Summertime Foodservice

MEGHAN PADGETT - BUSINESS DEVELOPMENT MANAGER - EXCLUSIVE BRANDS

Summertime in foodservice can be a mixed bag. Some restaurants can capitalize on sales due to being in a travel destination. Some do well by tying into local festivals and outdoor events. Many will draw increased foot traffic due to offering outdoor dining. Unfortunately, the majority will suffer a slowdown due to their regulars going on vacation. This is why it is important to develop a marketing game-plan. A way to capitalize on dining during the summer is to give customers a reason to dine with you.

Summertime is a great time to roll-out a new menu. You can also host tasting events and sponsor charity fundraisers. Promote your loyalty rewards programs by running special incentives or promotions. Social media is also a great outlet for promotional opportunities.

You can celebrate the summer holidays with special menus, boxed carryout specials, or prepackaged family picnics. Summer is also a great time to market local produce. Create fresh dishes based on what is available. This is a great time to show your team’s creative flair. Summer guests are often more open to new food experiences. When you create a dish, post pictures on social media. Encourage customers to share their experiences. This creates a wonderful media buzz.

Blueberry Grilled Cheese

INGREDIENTS

• 2 tablespoons butter • 2 slices thick sandwich bread • 1/2 cup blueberries • 4 ounces brie cheese, rind removed • Drizzle of honey

DIRECTIONS

1. Butter both sides of sandwich bread and place on a warmed cast iron skillet or griddle (or similar). Cook over medium heat for 2-3 minutes or until lightly browned, and then flip each slice. 2. Place brie cheese and blueberries on one piece of bread (the cooked side).Drizzle with honey. 3. Place the other piece of bread on top of blueberries. Cook until cheese is melted and both sides of sandwich are lightly browned, flipping as necessary.

Recommended Ttems

PFS ITEM #157189 BUTTER SOLIDS UNSALTED AA PFS ITEM #254036 BREAD WHITE THICK HIGH CROWN PFS ITEM #23104 BLUEBERRIES PFS ITEM #516407 CHEESE BRIE 60% WHEEL PFS ITEM #273152 HONEY CLOVER JUG

Grilled Avocado and Tomatillo Salsa

INGREDIENTS

• 4 tomatillos, husks removed, rinsed, quartered • 3 serrano • 1 clove garlic • 2 avocado halves • ½ onion, quartered • Handful cilantro • 1/2 teaspoon salt

DIRECTIONS

1. Grill the tomatillo, serrano, garlic, avocado and onions until charred. Place the tomatillo, chile, garlic, avocado, onion, cilantro, and salt in a blender and blend. Do not over blend. Salsa should be chunky. Taste and add more salt if needed.

2. This salsa tastes great at room temperature, cold, and cooked.

3. For an entrée suggestion you can use the salsa as a pesto type of sauce with angel hair pasta and grilled shrimp. Recommended Ttems

PFS ITEM #989825 TOMATILLO PFS ITEM #715599 PEPPERS SERRANO PFS ITEM #283987 GARLIC WHL PLD DOM PFS ITEM #625682 AVOCADO HALVES PFS ITEM #907425 ONION RED JUMBO PFS ITEM #356499 CILANTRO FRESH

Grilled Tomatoes with capers and whipped Burrata

INGREDIENTS

• 1 medium red tomato • 1 medium green tomato • 6 oz nonpareil capers • 1 ball of burrata • Fresh lemon – grill lemon to add a depth of flavor – will • need zest and juice • Drizzle olive oil • Salt and pepper to taste

DIRECTIONS

1. Mix burrata, lemon juice and lemon zest in a bowl until light and fluffy. Keep refrigerated until ready to use. Slice tomatoes ½ inch thick, sprinkle with salt and pepper. On a well oiled grill place sliced tomatoes and allow them to cook until charred. Grill ciabatta clusters.

2. Arrange grilled tomato slices on plate. Sprinkle with capers and salt and pepper. Add a spoonful of whipped lemon burrata. Drizzle with olive oil. Serve with grilled ciabatta cluster.

Recommended Ttems

PFS ITEM #878062 TOMATO GREEN PFS ITEM #450776 TOMATO 6X6 PFS ITEM #232072 CAPER NONPAREILLE IMP PFS ITEM #617157 CHEESE BURRATA BALL 4 OZ CUP PFS ITEM #483035 LEMON FANCY PFS ITEM #328835 OIL OLIVE EXTRA VIRGIN PFS ITEM #615818 PEPPER BLACK GRIND TABLE