FRESCO by Ferraro - February 2023

February / 2023 / ferrarofoods.com

FOOD TRADITIONS When we think about food traditions, sometimes our minds go to major holidays such as Thanksgiving or Christmas. We think about the special dishes our family serves and the special treats that are only for these occasions. Here at Ferraro Foods, we also love to celebrate the more ancillary holidays, such as St. Patrick’s Day and St. Joseph’s Day in March. We encourage capitalizing on opportunities to intrigue or entice a consumer to choose a pizzeria or Italian restaurant on a day that they usually would not have. Consumers these days are looking for quick but meaningful food choices that sometimes can be the delight of their day. Creativity in the food service business isn’t always thought of as a priority but small recipe tweaks or seasonal promos can help bring in customers searching for interesting and delicious offerings. We hope that some of the ideas in this issue get you thinking! Go ahead…think outside the (pizza) box!

Have a slice day, Ferraro Foods

FEBRUARY 2023

SEAFOOD & LENT Get ready for lent with seafood menu inspiration.

Page 5

St. Patrick’s Day Everyone wants to be Irish on St. Paddy’s Day! Use these tips to promote your pizzeria for St. Patrick’s Day. Page 7

FOOD SERVICE TRENDS Tips for beating the winter blues.

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NEW ITEMS Just a few of our new items that we are especially excited about.

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RECIPES An Italian twist on a couple St. Patrick’s Day Favorite!

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CUSTOMER SPOTLIGHT Take a step inside The Famous King of Pizza.

Page 15 Cooked octopus legs Ferraro# 4200082

SEAFOOD Lent, which will run from February 22nd to April 6th this year, brings new opportunities to expand on your seafood menu! You’ll want to include dishes that taste great both on and off premises. Try some of the classic dishes on the next page or step it up a notch with some of our not-as-common menu ideas.

TOP 5 SEAFOOD FAVORITES Shrimp Coming in number 1 for yet another year - shrimp! Due to their versatility and delicious flavor shrimp remain the most popular choice of diners.

Lent menu inspiration Classic dish: Shrimp Scampi Step it up: Garlic Shrimp Flatbread

Salmon This oily, rich, fish is distinct in color and taste.

Lent menu inspiration Classic dish: Blackened Salmon Step it up: Creamy Spinach Stuffed Salmon

Canned Tuna While canned tuna is predominantly popular in retail there’s still a place for it on your lent menus!

Lent menu inspiration Classic dish: Tuna Salad Sandwich Step it up: Tuna Melt Bruschetta

Tilapia Tilapia’s mild taste and easy preparation makes it a favorite among diners and operators alike.

Lent menu inspiration Classic dish: Tilapia Francese Step it up: Parmesan Crusted Tilapia

Cod

TUNA MELT BRUSCHETTA Ingredients • 1 cup (4 oz.) Shredded Mozzarella Ferraro# 0110260 • 1 can (5 oz.) water-packed tuna, drained and flaked Ferraro# 3000001 • 2 Tbsp. minced onion Ferraro# 0000020 • 2 tsp. minced fresh parsley Ferraro# 0000143

A continued favorite due to it’s low fat content and mild flavor.

• 1-1/2 Tbsp. minced fresh oregano Ferraro# 0800903

Lent menu inspiration Classic dish: Fish and Chips Step it up: Pan-Seared Cod in White Wine Tomato Basil Sauce

• 4 to 6 slices Italian bread

National Fish Institute - 2020

• 2 Tbsp. olive oil Ferraro# 1000041

Directions 1. Combine cheese, tuna, onion, parsley and oregano in small bowl.

Brush both sides of bread with olive oil and rub surface with cut-side of garlic.

2. Toast bread in two large skillets over medium heat until light golden brown. Turn and top each toasted surface with 1/4 of the cheese mixture; reduce heat to low, cover and cook until cheese melts and bread is golden brown on bottom.

3. Arrange three slices of bruschetta on a plate; serve warm as appetizer.

• 2 cloves garlic, halved Ferraro# 2000015 FRESCO BY FERRARO | PAGE 5

ROCK

Sham

Despite being one of the slowest days of the year for pizzeria’s, St. Patrick’s Day, celebrated annually on March 17th, has grown to one of the largest holidays for restaurants and bars.

So how do you get customers in your door instead of the pub down the street? Don’t leave it up to the luck of the Irish! With a little bit of planning, and creativity you can turn a typically slow business day into one of your busiest.

PROMOTE YOUR PIZZERIA FOR ST. PATRICK’S DAY

St. Patrick’s Day by the numbers

PLAN A ST. PATRICK’S DAY MEAL

Develop a menu that incorporates modern or traditional Irish foods into your regular fare, including your pizzas. This could be a couple of specialty pizzas and/or sandwiches featuring corned beef and cabbage or a shamrockshaped pie with green side items. You can even start the day with an Irish breakfast or offer a lunch and dinner menu that hosts your take on favorites like Irish stew, fish and chips, shepherd’s pie, and corned beef and cabbage.

MENU SUGGESTIONS: • Corned Beef and Cabbage Calzone Recipe on page 13 •

Leprechaun Bowties (Pesto & Farfalle) Basil Pesto w/o Pinenuts - Ferraro# 5240885

•

Pasta al Pastore (Shepherd’s Pasta) Recipe on page 13

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Fish & Chips Use Potato Croquettes (Ferraro# 4408176) for an Italian twist.

AVERAGE AMOUNT ST. PADDY’S PARTIERS WILL SPEND

BRING IN MORE GREEN WITH A PROMOTION

Encourage new business and reward regulars by coming up with a deal or discount for everyone to enjoy. Finding ways to be creative with the type of deal offered will make restaurants stand out from the crowd.

Here are some ideas: •

17% off if customers wear green to pick up their order

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Beer and meal combo deal

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Team up with local businesses to offer a package deal

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Encourage customers to upload a photo of their meal and tag the restaurant on social media, then enter them into a raffle

OF CELEBRATORS PLAN TO WEAR GREEN

EXTEND THE FUN

Celebrate St. Patrick’s Day all weekend long! This year the holiday lands on a Friday, allowing the opportunity for celebration past just the day of. Consider offering deals or specials for the weekends surrounding the holiday or the entire week. Featuring your menu for more than a single day is a great way to reach more customers and give people a chance to participate even if they can’t eat out on the actual day.

MORE BEER IS SOLD ON ST. PATRICK’S DAY

of Americans plan to celebrate St. Patrick’s Day1 https://www.statista.com/statistics/413393/share-of-americans-celebrating-st-patrick-s-day/ https://www.pmq.com/st-patricks-day-marketing/ https://wallethub.com/blog/st-patricks-day-facts/10960 1

MORE SPIRITS SALES THAN USUAL FRESCO BY FERRARO | PAGE 7

FOOD SERVICE TRENDS

Even if you live in a warm and sunny part of the country, the few months after the holidays can sometimes creep along even with big food and restaurant events such as the Superbowl and Valentines Day. Add into that mix for 2023 the talk about inflation and the economy and it isn’t exactly a motivational picture.

Menu prices are up .6% in January. BUT restaurant visits and sales volumes are also UP! Reasons: 1. Weather (mild winter for many parts of the country) 2. Enhanced Loyalty Programs 3. Discounts and bundles 4. Consumers have gotten used to the menu prices and don’t think about them as much!

5. Takeout is growing

PRODUCT MIX KEEPS THINGS EXCITING! Look for versatile ingredients.

Peppers for pizza AND calzones AND salads.

Seasonal twists on old classics - Corned Beef and Cabbage Calzone or swapping meatballs for shrimp in pasta dishes on Fridays during Lent as a promotion.

Speed-scratch - unique products with consistency and ease of use.

WORLD PIZZA MARKET

FORCASTED ANNUAL SALES GROWTH THROUGH 2023

$159 BILLION (2023) – UP 6.1%

7.6% Eastern Europe | $5.8B

2.9%

8.6%

North America | $58.3B

Western Europe | $58B

Full Service Pizza: $19.4B, up 2.2% Limited Service Pizza: $38.9B, up 3.3%

8.2% Asia Pacific | $15.3B

8.6% Middle East/Africa | $5.3B According to Euromonitor data, worldwide pizza sales in the coming year will exceed $150 billion for the first time.

6.3%

3.4%

Latin America | $14B

Australasia | $2.3B Source | Euromonitor International Pizza Forecast for 2023 Updated Novemeber 14, 2022

All outlets that specialize in pizza, including fast-food pizza, pizza full-service restaurants, pizza 100% home delivery.

HOT INDUSTRY TIPS: •

When price increases go above 9%, that is when the decline in visits and sales is apparent.

•

Making online ordering seamless - customers that find your online ordering process difficult may pick a different restaurant next time or ditch the order all together.

•

Be a director! Use video on social media to entice customers and improve your ranking on Google.

WHAT CUSTOMERS WANT

are looking for more pizza deals/specials.

want more restaurants/pizzerias to offer vegetarian pizzas.

Source: Technomic 2022 Pizza Consumer Trend Report

want more would prefer to order restaurants/pizzerias pizza from a company to offer vegan pizzas. that uses sustainable packaging.

want a pizza delivery online ordering system that lets them track their order.

FRESCO BY FERRARO | PAGE 9

CRISP & CRUNCHY

WASABI SEAFOOD

A HIGHER QUALITY SEAFOOD NUGGET

THESE WASABI SEAFOOD BITES REALLY PACK A PUNCH!

Made from premium wild caught Cod, each nugget features a specially seasoned breading for the perfect blend of crispy crunch, famously mild flavor and flaky texture of the Cod. These readyto-cook nuggets are ready to serve in no time with exceptional plate consistency and appeal.

Seafood, wasabi, fresh ginger, garlic and cheese are combined to make a delicious creamy dip. Then it’s stuffed inside a crispy, crunchy coating.

Get the creaminess of a dip in handheld, individual, delicious crunchy bites!

DIP BITES

BREADED COD BITES

PANKO BREADED SOFT SHELL CRAB

LIGHTLY PANKO BREADED SOFT SHELL CRAB PORTIONS THAT ARE ENTIRELY EDIBLE

Ferraro# 4200170 | 2/50 ct

Ferraro# 4200169 | 10 lb These soft crabs are harvested at their softest, most delectable stage - immediately after shedding their hard outer shells. Soft crabs are fully cleaned, cut in portions, lightly coated with our signature Chesapeake Bay panko blend and IQF frozen - locking in the soft crabs’ true flavor.

Ferraro# 4200171 | 30 ct

Product Features:

•

Handmade and hand-breaded for a back of the house appearance.

Product Features: Menu Inspiration:

•

•

Cod Bites pair well with traditional seafood sauces or your own signature sauce recipes.

Naturally molted from fullbodied crabs.

•

DNA tested - no species substitutions.

Dip is inside the bite - unique offering adding excitement to your menu.

•

•

Fully cleaned, portioned and coated – ready to cook.

Portion control means consistent plate coverage and predictable food cost.

•

Pairs well with micro-beers, wine and cocktails - exceptionally profitable by increasing beer, wine and cocktail purchases and profit margins.

•

Versatile menu placements - fits well on bar food menu, appetizer (sharing plate menus all the current rage), or add-ons.

•

Ready to cook from frozen.

Try them as a: •

Fun appetizer

•

Crunchy fun component to salads.

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Cook from frozen - no prep time and no waste.

•

Kid’s menu entree

•

Year-round production for dependable supply.

Operator Value:

•

Menu Inspiration:

Incremental sales, multiple menu placements

•

Soft Crab & Waffles

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Minimal touch, quick cook times

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Soft Crab BLT

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On trend flavor profile, attract younger patrons

•

Buffalo Crab Wings FRESCO BY FERRARO | PAGE 11

THE FINEST CUTS OF

e g a s u a S n a i Ital

#2100400 - SAUSAGE SWT NO FENNEL BULK #4000218 - SAUSAGE HOT ROPE FROZEN #4003248 - SAUSAGE SWT LINK 3OZ #4600053 - SAUSAGE BULK FZ #4600082 - SAUSAGE HOT BULK #4600084 - SAUSAGE SWT ROPE FRESH #4600085 - SAUSAGE BULK XTRA FENN FRZ #4600088 - SAUSAGE ROPE XTRA FENN FROZ #4601798 - SAUSAGE LINK 4OZ BEST #4800194 - SAUSAGE SWT ROPE BEST FRZ

CORNED BEEF AND CABBAGE CALZONE Prep Time:

Cook Time:

Serves:

10 mins

25 mins

4

Ingredients

Directions

• 1 tbsp oil (Ferraro# 1000041)

1. Take your pizza dough out of the refrigerator. Separate it into ~4 oz pieces. Shape into a ball and then roll the balls lightly on the countertop to create a smooth, taut surface. Cover the dough balls and let rest while you gather the rest of the ingredients.

• 1/2 small onion diced small • 2 tbsp Dijon mustard (Ferraro# 2108766) • 2 tbsp apple cider vinegar (Ferraro# 5020517) • 1 tsp granulated garlic (Ferraro# 2001233) • 1 tsp ground black pepper • 1/2 lb cooked corned beef shredded (Ferraro# 4601506) • 4-5 oz cooked cabbage roughly chopped (Ferraro# 0000068) • 4-5 oz cooked carrots roughly chopped (Ferraro# 0000111) • 4-5 oz cooked potatoes roughly (Ferraro# 0000080)

2. In a large frying pan over medium-high heat sauté the onions in the olive oil for about 5 minutes.

3. Add the mustard, vinegar, granulated garlic, and pepper. Stir to combine well.

4. Add the corned beef, carrots, potatoes, and cabbage to the pan. Stir to coat in the dressing.

5. To assemble, shape the dough into 7-8-inch rounds by stretching the dough.

6. Place the dough round on the counter. Fill with about 1 cup of filling.

Fold the dough over to create a half-moon shape.

Crimp the edges of the dough to close the calzone.

7. Repeat with all of the dough balls.

• salt to taste

8. Brush each calzone with egg wash.

• 1 lb pizza dough

9. Bake for 20-25 minutes until the calzones are golden brown. Rotate after 15-minutes of cooking.

• 1 egg • 1 tsp cream, milk. or water

Pasta al Pastore (Shepherd’s Pasta) Prep Time:

Cook Time:

Serves:

15 mins

30 mins

4

Ingredients

Directions

• 14 oz maccheroni (Ferraro# 2503017)

1. Peel and chop the onion, clean and slice the mushrooms.

• 7 oz Bolognese sauce • 1 white onion peeled and chopped • 3.5 oz frozen peas (Ferraro# 4300243) • 3.5 oz cooked ham cut into small cubes (Ferraro# 4600040) • 7 oz mushrooms (Ferraro# 0000012) • 5 fl oz cream (Ferraro# 0960925)

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2. Cook the onion in some olive oil in a deep frying pan until it starts to soften. Add the mushrooms, ham and peas and cook covered, on a low heat, for approx. 20- 15 minutes. If the sauce seems dry add a little stock or water.

3. Meanwhile bring a pot of water to the boil for the pasta, add salt when it starts to boil and add the pasta once it starts to boil again. Cook the pasta al dente according to the instructions on the packet.

4. When the peas, ham and mushrooms are ready, add salt and pepper to taste. Then add the meat sauce and the cream.

5. When the pasta is ready, drain it and add it to the sauce. Mix everything together well and then sprinkle with chopped parsley and serve.

FRESCO BY FERRARO | PAGE 13

CUSTOMER SPOTLIGHT The Famous Pizza King

Mario Scaturro, Owner & Manager, The Famous Pizza King - Cherry Hill ARTICLE BY SARA MAHMOOD

A Pizza King was Born Frank Scaturro worked in the family business as a sheep herder and cheese maker in Sicily. He worked diligently for years and in 1963 left to come to America. Frank came to New York City and worked in construction at night and as a pizza man by day. After some time of operating a place in the city, Frank determined it was more advantageous to open a pizzeria outside of the city, so this is when he moved to South Jersey and opened the Famous & Original King of Pizza.

Consistent quality and delicious food kept customers coming back.

Working 18 hours a day for 27 years straight was the secret behind Frank’s success.

The King of Pizza has become a landmark in South Jersey and has been operating for over 40 years The King of Pizza is currently run by Frank’s children; Anthony Scaturro, Roseanna Scaturro and Mario Scaturro - who was interviewed After a fire in 2004, he and his brother rebuilt the pizzeria in Cherry Hill as it is standing today- with the exception of the sign looking out to the street. From that point on they expanded their menu and introduced items such as cheesesteaks, hoagies, wings and more.

Mario has children, however they have chosen to take their own path and not be in the pizzeria business.

He is happy they are able to pursue their dreams because he is aware that if you aren’t passionate about the work it isn’t worth it.

The Famous Pizza King - Cherry Hill

Mario runs one location - Cherry Hill and his siblings work at the other location. He says it gives them the space they need to work together, yet apart- the healthy space they need.

The Famous Pizza King - Berlin

He was introduced to Ferraro Foods when he met Michael Giammarino, Chairman and CEO of Ferraro, over 15 years ago when a mutual friend introduced them.

Other than pizza, the menu item that does really well is their wings. Mario has been told that his wings are “the best in South Jersey.” Besides hot flavored, he offers mild, garlic parmesan and barbecue.

He says he isn’t one to brag about awards and achievements, but has earned awards from publications such as Zakat review and Best Restaurants of South Jersey.

What advice do you have for others starting out?

He says to dedicate yourself, stay very focused because it isn’t easy. It is much harder to be successful than it was 15-20 years ago. The industry has gotten very saturated in recent years making it even harder to stand out from the noise.

FRESCO BY FERRARO | PAGE 15

CALAMARI YOU CAN COUNT ON

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

Visit ferrarofoods.com to stay up-to-date on industry trends, inspire your menu and learn more about what we have to offer your business.