Roma: Food for Thought Spring 2010

Spring 2010

By ROMA of Southern California

Boost Profit Using Your Menu

Learn Menu Design Tricks to Improve Your Bottom Line

Distributor or Cash & Carry?

Read This Before Your Next Trip to a Local Cash & Carry Outlet

New Products Available Only at ROMA!

Braveheart Toppings, Angus Burger Patties and Heritage Ovens Breads

of Southern California

A MESSAGE from the VP of Sales The mountains are still covered with snow, the canyons are green from the winter’s rain and it is 75 degrees outside. And this is why we live in Southern California.

And just like that Spring 2010 is upon us. Some people live for the cold of winter, some for the heat of summer or the colors of the fall.

Spring has always been my favorite because it leaves the countryside green and clean. It also means baseball season is here but I won’t get into that…. For now.

But what does Spring mean for you? And your business?

It can mean doing the same old thing; the same items on the menu, the same customers or it can be an opportunity to review what works on the menu and what doesn’t. Ask your ROMA representative for some samples of new ideas: edible pizza images, fresh Black Angus hamburger patties, new desserts or some of our new Piancone dressings.

We look at you as a partner. If you succeed then we succeed. That is one of the reasons we bring you items to sample, to taste and to compare to the product you are currently using to see if there is a quality or cost benefit to the new product.

There will always be a market for the $5.00. Cost is imperative. There will always be a market for the $25.00 pizza. Quality now becomes imperative. ROMA offers the options for whatever pizza you serve.

Every business owner is looking for one more item to capture the customer’s dollar. We have individually packed desserts. We have a cookie program that will supply you with a free oven and display case if you can sell two cases of oven warm cookies per month. Chicken wings. Chicken bites. Coke. Diet Coke. The list goes on and on.

Our Area Managers are trained to review your business and show you the products that best fit your objectives. They will show you samples, show you point of sale material, they will even show you menu costing analysis so you can see what your profit margin will look like by adding an item.

When your ROMA Area Manager visits your store be certain to sit down and make it a business discussion about your business and the current market place. What ideas does he have for you? What opportunities are out there that can help your business survive the times we are in.

ROMA succeeds only when you succeed. And that is our goal, for both of us to succeed.

Thanks for listening, Dennis Tye Vice President of Sales Roma of Southern California

Contents WILL ADD TO YOUR 05 WHO BOTTOM LINE? Delivery or Cash & Carry Spotlight 06 Restaurant Super Antojitos Big Mama’s & Papa’s

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From Plain to Gourmet add some WOW to your Menu

Food for Thought – Spring 2010

Ovens Breads 09 Heritage & Braveheart Black Angus Patties Available Exclusively Through ROMA

for 10 Marketing Restaurant success GUIDE 11 QUICK to Menu Engineering FOOD 14 NATIONAL HOLIDAYS ROMA Foods – www.romafood.com

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Food for Thought – Spring 2010

ROMA Foods – www.romafood.com

Who Will Add to Your Bottom Line?

Distributor or Cash & Carry It is no secret that prices at Cash & Carry Outlets are at many times are lower than your foodservice distributor’s prices. The difference in prices between these two types of supply sources is due to the additional expenses incurred by distributors.

Consider the extra services and benefits you receive from your distributor…

• Deliveries right to your door.

• Credit • Stock certain products for you • Knowledgeable consultants to inform you regarding the newest trends.

Some operators may not see the value in these services and purchase their groceries from Cash & Carry outlets. But, are they really saving money? When using Cash & Carry the operator is paying for the delivery and transportation costs and they are responsible for the associated liabilities such as injuries that may arise from transporting the products (Workers Compensation Claims) and food safety concerns.

Improper transportation of food, particularly refrigerated items, allows opportunities for spoilage. Also, what is happening in your establishment when you are not there? Studies show that employee theft and shrinkage happens in every restaurant. Beverages are not rung up, product is stolen, and extra ingredients are used on recipes.

All of which is more likely to happen when you are not there.

Benefits of Buying From a Foodservice Distributor 1) Food Safety: Distributor is legally responsible for transporting products using proper methods such as adequate temperature controls to prevent food spoilage and contamination.

2) Value of Time: Profitable restaurant operators understand that time equals money. Time spent in your establishment is important to your success. The few hours spent buying groceries instead of engaging in revenue producing activities and labor management could cost you more than the financial benefits gained from going to a Cash & Carry outlet.

3) Product Consistency and Availability: Your Cash & Carry supplier may not have the same product stocked from week to week. A distributor’s job on the other hand is to make sure the items you are purchasing is in stock for you.

4) Costs Savings: Let your distributor worry about transportation costs, liability and insurance costs, and meeting food safety standards when transporting food.

Cash & Carry can be convenient and should be used…for emergencies such as running out of an item before your next delivery. Before making the decision to use Cash & Carry outlets as your primary source for groceries, do a breakdown of all the costs to determine if you are truly saving money.

Food for Thought – Spring 2010

ROMA Foods – www.romafood.com

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restaurant Spotlight SUPER ANTOJITOS Santa Ana, CA Antonio Tejeda opened the doors to Super Antojitos in Santa Ana 18 years ago on August 12th 1992. Diners enjoy the authentic food and appreciate the superior and quick customer service Super Antojitos offers.

A few years ago when the economy was healthy, Tejeda had to do little in terms for marketing to see diners walk through the door. Today, with consumers watching how they spend their disposable income, it was important to offer consumers something extra. Six months ago, Super Antojitos began hosting karaoke nights on Thursday, Saturday and Sunday as well as having a live Mariachi band perform on Friday nights. Tejeda began seeing business increase as diners now see the value of having a sit down meal with entertainment versus making something at home or visiting a drive thru. I actually had the opportunity to witness the Thursday night karaoke and it was amazing to see the number of people that were there. Now if you had the choice of having a great meal with complimentary entertainment or just a great meal…which would you choose?

A variety of tools are used to inform potential diners about the events such as flyers, internet, outdoor signage and announcements during peak hours like lunch.

Super Antojitos Mexican Foods 1702 N. Bristol St., Suite “D” Santa Ana, CA 92706

Owner Antonio with ROMA Rep, Jose Dingler

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Food for Thought – Spring 2010

Nachos Platter

Molcajete

Karaoke Night

ROMA Foods – www.romafood.com

restaurant Spotlight big mama’s & papa’s Burbank, CA Aro Agakhanyan was only 17 when he and his 14 year old brother Allen became owners of their first pizzeria in 1991. Roseli’s Pizza which first opened in 1974 was going out of business and the brothers saw huge opportunities. The duo made necessary changes and turned the business around. They had a rotisserie oven at the time which would only bake pizza’s 16” or smaller.

The menu consisted of three sizes of pizzas, 2 sandwiches and 2 pasta items. Aro and Allen later replaced the rotisserie oven so they could bake larger pizzas. By 1996 they had a 28” pizza known as the “Big Mama” The Agakhanyan brothers didn’t stop here. Two years later they created a 36” pizza known as the “Big Papa” and officially changed the name of the pizzeria to Big Mama’s & Papa’s.

Based out of Burbank, today, there are 18 stores in the greater Los Angeles area that are part of the Big Mama’s & Papa’s franchise featuring a menu complete with appetizers, desserts, a dozen sandwiches, pastas, salads, calzones and of course pizza. The company actively engages in marketing activities such as their 54” Pizza Challenge. If six people can finish a 54” pizza within two hours they receive the pizza valued at $250 for free plus $1,000 in prize money. Programs to support local organizations and schools are also available.

First Big Mama’s & Papa’s location in Burbank, CA

Aro tossing Pizza Dough

Sales for Big Mama’s & Papa’s have remained strong despite the fact that many have reduced their away from home dining expenditures. Aro contributes this to their excellent customer service and unique offerings. For example, many establishments will charge a diner additional for extra dressing, sauce, etc. Aro believes giving that extra dressing for no charge will bring the diner back again and create a loyal customer…it’s all about customer service and how you treat your diners.

FUN FACTS ABOUT BIG MAMA’S & PAPA’S • Big Mama’s & Papa’s are the largest pizza makers in the world.

• Big Mama’s & Papa’s is currently trying to get a Guiness record for the largest deliverable pizza.

Food for Thought – Spring 2010

Aro and Allen, first location, Burbank, CA

ROMA Foods – www.romafood.com

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FROM PLAIN TO GOURMET add some WOW to your Menu In recent years the traditional sandwich has gone gourmet and is a hot menu item for all types of restaurants. At one time, sandwiches could only be found at sandwich chains. Today, the portable meal is now available at burger joints, supermarkets, coffee shops and even doughnut shops. In the last year popular pizza chains have entered into the market by adding grilled sandwiches onto their menu.

Fast food restaurants have recognized the need to offer upscale sandwiches and burgers and have introduced items such as the Charbroiled Steak Sandwich from Carl’s Jr. Ruby’s Diner also recently introduced their Gourmet Kobe Burgers. These items are marketed to consumers as an alternative to sandwiches and burgers offered at high end restaurants at a premium price and it seems to be working.

Consumers are looking for value, creativity and quality and their demands are being answered.

Take into consideration the fact that a turkey sandwich, a ham sandwich and a burger can easily be made at home. Gourmet items though typically will not be prepared at home as it takes more effort and thought. Add a few specialty sandwiches to your menu and watch your bottom line grow.

Easy Ways to Take Sandwiches and Burgers to the Next Level.

• Instead of using iceberg lettuce, try fresh spinach, romaine, Greenleaf, or arugula.

• Swap American cheese for Swiss, goat, mozzarella, cheddar, feta, provolone or Monterey jack.

• Add spices such as fresh dill, tarragon, oregano, basil or mint.

• Create texture, crunch and flavor with relish, salsa, chutney, sprouts, pickles, olives, seeds and nuts.

• Use fresh fruits such as pineapple, oranges and apples for a sweet tropical flavor.

• Dried fruits like raisins, apricots, figs, and dates can add an exotic, sophisticated flavor.

• Bring your salads into sandwiches and burgers. Ceasar Salad Sandwich or The Ceasar Burger 08

Food for Thought – Spring 2010

Cobb Sandwich Top Heritage Ovens Soft White or Soft Wheat bread with gorgonzola cheese, bacon strips, tomato arugula, and avocado. Top with second slice of Heritage Ovens Soft White or Soft Wheat bread, slice and half and serve.

Grown Up Grilled Cheese Sandwich Place sliced buffalo mozzarella between two slices of Heritage Ovens Soft White or Soft Wheat bread. Wisk and blend eggs, milk, thyme leave and salt. Dip sandwich into egg mixture to coat. Grill in a pan with olive oil and butter until golden brown.

Artichoke & Pepper Grilled Cheese Sandwich Spread mustard on a slice of Heritage Ovens Soft White or Soft Wheat bread. Layer with cheddar cheese, artichokes and red peppers. Top with another slice of Heritage Ovens Soft White or Soft Wheat bread and grill in pan until golden brown.

Gourmet Shrimp Sandwich Combine cooked shrimp, minced green peppers, minced celery, minced cucumbers, diced tomatoes, minced green onions and sprinkle with salt and pepper. Spread butter on warm Heritage Ovens Hot Dog buns and fill with lettuce and the shrimp mix. ***Turn any of these recipes into sliders with our Heritage Ovens Slider Buns and Braveheart 2oz Angus Beef Patties!*** Philly Cheese steak Burger Melt provolone cheese over Braveheart Black Angus burger patty. Top with roasted red peppers, sautéed onion rings, and hot peppers. Serve on Heritage Ovens Hamburger Buns Greek Burger Top Braveheart Black Angus beef patty with feta cheese, black olives and onions. Serve on Heritage Ovens Hamburger Buns.

ROMA Foods – www.romafood.com

Jack & Jalapeno Burger Melt jack cheese on Braveheart Black Angus burger patty and top with jalapeno peppers and onions. Serve on Heritage Ovens Hamburger Buns

HERITAGE OVENS

Taco Burger Melt corazo cheese onto Braveheart Black Angus burger patty and top with shredded lettuce, tomato, sour cream and black olives.

7/8” Premium White Texas Toast

Profit Builder Tips • Offer Combo Meal Deals. This raises ticket average, increases profit and makes ordering fast and easy.

Thick Sliced Wheatberry

• Allow the diner to swap the soda and chips for water and a side salad. Charge an extra $1.

• Have fresh baked cookies available for dessert. Try Heritage Ovens cookies complete with an oven and display case. One for $0.50 or 3 for $1.

INTRODUCING: Heritage Ovens Breads & Braveheart Black Angus Patties Available Exclusively Through ROMA We take pride.

Offering the best available is what we strive for. Our premium line of bread products are sure to please. From plump burger buns to hearty sandwich breads, we have the perfect bread products for you!

(16 Slice) 24oz - 1/10ct • 857642

(19 Slice) 36oz - 1/8ct • 857644 Pullman Soft Wheat (28 Slice) 24oz - 1/10ct • 857647 Pullman Soft White (28 Slice) 24oz - 1/10ct • 857648 2.875” Hamburger Bun Sliced 24/8ct • 254034 4” Hamburger Bun Sliced 12/8ct • 857641

We promise fresh.

There’s no secret to our promise. We go to great lengths to implement the industry’s highest standards for quality, safety and freshness.

5” Jumbo Hamburger Bun Sliced

Quality right from the start There’s no doubt we’re demanding. Our beef suppliers not only must pass USDA regulations, but they must also meet our own, stringent guidelines for quality. We then use extensive internal controls during processing to ensure the safest, most consistent ground beef available.

6” Individual Hot Dog Bun Sliced

Fresher than your butcher shop Quick turnaround is the key. We get our beef fresh and grind it freshto-order every day — nothing sits for more than 48 hours. And our state-of-the-art, vacuum-sealed packaging is the best in the business, providing a maximum shelf life of 21 days. So when your customers pass along their compliments, you’ll know why.

2oz Premium Fork Split Plain English Muffins

8/8ct • 857643

12/8ct • 857650 6” White Hoagie Sliced 6/12ct • 857646

6/12ct • 996780

BRAVEHEART BLACK ANGUS BEEF Angus Beef Patty 4-1 81/19 - 48/4oz • 258516I Angus Beef Patty 3-1 81/19 - 36/5.33oz • 258517I Angus Beef Patty 2-1 81/19 - 24/8oz • 258519I Angus Beef Patty 8-1 81/19 - 90/2oz • 258528I Food for Thought – Spring 2010

ROMA Foods – www.romafood.com

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MARKETING FOR RESTAURANT SUCCESS Proven, Effective & Low Cost Marketing Activities Customer Service Consumers have many choices when it comes to dining and in order to succeed, restaurants must deliver exceptional customer service. Good service is not enough and adequate is unacceptable. The standards for defining quality service are rising everywhere. It’s the attention to detail and the small often overlooked things, which will differentiate your establishment from your competition. Develop standards so that people feel welcome when they visit your restaurant.

Customer service is one of the most obvious and inexpensive marketing tactics out there. One of the main reasons why customers remain loyal is superior service which today is a rare commodity. Many operators say they believe in it, however they fail to actively engage in customer service activities. Everyone wants to be heard and feel like they are the most important customer you have. A diner can easily choose to eat at your competitors in order to save a couple dollars, but if you offer outstanding service, you have most likely won them over.

Reap the Benefits of Customer Care 1) Train Your Employees: Your employees need to be helpful, courteous and knowledgeable. Make sure they understand the importance of customer care. Train them on your menu and be sure the staff knows how the items are prepared and the ingredients. Allow them to make customer service decisions when you are not there, but provide guidelines so they have a baseline to make their decisions. The last thing you want your employee’s telling a diners is “I don’t know or I can’t help you but ‘blank’ will be back soon”.

2) Show Recognition to your Regulars: Let your regulars know that you appreciate their business. Throw in a free drink or side item with their order every now and then, push their 10

Food for Thought – Spring 2010

food order to the front and most importantly acknowledge that you are aware of their loyalty by saying “welcome back”.

Gestures such as these do wonders for peoples egos. Who wouldn’t come back to a place where they are treated like a celebrity?

3) Address Complaints Immediately: Customers are likely to return if you turn their bad experience into a good one. Did they receive the wrong order? Comp it for them and give them a coupon for a free side or appetizer on their next visit.

This will show that their business is important to you. People want to be heard and know that they matter.

Satisfied Customers = Loyal Customers: If a customer recognizes your exceptional service, they will be sure to become loyal to you. Keep in mind that a negative experience is more likely to be shared with family and friends than a good one. So make sure your customers leave satisfied. You do not want to lose business or stop potential customers from coming due to an unsatisfied diner.

Customer Retention Costs: On average it costs 6 – 8 times more to gain new customers than it does to keep the ones you have.

Having a solid customer service program in place will help keep your existing diners.

Competitive Advantage: Good customer service is a rare commodity. Give yourself an edge over your competitors by providing excellent service to your diners. The restaurant across the street may have slightly lower prices but studies have shown that customers prefer to give their business where they will be treated well.

ROMA Foods – www.romafood.com

QUICK GUIDE to Menu Engineering The economic events in the last year have resulted in decreasing profits for many restaurants. Looking for ways to cut costs operators are resorting to using lower quality ingredients assuming that their diners will not notice. However, while people may have cut down on their away from home meals, when they do eat out, diners are looking for value. So before you consider changing your ingredients, take a look at your menu. Are your most profitable items strategically placed in areas on your menu that looked at most often? Your menu is a marketing tool that influences what the diner will order and how much they will spend. When properly laid out, your menu will direct the attention of your guest to certain (profitable) items and increase the chances of those items being ordered. Too often, menu’s are created or updated at the last second and not given much thought or attention.

One of the most important things to remember is that consumers are only likely to purchase an item if they notice it.

Maximize Profit Potential Using Your Menu 1) Place your high margin items in the “Sales Zone”: There are certain areas of your menu that will generate more sales than others. Use this to your advantage. On a single page menu format, the middle third is your “Sales Zone” where you want to place your most profitable items. The least profitable items should be placed in the lower third part of the menu. On two page menus the top right hand side is the “Sales Zone”. People typically scan this type of menu in a reverse “Z” pattern. On three page menus people most often look at the center panel first and then move counter clockwise.

2) Item placement with in each category: People remember and purchase the first two items and the last item in each menu category. Place your most profitable menu items from each category in these three spots and the less profitable items in the middle.

3) Add some flavor to your menu: In an experiment, descriptive menu labels increased sales by 27% and improved attitudes towards the food and the restaurant. Make your menu fun and create some flair by giving your Menu Categories, Item Names and Item Descriptions some personality. Instead of using “Appetizers & Soups” try “Just for Starters”. Use words that create powerful images in the readers mind.

Help your guest vision and anticipate the mouth-watering meal. See below for examples of how you can add some spice to your menu.

4) Leave the $ sign out: A study conducted by Cornell shows that guests who are given a numeral only menu spend more than those who receive menus with prices showing a dollar sign.

5) Do not draw attention to prices: Prices should be placed at the end of an item description. Remember, you want to use descriptions to sell menu items, not price.

Average person spends 3.5 minutes reading the menu.

MENU ITEM BEFORE & AFTER Boring…

Tasty!

Lasagna $12.99 Layers of lasagna noodles, four cheeses and a bolognese sauce, topped with mozzarella cheese.

Grandma’s Famous Lasagna A savory lasagna with a blend of soft goat cheese, mild and tangy ricotta cheese, imported parmigiano reggiano cheese and creamy romano cheese, layered with a hearty homemade bolognese sauce and topped with fresh mozzarella. Served with fresh, hot bread. $12.99

TIPS FOR MENU BOARDS The center of your menu board is the “Sales Zone”. This area should be used for photographs of menu items and high margin items such as combo meals. Think about national fast food and quick serve restaurants and how their menu boards are utilized.

Continued on page 12 Food for Thought – Spring 2010

ROMA Foods – www.romafood.com

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Continued from page 11

MENU CATEGORIES Chef’s Choice Chef’s Favorites Classic Favorites Decadent Endings Fan Favorites First Flavors Foods to Share Fresh Pasta Temptations

Gourmet Burgers & Sandwiches Hearty Sandwiches House Specialties Just for Starters Just Getting Started Local Favorites Main Event More Than Just a Bite

Premium Burgers Sandwiches with Flair Small & Light Sweet Endings Sweet Temptations Sweet Treats Tasty Beginnings The Grill Wood-Fired Pizza

MENU ITEM NAMES Herb Roasted Chicken Pasta instead of Pasta with Chicken Mesquite Grilled King Salmon instead of Grilled Salmon Fire Roasted Vegetables instead of Vegetables Meat Addicts Pizza instead of Meat Pizza Wild Mushroom Soup instead of Mushroom Soup Hungry Man’s Hamburger for your larger sized burgers Loaded Cheesy Nachos instead of Nachos Baja Fish Enchiladas instead of Fish Enchiladas Ingredients • • • • • • • •

Chewy Creamy Daily Catch Decadent Finger-Lickin’ Fork Tender Fresh Fresh Baked

• • • • • • • •

Fresh Caught Hearty In Season Juicy Light Melt-In-Your-Mouth Moist Mouth Watering

• • • • • •

Oven-Fresh Premium Rich Steaming Succulent Tangy

• • • • • • •

Fried Grilled Oven Roasted Pan Fried Poached Sautéed Simmered

• • • • •

Slow Cooked Steamed Stir Fried Whipped Wood Fired

• • • • • • • •

Hand Tossed Homemade Home Style Light Breaded Made From Scratch Marinated Minced Seasoned

• • • • • •

Served Piping Hot Sizzling Smothered Stuffed Topped Wrapped

• • •

Jumbo King size Loaded With

•

Overflowing

Cooking Method • • • • • • •

Baked Basted BBQ Broiled Char Boiled Fire Roasted Flame Broiled

Preparation • • • • • • • •

Al Dente Battered Blackened Breaded Browned Drizzled Filled Garnished

Portions • • •

Bottomless Endless Heaping

Consider having a contest and let your customers suggest names for your menu items. If you decide to use it give them a free meal.

Sometimes the most creative ideas come froman outsider’s perspective.

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Food for Thought – Spring 2010

ROMA Foods – www.romafood.com

Food for Thought – Spring 2010

ROMA Foods – www.romafood.com

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NATIONAL FOOD HOLIDAYS

Celebrate American Food Holidays with specials, discounts and recipes!

APRIL Soft Pretzel Month Second Week is Egg Salad Week 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

Sourdough Bread Day Peanut Butter & Jelly Day Chocolate Mousse Day Cordon Bleu Day Caramel Day Caramel Popcorn Day Coffee Cake Day Empanada Day Chinese Almond Cookie Day Cinnamon Crescent Day Grilled Cheese Sandwich Day Licorice Day Peach Cobbler Day Pecan Day Glazed-Spiral Ham Day Eggs Benedict Day Cheese ball Day Amaretto Day Garlic Day Chocolate-Covered Cashew Truffle Day Jelly Bean Day Cherry Cheesecake Day Picnic Day Pigs in a Blanket Day Zucchini Bread Day Pretzel Day Prime Rib Day Blueberry Pic Day Shrimp Scampi Day Raisin Day

APRIL 19TH NATIONAL GARLIC DAY Garlic Shrimp Heat butter in skillet. Saute peeled and deveined shrimp and garlic. Add some parsley, lemon juice and salt.

Garlic Sauce Melt butter to a pan and cook chopping onions until soft and golden. Add garlic and cook for a couple minutes. Season with salt and pepper.

Pour in some dry white wine and turn up the heat to reduce the volume to about half.

Melt more butter in another pan. Add flour and stir and cook for several minutes. Add milk slowly and stir unti you end up with a nice thick sauce.

Mix in the onion and garlic mixture and serve.

Uses: Garlic Mashed Potatoes: Mash sauce in with fresh boiled potatoes Use sauce for steak Replace ketchup on sausages or burgers Dipping Sauce 14

Food for Thought – Spring 2010

MAY Egg Month Hamburger Month Salad Month Salsa Month Strawberry Month

June National Candy Month National Dairy Month Natonal Fresh Fruit and Vegetable Month National Iced Team Month Natonal Seafood Month

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

1 Hazelnut Cake Day 2 Rocky Road Ice Cream Day 3 Egg Day 4 Cheese Day 5 Gingerbread Day 6 Applesauce Cake Day 7 Chocolate Ice Cream Day 8 Jelly Filled Doughnut Day 9 Strawberry-Rhubarb Pie Day 10 Iced Tea Day 11 German Chocolate Cake Day 12 Peanut Butter Cookie Day 13 Kitchen Klutzes of America Day 14 Strawberry Shortcake Day 15 Lobster Day 16 Fudge Day 17 Eat All Your Veggies Day 18 Cherry Tart Day 19 Dry Martini Day 20 Vanilla Milkshake Day 21 Peaches & Cream Day 22 Onion Rings Day 23 Pecan Sandy Day 24 Pralines Day 25 Strawberry Parfait Day 26 Chocolate Pudding Day 27 Indian Pudding Day 28 Tapioca Day 29 Almond Butter Crunch Day 30 Ice Cream Soda Day

Chocolate Parfait Day Truffles Day Raspberry Tart Day Orange Juice Day Hoagie Day International No Diet Day Roast Leg of Lamb Day Empanada Day Butterscotch Brownie Day Shrimp Day Deat What You Want Day Nutty Fudge Day Fruit Cocktail Day Buttermilk Biscuit Day Chocolate Chip Day Coquilles St. Jacques Day Cherry Cobbler Day Cheese Souffle Day Devil’s Food Cake Day Quiche Lorraine Day Strawberries & Cream Day Vanilla Pudding Day Taffy Day Escargot Day Wine Day Blueberry Cheesecake Day Grape Popsicle Day Brisket Day Coq Au Vin Day Mint Julep Day Macaron Day

MAY 5TH NATIONAL HOAGIE DAY Celebrate National Hoagie Day by offering a special on all your Hoagie sandwiches. Let your customers know a few days in advance with signs on your windows and flyers with all orders .

MAY 10TH NATIONAL SHRIMP DAY Creamy Roasted Red Pepper & Shrimp Pizza Cook chopped red peppers and garlic in olive oil until tender. Using a blender or food processor, process half the red pepper mixture with alfredo sauce until smooth. Spread the sauce mixture over pizza crust and top with mozzarella cheese. Bake for 15 minutes.

While baking toss shrimp, olive oil, red pepper flakes, salt and pepper. Top the pizza with the shrimp mixture and the remaining red pepper mixture. Bake another 5 minutes and sprinkle with fresh basil.

JUNE 10TH NATIONAL ICED TEA DAY Celebrate National Iced Tea Day by offering free Iced Tea when a customer orders specific menu items.

JUNE 17TH EAT ALL YOUR VEGGIES DAY Celebrate Eat All Your Veggies Day by offering a discount on your Veggie Works pizza.

ROMA Foods – www.romafood.com

When Our Customers Do Well…

We All Do Well… of Southern California

www.RomaFood.com • 1-800-967-ROMA

16639 Gale Ave City of Industry, CA 91745 of Southern California

www.RomaFood.com