Get Hooked on Seafood - Sysco Foodie Solutions

Spring 2022

ON SEAFOOD Innovative tools and resources to help you provide your customers with the best seafood experience!

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Don't miss out on Lent! Many people observe this annual fasting season, so make sure they know that you offer meals that align with your customer's dietary needs during this season.

The six weeks between Ash Wednesday and Easter are considered Lent on the Christian calendar.

Traditionally on Ash Wednesday and every Friday during Lent, it is not acceptable to eat lamb, chicken, beef, pork, ham, deer, and most other meats. However, seafood, eggs, milk, grains, and fruits and vegetables are all allowed. Now is the time to prepare and make sure you have seafood available during the Lenten season.

Lifeway Research found 24% of consumers observe Lent. Add the right items to your menu and market them to appeal to ALL customers. Be sure to include seafood menu items for your regulars, take-out, and new customers looking for a meal that satisfies the Lent season.

SNEAK

Peek CLICK ON LINKS BELOW TO LEARN MORE

CREATING YOUR MENU FOR LENT

• • • • •

Family-style Lent packages – change it up Grill or fry?

Healthy options Catch of the day Not just fish

OPERATIONS

Showcase the quality of your product, friendly service and cleanliness of your restaurant.

TO GO/CURBSIDE PACKAGING

• Seafood that travels well • To Go / Curbside Pick Up

SEAFOOD FSQA - SUSTAINABILITY

• Seafood FSQA Among Americans who observe Lent

How do you typically observe Lent?

Fast from a favorite food or beverage 57% Attend church services 57% Pray more

MARKETING YOUR MENU FOR LENT

Promote your Menu • Social Media • Research your demographics • Sysco Studio

RECIPES

• Seafood Recipes

39% Give to others 38% Fast from a bad habit 35% Fast from a favorite activity 23% None of these 5%

If your New Year’s resolution was to lose weight or simply embrace a generally healthier lifestyle, incorporating more lean, nutrient-dense seafood into your diet might be the boost you need to make this resolution a reality.

Source: The Healthy Fish, Article: 4 Ways Seafood Can Help You Achieve Your New Year's Diet Resolution

Note: respondents could select all that apply.

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Today’s catch. Tomorrow’s supply.

The Portico brand consistently delivers quality seafood options to your kitchen. We are committed to offering products that meet operator needs and provide a memorable experience to all of your guests.

Datassentials research estimates that

SEAFOOD SALES JUMP

BY MORE THAN 20% DURING LENT

It’s something that customers expect.

In fact, 74% of those who observe Lent say it’s important that restaurants offer specials on Lent meals.

Source: Upserve article: Lent Sends Fish Sales Flying.

Portico Pride offers specialty fresh and chilled seafood items in a single high-quality tier. This brand is for discerning operators focused on quality assured seafood with a commitment to food safety. Selected and produced with integrity, care, and the workmanship that exemplifies the Portico Brand.

Portico Simply offers the very best differentiated by the highest quality frozen seafood with no additives. These products are natural with no breading, marinades, flavorings or spices, and packaged with minimal processing.

Portico Imperial stands out as an industry leader offering premium performance and versatility. From superior harvesting and to minimal processing, operators focused on high quality seafood can trust Portico Imperial.

Portico Classic is built on commitment to delivering high quality products that are equal to or better than leading industry brands at the best value.

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CREATING YOUR

Lent Menu No matter what your menu style, enhance your menu to appeal to customers who observe Lent, while also maintaining the signature foods you are known for.

Be creative with your ideas, but keep your menu on brand by applying what is best suited for your restaurant and comfort level in the kitchen.

Limited time offers or special promotions are a great way to make your menu be versatile.

For more information about how Sysco can support your business please visit:

www.syscomenuservices.com

FAMILY-STYLE LENT PACKAGES • Lent lasts for six weeks; plan family-style dishes for curbside or to-go for every Friday.

• Change it up by offering two or more package deals for your customers to choose from, then rotate out one each week.

• Control inventory by limiting the choices.

• Consistency on presentation and packaging.

• Easier labor control on menu items.

GRILL OR FRY? • The “all you can eat” fish fry may not be the best option this year and is hard to implement without a buffet.

• If you are going to offer fried seafood, be sure to use vented to-go containers designed to reduce the condensation that causes soggy food.

• Offer a healthier option with grilled seafood to meet the needs of those looking to eat healthier in the new year.

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Healthy OPTIONS

Many people may still be pursuing a New Year's resolution to eat healthier. Keep their well-being in mind by informing them about your seafood specials. Your customers also care about the health of the earth and at Sysco we have goals for sourcing Seafood with integrity. We will discuss further when we share our Food Safety Quality Assurance information.

CATCH OF THE DAY

Consider featuring the “Catch of the Day” to increase the versatility of your menu. Give customers the flexibility to choose from fried or grilled along with additional specialty breading or bolder sauces, and toppings.

Authoritynutrition.com features an article on the 11 EvidenceBased Health Benefits of Eating Fish, and the Journal of the American Medical Association says eating 8 oz. of seafood at least once a week reduces the risk of heart disease by SOURCE

36 %

SHRIMP TOSTADA RECIPE

CHECK OUT THIS RECIPE ON FOODIE!

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OPERATIONS Showcase the quality of your product, friendly service and cleanliness of your restaurant. Create a training program to educate your servers about your additional seafood dishes.

• Be aware of your customers that are participating in Lent.​ • Train your servers on seafood options on your menu; these can be suggested to patrons participating in Lent.

• Let your staff taste your seafood dishes so they can recommend their favorites when a customer asks.

REFRESH TRAINING FOR HANDLING SEAFOOD​ AVOID CROSS-CONTAMINATION​

• When preparing fresh or thawed seafood, it is important to prevent bacteria from raw seafood from spreading to ready-to-eat food. ​ • Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food.​ • Wash cutting boards, dishes, utensils, and countertops ​with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods. Use different color cutting boards to make sure that cross-contamination is avoided.

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Alaska

SEAFOOD

Alaska Seafood can help your menu stand out against the competition. With premium quality and taste, this pure source of protein will keep your customers coming back for more. 61% of consumers are more likely to order the seafood offering when they see “Alaska” and 56% will return to your restaurant in the near future.2

Celebrate with Seafood

Seafood is the first choice for 43% of consumers when dining out for special occasions.3 Allow Sysco’s seafood selection to help you satisfy consumers’ wants, while exceeding their expectations. Capitalize on upcoming holidays such as Valentine’s Day and the Lenten Season.

Wild Alaska Salmon

Wild-caught Alaska Salmon is prized around the world for its superior flavor and texture.

With different varieties including sockeye, choco, pink, and wild Alaskan, Salmon allows you to easily cater your dish to the most suitable species. This versatile fish can be used in appetizers such as spinach and grilled salmon salads with lemon-dill dressing, casual grilled fish sandwiches or elegant poached salmon entrées.

Pacific Cod

Alaska Cod, more known as Pacific cod, is white, tender-firm, lean and flaky with a mild taste. Its moisture content is slightly higher than Atlantic Cod making it ideal for baking, sautéing or steaming. The possibilities are endless with our tender cod products. This fish can be topped, encrusted, lightly seasoned or battered to suit a variety of menu applications.

Alaska Pollock

Mild, tender and firm, pollock is a popular choice for its versatility and adaptability.

With its snow-white fillet that flakes beautifully, this fish is best used in valueadded breaded options such as fish & chips and sandwiches.

TO LEARN MORE, VIST: www.alaskaseafood.org/the-catch/seafood-species

56%

of restaurants with tacos on the menu use FISH as the main ingredient.1

View locally stocked Alaskan seafood on SHOP

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Source: Restaurant Hospitality.

Article: Why Your Menu Needs Fish Tacos.

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Technomic Inc. powered by alaskaseafood.org2 Datassential Foodbytes October 20173

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tives

Sustainability

SYSCO IS LEADING THE INDUSTRY IN SEAFOOD SUSTAINABILITY OUR 2025 CSR COMMITMENT Our commitment to sustainable seafood

We are immensely proud of our sustainable seafood commitment, on which we have partnered with World Wildlife Fund (WWF) since 2009. Our sustainability commitment has included more than 700 million pounds of seafood, helped secure the livelihoods of more than 100,000 people who depend on fisheries and improved protections for species and habitats worldwide. In Fiscal Year 2021, on the 10-year anniversary of our partnership with WWF, we decided to raise the bar. We expanded our responsible seafood sourcing program to include Sysco U.S. and Canada Broadline and U.S. Specialty company lines of business.

We also announced a new set of commitments to guide the next phase of our work.

They include: 1. Improving sourcing 2. Advancing traceability People Products Planet Governance Appendix 3. Protecting endangered species by 2025.

SUSTAINABILITY COMMITMENTS 2025 Improving Sourcing

Sourcing 100% of our top 15 (by volume) wild-caught Sysco Portico Brand seafood species groups from fisheries that are certified by the Marine Stewardship Council (MSC), in MSC full assessment or in a comprehensive fishery improvement project (FIP), and source at least 85% of this top 15 volume from fisheries that are MSC certified.

Our goal is to ensure that every customer receives the highest quality of products, sourced responsibly, to serve their patrons.

Sourcing 100% of Sysco Portico Brand canned or pouched tuna products from fisheries that are MSC certified, in MSC full assessment, in a comprehensive FIP or from companies that are members of the International Seafood Sustainability Association (ISSA), and source at least 25% of this volume from fisheries that are MSC certified.

Sourcing 100% of our top five (by volume) aquaculture Sysco Portico Brand seafood species groups from farms that are certified by the Aquaculture Stewardship Council (ASC), in ASC full assessment, in a credible Aquaculture Improvement Project (AIP) or at a minimum Best Aquaculture Practices 2-star certified, and source at least 20% of this top-five volume from farms that are ASC certified.

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Traceability ADVANCING TRACEABILITY Engaging with suppliers of Sysco Portico Brand farmed shrimp products to ensure supply chains are traceable to the farm’s geographic location and to address issues of deforestation or conversion of natural ecosystems (e.g., mangrove ecosystems and other natural wetlands).

Working with WWF to adopt key traceability principles and build on the work of the Global Dialogue on Seafood Traceability.

Protecting Endanger Species

Prohibiting the sale of endangered species in Sysco Brand seafood products globally.

Sysco 2021 Corporate Social Responsibility Report

COMMUNITY MATTERS With our signature Nourishing Neighbors program, we’re supporting organizations in our communities that work to eliminate hunger and make nutritious food available where it’s needed most.

This is one way that we’re connecting the world to share food and care for one another.

Click here to learn more.

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TO-GO & CURBSIDE

PACKAGING

MENU ITEMS THAT

TRAVEL

well

POKE BOWLS SUSHI CEVICHE SEAFOOD DIPS CRAB CAKES SOUPS/CHOWDERS SEAFOOD FRIED RICE LOBSTER/SHRIMP ROLLS BAGEL & LOX FRIED FISH SANDWICH

TO-GO

TIPS

Lobster rolls travel well in a box that allows steam to escape; keeps the roll from getting soggy.

Crab cakes maintain their integrity without much additional effort.

Chowder is best in a plastic container ideal for reheating, if needed.

Protecting the Earth, Plus Delivering Value.

Rooted in the 4 Rs (Reduce, Reuse, Recycle, and Renew), Earth Plus® delivers affordable, eco-friendly, disposable solutions that are good for both your business and the planet.

These everyday essentials help your operation run smoothly and responsibly. Shop here.

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ensure your food

stays crisp

G N I V O M E -R PACK E R STU HNESS I O M RES F

SAVRpak rapidly removes and traps water condensation from to-go packaging, keeping food crisp and ready to eat. Utilizing the laws of thermodynamics, SAVRpak preserves the integrity of the food, keeping it fresher and crispier longer, working well on hot and cold foods, freshly cut fruits, leafy greens, vegetables, salads, french fries, pizza, and more.

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MARKETING YOURforMENU Lent SOCIAL MEDIA

RESEARCH YOUR DEMOGRAPHICS • Start with a high level overview of what is going on in the restaurant business as a whole.​ • Keep this in mind: ​ • Forbes reports that millennials spend 44% of their money on food.​ • Overall, diners are affected by factors like bad service, noise, prices, and crowds according to Zagat​ • We have had to pivot due to the pandemic by moving more to take-out/delivery.​ • You will not be able to appeal to everyone in your area. Your success will lie in reaching the people who relate to your brand.​ • Understand your customer base to improve your business as well as attracting and retaining customers. ​ • Utilize hashtags to create a buzz by creating a campaign for text-messages, email, website, and social media. ​ • Emphasize the LTO items being featured on your menu.

OTHER WAYS TO PROMOTE YOUR LENT MENU • Menu inserts, table tents, or window signs that announce your upcoming Lent specials.

• Distribute menus to local churches or ask to be on their websites featuring your menu.

ONLINE SELF-SERVICE TOOL

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NEED HELP WITH SEASONAL PLANNING?

Contact your Sales Consultant or Sysco Marketing Concierge at 1-800-380-6348 or info@syscomarketingservices.com Please review federal, state and local regulations to ensure your compliance with the law. For safety and sanitation, stay up to date and check the latest information on CDC.gov. Consult your legal advisors regarding any risks associated with starting a new venture or implementing any recommendations.