FRESCO by Ferraro - January 2023 by Ferraro Foods

January / 2023 / ferrarofoods.com

NEW BEGINNINGS

New year, new you? New Year, New Ferraro Foods Magazine! We are proud to announce that we have revamped our in-house publication. We have taken all the great things about The Last Bite and given it a digital face lift! Introducing, FRESCO by Ferraro! We will be releasing this online magazine monthly to our loyal customers. We hope to bring you interesting topics such as seasonal suggestions, industry news, product highlights, customer & vendor spotlights and MORE!

As always, the focus at Ferraro Foods centers around quality products, industry knowledge and personable sales and service. We began as a family-owned business and respect the journey our customers are on to run and grow a successful restaurant or pizzeria. Outside of the owners and operators, the ingredients are what make a difference in the back of the house and to the customer. We know you are constantly thinking about ways to streamline and still provide your patrons with a unique experience that will keep them coming back. Our hopes are that we can lighten that load by being your go-to Distributor of Fine Foods! We look forward to the year ahead.

Happy Reading and eating, All of us at Ferraro Foods

JANUARY 2023

SUPER BOWL

Score big with these promo ideas to get your restaurant game ready.

Page 5

VALENTINE’S DAY

Your customers will fall in love with these menu ideas.

Page 7

FOOD SERVICE TRENDS

We take a look back at 2022 and discuss where the industry is going in 2023.

Page 9

NEW ITEMS

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

Page 11

RECIPES

A creamy lobster sauce to top your heart shaped raviolis with.

Page 12-13

CUSTOMER SPOTLIGHT

Take a step inside Bravo Pizzeria and Sports Bar.

Page 15

GET YOUR RESTAURANT READY FOR KICKOFF

With the big game being right around the corner, it’s time to start taking some serious steps towards prepping your restaurant and finalizing Super Bowl catering packages. Here are some ideas to score big on game day.

Create a Special Menu

Put a unique culinary spin on game day favorites or you can tweak menu items to the teams playing. You could incorporate players’ names, positions, or general football terminology into the names of your current dishes.

Run Game Day Promotions

For take out orders you could offer catering bundles and/or early bird specials - giving customers a percentage off their total bill of catering orders placed a week or more in advance.

Create a Fun In-House Environment

If you’re hosting a Super Bowl party in your restaurant, you need to create an atmosphere that’s inviting and exciting. You could offer touchdown celebrations such as $2 dollar shots or free french fries every time there’s a touchdown. You can also host a viewing party. Make sure your cable service is up to date and accounts for any additional TVs you may bring in for the special day.

Don’t forget about the people who aren’t into football. Although it may seem like every American is a diehard football fanatic, there are people out there who couldn’t care less. Try highlighting alternatives such as the Puppy Bowl to make those who are there for a fun time feel more included.

THE STARTING LINE UP

Shareable snacks top the list for most enjoyed Super Bowl foods.

OUR PICKS:

IQF Frozen Party Wings

Ferraro# 3900139

212 Cayenne Pepper Hot Sauce

Ferraro# 5123150

Papa Moozzi Battered Plank

Mozzarella Sticks

Ferraro# 3600534

Marino Cream Cheese

Jalapeno Poppers

Ferraro# 3601781

FIRST DOWN FAVORITES

Handheld foods make it easy for fans to enjoy the game and eat their favorite items.

OUR PICKS:

Fresh Ground Beef

Ferraro# 4800504

Brioche Slider Roll

Ferraro# 3700004

Buffalo Chicken Sliders

Ferraro# 3600029

RTC Classic Chicken Tenders

Ferraro# 3901125

SUPER BOWL FOOD FACTS

Super Bowl Sunday is one of the most popular days to order take out. Make sure you plan accordingly!

60% of those take out orders are for pizza.

This weekend is responsible for 7% of chicken wing sales every year.

MOST POPULAR FRIED APPS FOR THE BIG GAME (BY % OF SALES INCREASE)

POPPERS

RINGS 316%

All For Love

(of food)

Valentine’s Day is around the corner. This typically restaurant-centric holiday will fall on a Tuesday this year. Many will choose to have a night out with that special someone. For others, staying in and ordering takeout is their perfect date. Make sure to appeal to both groups!

FOR THE HOME BODIES FOR THE ONES DINING OUT

For some Valentine’s Day is an occasion to get dressed up and hit the town with their significant other (or friends)! Make the night extra special with these in-house ideas.

• Create a special menu

Create a special-love themed menu filled with heart shaped items and punny names.

• Champagne Dinner

Offer your patrons a free glass of champagne with their entree.

• Establish a new atmosphere Consider decorations, staff personality, and entertainment. Even your regulars should be “wowed” when they walk in.

• Offer a proposal package This is great for both to-go and in-house guests alike.

To-go options will remain popular this year. Offer specials like buy-oneget-one entrees, a free dessert with two entrees ordered, or a special pre-packaged three-course meal. Here are some additional ideas to increase takeout orders for Valentine’s Day:

• Full Valentine’s Dinner Packages

• Kid-Friendly Dinner Packages

Restaurants can still reach diners that choose to cook at home with promotions that supplement a homecooked meal. Here are some to try:

• Romantic Signature Cocktail Package

• Valentine’s Day Dessert Package

• Interactive Meal Kit + Cooking Class

Most importantly - promote your Valentine’s Day specials! Whether you’re offering dine-in promotions, takeout or both be sure to get the word out. Share your plans with your email list, on social media and in-house with signage.

Valentine’s Day Menu

Ideas

Diners want to pull out all the stops for Valentine’s Day – on average, ticket sales go up 38% Offer them the ‘treat yo’ self’ meals they’re looking for by serving up something special.

Lobster and steak dishes

It may seem cliche, but sales of these two items go up 213% and 127% respectively on Valentine’s Day.

Try: adding a surf & turf special or lobster ravioli to your Valentine’s Day menu.

Our pick: Joseph’s Maine Lobster Ravioli Ferraro# 4100755

Heart shaped menu items

An easy way to turn a meal into a “Valentine’s Day Special” and plus it’s very Instagram-worthy!

Try: Heart shaped pizzas or a fun heart shaped ravioli entree.

Our pick: Conte’s Heart Shaped Cheese Ravioli Ferraro# 4100755

Dessert specials

Guests are 50% more likely to order dessert on Valentine’s Day, so give them fun options to choose from.

Try: Classic Red Velvet Cake, Strawberry Cheesecake or anything chocolate!

Our pick: Red Velvet 12 Slice Ferraro# 4100145

FOOD SERVICE TRENDS

2022 TRENDS IN REVIEW

2022 was a reset year for many in the foodservice industry. With the past few years being full of the unknown, operators and distributors alike worked towards leveling out to a new normal and moving forward with a plan in 2023.

YEAR IN REVIEW

Focus on sustainability

Reducing waste or spoilage across the supply chain was a popular topic for both sustainability AND cost reasons. 9 states have implemented foam container bans.

Consumers are still dining out

Initial inflation shock caused a small dip in visits but this affordable luxury has rebounded despite talks of a recession

Labor and Supply Chain shortages

The industry is still down 750,000 jobs — roughly 6.1% of its workforce — from pre-pandemic levels as of May, according to the National Restaurant Association.

Product availability is better than in the last two years but still below 2019 levels and rising prices of key ingredients. Restaurant owners are creating unique menu offerings using multipurpose ingredients.

LOOKING AHEAD TO 2023

Technology continues to advance

Technology made some large advancements in 2022 and will continue make running daily operations more efficient for restaurant owners. Investing in technology to grow business and hit consumers pain points will continue to be important. Technology also helps address the concerns around the labor shortage by making restaurants more efficient.

Digital is key

Consumers will continue to look to digital ordering for quick and convenient dining options while restaurant owners will explore more digital advertising avenues over traditional methods.

Menu refresh

Many operators will be redeveloping their menus in 2023 due to rising cost of goods. Changing consumer tastes and the rise of specific diets should be taken into consideration when redesigning a menu.

of Food and Health Survey participants reported following a specific diet or eating pattern, a sharp uptick from 39% in 2021.1

STATES WITH FOAM BAN

• Colorado (effective January 2024)

• Maine

• Maryland

• New York

• New Jersey

• Vermont

• Virginia (effective July 2023 for large businesses and July 2025 for small businesses)

• Washington (ban on packing peanuts effective June 2023; coolers and foodservice products ban effective June 2024)

• Washington, D.C.

TECH TO CHECK OUT IN 2023

AUGMENTED REALITY (AR)

AR can be utilized in a variety of ways, including virtual tours, menu displays, and employee training.

ONLINE CHAT BOTS

A chatbot is a computer program made to imitate human conversation, allowing it to be programmed to answer questions. If a customer has a common support question, a chatbot can quickly answer it for them.

NEW QR CODE USES

Use of QR codes is predicted to expand. Restaurants will likely include QR codes on delivery items, allowing customers to leave a quick review. Other establishments are likely to display their video and audio content through QR codes in their restaurant.

DE NIGRIS PREMIUM VINEGARS

GO BEYOND DRESSING WITH GLAZES, PEARLS AND MORE.

MODENA PEARLS

FERRARO# 5020607

6/10.6 oz

Tiny edible pearls filled with real Balsamic Vinegar of Modena burst in your mouth with incredible flavor. A beautiful garnish for special dishes and cocktails.

HEART SHAPED RAVIOLI

CELEBRATE VALENTINE’S DAY WITH THIS HEART SHAPED RAVIOLI

HEART SHAPED CHEESE RAVIOLI

FERRARO# 4100483 2/5 lb

I FRUTTATI – LA SABA

FERRARO# 5020606

6/250 ml

A fruity condiment made from 100% cooked Grape Must. Rich in natural enzymes, minerals and sugars. Use to sweeten cooked fruit and yogurt or drizzle on fine cheeses and antipasti.

BALSAMIC VINEGAR

FERRARO# 5020603 2/5 lt pouch

35% Grape Must 6% Acidity This everyday Balsamic Vinegar of Modena is bold and fruity, making it perfect for cold dishes, especially marinades.

Filled with a mixture of creamy whole milk ricotta cheese, romano cheese and parsley, this vibrant heart shaped ravioli is a perfect addition to your Valentine’s Day menu.

HEART SHAPED LOBSTER RAVIOLI

FERRARO# 4100484 2/5 lb

Filled with a mixture of creamy whole milk ricotta, cooked lobster meat and a special mix of spices - your customers are sure to fall in love with this heart shaped ravioli this Valentine’s Day!

SERVE WITH:

Italian Bread, Broccoli Rabe, Asparagus wrapped in Prosciutto, or Roasted Vegetables.

NATURAL ITALIAN MINERAL WATER

FRESH AND SUSTAINABLE ITALIAN WATER!

Goccia Blu water comes from springs in two natural parks in central Italy surrounded by the Marche Mountains.

SPARKLING WATER

Ferraro# 5100354 | 24/250 ml

Ferraro# 5100355 | 12/1 lt

STILL WATER

Ferraro# 5100356 | 12/1 lt

LOBSTER CREAM SAUCE

Ingredients:

2 tablespoon butter

Ferraro# 0920163

2 tablespoon extra virgin olive oil

Ferraro# 1000041

3 tablespoon red onion, sweet onion or shallot (finely diced)

Ferraro# 0000019

½ teaspoon dried thyme (or 6 sprigs fresh thyme)

Ferraro# 2001253

2 teaspoon garlic (finely minced)

Ferraro# 2000015

4 4 oz lobster tails (meat and shells)

Ferraro# 4200121

½ cup brandy (or 2 shooters)

2 cups heavy cream

Ferraro# 0960925

½ teaspoon Old Bay Seasoning

Ferraro# 2000203

Salt (to taste)

Fresh ground black pepper (Optional)

Paprika (Optional) For pink (lobster) colored sauce.

Instructions:

1. Finely chop onion. Set aside in small bowl.

2. Finely mince garlic or press through garlic press. Set aside in small bowl.

3. Remove lobster meat from lobster tail. Cut lobster into bite size pieces and set aside in small bowl. Use kitchen shears or sharp knife to cut lobster shells into small pieces (approx. 1 inch). You want the pieces to be smaller to allow them to be more submerged in the cooking liquid.

4. In large sauté pan, heat oil and butter over medium heat. When oil and butter are hot (about 1-2 minutes), add red onion and thyme.

5. Sauté until red onion is soft (about 2-3 minutes). Add garlic, sauté about 1 minute.

6. Add chopped lobster and cook fully (about 1-2 minutes). Remove cooked lobster and set aside on plate.

7. Add lobster shells and sauté for 1-2 minutes. You can add an additional 1-2 tablespoons of butter or oil if needed.

8. Add brandy and allow alcohol to cook off. It should be hot and sizzling when you add it. Cook for another 1-2 minutes.

9. Slowly pour in heavy cream, stirring as you pour. Once cream comes to a boil, drop to medium and simmer.

10. Add old bay seasoning. Simmer until sauce is slightly thickened.

11. Once you can taste your lobster flavor, carefully strain out lobster shells using a fine mesh strainer and large bowl.

12. Add strained sauce back into sauté pan on medium heat, continue to reduce sauce until it reaches desired thickness. Add salt and/or fresh ground black pepper to your taste.

13. Add your lobster back to sauce to warm. Gently stir in your ravioli to warm. Or, allow sauce to reduce to desired thickness and spoon over plated lobster ravioli.

Note: If you add the ravioli directly to the sauce, the starch will help to thicken the sauce. If you wish to spoon the sauce, you can continue to reduce the sauce on medium/low heat or you can add a small amount of cornstarch or flour to thicken (start with 1 tsp). It depends on how thick you enjoy your sauce.

TUSCAN RAVIOLI

Prep Time: 5 mins Cook Time: 20 mins Serves: 4

Ingredients:

2 tablespoons butter

Ferraro# 0920163

4 cloves garlic, minced

Ferraro# 2000015

½ teaspoon onion powder

Ferraro# 2001238

1 teaspoon Italian seasoning

Ferraro# 2001234

1 tablespoon fresh lemon juice

Ferraro# 0000042

¼ cup chicken stock

(or vegetable, see notes)

Ferraro# 2001238

1 cup heavy cream

Ferraro# 0960925

1 cup fresh baby spinach (packed)

Ferraro# 0000049

2 (9-10 ounce) package of ravioli

Ferraro# 4100483

1/3 cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil)

Ferraro# 600400

Freshly grated parmesan cheese + basil, for topping

Ferraro# 0800096

Instructions:

1. Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.

2. Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant.

3. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.

4. When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute.

5. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!

Note: If you don’t have stock on hand, you could easily use pasta water to help thin the sauce!

Ravioli flavors that work well with this Tuscan cream sauce: chicken and mushroom, sausage and kale, spinach and mozzarella, lobster or seafood medley, porcini mushroom, spinach and ricotta, and four cheese

Side dish suggestions:

Roasted vegetables

Garlic butter chicken

Sautéed shrimp

Lobster tails

Pan-seared salmon

Steamed broccoli

Side salad

CUSTOMER SPOTLIGHT

Bravo Pizzeria & Sports Bar

Michael Libretta, Owner & Manager - Bravo Pizzeria & Sports Bar

ARTICLE BY SARA MAHMOOD

The Beginnings of Bravo Pizzeria & Sports Bar

Michael grew up watching his uncle, along with his father working in the pizzeria business. Here he learned the very foundation and fundamentals of the business. Michael’s uncle opened the first Bravo Pizza in Manhattan in 1985 - which is still there to this day. Michael proudly says he still uses these tried and true methods from his uncle today.

After he finished school and graduated college, he saved up to purchase his own place in the heart of Staten Island and expand the beloved family business- this time with a twist - adding a sports bar section to the pizzeria.

Staten Island’s First Pizzeria Sports Bar Concept

Locals have come to love Bravo Pizzeria & Sports Bar not only its amazing food, but entertainment and atmosphere. It’s rare to come by a restaurant that has remarkable, authentic food, paired with a unique experience, but Bravo Pizza does just that. With over 35 LED Smart TVs, including a must-see 10 foot state-of-the-art big-screen video wall, customers can watch every game playing at the moment – every fantasy football player’s dream!

Along with the impeccable food and experience at Bravo Pizzeria & Sports Bar, “Display is everything”, Michael tells me. He constantly wipes counters and the display cases to make a great impression. At all times there is a large variety of delicious pizzas displayed. Michael partnered with developers to create an app for Bravo to drive business and offer an extra convenience for his customers. With just the tap of a few buttons customers are able to place orders for pick up or delivery. The convenience of the app has helped drive his takeout and delivery business immensely. He promotes the app on his website by offering ‘$5 off on your first order promo code.’

Bravo Pizzeria & Sports Bar is located right next to the high school, making it the pizzeria of choice to supply food for their events. Michael proudly says how they sponsor various teams within their community – such as softball and t-ball leagues. In fact, the building is home to a recreational pool and dart league.

The Original Pizzeria Location vs. The Pizzeria & Sports Bar

So what’s the difference between the two Bravo Pizza locations? The flagship Manhattan location sees more catering orders and orders of a larger scale, while the Staten Island

“My goal is to make sure every customer leaves happy”

- Michael Bravo

location serves more single slices and smaller groups. Each location uses the same original recipes from when the original Bravo Pizza opened nearly 40 years ago and you can expect a consistent product between the two. In fact, they have a Quality Control Chef who performs weekly quality tests to ensure this quality standard is upheld.

Consistency & Quality at the Center

I asked Michael how they manage to keep this original quality standard among the locations for all these years despite employees coming and going.

Michael said that the “important stuff” like homemade sauces and meatballs, that can be a bit trickier to make are only made by himself, his brother and his uncle to ensure quality and consistency. The seasonal or temporary employees are tasked with doing things like cooking pasta or making the heroes (hoagies). Michael remarked that the locals

who frequently visit are often from Italy themselves and can tell when something is not authentic or made the proper way.

Ferraro Foods and Bravo Pizza Ferraro Foods and the Bravo family have been partners for a long time. Michael says how he is pretty certain his uncle’s Manhattan based Bravo Pizza was Ferraro’s first account in Manhattan. He says the relationship is one that has mutual trust and reciprocation that stems from their long-standing relationship with Chairman & Chief Officer, Michael Giammarino.

The Ingredient to Success

Michael’s true care and passion for what he does is clear and what ultimately differentiates his business from many others like it. He focuses on creating a well-rounded enjoyable experience for customers - from the food to the entertainment. He has created a place not only to have great quality food, but to gather with friends.