May / 2023 / ferrarofoods.com
SUMMER KICKOFF With Memorial Day slated as the unofficial kick-off to the summer, here at Ferraro Foods, we are ready to make a splash! Whether you are taking a vacation or maybe this year it is more of a staycation, we know that food is the center of so many Summertime activities. In this issue, we take a look back on the last few months in the restaurant industry and a look forward to newly released products and fantastic seasonal recipes that will delight your customers who are dining in and those who may be opting for take-out. We hope this next month is full of success and sunshine! Have a slice day, Ferraro Foods
MAY 2023
SUMMERTIME BUSINESS BOOM Get your menus and restaurants ready for the summer months. Page 4-5
MAY INDUSTRY INSIGHTS Let’s check in on how the industry trends from the beginning of the year are shaping up. Page 6-7
NEW ITEMS A few of our new items that we are especially excited about. Page 8-9
BIG NEWS ON LONG ISLAND We’re expanding on Long Island! Page 11
VENDOR SPOTLIGHT We sit down with Kurt Hildenbrand, General Mills Account Executive Page 12-13
RECIPES Summer menu inspiration Page 14-15
CUSTOMER SPOTLIGHT Take a step inside Tony’s Taco Page 17
A Play on Names You could just name the item for what it is, or have more fun with it and entice the customer with a play on summery words. Also - don’t forget about descriptions! Make their mouths water by using language describing just how delicious your food is. Examples: Summer-daze Sampler: would be an antipasto plate or an appetizer featuring a few of each type of finger-food Fresh Summer Salad: a salad featuring fresh berries, or vibrant peaches Picnic-n-the-Sun Pizza: Burrata, cherry tomatoes, fresh basil, balsamic glaze ‘Fresh off the Grill’ Nothing says the kickoff to summer better than burgers and sausages grilled to perfection with maybe a side of fresh greens or crisp vegetables. Already offer burgers? Enhance this menu item by adding some delicious caramelized onions and crumbled goat cheese. Refreshing Treats Have the freezer space? Gelato is easy to boost profit and is meant for summertime. Whether you prefer individual-sized gelato or an entire pan to serve from, gelato is the way to boost sales in the hottest months. Offer individually packaged cookies and brownies in clear wraps or bags. Those who are on the go with their food might be inclined on taking a treat for later. Tip: Put them right
near the register or front counter to entice guests as they check out. Keep your fridge stocked with a variety of beverages for everyone! Depending on the type of restaurant you have, you can even choose to upsell your classic soft drink with some mocktail options.
Strawberry Lime Mojito Mocktail
The Season of Catering Warmer weather means less time wanting to be home cooking and the hassle that comes along with it. There are plenty of reasons for catering during the summer monthsgraduation parties, family reunions, wedding events, and so much more. Be sure to think of the entire experience when packing for the catering event. This includes thinking of everything from napkins to serving trays.
Muddled strawberries, mint, lime juice and Sprite. This easy and refreshing mocktail is sure to be a summer hit! FRESCO BY FERRARO | PAGE 5
May
Time flies when you are having fun, right? 2023 has been a transformational year where operators have been able to take their learnings from the past few tumultuous years and apply them to this year. Many pre-pandemic activities are coming back and we are combining them with the postpandemic learnings. We spoke about a few trends in the January issue of Fresco. Let’s see how those trends are shaping up. Reducing Costs Earlier this year we wrote about the higher input costs for restaurants and how these can be offset to maintain profitability. One way restaurants are reducing costs is by using less packaging and finding more efficient ways to use it. Regional Menu Trends In terms of menus and food choices, customers are shifting towards natural and regional flavors. An example of this would be the popularity of Nashville Hot chicken. Consumers are branching out from the previous 3 years and demanding authentic flavors and options. According to the NRA, 84% of consumers said restaurant dining is a better use of their leisure time than cooking and cleaning up at home. Plant Based Menu Trends We cannot mention restaurant trends without calling out the continuous shift toward plant-based menu offerings. This can mean vegan cheese or alternative proteins as more people adopt a flexitarian diet. Armed with this info, restaurants can make small tweaks to their menus, enticing customers to try new things while providing tried and true dishes that are the foundation for repeat business.
HOT TREND TIP
according to the nra
9 out of 10
operators say they will continue outdoor services and expanded delivery options for remote dining.
Plant Based Picks Violife’s Vegan Mozzarella Shreds Ferraro# 0110143
MiYoko’s Pourable Vegan Mozzarella Ferraro# 0110273 Beyond Sausage Italian Sausage Crumbles Ferraro# 4000231 Beyond Burger 6 oz - Frozen Ferraro# 4000229 Green Oasis Plant Based Mayo Ferraro# 4700294
Create deals for your “slow days” to increase traffic and trial during off times.
FRESCO BY FERRARO | PAGE 7
NEW
STEER RIDGE IQF
BURGERS
Steer Ridge Seasoned Ground Beef Patties are made from fresh USDA Mid-western Beef. Packed in convenient 10 pound boxes these beef patties are sure to perform. Operators need an overachieving burger ideal for delivery and catering that is juicy to the very last bite and delivers on the promise of performance and food service stamina.
PRODUCT FEATURES
Cooking & Preparation: Steer Ridge Seasoned Burgers should be placed on a 350°F grill or flattop from frozen. Once the burger begins to thaw & form juice pockets on the top, it’s ready to flip.
IQF - Individually quick frozen for ease of handling, product safety and product freshness.
AVAILABLE PRODUCTS Item# Description
4001809 IQF Seasoned Beef Pattie | 20/8 oz 4001810 IQF Seasoned Beef Pattie | 30/5.33 oz 4001811 IQF Seasoned Beef Pattie | 40/4 oz 4001813 IQF Black Angus Seasoned Beef Pattie | 20/8 oz
ONION JAM BURGER INGREDIENTS: 6 Steer Ridge Seasoned burgers 1½ tbsp Red Onion Marmalade (Click for recipe) 1½ tbsp Roasted Garlic Mayo (Click for recipe) ¼ cup spring greens 6 Buns
INSTRUCTIONS: Burger cooking 101: Only touch a burger twice once it’s on the grill. Once when you flip it and once when you take it off. Do not bother the burger. The more a burger is handled the likelihood increases in subpar performance and a dry patty. On a 350°F grill this will take approximately 3½ minutes on the first side & 3 minutes on the second side. They cook quickly! Toast bun & place burger on bottom bun. Top burger with Red Onion Marmalade. Spread mayo on the bun top. Add spring greens to top of burger.
Easy Preparation - Our IQF burgers are designed to cook quick, offering the operator convenience and speed.
Delivery Ready - From table side service to third party delivery, transit time won't compromise the integrity of the pattie. Great Taste - Build customer loyalty with a pattie that offers the taste, texture and juiciness of a handmade burger.
CUP & CHAR
BITE-SIZED
A FIRST-OF-ITS-KIND PRODUCT IN THE PIZZA TOPPING INDUSTRY
LOAD THEM UP AS AN APPETIZER OR SERVE THEM AS A BURGER SIDE
This cutting-edge food service product, which features Italian flavors and uniquely crispy, caramelized edges, promises to add a distinctive touch to any pizza pie.
Mini potato hashbrowns. Bitesized and crunchy. Load them up with toppings to serve as a delicious appetizer or serve them as a side to burgers or chicken tenders! Use them in the same applications as you would use tots!
SAUSAGE TOPPING
ROSTI BITES
Double Red
FLAT IRON STEAK
Ferraro# 4000362 | 3/5 lb
DELICIOUS, MARINATED CENTER OF THE PLATE OPTION
Great as a pizza topping or in pasta!
Ferraro# 4300290 | 4/5.51 lb
Product Features •
All fat and silver skin removed for 100% yield.
•
Marinated for enhanced flavor and tenderness.
•
Cost effective alternative for skirt and flank steaks in numerous recipes with less waste. Ferraro# 4089999 | 28/6 oz
Serve with... Product Features: • •
•
Dependable performance, easy to handle.
•
Wedge Salad with Blue Cheese Dressing
Loaded Tot Toppings: •
Cheese Sauce Ferraro# 5240007
•
Sweet Potato Wedges
Unique cup and char appearance for a distinct pizza experience.
•
Roasted Artichokes
•
Bacon Ferraro# 4000240
•
Summer Squash Salad
•
Fully cooked. Simply open package and portion as needed.
Pair with...
Sour Cream Ferraro# 0900230
•
Scallions Ferraro# 0000140
•
A Fruity Cabernet Sauvignon
FRESCO BY FERRARO | PAGE 9
Goat Cheese Log Ferraro# 0800190 6/10.5 oz
Goat Cheese Crumbles Ferraro# 0800420 2/2 lb
CARAMELIZED ONION, GOAT CHEESE & FIG JAM BURGERS ingredients
directions
4 hamburger patties Ferraro# 4000159
First, make the caramelized onions. Heat about 1 1/2 tablespoons of olive oil in a large skillet over medium, low heat. Add in onions and allow to cook for about 20 minutes, checking frequently. Once the onions have started to break down, add the salt. Allow to cook for another 5-10 minutes. Then add the brown sugar and bourbon and cook until the onions have soaked up all the liquid and are slightly browned and translucent.
2 tablespoons fig jam Ferraro# 600467 2 tablespoons Goat Cheese Ferraro# 0800190 1 onion cut into slices Ferraro# 0000020 2 teaspoon brown sugar Ferraro# 2022069 1 tablespoon bourbon 1/2 teaspoon salt 1 1/2 tablespoons olive oil Ferraro# 1000041 4 brioche buns Ferraro# 9860052 1 cup arugula Ferraro# 0000632
makes 4 burgers
Grill the patties for 3 minutes per side, for medium rare burgers. Allow to rest for 5 minutes after removing from the grill. Also, toast the buns for about 1 minute (or until the edges are browned and crispy). Assemble the burgers by adding about 1/2 a tablespoon of the goat cheese to one side of the bun and a 1/2 tablespoon fig jam to the other side. Place burger patty on bottom half of bun and top with the desired amount of caramelized onion and arugula and top with other half of bun.
WE’RE
E XPA N D I N G
Long Island Expansion Ferraro Foods has announced a major expansion of our Long Island distribution business with the addition of a 230,000-squarefoot warehouse and distribution center located at 80 Wilshire Blvd in Edgewood, N.Y. The new building will enable us to better serve our current Long Island customers while also expanding our reach. Situated near several major highways at the geographical center of Long Island, the versatile facility is 5 times larger than, and will replace, the current Melville, N.Y. distribution center. We can’t wait to fill the warehouse! Read the full press release: Ferraro Foods Announces Major Expansion of Long Island Distribution Business FRESCO BY FERRARO | PAGE 11
Flour
you can count on
General Mills offers a broad portfolio of products that will meet the demanding expectations of bakeries, pizzerias and product manufacturers. We have the most recognizable & trusted brands in the business.
VENDOR SPOTLIGHT GENERAL MILLS
Interviewed: Kurt Hildenbrand, Account Executive How did General Mills begin? How have you evolved? General Mills has a trailblazing history of making food with passion, pioneering many firsts and treating the world with care since 1866. For over a century and a half, we’ve created and invented, served and connected — while having fun along the way. From a single flour mill to over 100 brands in 100 countries, the General Mills story is one of people, passion and purpose. What is your favorite product that you sell and why? All Trumps High-Gluten Flour. Pizza has become ingrained in the American way of life. From Friday night dinners, family celebrations and sporting events, pizza is a staple when we come together. All Trumps continues to be the standard against which all high-gluten flours are measured. I am honored to be able to provide this premium flour that makes the dough for the best pizzas and the best of times.
What is different about your Flour company? What makes our Flour company different is our scale—we’ve been a flour company for over 150 years, and it remains the foundation of what we do. Since 1866, we have become a company that is now made up of over 100 brands, in 100 countries on six continents—and none of this growth would have been possible if we hadn’t started as a flour miller. These roots remain important to us, and is why we’re still a committed Flour company to this day. What would you be doing if you weren’t working in the food business? I would be working outdoors. I have a great appreciation for nature and some of my fondest memories are bass fishing with my dad. I enjoy competing in fishing tournaments and it would be great to trade my laptop for a fishing rod and become a professional fisherman. Best thing about working at General Mills? I have been working at General Mills for 20 years and have met so many remarkable people. In addition to my wonderful coworkers, I love our customers. We’ve shared many fun times such as boat rides, festivals, boxing matches and family celebrations to name a few. My coworkers and customers are like family to me.
FRESCO BY FERRARO | PAGE 13
Perfect pasta pairing:
SPAGHETTI cooking time: 12 al dente: 10
Summer Recipes SPAGHETTI WITH CHERRY TOMATO, BURRATA, AND BASIL Ingredients 1 lb De Cecco Spaghetti no.12
0.1 oz Salt
8 oz. Tomato Purée
1.5 oz. Extra virgin olive oil
4 oz. Cherry tomatoes
0.05 oz. Basil
1 clove garlic, minced
Fresh Italian burrata cheese
Instructions 1. Cook pasta, drain and reserve 2 oz. cooking water. 2. Heat garlic in a pan with olive oil. 3. Meanwhile, poach cherry tomatoes in boiling water for 30 seconds, remove and cool in ice water, then peel using a small knife. 4. Add cherry tomatoes to garlic and olive oil, pour tomato purée over, add salt, and bring to a gentle boil. 5. Add reserved cooking water to sauce and sauté. 6. Toss cooked pasta with sauce, garnish with burrata cheese and basil leaf, and serve. 4 servings • Prep time: 20 min.
no.12
De Cecco Spaghetti is gently sautéed in a sauce of poached cherry tomatoes, olive oil, garlic, and tomato purée. served with a garnish of burrata cheese and basil
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e g a s u a S n a i l Ita
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FRESCO BY FERRARO | PAGE 15
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CUSTOMER SPOTLIGHT Tony’s Tacos Long Island, NY
Interviewed: Mike Scotto ARTICLE BY: SARA MAHMOOD
How it started The creation of Tony’s Tacos is not your typical restaurant opening tale. In 2020 Mike Scotto set out to open a pizzeria with a business partner of his. They found the perfect spot, but there was one (or two) issues at hand. One - the space formerly housed a Mexican restaurant so the decor was not that of your typical Italian Trattoria. Issue two - they were being pushed to open within 30 days due to permit regulations. With some quick and creative thinking, Tony’s Tacos was born. Mike decided to take on the challenge of operating a Mexican Restaurant, a cuisine he had no experience with, but he was going to do it his way with an Italian flare. Mike said the first week did not look promising – only generating around 600 dollars by the end of week. People would walk through the doors and then walk out. Not willing to let his dream die, Mike worked hard to get the community to try the concept. He mailed everyone within a 5 mile radius of the restaurant a $10 gift card. Once they tried his tacos - they were hooked! Now, with 3 locations; Floral Park, Huntington, Franklin Square- with a fourth on its way, in Garden City. Tony’s Taco is now a successful concept in the Long Island, NY area.
How it’s going When Mike was asked what has contributed to the success of this new Mexican-Italian fusion concept he said, besides great tasting food, it is the great people who work alongside him. He says it’s all about how you treat your employees, that encouragement and recognition go a long way. He believes being handson and dedicated every step of the way has played a role as well. The website calls their tacos the ‘Italian version of the Birria Taco’ Birria tacos are slow-cooked beef or lamb, encased in a crispy taco, with a flavorful dip. Mike said he took the concept originating in Naples of ‘Scarpetta’ (wiping the sauce in bread) and relating this to the Mexican dish where the tortilla is in a dip. This Italian version of the
taco is made of a dip that consists of tomato, cheese, basil, garlic, and other integral Italian ingredients. The best selling taco flavor is actually location specific; as he says the seafood ones are more popular at the Floral Park, and the meat tacos are more popular at Franklin Square. Home of 32 different varieties of tacos; there is an option for anyone to love. Mike says the best part of his job is the positive feedback that flows in from customers. He feels a great sense of pride having built the business it is today. He enjoys spreading the new concept and its influence on the community as locations open.
FRESCO BY FERRARO | PAGE 17
PREMIUM
CAULIFLOWER CRUST
PREMIUM
NEAPOLITAN
CRUST
10” Gluten Free Cauliflower Crust
12” Gluten Free Cauliflower Crust
10” Gluten Free Neapolitan Crust
12” Gluten Free Neapolitan Crust
Ferraro # 3800032 20 ct
Ferraro # 3800033 12 ct
Ferraro # 3800034 20 ct
Ferraro # 3800035 12 ct
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.
