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Get

Hooked ON SEAFOOD

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


GET YOUR CUS

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M N ENU E T N E L R OU

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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, fish, eggs, milk, grains, and fruits and vegetables are all allowed. Now is the time to prepare and make sure you have seafood and non-meat offerings available during the Lenten season.

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

How do you typically observe Lent? Fast from a favorite food or beverage

SNEAK

Peek 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

SEAFOOD FSQA - SUSTAINABILITY MARKETING YOUR MENU FOR LENT

Promote your Menu • Social Media • Research your demographics

RECIPES

57% Attend church services 57% Pray more 39% Give to others 38% Fast from a bad habit 35% Fast from a favorite activity 23% None of these

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

5% 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 Classic is built on commitment to delivering high quality products that are equal to or better than leading industry brands at the best value.

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 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 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.

CLICK HERE TO LEARN MORE ABOUT PORTICO SEAFOOD

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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 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.

NOT JUST FISH

Remember to market to all of your customers by offering vegetarian options; not all that participate in Lent want to eat seafood. Create alternatives for those that want versatility for Lent.

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

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36 %


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 sensitive to 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.

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 five different varieties, Sockeye, Coho, Keta (or Chum), King and Pink, wild Alaska Salmon allows you to easily cater your dish to the most suitable species. This versatile fish can be used in appetizers such as salmon poke, 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 Alaskan Seafood on Shop

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Source: Restaurant Hospitality. Article: Why Your Menu Needs Fish Tacos.

1

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

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Sustainability

SYSCO IS LEADING THE INDUSTRY IN SEAFOOD SUSTAINABILITY We have partnered with the World Wildlife Fund (WWF), the world’s leading global conservation organization, since 2009 to source more sustainable seafood and improve the health of our oceans. As part of this collaboration, Sysco has continually expanded the scope of its commitments to include additional species and volumes, covering both its wild-caught and farmed Sysco Portico Brand seafood offerings. As a result, at the close of calendar year 2019, 99% of Sysco’s top 15 wild-caught species and 79% of the company’s top 5 farmed species met our 2020 commitments1 to come from more sustainable sources. Our achievements also include: •

100% of Sysco’s wild-caught Portico Brand cod, clam, haddock, salmon, whiting, flounder, and halibut met our 2020 commitments.

100% of Portico Brand salmon and pangasius, and 95% tilapia met Sysco’s commitment for more sustainable farmed seafood.

100% of Sysco’s suppliers for wild-caught canned or pouched tuna follow the best practices for tuna conservation and management defined by the International Seafood Sustainability Foundation.

Sysco has actively supported 20 Fishery Improvement Projects around the world to improve fishing practices and management and encourage fisheries to move towards MSC certification.

Our work with WWF has resulted in our sourcing over 700 million pounds of more sustainable seafood, securing the livelihoods for more than 100,000 people, and improving protections for species and habitats worldwide. Sysco’s membership in the National Fisheries Institute (NFI) and the Better Seafood Board further demonstrate our commitment to seafood sustainability. 1

COMMUNITY MATTERS

Sysco strongly believes in supporting domestic sources that share our focus on sustainability and quality. Other examples of Sysco’s dedication to the domestic fishing and seafood industry’s well-being include partnerships with the Louisiana Shrimp Task Force and the Alaskan Seafood Marketing Institute (ASMI).

To learn more, visit www.sysco.com/csr2020report.

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TO-GO & CURBSIDE

MENU ITEMS THAT

TRAVEL

well

POKE BOWLS SUSHI CEVICHE SEAFOOD DIPS CRAB CAKES SOUPS/CHOWDERS SEAFOOD FRIED RICE LOBSTER/SHRIMP ROLLS 10

PACKAGING

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.

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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.

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RECIPES

MANICOTTI DI MARE (CHEESE MANICOTTI WITH SEAFOOD) P R E P T I M E : 20 M I N S • C O O K T I M E : 20 M I N S • S E R V I N G S : 1 P E R S O N

INGREDIENTS 2 Arrezzio Cheese Manicotti 2oz Arrezzio Parmesan Cheese 2oz Arrezzio Classic Extra-Virgin Olive Oil 1 Clove Garlic, Sliced ½ Green Jalapeno Chile, Sliced 1 Baby Octopus, Sliced 3 Portico Imperial Black Mussels 3 Portico Imperial Clams 3 Cherry Tomatoes, Sliced 2oz White Wine ¼oz Arrezzio Imperial Basil Pesto 2 Garlic Croutons 2 Grilled Portico Fresh Jumbo Shrimp CLICK HERE TO VIEW THESE ITEMS ON SHOP

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A simple plate of pasta is homey and comforting. Top it with fish and shellfish, and you instantly elevate it to something special. Here, Arrezzio Cheese Manicotti float among Portico Seafood, including shrimp, mussels and clams.

DIRECTIONS 1. Heat the oven to 350 degrees. Slice the cheese manicotti into four pieces. Place the manicotti pieces on a sheet pan, sprinkle with the Parmesan cheese and bake for 8 minutes. 2. In a small sauté pan, heat the olive oil. Add the garlic and jalapeno and sauté 1 or 2 minutes. Add the sliced octopus, mussels and clams and cook for 4 minutes (discard any mussels or clams that do not open). 3. Add the tomatoes, white wine and basil pesto and cook to reduce the sauce. 4. To plate, place the manicotti on a large plate and add the mixed seafood to the plate. 5. Finish the dish with garlic croutons and top with two grilled jumbo shrimp.

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PAN SEARED Snapper RED WINE ESCABECHE, JULIENNE OF SPRING VEGETABLES

P R E P T I M E : 25 M I N S C O O K T I M E : 25 M I N S • S E R V I N G S : 1 P E R S O N

INGREDIENTS DIRECTIONS 10oz Snapper Fillet 1oz Olive Oil 1oz Shallot 3oz Red Wine Vinegar 1oz Fresh Jalapeno 1T Granulated Sugar 2oz Jumbo Carrot 2oz Asparagus 2oz Fennel Anise 2oz Red Pepper CLICK HERE TO VIEW THESE ITEMS ON SHOP

1. Combine the vinegar, shallot, jalapeno and sugar. Gently simmer until a syrupy consistency is achieved. Reserve until plating. 2. Julienne the fennel, carrots, asparagus and red peppers. Sauté in a small amount of olive oil until tender and season with kosher salt and fresh cracked pepper.

PAN SEARED Scallops ROASTED RED PEPPER ESSENCE

P R E P T I M E : 10 M I N S C O O K T I M E : 20 M I N S • S E R V I N G S : 1 P E R S O N

INGREDIENTS DIRECTIONS 3ea U-10 Dry Scallops 3oz Quinoa 12oz Chicken Broth 3oz Baby Spinach 3oz Roasted Red Pepper 2T Balsamic Vinegar 1 Rosemary Sprig 2oz Butter

1. Combine the quinoa and chicken broth, gently simmer until all the liquid is absorbed.

CLICK HERE TO VIEW THESE ITEMS ON SHOP

3. Pan sear the scallops until well caramelized, wilt the spinach in the same pan.

2. Combine the red pepper, balsamic and rosemary. Simmer for 10 minutes and puree. Fold in the butter, strain and season to taste with salt.

3. Season the snapper fillet with salt and cracked black pepper. Pan sear 2 minutes on each side. Baste the fish for 30 seconds with a knob of butter.

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CRAB STUFFED F lounder LEMON BEURRE BLANC, 5 WAY GRAIN MEDLEY, SPRING SUCCOTASH

P R E P T I M E : 20 M I N S C O O K T I M E : 30 M I N S • S E R V I N G S : 1 P E R S O N

INGREDIENTS DIRECTIONS 2ea Flounder Fillet 2oz Crabmeat Jumbo Chicsea 2oz Yellow Onion 2oz Red Pepper 3oz Cracker Crumb 1ea Egg 1T Old Bay Seasoning 3oz Mayonnaise .25oz Bulls Blood 1ea Fresh Lemon 1oz Culinary Cream 3oz Butter 1ea Shallot Fresh 1oz White Wine 3oz 5 Grain Medley 1oz Red Pepper 2oz Lima Beans 3oz Corn and Poblano Medley CLICK HERE TO VIEW THESE ITEMS ON SHOP

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METHOD STUFFING

Sauté the onion and peppers until translucent. Place in a bowl. Pulse the cracker crumbs in a food processor until finely ground. Add to the bow. Add the old bay, egg and mayonnaise. Mix until well incorporated. Gently fold in the crab and stuff the fillet. Bake at 320 until just cooked through.

PAN ROASTED Cod FINGERLING POTATOES, PEAS, MINT HOLLANDAISE

P R E P T I M E : 10 M I N S C O O K T I M E : 30 M I N S • S E R V I N G S : 1 P E R S O N

INGREDIENTS DIRECTIONS 10oz Market Cod 5oz Green Peas 4oz Potato Fingerling 1 Egg 3oz Unsalted Butter 3oz Apple Cider Vinegar 1ea Fresh Lemon 1T Fresh Mint

METHOD BEURRE BLANC

Combine the lemon, wine and shallot in a small sauce pot and reduce until 2/3rds of the liquid is gone. Add the culinary cream and lower the heat. Whip in the butter and remove from the heat. Strain and nape the flounder.

Loin

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METHOD SUCCOTASH

Sauté the onion and peppers until translucent. Add the corn and poblano medley and sauté 1 minute, add the lima beans and sauté 1 minute further. Sauté the 5 way grain medley until warmed through.

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1. In a SS bowl place the vinegar over simmering water and allow it to reduce by 2/3rds it original Volume. Remove from the heat. Separate the egg and place the yolk in the vinegar and whip until ribbons form. 2. Melt the butter. 3. Place the yolk and vinegar back over the simmering water and in a slow steady stream whip in the butter. Remover from the heat, add the mint, the juice of one lemon and season to state with kosher salt. Reserve ward until plating. 4. Roast the fingerling potatoes until tender. 5. In a small amount of butter saute the peas until warmed through. 6. Season the cod with Kosher salt. In a hot pan sear on both sides for 3 minutes each. Add a knob of butter and baste for 30 seconds.


LOW COUNTRY

SHRIMP & GRITS P R E P T I M E : 20 M I N S C O O K T I M E : 15 M I N S • S E R V I N G S : 1 P E R S O N

INGREDIENTS DIRECTIONS 6oz Shrimp White Peeled & Deveined Tail On 3oz Polenta Corn White Grits 12oz Chicken Broth 2oz Solid Salted Butter 2oz Chihuahua Shredded Cheese 3oz Tomato Strip 75+ California 1oz Green Bell Pepper 1oz Celery 1oz Yellow Onion 2tbs Cajun Seasoning 1tbs Garlic, chopped 1tbs Fresh Oregano CLICK HERE TO VIEW THESE ITEMS ON SHOP

1. Bring the chicken broth to a boil and in a thin steady stream whip in the white corn polenta. Reduce the heat and stir until the polenta pulls away from the sides. Remove from the heat and fold in the Chihuahua cheese and butter. Reserve hot. 2. Sauté the peppers, onion and celery until translucent. Add the cajun spice and tomato strips and simmer 5 minutes. Season to taste with salt. 3. Sauté the shrimp until just cooked through, about 2 minutes per side. Place the sauce on the bottom of the bowl, the grits on top and arrange the shrimp decoratively on top of the grits.

SEARED Scallops WITH CORN AND POBLANO PUREE

P R E P T I M E : 15 M I N S C O O K T I M E : 20 M I N S • S E R V I N G S : 2 P E O P L E

INGREDIENTS DIRECTIONS 4ea Portico Simply U-10 Scallops 1 Cup Heavy Whipping Cream 1 Cup Roasted Corn & Poblano Peppers 1T Diced Red Pickled Onions 2oz Julienne of Tri-Colored Peppers 1 Sprig Fresh Cilantro Pinch Aleppo Pepper Green Onion Iceless 1T Solid Unsalted Butter CLICK HERE TO VIEW THESE ITEMS ON SHOP

1. In a sauce pot combine corn and poblano blend with heavy cream, salt, and pepper. Simmer on low for 1 hour then pour into a blender and blend on high until smooth. Set aside. 2. Preheat pan on medium high. Add oil and sear scallops for 3 minutes on one side, add butter to the pan, and flip the scallops over. Cook on the second side for another 2 minutes. Set aside. 3. Thinly slice bell peppers and green onion and mix with pickled red onion. 4. To plate: spread corn and poblano sauce on the bottom of the plate. Place scallops on top of the puree and top with the slaw. Garnish with fresh cilantro and sprinkle the Aleppo pepper seasoning over the scallops and the rest of the plate.

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Sysco Solutions Partners

The Sysco Solutions Partnership program features best-in-class companies to make sure you have the right tools to optimize your business and increase traffic. Our holistic collection of offerings encompasses specialized services, technology, tools, and personalized consultations designed to make you more efficient, increase your profits, and make it easier for you to manage your operations.

WEBSITE CREATION • ONLINE ORDERING SOCIAL MEDIA MANAGEMENT

ORDEREZE is a restaurant-specific online marketing/ online presence solution where everything from your website and your social media, to your online ordering and more is managed from one dashboard with one company. We provide restaurants with the ability to seamlessly engage with, promote to, and provide exceptional products and services to their customers.  Setup fees waived or reduced for all Sysco customers. Fees not waived can be financed over up to 8 months. All services discounted, reach out below for more information on the specific services and offers you need. Go to www.ordereze.com to learn more!

RESTAURANT MANAGEMENT • SCHEDULING INVENTORY TEAM COMMUNICATION CHEDDRSUITE is a cloud-based, SAAS business management software for restaurants that serves as a one-stop platform to streamline all of your restaurant management needs like scheduling, communication, inventory, documentation, and more.  Visit www.cheddrsuite.com/form/sysco to start your FREE 14 day trial. To speak to a representative, call 855-805-0722.!

WEBSITE CREATION • ONLINE ORDERING

ONLINE ORDERING • CONTACTLESS MENU SOLUTION

READY connects guests to hospitality venues directly on their phone so they can view the menu, order, pay, review and redeem rewards all in one seamless, connected experience. We’re laser focused on providing best in class tech to help you remove all the friction that gets in the way of providing great hospitality.  Visit www.readytopay.com/sysco to access your Sysco Exclusive deal - one month free.

POPMENU gives restaurants the power of digital hospitality through an all-in-one marketing tool for attracting and engaging guests. We believe that independent restaurant owners deserve to control your online presence, not to be controlled by it. Through our patent-pending, cloud-based, interactive platform, we’re building a next-level consumer experience for thousands of restaurants across the US and changing the way you see the restaurant menu.  Popmenu provides a minimum 25% discount to shared Sysco customers. They also waive all build, design, and maintenance fees, for both the full website and its Online Ordering platform. To learn more, head to get.popmenu.com/sysco today!

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Sysco Solutions Partners

ONLINE ORDERING • FOOD DELIVERY

UBER EATS is an on-demand food delivery app and website that helps bring millions of people around the world the food they want, at the tap of a button.  Interested restaurants should fill out the form at www.ubr.to/sysco. Sysco customers receive savings with a value of at least $350!

TEAM TRAINING • E-LEARNING

FOODSERVICE TRAINING PORTAL is a leader in the field of e-Learning and hospitality talent training solutions. Our company provides online education tools and assists clients in effectively achieving your training goals.  Learn more about our training solutions at www.foodservicetrainingportal.com/syscoicare. All Sysco customers are eligible for a 15% discount on Foodservice Training Portal products and services.

MOBILE MARKETING & ADVERTISING CMSTEXT helps restaurants put their advertising and marketing messages right into the palms of customers’ hands! Our platform allows you to create a database of your restaurant’s customers so promotions can easily be sent to their mobile phones.  Visit www.CMSText.com, Sysco customers receive the Unlimited Texting package for $69 per month ($139 value), with a special pricing of $39 per month for the first 6 months of the Unlimited Texting package. The one-time setup fee of $149 is also waived.

DIGITAL MARKETING

CONSTANT CONTACT is a leader in online marketing with a mission to provide people with a smarter way to market a small business. Our platform has all the right tools, all in one place—with email, social, and search marketing tools to help you find new customers and keep them coming back. Paired with award-winning marketing advisors who know marketing across industries inside and out—and provide practical advice at every step of the way—we offer the right approach to online marketing to achieve the results you want.  To learn more or get started, visit us online at https://go.constantcontact.com/sysco. Sysco customers receive 20% off Constant Contact email marketing services.

MUSIC SOLUTIONS

DYNAMIC MEDIA is the world’s largest reseller of business background music, hardware, and commercial audio systems. With over 8,000 technicians, we provide on-site technical services to all U.S. zip codes and across Canada. No project is too big or too small for our service team - we are here to support your business music needs in every way possible.  Visit www.SyscoMusic.com for more information. Sysco customers can get a monthly SiriusXM Music for Business subscription for just $24.95 per month!

EMAIL MARKETING • SOCIAL MEDIA MANAGEMENT

MOVING TARGETS is a direct marketing agency specializing in direct mail, location-based mobile advertising, email, social media, and web design. Our purpose is to help businesses of all sizes connect with their customers across several different platforms. We work with you on a one-onone basis, providing you with your own personal team of marketers to execute branded marketing campaigns.  Get a free, no-commitment consultation today by visiting https://movingtargets.com. Sysco customers receive $100 off any new campaign.

For more information about how Sysco can support your business please go to www.syscomarketingservices.com

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Sysco Solutions Partners GIFT CARD SOLUTIONS

GIFTFLY is an all-in-one Digital & Physical Gift Card Solution for all merchants. Sell digital gift and physical cards from your Store, Website, Facebook page, Clover device, and more!  GiftFly is currently FREE for Sysco merchants until the crisis is past which is TBD. After that pricing is set at 3.99% per transaction - a savings of 30%. To learn more, check out www.giftfly.com.

FRANCHISE CONSULTING SERVICES

THE IFRANCHISE GROUP is a franchise consulting and development firm that assists business and restaurant owners with determining if franchising is the best expansion method for their business. iFranchise Group is a leader in strategic planning, operations documentation, franchisee training, franchise marketing and sales, and executive recruiting for franchisors.  Sysco Referred Customers receive a 5% discount off rack pricing and hourly billing rates. Visit https://www.ifranchisegroup.com for more information.

SECRET SHOPPER • TEAM TRAINING

SERVICE WITH STYLE, our Secret Shopping program has helped thousands of businesses understand the perspective of their guests. Our detailed, quality secret shopping reports are completed by our trained, professional observers. These reports provide you with an incredible tool to train your staff, set service standards, and identify critical areas of operations. We also offer customized Restaurant Coaching, Team Training & Survey programs.  Sysco customers receive 15% off all services! Visit www.ServiceWithStyle.com/sysco or contact us at 813.661.1149

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CARBON DIOXIDE PROVIDER

NUCO2 is the only national provider of beverage grade carbon dioxide certified using ISBT guidelines and draught beer grade nitrogen gas solutions to the restaurant and hospitality industry. Our expansive customer base includes national chain and local restaurants, convenience stores, theme parks, and sports and entertainment venues.  To learn more or get started, visit www.nuco2.com.

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Sysco Solutions

Partnerships

For more information about how Sysco can support your business please go to www.syscomarketingservices.com Questions? Email us at info@syscomarketingservices.com

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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.

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