DeIorio's Training Manual

D

e

i

o

r

i

o

s

ork Style Y w e N

Training & Operating

Manual

Establishing and Maintaining a Truly Simple & Successful Baking Operation

Merchant Grocery Company, Inc. Produced By

D

e

i

o

r

i

o

s

ork Style New Y

Training and Operating Manual

Table of Contents Receiving Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Pizza Topping Portion Chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7 Pizza Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-12 Cheese/Pepperoni Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Veggie Pizza.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Hawaiian Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Meat Lovers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Supreme Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Calzone Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Wing Instructions.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Pepperoni Roll Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Garlic Knot Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Breadstick Instructions.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Sanitation.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-24

Receiving Product

D

e

i

o

r

i

o

Please note the box labels when you are receiving product from the distributor.

We recommend the use of our dough products 90 days from the date code located on the box label. If your product arrives with an expired code date (90 Days after the box date) please contact your sales representative or contact DeIorio’s Customer Service at:

1-(800) 649-7612 Always rotate your products upon arrival. This will help to ensure that you are serving your customers the freshest ingredients possible. It is good practice to write the month and day received on the side of the box with a large marker. Be sure the information is in frontal view. This will serve as quick reference to be sure proper rotation is being utilized.

• Note box labels • Write month & day on box • Rotate products upon arrival • Use products within 90 days

s

ork Style New Y

D

e

i

o

r

i

o

s

ork Style New Y

Toppings Portion Chart

16� Pizza Item Pizza Sauce Mozzerella Cheese Diced Ham Pepperoni Sausage Beef Crumbles Pork Crumbles Black Olives Peppers Onions Mushrooms Pizza Garnish

One Topping

Two or More Toppings

All Meat Toppings

Supreme Pizza Toppings

8 oz

8 oz

8 oz

8 oz

10 oz 3 oz 32 Pieces 6 oz 6 oz 6 oz 4 oz 4 oz 2 oz 1 oz Pinch

10 oz 3 oz 24 Pieces 4 oz 4 oz 4 oz 4 oz 4 oz 1/4 oz 1 oz Pinch

10 oz 3 oz 24 Pieces 4 oz 4 oz 4 oz n/a n/a n/a n/a Pinch

10 oz 3 oz 24 Pieces 4 oz 4 oz 4 oz 4 oz 4 oz 1/4 oz 1 oz Pinch

12� Pizza Item Pizza Sauce Mozzerella Cheese Diced Ham Pepperoni Sausage Beef Crumbles Pork Crumbles Black Olives Peppers Onions Mushrooms Pizza Garnish

One Topping

Two or More Toppings

All Meat Toppings

Supreme Pizza Toppings

6 oz

6 oz

6 oz

6 oz

8 oz 2 oz 24 Pieces 4 oz 4 oz 4 oz 1 oz 1 oz 1 oz 1-1/2 oz Pinch

8 oz 2 oz 12 Pieces 2 oz 2 oz 2 oz 1 oz 1 oz 1 oz 1 oz Pinch

8 oz 2 oz 12 Pieces 2 oz 2 oz 2 oz n/a n/a n/a n/a Pinch

8 oz 2 oz 12 Pieces 2 oz 2 oz 2 oz 1/2 oz 1/2 oz 1/2 oz 1-1/2 oz Pinch

Toppings Portion Chart

D

e

i

o

r

i

o

s

ork Style New Y

7� Pizza Item Pizza Sauce Mozzerella Cheese Diced Ham Pepperoni Sausage Beef Crumbles Pork Crumbles Black Olives Peppers Onions Mushrooms Pizza Garnish

One Topping

Two or More Toppings

All Meat Toppings

Supreme Pizza Toppings

2 oz

2 oz

2 oz

2 oz

2 oz 1 oz 4 Pieces 2 oz 2 oz 2 oz 1/4 oz 1/4 oz 1/4 oz 1 oz Pinch

2 oz 1 oz 4 Pieces 1 oz 1 oz 1 oz 1/4 oz 1/4 oz 1/4 oz 1/4 oz Pinch

2 oz 1 oz 4 Pieces 1 oz 1 oz 1 oz n/a n/a n/a n/a Pinch

2 oz 1 oz 4 Pieces 1 oz 1 oz 1 oz 1/4 oz 1/4 oz 1/4 oz 1 oz Pinch

D

e

i

o

r

i

o

s

ork Style New Y

Cheese, Pepperoni, or Sausage Pizza Using Product 500,502,504 Shells

Dough Preparation 1. Receive product frozen and mark dates 2. Place the frozen dough shell in an oiled pan, (pan spray works great)

with the flour-side face down. Slide the pan into bag the dough shell

came in and place in cooler to thaw (preferably overnight).

3. Mark the date and time product is pulled from freezer on each bag.

Dough Preparation

4. Maximum hold time for product is 3 days in refrigerator.

5. Remove the bag and make sure the bottom of the pan is evenly

covered when ready to prep.

Process 1. Spread one (8-ounce) ladle of sauce, starting at the center and work

towards the edges, stopping about a half inch from the edges.

1&2

2. Starting at the outside edge and working in, spread one level cheese

portion cup of shredded mozzarella evenly over the pizza. (Do Not

Pack Cheese) 3. Evenly place pepperoni pieces (optional) with a total of 32 pieces.

(each pizza should have 32 pieces).

4. Evenly sprinkle 6 ounces of sausage (optional) over the cheese.

5.

3&4

Proof & Bake

Proofing allows the dough to rise to your specifications. This can be done by letting the dough sit at room temperature for 15-30 minutes (depending on room temp). Placing the pizza on top of the oven will decrease the proofing time.

6. Your DeIorio’s technician will help to determine the time and

temperature that produces the best baking results. As a guide,

bake the pizza in a Lincoln Impinger oven at 450O for about 5 ½ minutes or until the bottom of the crust is golden-brown.

Veggie Pizza

D

e

i

o

r

i

o

s

ork Style New Y

Using Product 500,502,504 Shells

Ingredients • 1 DeIorio’s Pizza Dough • 8 oz. Pizza Sauce • 1 Level portion cheese cup or 10 ounces of mozzarella cheese • 4 ounces of green peppers Dough Preparation

• 4 ounces of black olives • 2 ounces of mushrooms • 1 ounce of onions

Process Gather all ingredients. Assemble by the following steps below in order listed.

1&2

1. Pour on level 8 oz. ladle of sauce on prepared dough, spreading evenly over shell.

2. Top sauce with 1 level cheese portion cup of mozzarella cheese.

3. Evenly spread vegetables on top of cheese.

Proof the pizza at least 20 minutes before cooking @ 450° for 6 ½ minutes (or the setting established for your pizza oven).

3

Hold time is 2 hours in pizza warmer.

Proof & Bake

D

e

i

o

r

i

o

s

ork Style New Y

Hawaiian Pizza Using Product 500,502,504 Shells

Ingredients • 1 DeIorio’s Pizza Dough • 8 oz. Pizza Sauce • 1 level cheese portion cup or 10 ounces of mozzarella cheese • 8 oz. of pineapple tidbits drained Dough Preparation

• 1 cup diced fully cooked ham

Process Gather all ingredients. Assemble by the following steps below in order listed.

1. Pour one level 8 oz. ladle of sauce on prepared dough, spreading evenly over shell.

1&2

2. Top sauce with 1 level cheese portion cup of mozzarella cheese.

3. Evenly spread pineapple tidbits and diced ham on top of cheese.

Proof pizza at least 20 minutes before cooking @ 450° for 6 ½ minutes (or the setting established for your pizza oven).

Hold time is 2 hours in pizza warmer.

3

Proof & Bake

Meat Lovers Pizza

D

e

i

o

r

i

o

s

ork Style New Y

Using Product 500,502,504 Shells

Ingredients • 1 DeIorio’s Pizza Dough • 8 oz. Pizza Sauce • 1 level cheese portion cup or 10 ounces of Mozzarella Cheese • 4 Ounces of Diced Ham Dough Preparation

• 24 pieces of pepperoni • 4 ounces of sausage crumbles • 4 ounces of beef crumbles

Process Gather all ingredients. Assemble by the following steps below in order listed.

1&2

1. Pour one level 8 oz. ladle of sauce on prepared dough, spreading evenly over shell.

2. Top sauce with 1 level cheese portion cup of mozzarella cheese.

3. Evenly spread 32 pieces of sliced ham on top of cheese.

4. Evenly spread 24 pieces of pepperoni on top of cheese.

5. Sprinkle 4 ounces of beef and sausage crumbles over top of pizza.

3-5

Proof the pizza at least 20 minutes before cooking @ 450° for 6 ½ minutes (or the setting established for your pizza oven).

Hold time is 2 hours in pizza warmer.

Proof & Bake

D

e

i

o

r

i

o

s

ork Style New Y

Supreme Pizza Using Product 500,502,504 Shells

Dough Preparation 1. Receive product frozen.

2. Place frozen dough flat in an oiled pan, (pan spray works great) with flour side down. Slide the pan into the bag the dough flat came in and place in cooler to that (preferably overnight).

3. Mark the date and time product is pulled from freezer on each bag.

Dough Preparation

4. Maximum hold time for product is three days.

5. Remove the bag and push dough flat out to edge of pan (start in the center and push out).

6. Make a slight edge on the outside of dough to make a crust.

Toppings 1. Refer to Toppings Portion Chart (Pages 2-3) 1&2

Proof and Bake 1. Proofing allows the dough to rise to your specifications. This can be done by letting your dough sit at room temperature for 15-30 minutes (depending on room temperature). Placing the pizza on top of oven will decrease the proofing time.

3

Proof & Bake

2. Your DeIorio’s technician will help determine the time and temperature that produces the best baking result. As a guide, bake the pizza in a Lincoln Impinger Oven for about 5 ½ minutes or until the bottom is golden brown.

Calzone Instructions

D

e

i

o

r

i

o

s

ork Style New Y

Using Product 500 Shell

Ingredients Pepperoni and Cheese: • 24 slices of pepperoni • 2 ounces of Mozzarella Cheese 1

Sausage, Pepper & Onion: • 2 ounces peppers • 2 ounces diced raw onions • Pork crumbles - ½ link- diced Broccoli & Cheese:

• 2 ounces of Mozzarella Cheese • 3 ounces of frozen cut broccoli (Thawed or Drained)

2

Process 1. Arrange pizza shells on the pan with oiled side down. Calzones come out better when the dough is just barely unfrozen (the colder the better).

2

2. Assemble fillings in the middle. (If making a pepperoni & cheese, arrange 24 slices of pepperoni in a circular design- looking like you topped a pizza with sauce).

3. Carefully stretch the dough over the filling to form a ½ moon shape making sure not to stretch the dough too thin.

4. Pinch edge to seal well. With a knife make air vents in the top dough only.

5. Place the calzones on a parchment paper to bake on.

3&4

6. Bake at 375° until golden brown or you may bake in your pizza oven.

Test first- you may have to adjust your time and temperature.

Optional- Brush with garlic spread when they come out of the oven.

6

D

e

i

o

r

i

o

s

ork Style New Y

Program Wing Instructions

Process 1. Receive product frozen.

2. Place wings on a half sheet pan. (4 x 6) 3. Bake in Lincoln Impinger Oven at 350째 for 6-7 minutes.

4. Serve by 6 or 12 wings.

Pepperoni Rolls

D

e

i

o

r

i

o

s

ork Style New Y

Using Product 504 Shell

Dough Preparation 1. Receive product frozen.

Dough Preparation

2. Place frozen dough shell on an oiled half sheet pan, (pan spray works great) with flour side down. Slide the pan into the bag the dough shell came in and place in cooler to that (preferably overnight).

3. Mark the date and time product is pulled from freezer on each bag.

4. Maximum hold time for product is three days.

1

5. Remove the bag and push dough shell out to edge of pan (start in the center and push out).

Process

2&3

1.

2.

3.

4.

5.

6.

Place 42 slices of pepperoni on one edge. (Triple Layer 2 x 7) Fold the pepperoni over.

Place 4 oz. of cheese on top of the folded pepperoni dough.

Fold cheese over. (should be half way through the dough) Add another 4 oz. of cheese on top of dough.

Fold the remaining dough over the cheese and tuck each end in. Flip the entire pepperoni roll over. (hint: rub olive oil on top of dough to make a nice golden brown finish).

Proof and Bake 4&5

6 6

Proof & Bake

1. Proofing allows the dough to rise to your specifications. This can be done by letting your dough sit at room temperature for 15-30 minutes (depending on room temperature). Placing the pizza on top of oven will decrease the proofing time.

2. Your DeIorio’s technician will help determine the time and temperature that produces the best baking result. As a guide, bake the pizza in a Deck Oven for about 10-15 minutes or until the top is golden brown. (hint: rub olive oil on top of dough to make a nice golden brown finish).

D

e

i

o

r

i

o

s

ork Style New Y

Garlic Knots Using Product 220

Dough Preparation 1. Receive Product frozen.

2. Place frozen breadsticks in an oiled half- sheet pan, (pan spray works great) with the flour-side down. Slide the pan into bag the breadsticks came in and place in cooler to thaw (preferable overnight).

3. Mark the date and time product is pulled from freezer on each bag.

6

4. Maximum hold time for product is 3 days in refrigerator.

5. Tie tunnel into knot and place on pan. (3 x 6)

Proof, Bake, and Baste

7-8

1. Proofing allows the dough to rise to your specifications. This can be done by letting your dough sit at room temperature for 15-30 minutes (depending on room temp). Placing the garlic knots on top of the oven will decrease the proofing time.

2. Your DeIorio’s technician will help determine the time and temperature that produces the best baking result. As a guide, bake the garlic knots in a Lincoln Impinger oven at 450° for about 5 ½ minutes or until the top of the knot is golden brown.

3. Rub a ½ tsp. of Don Pepino Garlic Spread on top of baked garlic knots while they are still warm. (This allows the garlic spread to melt and soak in)

Proof, Bake, & Baste

Breadsticks

D

e

i

o

r

i

o

s

ork Style New Y

Using Product 220

Dough Preparation • Receive product frozen.

• Place the frozen breadsticks in an oiled pan, (pan spray works great) with the flour side face down. Slide the pan into the bag the breadsticks came in and place it in the cooler to thaw (preferably overnight).

Preparing

• Mark the date and time product is pulled from freezer on each bag.

• Maximum hold time for product is 3 days in refrigerator.

• Remove the bag and make sure the bottom of the pan is evenly covered when ready to prep.

Preparing • Take breadsticks out of cooler and out of bag.

• Align breadsticks evenly on a half sheet pan (7 x 3).

Finished Product

• Let sit in proofer for 20 minutes or at room temperature for

45-60 min.

Baking and Cutting • Bake breadsticks in Lincoln Impinger at 450° for 4-5 minutes or until golden brown. (Note: if making cheese breadsticks bake for 2 minutes, place cheese on top of breadsticks and bake for another 2-3 minutes).

• Let breadsticks sit for 30 seconds. o If making garlic breadsticks rub garlic spread on entire breadstick. o If making Cinnamon breadsticks rub a small amount of butter on breadsticks and then sprinkle cinnamon on top. (Note: Try mixing cinnamon and sugar together for a sweeter topping).

• Serve • Hold time is 2 hours.

Sanitation

D

e

i

o

r

i

o

s

ork Style New Y

1.

BE AWARE! Take time to read available materials about sanitation; then check out your equipment and product.

2.

Check the major source of contamination – YOU. Bathe and/or shower daily, shampoo frequently, wash and sanitize your hands carefully and regularly, especially after any contaminating activity. Wear gloves when handling product.

3.

Dress properly. Keep hair under control. Don’t carry street contamination into your department.

4.

A. All items must be marked with the date they were opened or thawed.

B. Know the holding time for each ingredient.

C. Never mix new with old. Wash each container between uses.

5.

REMEMBER: Detergent- wash, rinse, and sanitize all tools between uses. Be especially careful between raw and prepared foods.

6.

REMEMBER: Keep it hot, Keep it cold, or don’t keep it. Monitor temperatures carefully. Hot means about 140° F. Cold means 32-34° F.

7.

Practice a regular daily and weekly sanitation procedure. Keep and use a checklist.

D

e

o

i

r

i

o

s

ork Style New Y

Sanitation Guidelines

Employees All employees must adhere to a strict hygiene code in order to prevent contamination of food product and resulting possible customer illnesses.

A human being is one of the most common ways that bacteria are spread to food. Bacteria, in turn, can cause food poisoning. Thus, good personal hygiene is a must in all food service operations.

Personal Appearance and Hygiene:

• • • • • • •

Bathe and use deodorant daily Brush teeth regularly; keep breath fresh Neatly trimmed beard and/or mustache Hair, clean and well groomed Clean and neat clothes and shoes Fingernails clean, short and well manicured Free of infected burns, boils, cuts, or respiratory illness

Sanitation Guidelines: Keep hands clean. Employees must wash hands:

• • • • • • • • • •

Prior to starting work After smoking After using toilet After using telephone After handling soiled utensils/equipment After wiping hands on dirty apron or towel After covering sneeze or cough After handling money After taking out trash/garbage After taking a break

Sanitation Guidelines

D

e

i

o

r

i

Food Preparation The practices dictated in this section are among the most critical in preventing food borne illness outbreaks. In addition, law requires them. This is not a complete list, but these directly affect your food service program:

• • • • • • • • • • • • • •

Food must be in sound condition and safe for human consumption.

Food must be protected at all times from potential contamination.

Keep refrigerated foods below 40° F. Examples are meats, cheeses, and condiments.

Properly store and label foods Use clean, covered containers if removed from original package.

Store at least 12 inches off the floor.

Store away from sewer or water lines.

Store away from cleaners or pesticides.

Frozen food must be stored at 0° F or below.

Uses metal stem thermostats to check internal food temperatures at least twice a day.

Handle food as little as possible using suitable, sanitized utensils and sanitized surfaces.

Thoroughly wash raw vegetables or fruits before preparing.

Always thaw food under refrigeration - never at room temperature or in hot water.

Follow and use approved cleaning and sanitation methods.

o

s

ork Style New Y

D

e

i

o

r

i

o

Sanitation Guidelines

s

ork Style New Y

Pizza Prep Table Daily Cleaning Procedure 1. Securely wrap and store all food in refrigerator.

2. Clean containers and utensils using the standard 3-sink cleaning and sanitizing setup.

3. Clean the cutting board and all outside surfaces with all-purpose general cleaner.

4. Rinse with clean water.

5. Wipe sanitizer solution on all preparation surfaces with a clean paper towel. Let air dry.

Sliced Pizza Merchandising Display Case Daily Cleaning Procedure a. Clean all exterior surfaces with all-purpose general cleaner. b. Clean exterior glass with window cleaner solution. Wipe Dry. Do not leave any smears on glass.

Weekly Cleaning Procedure a. Remove all pizza from unit b. Clean inside with solution of all-purpose general cleaner. c. Rinse with clean water. Use clean paper towels. d. Clean glass with window cleaner solution.

Sanitation Procedure a. Spray inside of unit with sanitizer solution and let air dry. b. If health department in your area requires the inside case to be sanitized, then use this procedure: i. Spray sanitizer solution on clean paper towel and wipe glass with the towel. This eliminates spotting and streaking.

Sanitation Guidelines

D

e

i

o

r

i

o

s

ork Style New Y

Sanitation Checklist – Do’s and Don’ts As a food service employee, it is your responsibility to make certain that all conditions in your store are sanitary and clean. As in any food service business, many health hazards can be created unless you take the adequate precautions. The following is a checklist of responsibilities to help you operate a cleaner and more sanitary food service program in your store.

Note: This is not an extensive list. It should be used in conjunction with all local health regulations.

Make Certain:  Food spills are wiped up.  Waste is placed in covered garbage bag can. (This should not be done in view of customers.)  Spoiled, out of date food is discarded in accordance with your company’s policy.  Leftovers are securely wrapped and stored at 40° F or below.  Proper food handling procedures are followed during food preparation.  Hands are washed, especially after handling money.  Equipment, counters, utensils, and sink are kept clean and sanitary.  Hot water (160° F) is used when food service items are washed.  Utensils storage areas are kept clean.  Floors, walls, and ceilings are kept clean.  All cracks and crevices are filled and cleaned, including corners.  Drains are opened and clean weekly.  Personal hygiene requirements are strictly followed.  Temperatures of refrigerators are maintained constantly at 32-38° F to avoid bacteria growth

(bacteria causes food poisoning.)  Pizza case is kept closed except during cleaning.  Pizza case is clean and free of insects.  Any hanging insect repellents are placed within legal distance from food preparation area.  Cutting boards are removed, cleaned and sanitized as needed.

D

e

i

o

r

i

o

s

ork Style New Y

Sanitation Guidelines

Many of the above mentioned guidelines may seem like “common sense” to you. If so, then it should not be difficult for you to make sanitizing a common practice in your store. You will probably be able to spot any unsanitary condition just by looking. If you think in terms of sanitary conditions, then it is that much easier for you to keep the store sanitized at all times and keeps within compliance of your health department inspector’s regulations.

Keep Cool & Stay Alive!

As you know, temperature is the most important factor in keeping our pizza product alive and fresh. The reasons for this is bacterial control. Bacteria are the largest destroyer of food products. All bulk products have a minimum amount of bacteria in them when received or in your store, and the trick is to control the growth of these bacteria.

When bacteria grows, one germ splits into two germs called generation split. At 38° F the generation split occurs every 7 to 8 hours, which allow you 14 days or more of shelf life for your products. However, if your temperature rises in your cases to 55° F, the generation split occurs every 20 to 25 minutes. Needless to say, you have no shelf life. Time and temperature will allow us to maximize the shelf life of all food items.

Tips to Keep Cool 1. Put meat and cheese products in freezer or cooler immediately upon arrival.

2. Be sure to keep all deli case, prep table, and pizza merchandiser doors closed at all times.

3. Place pizzas in display case immediately after they are made.

4. Return any unused meats and cheeses to refrigeration immediately after production.

13 Rules Rules for food service employees everywhere to keep in mind always. “13” can be your lucky number if you follow these rules. It depends on you.

1. Use good detergent sanitizer and hot water.

2. Keep your body and clothes clean.

3. Wash your hands after visiting the toilet.

4. Stay at home when you are sick.

5. Don’t cough, spit, sneeze, or smoke near food or dishes.

6. Keep your fingers out of food and clean utensils.

7. Use only clean, wholesome foods.

8. Beware of poisons.

9. Store all foods in a clean, dry place.

10. Keep all perishables in the refrigerator.

11. Allow no dirty utensils or equipments to touch food.

12. Protect foods from flies, rats, roaches, and other vermin.

13. Keep the food service area “hospital clean”.

D

e

i

o

r

i

o

s

ork Style New Y

The Finishing Touch.

To complete your program DeIorios gives you the professional quality look and feel that gives your customers confidence they come to know with a national brand.

A History of Excellence Sclafani, Don Pepino, and DeIorio’s are dependable Violet brands that have become staples in commercial and home kitchens. Over 200 years and a few generations of loyal customers have allowed the Violet Family to develop a line of dough and sauce products that can be found in eateries from pizzerias to full service restaurants.

Insisting on quality ingredients, continuing with old family recipes, and developing expertise in processing have been successful practices over multiple generations.

Menu Board

At Violet, we’re proud of our product heritage, and we’re happy to bring the benefits of our tradition of excellence into your business. Let our experienced staff show you how our old world recipes can make a profit in your business.

Outdoor Banner

Counter Mat Posters

Table Tents