The Dish | Takeout Tips

ideas for success

Takeout Tips

by

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Pasta That

Packs A Punch

Treasures To-Go

Peak

Delivery

from the foodies at

Make Portability &

Presentation A Package Deal At Performance Foodservice, we know that your food is on another level when it comes to quality. Our customers excel at creating tasty, crave-able meals that keep guests coming back for more. But in today’s culinary landscape, it’s important to meet diners where they eat – and take your delicious food directly to the people.

In the takeout and delivery marketplace, the game has changed.

A greater share of consumers are placing to-go orders than at any other time in the history of the foodservice industry. Habits are different now: More workers are eating meals at home; people are dining on the go; convenience and technology are king.

And these changes mean it’s essential to upgrade items like to-go containers and packaging. Food

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presentation is critical. Understanding how a meal travels may be the difference between success and failure. Napkins, utensils, and other non-food items have become a bigger piece of the portability puzzle. Restaurants must also keep environmental concerns top of mind; your customers definitely are.

There is a lot to consider, and that’s without taking into account the supplies needed to properly stock your dining room. Fortunately, Performance has packaging expertise that delivers. Our longtime leadership in the pizza and Italian space ensures that we continue to develop takeout and non-food solutions to help you succeed, regardless of your operation’s style and scope.

For the August version of The Dish, not only will we introduce seasonal

recipes designed to travel well, we’ll also provide tips and supplier info that pack a presentation punch.

We’re ending the summer with a splash as Performance chefs pair seafood and pasta, perfect for diners to reel in, no matter where they are eating. And to help box out the competition, a summer veggie pizza, an Asian-inspired chicken Philly, and a spicy pork kabab round out our takeout top guns.

It’s time to deliver what the modern consumer wants – magnificent meals that can be enjoyed anywhere, at any time. Performance Foodservice is here to help you prepare, pack, and present the best in takeout and delivery.

Look for these callouts:

Chef Talk Get inside our chefs’ brains and find out what inspired their dishes.

Find out how you can start utilizing our products right away – without too much preparation or time in the kitchen.

Check out our library of recipes and articles online.

PerformanceFoodservice.com/theDish

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Takeout Tuscan

FIRST MARK® 7” ROUND ALUMINUM PANS

PEAK FRESH PRODUCE® EGGPLANT Tender when cooked, absorbing oils and flavors for a rich, complex taste

Chef Talk

The key to this dish is in the preparation.

Invest a few minutes preparing each ingredient ahead of time and your final presentation comes together in a few quick steps: peel all items at the same time, stay organized and clean as you go, take your time, use excess ingredients for other recipes to save time and minimize waste.

PIANCONE® PANINI BREAD Versatile with pregrilled and un-grilled options, and zero trans fats

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Peak

Panzanella

FIRST MARK® 7” ROUND CLEAR PLASTIC DOME LIDS

VILLAGE GARDEN® TUSCAN BALSAMIC VINAIGRETTE Perfect for salads and marinating grilled meats or seafood

Nothing combines to-go portability and end-ofsummer freshness quite like a seasonal salad. This Tuscan-inspired favorite features colorful garden vegetables like zucchini, yellow squash, red onions, cherry tomatoes, and spinach – all served at their peak. What makes this panzanella truly special is the combo of grilled Piancone® Panini Bread and thick, grilled Peak Eggplant. Served in a bowl for ease of transit and consumption, this Tuscan treat is great for a picnic or as takeout for the whole family.

VIEW PERFORMANCE TAKE OUT SOLUTIONS IN OUR

GROW TO-GO DIGITAL CATALOGUE ONLINE

With rapidly changing health conditions, how can you continue to keep guests safe?

FIND THIS RECIPE ONLINE!

A focus on health and safety is changing the way restaurants operate. Now, diners have even higher standards for cleanliness. Ensure your guests and staff are safe and comfortable with products like P&G’s Microban 24 Professional Sanitizing Spray. It kills bacteria for up to 24 hours, even after multiple touches, and sanitizes hard and soft surfaces.

Taking extra steps to ensure safety and cleanliness for customers will keep them coming back.

GRILLED VEGETABLE PANZANELLA

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Tso Tasty!

The balance of flavors is key in creating the perfect bite. The sweetness of the General Tso-flavored chicken is balanced with the vinegar-based slaw and the creamy and spicy mayonnaise for that perfect bite — and the perfect pic.

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ASIAN PRIDE® GENERAL TSO SAUCE Sweet and fiery, this sumptuous sauce works well with breaded proteins and vegetables

PEAK FRESH PRODUCE® HEARTS OF PALM Packed with minerals and antioxidants, with a slight crunch and flavor similar to artichoke hearts

Get Your

Phill ROMA® CHICKEN PHILLY MEAT A quick-serve item with low labor and cost, versatile for sandwiches, pizza, burritos, and more

General Tso Chicken Philly

Philadelphia natives are famously provincial when it comes to sandwiches, but even the most ardent phanatic will be blown away by this twist on a traditional chicken Philly. Tender Roma Chicken is seasoned with our sticky, sweet Asian Pride General Tso Sauce and paired with a fresh chopped spinach and heart of palm slaw. An enticing blend of Delancey Street Deli® Mayo and Sriracha combine for a rich, creamy, and spicy spread on a warm 12-inch Roma Hoagie with just the right amount of toasty crunch. Deliver guests a taste of classic Philly irresistibility with a touch of Asian-inspired flavor.

Serves: 1

Ingredients 2 ea. ¼ c.

1 ½ T. ¼ tsp. ¼ tsp.

1 tsp.

2 ea.

2 c.

2 c. ¼ c.

3 T. 2 T. ½ c.

preparation Roma Chicken Philly Meat, 5 oz Asian Pride General Tso Sauce Brilliance® Butter Flavored Oil Sea Salt Roma Ground Black Pepper Magellan® Ground Cumin Roma 12” Hinged Hoagie Peak Spinach Chopped Asian Pride Hearts of Palm Chopped Piancone® Extra Virgin Olive Oil Asian Pride Rice Wine Vinegar Sriracha Sauce Delancey Street Deli Mayonnaise

In a bowl combine the spinach, vinegar, ¼ teaspoon of salt and pepper, olive oil, and hearts of palm.

Refrigerate overnight for slaw.

Whisk together Sriracha sauce and mayonnaise, set aside and reserve.

Heat olive oil in sauté pan and add chicken followed

by General Tso sauce and cook for 3-4 minutes.

Toast hoagie rolls then spread sriracha mayonnaise on both sides. Place a bed of the slaw on the bottom of the hoagie, top with the chicken and top with roll.

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Treasure Trove

EMPIRE’S TREASURE® SCALLOPS 10-20 COUNT IQF Wild-caught from the waters of the North Atlantic with a sweet, delicate flavor

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Dreamy ROMA® WHOLE TOMATOES PEELED IN JUICE WITH BASIL Washed, hand-sorted, and peeled from prime growing regions

Linguine

There’s a misconception that seafood doesn’t travel well. Don’t get caught in that net. Not only are grilled scallops great for delivery, they can satisfy end-ofsummer seafood cravings as well. Extend the nautical theme by serving over a bed of squid ink linguine with a rich, robust puttanesca sauce, made using Roma Whole Peeled Tomatoes in juice with basil. Pasta always holds up well during transport, even if the order is placed from somewhere off the mainland.

How can operators keep food fresh & cut down on Takeout food waste?

PIANCONE EPICUREO® SQUID INK LINGUINE PREPARED

There are a range of high-quality, professional grade PVC films for foodservice applications with easy-dispensing film and exceptional cling.

Cutterbox films are available from Berry Global with metal edge or safety slide-cutters. Reliable cutterbox solutions from Berry Global include the heavy-duty Crystal Cling, the workhorse Wrap-It, and the latest innovation, Revolution.

Authentic pasta with a mild, briny flavor and a dramatic black color — excellent for seafood

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Add Some Mussel

to Your Menu

Your end-of-summer menu could use a little muscle, and with every open shell, guests will be thrilled to uncover more tasty treasures from the sea. The key that unlocks this dish is the Roma Cilantro Pesto seasoning that imbues the tender mussels with hints of tart spice and nutty flavor. Deep-fried Piancone® Panini Bread provides a spongy contrast to the mollusks and broth – an ideal carrier for sopping.

Looking for crave-able and easily transported takeout dishes to add to your menu?

Delivery and takeout has surged in popularity. To-go dishes need to be able to travel well while still being visually appealing. Empire’s Treasure® Breaded Pollock ‘Adult Fish Sticks’ are excellent takeout options when paired with other quality ingredients. Coated with Ancho Chile or Tomato Parmesan-flavored panko breading, these items lend themselves well to portable dishes like fish tacos, sandwiches, subs, and more.

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ROMA® CILANTRO PESTO A spicy Southwestern twist on traditional Italian pesto

Mussels in Cilantro Pesto Broth with Fry Bread Servings: 1

Ingredients 1 pack

Empire’s Treasure Black Fully Cooked Mussel

1 tsp.

Piancone® Extra Virgin Olive Oil

1 T.

Roma® Cilantro Pesto

1 tsp.

Nature’s Best® Grade AA Butter

½ pack

Piancone Panini Bread, 8” Plain Pre-Grill ed

TT

Salt & Pepper

preparation Pre-heat fryolator to 350°F. Heat sauté pan over medium high heat. Add olive oil to pan, add mussels with all juices, add cilantro pesto, toss to combine. Cover and allow to cook for 3-4 minutes.

EMPIRE’S TREASURE® BLACK, FULLY COOKED MUSSELS Farm raised for consistent size and quality

Meanwhile, cut panini bread into large wedges, place in deep fryer and cook for 1-2 minutes or until they start to crisp and brown lightly. Remove immediately and season with salt and pepper. Set aside.

Remove cover from mussel pan and add cold butter, tossing over low heat until butter is incorporated.

Pour into bowl or serve in pan with sauce, arrange fry bread around edges.

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Piancone

Pappardelle

PIANCONE EPICUREO® PAPPARDELLE Features wide ribbons, great for thick sauces

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A Taste

of Italy EMPIRE’S TREASURE® SCALLOPS Sourced with the highestquality assurance specifications

This scallop and pasta recipe comes from Italy and makes the journey through your kitchen, before arriving at its ultimate destination – your guest’s plate. Meltin-your-mouth scallops from Empire’s Treasure are served over authentic Piancone Epicureo Pappardelle from the old country. A classic, spicy Roman-style arrabbiata sauce is made using Piancone Italian Ground Tomatoes. Even from the comfort of home, diners will love ordering a taste of real Italian cooking.

Chef Talk FIND THIS RECIPE ONLINE! PAPPARDELLE WITH SCALLOP ARRABBIATA

Thaw Piancone Epicureo Pappardelle overnight. This will ensure 100% yield when portioning. I recommend drying the scallops with a paper towel and seasoning them before searing. Allow for at least 15 minutes to simmer your sauce and marry the flavors. Finally, I like to add pasta water into my sauce after I cook my pasta for ideal consistency.

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CONTACT YOUR LOCAL PERFORMANCE ACCOUNT MANAGER FOR YOUR SPECIFIC PIZZA BOX NEEDS.

Pizza at Its Peak

Summer Vegetable Pizza with Basil Pack your menu with the fresh flavors of summer on a crisp, hand-tossed crust from Ultimo Supreme®. Takeout and delivery guests will clamor for a cheesy blend of toppings featuring Roma® Whole Milk Ricotta, Bacio Mozzarella, and Raffinato® Grated Pecorino Romano. Add some Magellan® Italian Seasoning and Piancone® Romano & Parmesan Dressing, and pack up this peak pie for diners to nosh on at home, on vacation, or at a backyard gathering. This Italian-influenced veggie pizza is sure to deliver!

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Ingredients 1 ea.

6 oz.

3 oz.

6 oz.

6 oz.

1 tsp.

7 oz.

6 ea. ½ tsp.

2 T. 1 oz.

Serves: 1 preparation

Ultimo Supreme 12” Pizza Crust, Hand Tossed Roma Whole Milk Ricotta Piancone Romano & Parmesan Dressing West Creek® Sweet Corn Kernels Peak® Zucchini, quartered lengthwise and sliced 1/8” thin Magellan Italian Seasoning Bacio LMWM Mozzarella Shred Peak Grape Tomatoes, quartered Kosher Salt

Peak Basil, torn Raffinato Grated Pecorino Romano

Preheat oven to 450°F. Combine ricotta and dressing, then spread on the pizza crust as you would pizza sauce.

Toss corn and sliced zucchini with Italian seasoning and ¼ tsp salt. Spread vegetables and Bacio evenly over all the pizza.

Bake for 7-9 minutes, until cheese begins to bubble and crust is lightly browned.

Season quartered tomatoes with salt.

Sprinkle torn basil leaves and quartered tomatoes over the hot pizza, top with grated Pecorino Romano.

End of Summer

Skewer

Even as the dog days of summer are fading away, consumers still want to eat like they’re on vacation. Combining excellent portability with the taste of a summer cookout, this pork kabab recipe is a spicy standout for your to-go menu. Plump and juicy West Creek Pork Tenderloin is seasoned with a Roma Chipotle Red Pepper Pesto Sauce that provides a nutty, fiery flavor. Served on skewers with slices of green pepper and onion, this dish is as fun to post on social media as it is to eat. Long live summer!

FIND THESE RECIPE & MORE ONLINE:

performancefoodservice.com/thedish

WEST CREEK® PORK TENDERLOIN Use a favorite dry rub, seasoning, or sauce with this prized cut of the loin

ROMA® CHIPOTLE RED PEPPER PESTO Smoky and spicy to bring out the best flavors of the meat

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NOW THAT WE HAVE INSPIRED YOUR MENU, LET’S EXECUTE IT ACROSS YOUR BUSINESS One Source, Solution Partners is designed to help you gain additional customer consideration, compete more efficiently and reduce your costs. Start reaping the benefits of the discounted value added services offered by our service providers below.

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Takeout Tips For more recipes, trends, and great ideas to inspire your menu, go to performancefoodservice.com/thedish ©2021 Performance Foodserivce

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