Provisions May June 2023 - NorthCenter

A QUICK BITE OF THE MONTH WITH

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BBQ Steak Rub

Delivering craveable flavor whenever southern-style BBQ appeal is on the menu. This blend of spices, salt, sugar, tomato powder, chili pepper to season nachos, brisket, ribs, pulled pork and burgers - you really can’t go wrong.

COOKING METHOD

CHEESE VARIETY KITS

Sophisticated foodies are healthier and more additions to the menu that offer satisfaction without Grilling magnifies the sugars in most fruits and vegetables, delivering a rich,

» front cover image

LOBSTER BRUSCHETTA

Bay

see back cover

Ideas and items for celebrating National Lobster Day, see page 7

» chef anthony

Quick Bites of the Month

A look ahead for May and June.

9 40

» business builder

Turning Leftovers into LTO’s

» It’s time for a little spring cleaning. Utilize your winter inventory to create fun, light seasonal LTOs that guests can’t wait to post on social. Limit waste and maximize margins.

» trend tracker

Speedy Shareables

Shareable dishes, snacks, and small plates continue to trend upwards as popular menu categories. To cut down on food and labor costs, turning to speed scratch products can help deliver exceptional flavor without hurting your bottom line.

» business builder

Restaurant Cheat Code

4 16 PerformanceFoodservice.com/NorthCenter 20 Dalton Road, Augusta, ME 04330 | 877.564.8081 3 provisions May / June 2023

FLAVOR PROFILE

Sweet, citrusy, and peppery; added to a dish just before serving because the flavor diminishes with cooking.

PFG #419221 GRAPE TOMATOES 12/1 PT

CHEF’S SPECIAL

cinco mayo

UPGRADE YOUR

Try a different presentation of your standard guacamole offering, simply by adding any number of flavors and toppings, and a heaping helping of warm tortilla chips, and you have an appetizer to feed any group of any size. For those guests who prefer not having to choose just one flavor, offer smaller portions of guacamole and a queso concoction like the one on the left!

Can you do the Kan Kan? It’s easier than it looks! I marinated this one with CONTIGO BIRRIA base and some Roasted Tomatillos and Poblano peppers, let it sit overnight, and baked it off the next day. Then, after it cooled, I dropped it in the fryer for a couple of minutes to get the pork belly edges nice and crispy, placed it on a bed of Cilantro Lime Rice with black beans, peppers and tomatoes, and finished it with a drizzle of CONTIGO BIRRIA sauce and CONTIGO Chimichurri! Surround it with some creative sides and sauce accordingly!

CHORIZO STREET CORN

kan kan pork Mission 6” Tortilla, cut & fried, 4-6 ea 989930 Contigo® Queso Blanco 478694 Contigo® Ground Chorizo 577059 Roasted Corn & Jalapenos 504916 Contigo® Grated Cotija Cheese 651725 Peak® Cilantro, fresh chopped 907446 Sweetydrops Red Peppers Tear Shape 370757 5 provisions May / June 2023

with SERRANO TOMATILLO BIRRIA

BBQ Steak Rub

SEASONING BBQ RUB PFG #615853 6/25 OZ PFG #628179 1/25 OZ 6 provisions May / June 2023

Delivering craveable flavor whenever southern-style BBQ appeal is on the menu. This blend of spices, salt, sugar, tomato powder, chili pepper to season nachos, brisket, ribs, pulled pork and burgers - you really can’t go wrong.

COOKING METHOD

Sophisticated foodies are seeking healthier and more creative additions to the summer menu that offer complete satisfaction without all the fat. Grilling magnifies the natural sugars in most fruits and vegetables, delivering a rich, earthy, healthier alternative. Send smoke signals to refined palates everywhere with these easy recipe ideas that can be served throughout the day.

We would be doing you a disservice if we didn’t at least mention our Bacio Cheese brand — premium ingredients, exceptional melt, superb stretch, and excellent reheat capabilities. Overwhelmed by the endless varieities? Check out our cheese tasting variety kits!

NATIONAL cheese lobster

DAY DAY

We CANNOT overstate the cross-utilization capabilities of lobster meat, and with National Lobster Day helping us kick off the summer season, let’s explore some ideas to help you make the most of the financial investment, that will have your guests lined up out the door all summer long for those buttery sweet LTOs. Sticking with the basics? We have that covered too - check out the item list below for all your lobster necessities!

Try elevating your pizza offerings by topping it with lobster meat! This savory pie includes a roasted garlic pesto sauce and utilizes both fresh mozzarella and goat cheeses. Top with fresh herbs and a little diced tomato. Alternatively, try swapping out the tomatoes in your bruschetta recipe for lobster meat - or in addition to!

INTO LTO’Sleftovers

FRESH TAKE ON FLAVOR: Consider transforming an item on your winter menu by plating it differently and serving it with a zippy herb-packed vinaigrette or aioli.

» business builder

As springtime nears, leftover winter ingredients need to be weeded out before spring menus can bloom. Utilizing this inventory to craft creative spring dishes can cut costs and help shape your LTO menu. When your pantry and freezers are brimming with leftover inventory, the last thing you want to do is throw it out. Not only does this hurt your bottom line, but it’s also not sustainable. By using leftover winter ingredients to create a sustainable spring menu, restaurants can not only reduce their environmental impact but also save money and appeal to conscious consumers.

A SQUEEZE OF CITRUS

Spring is all about light and bright flavors. Take winter fruits like blood oranges, Cara Cara oranges, or grapefruit and pair with romaine or escarole for a bright salad, and then utilize the juice for a light vinaigrette. Or pair grapefruit with Peak Fresh Produce® Red Peppers to turn into a relish for grilled oysters or mahi-mahi. And we can’t forget about the power of the lemon. Harness the bright and tart taste of lemons and incorporate it into the rest of the menu with a lemon drop martini for a new cocktail LTO, pair it with ricotta and serve over crostini for a tasty app, and use it to make a fresh lemon meringue tart for your dessert menu.

PICKLE PLAN

Fermented foods are trending, and pickles are popping up in everything from cocktails

to dips, fruits, and more. Preserve winter ingredients like radishes and onions by pickling to use in the spring to add tangy and flavorful elements to dishes like omelets and sandwiches. Or pickle persimmons to add to a veggie salad, a flavor bomb for chicken salad, or for a unique tart cocktail to add to spring happy hour menus.

RABBIT FOOD

You can bridge the gap between winter and spring with carrots, which can be roasted or grilled and served with a creamy tahini sauce, fresh dill, and parsley for a lighter appetizer. If you’re seeing peas already, put the two together in a composed plate with brown butter and mint. Or use all the parts of the plant to stretch your dollars and repurpose ingredients that would normally get tossed. Take turnips and beets and incorporate them into herbed sauces, or take a winter veggie like fennel, chop it up, and mix with Greek yogurt, lemon, and olive oil for a bright and light sauce for fish.

GOOD EGGS

Spring chickens might not be laying just yet, but eggs have a way of signaling spring even though they’re abundant year-round. Deviled egg apps are always a hit with guests. Put your own spin on it with beet-pickled eggs or wasabi deviled eggs for a surprise kick. Create a hearty spring breakfast scramble by using leftover winter root veggies and roasting them to mix with the eggs. Or boil and toss into a

potato salad or to add a little protein to your house salad.

WINTER PROTEIN POWER

By using up leftover winter proteins, you can create tasty appetizers, sandwiches, and more to add to springtime menus. Take braised lamb or pork to create savory meatballs to pair with spring veggies like asparagus and fava beans. Or use leftover roast beef for sliders, smoked turkey for soups or wraps, and roasted chicken for stuffed bell peppers or pair with BBQ sauce and throw on a flatbread pizza.

HERB IS THE WORD

Fresh, leafy green herbs like parsley, dill, mint, and chives brighten up just about any dish. Consider transforming an item on your winter menu by plating it differently and serving it with a zippy herb-packed vinaigrette or aioli. Take Peak Fresh Produce® Basil, Swiss chard, and pine nuts to create a pesto for a spring pasta sauce, spread for a grilled chicken panini, or dip for grilled veggies.

Stephanie Ganz - Stephanie Ganz is a freelance writer based in Richmond, Virginia. Her work has appeared in The Local Palate, Virginia Living, Eater, and Bon Appétit, among other publications.

NO ARTIFICIAL SWEETNERS - NO PRESERVATIVES - NO ADDED SUGARS

What’s it like to drink an IZZE? It’s like if bold flavors and just the right amount of fizz had a party on your tongue. IZZE is 70% real fruit juice * with a splash of sparkling water and a whole lot of bold flavor.

PFG# 864667

PFG # 864668

PFG # 864670

PFG # 864666

Seltzer & Soda

Soda Cans

Seltzer Cans

Plastic Bottles

New Hampshire Coffee Roasting Co.

Our Company

It all began in 1989 with an old roaster, an unheated garage, and the desire for a great cup of co ee. Since then, many things have changed, but our mission remains consistent: craft roast only the best Arabica beans in small batches, to provide our customers with outstanding co ee. We are a local partner, with all the accompanying bene ts. Interested in a tour of our facility or want some samples? Give us a call or reach out through your PFG contact. We are happy to help. Our goal is to provide you with and help you serve the best-tasting co ee around!

Our Products

We have a full line of co ees from light to dark roasts, in both portion packs of ground co ee and bigger bags of whole beans. Our avored co ees are consistently delicious and we o er a range of seasonal avors your customers will love. We can also provide a variety of point of sale materials to make your co ee service look as good as it tastes.

Regular Co ee

Flavored Co ee

*Seasonally available

Decaf Co ee

» PFS #593685 Original GF UHT 6/52 oz

» PFS #593686 Extra Creamy GF UHT 6/52 oz

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.

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

Red Raspberries

Wild Whole Blueberries

Whole Cranberries

Mango Chunks

Pineapple Chunks

Shareable dishes, snacks, and small plates continue to trend upwards as popular menu categories. To cut down on food and labor costs, turning to speed scratch products can help deliver exceptional flavor without hurting your bottom line.

Whether it’s sports fans sharing snacks as they cheer on their favorite teams, college students splitting apps to save money, or foodies looking to try something new, shareables are key to boosting sales.

MINI MONEYMAKERS

Bite-sized portions are a fun way to pique consumers’ interest. Mini waffles, for example, are up 40% on menus over the past four years (Datassential, 2022). A dish such as chicken and waffle bites, featuring Custom Culinary® Gold Label Bacon Onion Marmalade folded into maple syrup, brings a touch of whimsy to the morning daypart. And according to the National Restaurant Association’s 2023 Culinary Forecast, bar snacks and loaded fries are two of the year’s hottest trends. Take your tater tots or fries that you’re serving with your burgers and sandwiches and easily elevate them into a poutineinspired shareable dish with the addition of prepared Custom Culinary® PanRoast® Brown Gravy, pimento cheese, and pork belly.

THE SECRET TO SMALL PLATES

Traditional entrée-sized portions can easily be turned into fun and tasty shareable dishes and tend to be what a lot of diners are going for these days. Have a hearty Philly Cheesesteak on the menu? Create Philly bites or egg rolls served up with a spicy mustard or horseradish aioli dipping sauce. Pizza and pasta are two popular favorites and guests will love seeing their favorite comfort foods in snack form that they can share with friends. Serving stuffed pizza rolls with a marinara dipping sauce or using already cooked risotto to create comforting arancini with mozzarella cheese are low-cost winners.

SAUCY SOLUTIONS

Four in 10 consumers are motivated to visit a restaurant with unique sauces.1 This gives you a chance to experiment with pre-prepared sauces that can help elevate the flavor while saving on labor. Consider Custom Culinary® Latin Citrus Chili Sauce to create a creamy dip for empanadas, a quick sauce to braise chicken thighs or pork shoulder for tostadas or to infuse some global flavors into ketchup alongside crispy fries.

You can also tailor sauce and gravy bases specifically for your menu. Create a delicious spread for sandwiches if you’re a busy sandwich shop, jazz up poke sliders or yakitori for Asian-inspired cuisine, or use them to add a little more appeal to your late-night munchies menu.

SNACKS ARE BACK

According to research, nearly 50 percent of people eat three or more snacks per day. Utilize speed scratch products to jump on the snacking trend in a cost-effective way. Take a pre-spiced base to heighten flavors in appetizers like salsa and hummus or to use as a glaze or marinade for chicken wings.

Nostalgic flavors are always a smart play to score big with customers. In fact, almost half of consumers say they like sweet flavors that remind them of childhood. Play off that nostalgia and make it easier on BOH staff with pre-made syrups like salted caramel to play up crispy churros, drizzle over cheesecake bites, or to use as a frosting for cookies.

1Mintel, Flavor and Ingredient Innovation on the Menu, February 2022 Content provided in collaboration with Custom Culinary® Amy David - Amy is the Digital Content Manager for Performance Foodservice who spent a decade covering the VA food/beverage scene. She loves dogs, beer, and discovering new places.

TREND SETTER: According to the National Restaurant Association’s 2023 Culinary Forecast, bar snacks and loaded fries are two of the year’s hottest trends.

SPEEDY shareables

Processed Eggs Simply Delicious!

FEATURES AND BENEFITS

Delicious!

Processed Eggs Simply

FEATURES AND BENEFITS

Food Safety:

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

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

Cost, Labor, and Time

Cost, Labor, and Time

Savings:

Savings:

Cost effective, economical alternative; Always ready and on hand with no prep time; Less spoilage and waste.

Cost effective, economical alternative; Always ready and on hand with no prep time; Less spoilage and waste.

Quality and Consistency: High quality product from package to package.

Quality and Consistency: High quality product from package to package.

Convenient Packaging:

Refrigerated and frozen products are packaged in cartons or bags for easy pouring or microwaving. In addition, they occupy 1/3 less space than shell eggs.

Convenient Packaging: Refrigerated and frozen products are packaged in cartons or bags for easy pouring or microwaving. In addition, they occupy 1/3 less space than shell eggs.

Portioning: Hard cooked products are preportioned and precooked.

Portioning: Hard cooked products are preportioned and precooked.

PRODUCTS

PRODUCTS

EXTENDED

EXTENDED SHELF-LIFE REFRIGERATED LIQUID EGG PRODUCTS

439667EGG

439685

439668EGG

439684EGG

PRE-COOKED EGG PRODUCTS

PRE-COOKED EGG PRODUCTS

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: 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.

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.

FROZEN: Individually Quick Frozen. Storage and Shelf Life: 1 year from processing date when stored at or below 0°F. One day defrosting required. Once REFRIGERATED: Best used within 5 days after opening when stored at or below 40° F. DO NOT REFREEZE

FROZEN: Individually Quick Frozen. Storage and Shelf Life: 1 year from processing date when stored at or below 0°F. One day defrosting required. Once REFRIGERATED: Best used within 5 days after opening when stored at or below 40° F. DO NOT REFREEZE

HARD COOKED EGG PRODUCTS

REFRIGERATED: Storage and Shelf Life: 70 days from processing date when unopened and stored between 33°–40° F. Best used within 5 days after opening. DO NOT FREEZE.

REFRIGERATED: Storage and Shelf Life: 70 days from processing date when unopened and stored between 33°–40° F. Best used within 5 days after opening. DO NOT FREEZE.

FROZEN: Storage and Shelf Life: 1 year from processing date when stored at or below 0° F. Thaw in refrigerator for 3-5 days. Use within 3 days after opening. DO NOT REFREEZE. Preparation: Shake well before using to ensure uniformity. Season to taste.

FROZEN: Storage and Shelf Life: 1 year from processing date when stored at or below 0° F. Thaw in refrigerator for 3-5 days. Use within 3 days after opening. DO NOT REFREEZE. Preparation: Shake well before using to ensure uniformity. Season to taste.

441025 EGG SCRMBLD MIX CIB 65 lb cook in bag

SHELF-LIFE REFRIGERATED LIQUID EGG PRODUCTS

SCRMBLD MIX CARTON 152 lb carton

EGG WHOLE W/CITRIC CARTON 152 lb carton

WHOLE W/CITRIC BNB1 20 lb push spout bag

WHOLE W/CITRIC BNB220 lb bag-in-box

434581 EGG PATTY SCRMBLD 4” 153 1.5 oz. bulk case

We are a cooperative of 1,200 dairy farm families located throughout upstate New York and New England. We manage four plants in three states, employing over 1,000 people, who make the best dairy products on the planet. Award-winning cheeses made with love and pride in Cabot and Middlebury, Vermont and Chateaugay, NY. The best premium butter churned with care in West Springfield, Massachusetts. And in Cabot, we're also making light cheddars, flavored cheddars, cottage cheese and sour cream. Your purchases mean the world to our future.

Whipped Cream Topping, Aero

Pineland Farms Dairy strives to produce the highest quality cheeses available. We support local dairy farmers by using 100%-fresh Maine milk to handcraft our specialty cheeses using Old World cheesemaking techniques.

Pineland Farms Dairy strives to produce the highest quality cheeses available. We support local dairy farmers by using 100%-fresh Maine milk to handcraft our specialty cheeses using Old World cheesemaking techniques.

By purchasing locally, you are not only getting the finest cheese, but you are also supporting a regional food system that is better for you and the environment.

By purchasing locally, you are not only getting the finest cheese, but you are also supporting a regional food system that is better for you and the environment.

Find the recipe for the Twisted Reuben on our website. Recipe by our Chef, Emily!

Find the recipe for the Twisted Reuben on our website. Recipe by our Chef, Emily!

CRUMBLED GORGONZOLA

BelGioioso Gorgonzola is handcrafted with the freshest milk gathered daily from local farms and aged 90 days in special caves. During this time, each wheel is pierced with small holes, allowing air to penetrate and facilitating the growth of beneficial mold. This complex aging process gives Gorgonzola its full earthy flavor, deep aroma and crumbly texture.

Add Crumbled Gorgonzola to salads and dips, or top burgers and soups for an unbeatable flavor. It also makes an exceptional sauce with pasta or glazed over chicken breasts.

West Creek® Queso de Cesta

Semi-hard Spanishinspired Cheese

West Creek® Queso de Cesta

Semi-hard Spanishinspired Cheese

Drive Profits By Adding Cheese Boards to Your

when to serve: Serve cheese boards as appetizers or desserts. Also, serve alone in your bar area or just stopping in for drinks.

additional applications: Catering, parties, hospitality, wine tastings.

why: Capitalize on the “shareable snack” trend that is popular with Baby Boomers, Gen X, Millennials Gen Z diners.

Our West Creek® Cheese Board Kit Cheeses includes wedges of our washed-rind Italian-style Fontina hard Spanish-inspired Queso de Cesta Basket Cheese, an Alpine-style Gruyere, and the savory cheddar-gouda blend of our Sunset Reserve. All are domestic cheeses made with milk from family farms in Wisconsin. a flavorful, rustic cheese board with mixed olives, caper berries, figs, grapes, pears, salami, and crackers, with a delicious wine or your choice of ale.

how to serve: West Creek® Cheese Board Kit Cheeses work by themselves on a simple board of more elaborate offering. Cheeses are best served at room temperature. Remove from refrigerator minutes before serving.

meat pairings: Roma® Prosciutto di Parma, Roma® Sliced Italian Dry Salami.

West Creek® Gruyere

antipasti pairings: Roma® Artichoke Hearts, Roma® Kalamata Olives, Roma® Pepperoncini.

West

An Alpine-style Staple

An Alpine-style Staple

Creek® Gruyere

additional pairings: Balsamic reduction, stone-ground mustards, freshly roasted almonds, dried grapes, fig jam, quince paste, quick pickled onions. Don’t forget Delancey Street Deli® Artisan Breads!

beverage pairings: West Creek® Queso de Cesta Basket Cheese pairs well with honey and wheat Creek® Italian-style Fontina pairs well with an Altbier and a dry Riesling; West Creek® Gruyere with Pinot Noir and Amber Beer; West Creek® Sunset Reserve pairs well with Chardonnay and a quantity: General rule is 1 ounce per cheese per person. Denser, richer cheeses can be served quantities and you can serve less cheese if you are serving more meat and bread alongside the cheese.

for table service: Space cheeses evenly across wood, slate or a glass plate. Space sauces, condiments and additional accompaniments between cheeses, dolloping sauces in artful shapes or patterns for eyecatching presentation. For larger servings like parties or hospitality, dice cheese and serve in heaping piles with fruit or antipasti artfully piled between cheeses. Serve condiments and crackers or bread in separate containers on the side.

WEST CREEK ® CHEESE BOARD CHEESE

While we make the necessary repairs and prepare the factory to make ice cream again after the February fire at our plant, we are working with four partner companies to temporarily produce our ice cream using Gifford’s recipes and ingredient specifications. The core flavors below are available and this list will grow as production availability permits. We’re thankful for your support and look forward to coming back stronger than ever.

Everything But the Ice Cream ....

Ice Cream Cones

Ice Cream Toppings

Ice Cream Syrups

Ice Cream Coatings

Ice Cream Non-Foods

Ice Cream Produce

Blended and Olive Oils PRODUCT COMPARISON

CHART

Authentic Italian cuisine calls for authentic Italian ingredients. The ROMA & LUIGI family of brands will offer no less in its selections of impeccable Italian products. Committed to tradition and history, ROMA & LUIGI branded products deliver the authentic flavor and quality insisted upon by

Performance Foodservice is pleased to offer a selection of high-quality extra virgin olive oils and pomace oils as blended oils under its ROMA and LUIGI brands.

Extra virgin olive oil is great as a finishing oil and is substantially rich in healthy monounsaturated fats.

Pomace oil offers an economical option to use olive oil as an ingredient.

ROMA & LUIGI blended olive oil products are perfect for stir frying, sautéing, and pan-frying meats and vegetables. The Extra virgin olive oil is also great to apply as a finisher.

Pack The Perfect Portion of Flavor

Conveniently sized and portioned in 1.5 oz pouches , Ken’s makes it easy for customers to bring their favorite flavors wherever they go.

Gallon Sizes

Individual Sizes

INTRODUCTION

Performance Foodservice proudly presents its C-Store chicken program in Perfectly Southern™ Fresh Fried Chicken. We are using our experience in distribution of chicken to customers in markets across the country to create the best in class fresh fried chicken program. We’ve developed an incredible proprietary chicken breading in Original and a Hot & Spicy variety as well as a cornmeal-based Fish Fry Breading, Jambalaya/ Dirty Rice Mix and Dipping Sauce Cups in the Perfectly Southern Brand. These products are the foundation of the program. We incorporate a list of required ex branded products crossing all day parts. A majority of the sides items in the program are our established and trusted branded products such as West Creek® Hwy 40 Fries, Heritage Ovens® Biscuits and Brilliance® High Oleic Soy Oil with Plenish® Soybeans.

PROGRAM COMPONENTS

foundation of clusive majority of established and Hwy 40 High Fried high-quality support. and convenience stores, arenas and ball parks, recreation and more. Licensees of the Perfectly Southern™ program the brand recognition that an operator will not have with a

As a licensee of the Perfectly Southern™ Fresh Fried Chicken program, operators have access to high-quality branded products and sales and marketing support. There are no franchise fees, low startup costs and ongoing support of experts in fresh fried chicken and working with C-stores. This program is ideal for convenience stores, arenas and ball parks, recreation and bowling alleys, food trucks, amusement parks and more. Licensees of the Perfectly Southern™ program instantly become a part of a national brand and the brand recognition that an operator will not have with a standalone operation.

» Now available at NorthCenter!

FMI Contact your Area Manager

The Perfectly Southern™ Fresh Fried Chicken Program is

Appetizers A

Roma—the artistry of the meal.

Premium Products Product Listing

Performance Foodservice is pleased to offer a delicious line of appetizers under its Roma brand. These products arm operators with an arsenal of crunchy, flavorful, and diverse appetizers. Meet any consumer demand with this collection of battered and breaded cheese sticks, onion rings, mushrooms and vegetables, as well as spicy stuffed jalapenos, zucchini sticks, and even macaroni and cheese bites!

Authentic tasting Italian cuisine calls for authentic tasting ingredients. The ROMA family of brands will offer no less in its selections of impeccable products. Committed to tradition and history, ROMA branded products deliver the authentic flavor and quality insisted upon by discerning operators.

Protein-Centric Solutions

From tried-and-true Philly steak meat to high-protein chicken, our extensive product line fits the needs of any operator across all dayparts who is searching for high quality at a variety of price points with hundreds of menu options. From daybreak to day’s end, our family of leading brands help operators increase their customer base and increase sales.

Featured Items

Tyson Red Label® NAE* Uncooked Authentically Crispy Chicken Breast Filets, 28/5.2 oz.

PFS # 106537, MFG # 10000055457

Mexican Original® Yellow Quarter Cut Tortilla Chips, 1/30 lbs.

PFS # 487978, MFG # 10129060621

BRUNCH CHICKEN BISCUIT

There’s never a bad time for a chicken sandwich, but brunch is definitely one of the best. This sandwich uses a biscuit as a base and tops the Tyson Red Label® Authentically Crispy Thick-Cut Chicken Breast Filet with pimento cheese, fresh chives, and a perfectly cooked sunny-side up egg. Serve it with a side of roasted vegetables like potato, sweet potato, red onion and green peppers and you’ll have an instant favorite.

Tyson® Fast Finish® Fully Cooked Bone-In Chicken Wings, 2/5 lbs.

PFS # 76957, MFG # 10026380928

The Original Steak-EZE® BreakAway® Sirloin Beef

Steak, Marinated, 40/4 oz

PFS # 227785, MFG # 10000013401

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

• All flavors and marinades are Clean Label, All Natural, Gluten Free, and Contain No Preserva�ves

• High Pressure Process (HPP) guarentees maximum shelf life, kills bacteria and helps to maintain a moist and juicy flavor profile

• Packaging includes all labeling needed for retail sale—Operators just set price per pound and add a s�cker

Tastes like your at the Ocean

New England Extreme Clam Chowder

PFG # 276738. 4/4 lb.

Authentic New England Clam Chowder made with an extreme amount of clam meat slow cooked in a combination of clam broth and sweet cream with tender potatoes and just the right amount of spice.

Chowders, Bisques, & Soups Always FreshMenu Ready

Maine Lobster Bisque

PFG # 866247. 4/4 lb.

Nothing says New England quite like this rich and creamy bisque. One spoonful can conjure up images of rockyNew England coasts with its meaty, buttery lobster ßavor.

READY-TO-USE FLAVOR

Short on staff? Not a problem. Custom Culinary® Ready-to-Use Sauces save valuable time and labor back-of-house, so you can focus on meeting the needs of your customers. Our sauces come in a convenient frozen format—simply thaw, heat and serve. They offer unparalleled flavor and versatility, perfect for dine-in and carryout menu items alike.

Custom Culinary® Gold Label

Ready-to-Use Sauces

Custom Culinary True Foundations®

Authentic Global Flavors

• Made-from-scratch taste and appeal

• Includes classic sauces and on-trend accent flavors

• Made with high-quality ingredients, including real dairy and wine reductions

• Authentic flavor profiles inspired by Latin cuisines

• Meet consumer demand for on-trend global fare

• Can be used as cooking sauces, marinades or condiments

• Clean label formulation

396176Custom Culinary® Gold Label Ready-to-Use Hollandaise Sauce

517755Custom Culinary® Gold Label Ready-to-Use Bacon Onion Marmalade

616465Custom Culinary® True Foundations® Ready-to-Use Tomatillo Serrano Sauce

SPECIAL OFFER: Earn up to $300 on your purchase of select Custom Culinary® Bases and Asian Broths with our valuable rebate. Ask your representative for details.

©2023 Custom Culinary, Inc.

RESTAURANT

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STAFFING SUCCESS: Any technology that can make life easier for your employees is going to benefit every aspect of your business in the long run.trends.

Tech proved to be a key to unlocking success during the pandemic. And with current industry conditions, restaurants are powering up technology to increase efficiency and ease staffing issues.

From staffing to managing food and labor costs, figuring out what areas of your business to tackle first can be challenging. However, leveraging today’s digital tools can be a boost for your business, and they’re more affordable and accessible than ever before. Check out what’s new in tech this year to help increase efficiency, accuracy, and even improve the customer experience.

MENUS MADE EASY

Your food and drink menus are the bread and butter of your business. You spend time sourcing high-quality ingredients, crafting recipes, and creating unique dishes and menus to appeal to customers. Menus should be easily accessible on your site, with special diets or allergens clearly marked, and promoted on your social channels. Without these elements, your place could get overlooked by scrollers, searching for the best places to satisfy their cravings before they ever leave the house. With OpenMenu, you get an integrated platform to manage your menus across all your online channels, a nutritional analysis, and help to get your deals and promos in front of regular and potential customers.

CATERING EFFICIENCY

Catering is always a heavy task to organize. Trying to accommodate so many groups, going back and forth with the client on menus and last-minute substitutions, and juggling payments can be stressful. But if catering is a significant revenue stream for your business, instead of throwing in the towel, consider HoneyCart.

The Performance Foodservice One Source partner automates all your processes, so it’s 100% self-service. You

can set your calendar with availability and delivery dates, enforce policies, upload specific menus for client selection, and charge, all without lifting a finger. Making planning more seamless not only gives you more time to focus on the food, but it’s also a breath of fresh air for the client, who’s likely to become a repeat customer based on the ease of the experience alone.

SPECIAL DELIVERY

Third-party food delivery was the name of the game during the pandemic. And with the increased demand, the associated fees can really add up and inconsistencies can turn off loyal customers. Save money and improve your guests’ experiences with Sauce, a delivery program that offers unlimited third-party delivery at a flat rate. Guests can easily order directly from any social media platform or the web with a 1-step system. You can also track customer data, reviews, and even utilize SEO to get your business rated higher on search engines.

BETTER BOH

Just as your front-of-house and offpremise operations could use some efficiency, so does your back of house. Jolt was created by restaurateurs and is geared toward operations management;

things like food safety compliance, daily checklists, a remote monitoring system to provide inventory analysis, and even a centralized hub for on-the-spot training that can be accessed via smartphones or tablets. And with MarketMan, you can streamline your entire BOH operation from recipe costing to inventory management, vendor payments, waste tracking, and more.

STAFFING SUCCESS

Tee up tech to attract and retain employees by bettering their experience. Any technology that can make life easier for your employees is going to benefit every aspect of your business in the long run.

With HotSchedules by Fourth Solutions, employees can get early access to wages they’ve earned and pick up and release shifts, while you can streamline team communications and save money on training and hiring talent. QR codes, contactless payment, digitized reservations, waitlist management, and cashless instant tip payouts are also great tech options that can support your staff and keep them happy.

Briana Rupel - A proud service industry lifer, Briana writes about food, beverages, and foodservice creativity.

Summer Chowder Flights

Lobster Bisque with Gremolata Crouton

Ingredients:

½ Loaf Baguette, sliced into 1/8” rounds

4 TBS Parsley, chopped

2 TBS Chervil, chopped

1 TBS Tarragon, chopped

1 TBS Celery Leaves, rough chopped

1 TBS Lemon Zest, finely chopped

1 TBS Olive Oil

1 TSP Sherry Vinegar

Dash Kosher Salt & Black Pepper

Method of Preparation:

1.Mix herbs, zest, oil & vinegar together

2.Season with salt & pepper to taste

3.Spoon mixture on top of grilled crouton

New England Clam Chowder with Clam Cake

Ingredients:

2 Cups Clam Cake Batter, dry mix

1 Cup Clams

½ Cup Clam liquid/stock

½ TSP Dill, chopped

To Taste Black Pepper, coarse

4 Cups Canola oil, for frying

Method of Preparation:

1.Mix all ingredients together (except oil)

2.Fry in 350 degree oil until golden brown

3.Drain on paper towels

4.Garnish with fresh herbs

Corn Chowder with Roasted Corn Crabcake

Ingredients:

1 Cup Crabmeat, fresh / chilled

2 TSP Mayonnaise

1 TSP Dijon mustard

1 TSP Roasted Corn Kernels

1 TSP Bacon, rendered / crisped

¼ Each Avocado, diced

1 TSP Red Onion, finely diced

1 TSP Scallions, thinly sliced

½ TSP Lime Juice, fresh

Dash Kosher Salt & Black Pepper

8 Each Multi-Grain Cracker or Chip

Method of Preparation:

1.Mix all ingredients well

2.Refrigerate for at least 30 minutes

3.Spoon mixture on top of chip or cracker

For more information, please contact your Kettle Cuisine sales representative www.kettlecuisine.com/foodservice • 617-884-1219

Lobster Bisque PFS #626661 4/4 LB

New England Style Clam Chowder PFS #996442 2/8 LB

Corn Chowder PFS #996435 2/8 LB

SPECIALTY SEASONINGS & RUBS

CORN TORTILLA CHIPS AND STRIPS

WELCOME TO CONTIGO®!

The Contigo® portfolio consists of a family of products that are true to the heritage of Latin foods — rich and robust, flavorful, always inventive and as expansive and diverse as Latin America itself. The Contigo® brand is owned and exclusively distributed by Performance Foodservice.

Contigo® means “with you” in Spanish, and is our promise of delicious, quality and sensible products that help our customers grow their businesses. We understand recipes and techniques vary from region to region so our Contigo® products range from staples found in most Latin kitchens to specialized ingredients targeted to specific cultures and ethnicities.

AUTHENTIC LATIN FLAVOR AND QUALITY!

We are proud to present Contigo® Corn Tortilla Chips! Made with premium masa corn flour, these chips are milled and processed, baked then fried for an authentic tortilla chip with great corn flavor. Our Trans-Fat-Free, Kosher, Whole Grain and Gluten-free corn chips are available in white restaurant-style, yellow rounds or tri-color and are made with whole grain corn masa flour, vegetable oil and salt. Contigo® Yellow Round Corn Tortilla Chips have a more intense flavor than traditional white corn chips and are sturdy chips for dipping with a solid base for dishes. Contigo® Restaurant-Style White Corn Tortilla Chips and the colorful Tri-Color Tortilla Chips are hearty and will withstand the thickest and chunkiest of salsas and dips. Contigo® Tri-Color Corn Tortilla Strips add a colorful and delicious, crunchy garnish to a Latin-inspired salad or entrée.

PRODUCTS

Experience the difference with Heritage Ovens® Bakery Goods. When you crave the flavor and aroma of home baked goodness, our wholesome and delicious baked goods will capture your senses. With a broad offering of quality ready to bake, par baked and pre baked bakery goods, Heritage Ovens® has a solution for all meal occasions. From traditional to contemporary flavors, our baked goods are rich in variety and exceptional in taste.

Heritage Ovens® 00 Pizza Flour 12" x 5" Flatbread Crust is made with specialty ‘00’ pizza flour and naturally fermented. Heritage Ovens® 00 Pizza Flour 12" x 5" Flatbread Crust has a thin, light, hearth‑baked bite. Crispy on the outside, soft on the inside. Ideal for trendy appetizers, desserts, single serve pizzas or paninis.

Heritage Ovens® 00 Pizza Flour 16" x 6" Traditional Flatbread Crust is made with specialty ‘00’ pizza flour, naturally fermented with a Brooklyn‑inspired “bite.” Heritage Ovens® 00 Pizza Flour 16" x 6"

Traditional Flatbread Crust is slightly longer, wider and thicker than the Heritage Ovens® 00 Pizza Flour 12" x 5" Flatbread Crust option. Ideal for bread baskets, sandwiches or paninis, desserts, appetizers and single serve pizzas. Heritage Ovens® 00 Pizza Flour 16" x 6"

Traditional Flatbread has a thin, light, hearth baked bite.

Baking Instructions

Defrost if frozen (freezing to preserve freshness is recommended)

Preheat oven to:

• 425°F — Conventional Oven

• 375°F — Convection Oven

• 450°F-500°F — if using a Pizza Stone. Allow stone to get sufficiently hot for 10 – 15 minutes.

Lightly brush crust with olive oil.

• Top with your favorite toppings.

• Chewy Crust: Bake on a sheet pan.

• Crispy Crust: Bake directly on oven rack or on preheated pizza stone.

Bake:

• 8-12 minutes (Rack), 5-8 minutes (Stone) or until crust is golden brown and crisp, cheese melted.

• Extra Crisp: Pre-bake crust and oil for 3-5 minutes; add toppings, bake for an additional 5-10 minutes.

00 PIZZA FLOUR FLATBREAD CRUSTS

Performance Foodservice presents a sumptuous selection of thaw‑and‑serve 00 Flour Flatbread Crusts made with specialty ‘00’ pizza flour that is naturally fermented with a Brooklyn style bite. In Italy, the symbol ‘00’ denotes the most refined, powder‑soft specialty flour that will appeal to the pizza purist on the quest for the perfect flatbread to enhance their single‑serve pizzas, bread baskets, appetizers, desserts or paninis.

Choose from the thin, light and hearth‑baked in the 00 Flour Flatbread 12" x 5" Crust or the slightly longer, wider and thicker 00 Flour Traditional 16" x 6". Thin, light with a bubble appearance, these flatbread crusts are ready to top, ready to crisp and ready to delight.

6" Individual Hot Dog Bun, Sliced

Hot Dog Bun, New England Style

Classic, fully baked hot dog bun accommodates all standard-size wieners and sausages. The side slice bun is 6" long and almost 2" wide. Popular in B&I, colleges/universities, concessions.

4" Hamburger Bun, Sliced

Classic, fully baked hot dog bun accommodates all standard-size wieners and sausages. The side slice bun is 6" long and almost 2" wide. Popular in B&I, colleges/universities, concessions.

PFS #457102 96/1.5 oz

The 4" hamburger bun is the most popular sandwich bun. Great for burgers, chicken sandwiches, BBQ and deli sandwiches. Popular choice for B&I, QSR, college/universities, and casual dining segments.

The 4" hamburger bun is the most popular sandwich bun. Great for burgers, chicken sandwiches, BBQ and deli sandwiches. Popular choice for B&I, QSR, college/universities, and casual dining segments.

Rich, moist and tender buns that accommodate the juiciest burgers. 4” sliced brioche buns put a unique spin on burgers, chicken sandwiches and BBQ sandwiches. Popular in QSR and casual dining segments.

Rich, moist and tender buns that accommodate the juiciest burgers. 4” sliced brioche buns put a unique spin on burgers, chicken sandwiches and BBQ sandwiches. Popular in QSR and casual dining segments.

4" Brioche Bun, Sliced

4" Brioche Bun, Sliced

4" Hamburger Bun, Sliced

6" Individual Hot Dog Bun, Sliced

First Mark Hinged Containers:

First Mark delivers convenience and efficiency from the back of the house to the customer’s front door. Composed of strong polypropylene, this leak-resistant, easily stackable line of foodservice containers are suitable for hot and cold food applications. With a vented lid and durable design, First Mark helps maintain meal freshness, preserves presentation, and provides an ease in portability. Available in a variety of sizes to meet your business needs.

Versatile and innovative, our containers can be stored in the refrigerator, reheated in the microwave, and placed neatly in the dishwasher. Most importantly, our containers enhance food visualization and helps increase order accuracy. Elevate takeout and delivery operations while providing positive customer experiences with First Mark.

Bay Winds Maine Lobster is...

• The Maine Lobster is different from an Australian, New Zealand, Warm Water or Carribbean Spiny Rock Lobster which has no claw.