roadmap to success
OPEN HOUSE
ROADMAP to
Success
A
Helping Our Customers Succeed What’s New
• Introducing New Specialty Products • Farmers Cow Milk & Eggs from Connecticut • Gluten Free Entrées • New Salad Dressings • Fresh Cut French Fries
B
Fact or Myth
• Food Cost vs Gross Profit • Menu Engineering • Is that Case really Cheaper?
C
Brand Advantage
• Quality assurance with Sysco • Sustainable Products • High tec Tools for Fighting Food Fraud
D
Protein Solutions
• Certified Angus Beef Brand® • Using High Quality Beef with Less Expensive Cuts
E Branding Your Restaurant
• How does your menu look • Logos, Color Schemes, Fonts • Buzz cards • Website, Facebook, Mobile App all in one with Ordereze • Promos, Coupons, Deals, Give Aways • Social Media Road Map
F Local Products
• Farmers Cow Connecticut Dairy and Eggs • Liuzzi Cheese from New Haven • Connecticut & Massachusetts Produce
G Trends
• Kids nutrition • Gluten free • Local products • Sustainable seafood • Grains
H Technology
• Chef Ref • Sysco counts • Sysco.com • Sysco market • Digitial dining
ROADMAP to Appetizers Buffalo Chicken Mac and Cheese Total time-10 min Serves-12 A new twist on the classic we all love, with just a bit of a bite! INGREDIENTS: • • • •
1 tray Stouffer’s® Mac and Cheese #1016849 1.5 lb. Tyson® Chicken Nugget Breaded #1133826 1/2 cup Franks® Red Hot #7524051 1/2 cup Saputo® Crumbled Bleu Cheese
COST ANALYSIS: PRICE 6.99 COST 2.75 PROFIT 4.25
From Advantage Waypoint
PROCEDURE: 1. Cook macaroni & cheese by directions. 2. While macaroni & cheese is cooking, bake & julienne chicken. 3. Combine macaroni & cheese, chicken and hot sauce. 4. Top with crumbled bleu cheese and serve.
Wing Bar Total time-20 min Serves-5 Nice jumbo wings with a nice selection of dipping sauces
From Advantage Waypoint
INGREDIENTS: • • • •
5 lbs. – Tyson® Jumbo Cooked Wings #7799059 6 oz. – Minor’s® Bourbon Sauce #751180 6 oz. – Minor’s® General Tso’s Sauce #6031741 6 oz. – Minor’s® Honey Citrus Pepper #6852752
PROCEDURE:
COST ANALYSIS:
1. Pre-heat fryer to 350F. 2. Fry wings for 5 minutes to heat. (remember they are fully cooked already) 3. Assemble sauces in ramekins on a platter. 4. Serve as an appetizer.
PRICE 6.99 COST 2.25 PROFIT 4.74
2
Baked Lobster Mac & Cheese Appie for Two INGREDIENTS: • • • •
From
Country Chef 6” Pie Shells Carando Gourmet #780764 4/4lb KTLCUSN Macaroni & Cheese #1533811 6/2 LB PORTPRM Lobster Meat CLW/KNKL VAC # 5841648 2/5 LB BBRLCLS Salad Coleslaw #5179262
COST ANALYSIS: PROCEDURE: PRICE 11.99 COST 4.07 PROFIT 7.92
Preheat oven to 350. Add two ounces of lobster meat to four ounces of Macaroni & Cheese to one 6 inch pie shell. Sprinkle with bread crumbs, drizzle with melted butter, and bake until golden brown, approximately 20 -25 minutes. Serve with side of Cole Slaw and lemon wedge.
e omtag t r F n in va po Ad ay W
Popcorn Shrimp Basket Total time-10 min Serves-1 A fantastic small bar menu item or for the diner looking for a nice simple shrimp dish INGREDIENTS: • • • •
PROCEDURE: 1. Pre-heat fryer to 375 degrees, once up to temp fry the popcorn shrimp till golden brown. 2. Also fry the onion rings till golden brown. 3. Serve the dish with Frank’s® sweet chili sauce for dipping.
6 oz. – Fishery Products® Popcorn Battered Shrimp # 2603249 1oz. – Franks® Sweet Chili Sauce 4 ea. – Celery Sticks 4oz. – Fred’s® Beer Battered Onion Rings # 1755610
COST ANALYSIS: PRICE 7.99 COST 2.45 PROFIT 5.54
Goat Cheese Flat Bread Total time-15 min / Serves-1 Fresh Herb Flat Bread topped with caramelized onions and crumbled Goat cheese, black pepper and Extra Virgin Olive Oil. INGREDIENTS: • • • • •
1 slice of Herb Flat Bread #6820898 5 oz. Montchevre Goat Cheese Crumbles #4838704 Fresh Black Pepper 2 Tbsp Extra Virgin Olive Oil PROCEDURE: 4 oz. Caramelized Onions 1. Place flat bread on baking pan COST ANALYSIS: 2. Cover with goat cheese 3. Place onions on top PRICE 6.99 4. Add pepper and oil COST 1.99 5. Bake until cheese starts to brown PROFIT 5.00 3 6. Cut and Serve
From Infusion
Sales Group
Chobani Gorgonzola Crostini
Fro Yan m Mar kee ket ers
Total time-20 min Serves-6 (2 crostini a portion) These crunchy crostini can be served as an appetizer with a salad or a side dish to any soup or entree. Quick, easy and tangy, these will keep your customers guessing what that secret ingredient is. INGREDIENTS: • •
•
• • •
4 oz. Chobani Non-Fat Plain Greek Yogurt #7271481 4 oz. Arezzio Crumbled Gorgonzola Cheese #8495412 12 Bakers Source Thin Baguette Slices, Toasted # 4427860 2 Tbsp. Dried Cranberries, Chopped 3 ea. Dried Apricots, Thinly Sliced Flakey Salt – To Taste
PROCEDURE: 1. In a food processor, blend Chobani and Gorgonzola until smooth. 2. Spread on toasted baguette slices and finish with dried fruit and sprinkle of salt
COST ANALYSIS: PRICE 2.99 COST 0.55 PROFIT 2.44
Around the World Boneless Wings Sysco Classic FULLY COOKED Boneless Wings All White Breast meat. One SKU can serve as the main ingredient to multi appetizers. • • • •
Buffalo Boneless Wings BBQ Boneless Wings Sweet & Sour Boneless Wings General Tso’s Boneless Wings
INGREDIENTS: • • • • •
PROCEDURE: 1. Take a case of Sysco boneless wings 2/ 5 lb. bags (approx. 160 pieces + or – 5%)
Sysco Classic Boneless Wings #8666164 Sysco Imperial BBQ Sauce #2728244 Franks Buffalo red Hot Sauce #8641565 Asian M General Tso’s sauce #7842754 Sysco Imperial Sweet and Sour sauce #8112492
COST ANALYSIS:
2. Deep fry chunks for 4 minutes 3. Mix 1 bag 80 pieces with 1 quart of sauce Makes 16 appetizers with 5 boneless wings in each Recipe can be cut in half 40 pieces with 1 pint of sauce for 8 appetizers with 5 boneless wings or serve chunks dry with a sauce cup on the side. For another idea place on a wooden skewer with Celery and or carrot slices in-between.
4
PRICE 5.99 COST 1.45 PROFIT 4.54
From Turner Sales
ROADMAP to Salads Baby Kale & Blue Cheese A Unique blend of baby black, green & purple kale as well as baby arugula marinated red onions and crumbled blue cheese vinaigrette INGREDIENTS: • • • • • • •
2oz. Tuscan Kale Blend # 1949728 1oz. Baby Green Kale # 1600258 1oz. Medium Red Onion #1275007 1oz. Blue Cheese Crumbles # 8495389 1.5oz. Balsamic Vinaigrette # 8786780 1tsp. Granulated Sugar # 2096162 1tsp. Red Wine Vinegar # 4113056
From Your Friends at
COST ANALYSIS:
PROCEDURE:
PRICE 7.99 COST 1.70 PROFIT 5.29
1. Marinate slivered red onions in red wine vinegar & sugar over night. 2. Toss all ingredients together with dressing and serve.
Pan Seared Citrus Grilled Salmon Salad Pan Seared, herb crusted Atlantic Salmon with Baby Spinach and cit-rus salad From Your Friends at
PROCEDURE: 1. Toss spinach, tomato, onion and citrus in bow with dressing. 2. Place in serving bowl. 3. Dredge salmon in herb season and pan sear salmon in saute pan very quickly. 4. Serve salmon hot or cold over the top of salad
INGREDIENTS: • • • • •
3 oz Fresh Salmon #9136193 5 oz baby spinach #8474538 1 each, tomato chopped #2203024 2 oz sliced red onion #8399925 4 oz mixed citrus wedges—mandarin orange and grapefruit #8179897 & #8179996 1 tsp Herb Seasoning #6297166 2 oz White Balsamic Dress #7023666
• •
COST ANALYSIS: PRICE 12.99 COST 2.41 PROFIT 9.88
5
Grilled Chicken & Bok Choy Salad Grilled baby Bok Choy & Herb grilled chicken breast tossed with mango, tomato & red onion in a light citrus vinaigrette INGREDIENTS: COST ANALYSIS:
• • • • • • • •
1ea. 6oz. Chicken breast 2436210 PRICE 11.99 4oz. Baby Bok Choy 7716913 COST 2.45 1ea. Mango Half 7258115 PROFIT 9.57 3oz. Vine ripe tomato 5343975 From Your 1oz. Red Onion 1094663 Friends 1oz. Wh Bals Zinfandel Dressing 7023666 at 1ts. Lime Juice 3865730 1Tb. Orange juice 3865896
PROCEDURE: 1Marinated chicken in olive oil and seasonings and grill. 2. Marinated Bok Choy and flash grill to char the leaves, let cool and rough chop. 3. Toss together with remaining ingredients and serve with sliced chicken breast
Poached Atlantic Salmon Salad Poached Atlantic Salmon shaved over Arcadian lettuces, vine ripe tomato, Asian Pears, Chick peas and crumbled Feta cheese in a light house vinaigrette . INGREDIENTS:
COST ANALYSIS:
• • • • • • •
PRICE 10.99 COST 2.83 PROFIT 8.16
4oz. Fresh Salmon 6410757 3oz. Arcadian lettuces 1132050 2oz. Vine ripe tomato 5343975 1oz. garbanzo Beans 4062337 2oz. Asian pear 7103922 1oz. Feta Cheese 5518529 2oz. Greggorio Hse Dressing 4945721
From Your Friends at
PROCEDURE: 1. Cut salmon into medium size pieces and poach in in simmering salted water until cooked , remove from water and chill. 2, Assemble the salad in a bowl and crumble the chilled salmon into the greens. 3. Fold the salad gently to not over crumble the salmon and serve with toasted bread ingredients together and serve .
Roasted Shrimp & Farro Olive oil Roasted baby Shrimp tossed with toasted farro, baby arugula, roasted corn, bell peppers and charred salsa with just a touch of ranch dressing INGREDIENTS: COST ANALYSIS: • 112ea. 71/90 ct Shrimp 7952310 PRICE 10.99 • 5oz. Farro 6941367 COST 2.83 • 1oz. Baby Arugula 7975374 PROFIT 8.16 • 3oz. Rst corn & pepper blend 8838922 Fro m • 1oz. Jalapeño salsa 2724607 Frie Your n at ds • 1Tb. Ranch dressing 3609450 • 2oz. Olive oil 5655618 PROCEDURE: 1. Toss the shrimp lightly in olive oil, salt & pepper. 2. Roast in oven at 350 degrees for about 6-8 min then chill. 3. Cook the farro in lightly salted water about 20 minutes at a rolling boil remove, drain and chill. 4. Mix all
6
Chicken Waldorf Salad Total time-10 min Serves-1 This Classic Salad from the famous Waldorf Astoria, with a small twist. Perfect for Spring! INGREDIENTS: • • • • • • •
7 oz Tyson® Pulled White Chicken #6549869 3 oz Simplot® Roasted Fuji Apples #6262389 _ oz MINOR’S® Culinary Cream .2 oz Sysco Imp® Dried Cranberries #7102403 .2 oz Yelfarm® Glazed Walnut Pieces #6031714 _ oz. Greek Yogurt 1 tsp. Lemon Juice
From Advantage Waypoint
PROCEDURE: 1. Mix together culinary cream, Greek yogurt and lemon juice and set aside. 2. Dice up fuji apples place in stainless steel bowl add sliced celery, walnuts and cranberries. 3. Mix all ingredients together, place on a bed of lettuce, top with the Tyson® chicken and serve.
COST ANALYSIS: PRICE 6.99 COST 2.68 PROFIT 4.31
From Your Friends at
Broccoli Slaw with Dried Fruits Sweet & Crunchy broccoli slaw with a variety of dried fruits including cherries, apricots, cranberries & figs as well as diced apples, mandarin oranges and crispy chow mein noodles in a light citrus vinaigrette INGREDIENTS: • • • • • • • • •
8oz. Fresh Broccoli Slaw #8749087 1oz. Dried Cranberries #7102403 1/2 oz. Dried Cherries #7102205 1oz. Dried Apricot #4485611 1oz. Dried Figs 4485645 3oz. Gala Apples #1970938 1oz. Chow Mein Noodles #4004438 2oz. Mandarin Orange segments #3548385 2oz. Caribbean mango dressing #9590878
PROCEDURE:
COST ANALYSIS:
Mix all Ingredients together, toss with dressing and let stand for 1 hour before serving.
PRICE 9.99 COST 3.38 PROFIT 6.61
7
ROADMAP to Sandwiches Fire Braised Southwestern Chicken Flatbread Sandwich Fire Braised Chicken thigh with Southwestern salad, cheese and whole grain flat bread INGREDIENTS:
• • • • • •
From Your Friends at
5 oz. Chicken thigh 1534452 1/2 ea WW Flatbread 7639236 3 oz southwest corn blend 8838922 3 oz Jack-Chdr cheese 8919086 3 oz Home Fried Chips 0357149 1/2 tsp Chipolte-Cinn seasoning 8488150
PROCEDURE: 1. Toss in a bowl, chicken, cheese and corn mix. 2. Place between flatbread. 3 Sear on flattop or in saute pan till cheese is melted. 4. Fry chips and toss in a bowl with chiplote-cinnamon seasoning. COST ANALYSIS: PRICE 10.99 COST 2.83 PROFIT 8.16
“Real Deal” Steak Sandwich Tender grilled Ribeye steak rubbed with garlic and olive oil, caramelized pepper & onions with crisp lettuce and horseradish chipotle aioli on toasted demi-baguette INGREDIENTS: • • • • • • • • •
COST ANALYSIS: PRICE 13.99 COST 2.96 PROFIT 11.03
15oz. Ribeye Steak #2 9460403 1ea. Demi-Baguette 1219187 1tsp. Granulated Garlic 5935606 2ea. Fresh Sliced Tomato 6933147 1ea. Better Burger Lettuce 1591940 1Tb. Chipotle aioli 4856706 1tsp. Horseradish prepared 5974951 1oz. Assorted peppers 1121474 1oz. Yellow Onions 1094721
PROCEDURE: 1. Pound ribeye pieces with a mallet until thin like scaloppini, rub with granulated garlic and set aside. 2. Saute on medium heat sliced peppers & onions until caramelized. 3. Mix together chipotle aioli & horseradish
From Your Friends at
8
Crab Cake Sandwich
Organic Fire Roasted Vegetable Panini COST ANALYSIS: PRICE 7.99 COST 2.25 PROFIT 5.74
COST ANALYSIS: PRICE 7.99 COST 3.00 PROFIT 4.99
From Infusion
Sales Group
From Advantage Waypoint
Total time-20 min / Serves-1 INGREDIENTS: • • • • • • •
Jumbo crab cakes make for a delicious summer time sandwich, accompanied by a side of fries.
Rich’s Multi Grain Sunflower Panini Bread #5185038 2 Slices Organic Eggplant 2 Organic Plum Tomatoes cut in half and squeeze out seeds 3 Organic Scallions, trimmed 2 Tbsp Organic Pesto Sauce 1 oz. Organic Fresh Mozzarella Cheese, sliced slat and pepper, to taste. 4 Tbsp Organic Exra Virgin Olive Oil
INGREDIENTS: • • • • • •
3 oz – Icelandic® Crab Cake # 9850454 1 each – La Brea® Bakery Telera™ Roll # 0187668 3 slices – Tomato 2 leaves – Green Leaf Lettuce 1 tsp – MINOR’S® Chipotle Concentrate 1 oz – Mayo
PROCEDURE:
PROCEDURE:
1. Place eggplant slices, plum tomato, and scallions in a large bowl. Toss with 3 Tbsp olive oil to coat, and season with salt and pepper. 2. Grill vegetables on charcoal grill until tender, then cool. 3. To build sandwich, spread 1 Tbsp of pesto on each slice of bread, and layer sliced cheese, and grilled vegetables to form sandwich. 4. Brush each side of the sandwich with olive oil and grill on Panini grill until bread is crispy and cheese is melted.
1. Sear crab cake till golden brown and finish in the oven. 2. Mix chipotle concentrate and mayo together in a mixing bowl to make the chipotle mayo. 3. Spread the mayo lightly on both sides of the Telera™ Roll place tomato and lettuce and crab cake on the bread.
Turkey Hummus Bagel Sandwich
Ahi Tuna Ciabatta
COST ANALYSIS:
COST ANALYSIS:
PRICE 9.99 COST 1.66 PROFIT 8.35
PRICE 14.99 COST 4.61 PROFIT 10.38 From
Sloan Sales
INGREDIENTS:
Total Time: 10 min / Servings: 1
• • • • • • •
INGREDIENTS: • • • • •
1/4 Cup Sabra Hummus # 6683047 1-5lb 1 BBRLCLS Plain 4oz Par baked Bagel #6686117 12/6ct 4 slices BBRLCLS Sliced Oven Roast Turkey #1960434 4-2.5lb _ cucumber peeled and sliced 1 Plum Tomato sliced
1ea. 6oz. Tuna steak 1625096 2ea. Sliced Fresh Tomato 6933147 2Tb. Rainbow Micro Greens 8013425 1oz. Rst Tomato Bruschetta 7601251 1Tb. Kalamata olives 5429766 1oz. Culinary Mayo 4002416 1ea. Telera Roll 0187668
PROCEDURE: 1.In a food processor pulse together the Bruschetta mix and mayonnaise to form aioli. 2. Season Tuna steak with salt & pepper and sear at High Heat about one min on each side. 3. Assemble sandwich and serve.
PROCEDURE: 1. Spread Hummus over both sides of sliced bagel 2. Layer turkey, Cucumber slices, Tomato slices and spinach on 1 slice of bagel 3. Top with second slice to form sandwich 4. Cut in half and serve with favorite side
From Your Friends at
9
House Roasted Turkey & Mascarpone Hand Carved “All Natural” turkey breast with herb infused Mascarpone cheese, roasted peppers and baby greens on cracked sunflower bread INGREDIENTS:
Fire Braised Chicken Quesadilla Fire charred tender chicken thigh meat with roasted corn, tomato, onion and cheddar jack in a grilled flour tortilla. Chipolte Drizzle From Your Friends at
• • • • • • • •
• • • • • • •
5oz. Fresh Roasted Turkey #8401892 1oz. Mascarpone Cheese #2389153 1tsp. Vegetable Seasoning #6297166 2oz. Red & Yellow Pepper strips #7615941 COST ANALYSIS: 1/2 oz. Arcadian lettuces #1132050 PRICE 10.99 2ea. Cracked Sunflower Bread #1445851 COST 2.97 1Tsp. Pepper Supreme #1057983 PROFIT 8.05 PROCEDURE:
1. Mix first five ingredients together and spread over half of the tortilla, fold tortilla over and bake in 375 degree oven for about 6-8 minutes until golden and crispy. 2. Remove from oven and lay on char broiler for 5-10 seconds to score grill marks into the tortilla. 3. Slice into 4 wedges and drizzle with chipotle aioli.
Fresh Tomato, Basil Grilled Cheese
Smokey Avocado and Turkey Sandwich Total time-5 min Serves-1
This is a low good fat version grilled cheese seasoned with fresh and dried herbs and fresh tomatoes.
Thick strips of Crispy Applewood Bacon and Smokey Provolone Cheese combine with the Oven Roasted Turkey, Sweet Avocado YaFnrom Mar kee and tangy Thousand Island ket ers COST ANALYSIS: Dressing to create a Hearty Sandwich your customers will PRICE 8.99 come back for. COST 2.02 PROFIT 6.97 INGREDIENTS:
• •
•
•
From
Total time- 8 min Serves-1
Sloan Sales
COST ANALYSIS: PRICE 5.99 COST 1.27 PROFIT 4.72
INGREDIENTS: • • • • • • •
2 slices Sysco Bacon Applewood #5886381 2 oz. Block & Barrel Oven Roasted Turkey Pre-sliced 1960434 1/2 Casa Sol. Fresh Hass Avocado #6297594 1 slice Block & Barrel Sliced Provolone Cheese .5 oz. #7063399 1 oz. Sysco Imperial 1000 Island Dressing #4002549 2 Slices Block & Barrel Wheatberry Hearty Loaf #8850679
2 slices Bakers Classic Wheat Pullman Bread #9876822 1 Teaspoon olive oil 1 pinch dried Italian seasoning 1-1/2 ounces sliced low fat cheese 2 slices fresh tomatoes 2-4 fresh basil leaves Pepper to taste
PROCEDURE:
PROCEDURE: 1. Cook the bacon.2. Slice Avocado Thinly. 3. Toast the Bread 4. Spread Bread with Dressing. 5. Place Turkey, Avocado, Bacon and Cheeseon one slice of Bread. Top with Second Slice. 6. Cut in Half, Garnish and Serve
PRICE 11.99 4oz. Fire Braised Chicken 1761698 COST 3.09 2oz. Diced Tomato 1371012 PROFIT 8.91 1oz. Green onion 7350788 2oz. Corn & Pepper Blend From Your 3oz. Cheddar Jack Cheese 2406189 Friends at 1ea. Garlic tortilla wrap 5447313 1Tb. Natural Sour Cream 1203207 1Tb. Chipotle aioli 4856706
PROCEDURE:
1. Season the raw turkey breast with pepper supreme and roast at 350 for aprox. 40 minute until internal temperature reaches 160-165. 2. Mix together the Mascarpone cheese & vegetable seasoning, let stand about 1 hour 3. Slice turkey to desired thickness and assemble sandwich.
• •
COST ANALYSIS:
INGREDIENTS:
10
1. Mix oil and dried herbs and spread on 1 side of both slices of bread 2. Place seasoned side down on medium heat griddle 3. Add slice of cheese, tomato, fresh ground pepper, basil, and second slice of cheese 4. Top with second slice of bread seasoned side up 5. Place weight on and cook for 1 minute or until browned flip and cook an additional minute till cheese is melted
ROADMAP to Entrées “Certified Angus Beef” Sirloin Aged six ounce Baseball cut top sirloin with whipped gorgonzola cheese, Caramelized wild mushrooms and roasted fingerling potato fries INGREDIENTS: From Your Friends at
PROCEDURE: 1. Cut fingerling potatoes length wise in quarters, rub with olive oil, salt & pepper. 2. Bake at 375 for about 20 minutes. 3. Sauté the wild mushrooms on medium heat until tender and browned. 4. Place gorgonzola and heavy cream in a food processor until whipped. 5. Grill the steak until desired doneness and assemble the dish .
• • • • • • •
1ea. CAB Sirloin Steak 5131869 2oz. Assorted wild mushrooms 0325449 2oz. Gorgonzola Cheese 8495412 1oz. Heavy Cream 6935464 6oz. Fingerling potatoes 8431353 1Tb. Olive oil 1tsp. Pepper Supreme
COST ANALYSIS: PRICE 17.99 COST 6.17 PROFIT 11.82
Bruschetta Di Poloma A Non pasta vegetarian option, crusty bread gratin with white bean puree and shaved Italian cheeses topped with a crisp salad of Arcadian lettuces, tomato, red onion and chick peas. INGREDIENTS:
From Your Friends at
• • • • • • • •
1ea. Bread Baguette 1219187 3oz. Hummus Spread 6683047 1.5oz. Cheese Blend 7071216 2oz. Vine ripe tomato 5343975 1oz. Red Onion 1094663 1oz. Arcadian Lettuce 1132050 1tsp. Balsamic Glaze 0651828 1Spritz Truffle Spray 8829828
PROCEDURE:
COST ANALYSIS:
1.Shave the top off the baguette and spread on the hummus, cover with cheese blend and bake until golden brown and crispy. 2. Mix together the lettuce, tomato, greens and glaze. 3. Lay over the warm crusted bread and spritz with truffle spray .
PRICE 10.99 COST 2.83 PROFIT 8.16
11
Component Cioppino This is a component Cioppino, a bit of a twist on the traditional dish. Your customer will enjoy “mixing” their own fish stew together as they wish. INGREDIENTS: • • • • •
Kettle Cuisine Mediterranean Eggplant & Zucchini Soup #2213460 Mussels Scallops Squid tentacles and tubes Tuna
From
Kettle Cuisine
PROCEDURE: Place generous portion of Kettle Cuisine Mediterranean Eggplant & Zucchini Soup in a shallow bowl. Arrange the assortment of prepared seafood in groupings on top of the soup. Garnish with garlic crustini.
COST ANALYSIS: PRICE 12.99 COST 4.22 PROFIT 8.77
Fire Braised chicken Taco’s with Rice Fire braised chicken thigh meat with Corn salsa, cheese, avocado and Spanish rice
ur Yo s m Fro riend F at
INGREDIENTS:
COST ANALYSIS:
• • • • • • • • •
PRICE 9.99 COST 2.74 PROFIT 7.25
6 oz Chicken Meat #1761698 2 ea 6” flour tortilla #2386134 4 oz corn mix #8838922 2 oz Salsa #7039407 3 oz Cheddar-jack Cheese #2406189 2 oz Avocado diced #6297594 1 tsp fresh cilantro #1679950 4 oz Spanish Rice #5848031 2 ea Lime wedge #7412570
PROCEDURE: Heat chicken in saute pan and toss in a bowl with corn mix, salsa and cheese. Warm tortilla’s and fill with chicken mix and add avocado. Place fresh cilantro on top and serve side of lime wedges. Serve with Spanish rice
Oven Roasted Mediterranean Salmon with Pesto Mashed Potatoes Oven roasted Atlantic Salmon with mixed olives, tomato, grilled artichoke, fresh herbs over Pesto Mashed Potatoes INGREDIENTS: • • • • • • • • • •
8 oz Fresh Salmon #9136193 From Your 4 oz Mashed Potato #4369435 Friends 1 oz Pesto Sauce #2477958 at 2 oz Mixed Olives #8651590 3 oz Long stem artichokes #7880933 PROCEDURE: 2 oz fresh plum tomato #6536460 1/4 tsp each— Fresh basil, chervil, thyme and Italian parsley 1. Heat potatoes and mix in Pesto. Let sit. 2 oz olive oil #4497301 2. Mix olives, artichoke, tomato, herbs, Olive 1/2 oz lemon juice #3865649 oil and lemon juice. Toss and season with S&P to taste S&P. 3. Pan sear the salmon in hot saute pan and COST ANALYSIS: finish in the oven. PRICE 18.99 4. Plate and enjoy! COST 4.87 12 PROFIT 14.12
Ancho Chipotle Braised Beef Make less costly cuts of meat work harder simply by braising with Knorr Demi-Glace sauce. Braising is one of the most profitable ways to serve meat dishes. This slightly smoky and spicy dish is sure to be a crowd pleaser. INGREDIENTS: • • • • •
10 lb Boneless Beef Roast _ Cup Cooking Oil 3 qts Knorr Demi Glace (Prepared) 2 Cups Hellman’s Real Ancho Chipotle Sauce Garnish Tortilla Strips
From Unilever COST ANALYSIS:
PROCEDURE: 1. Season Meat to taste 2. Heat Oil in heavy pan and sear meat on all sides to a deep brown color. 3. Add prepared Knorr Demi Glace and Hellman’s Real Ancho Chipotle Sauce to cover 2/3 the way up the meat. 4. Bring to a simmer on the stove top. Cover and place in 325* oven. 5. Cook until fork tender (About 3-4 hours). Turn meat occasionally during cooking. 6. Remove meat and strain sauce to remove fat. Serve meat smothered with sauce. 7. Garnish with tortilla strips or your favorite garnish.
PRICE 21.99 COST 5.11 PROFIT 16.88
Barbecue Bacon Cheeseburger COST ANALYSIS: PRICE 9.99 COST 2.93 PROFIT 7.06
From
PROCEDURE:
Acosta Sales
1.Flame broil patty until desired wellness is achieved. 2. Place patty onto grilled and buttered roll. 3.Top with cheddar cheese, barbecue sauce, sautéed onions and bacon slices.
Additional toppings can increase the selling price of the burger without adding much cost – an easy way to increase profits without much effort.
INGREDIENTS: • • • • • •
8 oz. Burger Maker CAB Signature #0725277 Blend Fresh Ground Patty 1 bun Signature Breads 5” French # 5942091 Sandwich Round 1-2 oz. Sweet Baby Rays Original Barbecue Sauce #4455739 2 oz. Onions, sautéed #1094721 1 sl. Cheddar Cheese #9232513 2 sl. Sysco Grill Fresh Bacon 18/22, cooked #4571261
Infused Ginger Orange Peanut Noodles Total time-15 min / Serves-1 Asian Chilled noodles and vegetables in a zesty peanut sauce INGREDIENTS: • • • • • •
Ventura Mandarin Orange Ginger Dressing #09863772 From 1 Tbls peanut butter Infusion 3 oz. cooked Lo Mein Noodles Sales Group 2 oz. Assorted Asian Vegetables Blanched 1 tsp crushed peantus 3 Sprigs Cilantro Leaf
PROCEDURE: 1. In bowl with whisk blend dressing and peanut butter 2. Combine noodles and vegetable 3. Garnish top with crushed peanuts and cilantro
13
COST ANALYSIS: PRICE 6.99 COST 1.69 PROFIT 5.30
Linguini alla Pesto with Chicken The classic dish of Chicken and Pesto Linguini just got a little color. The sliced cherry tomatoes and black olives add a little pop of color and flavor to this dish. INGREDIENTS: • • • • •
From
6 oz. La bella 10” Linguine Pasta #5016456 4 oz. Arrezzio Pesto Sauce #5975008 3 oz. Pierce Diced Chicken meat, dark and white #7133036 1 oz. Grape tomatoes# 8496109 1 oz. Black Olives# 5876135
Acosta Sales
PROCEDURE:
COST ANALYSIS:
1. Cook Linguine until tender. Rinse and drain. 2 Mix Pesto Sauce in with Linguine 3. Add Cooked diced chicken, grape tomatoes and black olives.
PRICE 11.99 COST 3.08 PROFIT 8.91
m Fro do an Car r met
Chicken Pot Pie With Garlic Smashed Potato
Gou
Fire braised chicken thigh meat with Corn salsa, cheese, avocado and Spanish rice INGREDIENTS: PROCEDURE: Preheat oven to 325 degrees, unwrap and reheat Pot Pie for 20-25 minutes or until golden brown. Reheat temp should reach 165 degrees. Mix roasted garlic with mashed potatoes, serve along side pot pie, and add side of veggies.
• • • •
Country Chef Chicken Pot Pie 9.5 ounce #7413206 4/6 LB SYS NAT POTATO MASHED CKD FRSH # 4369435 Roasted Garlic .12 ounce Veggie Side .08 ounce
COST ANALYSIS: PRICE 8.99 COST 3.06 PROFIT 5.93
Cod Jammer Fish Taco’s Pan Seared Cod in Boston Bib Lettuce wrap with Chipotle slaw, Avocado and Citrus Vinaigrette INGREDIENTS: • • • • • •
3 ea. 3oz. Cod #1226539 3 ea. Boston Bibb lettuce #1505361 1ea. Avocado Half #6297594 5 oz. Cole Slaw Salad #5179262 2 oz. Lemon Chipotle Dressing #9591199 1 tsp. Chipotle spice #9135153
Fro m Frie Your n at ds
COST ANALYSIS:
PROCEDURE:
PRICE 13.99 COST 4.35 PROFIT 9.64
1. Marinate cod in dressing and pan sear. 2. Mix chipotle spice with slaw. 3. Place Cod in washed Bibb lettuce with slaw and avocado. 4. Drizzle each taco with dressing.
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Steak and Egg White Frittata INGREDIENTS: • • • • • • • • • • •
Egg Shell Large GR AA USDA Wht Whlfcls #2105823 Cream Heavy 40% ESL Stabilize Whlfarm #6935464 Tomato Fresh Beef Steak Tray Packer #5343975 Bread Flat Whl Grain Panini Alladn #5349958 Onion Green Icels Sys Nat #7350788 Cheese Blend Caesar Shaved Belgio #7071216 Steak Strip Vein 1”Tl Sel Fzn Bhbn/Npm #5158053 Spice Pepper Supreme Imp/Mcc #1057983 Oil Vegetable Pure Sys Cls #4119061 Spinach Baby Blnd Red/Grn Packer #1606943 Glaze Balsamic Arezzio #0651828
COST ANALYSIS: PRICE 3.99 COST 1.13 PROFIT 2.86 From Your Friends at
PROCEDURE: 1. Mix egg whites, cream, scallions, and cheese and pour into a premade pie shell. 2. Bake until done. Season and grill steak and serve with the baby spinach salad
Pan Seared Salmon with Tabouli and Peppers Pan Seared Atlantic Salmon with tear drop peppers and Tabouli INGREDIENTS:
PROCEDURE:
From Your Friends at
• • • • • •
6 oz Fresh Salmon #9136193 4oz Tabouli salad #1396843 2 oz Sweety drop peppers #2080846 4 oz Zucchini #1602556 2 Tbsp olive oil #4497301 1 tsp Herb seasoning #6297166
COST ANALYSIS: PRICE 16.99 COST 4.09 PROFIT 12.90
1. Bring salad to room temp. 2. Place on serving dish. Dredge salmon in the herb seasoning and pan sear the salmon medallions very quickly. 3. Saute zucchini in same pan. 4. Serve on the plate with zucchini and pepper garnish
Island Turkey Burger Total time-10 min / Serves-1 This delicious burger inspires dreams of tropical pleasures! Let your taste buds take you away when you serve a juicy, Tenderbroil® Premium Turkey Pattie on a classic bun with a grilled pineapple ring, lettuce INGREDIENTS: PROCEDURE:
• •
1. Heat charbroiler to 350 F • 2. Grill Turkey Burger • 3. Grill Pineapple Ring • 4. Finely Chop Green Onion 5. Place Grilled Turkey burger on Toasted Bun. 6. Top with Grilled Pineapple, Green Onion and
3.5 oz. Turkey Pattie #1052295 Dole Grilled Pineapple Ring #4123444 Leaf Lettuce Chopped Green Onion Classic Bun
15
COST ANALYSIS: PRICE 3.99 COST 1.45 PROFIT 2.54
From Infusion
Sales Group
Pan Seared Cod w/ Mango-Melon Salsa Pan Seared Cod with fresh Mango-Melon Salsa and Herbed Couscous
INGREDIENTS: • • • • • • •
1 ea. 6oz. Cod #1226539 3 Tbsp Mango #1007848 3 Tbsp Honey Dew #7003924 3 Tbsp Cantaloupe #1164375 4 leaves fresh mint, chopped #1679984 2 Tbsp Fresh Lime Jc. #1061928 4 oz Couscous, herbed #7902851
•
1 tsp Veg Blend #6297166
From Your Friends at
COST ANALYSIS:
PROCEDURE: Ahead of time, rough chop/slice the fruit. Combine with Mint and Lime juice. Cook Couscous and herb blend in sauce pot and let sit till done, approx 5 mins. Pan seat Cod in hot sauté pan with olive oil. Assemble your plate presentation!
PRICE COST PROFIT
14.99 3.43 11.56
All Natural Chicken w/ Lemon Grass Tarragon Cream
Grilled All Natural Chicken Breast with Roasted Vegetables and Lemon Grass infused Tarragon Cream
INGREDIENTS: From Your Friends at
PROCEDURE: 1. Chop veggies into 3” sticks. 2. Toss all in Olive Oil and roast till tender in the oven. 3. Heat cream in a sauté pan and start to reduce. 4. Add lemon juice and tarragon just before reduction is desired consistency. 5. Grill chicken 6. Plate
• • • • •
1ea. 6oz. Coleman’s Chicken breast #1534452 1 Tbsp Fresh Lemon Juice #2252039 1 tsp Fresh Tarragon #1680032 4 oz Light cream #1751114 1 cup mixed grilled veggies—Red Onion, Zucchini, Yellow Squash, Red peppers
•
2 Tbsp EV Olive Oil #4497301
COST ANALYSIS: PRICE 14.99 COST 3.09 PROFIT 12.00 16
From Your Friends at
Steak Medallion Skewers INGREDIENTS: • • • • • • • • •
Steak Filet Medallion Vac2 Frz Bhb/Npm #9053026 Oil Vegetable Pure Sys Cls #4119061 Scallop Sea Dry 10/15 USA Portfsh #1036478 Spice Blend Santafe Big&Bld Me Imp/Mcc #3436680 Juice Lime Pstrzd Ultra Prem Sys Nat #3865730 Skewer Bamboo 8” 100 Ct Rofson #4943619 Pepper Assorted Tri-Color Packer #1121474 Onion Red Jmbo Frsh Sys Imp #8399925 Chicken Cvp Brst B/S 6 oz Sys Cls #2436210 PROCEDURE: 1.Cut Vegetables for brochettes. 2. Cut protein into cubes. 3. Slide Vegetables and protein on skewers. 4. Season and grill. Finish with a squeeze of grilled lime.
Filet Tail Hibachi Bowl
COST ANALYSIS: PRICE 8.99 COST 3.32 PROFIT 5.67
From Your Friends at
INGREDIENTS: • • • • • • • • • • •
Pasta Linguine Barilla 1 3.00 oz #5310230 Steak Filet Tips Frz Bhb/Npm 1 6.00 oz #3012606 Sauce Hoisin Lee Kum 2 1.00 oz #4520623 Sauce General Tso Minor 3 2.00 oz #6031741 Spice Curry Powder Imp/Mcc 4 1.00 TS #5228747 Onion Yellow Jmbo Frsh Crtn Sys Imp 5 1.00 oz #5430202 Squash Zucc Fresh Medium Packer 6 1.00 oz #1602556 Bok Choy Baby Frsh Packer 7 2.00 oz #7716913 Oil Vegetable Pure Sys Cls 8 2.00 oz #4119061 Onion Green Icels Sys Nat 9 1.00 TB #7350788 Seed Sesame White Intlimp 10 0.50 TS #3878410
PROCEDURE:
COST ANALYSIS: PRICE 12.99 COST 3.81 PROFIT 9.18
1. In a medium skillet, heat oil on medium heat until hot 2. Saute steak in oil until browned approx 2 min. 3. Remove steak from the heat and crack in the egg and scramble in the pan. 4. Once egg is cooked, add onion, squash and bok choy, cook for 1 min. 5. Stir fry pasta with veggies for 30 sec, and stir in sauces and curry pd 6. Combine ingredients well, plate in a noodle bowl and garnish with sesame seeds and green onion
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Quiche Lorraine With Side Salad and Fruit INGREDIENTS: • • • •
Priscilla’s Deep Dish Quiche Lorraine #9566647 2/8 LB SYS IMP SALAD FRUIT DLX #8180002 4/5 LB SYS NAT LETTUCE SAL MIX SEPARATE FRESH, with grape tomatoes. #1675602
From Carando Gourmet
PROCEDURE: 1. Preheat oven to 300°F. Remove paper & cardboard. 2. Place on cookie sheet 3. Cook Quiche for 30-40 minutes. Cook by the slice for 15-20 minutes. For food safety, cook to 160° F for food consumption 4. Plate, Serve and Enjoy!
COST ANALYSIS: PRICE 8.99 COST 2.92 PROFIT 6.05
Nicoise Mashed Potatoes Total time-10 min / Serves-25 Flavorful Mediterranean Mashed Potatoes. The taste of the Greek Islands. INGREDIENTS: • • • • • • • •
1 pkg Potato Pearls Excel Original Recipe Mashed Potatoes 1 1/2 cup Whole kalamata olives, pitted 3/4 cup sundried tomatoes, chopped Chopped anchovies as needed 1/4 cup Garlic cloves, minced 1/4 cup parsley leaves, chopped 1/4 cup extra virgin olive oil
From Infusion
Sales Group
COST ANALYSIS:
PROCEDURE: 1. Prepare Potato Pearls Mashed Potatoes following package directions. Set aside 2. Chop olives, tomatoes, garlic, parsley, and oil in a food processor until roughly chopped into small dices. 3. Fold olive mixture into potatoes. 4. Garnish with chopped anchovy filets.
PRICE 0.99 COST 1.45 PROFIT 1.46
Roasted Broccolini & Shaved Cheeses Olive oil marinated fresh broccolini roasted with garlic and pepper supreme topped with shaved Italian cheeses and balsamic drizzle INGREDIENTS:
PROCEDURE:
• • • • •
5oz. Fresh Broccolini #8647349 2TB Extra Virgin Olive Oil #5534151 1tsp. Pepper Supreme #1057983 1oz. Shaved Italian Cheeses #7071216 1TB Balsamic Vinegar #5889864
1. Toss the Broccolini in olive oil & Pepper supreme. 2. Roast in oven at 400 for about 5 min. 3. Remove from oven and flash on the grill just long enough to char the outside. 4. Sprinkle with cheese and drizzle with balsamic vinegar
18
COST ANALYSIS: PRICE 3.99 COST 1.00 PROFIT 2.99 From Your Friends at
From
Sweet & Sour French Toast
Bake & Joy
A delicious twist on traditional French toast. A blend of blueberry and cranberry bread grilled and topped with maple syrup and powdered sugar. Served with fresh fruit. Yields 3 servings per loaf. INGREDIENTS: • • • • •
Bakersource Blueberry muffin batter # 1681535 Bakersource Cranberry Nut muffin batter#1681527 Maple syrup Powdered sugar Fresh fruit
PROCEDURE: 1. Combine 9 oz (3 #12 scoops) of Blueberry batter and 9 oz of Cranberry batter into loaf pan and bake at 350 degrees for 45 minutes. 2. Slice 6 – 3oz slices from each loaf. 3. Grill 2 – 3 oz slices and top with maple syrup and powdered sugar.
COST ANALYSIS: PRICE 4.99 COST 1.50 PROFIT 3.49
Greek Yogurt Fresh Fruit Parfait m Fro ion p us ou Inf s Gr le
On Trend, Fresh Flavorful, anytime pick me up.
Sa
Total time-10 min Serves-1 INGREDIENTS: • • • •
Dannon Vanilla Greek Yogurt # 0109445 SunRich 1/2 cup drained Fruit Al Fresco Fruit Salad # 3957198 1 Tbls Fresh Blueberries 2 Each Fresh Strawberries
PROCEDURE: 1. In a small bowl combine yogurt and fresh fruit, mix. 2. Place in glass 3. Garnish with blueberries and strawberries.
COST ANALYSIS: PRICE 3.99 COST 0.95 PROFIT 3.05
19
Cranberry Martini Total time-5 min / Serves-1 The cranberry juice mixes nicely with the liquor. It’s a perfect smooth drink. INGREDIENTS: • • • • • • •
2 Jiggers #6783013 Cranberry Juice 1 Jiggers Vodka 1/2 fluid ounce Orange Liqueur 1/2 fluid ounce Dry Vermouth 1 cup ice Cranberries
COST ANALYSIS: PRICE 7.99 COST 1.10 PROFIT 6.99
From Infusion
Sales Group
PROCEDURE: Combine vodka, orange liqueur, vermouth, cranberry juice and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses and serve. Garnish with cranberries.
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ROBERT IRVINE