The Performance Table New Year 2022 by Performance Foodservice

NEW YEAR TRENDS 2022

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

6 AMAZING

RECIPES

Capodanno!

BY CORPORATE EXECUTIVE CHEF TONY SCHMIDT

NEW YEAR, ITALIAN STYLE

FARM TO TABLE

SEAFOOD

contents

Editorial Meghan Padgett

Culinary Corner Chef Tony Schmidt

Eating High on the Hog Bryan Corsini

Elevated Comfort Meghan Padgett

Farm to Table Seafood Jeff Meagher

Los Reyes Magos William Moises

New Year, Italian Style Bryan Corsini

Putting Labor on the Chopping Block Kevin Delevan

Tale of a Pomegranate Jack Estes

New Year, New Look Kristina McSpadden

The Performance Table A Performance Foodservice Publication Exclusive Brands Manager Meghan Padgett Marketing Graphic Designer Victoria Reed Corporate Executive Chef Tony Schmidt

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Vice President of Sales Kyle Cottengim Vice President of Marketing Timothy Woods

3501 Old Oakwood Rd, Oakwood, GA 30566 770.532.7779 miltonsmktg@pfgc.com www.performancefoodservice.com

editorial

elcome to 2022! 2021 brought us a lot of challenges that pushed our industry’s creativity and patience. I feel this continues to make us stronger and more efficient. We are seeing smaller and more focused menus, restricted hours which lead to better quality of life, and the opportunity to focus on marketing and community interactions. In this edition of The Performance Table we are exploring the trends you can expect to see over the course of the year. These will include ideas for operational efficiency, food, and marketing. Some of the trends to consider are listed below. If you are looking for any assistance in these reach out to your Area Manager to schedule a meeting with our Business Development team. We are happy to share our knowledge. • Moving towards high-quality value added products to account for labor shortages that continue to polarize our industry. • Using local or family owned product and farms. • Alternative diets and ensuring your menu covers the “veto”. • Adding worldly flavors, meal replacements, and comfort foods. • Taking time to analyze your menus to ensure they are costed correctly with the surge of goods and labor • Pull a POS report and look at underselling items to determine if you are buying goods just for those items. A helpful hint is to make sure you cross utilize a product at least three times throughout your menu. • Take a look at the most time consuming prep items to see if there is a value added item to assist with cutting prep. • Marketing your business and using the correct channels to promote your business .

Meghan Padgett Business Development Manager Exclusive Brands

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Culinary

r e n r Co

TONY SCHMIDT -DIRECTOR OF BUSINESS DEVELOPMENT AND CORPORATE EXECUTIVE CHEF

In keeping with the topic of trends, I will be including dishes that focus on labor savings, comfort foods, and healthy offerings. Included below are some of my favorite ingredients, as well as recipes that are sure to delight your guests. As the cold months are ahead of us, this is a great time to add flavorful soups, stews, and braised items that are easy to get out of the kitchen and drive flavor as well as profit.

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BLACKENED POMPANO, YELLOW RICE, RED BEANS, ANDOUILLE TOMATO, MEATBALL, KALE AND QUINOA SOUP INGREDIENTS • 2 cup onion, diced • 2 cup celery diced • 2 cup carrots diced • ¼ cup garlic minced • 2 can famosa tomato • 1 gal chicken stock • 2 bags kale and quinoa blend • 5# gourmet oz meatballs

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DIRECTIONS 1. Sweat the vegetables in olive oil until translucent. 2. Add tomatoes and chicken stock and simmer for 30 minutes 3. Add the meatballs and kale quinoa blend and simmer for 15 minutes.

INGREDIENTS • 1 pompano fillet, blood line removed and cut into 2 pieces • cajun seasoning • 2 oz unsalted butter • 6 oz cooked yellow rice • 4 oz red beans and andouille • 3 oz andouille, sliced DIRECTIONS 1. Season the pompano with the cajun seasoning. In a hot pan with olive oil, cook fish over high heat. Add the butter and Andouille and let rest while basting. 2. Plating: Place a bed of rice on the plate and surround with the beans. Top with the Pompano and andouille

SLOW ROASTED MOJO PORK SHOULDER, PLANTAINS, YELLOW RICE, BLACK BEANS INGREDIENTS • 2 pork shoulders • Marliss Mojo seasoning • 6 oz cooked yellow rice • 4 oz ranch style black beans • 4 plantains • 2 pork rinds DIRECTIONS 1. Season the pork shoulder and place into a non-convection oven uncovered at 250° for 12 hours. 2. Plating: Place the beans on the plate and top with the rice, 6 OZ pork and the fried plantains. Top with fresh fried pork rinds

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BRAISED SHORT RIBS, GORGONZOLA GRITS INGREDIENTS • 10# boneless shortribs • 1 onion, rough chopped • 1 carrot, rough chopped • 2 stalks celery rough chopped • 3 garlic cloves smashed • 4 sprigs of thyme • 1 sprig of rosemary • 4 tsp tomato paste • 1 can Guinness • salt and pepper • 1 gallon beef stock DIRECTIONS 1. Season the shortribs with salt and pepper and sear in a hot pan or on the grill. 2. In a large pan, season and sauté the vegetables in olive oil until caramelized. Add the tomato paste and cook for 7 minutes. Add Guinness and reduce by ½. 3. Add the beef stock and simmer for 10 minutes 4. Add the stock to the ribs and place into a 275° oven for about 3.5-4 hours or until very tender. 8

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FOR THE GRITS • 1 cup stone ground white grits • 4 cups milk • 1 # butter • 3 cups gorgonzola 1. Bring the butter and milk to a boil and season with salt and pepper to taste. 2. Add the grits and stir for 5 minutes 3. Reduce to a simmer and cook until grits are tender, about 30 minutes 4. Add the gorgonzola and adjust seasoning as needed PLATING Place the grits in a bowl and top with the short ribs. As a garnish, use roasted mushrooms or a vegetable of your choice.

JERK PORK BELLY HASH INGREDIENTS • 1 pork belly • jerk seasoning • 4 oz sliced redskin potatoes • 3 oz corn and pepper blend • 2 oz jerk sauce • 2 xl eggs fried DIRECTIONS 1. Rub the pork belly with the jerk seasoning and place into a 325° degree convection oven uncovered for 3 hours. 2. Let cool slightly and shred. 3. On a griddle, place 6 Oz Pork Belly, potatoes, corn and sauté in olive oil until heated. 4. Put the hash on a plate and top with the 2 eggs and drizzle with the jerk sauce

OPEN FACED ROAST TURKEY SANDWICH INGREDIENTS • 1 Slice Heritage Ovens Thick Sliced Sourdough • 5 oz Turkey Breast, Held Hot and Sliced to Order • 3 oz Roasted Turkey Gravy • 4 oz Cornbread Dressing DIRECTIONS 1. Butter grill the sourdough. 2. Top with the turkey and gravy. Serve with a side of Cornbread Dressing

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EATING HIGH ON

THE HOG

Bryan Corsini - Business Development Manager Italian & Center of the Plate

Beef production is set to fall by 2% in 2022, owing to the decline in the cattle population. The projected 2% fall in the American cattle population threatens to increase beef prices by near 5%. IndexBox has just published a new report: ‘U.S. – Beef (Cattle Meat) – Market Analysis, Forecast, Size, Trends and Insights’ Not a pretty outlook for the price of beef going into the New Year, is it? I could quote the other Indexes referencing veal, lamb, pork and chicken but I think we understand that the outlook is about the same. We are looking at inflation coupled with higher labor and material costs simply driving the price of commodities through the roof. So, what is the restaurateur to do?

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The fact is, we are experiencing higher food costs in all categories and this will be the case for the foreseeable future. What are the alternatives? At the holidays, Americans are accustomed to eating “High on The Hog.” Perhaps therein, lies the solution! With the cost of beef, lamb, and veal so far above what the market can tolerate, restaurants will need an alternative source of protein. Who says that protein cannot be full of flavor and creative presentation?

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I submit to you, the Hog! Yes, pork prices are high, perhaps higher than ever, but relative cost is key to profit. Let’s take a simple example : 1. 16 oz Ribeye Choice = $ 17.65 2. 16 oz Pork Chop = $ 5.09 I have priced these from the following 2 items: 1. PFS ITEM #234490 - 2/16 LB - BRAVEHEART - BEEF ANG RIBEYE CH L/ON DN 2. PFS ITEM #547498 - 2/6 LB - WEST CREEK - PORK RACK PRIME FRNCHD 8 RIB These items are sub-primal form, and the results are predicated on an in-house cut of 16 oz per serving. Nonetheless, the comparison is very impressive. At less than one third of the cost, an operator can remain in a market acceptable price range and offer an elegant item that truly represents the spirt of holiday dining. In no way do I discount the value of Braveheart beef, or the desire of any operator to offer the best product available, instead I offer a cost-effective solution to reduce plate cost and still offer a premium product. THE PERFORMANCE TABLE

Let’s look at another example of beef to pork comparison. This time we’ll use our Allegiance Pork Tenderloin and compare it to serving a Braveheart Beef Tenderloin. Understand that the comparison is a bit skewed because the applications are rather different. Instead, here is a solution: 1. Braveheart Beef Tenderloin Steak 8 oz. $9.79 2. Allegiance Pork Tenderloin Medallions 8 oz. $1.62 I have priced these from the following two items: 1. PFS ITEM #234512 - 6/5 LB - BRAVEHEART BEEF ANG TNDRLN CH PSMO 2. PFS ITEM # 464541 - 12/1.25LB - ALLEGNCE PORK TNDRLN 1.25 LB DN The cost differences are truly a life saver for many operators. Following, I have listed a great recipe that I call Tuscan Pork Rack. This recipe is flexible because it can be served as a large center piece for a catering operator or applied to the individual plate as a Tuscan Grilled Pork Chop, held cold and grilled at the time of plate presentation. Regardless of the application, offer solutions that are financially sound, feature PFG Branded, tried and true products and allow your customer and their customers to eat “High on the Hog!”

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TUSCAN PORK RACK INGREDIENTS

Position the rack in the lower third of the oven and preheat to 450°F. Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary, thyme and the lemon. Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.

RUB • 3 tablespoons olive oil • 1 tablespoon fresh garlic, finely chopped • 1-1/2 teaspoons kosher salt • 3/4 teaspoon freshly ground black pepper • 1-1/2 teaspoons fresh sage, chopped • 1-1/2 teaspoons fresh rosemary chopped • 2 teaspoons fresh thyme leaves • 1 to 2 teaspoons fresh grated lemon zest

Place the pork on a rack in a roasting pan and, using your hands, coat all the outer surfaces of the meat with the prepared rub. Pour 1/2-inch of water in the bottom of the pan and place the pork in the oven.

DIRECTIONS Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.

Tent loosely with foil and allow the roast to rest for 20 minutes, then carve by slicing between the rib bones to separate into individual chops.

• 1 6lb prime pork rack • 4 cloves garlic, peeled and halved lengthwise • 1 sprig each of fresh rosemary and thyme • 2-3 small lemons cut into chunks • Salt and freshly ground black pepper

Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F. Total cooking time should be around 1-1/2 hours for an 6-7-pound roast.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme, and lemon zest in a small bowl. Set aside.

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Comfort Elevated

Meghan Padgett Business Development Manager Exclusive Brands

We will see chefs and restaurateurs taking challenges and turning them into opportunities by thinking creatively. Innovative tweaks will be added to freshen trends as we move into 2022. The below are areas worthy of consideration. Think about what to layer on comfort food to make it more exciting. A different spice, a new global flavour or even a new platform. Taking familiar favourites and making them more interesting. Another consideration is offering a “better for you” comfort food option. In this article are two recipes that are sure to help elevate timeless recipes.

Jerk Chicken Lasagna INGREDIENTS • jerk seasoning • skinless chicken thighs • canned diced tomato • lasagna noodles • cheese • ricotta

2. Add diced tomatoes (with juice) to a pan. Add Jerk seasoning to taste and simmer for about 15 minutes. In a pan, sauce, pasta sheet, chicken, cheese, and ricotta. Repeat until desired layering has been achieved. Bake for about an hour at 350° until the top is crispy and bubbling.

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DIRECTIONS 1. Preheat oven to 400 degrees. Sprinkle the jerk seasoning over the chicken thighs. Squeeze lime juice and let marinade for 2 hours. Pour into a baking dish and roast until it is easily shred (about 40 minutes). Once chicken is cooked, shred with forks. Add any cooking liquid to keep it moist.

PFS ITEM #79174 - LASAGNA TX SHEET BULK 44 CT PFS ITEM #628146 - SEASONING CARIBBEAN JERK PFS ITEM #158758 - CHICKEN THIGH MEAT RAND B/S C PFS ITEM #351962 - TOMATO DICED PETITE IN EXTRA PFS ITEM #294204 - CHEESE MOZZ SHRED PREM PFS ITEM #465328 - CHEESE RICOTTA WM FRSH

DIRECTIONS 1. Heat butter in large skillet until melted. Add eggs and scramble. 2. Once cooked, remove egg from pan. Add additional butter and heat until melted. 3. Add carrots, onion and peas. Season with garlic, salt and pepper. Sautee until the onion is tender. 4. Add cooked quinoa, green onions, and soy sauce. Stir until well combined. 5. Add eggs back to pan and sesame oil. Stir until well combined. Remove from heat and serve.

Quinoa Fried Rice INGREDIENTS • butter • eggs • carrots, diced • diced white onion • frozen peas

• garlic • salt and pepper • quinoa • green onions • soy sauce • sesame oil

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Recommended Items

PFS ITEM #157189 - BUTTER SOLIDS UNSLTD AA TFF PFS ITEM #517843 - EGG WHI XL AA LOOSE PFS ITEM # 544574 - CARROT BABY PLD PFS ITEM #477257 - ONION RED DICED 1/4 IN PFS ITEM #283987 - GARLIC WHL PLD DOM PFS ITEM # 553558 - QUINOA WHI PFS ITEM # 615818 - PEPPER BLK GRND TABLE GRIND

PLANT FORWARD Vegetables should be showcased in the center of the plate. Do not be afraid to apply the umami that meat provides to vegetable preparations. And don’t focus only on plant-based items.

Mushroom Wellington INGREDIENTS • puff pastry • olive oil • mushrooms, chopped (portobello, shitake, crimini) • onion • garlic cloves • fresh rosemary • kosher salt • sherry wine • balsamic vinegar • chopped walnuts • egg wash DIRECTIONS Preheat oven to 400 degrees. Thaw puff pastry on parchment paper. Heat in a skillet oil, mushrooms, onions, garlic, salt and rosemary. Sauté until mushrooms release their liquid. Sauté until all liquid is gone from pan. Splash with sherry wine and balsamic vinegar. Sauté until all liquid has cooked off. Add chopped walnuts. Add salt and pepper to taste. Cool

filling for about 15-20 minutes. Fill the puff pastry with half the filling in a mound along the center. Roll the pastry up and over, seam down. Brush with egg wash. Score the pastry and bake for 35 minutes until a deep golden brown color is achieved. Can serve at room temperature or warm.

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PFS ITEM #469448 - PASTRY DGH PUFF SQ 5X5 FZ PFS ITEM #328835 - OIL OLIVE EXTRA VIRGIN ITAL PFS ITEM #272397 - MUSHROOM PORTOBELLO CAP 4.5” PFS ITEM #272414 - MUSHROOM SHIITAKE #1 PFS ITEM #272418 - MUSHROOM CRIMINI PFS ITEM #880532 - ONION YLW DICED 1/4” PFS ITEM #283987 - GARLIC WHL PLD DOM PFS ITEM #855531 - ROSEMARY FRSH PFS ITEM #247114 - VINEGAR BALSAMIC PFS ITEM #357197 - WALNUT HLVS & PCS TFF THE PERFORMANCE TABLE

If you’re looking for plant based options we do offer our Green Origins product line a great way to showcase plant-based offerings. Our brand name, logo, and tagline “Greener way of life” reflect the cleaner, more simplistic ingredients. PFS ITEM #632253 PLANT BASED BURGER 4/1 VEGAN PFS ITEM # 632254 PLANT BASED BEEF GRND VEGAN F PFS ITEM #632257 PLANT BASED SAUSAGE PATTY FZ PFS ITEM # 632262 PLANT BASED SAUSAGE LINK GF F PFS ITEM #632265 PLANT BASED CHICKEN NUGGET FZ PFS ITEM #646921 PEPPERONI PLANT BASED 16 CT F

Lemon Pepper Herb Loaf

INGREDIENTS • 1 plant based ground loaf • 2 oz lemon pepper • 2 tbsp chopped basil • 2 tbsp chopped cilantro • 2 tbsp chopped oregano • 2 tbsp chopped thyme • 2 tbsp chopped rosemary • olive oil to coat pan

DIRECTIONS Combine the ground loaf, lemon pepper and herbs. Oil a terrine mold, then pack the mix into the mold. Bake at 350° until an internal temperature of 160° (usually 45-60 minutes)

Recommended Items

PFS ITEM #628163 - SEASONING LEMON & PEPPER PFS ITEM #632254 - PLANT BASED BEEF GRND VEGAN PFS ITEM #855531 - ROSEMARY FRESH PFS ITEM #855571 - BASIL FRESH PFS ITEM #328835 - OIL OLIVE EXTRA VIRGIN ITAL

Blueberry Hibiscus Jam INGREDIENTS • ¼ cup dried hibiscus flowers • ½ cup water • 1 cup blueberries • ½ cup sugar

DIRECTIONS Bring the hibiscus and water to a simmer. Turn off the heat and let steep for 15 to 20 minutes. Add the blueberries and sugar to a boil. Remove from the heat and puree with a hand blender. Return to the heat and cook down until a jam consistency.

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Stay on top of your bills any time from anywhere with Performance Pay, our new website specifically for account management. • Make and manage payments 24/7 • View invoices, credits, and 90-day account history any time • A variety of payment options, including: pay now, schedule future payments, set automatic payments, and even instantaneously apply credits • Receive weekly emails that summarize invoices coming due, transactions that have posted, and more • View images of signed invoices • State-of-the-art security • Responsive website works across devices

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ith today’s emphasis on source, chefs have an opportunity to educate consumers about the advancements of farmed seafood. Why is farmed seafood so misunderstood? Let’s take a look at what Farm to Table Seafood is and why you should be paying attention to these sustainable seafood practices. First, let’s dive into the health benefits of having seafood in your dietary plan. It would be easy if we could label all things — or all foods — “good” or “bad,” but we all know it’s not that simple. Any dietitian will tell you, a healthy diet is about balancing the foods you eat. THE PERFORMANCE TABLE

According to The National Center for Biotechnology Information, seafood is a very important part of a healthy diet. Fish and other seafood are the major sources of healthful long-chain omega-3 fats and are also rich in other nutrients such as vitamin D and selenium, high in protein, and low in saturated fat. There is strong evidence that eating fish or taking fish oil is good for the heart and blood vessels. An analysis of 20 studies involving hundreds of thousands of participants indicates that eating approximately one to two 3-ounce servings of fatty fish a week—salmon, herring, mackerel, anchovies, or sardines—reduces the risk of dying from heart disease by 36 percent. According to the U.S. Dept. of Health and Human Services USDA, eating fish fights heart disease in several ways. The omega-3 fats in fish protect the heart against the development of erratic and potentially deadly cardiac rhythm disturbances. They also lower blood pressure and heart rate, improve blood vessel function and, at higher doses, lower triglyceride’s and may ease inflammation. The American Heart Association, and others suggest that everyone eat fish twice a week. 24

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Ok, it seems eating seafood is a good thing. What about Farm Raised Seafood? Do you know how seafood is farmed? In laymen terms, you have the ocean farm and the land farm. Both are considered cultivated seafood which is considered Aquaculture. Various seafood species around the world are raised in controlled environments to support demand throughout our global communities. You see, we simply cannot produce the amount of seafood consumed globally from the wild fisheries around the world. By including cultivated seafood in the mix, we take pressure off the world’s oceans ecosystems to allow these fisheries to regenerate, supporting healthy sustainable growth for the future. Let’s take a look at some of our Farmed to Table Seafoods from seafood farms around the globe and peak at a new species trending you may want to consider on your coming menus.

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Here are the most common species we offer in the Farm to Table Seafood arena. Salmon, catfish, trout, tilapia, pangasius, clams, oysters, mussels and shrimp to name a few top headliners. Look out for more insight on sustainably farmed raised seafood in future articles. Now let’s move onto a new trending species. Did you know that clams, oysters, mussels, and scallops are the primary mollusk species involved in aquaculture? An interesting aspect to this production is the fact that mollusks do not require a supply of fish meal because they take their sustenance directly from seawater and its components. Mollusks are grown around the world, primarily in saltwater coastal areas. Ideal locations include bays and estuaries which provide protection from open seas. Many mollusk farms utilize hatcheries to begin their growth and then attach them to sticks strung out horizontally in tidal areas or to ropes which are hung from floating rafts.

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NEW SPECIES TRENDING AT PFS ATLANTA: PFS ITEM #695058 POMPANO FIL SKN-ON Pompano is described as “the world’s most edible fish.” The attractive silvery skin is edible and does not require scaling. Pompano meat is firm but finely flaked with a sweet, mild flavor. The flesh is pearly white with a moderate fat content, and cooks up white. The major benefits of pompano fish include its effects on cholesterol, cognition, bone strength, and metabolic activity, among others. Offering more than 40% of your daily protein in a single filet. Pompano is sea caged farm raised in the pristine waters of Indonesia. Upon harvest the pompano are immediately taken to the nearby processing plant, processed into fillets, and sealed into vacuum bags and nitrogen frozen to lock in freshness. This firm and finely flaky white meat is sure to be a crowd pleaser. Let’s have a taste!

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Magos

Los Reyes

William Moises - Business Development Manager – Hispanic

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Every year on January 6th, the day of the 3 Kings is celebrated. Tradition says that the three Kings bring gifts to children, just as they did with Jesus of Nazareth. The story goes that from the East, three Kings traveled to honour and bring gifts to the newborn baby Jesus, known as the King of Kings. Children write a letter to the Kings indicating what gifts they want and why they deserve them. In some countries, children must leave their shoes next to the window or door. They also put out sweets, food, and water to feed the Kings and their animals. The next day the children find next to the shoes presents and gifts. THE PERFORMANCE TABLE

A star led the three Kings to the small town of Belen, where Jesus was born. The star is known as the star of Belen. The Three Kings were Melchior, Gaspar, and Baltazar. There are versions that claim that there were more than three of them, but the tradition named only three. For this festivity it is typical to eat La Rosca de Reyes as a family for breakfast, although in many places it is eaten as a dessert or as snack. Some people also eat it on the eve of the celebration. These Rosca de Reyes usually have a figure representing baby Jesus, and whoever finds the figure in their piece of the Rosca de Reyes, will have to offer a party or pay for the

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Rosca de Reyes for the following year. In several countries, a three Kings parade takes place. The parade consists of three people representing the Kings and walking the streets riding horses, as they did, while people greet and accompany them. In this parade there are also decorated cars that brighten up the festivity. History tells us that when the three Kings finally arrived at Belen and found baby Jesus, Melchior gave him an aromatic, semi-transparent and brilliant substance that apparently symbolizes the man living on earth. Gaspar gave him an incense as a gift, that symbolizes God and his divinity. Lastly, Baltazar gave him gold, the most precious metal, symbolizing the power of a King.

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Rosca de Reyes - Three Kings Bread INGREDIENTS • 1/3 cup warm water • 1 packet of yeast • 4 cups flour • 1 cup sugar • 4 large eggs, beaten • 3/4 cup butter, room temperature • 1/4 teaspoon salt • 1 1/2 teaspoons cinnamon • 1/2 teaspoon anise seed • 4 teaspoons vanilla extract • A small figurine or toy • Candied Fruit (about 2 cups of assorted fruit cut into strips such as figs, orange, lemon, mango or cherries) • 1 egg beaten (egg wash) • 1/3 cup sugar (topping) DIRECTIONS 1. Sprinkle the yeast on the surface of the water and let it sit for 10 minutes. In a large mixing bowl, combine the yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed and vanilla extract. Mix until a dough forms. Knead the dough for 5 minutes, then cover and let rise in a warm area until dough is doubled in size, about 2 hours. 2. Punch dough down and shape into a wreath. You can do this by simply rolling it into a log shape then bending the ends around to form a circle, or you can make three thinner strips and braid them, then put the ends together. The wreath should be about 12-14 inches in diameter. Lift up one area and insert the toy by pushing it up through the bottom. Smooth out any lumps or tears. 3. Add the dried fruit by laying it across the top and pressing it in slightly. Let it rise until doubled. Brush top with egg wash, sprinkle with sugar and bake for approximately 45 minutes at 350 degrees. THE PERFORMANCE TABLE

Magos

Los Reyes

William Moises - Business Development Manager – Hispanic

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Cada año el 6 de enero se celebra el día de los 3 Reyes. La tradición dice que los Reyes Magos traen regalos a los niños, al igual que con Jesús de Nazaret. Los niños escriben una carta a los Reyes indicando qué regalos quieren y deben explicar por qué se los merecen. En algunos países los niños deben dejar sus zapatos junto a la ventana o puerta, también ponen dulces, comida y agua para alimentar a los Reyes y sus animales. Al día siguiente los niños encuentran junto a sus zapatos los regalos. La historia cuenta que desde Oriente tres Reyes viajaron para honrar y llevar regalos al recién nacido niño Jesús, conocido como el Rey de Reyes.

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Una estrella llevó a los Tres Reyes a la pequeña ciudad de Belén, donde nació Jesús. La estrella es conocida como la estrella de Belén. Los Reyes Magos fueron Melchor, Gaspar y Baltazar. Hay versiones que afirman que hubo más de tres de ellos, pero la tradición nombró solo tres. Para esta festividad es típico comer La Rosca de Reyes en familia para el desayuno, aunque en muchos lugares se come como postre o como merienda. Algunas personas también lo comen en la víspera de la celebración. Estas Roscas de Reyes suelen tener en su interior una figura que representa al niño Jesús, y quien encuentre la figura en su pieza de la Rosca de Reyes, tendrá que ofrecer una fiesta o pagar la Rosca de Reyes para el año siguiente. El 6 de enero, en varios países, tiene lugar una cabalgata de Reyes. El desfile consiste en tres personas representando a los 36

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Reyes y recorriendo las calles, montados a caballo, como lo hicieron, mientras la gente los saluda y los acompaña. En este desfile también hay coches decorados con festividades que alegran la festividad. La historia nos dice que cuando los tres Reyes finalmente llegaron a Belén y encontraron al niño Jesús, Melchor le dio una sustancia aromática, semitransparente y brillante que aparentemente simboliza al hombre que vive en la tierra. Gaspar le regaló un incienso, que simboliza a Dios y su divinidad. Por último, Baltazar le dio oro, que era, en ese momento, el metal más precioso. El oro simboliza el poder de un Rey, y Jesús era considerado el Rey de Reyes.

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Rosca de Reyes - Three Kings Bread INGREDIENTES • 1/3 taza de agua tibia • 1 paquete de levadura • 4 tazas de harina • 1 taza de azúcar • 4 huevos grandes, batidos • 3/4 taza de mantequilla, temperatura ambiente • 1/4 cucharadita de sal • 1 1/2 cucharaditas de canela • 1/2 cucharadita de semilla de anís • 4 cucharaditas de extracto de vainilla • Una pequeña estatuilla o juguete • Fruta confitada (aproximadamente 2 tazas de fruta variada cortada en tiras como higos, naranja, limón, mango o cerezas) • 1 huevo batido (lavado de huevo) • 1/3 taza de azúcar (cobertura) DIRECTIONS 1. Espolvorea la levadura en la superficie del agua y déjala reposar durante 10 minutos. En un tazón grande, combine el agua de levadura, la harina, el azúcar, los huevos, la mantequilla, la sal, la canela, la semilla de anís y el extracto de vainilla. 2. Mezclar hasta que se forme una masa. Amasar la masa durante 5 minutos, luego cubrir y dejar que se levante en un área tibia hasta que la masa se duplique en tamaño, aproximadamente 2 horas. 3. Golpea la masa hacia abajo y forma en una corona. Puede hacer esto simplemente enrollándolo en forma de tronco y luego doblando los extremos para formar un círculo, o puede hacer tres tiras más delgadas y trenzarlas, luego juntar los extremos. La corona debe tener aproximadamente 12-14 pulgadas de diámetro. Levante un área e inserte la estatuilla empujándolo hacia arriba a través de la parte inferior. Suaviza cualquier bulto o desgarro. 4. Agregue la fruta seca colocándola en la parte superior y presionándola ligeramente. Deja que suba hasta que se duplique. Cepille la parte superior con el lavado de huevo, espolvoree con azúcar y hornee durante aproximadamente 45 minutos a 350 grados. THE PERFORMANCE TABLE

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Capodanno! NEW YEAR, ITALIAN STYLE

Bryan Corsini - Business Development Manager Italian & Center of the Plate

hen Italians celebrate New Year’s Eve, it is known as The Vigilia Capodanno. Or The Vigil of Welcoming the New Year. Tied into the Catholic Church, the Festa di San Silvestro, celebrates the New Year with a Saint about whom, little is known. We do know that he was a Pope. Like all other Italian holidays, New Years is celebrated with a big feast. Of course, this is no surprise! This celebratory meal often features several courses and lasts for many hours or days. The foods served are symbolic of wishes for the coming year, much like our own traditions.

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We eat special foods to encourage a lucky, healthy, and prosperous new year. Set a large table, gather your family and friends, and create some traditional Italian recipes together. If you’d rather focus on eating instead of cooking, enjoy these dishes at your favorite Italian restaurant. In Italy, it’s believed that fireworks chase away bad spirits, so be sure to end your evening with a colorful display. Afterall, here in the South, we shoot fireworks for every holiday! Throughout Italy, lentils star in many New Year’s dinners. With their coin-like shape, they were traditionally believed to bring prosperity in the new year. The lentils are often cooked with onions, garlic, herbs, tomatoes, and olive oil. They are commonly served with hot, mild, and sweet Italian pork sausage. 42

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Pork is considered a lucky New Year’s food because it’s so fatty and rich. Sometimes, bulk sausage is stuffed into a hollowed-out pig’s foot and hock. Then it is boiled and sliced into rounds before being served with lentils for a lucky New Year’s Eve dinner. In some regions of Italy, rice is a staple. In Piemonte and Friuli, in addition to lentils, grains of rice represent coins and abundance. While cooking, rice grows in the pot the way that you’d like your wealth to multiply in the new year. To encourage financial prosperity, many traditional Italian New Year’s dinners include a risotto in bianco (white risotto).

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In the Emilia-Romagna region, tortellini or cavatelli (small, filled pasta dumplings) are often eaten on New Year’s in a rich, meaty broth. Eating cheese stuffed pasta in broth is also a popular New Year’s dish. The rich, cheese filled nature of the stuffed pasta, accompanied by the fortified broth, is a great example of bringing in the new year with wealth and opulence.

In Sicily, the New Year’s treat that must be eaten is Sfincione. This thick-crust, rectangular pizza is made with onions, breadcrumbs, and caciocavallo cheese. Sfincione is the distant relative of what we know as Sicilian-style Pizza here in the United States. Everyone loves pizza everyday, but for New Year’s Eve parties, it is a traditional and great way to bring in the New Year! Pepperoni, sausage, veggie, or even seafood toppings are the BEST for the last celebration of the old year and the first celebration of the new! Dough balls are a great way to make any shape in pizza.

Veneziana is a rich, sweet, and buttery leavened cake. Classic Italian yeasted Christmas cakes, Pandoro or Panettone, with or without the candied fruit they are abundantly topped with crunchy pearl sugar and slivered almonds. These cakes are traditionally enjoyed in regions surrounding Venice on New Year’s Eve. Slices of these luxurious cakes like Pandoro and Panettone are also often served at parties, dusted with powdered sugar, and even, sometimes dipped in melted dark chocolate. 44

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Recommended It ems LENTILS

PFS ITEM #390427 - 1/20 LB - SLVR SRC - BEAN LENTILS

SAUSAGE

PFS ITEM #264587 - 1/10 LB - ROMA - SAUSAGE ITAL HOT LINK 5-1 PFS ITEM #513194 - 3/3.3 LB - ROMA - SAUSAGE ITAL ROPE MILD PFS ITEM #513214 - 2/5 LB - ROMA - SAUSAGE ITAL MILD ALL NAT PFS ITEM #513215 - 2/5 LB - ROMA - SAUSAGE ITAL HOT ALL NAT PFS ITEM #513266 - 40/4 OZ - ROMA - SAUSAGE ITAL LINK HOT PFS ITEM #513365 - 40/4 OZ - ROMA - SAUSAGE ITAL LINK MILD PFS ITEM #563286 - 3/3.3 LB - ROMA - SAUSAGE ITAL ROPE SWEET PFS ITEM #563293 - 3/3.3 LB - ROMA - SAUSAGE ITAL ROPE HOT FZ PFS ITEM #563297 - 2/5 LB - ROMA - SAUSAGE ITAL HOT BULK FZ

ARBORIO RICE

PFS ITEM #52896 - 4/11 LB - ROLAND - RICE ARBORIO TFF PFS ITEM #934407 - 1/11 LB - ROLAND - RICE ARBORIO TFF

PASTA

PFS ITEM #473038 - 12/1 LB - ROMA - CAVATELLI W/RICOTTA CHEESE PFS ITEM #303573 - 1/10 LB - ROMA - PASTA TORTELLINI CHEESE PFS ITEM #303574 - 1/10 LB - ROMA - PASTA TORTELLINI TRI-COLOR PFS ITEM #454296 - 2/5 LB - ROMA - PASTA TORTELLINI CHEESE GRMT PFS ITEM #454339 - 2/5 LB - ROMA - TORTELLINI TRI-COLOR CHEESE

PIZZA DOUGH

PFS ITEM #79007 - 32/14 OZ - ULTIMO - PIZZA DOUGH BALL PFS ITEM #79008 - 24/18 OZ ULTIMO - PIZZA DOUGH BALL PFS ITEM #79009 - 22/20 OZ ULTIMO - PIZZA DOUGH BALL PFS ITEM #81282 - 42/10 OZ ULTIMO - PIZZA DOUGH BALL PFS ITEM #81319 - 28/16 OZ - ULTIMO - PIZZA DOUGH BALL

PANETTONE

PFS ITEM #107002 - 12/1.1 LB - PIANCONE -BREAD FRUIT PANETTONE PFS ITEM #233292 - 12/2.2 LB - PIANCONE - BREAD FRUIT PANETTONE

A Pledge of Superiority Allegiance® Premium Pork is the highest level of pork available in the United States. The Allegiance® name makes a bold statement that all involved in the brand have a pledge to be in alignment to deliver the most consistent and exquisite tasting pork in the foodservice industry. Allegiance® comes from the top 20 of hogs available in the U.S. and the industry. Allegiance® is from a single-source Midwest family farm (24 farms) and a single-source packer. This, coupled with our PathProven® program, ensures the highest quality, great marbling, and fork-tender, delicious taste — all making for an incredible eating experience.

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ChoppingBlock Putting Labor on the

Kevin Delevan - Category Manager Produce As folks continue to return to the restaurants for dining, we still find ourselves in the land of “Labor Shortfalls” for the operator. So, what can we do to assist in making life easier? We take the knives out of the hands of the employee and take the extra waste out of the dumpster. Fresh cut produce has come a long way from just the “Salad Mix” Days as innovations that we are all probably aware of, perhaps we don’t look at the real picture: “safe and easy” is the mantra.

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We offer a large array of fresh cut produce to take the mundane prep off of the list and allowing your employees to focus on more meaningful preparations. Below are just a few items to PEAK your interest.

LETTUCE OPTIONS Peak Arcadian Harvest: combines five varieties to

create a stroking mix of textures and colors, providing the perfect starring ingredient for any salad.

Peak Arcadian Ruby: breaking with conventional

thinking that salads should be more green than red, we crafted this “heirloom style” blend around our newest petite leaf, red butter variety.

Peak Washed and Trimmed Romaine: Peak washed, and trimmed leaf lettuce is just that: a whole head of lettuce that is washed, with the outer leaves and bottoms trimmed off, leaving 100% usable product. We also offer a Peak washed and trimmed green leaf lettuce. Are you using 24CT romaine for your Caesar Salad? The yield is around 64% at best, so what goes on the plate and not in the garbage? Instead, try Peak Romaine Hearts 12/3CT with a 93-97% yield, above mentioned wash and trim romaine, how about 99-100% usable Peak chopped romaine 6/2LB produce on the plate + $$$ in the pocket! And if you are looking for a nice spinach salad, our Peak washed and trimmed spinach is ready to go out of the bag.

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Still having clientele yearning for more traditional salads or salad blends? We continue to offer Peak 80/20 iceberg and romaine blend, 4/5LB peak salad mix (chopped iceberg with small baggies of shredded carrots and shredded red cabbage on the side). If a salad bar is in place, great additions are our grape tomatoes, shredded red cabbage, shredded matchstick carrots, diced red onions, julienne red onions and julienne green peppers. We also carry ready to go celery sticks, carrot stocks and prepared broccoli florets. Broccolini is an on trend offering to consider. It looks great on a plate and has robust flavor. Broccolini is a cross between Asian kale and broccoli. It’s sweeter than conventional broccoli and almost 100% usable; stems stalks and leaves. Shaved brussel sprouts continue to be a great trend. Not only can you use as a side, you can also use as a slaw or salad base. As you can see, the options are endless for precut produce. I encourage you to look at our offerings. I know you will be pleasantly surprised.

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CAESAR SALAD WITH GRILLED CHICKEN INGREDIENTS • 3-1/2 cups Peak® cut romaine lettuce • 2 oz Village Garden® creamy caesar dressing • 2 oz Ra inato® parmesan cheese, grated • 8 each Roma® croutons • 5 oz West Creek® chicken, boneless Chicken Breast illet(s) (1 each, grilled and cut julienne) • 1 lemon wedge each DIRECTIONS 1. Toss romaine in a large bowl with dressing, 1 oz. of cheese and the croutons. 2. Mound Romaine in serving bowl and top with remaining cheese and the grilled chicken breast. 3. Garnish with wedge of lemon.

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LEMON CHAMPAGNE SLAW INGREDIENTS • 3-1/2 cups Peak® cut romaine Lettuce • 4 tbsp lemon zest • 1/2 cup honey • 1/2 cup champagne vinegar • 1 cup olive oil • 2 LB Mann’s Veggie Power Blend™ • 1 cup crumbled blue cheese • 1 cup golden raisins • 2 tsp salt DIRECTIONS 1. In a bowl, combine parsley, lemon zest, honey and vinegar. Whisk to dissolve honey, then slowly add oil to combine. 2. Pour dressing over Mann’s Veggie Power Blend™, blue cheese, raisins and salt. Toss well to combine. 3. Hold refrigerated, up to 24 hours.

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Tale of a

Pomegranate Jack Estes – Beverage and Chemical Specialist After the rich flavors of the holiday season, we crave flavorful and fresh flavors that will bring a delightful pallet cleanser, after months of pumpkin, chocolate and peppermint. Pomegranate is not only a delicious and tart flavoring with a wide variety of applications, it brings with it a long list of health benefits that anyone looking to add health conscious beverages to their menus will greatly enjoy. From refreshing spritzers to delicious punch, this flavoring will be a hit at every celebration!

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Fresh juice doesn’t have to be green or full of spinach to be healthy. Pomegranate juice contains more than 100 phytochemicals. The pomegranate fruit has been used for thousands of years as medicine.

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POMEGRANATE PUNCH INGREDIENTS 1 oz. Monin® Pomegranates Syrup 2 oz. orange juice 2 oz. cranberry juice 1/2 oz. fresh lime juice

GARNISHES Mini edible reindeer garnish (marshmallow, rosemary springs, cloves, cranberry, tooth pick)

PREPARATION 1. Fill serving glass full of ice. 2. Pour ingredients into a mixing glass with 2/3 ice in listed order . 3. Cap, shake and strain into serving glass with ice. 4. Add garnish and serve

POMEGRANATE LIMEADE INGREDIENTS 1 oz. Monin® Pomegranates Syrup 1 oz. fresh lime juice 4 oz. lemonade

GARNISHES Pomegranate, lime, mint

PREPARATION 1. Fill serving glass full of ice. 2. Pour ingredients into serving glass in order listed. 3. Stir gently 4. Add garnish and serve

HARVEST PUNCH INGREDIENTS 1 oz. Monin® Pomegranates Syrup 1 oz. orange juice 1/2 oz. fresh lemon juice 1/2 oz. Martinelli’s Sparkling Apple Cider

GARNISHES

Apple, mint, orange, pomegranate seeds

PREPARATION 1. Fill serving glass full of ice. 2. Pour ingredients into serving glass in order listed. 3. Pour mixture into mixing glass with ice and back into serving glass 4. Add garnish and serve

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A Sweet New Year Long revered in mythology as a symbol of hope and eternity, the pomegranate is prized for its juicy sweet and tart flavor. On the menu, pomegranate was a relative unknown until just a few years ago and now has an established presence in beverages across restaurant segments. Perfect in cocktails from martinis to daiquiris, Monin Pomegranate Syrup adds passion, mystery and a dash of playfulness to almost any beverage. The deep red color of Monin Pomegranate Syrup makes a dramatic statement while its refreshing sweet-tart flavor enhances familiar drinks. Applications Include: Lemonades, Italian Sodas, Flavored Sodas, Tea and Frozen Beverages.

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A NEW YEAR AND A NEW LOOK A Fresh Approach to Packaging for a New Year

Kristina McSpadden - Business Development Manager Non-Foods Happy New Year to everyone! We made it through 2021. I’m not sure about you but this has been one of the more difficult years I’ve ever experienced. Let’s start this year with a fresh approach to your food packaging. Whether that is take out, grab and go, or leftovers, why do you need to make smart decisions regarding take out packaging? 56

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Here is a common scenario: Your customer orders online or requests a take home order. 30 minutes later their food arrives COLD! Will that customer order take out from you again? Will they tell all their friends about their experience? Will they post a negative review? My guess is, they will not order take out or delivery from you again and they will share their experience online and with their friends. The best way to resolve this type of scenario is to start with the proper packaging. We can solve these problems. We can find the appropriate packaging to keep your food warm, presentable and allow your customers to enjoy a takeout experience comparable to eating in your restaurant. Our passion is food, and packaging is an important part of the quality your customers experience. THE PERFORMANCE TABLE

Did you know that 60% of diners consider the quality, freshness, and temperature of their food to be “the most critical factor” in online ordering? What can we do to help you ring in the New Year with a new and refreshing customer experience? Let us help you find the right packaging to: • Express you and your qualities • Make your food more appealing • Control temperature • SELL more • Allow you to charge a premium • Reinforces your identity • Showcase your values Well packaged food has a higher perceived value. As one study found, consumers are willing to pay 20% more for products with eco-friendly packaging. Another study found that 72% of consumers say packaging influences their future purchases. It is a fact that we all judge a book by its cover. Let your Performance Food Service family rewrite your cover. From salads and soups, entrees to desserts we have all the products to make a takeout experience memorable.

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Quality disposables, made from renewable resources.

SIZE

ITEM

MANUFACTURER ITEM CODE

CASE PACK

SLEEVE PACK

HEIGHT DIMENSIONS (INCHES)

BOTTOM DIMESNIONS (INCHES)

TOP DIMESNIONS (INCHES)

FLUID OZ

BIO-PACK WHITE #1

984897

01BPWHITEM

450

9/50

2 1/2

4 3/8 x 3 1/2

5 x 4 1/2

984958

03BPWHITEM

200

4/50

2 1/2

7 3/4 x 5 1/2

8 1/2 x 6 1/4

938005

04BPWHITEM

160

4/40

3 1/2

7 3/4 x 5 1/2

8 3/4 x 6 1/2

905992

08BPWHITEM

300

6/50

2 1/2

6 x 4 3/4

6 3/4 x 5 7/16

BIO-PACK BLACK #1

116059

01BPBLACKM

450

9/50

2 1/2

4 3/8 x 3 1/2

5 x 4 1/2

339872

03BPBLACKM

200

4/50

2 1/2

7 3/4 x 5 1/2

8 1/2 x 6 1/4

883916

04BPBLACKM

160

4/40

3 1/2

7 3/4 x 5 1/2

8 3/4 x 6 1/2

305455

08BPBLACKM

300

6/50

2 1/2

6 x 4 3/4

6 3/4 x 5 7/16

865741

01BPEARTHM

450

9/50

2 1/2

4 3/8 x 3 1/2

5 x 4 1/2

875329

03BPEARTHM

200

4/50

2 1/2

7 3/4 x 5 1/2

8 1/2 x 6 1/4

877478

04BPEARTHM

160

4/40

3 1/2

7 3/4x 5 1/2

8 3/4 x 6 1/2

547940

08BPEARTHM

300

6/50

2 1/2

6 x 4 3/4

6 3/4 x 5 7/16

7 3/4 x 5 1/2

8 1/2 x 6 1/4

7 3/4 x 5 1/2

8 1/2 x 6 1/4

3 3/8 x 2 5/8

4 1/2 x 3 7/8

BIO-PLUS EARTH

BIO-PLUS TERRA II - COMPOSTABLE #3

482022

03BPTRAIIM

200

4/50

2 1/2

BIO-PLUS DINE #3

691598

03BPDINEEM

160

629731

32MWEARTHM

450

4/40

2 1/2

FOLD-PAK EARTH

Made In

NORTH AMERICA

9/50

4 1/4

Product Information • One-piece design • Leak resistant • No assembly or lid inventory • Retains heat and vents steam • Ships nested • Moderate heat-lamp tolerant

For Information Contact: Merchants Sales Co. Dana Eisterhold dana.eisterhold@merchantssales.com (404) 227.1366

• Recyclable where accepted © 2021 WestRock Company and/or its affiliates. WESTROCK, WestRock and Design, the WestRock Logo, Fold-Pak, Fold-Pak Earth, Bio-Pak, Bio-Plus Earth, Bio-Plus Terra II and Bio-Plus Dine are trademarks owned by WestRock Company and/or its affiliates. All rights reserved.

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YOUR BUSINESS DEVELOPMENT SUPPORT TEAM TONY SCHMIDT, DIRECTOR OF BUSINESS DEVELOPMENT, CORPORATE EXECUTIVE CHEF AND CULINARY CONSULTANT

Tony is a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y. with more than 10 years of business and chef experience in various foodservice operations (externship with World Congress Center, Fortune 500 major hotel operations, healthcare, and independent operations) as well as a degree in Hospitality Management and Masters in Business Administration. Tony has served as a Southeast Corporate Regional Chef with a broadline foodservice distributor as well as Culinary Specialist Manager. With such vast & diverse experience, Chef Tony’s expertise extends well beyond the plate. Whether your business is in need of an operational efficiency analysis, cost containment investigation, P&L awareness, or any of the other daily, weekly, monthly, quarterly and annual challenges, Chef Tony and the PFS Business Development Team are “here to serve”. You can contact Chef Tony at tony.schmidt@pfgc.com MEGHAN PADGETT, EXCLUSIVE BRANDS MANAGER

Meghan Padgett grew up in Dunwoody, Georgia. She began her career in the restaurant industry as a server and bartender for Applebee’s while attending Erskine College in Due West, South Carolina. After college, she relocated to Chicago, IL. While there she managed a local gourmet grocery coffee division and was later promoted to a district and training manager. She helped to create a staff training program which included guest services, coffee production and recipes, and gelato creation. She also oversaw the construction of their gourmet food site. After 4 years in the Greater Chicago area, she returned to the Atlanta area in 2005 to work for various local restaurant groups as an operations manager, training director, and marketing director capacity. In 2017 Meghan left operations and joined the brokerage world. She worked as a broker partner for 3 years before she joined Performance Food Service Atlanta team as the Exclusive Brands Manager. You can contact Meghan at meghan.padgett@pfgc.com BRYAN CORSINI, BUSINESS DEVELOPMENT MANAGER – ITALIAN & CENTER OF THE PLATE

Bryan began working in the Food Industry as a meat cutter in 1976 while working his way through the University of Maryland. He began working as a category manager for Costco and finally landed in their operations division, rolling out meat cutting and delicatessen concepts. After running smaller foodservice distributors in the D.C. metropolitan area, Bryan moved to Baltimore and concentrated on specialty food distribution in Washington, Baltimore, and Annapolis. In Atlanta, he was drafted as a Center of the Plate Specialist for U.S. Foodservice for 15 years as the Brands Manager, concentrating on the promotion of Roseli Italian products and Center of the Plate applications. After short stints with Sysco and Reinhart Foodservice, he moved into Seafood and Meat programs with A&D Foods concentrating on Ethnic markets Miami to New York. He currently serves as Italian and Center of the Plate Specialist proudly selling Brave Heart Beef and Allegiance Pork products for Performance Foodservice. You can contact Bryan at bryan.corsini@pfgc.com WILLIAM MOISES, BUSINESS DEVELOPMENT MANAGER - HISPANIC SPECIALIST

William Moises has extensive experience in the Hispanic segment of the hospitality industry. Over the last 11 years, Willy has served as a Hispanic Foodservice Specialist, specializing in Hispanic products, cultural education and training, and operational consulting to enhance the success and profitability of the growing Hispanic segment of the foodservice industry. Willy’s strength is in bringing together the customer and purveyor to identify areas of opportunity to strengthen the business and build mutually beneficial relationships between the operator and their supplier partners. His vast product knowledge and extreme understanding of the uniqueness of the Hispanic segment is Willy’s forte! You can contact Willy at william.moises@pfgc.com

JEFF MEAGHER – BUSINESS DEVELOPMENT MANAGER SEAFOOD AND CENTER OF THE PLATE

Jeff has a 20-plus-year career directing global procurement/sales operations, cultivating high caliber supplier partners, and delivering premium fresh/frozen seafood across all product categories. Jeff is a visionary leader and change catalyst offering a history of developing high performance teams to drive multi-million dollar revenue growth, margin improvement, inventory turn, and product line expansion. The value that Jeff can bring a foodservice operation can be instrumental in increasing profits and growing your business. As the seafood category is changing daily, having a subject matter expert like Jeff supporting your business is invaluable. It takes years and years of experience, worldwide travels, and knowledge to make sure your operation is using the right product at the most competitive price! You can contact Jeff at jeffrey.meagher@pfgc.com

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ASHLEY MAYFIELD - BUSINESS DEVELOPMENT MANAGER

Ashley Mayfield was born and raised in LaGrange, Georgia, is married and the mother of a five year old daughter. Ashley graduated from Le Cordon Bleu School of Culinary Arts in Atlanta, Georgia, in 2011, where she went on to open and successfully run her own restaurant from 2011-2015. Effectively, Ashley gained firsthand experience in creating menus, dishes and managing a team of employees, while also learning to adapt to the needs of customers and team members. Ashley has served as an Area Manager to the customers of Performance Food Group Atlanta since 2015. During that time Ashley built a successful and thriving territory, and continued forward with her goal of developing new business. Ashley successfully led the startup of Skillet Kitchens, in partnership with Kimble’s, which currently serves correctional detention facilities, throughout the Southeast. Ashley has also continued to develop small business accounts and successful customer relations. Ashley’s dedication to her customers has earned her place in the Circle of Excellence in 2019 and 2020, as well as multiple awards, to include Area Manager of the Year in 2020. She has now transitioned over to Business Development Manager for the Vitt region. You can contact Ashley at ashley.mayfield@pfgc.com JACK ESTES – BEVERAGE CHEMICAL SPECIALIST

Jack is currently working on his 17th year here at Performance Foodserivce and has excelled in his career of chemical and beverage. He works with operators throughout the entire distribution network to assist in maximizing our independent operators chemical & beverage programs. This sometimes-forgotten category is ever changing and it’s very important to have access to the industry’s finest resources to help you run your business. You can contact Jack at jack.estes@pfgc.com

VANESSA HUNTER - BEVERAGE CHEMICAL SPECIALIST

Vanessa Hunter grew up in Greenville SC. She has been in the restaurant industry for 26 years. Working in various settings as a sever led her to Outback Steak House in 1998 where she moved up quickly and became a corporate trainer. In 2007 she decided to leave the restaurant industry for a 9-5 job and attend college. She went to Greenville Tech for nursing, but the restaurant industry kept calling her name. In 2011 she joined a new concept in Greenville called J Peters. Here she spent 5 years learning the ins and outs of operations and how to manage people. She started off as a server and worked her way up to General Manager over 3 of the company’s locations. In 2015 she joined Sullivan’s Metropolitan Grill as the AM Dining Room Manager. Vanessa joined Performance Foodservice in 2017 as an Area Sales Manager for the Western part of the Upstate in SC. During her time in the McConnell district she won Rookie of the Year 2018 and came in second for MVP her second year. She also consistently had amongst the highest brand sales percentage in the district. She has now transitioned over to the Business Development team as the Chemical and Beverage Specialist for the North Region. She is a wife and mother of 5 with 3 grandchildren and her dog Maisie. In her spare time, she practices hot yoga and will be teacher certified June 2022. You can contact Vanessa at vanessa.hunter@pfgc.com KRISTINA MCSPADDEN, BUSINESS DEVELOPMENT MANAGER - NON-FOODS SPECIALIST

Kristina McSpadden is a graduate of South College in Savannah, Georgia with a degree in Supply Chain Management. She also has her certification in Purchasing and Inventory Management. Kristina started her career in foodservice working in purchasing for Dixie Crystals Foodsevice. During her career she was a supply chain manager for Suzuki Manufacturing before finding her passion again in foodservice distribution. Kristina has 17 years experience in foodservice with a concentration in everything non-foods. Currently, she is the Business Development Manager for the non-food segment of our business. You can contact Kristina at kristina.mcspadden@pfgc.com

KERANCE ROSS, NON-FOODS SPECIALIST

Kay comes to us from Imperial Dade. Kay worked for 10 years with government contracts and accounts in the role of Bid Specialist. Her specialty was handling all customers, item specifications and delivery. Prior to Imperial Dade she worked for Fulton Paper Company as an accounts payable manager where she worked for 15 years. Kay resides in Bremen, Georgia with her daughter Savannah, who is a cheerleader for Jacksonville State University. You can contact Kay at kerance.ross@pfgc.com

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PEROXIDE

Disinfectant & Glass Cleaner RTU Peroxide Disinfectant & Glass Cleaner RTU is a true multipurpose solution that is effective on a wide range of non-food contact surfaces, including glass. This ready-to-use formula simplifies the overall cleaning process and reduces the number of cleaning products required to clean and disinfect.

• EPA registered peroxide-based disinfectant • Non-streaking formula • Kill times as fast as 45 seconds* • Effective against Norovirus • Pleasant and mild fragrance • No PPE required

Item # 1110722 Peroxide Disinfectant and Glass Cleaner RTU 6 - 1 Quart (0.95 L)

Specifications: Ln: Wd: Ht: Ti/Hi:

9.375 in 9.375 in 12.250 in 20/4

Net: 12.750 lb Grs: 14.530 lb Cube: 0.623 ft3 UPC/GTIN: 10763501000739

*Kills in the time indicated according to the ASTM Standard Test Method for Efficacy of Virucidal Agents Intended for Inanimate Environmental Surfaces modified in presence of 5% blood sebum.

53314-00

New Exclusive Branded Items PFS ITEM #

515409 522508 533476 654576 158776 616875 694998 583709 585242 966049 405227 475131 573290 645597 420949 625121 437201 573291 552171 445327

PACK 24 12 2 1 2 2 1 1 1 2 1 8 12 2 10 4 6 6 16 2

SIZE 14 OZ 28 OZ 5 LB 3 GA 10 LB 3 LB 15 LB 13 LB 22 LB 5 LB 10 LB 6 LB 6.7 LB 5 LB 5 LB 5 LB 11 LB 6.5 LB 4 LB 12 LB

BRAND CONTIGO CONTIGO BAYWINDS NATURE’S BEST WEST CREEK PIANEPIC RIDGECREST SILVER SOURCE PERFORMANCE CM PERFORMANCE CM

WORLD DOCK WEST CREEK BREAVEHEART BREAVEHEART BAYWINDS ROMA BREAVEHEART BREAVEHEART BREAVEHEART RIDGECREST

DESCRIPTION

MILK CONDENSED SWTND CAN PEPPERS GRN CHILE DICED SHRIMP WHI 26-30 B/F T/ON FZ ICE CREAM VANILLA 12% TUB CHICKEN BRST 8 OZ B/S DBL CVP RAVIOLI BTTRNT SQUASH SM RND BACON 14-17 L/O APPLEWOOD DBL HAM 4X6 DELI 35% FZ BEEF ANG RIBEYE FRNCHD B/I CH BEEF TNDRLN TIPS CH FZ HADDOCK FIL 12OZ UP IQF CHN MSC PORK RIB SPARE MED FZ BEEF ANG TNDRLN CH PSMO APTZ BEEF ANG STK BITE BRD FZ SHRIMP WHI 21-25 RAW HDLS/O EC CHEESE MOZZ IMIT FTHR SHRED FZ BEEF ANG STRIP LOIN CH 0X1 BEEF ANG TNDRLN CH PSMO BEEF CHUCK SHORT RIB B/I CH FZ HAM PIT STYLE SMKD WA

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3501 Old Oakwood Rd, Oakwood, GA 30566 | 770.532.7779 | www.performancefoodservice.com

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