F O O D F L A V O R S I D E A S 2 0 1 1

MIX S P E C I A L I S S U E

Boost bar menu sales with crowd-pleasing

snacks, appetizers, and small plates and earn

up to $1,500 or 75,000 Foodservice Rewards®

Bonus Points.July 1, 2011 – December 31, 2011

Bar Food:Score Big with Customers

2 MIX 2011

With the trend to traditional comfort foods still running strong and renewed interest in Mad Men-era cocktail culture, classic hors d’oeuvres have never been more popular. Then, too, items like meatballs, deviled eggs, sliders, oysters and shrimp-by-the-piece, and other small-plate fare lend themselves seamlessly to demand for smaller portions and attendant smaller prices. And they’re unintimidating enough to promote trial and experimentation.

For the consumer, it’s all about variety and value; for the operator, bar and snack menus represent an opportunity to build additional sales. And if the trend also supports demand for high-margin cocktails, beer, and wine by the glass, so much the better.

The trick, of course, is to add signature appeal. That’s the reason for seeing so many French fries with the upgrade of

Cocktail Party Favorites, with a Twist

get recipe

For Great Sales, Belly Up to the Bar Menu

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Bar Food

Go ahead, have a snack attack. Whether your interest lies in sports promotions, snacks, small plates, happy hour menus, or simply a selection of fun, trendy finger foods, “bar food” is really big right now.

It’s also a category that has a lot of versatility and room to grow, whether you have a cocktail lounge or not—and even if you don’t serve alcohol. Patron desire for big flavors and smaller portions (with more moderate price points to match) represents a huge opportunity for full-service restaurants and lodging foodservice. And with sporting events becoming more lavish—and more closely followed on television—the opportunities for promotions tied to snack foods and small plates are bigger than ever.

Snacking alone—the occasion that exists before, after, and between the traditional breakfast, lunch, and dinner dayparts—represents a $90 billion market, translating into an astonishing 850 million eating occasions annually, according to The NPD Group.

Make sure you get your fair share.

Not surprisingly, Cincinnati-based Buffalo Wings & Rings has been heavily into promoting its signature wings for major sporting events, especially big football and basketball championships. That’s why the company introduced a multipurpose Super Winter Madness promotion as a way to reach sports fans with a “Big Game” offer. Super Winter Madness features 50 regular wings and 50 boneless wings served with Saratoga Chips and homemade bleu cheese with celery for just $59.99

BLVD 16, a stylish restaurant/lounge in Westwood, CA, boosts business in the category two ways: with a Lounge Menu,

available between 4-9:30 PM (herb fries with balsamic espresso ketchup, cheese and cured meat plates, a chicken club sandwich, and a burger, among other selections); and a 4-7 PM “Rush Hour” menu pairing $3, $4, and $5 small plates (grilled flatbread of the day, fried calamari, and sliders) with $4-$6 half-glass pours of wine

Morton’s The Steakhouse has been busy rebranding its bars as Bar 12-21, creating another revenue center with such offerings as a limited menu of such small plates as mini crab cake BLTs, smoked salmon pizza, iceberg wedge salad bites, and petite filet mignon sandwiches

State and Lake, the restaurant in Chicago’s new Wit Hotel, features bar bites such as mini duck tacos, three-cheese panini sliders, and Buffalo fries, as accompaniments to a full cocktail and wine and beer program as well as to the restaurant’s now signature all-day Bloody Mary Bar, with such innovations as the steak sauce-infused Raging Mary to the Cavallo with its Italian influence of balsamic vinegar

NESTLÉ PROFESSIONAL™

has dozens of products to help

you tap the bar food trend. These

include everything from sauces

and dips like STOUFFER’S® Spinach

Artichoke Dip, NEW MINOR’S®

Teriyaki HFCS Free RTU Sauce, and

CHEF-MATE® iQUE BUENO!® Nacho

Cheese Sauce to fully prepared

CHEF-MATE® Chili Con Carne with

Beans and dessert toppings like

BUTTERFINGER® Candy Pieces.

House made Potato Chips featuring STOUFFER’S® Queso Cheese Dip

Even QSRs are getting into the snacking fray, with items like Popeyes’ $1.49 Loaded Chicken Wrap from the “Louisiana Travelers” menu, D’Angelo’s $3 quesadillas, and McDonald’s Snack Wraps and fruit-and-yogurt parfaits. Meanwhile, Au Bon Pain is testing mini-pastries that are half-size versions of items like muffins and croissants, as well as snack items like chocolate-covered raisins, pretzels, and almonds

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How To . . . Ice Cream Sandwiches

Various flavors—and colors—of ice

cream are beautiful when sandwiched

between cookies with the edges rolled

in crushed cookies, candy, sprinkles,

or other sweets. They’re also extremely

simple to make. Wrap in butcher paper

and serve in an assortment for an

enticing dessert sampler.

STEP 1 Spread slightly softened ice cream on a sheet pan, then return to freezer until firm.

STEP 2 Cut ice cream into rounds with biscuit cutter and place each round on an upside-down NESTLÉ® TOLL HOUSE®

Chocolate Chip Cookie.

STEP 3 Be sure to press down on the ice cream, which will be topped with a second cookie to close the “sandwich.”

STEP 4 Roll sandwich edge in WONKA®

Rainbow NERDS® or other desired topping, patting to distribute evenly; chill until service.

NOTE: These can also be made-to-order using freshly made, still-warm cookies.

With the trend to traditional comfort foods still running strong and renewed interest in Mad Men-era cocktail culture, classic hors d’oeuvres have never been more popular. Then, too, items like meatballs, deviled eggs, sliders, oysters and shrimp-by-the-piece, and other small-plate fare lend themselves seamlessly to demand for smaller portions and attendant smaller prices. And they’re unintimidating enough to promote trial and experimentation.

For the consumer, it’s all about variety and value; for the operator, bar and snack menus represent an opportunity to build additional sales. And if the trend also supports demand for high-margin cocktails, beer, and wine by the glass, so much the better.

The trick, of course, is to add signature appeal. That’s the reason for seeing so many French fries with the upgrade of

Cocktail Party Favorites, with a Twist

For the entire collection of 10 Get in the Game recipes, visit NestleProfessional.com/GetGame by 12/31/11, register for NestleProfessional.com and follow the easy download instructions.

get recipe

a Parmesan-parsley dusting, truffled ketchup, or warm cheese dipping sauce. And with so many sliders on menus these days, no wonder savvy operators are going to the next wrinkle, with items like mini lobster-roll or grilled-cheese “sliders.” Everyone loves fries and sliders, after all; if you can offer something different, you can introduce a craving that can only be satisfied in your establishment.

Sloppy Josephina featuring CHEF-MATE® Chili Con Carne without Beans

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Ice Cream Sliders featuring BUTTERFINGER®, NESTLÉ® CRUNCH®, and WONKA® NERDS®

Did You Know?While professional football games topped the list of most-

watched sporting events in 2010, according to Sports Media

Watch, don’t forget golf, basketball, soccer and horse racing,

for promotional possibilities.

4 MIX 2011

Bar Food... Score Big with Customers

Seasoned Popcorn (i.e., truffle oil, garlic-Parmesan, herbed)

Spiced Nuts or Marinated Olives

Individual Gratin of Melted Cheese with Sliced Baguette

Crostini or Bruschetta with Toppings

Flavored Hummus and Pita

Deviled Egg of the Day

Cocktail Shrimp by the Piece

Cheese Assortment

Crudité and Dips

High-Quality “Conserva” (canned imported tuna, stuffed grape leaves, etc.)

Quick and Easy Bar Snacks

Bar snacks don’t have to be elaborate or time-consuming to make—Prune, in New York City, became famous for selling simple little noshes like sardines with crackers and fresh radishes served with softened sweet butter for a couple of bucks a pop at the bar, or to patrons at tables who wanted something they could nibble on while considering the rest of the menu.

Here are some other ideas to consider:

Consumers ages 18-24 spend the highest percentage of their income on

snacks, followed by those from 25-34 and 35-44

- Packaged Facts

78% of operators have experienced an increase in off-peak hour business

during the afternoon snack period (between 2 PM and 5 PM); 20% have

seen an uptick from 7 PM to close

- Datassential

The number of menu items listed as snacks jumped 195% between 2007-

2010, and items described as “mini” soared almost 400%

- Mintel Menu Insights

Snacking, By the Numbers

Mini Corn Dog Dippers featuringTRIO® Cheese Sauce

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Did You Know?Snacks are gradually turning

into light meals now that many

people are consuming protein-

packed snacks, says the Food

Channel. Some consumers

even graze for the entire day,

without ever having a regular

“meal.”

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Calzones with Spinach and Artichoke featuring STOUFFER’S® Spinach Artichoke Dip

5

For the entire collection of 10 Get in the Game recipes, visit NestleProfessional.com/GetGame by 12/31/11, register for NestleProfessional.com and follow the easy download instructions.

get recipe

Oysters, Shrimp, and Other Raw Bar Items

Skewers, Satays, and Other Specialties-on-a-Stick

Fondue, Cheese Plates, Mini Mac n’ Cheese, and Marinated Goat Cheese

Olives and Artisanal or Housemade Pickles

Pizza and Other Flatbreads

Sliders of all Kinds—not just beef but pulled pork, crab cakes, grilled cheese, and more

Deviled Eggs

Nacho and Quesadilla Variations

Meatballs: Swedish, Italian, and Otherwise

Gourmet Pretzels (with or without a dip such as grainy mustard or queso)

Clams Casino, Mussels, and Baked Oysters

Onion Rings, French Fries, Fish and Chips, and Other Fried Fare

Vegetable-Based Items like Salads and Roasted Brussels Sprouts

S’Mores, Cookies, Brownies, and Other Indulgent Desserts for

Grown-ups

Hot Dogs and Corn Dogs

Fritters

Signature Wings

Tartares (beef and fish)

Worldly Dips (hummus, romesco, clam dip)

Gourmet Tacos (i.e., duck confit, chorizo, and grilled mahi mahi)

Terrines, Pâtés, and Cured Meats

Chili and Chicken Quesadilla recipe featuring CHEF-MATE® Hot Dog Chili Sauce with TRIO® Cheese Sauce

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THE HOT LIST

NEW Chicken Teriyaki Salad featuring MINOR’S® Teriyaki HFCS Free RTU Sauce

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Did You Know?The National Restaurant

Association, in collaboration

with chef-members of the

American Culinary Federation,

listed street food-inspired

appetizers, bite-size hors

d’oeuvres, and appetizer

platters/combos among the

top appetizer trends for 2011.

Bar Food... Score Big with Customers

get recipe

Ice Cream Sandwich featuringWONKA® NERDS®

6 MIX 2011

Poutine

Servings/Size: 12 (20 oz) Cuisine: French Canadian

Prep T ime: 20 min Cook T ime: 10 min

INGREDIENTS WEIGHT MEASURE

Water 1 gal

TRIO® Brown Gravy 1 (13.37 oz) package

Russet potatoes, large, skin on, scrubbed, and rinsed

9 lbs 9 lbs

Mozzarella cheese, fresh, medium diced 3 lbs 1 qt + 2 cups

PROCEDURE1. Pre-heat fryer to 275ºF.2. Prepare Brown Gravy according to label directions, set aside, and hold warm.3. Using a French fry cutter or a knife, cut potatoes into a medium batonnet (¼" x ¼" x 4"), submerge in cool water. 4. Drain completely, removing all excess moisture. Fry in small batches, until just soft, approximately 5 minutes. Drain on wire rack over a sheet pan. 5. Increase fryer temperature to 375ºF. 6. Fry in small batches, until golden brown and crispy, approximately 3-4 minutes. Drain fries on a wire rack over a sheet pan. 7. To serve: Ladle 6 oz of Brown Gravy over 10 oz of fries and top with 4 oz of mozzarella.

SERVING SUGGESTION: Garnish with fresh parsley, rosemary, or thyme if desired.

To order TRIO® Brown Gravy, please contact your local NESTLÉ PROFESSIONAL™ sales representative or call us at 1-800-288-8682.

Note: perforation 1/4” from gutter. PERF DOES NOT PRINT.

Get $5 or 250 Bonus Points per case of qualifying products purchasedbetween July 1, 2011, and December 31, 2011

QUALIFYING PRODUCTS

CHEF-MATE

CHEF-MATE

CHEF-MATE

CHEF-MATE

CHEF-MATE

CHEF-MATE

CHEF-MATESauceCHEF-MATESauceCHEF-MATECheese Sauce

TRIO

TRIO

TRIO

STOUFFER’S

STOUFFER’S

BUTTERFINGER

NESTLÉ

WONKA

MINOR’S

MINOR’S

MINOR’S

MINOR’S

MINOR’S

MINOR’S

NEW

NEWRTU Sauce

NEW

Qualifying Products

Qualifying Products

MAX $1,500 or 75,000 Bonus Points per operator. Must choose rebate OR points, can not combine rewards.

Use the table below to calculate your total rewards:

Sloppy JosephinaYield: 6 lbs 8 oz meat + 3 lbs 12 oz coleslaw + 4 lbs 8 oz bread Servings/Size: 24 (9 oz) Cuisine: North American

Prep T ime: 10 min Cook T ime: 25 min

INGREDIENTS WEIGHT MEASURE

Vegetable oil ½ cup

Cremini mushrooms - sliced thin 15 oz 6 cups

Onions, white, small diced 7.5 oz 1 ½ cups

CHEF-MATE® Original Chili Con Carne without Beans

1 (No. 10)can

Brown sugar 4.5 oz ¾ cup

Apple cider vinegar ¾ cup

Molasses 1.5 oz 2 Tbsp

Coleslaw - prepared 3 lbs 12 oz

6 cups

Whole wheat slider buns, 3" (1.5 oz) each, toasted

4 lbs 8 oz 48 ea

PROCEDURE1. In a 4-qt sauce pot over medium-high heat, add oil, mushrooms, and onions. Stirring frequently, cook until onions are translucent, approximately 4-5 minutes.2. To mushrooms and onions add Chili Con Carne, sugar, vinegar, and molasses. Stirring frequently, heat until temperature is 165ºF; approximately 10-15 minutes. Set aside and hold warm for service.3. To serve: Place 2 oz portions of Chili Con Carne mixture onto slider bun and top with 1 oz of coleslaw.

Follow us on Twitter @NestleProUSA for ongoing menu ideas and recipes all year round.

Exclusive Recipe Offer

To order CHEF-MATE® Chili Con Carne without Beans, please contact your local NESTLÉ PROFESSIONAL™ sales representative or call us at 1-800-288-8682.

Poutine featuringTRIO® Brown Gravy

For the entire collection of 10 Get in the Game recipes, visit NestleProfessional.com/GetGame by 12/31/11, register for NestleProfessional.com and follow the easy download instructions.

Here’s a list of the new bar food recipes available for your enjoyment and key ingredients you can use throughout the day in recipes of your own.

RECIPE NAME KEY INGREDIENT

Chicken Teriyaki Salad NEW MINOR'S® Teriyaki HFCS Free RTU Sauce

House made Potato Chips with Queso Dip

STOUFFER'S® Queso Cheese Dip

Szechuan Wings MINOR’S® Szechuan RTU Sauce

Ice Cream Sliders BUTTERFINGER®, NESTLÉ® CRUNCH®, WONKA® NERDS®

Mini Corn Dog Dippers TRIO® Cheese Sauce

Poutine TRIO® Brown Gravy

Sloppy Josephina CHEF-MATE® Chili Con Carne without Beans

Calzones with Spinach and Artichoke

STOUFFER’S® Spinach Artichoke Dip

Chili and Chicken Quesadilla CHEF-MATE® Hot Dog Chili Sauce and TRIO® Cheese Sauce

Nacho Potato Skins CHEF-MATE® iQUE BUENO! Mild Nacho Cheese Sauce

FS-6905MIX-E

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Note: perforation 1/4” from gutter. PERF DOES NOT PRINT.

Primary Distributor Name City State

❑ YES! I would like to receive future information from NESTLÉ PROFESSIONAL™ via email or postal mail.

* Your privacy is important to NESTLÉ PROFESSIONAL. We do not sell or rent your e-mail address, or any other personally identifiable information, to third-party companies. NESTLÉ PROFESSIONAL and its parent company, NESTLÉ USA, may occasionally send you e-mails or postal mail regarding product specials, promotions, and information about our products.

Get $5 or 250 Bonus Points per case of qualifying products purchased between July 1, 2011, and December 31, 2011

QUALIFYING PRODUCTS CASE SIZE UNIT UPC# # OF CASES

CHEF-MATE® Chili Con Carne with Beans 6 x 107 oz Can 00-50000-05208

CHEF-MATE® Chili Con Carne without Beans 6 x 106 oz Can 00-50000-05088

CHEF-MATE® Hot Dog Chili Sauce with Beef 6 x 108 oz Can 00-50000-05158

CHEF-MATE® Golden Cheese Sauce 6 x 106 oz Can 00-50000-05068

CHEF-MATE® Basic Cheddar Cheese Sauce 6 x 106 oz Can 00-50000-05038

CHEF-MATE® Cheddar Cheese Sauce 6 x 106 oz Can 00-50000-05048

CHEF-MATE® iQUE BUENO!® Jalapeño Cheese Sauce

6 x 106 oz Can 00-50000-15760

CHEF-MATE® iQUE BUENO!® Nacho Cheese Sauce

6 x 106 oz Can 00-50000-96962

CHEF-MATE® ¡QUE BUENO!® Mild Nacho Cheese Sauce

6 x 106 oz Can 00-50000-15757

TRIO® Cheese Sauce 8 x 32 oz Pouch 00-50000-38262

TRIO® Alfredo Sauce 8 x 16 oz Pouch 00-50000-38502

TRIO® Brown Gravy 8 x 13.37 oz Pouch 00-50000-38273

STOUFFER’S® Queso Cheese Dip 4 x 64 oz Pouch 00-13800-44272

STOUFFER’S® Spinach Artichoke Dip 4 x 64 oz Pouch 00-13800-30508

BUTTERFINGER® Candy Pieces 6 x 3 lb 00-28000-03000

NESTLÉ® CRUNCH® Candy Pieces 6 x 3 lb 00-28000-42940

WONKA® NERDS® Rainbow Bulk 1 x 15 lb 00-79200-20486

MINOR’S® General Tso’s RTU Sauce 4 x 0.5 gal Jug 00-50000-31310

MINOR’S® Sweet & Sour RTU Sauce 6 x 0.5 gal Jug 00-50000-31681

MINOR’S® Teriyaki RTU Sauce 4 x 0.5 gal Jug 00-50000-31650

MINOR’S® Szechuan RTU Sauce 4 x 0.5 gal Jug 00-50000-31661

MINOR’S® Sweet Chili RTU Sauce 4 x 0.5 gal Jug 00-50000-78304

MINOR’S® Zesty Orange RTU Sauce 4 x 0.5 gal Jug 00-50000-54742

NEW MINOR’S® Teriyaki RTU Sauce (HFCS Free) 4 x 0.5 gal Jug 00-50000-59001

NEW MINOR’S® Red Thai-Style Curry RTU Sauce

4 x 0.5 gal Jug 00-50000-59004

NEW MINOR’S® Kung Pao RTU Sauce 4 x 0.5 gal Jug 00-50000-59005

Total Cases

Earn $5 or 250 Foodservice Rewards Bonus Points for each case of participating NESTLÉ® products purchased between 7/1/11 – 12/31/11. Maximum $1,500 rebate OR 75,000 Foodservice Rewards Bonus Points. To receive your reward, mail in the completed Get in the Game Redemption Form with copies of your distributor invoices or tracking reports showing purchases of qualifying STOUFFER’S®, CHEF-MATE®, CHEF-MATE® iQUE BUENO!® TRIO®, MINOR’S®, BUTTERFINGER®, NESTLÉ® CRUNCH®, WONKA® NERDS® products purchased during the promotion period to: Get in the Game Promotion, Attn: 150-305, PO Box 49118, Strongsville, OH 44149-0118. Qualifying products must be circled or highlighted. No handwritten invoices or sales history receipts will be accepted. Validated distributor invoices or tracking reports must include the following information: Distributor name and address, Operator name and address, product purchase date, qualifying STOUFFER’S®, CHEF-MATE®, CHEF-MATE® iQUE BUENO!® TRIO®, MINOR’S®, BUTTERFINGER®, NESTLÉ® CRUNCH®, WONKA® NERDS® SKU numbers or brand name, product description, pack sizes, and price. Requests must be postmarked by 2/15/12. Operator can only receive one reward type, rebate OR bonus points. Reward will be based on total number of qualifying cases shown on distributor invoices or tracking reports. Please allow 8-10 weeks for processing. Offer open to Foodservice Operators in the United States only. This

service operators. To receive Foodservice Rewards Bonus Points, operator must currently be enrolled in the Foodservice Rewards program or enroll as a new member by 2/15/12. Eligibility is contingent on meeting the terms and conditions set forth by Foodservice Rewards. Go to their website, www.foodservicerewards.com, for more information. Upon validation, bonus points will be deposited into operators’ foodservice rewards accounts on or about 4/15/12. Void where restricted or prohibited by law. Limit one (1) Redemption Form per customer. Not responsible for lost, late, stolen, misdirected, or illegible requests. Federal, state, and local taxes are the sole responsibility

any other offer. Rebate or Foodservice Rewards points will only be given to foodservice operations, and must be in conformance with Operator policies.

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland unless otherwise noted. Foodservice Rewards® is a registered trademark of Schoeneckers, Inc., USPTO Reg. No. 2,844,677

Operator: To avoid processing delays, do not forget to sign and date this form prior to sending.

For more information on this exciting offer, please contact your local NESTLÉ PROFESSIONAL™ sales representative or call us at 1-800-288-8682.

NESTLÉ PROFESSIONAL™ Attn: 150-305 Get in the Game Promotion P.O. Box 49118 Strongsville, OH 44149-0118

HERE’S HOW TO REDEEM YOUR EARNINGS:

1. Purchase qualifying NESTLÉ® products between July 1, 2011, and December 31, 2011.

2. Complete this official redemption form.

3. Mail completed form with proof of purchase (copies of your distributor invoices or tracking reports showing purchases of qualifying products during the promotion period) postmarked by February 15, 2012, to:

Earn Up to $1,500 or up to 75,000 Foodservice Rewards®

Bonus Points:Get in the Game Redemption Form

Qualifying Products # Cases Rebate Total Rebate Bonus Points Total Bonus

Points

Qualifying Products x $5 = OR X 250 =

MAX $1,500 or 75,000 Bonus Points per operator. Must choose rebate OR points, can not combine rewards.

Use the table below to calculate your total rewards:

July 1, 2011 – December 31, 2011

FS-6905MIX-E2

NESTLÉ PROFESSIONAL™ brands and products will support your bar menus and special promotions in all kinds of exciting ways, from trendy sliders and small plates to more traditional sports-event favorites like chili dogs.

Any way you use them, your qualifying case purchases will earn you valuable rebates or Foodservice Rewards® Bonus Points.

Download the 10 new recipes pictured on these pages at: nestleprofessional.com/GetGame

See inside for details.

Earn up to

$1,500

OR up to 75,000 Foodservice Rewards® Bonus Points.

July 1, 2011 – December 31, 2011

Chicken Wings featuring MINOR’S® Teriyaki HFCS Free RTU Sauce