The Last Bite: Edition 22

EDITION TWENTY TWO

CUSTOMER SPOTLIGHT THE PIZZA PARLOR PAGE - 9 PATIO PIZZA PAGE - 17 GIOVANNI’S PIZZA PAGE - 37 THE POMODORO GROUP PAGE - 41 MR. Y’S PIZZA & FRIES PAGE - 45 VENICE PIZZERIA PAGE - 65 ESPRESSO 59 PAGE - 71

Indiana (Delco Foods) 5000 Anson Blvd.

Whitestown, IN 46075 (317) 876-1951 delcofoods.com

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

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

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

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

New Jersey Corporate Headquarters 287 S. Randolphville Rd. Piscataway, NJ 08854 (732) 424 3400 New York - East 5 Park Dr. Melville, NY 11747 (631) 752 0328

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

Learn more: ferrarofoods.com

FerraroFoods.Foodservice

Ferraro.Foods

FerraroFoods

Contents SPRING 2022

Customer Articles

Articles

Featured Suppliers

The Pizza Parlor Page 9

Managing Food Costs Page 34

Marino Pizza Toppings Page 27

Patio Pizza Page 17

Spring Refresh Page 50

Bell Harbor Seafood Page 36

Giovanni’s Pizza Page 37

The Art of Antipasto Page 68

Grande Cheese Co. Page 42

The Pomodoro Group Page 41

Recipes

Hormel Page 58

Mr. Y’s Pizza & Fries Page 45

Breaded Veal Cutlet Page 47

Venice Pizzeria Page 65

Herb Crusted Bone-In Chop Page 49

Espresso 59 Page 71

Citrus Glazed Meatballs Page 75

Articles

Featured Suppliers

Delco Foods Joins Ferraro Page 7

Steer Ridge Burgers Page 14

Employee Spotlight Page 10

Country Brand American Cheese Page 18

Getting Creative with Condiments Page 12

Cavendish Page 21

Fratelli Beretta Page 66 Smithfield Page 72 Seviroli Page 73 Cremosa/Marino/Napoli Meatballs Page 74 Bindi Page 83

Creating the Perfect Burger Page 15

The Last Bite | 3

SAVE THE DATE

NEW JERSEY FALL FOOD SHOW

September 19th Hard Rock Atlantic City, NJ

SAVE THE DATE

CONNECTICUT FALL FOOD SHOW

October 17th Mohegan Sun Uncasville, CT

Welcome...

To our Twenty Second Edition of The Last Bite Magazine. The year is well underway now and we hope it has been going well so far. Longer daylight hours are here, along with warmer weather, which tends to put people in a better mood and increase their time spent outside the house. On page 50 read about ways to ‘Refresh’ during this time of year with ways to spice up your outdoor dining space as well as switch up and ‘declutter’ your menu.

With grilling season right around the corner, see page 15 for a breakdown on how to make the perfect burger every time along with products that will help you do so. Our Steer Ridge Burger product line includes fresh or frozen pre-portioned patties. Ask your representative for a full list of Steer Ridge products.

As well as the time of year to grill, it is also the time of year for occasions people need a caterer for, such as graduation parties and weddings. An impressive antipasto platter layered with cured meats, cheeses and deli vegetables is a great addition to your catering menu. On page 68 get inspired to create your special antipasto spread to impress guests. Great presentation is important when catering big events and antipasti spreads make it easy.

Look forward to reading interviews our team conducted with owners of foodservice businesses from each of the regions we operate. Each brings a story and perspective worth reading about.

As you read through this edition, we hope you get inspired and gain valuable information. If you have any questions, feedback or suggestions please feel free to reach out to us at thelastbite@ferrarofoods.com. As always, we appreciate your continued support.

Best Regards,

The Last Bite | 5

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

Delco Foods Partners with the Ferraro Foods Family

D

elco Foods, one of the leading independent Italian food specialists in the Midwest, will join the Ferraro Foods Family as its newest partner. Delco will bring its focus on delivering the most premium products from around the world and locally to the Ferraro Foods Family. Since its founding in Indianapolis in 1956, today Delco has expanded its service across six states.

“With the addition of Delco Foods, we expand our footprint into the Midwest region. Similar to Ferraro, Delco Foods has built a reputation within the Italian restaurant/pizzeria community for their specialized knowledge, high quality authentic Italian products and amazing customer service. We are excited to combine our wealth of experience and expertise within the industry to better serve our customers in the future,” said Michael Giammarino, Chairman of Ferraro Foods.

Delco will continue to operate out of its Whitestown, IN facility. In addition to the current product mix, Delco customers will enjoy Ferraro’s exclusive brands.

“We are excited to join the Ferraro Family and help take the company to its next stage of growth. We will continue to offer the same great service and products that our customers have known in addition to being able to offer from the expanded product line of Ferraro brands,” said Steve Goldman, President of Delco Foods.

About Delco Foods Delco Foods is one of the leading independent Italian food specialists in the Midwest. In addition to quality domestic brands, Delco imports directly items such as olive oil, prosciutto, Greek olives, balsamic and cheese. Beyond food products, Delco processes custom cheese blends, prints custom pizza boxes and its beverage division offers specialty Lavazza Italian coffee and espresso as well as equipment Originally taking its name from Delaware County in Pennsylvania, Delco Foods opened in Indianapolis in 1956 by founder Buddy Robins who introduced area restaurants to his high-quality pizza products. Delco moved into a new facility in 2020 in the Indianapolis suburb of Whitestown, Indiana. For more information, visit delcofoods.com.

About Ferraro Foods Ferraro Foods is the leading specialty Italian distributor in the Eastern United States. Ferraro Foods services over 8,000 customers in 23 states, operating out of eight distribution locations including the flagship facility in Piscataway, NJ. Ferraro carries all of your product needs including pasta, premium cheeses, tomatoes, flour, beverages, meats, desserts, pizza boxes and more.

Ferraro Foods Locations New Jersey Corporate Headquarters 287 S. Randolphville Rd. Piscataway, NJ 08854 (732) 424 3400 New York - East 5 Park Dr. Melville, NY 11747 (631) 752 0328 New York - North (Casa Imports) 1301 Broad St. Utica, NY 13501 (315) 724-4189 Connecticut (Napoli) 10 Knotter Dr. Cheshire, CT 06410 (860) 276 4000 Maryland 1501 Perryman Rd. Aberdeen, MD 21001 (410) 702 6400 North Carolina 2031 Park Center Dr. Mebane, NC 27302 (919) 304 6600 Florida 5437 SW 1st Ln. Ocala, FL 34474 (352) 854 6720 Indiana (Delco Foods) 5000 Anson Blvd, Whitestown, IN 46075 (317) 876-1951

Originally established in 1975, Ferraro currently operates over 200 tractor trailers which span the eastern United States. Over the past 40 years, the focus and culture of the company remains unchanged. For more information, visit ferrarofoods.com.

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FERRARO FOODS OF NJ | THE PIZZA PARLOR

THE PIZZA PARLOR Interviewed: Chris Gualtieri

What is the history behind the business?

Pizza Parlor has two locations in Staten Island, NY – one in Annadale and another in Westerleigh. Pizza Parlor is a family-owned business of two brothers that has been in business for 6 years now. They have opened various other restaurants in the past such as one in Richmond, V.A for 5 years, one in D.C for 12 years, and Hop Shoppe in Staten Island for 8 years.

The Pizza Parlor is a modern take on the old fashioned NY Style Pizzeria & Italian American restaurant.

The concept and menu is hip and refreshing, yet you’ll still find the classics. Their food is prepared fresh daily with only the best ingredients.

They use “no shortcuts” in their recipes.

Pizza Parlor has an extensive takeout and catering menu. The takeout menu includes traditional NY pies, specialty pies, thin crust square pies, white pies, pan pies, gourmet burgers, paninis, heroes, imported pasta entrees, meat and seafood entrees, calzones and more. Their catering menu has over 25 apps and starters, over a dozen panini platters, wrap platters, freshly baked heroes, pastas and more. There is truly something for everyone.

What is the most popular item on the menu?

Customers love their specialty brick oven heroes. Some of the most popular are the Notorious F.I.G– fresh mozzarella, ricotta, fig and agave and the Twisted Hero– vodka chicken parmesan on garlic bread.

What sets your restaurant apart from the competition?

What sets their restaurant apart from others is their ability to adjust, and be flexible to change because the business evolves so quickly. This is key to the growth they’ve seen thus far. Another differentiator is the quality of food they offer is “second to none across the board.” To top it off, their caring and hard working staff makes the customer experience a pleasant one.

Why work with Ferraro Foods?

They work with Ferraro Foods because of its quality service. “The salespeople jump to the tune,” he says.

Any advice for other restaurant owners?

Advice he has for other restaurant owners in his business would be to put in effort to improve daily. “[Ask yourself], how can today be better than yesterday?” he says. He advises others to listen to their staff and customers’ opinions, then adjust accordingly.

How have you dealt with the current labor shortage?

When asked how they’ve dealt with the current labor shortage he says they have provided additional training for staff members, which he suggests others focus on to optimize resources.

Also, he has learned how to step in when short staffed with all positions.

ANNADALE 6 Sneden Ave New York, NY 10312 (718) 356 4233 @ThePizzaParlor @thepizzaparlor1 pizzaparlornyc.com

WESTERLEIGH 965 Jewett Ave, Staten Island, NY 10314 (718) 448-7700 @PizzaParlorNorth @thepizzaparlornorth pizzaparlornyc.com

Ferraro Foods Area Manager, Ron Rainero (left) with Chris Gualtieri (right)

EMPLOYEE JUSTIN WETTIG

Title: Sales Representative Location: FF of Florida DOH: 3/8/2021

TYLER HARRIS

Title: Selector Location: FF of North Carolina DOH: 12/16/2018

BRENTT DUBE

Title: Driver Check In Clerk Location: Napoli Foods DOH: 9/4/2019

Get to know Justin:

Get to know Tyler:

Get to know Brentt:

Favorite food: Ribeye.

Favorite food: Chicken Alfredo.

Favorite food: Iced honeybuns.

One item you couldn’t live without: Music.

One item you couldn’t live without: “My computer.”

One item you couldn’t live without: “My car.”

Something most people don’t know about you: "I’ve had a commercial driver’s license for 20 years and ventured into sales 6 years ago."

Something most people don’t know about you: "I was in the Army for 5 years."

Something most people don’t know about you: "I am from the South."

What do you do in your free time?

“Going with my family to the beach.”

What do you like best about working at Ferraro Foods?

Working together as a team to have the opportunity to expand Ferraro Foods in the Florida market.

The Last Bite | 10

What do you do in your free time?

Play video games.

What do you like best about working at Ferraro Foods?

“It’s a workout that I get paid for.”

What do you do in your free time?

“Hang out with my nieces.”

What do you like best about working at Napoli Foods?

“We work like a family.”

ALEJANDRA MERCADO

Title: Operations Clerk Location: FF of New Jersey DOH: 5/6/2021

Get to know Alejandra: Favorite food: Latin Food.

One item you couldn’t live without: “My car, that takes me everywhere”.

Something most people don’t know about you: "I like goofy jokes, I like to work out, I love to do some karaoke."

SAM SMITH

Title: Accounts Receivable Location: Casa Imports DOH: June 2018

About Sam: Sam is a hardworking, dedicated employee who is always willing to help anyone in need. She has a wonderful ability to assess and provide solutions to any customer concerns that may arise. Sam’s quirky nature keeps us all laughing, making her a joy to work with and be around.

What do you do in your free time?

“I work out, and spend time with my daughter.”

Get to know Sam: Favorite Food: Homemade Stromboli

What do you like best about working at Ferraro Foods?

Alejandra stated that what she likes most about working at Ferraro is being able to collaborate with her colleagues on a variety of tasks.

She states, “everyone shares the same vision and is dedicated to the mission!”

Hidden talent: Singing.

Couldn’t live without: “My children.”

Bucket list item: “Taking my oldest daughter back to Germany where she was born.”

JAIRO GOMEZ SANTOS

Title: Reach Operator (Days) Location: FF of New York DOH: 10/2/18

Get to know Jairo: Favorite food: Meatball Hero.

One item you couldn’t live without: The Internet.

Something most people don’t know about you: Jairo served in the military.

What do you do in your free time?

Jairo likes to watch space documentaries in his free time.

What do you like best about working at Ferraro Foods?

“The work atmosphere.”

Recommendation: Grey’s Anatomy.

Cannot resist: Talking.

Biggest pet peeve: People chewing with their mouth open.

What do you like best about working at Casa Imports? “The people. We are all one family and just like any other family, we have each other’s backs.”

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Getting WITH

Condiments ments i d n Wit h

o C

The Last Bite | 12

Standard condiments such as mayo and ketchup are great alone with food, but can be enhanced by combining with other ingredients found in your kitchen to build a more complex flavor. This makes your food even more valuable because the customer finds it unique and different. We see a trend toward more bold and adventurous flavors, so we encourage you to test

Mayonnaise

You can do more with mayo than you may think. Meat and vegetables are great marinated with it. Try it mixed with some lemon juice, garlic, salt, and pepper for the perfect marinade.

Mayonnaise can thicken the consistency of dressing, such as ranch, and adds a staying power so that every bit of salad greens are covered.

Lemon & Herb Sauce Ingredients: 1/2 cup mayonnaise 3 tablespoons chives, thinly sliced 2 tablespoons dill, minced 3 tablespoons lemon juice Mustard-Mayo Dip Ingredients: 1 cup mayonnaise 2 to 3 teaspoons prepared yellow mustard 1 teaspoon Dijon mustard 1/4 teaspoon dried dill Spicy Chipotle Mayonnaise Dip Ingredients: 3/4 cup mayonnaise 1 green onion 2 chipotle peppers 1 tablespoon cilantro 1 teaspoon lime juice 1 clove garlic

out some of these ideas with products that can be found in your kitchen as a sauce, dressing or dip.

Get inspired to create your very own signature sauce with these universally appealing condiments your customers have grown loyal to. Whether they prefer dipping fries in a creamy sauce or ketchup, a condiment is available for every taste preference.

Ketchup

Sour Cream

Try using our Marino brand Canned Ketchup (item# 1000097) 6/10 lb.

Jalapeno and Lime Dip Ingredients: 1 ½ cups sour cream (360ml) 12 jalapeno slices (jarred rather than fresh) 1 tablespoon juice (from the jarred jalapenos) 1 lime ¼ teaspoon garlic powder

Of course ketchup is most often used as a condiment to foods that are typically served hot and may be fried or greasy, such as fries, hamburgers, chicken tenders and other hot sandwiches. However, did you know that it can be combined as a base with other condiments and spices to elevate its flavor? Use ketchup as the base for creating your very own signature sauce that can be added to meats, shrimp as well as roasted vegetables.

Roasted Red Pepper Ketchup Ingredients: ½ cup ketchup 2 tablespoons finely chopped roasted red bell peppers 1 clove garlic, finely chopped ½ teaspoon onion powder ¼ teaspoon ground cumin Jalapeño Ketchup Ingredients: ½ cup ketchup 1 to 2 tablespoons chopped canned jalapeño chilis ½ teaspoon onion powder ½ teaspoon lemon juice

Sour cream is particularly holds up well for cold dips and sauces.

Its distinct flavor highlights flavors like garlic and spices. It is recommended to use a full-fat sour cream for these cold applications.

Loaded Creamy Ranch Dip Ingredients: 1 ½ cups sour cream 4 ounces soft cream cheese 1 cup shredded sharp cheddar cheese 2 slices bacon crumbs 1 tablespoon ranch seasoning mix 1 tablespoon chives

Garlic Ketchup Ingredients: ½ cup ketchup 1 clove garlic, finely chopped ½ teaspoon lime juice

Try using our Marino brand Mayonnaise (item# 4700281)

Written by: Sara Mahmood

e B e f r o B i r l ends e p u S

PLATINUM Fresh Angus Burger #4000154 - 30/5.3 oz #4000156 - 20/8 oz Fresh Steak Burger #4000158 - 30/5.3 oz #4000159 - 20/8 oz

Fresh Ground Beef 80/20 #4800504 - 10 lb

Steer Ridge Platinum offers a wide array of fresh and frozen burgers in different sizes & blends to meet your foodservice needs.

For more information or to order, contact your Ferraro sales representative.

Creating the

Perfect Burger

Quality at the foundation

The ideal meat for a great burger is fresh 80/20 ground chuck which is 80% lean meat and 20% fat. Have them be as uniform and you can and no more than 3/4 inch thick.

Angus beef is a very popular type of meat used at many operations because of its reputation of being good quality.

Preparing the patty

When forming the patties make them slightly larger than the size of your bun because the meat will shrink. It is recommended to put an indent in the patties with your thumb, in the center, so they cook more evenly. Lightly coat the meat in a cooking oil to bridge the gap before the meat releases its own fatty oils. Lastly, salt each side of the patties right before frying them.

Adding the cheese

Use a cheese that is mild and creamy without taking away from the flavor of the burger. American cheese, either yellow or white, is the typical choice for chefs. Using aged cheeses typically create a greasy consistency and do not melt well on the patty.

Choosing your bread

Ideally, the bread should be a soft one that does not take away from tasting the burger inside, such as your typical seeded or potato roll. To create that perfect golden bun, lightly spread mayo over the inside of the roll and toast lightly.

Pile it on

The best lettuce would be one with a crunch such as iceberg lettuce. When adding the red onion, make sure they are cut very thin but wide in diameter to get a little taste in each bite. Next add your tomato and pickle if desired however, wait until the last possible moment to top on because these tend to make the burger slimy and its flavor diminish. Some restaurants choose to put the top half of the bun, as well as the tomato and lettuce separate beside the burger for the guest to assemble themselves. Finally, choose your condiment of choice, which for the majority is ketchup.

Try something different The Cali Burger Instead of Ketchup — try avocado sauce: 2 chopped avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 Tablespoons chopped cilantro, and salt and pepper.

Instead of Onion – try watercress Instead of Iceberg Lettuce — try arugula.

Bacon Barbecue Burger Instead of Ketchup— try barbecue glaze sauce Instead of Onion— try onion rings Add— Bacon Strips

The Last Bite | 15

PLATINUM

8 OZ FRESH STEAK BURGER

#4800196 | 20/8 OZ

NEVER WEIGH GROUND BEEF AGAIN! Save time, reduce labor costs, and eliminate the possibility of cross contamination in the kitchen with Steer Ridge’s new Smash Burger Balls

BURSTING WITH

Each portion is blade cut and made with minimal pressure resulting in an extremely tender burger and an outstanding eating experience.

*Currently available for Ferraro Foods of NJ customers.

The Last Bite | 16

FERRARO FOODS OF NY | PATIO PIZZA

PATIO PIZZA

Interviewed: Guy Caligiuri Sales Representative: Danny Gambino What is the history behind the business?

Anode and his wife Jean, along with their four kids, established Patio Pizza in 1977. Their grandfather owned an Italian restaurant located within Smithtown, NY in 1952 and they are still carrying on his tradition. Six years ago, patio pizza moved to their current location in St James, NY just down the street from the original store. Patio Pizza specializes in catering parties and corporate events. They offer a variety of authentic Italian food dishes as well as specialty pizzas. They offer an array of salads, appetizers, sandwiches, and pastas using only the finest ingredients.

What is the most popular item on the menu?

Chicken Cisco is their most popular dish, which is sautéed chicken, pasta, spinach mushrooms and onions in a marinara sauce with a drop of heavy cream.

What sets your restaurant apart from the competition?

As a family operated business, Guy enjoys the ability to interact and connect with members of his community.

Owner, Guy Caligiuri says, “Being in business for over 45 years we have grown to personally know our customers.”

Why work with Ferraro Foods?

Guy chooses to work with Ferraro Foods for the “wide variety of products and reasonable prices.”

244 Lake Ave #2, St. James, NY 11780

(631) 862-7475

Any advice for other restaurant owners?

Advice Guy would give to other business owners, like himself, would be to treat your employees with respect, which he believes to be the key to a successful business.

How are you involved in your community?

Patio Pizza enjoys entertaining throughout the summer where they frequently host events out on their patio to engage the community. Some nights even have designated themes, such as “super hero night, princess night or movie night for the kids and families,” says Guy. They also treat their guests to live music on the weekends during the summer months.

patiopizzastjames.com

@PatioPizza The Last Bite | 17

Everything is better with cheese

White American 120ct 160ct #0500056 #0501023 The Last Bite | 18

Yellow American 120ct 160ct #0500057 #0500943

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

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

American Made. Family-owned since 1901

Ferraro Code

Mfg. Code

Product Description

Case/Pack

BACON 7800086 7800088 7800263

2606 2620 2690

Sliced, Slab 16/18 Q & E Bacon 18/22 Black Pepper 10/12

1/10 lb 15 lb 2/5 lb

HAM 7800066

2153

Old Fashioned Boneless Ham

3/11-12 lb

7800264

2256

Capicola Ham

2/2-4 lb

7800071

2330

Peppered Ham

2/7.5 lb

7800286

2400

Pit Style Ham

3/11-12 lb

7800265

2487

Tavern Ham

4/4-5 lb

FRANKS 7800072 7800065 7800079

1099 1104 1145

Super Jumbo Frank 5/1 Grill Frank 8-1 Beef Grill Franks 8-1

2/5 lb 2/6 lb 2/6 lb

DELI PRODUCTS 7800262 7800064 7800080

1599 2596 3872

Salami Roast Top Round Beef Browned Turkey Breast

2/6.5-7 lb 2/6 lb 2/9.5 lb

MISCELLANEOUS PRODUCTS 7800266 7800293

1855 1925

Pork Bar B Q Scrapple

2/5 lb tubs 1/6 lb

For more information contact: Bill Post / Affinity Sales Bill.post@affintysales.com 443-610-8551

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The Last Bite | 24

Some People Say We’re Obsessed With Flavor.

We Say They’re Right.

With over 200 varieties of dressings, marinades and sauces — including more than 20 barbecue and wing sauces from Sweet Baby Ray’s, America’s number one selling barbecue sauce — we’re proud to offer an unbeatable breadth and depth of products for our partners to choose from and work with.

Any other questions? We’d love to hear from you. Visit us at kensfoodservice.com or sbrfoodservice.com or call us at 1-800-633-5800

rich in flavor & tradition Papa Moozzi Mozzarella delivers Old World flavor while providing an excellent stretch and consistent melt.

Part Skim Mozzarella (Green) Ferraro# 1020 8/6.5 lb avg

Part Skim Mozzarella (Blue) Ferraro# 1040 8/6.5 lb avg

Whole Milk Mozzarella (Red) Ferraro# 1030 8/6.5 lb avg

Whole Milk Mozzarella (Yellow) Ferraro# 1045 8/6.5 lb avg

The Last Bite | 26

Exceptional Flavor Limitless Possibilities

Fully Cooked Sausage Crumble #4000074 | 10 lb

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 | 28

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 Coriander

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 | 31

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

Deli Meats Ham

Hot Capicola #4600147 - 2/6 lb avg Hot Capicola 10% #4600148 - 6/4 lb Ham off the bone #4600219 - 2/10 lb Ham 10% #4600320 - 2/13 lb

Turkey

Smoked #4600114 - 2/9 lb avg Oven Roasted #4600136 - 2/8.5 lb avg

Roast Beef

Rare #4601702 - 2/6.5 lb avg

The Last Bite | 33

MANAGING FOOD COSTS If you are like many restaurants today, you are constantly looking for ways to lower food costs without consuming too much time or resources from operations already stretched thin. The practices below should be used (ideally together) to optimize various areas of operations for managing and improving food cost percentages. On the next page there are some practices you can implement to help reduce food costs.

The Last Bite | 34

Managing Food Costs

⊲ Tracking Food Waste Track waste in your kitchen and in the dining area. This can, more often than not, be one of your solutions. If certain dishes aren’t IS LOST IN THE RESTAURANT getting completely eaten, you INDUSTRY ANNUALLY DUE TO should cut back on your portion FOOD WASTE. 1 size. One way to do this is to tell staff to notice the plates that come ON AVERAGE DINERS LEAVE back clean more often. Another idea is to keep another trash bin designated for the leftovers to help determine food waste.

OF THEIR MEALS UNEATEN. 2 However, if you find you are throwing away excess inventory in the long term, adjust menu items.

Another big way to control food waste is having consistent expectations on how much a recipe should yield. Are you using the amount of oil to fry 5 portions of fries but you are only frying for two– throwing out the excess? This waste can be costly over time. Try using things like measuring jars and cups to keep measurement accurate and consistent. ⊲ Inventory Audits Given the issue many face with not having enough labor to operate at times, this may be pushed to the side on your list of priorities.

It is proven that setting aside just 10 minutes a day could make a big difference and could save you hundreds. ⊲ Costs of Key Items A far less time consuming way to track inventories to control unexpected heightened costs is to prioritize those key items. To do this, decide which five items you purchase the most consistently each week. Each time you place an order, record it on a spreadsheet. If you see a steady, consistent rise in price over time, you may want to ask your sales representative if there is a cheaper alternative.

Written by: Sara Mahmood

⊲ The Use of Seasonal Menus Depending on where you are geographically, there may be a benefit to purchasing certain produce when it is in season because there is more availability in that season, lowering prices. Check with your sales representative to see which are in season that time of year. Try to use these seasonal items in several different menu items, to optimize inventory on hand. For example, you could use spinach on pizza and in your limited-time offer salad.

⊲ Analyze your Menu Analyze your menu and figure out which dishes aren’t passing the profitability test. Begin with your most purchased menu items that you can find from your data. Then, calculate to see if your best selling dishes’ food costs are 35% or less. Remove these items from your menu or if you decided to still keep them, put them further down on your menu.

Keep in mind, menu items that have low profitability and low popularity hurt you the most financially.

Three ways you can handle these types of items is to rebrand the item as a limited-time special so you can purchase less ingredients, revise the recipe, or get rid of it completely. Take an honest look at these under performing items and decide whether it is worth trying to revive them.

Managing your food costs is a crucial part of running a successful restaurant. Adopting one or more of the practices above is a great step towards minimizing costs and improving your restaurant’s business operations.

foodprint.org/blog/restaurants-food-waste 1

foodprint.org/issues/the-problem-of-food-waste 2

Clams & Mussels

Clams

Item# 4200107 4200114

Description WHOLE VCPK 17/22 IVP WHOLE VCPK 11/16 IVP

Pack/Size 10/1# 10/1#

Mussels Item# 4200051 4200123

Description Pack/Size WHOLE SHELL IVP 10/1# BLACK HALF SHELL FROZEN 2/5#

Bell Harbor’s clams and mussels are 100% all natural, farm raised, frozen, fully cooked and available year round to offer stable pricing for controlled food cost.

The Last Bite | 36

FERRARO FOODS OF NC | GIOVANNI’S PIZZA

GIOVANNI’S PIZZA Interviewed: Giovanni Failla Sales Representative: Frank Giaimo

What is the history behind the business?

Giovanni Failla immigrated from Carini, Sicily (a small town near Palermo) in 1977, to pursue opportunity in America, ‘the land of opportunity’. After working a number of years in restaurants, Giovanni decided it was time for him to go for his dream and open a restaurant of his own. It was during this time that he ended up meeting his Ferraro Salesman, Frank, and he discovered that they grew up literally 20 minutes from each other in Sicily. The bond and relationship evolved and Frank has been there every step of the way, helping him in any way he could to build his business. The relationship and bond grew even further when Giovanni met Ferraro Food’s Chairman & CEO, Michael Giammarino.

What is the most popular item on the menu?

Pizza, baked pastas, salads, and subs have been a part of the original menu. Since, many other items are on the menu, including a variety of gourmet pizzas. Pizza and their authentic Italian Baked Pasta remain their best sellers. A great wine selection is available as well to complement the delicious food.

What sets your restaurant apart from the competition?

“Our customer service… making people feel like they are family as soon as they walk through that door… we greet them, [then] seat them as if they are coming into our home to share a meal and glass of wine together!” says Giovanni. He says that Giovanni’s is known for their generously sized portions, but most importantly, for their appreciation of their customers.

From left to right: Stefano (Giovanni’s son), Giovanni Failla (Owner), Carlos (Manager)

Why work with Ferraro Foods?

Giovanni says, “My relationship began with my salesman and then evolved with Michael Giammarino. Ferraro Foods has always been there for me from day 1. I will never forget some things they helped me out with… [A] great partnership that will continue forever.”

Any advice for other restaurant owners?

“Customer service should be your number one priority!” says Giovanni.

How are you involved in your community?

Giovanni’s is very involved with the local schools and feeding the homeless. They have sponsored Cancer Relay for Life and have given church donations. Giovanni always believes in giving back to the community.

9502 Chamberlayne Rd Mechanicsville, VA 23116

(804) 746-2666

giovannipps.com

@GiovannisPizzaPastaSubs

CELEBRATE WITH

SHRIMP

The Last Bite | 38

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

S d e h f f e ll u t s S m u i m e Pr Frozen Cheese Stuffed Shells #4100200 | 2 oz #4100383 | 2.75 oz

Marino frozen stuffed shells are packed with the freshest, creamiest impastata ricotta, imported Romano cheese, fresh parsley, seasonings, and herbs.

The Last Bite | 40

FERRARO FOODS OF FL | THE POMODORO GROUP

THE POMODORO GROUP

Interviewed: Kathy Thorpe, Franco Esposito and Carmine Massimo Di Candia What is the history behind the business?

The Pomodoro Group has 3 locations; Pomodoro Cafe, Pasta Faire which opened in 1991 and Francesco’s Italian Ristorante opened in 2004.

9200 NW 39th Ave, Gainesville, FL 32606

Paul D’Alto was the founder of the business with Kathy Thorpe being his General Manager. Today, Paul’s nephew Carmine Massimo Di Candia and Chef Jesus Bravo run Pomodoro Cafe. Pasta Faire is currently owned and operated

by Kathy Thorpe with the help of her General Manager Brandon Magnuson and Francesco’s is run by Paul D’Alto, Kathy Thorpe, and partner Franco Esposito.

(352) 380-9886 @pomodorocafe pomodorocafe.com

What is the most popular item on the menu?

Some popular items are Salmon Cleopatra, Mamma’s Lasagna, Frutti Di’ Mare & Chicken Parmigiana.

What sets your restaurant apart from the competition?

“We pride ourselves in the product selection, quality of food and consistency of our service.”

10401 SE Us Highway 441 Belleview, Florida 34420 (352) 347-3100

Why work with Ferraro Foods?

“Working with a company like Ferraro Foods also sets us apart from the competition. They understand our needs’ and what we need to take care of our customers. Ferraro Foods has the same values and principles as we do such as honesty, integrity and always making customers a priority.”

@pastafairefl pastafaire.com

Any advice for other restaurant owners?

“Keep up the great work even when it’s difficult and always be proud of your food and customer service that you provide in your restaurant.”

How are you involved in your community?

“We have contributed to the community with church events and local school and charity events.”

16770 S Us Highway 441, Suite 608 Summerfield, Florida (352) 693-2008 francescosristorante.com

Carmine Massimo Di Candia, GM (left) Jesus Bravo, Chef (right)

Sales Representative: Justin Wettig Interior of Francesco’s Ristorante

AVORIO®

FRESH MOZZARELLA LOAF

93% OF CONSUMERS BELIEVE TRULY GREAT CHEESE IS IMPORTANT TO MAKING TRULY GREAT PIZZA.

Sicilian with Vodka Cream Sauce

Datassential, Pizza Keynote, April 2021

featuring Grande Avorio

THE ALL NATURAL 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)

FERRARO FOODS OF MD | MR. Y’S PIZZA & FRIES

MR. Y’S PIZZA & FRIES Interviewed: William Yacumis Sales Representative: Wayne Meads

What is the history behind the business?

Mr. Y’s Pizza & Fries is a family tradition of three brothers who wanted to create a fast casual pizza business with phenomenal quick service. Mr. Y’s Pizza & Fries is a pizzeria with a fun twist—offering a wide variety of fries with toppings, hot subs, burgers, and more… even quesadillas. The first location opened in 2013, the second location opened in 2017 and the third is all set to open.

What is the most popular item on the menu?

Pizza is their most popular item on the menu. They offer many different specialty pies along with a choice of different crusts. “We believe in our dough, sauce recipes and the quality of cheese,” says William Yacumis, one of the owners.

DARLINGTON 4202 Conowingo Rd. Darlington, MD 21034 (410) 457-4700 @mryspizzanfries @mryspizzanfries

What sets your restaurant apart from the competition?

“We believe in always offering a consistent product. We also believe in customer service. Always be polite and talk with respect,” says William. Mr. Y’s Pizza & Fries also has an impressive website where a customer has not only the ability to order on their site, but has the ability to track their order, register for their rewards program and sign up for their newsletter. With their rewards program, for every 1 dollar spent, you earn 1 point. When 100 points accumulate, you receive a 10-dollar reward. This creates a more loyal customer base.

mryspizzanfries.com

FALLSTON 2205 Belair Rd. Fallston, MD 21047

Why work with Ferraro Foods?

“Our food rep goes above and beyond to always help in a time of need… That is crucial when in a bind,” says William.

(443) 981-3050

Any advice for other restaurant owners?

William tells us to “Be patient and above all else, be consistent. You need to provide the same product over time… don’t cut corners.”

@mryspizzanfries

@mrysfallston

mryspizzanfries.com

How are you involved in your community?

“We are always available when fundraising for schools and sport teams… You have to give back to the people who support you,” William says.

Left to right: Shawn, Will, Nick The Last Bite | 45

W H E N

L I F E

I S

G O O D

" toast it "

W I T H

T O A S T E D

O R

B R E A D E D

R A V I O L I

Breaded Beef (#4100394) Breaded 4 Cheese (#4100392) Breaded Nacho Cheese (#4100395) foodservice.louisafoods.com

Breaded Veal Cutlet

INGREDIENTS

4 veal cutlets, 4 oz. each Ferraro# 4000219

with Hazelnuts Servings: 4

Prep Time: 80 mins

Cook Time: 8 mins

1. Before cooking, flatten the cutlets using a meat mallet. Dry the cutlets well with a paper towel, then salt and pepper on both sides.

2. Coat cutlets with flour on both sides.

3. Dip each cutlet in the beaten egg mixture. Remove the excess egg. Coat cutlets well with bread crumbs 4. Heat a skillet over high heat with vegetable oil.

5. Add 1 or 2 cutlets to skillet when oil is hot.

6. Cook for 2 minutes, lower the heat and then flip cutlets for an additional 1 to 2 minutes. Repeat this step with remaining cutlets. Remove cutlets.

7. In a stainless steel mixing bowl, mix olive oil, lime juice and honey.

8. Coarsely chop the hazelnuts and sauté them without any fat in a pan until they are golden brown. Add them to the oil mixture.

9. Pour on the cutlets when serving.

1 cup flour Ferraro# 1530030 2 eggs, beaten Ferraro# 0940125 1 cup bread crumbs Ferraro# 5030050 Salt and pepper Vegetable oil Sauce: 3/4 cup olive oil Ferraro# 1000041 1/2 cup honey Lime juice 1/2 cup roasted hazelnuts Salt and pepper The Last Bite | 47

®

®

Inspired by the old world culinary technique known as

B oneles

480060

s Pork R

2 | 16/8 oz

ibeye Ch

op 8 oz

we’ve created an all natural product with an eating experience equal to beef. This technique allows pork to retain moisture through cooking.

op ork Ch P n I e n

8 oz CC

Bo

z | 20/8 o 1 0 6 0 480

taste & performance that can’t be beat.

ALL NATURAL STEAKHOUSE QUALITY PORK

HERB CRUSTED BONE-IN CHOP WITH WILD MUSHROOMS INGREDIENTS •

8 oz Premium Reserve Bone-In Chop Ferraro# 4800601

•

2 sprigs thyme, chopped Ferraro# 4900108

•

½ sprig rosemary, chopped Ferraro# 0000208

®

TOTAL PREP & cook time: 40 minutes serving size: 1 Chop Savory pork dish with wild mushrooms to add the perfect classic, earthy flavor to any menu.

application •

Entree

directions 1.

Rub chop with fresh herbs.

Mushroom Sauce:

2. Mark on a hot grill, cook till 145°F internally.

•

½ shallot, finely diced Ferraro# 2000018

3.

•

2 oz cremini mushrooms, sliced Ferraro# 4901101

•

2 oz shiitake mushrooms, sliced Ferraro# 0000194

•

2 oz button mushrooms, sliced Ferraro# 0000012

Pre-heat sauté pan and add butter, shallots, and wild mushroom blend.

4. Sauté at high heat until mushrooms are cooked.

5.

Deglaze with red wine and reduce heat.

6. Top pork chop with sautéed mushrooms and serve with chef’s choice of vegetables and mashed potatoes.

SUGGESTED SIDES:

•

1 fl oz red wine

•

Roasted Root Vegetables

•

2 tbsp butter Ferraro# 0920163

•

Whipped Mashed Potatoes

Outdoor Dining

Having been stuck inside all winter, customers are itching to spend time outside on beautiful spring days. Get ready for the dining with fresh spring air.

With warmer weather approaching, outdoor dining allows you to serve more customers and create an inviting casual atmosphere. This addition to your business could be the deciding factor on whether someone dines at your place or another in town.

Ideas for Outdoor Dining

Besides your amazing food, customers dine out for the entire experience. Make your space inviting with some fun and special touches that shouldn’t break the bank.

Make a cozy ambiance

Hang lights around the trees or other fixtures surrounding your seating area. This will give the area a cozy ambiance. Be sure to get string lights that are suitable for outdoors. Lights that give off a warm tone (a slight yellow glow) will give off a more cozy vibe than one that is a bright white.

Add some greenery or flowers

Flowers and plants bring life to a space and make it feel inviting. There is something about being around plants that makes the atmosphere more relaxing.

Using awnings for shade

Not only as a way to block sunlight, the right awning can add a unique pop of color to your space and give it character. Consider using a medium to darker color to avoid stains and discoloration as it weathers.

Add turf or outdoor fabric to concrete

There is nothing cozy about concrete. Treat your guests to an outdoor oasis by rolling out a turf fabric or any other outdoor fabric underneath the designated outdoor seating space. This is a great way to define the space if you don’t have a patio or enclosed seating area.

Make it pop

Depending on your brand, it may make sense to brighten up your outdoor space and stand out from the crowd with unique bright seating. This is especially true if you are one of many on a stretch of businesses offering outdoor seating.

Menus with a Seasonal Touch Grill seasonal veggies to maximize flavor such as asparagus and artichokes which are at their season peak. Other seasonal vegetables like arugula, spinach and radishes are great to incorporate in recipes as well.

Pickle it

Pickled vegetables give a refreshing pop of flavor. Try adding pickled onions to recipes to complement foods such as on sandwiches, in salads or on flatbreads. Pickled vegetables are also great for seafood like salmon.

Limited-time pizza toppings

Adding some veggies on your pizza is a great way to revamp your menu and make it seasonally relevant. Topping a pizza with greens like arugula and spinach can be very popular with guests seeking something seasonal and unique.

Declutter Menus for Spring

Remember that having an extensive menu means more cost to stock all the ingredients and more chances of food going to waste. Having to throw away inventory is costly so try not to waste as much as possible.

Ingredients Not In-Season

Out of season ingredients typically cost more and are not the best quality. Which menu items have these kinds of ingredients?

Not Cross Utilizing Ingredients

Which menu items have an ingredient that is not used in any other recipe and has a short shelf Written by: Sara Mahmood

life? Is it worth keeping on the menu or should you revise the recipe?

Timely/Inefficient Recipes

Consider discontinuing menu items with inefficient and timely recipes, especially if there are staffing concerns. If you still want to keep it, is there a way you could improve efficiency? Ask your food supplier if there is a product that would save you prep time without sacrificing quality.

Recipes with Highly Volatile Commodity Ingredients As you know, certain markets, especially in the past year have been very unsteady and unpredictable– leading to uncontrolled inflated pricing. Look back on purchases the past year to see which items are the most unpredictable. Consider removing or adjusting recipes with this item.

Low profitability & popularity

Take a look at your menu items and rank them based on popularity and then based on how much profit you make from it. Ones that are ranking low on popularity as well as profit should be considered to remove off the menu. With the cost of food rising, some menu items may not make sense to offer anymore at the price point it has been at, so either tweak the price, recipe or remove it altogether from the menu.

Everyone could use a little refresh around this time of year, no matter if that is through updating your space, tweaking or decluttering menus, or switching up something about how you operate. Change is good and helps to grow as a business in an evolving industry.

The Last Bite | 51

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 The Last Bite | 52

Polynesian Pineapple Pizza

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 | 53

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 | 54

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#

IM PO RTE D PASTA FETTUCCINE

CAPELLINI

#2500002

#2500012

20/1 lb

20/1 lb

IN STOCK:

IN STOCK:

NJ

NY

MD

NC

FL

NJ

NY

SPAGHETTI

LINGUINE

#2500005

#2500015

20/1 lb

20/1 lb

IN STOCK:

IN STOCK:

NJ

NY

MD

NC

FL

NJ

NY

THIN SPAGHETTI

DITALI

#2500010

#2500016

20/1 lb

20/1 lb

MD

NC

FL

MD

NC

FL

MD

NC

FL

IN STOCK:

NJ

NY

MD

NC

FL

NJ

NY

ZITI

ELBOWS

#2500020

#2500038

20/1 lb

20/1 lb

IN STOCK:

IN STOCK:

NJ

NY

MD

NC

FL

NJ

NY

FUSILLI

ACINI DI PEPE

#2500021

#2500114

20/1 lb

20/1 lb NY

MD

NC

FL

NJ

NY

PENNE RIGATE

FARFALLE

#2500023

#2500120

20/1 lb

20/1 lb

FL

MD

NC

FL

MD

NC

FL

NC

FL

IN STOCK:

IN STOCK:

NJ

NC

IN STOCK:

IN STOCK:

NJ

MD

NY

MD

NC

FL

NJ

NY

RIGATONI

TRI COLOR FUSILLI

#2500035

#2500123

20/1 lb

20/1 lb

IN STOCK:

IN STOCK:

NJ

NY

MD

NC

FL

NJ

NY

MD

The Last Bite | 57

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

®

The Last Bite | 58

®

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

10

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

50 lb #1530016 - Vitale Flour #1530030 - Ferraro Flour The Last Bite | 60

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

only the finest cuts of

Italian Sausage

The Last Bite | 62

SAUSAGE SWT NO FENNEL BULK SAUSAGE HOT ROPE MARINO FROZEN SAUSAGE BULK MARINO FZ SAUSAGE HOT BULK MARINO SAUSAGE SWT ROPE MARINO FRESH SAUSAGE BULK XTRA FENN MARINO FRZ SAUSAGE ROPE XTRA FENN MARINO FROZ SAUSAGE LINK 4OZ MARINO SAUSAGE SWT ROPE MARINO FRZ

#2100400 #4000218 #4600053 #4600082 #4600084 #4600085 #4600088 #4601798 #4800194

IMPORTED

Grated Pecorino Romano Bold, savory and a nutty flavor with a tangy finish.

Delicious over pastas and in baked casseroles. #0800007 | 4/5 lb

CASA IMPORTS | VENICE PIZZERIA

VENICE PIZZERIA Interviewed: Michael Fornino

What is the history behind the business?

Venice Pizzeria was purchased on November 10th, 1980,

by Michael Fornino. He was 21 years old. The business was a small sub and pizza shop with a very limited menu and only about 5 or 6 booths. The business was operated by the owner, Michael, along with one part time employee, Michael White. Over the years the business endured many renovations and eventually expanded from 700 square feet to about 5500 square feet. Four years ago, Venice added the Famous 727 Bar along with a full-service dining room.

This has been a family-owned business for almost 42 years and all Michaels children (Michelle, Toni, Guy, Victoria & John) began their first jobs working for the family business.

In 2017, John Fornino, became a partner. Venice Pizzeria currently employs approximately 30 employees. Our menu has expanded including pizza, chicken wings, appetizers, pasta, subs & paninis, fish dinners, desserts, and salads. We currently have almost 100 different options on our menu.

The owners appreciate their customers greatly. Many of our customers have been very loyal for over 41 years of business. Some of our original customers are now bringing in their families and grandchildren. Venice Pizzeria thanks our customers for their support especially during many of the ups and downs during the COVID pandemic. Without our customers we would not be able to be as successful as we are today.

“What is the most popular item on the menu?

Our most popular items on the menu are our hand tossed New York style pizza, king-sized sandwiches, and our famous chicken riggies. Venice is known for huge portions.

What do you enjoy most about owning a restaurant?

Michael enjoys serving the local community with Italian style recipes. Food has been a passion for the owners.

Growing up in an Italian family, food is a focal point of our heritage. Michael takes pride in perfecting his recipes over the years as many of our items are homemade on site. Michael also enjoys his employees. We could not be as successful as we are without our dedicated employees.

They have considered them family.

What sets your restaurant apart from the competition?

Using quality products and consistency is our key to success. We seek to use the best products available. Many of our items are freshly made. Our talented employees are a large part of the success of the business.

Any advice for other restaurant owners?

Running a restaurant is very time consuming and stressful.

It takes a lot of patience, practice, and dedication. There will be many ups and downs in the food business, especially in today’s world.

How are you involved in your community?

Venice Pizzeria supports many local organizations through donations to local hospitals, colleges, schools, police, and fire departments. Venice Pizzeria sponsor volleyball, baseball, and kickball teams along with many other sporting events. Venice Pizzeria also makes food donations to the homeless shelters. The owners live within this community himself and feels it’s important to give back.

603 Oriskany Blvd., Yorkville, N.Y. 13495 (315) 736-7220 venicepizzeriacny.com @famous727bar

L SA

UMERI

A A L I AN IT

I TA L I A N

Qua

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

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 | 67

the

of Antipasto A

ntipasto is meant to be something little to eat before your meal to entice the appetite and complement the meal. These appetizers are light, yet delicious and easily shareable. A lot of antipasto specialties are quite simple and take little time to prepare, especially if you use prepared ingredients. Our Napoli and Marino lines offer many prepared vegetables and our Antica Corte and Il Buon Sapore lines offer specialty meats.

Creating an Antipasto Platter

Antipasto platters are colorfully presented foods like marinated vegetables, salted olives, rustic bread, deli meats and rich cheeses.

The beauty of an antipasto platter is that it’s flexible in how you make it. Keep portion sizes small so appetites are still intact for the main course meal. It is meant to complement, not overpower the main course. Typically, antipasto platters are shared amongst a group of people. This is a great option to create for a catered event or on a smaller scale for your appetizer menu.

What to keep in mind when creating the platter: Being mindful of color – Make sure to use foods of various colors and when laying them out and to not section ones with the similar colors in the same area of the platter. Think complementary colors when placing foods next to each other (for example green olives next to red salami).

Creating layers – The center can have small bowls with items like olives, dipping sauces and marinated vegetables. Around the center, roll your meats, group your cheeses and other ingredients.

Creating texture – This is all about playing around with the food and finding ingredients that compliment each other. For example, you could wrap the prosciutto around a firm stick of cheese.

Written by: Sara Mahmood

Bruschetta or Crostini Antipasto Ingredient Suggestions Meats

Antica Corte #4600023 - Genoa Salami #4600161 - Prosciutto Italian #4600025 - Pepperoni Sliced

Crostini are thin, small slices of toasted bread, usually brushed with olive oil. They are then topped with rich and flavorful cheeses, seafood or vegetables. Bruschetta is toasted whole, wide slices of rustic bread with a similar concept. These are very versatile additions to any appetizer menu.

Try out different flavors and textures to find the perfect bite.

Whipped Ricotta

(Use as base for Bruschetta)

Marino #4600137 - Turkey Oven Roast

Ingredients: 1 cup whole milk ricotta

Cheeses

1 tablespoon good quality extra virgin olive oil

Napoli #180300 - Provolone Pithari #0800190 - Goat Cheese Log Country Brand #0700952 - Fresh Mozzarella Loaf

Deli Vegetables

Marino #5130363 - Artichoke Hearts #5060107 - Roasted Red Peppers #5060100 - Pepperoncini Pithari #1400184 - Olive Kalamata Pitted

Breads

Ricotta & Sun-Dried Tomatoes

½ teaspoon honey 1 + ½ tablespoons fresh herbs (such as basil, mint, thyme, oregano, or chives), finely chopped 1 small clove garlic, minced ½ teaspoon salt ¼ teaspoon ground black pepper

Burrata, Smoked Salmon & Dill

Instructions: In a medium bowl, add ricotta, olive oil, honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about a minute. You can also blend everything together in a food processor.

Panicifico Sapori #3707714 - Bread Brioche 4’’

Bruschetta/Crostini Ideas: (Use whipped ricotta for all)

Pithari #3700126 - Pita Bread Pre-Oiled 7’’

Roasted Tomato & Prosciutto Balsamic & Berries

Berries, Balsamic Glaze & Ricotta

Avocado, Bacon & Jalapeno Other

Marino #5002585 - Cashews Roasted #5002575 - Cranberries Dried #600400 - Sundried Tomato

Honey Walnut

Mozzarella, Tomato & Basil

Additional Bruschetta/Crostini Ideas: Olives & Garlic Spread

Wild Mushroom & Balsamic Vinegar Zucchini & Goat Cheese Guacamole & Diced Tomatoes

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Whole Pitted Kalamata Olives 1400241| 4/1 Gal

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NAPOLI FOODS | ESPRESSO 59

ESPRESSO 59

Interviewed: Kitty Sambuco

Sales Representative: Dan Calabrese

History: Felix and Kitty Sambuco opened Espresso 59 in July of 2021. Formally, the old ‘Murphy Pharmacy’ building that had been in existence since 1927, they had an extensive remodel done and finally opened doors to the public on July 9, 2021. Espresso 59 offers a great coffee selection, cozy relaxing atmosphere and wide variety of freshly baked and authentic sweets.

Kitty is an accomplished chef and has been in the food industry since she was a child. She started her career in the family business at Town Plot IGA that her father and uncle owned. The supermarket was located in the Italian section of Town Plot in Waterbury, Ct. Kitty eventually took over her father’s position and became an owner upon her father’s retirement. She also owned and operated Lena’s Westside Deli in Waterbury, along with her husband, Felix. Their relationship with Napoli Foods has been prevalent throughout the span of these businesses, first starting with the IGA, and then Lena’s, and today they are the main supplier of Italian goods for Espresso 59.

What is the most popular item on the menu?

Their espresso, cappuccino, latte’s and authentic Italian pastries.

What sets your restaurant apart from the competition?

“Attention to detail, customer service and above all, the quality and freshness of the products we sell” says Kitty.

Why work with Napoli Foods?

Napoli Foods started out operating in the Town Plot section of Waterbury not even a half mile away from the town Plot Supermarket Kitty’s business was. Kitty said, “Since the beginning, we have supported local businesses and when Napoli Imports began, we were one of their first customers. We have had a professional relationship 59 West St. Litchfield, CT 06759

with them since their inception and it has been rewarding to see them grow and flourish into the large distributor they have become. All the while, they maintained their ‘homegrown’ attitude.

We can pick up the phone anytime with a question or concern and it is handled immediately… They are truly a pleasure to work with.” Their sales rep, Dan Calabrese, has been working exclusively with them since he began his career at Napoli Foods and Kitty says she “couldn’t be happier. We consider him family!”

Any advice for other restaurant owners?

She says to find a quality distributor who values your relationship. “In order to succeed in today’s competitive marketplace it’s important to have a good relationship with your suppliers and Napoli Foods has never let us down. They understand the importance of forging relationships with their customers. I consider ourselves as their partners… they set us up to succeed and we have built many successful businesses with them. They truly are team players!”

Any additional information?

Kitty says, “We are incredibly pleased with the quality of the Bindi Italian products… From the authentic desserts, to the gelato and sorbetto, we are able to offer top quality products to our customers.” She adds that “The Lavazza coffee line is also central to our success. Our customers rave about our Latte’s and Espresso.” The customer support they receive from Lavazza and Napoli Foods is central to their success, she says.

Espresso 59 has been recognized within their community. “We recently were recognized as one of the top 3 coffee shops in Litchfield County by the Reader’s Choice poll in Litchfield Magazine.” They accomplished this recognition after being open for only 4 months before the poll. “We were (860) 361-6038

truly humbled by the support our customers and the community showed us. We remain active in the community and support the local schools and organizations in our area. We feel strongly about the need to give back to our local community and we are forever thankful for the support the community has showed us in return,” says Kitty. @espresso59ct

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

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.5 oz Appetizers, bite sized #4012265 | FC .5 oz Beef | 10 lb

1 oz Appetizers, Sandwiches, Pasta #4011221 | FC 1 oz Beef | 10 lb

2 oz Sandwiches, Sliced for pizza topping #4011222 | FC 2 oz Beef | 10 lb

3 oz Center of the plate, premium offerings #4011113 | FC 3 oz Beef | 10 lb

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Citrus Glazed Meatballs SERVES: 4 A glaze of citrus juices coats these Marino Meatballs that are sliced in half and cooked on an herbed garlic oil flatbread with feta cheese and finished with fresh mint.

INGREDIENTS

DIRECTIONS

1 LB.

1.

Marino Meatballs baked at 350° for 15 minutes or until heated through and cut in half

2. Bring citrus juices, water, and sugar to a boil in a small pot until reduced by half, about 5 minutes. Stir in meatballs. Set aside.

1 Orange, juiced 1 Lemon, juiced 1 Lime, juiced 1/3 Cup Water 1/3 Cup Sugar 1 Cup Extra virgin olive oil 1 Tsp. Thyme, dried

Pre-heat oven to 350° degrees.

3. Heat olive oil with herbs, salt, pepper, and garlic over medium-high until bubbling, then remove from heat and set aside.

4. Brush each flatbread with 1⁄4 cup of herbed garlic olive oil. Top each with an equal portion of Marino Meatballs and finish with a 1⁄4 cup of feta cheese. Bake in oven for 12-15 minutes until golden brown on the edges.

5. Finish flatbreads with mint and serve immediately.

1 Tsp. Rosemary, dried 1/2 Tsp. Salt 1/2 Tsp. Black pepper, ground 1 1/2 Tbsp. Garlic, chopped fine 1 Cup Feta cheese, crumbled 1/4 Cup Fresh mint, sliced thin

Cook’s Tip:

Olive oil can be infused with a variety of flavors.

Using the same method, experiment with different herbs and spices to find your favorite mix and use with your favorite dishes.

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

Cannoli Shells & Cream ITEM#

DESCRIPTION

PACK/SIZE

NJ

NY

MD

NC •

0902251

CANNOLI CREAM W/CHOC CHIPS (IMPORTED)

4/1.5 lb

•

•

4400234

CANNOLI SHELL MINI DARK CHOCO/PISTACH 3"

120 ct

•

•

4400236

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

NY

MD

4401122

CAKE TORTA MINI DELIZIA

9/3.5 oz

•

4408180

CAKE MINI WITH RICOTTA & CHOP PISTACHIOS

12/3.5 oz

•

•

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

•

NC

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

•

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

TOASTED ALMOND CREAM Item# 4400665 1/2ct

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

CAKES

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

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

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

GF

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

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

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

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

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 softer feel than conventional towels

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

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

FERRARO CODE

6000321

6000339

MORCON CODE

NJ

NAPKINS 6000052 6000082 6000321 6000059 6000069 6000075 6000071 6000335 6000392 600472

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

600098 600099 6000339 6000304 6000311 6000417 6000435

W12350 R12350 VT777 VK999 VT1008 C6600 W106

6000275 6000334 6000308 6000006

M1000 M250 VT1006 129X

TOWEL

TISSUE

6000275

Contact your Ferraro Representative today!

STOCK LOCATION MD

NC

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

Item#

Description

Size

NJ NC MD NY ●

1100336

Black Garbage Liner 100ct

16 x 14 x 36

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

● ●

● ●

●

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