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
The Last Bite // 47
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.
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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! The Last Bite // 60
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.
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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
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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
The Last Bite // 79
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
