The Last Bite: Edition 17

EDITION SEVENTEEN

NEW BELL HARBOR SHRIMP ITEMS PAGE 16

CUSTOMER SPOTLIGHT MAMMA ROMA PAGE - 15

7 LAKES PIZZA PAGE - 23

PIZZAPIE PAGE - 29

PALERMO’S RESTAURANT PAGE - 49

PLEASANT PIZZA PAGE - 57

TOMATO & BASIL PAGE - 65

www.ferrarofoods.com NJ:: (732) 424-3400 NJ NY: (516) 921-3322

NC: (919) 304-6600 NC: MD:: (410) 702-6400 MD

napolifoodsinc.com (860) 276-4000

Table of Contents PAGE(S)

TITLE

8 2021 Food Shows 67 212 Hot Sauce 5 Announcement - Cremosa Foods 4 Announcement - T&R Wholesale Foods 50 BelGioioso 20 Bell Harbor Calamari 18 Bell Harbor Shrimp 80 Beyond Meat 48 Bindi 37 Blount 61 Bonewerks Culinarte 51 Catelli 6-7 Company Timeline 46 Cookies United 68 Country Brand American Cheese 74 Country Brand Antibiotic Free Chicken 75 Country Brand Breaded Chicken 66 Country Brand Chicken Wings 82 Country Brand Philly Style Steak 23 Customer Article - 7 Lakes Pizza 15 Customer Article - Mamma Roma 49 Customer Article - Palermo’s Restaurant 29 Customer Article - PizzaPie 57 Customer Article - Pleasant Pizza 65 Customer Article - Tomato & Basil 42-43 D’Agostino 44-45 David’s Cookies 79 De Cecco 76 Devanco Foods 63 Dole 40-41 Easter Favorites 10-11 Employee Spotlight 47 Europastry 32 Ferraro Flour 9 Ferraro Locations 62 Fontanini 56 Fratelli Beretta 52-53 Golden Performance

PAGE(S)

TITLE

30-31 Grande Cheese Company 83 Hatfield 73 Hormel 38-39 La Molisana 87 Lindee Corned Beef 64 Louisa 55 Mama Cucina Arancini 26 Mama Cucina Pesto 33 Marino Cooked Beef Topping 54 Marino Frozen Appetizers 58 Marino Imported Cheeses 22 Marino Lobster Ravioli 24 Marino Meatballs 27 Marino Sausage 25 Marino Tortelini 88-89 Morcon 28 Napoli Meatballs 90 Old Glory Garbage Liners 84 Old Glory Utensils 12-13 Papa Moozzi Products 77 Pithari Pita & Panini 72 Polly-O 85 Producers Pack 81 Rich’s 71 Safety Article 21 Shrimp - U-7 16-17 Shrimp 101 19 Shrimp Recipes 59 Smithfield 60 Soup Supreme 69 Steer Ridge Burgers 70 Steer Ridge Sandwich Steaks 78 Tyson 91 Uni-Kem 34-35 Ways To Delight Your Guests 3 Welcome Letter 36 Westminster Bakers

Welcome...

To our seventeenth edition of The Last Bite. As this new year begins, we hope you are taking positive steps towards your business goals and ambitions. Last year was a difficult one, however, with the vaccination process on its way, we are looking forward to more ‘normal’ and brighter days ahead. Ferraro is here for you every step of the way to get your business to where you need it to be. Let’s make 2021 a pivotal year for everyone!

As you may have heard, Ferraro has recently acquired another long-term distributor in the industry—Cremosa Food Company and their New Crem Flora Foods business. This acquisition will expand our geographical reach, as well as broaden our exclusive premium product offerings. As we combine forces with the most established, resourceful companies on Long Island—LaRosa Brothers, C&F Foods Co. Inc, and now Cremosa Food Company—we are united to offer you the very best service in the authentic Italian food distribution industry.

In this edition you’ll learn about shrimp and specifically, what we offer from our Bell Harbor brand. Our shrimp is carefully sourced to ensure we deliver a consistent product to our customers. On page 16 you will see the featured products Bell Harbor offers. Our Sales Representatives were trained in depth about the shrimp market and the products we sell, so feel free to ask your representative any questions you may have.

As in the previous editions, you will see various customers who were kind enough to be interviewed by our team. These customers tell us their story, as well as how they have adapted to the obstacles COVID-19 has brought to their business. They are resilient and the hardest workers you’ll meet. We hope they inspire you and your business endeavors.

Best regards,

Have a recipe you would like to share? Or maybe you would like your restaurant featured in our next issue?

Email us at thelastbite@ferrarofoods.com

Italian Fine Foods Holdings Adds T&R Wholesale Foods, Inc. to its Family of Companies ABOUT T&R WHOLESALE FOODS T&R Wholesale Foods, Inc. was originally founded in 1972 by Tommaso Cortese. He was born in the Puglia region of Italy and immigrated to the United States as a young man with a dream.

Cortese’s start in the food business came when he opened a small Italian market in Agawam, Massachusetts. Noticing the expansion of grocery stores, he knew his market would not be able to compete with the larger stores. To differentiate himself from the supermarkets he began to sell items to local pizza shops, marking the inception of T&R Wholesale Foods, Inc. By 1981, Cortese moved from the market storefront to the current warehouse location in Agawam, Massachusetts.

The facility was very small at first but gradually grew along with the business. Cortese’s sons Dominick and Tony started working for their father at a young age and would make deliveries to pizza shops in a small van. The van eventually turned into a few small trucks as the demand grew and customer base increased. In order to accommodate for the growing business, multiple warehouses and walk in refrigerators were added onto the existing building. Along with his sons, Cortese’s daughter Maria began working for the business when she was in high school.

By 1995, the business was solely run by Dominick, Tony, and Maria. They continued to grow the business with their father’s guidance, becoming one of the largest food distributors in the Northeast.

Along with their dedicated and longtime employees, T&R Wholesale Foods, Inc. has continued to serve and provide their loyal customers with quality products and exceptional service.

T&R will now be a part of Napoli Foods. T&R and Napoli share the same goals of offering the finest foods possible at the lowest cost, while providing unparalleled customer services. Joining Napoli Foods will enable T&R to better support their pizzeria and restaurant community in the New England region.

The Last Bite // 4

Cremosa Food Company & New Crem Flora Foods Join Ferraro Foods

Company History: Industry veteran Joe Murgolo, an executive at both Polly-O and Friendship Dairies, purchased Cremosa Food Company and New Crem Flora Foods in 1995. One year later he was joined by John Albanese, who stepped in as President of both locations. Together, they optimized Cremosa’s product offerings and expanded their line of exclusive brands. Today, their inventory includes a fully supplied stock of over 5,000 items, ranging from fresh, refrigerated and frozen food products to restaurant equipment and supplies.

With their large selection of products, they are able to service an array of eateries from pizzeria’s to high-end supermarkets and Italian restaurants. Their fleet of refrigerated and frozen trucks are operated out of Melville, New York and Ocala, Florida.

Acquisition Outlook: John is excited to join the Ferraro Foods family and is looking forward to working more closely with Michael Giammarino, CEO of Ferraro Foods and Thomas Recine, President & COO of Ferraro Foods. This partnership gives Cremosa Food Company and New Crem Flora the opportunity to expand their reach and better support their customers along the East Coast. The acquisition of Cremosa Food Company will help to strengthen and unify legacy family brands on Long Island. Combined with the recent M&A of C&F Foods and LaRosa Brothers Food Distributors the completion of this most recent acquisition will join the three strongest pizza distributors on Long Island.

www.ferrarofoods.com NJ: (732) 424-3400 NJ: NC:: (919) 304-6600 NC

MD: (410) 702-6400 MD: NY:: (516) 921-3322 NY

(631) 752-0328

The Last Bite // 5

Ferraro Foods Company Timeline Ferraro Foods has accomplished a lot in the past 46 years. Many great companies have joined the Ferraro Foods family over the decades. We have come a long way since operating out of a small garage with a single truck. Today, we offer over 7,000 products including well known national brands and many carefully sourced exclusive brands. We’re now operating out of 6 locations, serving states up and down the east coast and beyond.

The Last Bite NC FACILITY OPENS High Point, NC facility opens.

Began publication of The Last Bite Magazine.

ACQUISITION

Alpha Foods

AF

Acquired

by Michael Giammarino

1975

1985

2002

2004

Company FOUNDED

PISCATAWAY, NJ OPENS

in Green Brook, NJ

Ferraro opened its 135,000 square foot headquarters facility in Piscataway, NJ as part of expansion efforts to keep up with increasing demand.

2013

EXPANSION CONTINUES

Completed a 55,000 square foot extension to the Piscataway facility and relocated High Point facility to newly opened sister facility in Mebane, NC.

2017

ACQUISITION Montebello Foods

ACQUISITION Napoli Foods, adding a 3rd facility in Cheshire, CT.

ACQUISITION

C&F Foods, adding a 5th facility on Long Island, NY.

ACQUISITION

T&R Wholesale Foods

Kainos Capital Kainos Capital recapitalizes Ferraro Foods.

2018

ACQUISITION

Savona Stavola

2019

Maryland Facility opens Ferraro opens a new Maryland distribution facility, adding a 4th facility that allows better access and service to Mid-Atlantic customers.

2020

ACQUISITION

Danville Produce

ACQUISITION

LaRosa Food Bros.

2021

ACQUISITION

Cremosa Food Company & New Crem Flora Foods

Distributing the Highest Quality Authentic Italian Foods with Exceptional Service

MAY 17 MAY 21 2021

SEPTEMBER 27 2021 Hard Rock - Atlantic City, NJ

OCTOBER 25 2021 Mohegan Sun - Uncasville, CT

VIRTUAL FOOD SHOW

Facility Locations Service Area

LEARN MORE: WWW.FERRAROFOODS.COM @FERRARO.FOODS

@FERRAROFOODS.FOODSERVICE

@FERRAROFOODS

@FERRARO_FOODS

The Last Bite // 9

Employee

Nicholas Pritchard John Costagliola

Samantha Sforza

(Ferraro Foods of Maryland)

(Napoli OpCo)

Selector

Date of Hire: 5/14/2019 Some of Nicholas’ responsibilities include:

• •

•

•

•

• •

Picking up proper selecting documents prior to order selection process.

Selecting and separating products by account and stop number as designated by the computer generated label.

Matching product description with label description. Building pallet according to customer guidelines.

Maintaining production standards, while minimizing errors.

Transporting, via stand-up electric pallet jack, the completed orders to appropriate staging area.

Returning completed selecting documents to proper collection site per Shipping Department specifications.

Maintaining safe work practices.

Maintaining safeguards of confidential company information.

Nicholas is described as a dependable worker. Colleagues say that it is a pleasure to work with him.

Operations Transportation Associate (Ferraro Foods of New York )

Date of Hire: 9/10/1987

Date of Hire: 10/1/2019 Some of Samantha’s responsibilities include:

John has worked for C&F Foods for over 33 years. He has shown great flexibility as an employee, taking on various responsibilities. In the warehouse, John helps to receive and put away product. He also serves as the handyman, repairing the building and machines as needed.

•

John also helps outside of the warehouse as a back up Class B Driver.

As a Class B Driver he is responsible for unloading and delivering product to customers while providing courteous, prompt and professional customer service. He is also responsible for collecting customer payments while making deliveries.

•

Over the past 33 years John has proven to be an invaluable and flexible employee. We are very grateful for his years of employment with C&F Foods and are happy to have him be apart of the Ferraro Foods family.

John’s Favorite Food: Pizza

The Last Bite // 10

Receptionist

• •

• • •

Answering incoming calls and directing them to the appropriate employee.

Taking and retrieving messages for employees.

Greeting and signing in all vendors, clients, customers, and applicants appropriately.

Providing callers with information such as company address, directions, company fax number, company website, and other related information.

Signing for packages and sending out daily mail.

Performing basic administrative duties.

Creating UPS shipping labels and coordinating shipments.

Samantha’s Favorite Food:

Chicken Florentine

Outside of work Samantha enjoys..

Hanging out with family and friends.

Yoanna Colon

Accounts Payable Assistant (Ferraro Foods of New Jersey)

Date of Hire: 1/5/2015 Some of Yoanna’s responsibilities include: •

Performing the day to day processing of accounts payable transactions with minimal supervision.

•

Providing direct support to the Accounts Payable Manager.

•

Receiving and verifying invoices and requisitions.

•

Verifying that transactions comply with policies and procedures.

•

Preparing batches of invoices for data entry.

•

Entering invoice data for payment.

•

Preparing vendor checks for mailing.

•

Preparing manual checks when required.

Patrick Roosevelt Donaldson Selector

(Ferraro Foods of North Carolina)

Date of Hire: 5/19/2013

Some of Patrick’s responsibilities include: •

Picking up proper selecting documents prior to order selection process.

•

Selecting and separating products by account and stop number as designated by the computer generated label.

•

Matching product description with label description. Building pallet according to customer guidelines.

•

Maintaining production standards, while minimizing errors.

•

Transporting, via stand-up electric pallet jack, the completed orders to appropriate staging area.

•

Returning completed selecting documents to proper collection site per Shipping Department specifications.

•

Maintaining and updating payable files.

•

Maintaining a filing system for all documents.

•

•

Ensuring the confidentiality and security of all documents and files.

Other duties and special projects as requested.

•

Maintaining safe work practices.

•

Preparing for petty cash payment.

•

•

Performing filing and copying.

Maintaining safeguards of confidential company information.

Yoanna’s Favorite Food: Rice & Beans with Chicken

Outside of work Yoanna enjoys..

Dancing

Patrick’s Favorite Food: Ox Tails and Rice & Beans

Martha Rice

Customer Service/AR/AP (T&R Foods)

Date of Hire: 9/3/1998 Some of Martha’s responsibilities include: • • •

•

•

• • •

•

•

Processing a high volume of orders with extreme accuracy.

Providing direct support to the Sales Representatives.

Receiving phone orders from customers and entering accurate information into the system.

Answering transferred calls and satisfying the customer’s queries with her best knowledge & experience.

Assisting the Sales representatives as required in researching account issues in a timely and efficient manner.

Providing proper product and service information.

Accurate and timely follow up with existing and potential customers.

Reviewing, organizing and scanning all incoming invoices and other specified documents daily.

Obtaining credit information and account history review on all new accounts.

Preparing new account documentation for management review.

Martha’s Favorite Food: Pizza!

Outside of work Martha enjoys..

Taking photos

The Last Bite // 11

Superior quality born from decades of tradition.

Ricotta

#1000 Ricotta

#1005 Ricotta

6/3# 12/3#

Provolone

#1100 Provolone Slicing

6/6#

Pepperoni

Mozzarella

#1020 #1030 #1040 #1045 #1046 #1047

Mozz Green P/S Mozz Red W/M Mozz Blue P/S Mozz Yellow Mozz Fresh Loaf Mozz Fresh 2-Pak

The Last Bite // 12

#5001 PEPPERONI 2/5# 8/6#AVG 8/6#AVG 8/6#AVG 8/6#AVG 8/5#AVG 2/5#

Sauce

#2000 Pizza Sauce

6/10#

Pasta #1116 Ravioli Cheese Jumbo

1/96CT

#1120 Manicotti Jumbo

1/48CT

#1130 Shell Stuffed Jumbo

1/96CT

#1140 Tortellini Cheese

2/5#

#1155 Gnocchi Potato

10/1#

#2150 Pasta Cavatelli FZ

12/13OZ

The Last Bite // 13

PEPPER BLACK GRND ITEM# 2000035

MOZZ PIZZA CHEESE WM LOAF ITEM# 0130990

DOUGH BALL 20 OZ ITEM# 3800312

PIZZA SAUCE ITEM# 2000

OIL EVOO TIN 3LT ITEM# 3500058

te

The Last Bite // 14

PEPPERONI SLICED ITEM# 4600025

Cor a c i t n A

FERRARO FOODS OF MARYLAND CUSTOMER SPOTLIGHT

Location:

8743 Piney Orchard Parkway Odenton, Maryland 2113

Phone:

410 695 0247

History:

Mamma Roma first opened their doors in 2005. They are a family restaurant run by brothers Rino and Bruno. Before opening Mamma Roma, Rino worked in some of Italy’s finest restaurants, eventually having the pleasure of working as a sous chef for one of Italy’s top chefs, Piero Scaletti.

Meanwhile, Bruno gained experience working in the restaurant field as a server.

Their restaurant expertise doesn’t stop there! Their roots and recipes go back to the 1950’s, when their family started a chain of restaurants, Mamma Lucia. Within Mamma Roma is the Piccolo Espresso Bar, serving Kimbo coffee and delicious Italian treats. Mamma Roma is very involved with giving back to the community. They donate to organizations such as Wreaths Across America and donated meals to healthcare Owner of Mamma Roma, Rino (left) with Ralph Amato (right), Ferraro Foods VP of Street Sales. workers during the COVID-19 crisis.

What is the most popular item on the menu?

Pizza is the most popular. A customer favorite is also Fettucine Mediterraneo which is comprised of fresh shrimp, crab meat and scallops in a pink cream sauce served over fettuccine.

What sets Mamma Roma apart from the competition?

Rino has always been willing to invest in quality ingredients. He believes if you want your food to taste good you need to start with exceptional products.

Why work with Ferraro Foods?

Website:

mammaromas.com

Follow Chef Rino’s YouTube Channel

The Chef Rino show The Chef Rino show explores authentic Italian cuisine & history. Learn how to prepare popular dishes from different regions of Italy while also exploring the region’s culture and history.

Follow Mamma Roma on social media:

@mammaromarestaurant

Rino says Ferraro provides excellent products imported from Italy. By using Ferraro as his distributor he is able to offer his customers authentic Italian food.

@mammaromarestaurant

Any advice for other restaurant owners?

@MammaRoma_MD

Rino says not to compromise on quality ingredients and you should keep your recipes simple to really showcase Italian flavors.

The Last Bite // 15

Bell Harbor Presents...

SHRIMP 101 Wild vs. Farm Raised Wild Shrimp

Over 2000 species of wild shrimp exist but only a few are marketed. Whites, Browns and Pinks are most recognizable. Relative to farm raised shrimp, wild caught shrimp; tend to run larger, have a firmer bite and more pronounced flavor and have harder more durable shell.

Wild Shrimp Species White • • • • •

Available in USA waters: SE Atlantic, Eastern Gulf of Mexico and Pacific waters off California and Mexico.

Sweet taste.

USA gulf whites have distinct iodine taste; Mexicans don’t.

Wild Mexican whites’ texture similar to cold water lobster.

Sizes range from U-10 to 31-35 count.

• • • •

Harvested domestically off the coasts of Mexico and the U.S.A. Appear in different colors – off white to reddish brown with tinges of blue or purple on legs and tail.

Meat is firm with a mild taste.

Domestic gulf browns have pronounced iodine flavor; Mexican browns from Pacific Ocean do not.

Brown

Pink • • • • •

Very sweet flavor profile.

Wild caught; found in greatest abundance on Mexico’s Campeche banks.

Deteriorate quickly due to fragile digestive organs; bisulfates are used to slow this process.

Cold water Pinks: from Bering Sea, North Sea, Iceland, Russia, Canada and Greenland.

Much smaller, with sizing at 250 to 350 count.

BENEFITS OF WILD SHRIMP • • •

Flavor - More pronounced than farm raised Variety - Approx 20 species sold commercially each with its own unique flavor & texture profile Shrink - Lower moisture content by nature so relatively lower shrink

Wild Shrimp Points of Difference From Farm Raised • • • •

Supply - Wild catches vary from year to year Price - Can be higher; greater, more frequent price fluctuations Sulfites - Can be treated with sulfites to maintain color/appearance Quality & Consistency - Potential quality issues due to product handling in supply chain

Farm Raised Shrimp

Most farm raised shrimp are from the Far East; Thailand, Indonesia, Vietnam, India and China. Some are from Latin America; Ecuador and Honduras. The Majority are White or Tiger species Whites range from larger sizes (16–26) in India to mid/smaller sizes (26–51) in Thailand, Indonesia and Ecuador. Tigers can grow to larger sizes (13/15–4/6), but global production reduced due to lower yields in comparison to whites. Farm raised shrimp do not have as much natural flavor as wild shrimp.

Farm Raised Shrimp Species Black Tiger • • • • • •

Fast growing shrimp that produce market size adults in 18 months.

Farmed in Vietnam, Bangladesh, India, Malaysia, Indonesia.

Product usually packed and frozen same day it is pulled from pond.

Sold raw or cooked, shell on or off, tail on or off Has a mild, sweet flavor and firm texture.

Cook faster than Whites, Browns, or Pinks.

Farm Raised White (Vannamei) • • • •

Product of Thailand, China, Indonesia, Ecuador, Mexico, Venezuela, India, Honduras, Sizes: large (16/20 – 26/30) in India mid/small (41/50 – 26/30) in Asia and Latin America.

Sold raw or cooked, shell-on or off, tail on or off High quality white shrimp should have a bite or snap and a pleasant shrimp taste.

BENEFITS OF farm raised SHRIMP • • • •

Availability – a year-round industry.

Quality - processed shortly after harvest with little risk of decomposition.

Consistency - Color, appearance & size of finished product tends to be more consistent than wild shrimp.

Price - generally priced lower

Farm Raised Points of Difference From WILD SHRIMP • • •

Flavor - Can be less flavorful depending on processing techniques, handling etc.

Variety - Tiger/White Shrimp are two of most commercially farmed shrimp around world.

Size - Large sizes of farm raised white shrimp now commercially available in India.

SHRIMP FORMS Whole, Head-On

Headless, Shell-On

Raw, Peeled & Deveined Tail-on (P&D)

Cooked, P&D, Tail-Off (CPT off)

Raw, P&D, Tail-Off

Butterfly, Tail-On

Peeled, Un-deveined (PUD)

Cooked, Peeled Deveined, Tail-On (CPTO)

The Last Bite // 17

Breaded ITEM

DESCRIPTION

PACK

NJ

NY

CT

MD

NC

•

•

•

4200013

BASKET BREADED PREMIUM 51/60

12/7.5OZ

•

4200112

21/25 T/ON COCONUT BRD BUTTERFLY

4/3#

•

4200118

16/20 COCONUT BRD BUTTERFLY TAIL ON

4/3#

•

4200160

16/20 T/ON BRD BUTTERFLY

4/3#

•

4200161

21/25 T-ON BRD BUTTERFLY CT CLN

4/3#

•

•

4200505

13/15 T/ON BRD BUTTERFLY

4/3#

•

•

•

PACK

NJ

CT

MD

NC

•

•

•

•

•

•

•

•

Peeled & Deveined ITEM

DESCRIPTION

NY

4200034

13/15 P&D T-ON WHITE INDIA

5/2#

•

4200040

16/20 P&D T-ON RAW INDIA

5/2#

•

4200054

16/20 P&D T-OFF WHITE CKD ASIAN

5/2#

•

4200100

31/40 P&D T-OFF RAW INDIA

5/2#

•

4200226

21/25 P&D T-OFF RAW VIETNAM

5/2#

•

4220070

8/12 P&D T-0N INDIA

5/2#

•

4220000

41/50 T/OFF P&D WHITE INDIA

5/2#

•

4200057

16/20 P&D TAIL OFF WHITE

5/2#

•

4200162

16/20 P&D T-ON INDIA CLEAN LABEL

5/2#

4200163

26/30 P&D T-ON INDIA CLEAN LABEL

5/2#

•

4200164

21/25 P&D T-ON INDIA CLEAN LABEL

5/2#

•

4200165

16/20 P&D TAIL OFF INDIA

5/2#

•

4200370

16/20 P&D T/ON WHITE RAW

5/2#

•

4200372

21/25 P&D T/ON WHITE RAW

5/2#

4200376

26/30 P&D T/ON WHITE RAW

5/2#

•

9001275

71/90 P&D T-OFF CKD INDIA

5/2#

•

4200059

71/90 P&D T-OFF WHITE VIETNAM

5/2#

•

4200230

21/25 P&D T-ON WHITE INDIA

5/2#

•

4200227

8/12 P&D T-ON BLACK TIGER

5/2#

1649074

SHRIMP P&D BLACK TIGER

5/2#

•

• •

•

•

•

•

•

•

•

• •

•

•

• •

Shell On ITEM

DESCRIPTION

PACK

NJ

NY

CT

• •

4200005

16/20 SHELL ON BLACK TIGER

6/4 LB

•

4200055

U/15 SHELL ON HDLS INDIA

6/4 LB

•

4200056

16/20 SHELL ON HDLS WHITE INDIA

6/4 LB

•

4200120

13/15 WHITES SHELL ON S. AMERICA

10/5#

•

4200156

8/12 SHELL ON TIGER BLACK

6/4 LB

•

4200231

21/25 SHELL ON HDLS INDIA

6/4 LB

•

•

4200232

26/30 SHELL ON HDLS INDIA

6/4 LB

•

•

4200371

16/20 SHELL ON WHITE RAW

6/4 LB

•

MD

NC

•

• •

Other ITEM

DESCRIPTION

PACK

NJ

4200038

U/15 BLOCK T-ON BROWN MEXICAN

10/5 LB

•

4200115

WHITE 13-15 EQUADOR

6/5 #

•

4200420

100/200 T-OFF BABY CKD INDONESIA

5/2LB

NY

CT

MD

•

• • •

NC

Shrimp Scampi Pizza INGREDIENTS 2 tbsp. butter Ferraro# 0920955

1 (12-inch) ready-made pizza crust Ferraro# 3800297

2 tbsp. olive oil Ferraro# 1000041 1 tbsp. freshly minced garlic Ferraro# 2000015 1/4 cup white wine Ferraro# 5090514 1/2 tsp. oregano Ferraro# 2000005

2 cups shredded Italian cheese blend 1/2 teaspoon Italian seasoning Ferraro# 2000230

2 tbsp. lemon juice Ferraro# 380210

1/4 cup grated Parmesan cheese Ferraro# 0800096

1/2 lb medium shrimp, peeled and deveined Ferraro# 4200040 (16/20 PD T On)

1 tbsp. chopped fresh parsley Ferraro# 0000148

Directions 1. Preheat your oven to 450 degrees F.

6. Bake CRUST ONLY for 4 minutes and remove from oven.

2. Melt butter and olive oil in a skillet over medium high heat.

Add garlic and cook until fragrant, stirring constantly, about 1 minute.

3. Add wine, oregano and lemon juice, stir to combine and simmer for 1 minute.

4. Add shrimp and cook just until turned pink.

5. Remove shrimp with a slotted spoon and place on a plate. Set aside. Remove pan with juices from burner and set aside.

7. Brush crust with sauce from pan (about 1/4 cup). Top with 1-1/2 cups of the cheese and evenly distribute shrimp on top of cheese. Sprinkle the remaining 1/2 cup of cheese on top of pizza.

8. Sprinkle evenly with Italian seasoning.

9. Return to oven and bake for 6-8 minutes, or until cheese is melted and bubbly. Top with Parmesan cheese and fresh parsley, if desired.

Shrimp Fra Diavolo Pizza INGREDIENTS 1/4 cup (4 Tbsp.) olive oil, divided Ferraro# 1000041 1 lb. large uncooked shrimp, peeled and deveined Ferraro# 4200034 (13/15 PF T On) Pinch of salt and black pepper Ferraro# 2040047 & 2000035 5 cloves garlic, minced Ferraro# 2000015 1 medium onion, thinly sliced Ferraro# 0000020 1 cup dry white or red wine Ferraro# 5090514 2 cups grape tomatoes, halved Ferraro# 0000018 Directions 1. Preheat oven to 425 degrees F. 2. Heat 1 Tbsp. oil in a large skillet over medium-high heat.

Season shrimp with salt and pepper, then add to the skillet.

Saute for one minute, then flip shrimp and saute until the shrimp is just seared on both sides. Remove and transfer shrimp to a separate plate.

3. Add an additional 2 Tbsp. oil to the skillet. Add onions and saute for another 5 minutes, or until translucent. Add garlic and saute for one minute. Add wine, and deglaze pan for one minute. Then add tomatoes, crushed red pepper, and oregano. Reduce heat to medium-low, and let simmer and

1 tsp. crushed red pepper flakes Ferraro# 2000045 1/4 tsp. dried oregano Ferraro# 2000005 2 cups shredded mozzarella cheese Ferraro# 0110248 1/2 cup fresh basil, chopped Ferraro# 0000200 Grated Parmesan cheese Ferraro# 0800096

reduce for 10-15 minutes, stirring occasionally. Remove from heat and set aside.

4. Meanwhile, brush or mist the top of the pizza crust with the remaining 1 Tbsp. oil. Sprinkle about half of the mozzarella cheese evenly over the top of the pizza, leaving a 1-inch border. Then evenly spread the tomato mixture on top of the cheese. Add the shrimp in an even layer, and then cover with the remaining mozzarella.

5. Bake for about 10-12 minutes, or until dough has risen and cheese is melted. Remove and garnish with chopped fresh basil and Parmesan cheese. Serve immediately.

The Last Bite // 19

BELL HARBOR

Calamari Item#

Description

Size

4200044

CALAMARI TUBE ONLY 3-5” LOLIGO

4/2.5#

4200045

CALAMARI T&T 3-5” LOLIGO

4/2.5#

4200048

CALAMARI TUBE 4/6” DOM

4/2.5#

4200125

CALAMARI T&T 5-8” TODARODES

4/2.5#

4200126

CALAMARI TUBES 5-8” TODARODES

4/2.5#

4200147

CALAMARI TUBES ONLY 5-8” LOLIGO

4/2.5#

4200148

CALAMARI T&T 5-8” LOLIGO

4/2.5#

4200149

CALAMARI RING & TENT 5-8 LOLIGO

4/2.5#

4200454

CALAMARI RINGS IQF BREADED

6/2#

4206750

CALAMARI CUT RINGS ONLY

4/2.5#

The Last Bite // 20

NJ NC MD NY CT

• • • • • • • • • •

• •

•

• • • •

• • • • •

• • • • • •

•

•

•

NOW AVAILABLE

U-7 Head On, Shell On, Shrimp #4200401 6/4# Make a stunning presentation using U-7 Head On Shrimp!

GRILLED HEAD ON PRAWNS WITH GARLIC AND PARSLEY INGREDIENTS 6 tablespoons olive oil, divided, plus more for grill Ferraro# 1000041 2 garlic cloves, minced Ferraro# 2000015 2 tablespoons finely chopped fresh parsley Ferraro# 0000148

1 teaspoon crushed red pepper flakes Ferraro# 2000045 6 head-on, tail-on prawns or jumbo shrimp Ferraro# 4200401 Salt and pepper, to taste Ferraro# 2040047 & 2000035 Lemon wedges (for serving) Ferraro# 0000103

INSTRUCTIONS

5. Season with kosher salt and pepper.

1. Prepare grill for medium-high heat and oil grate.

6. Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes.

2. Combine garlic, parsley, red pepper flakes, and 4 tablespoons of oil in a medium bowl.

3. Working one at a time, use kitchen shears to cut along the back of each prawn just deep enough into flesh to expose vein; remove vein and rinse under cold water.

4. Toss prawns with olive oil in another medium bowl.

7. Transfer prawns or shrimp to bowl adding garlicparsley mixture and toss to coat.

8. Season with kosher salt and pepper.

9. Serve with lemon wedges.

The Last Bite // 21

ITEM# 4100183 PACK/SIZE: 6/12ct

Your table will be set with these elegant pockets stuffed with lobster, creamy ricotta cheese and a perfect blend of seasonings and herbs.

The Last Bite // 22

FERRARO FOODS OF NORTH CAROLINA CUSTOMER SPOTLIGHT LOCATION: 1077 Seven Lakes Dr N West End, NC 27376

PHONE NUMBER: (910) 673-0017

History: Mike grew up working in his parents pizzeria in Connecticut. When Mike moved to North Carolina in 2003, he noticed the need for a small mom and pop pizzeria in the area, with many locals being northerners who missed the taste of authentic Italian pizza. He started his business from the ground up with the knowledge he had gained from the years spent in his parent’s restaurant.

What is the most popular item on the menu?

Mike says the most popular pizza item on the menu is their Chicken and Broccoli Alfredo Pizza. They also have a wide selection of sandwiches, their most popular option is the Philly Cheesesteak Bomber, which is a delicious combination of sautéed steak, caramelized onions, peppers, pepperoni, bacon, jalapenos and cheese.

What sets your restaurant apart from the competition?

Mike says everything is homemade, even their bread. He is invested in the business and is there every day to insure a consistent and quality experience for his customers. He treats all his customers as if they were family.

Any advice for other restaurant owners?

Mike’s advice to other business owners is to use quality ingredients.

He says when you try to save money on your ingredients, customers can tell.

Why work with Ferraro Foods?

His business has had a relationship with Ferraro Foods for 13 years.

He appreciates the great line of high quality products. He says that he always receives a consistent product and experience.

What the community is saying about 7 Lakes Pizza: Google Review 

“Mike always uses fresh

ingredients and you’ll never be disappointed. True Italian cuisine worth every penny.”

Tripadvisor Review 

“Best pizza I have had in

North Carolina. Also their subs are fantastic. Try their Italian Assorted and Meatball.

He makes his own sub rolls.

Mmmmmmmm good!”

The Last Bite // 23

Tuscan Meatball and Roasted Eggplant Risotto Tender Arborio rice infused with herbs and mixed with diced roasted eggplant, and topped with Marino Meatballs.

Serves: 4

INGREDIENTS: ½ lb. Marino Meatballs, baked at 350° for 15 minutes 1 lb. Eggplant, peeled and diced

1 lb. Tomato, seeded and chopped 1 tsp. Thyme leaves, dried 1 tsp. Black pepper, ground

3 Tbsp. Olive oil

1 tsp. Salt

1 Onion, small diced

2 lbs. Cooked risotto

4 cloves Garlic, minced

DIRECTIONS: 1. Pre-heat oven to 350° degrees. Toss eggplant in 1 Tbsp. olive oil and place on a foil lined sheet tray. Roast for 15-20 minutes, stirring occasionally.

2. When eggplant is nearly finished roasting, begin to sauté onions and garlic in 1 Tbsp. olive oil over medium heat in a wide, high-sided pot. Continue to sauté onions and garlic 5-7 minutes until translucent and fragrant but not browned.

3. Add tomatoes to onions, stirring to combine and allow to cook for 30 seconds, following with the thyme, diced eggplant, Marino Meatballs, black pepper, and salt. Continue to cook until tomatoes have cooked down and mixture is tender, about 10 minutes.

4. Add tomatoes, eggplant, and Marino Meatballs mixture to risotto, then serve.

Marino meaTball Codes ITEM#

DESCRIPTION

PACK

SIZE

4011113

MEATBALL BEEF FC 3-OZ

1

10#

4011221

MEATBALL BEEF FC 1-OZ

1

10#

4011222

MEATBALL BEEF FC 2-OZ

1

10#

4012265

MEATBALL BEEF FC .5-OZ

1

10#

The Last Bite // 24

Tri-Color #4100196

Meat #4100195

Premium Ingredients

Cheese #4100190

100% Semolina Pasta

Cheese, Meat & Tri- Color Tortelini AUTHENTIC FILLED PASTAS Marino Filled Pastas use the finest semolina and the best spices, herbs and other ingredients from around the world.

The Last Bite // 25

Created and Produced by the Maestro Pastaio

Italian Basil Pesto ITEM# DESCRIPTION SIZE 5240885

SAUCE PESTO W/O PINE NUTS

4/30OZ

2000140

SAUCE PESTO W/ PINE NUTS

4/30OZ

FINE ITALIAN SAUSAGE 1/10#

4000218

SAUSAGE HOT ROPE MARINO FROZEN

4600053

SAUSAGE BULK MARINO FZ

4003248 4600078 4600079 4600082 4600084 4600085 4600088 4600360 4601798 4800004 4800194

SAUSAGE SWT LINK 3OZ MARINO SAUSAGE SWT LINK MARINO 5”

SAUSAGE HOT ROPE MARINO FRESH SAUSAGE HOT BULK MARINO

SAUSAGE SWT ROPE MARINO BEST FRESH SAUSAGE BULK XTRA FENN MARINO FRZ

SAUSAGE ROPE XTRA FENN MARINO FROZ SAUSAGE HOT BULK MARINO FRESH SAUSAGE LINK 4OZ MARINO BEST

SAUSAGE ROPE XTRA FENN MARINO FRESH SAUSAGE SWT ROPE MARINO BEST FRZ

The Last Bite // 27

Beef Meatballs ITEM#

DESCRIPTION

PACK

SIZE

215500

MEATBALLS BEEF 1/8oz NAPOLI 1280CT 10LB

1280

1/8oz

215502

MEATBALLS BEEF 1/2oz NAPOLI TRAD 10LB

320

1/2oz

215504

MEATBALLS BEEF 1oz NAPOLI TRAD 10LB

160

1oz

215506

MEATBALLS BEEF 2oz NAPOLI TRAD 10LB

80

2oz

215508

MEATBALLS BEEF 3oz NAPOLI TRAD 10LB

53

3oz

The Last Bite // 28

NAPOLI FOODS CUSTOMER SPOTLIGHT

History: Ed was introduced to the pizza business 25 years ago working in a friend’s restaurant. He and his business partner opened their first restaurant in 2003 in Bristol, Connecticut named Vivaldi’s, which serves NY style pizza. With their success, they expended to 5 locations around Connecticut.

Ed and his partner also opened PizzaPie, which serves wood fired pizza in a cozy, inviting environment. PizzaPie offers catering, delivery and pick-up options in their locations in Plainville and Cromwell, Connecticut.

In addition to these authentic Italian cuisine locations, Ed opened up a third chain of restaurants called Gyro Love. Gyro Love serves Greek food in a fast casual dining atmosphere.

What is the most popular item on the menu?

His Gyro Love chain is known for their Signature Homemade Pita Bread.

How has your business adapted during the COVID-19 crisis?

The first couple of weeks were hard because people were shocked and uneasy by what was going on. From then on business has picked up, especially with delivery options at his PizzaPie locations.

What sets your restaurant apart from the competition?

The quality of ingredients they invest in sets them apart, as well as great service. Also, having a variety of both Greek and Italian food to offer at the same physical location, offers a desired taste for everyone.

Why work with Napoli Foods?

From the time that Ed started working with Napoli Foods in 2008, they have offered him high quality products and his salesman goes above and beyond.

Any advice for other restaurant owners?

Never give up, he says.

Location: 136 Berlin RD, Cromwell, CT 06416 Phone: (860) 613-0050 Website woodfiredpizzapie.com

The Last Bite // 29

MAKE GRANDMA PROUD WITH GRANDE AVORIOTM FRESH MOZZARELLA LOAF

Grandma Pizza featuring Grande Avorio

62% OF CONSUMERS RETURN TO THEIR FAVORITE PIZZERIA BECAUSE OF GREAT TASTING FOOD.

Sicilian with Vodka Cream Sauce

Path to Consumption Study, Datassential and Grande, 2018

featuring Grande Avorio

INTRODUCING THE FRESH MOZZARELLA LOAF YOU’VE BEEN WAITING FOR.

THE AVORIO DIFFERENCE • Clean dairy flavor • Tender, delicate and creamy texture • All natural

Grande AvorioTM Fresh Mozzarella Loaf Item 0400951 2/7 lb. Vacuum•Pak

• Minimal flow and stretch • Natural white color - free of additives like titanium dioxide • No need to drain prior to baking

For more information on Grande Avorio Fresh Mozzarella Loaf contact your Distributor Sales Representative or visit us at www.grandecheese.com or call Grande at 800-8-GRANDE (800-847-2633)

PREMIUM

Multi-Purpose Flour

THE PUREST AND HIGHEST-QUALITY COMMERCIAL WHEAT FLOUR AVAILABLE ITEM# 1530016 - VITALE FLOUR 50 LB ITEM# 1530030 - FERRARO FLOUR 50 LB

The Last Bite // 32

Item# 4000016 1/10# Marino Cooked Beef Topping is wellsuited for a variety of applications, providing you tremendous versatility. Add an extra savory touch to your favorite pizzas, or explore, sandwiches and more. With limitless possibilities, you’ll push the limits of your creativity.

Beef, Pepper and Onion Pizza Bacon Cheeseburger PIzza Classic Meat Lovers Pizza Beef Taco Pizza Spinach, Artichoke & Beef Pizza Cheeseburger Mac & Cheese

The Last Bite // 33

Ways to Delight Your Restaurant Guests

C

hange is constant in the restaurant industry — especially when it comes to technology. And guest expectations have drastically changed thanks to COVID.

The key is to use restaurant technology to improve the guest experience, not detract from it.

Because while restaurant technology can certainly make your restaurant more efficient overall, the best tech helps you focus on what’s most important: delighting your guests.

Here are proven ways — some staff-driven, some tech-driven — to delight your guests in the new year and beyond.

Genuinely welcome your guests.

Drop the scripted, “Welcome to [restaurant], my name is ‘WishI-Were-Somewhere-Else’? Train your staff to provide a real, hearty, genuine, glad-to-see-you welcome... just like they’d offer to guests in their own homes.

Train your staff about dietary restrictions & allergies.

Be sure servers know the menu inside and out. They know what’s vegan, nut-free, and/or gluten-free without having to “check with the kitchen.” Why? Checking with the kitchen automatically instills a subtle doubt in the guest, leading to a less enjoyable experience.

Some systems include all ingredients in each menu item detail, so guests can simply check on their mobile POS right at the table for this information.

Give a pre-service gift.

Take care of the kids.

Offer your guests a bonus something delicious right when they sit down — a small cup of soup or a special mini appetizer. This isn’t just for higher-end establishments: even more modest restaurants can offer a token of generosity to set the right tone, and to make your guests feel both welcome and anticipating what’s next.

Happy kids make for happy parents — especially in a restaurant. Offer a few kid-friendly options on your menu, and always have some Cheerios or plain crackers available.

Make sure you also have plastic cups with lids. Such small gestures to placate a baby or toddler go a long way toward encouraging parents to relax into the experience.

Use the guest’s name.

Invest customers in new product offerings.

It’s been proven on brain scans over and over again: There is no word we love to hear more than our own names. Pass the guest’s name from the host stand to the server, and be sure it’s used when appropriate.

Don’t go overboard or it’ll feel unnatural — dropping their name once or twice throughout the meal is perfect.

Set up a loyalty program.

Rewarding your most loyal customers is a surefire way to transform them into lifelong fans. The more you invest in growing your repeat customer base, the less you’ll have to invest in getting new customers in the door.

And guests demand it: 25% of guests see loyalty programs as extremely important to their guest experiences, and 24% of restaurant professionals see them as extremely important to their retention strategies.

An effective loyalty program is one that has a Customer Relationship Management (CRM) component, because it allows the ability to stay in touch with your customers and personalize their future experiences by centralizing customer preference data.

If you’re planning on swapping out a few beers, adding a menu item, or renaming dishes, get your guests involved! Post your proposed updates on social media, and invite input. Doing so invests them more deeply in your business.

Improve online ordering.

Online ordering is estimated to surpass $76 billion by 2022.

Now, guests expect to be able to order food online for pickup in the restaurant or for delivery to their homes.

As opposed to traditional call-in ordering, online ordering software is easier, faster, and more accurate. Plus, if it integrates with your POS system, you can fill orders faster and view online ordering analytics in your system.

Oyster Crackers 150/.5oz Ferraro# 9101271 Napoli# 420120

Saltine Crackers 500/2PK Ferraro# 9101275 Napoli# 420110

Seven all-natural ingredients are part of our 100 year old tradition. We believe that the history is in the baking.

Times have changed, but at Westminster Bakers, we haven’t. Leastways, not insofar as things that ma er. The treadmill is gone, and the ovens aren’t wood-fired any longer, but we still take the time and effort to bake the crackers right. We stick with the same basic, wholesome ingredients that our first Master Baker used nearly 200 years ago…ingredients that everyone can pronounce.

The "bake" is still long and slow, for crackers that are simply delicious.

Quality Soups Pk/sz: (4/4 lb Bags)

Item #

Name

4221852

Maryland Crab Soup

4221864

Italian-Style Wedding Soup

4221865

Chicken Noodle Soup

Discription A delicious blend of crab meat in a rich tomato broth full of onions, potatoes, peppers and green beans.

GLUTEN FREE - DAIRY FREE - LOW FAT Mini-meatballs married with pieces of tender white meat chicken, Acini de Pepe pasta and spinach in a delicate chicken broth.

This soup is prepared the old fashioned way with large tender chunks of white chicken meat in a savory chicken broth with plenty of vegetables and egg pasta.

DAIRY FREE - LOW FAT

4221866

Minestrone Soup

Inspired by the original Italian soup, this minestrone is made with a light tomato stock, a mixture of beans, pasta and a medley of vegetables all slowly simmered to perfection.

VEGETARIAN - DAIRY FREE - LOW FAT

9003405

Broccoli & Cheese Soup

9003407

New England Clam Chowder

Everyone’s favorite soup made with generous pieces of broccoli, creamy sharp cheddar cheese and a touch of spice.

Authentic New England Clam Chowder, thick and rich, with chunks of clams, potatoes and spices.

The Last Bite // 37

item# 2502577 12/1 lb

A U T H E N T I C I T A L I A N P R O D U C T The Last Bite // 38

lamolisana.it

Colomba

Easter Favorites

Colomba Classic

Colomba with Whipped Cream & Coated in Chocolate

Colomba with Hazelnut Cream Coated in Chocolate

Colomba with Orange Cream Coated in Chocolate

Ferraro #4480816

Ferraro # 4480815

Ferraro # 4480814

Ferraro #4480813

Colomba Classic

Colomba with Hazelnut Cream

Colomba Classic Wrapped in Satin Foil

Colomba without Candied Fruit, Wrapped in Satin Foil

Ferraro # 4400393

Ferraro # 4400382

Ferraro # 4400870

Ferraro # 4400871

Colomba Classic TNT Wrapped

Colomba Classic in an Elegant Bag

Colomba with Candied Orange & Peach Cubes

Colomba with Pear and Dark Chocolate Chips

Ferraro # 4400384

Ferraro # 4400784

Ferraro # 4400872

Ferraro # 4400874

Colomba with Pieces of Orange and Dark Chocolate

Colomba Classic in an Elegant Hat Box

Colomba Classic with Mandarin Cream in an Elegant Hat Box

Colomba Classic with Chocolate Chips

in an Elegant Hat Box

Ferraro # 4400873

Ferraro # 4400875

Ferraro # 4400876

Ferraro # 4400878

The Last Bite // 40

Uova di Cioccolato SIZE

PER CASE

DESCRIPTION

ITEM#

200 gr

12

MILK CHOCOLATE

4400395

200 gr

12

DARK CHOCOLATE

4400401

350 gr

8

MILK CHOCOLATE

4400411

350 gr

8

DARK CHOCOLATE

4400412

500 gr

6

MILK CHOCOLATE

4400373

500 gr

6

DARK CHOCOLATE

4400372

1 kilo

1

MILK CHOCOLATE

4400392

1 kilo

1

DARK CHOCOLATE

4400391

3 kilo

1

MILK CHOCOLATE

4400413

3 kilo

1

DARK CHOCOLATE

4400415

5 kilo

1

DARK CHOCOLATE

4400381

10 kilo

1

DARK CHOCOLATE

4400386

Chocolate Egg Shaped Cake with Cream

Egg Shaped Cake with Chocolate Cream

Auguri

Ferraro #4480812

Ferraro # 4480811

Ferraro # 4400786

ITEM#

DESCRIPTION

PACK/SIZE

4408152

CANNOLI SHELL MINI 3"

1/240CT

•

4408153

CANNOLI SHELL LARGE 6"

1/150CT

•

4408162

CANNOLI SHELLS MINI 3" IMPORTED

1/120CT

•

•

4408164

CANNOLI SHELL LARGE 6" IMPORTED

1/48CT

•

•

4408173

CANNOLI SHELL DIP CHOC LARGE 6'

1/48CT

•

•

4408175

CANNOLI SHELL LARGE CHOCOLATE INSIDE 6"

1/48CT

•

4400234

CANNOLI SHELL MINI DARK CHOCO/PISTACH 3"

1/120CT

•

•

4400236

CANNOLI SHELL MINI CHOCO DIP 3"

1/120CT

•

•

4400255

CANNOLI SHELL LARGE TRADITIONAL 5INCH

1/48CT

•

4400256

CANNOLI SHELL LARGE PIST/CHOC DPD 5INCH

1/48CT

ITEM#

DESCRIPTION

PACK/SIZE

9400041

RICOTTA SUGARED BUCKETS

1/26.5#

•

•

902251

CANNOLI CREAM W/CHOC CHIPS (IMPORTED)

4/1.5LB

•

•

The Last Bite // 42

NJ NC MD NY

•

•

•

•

•

•

NJ NC MD NY •

ITEM#

DESCRIPTION

PACK/SIZE

NJ NC MD NY

3600123

PANELLE CHICKPEA FRITTER IMPORTED 300 CT

3/5.5#

•

3600124

PANELLE SMALL SICILIAN

3/5.2LB

•

•

•

•

4408176

CROQUETTES POTATO

3/5.5#

•

•

•

•

ITEM#

DESCRIPTION

PACK/SIZE

4400596

SICILIAN CASSATA CAKE 1.5 KG

1/1CT

4401120

SICILIAN CASSATINI MINI CAKE

3/5.2LB

4401121

SICILIAN CASSATINA CAKE - BAKED

9/3.5OZ

•

4402025

CASSATELLE SMALL

225/.88OZ

•

4402027

CASSATELLE LARGE

100/1.76OZ

•

ITEM#

DESCRIPTION

PACK/SIZE

3600333

SICILIAN ROLLS W/ CHOCOLATE CREAM

1/12CT

4400232

CAKE TORTA DELIZIA 14CT

1/2.9#

4401122

CAKE TORTA MINI DELIZIA

9/3.5OZ

•

4408180

CAKE MINI WITH RICOTTA & CHOP PISTACHIOS

12/3.5OZ

•

•

4408181

CAKE MINI W/ RICOTTA & TOASTED ALMONDS

12/3.5OZ

•

•

NJ NC MD NY •

•

•

• • •

NJ NC MD NY •

• •

The Last Bite // 43

Products Available at Ferraro Foods

Ferraro#

MFG #

Description

Pack Edible Cookie Dough

4400303

ED600/5460

Chocolate Chunk Cookie Dough

2/8 lb.

4400049

DD008

Decadent Reese's Peanut Butter

80/4.5 oz.

4400048

DD006

Decadent Triple Chocolate

80/4.5 oz.

210387*

44008

Decadent Reese's Peanut Butter

80/4.5 oz.

210385*

44006

Decadent Triple Chocolate

80/4.5 oz.

210386*

44007

Decadent S’mores

80/4.5 oz.

210388*

44077

Decadent Chaos

80/4.5 oz.

210389*

44087

Decadent Apple Caramel Crisp

80/4.5 oz.

210390*

44089

Decadent Celebration made with Mini M&M’S®

80/4.5 oz.

210392*

44021

Decadent Red Velvet

80/4.5 oz.

210393*

44040

Decadent Vanilla Chip Macadamia Nut

80/4.5 oz.

210394*

44050

Decadent Crystal Sugar

80/4.5 oz.

210395*

44055

Decadent Chocolate Chunk Cookie Dough made with M&M’S® Candies

80/4.5 oz.

210396*

44091

Decadent Mudslide

80/4.5 oz.

4440064

44055

Decadent Oatmeal Raisin

80/4.5 oz.

Decadent Frozen Cookie Dough

Gourmet Frozen Cookie Dough 210404*

13005

Gourmet Oatmeal Raisin

105/3 oz.

210400*

13011

Gourmet Chocolate Chip

105/3 oz.

210406*

13008

Gourmet Peanut Butter

105/3 oz.

210409*

50050

Gourmet Sugar

105/3 oz.

210402*

13040

Gourmet Macadamia White Chip

105/3 oz.

4400056

13011/J11

Gourmet Chocolate Chip

107/3 oz.

4400069

17011

Gourmet Chocolate Chip

160/2 oz.

4400038

50011

Gourmet Chocolate Chip

213/1.5 oz.

210401*

50011

Gourmet Chocolate Chip

213/1.5 oz.

4400037

50040

Gourmet Macadamia White Chip

213/1.5 oz.

4400040

E05

Gourmet Oatmeal Raisin

213/1.5 oz.

210405*

50005

Gourmet Oatmeal Raisin

213/1.5 oz.

7220346

50008

Gourmet Peanut Butter

213/1.5 oz.

210408*

13050

Gourmet Sugar

213/1.5 oz.

4400041

50050

Gourmet Sugar

213/1.5 oz.

* Connecticut Codes

The Last Bite // 44

MD

NY

CT

NC

NJ

Ferraro#

MFG #

Description

Pack Gourmet Brownies

4400047

13221

Chocolate Chip

2/6 lb.

4400088

BB40

Blondie

2/6 lb.

4400359

13227

Macaroon

2/6 lb.

4400039

13226

Rocky Road

2/6 lb.

210370*

13225

Peanut Butter Swirl

2/24 count

210371*

13229

Double Chocolate Chunk

2/24 count

210374*

13201

S’mores

80/4.5 oz.

European Bakery Style

4400241

10312

Parisian Cookie Assortment

1/2.5 lb.

4400357

9213

Assorted Biscotti

4400783

81209

Monster Cheesecake

4400053

BC01

New York Cheesecake, 14 Slice

4403004

BC234

New York Cheesecake, 20 ct

2/8.5 lb.

210104*

81001

New York Cheesecake

2/14 cut

4400221

11320

Individually Packaged NY Cheesecake - Single Serve

18/4.4 oz.

4400222

11321

Individually Packaged Strawberry Swirl - Single Serve

18/4.4 oz.

4400223

11322

Individually Packaged Turtle Cheesecake - Single Serve

18/4.4 oz.

1/5 lb.

Cheesecake 2/6 lb.

2 ct.

Muffin Batter 4300050

MBO1/19201 Blueberry

2/8 lb.

4300054

MB03/19203

2/8 lb.

Corn Thaw & Serve Muffins

2204004

84032/BM32

Corn

24/6 oz.

4400042

84029/BM29

Blueberry Crumb

24/6 oz.

4400043

84002/BM30

Chocolate Chip

24/6 oz.

4400044

84031/BM31

Banana Nut

24/6 oz.

4400046

84039/BM39

Cranberry Orange

24/6 oz.

Thaw & Serve Gluten Free 210410*

I/W Brownies

210413*

I/W Chocolate Chip Cookie

48/3.5 oz.

24/3 oz.

Annie’s Individual Desserts 4400054

95801

Annie’s Individual Tuxedo Bombe

24/4.25 oz.

4401565

95836

Annie’s Chocolate Chip Lava Cake

24/6.5 oz.

210281*

95399

Premier Rainbow Layer Cake

Premier Cakes

* Connecticut Codes

2/14 cut

MD

NY

CT

NC

NJ

New Flavors & Displays Now Available Convenient Grab & Go Pack

Item# 4400884

Item# 4400885

Item# 4400883

3TABLE TIER TOP

DISPLAY The Last Bite // 46

Assembled Dimensions 21.5" x 12" x 6.75"

Holds 3, 12ct Displays Item# 8500113

Frozen Dough Bread

Fully Baked Bread

Pastries N: 121152 Soft Sub 12”

F: 3800403 N: 3800403 Pizza Dough - 8 oz.

F: 4405573 N: 4405573 Chocolate Danish Pastry Bretzel N: 121035 RUSTICA® Petit Pain 2x4

N: 121206 Pizza Dough - 12 oz.

F: 3800314 N: 121215 Pizza Dough -16 oz.

DOTS ORIGINAL

N: 121020 RUSTICA® Sandwhich Roll 4x4 F: 4400142 Large Glazed Dots

F: 3800312 N: 121220 Pizza Dough -20 oz.

F: 3700040 N: 3700040 RUSTICA® Sub 3x7 F: 4400143 Large Cocoa Dots

N: 121225 Pizza Dough - 22 oz.

N: 121010 RUSTICA® Bread 12x5

F: 4400118 N: 440118 Pink Dots

Par-Baked Bread N: 121110 French Dinner Rolls

Savory

N: 121190 Baked Garlic Knots

D

FILLE

F; 4405570 Caramel Flavored Filled Dots

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Our ready-made Italian dessert collection has you covered from morning to midnight.

From breakfast bites to after-dinner indulgences, and everything in between, Bindi brings you the best quality since 1946.

C A K E S . S I N G L E S E R V I N G S . G E L AT O & S O R B E T T O . C R O I S S A N T S . C O O K I E S

FERRARO FOODS OF NEW JERSEY CUSTOMER SPOTLIGHT LOCATION: 674 US 206 South Bordentown, New Jersey 08505 PHONE: 609-298-6771 WEBSITE: palermostomatopie.com HISTORY: Palermo’s Restaurant and Pizzeria is a family owned business located in the heart of New Jersey. Named after the capital of the island, Sicily, and where Owner and founder, Giulio Padalino was born and raised, Palermo’s continues a long-standing tradition of providing excellent cuisine, service, and a familyfriendly atmosphere. Giulio and his two sons, Vincent and Barry, continue to manage and operate their founding location in Bordentown NJ, which first opened its doors in 1991. They specialize in the Trenton style “Old-Fashioned Tomato Pie,” but also offer a wide variety of Italian favorites and specialties. “We are in the business of feeding our customers with whatever they’re looking for,” says Giulio, “we want everyone to be satisfied whether they order a pie, an entrée, or cheesesteak.”

WHAT IS THE MOST POPULAR ITEM ON THE MENU? The most popular item is either an Old Fashioned Tomato pie, or Brooklyn, which is a very thin, square Tomato pie with fresh mozzarella, and basil, followed closely by Small plates like buffalo wings and our antipasto salad, and entrées like our Penne alla Vodka, and Sausage Giambotta.

WHAT SETS YOUR RESTAURANT APART FROM THE COMPETITION? “Personal service, care, and attention to details,” says Owner, Giulio when asked about what sets Palermo’s apart from their competition. “My sons and I are always on location and we try to ensure that every order is correct. Palermo’s has a large gluten-free customer base and attention to details and clean, separate prep/cooking areas for customers with allergies is an absolute must. Every special instruction and dietary restriction has to be honored. My son, Vincent, is a celiac, so we are intimately familiar with how foods must be prepared and made when someone’s health is at stake.”

WHY WORK WITH FERRARO FOODS? Ferraro offers us the same thing we offer our customers—personal service. We can call our salesman, Domenic, and he will go out of his way to help solve any issues or problems that may arise.

Having someone on the other end of the phone that responds and works actively to solve problems is key to a good partnership.

ANY ADVICE FOR OTHER RESTAURANT OWNERS? The best advice we can give is that the restaurant business is always evolving and changing, especially during COVID. Never forget that it’s 50% quality of food and cuisine and 50% customer service.

HOW HAS YOUR BUSINESS ADAPTED DURING THE COVID CRISIS? The COVID-19 crisis wasn’t easy for anyone in food service, however we always have offered take-out and delivery. Adopting curbside pick up , offering contact-free ordering, and expanding both our delivery radius and delivery staff were natural steps we took in order to serve our customers better. We also adopted strict cleaning and sanitation protocols, temperature screening and checks for customers and employees, and restructured our indoor capabilities to coincide with safety measures.

The Last Bite // 49

BelGioioso Dairy Farm, Cicero, WI

Hand forming Burrata

American Grana Aging Room, BelGioioso Pulaski Plant, WI

BelGioioso Cheese has been specializing in all-natural, award-winning Italian cheeses for over 40 years. All BelGioioso cheeses are crafted using only the freshest Wisconsin cow’s milk.

We maintain an artisan touch because every cheese is treated individually, according to its own personality.

877-863-2123 belgioioso.com

Ground Lamb #4000565

Lamb Pizza with Fresh Herbs Servings: 6-8

1 2 3

4

5

Prep Time: 45 mins.

Cook Time: 25 mins.

To make the pizza shells, combine the sugar, salt , flour, yeast and oil in a large bowl. Stir in sufficient war, water to form a soft dough. Turn onto a floured surface and knead, adding more flour if necessary, for approximately 5 to 8 minutes until smooth and springy.

Place dough into a clean greased bowl. Cover the dough with plastic wrap and set aside in a warm place until it has doubled in size.

While the dough is rising, prepare the meat. Brown ground lamb in a hot saucepan or frying pan, pressing it with a fork or potato masher to create fine crumbs. Add the onion and garlic and cook until tender. Stir in cumin, paprika and salt, then mix in the tomato paste, chutney and water; set aside.

Preheat over to 400° degrees. Divide the dough into 6 to 8 pieces and roll on a floured surface to desired size. Place onto greased baking trays and spread each pizza shell with some of the lamb mixture, dividing it evenly. Sprinkle with cheese and bake for 20 minutes or until the pizza has risen and is golden.

To serve, sprinkle each with some of the chopped herbs and tomatoes.

INGREDIENTS Pizza Shells: 3 cups plain flour 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon instant yeast 1 tablespoon oil 1 1/4 cups warm water Topping 1 pound lean ground lamb 1 onion, chopped 2 cloves garlic, crushed 3 teaspoons cumin 1 teaspoon paprika 1/2 teaspoon salt 1/2 cup tomato paste 1/4 cup chutney 2 tablespoons water 3 1/2 ounces crumbled feta 1/4 cup each parsley and mint 3/4 cup finely diced tomato

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SOYBEAN OIL 35 LB #3500020 CANOLA OIL 35 LB #3500045 The Last Bite // 52

CREAMY SHORTENING 35 LB #3500028 CLEAR SHORTENING 35 LB #3500029

Our oils are extremely versatile and are used in multiple applications, they enhance the taste of food when used for cooking and baking and resist flavor transfers when used for deep frying.

FROZEN APPETIZERS

STARTERS ITEM#

DESCRIPTION

3600041 3600045 3600060 3600163 3600170 3600250 3600251 3600252 3600254 3600525 3600526 3601780 3601781

MOZZ STIX BRD ITAL

6/2#

MOZZ STIX BAT ITAL

6/2#

MAC & CHEESE BITES BATTERED TRIANGLE

4/3LB

MOZZ STIX ITAL BRD OVENABLE

6/2#

MOZZ STIX BAT PLANK PAPA MOOZZI

6/2#

MUSHROOM BREADED WHOLE

6/2#

MUSHROOM BAT WHOLE

6/2#

BROC & CHED BITES BATTERED

6/2#

PICKLE DILL SLICES (CHIPS) BRD

6/2#

ZUCCHINI BRD STIX

6/2#

ZUCCHINI STIX BATTERED

6/2 LB

POPPER JAL/CHEDDAR CHZ BRD

6/2#

POPPER JAL/CRM CHZ BRD

6/2#

ONION RING EXTRUDED BRD 3/8”

8/2#

4300231

PACK/SIZE

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L SA

UMERI

A A L I AN IT

I TA L I A N

Qua

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F A M I LY

ST

years

O RY

n o i t i d a r t y l i m a f a lity is

T&R FOODS CUSTOMER SPOTLIGHT (860) 423-5442

pleasantpizzact

413 Pleasant St. Willimantic, CT 06226

PleasantPizzaCT

pleasantpizzact.com

History:

Maria and Stefanos, opened the doors to Pleasant Pizza in 1994. Their sons, Dimitrios and Christos, would help in the pizzeria as much as they could. Dimitrios remembers folding pizza boxes when he was five years old for a cent a box. The business had been consistently operated for years, having made little changes. However, about five years ago, they saw a need to differentiate. Dimitrios says they went through a rebranding effort, changing the menu and implementing different marketing techniques. They dedicated their time to digital marketing and social media.

He shares that their food quality has also improved. They transitioned to all fresh products. Almost all of their food is now made from scratch.

What is the most popular item on the menu?

Out of the 40 different specialty pizzas to choose from, the most popular is named Ding-a-ling-a-ling pizza, which has a has a creamy garlic base with baby spinach, grilled chicken, tomatoes, red onion, blue cheese crumble, bacon and mozzarella. Their notable toppings include candied apples, caramelized onions, truffle honey, and roasted garlic.

What sets your restaurant apart from the competition?

First, their food is made from scratch from only quality ingredients. Second, they take pride in their great customer service. Pleasant Pizza constantly trains their employees in better ways to interact with guests. From the second a customer calls, to their last bite of food,

they want to make sure every customer’s experience is as pleasant as possible.

Pleasant Pizza has most recently been known for its creativity throughout the business. When naming various menu items, they try to highlight cool places in town and think of funny descriptions for certain items. This is just another way Pleasant Pizza strives to stand out from the other pizzerias in town.

They also look for unique opportunities to make life a little easier for their customers. A new idea they launched about a year ago is the “Pleasant Marketplace”. They stock around 40 convenience items that customers can add to their delivery order. Instead of customers having to run out for toothpaste or batteries they can just add these staple household necessities to their order and Pleasant Pizza will deliver them along with their food! They believe their customers enjoy when they try out new ideas whether it’s new menu concepts or promotions.

Why work with T&R Foods?

They like their sales rep, Jim, who has always gone above and beyond for them. In the 15 total years of working with T&R as their distributor, they have had good experiences with the drivers.

Any advice for other restaurant owners?

Dimitrios’ advice is to have a well organized operational environment as it will make day to day operations much smoother. This will allow you the time and energy to focus on growing sales.

Imported Grated Cheeses Item# Description Size

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800110

Romano Pecorino Grated Imported

4/5#

800096

Parmigiano Grated Imported

4/5#

High Quality Frozen Condensed

A trusted brand of

Superior Quality

Pa

sta

Made with clean label broth concentrates 100% Antibiotic and Hormone free Beef and Chicken Tender crisp vegetables and fresh herbs Made with Natural Sea Salt

#4221860

Ho

m

yle C t s e-

Efficient 4 x 4lb pack sizes Thicker, more durable pouch film Fully cooked...no need for high temps = lower food safety risk and less need for training.

Heat and Serve saves time and labor costs

On Trend

Broad range of flavors Certified Gluten Free varieties Vegetarian Offerings

#4221861

Br

o li w c c o

C h e es e

#4221862

NE

Ready To Eat Varieties Coming Soon!

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hicken No odl

e

Easy to Use

ioli w Sausag g a F e

Chowder lC am #4221863

A Trusted Kettle Cuisine Brand

We devote our kitchen to perfecting yours.

Culinary perfection – in consistency and quality – is your benchmark for every plate leaving your kitchen. But, your staff is lean and time is short.

Bonewerks offers smart alternatives to the arduous process of making reduced stock foundations in your kitchen. Our line of premium Glace, Demi Glace and fully prepared, oven-seared Sous Vide Entrees save you time and money without compromising your kitchen’s excellence.

Description

IN STOCK

Glace

Mushroom Braised Pork Medallions

Demi Glace de Veau Classic (#2536) - 6 / 2lb Tubs Demi Glace de Poulet Classic (Chix #2572) - 6 / 2lb Tubs Demi Glace de Veau Elite (#570) - 4 / 5lb Tubs Glace de Poulet Roasted (#569) - (4) 5 / 1lb Tubs Glace de Veau (#539) - (4) 5 / 1lb Tubs

Fully Prepared Sous Vide Entrees Beef Short Ribs (#720)

Ferraro#

5240011 5240010 5240008 5240012 5240009 4000241

20 pieces per case, approx 10-12 oz. each

Braised Angus Beef Pot Roast (#736)

4000337

3 pieces per case, approx 6lb average each Braised Veal Osso Bucoo

Braised Classic Pork Shank (#563)

4000243

Braised Balsamic Barbecue Pork Shank (#567)

4000242

Mushroom Braised Pork Medallions (#731)

4000245

Mustard Braised Pork Medallions (#730)

4000339

Braised Veal Osso Bucco in Veal Demi Glace (#750)

4000334

Braised Lamb Shank (#566)

4000244

12 pieces per case, approx 19-21 oz each

12 pieces per case, approx 20-22 oz each

20 pieces per case, approx 9-11 oz each Braised Angus Beef Pot Roast

20 Pieces per case, approx 9-11 oz each

15 pieces per case, approx 15-18 oz each

12 per case, approx 20 oz each

WHAT YOU PUT ON TOP KEEPS YOU ON TOP.

You put a lot into your pizza. From the perfect crust to the just-right sauce to the ideal blend of cheese. But the first thing your customers see will be what’s on top. We make sure your toppings are distinctive, with the handmade, authentic flavor and appeal you can only get from generations of craft and care.

What makes us special Versatility: Add to pizzas, calzones, flatbreads and more Handmade look and feel Authentic flavor customers crave Wide variety of options, sizes and flavors

P NEAPPLE Belongs ON #5040780 12/29oz

#5040786 6/#10 cn

PAIRING Possibilities

PINEAPPLE IS ONE OF THE

TOP 10 MOST POPULAR PIZZA INGREDIENTS.

Pineapple & Ham

THE WILD CARD

It creates the perfect balance of sweet and savory, and the light syrup packing medium increases for an enhanced flavor profile.

GROWING MENU POSSIBILITIES, YEAR-ROUND.

THE CLASSIC

Pineapple & Pepperoni

®

THE ADVENTURER Pineapple & Jalapeño

W H E N

L I F E

I S

G O O D

" toast it "

W I T H

T O A S T E D

O R

B R E A D E D

R A V I O L I

Breaded Beef (#4100394) Breaded 4 Cheese (#4100392) Breaded Nacho Cheese (#4100395)

foodservice.louisafoods.com

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Toasted Buffalo Chicken (#4100021)

FERRARO FOODS OF NEW YORK CUSTOMER SPOTLIGHT

1692 Merrick Rd, Merrick, NY 11566

(516) 377-9500

tomatoandbasilpizzeria.com

@tomatoandbasilpizzeria

History: Frank started his career in the pizza industry at the young age of 16 when he began working in his friend’s pizzeria washing dishes. Frank worked his way up from dishwasher to food preparation and beyond, opening his first pizzeria in 1993.

His grandparents came to America from Sicily. They owned a small Italian deli on the Lower East Side, of New York City. His Grandmother was always a phenomenal cook and served as Frank’s inspiration for opening a pizzeria.

Today Frank runs Tomato & Basil, opened in 2002, located in Merrick, NY with the help of his two sons, daughter, and a loyal staff, some of which have been with him for 15 years.

What is the most popular item on the menu?

Customer’s favorites include Neopolitan pizza, penne alla vodka, and their chopped salad with homemade balsamic vinaigrette. Frank makes over 25 different specialty pies daily.

What sets Tomato & Basil apart from the competition?

The relationships Frank cultivates with his customers is what makes Tomato & Basil special. He treats his customers like family and it shows. He even has 2 customers that have been coming to him since his start in 1993.

Frank also likes to help out in the community whenever possible. During the COVID crisis and super storm Sandy he made many food donations to hospitals, churches and schools in the community.

Any advice for other restaurant owners?

Frank’s advice to other restaurant owners is to stay true to who you are by not compromising on quality products and by staying consistent.

Treat your employees right to avoid high turnover because even if you keep your ingredients the same, different people making your food will result in different tastes and customers will notice.

Fully Cooked Breaded Mild Chicken Wings

Fully Steamed Chicken Wings

Item# 3900201

Item# 3900911

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1/15#

6/5#

HOT SAUCE

•FLAVORFUL•THICK VALUE PRICED•NO ARTIFICIAL COLORS OR INGREDIENTS

WING SAUCE

•READY TO USE•GREAT FLAVOR AND CLING•COST EFFECTIVE

cayenne pepper SAUCE

•100% CAYENNE PEPPERS THICK•RED•BUFFALO FLAVOR

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American Cheese White American 120ct #0500056 160ct #0501023

Yellow American 120ct #0500057 160ct #0500943

Convenient slices save prep time and help your staff avoid the hazards of cutting.

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PLATINUM Made from the highest-quality whole cuts of chuck and brisket A coarse bite with a robust flavor Made from 100% domestically raised cattle

Made from our blend of premium steak trimmings (Sirloin tenderloin, rib and chuck) Delivers our patented "Beef Steak Flavor" with a medium bite profile Made from 100% domestically raised cattle

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SANDWICH RIBEYE Excellent marbling and loaded with flavor it remains tender during the cooking process.

SIRLOIN This cut of beef from the hind quarters of the cow has a leaner, and beefier flavor profile.

The Last Bite // 70

STEAKS

ITEM#

DESCRIPTION

PACK

SIZE

4005240

Steer Ridge Marinated Beef Ribeye 5oz

32

5oz

4005260

Steer Ridge Marinated Beef Ribeye 6oz

27

6oz

ITEM#

DESCRIPTION

PACK

SIZE

3900742

Steer Ridge Marinated Beef Sirloin 4oz

40

4oz

3900743

Steer Ridge Marinated Beef Sirloin 5oz

32

5oz

3900744

Steer Ridge Marinated Beef Sirloin 6oz

27

6oz

3900745

Steer Ridge Marinated Beef Sirloin 8oz

20

8oz

Is a strong safety program possible when you have less time to spare?

The COVID-19 pandemic has rendered most of 2020 plans obsolete, exhausting many business’ efficiency levers. With tighter margins, supply chain issues, increased overall business complexity and more stringent cleaning schedules, it is crucial for employers to find productivity gains-now more than ever. Ensuring your team’s safety is now essential to keeping your productivity on track. Nevertheless, how do you accomplish this without both sacrificing efficiency and overextending your already stressed personnel?

Productivity is easy to define: The effectiveness of productive effort, however this is hard to achieve. Although your team might be rewarded for “speed,” working quickly is not the same as working productively.

It may sound trite, but building a strong safety culture and unlocking productivity go hand in hand: create greater output with less effort and injury, in other words,

Work Smarter Not Harder!

Shared accountability

Unless everyone on the team feels responsible for the outcome, the team will never achieve its full potential. Whether the outcome is more output or fewer injuries, shared rewards and performance transparency are critical here

5

COMMIT

HIGH LEVEL OF TRUST

Team members need to be comfortable admitting mistakes.

By doing so their mistakes can help others and enable others to help them improve. Effective feedback drives trust, as associates learn that managers care about them as individuals and also will hold them accountable for clear objectives.

1.

Clear and open communication Teams need to be able to communicate. This means clear and open expression of ideas and, perhaps even more importantly, active listening.

A shared vernacular can be incredibly helpful as it simplifies communication (especially helpful in a busy restaurant) and reinforces messages. Creating open lines of communication will help employees watch out for each other and even point out ways to improve their work.

Supportive environment

The other 3 elements will only manifest if the members of the team feel safe and supported by the rest of the team and the company.

Only by openly communicating ideas, feedback and mistakes, and by holding one another accountable can the team continually improve to achieve the goal.

If the leadership and management teams are not committed to building a culture of safety, they do not stand a chance of creating and sustaining one. In addition, while many leaders and leadership teams will put a commitment on paper and speak to it, there is too often not enough dedication to see it to its conclusion.

O-SO PREMIUM Add authentic old-world flavor and texture with delicious ricottas

Award-Winning Consistent Quality • Over a century of Italian cheese-making expertise goes into producing our award-winning cheeses • Consistent taste, texture and color • Extensive quality-assurance program and regular testing ensures premium quality

Unique Culinary Appeal • Enriches and smooths recipe textures; prevents separation • Substitute for butter, cream or crème fraîche • Use as a thickener in place of roux or arrowroot • Add to poaching liquids

Value to the Menu • Adds authentic old-world flavor and texture to traditional Italian dishes and desserts • Light texture and creamy fresh taste great for sweet and savory recipes • Outstanding quality and premium image command a higher menu price

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Ricottone Item# 0900925 6/5 lb • Hand-dipped for authentic body and flavor • Rich, soft and smooth with a mildly sweet flavor • Blends well with spices and other shredded and grated cheeses • Serve as cool topping, hot ingredient, or with crackers or fruit

Impastata Item# 0900960 2/10 lb • Dense cheese with dry, firm appearance • Takes on sugar easily • Use for pasta and pastry fillings

BRAND

THAT CREATES OPPORtUNITIES

It’s the pepperoni that works hard to get the job done: it performs consistently, it boasts a great authentic pepperoni flavor, and it delivers portion control and cost savings to help make your life a little easier. It’s called HORMEL® THE PERFORMANCE PEPPERONI® for a reason: when it takes center stage on your pizzas, it’s sure to draw rave reviews.

DISTRIBUTOR #

ITEM #

DESCRIPTION

PACK SIZE

WT./LBS.

4600163

26777

HORMEL® THE PERFORMANCE PEPPERONII®, Bold, 14/oz.

2/12.5 lb.

25

4600164

44111

HORMEL® THE PERFORMANCE PEPPERONII®, Bold, 14/oz.

2/5 lb.

10

4601950

28820

HORMEL® THE PERFORMANCE PEPPERONII®, 12/oz.

2/12.5 lb.

25

4600808

48301

HORMEL® THE PERFORMANCE PEPPERONII®, Beef, 14/oz.

2/12.5 lb.

25

ANTIBIOTIC FREE COUNTRY BRAND CHICKEN Fresh and frozen chicken products • No Hormones • No Preservatives • USDA Process Verified • No Antibiotics Ever • Raised Cage Free • 100% Vegetarian Fed

Item#

4800160 4806275 4806276 4806277 4806279 4806280 4806290

Description

CHIX WINGS CVP 8-10 CT FRESH CHIX BL/SL RNDOM BROILER BRST MED CHIX BL/SL 5oz BRST SINGLE LOBE CHIX BL/SL 8oz BUTTERFLY BRST CHIX BL/SL 6oz BRST SINGLE LOBE CHIX BL/SL 4oz BRST SINGLE LOBE CHIX WOG 3.3/3.6 lb

Pack/Size

4/10lb 2/20lb 4/5lb 4/5lb 4/5lb 4/5lb 1/12 hd

FC SAVORY BREADED CHICKEN BREAST FILLETS, FERRARO# 3900169 2/5LB 4 OUNCES Features & Benefits Whole muscle breast fillets offer a classic breaded crunch with moist and juicy chicken inside.

Panko-type breading delivers great texture even when served with sauces, dips and other condiments.

Golden highlights and authentic texture deliver a consistent eating experience.

Classic flavor combined with a texture and appearance that is sure to have customers coming back.

Heat and serve versatility for easy preparation, giving you more consistent and even cook times.

COOKED

FROZEN

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ITEM#

DESCRIPTION

SIZE

NJ

NC

MD

3700126

PITA BREAD PRE-OILED 7”

12/10ct

•

•

•

3700127

PANINI GRILLED PLAIN 8”

12/10ct

•

•

3700129

PANINI GRILLED WHOLE WHEAT 8”

12/10ct

•

•

3700130

PANINI GRILLED SPINACH 8”

12/10ct

•

•

3700131

PANINI GRILL SUNDRIED TOMATO 8”

12/10ct

•

•

The Ultimate Panini - Carmelized onions, provolone cheese, thinly sliced ham, sandwich pickles and tomato

The Last Bite // 77

On it.

In it.

Or beside it.

We’ve got pizza and Italian dishes covered.

As a leading provider of pizza and Italian products for more than 50 years, Tyson Foodservice can inspire new menu creations on the pie and beyond. Our comprehensive protein portfolio includes toppings, appetizers, entrées and more.

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Drive sales with * ITALY’S HIGHEST-RATED dried pasta.

Want to see what award-winning* pasta can do for your business? Add Italian-made De Cecco pasta to your menu. Its award-winning quality and taste will make it The One and Only pasta for your business.

*Adiconsum Dry Pasta Winner for Quality and Taste, March 21, 2018 ©2019 F.lli De Cecco di Filippo

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Ferraro #

Description

Pack

Mfg#

The Beyond Burger, 4 oz

40/4 oz 004668

4000229

The Beyond Burger, 6 oz

32/6 oz 004712

Ferraro #

Description

Pack

Mfg#

4005202

Hot Italian Sausage

1/11 lb

004736

4005201

Sweet Italian Sausage

1/11 lb

004743

4000231

Italian Sausage Crumbles

2/5 lb

004368

Ferraro #

Description

Pack

Mfg#

4000225

Beefy Crumbles

2/5 lb

004276

THE PERFECT PICK, NO MATTER HOW YOU SLICE IT. PLANT-BASED PIZZA AND FLATBREAD PORTFOLIO. Our new, industry-unique portfolio of Plant-Based Pizza Doughs, Crusts and Flatbread

VIP VEGGIES

FERRARO ITEMS ZUCCHINI

CAULIFLOWER

SWEET POTATO

BROCCOLI

of people who eat more plant-based food said it makes them feel healthier

SHELL PIZZA 10" BROCCOLI & CHEDDAR GF ITEM# 3800026 PACK/SIZE: 1/24 CT SHELL PIZZA GF 10" CAULIFLOWER ITEM# 3800027 PACK/SIZE: 1/24 CT

Americans who’d eat even more pizza if there were healthier, innovative options

Dupont Nutrition & Health

Datassentials Pizza Keynote, Tastemasters

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Quality Philly Style Steak • All Choice Steer

Item# Description Size

• Solid Muscle

4001767

Steak 5oz Lointail

4/10#

• Exclusive Ferraro Brand

4001770

Steak 7oz Lointail

4/10#

Distinguish yourself from the competition

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Introducing Hatfield

n o c a B d e r u c n U All Natural, ®

Bring in Hatfield® Bacon and Bring on the Profits!

Elevate your menus, grow your share, and engage your guests All Natural

Gluten Free

NO Nitrites or Nitrates

NO MSG

NO artificial Ingredients

NO preservatives

Applewood Uncured Bacon Wrappe

d Scallops

Capitalize on Thick Cut bacon & transparency trends Natural, thick cut, and transparency are driving foodservice sales and profit opportunity!

150% 106%

ears)

Growth (over 4 y

Nitrite in bacon that is 1 e. and Nitrate Fre

growth in thick cut bacon on menu over the past 4 years.2

Hatfield's® Uncured Bacon box will communicate our pledge to a higher operating standard.

Good thing Hatfield® pork comes with a pledge

Family owned.

American Made.

Charitable giving is our priority

fair Wage & workforce development

(1) 2016 BACON REPORT: THE POWER OF BACON (2) TECHNOMIC MENU MONITOR, 2017

CommitTed to sustaining American Family Farms

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PLASTIC

CUTLERY Forks

Med Weight

Description

qty

Knives

Code

Blk Wrapped 1000 ct 6000823 Wht Bulk 1000 ct 6000115 Dixie Smartstock 960 ct 6000475

Heavy Weight

Spoons

Med Weight

Description

qty

Code

Wht Wrapped 1000 ct 6000822 Wht Bulk 1000 ct 6000120 Dixie Smartstock 960 ct 6000476

Heavy Weight

White Med Weight

Description

qty

Code

Tsp Wrapped Tsp Bulk Soup Bulk

1000 ct 1000 ct 1000 ct

6000824 6000125 6000126

Black Heavy Weight

Description

qty

Code

Description

qty

Code

Description

qty

Blk Bulk Wht Bulk Blk Wrapped

1000 ct 1000 ct 1000 ct

6000137 6000116 2100163

Blk Bulk Wht Bulk

1000 ct 1000 ct

6000138 6000121

Soup Wrapped 1000 ct Tsp Bulk 1000 ct Soup Bulk 1000 ct

Code 2100386 6000316 6000379

Cutlery Kits Med Weight

Heavy Weight

Fork, Knife, Spoon, Nap, S&P Description qty Code

Fork, Knife, Nap, S&P Description qty Code

Blk

250 ct

9860023

Blk

250 ct

6000167

Wht

250 ct

6000000

Wht

250 ct

6000461

Fork, Knife, Nap, Description qty Code Blk

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500 ct

5700246

Ferraro# 2000009 2000010 2000020 2000025 2000027 2000029 2000035 2000045 2000049 2000054 2000056 2000057 2000058 2000059 2000066 2000067 2000069 2000075 2000079 2000084 2000086 2000091 2000092 2000123 2000130 2000168 2000169 2000172 2000189 2000191 2000226 2000230 2001200 2001202 2001203 2001205 2001206 2001207 2001208 2100299 2100388

Description BASIL BULK BASIL GARLIC PIZZA SHAKERS GARLIC PIZZA BULK GARLIC GRAN 100% PURE PARSLEY BULK PEPPER BLACK GRND PEPPER RED CRUSHED PEPPER BLACK BUTCHER SESAME SEEDS HULLED CINNAMON GRND PAPRIKA ROSEMARY WHOLE PEPPER WHITE CAJUN FENNEL SEEDS PEPPER WHOLE BLACK CINNAMON STICK 2.75IN CHILI POWDER PEPPER CAYENNE GINGER GROUND GARLIC SALT SALT ONION CHILI POWDER THYME GROUND CELERY SEED WHOLE CELERY SALT GRANULATED GARLIC BAY LEAVES WHOLE THYME LEAVES WHOLE CHILI PEPPERS RED WHOLE ITALIAN SEASONING GRANULATED ONION PAPRIKA BAY LEAVES WHOLE GARLIC MINCED CINNAMON STICK BAY LEAVES WHOLE PARSLEY ONION POWDER ONION MINCED

Pack 1 6 12 6 6 1 6 6 12 6 12 12 6 12 12 12 12 4 6 12 6 12 12 12 12 12 12 12 6 6 1 1 6 6 6 6 6 1 1 6 6

Size 5# 28oz 10.5oz 5# 5# 5# 5# 4# 13oz 5# 12.5oz 14oz 1# 14oz 22oz 10oz 13oz 3LB 6 LB 11.5oz 5 LB 29oz 30oz 1# 10oz 13oz 30oz 16oz 1# 32oz 2# 6# 5# 5# 8.5oz 6# 3# 1# 1# 5# 5#

CORNED BEEF BRISKET ITEM# 4600125

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Valay™

DURABLE, CONTROLLED USAGE

When quality matters just as much as cost and convenience, Valay™ Nap delivers with both 1 and 2-ply napkins.

Valay™ Nap Product Code

Product Description

6000052 6000082 6000321

Valay™ Interfolded White Napkin 12/500 (6,000) 2-ply Valay™ Interfolded Kraft Napkin 12/500 (6,000) 2-ply Valay™ Interfolded Kraft Napkin 12/500 (6,000) 1-ply

• 2-ply and 1-ply options • Delivers superior quality

Valay™ Nap Dispensers

Featuring smooth, one-at-a-time dispensing and quick loading, these dispensers look great while reducing consumption and waste by 25%.

• Sleek appearance on any surface • Napkins are clean and protected • Easy to load • Advertising space for marketing opportunities

Product Code

Product Description

6000059

Valay™ Nap Tabletop Dispenser, Black

Contact your Ferraro rep for pricing and availability.

• Convenient and easy to use • Reduces waste and controls cost

Our Products Napkin • • • • • • • • • •

Valay™ Interfolded Napkins 2-Ply Dinner Napkins 1-Ply Lunch Napkins Quarter Fold Lunch Napkins Tall Fold Dispenser Napkins Low Fold Dispenser Napkins Junior Serve Dispenser Napkins Mini Serve Dispenser Napkins Senior Serve Dispenser Napkins Beverage Napkins

Towel • • • •

C-Fold Towel White Hardwound Towels Kraft Hardwound Towels Center Pull Towels

Bathroom Tissue • • • • •

Specialty Bath Tissue Valay™ Bath Tissue 9” Jumbo Tissue Porta Potty Bath Tissue Small Core Bath Tissue

Dispensers

Coming Soon!

All Items 9” Jumbo Bath Tissue Valay™ Nap White, 2-Ply, 6.5” x 8.25” Valay™ Nap Dispenser Tabletop High/Tall Fold Napkin Beverage Napkin, 9.75” x 9.5” Jr Low Fold Napkin, 7” x 12” Valay™ Nap Kraft, 2-Ply , 6.5 x 8.25” C-Fold White Towel Roll Towel, White, 12/350’ Roll Towel, Natural, 12/350’ Premium Bath Tissue, 2-Ply, 36/1,000 sheets Valay™ Hardwound Towel, Kraft, 6/800’ Valay™ Hardwound Towel, White, 6/800’ Valay™ Bath Tissue Dispenser, Black Plastic Valay™ Proprietary Towel Dispenser, Black Center Pull Towel, 6/600 sheet

Item #6000006 Item #6000052 Item #6000059 Item #6000068 Item #6000069 Item #6000071 Item #6000082 Item #6000097 Item #6000098 Item #6000099 Item #6000275 Item #6000304 Item #6000307 Item #6000308 Item #6000311 Item #6000417

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ITEM# DESCRIPTION 6000024 LINER GARBAGE CLR 36 GAL 6000025 LINER GARBAGE BLACK 58 GAL 6000026 LINER GARBAGE HD BLK 45 GAL 6000028 LINER GARBAGE DLK 45 GAL 6000030 LINER GARBAGE SMALL 33 GAL 6000396 LINER GARBAGE CLR 58 GAL 9860157 LINER 60 GAL HDPE 14 MIC 38x60” 9860158 LINER 48 GAL HDPE 12 MIC 40x48”

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OUR PRODUCT LINES: Supermarket Machine Warewashing Housekeeping & Laundry Kitchen & Specialty Products Ready to Use Disinfectants & Sanitizers

Uni-Kem supplies and services the most sophisticated dispensing equipment available in the chemical and cleaning supply field today. We provide 24 hour service 365 days a year. It is our commitment to service that created Uni-Kem's success.

www.uni-kem.com

EDITION SEVENTEEN