Braised Chuck Flat with Blistered Tomato Gorgonzola Cavatappi
The Chuck Flat . . .
Chuck
SOLUTIONS SERIES Discover the boneless 'Short Rib'
The Chuck Flat or boneless short rib is probably my favorite cut of beef. Incredibly versatile and flavour packed, whether you choose to braise it, smoke it, stew it or grill this cut will always deliver.
A FEW WAYS OF PROMOTING
BeefonyourMenu
CreateBeefPairings:Offerspecific beveragepairingsthatcompliment yourbeefdishes Don'tforgetto educateyourstaffaboutthe flavourprofilestoo Consider suggestingaMerlotthatpairswell withthisshortribdishora carefullyselectedcraftbeerthat complementsoneofyourspecialty burgers.HaveyouseenourNiagara FallsCraftDistilleryofferings(only availableatSysco)?Askaboutit!!
CatertoDietaryPreferences:For thosecustomerswithdietary preferencesorthosethatare health-conscious,provideoptions likegrass-fed,organicorleancuts ofmeat.
OfferCustomization:Allow customerstocustomizetheir disheswithvarioustoppings,side dishesorsauces Thiswillincrease customersatisfaction,encourage repeatvisits&evenwillgetyou socialmediacallouts!
Beef Chuck Flat AA Fresh
Black Cracked Pepper Spice
Cavatappi Pasta
Gorgonzola Crumbled Cheese
Mixed Medley Tomato Fresh
Salt Flake Coarse Kosher
Sprout Pea Tenders Fresh
Whipping Cream 35% ESL
Butcher's Block
Imperial/McCormick
Arrezzio Classic
Castello
Imperial Fresh
Diamond Crystal Packer
Wholesome Farms
Click on the item # for more product details
flat is the boneless, rectangular-shaped “lip extension” attached to the chuck Eye roll. Rich in flavour, this tender, versatile cut is often used for boneless short ribs, chuck steak, satays, fajitas, stir fry and sandwiches
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Nike’s first pair of sneakers, Waffle Trainers, were made using a real waffle iron.
The record for the most waffles eaten in 10 minutes is 29!
SOLUTIONS SERIES
FRIED CHICKEN THIGHS & WAFFLES .
A Match Made in Fried Deliciousness!
I find that the boneless skinless chicken thighs make the absolute best fried chicken. I soak them in buttermilk (or simply milk and sour cream) then double dredge in flour and spices. Fry until golden and then finish in the oven if necessary. They’re easy to work with and easy to eat since diners aren’t working around bones, they’re also super juicy since you ’ re using dark meat. While I love a traditional classic of fried chicken with waffles, you can pretty much add fried chicken to anything and no one is complaining!
IMPROVE YOUR PROFITS BY
Understandingyour TypeofCustomer
Divide your diners into 4 customer types to help deliver on an exceptional experience:
New Customers: A little special treatment goes a long way, so start with a friendly greeting to make them feel welcome, but you will also want to stay top of mind after their visit, too
Returning Customers: Train your servers to get to know their faces, recognize their favourite drinks & to make them feel like your restaurant is a place that feels like home.
The Regulars: Attracting new customers costs up to five times what it takes to retain your regulars, so put the time into keeping people who already love your restaurant.
Lost Customers: Sending messaging based on the data from past visits is one way to connect & remind them to come back.
For the complete article, check out RestoBiz
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All Purpose Flour
Boneless Skinless Chicken Thighs
Buttermilk Pancake & Waffle Mix
Garlic Granulated Spice
Ground Ginger
Ground Mustard
Italian Seasoning Pancake & Waffle Syrup
Bakersource
Sysco Classic
Sysco Classic
Imperial/McCormick
Imperial/McCormick
Imperial/McCormick
Imperial/McCormick
Sysco Classic
Imperial/McCormick
Sysco Classic
Spanish Paprika
7"
Belgian Waffle Round Plain
A Canadian Favorite
Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring.
Up In Smoke
It's not everyday that you come across a smoked duck breast on a menu, making this a fantastic opportunity for your restaurant. Try something new! This smoked and fully cooked duck breast pairs beautifully with maple jus and local Ontario asparagus.
BEST PRACTICES FOR
EmailMarketing
Subject lines make a difference Be creative If you have a special offer or announcing a new menu item, include it in your subject line to help boost your open rate
Monitor your open rates, it will help you determine when to schedule your emails - be thoughtful when sending out email & avoid overflooding your customer's inboxes.
Personalize your messages! Adding that friendly touch, turns an otherwise generic email into something more personal & warm. Even by adding their name to the subject line, or inviting them to join your loyalty program or ask them for their feedback helps build up a stronger connection
Include savory photos of your menu items & entice them with new dishes Try offering discounts on the dish, if they mention they saw it on their email.
Stay current with holidays, events or even changes to your business hours or seasonal menu - it will help boost relevancy!
Click on the item # for more product details
Almonds & MAple
SOLUTIONS SERIES Almond Blanched Sliced Toasted Asparagus Fresh Duck Breast Boneless Smoked Maple Syrup 100% Pure Sysco Classic Imperial Fresh King Cole Ducks The Maple Treat 5577541 8678070 2764454 0616953
Smoked Duck Breast with Asparagus, Toasted
Spiked Jus
Everyone wins!!
As the summer season is well under way, why not keep things light, cool and refreshing!?? Our
Buckhead Pride striploin is not only perfectly aged, but it is economical as well. Grilled,
fanned on any salad, will make for an easy sell on multiple concept summer menus.
FoodCostPercentage
If your food cost percentage is 28%, that means for every dollar your restaurant makes, you're spending about $0.28 cents on food.
Across the industry, most restaurants aim for a food cost percentage between 28 and 35%
Keep in mind, every restaurant is unique & each business may have different profitability needs based on the type of food, their level of service & even their location/city.
Apply this same formula to determine how much profit you're making on each dish Should you consider charging more or removing it from your menu?
•
• Pre-portioned and weighed for ease of preparation
• Reduce labor cost
• Exact food cost
• No waste and controlled inventory management
Carrot Matchstick Shred 1/8" Cotija Queso Cheese Creamy Ranch Poblano Avocado Guacamole Southwestern Style Opal Apple Premium European Salad Mix Kale Colour Crunch Striploin Steak Stick End to End 0x0 AA Imperial Fresh Sabana Sysco Classic Casa Solana Packer Packer Buckhead Pride Southwest grilled striploin salad SOLUTIONS SERIES Centre of the plate proteins do not always have to be accompanied by carbs!! 5775507 4979880 5360191 0189320 3514009 3984475 4062685
AA
sliced and
CALCULATE YOUR Food Cost Percentage = (Cost of Food Sold / Total Food Sales) x 100 Cost of Food Sold: is the total cost of all ingredients purchased in a given period Total Food Sales: is the revenue generated from food sales during that same period
Our portion steaks are aged a minimum 21 days
Advantagesof
FACT
Portion control steaks are the most cost effective. While they are perceived to be more expensive than buying sub-primals; The reality is cutting steaks in your restaurant requires time, space, labor & not to mention skill. Resources that every restaurant may not have.
Consistent product with every delivery & no waste for the customer
No skilled labour needed & no injury liability
Do not need dedicated equipment or walk-in space for large packer boxes. Portioned cut boxes are smaller!!
Less inventory & less spoilage (proper packaging/airtight seals & lower theft risk)
Uniform cutting & sizing for consistent cook times
The ability for the restaurant to know their exact portion cost every time!
Let's HaveaConversation!
LET'S BUILD YOUR BUSINESS WITH:
CONSULTING SERVICES:
Culinary Industry Trends
Marketing
Menu Development
Operations
CUSTOM STIR SESSIONS:
Food Ideas
Collaboration with our Chefs & Consultants
EDUCATIONAL FORUMS:
Heart of House & Front of House Training Webinars
Food Handling
Chef Talks
Industry Insights
WORKSHOPS:
Seasonal Local Vendor
Themed & More!
BUSINESS REVIEWS:
Partner with Sysco Leadership to take a deep dive into your business & the service Sysco provides. Review what is working and identify areas of opportunity
SYSCO'SBUSINESSSPECIALISTDEPARTMENT
ISTHEINDUSTRYLEADERINFOODSERVICE CONSULTING!
15CulinaryCentresacrossCanada
Over75expertConsultants& Chefs
Culinary,Marketing&Industry
Expertise
Protein&ProduceSpecialists Tools&Resourcestodrivegrowth
Partner with our team of innovative industry experts on culinary solutions, exploring trends & ideas Customers culinary STIR sessions are focused on your business and your brand E N H A N C E Y O U R C U S T O M E R E X P E R I E N C E
Ensure your customers are coming back for more Ask us how we can support with Heart of Front of House training. We can also recommend tools and technology to streamline your business, decrease wait times and put a smile on your staff and customers' faces
M A R K E T Y O U R B U S I N E S S
Leveraging all the tools available to us in Social Media and Marketing, let's attract new customers and keep your local fans coming back! Too busy to manage your webpage? We know someone who can help with that too. C A P T U R E Y O U R G R E A T E S T O P P O R T U N I T I E S
Teach us about your business and let's build a strategy Our team of industry consultants will help you dig into your business, focusing on your greatest opportunities and helping you reach your goals.
I N C R E A S E Y O U R P R O F I T S
Analyzing your labour & expenses, food costs and margins, we will identify pain points and build a plan to address everything from labour challenges to menu engineering to waste management.
F I N E T U N E Y O U R S U P P L Y C H A I N Explore your options and align your business across Canada. Find products that fit your specs on quality, source and price across the country.
Pulling together resources to support your needs, our Business Resources team will draw on product specialists, vendors, marketing specialists and more! If you have a question, we have someone who can help.
P A R T N E R O N Y O U R C U L I N A R Y C R E A T I O N S
A L I G N Y O U R R E S O U R C E S
CUSTOMIZED EXPERIENCES FOCUSED ON: YOUR BUSINESS, YOUR MARKET, YOUR STRATEGY PLEASE REACH OUT TO THE BUSINESS SPECIALISTS TEAM HERE
