Good Things by Sysco Eastern Maryland

Good Things g News, Tips, Recipes and More from Sysco Eastern Maryland

0 1 0 2 A Z O SELLAPALO

D OOR R U O Y AND AT ay 7 R U O T ON 3 2-M March 2 nces April 12 - July

s 12 Week

a of Allow

Spring is in the air! As the harsh Winter of 2010 finally fades into memory, our region looks forward to the renewed life, energy and business of Springtime. Here at Sysco Eastern Maryland, we spent the long Winter months developing new ideas for improving your business, and we gathered several of them into this special magazine.

Fred Lankford President and Chief Operating Oﬃcer Sysco Eastern Maryland

On the pages ahead, we reveal the secrets of Sellapalooza, our Spring sales promotion that brings all the benefits of a food show right to your door. You’ll also find new products, new recipe ideas, the debut of our new Sysco Eastern Maryland website, and Sysco Tabletop, a free online resource exclusively for Sysco customers that will keep you up to date on the latest trends and growth strategies. New ideas to enrich your business, free around-the-clock resources and news you can use. That’s just our way of reminding you that Good Things Come From Sysco.

Good Things g Sellapalooza

Back on Tour and At Your Door! Kicking oﬀ March 22 with 7 weeks of Tour Stops and 12 weeks of Allowances!

Sysco TableTop

A fantastic (and FREE) online resource, just for Sysco customers! Industry trends, business-building tips, recipes and more!

Captain John’s Crabhouse

The Cobb Island classic oﬀers some thoughtful feedback on their recent trip to Sysco Eastern Maryland and their Internal Business Review.

Sysco Eastern Maryland Website

Our new website is smart, simple, and packed with extras JUST for Sysco customers!

Restaurant Startup & Growth

Still more FREE resources for you! Choose the printed magazine or the online edition, or both!

Spring Recipe Ideas

Looking for some fresh new flavors to liven up your Spring menu?

Hot Trends

The hottest industry trends for 2010

Sysco Brand Consistent and exceptional values at all quality levels -- THAT’S Sysco Brand!

SELLAPALOOZA 2010

GET READY FOR

SELLAPALOOZA

Sellapalooza is the Spring Sales Event that brings a food show to your door. You’ve been meaning to find some ideas to spice up your menu, but how do you know what’s new this season? Which flavors will your customers be demanding?

No long drive, no hectic parking lots or lines to wait in. No rushing around a crowded show floor, hoping to find someone knowledgeable to answer your questions.

Oh, yeah. You wanted to try be a little “greener” this year, too. And maybe find some more economical side dishes that won’t disrupt your kitchen staﬀ’s current prep routine.

We found a better way. Your way.

And what about deals? Winter was crazy this year, and a few allowances on key items would really help the bottom line. But who has time to research all this stuﬀ? If only there were some way that all the leg work could be done FOR you and presented TO you, in your own restaurant, on your own schedule. That would be a dream come true. And THAT is what we call

SELLAPALOOZA.

Sellapalooza is our idea of a Food Show To Go, bringing you experts, new products and flavors, allowances, samples and more right to your facility when it fits your schedule. Talk to your Marketing Associate today. Tell them what kind of items you’d like to see. What would add depth and quality to your menu? What would make your kitchen run more eﬃciently? They’ll do the research, make the calls, and book your Tour Stops with experts who’ll bring you new ideas, new solutions, and a fresh perspective on your business. They’ll bring the samples you want and the deals you need.

On Tour March 22 - May 7, 2010 Sign up today to receive 12 weeks of allowances: April 12 - July 3, 2010

how to make

1 2 3

SELLAPALOOZA work for you

Tell your Marketing Associate what you’d like to see. The more direction you give us, the more beneﬁcial each meeting will be.

Schedule Tour Stops with your Marketing Associate. We’ll line up the experts to bring you solutions, presented one-on-one.

Show up for your Tour Stop. Beneﬁt from new products, new ideas, no hassles and 12 weeks of allowances.

IT’S EASY!

For more information, contact your Marketing Associate. To place an order, call 410.677.5600 or 1.800.677.5600 5

Introducing your new favorite website

Sysco has created this valuable website to bring you the information you need to stay competitive. Easy to use, and best of all - this site is absolutely FREE to all active Sysco customers! If you haven’t already registered with Sysco Table Top, it is as easy as 1-2-3. 1. Go to www.syscotabletop.com. 2. Click on the Register Now icon. Complete the form, be sure to document your username and password for future use of the site. You will need your 6-digit Sysco Customer number in order to register for Sysco Tabletop. You may find this number on a copy of any recent Sysco invoice. 3. Click Submit and welcome to Sysco Table Top!

TABLE TRENDS Your stop for what’s hot with patrons today. Search through hundreds of recipes that have been tested in the Sysco kitchens, including plate photos and even suggested sell prices. Easy click icons allow you to print these recipes or save them to your “Favorites.” This will allow you to easily find your recipes every time you log on to Sysco Table Top. Recipe ideas are broken down by today’s “Table Trends.” 6

CHEF CONNECTION Our culinary professionals are among the most talented in the world. Check out the Featured Chef of the month, or use our Advanced Search feature to search for recipes by Cuisine Type, Recipe Category, Menu Category or Price Range.

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BUSINESS BUILDING TIPS Offering great food at good prices is simply not enough to win over new customers and build your business. What you need is a loyal customer base and repeat business. But in this economy, that could be considered a rather tall order. However, there are lots of cost-effective ways you can build business, even when your customers are tightening their belts a bit. Sysco Table Top offers local, seasonal and holiday promotional ideas to keep your image fresh and your restaurant at the top of everyone’s list. continued on the next page 7

TOP MENU ITEMS BY REGION Need a handle on what customers are ordering in your region? Browse our top ten menu items and key ingredients by region and a variety of categories to find out what patrons prefer. Categories Include: 1. Fish 2. Cheeses 3. Sauces 4. Kid’s Meals 5. Burgers 6. Grilled Entrées 7. Breakfast 8. Healthy Entrées 9. Appetizers 10. Desserts 11. Entrée Salads and more!

TOOLKIT We’ve collected some of the menu marketing tools you need to make sure that your menu inserts look just as tasty as the items on them. With this broad variety of easy to use templates, you’ll have no problem finding the right look to complement your existing menus so your daily specials will look as special as they really are!

SYSCO iCARE What do you need if you want to compete, stay in the game and focus on what you do best for your customers? You need connections, which are exactly what you get when you visit Sysco iCare. You’ll be connected to business partners who can help you access a whole world of services to help you hire great people, win customers, streamline your operations and boost sales! 8

LIBRARY How are today’s economic trends aﬀecting your business or likely to next quarter or next year? In the Table Top Library you’ll find the pertinent market and trend research, as well as proven business building strategies from the nation’s most informed food services experts. Browse our “stacks” to find our how you can better prepare your operations to survive and thrive in times when customers tend to tighten their belts.

What 2 What 2010 010 FFood ood Trends Trends M ean tto o You You Mean nt 2009 now in the rear rear-view mirror, mirrorr,, With a turbulent -view v restaurant restaur ant operators operrators are looking forward forward d and economy focusing on building lding sales as the econom my recovers recovers unclear. nclearr. Will from recession. But the road ahead is unclear ain their optimism? Will their use consumers regain of foodservice rratchet atchet back up to pre-recession cession levels? industry’s lev els? Who willl be the industry’ s winners winners and What’s l losers off 2010? What ’s the th secrett off success? ccess? ? The T he answer, answer, of of course, course, is is the the food food (among (among other other tthings). hings). Today’s Today’s more-discriminating more-discriminating consumers consumers want w ant to to be be really really “grabbed” “grabbed” by by something something on on the the menu m enu before before they’ll they’ll part part with with their their hard-earned hard-earned eateries dollars in a restaurant. restaurant. With a glut off eateries and a nd other other foodservice foodservice options, options, “good “good enough” enough” iis s no no longer longer good good enough. enough. Patrons Patrons expect expect both both excellence e xcellence and and novelty. novelty. Research Research clearly clearly shows shows that that continue tthey hey will will c ontinue to to reward reward restaurants restaurants that that can can offer o ffer them them something something new, new, unique unique and and delicious. delicious.

Wh Greaetn’s at Sys co

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January 2010

66%

55%

4 49%

4 7% 47%

All of these tools and more are right at your ﬁngertips. Register today and discover how the Sysco Table Top can help you stay sharp, stay competitive and stay ahead.

www.syscotabletop.com 9

Captain John’s Crabhouse The Cobb Island institution takes an inspiring day trip to Pocomoke How far would you go to get a fresh perspective on your business? Or to discover your menu’s next blockbuster? Would you go 372 miles? Captain John’s Crabhouse did. Although their restaurant is a 186 mile drive from our Mid-Atlantic Product Evaluation Center, Skip Yates, the General Manager and VP of Captain John’s Crabhouse in Cobb Island, Maryland, felt that the trip was well worthwhile. The business was built in 1963 by Capt. John Shymansky as a crabhouse and marina. When he passed away in 1975, his daughter and son-in-law, Christine and Jack Yates, took over the business. Their son, Skip, is the VP, and his daughter Paula Smith is the Floor Manager, making four generations devoted to this family run seafood business. But even long-standing, successful businesses can benefit from careful menu analysis and inspired new menu ideas.

Skip was impressed by Sysco Eastern Maryland’s Internal Business Review process, and how much individual attention was paid to his restaurant, his menu, his customers and his profit margin. During the review, Executive Chef Pat Benzin prepared several new items for Skip and his team which quickly found their way onto Captain John’s Specials Menu -- delicious steelhead trout in Bush Dreams spice rub, seafood pizza, tempura fried lobster tail, oysters Rockefeller with homemade creamed spinach, filet of sirloin and traditional British style hand breaded fish and chips. With the winter snows finally melting and crabhouse season right around the corner, the most popular dishes will make their way onto the regular dinner menu to be enjoyed by hungry throngs of Captain John’s regulars. Sysco Eastern Maryland also has its roots in a family business, dating back to 1964 and Stanley Lankford’s Produce Company. It is a pleasure and an honor to support Skip and his family at Captain John’s Crabhouse into their fourth generation.

â&#x20AC;&#x153; We have in the past come to food shows and spent many hours and did not get the information and attention we received at your plant.â&#x20AC;?

NEW!

Craveable Chicken Twists

A fun new twist on chicken that gives you a craveable, shareable and aﬀordable way to add versatility to your menu! 7772987 2/5 LB TYSON CHICKEN FINGER TWIST BRD RAW 100% chicken breast meatCook in only 2 minutes!

McCain thin sweet potato wedges are not just nutritious—packed with Vitamins A and C, but incredibly delicious as well! Try drizzling them with sweet sugar icing and them dust with cinnamon sugar. They make a great appetizer that’s low in cost but high in profits! 7152020 6/2.5 LB MCCAIN POTATO SWEET FRY WEDGE

A rich and creamy mixture of Monterey Jack and blue cheese lightly coated in buﬀalo style sauce for a spicy kick, then dipped in premium beer batter. Pair with celery sticks and ranch dipping sauce for a great alternative to ordinary mozzarella cheese sticks! 6639951 4/3 LB BREWCTY CHEESE STICK JACK BLUE BUFFALO 12

NEW! 3327962

12/40 OZ

KRAFT

DRESSING COLESLAW POUCH

6027068

16/32 OZ

KRAFT

MAYONNAISE EXTRA HVY POUCH

There’s no need to sacrifice taste. Your favorite Pillsbury® Products now contain 0 grams of Trans Fat per serving! 8158390 8159434 5543143 5543175 5543204 6583912 1853845 3993706

180/1.5 OZ 180/1.5 OZ 216/1.5 OZ 216/1.5 OZ 216/1.5 OZ 216/1.5 OZ 200/1.5 OZ 288/1.5 OZ

PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY

BATTER MUFFIN APPLE CINN PLN'B BATTER MUFFIN CRNBRY ORG PLN'B BATTER MUFFIN PUCKS BAN NUT BATTER MUFFIN PUCKS BLUBRY BATTER MUFFIN PUCKS CORN BATTER MUFFIN VARIETY PK PND DOUGH ROLL CINN FZ TO OVN DOUGH ROLL CINNAMON - SMALL

Pillsbury Place & Bake™ provides the oven-fresh quality you expect and your patrons demand. We carry a full line of muffins, rolls, biscuits, cookies and scones.

Just PLACE... and BAKE!

7465687 24/4.75OZ ALL DAY SANDWICH SAUSAGE FRCH TOAST Perfect for breakfast on the run! Egg and sausage patty between two slices of french toast, wrapped in butcher paper. Just heat and GO!

7761705 120/2.8 OZ RICHS BREAD FLAT FLATILLA 10" OVENFI Cross between ﬂatbread and tortilla; thicker than tortilla but thinner than ﬂatbread. Use for sandwiches, wraps, appetizers, salads and more. 13

www.syscoeasternmd.com It’s our brand new website with loads of extras EXCLUSIVELY for Sysco customers! Have you ever caught yourself pacing around your oﬃce in the middle of the night thinking, “Gee, I wish I could put my hands on that $9.99 Recipe Flyer my Sysco Marketing Associate dropped oﬀ at the restaurant last week.” Well, even if that doesn’t QUITE describe you, just wait until you see our new website and all the amazing resources it will put at your fingertips 24/7. 14

When you sign up for our site (don’t worry -- it’s FREE), you’ll get access to new marketing ideas, seasonal recipes from Executive Chef Pat Benzin, the latest scoop on our newest products and suppliers, item catalogs, product flyers and other publications from Sysco Eastern Maryland. You’ll also find links to up-to-date market reports, eSysco, and our iCare partners. The site is easy to read and navigate grouping lots of useful information in one convenient place. It’s true! Good Things Come From Sysco.

Sandwich Meat Guide

To place an order, call 410-677-5600 or 1-877-677-5600

Soup Guide

Dairy Guide

To place an order, call 410-677-5600 or 1-877-677-5600

To place an order, call 410-677-5600 or 1-877-677-5600 Revised 6/23/09

Revised 6/23/09

Revised 7/2/09

In the public area of the new site: • Company history

• Contact Information

• Directions

• ChefEx

• iCare • Mid-Atlantic Product Evaluation Center

For Sysco Customers Only: • New Items • New Suppliers

• Marketing Ideas

• Up to Date Market Reports

• Chef Pat Benzin’s Bistro, featuring new recipe ideas • Digital versions of Sysco Eastern Maryland publications (like this magazine!) • Product Catalogs • Seasonal Menu Fliers

• and more! 15

1063783 12/1 LB SYS CLS CAKE POUND LOAF GOLDEN 1028125 8/19 OZ AWREY CAKE COFF LONG-JOHN 2296481 4/48 OZ SYS CLS CAKE SHEET SPONGE YELLOW UNICE The baking is already done! Make your own signature dessert by topping with fresh berries or custard and whipped cream. Saves time and labor, without sacriďŹ cing taste.

1016542 4/4.5 LB STOUFER ENTREE APPLE ESCALLOPED Not just for side dishes! Top scalloped apples with homemade crumb topping and ice cream for a delicious end to any meal!

6213615 48/3.5 OZ HUNTS PUDDING BTRSCH SNACK PK 5661582 48/3.5 OZ HUNTS PUDDING CHOCOLATE SNACK PACK 5763834 48/3.5 OZ HUNTS PUDDING VANILLA SNACK PACK Perfect for convenience stores, restaurant kids meals, schools, hospitals and more! Individually packaged for easy portion control. 16

6648000 2/96 OZ SYS IMP CHEESECAKE TURTLE GRMT 14CT 10 Just thaw and serve. New York style cheesecake resting on a layer of fudge, covered with caramel sauce, garnished with chopped pecans all in graham cracker crust. A sinfully delicious and rich cheesecake!

1411271 4/6 CT K&P FLOUNDER STFD DEL REY 6 OZ Natural fillets of north Atlantic flounder filled with hand picked blue crab claw meat, crisp celery, bell peppers, onions and spices in seafood roux.

2563922 1/30#AVG HATFLD PORK RIB BABY BACK 1.75# DN 2442416 1/30#AVG HATFLD PORK SPARE RIB 4.5/DN 6622757 30/5.33OZ SUP ANG BEEF FRITTER CHKN CNTRY 5.33OZ

4852141 1/30#AVG HATFLD PORK SPARE RIB SP TRIM PREMIUM

6295315 30/5.33OZ CAB BEEF FRITTER CHKN CNTRY FRIED

Trust a name known for quality in the pork industry Hatﬁeld. Tender and juicy ribs complete and Summertime menu! Use with Heinz Campside BBQ sauce for a savory bbq rib!

1044445 40/4 OZ SYS IMP BEEF FRITTER CHKN CNTRY FRIED Crispy and golden brown value-added country favorite. Top with country gravy for a delicious meal!

6960991 4/1 GAL HEINZ SAUCE BBQ CAMPSIDE 17

MORE TOOLS YOU CAN USE Free in Print, Free Online!

Did we mention that it’s FREE to Sysco Customers?

Don’t be fooled by the title. Restaurant StartUp & Growth Magazine isn’t just for new businesses or new owners. A Good Restaurateur is Always Learning, and a FREE subscription to RS&G magazine makes that process quick and easy! Whether you choose the monthly printed edition, the bi-monthly digital e-zine or BOTH, each issue is filled with the hard-earned wisdom of experienced owners, managers and restaurateurs, sharing their knowledge and discoveries to help your business grow and profit. (It’s nice to learn from someone else’s mistakes!)

Chef Training & Kitchen Management • RecipeMapping • Equipment • Finance New Products & Services • Industry News Roundup and MUCH MORE! Contact your Marketing Associate to sign up for your FREE SUBSCRIPTION to the print edition or the SYSCO-EXCLUSIVE digital edition today! This FREE resource is just another way we’re proving that Good things come from Sysco. 19

from

Chef Pam Stukel Sysco Eastern Wisconsin Yield: 1 serving 6 oz. fully cooked salmon filet (6893158 Redi Grill) 2 oz. Sysco Natural baby spinach 2 oz. International Classic mandarin orange segments 1 oz. shredded carrots 1 Tbsp. sliced green onions 1 oz. Sysco Imperial sliced red pepper 2 oz. Sysco International baby corn

To Assemble Salad

1 Tbsp. Bush Dreams Orange Mountain Spice 1 tsp. Imperial McCormick sesame seeds

Place spinach, mandarin oranges, red peppers, scallions,

1 tsp. butter

carrots and baby corn in a bowl.

1 tsp. Sysco Classic pure honey 1 oz. almond slices

Lightly toss in Sesame Ginger dressing. Plate salad.

2 oz. Sysco Classic dressing (4311940 Ginger Sesame) Lay grilled salmon ﬁlet across salad. Clean and cut green onions into 1/4” slices. Clean and cut red pepper into strips. Drain mandarin oranges and baby corn.

Garnish with honey-glazed almond and orange zest (optional).

Place butter in sauté pan, add almonds and sauté until light brown, add in honey and cool. Season salmon with Orange Mountain spice and toss on grill to heat through (ﬁlet is fully cooked).

Find this recipe and more at www.syscotabletop.com

from

Chef Pam Stukel Sysco Eastern Wisconsin Yield: 1 serving 1 ea. 12” Block & Barrel tortilla (8072795 Garlic Herb) 1 oz. Grey Poupon Bistro sauce (8739781) 1 oz. Sysco Natural baby spinach 3 oz. Sysco Imperial sliced fresh mushrooms 2 oz. brie cheese 3 oz. BBRL Imperial Turkey Breast (2378297)

To Assemble Wrap

5 oz. Roasted Rosemary Garlic Potatoes (2771913) 1 oz. olive oil

Spread bistro sauce over entire tortilla.

2 sprigs fresh rosemary

Place fresh baby spinach on lower 1/3 of tortilla.

Preheat oven to 425°F.

Add sautéed mushrooms, sliced brie cheese and sliced

Place potatoes on a baking sheet and bake until cooked

turkey breast.

through.

Wrap and roll sandwich, then slice in half.

Sauté mushrooms in olive oil. Set aside.

Use rosemary sprigs as toothpicks to hold wrap together.

Slice brie cheese in thin slices.

Serve with warm rosemary garlic potatoes.

Warm tortilla on grill a few seconds on each side. Slice turkey breast thin.

Find this recipe and more at www.syscotabletop.com

from

Chef James C Brown III Sysco Connecticut Yield: 1 serving 2 oz. penne pasta, cooked 1 ea. chicken breast (0749887 3 oz. boneless, skinless) 2 oz. Sysco Natural diced tomato 1 Tbsp. Sysco Natural diced scallion 2 oz. Sysco Imperial green peas 2 oz. diced ham (2253359 Hormel) 6 oz. heavy cream (6935464)

Serve with Fresh Artisan Salad

2 oz. Casa Solana shredded cheddar jack cheese 1 tsp. Imperial McCormick cajun seasoning

1 oz. red and green artisan lettuce (6739567) 1/2 oz. shredded carrots

Thaw chicken breast, season with salt and pepper. Grill until

2 tomato wedges

cooked through. Allow to cool and slice into thin bite size

2 slices fresh cucumber

pieces.

1 oz. balsamic vinaigrette (6755805) 1 pk. House Recipe saltine crackers (4204996)

Cook penne pasta in salted water. Chill and set aside. Chop lettuce 2-3 times. Place on salad plate. In a large sautĂŠ pan on medium high heat, toss together the chicken, ham, tomato and green peas.

Top with carrots, tomato and cucumber. Serve dressing on the side with crackers.

Add the cream, cajun spice and 1/4 of the cheese. Simmer and reduce for 3 minutes. Pour into casserole dish and top with rest of the cheese. Bake at 350Â°F until cheese is melted and starts to bubble brown.

Find this recipe and more at www.syscotabletop.com

from

Chef Luis M. Reyes Sysco Central Florida Yields: 12 servings 6 ea. Anjou pears, peeled, cored and halved 12 ea. Bakersource Classic puﬀ pastry squares (7545973) 1 ea. egg wash 18 oz. Camembert cheese, sliced into 1.5 oz. pieces 12 ea. Sysco Natural mint sprigs 32 oz. cranberry juice (4760062)

To Assemble Tarts

4 oz. balsamic vinegar 3 Tbsp. Sysco Classic sugar

Place one piece of the cheese in the center of the puﬀ pastry

12 ea. - 1.5 oz. scoops Wholesome Farms vanilla ice cream

dough.

4 Tbsp. raspberry sauce for garnish (3347747)

Slice chilled pears and place 1/2 pear on top of sliced

Peel, core and halve pears. Place pears in a sauce pan and

cheese.

cover with cranberry juice. Poach pears in medium heat until they are cooked but still ﬁrm (16-18 minutes).

Sprinkle each tart with sugar. Remove pears from juice and chill immediately. Cook in a preheated 325°F convection oven for 12-16 minutes or until the tart is golden brown.

Place 1-1/2 cups of the poaching liquid in a medium sauce pan and add 3 Tbsp. sugar and balsamic vinegar. Reduce by

To present tart, decorate the plate to your liking with

1/2 at medium-low heat until liquid coats the back of the

raspberry sauce. Place the tart, top with scoop of ice

spoon.

cream and drizzle with the cran-balsamic reduction. Cut puﬀ pastries in a 4” diameter circle. Place on a paper lined Garnish with sprig of mint.

cookie sheet pan and brush with egg wash.

Find this recipe and more at www.syscotabletop.com

Sysco Brands Sysco Supreme Absolute top quality products, similar in quality to Sysco Imperial, but unique in that they are rare in the industry, and virtually unique to Sysco. Sysco Supreme is reserved to the Elite of foodservice.

Sysco is committed to delivering Sysco branded products that provide consistency and exceptional value at all quality levels. Sysco proudly stands behind each Sysco Brand product displaying the Quality Assured emblem and guarantees these products conform with our stringent standards for food safety, sanitation, and consistency.

Sysco Imperial The industry's best available quality products, produced in prime growing regions and packed to exceedingly high specifications. Simply Excellent!

Sysco Classic Sysco's lead quality level under which fine quality products are marketed. Classic products meet or exceed top of the line, competitive "first" labels, and make up our largest array of products. Sysco Reliance Economy-positioned products that are specified at a level equal to competitive labels for similar grades or quality. Sysco Reliance products oďŹ&#x20AC;er consistence and value.

Sysco Natural You can't expect what you don't inspect. So stands the time-proven philosophy behind Sysco NaturalÂŽ, the foodservice industry's leading brand in the field of fresh produce.

NATIONAL CHEF SURVEY:

Hot Trends for 2010 1. Locally Grown Produce

16. Simplicity/back to basics

2. Locally sourced meat/seafood

17. Regional ethnic cuisine

3. Sustainability

18. Non-traditional fish (branzino, Arctic char, barramundi)

4. Bite-Size/Mini Desserts 5. Locally Produced Beer/Wine 6. Nutritionally Balanced Children’s Dishes 7. Half-portions / Smaller portions for a lower price

19. Newly fabricated cuts of meat (Denver steak, pork flat iron, petite tender) 20. Fruit/Veg as kid’s side item

8. Farm/estate-brand ingredients 9. Gluten-Free/food allergy consciousness 10. Sustainable seafood 11. Superfruits (acai, goji berry, manogsteen, purslane) 12. Organic produce 13. Culinary Cocktails (savory, fresh ingredients) 14. Micro-distilled/artisan liquor 15. Nutrition/health

Based on chef surveys conducted by The National Restaurant Association and reported on www.restaurant.org

Download the complete Chef Survey featuring WHAT’S HOT IN 2010 http://restaurant.org/pdfs/research/whats_hot_2010.pdf

Visit our Mid-Atlantic Product Evaluation Center

Where Menu Magic Happens Does your menu need a slight tune-up? Or a major overhaul? Are profits down but you’re not sure why? Maybe you’re struggling to find inspiration for the season? No problem. Just call your Marketing Associate and book an Internal Business Review at our Product Evaluation Center. Executive Chef Pat Benzin brings the flavor, while the rest of the team gives your menu a thorough and objective analysis. See our newest products prepared just for you. Taste them all. And leave with samples! If you have any specific requests, let your M.A. know and we’ll further customize your experience. You’ll gain a better understanding of how your menu works and how to make it better. And you’ll leave filled with delicious new ideas. Trust us. It’s well worth the drive.

Harvest Splendor Ridge-Cut Wedges 7152020

It’s Sweet in the Spotlight Take your apps to the next level when you show oﬀ your colorful side. McCain Harvest Splendor® Sweet Potato Selections are an easy and exciting addition to your menu. Their slightly sweet, unique taste goes great with countless flavor profiles and serving styles.

Not all Angus beef is equal

The Certified Angus Beef 速 brand selects for higher quality than other Angus brands.