third-party delivery technology: threat or...

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Culinary competitions are

an excellent way to hone

professional skills – espe-cially for students. ChefLucardie

tells about

hisow

n experiences working

with young chefs.PAGE 14

Chef and

restaurateurRobert A. Dickson, a.k.a.the ‘Singing Chef,’ reflectson 45 years in the restau-rant business.

PAGE 6

Read about the newest

products in the food service industry.

PAGE 22

A C

hef’s

Life

Ch

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Pro

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Peop

le, Places &

Things

Catch up on the latest industry new

s and events.

PAGE 8

Vol. 33 N

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Octob

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Sou

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By L

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lyrestau

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imm

ing

merm

aids, but it also offers

the on

ly seafood buffet in

the

Myrtle

Beach

area

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a

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of

items

and cookin

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cess.“W

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Gran

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SeaFare RestaurantPuts Traditional Spin on Seafood Buffet

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Diners at Seafare Restaurant inSurfside Beach, South Carolina, aretreated to tw

o things they can’t findanyw

here else – a true gourmet

seafood buffet and a lagoon with

live merm

aids. It’s all part of thetropical island atm

osphere at this20-year-old Grand Strand eaterythat’s operated by veteran StephenKaros and his fam

ily.

®

®

Vol. 40 No. 2 www.sfsn.com February / March 2016

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Food Show Photos

Chef Jake Adamonis Wins Pork Competition.

PAGE 2

Fred Lucardie talks about family diversity with creative ethnic meals. PAGE 12

Read about all the latest industry news and happenings.

PAGE 6

See the newest products in the food service industry.

PAGES 17 & 19

A Chef ’s Life

People, Places & Things

Product Spotlight

Our staff has visited food shows throughout the market.

PAGES 4, 8, 13 & 15

D.J.’s Deck is a ‘local fa-vorite’. It is a casual riverfront seafood restaurant located in Port Orange, Florida, which is just south of the greater Daytona Beach area. It is lo-cated down under the Dun-lawton Bridge on the north-east side. It is sitting right on the docks, ove r look ing the scenic inter-coastal water-way, and it is just two blocks from the world’s most famous beach, Daytona Beach.

DJ’s Deck has been owned and operated by David and Kim Graham for over 16 years and has maintained ‘Old Flor-ida style dining’. They take a

lot of pride in providing their guests with top-notch friend-ly service. They go to great lengths to preserve a wonder-ful dining experience along

with a comfort-able ambiance for the custom-ers the mo-ment they walk onto the patio. These are just some of the reasons this lo-cation has been

a local’s favorite place to dine. David and Kim embrace cus-tomer service. Their staff is ‘trained to treat customers as they would expect to be treat-ed.’ David states, “The ma-jority of our staff, more than

D.J.’s Deck Provides a Casual, Riverfront Seafood Experience

There are two constants in our business—time is precious and competitors abound. Some days, it is so busy that it’s difficult to get the next day’s or-der in the system while ensuring that all of tomorrow’s orders are properly prepped and ready to go. Therefore, as important as it is, it may be difficult to spend significant daily time analyzing exactly which com-panies are a threat and what should be done about them.

This brings us to Uber-EATS, Seamless, Grub Hub, EZ Cater and others that we label as middlemen or third party delivery ser-

vices. Some of these may act as pure alternative delivery services for those individuals looking for a sandwich from their favorite restaurant, and

others present themselves as a varied menu-intense por-tal where an office manager can easily order a meal for a small meeting or a large pre-sentation.

Of course these services

come with a price. While charges vary, both the cus-tomer and you as the caterer may have to pay. In fact, it is common for these services

to bill caterers up to 10% to deliver your order.

My clients at The Corporate Caterer are con-cerned about all of the implications these services present, and they ask me questions like this daily:

“Should I be using one of these services?”

“What about the commis-sion they take?”

“Are some companies bet-

See D.J.s Deck on page 7

Third-Party Delivery Technology: Threat or Opportunity?

Chef Spotlight

See Third Party on page 16

Kim and David Graham owners of DJ’s Deck.

Helping You Cater Better

2 SOUTHEAST FOOD SERVICE NEWS

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FEBRUARY / MARCH 2016

Executive Sous Chef Wins Pork Signature Competition

See Adamonis on page 9

Jacob Adamonis, Jake, a Certi-fied Chef de Cuisine, is an Execu-tive Sous chef at The Club at Medi-terra, Naples, Florida. Jake won the 2015 Taste of Elegance Pork Signature Competition during the Florida Restaurant & Lodging As-sociation Show in Orlando, Florida in October 2015. His award-win-ning dish beat out 12 other chef competitors and past champions for the gold medal and trophy. The Florida Restaurant & Lodging Show highlights the newest menu

trends, state-of-the-art design and décor, and the best in the business-es education.

Chef Jake is from Pittsburgh, Pennsylvania. He received an As-sociate’s degree from the Pennsyl-vania Culinary Institute and did his internship at the Marco Island Beach and Golf Resort in Marco Island, Florida. Following the in-ternship he returned back to the Pittsburgh area and worked at a local restaurant, Hoffstot’s Café Monaco. He accepted a Sous Chef

position at the legendary Oakmont Country Club in Oakmont, PA. This is where Chef Jake honed his skills. There were two major golf tournaments during his tenure. During the 2007 USGA Men’s US Open, he helped to prepare over 50,000 meals in one week. In 2010 at the USGA Women’s US Open, some 25,000 meals were served. Chef Jake was promoted to Execu-tive Sous Chef in 2013. He was ap-proached to come back to Florida to the Club at Mediterra. He came to the Club in 2014. He looked for-ward to a new kitchen and a new philosophy. Chef Jake states, “I was told I would love my new job, work like crazy, and embrace new culinary experiences.” and he has.

Chef Jake grew up in a home with 4 siblings. His mother cooked and baked almost every meal at home. He states, “I remember when I was very young helping mom bake Kisses Peanut Butter

Blossom cookies. My first job was to take the wrappers off of the chocolate.” At 13 he worked in a pool snack bar flipping burgers. Although his mom showed him a love of preparing meals, his biggest influence was Chef Charlie Trot-ter in Chicago. He was in awe of the creativity and uniqueness of the dishes. The creativity was inspira-

Chef Jake Adamonis holding Taste of Elegance Trophy

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4 SOUTHEAST FOOD SERVICE NEWS FEBRUARY / MARCH 2016®

Original Pizza & Restaurant, Giancario Amenti; Cheney, George Parra.Cheney, Randy Epstein; Sals Italian Deli, Sal Napoli.

New World Landing Restaurant, Shawn Zavitz, Nicki Hancock.

Bari Beef, Jack Hutchinson; Cheney, Shane Simmons; Grand Western Steaks, Andy Krantz.

Cheney, Terry Rhoades; Fort Myers Miracle, Danny Barbosa, Kevin Bush.

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People, Places & Things

Congratulations to Gwendolyn’s Café and Catering Company, Ft. My-ers, Florida who was the Southwest Florida Blue Chip Community Business Award recipient for 2015. Gwendolyn Howard-Powell opened the restau-rant in 2010 and had hopes that her restaurant was more than just a place that offered food but a safe haven for those who are recovering from addiction and needed a hand up. The Café is more than a place to eat; it is a place to feed souls.

‘Barbecue Man’ Wyatt Dickson and chef/partner Ben Adams have teamed up with Green Button Farm’s Ryan Butler to open Picnic. Picnic is a modern roadside barbecue joint where authentic whole hog barbecue – smoked slowly over oak – will share the plate with Adams’ seasonal South-ern sides and desserts. It is located in Durham, NC.

The Ryan Wells Foundation will be hosting a fundraiser on Friday, April 22nd at the Sheraton Sand Key on Clearwater Beach, Florida. The event will feature top chefs from Tampa Bay resorts and restaurants working with culinary students from Pinellas County Schools. Enjoy libations, musical entertainment, auctions, and the presentations of student scholarships. Pro-ceeds improve the culinary arts and hospitality education of Pinellas County students, in memory of Ryan Wells, an aspiring chef whose dreams are now fulfilled by others. Contact 727.787.7863 or visit ryanwellsfoundation.com.

Steve Papero has been promoted to company president for Stonewood Tavern & Grill and Peach Valley Café Restaurants.

Atlanta, Georgia’s ‘old-style’ Italian Restaurant Alfredo’s has closed its doors after four decades. Owner Perry Alvarez will be missed with his big smile and happy greeting to its many loyal patrons. Alvarez joined the res-taurant as a partner in 1977 and became sole owner in the mid 80’s. Alfredo’s was an Atlanta icon that served great food.

KeyImpact Sales and Systems has been appointed by Del Monte Foods for the southeast except for the state of Mississippi and Memphis, Tennes-see market. Deep River Snacks appoints Food Partners of Georgia for the Alabama and Georgia markets. Southeast Bottling and Beverage appoints ProSource Sales and Marketing for the state of Florida. Authentic Gour-met and Kelly Eisenberg Gourmet Deli Products appoint Culinary Resourc-es for the state of Florida. Idahoan Foods appoints Paramount Market-ing Group for Alabama, Florida, Georgia, Louisiana, Mississippi, North & South Carolina, and Tennessee markets.

Dan Grieve joins Italian Rose as Director of Sales. Patsy Froy joins V&V Supremo Foods as regional manager. Mark Mason joins Major Prod-ucts as southeast regional Sales manager. Scott MacKaben is appointed to the position of vice president of procurement at Frosty Acres Brands. Zak Durinski has been promoted to director of sales foodservice at Manzo Food Brokers in Florida. Lauren McKee joins Tyson as Florida regional manager.

Susan Grisgby is retiring after 35 years. She started in 1980 as a broker rep in south Florida for Hertco Enterprises. She also had regional manager positions with Awrey Bakeries, Tennessee Pride, Diversified Food Group, and Tulkoff. For the past six years she has worked for John B. Sanfilippo & Son. We wish Susan all the best in her retirement.

After 45 years in the foodservice industry Dick Guess has retired. He started with Hunt-Wesson Foods as a salesman and also worked at Morton Quality Products. He then joined Shafton Brokerage Company in Florida. He later founded his own company American Innovative Sales in Tampa, FL. He was a school foodservice specialist with Southeast Sales and Marketing and Paramount Marketing Group. We wish Dick well in his retirement.

A reminder that Southeast Food Service News is available for download on our website, sfsn.com, where you can also sign up to receive each issue via email. You can follow us on Twitter, twitter.com/sefoodnews.

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Great Country Cooking is a CRAFT!

We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished BBQ. These Butts are then slow smoked and cooked to 200 degrees internal temperature to insure tenderness all the time! This wonderful, flavorful, smoked meat is then shredded into 5 lb. Cook-in bags and seasoned with either our “Original Recipe” BBQ sauce or our special “Carolina-Style” sauce. These sealed bags are then returned to our ovens and heated to 165 degrees to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using a time-tested, traditional BBQ process and great sauces created by Cades Cove!

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BBQOld Fashion

We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished BBQ. These Butts are then slow smoked and cooked to 200 degrees internal temperature to insure tenderness all the time! This wonderful, flavorful, smoked meat is then shredded into 5 lb. Cook-in bags and seasoned with either our “Original Recipe” BBQ sauce or our special “Carolina-Style” sauce. These sealed bags are then returned to our ovens and heated to 165 degrees to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using a time-tested, traditional BBQ process and great sauces created by Cades Cove!

No other brand has the flavor, quality and tradition of

Cades Cove BBQ.For more information, call 865-986-8005


80%, have been with us for several years. I think they feel they are re-spected, valued, and empowered to do their jobs.”

Customers can enjoy lunch or dinner inside or out, on the patio right off the docks, or underneath the tiki huts. Here one can watch the dolphins play in the water or enjoy the occasional visit from a manatee. One would be amiss not to mention the great view of the beautiful Inter-coastal waterway and of course the spectacular Key West style sunsets. There is seating for over 200 guests and no reservations are needed. No matter how you arrive whether one drives, rides, walks, or boats up, it’s always ‘come as you are’. It is a treat while dining to watch the com-mercial fishing boats unload their catch. In addition to regular dining, there is a great location where one could hold a business meeting or a special party.

D.J.’s Deck is in the Port Or-ange Marina, which is one of the

last commercial marinas in the area. The marina also houses the fresh seafood market, King’s Seafood. King’s Seafood cuts and trims their catch on the premises. The market supplies D.J.’s Deck with their fresh catch fish and shellfish. The loca-tion of the restaurant to the market provides the freshest fish possible.

D.J.’s Deck has a broad menu. They serve a variety of fish such as Grouper, Basa, Mahi, Tuna, and there is always a fresh catch right off the boats. They also serve fried or grilled shrimp, scallops, a spiced peel & eat shrimp dish, oys-ters, clams, and crab legs. Regular fare is offered for the non-fish eat-

ers: hamburgers, specialty salads, and wraps. Arrays of appetizers are offered that include coconut shrimp, smoked fish dip, calamari, gator tail, and shark bites. They serve Seafood Gumbo and Clam Chowder. The sides are typical ‘Florida fare’ but DJ’s Deck also serves Hush Puppies that are delicious and very popular.

The menu has something for the whole family. There is a ‘Shrimpy’ menu for little ones. Two of the most popular dishes are the peel & eat spiced shrimp and the ‘stacked’ fish sandwich baskets. One can fin-ish the meal with a homemade Key Lime Tart or some Fried Cheese Cake!

DJ’s Deck is a quick stop off of Interstate 95. Anyone traveling to Florida or visiting the races at Day-tona Speedway needs to plan on stopping at this classic Florida jew-el. If staying in the area a visit here is a must.

One can sip on a refreshing tropi-cal drink while enjoying the relax-ing view or while watching the sun slip quietly below the horizon.

D.J.’s Deck Provides a Casual, Riverfront Seafood ExperienceContinued from page 1

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Sunset View from DJ’s Deck


Jimbo’s Pit Bar-B-Q, Frank Lehman, Janelda Lehman.

Simmons Food Sales, Charlie White, Kathy Strickland, Alan Edwards.

Fontanini, Gerry Fredella; Florida Food Service, Joel Tokar; Fontanini, Joe LaBella.

Rich Products, Jessica Duval, Dennis Garcia, Maria Cerone.

Florida Food Service, Julie Riviere, Mary Galbraith, Michelle Jennings.

Florida Food Service ShowSt. Augustine, Florida January 20, 2016

43rd Street Deli, Paul Cakmis; Florida Food Service, Bill Poe.

American Dish Service, Kevin Rowland; Gator Chemical, Jeff Spilman.

Heidi’s Italian Restaurant, Reneé Brown, Scott Brown; Florida Food Service, Paul Body.

Ale Pie House, Ali Obali; Florida Food Service, Cary Price.

Tasty Pastry Bakery, Debbie Cross, Hortencia Cross.

Dave’s New York Deli, David Anders; Florida Food Service, Billy Carreras.

Three Coins Diner, Carlo Milillo, Charlene Milillo.


tional for him.He was encouraged because of

this creativity and passion to enter the 2015 Taste of Elegance Pork Signature Competition, and he won. Chef Jake states, “I like to make beautiful modern dishes but I am passionate about Eastern Eu-ropean dishes too.” This was the influence of his winning dish.

Chef Jake oversees and is in charge of all Events, Banquet & Catering for the Club at Mediterra. He is also responsible for the day-to-day operations of the Mediterra kitchen. Mediterra has two restau-rant outlets and he contributes to the daily operations of each.

Chef Jake lives in Bonita

Springs, Florida with his wife Mi-chelle, daughter Olivia and their dog, Mia.

The Club at Mediterra, a private, member-owned Country Club is a Platinum and Emerald Award win-ner, the world’s first golf course to be recognized as an Audubon Sil-ver Sanctuary and also proud to be named one of America’s Healthi-est Clubs. The Club at Mediterra has been named Community of the Year 9 times since opening in 2001. The Club at Mediterra has also been named the “Best Place to Retire in Florida” and 10th in the World since 2014.

The Club at Mediterra was re-cently certified “Green” and is the first private residential club to be given this honor.

Continued from page 2

Executive Sous Chef Wins Pork Signature Competition

Chef Jake’s Winning Dish- Rouladen of Pork

This winning dish has a German influence. The Rouladen of Pork was served with fall vegetables that graced the plate. The stuffing was a pork mousse with bacon, whole grain mustard, and fresh herbs. The honey-glazed carrots had a hint of lemon and were served with poached apples. The braised red cabbage was traditionally prepared as were the Brussels sprouts. A sauce Charcutiere glazed the dish. The dish was finished with a butternut squash puree and served with a crunchy caraway tuile.

Some Things ChangeAnd Some Things

STAY THE SAMEHere at Florida Food Service, we’re familiar with the changes you deal with on a daily basis. Just this year, we underwent our own major changes as we updated our ordering system to ensure our customers have easy access to the products we offer. We know our competition is changing. And we’re always aware of the changing markets and restaurant trends. In the midst of all of these changes, though, SOME THINGS STAY THE SAME.

For over 65 years,our family owned and operated business has met the needs of customers all over North Florida. In our ever-changing world, we know one thing never changes — RELATIONSHIPS MATTER.

Our $66 billion in purchasing power makes us just as powerful as the “big boys,” but our relationships make us different. If you want the service level you can count on from an independent, family-minded company, call us today and see why Florida Food Service has been growing and serving customers in North Florida for over 65 years.

www.ffsinc.com800.432.9178352.372.35145201 NE 40th TerraceGainesville, FL 32609

/FloridaFoodService

FFSsfsnad2015hp.indd 1 1/13/15 11:14 AM

America’s best barbeque is pit cooked low and slow. Since 1978 Brookwood Farms has pit smoked pork, beef and chicken for hours over real charcoal. When the pitmaster says it’s ready, it’s hand pulled, sauced, hand packed and ready as

a heat and serve item for any food service venue.


Operators Mail-In Coupon - Spring 2016 Corporate Promotion

Shipping Dates: February 22, 2016 - April 24, 2016

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Item Code Product Description Item Code Product Description Item Code Product Description

Featured Products

FARMLAND GOLD MEDAL SMOKED BONELESS HAMS70247180610 FL CLASSIC CURE HAM, NJ, 9/11, 2-PC

70247191720 AMERICAN HEARTLAND HAM, SMKD, BONELESS, NJ,WHOLE, 2-PC

70247128770 GM SMOKED ENDLESS HAM, NJ, 97%FF, 10/12#, 2PC

70247128780 GM SMOKED ENDLESS HAM, WA, 97%FF, 10/12#, 2PC

70247129870 GM SMOKED BONELESS HAM, WA, LOW SODIUM, 97%FF, 10/12#, 2PC

70247127050 GM SMOKED CANADIAN BRAND HAM, ROUND, 95%FF, 3/4#, 4 PC

70247128570 GM SMOKED FLAT HAM, WA, 95%FF, 10/12#, 2 PC

70247155940 GM SMOKED H&W30, HAM, 96%FF, 10/12#, 2 PC

70247195890 GM SMOKED BONELESS NO SALT ADDED HAM,2PC

FARMLAND SILVER MEDAL SMOKED BONELESS HAMS70247128590 SM ORIGINAL SMOKED PIT HAM, 14/16#, 2PC

70247126830 SM ORIGINAL SMOKED PIT HAM, 14/16#, 1PC

70247126410 SM HONEY/BROWN SUGAR SMOKED PIT HAM, 14/16#, 2PC

70247128410 SM SMOKED BONELESS FLAT HAM, WA, LG, 10/14#, 2PC

70247128600 SM SMOKED BONELESS ROUND HAM, WA, LG, 10/15#, 2PC

70247155690 SM SMOKED BONELESS BREAKFAST HAM, ROUND, WA, 9/14#, 2PC

70247180340 SM SMOKED BONELESS DINNER HAM, WA, 10/15#, 2PC

70247192730 DELUXE LEAN HAM, SMOKED BONELESS, WA, 12/15#, 2 PC

70247156580 SMOKED LEAN WHOLE PIT HAM, 8/12# 2PC

70247191300 SUNDAY BUFFET SMOKED PIT HAM, HALF, 4 PC

70247194120 SUNDAY BUFFET SMOKED PIT HAM, QUARTER, 8 PC

70247195550 SNF CARVE MASTER NJ APPLEWOOD 2PC

FARMLAND BRONZE MEDAL SMOKED BONELESS HAMS70247127530 BM SMOKED, H&W, CARVING PIT HAM, 2PC

70247126280 BM SMOKED, H&W, FLAT PIT HAM, LG, 2PC

70247190450 MENU-PRIDE, SMOKED, H&W, FLAT HAM, 9/11#, 2PC


70247190470 MENU-PRIDE, SMOKED, H&W, ROUND HAM, 9/11#, 2 PC

70247192380 BOLO HAM, SMOKED, H&W, 1 PC

FARMLAND SMOKED LOINS & CANADIAN BACON70247129400 SMOKED CENTER CUT PORK LOIN, 2PC

70247129750 CANADIAN BACON, STICK, WA, 4PC

70247180520 CANADIAN BACON, 4 PC

70247180527 CANADIAN BACON, 4 PC, Z

FARMLAND KC WILD WINGS70247192127 KC WILD WINGS, 3/12 PC,9#NT,Z

70247194557 MINI KC WILD WINGS, 2OZ.,2/5#,Z

FARMLAND OSSO BUCO70247192477 OSSO BUCO (COOKED HAM SHANKS), 6-2PC., Z

70247193207 OSSO BUCO, PK, FL, RAW, 6-2 PK, Z

FARMLAND SPECIALTY HAM70247195210 PULLED SMOKED HAM, 4/2.5#

FARMLAND SKINLESS-SHANKLESS BONE-IN HAMS & HAM STEAKS70247126130 SMOKED BONE-IN HAM, WA, VP, 18/22#, 3PC

70247126620 SMOKED BONE-IN HAM, WA, VP, 18/22#, 1PC

70247181410 SMOKED BONE-IN HAM STEAK, WA, 12 PC

70247193550 SMOKED BONE-IN HAM STEAK, BULK, 2-12PC

70247194807 SMOKED BONE-IN HAM STEAK, WA, 6 OZ., 4-10 PC

70247127520 SMOKED SKINLESS/SHANKLESS, HAM, VP, 17/21, 2PC

70247191290 SMOKED SKINLESS/SHANKLESS, HAM, HALF, VP, 2X2X0

FARMLAND STEAMSHIP HAM ROAST70247193170 STEAMSHIP HAM ROAST, SMOKED/CURED, NJ, 1 PC

FARMLAND SPIRAL SLICED HAMS70247180710 HICKORY SPIRAL HAM, BONE-IN, WHOLE, W/GL, 1 PC

70247195060 HICKORY SPIRAL HAM, BONE-IN, NJ,FNG 4 PC

70247195487 HICKORY SPIRAL HAM, BONE-IN,NJ, W/GLZ ONLY, 1 PC, Z

70247195230 HICKORY SPIRAL HAM, BONE-IN, NJ, QTR, FNG, 8 PC

70247191450 HONEY SPIRAL HAM, BONE-IN, HALF, FNG, 4PC

70247195610 HONEY SPIRAL HAM, BONE-IN, WHOLE, 17/20, 2 PC

70247195620 HONEY SPIRAL HAM, BONE-IN, WHOLE, 14/17#, 2 PC

70247195600 HICKORY SPIRAL HAM, BONE-IN, WHOLE, 14/17, 2 PC

FARMLAND BONE-IN HAMS FOR SPIRALING 70247195640 HICKORY HAM, BONE-IN, REG, FOR SPIRALING, 14/17#, 2PC

70247195650 HONEY HAM, BONE-IN, FOR SPIRALING, 17/20#, 2 PC




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Featured Products

























































Featured ProductsItem Code Product Description Item Code Product Description Item Code Product Description

FARMLAND STEAMSHIP LEG OF PORK70247165497 STEAMSHIP LEG OF PORK, 1 PC

FARMLAND HAM ROASTS70247143247 SM BONELESS NETTED HAM ROAST, 3 PC, Z

70247194567 FULLY COOKED PORK ROAST, 1PC

FARMLAND LOIN ROASTS70247144567 GM BONELESS WHOLE PORK LOIN ROAST, NTD, MRD, 2-1

PC, Z

70247164187 GM CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN, VP, 5/7, 2 PC, Z

70247164237 GM ET CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN, VP, 5/7, 2-1PC, Z

70247163807 GM WHOLE BONELESS PORK LOIN ROAST, NTD, DRY, 2-1PC, Z

70247166527 SM ET BONELESS PORK LOIN ROAST, VP, 3-4PC, Z

70247400017 FULLY COOKED APPLE CINNAMON PORK LOIN ROAST, 2 PC,Z

70247191417 FULLY COOKED, NO SMOKE, PORK LOIN ROAST, 2 PC, Z

SMITHFIELD PLATINUM SMOKED BONELESS HAMS70800050510 PREMIUM HAM OFF THE BONE, NATURAL JUICES

70800055380 PREMIUM (NON BLACK CASING) BLACK FOREST HAM, NATURAL JUICES

70800139500 PREMIUM (BLACK CASING) BLACK FOREST HAM, NATURAL JUICES

SMITHFIELD SILVER SMOKED BONELESS HAMS70800300610 AUTHENTIC SILVER OAK PIT HAM, WATER ADDED

SMITHFIELD SPIRAL SLICED BONE-IN HAM70800037880 NATURAL JUICE HONEY WHOLE SPIRAL, PRE-GLAZED, MYLAR

70800031190 NATURAL JUICE HONEY HALF SPIRAL, PRE-GLAZED, MYLAR

70800031370 NATURAL JUICE BROWN SUGAR HALF SPIRAL, GLAZE PACK, MYLAR

70800020110 SPIRAL SLICED HALF HAM W/BROWN SUGAR PRE GLAZE

70800029460 HICKORY SPIRAL BONE-IN HALF HAM W/GLAZE,4PC

70800006310 BROWN SUGAR BACON SPIRAL HALF HAM, GLAZE PACK,4PC

70800028310 SPIRAL SLICED PECAN PRALINE HAM, GLAZE PACK,4PC

70800029860 SPIRAL HAM, CRUNCHY-GLAZE,4PC

SMITHFIELD BONE-IN HAM70800034970 WHOLE HAM

70800031510 BUTT/SHANK PORTION, SLICES REMOVED

70800033150 BUTT/SHANK HALF HAM, NO SLICES REMOVED

70800034810 BONE-IN HAM SLICE, WATER ADDED




Terms and Conditions:Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid accounts cannot participate. This coupon may be redeemed for a minimum of $20 up to $250 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between February 22, 2016 - April 24, 2016. DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, Product Purchased, Number of Cases Purchased, Date the Product was Purchased, Invoice Number and Physical Address. Operators must fill out rebate coupon themselves. Distributor tracking reports do not qualify. Bulk redemptions by distributors and/or DSRs are not allowed. Request must be postmarked no later than June 5, 2016. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, the initial submission must be for the minimum requirement of 10 cases. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, prohibited or banned.


SMITHFIELD FARMLAND FOODSERVICE SPRING 2016 COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685


COUPON CODE: SPRING16OPR


OPERATION NAME:

CONTACT NAME:

E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:









PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT BELONGS IN:Are you a new Smithfield Farmland customer For a current Smithfield Farmland customer F





YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET FOR MORE INFORMATION ON SMITHFIELD FARMLAND PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,

CONTACT YOUR SMITHFIELD FARMLAND REPRESENTATIVE/BROKER OR CALL THE HELP LINE: 1-888-327-6526 WWW.SMITHFIELDFARMLANDFOODSERVICE.COM




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PC, Z
































OPERATION NAME:

CONTACT NAME:

E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:






















PC, Z
































OPERATION NAME:

CONTACT NAME:

E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:

















This past holiday season brought home to me how diverse our coun-try is and how that makes us great. Our neighborhood HOA, my Cath-olic church, the local mall, and oth-er places had signs displayed ac-knowledging the different faiths we embrace in America. We truly are a melting pot – a metaphor coined into common use from a 1908 play first performed, very aptly, in our national’s capital. The term is used to describe a fusion of different na-tionalities and cultures. What bet-ter description for our wonderful nation!

I have written before of our multi-cultural family. Pat and I are of Pacific Islander descent. Her other half is English with long Southern roots. My other half is Dutch. Our children’s spouses have brought Cuban, Mexican, Filipino, Irish, and German into the family tree. Needless to say, when we get together for family feasts it is quite a sampling from our global palate.

Every holiday is an excuse to feast in our household. We usually take the particular holiday into con-sideration and have specific food items associated with that day. But, we also love to include something that speaks to one or more heritages within our family. It would not be a Lucardie Table without a few eth-nic dishes to back up the customary holiday fare.

We celebrated Christmas with a traditional Southern baked ham with a finger-licking bourbon glaze that even the grandchildren loved. I dare not tamper with Pat’s smashed potatoes – that would be consid-ered heresy and they are absolutely delicious. She always makes ten pounds of potatoes for the family and we rarely have leftovers. To represent the German factor fused with Southern roots, we had a col-lard greens, sauerkraut, tomatoes and sweet peppers side dish that was a big hit.

The Christmas Lucardie Table also included kelaguen – a Cham-orro island dish made from shred-ded coconut, chicken, lemon, and peppers. I made fresh corn tortillas to go with it although sometimes we just eat it with saltine crackers. It depends on my mood. Kelaguen

is best made 2-3 days before the event so the ingredients have a chance to fully mari-nate and enhance each other. The problem, of course, is keeping everyone out of it un-til the feast proper.

Since I had al-ready made fresh corn tortillas my young-est daughter sautéed sweet onions, baby peppers and added beef seasoned with Adobo and fresh lime for the Mexican salute. Demaris is a vegan so she kept some onions and peppers on the side for herself to be added with some refried beans for her dinner plate.

For my daughter-in-law I made

Pancit Bihon – a Filipino island dish with rice noodles, vegetables, soy sauce, and garlic. Normally we add in a protein such as chicken or shrimp and cook the noodles in chicken broth, but since I was add-ing it as a side dish and considering

Demaris we kept it vegetarian.

Our dessert table is always a conglomer-ation of sweets. This year’s table included Dutch Apple Pie with fresh whipped cream, spiced pumpkin/pumpkin chip cook-ies (a Demaris spe-cialty), flan, and fresh tropical fruit salad (orange, mango, ba-

nana, and coconut). I cheated and had a little bit of everything assur-ing myself I would hit the elliptical after dinner and behave the rest of the weekend food-wise.

The next big holiday in our household revolves around Valen-tine’s Day – Pat’s favorite holiday.

As she tells everyone, how can you not look forward to a holiday that revolves around the twin aspects of love and affection?

I make sure it is something spe-cial on that day. For me it’s just another good reason to gather the family together. Typical fare in the restaurant world seems to revolve around oysters, filet mignon or rack of lamb, and chocolate dipped fruits. We go a little down the al-ternate path with stuffed scallops/clams and Cornish game hens as our main focus. Being true to the various ethnicities in our home guarantees we will have at least two or three side dishes that will complement the entrees but ac-knowledge our cultures.

Since it is Valentine’s Day and every Lucardie woman from our five-year-old granddaughter up to Pat is a dedicated chocoholic,

the dessert will definitely be in that category. Demaris has a fine hand with pastry and I am giving her carte blanche to create some-thing decadent in that line which will please everyone. She sug-gested buying a variety of Godiva and Lindt chocolate candy bars and piling them up in the center of the dining table and yelling, “Dive”! She’s just kidding, of course, and will create something delectable. Hopefully with some mango in-volved.

The Florida State Fair is just around the corner and the local newspaper has released the three semi-finalists for the People’s Burger of Choice to be included in the fair menu. All three give a bow to various cultures.

The first is the French Toast Burger: burger topped with bacon, cheese, lettuce, tomato, and pickle between slices of French toast driz-zled with a special French dressing. Next up is the Mexican Ice Cream Burger: patty topped with bacon, cheese, tomato, onion, and pickle finished with a scoop of Mexican-style fried ice cream – a meal with entrée and dessert combined!

The final offering is the South-ern Redneck Burger: patty topped with bacon, cheese, lettuce, tomato, onion, and pickle with the addition of a slice of fried bologna, baked beans, and potato sticks. The read-ership with vote and the winner will be part of fair culinary history.

This year’s burger already cho-sen to appear on the fair menu is the Bacon Bomb Explosion Burg-er: ground chuck patty seasoned with ranch and barbecue sauce; add in bacon crumbles, wrap patty in bacon and slow roast with hicko-ry smoke. Serve on a Kaiser roll with cheese, lettuce, tomato, onion, pickle, and (surprise!) more bacon.

Celebrate the diversity in your family background and bring it to the table with each and every holi-day you share with loved ones. It is a celebration of your intertwined lives and helps each successive generation appreciate their family tree and savor all its branches.

Bon appétit!Chef Lucardie can be reached at

[email protected]

Celebrate Family Diversity with Creative Ethnic Meals

Every holiday is an excuse to feast in our household. We usually take the particular

holiday into consideration and have specific food items associated with that day. But, we also love to include something that speaks to

one or more heritages within our family.

Kelaguen, a Chamorro island dish of shredded coconut, chicken, lemon, and peppers


Ft Myers Moose Lodge, Jim McEwen, Judy Davidson; PFG, John Candiano.PFG, Trey Valenti, Anthony Roberts.

SSDC Solutions, Manny Medero; PFG, Brad Turner.

PFG, Larry David; Paramount Marketing, Jimmy Brittain.

PFG, Ryan Leaver, Ashley Walters, Doug Rober.

Performance Foodservice/Florida Food ShowTampa, Florida January 27, 2016

Little Italy’s Family Restaurant, Jessica Meyers, Carl Meyers.

PFG, Mark Bryant; Fishhawk Pizza, Joe Zinerco.Paradise Deli & Grill, Glee Ann Agius, Chris Agius.

Tres Amigos, Anthony Mundi; PFG, Bill Opelt.PGT Industries, Tim Dean, Cindy Dean; PFG, Stephen Hinchman.

Lollygaggiers Sports Pub & Grill, Michele Fayette, Chase Palmes.

Taste of Italy, Jessica Esenwein, Donald Esenwein.


®


Sysco, Tricia Benning; Brookwood Farms, Ashley Wood.

Badia Spices, Chuck Mcduffie; Supreme Food Service, Michael Jackson; Mar-Jack Poultry, Nathan Vaughn.

Sysco, Brian Keith; Rae’s Coastal Carolina, Shadrick Clay; French Quarter Grill, Walter Clay; Sysco, Troy Barnes.

Homegrown Hospitality, Jennifer Wert, Mark Cumins; Sysco, Jim Saunders.

Homegrown Hospitality, Chris Sansone, Chris Sobota, Jennifer Wert, Joe Green, Mark Cumins; Sysco, Troy Barnes.

Sysco Food ShowColumbia, South Carolina February 9, 2016

Paramount Marketing Group, Dave Gilmore; Smithfield Foods, Dan Brostowicz, Brandon Toci. rrThanking the Foodservice

Community for making this our Best Show Ever.

131 Sysco Court, Columbia, SC 29209 • (803) 239-4000 • syscosc.com

Sysco Columbia

brookwoodfarms.com

freshfromflorida.com

smuckerfoodservice.com

farmlandfoodservice.com

ffsinc.com

internationalgourmetproducts.com

harryanddavid/wholesale.com

winonafoods.com

menusolutionsllc.net

smithfieldfoodservice.com

perduefoodservice.com

freirich.com

fbico.com

georgiaschoolnutrition.com

richsfoodservice.com

ibafoodservice.com

stclair.com

culinaryresources.biz

spiceworldinc.com

jjsnack.com

kisales.com

$700.00 per year for dual listing in the internet directory and web link at www.SFSN.com Elliott R. Fischer • (239) 514-1258 Scott A. Kennedy • 404-862-1064

Searching for New Products or Ideas Online? Be sure to visit these websites!

16 SOUTHEAST FOOD SERVICE NEWS

sna-nc.org

peppersunlimitedofla.com

®

swaggertysausage.com

buddig.com

mapleleaffarms.com

paramount-mg.com

FEBRUARY / MARCH 2016

barillafoodservice.com

viedefrance.com

cheneybrothers.com

ter than others?”“Are the commissions negotia-

ble?”“Can I adjust my catering menu

prices when using them to offset some of the commission they re-ceive?”

“Can I add more delivery fee to “those” orders to offset some com-mission?”

“What happens when I am do-ing business with a company and then suddenly they tell me that they now need to order thru Seamless or whomever?”

“It seems like some of the third-party portals allow me to adjust our prices and others don’t?”

The risks and rewards in utiliz-ing these services are numerous. Let’s start with some negatives:

1. If you use a third party deliv-ery service, you lose control of your food. If it’s your de-livery staff, you know which driver is best for every de-livery situation. Paul may be good at climbing steps, but

Beth is better with customers2. You may have to pay 10% to

the delivery service. 10% can add up to an appreciable sum and will obviously increase your food cost.

3. Some of these companies put all blame for mistakes directly on you. Check out the Seam-less FAQs found on their web-site:

Who should I call if there is a problem with my order?

The restaurant is the best initial contact for order inquiries. If your order is late or the restaurant made a mistake in fulfilling your order, please contact them directly.

My food arrived and there is something wrong with my order.

It is most efficient for you to contact the restaurant directly so they can quickly offer you a resolve your problem.

Where is my food?It is most efficient for you to

contact the restaurant regarding the status of your order.

I received a confirmation esti-mating my time of delivery and now the order is late.

Seamless electronically conveys your order to the restaurant. To check on the status of your order, please contact the restaurant di-rectly.

Obviously, once the order is in the hands of Seamless, it is still your responsibility to correct all er-rors, even if they are not your own.

So that’s enough info to let you know that there can be issues with these services. Remember how-ever, that some form of third-party delivery is here to stay and it may just make sense for you to get with the program in a way that benefits you while cutting possible risk, ex-posure and damage to your reputa-tion.

So how do you do that?Start a new company division.

Give it a new name, a different phone number, unique domain, and a menu tailored to fit the pa-rameters of the third-party delivers. When setting prices, build in a 15%

commission. That takes care of any wasted time negotiating commis-sions with any of the providers.

If they deliver your order late, your regular customers will never know it was you.

If a regular customer suddenly tells you they now have to order through Seamless only, you can send them to your new division.

There may also be some inter-esting added benefits. You may be surprised when your new business competes directly with your exist-ing company, and you may gain in-sight into the way your clients put catering services out for bid.

This concept is not new, as plumbers, electricians and pest control services have been using it for years. And while it will ob-viously take some work to set up properly, this method will stop any agonizing about these third-party services. You can keep your ex-isting catering business pure and separate and at the same time you can totally embrace this new tech-nology. Now that actually may be the best of both worlds!

Third-Party Delivery Technology: Threat or Opportunity?Continued from page 1

SOUTHEAST FOOD SERVICE NEWS 17Product SpotlightFEBRUARY / MARCH 2016

Wolferman’s English Muffins set the Standards

Wolfe r man’s has maintained a tradition of fine baking since 1888. With premium ingredients and a time-tested recipe, our English muf-fins stand above any ordinary English muffin. Their quality and exceptional taste make them a perfect addition to retail prod-uct assortments, and they come pre-packaged and ready to go. A favorite in hotels, bed-and-breakfasts, and restau-rants, all three sizes of Wolferman’s® English muffins offer a versatile op-tion for breakfast and brunch menus. Available in eight delicious flavors, with both sweet and savory options, there’s a muffin to please everyone. All Wolferman’s® English muffins are freezer-friendly and kosher.

For information go to harryandda-vid/wholesale.com

New Maple Leaf Farms Roasted Duck LegsMaple Leaf Farms White Pekin

duck legs are lightly seasoned then oven roasted until tender and juicy. Serve Roasted Duck Legs as an en-trée with your signature sauce or shred the meat to use in sandwiches, salads, soups or pasta. This product is fully cooked so you get a consistently deli-cious menu item with minimal effort in the kitchen.

For more information visit www.mapleleaffarms.com.

Maple Leaf Farms White Pekin duck legs are lightly seasoned then oven roasted until tender and juicy. Serve Roasted Duck Legs as an entrée with your signature sauce or shred the meat to use in sandwiches, salads, soups or pasta. This product is fully cooked so you get a consistently delicious menu item with minimal effort in the kitchen.

For a limited time, get a $25 rebate for each case you purchase! (*See back for details)

Roasted Duck LegsIntroducing

$25

for each case you purchase*REBATE

Farmland HamsEvery Farmland Ham is slow-smoked

for a minimum of 7 1/2 hours with natural hickory. This is the only way to get that rich mahogany color, deep aroma, and fantastic Farmland flavor. They don’t cut corners with liquid smoke or less expensive wood chips. Your customers will know the difference as well. For information go to www.smithfieldfarmlandfoodservice.com or call 1 888 327-6526Snyder’s Of Hanover

Whole Grain Mini PretzelsSnyder’s-Lance, Inc. is excited to

introduce new Snyder’s of Hanover Whole Grain Mini Pretzels. This great tasting pretzel meets the school nutritional compliance requirements. Each .92 oz. (26g) portion-controlled 100 calorie serving contains 11g Whole Grains, 200 mg Sodium and less than 1g Sugars.

For more information please contact your local Snyder’s-Lance Sales Representative or call our Customer Service Department at 1-888-722-1163 ext. 8313. Visit us at SnydersLance.com.

Simply Beautiful Banded Cakes from Vie de FranceBanded Cakes from Vie de France give any bakery

or restaurant instant appeal. With no side cream, it’s easy to to see the beautiful, alluring layers of each cake. There are two varieties-Tuxedo and White Chocolate Raspberry- every customer will be a satisfied one. The White Chocolate Raspberry Cake has raspberry filling and white chocolate mousse and is topped with butter cream frosting and white chocolate curls. The Tuxedo Cake is a chocolate fudge cake layered with dark and white chocolate mousse. It is topped with water chocolate and a white chocolate truffle drizzle.

For more information call 1-800 446-4404 or go to viedefrance.com.

Perdue launches PERDUE® HARVESTLAND® USDA Certified Organic Fresh and Frozen Chicken.

USDA Certified Organic means the birds are raised in a free-range envi-ronment on certified organic farms, fed an organic non-GMO grain diet with no animal by-products and never, ever given antibiotics. This new launch will help operators satisfy patrons, es-pecially as consumer demand for or-ganically produced goods has shown double-digit growth in recent years.

For more information, visit PerdueFoodservice.com or 855-673-4300.

New Chef-Mate® Que Bueno! White Cheddar Cheese SauceTo assist busy operators, Chef-mate® introduces new

¡Que Bueno!® White Cheddar Cheese Sauce. With heat and serve convenience, this cheese sauce is perfect for op-erators looking to customize signature dips and sauces in fast-paced environments. It is made with real cheese and no added MSG, artificial flavors, or colors. A creamy blend of aged white cheddar creates the perfect base for creative ad-ditives, allowing operators to customize signature dips and sauces. Crafted with the finest ingredients, Chef-mate’s White Cheddar Cheese Sauce can withstand a four hour hold time for maximum efficiency and limited waste.

For more information, visit chefmatefrontburner.com/QBWhiteCheddar or call 1-800-288-8682.

Healthy Options For On-The-Go Customers With

LALA® Yogurt SmoothiesAppeal to on-

the-go, heath-con-scious consum-ers with portable LALA® Yogurt Smoothies from Borden Foodser-vice®. Made with real fruit, LALA Yogurt Smoothies are an excellent source of calcium, protein, Vitamin D and Vita-min A. Complete with no high fructose corn syrup, artificial colors or flavors, LALA Yogurt Smoothies are available in seven ounce single serve bottles or 32 ounce bulk options for back-of-house applications. These low-fat beverages are available in 11 flavors including Mixed Berry, Creamy Coconut, Strawberry Ba-nana and a variety of Greek smoothie options.

For more information, contact a Bor-den Foodservice Representative or visit BordenDelivers.com.

Rich ‘N Easy Creme Brûlée Classic Creme brûlée

made with real cream and egg. Just heat, pour, and chill for a rich authen-tic dessert experience. Operators can offer the most popular dessert in an easy to execute for-mat. Caramelize before serving and add seasonal fruits or spices when heating for variety.

For product information visit richsfoodservice.com.

California AvocadosThe arrival of fresh California avoca-

dos in the market is cause for menu cel-ebration. Foodservice operators count on California avocados for their hand-picked quality and consistency, Golden State origin, rich flavor, silky texture and the seasonal appeal to a range of dishes. Avocados bring a flavorful and distinc-tive touch to dishes, and each slice, dice and cube delivers an irresistible excuse for one more bite.

For more information go to CaliforniaAvocado.com/Foodservice.


Coming Next

JUNE / JULY

Hispanic Foods

Snacks, Sauces

Ad Deadline June 24th

APRIL / MAY

Regional Restaurant Chains

Sandwiches

Ad Deadline April 29th

w w w . s i l v e r b a l l m u s e u m . c o m

TM

Rob IlventoFounder

[email protected]: 609-577-0232

1000 Ocean Ave.Asbury Park, NJ 07712

(On The Boardwalk Across From The Stone Pony)

19 NE 3rd. Ave.Delray Beach, FL 33483

$10 Value

1-HOUR PASS!

TM

Valid on admission only. Not valid on food or beverage. No cash value.

TM

BIRTHDAY PARTIES • WEDDINGS

PRIVATE PARTIES • CORPORATE FUNCTIONS

FUNDRAISERS • TEAM PARTIES

HOLIDAY PARTIES • CHARITY EVENTS

Rob IlventoFounder “The Jersey Shore Fry Company”

[email protected]: 609-577-0232

19 NE 3rd. Ave.Delray Beach, FL 33483

The Melting Pot In Fort Myers Celebrates Its 40Th Anniversary

Congratulations to the acclaimed Melting Pot in Fort Myers, FL who is celebrating its 40th year anniversary. This restaurant is the recipient of the OpenTable Winner Diner’s Choice for 2015, the Restaurant News’ #1 Casual Dining Restaurant in the U.S. 2015, Trip Advisor’s Certificate of Excellence 2015 Winner, and an annual Wine Spectator award winner. They have hosted over 250,000 special dinners. Owner Bill Schmearer states, “We dedicate ourselves to be part of the celebration and making memories -- whether it be a birthday, anniversary, engagement, date night, family night, reunion or simply a casual night out -- by serving the highest quality, freshest food, in a welcoming atmosphere. A 40th Anniversary Special is being offered for a limited time.

General Manager Ian Ruppel prepares one of Melting Pot’s dips.

To Grow Your Business visit www.sfsn.com

SOUTHEAST FOOD SERVICE NEWS 19Product SpotlightFEBRUARY / MARCH 2016

PURE Kraft MayonnaiseKraft Foodservice is excited to intro-

duce PURE Kraft Mayonnaise, a sim-ple, flavorful mayonnaise containing no artificial colors, no artificial flavors, no artificial preservatives, no EDTA and no high fructose corn syrup. Inspired by an original Kraft formula, PURE Kraft Mayonnaise contains only soy-bean oil, vinegar, eggs, egg yolks, sugar, water, lemon juice concentrate, ground red pepper, dried garlic and mustard oil. This classically inspired refrigerated mayonnaise has a vibrant, well-balanced flavor and a thick, creamy texture with a superior cling and bind. Visit www.Kraft-foodservice.com for more information

Snacking just became healthy - New Old Wisconsin Gluten Free Smart Snack Protein Sticks

Old Wisconsin Fast Fuel Beef Sticks and Fast Fuel Honey Brown Sugar Turkey Sticks new lean meat formulation meets Smart Snack guidelines for kids snacking. Our products are now lower in sodium, lower in fat, lower in calories, and lower in sugar. A delicious way to stay fueled during a busy day. This convenient shelf stable snack is made with high quality ingredients and is authentically hardwood smoked to bring out a rich sausage flavor. Contact us today.

For more information visit www.buddig.com or call 1-800-621-0868.

Customizable Meals With Salad Action Stations From Minor’s® Minor’s Flavor Concentrates and Ready-to-Use Sauces are the foundation for

house-made toppings and dressings that invite guests to create “better-for-you” meals with bold new flavors, like the Wheat Berry Salad with Chipotle Pomegran-

ate Dressing. Trending ingredients such as ancient grains, local pro-duce and superfoods create end-less combinations customers will feel great about choosing.

For information visit nestleactionstations.com or call 1-800-243-8822

Brookwood Farms Old Fashioned Pit Cooked BBQNothing pleases customers like old-fashioned pit-cooked barbeque, and you

get it from Brookwood Farms. Only Brookwood Farms slow-roasts high quality meats over charcoal for 10-12

hours to guarantee the best BBQ in food service. Brookwood Farms offers real, Southern-style pit-cooked pork, chicken and beef BBQ that saves time and labor. Just heat and serve for quality that customers will swear was made in the kitchen.

Family owned and operated in Siler City, North Carolina, since 1978. Brookwood Farms promises deli-cious pit-cooked BBQ for generations to come.

For more information, call 800-472-4787 or visit brookwoodfarms.com.

Gator Chemicals Dish Machine Programs

Gator Chemical sells, leases, and rents dish machines of all types under a comprehensive program that includes (in some cases) free emergency service and parts. Gator Chemical has been servicing the Florida marketplace for over 35 years. We have a complete line of products including 1st and 3rd sink items, floor cleaners, sanitizers, hand soaps, oven & grill products, and dish machine items. Ask about our multi lo-cation discounts for information www.gatorchemical.com or call 1-800-224-9199.

New Davinci Gourmet® Syrups With Spice

New Davinci Gourmet Syrups with spice provide customers the taste sensation they crave. Habanero, the spiciest syrup, contains a subtle

chili flavor, while Peach Chipotle strikes the ideal bal-ance between sweet peaches and the heat of smoky peppers. Chinese Five Spice features a blend of an-ise, cloves, cin-namon, pepper and fennel for a

mild, complex spice to intrigue taste buds. Use these syrups to transform beverages and culinary creations with a spicy kick that adds distinction at every temperature. For more infor-mation, visit store.davincigourmet.com/spicy-syrup.aspx or call 1-800-640-6779.

Farmland KC Wild WingsFarmland offers a wide variety of

specialty foods that provide an extra touch of distinction to any establish-ment. Smoke-N Fast KC Wild Wings are fully cooked with consistent flavor in every case. A great variety for every foodservice operation. Added menu variety leads to increased customer satisfaction. For information go to http://www.smithfieldfarmlandfoodservice.com or call 1 888 327-6526.

Winona Foods™ Alejandro On The Go® Portion CupsWinona Foods has developed the Alejandro On The Go

Brand to satisfy the industries demand for convenience. This item comes in 3 savory flavors: Cheddar Cheese,

Jalapeno Cheese and Salsa. Cheese flavors are made with real Wisconsin cheese!

These portion cups are a classic match for quick service stops, fast casual dining, family-style restaurants and so on. They’re excellent as tasty dips for appetizers, covering entrees, value baskets, kids menu’s, tortilla chips and so much more.

Dine in or out, delivery or pick-up: Bring Alejandro along for the ride!

For more information visit www.winonafoods.com

www.freirich.com1-800-554-4788

Jim Penny704.904.5766

Corned Beef Brisket

Made from the best cuts of fresh pork and blended with only sugar, salt, water, and all natural spices.

Swaggerty’s Farm Foodservice: 1-866-792-4728 / [email protected]








Jersey shore-Cut FrenCh Fries Are

BE FAMOUS FOR YOUR FRIES™

™

FREE PRODUCTCALL 877-301-2299

Contact The Jersey Shore Fry Guy For Your FREE PRODUCT SAMPLE :★ T: 877-301-2299 ★ Asbury Park, NJ ★ www.jerseyshorefry.com ★ P.O.S. Materials$$$ FAIR, FESTIVAL, STADIUM, CAMP, BOWLING ALLEY,

SCHOOL & BOARDWALK VENDORS WANTED $$$

BECAUSE:★ MOST PROFiTABLE - Jersey Shore Fries® will

increase traffic to your location, providing ample opportunity to double, even triple your sales and profits from this one menu item alone!

(GREAT HOLD TIME!)

★ TASTE - Jersey Shore Fries® are made from Russet Burbank potatoes and sea salt. They taste fabulous even before the addition of your favorite toppings, dips and seasonings! (CUSTOMERS WILL LOVE!)

★ HEALTH - Jersey Shore Fries® have ZERO trans fat and are made with sea salt, making them a better, healthier choice for everybody’s favorite finger food! (GREAT BAkED!)

★ POiNT-OF-SALE MATERiALS - Jersey Shore Fries® sell themselves, with colorful collaterals that entice your customers and make every day Fry-Day!

RESTAURAnTS, BARS, CLUBS, TAVERnS,DInERS, STADIUMS & CAMpS

WiTHSEA SALT

Simply The World’s Best Fries™

THE LEGEND iS NOW iN FLORiDA!

BE FAMOUS FOR YOUR FRIES™ FREE SAMPLECALL 877-301-2299

JERSEY SHORE-CUT FRENCH FRIES ARE

™

FREE PRODUCTCALL 877-301-2299

Contact The Jersey Shore Fry Guy For Your FREE PRODUCT SAMPLE:★ T: 877-301-2299 ★ Asbury Park, NJ ★ www.jerseyshorefry.com ★ P.O.S. Materials

$$$ FAIR, FESTIVAL, STADIUM, CAMP, BOWLING ALLEY,

SCHOOL & BOARDWALK VENDORS WANTED $$$

:ESUACEB ★ MOST PROFITABLE - Jersey Shore Fries® will

increase traffic to your location, providing ample opportunity to double, even triple your sales and profits from this one menu item alone!

(GREAT HOLD TIME!)

★ TASTE - Jersey Shore Fries® are made from Russet Burbank potatoes and sea salt. They taste fabulous even before the addition of your favorite toppings, dips and seasonings! (CUSTOMERS WILL LOVE!)

★ HEALTH - Jersey Shore Fries® have ZERO trans fat and are made with sea salt, making them a better, healthier choice for everybody’s favorite finger food! (GREAT BAkED!)

★ POINT-OF-SALE MATERIALS - Jersey Shore Fries® sell themselves, with colorful collaterals that entice your customers and make every day Fry-Day!

RESTAURAnTS, BARS, CLUBS, TAVERnS,DInERS, STADIUMS & CAMpS

WITHSEA SALT

Simply The World’s Best Fries™

FREE SAMPLECALL 877-301-2299

BE FAMOUS FOR YOUR FRIESTM

Now Available at All Major Food Service Distributors.

NEWRED ONION RINGS

& SWEET POTATO FRIES

third-party delivery technology: threat or...

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