The Last Bite: Edition 21

EDITION TWENTY ONE

CUSTOMER SPOTLIGHT DELUCIA'S BRICK OVEN PIZZA PAGE - 17 GJP ITALIAN EATERY PAGE - 33

INTRODUCING TUSCAN SPICE CO. PAGE 10

FREDDIE'S PORK STORE PAGE - 37 D'AMELIO'S ITALIAN EATERY PAGE - 46 NOOCHIE'S DELI & CAFE PAGE - 47 PORTOFINO'S ITALIAN RESTAURANT PAGE - 53

www.ferrarofoods.com NJ: (732) 424-3400 MD: (410) 702-6400

NC: (919) 304-6600 NY: (631) 752-0328 FL: (352) 854-6720

casaimports.com (315) 724-4189

napolifoodsinc.com (860) 276-4000

Florida 5437 SW 1st Ln Ocala, FL 34474 (352) 854 6720

Maryland 1501 Perryman Rd. Aberdeen, MD 21001 (410) 702 6400

North Carolina 2031 Park Center Dr. Mebane, NC 27302 (919) 304 6600

New York (Casa Imports) 1301 Broad St, Utica, NY 13501 (315) 724-4189

New York 5 Park Dr. Melville, NY 11747 (631) 752 0328

New Jersey Corporate Headquarters 287 S. Randolphville Rd. Piscataway, NJ 08854 (732) 424 3400

Connecticut (Napoli) 10 Knotter Dr. Cheshire, CT 06410 (860) 276 4000

Learn more: ferrarofoods.com

FerraroFoods.Foodservice

Ferraro.Foods

FerraroFoods

Contents WINTER 2022

Customer Articles

Articles

Featured Suppliers

DeLucia's Brick Oven Pizza Page 17

Slam Dunk Sales for March Page 18

Kaptain's Ketch Page 30

GJP Italian Eatery Page 33

Make a Splash with Lent Specials Page 29

Louisa Foods Page 32

Freddie's Pork Store Page 37

Surviving the Labor Shortage Page 40

Marino Filled Pastas Page 48

D'Amelio's Italian Eatery Page 46

Recipes

Noochie’s Deli and Cafe Page 47

Pepperoni Pizza Fries Page 19

Portofino’s Italian Restaurant Page 53

Antipasto Salad Page 21

Edition Highlights

Employee Spotlight Page 6

New - Tuscan Spice Co. Page 10 New - Fresh Deli Specialties Page 14 Easter Favorites Page 78

Grilled Cheese Sandwiches Page 55

Featured Suppliers Marino Frozen Appetizers Page 26 Mama Cucina Arancini Page 27 Bell Harbor Calamari Page 28

Steer Ridge Burgers Page 52 Country Brand Sandwich Steaks Page 56 Seviroli Page 60 Grande Cheese Company Page 66 David's Cookies Page 83 Sweet Street Page 86 Power Chem Page 92

SAVE THE DATE

NEW JERSEY FALL FOOD SHOW

September 19th Hard Rock Atlantic City, NJ

SAVE THE DATE

LONG ISLAND/CT FALL FOOD SHOW

October 17th Mohegan Sun Uncasville, CT The Last Bite | 4

Welcome...

To our Twenty First edition of The Last Bite Magazine! We hope you all had an enjoyable and relaxing Holiday Season. The New Year may have arrived, but we are still dealing with the same issues such as the labor shortage, as well as the supply chain strain. Read about ways to survive the labor shortage on page 40.

In this edition, you will be introduced to a brand new spice label – Tuscan Spice Co. Ferraro Foods wanted to offer a new higher quality line of spices. Tuscan Spice Co. sources the best ingredients to ensure you’re always delivered consistent quality. We encourage you to ask a Ferraro Foods Sales Representative for more information as well as samples.

In addition to our spice label, learn about other products we carry to fit your foodservice needs and create an overall better customer experience. Get inspired by products, recipes and trends for the months to follow, including ideas for business during Lent and basketball playoffs.

Learn more about our various pizzeria/trattoria and casual dining restaurant operators who were interviewed by our team. Their passion and stories never cease to inspire us each quarter.

We hope you continue to get inspired and gain valuable information from this publication. If you have any ideas or suggestions on any food trends, industry tips or great recipes, feel free to email thelastbite@ferrarofoods.com. Again, thank you to our readers for the continued support.

Best Regards,

EMPLOYEE DENISE HEALY Title: Controller

Location: FF of Long Island

DOH: 5/24/1990

Denise has gone above and beyond over the past few months. Along with completing her responsibilities as controller she has also stepped in to assist with weekly payroll for all locations.

Get to know Denise: Favorite food: Always changing, currently What do you do in your free time?

Tuscan Shrimp.

Spend time with my family.

One item you couldn’t live without: "Cheese, everything tastes better with extra cheese!"

Something most people don’t know about you: "I also go by the name Penny (my middle name)."

Favorite winter activity: Ice Skating & Snowball Fights.

What do you like best about working at Ferraro Foods? “This may sound silly but I love the feeling I get when my kids light up seeing a Ferraro Truck on the road and yell Mommy there is your job’s truck (Company Pride). I truly enjoy working with all my coworkers as well.”

TINA PELLICCIONE Title: Assistant Controller Location: FF of Long Island DOH: 9/30/2008

Tina has also shown great flexibility and teamwork. Along with Denise, Tina has stepped in over the past few months to lend a hand with payroll while also completing her many duties as Assistant Controller.

Get to know Tina: Favorite food: Pizza.

Favorite winter activity: Reading.

One item you couldn’t live without: "A sweater...because I am always cold."

What do you do in your free time?

Spend time with my family.

Something most people don’t know about you: "I hope to one day be able to have an animal rescue/sanctuary."

What do you like best about working at Ferraro Foods? “My coworkers and the opportunity to challenge myself each day.”

The Last Bite | 6

ANDREW (ANDY) SPARROW Title: Driver

Location: Casa Imports

DOH: March 2012

Andy is a true pleasure to have on our team of CDL Drivers. He is punctual, dedicated, and always willing to help out. His work ethic is commendable, and his honesty and customer service shows in every delivery.

Get to know Andy: Favorite food: Chicken wings.

Biggest pet peeve: Anything on his dashboard.

One item you couldn’t live without: Coffee (decaf).

Something most people don’t know about you: History Buff.

Favorite winter activity: Video games.

What do you do in your free time?

Vice-Commander/Secretary at his local Veteran’s Club.

What do you like best about working at Casa Imports? “I enjoy the freedom and independence that I’m afforded from being a driver. I also enjoy that when I am in the office, everyone is very friendly and respectful to me. It’s a very stress-free environment.”

AMANDA CRISOSTOMO Title: Credit Specialist

Location: FF of Maryland

DOH: 4/6/2016

As a Credit Specialist Amanda is responsible assessing and providing a solution to settle any credit issues that may arise. These issues could include short payments, delinquent balances, and credit limit issues.

Get to know Amanda: Favorite food: Honey Walnut Shrimp One item you couldn’t live without: "A car…I need to be able to get up and go whenever I want."

Something most people don’t know about you: "I want to open up a food truck that specializes in Chamorro food. Biba Guam!"

Favorite winter activity: Snow tubing on huge hills.

What do you do in your free time?

"I like to journal by the water and meditate."

What do you like best about working at Ferraro Foods? “The best part about working at Ferraro Foods is the support and training I get from upper management anytime I encounter a challenge.”

The Last Bite | 7

Pizza essentials

from the brands you can count on.

Extra Virgin Olive oil #1000041 4/3 lt

peeled italian tomatoes #1100039 6/#10

Whole milk mozzarella Block #0100036 8/6.5 lb avg

sliced pepperoni #4600025 2/12.5 lb

EMPLOYEE SPOTLIGHT

JESSICA DELUCA Title: National Chain Accts Coord

Location: FF of NJ

DOH: 5/17/2021 DOH: 5/17/2021

As the Ferraro’s National Chain Accounts Coordinator Jessica serves as the main liaison for Ferraro Foods’ chain accounts. Jessica started at Ferraro in 2018 as an intern and then returned in 2021 after completing her degree.

Get to know Jessica: Favorite food: Pasta fettuccine Favorite winter activity: Playing in the with meat sauce. snow with my dog, Matteo.

One item you couldn’t live without: Coffee! (especially Starbucks).

What do you do in your free time?

"I like to walk my dog."

Something most people don’t know about you: "I love to sing! I was in choir from elementary school to College."

What do you like best about working at Ferraro Foods? “The support I get from colleagues whenever I ask for help.”

DAVID VEALE Title: Warehouse Supervisor

Location: FF of Florida

DOH: 3/14/1994

As the Night Warehouse Supervisor David is in charge of supervising all 2nd shift employees to ensure they are following all company protocols and procedures.

Get to know David: Favorite food: Medium Rare Steak.

One item you couldn’t live without: My family.

Something most people don’t know about you: "I’m a pretty good cook."

What do you do in your free time?

Watching Sports.

What do you like best about working at Ferraro Foods? “Making sure our customers are getting the right products.”

Favorite winter activity: Staying indoors (I hate the cold).

ANTHONY ASTORINO Title: Transportation Supervisor Location: Napoli Foods DOH: 3/4/21

As Transportation Supervisor Anthony must ensure the implementation of day-to-day activities of transportation. He must also supervise workloads, schedule, tasks and other related functions.

Get to know Anthony: Favorite food: Steak.

One item you couldn’t live without: My kitchen aid mixer.

Something most people don’t know about you: "I am a huge fireworks guy."

Favorite winter activity: Hunting and snow mobile riding on my property in Maine.

What do you do in your free time?

I like to go hunting and spend time with my nephews ages 8 and 4.

What do you like best about working at Napoli Foods?

The sense of family here.

The Last Bite | 9

Introducing...

Tuscan Spice Co. Tuscan Spice Co. Meet your new favorite brand of spices.

------------Tuscan Spice Co. sources the best ingredients from around the world to ensure you’re always delivered consistent quality. Tuscan Spice Co. offers two different product lines.

Our Black Label Tuscan Spice Co. line is the highest quality of spices that you will find in the industry.

Featuring a 28 mesh, dustless black pepper and 85 asta paprika.

The Gold Label Tuscan Spice Co. line also offers a high quality product with extra value added.

Ask your sales associate for more information or to sample Tuscan Spice Co. today.

The Last Bite | 10

Tuscan Spice Co. - Black Label

Anise Seed

Basil

Bay Leaves

Ferraro# 2001336 - 12/16oz

Ferraro# 2001211 - 6/1.75lb

Ferraro# 2001336 - 1/1lb Ferraro# 2001335 - 6/8oz

Course Ground Black Pepper

Celery Seed Whole

Chili Powder

Ferraro# 2001221 - 6/5lb

Ferraro# 2001222 - 12/16oz

Ferraro# 2001216 - 6/5lb Ferraro# 2001217 - 12/18oz

Ground Cinnamon

Ground Cumin

Curry Powder

Ferraro# 2001218 - 12/16oz Ferraro# 2001327 - 6/5lb

Ferraro# 2001219 - 12/1lb

Ferraro# 2001220 - 12/14oz

Ground Fennel Seed

Fennel Seed

Granulated Garlic

Ferraro# 2001319 - 12/14oz

Ferraro# 2001319 - 12/14oz

Ferraro# 2001233 - 12/20oz Ferraro# 2001225 - 6/5lb Ferraro# 2001310 25lb

Minced Garlic

Garlic Powder

Garlic Salt

Ferraro# 2001226 - 6/6lb Ferraro# 2001309 - 12/22oz

Ferraro# 2001230 - 6/5lb

Ferraro# 2001231 - 12/36oz

Tuscan Spice Co. - Black Label

Ground Ginger

Ground Corriander

Dry Mustard

Granulated Onion

Ferraro# 2001231 - 6/3.75lb

Ferraro# 2001306 - 12/13oz

Ferraro# 2001235 - 12/13oz

Ferraro# 2001236 - 6/5lb

Minced Onion

Onion Powder

Ground Cumin

Paprika

Ferraro# 2001237 - 6/4.5lb Ferraro# 2001293 12/15 oz

Ferraro# 2001238 - 6/5lb Ferraro# 2001290 - 12/16oz

Ferraro# 2001219 - 12/1lb

Ferraro# 2001240 - 12/1lb

Parsley

Black Pepper Butcher

Ground Black Pepper

Cayenne Pepper

Ferraro# 2001241 - 6/1lb

Ferraro# 2000049 - 12/16oz

Ferraro# 2001245 - 6/5lb

Ferraro# 2001246 - 12/1lb

Crushed Red Pepper

White Pepper

Whole Black Pepper

Whole Rosemary

Ferraro# 2001247 - 6/4lb

Ferraro# 2001248 - 12/16oz

Ferraro# 2001249 - 12/16oz

Ferraro# 2001250 - 6/1.75lb

Ground Sage

Onion Salt

Hulled Sesame Seeds

Thyme Leaves

Ferraro# 2001265 - 12/36oz

Ferraro# 2000049 - 12/16oz

Ferraro# 2001252 - 6/5lb

Ferraro# 2001253 - 6/2.25lb

Additional spices and sizes available - ask your sales representative for a full list of Tuscan Spice Co. products.

Tuscan Spice Co. - Gold Label

Basil Bulk

Ferraro# 2001212 - 1/5lb

Pizza Garlic Bulk

Ferraro# 2001228 - 6/5lb

Parsley Bulk

Ferraro# 2001242 - 1/5lb

Paprika Bulk

Ferraro# 2001239 - 6/5lb The Last Bite | 13

FRESH

Deli Specialties

Soups • Salads • Sides • Desserts DELI SALADS ITEM#

DESCRIPTION

SIZE

7800289

SALAD POTATO RED W/SOUR CREAM

10 lb

7800296

SALAD POTATO DUTCH STYLE

5 lb

7800305

SALAD POTATO RED SKIN

10 lb

7800632

SALAD POTATO DUTCH STYLE

10 lb

7800847

EGG AND POTATO SALAD

5 lb

7800452

SALAD EGG

10 lb

7800298

SALAD MACARONI DUTCH STYLE

10 lb

7800625

SALAD MACARONI AMISH

10 lb

7800645

SALAD DUTCH MACARONI

5 lb

7800658

SALAD ELBOW MACARONI

10 lb

7800448

SALAD PASTA ROTINI

10 lb

7800620

SALAD COLESLAW SHREDDED

10 lb

7800622

SALAD COLESLAW CREAMY

10 lb

7800666

SALAD COLESLAW CREAMY

5 lb

7800444

COLESLAW SHREDDED

5 lb

7800313

SALAD SEAFOOD

5 lb

7800387

SALAD PEPPER CABBAGE

5 lb

7800398

SALAD ROASTED RED PEPPER

5 lb

7800400

SALAD CUCUMBER AND ONION

2/5 lb

7800373

CHIX SALAD COUNTRY WHITE MEAT

5 lb

7800454

EGGS RED BEET 60 CT

10 lb

7800457

BEAN LIMA DELI STYLE

5 lb

HOT SIDES ITEM#

DESCRIPTION

SIZE

7800449

CREAMED CHIPPED BEEF

2/5 lb

7800395

CREAMED CHIPPED BEEF

5 lb

7800446

CREAMED SPINACH

5 lb

7800437

MACARONI AND CHEESE BAKED

7.25 lb

7800681

POT PIE CHIX

10 lb

The Last Bite | 14

SOUPS ITEM#

DESCRIPTION

SIZE

7800456

SOUP CHIX CORN

2/5 lb

7800455

SOUP BEEF NOODLE

2/5 lb

7800453

SOUP CHIX STEW

2/5 lb

7800450

SOUP CHILI WITH BEANS

2/5 lb

7800447

SOUP VEGETABLE BEEF

2/5 lb

7800443

SOUP BEEF STEW

2/5 lb

7800441

SOUP CHEESEBURGER CHOWDER

2/5 lb

7800440

SOUP CABBAGE ROLL

2/5 lb

7800439

SOUP HAM AND BEAN

2/5 lb

7800438

SOUP LOBSTER BISQUE

2/5 lb

7800436

SOUP CHIX NOODLE

2/5 lb

7800435

SOUP TURKEY NOODLE

2/5 lb

7800433

SOUP BROCCOLI AND CHEESE

2/5 lb

DESSERTS ITEM#

DESCRIPTION

SIZE

7800314

DESSERT CHEESE BLUEBERRY

6.75 lb

7800272

DESSERT STRAWBERRY CHEESE

6.29 lb

7800273

DESSERT CHERRY CHEESE

6.14 lb

7800319

DESSERT LEMON CHEESE

6.75 lb

7800345

DESSERT BLACK FOREST CHEESE

6.6 lb

7800434

DESSERT CHEESE PLAIN

5.6 lb

7800451

DESSERT PEACH CHEESE

6.75 lb

7800484

BROWNIE FUDGY

2/2 lb

7800327

PUDDING RAISIN BREAD

5.75 lb

7800338

PUDDING TAPIOCA

5 lb

7800401

PUDDING CHOCOLATE

5 lb

7800442

PUDDING RICE BAKED

7 lb

7800719

PUDDING DIRT

6 lb

Place your order by end of day Monday to receive your items on your next order after Thursday. *Available out of NJ and MD distribution centers.

The Last Bite | 15

Di Prim'Ordine Farina Flour Ferraro# 1500025

Di Prim 'Ordine Farina is a “00 Style” Pizzeria Premium Professional Flour, offering a high-quality, untreated patent flour

milled from a select blend of domestic hard winter wheat. It's excellent for hand stretching and a hot, fast bake and packed in an operator-friendly 27.55 lb (12.5 kg) bag.

FERRARO FOODS OF NJ | DELUCIA’S BRICK OVEN PIZZA

DELUCIA’S BRICK OVEN PIZZA What is the history behind the business?

In 1917, Costanio DeLucia, an Italian immigrant, opened a bread bakery in Raritan, NJ. In the 1930’s, pizza was added to the menu, and in the early 1950’s, pizza popularity grew so much that DeLucia’s converted to an all pizza menu. The pizzeria today is run by third generation Joseph “Buddy” & Allie, as well as Joseph’s son, Christian, who is the current owner. DeLucia’s continues to make pizza in the original brick oven. It has been estimated that over three million pizzas have been made throughout the years.

What is the most popular item on the menu?

The most popular item they serve is, of course, their pizza. Back in January, internet pop culture celebrity, Dave Portnoy, questioned whether it was the best he’s ever had. “It’s 100% in the conversation,” he said during his tasting. His final rating was an incredible 9.4! Since Portnoy released

3 1st Ave, Raritan, NJ 08869 Sales Associate: Vincent Sciarrino

the video of the rating, DeLucia’s has been overwhelmed by customers who crave to taste it for themselves.

What sets your restaurant apart from the competition?

The brick oven used creates that perfect crisp crust that is hard to find.

Using brick, heat transfers slower to the dough in the cooking process, allowing both crust and toppings to simultaneously reach perfection.

Why work with Ferraro Foods?

They chose to work with Ferraro Foods because of their reputation within the pizza business.

Any advice for other restaurant owners?

Christian says that the harder you work, the rewards will come.

How have you dealt with the current labor shortage?

He says he feels lucky to have been okay with labor demands that come with the business.

(908) 725-1322

deluciasbrickovenpizza

deluciasbrickovenpizza.com

deluciasbrickovenpizza The Last Bite | 17

A

s you know, sports bring lots of opportunities for foodservice operations, especially pizzerias and casual dining establishments. It is a time to gather with friends and indulge with all the comfort food classics. Make this time a profitable one by being as prepared as you can.

Order Right Look back on what you had sold in previous years to make an educated forecast of what you will need.

Consider shelf life of products, as well as the freezer space you currently have available to store them.

Prepare the Staff Consider cross training employees who don’t normally perform certain tasks, such as packing and preparing orders for delivery. By doing this you create time and money saving efficiencies.

Inform and educate the staff on your new menu additions and promotions so they can properly inform customers.

A Menu that Stands Out Of course shareable foods like pizza and wings will always be a hit, but everyone offers them. Stand out from your competition by offering something still familiar, yet exciting. Imagine classic Italian food or comfort foods with a twist. Think of a Chicken Parmesan Sandwich… it is a classic Italian food with a tweak to it. By doing this you are able to cross utilize ingredients, avoiding the need to purchase new products to your inventory. You are also able to charge a premium for these foods because they are perceived as more valuable–they’ll have difficulty finding it anywhere else.

Delivery Friendly As you know, some foods travel better than others. If the menu item includes a sauce, make sure you package it separately to prevent sogginess.

Consider using less hot sauce to wings and adding extra on the side.

Examples: Garlic Knot Sliders

Be sure to be equipped with all the disposables needed for carry out.

Philly Cheesesteak Pizza

The Last Bite | 18

Hoagie with Tenders, Fries, Mozzarella Sticks, Hot Sauce & Mayo Pepperoni Pizza Fries

Promote, Promote!

How will people know about your enhanced menu if you do not advertise it? Take the time about 3 weeks before the launch to post on social media, send out flyers, and update your website.

There are steps to consider taking below.

• Update website with specials menu • Post on social media with great food photos, instructing people how to order (or pre-order) • If feasible, send email to loyal customers • Use Instagram Stories, one for each menu item, with the option to order on each story using its new ‘Link’ feature (could link to a third party site or your own site) • Create a menu kick off promotion the first week of the launch

Vodka Sauce and Rigatoni Pizza Written by: Sara Mahmood

The Last Bite | 19

Giardiniera

Hot Cherry Peppers Ferraro#: 100309N Napoli#: 100309 Pack/Size: 12/32oz

Pepperoncini Ferraro#: 100292N Napoli# 100292 Pack/Size: 12/32oz

Marinated Eggplant

Ferraro#: 100153N Napoli#: 100153 Pack/Size: 12/12oz

The Last Bite | 20

Ferraro#: 100205N Napoli#: 100205 Pack/Size: 12/32oz Hot Sliced Jalapeño Peppers Ferraro#: 100224N Napoli#: 100224 Pack/Size: 12/16oz

Pepperoncini

Ferraro#: 100291N Napoli#: 100291 Pack/Size: 12/12oz

Antipasto Salad With Italian Vinaigrette

Yields: 6 smaller servings or 4 larger For the Salad 2 heads romaine lettuce chopped, about 8 cups (Ferraro# 0000004) 1 cup grape or cherry tomatoes halved (Ferraro# 0000074) 1 cup mozzarella balls (Ferraro# 0700022) 12-ounce marinated artichokes drained and chopped (Ferraro# 100135) ½ cup mixed olives black, green, Kalamata (Ferraro# 110155, 110276, 1400241) ½ cup roasted red peppers chopped (Ferraro# 100283) 4 oz salami sliced (Ferraro# 4600023) 4 oz pepperoni quartered (Ferraro# 295430) ½ cup sliced pepperoncinis (Ferraro# 100291)

1.

In large bowl, toss lettuce, tomatoes, mozzarella balls, artichokes, olives, red peppers, salami, pepperoni, pepperoncinis, and red onion together to distribute ingredients evenly. Set aside.

¼ cup sliced red onion (optional) For the Italian Vinaigrette ¾ cup extra virgin olive oil (Ferraro# 1000041) 3 tablespoons red wine vinegar (Ferraro# 5020510) 1 ½ tablespoons lemon juice (Ferraro# 380210)

2. Add oil, red wine vinegar, lemon juice, mustard, garlic powder, oregano, and red pepper flakes to jar and seal with lid. Shake vigorously to combine. Season with salt and pepper.

3. Dress salad with vinaigrette and serve. Alternately, portion salad into individual servings and dress with vinaigrette or serve with vinaigrette on the side.

1 ½ teaspoons dijon mustard (Ferraro# 2070002)

Notes:

¾ teaspoons garlic powder

•

Make it Dairy Free: Use vegan mozzarella.

¾ teaspoons oregano

•

Make it Vegetarian: Up the veggies and skip the meat. You can use chickpeas instead – just drain them and rinse them first!

•

Italian Vinaigrette: Refrigerate any leftover dressing in an airtight container up to 3 weeks. Shake it up again before serving.

1 pinch red pepper flakes ¾ teaspoon salt Pepper to taste

The Last Bite | 21

Imported Grated Cheeses Item# Description Size

The Last Bite | 22

800110

Romano Pecorino Grated Imported

4/5#

800096

Parmigiano Grated Imported

4/5#

Il Buon Sapore Sliced Pepperoni The most popular pizza topping in America is pepperoni!

Our Il Buon Sapore pepperoni is perfectly formulated to please every pizza lover. But who says you have to stop at pizza? Brighten up fresh and exciting sandwiches, salads and appetizers.

Ferraro# 4600011

2/12.5

ANTICA CORTE

GENOA SALAMI

Our Antica Corte Genoa Salami begins with a blend of pork and beef that is perfectly seasoned and spiced and then aged. It is the perfect texture for use in wraps and pastas, while also offering superior coverage on pizza.

Ferraro# 4600023

3/6-7#

The Last Bite | 23

HIGH PERFORMANCE FRYING OIL ITEM# 3500089

NON-GMO

0g TRANS FAT PER SERVING The Last Bite | 24

PAN FRYING

HEAVY DUTY DEEP FRYING

Batch-Crafted Beans From Farm to Foodservice

Since 1921, Furmano’s has infused our batch-crafted philosophy into everything we do.

Your customers will taste the goodness that comes from four generations of insight and skill in every one of our bean, tomato, vegetable and ancient grain products.

FURMANOSFOODSERVICE.COM To request a free sample call 1-877-877-6032

The Last Bite | 25

The Last Bite | 27

Calamari you can count on You can rely on Calamari from Bell Harbor Seafood to provide consistent quality and value time after time.

CALAMARI T&T 5-8” TODARODES ITEM# 4200125 CALAMARI CUT RINGS ONLY LOLIGO ITEM# 4206750

CALAMARI TUBES 5-8” TODARODES ITEM# 4200126

The Last Bite | 28

MAKE A SPLASH

WITH YOUR LENT SPECIALS THIS YEAR

T

his year Lent is Wednesday, March 2nd to Thursday, April 14th. Let this be a time to expand your seafood options. The interest in more innovative seafood plates is on the rise. This allows you to get creative with your menu and make more of a profit. Ideally, you will acquire some new seafood loving customers who were impressed with your food.

Shrimp and salmon are the leading fish dishes according to the National Fisheries Institute, however if you are a pizzeria, customers will also be expecting to see others such as calamari.

Breading or battering are popular preparation methods for fish and seafood.

Customers seeking alternatives during Lent can help to determine long term menu popularity. Have options for the unadventurous as well as the adventuresome. Add

shrimp to linguine for a dish like Shrimp Scampi, or go with a heavy seafood option such as Zuppa di Pesce (a Mediterranean seafood soup with clams, mussels and cod).

Some additional Entrees to consider: •

Shrimp Fra Diavolo

•

Shrimp Parmigiana

•

Flounder Stuffed with Crabmeat

•

Flounder Francese

•

Salmon Oreganata

•

Calamari Marinara or Diavolo

Lent can bring a lot of opportunities for your restaurant.

Make the most of the time by doing your prep work and planning now.

To save labor time and costs, Ferraro Foods offers pre-made battered and breaded options. Some pre-breaded and battered options we stock: •

Shrimp 13/15 Tail-on Breaded Butterfly - (Item# 4200505)

•

Shrimp 16/20 Coconut Breaded Butterfly - (Item# 4200118)

•

Calamari Rings IQF Breaded - (Item# 4200454)

•

Flounder Breaded Raw 4.5oz - (Item# 4200459)

41% OF AMERICANS SAY THEY HAVE OBSERVED LENT

20% HIGHER DAILY SALES REPORTED BY LEGAL SEA FOODS DURING LENT.

60% HIGHER COD SALES ARE REPORTED THE FIRST WEEK OF LENT

Source: upserve.com/restaurant-insider/lent-sends-fish-sales-flying/

Written by: Sara Mahmood

SUSTAINABLY SOURCED PREMIUM QUALITY VALUE ADDED

SEAFOOD

The Last Bite | 30

Premium Prepared Seafood 4 oz Extra Fancy Crab Cake 9860058 | 15 ct

Exquisitely prepared seafood for appetizers and entrees.

- Ready to cook & serve - Made with fresh ingredients - Handmade in small batches -

Ferraro Items Deviled Crab Cake Bites 2100711 | 5 lb 3 oz Deviled Crab Cake 4200011 | 6 lb 5 oz Flounder Rolled w/ Crab 4200458 | 20/5 oz 4.5 oz Breaded Raw Flounder 4200459 | 18/4.5 oz 5-6 oz Breaded Flounder 7800670 | 10 lb 3 oz Crab Stuffed Shell 4201152 | 20/3 oz Breaded Seafood Combo Flounder, Shrimp, Scallop, Crab 4200463 | 8/10 oz

Lobster, Shrimp & Scallop Cannelloni #4100470 Classic Beef Large Round Ravioli #4100470

The Last Bite | 32

CASA IMPORTS CUSTOMER SPOTLIGHT | GJP ITALIAN EATERY

GJP ITALIAN EATERY: THE JOY & GEM OF OSWEGO! Interviewed: Larry Miller How was GJP started?

We started the business in July 2015, when my partners and I came upon a struggling shop for sale. We kept the name, rebranded, and in 2018 expanded to have a full dining room. GJP Oswego has since become a major favorite among Oswego residents.

What is the most popular item on the menu?

Pizza! We have a number of specialty pizzas on the menu that please everyone’s tastes.

We also offer wings, pasta, subs and numerous other upstate favorites. Our homemade lasagna is another top seller that my mom makes fresh to order - it’s a big hit in the community.

140 St Route 104 Oswego, NY 13126 Sales Associate: Paul Moakler

“WHEN YOU LOVE WHAT YOU DO, IT’S EASY TO FIND JOY IN IT.” - Larry Miller, owner/manager, GJP Italian Eatery

What do you enjoy most about owning/operating a restaurant?

Watching my employees grow and achieve goals that are meaningful to them. We’ve had numerous employees start at the age of 16, graduate high school, excel in college and start achieving life aspirations. Having those relationships is important to me.

It’s the same with our customers; we see them grow from being kids to having families of their own.

What sets your restaurant apart from the competition?

Our commitment to community.

We are always open to helping organizations and fundraising for the schools. We hold a yearly food drive around the holidays.

We put community first in everything we do.

Any advice for other Restaurant owners?

Stay the course. When plans don’t go correctly you can’t make wholesale changes. Focus on one thing you can control, and everything will start to fall in line.

If you try to fix every little thing at once something else will always go wrong.

In what ways does your business contribute to the community?

We’ve been a big supporter of Blessings in a Backpack, donating nearly 2000 goods and over $1000 to the organization through our Pizza with Santa food drives. We also helped our sister company, Amnesty CrossFit, raise $4000 for the organization through our sponsorship in their 12-hour race!

(315) 207-1000

GjpOswego

GJPOswego.com

gjposwego The Last Bite | 33

50 lb #1530016 - Vitale Flour #1530030 - Ferraro Flour The Last Bite | 34

Italian Tomatoes Imported Italian Peeled Tomatoes in a light puree with basil

Imported Italian Peeled Tomatoes in a light puree with basil

Superior quality and delicious enough to eat right out of the can.

Our highest quality tomato product.

Great for any Italian recipe.

Item #1100019

Item #1100039

Imported Italian Cherry Tomatoes

Great for pasta dishes that require a chunky mouth feel. Packed in puree, they can be cut or used whole to kick up any recipe.

Item #1100205

Pomodorini Small whole tomatoes that are a great start to any traditional Italian pasta dish or on top of a Sicilian pie.

Item #1100009

The Last Bite | 36

FERRARO FOODS OF NY CUSTOMER SPOTLIGHT | FREDDIE’S PORK STORE

Freddie’s Pork Store and Salumeria

Interviewed: Freddie Castellano How long has Freddie’s been in business?

The Elingtonville area has been counting on Freddie’s to provide the finest dishes for their special occasions for over 25 years.

What is the most popular item on the menu?

Freddie’s makes everything from scratch. Some of the most popular items are their homemade mozzarella, freshly baked bread, rolls, and meatballs.

What sets your store apart from the competition?

“The catering we provide with the homestyle cooking that we offer,” states Freddie Castellano.

Freddie’s prides themselves on offering meals that are “just like Grandma would make to feed the family.”

Why work with Ferraro Foods?

“With these trying times, if I have an issue with a product or service the Ferraro Foods sales team always has a quick solution.”

3830 Richmond Ave Staten Island, NY 10312

freddiesgourmet.com

(718) 967-3049

freddiesgourmet

Sales Associate: Tommy Gambino

freddiesgourmet The Last Bite | 37

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

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

Dupont Nutrition & Health

Datassentials Pizza Keynote, Tastemasters

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

Pineapple Belongs on Pizza!

• • • • •

Picked at Peak Ripeness Rich in Vitamin C Naturally Gluten-Free and Fat-Free Shelf Stable Before Opening BPA-free, Recyclable Packaging

Pineapple is one of the top 10 most popular pizza ingredients on US menus.

Source: Datassential SNAP™ 2021.

Ferraro# 5040780

Pineapple Pizza Tidbits in Light Syrup

Polynesian Pineapple Pizza

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THE

SURVIVING

LABOR

SHORTAGE

The Last Bite | 40

Surviving the Labor Shortage If you own, operate or even just regularly patron restaurants you probably know all about the current labor shortage that is plaguing the industry. Since the start of the COVID pandemic restaurants have been struggling to find enough staff. While the labor shortage is something that has affected every industry, it seems to be hitting the restaurant industry the hardest.

78%

of restaurant owners across the U.S. report they don’t have enough employees to support their current customer demand.

Customer demand seems to be back with a vengeance but the applicants to help serve those customers are not. You can have the best food in town but without a kitchen team and waitstaff it becomes very difficult, if not impossible, to run a successful restaurant. So what can you do to survive the labor shortage?

Here are some helpful tips that can help you navigate the labor shortage.

Retain the staff you have Your current employees have never been more valuable. Replacing hourly workers can be costly. Before you start recruiting new staff, figure out what caused them to leave in the first place. Exit interviews are a great way to gain insight on what it is like working for your business - and how it can be improved.

Ask for feedback before they make the decision to leave. Conduct one-onone meetings with your current staff about what’s great and what’s not so great about working for your business.

This not only gives you the opportunity to improve working conditions but it leaves your staff feeling supported and respected.

Promote your open positions Reach out to people you know. Maybe a friend or family member has a teenager looking for summer or after school work.

Create an employee referral program.

Motivate your staff with rewards for referring friends, family or anyone in their network. You can also open this program up to the public offering a reward, like a free meal, to anyone that refers a candidate that you successfully hire. Typically these programs have a minimum amount of time the referral must remain employed 30, 90, 180 days, depending on how big of a reward is offered.

Offer employee benefits Many state the reason for leaving the restaurant industry in the first place is due to low wages, no benefits and unstable work conditions. Although it may seem too expensive to offer employee benefits if you compare it to the cost of constantly recruiting new staff members it could actually save you money in the long run. Consider offering benefits such as health insurance, on the job skills training, year end bonuses and free shift meals.

You could try out performance based benefits also, such as accruing PTO based on the number of hours worked or health care benefits that begin after one year of employment.

Another benefit to consider is offering your employees the ability to access their wages before payday. 56% of American consumers said they are living paycheck to paycheck and restaurant workers are no exception.

Financial stress can create serious issues such as burnout, absenteeism and turnover. Access to earned wages can help with these issues.

Improving the employee experience and increasing financial stability can ultimately improve retention.

Reduce labor in the kitchen Reducing the over all labor required in the kitchen will enable your kitchen staff to push out more orders quicker even with a smaller staff. Try sliced veggies, breaded chicken, frozen appetizers and desserts.

A labor shortage isn’t easy for any restaurant owner but it is not impossible to overcome. With some time, hard work and the above ideas in your back pocket your business will continue to thrive.

Labor & Time Saving Ideas Smart scheduling Looking at historic sales data and taking some extra time to plan out scheduling for the week could save you money. As sales may be unsteady throughout the year, it’s important to maintain a labor cost percentage that allows you to make a profit.

Cross-train employees Train them in multiple functions so they can learn new skills or roles, or so they could be ready to fill in during an unusually busy shift. This can also show you care about their growth, potentially influencing retention.

Consider integrating automation systems There is technology that automatically accepts orders from the POS, which eliminates the need to manually take the order to the kitchen. With this, you will need to weigh the installation or subscription fee with its benefit of high convenience and efficiency.

Ready-to-use produce Ready to use produce such as mushrooms and garlic can make things easier on your staff and will save you money in the long run.

Produce that is labeled IQF is frozen right after it is picked and processed, keeping its nutrients and natural flavor.

Pre-cooked meats From precooked breaded chicken breasts, to precooked sausage pizza topping, imagine how much time and labor you could save. Besides saving resources, you will also offer a more consistent product to your customers.

There is no need to slice a pepperoni or sausage for pizza in your kitchen with all the many options you have.

Prepared appetizers and desserts Stick to what you’re great at and leave the appetizers and desserts to us! Appetizers and dessert should be the easiest and quickest to prepare on your menu, while earning you high profits. For appetizers, we have everything from authentic arancini to comforting mozzarella sticks. For dessert, choose from tiramisu, cakes, cheesecakes, cannoli, and more!

The Last Bite | 41

L SA

UMERI

A A L I AN IT

I TA L I A N

Qua

The Last Bite | 42

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

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

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.

ITEM#

DESCRIPTION

250180

CHIX NOODLE

DF - LF

250192

FIRE ROASTED VEG

GF - LF - V*

250196

PASTA E FAGIOLI

LF

250200

CREAM MUSHROOM

250202

CORN CHOWDER

250204

BEEF BARLEY

250214

KALE CHIX SWEET POT

4220205

LOBSTER BISQUE

9003409

SHRIMP & ROASTED CORN

9003411

CHIX WILD RICE

GF - DF - LF

LF – Low Fat | GF – Gluten Free | V – Vegetarian | V* – Vegan | DF – Dairy Free All of the above soups are available from Napoli Foods

The Last Bite | 45

NAPOLI CUSTOMER SPOTLIGHT | D’AMELIO’S ITALIAN EATERY

D’AMELIO’S ITALIAN EATERY Interviewed: Guiseppe & Giovanni D’Amelio

What is the history behind the business?

Giuseppe was only 18 years old when he decided to open D’Amelio’s in December of 1982 (shortly after completing high school). It began as a deli, then evolved into the restaurant and catering business it is today.

What is the most popular item on the menu?

Spaghetti Carbonara in Parm Reggiano wheel is a menu item everyone loves. As a family owned and operated restaurant, Giuseppe decided to name his menu items after his beloved children.

What sets your restaurant apart from the competition?

“We hear all the time [our restaurant is] like coming to mom’s house for dinner” says Giuseppe. He’s hands on with the operations, from the front to back-of-house duties. They offer great off-premise catering options.

Their restaurant feeds off of the energy of entertaining.

Why work with Napoli Foods?

They have been with Napoli Foods since day one. He values their professionalism and quality that is “second to none”. He appreciates the loyalty he receives, explaining that it is “like doing business with family” Any advice for other restaurant owners?

Never cut corners. Give customers the best all the time. Be clean and courteous… and most of all be consistent.

D’Amelio’s Italian Eatery has been recognized as the Best Caterer for over 20 years in a row by regional media publications in the Waterbury area. They go above and beyond to make the customer experience the best it can be over the many years in business and it hasn’t gone unnoticed by locals.

718 Highland Ave, Waterbury, CT 06708

(203) 755-0261

D’Amelio’s Italian Eatery

Sales Associate: Frank Tripodi

damelios.com

damelios_italian_eatery

The Last Bite | 46

NAPOLI CUSTOMER SPOTLIGHT | NOOCHIE’S DELI AND CAFE

NOOCHIE’S DELI AND CAFE Interviewed: Gianfranco D’Amelio

What is the history behind the business?

Noochies Deli & Cafe opened its doors in Waterbury, CT January of 2019, just completing its third year in business. Owner, Gianfranco, wanted to follow in his father, Giovanni’s, footsteps by opening a deli business.

Gianfranco wanted to model Noochies Deli & Cafe after his father’s deli, D’Amelio’s Deli, which eventually evolved into a successful fine dining establishment the locals of Waterbury had come to love. Like D’Amelio’s Deli, high quality food, as well as exceptional customer service are at the forefront of their business. Noochies Deli & Cafe offer salads, both cold and hot grinders (sub sandwiches) and stuffed breads, as well as an extensive catering menu.

What is the most popular item on the menu?

The “Something Nice” is very popular. It is homemade chicken cutlet with dry cured capicola, parma prosciutto, stella table cheese, arugula, pickled eggplant, long hots topped with balsamic demi glaze.

What sets your restaurant apart from the competition?

Noochies Deli & Cafe is family owned and operated. All of their food is made in house for ultimate freshness. The deli has a full service cafe and bar.

Why work with Napoli Foods?

Napoli Foods has been a part of Noochies since day one. Frank Tripodi, their sales representative, “helped us get set up and choose the highest quality products for our customers” says Gianfranco. He says their rep, Frank, “always goes above and beyond for us at Noochie’s and his customer service is outstanding.”

Any advice for other restaurant owners?

“If you’re serving high quality homemade food with a smile, how could you lose?” says Gianfranco.

How do you give back to your community?

Noochies Deli & Cafe is proud to be able to help out where they can within their community. The deli has fed local hospital staff during the pandemic, as well as donated to city and youth organizations. They have been recognized within their community with many awards including Best in Greater Waterbury in 2021, Best New Business in 2019, Best Place for Taste of Italy 2019 and Best Italian Pastry 2019.

72 America St. Waterbury, CT 06708 Sales Associate: Frank Tripodi

(203) 527-4344

noochiesdeliandcafe

noochiesdeli.com

noochies.deli.cafe

The Last Bite | 47

PREMIUM FILLED PASTAS We use only the finest semolina and search the world for the best spices, herbs and other premium ingredients that go into creating our delicious filled pastas.

CAVATELLI Our Ricotta Cavatelli are formed using traditional Italian machinery. The dough is infused with ricotta cheese, giving the pasta a soft, chewy bite.

Ferraro# 4100180 Pack/Size: 12/1 lb FROZEN

GNOCCHI Gnocchi Pasta is a delicious Italian potato dumpling. This ready-to-cook pasta is versatile across recipes and can be served with various savory sauces or simply with butter and Parmesan cheese.

Ferraro# 4100185 Pack/Size: 12/1 lb FROZEN

CHEESE TORTELLINI

Ferraro# 4100190

100% semolina pasta filled with premium ricotta, Pecorino Romano, Parmesan and asiago cheeses.

Ferraro# 4100386

Pack/Size: 12/1 lb Pack/Size: 1/10 lb FROZEN

MEAT TORTELLINI 100% semolina pasta filled with a blend of sausage, pork, beef and Parmesan cheese.

TRI COLOR CHEESE TORTELLINI 100% semolina pasta filled with premium Ricotta, Pecorino Romano, Parmesan and Asiago cheeses.

MEDIUM SQUARE CHEESE RAVIOLI Authentic pasta dough made with whole fresh eggs & semolina flour.

Each large, square ravioli is filled with a blend of Ricotta & Romano cheese plus spices.

The Last Bite | 48

Ferraro# 4100195 Pack/Size: 12/1 lb FROZEN

Ferraro# 4100196 Pack/Size: 12/1 lb FROZEN

Ferraro# 4100267 Pack/Size: 1/10 lb

PARTIALLY COOKED

CHEESE STUFFED SHELLS Each shell is hand stuffed with a delectable blend of Ricotta and Romano cheese with added spices.

2.75 oz Ferraro# 4100217

Pack/Size: 1/96 CT

2 oz Ferraro# 4100221

Pack/Size: 1/96 CT FROZEN

SPINACH FLORENTINE STUFFED SHELLS Semolina pasta stuffed with a delicate blend of Spinach, Ricotta, Parmesan and Mozzarella.

Ferraro# 4100219

Pack/Size: 1/60 CT

FROZEN

ROUND CHEESE RAVIOLI The dough is made with semolina flour and eggs. The filling includes Ricotta and Romano cheese along with some spices.

1.3 oz Ferraro# 4100218

FROZEN

Pack/Size: 1/144 CT

CHEESE MANICOTTI A fancy semolina flour dough molded in a cylinder shape and filled with a ricotta, parmesan and mozzarella cheese blend filling.

2.75 oz Ferraro# 4100219

Pack/Size: 1/60 CT

FROZEN

Italian Basil Pesto ITEM# DESCRIPTION SIZE 5240885

SAUCE PESTO W/O PINE NUTS

4/30OZ

2000140

SAUCE PESTO W/ PINE NUTS

4/30OZ

PRE COOKED • Cuts prep time in half • 40/4 oz

ITEM# 4100209

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The Last Bite | 52

FERRARO FOODS OF NC | PORTOFINO’S ITALIAN RESTAURANT

PORTOFINO’S ITALIAN RESTAURANT What is the history behind the business?

Portofino’s story is one of family, friends, and love of food. Our story starts with two young men, Giosue (Josh) and Luigi (Gino), who were childhood friends in Naples, Italy. They immigrated to the United States when they were very young – Josh to the north, and Gino to the south.

Josh went to New Jersey to work for his older brother, Valentino, who had opened a restaurant there. Gino went to Winston-Salem, NC, to work with his cousin. When Gino’s and Josh’s paths crossed again, they saw an opportunity to work together. This joint venture was the birth of Portofino’s Ristorante Italiano e Pizzeria as the two friends opened their flagship restaurant on Eastway Drive in Charlotte in July of 1996.

Josh’s little sister, Carmela, who followed in his footsteps to New Jersey, and Josh’s wife, Margherita, helped open the first Portofino’s and were there for the subsequent openings. Portofino’s on Park Road opened in 2001.

Most recently, Portofino’s at the Arboretum opened in the summer of 2012. Carmela got married in September 2008 and her husband Raffaele is the manager at the Arboretum restaurant.

Locations Portofino’s Park Road 5126 Park Road Charlotte, NC 28209 704-527-0702 Portofino’s at the Arboretum 8128 Providence Road #100 Charlotte, NC 28277 704-542-9911 Portofino’s at Eastway 3124 Eastway Drive #500 Charlotte, NC 28205 704-568-7933 Portofino’s Indian Land 9716 Red Stone Drive #400 Indian Land, SC 29707 (803) 547-1126

So remember, when you dine at Portofino’s Ristorante Italiano e Pizzeria, you are truly sitting at the family’s table.

What is the most popular item on the menu?

Chicken Parm What sets your restaurant apart from the competition?

“We are part of the community and more than just another restaurant.

We are not just a pizzeria, but a great Italian restaurant. A place to take the family and not break the bank.”

Why work with Ferraro Foods?

“Because of the long relationship with our salesman Ralph and his son.”

Any advice for other restaurant owners?

“Always use top ingredients and you will achieve great quality.”

How have you dealt with the current labor shortage?

“I work more than I ever have, picking up wherever I’m needed.”

Sales Associate: Ralph Preziosi Jr

portofinos-us.com

PortofinosItalian

portofinosus The Last Bite | 53

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

White American 120ct 160ct #0500056 #0501023

Yellow American 120ct 160ct #0500057 #0500943

MUST TRY GRILLED CHEESE SANDWICHES

There’s not many dishes more classic than a grilled cheese sandwich.

While typically seen on kid’s menus, try putting a twist on this comfort food favorite to land a spot on your regular menu or as a winter lunch special. Your customers both young and old will be delighted!

Garlic Bread Grilled Cheese For the Garlic Spread: 8 tbsp (4 oz) unsalted butter, softened 4 cloves garlic, crushed and minced

Serves: 4 •

Combine the softened butter with the garlic and parsley. Spread the softened garlic butter on both sides of 2 slices of bread.

•

Place a large nonstick skillet over medium-high heat. Place a buttered slice of bread in the pan and cook for about 2 to 3 minutes, or until nicely browned. Turn to brown the other side.

Repeat with another slice of bread.

•

Reduce the heat to low. Arrange sliced cheese on the bread.

Season lightly with salt and pepper.

•

Place the second slice of bread on the cheese layer. Cook the sandwich for about 4 to 6 minutes, or until the cheese melts.

Gently press the sandwich with a spatula as it cooks. Repeat with the remaining bread, garlic butter, and cheese.

•

Slice the sandwiches and serve warm with soup or a salad.

2 tbsp minced fresh parsley For the Sandwiches: 8 slices bread 8 oz sliced American cheese Kosher salt, to taste Freshly ground pepper, to taste

Jalapeno Popper Grilled Cheese

Serves: 2

4 slices sandwich bread

•

Heat a large non-stick frying pan over medium-low heat.

Butter, softened

•

Lightly butter one side of all the bread slices

•

Divide the cream cheese between two of the slices, spreading evenly on the un-buttered side of the bread. Lay the jalapeños halves over the cream cheese. Lay the cheese over the jalapeños. Add the second piece of bread, butter side up.

•

4 slices American cheese

Place the sandwiches in the pan and cover. Heat each side of the sandwich until desired darkness and until the cheese inside is melted. Slice and serve warm.

Grilled Cheese Margherita

Serves: 1

2 slices sourdough bread

•

Preheat skillet over medium heat.

4 tsp mayonnaise

•

Spread 2 teaspoons mayonnaise on the outside of each slice of bread.

•

Top bread with Kraft Single, tomato, mozzarella cheese and basil. Cover with remaining slice of bread.

•

Cook in skillet on medium heat, 3 minutes on each side or until golden brown.

2 tbsp cream cheese, softened 4 to 6 pickled whole jalapeños, sliced lengthwise, seeds and ribs removed, and patted dry

1 slice American cheese 2 slices tomato, thinly sliced 2 tbsp shredded mozzarella cheese 2 fresh basil leaves, thinly sliced

The Last Bite | 55

4/10 lb #4001767

5 oz Lointail Steak

#4001768

6 oz Lointail Steak

#4001769

3 oz Lointail Steak

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A COATING FOR ALL OCCASIONS Fine Coat

TM

Clear Coat

• Invisible coating

• Visibly coated

• XLF lengths

• Very crispy and crunchy

• Starch based batter • Hold best under heat lamps

• Unique buttery flavor • Great hold time

*Trademarks of Cavendish Farms Corporation.

Flavor Crisp

TM

• Visibly coated, proprietary batter

• Best hold time of all coatings • Red or orange in color with seasoning flecks • Best for flavor appeal

• Stays crisp for 30+ minutes in any serving container!

• Reheatable in microwave

CAVENDISHFARMS.COM

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 The Last Bite | 59

Lobster Ravioli

Our authentic pasta dough is made with whole fresh eggs and semolina flour. Each hexagon-shaped ravioli is filled with chunky pieces of lobster meat, Ricotta and Asiago cheeses with select spices.

SEVIROLI FOODS, A FAMILY TRADITION Seviroli Foods is your source for chef inspired, artisan filled pastas. Family owned and operated in New York since 1960, Seviroli offers a full line of authentic and innovative filled pastas including ravioli, tortellini, ricotta cavatelli, stuffed shells, manicotti, gnocchi and more.

LOBSTER RAVIOLI // #4101250 // 2/2.5 lb.

Seviroli Foods // 516.222.6220 // seviroli.com

IN STOCK AT FERRARO FOODS FEATURED TYSON® ITEMS Tyson Pride® Fully Cooked, Mild Breaded, Chicken Breast Filets, 4 oz. | Item# 3901109 • Pack 2/10 lb.

Serve up the classic taste of breaded chicken patties with Tyson Pride® Fully Cooked, Mild Breaded, Chicken Breast Filets. Featuring a crispy, golden a versatile entrée. time and labor costs and risk of cross-contamination. Simply bake and serve plain or as a sandwich with appropriate sides. Tyson Pride® chicken

Tyson® Uncooked, Premium Chicken Tenders Item# 3901117 • Pack 2/5 lb.

Uncooked, Premium Chicken Tenders. Our chicken is made with premium, whole-muscle cuts, resulting in a high-quality protein that’s perfect for a variety of appetizers and center-of-plate items.

fry and serve with your favorite dipping sauce as part of a chicken tender

Tyson® Fast Finish®, Fully Cooked, Bone-In Chicken Wings | Item# 3900760 • Pack 2/5 lb.

Open the door to dozens of delicious wing selections with Tyson® Fast Finish®, Fully Cooked, Bone-In Chicken Wings. Featuring an unseasoned assortment of large, bone-in chicken wings, our 1st and 2nd joint cuts are completely customizable with any sauce for a versatile appetizer or centerof-plate item.

Ranked as the top appetizer on menus, chicken wings are essential for

©2020 Tyson Foods, Inc. Trademarks and registered trademarks are owned by Tyson Foods, Inc. or its subsidiaries, or used under license.

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 | 63

A performer like this always ends up on top.

BRAND

Reliable, consistent HORMEL THE PERFORMANCE PEPPERONI BOLD ®

DISTRIBUTOR # ITEM #

DESCRIPTION

®

PACK SIZE

WT./LBS.

2/12.5 lb.

25

4600163

26777 HORMEL® THE PERFORMANCE PEPPERONI,® Bold, 14/oz.

4600164

44111

4601950

28820 HORMEL THE PERFORMANCE PEPPERONI, 12/oz.

2/12.5 lb.

25

4600808

48301 HORMEL THE PERFORMANCE PEPPERONI, Beef, 14/oz. 2/12.5 lb.

25

HORMEL THE PERFORMANCE PEPPERONI, Bold, 14/oz. 2/5 lb. ® ® ®

® ® ®

10

Request Samples @ FONTANINI.com

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)

FINE ITALIAN SAUSAGE 4000218

SAUSAGE HOT ROPE MARINO FROZEN

4600053

SAUSAGE BULK MARINO FZ

4003248 4600078 4600079 4600082 4600084 4600085 4600088 4600360 4601798 4800004 4800194

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1/10#

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 | 69

FERRARO#

DESCRIPTION

0200015

MOZZ W/M BLUE BLOCK 10/6 lb

0200018

MOZZ P/S 8/7.5 lb

0210015

MOZZ LM/WM SHRED 5/5 lb

Honor Tradition. Respect the craft.

Serve seriously good cheese.

The Last Bite | 71

bacon MAKES IT BETTER. HATFIELD® MAKES IT THE BEST.

FEATURES & BENEFITS: • Consistent quality & dependable slice count • Made from fresh, never frozen, bellies • A variety of options, crafted to meet your specific needs LAY FLAT BACON

HOTEL BACON

SLICED SLAB BACON

SLAB BACON

LAY FLAT BACON

SLICED SLAB BACON

Item# Pack/Size Description 4000060 1/15# BACON LAYOUT 18/22 CHEF PLEASER 4600301 1/15# BACON LAYOUT #2 BUTCHER WAGON 1/5# BACON LAYOUT 14/18 CHEF SIGNATURE 4600303

Item# Pack/Size Description 2100725 1/15# BACON SLICED SLAB 4600302 1/15# BACON SLICED SLAB THICK CHEF SIGNATURE 4600308 1/15# BACON APPLEWOOD SLICED SLAB

HOTEL BACON

SLAB BACON

Item# Pack/Size Description 4000059 1/15# BACON HOTEL 16/18 SHINGLE CHEF SIGNATURE

Item# Pack/Size Description 4000212 8/6.5# BACON SLAB RIND ON 4000888 8/6.5# BACON SLAB RINDLESS 1/2 VAC The Last Bite | 73

The Last Bite | 74

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 | 75

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

s e t i r o v a F r e t s a E

Classic Colomba Colomba Classic

Colomba Classic TNT Wrapped

gr. 900 | 10 per case

gr. 900 | 10 per case

gr. 900 | 7 per case

Ferraro# 4400368

Ferraro# 4400393

Ferraro# 4400384

Colomba Classic

Colomba Classic in an Elegant Bag gr. 900 | 6 per case

Colomba Classic in an Elegant Hat Box

Ferraro# 4400784

Colomba with Chocolate Chips Colomba with Chocolate Chips in an Elegant Hat Box gr. 900 | 4 per case

Ferraro# 4400878

Colomba with Cream Colomba with Chocolate Cream

gr. 750 | 10 per case

Ferraro # 4400879

Colomba with Fruit & Chocolate Colomba with Pear & Dark Chocolate Chips gr. 900 | 7 per case

Ferraro # 4400874

gr. 900 | 4 per case

Ferraro# 4400875

Colomba with Chocolate Chips in an Elegant Hat Box gr. 900 | 4 per case

Ferraro # 4400877

Uova di Cioccolato

Milk Chocolate

Item#

Size

Per Case

4400395

200 gr

12

4400411

300 gr

8

4400373

500 gr

6

4400392

1 kilo

1

4400381

5 kilo

1

Dark Chocolate

Item#

Size

Per Case

4400401

200 gr

12

4400412

300 gr

8

4400372

500 gr

6

4400391

1 kilo

1

4400386

5 kilo

1

Colomba with Hazelnut Cream gr. 800 | 10 per case

Ferraro # 4400382

Colomba with Pieces of Orange & Dark Chocolate gr. 900 | 7 per case

Ferraro # 4400873

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100% Imported From Sicily • 100% Natural Ingredients • Hand Rolled

Cannoli Shells & Cream ITEM#

DESCRIPTION

PACK/SIZE

NJ

0902251

CANNOLI CREAM W/CHOC CHIPS (IMPORTED)

4/1.5 lb

4400234

CANNOLI SHELL MINI DARK CHOCO/PISTACH 3"

4400236

NY

MD

NC

•

•

•

120 ct

•

•

CANNOLI SHELL MINI CHOCO DIP 3"

120 ct

•

•

•

4400255

CANNOLI SHELL LARGE 5" TRADITIONAL

48 ct

4400256

CANNOLI SHELL LARGE PIST/CHOC DPD 5INCH

48 ct

•

•

4408152

CANNOLI SHELL MINI 3"

240 ct

•

4408153

CANNOLI SHELL LARGE 6"

150 ct

•

4408162

CANNOLI SHELLS MINI 3" IMPORTED

120 ct

•

4408164

CANNOLI SHELL LARGE 6" TRADITIONAL

48 ct

•

•

4408173

CANNOLI SHELL DIP CHOC LARGE 6'

48 ct

•

•

4408175

CANNOLI SHELL LARGE CHOCOLATE INSIDE 6"

48 ct

•

0900041

RICOTTA SUGARED BUCKET

26.5 lb

•

•

•

•

•

•

Cakes ITEM#

DESCRIPTION

PACK/SIZE

NJ

4401122

CAKE TORTA MINI DELIZIA

9/3.5 oz

•

4408180

CAKE MINI WITH RICOTTA & CHOP PISTACHIOS

12/3.5 oz

•

NY

MD

NC

•

4408181

CAKE MINI W/ RICOTTA & TOASTED ALMONDS

12/3.5 oz

•

•

4400596

SICILIAN CASSATA CAKE 1.5 KG

1 ct

•

•

4401120

SICILIAN CASSATINI MINI CAKE

12 ct

•

•

4401121

SICILIAN CASSATINA CAKE - BAKED

9/3.5 oz

•

Panelle ITEM#

DESCRIPTION

PACK/SIZE

NJ

NY

MD

NC

3600123

PANELLE CHICKPEA FRITTER IMPORTED 300 CT

3/5.5 lb

•

3600124

PANELLE SMALL SICILIAN

3/5.2 lb

•

•

•

•

NY

MD

NC

•

•

MD

NC

Croquettes ITEM#

DESCRIPTION

PACK/SIZE

NJ

4408176

CROQUETTES POTATO

3/5.5 lb

•

Cassatelle ITEM#

DESCRIPTION

PACK/SIZE

NJ

4402025

CASSATELLE SMALL

225/.88 oz

•

4402027

CASSATELLE LARGE

100/ 1.76 oz

•

NY

•

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Carry-Out Solutions with Individually Wrapped Products!

Available at Ferraro Foods convenience and safety for you and your customers.

Ferraro#

Item Description

Pack Size

MFG#

24 ct.

95620

24 ct.

95621

48/4 oz

23310

48/3.5 oz

76030

18/4.4 oz.

11320

18/4.4 oz.

11321

18/4.4 oz.

11322

12/12 oz.

52611

Cake Slices Rainbow Cake Slice 4400525

Five bright and colorful layers of vanilla cake alternate with creamy icing and decorated with tiny white nonpareils, this spectacular cake is perfect for celebrating any occasion!

Chocolate Overload Cake Slice Four rich, dark chocolate, melt-in-your-mouth cake layers are stacked

4400526

chocolate ganache. Since there can never be too much chocolate, this cake is then completely covered with generous amounts of big chocolate shavings.

Brownies Chocolate Chip Brownie 4400428

4400524

We’ve reinvented the classic fudge brownie! This rich chocolate brownie is made from pure melted chocolate with the special addition of semi sweet chocolate chips on top.

Gluten Free Chocolate Chip Brownie Fully baked, gluten-free, nut-free, dairy-free, trans fat-free individually wrapped and labeled un-iced brownie.

Cheesecake 4400221

Individually Packaged NY Cheesecake - Single Serve graham crust.

4400222

Individually Packaged Strawberry Swirl - Single Serve York style cheesecake resting on a graham crust.

4400223

Individually Packaged Turtle Cheesecake - Single Serve Sitting on a delicious chocolate graham crust, our rich, cool cream cheese based cheesecake is topped with chocolate chips and pecan pieces.

Edible Cookie Dough Edible Chocolate Chip Cookie Dough 4400527

Using some of the key ingredients from David’s famous chocolate chip cookie, this creamy edible dough is packed full of chocolate chips. It’s so delicious you’ll want to lick your spoon (and cup) clean!

For more information, contact KeyImpact Sales & Systems, Inc. Rob Rennar: (973) 641-4901 or rrennar@kisales.com KeyImpact Call Center: customerservice@kisales.com or 844-462-8500 Dawn Fallon, David’s Cookies: 973-945-5568 or dawnf@davidscookies.com www. kisales.com 011822

The Last Bite | 83

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

The Last Bite | 85

Individually Wrapped Items SALTED CARAMEL MANIFESTO® COOKIE

Imagine the buttery crunch of all natural toffee and milky white chocolate chunks, alongside crisp pretzels bites and sea salt, all playing hopscotch across your taste buds. Topped with pretzel salt and golden demerara sugar, each bite of this salty sweet mashup is dangerously better than the last. Item# 4401866

SANDY'S AMAZING CHOCOLATE CHUNK MANIFESTO® COOKIE

PERUVIAN CHOCOLATE

MANIFESTO® BROWNIE

Dense and fudgy with a chewy crust. Born from the prized Criolla bean, this unique and sustainably sourced Peruvian chocolate adds a delicate fruity edge upfront and is deep and rich in its finish. Item# 4401868

Overflowing with intensely flavorful chunks and morsels of sustainable chocolates grown in the Peruvian Andes - milk, semisweet and dark coins – and an added crunch of savory pretzel bites. A brown butter, caramelized, chewy crisped edged wonder to shower your tastebuds with amazement.

Item# 4401867

CHEWY MARSHMALLOW MANIFESTO® BAR

Marshmallow cream and mini marshmallows both homemade, all natural and GMO-free - get folded with gluten-free crispy rice puffs and a touch of browned butter for a subtle caramel note. A hint of sea salt makes it all come alive. Item# 5000010

GMO FREE

CAGE - FREE

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CORNED BEEF BRISKET ITEM# 4600125

At Your Service

With the Essentials for Food Service These towel, tissue and napkin products and systems meet the needs of any food service environment. In addition to quality products, Morcon and Ferraro offer the kind of personal service and value you’ll only get from companies with their combined years of industry experience.

Reduce waste and consumption by 25% with our Valay® Interfolded Napkin System

Customizable Dispensers!

Our TAD Towel Systems offer premium quality, high absorbency, and a vsofter feel than conventional towels

Our Small Core Tissue Systems are your high capacity coreless alternatives!

The value brand you can trust... ...and your alternative to the majors!

FERRARO CODE

NAPOLI CODE

MORCON CODE

STOCK LOCATION NJ

NAPKINS 6000052 6000082 6000321 6000059 6000069 6000075 6000066 6000071 6000335 6000392 600472

520938

6000059 6000069

520880 520870 520895

4500VN 5000VN 4545VN NT111 B8500 3466 D1213 D712 D20500 1717 L12500

TOWEL 600097 600098 600099 6000339 6000304 6000311 6000417 6000435

600097 600098 600099

6000311 520970 6000435

C122 W12350 R12350 VT777 VK999 VT1008 C6600 W106

TISSUE 6000275 6000334 6000308 6000006

6000275 6000308 520968 520971 520955 520951

M1000 M250 VT1006 129X M10007 VT110 M29 M500

Contact your Ferraro Representative today!

CT

MD

NC

OWER - CHEM

EVERYTHING FROM SOAP TO DEGREASER. POWER-CHEM HAS YOUR KITCHEN COVERED. Liquid Green Soap #8000061 | 4/1 gal Citrus Cleaner Degreaser #8004523 | 4/1 gal

Pine Oil Cleaner #8010002 | 4/1 gal

Ferraro foods Catering Supplies STEAM PANS Full Size - 50 ct

Deep 3 ⅜” - #5500055 Medium 2” - #5500056 Shallow - #5500053 Lids - #5500051

Half Size - 100 ct

Deep 2 ½” - #5500045 Medium 2” - #5500057 Shallow - #7650002 Lids - #5500050

BOWLS

Black Catering Bowl - 50 ct

80 oz - #6000218 160 oz - #6000220

Black Catering Bowl Lid - 50 ct 80 oz - #6000219 160 oz - #6000214

BOXES

Large C Flute

Kraft Half (50 ct) - #2100387

Platters

Black Round - PET- 50 ct

12” - #6000213

High Dome for 12” - #6000212

16” - #6500108

High Dome for 16” - #6500107

18” - #6500115

High Dome for 18” - #6500109

Black Round - Heavy Duty - 25 ct 12” - #6000358

Clear Dome for 12” - #6000298

16” - #6000359

Clear Dome for 16” - #6000353

18” - #6000436

Clear Dome for 18” - #6000354

Utensils Tongs

6” Black HD (24 ct) - #6000625 9“ Black HD (24 ct) - #6000624 Black Salad Scissor (48 ct) - #6001059

Spoons & Forks - 144 ct 9” Black Spoons - #6000482 Catering Forks - #6000166

Spatula- 48 ct Black Spatula - #6001057

Kraft Full (25 ct) - #7650004 The Last Bite | 93 The Last Bite // 93

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 The Last Bite | 94

Item#

Description

Size

NJ NC MD NY ●

1100336

Black Garbage Liner 100ct

16 x 14 x 36

1100426

Black Garbage Liner 1000ct

24 x 33

●

1100448

Clear Heavy Garbage Liner 150ct

45 Gal - 40x48

●

6000024

Clear Garbage Liner

36 Gal -30 x 36

●

●

●

6000025

Black Garbage Liner

58 Gal

●

●

●

6000026

Heavy Duty Black Garbage Liner

60 Gal

●

●

●

6000028

Black Garbage Liner 100ct

45 Gal - 40 x 46

●

6000030

Small Garbage Liner

33 Gal

●

●

●

6000396

Clear Garbage Liner 100ct

58 Gal

●

●

●

9535

Black Garbage Liner 100ct

60 Gal - 22 x 16 x 58

9860157

HDPE 14 Mic Garbage Liner

60 Gal - 38 x 60

●

●

9860158

HDPE 12 Mic Garbage Liner

48 Gal - 40 x 48

●

●

●

●

The Last Bite | 95

EDITION TWENTY-ONE ferrarofoods.com