BLISTERED HEIRLOOM TOMATO SALAD

Discover the freshness & flavours

Sysco's Tomato Medley has all the colour and flavour that your next menu salad is looking for. With marinated Feta cheese & an easy to make Mediterranean dressing, this offering will be a customer favourite.

The seeds are what make an heirloom tomato an heirloom tomato They're passed down from season-to-season, taken by the farmers from the tomato plants that produced the best fruit This process allows farmers to select for certain desirable traits like juiciness, size, shape or color.

Increaseyourbusiness thisSeasonby:

Utilizing social media platforms to promote & share enticing photos of your seasonal dishes, outdoor seating area & events. Engage with your audience, run contests, & offer exclusive promotions to generate buzz & attract new customers.

Establish partnerships with nearby businesses, such as hotels, tourist attractions or summer events, to offer exclusive deals or cross-promotions. This can help increase your restaurant's visibility among visitors & locals alike.

By embracing the summer spirit & tailoring your offerings to the season, you can attract more customers & boost your restaurant's business during the summer months.

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Ensure you have adequate staffing levels to handle the increase in business during the summer. Train your staff to provide excellent customer service, handle outdoor dining setups efficiently & offer menu recommendations/pairings. Consider offering a variety of menu options to accommodate different dietary preferences and restrictions, such as vegetarian, vegan, gluten-free or ketofriendly dishes. This will help you can cater to a wider range of customers & capture a larger market share.

Just Peachy!

The first peach tree in Canada was planted 130 km from Toronto (in 1793). By 1797, the first peach farm was procured on Crown land in the Niagara region.

Solutions Series

Peach & Prosciutto Salad .

Beautiful Any Way You Cut It

Thisissuchagreatsaladbutwhatelsecanwedowiththeseingredients?It'simportantto utilizeyourmenuingredientsinmultipledishes&tokeepanefficientmenu.Thisingredient lineupwouldalsomakeafantasticsandwich,saymaybeaGrilledPeach&Prosciutto FocacciawithBocconcini,ArtisanGreens&CharredCorn&SundriedTomatoCompote. Nowthat'showyoumakethemostoutofyouringredients!

ReduceFoodWaste

Use "nose-to-tail" or "root-to-stem" cooking approaches, making use of the entire ingredient & minimizing waste.

Implement proper food preparation techniques to maximize yield & minimize trimmings

Encourage open communication among staff to identify & address potential areas of waste, such as overproduction or mishandling of ingredients.

Establish partnerships with local food banks or charitable organizations to donate surplus, safe-to-eat food, ensuring compliance with local health & safety regulations

Clearly label and date all food items to ensure proper rotation & minimize the risk of using expired ingredients.

Educate customers about your restaurant's commitment to reducing food waste through in-store signage, menu notes or social media campaigns,

English Cucumber Medium Seedless Mozzarella Bocconcini Cheese

Peach California Fresh

Prosciutto Ham Sliced

Sundried Tomato Pesto Vinaigrette

Sweet Yellow Corn Fresh

Tender Greens Lettuce Fresh

ChefDave'sTip

When baking prosciutto to be crisp & to avoid curling, place the slices between 2 baking sheets inside of each other with 2 sheets of parchment paper. 1 piece of paper on top of the prosciutto and one below. Bake at lower temp around 300ºF until crisp.