The Performance Table 2023 Trends

t is safe to say Covid greatly impacted how we serve, present, and interpret foods. In the last few years, we scrambled to find ways to stay afloat. The past year's food trends gave insight into how food is a universal language no matter where you are. Food can bring us together, calm us, and be the love we all desperately need regardless of our background or where we are going. It is no surprise that the prediction for trends for 2023 is GOOD MOOD flavors.

Not to get molecular, but flavor starts in our brain with images that evoke taste memories. Based on these memories/experiences, our mood can change for the better or the worse. Texture, appearance, color, music, price, and lighting all affect the "mood" of how one perceives the dish they are partaking in. This experience is mapped in our brain, and our emotions pull from this map, thus giving us a good mood "high" after experiencing a positive food pairing. Whether the food is presented in-house or as takeout/delivery, customers can improve their state of mind by enjoying delicious flavors with known emotional benefits. One can influence these mood enhancers by harnessing the power of flavor in the executed dishes. Cinnamon, citrus, peppermint, vanilla, apple, and chocolate are great flavors with mood-boosting capabilities.

I encourage you to explore new tastes and elevate the flavors that you serve. Please connect with one of our Business Development members or someone from our culinary team to create a story that generates curiosity and encourages customers to revisit familiar flavors and make new ones.

Meghan Padgett Brands Manager

Culinary Corner

TONY SCHMIDT DIRECTOR OF BUSINESS DEVELOPMENT AND CORPORATE EXECUTIVE CHEF

A huge HAPPY NEW YEAR to all our amazing partners! As we enter 2023, I wanted to focus on key themes I hear from engaging with our partners and the areas where they need support. With labor continuing to be an ongoing conversation, this article will focus on ways to add high-quality menu applications that drive profit but do not require intense work. The second key point I hear about daily is the rising cost of goods. This concept will also be explored as many menu concepts utilize tougher cuts of meat that are less costly to the menu.

While discussing the lack of labor, one great way to ensure that prep is completed on time and is consistent is by exploring precut products. These products are also prewashed and 100% usable, providing high food safety and accurate food costing. Here are some of the key items I utilize in the kitchen weekly.

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PFS ITEM #645279 1 5 LB PACKER SALSA PICO DE GALLO

PFS ITEM #477257 2 5 LB PEAK ONION RED DICED 1/4 IN

PFS ITEM #857203 4 5 LB PEAK ONION YLW DICED 1/4"

PFS ITEM #880532 2 5 LB PEAK ONION YLW DICED 1/4"

PFS ITEM #927241 1 5 LB PACKER ONION RED JULIENNE CUT

PFS ITEM #403977 2 5 LB TYLR FRM ONION YLW JULIENNE 3/8"

PFS ITEM #942675 1 5 LB PACKER PEPPERS GRN JULIENNE

PFS ITEM #955541 1 5 LB FRSH ADV CELERY DICED 1/4"

PFS ITEM #544346 1 30 LB PEAK ONION YLW WHL PLD

PFS ITEM #306628 2 5 LB PACKER TOMATO DICED 1/4" TRAY

PFS ITEM #272387 2 5 LB PEAK MUSHROOM SLCD 1/8" TUB

PFS ITEM #538822 2 5 LB PACKER BRUSSEL SPROUTS TRMD (Halved Brussel Sprouts—Perfect for frying)

I am also consistently asked for high quality sides that are easy to execute. Here are some of my favorites for driving ingenuity with strong flavor and consistency.

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PFS ITEM #79056 6 2.50LB RSTWRKS CORN SWEET & PEPPERS FLAME

Makes amazing creamed Corn

PFS ITEM #856406 6 2.5 LB UPSIDES COUSCOUS PEARL W/RED GRAIN

Perfect for a piece of fish or grilled chicken

PFS ITEM #506445 6 2.5 LB SIMPLOT GRAIN & KALE BLND ANCIENT

Healthy and a great base for a grain bowl

PFS ITEM #57777 6 2.50LB RSTWRKS APPLE FUJI FLAME RSTD TFF

Sauté with bourbon and butter to pair with a pork chop or serve alongside Piancone

Sea Salt Caramel Gelato

PFS ITEM #527575 6 2.5 LB RSTWRKS PINEAPPLE BLND W/VAR PEPPE

Mix with tuna poke to make a great tostada

PFS ITEM #975046 1 96 CT RSTWRKS CORN COB 3" FLAME RSTD TFF

Flash fry for a twist on Latin street corn

PFS ITEM #34083 6 2.50LB RSTWRKS POTATO REDSKIN RSTD W/PEPP

Add corned beef to create a brunch hash

One of the most versatile beef cuts of meat I like to work with that's a great value is Braveheart Chuck Roast. This cut of meat lends itself to braising or smoking overnight. Its high marbling leads to tender shredded beef after slow cooking. It is very versatile and can take on any flavor profile that you are looking to achieve.

Below are some of my favorite preparations for this cut of beef. These also work great with Braveheart Boneless Short Rib if you want to menu something a bit different. These preparations are also amazing on Allegiance pork bellies, in which the bellies' high-fat content leads to velvety shredded pork.

And let's not forget that chicken thighs are my absolute favorite and with their quick cooking time, braising them in these liquids drives a lot of flavors.

Below are the braising liquids that I use often. The first step is to cut the chuck into 2" thick slabs—next, season with salt and pepper and sear in a hot skillet. The final step is to place the meat into a pan, cover ¾ of the way upwith the liquid of your choosing, cover the pan, and place it into a 300-degree convection oven until fork tender.

• BBQ Braised: ½ Apple Juice and ½ West Creek Original BBQ Sauce

• Birria: ½ Contigo Birria Base and ½

• General Tsao: ½ Asian Pride General Tsao Sauce, ½ Chicken Stock

• Tomato Braised: Piancone Imported Marinara (For a fiery kick, add Calabrian chiles)

• Cuban Style: Marliss Mojo Cirillo

• Latin: ¾ Contigo Fire Roasted Salsa, ¼ Chicken Stock

• Classic: Beef Stock

ON TREND Exclusive Brands

Meghan Padgett Brands Manager

2023 is sure to present some great food trends. We have been introduced to a few in the latter part of 2022, and some are yet to come. Below are a few limited-time offering ideas to help keep your operation on-trend.

Good Mood Food

It's the first of the year, so it is no surprise that we are searching for ways to boost our mood and improve our mental health. Sugary and high-calorie foods are tempting, but negatively affect our mental health. It leads to stress, negative feelings about your environment, poor sleep, and nutritional deficiencies. Certain foods lend themselves to improving mental health and brain function.

Great options are fish high in omega-3 fatty acids and fermented foods.

SALMON AND SAUERKRAUT

INGREDIENTS

• Salmon Filets

• Butter

• Garlic

• Vegetable Base

• Water

• Heavy Cream

• Dill

• Sauerkraut

• Salt and pepper as needed

DIRECTIONS

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Melt butter in a pan, add minced garlic, and cook until softened. Add heavy cream, vegetable base, and water to the pan and reduce by half. Add dill to the sauce. Season as desired. Keep sauce warm.

Salt and pepper salmon and cook to the desired temperature.

Warm sauerkraut. You can add bacon or pork belly for additional flavor.

Plate sauerkraut, salmon, and sauce. Enjoy.

Spicy Food

I am in love with this combination of sweet and spicy food. It's a great trend to bring into the entire menu.

SPICY CHIPOTLE HONEY BEEF BOWL

INGREDIENTS

• Fajita Beef Strips

• Extra Virgin Olive oil

• Chipotle Chilies in Adobo

• Honey

• Lime Juice

• Soy Sauce

• White Rice

• Chunky Avocado

• Pico De Gallo

• Feta

• Mayonnaise

DIRECTIONS

Marinate the fajita strips in olive oil, chipotle peppers, honey, and soy sauce for 2 hours. Cook on the flat top until the desired doneness.

Combine chunky avocado, cucumber, pico de gallo, and feta in a bowl. Season with salt and pepper as needed.

Combine mayonnaise, honey, lime juice, and adobo sauce from the chipotle chilies.

Cook rice according to package directions.

To plate: place 1 cup of rice in the bottom of a bowl. Spoon cooked fajita strips over (6-8 ounces). Top with avocado mixture. Top with the adobo mayonnaise sauce.

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PFS ITEM #529381 4 5 LB CONTIGO BEEF STRIP FAJITA MAR FZ PIANCONE OIL

PFS ITEM #328835 1 1 GA OLIVE EXTRA VIRGIN ITA

PFS ITEM #522520 12 7 OZ CONTIGO PEPPERS CHIPOTLE IN ADOBO CONTIGO

PFS ITEM #625690 8 2 LB AVOCADO PULP CHNKY FRSH

PFS ITEM #645279 1 5 LB PACKER SALSA PICO DE GALLO

PFS ITEM #273152 1 5 LB WEST CRK HONEY CLOVER JUG TFF

PFS ITEM #361663 2 5 LB ROMA CHEESE FETA GREEK CRUMBLE

PFS ITEM #201346 4 1 GA WEST CRK MAYO WHL EGG GF

PFS ITEM #194606 1 25 LB WEST CRK RICE LONG GRAIN PARBOILED

Butter Boards

Let's get real; we are in the south. Why did this take us so long to come up with this trend?! Taking butter and spreading it on a board sounds so decadent. I can get behind this trend; it sounds like so much fun. It is a blank canvas and can be changed by the day.

So many options; with this being a sharable dish, get creative with flavors. You can present with one offering or offer in multiple options.

You want to start with higher-quality butter. The higher fat content will give more flavor and a darker hue. Using cultured butter will provide a more tangy flavor profile. You can use salted or unsalted but be mindful of the toppings as salt upon salt may make it too much salt.

PFS ITEM #3157187 36 1 LB NTRSBST BUTTER SOLIDS SLTD AA TFF

PFS ITEM #157189 36 1 LB NTRSBST BUTTER SOLIDS UNSLTD AA TF

Great offerings to serve with are breads, crudité, or a knife if you want to be more sophisticated.

PFS ITEM #653070 240 1.1 OZ DELANCEY CIABATTA BITE ORGNL

PFS ITEM #653033 20 11.5OZ DELANCEY BAGUETTE CIABATTA TRDTNL

PFS ITEM #653044 80 3.5 OZ DELANCEY BUN SANDWICH FOCACCIA SLCD

PFS ITEM #247422 1 3 LB PEAK BROCCOLI FLORET MINI

PFS ITEM #880540 2 5 LB PEAK CARROT STICKS .375X4"" TFF

PFS ITEM #857177 2 5 LB PEAK CELERY STICKS STACK PACK

Below are a few favorite toppings to use on the board. Do not forget to mix and match flavors. Get creative and see what combinations you can come up with.

PFS ITEM #232072 6 32 OZ ROMA CAPER NONPAREILLE IMP

PFS ITEM #258735 2 2-2.5L EM TREAS$SALMON CLD-SMKD SLCD SKNLS

PFS ITEM #259189 2 2-2.5L EM TREAS SALMON CLD-SMKD PASTRAMI F

PFS ITEM #642887 12 1 LB ELANCEY*ONION RED SWEET PICKLED

PFS ITEM #288568 12 13 OZ ROMA ANCHOVY FLAT FIL IN OLIVE

PFS ITEM #628288 4 5 LB PEAK GARLIC WHL PLD BAG

PFS ITEM #628175 1 18 OZ MAGELLAN*PEPPER BLK GRND TABLE GRIN

PFS ITEM #855571 1 1 LB PEAK BASIL FRSH

PFS ITEM #855531 1 1 LB PEAK ROSEMARY FRSH

PFS ITEM #855537 1 1 LB PEAK PARSLEY FRSH ITAL FLAT LEA

PFS ITEM #855540 1 1 LB PEAK MINT FRSH

PFS ITEM #855554 1 1 LB PEAK CHIVES FRSH

PFS ITEM #357150 3 2 LB MAGELLAN*ALMOND NAT SLCD TFF

PFS ITEM #357156 3 2 LB MAGELLAN*PEANUT DRY RSTD NO SALT TF

PFS ITEM #357157 3 2 LB MAGELLAN*PECAN HLVS LG FCY TFF

PFS ITEM #357164 3 2 LB MAGELLAN*ALMOND BLNCHD SLIVERED TFF

PFS ITEM #357165 3 2 LB

MAGELLAN*ALMOND BLNCHD SLCD TFF

PFS ITEM #357186 3 2 LB MAGELLAN*SEED KERNEL SUNFLOWER RSTD

PFS ITEM #357197 3 2 LB

MAGELLAN*WALNUT HLVS & PCS TFF

PFS ITEM #263721 1 5 LB ROMA CHEESE BLUE CRUMBLES GF

PFS ITEM #263722 1 5 LB ROMA CHEESE GORGONZOLA CRUMBLE

PFS ITEM #434904 4 27 OZ PIANCONE GLAZE BALSAMIC

PFS ITEM #599989 12 400 ML PIANEPIC GLAZE BALSAMIC NAT 4% ACID

PFS ITEM #624407 1 400 ML PIANEPIC GLAZE BALSAMIC NAT 4% ACID

PFS ITEM #625109 8 1 LB PIANCONE*PROSCIUTTO ITALIANO SLCD

Everything Coming Up Piggies

When asked about meat trends for 2023, it can be challenging to get a clear picture. One of the trends that many like to focus on is underused muscles in the Beef category. We can explore using Chuck Eye Rolls, Teres Major, Top Blade (Flat Iron,) Sirloin Flap Meat, and many other pieces that are ancillary to the mainstream production of steaks and middle meats. It always tickles me when someone asks," Hey, what's new in the wonderful world of beef? What new cuts do you see gaining popularity?" Ladies and Gentlemen, THERE ARE NO NEW CUTS. Sure, we have seen "lesser cuts" shine, but the truth is, we have what we're going to get. There is little consolation for the man or woman who wants a good steak. I'll have a ribeye, DEAD RARE, with thick-cut french fries and a nice garlic rag of mushrooms. Sound good? The issue is that meals have more than doubled in cost and price over the last three years. We have explored lamb and veal as alternatives to beef, but, alas, we are running into the same issue. The cost and price are becoming prohibitive. So, what's a carnivore to do? May I be so bold as to suggest the humble PIG?

PORK, THE OTHER WHITE MEAT

Do you remember when the Pork Council came out with the ad campaign featuring Pork as "The Other White Meat?" I liked those advertisements because I have always liked eating pork! Now we discuss the rising cost of pork products. Has there been an increase in pork pricing? There was an initial spike in the pork market. With the advent of Covid and related supply chain issues, we did experience a steep increase in the price of pork. Here is where we need to talk about production. It is important to understand that there are market trends we experience for long periods due to

the time it takes to produce the animal. Beef creates a major problem for the supply chain, as it takes approximately 30 to 36 months to reach the desired weight to bring the animal to slaughter. Chickens are ready to go in about 28- 30 days. Pork production takes animals to slaughter between 4-6 months. This is of great benefit to the market and the industry in general. Now you can see why the chicken and pork markets are rapidly changing with greater recovery in price and availability.

PORK, IT'S WHAT'S FOR DINNER

We have established that pork is the most affordable meat source, but we have yet to pay tribute to its incredible range of culinary applications. From Asian to Italian, or Latin to Germanic, no meat product holds the interest of so many different cultures and their chefs! Keep in mind we are talking about something other than lesser cuts. We are not discussing underused or forgotten pieces of meat that are devalued. We are talking about a straight-up CENTER OF THE PLATE GOODNESS! From delicious Bone-In, Center Cut

Pork Chops to seasoned and grilled Pork Tenderloin, this is the best the pig offers. It has been said that the only part of the Pig that you cannot use is the SQUEAL! While this might be true, there are four star culinary applications to every aspect of the hog. From Pork Bost Butts used in Barbeque to Skin-on Pork

Picnic Shoulders for Cuban and Puerto Rican Pernil, this is REAL meat goodness! Whether you have a white tablecloth, fine dining establishment, or operate an ethnically centered culinary eatery, I beg you to consider PORK as your main and featured meat. Pork will do more than satisfy your customers' pallets, it will also improve your bottom line.

Bryan Corsini

Business Development Manager – Italian & Center of the Plate

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PFS

8 10

PFS ITEM #464778 6

PFS ITEM #464780 12

PFS ITEM #997546 1

WEST CRK PORK BUTT B/I 1/4" CRYO

WEST CRK PORK RIB SPARE LIGHT

WEST CRK PORK LOIN BNLS CC STRAP ON

WEST CRK PORK TNDRLN

WEST CRK PORK GRND 80/20 FZ TFF

One of the things I hear from so many customers is that they need help with how to cook pork correctly. Often, I will ask what they mean by correctly. Invariably, the response mentions cooking the pork thoroughly but without drying it out. Everyone wants a juicy pork chop, but they do not want to see any juice! Grain-fed pork is what we commercially produce in the United States. There is absolutely NO REASON to overcook pork! Please feel free to cook and order pork medium rare. Here is a simple grilled Pork Chop recipe that will make everyone look like a GRILL MASTER!

GRILLED PORK CHOPS:

INGREDIENTS

• 1/4 cup West Creek Honey

• Two tablespoons Piancone Extra Virgin Olive Oil

• One tablespoon West Creek apple cider vinegar

• One teaspoon Magellan ground cumin

• 1/2 teaspoon Magellan red pepper flakes

• Eight West Creek or Allegiance, bone-in or boneless pork chops

• Salt and freshly ground black pepper

DIRECTIONS

Begin by making the marinade. Whisk together the honey, oil, vinegar, cumin, and red pepper flakes in a small bowl. (This step is optional if you want the pure taste of grilled pork.)

Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour.

Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle them with salt and pepper. Place on the grill and cook until the pork chop is released, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a pan, do it in batches, so you don't steam the chops. Remove the chops to a baking sheet or use the pan you sauteed in and finish the product in a 450F oven to achieve the desired internal temperature (because I KNOW not all of you believe that Pork is GREAT Medium RARE!) As with all meat products, allow the chops to rest for approximately 3-5 minutes.

Seafood Trends

Jeff Meagher Business Development Manager – Seafood

With the 2022 in the rearview mirror, it's time to take off the blinders and get down to what's new, what's a value, and how to adapt to the new playing field for the new year.

As we move into this year, we will face many unique challenges within our industry. Are we still experiencing some of the same challenges from 2022? Perhaps yes, but rest assured, the ones who can create value and are willing to adapt to change will continue to survive.

So, when you plan your menu and your business strategies, we can offer a few ideas to help create more profits to keep your business moving forward. Is labor still an issue? Are your main protein groups still expensive, making profits hard to squeeze out? These may or may not be the case but let's look at a few ideas with our fully cooked seafood options that require very little back-end-of-the-house execution. In addition, these value items will certainly impact your bottom line with low cost and perceived higher-end seafood offerings.

Let's look at fully cooked shrimp from our Bay Winds line up. These beauties are ready to go out of the bag; just thaw, rinse and serve.

When promoting Bay Winds All Natural Shrimp on your menu, including any combination of these descriptors, you will enhance the patron's impression and allow you to earn more profit. Sustainable; Farm-raised; No added phosphate; All Natural; Clean, organic taste; Firm but tender.

Fully cooked shellfish is another option for value buys that will present high-end perceptions and profits. Please look at the Fully Cooked Empires Treasure Mussels and our Fully Cooked World Dock Clams. Get your sauté pans prepped with all your favorite ingredients and add these fully cooked delectable items to finish them in the pan, executing your order in minutes.

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Seafood Trends to Keep an Eye on in 2023

Have you heard the term "Seacuterie Boards"?

Charcuterie is a charcuterie board (aka meat and cheese platter), except instead of highlighting meats and cheeses, it focuses on seafood. The featured seafood items in this "seacuterie" board include crab, smoked salmon, and sardines. Alongside the fish and shellfish are veggies, bagels, plus briny and acidic accompaniments. All make up the perfect seafood charcuterie board.

"Seacuterie" can be fun, so let's look at the other seafood options available. Let's have a taste and get creative on your own with some of these ingredients.

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Latin Food

William Moises Business Development Manager – Hispanic

Gastronomy in Latin America is one of the best in the world, and each country has typical platillos that have conquered the palates in the USA. There is also an endless number of delicious dishes, which we will surely need to name. The taco is the queen of Latin cuisine in the U.S. In Mexican culture, tacos are the kings in this equation, thin, succulent, and full of flavor due to their variety of fillings such as al pastor, chicken, and asada. What is a delicious taco without guacamole? Adding to the Mexican dishes are the huaraches, one of the typical primordial cravings made with corn accompanied with some meat, sauce, beans, and queso is undoubtedly perfection for our palate.

On the other hand, there are the Ceviche slices of raw fish or seafood seasoned with salt, onion, and chilies, and then marinated in lemon juice. Another outstanding dish is the Churrasco, influenced by Brazil, Argentina, Uruguay, and Venezuela. This barbecue method is where juicy pieces, slices, fillets, veal chops, lamb, pork, and chicken are placed on large skewers and roasted over a wood fire.

When we talk about Latin food, we also refer to the delicious arepas from Venezuela or Colombia, capable of containing almost any filling; the tasty creation of corn arrived in North America to delight the Anglo-Saxon palate with its subtle and characteristic flavor. To finish, and no less important, are the Empanadas. While they originate in Galicia, Spain, the empanadas have their versions with Columbiana, Argentina, Venezolanos, Boliviano, Chileans, Mexicans, and Panamanians. Each country has given this delicious dish its unique touch, and it is just some of the foods that have conquered the United States.

de moda Comida Latinas

La gastronomía en Latinoamérica es de las mejores en el mundo, cada país tiene platillos típicos que han conquistado los paladares en EE.UU. Además existe un sin fin de deliciosos platillos, que seguramente nos faltarán por nombrar, pero algunas de las comidas latinas más populares en Estados Unidos que puedes encontrar en cualquier lugar debido a que son las más destacadas y deliciosas está en primer lugar Los tacos, la reina de la gastronomía latina en EE.UU es la Mexicana y los tacos son los reyes en esta ecuación, delgados, suculentos y repletos de sabor debido a su variedad de rellenos como, al pastor, pollo y asada, pero no hay tacos deliciosos sin guacamole todo esto a que hace referencia netamente de delicias Mexicanas. Agregando así a los platillos Mexicanos están los huaraches uno de los primordiales antojos típicos elaborados con maíz acompañado con algún tipo de carne, salsa, frijoles y queso es sin duda una perfección para nuestro paladar.

Por otro lado, está el Ceviche rodajas de pescado o marisco crudo que se condimentan con sal, cebolla y chiles, para luego marinarse en jugo de limón es otro exquisito platillo proveniente de Perú empleado en el mismo. Ahora bien, uno de los platillos destacados a la vez es el Churrasco influenciado por Brasil, Argentina, Uruguay y Venezuela el churrasco un método de barbacoa en el que se colocan jugosos trozos, rodajas, filetes, chuletas de ternera, cordero, cerdo y pollo en grandes brochetas y se asan sobre fuego de leña dejando a quien pueda probarlo impactado con su suculento sabor.

Cuando hablamos de comida latina también hacemos referencia a las deliciosas arepas provenientes de Venezuela o Colombia y capaces de contener casi cualquier relleno, la sabrosa creación de maíz llegó a Norteamérica para deleitar el paladar anglosajón con su sutil y característico sabor. Para finalizar y no menos importante están las empanadas, aunque tienen su origen en Galicia, España, las empanadas tienen su propia versión Colombiana, Argentina, Venezolana, Boliviana, Chilenas, Mexicanas y Panameña. Cada país le ha puesto a este delicioso plato un toque propio y es otra de las comidas que han conquistado Estados Unidos.

Italian Style Regional Cooking

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

So, what’s trending in Italian food? Not a question you hear from family members who just want to go out and get their PASTA ON! That’s it right? Let’s get a plate of spaghetti and meatballs and call it a night. Regardless of the genre of food, Americans feel like they know what to expect when they go out for cultural representation of cuisine rather it be Latin, Asian, or any other. We want what we are comfortable with and expect.

What is trending in Italian, Latin, or Asian food is traditional regional cooking?

I remember my only trip to Italy. I sat down and ordered a pizza. I was expecting what I was comfortable with and was shocked at the meal that came to the table. It was followed by an unrecognizable pasta dish, kissed by a very unfamiliar

sauce and grilled meats that were true to their flavors and origins. Nothing was slathered in tomato sauce. Nothing was dripping with excess cheese. In short, it was nothing I expected.

Italy is the number one destination for experiencing authentic Old-World cuisine for travelers worldwide. Most of the dishes are rich with history and tradition, based on the regional ingredients available in season. When the seasons change, so does the food. From Abruzzo to Veneto, Italy offers a wide range of regional cuisine predicated on various climates and landscapes. For centuries, Italians have relied on traditional ingredients as inspiration for distinctive cuisine in each region. If you can't make the trip to Italy, use this guide as inspiration for creating Italian dishes.

Molise and Abruzzo

Known for their simple, rustic approach to cuisine, Abruzzese cooks are masters at transforming the freshest and most basic ingredients into incredible meals. One favorite type of pasta is maccheroni alla chitarra. They are roughly translated to Guitar Pasta. This noodle is made with sheets of egg dough, cut into strips using a special rolling pin on a stringed wooden box. My grandmother used this method. I was always amazed at the consistency she produced. No heavy red tomato sauce; instead, you will find popular seasonings in many Abruzzo dishes like hot

its rich traditional cuisine. Including basil-scented tomato sauce, sautéed zucchini, herbs, scallion sauce, and spicy chili-garlic paste. Another popular Basilicata dish is Cialled, a hearty soup that showcases vegetables from the midsummer harvest, such as broccoli raab, fresh peas, or whatever is fresh and newly harvested at the market. The tomato sauce is treated with respect to the fruit's natural flavor. Basil, the regional namesake, is the primary, and in many cases, the only added flavor to these tomato sauces. Fresh, spicy peppers, fresh squash or peas, salt, and olive oil are the true flavors allowed to shine through. It is the food that is about the ingredients.

Calabria

Campania

chili peppers, saffron, and olive oil with a fruity flavor. In the neighboring region of Molise, the peasant tradition continues with a variation. Their cuisine features the region's golden olive oil and locally cultivated herbs like fennel and rosemary. These presentations are more common than any other across the Italian nation. A simple, artfully made noodle dressed in regional fresh peppers, herbs, and oils.

Basilicata

It is possible to find tomato-covered pasta, but it is used as more of a condiment. Aromatic and flavorful sauces are a Basilicata specialty, a region in Southern Italy known for

Influenced by Greek, Middle Eastern, and Albanian techniques, Calabrese's cooking features dishes seasoned with the region's famous chili pepper, a mix of sweet and savory spices, and flavors not traditionally associated with Italian eating. Cured meats like Schiatta and other spiced salamis are laced with aromatic flavors that are true to this region. Nduja, a spicy, spreadable salami, is another Calabrian specialty. Primarily eaten on bread, Nduja is more like pate and is rather foreign to American pallets.

Along the Italian Coast, Campaniastyle food is bursting with the fresh flavors of seasonal vegetables, which grow in abundance and variety because of the rich volcanic soil of Mount Vesuvius in Naples. Their most famous food is pizza, which features locally sourced toppings like sun-kissed vegetables and herbs, along with salty capers and fresh buffalo mozzarella. The Amalfi Coast is renowned for its many dishes featuring fresh seafood, like mussels, octopus, squid, and clams, tossed in homemade pasta.

Tuscany and Emilia-Romagna

The Italian food basket, this northern Italian region is known for cuisine featuring meat and game. Game birds, rabbits, and feral pigs are incorporated into a hearty and variant diet. This region produces the country's most iconic foods, like Prosciutto di Parma, ParmigianoReggiano, and Balsamic Vinegar. Cooks in this region have a passion for rich flavors, like variations of stuffed pasta like ravioli and tortellini, seasoned with herbs and locally made sausage. In Tuscany, you'll find ravioli, typically filled with ricotta and various types of meat like pancetta and then coated with butter and sage, a tomato

sauce, or meat Ragu, tomato sauce flavored with meat stock and ground, shredded, or chunked meat

olive oil, which is cherished worldwide.

Lombardy

into the sauce. Something a bit more familiar to American pallets.

Lazio

An agricultural region that celebrates Rome, the capital of Italy. The countryside of Lazio has been preserved since the days of the ancient Empire. In this region, lamb and pork are featured ingredients, as well as artisan, farmhouse cheeses made with cow and sheep's milk. Cooks here are passionate about simple, clean pasta featuring locally grown herbs and vegetables, and this is the main theme. What is fresh and flavorful goes in the pasta and on the table.

Liguria

This Mediterranean region features some of the best food in Italy.

Ligurian cuisine harvests the best ingredients from the land and sea. These ingredients include meaty porcini mushrooms, buttery, flavorful pine nuts, and succulent anchovies. Shellfish and bronzini, coupled with squid and octopus, make so many dishes juicy and succulent while maintaining a regional, homestyle presentation. The region also produces delicate

With three distinct northern landscapes, Lombardy, relies heavily on its fertile farmland, green, rolling foothills, and snowy mountainous meadows. In this cold northern climate, rice and corn are grown abundantly, which is why rich risottos and polentas are choked full of local and delicate mushrooms and locally produced meats and cheeses. Veal, beef, sheep, and cow's milk cheeses are common ingredients in every meal.

Sicily

This region is truly a separate and heavily Greek and Middle Eastern influenced discussion of culinary development. It features some of Italy's most famous cuisine. Sicilian food showcases a menu of rich and complex dishes like elaborate homemade kinds of pasta for dinner entrees, gourmet stuffed meats and locally produced cheeses as antipasti. Sicilians have a love

great everyday recipes like caponata and pasta alla Norma. The eggplant is the Prince of Sicily, simple, flavorful, and filling.

Umbria

Centrally located in central Italy, Umbria neighbors Tuscany, and this landlocked region uses pork in most, if not all, its classic dishes. Pork butchers from Umbria are known as the best in Italy and were also the first to produce Guanciale, a type of cured meat from the pig's cheek. Guanciale can be used as an ingredient or featured as an addition to Antipasto. Aromatic black truffles are also found in this region. They grow wild in the surrounding forests. Umbrian chefs use this highly prized fungus for adding a gourmet touch to meats, pasta, and risottos.

affair with the simple eggplant. A diverse and flavorful member of the Nightshade Family, eggplant can be fried, broiled, sautéed, or stewed. These treatments result in

These are only a few of the regions of Italy that feature regional specialties and traditional and historic culinary applications. When it comes to Italian cuisine, seek variety. Crave the unexpected and get uncomfortable. You will be glad that you got outside your comfort zone and began exploring the regional foods of Italy.

PFS Recommended Proteins

PFS ITEM #467565 2 7.7 AV LEVONI PORK PORCHETTA SEASND RSTD

PFS ITEM #476547 2 11 AV LEVONI MORTADELLA W/PISTACHIO NUT

PFS ITEM #538539 4 2 LB LEVONI SALAMI SCHIACCIATA PICCANT

PFS ITEM #538544 2 3.7 LB LEVONI SALAME MILANO

PFS ITEM #538583 2 5.5 LB LEVONI PANCETTA CKD

PFS ITEM #578790 4 2 LB LEVONI CAPICOLA HOT HAM HALF DRY

PFS ITEM #578792 4 1.8 LB LEVONI CAPOCOLLO HALF SMKD SPICY

PFS ITEM #615915 2 5.5 LB LEVONI PANCETTA CKD FZ

PFS ITEM #632740 2 2.2 LB LEVONI SALAMI NAPOLI HLVS SMKD

PFS ITEM #635463 2 4.4 LB LEVONI SALAMI FINOCCHIONA

PFS ITEM #726209 4 2 LB LEVONI GUANCIALE W/BLK PEPPER FC

PFS ITEM #232994 1 14 LB PIANCONE PROSCIUTTO DI PARMA DOP

PFS ITEM #625109 8 1 LB PIANCONE PROSCIUTTO ITALIANO SLCD

PFS ITEM #544734 2 10 1 LB PIANEPIC VEAL HINDSHANK OSSO BUCO

PFS ITEM #544746 40 4 OZ PIANEPIC VEAL CUTLET LEG POUNDED

PFS ITEM #549562 2 9 LB PIANEPIC LAMB LEG BRT TRMD

PFS ITEM #549692 5 2 LB PIANEPIC LAMB MEAT LEG CUBED 1 IN F

PFS ITEM #549693 5 2 LB PIANEPIC LAMB GRND 80/20 FZ

PFS ITEM #581114 28 6 OZ PIANEPIC LAMB LOIN CHOP B/I 6 OZ FZ

PFS Recommended Pastas

PFS ITEM #616861 2 3 LB PIANEPIC RAVIOLI MUSHROOM LG SUNFLO

PFS ITEM #616862 2 3 LB PIANEPIC RAVIOLI 5 CHEESE LG SUNFLO

PFS ITEM #616871 2 3 LB PIANEPIC RAVIOLI SHORT RIB JUMBO RN

PFS ITEM #616873 2 3 LB PIANEPIC RAVIOLI LOBSTER LG SUNFLOW

PFS ITEM #616875 2 3 LB PIANEPIC RAVIOLI BTTRNT SQUASH SM R

PFS ITEM #616877 2 3 LB PIANEPIC RAVIOLI SAUSAGE & BROCCOLI

PFS ITEM #616887 3 3 LB PIANEPIC LINGUINE SQUID INK 27-29 P

PFS ITEM #616897 3 3 LB PIANEPIC PASTA BUCATINI 27-29 PORTN

PFS ITEM #617153 2 4 LB PIANEPIC SACCHETTI GORGONZOLA & PEA

PFS ITEM #787529 26 5.6 OZ LLYPASTA SPAGHETTI PORTN PACK FZ

PFS ITEM #787535 2 3 LB LLYPASTA RAVIOLI SPINACH & CHEESE

PFS ITEM #787537 26 5.6 OZ LLYPASTA SPAGHETTI SPINACH PORTN PA

PFS ITEM #796867 2 3 LB LLYPASTA RAVIOLI CAJUN CRAWFISH RND

PFS ITEM #801353 27 5 OZ PIANEPIC PASTA SPAGHETTI CHEF PACK

PFS ITEM #801364 27 5 OZ PIANEPIC PASTA SPAGHETTI SPINACH FZ

PFS Recommended Beans

PFS ITEM #784474 12 19 OZ PROGRESO BEAN CANNELLINI

PFS ITEM #785985 6 14 OZ RACCONTO BEAN CANNELLINI

TUSCAN LAMB SHANKS WITH CANNELLINI BEANS

Six servings (serving size: 1 shank, 2/3 cup beans, and 1 1/3 cups sauce)

INGREDIENTS

• 6 (3/4-pound) lamb shanks, trimmed

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cups finely chopped carrot

• 1 cup finely chopped onion

• 1 cup finely chopped celery

• 1 cup dry red wine

• ½ cup beef broth

• 1 ½ teaspoon dried rosemary

• 2 (14.5-ounce) cans of diced tomatoes

• Two bay leaves

• 1 cup dried cannellini beans or other white beans (canned can be substituted)

• Four bacon slices

• Four garlic cloves, sliced

• Rosemary sprigs (optional)

DIRECTIONS

1. Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb; cook for 12 minutes, browning on all sides. Remove from skillet. Add carrot, onion, and celery to the skillet; sauté 3 minutes. Add wine. Bring to a boil; cook for 5 minutes. Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be full). Cover, reduce heat, and simmer for 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet; bring the liquid to a boil and cook for 5 minutes. Discard bay leaves.

2. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; boil and cook for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans, place in Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Reduce heat, and simmer for 1 hour or until tender. Drain.

3. Cook bacon in the Dutch oven over medium-high heat until crisp. Remove bacon from the Dutch oven, reserving two teaspoons of drippings in the Dutch oven. Crumble bacon. Heat the drippings over medium-high heat. Add garlic; sauté 2 minutes or until golden. Stir in beans and bacon; remove from heat.

4. Divide beans evenly among six plates; arrange lamb on beans. Spoon the sauce over the lamb. Garnish with rosemary sprigs, if desired.

PRODUCE TRENDS

Kevin Delevan Category Manager – Produce

Microgreens and Edible Flowers are not new to the scene, but they are growing in popularity in the health and environmentally-conscious arenas. These are a great affordable, and healthy source of nutrition. They range in taste from spicy to bitter and add a great pop of color to just about anything you plan on eating. We encourage you to contact your area manager to explore our offerings. Due to the delicate nature of these items, we require a three-day lead time. We do this to ensure the quality and freshness of the product you receive.

Farm

Favorites

Microgreens | petite® greens | shoots | leaves

MICRO AMARANTH RED

Delicate but bright, these endearing red leaves make an appealing statement on any plate.

MICRO ARUGULA

This microgreen tastes just like fresh arugula, making it the perfect addition to salads and steak.

MICRO CHERVIL

Delicate and feathery leaves with a delicious licorice flavor. Use as a topper on shellfish, salmon or sea bass.

MICRO CILANTRO

This versatile microgreen pairs well with everything, boasting an extremely fresh cilantro flavor.

MICRO BASIL ITALIAN

The essence of Spring, this micro has a snappy pea taste that’s ideal for seafood, salads, and stir fry.

MICRO SHISO RED

Romantic and royal with crisp, sweet notes and shades of purple through spade-like leaves.

With a lily-pad shape and dark green hue, these peppery leaves make the perfect entrée-bed.

Fresh, sweet pea taste for refreshing seafood, poultry, stir-fry and salads.

MICRO HEARTS ON FIRE™

With its striking red veins, this micro sorrel adds a fiery pop of color to any dish.

MICRO PEA GREEN, Pea Veloute with Lavender Butter, Sauteed Morels, Fava Beans, Fiddlehead Ferns in Shallots and Almond Oil

MICRO PEA GREEN, Pea Veloute with Lavender Butter, Sauteed Morels, Fava Beans, Fiddlehead Ferns in Shallots and Almond Oil

Refreshing basil flavor in bite-size form. Include them in fresh spring rolls, salads, pizza, and appetizers.

Healthy and vibrant, this microgreen boasts delicious beet flavors and bright red colors.

Lovely and versatile with an attractive minty taste. Use with chocolate desserts or muddle into cocktails.

MICRO WASABI™

Perfect for seafood and sushi, this spicy micro does not disappoint with its sharp wasabi bite!

This tasty young basil is the perfect flavor accent for sliced heirloom tomatoes, soups & specialty pizzas.

PETITE® PEA with TENDRIL™

True pea tendril with fresh pea taste. Blanch to enhance color and tenderness or use as is to make a striking plate!

PEA SHOOTS GOLD

For a crispy and sweet crunch, these shoots compliment everything from fish to salads and sandwiches.

Chef Bobby Cortez

Chef Bobby Cortez

MICRO CELERY

Intense celery flavor that’s perfect for soups, salads and wings… or your next Bloody Mary!

MICRO PARSLEY ITALIAN

Fresh parsley flavor perfect for floating on soups, stews, and seafood.

PETITE® MUSTARD RED FRILL

Beautiful red frill leaves for a beautiful dish. Use the strong, spicy mustard flavor for meats and salads.

SHISO GREEN LEAF

Brilliantly colored green leaves with hints of mint and anise. Makes a gorgeous edible bed for sashimi and thinly sliced steak.

PETITE® PEA GREEN™

MICRO PEA GREEN

PETITE® NASTURTIUM LEAF™

MICRO BULL’S BLOOD

MICRO MINT

PETITE® BASIL ITALIAN

TRENDS Bar

Ashley Mayfield Business Development Manager

An area of your operation to pay particular attention to in 2023 is your bar. The bar is oftentimes an overlooked part of an operation. It’s a gimmie that costumers will order the “normal” offerings but how do you best increase revenue in this area?

The bar trends for 2023 are interesting to me. Consumers are asking for healthier options and demanding local flavors. Mocktails and zero-proof drinks are on the rise and premium mixers are at the top of the ask list for customers. Consumers are also asking for comeback classics.

Customers want products that taste good, quench their thirst, support their health goals, fit their lifestyles, provide meaningful experiences, and align with their values. Reports show that sales of non-alcoholic beverages increased 33% for a total of $331 million in 2021. If you have not considered offering a healthier alternative to alcohol, consider adding kombucha or plant based waters to your menu offering.

PFS Atlanta Recommended Items:

PFS ITEM #775863 12 12 OZ KOE KOMBvBEV KOMBUCHA BLUBRY GINGER

PFS ITEM #784587 12 12 OZ

PFS ITEM #786104 12 12 OZ

PFS ITEM #786261 12 12 OZ

KOMBUCHAvWATER SELTZER GRAPEFRUIT

KOMBUCHAvWATER SELTZER GINGER

KOMBUCHAvWATER SELTZER CUCUMBER

If you are not offering a mocktail menu, I would ask that you consider offering a few of these options on your beverage menu. Mocktails are increasing in popularity, even so much so that zero-alcohol bars are opening doors across the country. The margins for these beverages are attractive since you can use more cost-effective ingredients and still charge a premium like you would in a traditional cocktail.

A great nonalcoholic beverage to offer is the Michelagua. This has had a surge in web-searches and expected to grow in popularity this year. The Michelugua is a fun, non-alcoholic beverage using agua fresca in place of beer.

MICHELUGUA

INGREDIENTS

• Mango

• Crushed ice

• Watermelon Juice

• Simple Syrup

• Lime Juice

• Agua Fresca of your choice

DIRECTIONS

In the pint glass, alternate ½ of the diced mango and crushed ice, until the glass is halfway full. Add watermelon juice, simple syrup, and lime juice to the glass and stir to combine. Top the michelagua with more crushed ice and your agua fresca.

PFS Recommended Items

PFS ITEM #591913 12/32OZ MANGO LIME AGUA FRESCA

PFS ITEM #557473 12/32OZ STRAWBERRY HIBISCUS AGUA FRESCA

There is a huge resurgence of classic cocktails. People are asking for the nostalgic beverages and similar to fashion alcoholic beverages are cyclical. I would suggest sticking with the easier of the retro beverages like an old fashioned or mojito. These take less labor to execute but still gives you an edge on serving the classics and this is a great area to add your own twist by offering local flavors or infusing your own syrups to create your own unique flavor.

PFS Recommended Items

PFS ITEM #855540 1 1 LB PEAK MINT FRSH

PFS ITEM #855531 1 1 LB PEAK ROSEMARY FRSH

PFS ITEM #483035 1 40 LB PEAK LEMON FCY 165 CT

PFS ITEM #493511 1 40 LB PEAK ORANGE FCY 138 CT

PFS ITEM #905619 4 1 GA ROLAND OLIVE GRN QUEEN PITTED

NEW BEVERAGE

Vanessa Hunter Business Development Manager

One category that is driving significant flavor shifts for consumers is indulgent beverages. In a post-covid world we are finding that people are wanting a sensory experience created by food and beverage. They want to maximize ingredients to create bold flavors that ignite their sense of taste and smell.

The three big flavor profiles spilling over into 2023 are Tart, Salty and Floral. Tart and sour fruits like berries and citrus can elevate a drinking experience. We are seeing them used more in preparation – like fermenting, pickling or barrel aging. Some unusual flavors popping up both in the United States and internationally are yuzu, pomelo and bergamot. Don’t worry, Blood orange and blackcurrant will continue to be on menus! Salt will be a key flavor. It helps balance out bitterness or offers a contrast to sweetness. Think cocktail salts or salted caramel. Salty seaweed and algae-based drinks made an appearance in 2022. Due to the health benefits and sustainability of these two they have captured drinkers’ imaginations. Last but certainly not least is Floral and botanical. This trend has been around for a while. With the wide range of health benefits, I can see why this flavor shows up year after year. Look for floral notes of cherry blossom and elderflower in sodas and cocktails or mocktails. Ginger, vanilla and cinnamon will show up in a wide range of drinks as well.

As you can tell the theme for 2023 is “mindful consumption” Consumers want the flavor explosion but are also health conscience. The other trend we are seeing is a continued rise in mocktails or low alcohol drinks. Studies show that the moderation trend will continue as people prioritize their mental health and clarity.

Here’s some statistics that stood out:

• 58% of global consumers are drinking more non-alcoholic and low-ABV cocktails than a year ago (2022 Bacardi Cocktail Trends Report).

• No- and low-alcohol volume will grow by 8% CAGR between 2021 and 2025, compared to regular alcohol volume growth of 0.7% CAGR during that same period (IWSR Drinks Market Analysis).

WATERMELON AGUA FRESCA

INGREDIENTS

• 2 cups water

• 2 cups watermelon cubed, remove seeds

• 2 tbsp sugar

• 1 tbsp lime juice

• ¼ cup mint leaves

• ½ fresh jalapeno, chopped

• Ice cubes or crushed ice.

DIRECTIONS

Combine all ingredients & puree until smooth. Pour mixture through a strainer into a pitcher forcing through most of the pulp. Chill and serve. Option to rim the glass with salt or sugar.

ORANGE DREAM

INGREDIENTS

• 2oz orange juice

• 2oz vanilla syrup

• 2oz half & half

DIRECTIONS

Combine syrup and juice in a blender with ice. Add half and half and blend until smooth. Make sure to do this in two stages.

CAP COD SUNRISE

INGREDIENTS

• 1oz lime juice

• 3oz cranberry juice

• Mint sprig

• Lime slice

DIRECTIONS

Combine in shaker with ice. Shake & strain into chilled glass. Garnish with mint and lime slice.

Recommended Items

PFS ITEM #452739 West Creek 8/5lb Sugar Granulated Extra Fine

PFS ITEM # 855540 Peak 1/1lb Mint leaf

PFS ITEM # 273152 West Creek 1/5lb Honey Clover Jug

PFS ITEM # 575610 Ascend 12/46oz Cranberry Juice 27%

PFS ITEM # 525769 Ascend 12/46oz Orange Juice

BERRY FIZZ

INGREDIENTS

• 1/2oz lime juice

• 1/2oz honey

• 1oz blackcurrant puree

• 4-6 mint leave

• Ginger beer

DIRECTIONS

In a glass muddle 2 mint leaves with the puree, honey and lime juice. Add ice and ginger beer. Stir and garnish with the two remainder mint leaves.

PACKAGING

Kay Ross Business Development Manager

My prediction for the new year is it will be a year of "The Environmentally Responsible Consumer." Consumers are projected to place increased emphasis on the importance of shopping locally and consumers understand that shopping locally minimizes the impact on our environment.

Buying local not only supports our neighbors but has a lasting impact on growing our communities. There is a functional benefit due to an increase in unavailable products with mass supply chain issues that will continue well into 2023. We have all seen and lived through the challenges of packaging chicken, eggs, turkeys, and lettuce, to name a few.

Yet another year of continued rapid change and pivoting, it's time to look ahead and ask, "What does 2023 have in store for us?"

Pandemic-era eating habits tied to stayat-home restrictions will continue to affect our customer's behavior. Most customers turned away from eating meals out and cooked at home instead. Of those consumers who developed cooking at-

home routines, 53% plan to maintain these habits, resulting in a heightened demand for more time-saving products and less labor-intensive meals than ever before. Convenience will be key. Navigating your business to more take-home meals fills the voids for the customer's demand to "cook at home." Take-home packaging plays a key part in the quality of your food and the experience they have. Your Performance Foodservice specialists can help you find and develop takehome programs and appropriate packaging to elevate your customer's experience.

The implications of these demands have led many owners/operators to update their packaging's ability to communicate quality and meet the needs of weary at-home chefs. Some popular options enabled by packaging features have been ready-to-eat (RTE) or ready-to-cook (RTC) meals, cooking in-pack, and pre-portioned servings or ingredients.

In addition, consumers seek out frozen and RTE/C meals that include nutritious quality ingredients and chefinspired recipes. Almost 70% of U.S. consumers who have eaten packaged prepared meals or side dishes say nutritional information should be more visible on the pack. Restaurant owners must ensure to communicate to the customer that even with products that minimize the consumer's effort, the caliber of the contents is not affected. Performance Foodservice has partnered with National Checking to provide a low-cost, cloud-based

printer for nutritional information and labeling. We can offer a free and easy trial on-site. Just ask us, and we will be more than happy to schedule it for you.

The industry has adopted less is more strategies, including SKU reduction and curated offerings to make shopping and dining more convenient. Let's remember easier online ordering.

Owner/Operators should also consider if their packaging is working hard enough to meet the convenience demands of customers. Beyond time savings, customers need packaging to meet needs across the entire lifecycle from purchase through use to disposal. Packaging that fails at any point can be considered inconvenient and deter repurchases. Right-sizing and responsible end-of-life disposal are areas to consider boosting convenience.

Our customers should also consider suppliers who can support their complex value chains and offer business solutions that can proactively identify risk for stockouts and new and innovative packaging. We at Performance Foodservice are here for all your specific needs. Our approach is tailored to you and your business. Don't hesitate to contact us today for a brilliant assessment to bring you into 2023.

Source: Kroger, Lindi, Lending Tree, American Express

Trends

Jordan Powell Business Development Manager

As another year passes, we look forward to the new year. What does that mean for you and your business? Everyone has different goals and aspects of life they look to improve over the previous year. It should be the same with your business. What went well last year? What are some areas where you would like to improve? One focal point that we all need to pay attention to is how we can stay on trend. Staying on trend is a crucial aspect of any business. Each year we must focus on where the industry is going and how we can continue to innovate and keep customers engaged. Today we will focus on how to do that with breakfast and brunch.

Breakfast

To me, breakfast has always had this weekday vibe. I don't need to skip it because inevitably, I will become hungry, which will affect my attitude and performance on the job. On the other hand, I am rushing to drop the kid off and get to work, and I second guess if I have time to eat on the way. I am always searching for methods to quickly get some good food in the morning without being tied down for too long. If you are serving breakfast, chances are you have a menu that has developed over time that works for you due to the fast pace needs and structure to serve this rush-hour meal. However, you may find yourself looking for ways to be innovative and keep things fresh without reinventing the wheel. I chose the two recipes below because they utilize most, if not all, of the ingredients you are already preparing for morning service but add a spin to keep your customer excited and engaged with your menu.

Recommended Items

PFS ITEM #199406 12 32 OZ NTRSBST CREAM HVY 36 TFF

PFS ITEM #327858 6 1 LB RDGCRST BASE CHICKEN NO MSG ADDED WEST

PFS ITEM #531889 8 5 LB CRK GRITS WHI ENRICHED TFF

PFS ITEM #157189 36 1 LB NTRSBST BUTTER SOLIDS UNSLTD AA TF

PFS ITEM #158812 4 5 LB WEST CRK CHEESE MONT_JCK FTHR SHRED

PFS ITEM #229841 2 10 LB RDGCRST BACON 14-18 L/O APPLEWOOD

PFS ITEM #304694 1 12 LB RDGCRST SAUSAGE PATTY WH 2 OZ 3.5"

PIMENTO CHEESE BISCUIT

Talk about an easy recipe but being able to advertise something new and exciting, "Pimento Cheese Biscuits."The only thing required is adding pimento cheese to your normal biscuit recipe. Once the biscuits are baked, serve them as usual with protein, egg, cheese, etc.

DIRECTIONS

• Mix Heritage Oven biscuit mix per directions

• Fold in 2 cups of prepared pimento cheese and bake as usual

Recommended Items

PFS ITEM #521800 6 5 LB HRTG OVN BISCUIT MIX ORGNL

GRIT BALLS

Six servings

DIRECTIONS

• Boil 6 cups of water with 2 cups of cream

• Add 1tbsp of chicken base

• Add 4oz of butter

• Add 2 cups of grits

• Boil until grits have thickened and are soft

• Add 2 cups of cheese of your choice

• Fold in the meat of your choice (bacon, ham, sausage, etc.)

• Pour contents into a hotel pan and chill overnight

• Scoop grits into small balls of bread and fry at 350 for 2-3 minutes

• Grit balls can be served with pepper gravy for dipping

Brunch

Now we are talking! Brunch is one of my favorite categories in the restaurant food segment. It is so because brunch, to me, means the weekend or vacation. It means fun, crazy, and exciting food that I can enjoy with the rest of my family or friends. Over the years, brunch has taken off. People are constantly adding enticing ways to get customers in on Saturday and Sunday, such as a Bloody Mary bar or bottomless mimosas. These things get customers in the door, but it also keeps the customers in the restaurant longer. These are great ideas, but you also have to make sure you are sharing some of that excitement on your menu. I have realized over the years that there are no rules when it comes to food on the brunch menu, which, as a "foodie," has always excited me. I say get crazy, have fun and entice your customers with off-thewall ideas that draw them in and keep them coming back. The two recipes below are exactly that to me!

WAFFLE BREAD PUDDING

I love a good warm bread pudding! This recipe calls for a coffee or you can feel free to adjust and use any liqueur to give this fun adult version of bread pudding

DIRECTIONS

• Large dice 24 Heritage Oven pearl sugar waffles—set aside in half pan

• Whisk together six eggs and combine with 1 Qt heavy cream

• Add to your liquid 1tsp cinnamon, 1tsp salt, 1tsp vanilla, ½ cup white sugar, ½ cup brown sugar—stir to combine; at this time, you could also add any nuts or fruit you desire

• Pour the liquid mixture over diced waffles and mix until wet— you may need to add more cream if needed.

• Cover and bake at 325 for 30 minutes—uncover and bake for 15 min until brown and set.

• While the bread pudding is baking, start on the coffee cream sauce

• Melt ½ cup butter over low heat stir in ¼ of the flour and cook until the mixture no longer smells of raw flour

• Pour in 2 cups of heavy cream, ½ cup of sugar, 1 tsp of vanilla, ½ tsp of nutmeg, and 2 tbsp of coffee.

• Cook until the sauce thickens

• Cut bread putting into large squares, and top with the coffee cream sauce

Recommended Items

NASHVILLE HOT WAFFLE

This dish has it all sweet, savory, salty, and spicy. The possibilities are endless, try this dish and add a scoop of homemade mac and cheese to take this to the next level and "wow" your guest with a crazy and fun brunch option.

DIRECTIONS

• Combine Heritage Oven waffle mix and ingredients per package directions—cook waffle as stated.

• Fry chicken until fully cooked and toss in Nashville Hot Sauce

• Fry one sunny side-up egg

• Top waffle with chicken, egg, and drizzle with syrup

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PFS ITEM # 337562 4 1 GA WEST CRK SYRUP PANCAKE TFF

PFS ITEM # 600747 2 5 LB WEST CRK CHICKEN TNDRLN BRD STHRN R

PFS ITEM # 517842 1 15 DZ NTRSBST EGG WHI MED AA LOOSE

The Performance Foodservice - Atlanta Business Development Team is here for YOU! An elite team of culinary and product specialists curated to help you succeed with anything you need. Whether you are looking for cost/labor-saving solutions, a menu revamp, or tips on operational efficiencies, the team is here to guide and support you. Our team is well versed and no matter your concept, ready to step in and lend a hand.

Tony Schmidt tony.schmidt@pfgc.com Director of Business Development/Executive Chef/Culinary Consultant

Meghan Padgett meghan.padgett@pfgc.com

Business Development Manager / Exclusive Brands

Bryan Corsini bryan.corsini@pfgc.com

Business Development Manager / Center of the Plate

Jeff Meagher jeff.meagher@pfgc.com

Business Development Manager / Seafood

Patrizio Alaia patrizio.alaia@pfgc.com

Business Development Manager / Italian

Kevin Delevan kevin.delevan@pfgc.com

Category Manager - Produce

Kay Ross kerance.ross@pfgc.com

Business Development Manager / Non-Foods

Vanessa Hunter vanessa.hunter@pfgc.com

Business Development Manager

Ashley Mayfield ashley.mayfield@pfgc.com

Business Development Manager

Jordan Powell jordan.powell@pfgc.com

Business Development Manager

William Moises william.moises@pfgc.com

Business Development Manager

Fabio Orozco fabio.orozco@pfgc.com

Business Development Manager

Maria Urquijo maria.urquijo@pfgc.com

Business Development Manager

Dawlish Carmauta dawlish.carmauta@pfgc.com

Business Development Manager

Paulina Silva paulina.silva@pfgc.com

Business Development Manager

Jerry Herrera jerry.herrera@pfgc.com

Business Development Manager

YOUR TEAM OF CULINARY SPECIALISTS

“Food is what connects us. Every morning, every afternoon and every evening it is apart of our lives. It brings us together regardless of who we are, where we are from and what we do.”