Spring 2017 issuu by Performance Foodservice

OUR KITCHEN Spring 2017 | A publication by PERFORMANCE Foodservice - Hickory

Menu Strategies Adding & Maintaining dishes on your menu PG 29

do you cater? pg 31

OUR KITCHEN Our Kitchen (ou-er kitchÂˇen) noun A gathering place for friends and family; a place where memories are homemade and seasoned with love.

Welcome to the Spring edition of Our Kitchen magazine.

The warm, Spring weather has come to us early this year! It's been warm enough that people want to sit outside and enjoy the sun while dining. Is your operation ready for the busy Spring months? We're talking about Mother's Day, the slew of catering events like weddings and graduation parties, and let's not forget about Easter and the other holidays that bring people out to eat. We're gearing up to help you, our customer, get through this fun and at times, hectic, season. We hope you find something in Our Kitchen that will get you thinking and spark new ideas. Let's make 2017 the best year yet!

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

Performance Foodservice - Hickory

FOOD 7

MOTHER'S DAY

One big day for Moms and businesses alike!

TAKE ON SPRING

FOOD WASTE

MENU STRATEGIES

DO YOU CATER?

No need to take that hearty steak off the menu. Create Spring dishes with our center of the plate brands.

It is understandable to think you don't want to talk to your customers about food waste, but that could not be further from the truth.

The secrets behind adding new dishes to your menu and keeping them there.

5 tips to get your catering business started.

OUR FAMILY 5

VETERAN SPOTLIGHT

Ken Chester served in the Navy for 4 years before coming to Performance Foodservice.

SPOTLIGHT 11 EMPLOYEE Dennis Dempsey was named AFDR DSR of the Year in

2015 and was selected to represent Area Managers at a recent General Mills workshop panel.

THE ALAMO

Despite wildfires destroying The Alamo in Gatlinburg, Tennessee late last year, owner, Kelly Johnson, persevere.

25 SHORTFIELDS Giving back to the community is one of the most important things with this family run restaurant.

whatâ&#x20AC;&#x2122;s inside... FEATURE STORIES

VETERAN SPOTLIGHT "The Navy saved my life."

5 Our Kitchen | Spring 2017

4 years

of sacrifice & service

Ken Chester has been with Performance Foodservice for 5 years as a fleet mechanic on third shift. Before coming to Performance, he served our country for four years in the Navy. As a 17 year old boy, straight out of high school, Ken decided to join the Navy. He found himself going down the wrong path in life and knew that joining the military would help him. “The Navy saved my life,” said Ken. In July of 1982, Ken was sent to basic training at the Naval Training Center in Orlando, Florida. In basic, he was able to learn a lot about himself that he didn’t know before. “I learned I was a stronger person than I thought I was,” said Ken. “You learn it’s all about each other.” Once his training was complete, he was stationed at the Naval Academy in Maryland and then transferred to Charleston, South Carolina on the USS Joseph Hewes for two years. The ship was a submarine hunting ship. Ken served on the ship as a Hull Maintenance Technician. His

main duties included firefighting, damage control, plumbing repair and any other needs the physical ship had. “It was hard work, but it was a lot of fun,” said Ken. “You learn a lot of confidence.” During his 4 years in the Navy, he was able to travel to many places. One such place was the Caribbean island, Grenada, where his ship aided in the Invasion of Grenada. Their job was to aid the ground forces that took control of the island. “It was really tense because you didn’t know what to expect,” said Ken. Through his time in the military, Ken learned many life lessons, including how to think logically and how to focus on getting the job done, rather than getting distracted with your surroundings. He has transferred that way of thinking into his personal and work life. Ken is thankful for his four years he served as part of the Navy. “You develop a comradery amongst each other,” said Ken. “There’s a bond that is made that will never be broken.”

ONE BIG DAY FOR Moms & Businesses

7 Our Kitchen | Spring 2017

MOTHER'S DAY Mother’s Day is a holiday honoring motherhood that is observed in America on the second Sunday in May. Mother’s Day traditionally involves presenting mothers with flowers, cards and other gifts. We all can agree that one of the greatest gifts, besides our love for Mom, is to treat her to a day free from her kitchen with a meal at one of her favorite restaurants! HISTORY The American version of Mother’s Day can be traced back to Anna Jarvis. Jarvis was unmarried and childless her whole life. One of her life’s work was to see her holiday added to the national calendar. She often argued that American holidays were biased toward male achievements. Jarvis spent many days writing to local and national politicians and retailers requesting recognition for our moms. By 1912 many states, towns and churches had adopted Mother’s Day as an annual holiday. Her persistence paid off in 1914 when President Woodrow Wilson signed a measure officially establishing the second Sunday in May as Mother’s Day. Once Mother’s Day became a national holiday, it was not long before restaurants, florists, and card companies capitalized on its popularity. The average person spends $163 on Mother’s Day gifts -- and online shoppers spend even more! Americans will spend over more than $21 billion this year to acknowledge the 85.4 million moms in the country. We will “fork” over four billion dollars on special outings and dining out. Moms say what they want most is something homemade, followed by dinner and a card. FEEDING MOMS According to the most recent data from the National Restaurant Association, 80 million people per year call on restaurants on Mother’s Day. That’s more than any other holiday, including the king of overpriced wine pairings, February 14. What’ll it be? In 2016 Steak, seafood

and barbeque was the most popular category at 34%. Some 21% of diners chose ethnic cuisine, like Italian or Chinese. And buffets landed at 19% (they’re particularly popular for families with children). Almost half of the Mother’s Day restaurant traffic will be dinner—followed by lunch at 33%, and brunch, with a strong showing at 24%. How will your operation fall into these statistics? Start planning now for your Mother's Day specials. Make sure your customers coming through your door now, know that they should be coming back for the big day. We've compiled a few recipes to get you started thinking about what you'll be serving your customers' special lady!

STRAWBERRY BELLINI

Chef Lawrence Willard

INGREDIENTS 1 pint strawberries, stemmed, plus 8 long-stemmed strawberries, for garnish 2 tablespoons simple syrup, recipe follows Champagne Simple Syrup: 2 parts sugar 2 parts water Directions Place strawberries and simple syrup into a blender. Strain strawberry mixture. Pour into glasses and top with Champagne. Garnish each with a long-stemmed strawberry. Simple Syrup: Bring sugar and water to a boil. Simmer until the sugar dissolves. Remove from the heat and allow to cool.

VEGGIE FRITTATA

Chef Lawrence Willard

INGREDIENTS 1 small zucchini, 1-inch-diced 1 red bell pepper, seeded and 1 1/2-inch-diced 1 yellow bell pepper, seeded and 1 1/2-inch-diced 1 red onion, 1 1/2-inch-diced 1/3 cup olive oil Kosher salt and freshly ground black pepper 2 teaspoons minced garlic (2 cloves) 12 extra-large eggs 1 cup Nature's Best half-and-half 1/4 cup freshly grated Parmesan cheese 1 tablespoon unsalted butter 1/3 cup chopped scallions, white and green parts (3 scallions) 1/2 cup grated West Creek Gruyere cheese DIRECTIONS: Preheat the oven to 425 degrees. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

BEET & BERRY SALAD

SEAFOOD CREPE

Chef Lawrence Willard

INGREDIENTS 6 medium mushrooms, chopped 3 tablespoons green onions, sliced 3 tablespoons butter 3 1⁄2 cups Bay Winds cooked lobsters, crab, scallops shrimp, chopped into bite sized pieces 8 ounces cream cheese, cut into cubes 1⁄3 cup half-and-half 3 tablespoons fresh parsley, chopped 2 tablespoons sherry wine(optional) 1 cup swiss cheese, shredded 1⁄4 cup chopped green onion 16 crepes 2 1⁄4 cups flour 3⁄4 teaspoon salt 1⁄2 teaspoon baking powder 3 cups milk 3 eggs 2 tablespoons butter, melted DIRECTIONS For crepes;. Whisk dry ingredients together. Mix in eggs, milk and butter with a hand beater mix until smooth. In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium 9 Our Kitchen | Spring 2017

heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months. Saute the mushrooms and green onion in butter until tender. Put the seafood, halfand-half, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry. In each crepe, place 1/4 cup seafood filling, roll and place in two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.

INGREDIENTS FOR THE DRESSING 1 tablespoon plus 2 teaspoons sherry vinegar 1 teaspoon balsamic vinegar Salt to taste ½ teaspoon Dijon mustard 4 tablespoons extra- virgin olive oil 1 tablespoon walnut oil FOR THE SALAD 3 medium-size beets, roasted 1 bunch or 6-ounce bag Peak arugula, preferably wild arugula (about 6 cups) 1 cup blueberries, blackberries or a combination 3 tablespoons broken walnuts 1-2 tablespoons chopped fresh tarragon Directions: Whisk together vinegars, salt, Dijon mustard, olive oil and walnut oil. Peel beets and slice in half-moons or wedges. Place in a salad bowl and toss with 2 tablespoons of the dressing. Add remaining salad ingredients and remaining dressing, toss well and serve.

Mother's Day by the numbers

rs doing e m o t s u c r u What are yo Day? for mother's

38% of consumers plan to dine out on Mother's Day

Where will they be dining out?

62% - Casual Dining 25% -Fine Dining

plan on getting restaurant takeout or delivery

15% - Buffet Style 8% - fast casual 2% - traditional quick service

8% - breakfast 49% - dinner

31%

What time will they dine out? 24% - brunch

for those that are ordering takeout or delivery, when will they do it?

Dinner

43% lunch

65 and older will choose brunch

56%

18 - 24 year olds will choose dinner

33% - lunch

83%

of those planning to celebrate mother's day at a restaurant made their plans less than one month ahead of time.

53%

Brunch is more common among older consumers

17%

of those planning to celebrate mother's day at a restaurant made their plans longer than one month prior.

The online survey of 1,009 adults was conducted April 27-29, 2015, by ORC International on behalf of the National Restaurant Association, asking respondents about their dining plans for Motherâ&#x20AC;&#x2122;s Day.

older consumers are more likely to choose fine dining restaurants

41%

65 and older will choose fine dining

22%

18 - 24 year olds will choose a buffet

EMPLOYEE SPOTLIGHT

20 YEARS DENNIS DEMPSEY, AREA MANAGER

Dennis Dempsey began his foodservice career in high school working in a mall cafeteria and continued learning the business in college by waiting tables in restaurants and working in the back of the house. With over 30 years of foodservice experience, Dennis has contributed much of his success to his early experiences. Recently Dennis had the privilege of being on a panel of 16 individuals made up of Area Managers, restaurant operators and foodservice managers from across the country who ran a question and answer forum for General Mills. The purpose of the panel was to have an interactive session with an audience of about 90 General Mills associates who were interested in learning about changing trends, challenges and the day to day needs that everyone goes through.

11 Our Kitchen | Spring 2017

"Many of us gave our thoughts on what we are seeing in the marketplace," said Dennis. Some of the things they discussed were the importance of having a close knit relationship with manufactures/brokers and sales reps, the sense of urgency in a quick follow up and follow through when calling on customers and the importance of being knowledgeable and being the expert on selling the product the Area Managers show and represent. In addition, they talked about trends in the foodservice industry. During his visit to General Mills, Dennis was able to tour the state of the art Betty Crocker Test Kitchen, where they were able to prepare unique recipes using General Mills products. "It was a great hands on experience to work with their

recipes in creating dishes from their products in multiple ways," said Dennis. Dennis was able to discuss trends with the culinary staff at General Mills and take a few ideas back to his customers. "The General Mills team and staff were incredibly welcoming and hospitable to say the least," said Dennis. "We were treated with the utmost respect as their guests for the day." Dennis was chosen due to being selected "AFDR DSR of the Year" in 2015. "It was a great honor to represent Performance Foodservice at this workshop panel," said Dennis. "Last, but not least, I would like to thank "DSR Dave" Miesse and Todd Hauser, AFDR President, for the opportunity they gave me to attend this event."

OUR

LOCATIONS

Performance Foodservice Hickory

cop

TAKE ON NO NEED TO TAKE THAT HEARTY STEAK OFF THE MENU. 13 Our Kitchen | Spring Winter 2016 2017

Angus Beef that you can use to drive your beef sales, Braveheart is the brand you need to consider. We use only U.S. domestic black angus cattle, antibiotic and hormone free, and humanely raised and handled with DNA traceability. Processed only in two “State of the art” processing facilities located within less than 150 miles of the growers which adds less stress on the cattle. No matter what cut of beef you need for your menus, Braveheart has you covered for premium angus beef to premium ground beef and patties, which are also DNA traceable.

ESPRESSO RUBBED BRAVEHEART TENDERLOIN

Performance Foodservice Chef

SPRING ISN'T ALL ABOUT LIGHT SALADS AND PASTA DISHES. A THICK STEAK OR PORK CHOP CAN BE TRANSFORMED TO FIT YOUR SPRING MENU. We all know that proteins are, for the most part, a very important element of our food industry. The proteins are usually the first thing that our customers think of when considering where to spend their money for food. Proteins are the foundation for menus and meal planning, so it is crucial to choose items that we know will make that foundation solid, consistent, and most important, memorable. The family of Performance Food Service understands this foundational part of our business, and goes to great lengths to bring to you the best proteins that will build that memorable foundation for your business. Our industry is rapidly changing and evolving, especially so in the last 20-30 years. Technology has taken regional consumer driven trends worldwide in a matter of weeks instead of years to spread and become the new standard. Though it presents challenges for all of us to take advantage of these changes,

most of these are making our industry better and healthier. Performance Foodservice works very hard at incorporating the good changes into our product offerings so that you have more opportunities to decide what will help you respond to these changes in your business. Take a look at some of the Performance Family of Branded COP items that will help you achieve building your foundation of Center of the Plate.

BRAVEHEART

Our Premium Braveheart Black Angus Beef program is the only Angus program that uses DNA technology to ensure the integrity of the product. This consistently produces that desired memorable eating experience we all want. The specifications of the program also deliver better yield, consistent primal size, and marbling. If you are looking for a “Storied”

INGREDIENTS 1 Braveheart Black Angus Beef Tenderloin 2 cups Microgreens 2 cups Roma Cheese, Reggiano Parmesan Espresso Rub (recipe below) Horseradish Creme Fraiche (recipe below) 2 tbsp. Piancone Olive Oil, Extra Virgin Directions: Rub tenderloin with olive oil and coat with espresso rub. Place in hotel pan and refrigerate overnight, allowing the rub’s flavor to set. Heat oven to 350°. Transfer tenderloin to roasting pan. Cook for 1 hour, internal temperature of 145°. Remove from oven and allow to rest for 25 minutes. On a plate spoon ½ oz of horseradish crème fraiche. Place a 3 oz tenderloin portion on horseradish crème fraiche. Top with shaved Parmesan and finish with microgreens. Espresso Rub 1 cup Espresso Coffee Grinds 1/4 cup Cocoa Powder 3 tbsp. Garlic Powder 3 tbsp. Onion Powder 2 tbsp. Oregano Leaves 1 tbsp. Sea Salt 2 tbsp. Black Pepper Horseradish Creme Fraiche 1 cup West Creek Cream, Heavy 2 tbsp. Buttermilk 1 tbsp. Horseradish Directions: Combine all ingredients in a bowl and cover with cheese cloth. Place in a warm (70°) draft free area of the kitchen. Allow to sit for 14-16 hours. Stir, refrigerate until needed. Mixture will last 4-5 days under refrigeration.

ALLEGIANCE

Allegiance All Natural Premium Pork is a Heritage breed “Duroc/ Yorkshire Landrace” genetically traceable product produces a consistent, tender and juicy eating experience without the need for wasted external fat. Allegiance brand pork is the top 20% of the harvest based on marbling and color. This grading is done on each primal cut, not just on one spot on the animal which further assures consistency of quality. A superior 1/8 inch maximum trim makes the products completely ready to use, and are available in many convenient packaged primal cuts that are very user friendly. Consistent size primal cuts, and trim are catching the attention of chefs around the country.

PERFORMANCE CUSTOM MEATS

Our Performance Custom Meats offer next day portion control steaks and chops to your kitchens. Portion control eliminates the guessing game of true protein cost, proper yield and consistency which are paramount for steaks and chops. Products are properly aged, portioned, and vacuum packed. As you are thinking of new and different menu items, our Performance Custom Meats can provide some great menu ideas like Bone In Short Rib Osso Buco, or traditional block or crosscut short ribs. How about a Kansas City Style Bone In NY Strip or a nice big Cowboy Ribeye? If you have never used a portion control steak before, give us a try, you’ll be pleasantly surprised how it can really benefit your operation.

ROMA

Let’s not forget to mention our great Italian side of the Performance Family of Branded Proteins – Roma lamb and 15 Our Kitchen | Spring 2017

veal products. Our supplier partner, Catelli, offers over 60 years of experience in producing a wide range of exceptional quality lamb and veal products. Brands play such an important role in foodservice. Let’s face it, even as general consumers we all are brand oriented when we shop for most everything, because we associate quality with a name. We don’t want to take a chance spending our hard earned money on a product we know nothing about. In foodservice this is paramount. The products used in a recipe can have a tremendous effect on the success for which we are striving. That is why our company has and continues to put so much effort into producing the very best products in the exclusive family of Performance Foodservice Brands. Ask your Sales Representative about how you can build your sales on our fantastic Branded Proteins.

PARMESAN PORK TENDERS

Performance Foodservice Chef

INGREDIENTS 3 slices Allegiance Pork Tenderloin 2 tbsp. Panko Breadcrumbs 1 tsp. Roma Parmesan Cheese, Grated 2 tbsp. Flour, All Purpose 2 Eggs 1/4 cup Milk 2 oz. Piancone Olive Oil, Extra Virgin 3 oz. Peak Fresh Onion, Yellow Jumbo 3 slices Peak Fresh Zucchini 2 slices Peak Yellow Squash 1 pinch Garlic, Chopped Directions: Fill a shallow bowl with flour. Whip eggs and milk together in a second shallow bowl. In a third bowl mix panko bread crumbs & Parmesan. Coat pork in flour, then egg mixture, then bread crumbs & set aside. Slice onion, zucchini and squash length wise. Heat half of olive oil in sauté pan. Add onion, zucchini, squash and chopped garlic, heat until tender. Heat remaining olive oil in another sauté pan. Pan fry the prepared pork until golden brown. Arrange vegetables on a plate. Fan pork across part of the vegetables, garnish with parsley.

Go to PERFORMANCEFOODSERVICE.COM for more Springtime recipes.

VEAL KABOBS

Performance Foodservice Chef INGREDIENTS 2 lbs Veal, Knuckle Meat (Cubed) 1 Onion, Yellow 4 oz. Olive Oil 1 Pepper, Green Bell 2 oz. Wine, White 2 oz. Lemon Juice 1 tsp. Parsley, Fresh 1 tsp. Tarragon 1 tsp. Sage 1/4 tsp. Salt, Kosher 1/4 tsp. Pepper, Freshly Ground Directions: Using bamboo skewers, place a piece of veal, onion and then bell pepper, alternating items. Place kebabs in a hotel pan. Cover with olive oil, wine, lemon juice, parsley, sage, tarragon, salt and pepper. Allow to marinade overnight covered. To cook, heat up grill and cook for 2-3 minutes per side then serve.

customer Feature

Rebuilding from Ashes

Before the wildfires burned The Alamo Steakhouse

After the wildfires went through Gatlinburg. The building smoked for two weeks “Most little boys dream of being an astronaut or a football player. My father wanted to sell BBQ,” Kelly Johnson said as a description of her father. Kelly is the owner of 10 different restaurants in and around Gatlinburg, Tennessee. Her father, Bruce Johnson, always had a dream of opening up a restaurant. After visiting the mountains, he knew that was where he would put his first location. In order to save up money, he opened up a river rafting company to bring in income. After creating a successful company, he sold it and was able to open his first BBQ restaurant, Bennetts, 25 years ago. “He didn’t feel like there was any 17 Our Kitchen | Spring 2017

good BBQ in the area,” said Kelly. “So he opened up a BBQ place.” After a successful launch in his restaurant career, he decided that BBQ just wasn’t enough and opened a steak restaurant. “We joke that when my father was hungry for something, he would just open up a restaurant,” said Kelly. Bruce opened up a total of four restaurants before Kelly and her husband moved to Tennessee and then successfully opened up six more locations. One such restaurant was The Alamo. Late last year, Gatlinburg was subject to the wildfires that burned rapidly through the Appalachian Mountains.

Unfortunately, many buildings and businesses were impacted, one being The Alamo. After burning for a total of two weeks, The Alamo was completely destroyed. Not only were Kelly and her family out a business, but 35 employees who held jobs there were out of work, many of whom were impacted by the fire personally as well. Luckily for these employees, the Johnson's were proactive in their disaster plan and had insurance in place to cover not only the employees’ salary for a year, but also helped with bills that still needed paying for the location that Alamo once stood. “People think that the bills stop coming because the building is gone. That’s just not true,” explained Kelly. Kelly and her family are by no means letting this disaster get them down for too long. They plan to resurrect the building, just as it stood for 18 years, along with a few remodels. “We want the Alamo to look exactly the same. The only change we are making is the interior will now only be a one story, so no more stairs,” said Kelly. “Through this disaster, we are able to correct some of the flaws it had before.” After a meeting February 16, the Johnson's got the approval to start rebuilding and plan to be open October 1, if everything goes as planned. The wildfire was not the only thing to hit Gatlinburg and the surrounding area. Tourists have cancelled their vacations and changed destinations due to the fear that nothing stood anymore. Kelly explained that only a few businesses were totally destroyed or hurt by the wildfire. Gatlinburg is still up and running, but hurting because the lack of tourists that are coming through. “Losing the Alamo is a tragedy. Losing the business makes it a catastrophe,” said Kelly. “It’s one thing to absorb a loss that is finite. It’s hard to absorb a loss that keeps coming.” Kelly and her family will keep on working hard towards getting The Alamo up and running like before as soon as possible, along with two more restaurants they are planning to open in April.

customer Feature

Giving Back A local restaurant says thank you to the men and women who helped with the wildfires late last year. Joe LaBarbera Area Manager In September of 1993, Bruce and Barbara Brown loaded up the wagon and moved south. Barbara needed to be closer to her parents in Old Fort, NC and they both needed to escape the harsh winters of Elyria, Ohio. And the rest they say is history. While Barbara worked locally in the banking and insurance business, Bruce’s love for the food business put him as dining room and catering manager at a local eatery. On September 21st of 2001 (yes, 10 DAYS AFTER 9/11!), they stepped out on faith and opened Bruce’s Fabulous Foods. The 60 seat restaurant is located in Marion, NC, a small town in the western part of North Carolina just off I-40 as you head toward Asheville. Bruce’s has become known as THE spot in downtown for fresh and flavorful lunchtime fare along with the “board of happiness” which features selections from his renowned 135 plus flavors of homemade cheesecakes. Bruce has also become the full service caterer of choice for events for 25 to 2500. Now we can speak of Bruce’s dedication to his community. Bruce and Barbara both are involved in numerous local charities and events, too many to list. From national Relay for Life to handing out 1200+ hot dogs on National Night Out, if it’s happening in Marion they are involved to some extent. In late November of 2016, a rash of wildfires began eating up thousands of acres in McDowell and surrounding areas. Local firefighters, National Guard and US Forest Service personnel were called in from all over to battle the blaze. The severe lack of rain in

the area made the situation unbearable as the smoke rose over the mountains. Air quality alerts were issued, families were evacuated. It was a disaster for the communities involved. Not long after these fires were extinguished, intentionally set fires erupted not far down the road in Gatlinburg, Tennessee and it started all over again. This prompted Bruce to action. He began with a plan to pay back those that sacrificed their time and safety. With a call to us at Performance Foodservice in Hickory, then a call out to our family of brokers and vendors from Brad Holma, Vice President of Procurement, it wasn’t long until we had enough donations of food products to feed this hungry crowd….and if you’ve never seen hungry firefighters….it’s wise not to get in their way! On Thursday, January 19th, Bruce closed his restaurant to the public and spent all day from 11 am to 8pm feeding over 250 of those volunteers. Bruce and his staff prepared the outstanding buffet and a band of local friends helped

serve. It was quite the event and all that were served were very appreciative. Bruce and Barbara have been long time dedicated customers of Performance Foodservice and we are proud to be their partners.

VENDORS WHO DONATED

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WE OFFER HASSLE-FREE SHOPPING WITH: • Call ahead orders • No membership or service fees • Open Saturday and Sunday • Next day special orders from our warehouse in Hickory.

Exclusive distributor of Roma products in the marketplace! PLUS Need something you don’t see? We have 12,000 items available for next day delivery from Performance Foodservice - Hickory!

Located one block south of Knollwood Street on Stratford Road next to Carraba’s Italian Grill

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a t h W a

WASTE It is understandable to think you don't want to talk to your customers about food waste, but that could not be further from the truth...

21 Our Kitchen | Spring 2017

FOOD WASTE

The numbers are big. $218 billion of food is wasted every year in the United States—1.3 percent of national GDP, or $1,500 a year for a family of four. In a country with 48 million food-insecure people, this represents 1,250 calories per person, every day. For restaurants and chefs, reducing food waste is becoming business as usual. Not only does it help the bottom line – a potential savings of $1.6 billion a year in an industry with tight margins—it saves resources all along the food supply chain. Many consumers, especially the millennial generation, are concerned with a restaurant sustainability goals and what they are doing to reduce their carbon footprint. Sharing your goals is just good business. Sharing your waste elimination goals, local sourcing and food donation programs can build loyalty with customers, especially millennials. Most surprisingly, 80% of U.S. restaurant patrons said they are concerned about the amount of food thrown away in restaurants. And nearly half said they would be willing to pay more for meals at establishments they knew were limiting food waste. Now that's loyalty. The "three Rs" mantra of enviros everywhere (Reduce, Reuse, Recycle) is equally applicable to restaurants and other commercial and institutional food services. Plan smart and don't have extra food to begin with, feed surplus to people if possible, animals second and then look at composting as a last resort. Not all food waste is created equal. More resources go into producing animal products. Not wasting meat

23 Our Kitchen | Spring 2017

food waste

average U.S. restaurants

throw out

4-10%

for restaurants buying $500,000 of food annually that's

SHARING YOUR GOALS

ARE YOU THINKING ABOUT IT?

20,000 - $50,000

the

80%

trash

of u.s. restaurant patrons said they care about food waste

restaurants that switch to smaller containers for leftovers find more food goes home.

goes a long way in saving resources overall.

HOW TO CUT BACK

A good rule of thumb is advising chefs to purchase only what they can serve in a day or two. Tracking sales trends and waste closely, engaging staff in the waste reduction conversation and accessing large-scale composting services when possible also are key. Donating surplus food is not often an option for well-run restaurants, because the volume is usually not enough for a feeding program. Restaurants could, however, feed their own employees before and after shift. One surprisingly effective solution to reducing waste? Shrink the size of the takeout container. Restaurants that switch to smaller containers for leftovers find more food goes home. Apparently customers feel more comfortable taking a half a pork chop or that side salad home in a tiny package. After all, who wants to lug a big box around to save a little bit of food?

2 kinds of food waste

COMPOSTING

Composting is great for unavoidable waste such as "postconsumer" waste, but composting doesn't give your operation money. The truth is most food waste can be prevented by changing habits. According the the Environmental Protection Agency, food recovery should start with source reduction. Not only is this helpful to the environment, but it is the most helpful to your bottom line. Making simple menu changes, tightening ordering practices, tracking waste and training your kitchen staff to be more efficient can reduce your pre-consumer waste by 50% or more. These changes can save you 2-6% or more on annual food purchases.

OTHER WAYS TO REDUCE

There are many other ways that your operation could reduce your food waste daily. Here are 10 ways that you can get started today! 1. Foster a positive culture centered around solving food waste.

5. Use team recognition and rewards. 6. Watch for "Sneaky Waste" (small things that add up quickly). 7. Keep a close eye on overproduction. 8. Monitor trimmings - inefficiencies add up. 9. Keep an eye on plate waste. 10. Share your commitment with your customers.

cause by overproduction, trim waste, expiration, spoilage, etc.

cause behavior, preference, portion sizes, self service, etc.

caused by kitchen staff

plate waste

caused by guests

40% OF FOOD thrown out PRODUCED IN THE U.S. IS

THAT IS ENOUGH WASTED FOOD TO

FILL THE ROSE BOWL DAILY

SAVE MONEY & SET A GOOD EXAMPLE

WHAT IS THE MOTIVATION TO REDUCE FOOD WASTE?

3. Create a "Stop Waste Action Team." 4. Set a weekly waste reduction goal.

post-Consumer Waste

Kitchen waste

$ $

2. Start tracking your food waste.

Pre-Consumer Waste

*Source: John Hopkins University Survey (6/10/2015)

causes of food waste Improper/over ordering Improper storage Overproduction Cosmetic concerns (produce) Food safety concerns Underutilized ingredients Poorly trained staff Inappropriate portions Uneaten garnishes Customer self-service

Shortfields Where Everyone is Family

“People told me that running a restaurant like a country club would never work,” said Cory. “But here we are.”

25 Our Kitchen | Spring 2017

customer Feature

Treating customers like members since 2013. Walking into Shortfields is like stepping into a family member’s front door. Greetings and hugs are all around because everyone knows each other in Travelers Rest, South Carolina. Cory Satterfield along with brothers John and Marvin Short opened Shortfields in 2010 as a catering business to four boys’ homes, serving 215 meals for lunch and dinner. Spreading by only word of mouth, the catering business took off and began to serve the community around them. Doing things like weddings, meetings and other community functions, Shortfields was gaining momentum and by 2013, they decided to open an actual restaurant along with their growing catering business. Shortfields’ menu boasts of appetizers, wings, sandwiches, burgers, salads, soups and many other entrees that include pasta, steak, chicken, seafood and much more. What makes this restaurant unique is the fact that they are willing to cook almost anything the customer would like, provided they have the ingredients to make it. This creates a feeling of walking into a friend's kitchen rather than a formal sit-down restaurant. “Almost 10% of our orders that come into the kitchen aren’t on any menu,” said Cory. Cory was in the country club business for over 30 years before starting the catering business and mimics his operation after that. He strives to know people by name and treat them as if they were a member. “People told me that running a

restaurant like a country club would never work,” said Cory. “But here we are.” Shortfields has become much more than just a restaurant in Travelers Rest. It has wrapped itself around the community and given back in more ways than one. They host athletic dinners for the high school and Furman University, donate to booster clubs, sponsor things like the high school student section at basketball games and alumni events, and so much more. The community’s appreciation is evident by a full dining room and a wall full of thank you cards. “We feel like it’s important and take great pride in giving back to our community,” said Cory. “Without them, we wouldn’t be here.” Despite restaurants in many places struggling to keep staff, Shortfields has maintained more than a few good workers that have been there for a long time. Cory believes in treating staff like family, and creating a sense of pride for their workplace keeps people around. “We want our staff to be proud to work at Shortfields,” Cory added. Just last year, Shortfields expanded and created another location in Simpsonville, South Carolina. Their hope is to create a similar family feel in the Simpsonville community. Down the road, their goal is to create a catering business alongside this location just as Travelers Rest. The future remains bright for Shortfields as they hope to keep expanding and possibly create a franchise in the future.

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29 Our Kitchen | Spring 2017

African Peanut Chicken conveys much more information about the dish than Chicken Muamba, which will lead to blank stares and possible disinterest. Second, send a plate or two out to your staff to taste during family meal. If your staff doesn’t know what you’re serving, they’re not going to push it with any fervor or SO, YOU’VE DECIDED conviction. Educating your staff on all your specials, every time, helps TO ADD SOMETHING A build excitement around your food. LITTLE DIFFERENT TO There is no better sales pitch than THE MENU. GREAT! NOW from a server who says “I tried this WHAT? earlier today, it is fantastic.” Specials are also the perfect It might be the trending flavor proving ground for perfecting at the moment, but if you don’t new recipes, finding what works capitalize it properly, you may find and what doesn’t. Not to mention it languishing and dying on your finding out if it comes off your line menu. What to do? Well, there are a smoothly and without unforeseen few strategies to get those dishes out complications. New cooking of your kitchen and onto the tables. techniques and tastes take time to become second nature and to flow SPECIALS off the line without bogging it down. Daily specials are a great way to test the waters for something SEASONAL MENU new. They can also give you a false Once you’ve perfected your dish, a sense of failure if they’re not sold seasonal menu is the perfect vehicle properly on the floor. Most specials for introducing a dish to your regular are communicated verbally to the repertoire. Converging seasonally customers, even if you have a chalk relevant ingredients with exotic board someplace, your front of flavors is a great way to be creative house staff is the surest way for your and keep your diners coming back specials to thrive or fail. If the names again and again through the year. are too complicated or the FOH staff Listen carefully for feedback, from doesn’t really understand the dish, both your customers and your staff. they’re not going to be selling it table People may order something exotic side with any enthusiasm. just to say they’ve tried it, they First, keep the name simple. might even say they like it, but will Pronunciation of words in foreign they order it again or recommend it languages, whether it be French to friends? or Swahili, isn’t everyone’s forte One clue is unfinished dishes and in the din of a busy dining where there was no complaint but room can easily get lost or garbled. also no request for a to-go box. You’ll Eschew using the traditional names probably get some local buzz, “you’ll for dishes and replace them with never guess what I tried at…”, which regional or country names along may get a few extra people through with simple, descriptive words. Spicy your doors but might not make the

dish worth adding permanently. REGULAR MENU Specials have been run. Dishes on your seasonal menu have been tested, some discarded while some are big hits. Now it’s time to roll out on your main menu. Unlike a verbally explained special, it might now be time to use the traditional names for the dishes. Spring Chicken stuffed with couscous, orange water, raisins and almonds will catch peoples' attention during a verbal presentation, but Ferakh Maamer with a brief description underneath will stand out on a printed menu. Still, you want to be careful of words that might have another meaning, i.e. not using the Swahili name “kamba wa nazi” for your saffron shrimp dish. All this, of course, depends on the sophistication level of your clientele. Some diners respond excitedly to exotic names from distant locales with an air of authenticity. Others may be more than willing to try the unusual but just want a simple, easy to understand explanation of the dish. Bottom line: if your customers respond to fries with gravy but not poutine, go with the clearer name. Regardless of which method you choose, and whether you dabble with a few dishes or incorporate new dishes fully into your menu, don’t forget staff education. You wouldn’t expect one of your line cooks to do a dish without showing them the full recipe and techniques used, and you can’t expect your front of house staff to enthusiastically sell without really knowing what your food tastes like. Continuing education of all your staff, front and back, breaks bad habits and keeps them engaged and focused.

? r e t a c u o y o D Prepare yourself to say yes!

31 Our Kitchen | Spring 2017

Buffet - 43.24% Plated - 22.52% Stations - 11.71% Passed Appetizers - 10.81% Others - 11.71% Corporate - 43.24% Weddings - 36.04%

Biggest growing segment of catering business in 2015

www.catersource.com

Peanut Free- 80%

Most frequently accommodated dietary restrictions (% of caterers asked for specific accommodations)

Dairy Free - 83%

Keep the Menu Simple and Straightforward When conceptualizing the catering menu, don’t reinvent the wheel. Catering should be a natural reflection of the food you are already making, not necessarily a way to try new things, at least not at first. Think about your existing menu critically: how well will the food you offer hold up over time and travel? Look for other ways to utilize the ingredients that you already purchase to avoid bringing in inventory that you only use occasionally and that may go to waste. Look at menu formats from fullscale caterers and other restaurants

Hire (or designate) a Catering Manager The number one thing you can do to make your catering program run smoothly is to designate one person on staff to manage inquiries. This cuts down on the confusion of having several different employees handling catering inquiries and creates a system that makes catering intake easier for staff and for customers. You can hire this position as a parttime, seasonal employee if holiday catering is the focus; or you can find someone on staff who is great with customers (especially answering potentially tedious, repetitive questions), who is very wellorganized and self-accountable to be your go-to catering manager yearround. You can provide incentive bonuses for this position, based on catering sales, or simply compensate on an hourly or salary basis for the