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ICED TEA AND COLD-BREWED COFFEE ARE HOT

In the heat of the summer months, cold drinks – particularly iced tea and cold-brewed coffee – rule the restaurant scene. Between the two, iced tea is the old standby and preeminent leader but the upstart cold-brewed coffee is rising fast.

Few drinks soothe you better on a hot day than a glass of iced tea.

More than 85 percent of all tea consumed in the United States is iced.

Last year alone, Americans spent more than $5 billion on canned and bottled iced tea. Americans consume more than three billion gallons of this beverage a year.

Meanwhile, cold brew coffee sales are rising rapidly, exceeding iced coffee sales by 70 percent according to a recent report. In the summer months, when coffee consumption normally dips, cold brew varieties have given sales a big boost.

Earlier this year, Peet’s Coffee & Tea replaced traditional iced coffee with cold-brewed in its 400 stores nationwide and watched sales climb 70 percent over iced coffee sales. The reason: the cold-brewed glass of Joe is less harsh and bitter than its counterpart. Starbucks followed suit by adding cold-brew at 2,800 stores this summer.

Cold brews use more ground coffee than iced coffee. It is made by steeping fresh ground coffee in cold water for between 12 and 24 hours. As we all know, you can make iced coffee by cooling hot-brewed coffee and serving it over ice. The nitrogen-infused cold-brew is served like beer from a tap.

Is cold brew just another fad? Probably not, since it is part of all cold coffee servings which rose from 19 to 24 percent in the last five years. It may have once seemed like a Millennials niche product, but now that Starbucks is behind it as well as Trader Joe’s and other grocers who are selling bottled varieties, it should continue to account for a growing portion of overall coffee sales.

Meanwhile, iced tea is still the king among summer non-carbonated

Product Showcase

MUSSO’S™ CHEESE CRISPS ADD FLAIR AND

VARIETY TO MENUSFor restaurants looking for a unique way to differentiate their dishes and add more flavor, Musso’s™ Cheese Crisps provide an innovative solution.

Cheese has always been a popular way to add flavor to food. On everything from salads to chili to soups, sandwiches, baked potatoes and pizza, you probably add cheese to add zest, aroma and piquancy to a favorite dish.

To meet this demand, Sugar Foods introduced Musso’s Cheese Crisps, which are made with 100 percent oven-baked cheese. The cheese crisps, which are available in Parmesan and Asiago varieties, bring an old-world heritage of authenticity and superior quality to every flavorful, crunchy bite.

Today’s health-conscious consumers appreciate Musso’s – there are no fillers and have only 35 calories per serving, as well as four percent fat

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beverages. Fueled in part by Millennials, tea consumption has risen 40 percent since 2000 and iced tea accounts for a huge portion of that growth.

There are dozens of types and styles from which to choose, which is attractive to the Millennials in search of the next healthy, gourmet food or beverage. Moreover, it provides another step away from sugar-laden carbonated soft drinks.

For foodservice operators this is like being handed a wad of money on a silver platter. They already have a cash cow in coffee and now there’s an even greater provider of sales and profit in tea.

While it depends upon the type and quality of tea you serve, a foodservice operator can expect a hefty profit from a 12 oz. glass of iced tea. On average, a serving sold for $1.25 will net as much as $1.15 per cup. Not bad and that is why at a recent national restaurant show, there were more than 50 tea product exhibitors, showing off the value and profit in their products.

Tea is nothing new on the American scene. It is at the very core of our democracy if you recall the protest in Boston a few hundred years ago. It is a worldwide phenomenon dating back 5,000 years when Central and Eastern Asians began taking tea from shrubs and small trees. Tea is grouped by various production and curing techniques, with six basic classifications: black, green, white, oolong, yellow, and post-fermented. Black tea is the most common tea used in America.

Coffee is still the dominant drink of choice with Americans consuming 23 gallons per capita last year. Surprisingly, a recent survey showed that when people under 30 were asked if they preferred coffee or tea, both proved equally popular, garnering 42 percent of the vote each.

Either way, you, the foodservice operator will be the beneficiary of these growing trends. And that’s enough to satisfy anyone’s thirst on a hot day.

and zero transfats.

The beauty of the cheese crisps are their versatility – add to thick soups and replace croutons in all types of salads. In pastas, on burgers, omelets and chili, cheese crisps offer intense flavor without a messy meltdown on the griddle.

You can also turn a one-cheese pizza into a three-cheese pizza simply by adding cheese crisps to the top. Because they can withstand 450 degrees for 15 minutes, they can be added to pizzas and even remain crunchy after they cool down.

Musso’s Cheese Crisps are available in 200-gram bags with six to a pack size. Also, the Parmesan crisps are available in six gram packets, 100 to a case. They are shelf stable and ready-to-use and no refrigeration required.

Customer Profile

BROKEN YOLK CAFÉ: SOCAL BREAKFAST CHAIN GROWING FASTThe black-and-white photo of the original Broken Yolk Café – circa 1979 – is one of those classic non-descript restaurants that exists in every town in America.

The Broken Yolk is a purely homegrown entity to serve hefty breakfasts to San Diego residents and the scores of visitors to the seaside southern California known for surf, sailing and sunshine.

That is what the Broken Yolk has continued to bring to its clientele, a ray of sunshine in the form of the best breakfast in

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town. In fact, it was just voted Best Breakfast in San Diego for 2015. Today, you can find a Broken Yolk in 16 different locations stretching east to Arizona, north to Bakersfield and throughout Southern California.

They may now be updated and located in shopping centers and shiny new buildings, but each Broken Yolk Café seeks to satisfy the appetite of all types of breakfast and lunch lovers.

There is, of course, the standard breakfast fare of pancakes, eggs, bacon, French toast and a make-your-own omelet selection. But as a Southern

California-born restaurant, the Broken Yolk’s menu includes a slew of Mexican style dishes including Huevos Rancheros, Quesadillas and a gigantic Fiesta Burrito smothered in melted cheese and salsa.

Then there is the BYC Challenge – a 12-egg omelet filled with mushrooms, cheese and onions and smothered in more cheese and chili. On the other half of the pizza pan on which it is served are biscuits and home fries. Eat the whole thing and it is FREE!

This 12-egg challenge has become a huge attraction for the Broken Yolk and if you visit YouTube you will find a bunch of videos showing those who have won and those who have failed to consume the whole darn thing. http://erench.com/RESTAUR/CALIF/SNDG/BYC/index.htm

As chains grow they are often faced with marketing questions regarding their brand and use of new products. When Sugar Foods approached the chain regarding a self-branded sweetener selection, they were hesitant at first.

“Broken Yolk is an emerging chain that is growing very fast,” said Miles Roberson, Sugar Foods Regional Sales Manager who handles the account. “They weren’t sure if they should go away from national brands regarding their sweeteners. But they put their name and logo on the sweetener packs and have found this is a great way to brand itself going forward.”

By using their brand name they reinforced their message of quality on which they were founded: Fresh homemade food. Salsa made fresh daily. Real shredded hash browns. Over 13 different omelets and a wide variety of sandwiches and salads for lunch.

The result is a breakfast and lunch restaurant that continues to bring a ray of sunshine to locations through southern California and Arizona.

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ABOUT US

Sugar Foods is a multi-national food products company serving all segments of the food industry. Founded in 1948, Sugar Foods started as a local bulk sugar distributor in the New York metro area. Today, Sugar Foods product portfolio continues to expand and boasts mainstream commodity items and popular consumer brands, such as Fresh Gourmet® and Blue Diamond® Almonds.

For the foodservice market, the company offers a wide range of

products to include its branded NJoy® line of sweeteners and non-dairy creamers. Sugar Foods works with restaurant chains, hotels and institutional foodservice operators to offer private label and contract packaging services. As a healthy milk alternative, Sugar Foods distributes in foodservice America’s no. 1 selling almond milk: Almond Breeze®.

Sugar Foods CorporationCorporate Office

950 Third Avenue, 21st FloorNew York, NY. 10022info@sugarfoods.comwww.sugarfoods.com

CHEESE CRISPS – ENJOY THE HEALTH BENEFITSCheese contains a host of nutrients like calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. Calcium is one of the nutrients most likely to be lacking in the American diet.

According to government statistics, nine out of 10 women and six out of 10 men fall short of calcium recommendations. The high-quality protein in cheese provides the body with essential building blocks for strong muscles.

Hard cheeses, also known as aged cheeses, include Parmesan and asiago. These cheeses are hard to the touch because most of the moisture has been removed. This makes them good for grating and gives them a long shelf-life.

Most of these cheeses have intense flavors. If you are watching your calorie intake, your best bet is to opt for low-fat cheese or very flavorful varieties.

MILLENNIALS DEDICATED TO SUSTAINABLE, SOCIALLY CONSCIOUS BUSINESSES

A recent study shows that Millennials favor companies that show a demonstrated commitment to sustainability and social improvement. In fact, a whopping 81

percent expect companies to show their commitment to corporate responsibility.

All other things being equal, they will choose a brand that demonstrates good corporate citizenship over one that makes no claims. In some cases, they’re even willing to pay a premium if they deem the brand worthy.