The Last Bite: Edition 18

EDITION EIGHTEEN

CUSTOMER SPOTLIGHT MIMMO’S PIZZA PAGE - 13

TIMES SQUARE PIZZERIA

FERRARO’S EXPANSION INTO FLORIDA

PAGE - 17

PAGE 6

CARLO’S PIZZERIA PAGE - 27

PAUL’S PIZZA PAGE -31

GIULIO’S PIZZA PAGE - 43

MARIO’S CLASSIC PIZZA PAGE - 51

SCITTINO’S MARKETPLACE PAGE - 59

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

NY (Syosset) : (516) 921-3322 NC:: (919) 304-6600 NC

NY (Melville): (631) 752-0328 FL: (352) 854-6720

napolifoodsinc.com (860) 276-4000

Table of Contents PAGE(S)

TITLE

4 - 5 2021 Food Shows 82 - 83 Article - Catering Season - Back in Business 70 - 71 Article - In House vs. Third Party Delivery 34 - 35 Article - Take Great Pictures of Food 20 - 21 Article - The Importance of Social Media 61 BelGioioso 25 Bell Harbor & Napoli Calamari 23 Bell Harbor Shrimp 84 Bindi 63 Bonewerks Culinarte 14 Buonsanto Antipasto 87 Cakebites 67 Catelli Brothers 60 Citterio 8 - 9 Company Timeline 54 Country Brand American Cheese 33 Country Brand Antibiotic Free Chicken 69 Country Brand Breaded Chicken 45 Country Brand Chicken Steaks 73 Country Brand Chicken Wings 19 Country Brand Grated Romano 55 Country Brand Sandwich Steaks 27 Customer Article - Carlo’s Pizzeria 43 Customer Article - Giulio’s Pizza 51 Customer Article - Mario’s Classic Pizza 13 Customer Article - Mimmo’s Pizza 31 Customer Article - Paul’s Pizza 59 Customer Article - Scittino’s Marketplace 17 Customer Article - Times Square Pizza 88 - 89 D’Agostino 92 Dart 90 - 91 David’s Cookies 26 De Cecco 78 Devanco Foods 65 Dole 24 Eastern Fish Company 10 - 11 Employee Spotlight 44 Europastry 66 Ferraro/Vitale/Spring Harvest Flour 36 Fisherman’s Pride 6 - 7 Florida Expansion Announcement

PAGE(S)

TITLE

48 Fontanini 52 Fratelli Beretta 38 - 39 Golden Performance 28 - 29 Grande Cheese Company 81 Hatfield 49 Hormel 37 Kaptain’s Ketch 56 Kraft Heinz 46 - 47 La Molisana 74 Louisa 41 Mama Cucina Arancini 32 Mama Cucina Pesto 15 Marino & Napoli Meatballs 40 Marino Frozen Appetizers 68 Marino Gnocchi 16 Marino Pizza Toppings 18 Marino Stuffed Shells 96 - 97 Morcon 42 Napoli Grated Cheeses 99 Old Glory Garbage Liners 98 Old Glory Plastic Cutlery 50 Oro di Napoli Tomatoes 79 Pithari Panini 53 Polly-O 93 Power-Chem 64 Producers Pack 85 Real Culinary Ingredients 22 Recipe - Creamy Shrimp Pasta 30 Recipe - Marino Sausage Pasta 75 Rich’s 80 Sacramento 76 Saputo 58 Smithfield 62 Soup Supreme 57 Steer Ridge Burgers 86 Taste It 72 Texas Pete 77 Tyson 94 - 95 Uni-Kem 3 Welcome Letter

Welcome...

To our eighteenth edition of The Last Bite! As the weather warms up and COVID regulations are being lifted, these next several months are an exciting time for our community. As we hit the year mark of shutdowns from COVID-19, we reflect on this past year and the curve ball it has thrown to our customers. Through this difficult time, we have seen flexibility and resilience from them. We are certain that with the coming of the new season, our customer’s businesses will prosper greatly.

We all have learned and adapted from this dark time and will use this knowledge to better our business operations moving forward.

As some of you may know, Ferraro has now expanded into the Sunshine State -- Ocala, Florida. This expansion was made possible by the strategic partnership formed with Cremosa Food Company and New Cremflora Foods. In March, the unification and collaboration efforts had taken place in both locations as Ferraro’s senior leadership met with and welcomed Cremosa Food Company associates at each location. We are thrilled to have these hardworking, dedicated associates join us here at Ferraro Foods. See more about this on page 6.

In this edition, we will discuss the importance for our customers to establish a presence on social media, the benefits and drawbacks to using a third-party delivery service, as well as how to take great pictures of your food with your smartphone. As we have done in previous editions, we have featured customers who have been kind enough to be interviewed by us. These customers provide insight to what works for them and we hope our readers are able to transfer their knowledge to their own business endeavors.

We thank you for your continued support.

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

SEPTEMBER 27 2021 Hard Rock - Atlantic City, NJ

OCTOBER 25 2021 Mohegan Sun - Uncasville, CT

SAVE BIG DURING FERRARO FOODS’

2021 Virtual

FOOD SHOW May 17 - May 21 EXCLUSIVE SHOW SPECIALS • NEW PRODUCT DEBUTS ITEM DISCOUNTS Register with your Sales Associate today!

IMPORTED FROM BROOKLYN The Last Bite // 6

W E ’ R E E X PA N D I N G With the strategic partnership of New Cremflora Foods, Ferraro Foods proudly announces the expansion of our footprint into the state of Florida.

Ferraro Foods’ expansion into Florida will bring a broader selection of authentic Italian products including cheeses, tomatoes, oils, flour and pastas from not only well known national brands but also carefully sourced and proven exclusive brands. Our new warehouse located in Ocala, Florida will house over 3,500 specialty items to cater to the independent pizzeria/trattoria and casual dining restaurant.

Facility Locations Service Area

Ferraro Foods of Florida 5437 SW 1st Ln, Ocala, FL 34474 (352) 854-6720

Florida

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

@FERRAROFOODS.FOODSERVICE @FERRAROFOODS

@FERRAROFOOD

The Last Bite // 7

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 states, serving customers 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 Cremflora Foods

Distributing the Highest Quality Authentic Italian Foods with Exceptional Service

Employee

Bradley Dubie

Donna Hawkins

Aaron Davenport

(Ferraro Foods of Florida)

(Ferraro Foods of Maryland)

(Napoli OpCo)

Inventory Control Clerk

Operations Clerk

Date of Hire: 10/15/2015

Date of Hire: 8/14/2019

Some of Bradley’s responsibilities include: • Performing daily cycle counts, including the research and reconciliation of discrepancies, driver shorts, out of stocks, and randoms.

• Working co-operatively with the Inventory Control Manager by tracking and reporting inventory needs and communicating incoming material discrepancies.

• Notifying purchasing and sales of near expiration and short dated product on a regular basis.

• Receipt/inventory reconciliation.

• Inventory discrepancies research.

• Inventory adjustments.

• Accuracy of receipt storage.

• Checking quality of produce.

• Locating new rack space for products.

Some of Donna’s responsibilities include: • Servicing both external and internal customer needs on a regular basis.

• Managing shipment queue and priority lists.

• Providing load and/or order tracking/tracing and completing adjustments as needed.

• Coordinating daily communication to all parties involved on potential service issues, problems and/or delays.

• Coordinating with Logistics Supervisor on the scheduling of appointments.

• Communicating feedback to management.

Bradley’s Favorite Food:

Donna has been doing a great job covering Transportation/Dispatch and Inbound Receiving for the past few months. She is always willing to jump in and help out when needed.

Chicken & waffles

Donna’s Favorite Food:

Outside of work Bradley enjoys..

Outside of work Donna enjoys..

“Outside of work me and my son enjoy riding our bikes.”

The Last Bite // 10

Pasta and steak

“Getting my nails done and going to TB3 Restaurant Bar and Grill.”

Warehouse Night Selector Date of Hire: 10/12/2020

Napoli Foods salutes Warehouse and Shuttle driver Aaron Davenport.

“We ask and Aaron delivers!”

Aaron has served us well with anything asked of him from the Ferraro - Napoli Operations Team. Aaron can be found unloading a container, picking an order, running a hot shot delivery, or just plain “bringing it” in times of need.

Some of Aaron’s responsibilities as a warehouse selector 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.

Aaron’s Favorite Food: Aaron loves his Grandma’s stuffed mushrooms.

Stephanie Brizak Operations Assistant

(Ferraro Foods of New Jersey)

Date of Hire: 10/17/2016 Stephanie started her career at Ferraro Foods in 2016 working as a File Image Clerk. From there she was transferred into the Accounts Receivable department.

Stephanie has shown great flexibility as an employee, she is always willing to help out where needed. She even jumped into help the Human Resources department when they were experiencing an abundance of additional work.

Stephanie just experienced another move within Ferraro Foods. She is currently settling into her role as Operations Assistant. In this role Stephanie will be working directly with Ferraro Foods’ President & COO, Thomas Recine.

Amber Hill

Customer Service Representative

(Ferraro Foods of North Carolina)

Date of Hire: 10/5/2020

Some of Amber’s responsibilities include: • • •

•

•

•

As an Operations Assistant, Stephanie will be learning how to schedule and assemble our transfer trucks and helping with integration matters.

Stephanie’s flexibility and dedication over the years has proven she will be successful in this new role. Ferraro is looking forward to watching Stephanie continue to thrive and grow within our organization.

Stephanie’s Favorite Food: Tacos

•

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 business system.

Answering the 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 and in case of lack of knowledge, transferring the call to the Customer Service Manager or researching with the help of the appropriate department(s) and providing the customer with accurate information.

Accurate and timely follow up with existing and potential customers.

Amber’s Favorite Food: Mexican food

Outside of work Stephanie enjoys.. Outside of work Amber enjoys..

“Going to concerts - can’t wait to be able to do that again!”

“Anything outdoors.”

Luca Brandine Driver

(Ferraro Foods of New York - Syosset)

Date of Hire: 1/18/2017 Some of Luca’s responsibilities include: •

Transporting, unloading and delivering products to customers through the tri-state area.

•

Driving his truck to destinations, applying knowledge of commercial driving regulations and skill in maneuvering his vehicle in difficult situations.

•

Inspecting trucks for defects before and after trips and submitting reports indicating truck condition.

•

Maintaining driver log according to D.O.T. regulations.

•

Unloading truck at multiple stops, including some overnight deliveries to stores/restaurants, and other designated locations.

•

Providing courteous, prompt and professional customer service.

Luca’s Favorite Food: Surf & Turf

Outside of work Luca enjoys..

“Drawing and model airplanes.”

The Last Bite // 11

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 // 12

PEPPERONI SLICED ITEM# 4600025

Cor a c i t n A

FERRARO FOODS OF FLORIDA CUSTOMER SPOTLIGHT

Interviewed: De Francesco Domenico (Owner)

Account Serviced by: Jeff Garcia

History: Domenico came to Florida from Italy in 1989. He opened his first location Bizzarro’s in Merritt Island back in 2004. Domenico grew up around restaurants and has worked in all aspects of a restaurant.

What is the most popular item on the menu?

The most popular items are their variety of pizzas and pasta dishes. All of the ingredients Domenico uses are fresh and everything is prepared daily from scratch.

He even comes into the restaurant early each morning to make fresh bread and sauce.

What do you enjoy most about owning a restaurant?

Domenico enjoys interacting with his customers. He loves to see the customers smile especially the kids. He gets involved with charity events and the local schools.

He is always donating his time to help out the community.

Why work with Ferraro Foods?

He chooses Ferraro Foods because he wants a distributor that treats him like a family member, not a number. He loves Ferraro’s assortment of Italian items and the quality of the products. He also enjoys how nice and clean Ferraro’s trucks are when they deliver to him.

Locations Mimmo’s Pizza & Restaurant 1600 S. Wickham Road Melbourne, FL 32904 Phone: 321-341-5200 Website: Mimmospizzafl.com Bizzarro’s Pizza 325 E. Merritt Island Causeway Merritt Island, FL 32952 Phone: 321-453-2610 Website: Bizzarropizzatogo.com

Any advice for other restaurant owners?

One piece of advice he would give to a restaurant owner is to make sure you treat your employees like family and to make sure you take care of them. He has employees that been with him for 17 years.

And one more thing he stresses is to always smile and treat the customer with respect.

The Last Bite // 13

Antipasto SPECIALTIES

The Last Bite // 14

ITEM#

DESCRIPTION

SIZE

1400045 1400100 1400241 2000150 5060102 5060112 5060115 5060135 5060145 5060146 5060148 5060155 5063000

OLIVE COCKTAIL PICKLE CHIPS KRINKLE GAL GLASS OLIVE KALAMATA WHOLE PITTED TOMATO SUN DRIED SPLIT KOSHER PEPPERS CHOPPED RED HOT PEPPERS SWT SLCD IN BRINE PEPPERS BANANA HOT SLCD PEPPERS CHERRY HOT WHOLE PEPPERS CHERRY HOT SLICED PEPPERS BANANA MILD SLCD PEPPERS JALAPENO SLCD PEPPER HULLS RED SWEET PEPPERS BANANA SLCD RED & YELLOW

4/1GAL 4/1GAL 4/1 GAL 12/24OZ 4/1 GAL 4/1 GAL 4/1GAL 4/1GAL 4/1GAL 4/1GAL 4/1GAL 4/1GAL 4/1GAL

ITEM#

DESCRIPTION

PACK

SIZE

NJ

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#

●

215500

MEATBALLS BEEF 1/8oz 10LB

1280

1/8oz

●

215502

MEATBALLS BEEF 1/2oz TRAD 10LB

320

1/2oz

●

215504

MEATBALLS BEEF 1oz TRAD 10LB

160

1oz

●

80 53

2oz 3oz

● ●

215506 215508

MEATBALLS BEEF 2oz TRAD 10LB MEATBALLS BEEF 3oz TRAD 10LB

NC

MD

CT

●

Scan to view our Marino Meatball Cookbook.

Our Marino toppings are produced with fresh, rather than frozen meat for exceptional flavor. Individually Quick Frozen (IQF), our toppings can be used right from the freezer. Our sausage & beef toppings are well-suited for a variety of applications providing you tremendous versatility.

#4000074 - SAUSAGE CRUMBLE FC

1/10#

#4000016 - BEEF TOPPING CKD

1/10#

The Last Bite // 16

FULLY COOKED

FERRARO FOODS OF NORTH CAROLINA CUSTOMER SPOTLIGHT Interviewed: Stephen Mcneill

Account serviced by: Miled Sleiman

History:

Salvatore Looz, Stephen’s father-in-law and current owner, dreamed of opening an authentic NY style pizzeria franchise. Salvatore’s father was an immigrant from Naples, Italy who found opportunity over 40 years ago in High Point, NC where he opened Elizabeth’s Pizza.

Salvatore himself succeeded in opening his first 2 pizzerias in Asheboro, NC which he named Times Square Pizzeria. This family operated business has been in business for 8 years now.

What is the most popular item on the menu?

The most popular menu item is by far our pizza. We offer several unique gourmet pizzas like the Grilled Chicken Balsamic and the ever so popular and spicy Hell’s Kitchen and creations we make on a daily basis. Pizza is our number one specialty and source for creativity. Our regular slices sell out every day and we are constantly making new house pies. Close behind our pizza is our Philly Cheesesteaks, which are a staple in the triad area.

What sets Time Square apart from the competition?

Our pizzeria is different from others in this area because we bring the authenticity of a NY pizzeria. We have huge glass display cases with Italian & American desserts. We also sell many slices, stromboli, wraps, and other creations from the display. My colleagues and myself have created a system to bring Sal’s franchised vision to life and to bring this style pizzeria into the mainstream. It is a wonderful success that I’m happy to be a part of.

Salvatore Looz Owner

Locations: Winston Salem 1155 Silas Creek Pkwy Winston-Salem, NC 27127 (336) 722-0021 @TimesSquareWS

Lexington 828 Winston Rd. Lexington, NC 27292 (336) 242-7992 @TimesSquareLX

Greensboro 101 Elmsley Meadows Ln Greensboro, NC 27406 (336) 334-7473 @TimesSquareGSO Website: tsqpizza.com

What do you enjoy the most about operating a restaurant?

The restaurant business is a beautiful monster. It takes a ton of hard work and sacrifice to be successful. From the comradery to creating something beautiful with our minds & hands for someone to enjoy, they are wonderful feelings. The kitchen has a vibe pulsing through it that makes it a beautiful place, where lives are shared and bonds formed.

Any advice for other restaurant owners?

The advice I can give other restaurant owners is that the sky is the limit in the wonderful products you can create with the Ferraro Foods team. They strive to make your goals become a reality. If you can dream it then Ferraro Foods will help drive you to culinary success. The relationship between food distributor and restaurant owner should be rooted in nothing other than trust & at Times Square Pizzeria we have been able to hold and maintain that bond with Ferraro Foods.

Stephen Mcneill (far left) with the Times Square crew

“Keep an eye out for Times Square Pizzeria because we have so many amazing things to come on the Southern East Coast. We are building an empire to expand upon greatly with an amazing crew at each location and so much dedication to success.” - Stephen Mcneill

The Last Bite // 17

JUMBO

Stuffed Shells A hearty plate of large stuffed shells is delicious even with a simple tomato sauce. Packed with the freshest, creamiest impastata ricotta, imported Romano cheese, fresh parsley, seasonings, and herbs, these semolina pasta shells make a satisfying meal.

Item# 4100383 60/2.75oz

The Last Bite // 18

imported

Grated Pecorino Romano ITEM# 800007

4/5#

Bold, savory and a nutty flavor with a tangy finish.

Delicious over pastas and in baked casseroles.

The Last Bite // 19

T

he COVID pandemic amplified the importance of being present on social media. At an isolated and confusing time, restaurant owners were able to communicate effectively with their customers. As businesses operate back to usual, this social media trend is here to stay.

Not only is social media used to communicate with current customers, but it is a way to generate awareness, as well as quality leads. For example, if your customer takes a picture of your food or visits your restaurant and “tags” your account, their social network will then become aware of your business. Besides the optional use of ad placements, the sites are completely free, so why not leverage them for your business?

First and foremost, every restaurant should be on Facebook and Instagram.

These two platforms have the highest amount of active users. They offer businesses ways to convert viewers into customers, and ultimately drive sales for your restaurant. Be sure to be on the “Business Page” setting on the platforms, which allows for greater customization.

The Last Bite // 20

3.2 billion people around the world use social media

Facebook has

2.7 billion monthly active users

Instagram has

monthly active users

WHY YOUR BUSINESS SHOULD BE ON FACEBOOK with a business facebook you can:

BUILD A COMMUNITY

USE BUSINESS TOOLS

UNDERSTAND YOUR CUSTOMERS

Facebook offers a variety of free features to engage with your customers. You can post updates, pictures and videos to communicate with your customers. You can also message them directly.

Facebook offers free business tools that can further enhance your Page and help you achieve your goals. You can create events, manage appointments, and sell your products directly on your Page.

Facebook offers free Page Insights to help you understand the actions that people take on your Page. You can learn what your customers care about and how often they interact with posts on your Page.

WHY YOUR BUSINESS SHOULD BE ON INSTAGRAM YOU CAN WORK WITH INFLUENCERS There are thousands of food influencers. They range from microinfluencers with 2,000 followers to huge accounts of 150,000.

Fact: 49% of consumers count on influencer recommendations when making purchasing decisions.

YOU CAN USE GEOTAGS & HASHTAGS TO ATTRACT NEW CUSTOMERS One of Instagram’s key benefits is how easy it is for users to find new accounts to follow. Unlike Facebook where you have to actively seek out content, Instagram suggests posts you might like in the “Explore” feed.

IT’S VISUALLY APPEALING Instagram is the best platform for restaurants because it is visual.

People are more inclined to scroll through pictures than articles, menus, and words.

Hashtags are another great way to attract new customers. You can use local hashtags with your business name, street, neighborhood, or city to help people nearby find you.

Need help getting started?

Scan the QR code Resources: www.facebook.com/business/learn/lessons/why-your-business-needs-a-facebook-page www.franchising.com/articles/7_reasons_you_must_use_instagram_for_your_restaurant.html

CREAMY SHRIMP PASTA INGREDIENTS 8 oz Whole Wheat Penne Ferraro# 2500119

Sea salt and pepper, to your taste Ferraro# 2040047 & 2000035

1 lb Jumbo Shrimp peeled and deveined Ferraro# 4200057

2 Cup Baby Spinach Ferraro# 0000049

2 Tbsp Olive Oil Ferraro# 1000041

1 ½ Cup Whole Milk Ferraro# 0960220

3-4 Garlic Cloves minced or pressed Ferraro# 2000015 4 oz Sun-dried Tomatoes drained and chopped Ferraro# 600400 Directions 1. Fill a pot with salted water and bring it to the boil. Add in the pasta and cook for 6-8 minutes, or until al dente.

2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 1 minute.

3. Add shrimps, dried tomatoes, chili flakes, dried basil and a pinch of salt. Cook until shrimps are pink, about 3-4 minutes, then set aside on a plate.

The Last Bite // 22

1 Tbsp Flour Ferraro# 1530016 1 Tbsp Dried Basil Ferraro# 2000009 ½ Tsp Red Pepper Flakes Ferraro# 2000045 4. In the same pan add milk and flour and cook whisking constantly, until sauce thickens (about 3-4 minutes).

Season with salt and pepper to your taste.

5. Add baby spinach and cook until just wilted about 1 more minute.

6. Stir in the cooked pasta and shrimps and gently mix to combine. Enjoy!

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

BREADED SHRIMP PERFECTLY PORTIONED, EASY TO PREPARE

Calamari Item#

Description

Size

230555

IQF RINGS SQUID

6/2#

4200044

TUBE ONLY 3-5” LOLIGO

4/2.5#

●

●

4200045

T&T 3-5” LOLIGO

4/2.5#

●

●

4200048

TUBE 4/6” DOM

4/2.5#

●

4200125

T&T 5-8” TODARODES

4/2.5#

●

●

●

4200126

TUBES 5-8” TODARODES

4/2.5#

●

●

●

4200147

TUBES ONLY 5-8” LOLIGO

4/2.5#

●

●

●

4200148

T&T 5-8” LOLIGO

4/2.5#

●

●

●

4200149

RING & TENT 5-8 LOLIGO

4/2.5#

●

4200454

RINGS IQF BREADED

6/2#

●

●

●

4206750

CUT RINGS ONLY

4/2.5#

●

●

230510

T&T IMP 5-8” SQUID NAPOLI

12/2.5#

●

230515

TUBES NAPOLI IMP 5-8” SQUID

12/2.5#

●

230550

RINGS & TENT NAPOLI 5-8” SQUID

12/2.5#

●

230556

RINGS NAPOLI IMP 5-8” SQUID 12/2.5#

●

Seafood & Garlic Linguine Instructions:

NJ NC MD NY CT ● ● ● ●

● ●

250 gm linguine pasta 3 tbsp olive oil

2. Cook the pasta according to packet instructions.

6 anchovies, roughly chopped

4. Once the garlic is bubbling (roughly 3.5 minutes), add the anchovies, capers and chilli flakes. With a wooden spoon mash the anchovy into the oil and simmer for a few minutes.

5. Check if the pasta is nearly done, about 80% cooked. If so, proceed to the next step, if not take the fry pan off the heat and wait until the pasta is further cooked.

●

Ingredients

1. Prepare all of your ingredients.

3. Add the olive oil and garlic into a cold fry pan. Turn the heat to medium and allow the garlic to infuse.

●

4 garlic cloves, finely chopped 1 tbsp capers, roughly chopped Chilli flakes, to your taste 8 prawns 1 squid tube, cut into rings 1/2 cup white wine 1.5 tbsp tomato paste 1/8 tsp salt or to taste Pepper, to taste 6 cherry tomatoes, halved 2 lemon wedges 3 sprigs parsley leaves, finely chopped

6. Turn the heat up to medium high, and add the prawns and squid into the fry pan. Cook for roughly 30 seconds.

7. Add the wine, tomato paste, salt and pepper. Stir until thickened.

8. Add the pasta straight from the pot and into the fry pan.

9. Gently toss in the tomatoes then taste check for seasoning.

Adjust to your preference.

10. Divide into plates and squeeze some lemon juice over the top.

11. Garnish with parsley and serve.

The Last Bite // 25

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 // 26

FERRARO FOODS OF NEW YORK CUSTOMER SPOTLIGHT

287 Wading River Road Manorville, NY 11949 631 878-2345 carlospizzeria.com

History: Manny, Sal’s father, came to America from Sicily in 1975. Manny spent many years working in the pizza business throughout Queens, NY. Settling on Long Island, Manny opened his first Carlo’s location in 1986 in Shirley.

Manny raised two sons, Sal and Frank. Both boys started working at the pizzeria in elementary school and continued employment there while attending college. Sal now runs their second location in Manorville after expanding in 2017.

What is the most popular item on the menu?

Regular cheese pizza.

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

Carlo’s partnered with DoorDash right before the pandemic started and it really helped with sales when customers were afraid to leave their house.

What sets Carlo’s apart from the competition?

Service and selection. They see some customers multiple times a week, with a wide selection they are able to offer different items that have different tastes, like escarole and beans or buffalo chicken pizza.

Account serviced by: Freddie LaRosa

Any advice for other restaurant owners?

Put out a good product consistently and the rest should fall into place.

In what ways does your business give back to the community?

Sal uses their large customer base to help collect coats for people in need with the help of a local nonprofit.

They also use their store front to host fundraisers and donate to many community organizations.

MAKE GRANDMA PROUD WITH GRANDE AVORIO® 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 • Minimal flow and stretch

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

• Natural white color - free of additives like titanium dioxide • No need to drain prior to baking Scan to learn more about Grande Avorio®

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)

The Last Bite // 29

Italian Sausage & Broccoli Rabe Pasta with creamy garlic sauce Instructions Cook pasta in a large pot of boiling salted water according to package directions. Add broccoli rabe in the last minute of cooking; drain and transfer to a large bowl.

Melt butter in a large skillet over medium heat. Add sausage; sear until browned on both sides, 8 minutes. Transfer sausage to a cutting board, slice on the bias, and return to skillet for 4–5 minutes to finish cooking; transfer to a paper-towel-lined plate.

Stir in garlic and pepper flakes and cook 30 seconds. Whisk in flour and cook 1 minute.

Slowly whisk in milk and zest. Bring sauce to a boil, whisking constantly until thickened, 8–9 minutes; season with salt and black pepper. Add sausage back to skillet to heat. Toss sauce and sausage with pasta and broccoli rabe.

Ingredients COOK: 8 oz. dry pasta of choice 16 cups chopped broccoli rabe Ferraro# 4900016# MELT: 4 Tbsp. unsalted butter Ferraro# 0920163 8 oz. link Italian sausage Ferraro# - 4600053 STIR IN: 2 Tbsp. minced fresh garlic Ferraro# 2000015 ½ tsp. red pepper flakes Ferraro# 2000045 ¼ cup all-purpose flour Ferraro# 1530030 WHISK IN: 2 ½ cups whole milk Ferraro# 0960220 Minced zest of 1 lemon Ferraro# 0000103 Salt and black pepper to taste

MARINO ITALIAN SAUSAGE 4600078

SWT LINK 5” 1/10#

4600084

SWT ROPE FRESH 1/10#

4600079

HOT ROPE FRESH 1/10#

4600085

BULK XTRA FENN FRZ 1/10#

2100400

SWT NO FENNEL BULK 1/10#

4600088

ROPE XTRA FENN FROZ 1/10#

4000218

HOT ROPE FROZEN 1/10#

4600360

HOT BULK FRESH 1/10#

4600053

BULK FZ 1/10#

4601798

LINK 4OZ BEST 1/10#

The Last Bite // 30

T&R FOODS CUSTOMER SPOTLIGHT

PIZZ A RESTAURANT

Account serviced by: Bill Rackliffe

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Created and Produced by the Maestro Pastaio

Italian Basil Pesto ITEM# DESCRIPTION SIZE

The Last Bite // 32

5240885

SAUCE PESTO W/O PINE NUTS

4/30OZ

2000140

SAUCE PESTO W/ PINE NUTS

4/30OZ

A NT IB IOT IC F R E E

COUNTRY BRAND CHICKEN • USDA Process Verified • Raised Cage Free • 100% Vegetarian Fed Item# Description Pack/Size 4800160

CHIX WINGS PARTY 7-9CT FRESH MED

4/10LB

4806290

CHIX WOG 3.3/3.6LB WHOLE NAE

1/12 HD

4001510

CHIX BL/SL 5OZ BRST SINGLE LOBE NAE FRZ

4/5 LB

4806124

CHIX BL/SL 6 OZ SINGLE LOBE NAE 38106

4/5#

4806276

CHIX BL/SL 5OZ BRST SINGLE LOBE NAE

4/5 LB

NO PRESERVATIVES

NO HORMONES

NO ANTIBIOTICS EVER

Take Great Photos of your Food WITH A SMARTPHONE

T

oday, it isn’t difficult to take quality pictures by just using your smartphone device. Quality photos online are important because they give potential customers a first impression of your restaurant. Having a solid online portfolio on social media is becoming increasingly important for restaurant owners. Be sure to take images of your best-selling foods, as well as a ‘sneak peek’ to the atmosphere inside. On the next page are some tips and tricks for getting great looking photos of your food by using your phone’s camera.

The Last Bite // 34

Tips & Tricks for great looking photos: • Move towards the natural light if you can. If you aren’t shooting in good light, it’s incredibly hard to take good photos. Ideally, the light source is coming from behind you into the lens. Try to stay away from using flash.

• Up close and tight pictures work the best for food.

• Tap the screen to where you want to focus in on the dish you want to be the focal point of the image. Try your best to keep your hands as steady as possible as you take your shot.

• Do not use the zoom feature. Whenever you use the digital zoom, you reduce the quality of the image. Instead, just move yourself closer to the food.

• If you can, work with similar or complimentary colors. Ideally, use the colors of your business’s brand or atmosphere to give your feed a cohesive look and feel. Use your restaurant’s decor to guide you.

• Try to take pictures of your dishes in groups of three. Triangles naturally create dynamic photos. This creates simplicity and is easier to make sense of to the eye.

• Use the grid feature. There’s a tool that allows you to overlay a grid onto every photo you’re taking. By using this, you can be sure that your lines are straight, or you can easily divide your frame into thirds.

• Remove unnecessary distractions, such as extra utensils and napkins or condiments.

• Crop the photo before you upload to have higher control over the end result and to avoid unnecessary mistakes. For example, if you zoom your image in to fit the given dimensions, you are compromising the quality of the picture and it may be blurrier than you remembered when you publish it online. If your photo is too long or wide, the platform will automatically cut off part of your picture.

Here are the dimensions for each platform: Facebook: 940 x 788 pixels, or an aspect ratio between 9:16 to 16:9 Instagram: Square photos (the most used)- 1080px by 1080px, or a 1:1 ratio Vertical photos- 1080px by 1350px, or a ratio of 4:5 Twitter: 1200px by 675px or a 16:9 ratio You can use a filter app such as Snapseed, or Afterlight to adjust settings such as brightness, saturation, contrast and highlights. Be careful in not distorting the image too much from the original, making it look fake to your viewers. If you are to use a filter, do not use 100% of that filter, 30-50% works well enough to compliment your photo.

The Last Bite // 35

A Premier Manufacturer of High Quality, Hand-Crafted Seafood Products.

Rolled Stuffed Flounder with Crab 20ct 5oz

ITEM# 4200458

A delicious stuffing comprised of crab meat, sole, red and green peppers, onions and an array of spices all wrapped inside a tender flounder fillet.

Extra Fancy Crab Cake 15ct 3oz

ITEM# 4201153

Filled with a mouthwatering blend of sweet crab meat, bread crumbs, and an array of spices. Each cake is moist, flavorful and filled with chunks of crab meat delivering the ultimate seafood experience.

Deviled Crab Cake 32ct 3oz

ITEM# 4200011

A lightly breaded cake filled with a blend of sweet crab meat, green and red peppers, bread crumbs, and celery for a well-rounded flavor profile. Oven ready.

Breaded Flounder 18ct 4-5oz

ITEM# 4200459

A lightly breaded flounder fillet, par fried for a crunchy and tasty bite. Ready to fry.

Breaded Seafood Combination 8ct 10oz

ITEM# 4200463

A seafood combination platter comprised of a piece of breaded flounder fillet, two breaded shrimp, three breaded scallops, and the popular deviled crab cake.

Stuffed Crab in Natural Shell 20ct 3oz

ITEM# 4201152

A mouthwatering stuffing comprised of Pacific whiting and pollock, celery, onions and peppers. This recipe is a favorite among staff and customers.

The Last Bite // 37

HIGH PERFORMANCE & GREAT TASTE

Add versatility in your kitchen with Golden Performance oils. Enhance the taste of food when cooking or baking by using our shortenings and oils and resist flavor transfer when using our oil for frying.

The Last Bite // 38

ITEM#

DESCRIPTION

SIZE

3500045 OIL CANOLA FRY ZTF

1/35#

3500029 SHORTENING CLEAR ZTF

1/35#

3500028 SHORTENING CREAMY FRY ZTF

1/35#

3500020 OIL SOY ZTF

1/35#

3500017 OIL CANOLA SALAD ZTF

1/35#

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

The Last Bite // 41

Grated

CHEESES

Retail

#180630 GRATED ROMANO CHEESE 12/8.8OZ

#180632 GRATED PARMESAN CHEESE 12/8.8OZ

The Last Bite // 42

#180600 GRATED ROMANO CHEESE 4/5 LB

#180625 GRATED PARMESANCHEESE 4/5 LB

NAPOLI FOODS CUSTOMER SPOTLIGHT

Temple Grill

Giulio’s Pizza & Restaurant

Michelina’s Apizza and Ristorante

152 Temple St, New Haven, CT 06510

126 Middletown Ave, North Haven, CT 06473

858 State St, New Haven, CT 06511

(203) 773-1111

(203)-239-3515

(475) 655-2141

templegrillmenu.com

giuliospizza.com

michelinasapizza.com

templegrillnewhaven

giuliospizza87

michelinasapizzaristorante

G

iulio’s Pizza and Restaurant is a popular joint for locals craving

and restaurant is a family-owned and operated business founded in 1987 by Giulio Gagliardi after immigrating here from Italy in 1972. Giulio was a factory worker prior to deciding to start his own business. Giulio’s son, Sal, has since taken over the operations of the family business. Giulio opened the business when Sal was 11 years old and he has worked there every day since. Giulio’s Pizza and Restaurant has become such a success that 3 years ago Sal took over another restaurant called Temple Grill (American fare), and this past July he opened another called Michelina’s Apizza and Ristorante (named after his mother). If you were to visit one of his 2 Italian locations, Sal informed us that his pizza is by-far everyone’s favorite item to order on the menu.

Sal Gagliardi with father, Giulio Gagliardi

Giulio’s Pizza and Restaurant has been a customer of Napoli Foods since the restaurant opened, 33 years ago. Sal says that the people at Napoli Foods have become like family to him. He values the incredible quality and service they provide.

With the COVID Crisis still looming around, he tells us people are still weary to dine-in at a restaurant, however, his takeout option is used by many as a way to stay safe. His advice for other restaurant under the circumstances.

Account serviced by: Jonathan Farisello

Michelina’s Apizza and Ristorante wood

Frozen Dough Bread

Fully Baked Bread

Pastries N: 121152 Soft Sub 12”

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

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

N: 121206 Pizza Dough - 12 oz.

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

DOTS ORIGINAL

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

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

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

N: 121225 Pizza Dough - 22 oz.

N: 121010 RUSTICA® Bread 12x5

F: 4400118 N: 440118 Pink Dots

Par-Baked Bread N: 121110 French Dinner Rolls

Savory

N: 121190 Baked Garlic Knots

D

FILLE

F; 4405570 Caramel Flavored Filled Dots

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Item# 2502577 12/1 LB

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Item# 2500119 12/1 LB

Item# 2500136 20/1 LB

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Request Samples @ FONTANINI.com

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

Peeled Italian Tomatoes ITEM# 1100039

Oro Di Napoli Imported Italian Peeled Tomatoes in a light puree with basil are superior quality and delicious enough to eat right out of the can!

Our highest quality tomato product The Last Bite // 50

FERRARO FOODS OF NEW JERSEY CUSTOMER SPOTLIGHT Business Name:

Website:

Location:

Facebook:

Mario’s Classic Pizza 742 Garden St. Hoboken, NJ 07030

www.facebook.com/Marios-ClassicPizza-204772122874984

Phone:

Instagram:

History:

What is the most popular item on the menu?

(201)-659-0808 Mario Albunia grew up playing baseball and running pizzerias with his brother in laws on the Seaside Heights boardwalk. In 1980 Mario suffered a career ending injury.

Having to move on from baseball and realizing college wasn’t for him, he decided to open a business in the pizza industry. Wanting to be closer to home, he found a building for rent down the street from where he was living in Hoboken.

Ten years later Mario bought the building across the street from where he was renting and that’s where Mario’s Pizza is today. Mario started his business in 1985, since then he has had 3 children. His son, (also named Mario) helps run the business today.

Right after graduating college with a business degree Mario (Jr) started working in the pizzeria, hoping to keep values and traditions alive.

Account serviced by: Phil Falco

mariosclassicpizza.com

Today, 36 years later, Mario’s Classic Pizza remains a family-run business, and a staple in the Hoboken community.

Every year Mario opens his doors and serves a free traditional Thanksgiving dinner to anyone who can’t make it home or anyone in need.

@mariospizzahoboken

Today Mario’s Classic Pizza’s menu contains more than 40 different options, from pizzas to salads and sandwiches to subs. Some popular slices include a simple pepperoni one to a chicken Marsala slice, as well as more creative concoctions, such as the burrata arugula slices.

Mario says that a plain cheese pie is still the most popular item to this day.

What sets Mario’s apart from the competition?

Besides the great food, what sets Mario’s apart is the fun, family-centric environment.

Any advice for other restaurant owners?

Mario says customer service is very important - treat people right and try to accommodate them. He stresses how consistency is key—customers can tell when you switch up products.

In his experience, customers are willing to pay for great quality food.

L SA

UMERI

A A L I AN IT

I TA L I A N

Qua

The Last Bite // 52

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

Discover Delicious Ways to Add Authentic Flavor Since 1899, when POLLY-O® first arrived in American from Italy, the brand has been heralded for its homemade appeal. POLLY-O® Mozzarella and Ricotta cheeses look and taste authentic, because they are.

Each premium cheese is crafted with skills handed down from generation to generation, resulting in superior consistency versatility and, above all, quality.

POLLY-O PIZZA CHEESES

POLLY-O GOLD CURD

Delicious, premium cheese blend offers a pizza and family-style restaurant favorite.

Fresh mozzarella handcrafted with premium, uniform-quality curd made from farm-fresh grade A cow’s milk.

• Uniform melt and excellent stretch and color • Withstands prolonged temperatures and reheats beautifully • Use labor-saving shreds on salads, pizzas, and soups • Easily blends with other cheeses Low Moisture Whole Milk Mozzarella Ferraro# 200015 10/6 LB

• Creates the freshest handmade mozzarella • Adds a respected, homemade quality to any menu • Cost-effective for large quantities • Craft versatile sizes and shapes Whole Milk Split Curd Ferraro# 700225 2/21 LB AVG

Low Moisture Part Skim Mozzarella Ferraro# 200018 8/7.5 LB Low Moisture Whole Milk Mozzarella Shredded Ferraro# 210015 5/5 LB

The Last Bite // 53

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.

The Last Bite // 54

QUALITY

Philly Style Steak

Item# Description Size 4001767

Steak 5oz Lointail

4/10#

4001770

Steak 7oz Lointail

4/10#

ALL CHOICE STEER • SOLID MUSCLE • EXCLUSIVE FERRARO BRAND

Distinguish yourself from the competition

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For more products and recipe development, check out our Kraft Heinz Foodservice website: www.KraftHeinz-Foodservice.com

PLATINUM

Low pressure chopped in small batches Made from the highest-quality whole cuts of chuck and brisket

Using knives instead of grinders

A coarse bite with a robust flavor

Better taste, texture, and tenderness

Made from 100% domestically raised cattle

Item#

Description

Size

NJ

NC

260104

BEEF GROUND FRESH 80/20

2/5LB

●

260110

BURGER 2 oz SLIDERS BEEF PATTY

80/2oz

●

260115

BURGER 3 oz FRZN BEEF PATTY

53/3oz

●

260121

BURGER 4 oz REG FRESH BEEF

40/4oz

●

260123

BURGER 4 oz THICK FRESH BEEF

40/4oz

●

260131

BURGER 5 oz REG FRESH BEEF

31/5.3oz

●

260133

BURGER 5 oz THICK FRESH BEEF

31/5.3oz

●

260135

BURGER 5.3 oz THIN FRESH BEEF

31/5.3oz

●

260141

BURGER 6 oz THIN FRESH BEEF

27/6oz

●

260151

BURGER 8 oz REG FRESH BEEF

20/8oz

●

260171

BURGER ANGUS 5 oz REG FRESH BEEF

31/5.3oz

●

260181

BURGER ANGUS 6 oz THICK FRSH BEEF

27/6oz

●

260201

BURGER ANGUS 8 oz REG FRESH BEEF

20/8oz

●

4000154

BURGER ANGUS FRESH 5.3 oz

30/5.3oz

●

4000156

BURGER ANGUS FRESH 8 oz

20/8oz

●

4000158

BURGER STEAK FRESH 5.3 OZ

30/5.3oz

●

4000159

BURGER STEAK FRESH 8 OZ

20/8oz

●

●

4800504

BEEF GRND FRESH 80/20 PILLOW PACK

1/10LB

●

●

4801053

BURGER STEAK 4OZ - FLAT FRZ

40/4oz

●

4801026

BURGER BLEND CHUCK/BRISKET 8OZ

1/10LB

●

●

MD

CT

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

● ● ● ●

The Last Bite // 57

FERRARO FOODS OF MARYLAND CUSTOMER SPOTLIGHT Location: 1701 Edmondson Ave, Catonsville, MD 21228 Phone Number: (410) 788-2369

Website: www.scittinosdeli.com

History:

Lenny and Francesco’s grandparents, Frank and Tina, came to this country from Sicily in 1958. They came with their children, Leonardo, Salvatore, and Josie.

Later, in 1962, they had their son Frankie.

Frank came upon an opportunity to purchase a small deli where he and his family could work together. Frank had operated his own butcher shop in the family’s small hometown of Lascari and worked for a wholesale meat packing company in the states, so he had experience in the business. Over the years he began expanding the small deli to include a full kitchen, pizza shop, and eventually catering services. When Frank passed away in the 80’s, two of his children, Sal and Josie, started running the business.

In October 2020, Lenny and Franco Scittino, Frank’s grandchildren, bought the business. Lenny and Franco grew up around the business having worked there in high school. Since Lenny’s return from serving in the navy 6 years ago, he has played an important role in running the business. Franco was a management consultant for the past 25 years, he was drawn to the idea of being his own boss so he decided to join Lenny in running Scittino’s Italian Marketplace.

What is the most popular item on the menu?

The most popular item on their menu is of course their pizza, however, on the deli menu it is their homemade sauces and sausages.

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

In the beginning of COVID-19, meat packages were flying off the shelves because grocery stores ran out of beef, however, because they didn’t buy from large meat plants, they weren’t as effected from the shortage. Their business was never forced to shut down, however their catering business took a hit. They began delivering grocery items and implemented a curbside pickup service.

COVID has taught them how to work even more efficiently, having to manage crowds on Friday nights.

What sets your restaurant apart from the competition?

Their product quality is great and their meats and cheeses speak for themselves. If they don’t feel like they can do it better than everyone else, they won’t do it at all. They do not “cut corners” on their operations anywhere.

Their recipes and ingredients are authentic as they come, straight from the ‘old country’. Franco says that you would see the same food if you went to Sicily.

Why work with Ferraro Foods?

They have been working with Ferraro Foods for over 20 years. He likes the quality products, like Grande Cheese, and other high-performing cheeses, which make the best pizzas.

Any advice for other Restaurant owners?

He says don’t cut corners and costs as a path to success. The only real way to be successful is to have top-notch service and products - gimmicks don’t work.

Account serviced by: Joe Scittino

The Last Bite // 59

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

High Quality Frozen Condensed

A trusted brand of

Superior Quality

Pa

sta

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

#4221860

Ho

m

yle C t s e-

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

Heat and Serve saves time and labor costs

On Trend

Broad range of flavors Certified Gluten Free varieties Vegetarian Offerings

#4221861

Br

o li w c c o

C h e es e

#4221862

NE

Ready To Eat Varieties Coming Soon!

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hicken No odl

e

Easy to Use

ioli w Sausag g a F e

Chowder lC am #4221863

A Trusted Kettle Cuisine Brand

We devote our kitchen to perfecting yours.

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

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

Description

IN STOCK

Glace

Mushroom Braised Pork Medallions

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

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

Ferraro#

5240011 5240010 5240008 5240012 5240009 4000241

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

Braised Angus Beef Pot Roast (#736)

4000337

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

Braised Classic Pork Shank (#563)

4000243

Braised Balsamic Barbecue Pork Shank (#567)

4000242

Mushroom Braised Pork Medallions (#731)

4000245

Mustard Braised Pork Medallions (#730)

4000339

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

4000334

Braised Lamb Shank (#566)

4000244

12 pieces per case, approx 19-21 oz each

12 pieces per case, approx 20-22 oz each

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

20 Pieces per case, approx 9-11 oz each

15 pieces per case, approx 15-18 oz each

12 per case, approx 20 oz each

ack P s r e c u d o Pr

The Last Bite // 64

HERBS SPICES Item# Pack/Size Description 2000009 1/5# BASIL BULK 2000010 6/28oz BASIL 2000020 12/10.5oz GARLIC PIZZA SHAKERS 2000025 6/5# GARLIC PIZZA BULK 2000027 6/5# GARLIC GRAN 100% PURE 2000029 1/5# PARSLEY BULK 2000035 6/5# PEPPER BLACK GRND 2000045 6/4# PEPPER RED CRUSHED 2000049 12/13oz PEPPER BLACK BUTCHER 2000054 6/5# SESAME SEEDS HULLED 2000056 12/12.5oz CINNAMON GRND 2000057 12/14oz PAPRIKA 2000058 6/1# ROSEMARY WHOLE 2000059 12/14oz PEPPER WHITE 2000066 12/22oz CAJUN 2000067 12/10oz FENNEL SEEDS 2000069 12/13oz PEPPER WHOLE BLACK 2000075 4/3LB CINNAMON STICK 2.75IN 2000084 12/11.5oz PEPPER CAYENNE 2000091 12/29oz GARLIC SALT 2000092 12/30oz SALT ONION 2000130 12/10oz THYME GROUND 2000168 12/13oz CELERY SEED WHOLE 2000169 12/30oz CELERY SALT 2000172 12/16oz GRANULATED GARLIC 2000189 6/1# BAY LEAVES WHOLE 2000191 6/32oz THYME LEAVES WHOLE 2000226 1/2# CHILI PEPPERS RED WHOLE 2000230 1/6# ITALIAN SEASONING 2001200 6/5 # GRANULATED ONION 2001202 6/5 # PAPRIKA 2001203 6/8.5oz BAY LEAVES WHOLE 2001205 6/6# GARLIC MINCED 2001207 1/1# BAY LEAVES WHOLE 2001208 1/1# PARSLEY 2100299 6/5# ONION POWDER 2100332 12/1# CUMIN GRND 2100388 6/5# ONION MINCED 2100418 12/1# SEEDS CARAWAY

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

SPRING

HARVEST RED

START WITH QUALITY The purest and highest-quality commercial wheat flour available.

Item Item description Size 1530001

FLOUR FERRARO YOSHEN

50#

1530016 FLOUR VITALE 50# 1530017

FLOUR RED HARVEST PATENT

50#

1530030 FLOUR FERRARO 50#

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- INTRODUCING -

All Natural USDA Choice Fully Cooked Veal Short Ribs •

Lightly seasoned & slow cooked to perfection in its natural flavor • Easy to adapt to your own recipe • Versatile as an appetizer, entrée or buffet item

Ferraro Foods no.

Catelli no.

Product Description

Pack

Size

Case Weight

4000562

7303

Fully Cooked Veal Short Ribs

8

1 pc.

10 lb. avg.

Scan for menu inspiration.

Gnocchi

item# 4100185

The Last Bite // 69

IN-HOUSE FOOD DELIVERY

VS

THIRD PARTY FOOD DELIVERY

Third-party food delivery services were a novel idea when Seamless first appeared in 1999. Since then, third party delivery platforms have become a permanent fixture in the restaurant world.

The global outbreak of COVID-19 forced many restaurants into offering delivery. The decision they had to make at this point is which business model to adopt — in-house vs thirdparty food delivery.

We’ll evaluate the pros and cons of in-house vs third-party food delivery so you can choose the best option for your restaurant.

In-house delivery Choosing in-house delivery means building your own dedicated delivery staff and securing a fleet of vehicles to deliver orders to customers.

While it may seem appealing to keep the business in house, developing a delivery service requires addressing things such as insurance, gas consumption, vehicle maintenance, and parking spaces. Not only will you need company vehicles, but you may also need to hire dedicated delivery staff and purchase additional inventory — such as insulated bags — to ensure the food arrives in peak condition.

Pros of in-house delivery • You reduce the number of people who touch food orders, which improves food hygiene and builds customer trust.

•

You get the freedom and flexibility to define your product offering and business model.

•

You get to keep 100% of the meal price rather than splitting any portion with a delivery company.

Cons of in-house delivery • Your ability to scale in-house delivery operations is constrained by the capital you have available.

•

You may not have the expertise to run a smooth in-house delivery system. A lack of competency in delivery logistics can negatively impact your customer experience and business reputation.

The Last Bite // 70

Third-party food delivery Third-party food delivery companies partner with restaurants to provide customers with a platform to browse menus, place orders, and have food delivered to their doorstep by a third-party courier.

These services operate independently of your restaurant, using a dedicated mobile app and their own resources to take the responsibility of delivery entirely out of the restaurant’s hands.

Pros of third-party food delivery • You gain access to these companies’ established marketplaces and broader delivery regions.

•

You don’t need to advertise and promote your delivery service because hungry customers are already on these apps browsing through the available restaurants.

•

You can lower your fixed costs because you don’t have to pay insurance costs or wages to delivery staff.

•

You can focus exclusively on the end product without worrying about delivery.

Cons of third-party food delivery • You’ll likely have to agree to steep revenue-sharing models with some third-party food delivery apps.

•

You have no control over the third-party company. This can negatively impact your business’s reputation if the delivery company’s customer service is unsatisfactory.

•

You may experience communication issues with regard to orders, which can ultimately impact customers.

Which is the right choice for you?

If you have an established presence in your community, can afford to promote your delivery menu, and have the staff to manage the delivery process, then inhouse delivery may be a good choice for your restaurant.

But if you have little brand awareness, no budget for building awareness of your delivery service, and lack the staff to manage self-delivery, then leveraging a thirdparty food delivery service is likely to be a more successful path in the long run.

Consider your budget, your market, and your business goals (i.e., how much revenue you need to generate to make your restaurant profitable), then decide which is the right choice for you.

IN-HOUSE

PROS

THIRD PARTY

COMPLETE STAFF CONTROL

TRAINED STAFF

You would have complete control over your delivery personnel, monitoring their orders more closely.

Third party delivery platforms provide a set of trained individuals to work for you.

KEEP 100% OF MEAL PRICE

NO STAFF MANAGEMENT

You get to keep 100% of the meal price rather than splitting any portion with a delivery company.

There is no need for you to manage a delivery staff, saving you time and resources.

REDUCED DELIVERY TIME & MISCOMMUNICATIONS

ONLINE PRESENCE Collaborating with third party delivery services increases your online presence.

Delivery times are reduced due to minimal checkpoints and potential for miscommunications are reduced by removing third-party involvement.

KNOWLEDGE & TRAINING REQUIRED

CONS

STEEP REVENUE-SHARING

An in-house delivery team needs to be trained. You may not have the expertise to run a smooth in-house delivery system.

You’ll likely have to agree to steep revenue-sharing models with some thirdparty food delivery apps (sometimes up to 35 percent of the order price).

MANAGEMENT OF STAFF

A LACK OF QUALITY CONTROL

Your delivery team will need to be managed at all times of the day.

When using third-party services, that driver is now the face of your company.

You lose control over this part of the customer experience.

ABILITY TO SCALE

GREATER CHANCE FOR COMMUNICATION ISSUES

Your ability to scale in-house delivery operations is constrained by the capital you have available.

Resources: www.jotform.com/blog/third-party-food-delivery/ www.posist.com/restaurant-times/restro-gyaan/in-house-vs-third-party-food-delivery.html

You may experience communication issues with regard to orders, which can ultimately impact customers.

The Last Bite // 71

SPICE UP YOUR PIZZA & WINGS

These Sauces Are Perfect for Your Menu!

Texas Pete® sauces are essential to get the most from your pizza and wings menu. From our ½ gallon and 1-gallon jugs for your kitchen to PCs for your take-out and delivery, your menu is at its very best when you count on the flavor and big brand appeal of Texas Pete®.

TRENDING PIZZA AND WING FLAVORS ARE MADE EVEN BETTER WITH TEXAS PETE ®*.

Try blending a Texas Pete® flavor with the trending sauces below for a signature sauce that you can call your own! Go to TexasPeteFoodservice.com/Calculator to discover what a signature sauce can do for your bottom line.

MULTIPLE FLAVORS & HEAT LEVELS

PACKAGED FOR YOUR KITCHEN OR TAKEOUT & DELIVERY

PIZZA SAUCE FLAVORS GROWTH SINCE 2016

THE FASTEST GROWING HOT SAUCE BRAND **

WING SAUCE FLAVORS GROWTH SINCE 2016

CREAM SAUCE

+35.6%

SMOKY

+39.0%

BLEU CHEESE DRESSING

+27.4%

SESAME

+38.8%

RANCH DRESSING

+25.4%

BUTTER

+29.7%

GARLIC BUTTER

+21.8%

BOURBON

+24.3%

CHEESE SAUCE

HOT SAUCE 4/1 gal Ferraro# 5120924 Napoli# 200371

+21.0%

PARMESAN

EXTRA MILD BUFFALO SAUCE 4/1 gal Ferraro# 5004547

*Datassential, 2020. **IRI, Total U.S. May 2020, Among Top 5 Brands GARNER FOODS | 614 W 4TH STREET | WINSTON-SALEM, NC 27101 GARNERFOODS.COM | TEXASPETE.COM | TEXASPETEFOODSERVICE.COM |

® is a registered trademark of TW Garner Food Company.904-38-082020 ©2020 Texas Pete

+18.7%

MILD WING SAUCE 4/1 gal Ferraro# 5120928 Napoli# 200369

Fully Cooked Breaded Mild Chicken Wings

Fully Steamed Chicken Wings

Item# 3900201

Item# 3900911

1/15#

6/5#

The Last Bite // 73

JALAPEÑO MONTEREY JACK

Mac & Cheese

BITES

unique panko breaded 1.25" cube shape

Item #3600094

foodservice.louisafoods.com

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

The Last Bite // 75

DELIVER CONSISTENCY EVERY TIME.

Saputo Cheese USA Inc. | Lincolnshire, IL 60069 | www.saputousafoodservice.com

PIZZERIAS RELY ON CONSISTENT PERFORMANCE & FLAVOR TO KEEP CUSTOMERS COMING BACK. TRUST SAPUTO® GOLD FOR PERFECT RESULTS, EVERY TIME.

The Last Bite //© 2021 76Saputo Cheese USA Inc. All rights reserved. Saputo , Bicycle 1954™ and design are registered or common law trademarks used by Saputo Cheese USA Inc. ®

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.

The Last Bite // 78

Pre grilled

FLATBREAD PANINI Flame grilled for a striking appearance & flavor Grilled Flatbreads for the most delicious panini, or cold sandwiches. The flame grilling imparts a wonderful grilled flavor.

15 seconds to perfection Just put ingredients on one side of bread (grill lines facing down), and put in oven until bread and ingredients begin to warm. Take out of oven and fold over for a wonderful panini sandwich.

Plain 8”

#3700127

12/10CT

Tomato 8”

#3700131

12/10CT

Whole Wheat 8”

#3700129

12/10CT

Spinach 8”

#3700130

12/10CT

The Last Bite // 79

Whoa! Look at that (profit margin) SACRAMENTO TOMATO JUICE Ferraro# 5100014 12/46OZ Ferraro# 5100333 8/46OZ Ferraro# 5103009 4/5.5 OZ

When you want to make a splash at your bar, use Sacramento® Tomato Juice to create eye-catching, profitable Bloody Marys!

Each garnish you apply adds at least $1 to the price of the drink. Your profit opportunities are practically endless. You can also set up a Bloody Mary bar and let your customers choose their own garnishes!

The Last Bite // 80

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 // 81

Catering Season - Back in Business

N

ow that people are gathering again, your catering business will start to pick up as well.

Be ready for a surge of orders at the end of spring and into the summer. Celebrations that had once been postponed, now have the green light… and so do you. Get back to doing what you love and provide delicious meals for customer’s special social occasions.

Special catering events your business may be in demand for are: graduation parties, family reunions, bridal showers, outdoor weddings, Fourth of July parties, or even a backyard pool party for a birthday celebration. Warmer weather means less time wanting to be in the home cooking and the hassle that comes along with it. This is the time to spread the word about your services. If possible, at events you cater for, put your business’s flyers and pamphlets out somewhere guests can see them so they are aware of who the host catered from. This is a great way to get exposure, as well as referrals for your business.

You may have custom menus or create packages for them to choose from. If you don’t already, have an appetizer menu that includes light finger foods such as bruschetta or caprese skewers, as well as an option of sides, such as garlic knots or roasted vegetables. Some caterers have a salad and pasta menu as well. Don’t forget a section of your menu for your specialty dishes, and lastly, your desserts! Each section of your menu should have under ten options in order to not overwhelm your customers.

Finally, be sure to think of the entree experience when packing for the catering event. This includes thinking of everything from napkins, to the serving trays. Catering services are performed best when they help delight guests on their occasion and set the tone for the experience. On the next page are some staple non-food products Ferraro Foods recommends for your catering business.

The Last Bite // 82

Steam Pans

Bowls

Utensils

Full Size

Black Catering Bowls

Black Catering Utensils

Qty

Ferraro#

Description

Qty

Ferraro#

80oz

50 ct

6000218

6” HD Tongs

24 ct

6000625

5500056

lid for 80oz

50 ct

6000219

9” HD Tongs

24 ct

6000624

50 ct

5500053

160oz

50 ct

6000220

Salad Scissors

48 ct

6001059

50 ct

5500051

lid for 160oz

50 ct

6000214

9” Spoon

144 ct

6000482

Catering Forks

144 ct

6000166

Spatula

48 ct

6001057

Description

Qty

Ferraro#

Description

Deep 3 3/8”

50 ct

5500055

Medium 2”

50 ct

Shallow Lids

Half Size Description

Qty

Ferraro#

Deep 2 1/2”

100 ct

5500045

Medium 2”

100 ct

5500057

Shallow

100 ct

7650002

Lids

100 ct

5500050

Boxes

Fuel, Stands & Candles Black Round - PET Description

Large C Flute Description

Platters

Qty

Ferraro#

12”

50 ct

6000213

High Dome for 12”

50 ct

6000212

16”

50 ct

6500108

High Dome for 16”

50 ct

6500107

18”

50 ct

6500115

High Dome for 18”

50 ct

6500109

Fuel & Candles Description

Qty

Ferraro#

Gel Fuel - 2.5 Hours

72 ct

9900071

Fuel Stem Wick - 6 Hours

50 ct

8500070

Liquid Tea Light - 8 Hours

180 ct

8500058

Votive

288 ct 5555333

Qty

Ferraro#

Kraft Half

50 ct

2100387

Black Round - Heavy Duty

Kraft Full

25 ct

7650004

Description

Qty

Ferraro#

12”

25 ct

6000358

Clear Dome for 12”

50 ct

6000298

16”

25 ct

6000359

Clear Dome for 16”

50 ct

6000353

Description

Qty

Ferraro#

18”

25 ct

6500115

Wire Stand for Catering

1 ct

5500046

Clear Dome for 18”

50 ct

6000354

Wire Stand

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

TIRAMISU

TIRAMISU TRAY Item# 4400663 1/2ct

TIRAMISU CUP Item# 4400664 12/4oz

DESSERT CUPS

GF LIMONCELLO MASCARPONE Item# 4400105 12/4oz

TOASTED ALMOND Item# 4400109 12/4oz

BELGIUM CHOCOLATE MOUSSE Item# 4400678 12/3.5oz

CAKES

ITALIAN RAINBOW 10” SLICED Item# 4400117 2/4lb

TOASTED ALMOND CREAM Item# 4400665 1/2ct

BELGIAN CHOC MOUSSE 10” SLICED Item# 4400777 1/2ct

LIMONCELLO MASCARPONE 10” 14SL Item# 4401782 2/1 EA

CHOC GF 10” 14SL FLOURLESS Item# 4401834 2/1 EA

GF

The Last Bite // 86

CHOC HAZELNUT NUTELLA 10” 14SL Item# 4400809 2/3.75lbt

Cinna Crumb #4400883 8/12CT

Italian Rainbow #4400884 8/12CT

Birthday Cake #4400885 8/12CT

Display Rack #8500113

The Last Bite // 87

The Last Bite // 88

ITEM#

DESCRIPTION

PACK/SIZE

NJ NC MD NY

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

•

•

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

•

•

ITEM#

DESCRIPTION

PACK/SIZE

3600123

PANELLE CHICKPEA FRITTER IMPORTED 300 CT

3/5.5#

•

3600124

PANELLE SMALL SICILIAN

3/5.2LB

•

•

•

•

4408176

CROQUETTES POTATO

3/5.5#

•

•

•

•

•

•

•

•

•

•

NJ NC MD NY •

NJ NC MD NY •

•

•

• • •

NJ NC MD NY •

• •

NJ NC MD NY

The Last Bite // 89

Products Available at Ferraro Foods

Ferraro#

MFG #

4400303

ED600/5460

Description

Pack Edible Cookie Dough

Chocolate Chunk Cookie Dough

2/8 lb.

Decadent Frozen Cookie Dough 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.

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 // 90

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.

4400241

10312

Parisian Cookie Assortment

4400357

9213

Assorted Biscotti

European Bakery Style 1/2.5 lb.

1/5 lb.

Cheesecake 4400783

81209

Monster Cheesecake

2/6 lb.

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.

2 ct.

Muffin Batter 4300050

MBO1/19201 Blueberry

2/8 lb.

4300054

MB03/19203

Corn

2/8 lb.

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

Thaw & Serve Muffins

24/6 oz.

Thaw & Serve Gluten Free 210410*

I/W Brownies

48/3.5 oz.

210413*

I/W Chocolate Chip Cookie

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.

Premier Cakes 210281* * Connecticut Codes

95399

Premier Rainbow Layer Cake

2/14 cut

MD

NY

CT

NC

NJ

FERRARO FOODS IS HAPPY TO OFFER

DART CONTAINER & SOLO PRODUCTS!

ClearSeal® Clear Plastic Hinged Lid Containers

PresentaBowls Pro® Square Bowls & Lids

Solo® Ultra Clear™ PET Cold Cups

Insulated Foam Hinged Lid Containers

The Last Bite // 92

Power - Chem: The Original Clean

Power Chem cleaning supplies set the standard for a great quality product at a great price. With these cleaning supplies, keeping a sanitary and clean restaurant is easy.

BLUE POT AND PAN DETERGENT is a lemon scented economical liquid hand detergent. It is designed for manual cleaning of dishes, silverware, glassware, serving utensils and pots and pans. Easily rinses free without streaking, clouding or residue.

ITEM# 8000065 4/1 GAL

CITRUS DEGREASER is a neutral onestep multi-purpose cleaner formulated to remove a wide range of soils. For use on a variety of surfaces such as walls, floors, countertops, equipment, glass surfaces, mirrors, plexiglass, and plastic. Dries quickly to leave surfaces streak-free and sparkling clean.

ITEM# 8004523 4/1 GAL

GREASE BEAST is a blend of surface active agents, highly effective for the removal of fats, greases, and carbon deposits. This product is also recommended for grills, deep fryers, and undersides of range hoods or canopies where grease and carbon accumulate.

ITEM# 8010004 4/1 GAL

GREEN POT AND PAN DETERGENT is a lemon scented economical liquid hand detergent. It is designed for manual cleaning of dishes, silverware, glassware, serving utensils and pots and pans. Easily rinses free without streaking, clouding or residue.

ITEM# 8000061 4/1 GAL

FANTASTICO LAVENDER is an allpurpose lavender scented cleaner and deodorizer that leaves the entire area shiny and warmly fragrant. Its low foaming degreasing emulsifiers enhances cleaning while allowing to clean most surfaces without the need to rinse.

ITEM# 8000058 4/1 GAL

OVEN AND GRILL CLEANER is a fast acting, penetrating and powerful grill and oven cleaner that can be sprayed or brushed on surfaces for rapid, effective and easy cleaning of the toughest baked-on food soils and grease and grime.

ITEM# 8010003 4/1 GAL

PINE is a pine based all purpose cleaner and deodorizer. Since it is solvent free, it is excellent and safe for all walls, floors, wooden tables and chairs, sinks, restrooms and more. In addition, the pine oil present leaves behind a fresh, pine scent.

ITEM# 8010002 4/1 GAL

PINK POT AND PAN DETERGENT is a lemon scented economical liquid hand detergent. It is designed for manual cleaning of dishes, silverware, glassware, serving utensils and pots and pans. Easily rinses free without streaking, clouding or residue.

ITEM# 8000115 4/1 GAL

GLASS CLEANER is a ready-to-use vinegar based glass and surface cleaner formulated to remove soils, smoke and grease films on glass surfaces, mirrors, windows, plexiglass, marble and plastic. Dries quickly to leave surfaces streak-free and sparkling clean.

ITEM# 8000006 4/1 GAL

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

Products for the New Environment Our Recommendations for COVID-19 and Beyond

Enviro Lemon

DISINFECTANT-CLEANER CONCENTRATE Enviro Lemon is an E.P.A. registered concentrated heavy-duty quaternary detergent that disinfects and deodorizes as it cleans. Enviro Lemon meets the EPA’s criteria for use against the novel coronavirus which makes it one of our most relevant products to handle what we are experiencing in this new environment. Enviro Lemon is designed to clean and disinfect hard non-porous surfaces and is formulated as a concentrate making it economical to use. Instructions must be followed to achieve proper dilution.

Ferraro# 2100530

Bacoff

DISINFECTANT-CLEANER RTU multifunctional disinfectant-cleaner for hard criteria for use against the novel coronavirus which makes it one of our most relevant products to handle what we are experiencing clean and disinfect, it will also get rid of unpleasant odors caused by bacteria, mold, diluting or pre-mixing is required.

Ferraro# 8000116

Uni-Kem QS

SANITIZER-DISINFECTANT CONCENTRATE Uni-Kem QS is a multi-use E.P.A. registered quaternary sanitizer and disinfectant. At 1 ounce to four gallons of water, Uni-Kem QS is a no-rinse food-contact surface sanitizer.

Ideal for three-compartment sinks and any food-contact surfaces that have already been gallons of water, Uni-Kem QS is a registered disinfectant for hard, non-porous, NON-FOOD CONTACT surfaces that meets the EPA’s criteria for use against the novel coronavirus which makes this product one of our most relevant products to handle what we are experiencing in this new environment. Instructions must carefully be followed. Please call for details and support.

Ferraro# 8000110

The Last Bite // 95

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 Last Bite // 96

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

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

The Last Bite // 98

500 ct

5700246

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 // 99

EDITION EIGHTEEN

www.ferrarofoods.com