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

Strawberry Lime Mojito Mocktail 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.

Muddled strawberries, mint, lime juice and Sprite. This easy and refreshing mocktail is sure to be a summer hit!

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.

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.

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

Hot Trend Tip

Create deals for your “slow days” to increase traffic and trial during off times.

Ferraro# 4700294