a great opportunity to draw in more foot traffic with revamped dishes and cocktails. These tips to utilize leftover winter ingredients to create fresh spring dishes will attract customers without breaking your budget.

WINTER ROOT VEGETABLES

You might be tempted to toss leftover winter pantry items and perishables, but you can sneak many winter vegetables into spring dishes and create a whole new dish! Parsnip puree has been a staple on plates year-round for some time and goes great under a flaky white fish. However, there’s much more that can be done with this root veggie. Try roasting parsnips with leftover carrots and serving them with a mint yogurt sauce or throw them into a spinach salad.

Turnips and rutabaga can be used in

similar fashion and fit right into dishes that bridge the seasons. Pairing with bright spring onions or garlic greens can dial up the spring theme immensely. Other contenders can be celeriac with its vague celery taste that can be cooked or shredded for a salad and Jerusalem artichoke, another trendy root veg that can be served several ways, including as a puree.

GRAINS

Barley and bulgur absorb tons of flavor and add heft to winter stews and soups but can help liven up spring dishes as either a side or a grain salad. When added late to the braising process of fatty meats, like chuck or leg of lamb, they develop a deep umami flavor without the grease. Even cooked separately and livened up with fresh spring herbs like dill or mint, they will complement many rich and spicy dishes. You can even make the dishes brighter, for example featuring a harissaspiced lamb with bulgur, drizzled with a little yogurt.

LENTILS

Yet another dish that can be comfortably filling during the winter, but with the

right preparations can translate to spring menus. Consider a light arugula salad with a vinaigrette and use lentils as the base. Throw in some asparagus, peas, cherry tomatoes, and parsley and you’ve got an entirely new dish. Or test out a new burger using lentils, along with some red onion, spring greens, avocado, and big slice of tomato - a perfect vegetarian special for spring.

PASTA

Pasta dishes are so versatile and relatively low cost to produce. The challenge can be keeping them less heavy and relevant for spring. Ramps or fiddlehead ferns are a fun addition. Throw in many of your leftover root veggies here but use white wine and olive oil-based sauces in place of heavier tomato or cream-based. Pasta primavera would be a wonderful addition to the menu, as well as a veggie-filled pasta lunch dish.

Transitioning between seasons can always be a challenge, and there’s so much more than can be carried over,. But with a little creativity, you can clean out those pantries to add wonderful transition dishes that work perfectly for the season.

PFS #946969

6/2.5 LB

PFS #504916

6/2.5 LB

PFS #67779

6/2.5 LB

Baby Bakers

Roasted Potatoes

Flame-Roasted Corn & Jalapeno Blend

RTE Flame-Roasted Pepper & Onion Blend

PROCESSED POTATOES

West Creek® Processed Potatoes are available in a variety of cuts and flavors—Red Skin Diced, Red Skin Wedges, Sliced American, and Shredded Hash Browns. West Creek® also offers two flavors of mashed potatoes: Traditional and Deluxe. West Creek® Processed Potato products are perfect for casual dining establishments, schools, and restaurants serving breakfast, lunch, and dinner. West Creek® products meet or exceed demanding standards, ensuring outstanding quality, consistency, and value.

West Creek® Processed Potatoes allow for quick menu preparation, saving time and money in the kitchen. Convenient pack sizes are easily stored in your walk-in cooler. With zero grams of trans fat, West Creek® Processed Potatoes are also appealing for health-conscious consumers..

DESCRIPTION

MEXICAN FAVORITES

Burritos

Burritos are a menu favorite any time of day and can be served in a host of applications. All of our burritos use freshly made tortillas, quality meats and real cheeses, as well as savory spices to liven up any menu. Get yours today!

Posada 132269

Egg, Ham & 3 Cheese—Scrambled eggs, diced ham and salsa with a blend of cheddar, American and Monterey Jack cheeses wrapped in a freshly made white flour tortilla. Packaged in bulk.

Posada 66402 Egg, Sausage & 3 Cheese—Scrambled eggs, sausage crumbles and salsa with a blend of cheddar, American and Monterey Jack cheeses wrapped in a freshly made white flour tortilla. Packaged in bulk.

MEXICAN FAVORITES

Chimichangas

Burritos

Check out our delectable chimichangas! Their golden brown exterior will add flair to any menu. All of our par-fried chimichangas use freshly made tortillas made in-house or delivered daily, authentic seasoned meats, savory spices and 100% real cheese. PRODUCTDESCRIPTION

Ham & 3

132269

and

Chimichangas

PRODUCTDESCRIPTION

Posada

Mini Mexican

FIESTA FARE

Product Legend

Posada 9 982399 Chicken—Seasoned chicken, red beans, green chile peppers, rice and green bell peppers wrapped in a freshly made white flour tortilla and parfried. Packaged in bulk.

Traditional Mexican favorites in a bite-size portion, made with the same quality and care as their larger cousins! Choose from Mini Tacos, Nacho Bites, Taquitos and more.

—Seasoned chicken and onions in a crispy mini taco.

FIESTA FARE

Posada

Egg,

Cheese—Scrambled eggs, diced ham

salsa with a blend of cheddar, American and Monterey Jack cheeses wrapped in a freshly made white flour tortilla. Packaged in bulk.

where the first pastrami sandwich was made, giving birth to America’s first deli. Our company was founded as Pocahontas Foods, which delivered food to restaurants, grocery stores, and other eateries since its beginning and along the way included delis as they emerged along the American landscape. Performance Foodservice also carries with it a special affection for delis and deli foods as part of our heritage over the years for it was in 1955 that the young Italian immigrant Mr. Louis Piancone founded his Italian deli in New Jersey, which gave birth to Roma Food and forever changed the pizza and Italian marketplace.

just a few years before America gave birth to its first deli on Delancey Street in lower Manhattan. Hence our brand name. Delancey Street Deli® is a tribute to where the first pastrami sandwich was made, giving birth to America’s first deli.

FRESH GOURMET PICKLES

Our company was founded as Pocahontas Foods, which delivered food to restaurants, grocery stores, and other eateries since its beginning and along the way included delis as they emerged along the American landscape. Performance Foodservice also carries with it a special affection for delis and deli foods as part of our heritage over the years for it was in 1955 that the young Italian immigrant Mr. Louis Piancone founded his Italian deli in New Jersey, which gave birth to Roma Food and forever changed the pizza and Italian marketplace.

Delancey Street Deli® delivers gourmet products that are cleaner in ingredients and have taste profiles to satisfy the most discerning palates.

Look for Delancey Street Deli® brand on numerous products including whole muscle meats, sliced cheeses, rolls, New York-style bagels, chips, dips, heat-and-serve soups, sandwich spreads and condiments, pickles, sauerkraut and gourmet cold prepared salads and other prepared foods.

•

DELANCEY STREET DELI ® REFRIGERATED FRESH GOURMET PICKLES FEATURE:

When it comes to delis, Performance Foodservice’s roots go way back to 1888 when A merica gave birth to its first deli in lower Manhattan, New York City. It’s the

• • Shape: Uniform shape provides consistency and reduces waste

MAYONNAISE

o ur company was founded, then known as Pocahontas Foods, which delivered food to restaurants, grocery stores, and yes delis. Our company heritage also includes Roma Food founder Louis Piancone who started in the business as the owner of an Italian deli in N ew Jersey in 1955.

When it comes to delis, Performance Foodservice’s roots go way back to 1888 when A merica gave birth to its first deli in lower Manhattan, New York City. It’s the same year

We thought it only fitting to call our premium gourmet deli brand Delancey Street Deli®, w hich pays homage to that small street where the first pastrami sandwich was made giving birth to America’s first deli.

Refrigerated: Refrigeration produces a firmer product for the best flavor and crunchWhen it comes to delis, Performance Foodservice’s roots go way back to 1888 when A merica gave birth to its first deli in lower Manhattan, New York City. It’s the same year o ur company was founded, then known as Pocahontas Foods, which delivered food to restaurants, grocery stores, and yes delis. Our company heritage also includes Roma Food founder Louis Piancone who started in the business as the owner of an Italian deli in N ew Jersey in 1955.

Delancey Street Deli® delivers gourmet products that are cleaner in ingredients and have taste profiles to satisfy the most discerning palates.

Performance Foodservice is pleased offer a robust selection of pickles Delancey Street Deli® Brand. Produced fresh cucumbers and premium ingredients, Delancey Street Deli® Fresh Gourmet Pickles are kept refrigerated for a fresh taste, bite and exceptional flavor. Delancey Deli® Fresh Gourmet Pickles are have” items for any deli or restaurant serving sandwiches, burgers or casual lunches are ideal for adding exciting flair to appetizer and beverage menus.

Delancey Street Deli® delivers gourmet products that are cleaner in ingredients and have taste profiles to satisfy the most discerning palates.

When it comes to delis, Performance Foodservice’s roots go way back to 1888 when A merica gave birth to its first deli in lower Manhattan, New York City. It’s the same year o ur company was founded, then known as Pocahontas Foods, which delivered food to restaurants, grocery stores, and yes delis. Our company heritage also includes Roma Food founder Louis Piancone who started in the business as the owner of an Italian deli in N ew Jersey in 1955.

Delancey Street Deli® delivers gourmet products that are cleaner in ingredients and have taste profiles to satisfy the most discerning palates.

Exceptional

Performance Foodservice is pleased to offer a robust selection of pickles in our Delancey Street Deli® Brand. Produced from fresh cucumbers and premium ingredients, Delancey Street Deli® Fresh Gourmet Pickles are kept refrigerated for a fresh taste, crisp bite and exceptional flavor. Delancey Street Deli® Fresh Gourmet Pickles are “musthave” items for any deli or restaurant serving sandwiches, burgers or casual lunches and are ideal for adding exciting flair to appetizer and beverage menus.

FROZEN TORTELLINI

Filled with a proprietary blend of four cheeses, mozzarella, asiago, Parmesan, and ricotta with a pasta that offers a clean ingredient deck and an alternative to traditional pasta that doesn’t skimp on texture, taste or flavor.

This product is pre-cooked, individually quick-frozen and can be prepared from frozen in as few as 2 minutes, making it an easy-to-implement gluten-free menu offering.

Artisan Ciabatta Loaves

Chabaso breads are sold frozen par-baked, to lock in flavor and bread quality, to grocers and foodservice operators throughout the Northeast and beyond.

Chabaso Bakery is based in New Haven, CT. We’re proud to be a family-owned B Corp and support our region through leadership in inclusive hiring, food entrepreneurship support, and regional grains infrastructure and procurement.

» Sliced Breads

PFG #

PFG

PFS #857648 10/24 OZ

Cinnamon

Traditional soft white bread used for sandwiches, toast, French toast and breakfast sandwiches. 26 usable slices per loaf. Menu at B&I, colleges/universities, and healthcare.

Raisin Bread, 28.5 oz.

PFG # 457138

Thick-Sliced White (19 Slice) 32 oz.

PFS #857647 10/24 OZ

# 36006950

Raisin (23 Slice)

Traditional soft wheat bread used for sandwiches, toast, French toast and breakfast sandwiches. 26 usable slices per loaf. Often found in B&I, colleges/universities, and healthcare.

PFS #457138 10/28.5 OZ

Cinnamon and raisin are swirled into this upscale bread for exceptional taste and appearance. Use for toast, bread baskets or French toast.

Thick-Sliced Soft Rye (19 Slice) 32 oz.

1-08-06795-48165-2

Cinnamon and raisin are swirled into this upscale bread for exceptional taste and appearance. Use for toast, bread baskets or French toast.

Thick-Sliced

Large pullman-style white bread is used for sandwiches and toast. Widely used at B&I, college/universities, healthcare and clubs.

Soft Rye (19 Slice) 32 oz.

Large pullman-style wheat bread is used for sandwiches and toast. Widely used at B&I, college/universities, healthcare and clubs. Pullman Loaf Soft White (28 Slice)

PFG # 254035

Soft Rye (19 Slice) 32 oz.

PFG

Rye (19 Slice)

PFS #254035 8/32 OZ

Thick-sliced Soft Rye is traditional deli sandwich bread in 5/8" slices. Popular in QSR and casual dining segments.

1-08-06795-04319-5

Thick-sliced Soft Rye is traditional deli sandwich bread in 5/8" slices. Popular in QSR and casual dining segments.

UPC# 1-08-06795-04319-5

Thick-sliced Soft Rye is traditional deli sandwich bread in 5/8" slices. Popular in QSR and casual dining segments.

(19

PFG

Thick-sliced white bread often used for French toast at breakfast or grilled and served with steak or BBQ. 17 total slices per loaf. Commonly found in BBQ, family dining, breakfast and B&I.

Thick-Sliced Wheatberry (19 Slice) 36 oz.

PFG

Wheatberry (19 Slice)

White (19 Slice)

Thick-sliced (5/8") white for sandwiches. Can be used as a thinner alternative to Texas toast or French toast. Popular in QSR and casual

Thick-sliced (5/8") white for sandwiches. Can be used as a thinner alternative to Texas toast or French toast. Popular in QSR and casual dining segments.

Thick-Sliced Seeded Marble Rye (19 Slice) 30 oz.

Thick-sliced (5/8") white for sandwiches. Can be used as a thinner alternative to Texas toast or French toast. Popular in QSR and casual dining segments.

1-08-06795-04320-1

Thick-Sliced Seeded Marble Rye (19 Slice) 30 oz.

Seeded Marble Rye (19 Slice) 30 oz. PFG

PFS #254036 8/32 OZ Thick-Sliced Marble Rye Seeded (19 Slice)

Traditional rye and pumpernickel doughs are swirled to form this attractive loaf. Slices are 5/8". Traditionally used in reubens but great for other sandwiches. Popular in QSR and casual dining segments.

1-08-06795-42359-1

High Crown 5/8" Sourdough (19 Slice) 40 oz.

This bread is perfect for French toast, grilled cheese, and breakfast or lunch sandwiches. 28 slices per loaf. Found in B&I, QSR, colleges/universities, healthcare, and casual dining.

PFS #857644 8/36 OZ

1-08-06795-03084-3

Cracked wheat flour (the berry) combines with honey to produce a bread with broad appeal. Primarily for deli-style sandwiches, the 5/8" slices provide a premium look to any offering. Popular in QSR and casual dining segments.

A popular alternative for toast, French toast, and breakfast and lunch sandwiches. 28 slices per loaf. Commonly served in B&I,

PFS #329672 8/30 OZ Thick-Sliced Sourdough (19 Slice)

PFS #329657 8/40 OZ

Sourdough flavor in 5/8" slices for attractive sandwiches or upscale French toast. Use for deli sandwiches at QSR and casual dining

Sourdough flavor in 5/8" slices for attractive sandwiches or upscale French toast. Use for deli sandwiches at QSR and casual dining segments, clubs.

This moist, dense rye is excellent for Reubens, pastrami, salami, tuna/chicken salad sandwiches and other deli favorites. 28 slices per

High Crown 5/8" Sourdough (19 Slice) 40 oz.

Thick-Sliced Wheatberry

Slice) 36 oz.

Thick-Sliced White (19 Slice) 32 oz.

Cinnamon Raisin Bread, 28.5 oz.

High Crown 5/8" Sourdough (19 Slice) 40 oz.

Thick-Sliced Wheatberry (19 Slice) 36 oz.

Thick-Sliced

Thick-Sliced White (19 Slice) 32 oz.

Cinnamon Raisin Bread, 28.5 oz.

Pullman Soft White (28 Slice) 24 oz.

7/8" White Texas Toast (17 Slice) 24 oz.

Pullman Soft Wheat (28 Slice) 24 oz.

Sourdough Rye Bread with Caraway Seeds (28 Slice) 32 oz.

100% Whole Wheat Bread (28 Slice) 32 oz.

Million Dollar White Bread (28 Slice) 32 oz.

White Club Bread (31 slice) 42 oz.

Wheat Club Bread (31 slice) 42 oz.

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

R O M A® SPECIA LTY PIZZA DOUGHBALLS & GLUTEN-FREE PIZZA CRUST

Roma® Specialty Pizza Doughballs and Gluten-Free Pizza Crust are truly unique products unlike other doughballs in our Roma® brand portfolio. These artisan-style pizza doughballs have a hand-crafted appearance and allow operators to create one-of-a-kind pizzas that differentiate them in the crowded pizza landscape.

Roma® Blonde (White) Pizza Dough is made with high quality, high-gluten, finely milled flour that gives our pizza dough strength, stretchability and durability an easy to use frozen pizza dough.

Roma® Specialty Pizza Doughballs have a 7-day shelf life under refrigeration and are ready to proof and use at day 4 of refrigeration. Just pull the dough from the cooler and let stand at room temperature for 20 – 30 minutes before use. Each of the flavored doughballs carry distinct flavor and bite. The Basil Doughball is slightly sweet and perfectly complementary with a well-seasoned Roma® Pizza Sauce. The Beer Doughball uses Shipyard Export Ale Beer and is aromatic and perfectly aerated. The Garlic Doughball is dense and flavorful with chunks of fresh garlic studding the dough; and the Multi-grain Doughball is a perfect balance between white and whole wheat flours.

Beer Infused White Doughballs

10 and 24 oz. doughballs

Item #’s: 629294/DB184, 629293/DB180

Garlic Infused White Doughballs

10 and 24 oz. doughballs

Item #’s: 629305/DB214, 629304/DB210

Basil Infused White Doughballs

10 and 24 oz. doughballs

Item #’s: 629297/DB206, 629295/DB196

629282/FD268 PIZZA DGH BALL WHI

629284/FD270 PIZZA DGH BALL WHI

629285/FD272 PIZZA DGH BALL WHI

629288/FD274 PIZZA DGH BALL WHI

629289/FD276 PIZZA DGH BALL WHI

629293/DB180 PIZZA DGH BALL BEER

629294/DB184 PIZZA DGH BALL BEER

629295/DB196 PIZZA DGH BALL BASIL

629297/DB206 PIZZA DGH BALL BASIL

629304/DB210 PIZZA DGH BALL GARLIC 18/24 OZ

629305/DB214 PIZZA DGH BALL GARLIC 36/10 OZ

White Doughballs

8, 10, 16, 20, 24 and 30 oz. doughballs

Item #’s: 629289/FD276, 629288/FD274, 629285/FD272, 629284/FD270, 629282/FD268, 629280/FD266

Menu Refresh

CHALLENGE NEW CREATIONS: IE, if you are already using carrots as a side on an entrée, consider how you could use them creatively in a soup, salad, or appetizer.

It might be time to eye new ways to expand your dine-in menu offerings while keeping costs low. Here are six tips to keep in mind when cultivating menus for the crowds to come.

OFFER CUSTOMIZATIONS ON EXISTING MENU ITEMS

One way to ‘beef up’ a menu without bringing on additional inventory is to offer add-ons to existing menu items. For example, if you have a Caesar salad on the menu, you could include an option for adding proteins like chicken, steak, or fish. You could also upsell certain sandwiches and salads by adding items like cheese or avocado.

CREATE A MENU CATEGORY FOR PAIRINGS

Rather than creating new dishes, one way to expand your menu is to add a category that allows guests to pair two or more dishes for one set price. This could be as simple as a soup and salad combo or more complex, as in a prix fixe or chef’s tasting menu that combines multiple courses and optional beverage pairings.

CHALLENGE CHEFS TO BRAINSTORM

Working with the BOH staff and your inventory list, identify existing product that you already have available that can be used in different ways. For example, if you are already using carrots as a side on an entrée, consider how you could use them creatively in a soup, salad, or appetizer. Challenge your chefs to come up with a list of ideas using existing ingredients and encourage them to cost them out so that you can see what your costs would be if you choose to run a certain menu item. Some restaurant operators allow chefs to create new menu items during off-hours, with staff tastings to analyze the flavor, appearance, and marketability of the dish. This can be a great way to stimulate creativity and team building as you give a sense of ownership to your chefs.

TEST NEW ITEMS AS SPECIALS

Before you commit to adding a dish to your menu, see what reception it has as a special. This allows you to invest in a smaller amount of inventory to execute the dish and can give you a sense of where the item falls in your menu spread in terms of popularity.

HIT THE SWEET TOOTH

If you have a pastry team making your desserts in-house, you likely have most of what you need for a wide variety of dessert items. Therefore, creating adaptable, versatile desserts that appeal to consumers is achievable without bringing on much new inventory. This is another example of a menu category where you can encourage your chefs to think creatively and pitch their ideas. Adding desserts or something like boozy milkshakes is a clever way to increase customer satisfaction while increasing ticket averages.

STAY TRUE TO YOUR BRAND

It can be tempting to add menu items in the hopes of attracting new customers, but it’s important to remember what your restaurant is all about and to avoid chasing trends. Whenever you add something to your menu, ask yourself if it aligns with the vision you have for your restaurant.

Stephanie Ganz - A freelance writer based in Richmond, Va., Stephanie’s work has appeared in The Local Palate, Virginia Living, Eater, and Bon Appétit. With an appetite for life and literature, she’s always on the lookout for the next adventure, whether within a book or diving into the flavors of a great meal.

New England’s Finest WHOLESALE BREAD BAKERY

For over 100 years Piantedosi has been the trusted wholesale bread bakery for restaurants, supermarkets, distributors and a wide-range of establishments throughout Greater Boston, Massachusetts and New England.

Made with all-natural, locally sourced ingredients like Vermont maple syrup and premium spices bathed in a signature blend of hardwood smoke, McKenzie Natural Artisan Deli Meats make the perfect addition to deli cases all over New England.

The Ultimate in Taste and Convenience

Canned Crabmeat is pasteurized and created with only 100% Asian Blue Swimming Crab (Portunus Pelagicus). Empire’s Treasure® Canned Crabmeat is offered in six SKUs ranging from Colossal to Claw, packed in 6/1‑lb. container case with an 18 month shelf life.

The possibilities with crab are endless — crabcakes, breakfast omelettes, lunch entrées, center of plate dinner entrées, soups, salads and more. Operators have the choice of Empire’s Treasure® Canned Crabmeat in Claw, Special, Backfin Lump, Super Lump and Colossal for many uses.

Products

Applications

Empire’s Treasure® Canned Crabmeat is great for:

• Seafood Pasta Dishes

Philosophy

• Steak or Veal Oscar

• Casseroles

• Crabcakes

• Quesadillas

• Sandwiches & Wraps

• Salads

• Soups

• Dips

Performance Foodservice is pleased to present Empire’s Treasure® Canned Crabmeat to our growing seafood portfolio. Empire’s Treasure® Canned Crabmeat is pasteurized and created with only 100% Asian Blue Swimming Crab (Portunus Pelagicus). Empire’s Treasure® Canned Crabmeat is offered in six SKUs ranging from Colossal to Claw, packed in 6/1‑lb. container case with an 18 month shelf life.

• Omelettes

Applications

Empire’s Treasure® Canned Crabmeat is great for:

• Seafood Pasta Dishes

• Steak or Veal Oscar

• Casseroles

• Crabcakes

• Quesadillas

• Sandwiches & Wraps

• Salads

• Soups

• Dips • Omelettes

Dark meat: crab. Picked the crab Crab Meat sauces or the crab

of super Backfin lump cakes, dips, beautiful chicken, casseroles,

White meat: made from with larger perfect for casseroles

Empire’s Treasure®

Group.

Sustainably sourced from the icy waters of the North Atlantic

• They are wild-caught using the tra wl method in the waters between Iceland and Norway.

• These scallops are na turally harvested by the fishing vessel FV Nordheim, which has exclusive rights to this scallop fishery.

• The scallops are tender and deliciously s weet.

• The wa ters around the Faroe Islands are rich in nutrients, making these scallops a healthy food choice and a source of nutritional benefits.

WHOLE CARVING HAMS

Performance Foodservice is pleased to offer a select line of ham under its Ridgecrest and West Creek brands. Performance Foodservice ham products are available in an assortment of cuts and flavor profiles. Operators and chefs will appreciate the versatility and value offered by this line. Performance Foodservice brands consistently deliver quality products at affordable prices.

PRODUCT APPLICATIONS

• Sandwiches, Casseroles, Deli Trays, Appetizers

• Multiple breakfast options

DESCRIPTION

PRODUCT ATTRIBUTES

• Round or oval shapes that customers prefer

• Provides a uniform presentation

• Lower sodium levels support nutritional call outs or special menu needs

• Round and buffet style slicing hams offer excellent plate coverage for lunch entrees

• They also work well on a slicer, for thin-slice sandwich and catering party tray applications

• Naturally Smoked

• Premium flavor profile at a value price tier

Philosophy

Foodservice products that offer outstanding quality and value.

Hamburgers are more popular than ever. Our West Creek® brand of beef patties and ground beef are ideal to capture this growing opportunity for every operator’s needs. Choose from a wide assortment of 42 various patty sizes, shapes, pack sizes, and flavor profiles including seasoned and au jus — all meats are frozen or IQF.

Foodservice products that offer outstanding quality and value.

Philosophy

Operators can create a variety of tasty and flavorful burgers that will wow their customers and provide them with the best unique offering. Pick any West Creek® Hamburger Patty, cook it up to delicious mouthwatering perfection, add a slice of West Creek® Cheese and place it on top of a Heritage Ovens® bun, top with Delectables™ Ketchup and Mustard, a few Rye Street® Dill Pickle Chips, and voila, the perfect burger! This is just a start. West Creek® Ground Beef and Patties provide the ideal hamburger foundation for the most creative on-trend hamburgers that today’s consumers crave, like a salsa and guacamole burger; green chili with fried eggs burger and a burger smothered in peanut-chipotle barbecue sauce layered with smoked bacon. We provide the best meat and your operators get their creative juices flowing for an out-of-this-world taste!

Features and Benefits

• Made from carefully selected USDA Domestic Beef

• IQF and portioned for consistency

• The right variety to choose the perfect size, shape and flavor to meet your operator’s unique burger offering

• A great burger for any cooking method: sizzling on the grill, juicing up in the broiler, browning naturally in the oven, and holding exceptionally on the steam table

• Allows you to cook ahead of time, and minimize moisture loss

• Tender, flavorful, and juicy

Features and Benefits

• Made from carefully selected USDA Domestic Beef

Features and Benefits

• IQF and portioned for consistency

• Made from carefully selected USDA Domestic Beef

• The right variety to choose the perfect size, shape and flavor to meet your operator’s unique burger offering

• IQF and portioned for consistency

• The right variety to choose the perfect size, shape and flavor to meet your operator’s unique burger offering

• A great burger for any cooking method: sizzling on the grill, juicing up in the broiler, browning naturally in the oven, and holding exceptionally on the steam table

• Allows you to cook ahead of time, and minimize moisture loss

• Tender, flavorful, and juicy PFS# DESCRIPTION

• A great burger for any cooking method: sizzling on the grill, juicing up in the broiler, browning naturally in the oven, and holding exceptionally on the steam table

• Allows you to cook ahead of time, and minimize moisture loss

• Tender, flavorful, and juicy

BRING ON THE » trend tracker Beef

RISE ABOVE THE COMPETITION: Using thinly sliced, marinated, and grilled sirloin piled high atop herb focaccia, and slathered with tarragon mayo.

Spring dishes require a lighter touch than rich, heavy roasts — especially for serving al fresco. But it doesn’t take a menu full of chicken and shrimp to lighten the load. Check out ideas for the perfect springtime dishes centered around red meat that are filling yet refreshing.

SANDWICH SUCCESS

Burgers are great but can be considered repetitious by guests. Rise above the competition with meaty, stacked sandwiches topped with vibrant housemade salsa and bright sauces that can help taste buds — and social media feeds — pop!

Use thinly sliced, marinated, and grilled sirloin to pile high atop herb focaccia, slathered with tarragon mayo. Or try charring a variety of peppers, tomatoes, and onions and pulsing with lime juice and spices for a toppable zesty relish. Serve with peppery arugula or seasonal watercress for added crunch.

A hearty beef and pork meatloaf also works for this season when it’s — believe it or not — served cold and sliced to load onto fresh bread. For a twist on bánh mì, first brush your loaf with a hoisin/soy sauce mixture before baking. Once cooled, slice and stuff into a crusty baguette. Top with a carrot cabbage slaw dressed with rice vinegar and cilantro. No ketchup is needed here!

MEAT, MEET FRUIT

With keto and carnivore diets rising in

popularity, it’s a great idea to have a dish or two that highlights juicy cuts of quality meat paired with complementary sweet fruit. Diners are already familiar with classic meat and fruit pairings — turkey/ cranberry, pineapple/pepperoni — so you can take it to the next level and wow them with the perfect patio-pleaser.

Turn the classic Vietnamese beef and papaya salad into a succulent dish by using ripe papaya instead of green. Sear a spicy, lemongrass-seasoned steak and slice after resting. Scoop the seeds out of a halved papaya and toss in the steak along with sautéed onions, tomatoes, and peppers. The combination of heat and sweet will win your guests over.

For a tender lamb shoulder, grill and serve with a simple cherry and red wine reduction. The pop of fresh cherries will balance the pastoral flavor of lamb perfectly. And if you’re ever concerned about a dish coming off as too sweet, serve alongside a heap of greens such as mesclun or radicchio to add a bitter, balancing element.

BEYOND BBQ

Patio season is definitely a sign to fire up the grill, but it’s time to look well beyond conventional, sauce-slathered chicken and ribs. International barbecue has finally piqued the interest of Americans, and as one of the oldest cooking methods in history, there are plenty of global techniques and flavors available to reel in hungry diners looking for something different.

Spring is a perfect time to take a tip from Turkish barbecue. While the focus is on the meat, or kofta — minced cuminseasoned beef or lamb hand-squeezed into long sticks and grilled — the accompanying meze are really the star of the show, providing color to the table and also serving to cool the palate. Plate the seared meat kebabs along with sides of hummus, warm pita, thick cucumber yogurt, a finely-minced relish of red onion, tomato, parsley, and lemon, and plenty of charred serrano peppers and quartered tomatoes. A sprinkle of ground sumac is extra authentic.

Argentinian asado is another BBQ style worth adapting. As the beef-consumption capital of the world, you better believe they do it right. Grass-fed NY strip, ribeye, and skirt steak are prime options for this style, but don’t go crazy with the seasoning or sear too quickly over high temps. Argentinians use just a touch of salt to let the flavor of the meat shine, and they prefer a slow burn with low heat.

The final traditional touch is a bold, bright chimichurri sauce. There are many varieties but all center around fresh, green herbs (try not to use dried!) like parsley, cilantro, and oregano; garlic; green chilis; salt; oil and vinegar. Pulse until chopped but not a paste, and drizzle atop the steak for a plate that’s perfect for spring.

Briana Rupel - Wisconsin native and proud service industry lifer, Briana writes about food, beverages, and foodservice creativity. With more than 15 years of professional writing experience and a wealth of knowledge in the bar service industry, Briana is our go-to writer for trends.

PREMIUM GLACE, DEMI GLACE & SOUS VIDE ENTRÉES

SOLUTIONS DESIGNED TO PROVIDE SAVINGS WITHOUT COMPROMISING EXCELLENCE

Culinary perfection – consistency and quality – is your benchmark for every plate leaving your kitchen. But, your staff is lean and time is short. Bonewerks offers smart alternatives to the arduous process of making reduced stock foundations in your kitchen. Our line of premium Glace, Demi Glace and fully prepared, oven-seared Sous Vide Entrées save you time and money without compromising your kitchen’s excellence.

SOUS VIDE ENTRÉES

• High quality, never brined, injected or pumped

• Labor Savings – no prep/no mess; just heat & serve!

• Fully prepared, oven-seared, 100% yield

• Consistent portions & quality

• Convenient & versatile

• Pouch to plate in minutes

• Finishing sauce in every pouch

PREMIUM GLACE, DEMI GLACE

• Classically prepared from first draw stocks

• Slow-cooked in kettles up to a 24 hour process

• No roux, liaison or starch influences - glace/elite

• Fully seasoned & ready to use - classic

• In-house oven-roasted bones

BONELESS & READY TO COOK CHICKEN

The variety of West Creek and Silver Source CVP chicken products allow for countless menu opportunities for nearly any dining establishment. West Creek and Silver Source products are versatile and convenient and promise quality, consistency, and value.

Menu Recommendations

• Upscale dinner entrées

• Unique salad applications

• Gourmet sandwiches and wraps

• Buffet or plate style banquet entrée

Features and Benefits

• Quality- better trim and tighter drop weights on our West Creek and Silver Source specs than on a typical packer label.

• All product is aged for tenderness

• CVP packaging helps with crosscontaimanation

• Fresh, if not fresher than the grocery store

• Good for frying, grilling, or baking

• Natural fall and shape

• Hand de-boned

• Whole muscle

PHO BROTH CONCENTRATES

SOLUTIONS FOR ALL

Enhance your recipes with our industrial strength concentrates. Our broth concentrates have a robust, authentic homemade flavor that eliminates the need for added fats, salt, or MSG in your signature recipes.

AUTHENTIC RECIPES AT SCALE

•Robust, authentic homemade flavor

•Carefully crafted using clean-label ingredients

•Produced by thermal processing for intense flavor and aroma

•No added fats, salt, or MSG

•Translates easily into recipes – save time, space & money without sacrificing quality

•Shelf stable

Carrot Carrot 3”

805559 | 12/3.5 OZ

Rich cream cheese frosting layered between our moist carrot cake that is made with raisins, walnuts, and coconut. Decorated with mini carrots and sprinkled with small walnuts.

Tiramisu Cake 3”

485481 | 12/5 OZ

Two layers of Italian sponge soaked with espresso coffee and layered with sweet mascarpone mousse and finished off with a dusting of cocoa powder.

White & Chocolate Mousse Cake 3”

876766 | 20/5.6 OZ

A layer of rich chocolate cake, dark chocolate mousse, and white mousse, topped with chocolate ganache and a chocolate decoration.

Chocolate Lava Cake 3”

876308 | 20/3.8 OZ

Chocolate cake filled with a chocolate ganache center and fully enrobed in ganache. Microwave for 30s to warm the ganache center and outer edges of the dessert allowing the chocolate to flow out.

Mini Boston Cream Pie 3”

904742 | 1/20 CT

A traditional favorite with a new twist! 3” moist cake with a bavarian creme filling, fully enrobed in chocolate ganache.

Chocolate Truffle Cake Bomb 3”

904743 | 1/20 CT

3” moist chocolate cake with a silky chocolate cream filling, smothered in chocolate ganache and finished with chocolate curls.

» SWEET TREATS FROM

3-Layer Carrot Cake

Classic spice-filled carrot cake is layered with rich cream cheese frosting.Three indulgent layers make a perfect dessert for customers who want to share. 14 slices.

PFS #468374 2/90 oz

THAW & SERVE DESSERTS SAVE ON TIME & LABOR

Options for any sweet tooth and budget. Our portfolio includes elegant desserts for full service, single-serve desserts, trays for catering, full cakes for customers to take home, and more.

A decadent cream cake is filled with fresh lemon mascarpone cream. Topped with vanilla cake crumbs and a dusting of sugar. 12 slices.

PFS #468410 2/66 oz

A new spin on an old flambé favorite. Three luscious banana flavored cake layers encased in layers of gooey caramel and banana flavored frosting. 14 slices.

PFS #475667 2/90 oz

Lemon Italian Cream Cake

Bananas Foster Cake

PORTION CONTROL

SWEETENER PACKETS

Packed in bulk packs for easy use and storage in: Raw (brown), Cane (white), Saccharin (pink), Aspartame (blue), Sucralose (yellow) and Stevia (green) varieties, FlavorSmith™ Sweetener Packets are perfect for use in restaurants, hotels, c-stores, buffets, and carryout applications. FlavorSmith™ Sweeteners are still Kosher, Gluten Free and Sodium Free.

PFS#

204809 1200/4.5 GM SUGAR TURBINADO

204768 2000/2.8 GM SUGAR GRANULATED

204738 1000/1 GM SWEETENER GREEN

204737 2000/1 GM SWEETENER YELLOW

204736 2000/1 GM SWEETENER BLUE

204735 2000/1GM SWEETENER PINK

ADDITIONAL DETAILS

Natural, Unrefined Turbinado Sugar made from 100% cane acquires its distinct caramel color from its natural molasses and adds rich taste and flavor to beverages, cereals, fruit and baked goods

Naturally White Cane Sugar retains the old fashion, pure taste of the sugarcane not found in refined sweeteners and is never bleached. Ideal substitute for refined sugar.

The All-Natural zero calorie sweetener; made from Stevia Extract…the same sweetener ingredient as Stevia In The Raw®

The Best Selling flavor profile; made from sucralose…the same sweetener ingredient as Splenda®

The Choice of millions; made from Aspartame…the same sweetener ingredient as Equal®

The Best Value sweetener; made from saccharin… the same sweetener ingredient as Sweet ‘n Low®

Windows

Floors

General Cleaning

Grease & Grime

Sanitizing

CHECK-UP spring cleaning

Superior Product

Superior Product Visualization

Deliver optimal meal presentation and peak freshness with ProView™ hinged foodservice containers

Visualization

Deliver optimal meal and peak freshness hinged foodservice

Deliver optimal meal presentation and peak freshness with ProView™ hinged foodservice containers

First Mark

With a clear, vented top house dining. ProView™ view. Easily stackable, tation, and provides ease needs.

First Mark ProView™ merges back-of-the-house efficiency With a clear, vented top and black base, the container optimally house dining. ProView™ is a leak-resistant, premium quality view. Easily stackable, ProView™ helps maintain meal freshness, tation, and provides ease in portability. Available in a variety needs.

Versatile and recyclable*, the microwave, and placed rant staff to quickly and and delivery operations

First Mark ProView™ merges back-of-the-house efficiency with positive customer experiences. With a clear, vented top and black base, the container optimally displays meals, replicating inhouse dining. ProView™ is a leak-resistant, premium quality container that delivers a superior view. Easily stackable, ProView™ helps maintain meal freshness, showcases product presentation, and provides ease in portability. Available in a variety of sizes to meet your business needs.

First Mark ProView™ merges back-of-the-house efficiency with With a clear, vented top and black base, the container optimally house dining. ProView™ is a leak-resistant, premium quality container view. Easily stackable, ProView™ helps maintain meal freshness, tation, and provides ease in portability. Available in a variety of needs.

Versatile and recyclable*, ProView™ containers can be the microwave, and placed neatly in the dishwasher. ProView’s rant staff to quickly and easily verify the accuracy of customer and delivery operations while providing positive customer

First Mark ProView merges back-of-the-house efficiency with positive customer experiences. With a clear, vented top and black base, the container optimally displays meals, replicating inhouse dining. ProView is a leak-resistant, premium quality container that delivers a superior view. Easily stackable, ProView™ helps maintain meal freshness, showcases product presentation, and provides ease in portability. Available in a variety of sizes to meet your business needs.

Versatile and recyclable*, ProView™ containers can be stored in the refrigerator, reheated in the microwave, and placed neatly in the dishwasher. ProView’s efficient design allows restaurant staff to quickly and easily verify the accuracy of customer orders. Elevate your takeout and delivery operations while providing positive customer experiences with Proview

Versatile and recyclable*, ProView™ containers can be stored in the microwave, and placed neatly in the dishwasher. ProView’s rant staff to quickly and easily verify the accuracy of customer and delivery operations while providing positive customer experiences

*check with your local municipality *

ProView™ merges

FIRST MARK PROVIEW™: THE PINNACLE OF

ABOUT THE PRODUCTS

Product Terminology:

Film

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 Feature Benefit

PVC Film Slide Cutter Reduces injuries

Non-Skid Feet (pre-attached) Keeps box stable while dispensing film

Cling Provides air tight seal after wrapping

FDA Approved Food safe. Government approved English-French-Spanish Multi-lingual instructions

Kosher Meets Jewish dietary laws or standards

APPLICATIONS

Gift baskets-cover, high chair eating surface

Wrap cutlery, restaurants, catering, hospitals, pizza, all types

INSTRUCTIONS

Additional Info Excessive heat may cause film fusion (sticking)

Target Customer

Restaurants, catering, hospitals, pizza, all types

something for Every operation

Portfolio of Products

Consistency, consistency, consistency–this is the MAIN reason I buy Braveheart. Day in and day out, I know that the steak I had a month ago will taste the same as the steak I have today. I love the flavor, the taste and the texture. Excellent.

Braveheart Black Angus Beef® offers operators a wide portfolio of superior products to meet customer demand at any level, spanning high-end steakhouses, burger joints, innovative top-tier restaurants and more. Our variety of primals and cuts ranges from wellknown, sought-after steaks to obscure, new cuts that are perfect for experimental chefs. We also sell whole subprimals (ribeyes to tenderloins) if you prefer butchering in-house. Plus, our burgers and grinds are unparalleled in terms of cook-size retention, ease of preparation, juicy flavor and performance. Braveheart Black Angus Beef® grinds are ground fresh daily and can be ground to order. This means a longer shelf life and fresher beef. A variety of grinds are available, ranging from fine to coarse, with varying fat ratios so you’ll hit the perfect blend for each and every recipe. Fresh grinds are ideal for tacos, meatballs, sauces, meatloaf and custom-blended burgers. Whatever type of beef you serve, you’ll find a superior Braveheart selection in our full line of products.

—Paul Simbliaris, Tuckaway Tavern, NH

Beef Grading

Braveheart Black Angus Beef® provides only the highest quality beef from the USDA’s top grades. Beef quality is based on the cooked product’s expected eating characteristics—tenderness, juiciness and flavor. Grades are given based on the amount of marbling in the beef. Higher levels of marbling are more likely to yield tender, juicy, flavorful cuts of meat. Our beef is available in Low Choice, Upper 2/3 Choice, and Prime (the highest level of marbling in the U.S. beef grading system).