NEWS LETTER
SAVOR SUMMER AUGUST 2026
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” -Ruth Reichl
TABLE OF CONTENTS 4-6
FIRE UP THE FLAVOR
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FOOD SHOW REGISTRATION
8-10
EMPLOYEE SPOTLIGHTS
11-12
FEATURED BRANDS
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Fire Up the Flavor How Pizzerias & Restaurant Operators Can Turn Summer Grilling into Serious Sales The weather is hot and so is consumer demand for bold, smoky, off-the-grill flavor. For restaurant operators— especially pizzerias—this seasonal shift isn’t just about menu variety; it’s a strategic opportunity to drive traffic, increase check averages, and tap into the unmistakable energy of summer dining. “Fire Up the Flavor” is all about capturing that backyard grill experience and translating it into scalable, profitable menu offerings—no outdoor setup
required. Reimagining the Classics Burgers, steaks, grilled chicken, and sausage are summer staples—but for operators, the key is giving these familiar items a signature twist. Burgers, for example, offer one of the easiest entry points for seasonal LTOs. Elevate beyond the standard build by incorporating ingredients already in your kitchen. Mozzarella, marinara, roasted peppers, or even sliced soppressata can transform a
basic burger into an Italianinspired standout. Pair with brioche or seeded buns, and you’ve instantly created a premium offering with strong perceived value. Steak doesn’t need to be a full menu overhaul to make an impact. A well-executed steak sandwich, sliced and layered with caramelized onions or garlic butter, can position your menu for higher-end dinner traffic without complicating operations. It’s about smart additions, not reinvention.
Grilled Chicken: The Versatile Workhorse Grilled chicken continues to be one of the most adaptable— and profitable—proteins in foodservice. During summer, it becomes even more valuable as customers look for lighter, flavor-forward options. Rotate simple marinades like lemon herb, barbecue, or spicy Italian to keep offerings fresh. Use it across multiple applications: sandwiches, salads, flatbreads, or even as a pizza topping. This kind of cross-utilization keeps food costs in line while expanding menu flexibility. Sausage: A Natural Fit for Pizza Shops For pizzerias, sausage is already a core ingredient— grilling simply gives it a new identity. Grilled sausage sandwiches with peppers and onions are an easy seasonal feature, while sliced sausage can be repurposed into shareable appetizers or combo platters. It’s familiar, cost-effective, and packed with flavor—making it a reliable driver for both dine-in and takeout. The Power of the Build: Buns & Condiments Small upgrades can have a big impact on both experience and profitability. Buns are often overlooked, but they play a critical role in perception. Garlic-brushed rolls, toasted hero bread, or even house-made dough repurposed as sandwich bread can elevate handheld items while maintaining operational efficiency. Condiments are another opportunity to differentiate.
Moving beyond ketchup and mustard to options like garlic aioli, hot honey, or signature sauce blends creates a more memorable product—and encourages upsells. Even better, these sauces can be used across multiple menu items, improving consistency and reducing waste. Sides That Sell Sides are where operators can quietly—and effectively— increase check averages. Fries are a must, but elevated variations like parmesan garlic, truffle, or loaded options add perceived value with minimal additional cost. Beyond fries, consider summer-ready sides like grilled corn, pasta salads, or tangy slaws to round out combo meals. The goal is simple: create complete plates that feel worth the spend. Selling the Summer Experience Even without a patio, operators can tap into the feeling of
summer dining. Bundle menu items into “grill packs” for families, promote limited-time specials, or create combo deals that mimic the backyard cookout experience. It’s not just about what’s on the plate—it’s about how it’s positioned. Seasonal menu callouts, descriptive language, and strategic pricing all play a role in turning a simple grilled item into a must-have summer feature. The Bottom Line Grilling season isn’t just a trend—it’s a built-in opportunity. By leaning into bold flavors, optimizing existing ingredients, and presenting familiar items in new ways, operators can capture the essence of summer while driving real business results. Because when it’s done right, you’re not just serving food— you’re serving the season.
Grilled Italian Sausage Sandwich with Peppers & Hot Honey A high-impact, low-labor item that leverages core pizzeria ingredients while delivering bold, summery flavor. Prep Time
Cook Time
Servings
10 mins
15 mins
1 sandwich
Ingredients
Directions
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1 Italian sausage link Item# 241700
1. Grill sausage until fully cooked and nicely charred.
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1 hero roll or hoagie Item# 130566
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½ cup sliced bell peppers (mixed colors) Item# 1010732
2. In a sauté pan, heat olive oil and cook peppers and onions until softened and slightly caramelized. Season with salt and pepper.
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¼ cup sliced onions Item# 340090
3. Lightly toast the roll.
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1 tbsp olive oil Item# 280397
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1 slice mozzarella or provolone Item# 150250
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1 tbsp hot honey Item# 1005701
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Salt & pepper to taste Item# 1006605 & 1001659
4. Place sausage in the roll, top with peppers and onions, then add cheese. 5. Finish with a drizzle of hot honey and serve immediately.
Operator Tip: Batch-cook peppers and onions during prep hours and reheat to order for faster service. This item pairs perfectly with fries and a drink combo for an easy upsell.
Source it on Pepper - Delco’s Online Ordering App From sausage links and hoagie rolls to sliced cheese, peppers, onions, and finishing sauces, Peppeer makes it easy to build a bold seasonal sandwich with standout flavor.
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EMPLOYEE
PAT ADKINS Northern Indiana District Sales Manager Brief Job Description:
I lead a team of sales representatives and help develop the Northern Indiana portion of the state.
How long have you been at Delco? 10 months Tell us about your family. Where are you from?
I am from the South Bend/Mishawaka area near Notre Dame. I have been married to my wife Jodi for years, and we have 3 children who have blessed us with 6 grandchildren. My youngest daughter is currently a senior college athlete at Hillsdale College, a Division II school, where she plays basketball and softball. We enjoyed traveling all over the county to watch her play. We have traveled to Puerto Rico and Greece to see her teams play. My wife is a retired teacher with 32 years of experience. My oldest son was a college athlete and is now the Director of Community Services at Logan’s Center for Autism. My middle son is also a former college football player who is now in sales as a Business Developer for Utilimaster. I started my career in food sales with GFS, where I retired after 30 years. I came back to help Troyer Foods merge with Stanz Foodservice, where I was the Director of Multi-Unit sales, overseeing a team that generated over $200 million in annual sales.
What is a fun fact about you?
I played college basketball. I was also drafted out of high school by the Cincinnati Reds (I chose not to pursue), and I almost signed with the Indiana Hoosiers to play college football as a quarterback in 1986. Athletics has been my gift, and years of competition have led to my success in sales and leadership.
Any hobbies? What do you like to do on the weekends?
I enjoy tasting and touring distilleries, breweries, and wineries with my wife. We are foodies and love to experience great food. We travel to watch my daughter compete in athletics. We also spend a lot of time with our 6 grandchildren.
What is one food you cannot live without?
I appreciate great authentic lasagna and Arancini. I also love a great burger.
SPOTLIGHT
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JEN MOOCK (Jenny, Jennifer)
Sales Representative Northern IN Brief Job Description: I have the privilege to bring on and work with customers here in northern Indiana. I get to not just sell a customer, but to be a part of their success and share Delco with them. How long have you been at Delco? 10 months Tell us about your family. Where are you from? I am married to my husband, John (known as Moock to everyone). I have put up with him, I mean we have been together for 22 years. We have a 20 year old daughter at IU Bloomington, Noralee, and 16 year old son at Penn HS, Johnny. I attended college at University of South Florida and lived in Tampa for 4 years. We currently live in Osceola where I was born and raised. However, we have lived in Chicago, Indy, Louisville, and Buffalo, NY but wanted the free babysitting and moved back in 2013. What is a fun fact about you? I used to line dance 5 days a week when I lived in FL, so you can catch me trying to find places around Indiana & Michigan to line dance. Any hobbies? What do you like to do on the weekends? I enjoy playing volleyball, usually during the week. On the weekends you will find me outside, usually water is involved and bonus points if a boat is with that water. I prefer hot weather for my outdoor activities, but in the winter, I love getting on a snowmobile too. What is one food you cannot live without? Fresh grilled fish, but I have my preferred fish. My favorite place to get grouper or mahi is Tide Tables in Cortez, FL. Old bait shop, but freshest you can get in the area.
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EMPLOYEE SPOTLIGHT BOB BOEHME Sales Representative Northern IN
Brief Job Description: Building a rapport with potential customers in the central northern Indiana area to eventually bring them on board to Delco Foods. How long have you been at Delco? 10 months Tell us about your family. Where are you from? I was born and raised in Logansport Indiana where I still live today. My wife and I have three children – Sean 33, Drew 32, and Hailee 23, one ten-year-old granddaughter Avery, three dogs and a cat. What is a fun fact about you? I am a history buff and people that know me think I am full of useless information. Any hobbies? What do you like to do on the weekends? Spending time with my family. What is one food you cannot live without? Mac & Cheese
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