Elegance September 2011

A publica"on of:

RIDGECREST CULINARY Products bearing this brand name are positioned to offer the chef the highest levels of quality and consistency available. offer exceptional flavor profiles and natural grain and texture, for the perfect bite, time after time. For the finest in natural turkey products, choose Ridgecrest Culinary.

Ridgecrest Culinary Turkey Ridgecrest Culinary turkey lends itself to numerous serving applications. From holiday dinners and special occasions to gourmet sandwiches and salads, Ridgecrest Culinary turkey is the nutritional and functional choice of the discerning chef and customer.

Serving Suggestion: GOURMET TURKEY AND SWISS SANDWICHES 1 pound sliced Ridgecrest Culinary Oven Roasted Turkey Breast 8 slices crusty French Bread 6 tablespoons butter, softened 8 slices tomato 8 slices Swiss cheese 3/4 cup chopped red onion 1 tablespoon dried thyme 1/2 cup mayonnaise 1/4 cup coarse-grain brown mustard 1. In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread.

2. Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced Ridgecrest Culinary turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side

For more information on purchasing this product please contact your local Performance Foodservice Milton’s Area Manager or visit us at performancefoodservice.com

of contents Restaurant Industry Sales . . . . . . . . . . . . . . . . . . . . . . . 4 Seafood Market Update . . . . . . . . . . . . . . . . . . . . . . . . 10 Social Media . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 ServSafe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Foodapalooza Chef Spotlight . . . . . . . . . . . . . . . . . . . . 28 Chains Kickoff Fantasy Football Promos . . . . . . . . . . . 36 Royal Rewards Trip Photos. . . . . . . . . . . . . . . . . . . . . . 39 2011 Foodapalooza Photos . . . . . . . . . . . . . . . . . . . . . . 42

Customer Features:

Customer Spotlight Global Concessions. . . . . . . . . . . . 6 Customer Spotlight Fresh n’ Fit Cuisine. . . . . . . . . . . . 19 Customer Spotlight Last Resort Grill . . . . . . . . . . . . . . 25 Customer Spotlight The Downwind. . . . . . . . . . . . . . . 33 EDITORIAL OFFICE: Performance Foodservice Milton’s 3501 Old Oakwood Rd / Oakwood, GA / 30566 (770) 532-7779

EXECUTIVE EDITOR: J. Kyle Cottengim

GRAPHIC ARTIST: Jackie Lamb

EDITORIAL CONTRIBUTORS: J. Kyle Cottengim Tim Woods Jennifer Singleton ADVERTISING COORDINATOR: Tim Woods

Photo provided by McCain. Contact your Performance Foodservice Milton’s Area Manager for more product and equipment details.

“As the national economy is slowly improving, the restaurant industry is climbing out of its most challenging period in decades to post positive real sales growth in 2011,”

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Source: National Restaurant Association’s 2011 Restaurant Industry Forecast reveals economic, workforce, consumer and menu trends (Washington, D.C.) Restaurant industry sales are expected to reach a record $604 billion and post positive growth in 2011 after a three-year period of negative real sales growth, according to National Restaurant Association research released today. The Association’s 2011 Restaurant Industry Forecast projects an industry sales increase of 3.6 percent over 2010 sales, which equals 1.1 percent in real (inflation-adjusted) terms.

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he nation’s 960,000 restaurants will continue to be strong contributors to the recovery of the nation’s economy, with industry sales representing 4 percent of the U.S. gross domestic product and employees comprising nearly 10 percent of the U.S. workforce. Its total economic impact exceeds $1.7 trillion, as ever y dollar spent in restaurants generates $2.05 spent in the overall economy. Restaurants are the nation’s secondlargest private sector employer with 12.8 million employees.

“As the national economy is slowly improving, the restaurant industry is climbing out of its most challenging period in decades to post positive real sales growth in 2011,” said Hudson Riehle, senior vice president of th e Research and Knowledg e Group for th e National Restaurant Association. “As in 2010, restaurant industr y job growth is expected to outpace the national economy this year, emphasizing the importance of industry to the nation’s economy.”

“The U.S. restaurant industry is an economic juggernaut whose annual sales are larger than 90 percent of the world’s economies – if it were a country, it would rank as the 18th largest economy in the world. While pockets of challenges remain, we are looking for ward to a brighter future in 2011,” he added.

Industry Segment Growth Continuing the trend from last year, the quickservice restaurant segment is expected to post slightly stronger sales growth than the fullservice segment. Quickservice restaurants are projected to post sales of $167.7 billion this year, a gain of 3.3 percent over 2010.

Sales at fullservice restaurants are projected to reach $194.6 billion in 2011, an increase of 3.1 percent in current dollars over 2010.

Th e eating-and-drinking place segment expected to show the strongest growth in 2011 is social caterers, whose sales are expected to increase by 6.2 percent. Other commercial foodservice segments expected to post solid sales growth in 2011 are hotel restaurants (+5.7 percent), hospitals and nursing homes (+5.5 percent), and primary and secondar y schools (+4.8 percent).

State and Regional Sales Growth Among the 50 states, Nor th Carolina is expected to post the strongest sales growth in 2011 at 4.2 percent (industry sales are projected at $14.1 billion), followed by Idaho ($1.8 billion) and Virginia ($12.8 billion) at 4.0 percent. Forecast to post growth at 3.9 percent: Colorado ($8.6 billion), Florida ($30.1 billion), Mar yland ($9.4 billion) and Texas ($36.7 billion).

Of the nine U.S. Census regions, the South Atlantic is expected to post the strongest restaurant sales growth at 3.9 percent, totaling $93.9 billion among its eight states (Delaware, Florida, Georgia, Mar yland, North Carolina, South Carolina, Virginia and West Virginia) and the District of Columbia.

Workforce Outlook The restaurant industry posted modest job growth last year, and that growth is expected to ac celerate in 2011. This year, the industry will add jobs at a rate of 2.4 percent, compared with the 1.8 percent expected for the national economy. In the next decade, the industry will add 1.3 million positions.

In the states, the restaurant industries in Texas and Florida will show the strongest job growth over the next 10 years at roughly 17 percent, followed by Arizona and Alabama at roughly 16 percent.

percent of all adults) and 87 percent purchase a meal or snack quickser vice restaurant or carr y-out place at least once a month (versus 83 percent of all adults).

In addition, 51 percent of social media savvy individuals say restaurants are an essential part of their lifestyle, while among all consumers that number is 43 percent. This demographic is also much more likely to use in-store technology like electronic ordering and payment systems at the table, self-ser vice kiosks, online ordering and mobile phone applications for placing orders.

Not surprisingly, social media savvy individuals are also more likely to connect with restaurants on Facebook, MySpace or YouTube (29 percent, compared with 16 percent of all consumers), and post or read reviews on consumer-driven websites such as Yelp (30 percent, compared with 19 percent).

Restaurant operators are also picking up on this trend, and more than eight out of 10 say social media will become a more important marketing tool in the future. More than half also say they are likely to incorporate Facebook, online review sites, Twitter and blogs into their marketing mix in the next two years.

The 2011 Restaurant Industr y Forecast also sh ows that local sourcing, sustainability, and nutrition will top menu trends in 2011. Top trends in fullser vice restaurants (according to th e Association’s “What’s Hot in 2011” sur vey of more than 1,500 professional chefs – members of the American Culinar y Federation) include locally grown produce, locally produced meat and seafood, healthy kids’ meals, sustainable seafood and glutenfree/food allergy conscious cuisine. On quickser vice menus, the top trends will be healthy options in kids’ meals, gluten-free items, spicy items, locally sourced produce, and smoothies.

Reflecting these menu trends, seven out of 10 consumers say they are trying to eat healthier when dining out now than they did two years ago. This trend is mirrored by restaurant operators, as twothirds say their guests order more healthful items and pay more attention to the nutritional content of food than two years ago.

Consumer and Menu Trends According to the National Restaurant Association’s 2011 Restaurant Industr y Forecast, consumers today spend 49 percent of their food budget in the restaurant community, compared with only 25 percent in 1955. The economic downturn has created a substantial pent-up demand for restaurant services – more than two out of five consumers say they are not dining out or using takeout as often as they would like – which positions the restaurant industry for growth in 2011.

Another trend included in the Restaurant Industry Forecast is that of food trucks. Nearly half (47 percent) of consumers say they would be likely to patronize food trucks if their favorite restaurants operated them. The chefs in the “What’s Hot in 2011” survey also ranked food trucks and pop up restaurants as the hottest restaurant operational trend in 2011.

Facebook, mobile phone applications, and online review sites have become part of many Americans’ ever yday life. The Restaurant Industr y Forecast shows that social media savvy consumers (frequent users of at least one social media tool, including Facebook, Twitter, mobile phone applications such as Foursquare or Urban Spoon, or online review sites such as Yelp) are more active in the restaurant community. These individuals dine out more frequently than the general public: 92 percent eat a meal at a sit-down restaurant at least once a month (compared with 84

For more information about the National Restaurant Association’s 2011 Restaurant Industry Forecast, visit www.restaurant.org/forecast. View the social media version of this release, including downloadable charts and a video.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to l ead America’s restaurant industr y into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org. page 5

www.globalconcessions.com

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Jackson-Harstfield Airport

Photos & Article provided by: Kyle Cottengim

Atlanta, Georgia 30320

I

f you were one of the 89.4 million passengers on one of the 994,346 flights to travel through Atlanta’s Hartsfield-Jackson International Airport (ATL) in 2009, you may have heard “Attention all passengers of Flight 1683 departing Atlanta travelling to Boston at 6:35 PM, your flight has been delayed…the new time of departure is 8:50 PM” more than once.

That, of course, is the absolute last announcement you want to hear after a long day of transit just to get to the airport or a long day of connecting flights. So, now that you have some time to kill before you get back to home sweet home and/or your final destination, what are you going to do? You’ve already cleared all of today’s emails, listened to all your playlists on your iPod, and you just don’t find the chairs in the terminals comfy enough for a nap…you find comfort in some food, drink, and maybe even some fun. Thankfully, Hartsfield-Jackson has all that and more to offer, but it wasn’t always that way.

The development of the hospitality at the ATL Airport started long ago…it started with a young, energetic, and optimistic student named Terry Harps. While attending high school in Washington, D.C. Terry became infatuated with the world of business and the impact the human element makes on businesses, both large & small. Through his high school days in D.C., studying Journalism at the Blair Academy in New Jersey, studying at The State University of New York (undergrad), earning his MBA at Indiana University, and then working for what is now KPMG while studying and passing the CPA exam; Terry was exposed to a multitude of great mentors, management styles, and different business philosophies and ideologies. This extensive experience helped shape Terry and his future leadership skills, which ultimately have become the backbone for a tremendously successful organization in the hospitality industry. How does this affect the quality and quantity of foodservice operation offered at the Atlanta airport? Well, in 1987, after the formation of Martin, Harps, Syphoe and Co., CPA’s, Terry and his partners were asked to conduct an economic impact study of the airport to estimate the number of passengers that would be travelling in and out of the airport and how to maximize the efficiency of what was to become the world’s busiest airport.

The company was originally named Grecian Foods Inc. because it’s only store, Gyro Wrap, served Grecian cuisine. In 1996, when the company expanded to six stores, Terry changed the name to Global Concessions Inc. as it was indicative of his business perspective and, most aptly, his people. Understanding that he and his company would only be as strong as his associates and leaders, Global Concessions became dedicated to a cooperative company mission, “We meet the fastpaced needs of travelers while focusing on product, quality and customer satisfaction.”

Working in such a high paced environment and on such a large scale certainly has its challenges. Dealing with the aforementioned challenges is where Terry is at his best and he truly believes it’s predicated from his educational history and learning a unique management style by combining the strengths of his mentors and leaders. When discussing how he handles so many moving parts, Terry confidently states, “You can tolerate excellence, you can’t tolerate mediocrity,” and it’s this ideology and the organizational structure that he has developed with Global Concessions. In order to maintain the commitment to excellence and the expectations of his customers, Terry relies heavily on his team…” it’s a collegial organization structure that makes this whole idea work.” Classical authors such as Max Weber consider collegiality as an organizational device used by autocrats to prevent experts and professionals from challenging monocratic and sometimes arbitrary powers. The idea of open communication within the organization to share ideas, challenge the norm, and make the necessary changes to meet the consumer’s needs is what keeps Global Concessions thriving and their associates thriving as well! “Everyday I’m trying to redefine what we’re doing to address the changing needs.” said Harps.

The confidence to do the right thing, to make swift yet educated business decisions, and to try new things is deeply rooted in Global Concessions competitive advantage and a personal mantra for Terry himself.

Quick, fun story about Terry and how his unique perspective brought he and his lovely wife Marsha together…when Terry was in high school he, selfproclaimed, used to stroll the library to pick up girls (he thought if they were at the library they must be smart and if he was going to survive, he would need an intelligent woman by his side). One day, when Terry was in 11th grade he was wandering about the library aimlessly and noticed this stunning young lady sitting at a table immersed in a text book. He thought to himself, “This is the one” and didn’t hesitate a moment. After scribing a quick note, Terry approached the young lady, handed her the note, and awaited her reaction… the note read, “Hi, I’m Terry Harps and you’re going to be my next girlfriend.” Marsha and Terry dated for 12 years and have been married for 30!

But enough about Terry, let’s talk FOOD…as was alluded to, quality, consistency, and customer satisfaction are Global Concessions’ major priorities.

On their website it reads, We deliver superior products and services to our customers, while remembering that transportation hubs require special attention. We deliver good food in a brief period of time - usually keeping the wait time to under a minute. We want customers to feel relaxed and comfortable when they are traveling. We design our menus and locations with that in mind and always serve with a smile. Our employees greet and thank customers and act quickly, as well as efficiently. As much as possible, we utilize “street pricing,” so that customers pay a reasonable price for a quality product. The goal is to make each customer’s visit to our store as enjoyable as possible regardless of whether they have had a long travel day.

This commitment rings true with all their concepts, whether you’re looking for a quick, quality meal on the run from Great Wraps, Arthur Treachers, Nathan’s Famous (3 locations), or Ben & Jerry’s (3 locations) OR your desire is to sit down, relax, enjoy, and be entertained at one of the three Sojourner’s locations, Sweet Georgia’s Juke Joint (airport location), or One Flew South; your needs will be meet by the incredible cuisine and hospitality of any and ALL of the Global Concessions’ team members. Not only do the Global Concessions’ concepts fulfill the everyday travelers’ dining desires, they are personal favorites of many of the airport employees…Terry recognizes one of the security guards at Centerpoint as one of his best promoters, “He sends at least 20 passengers a day to Sojourner’s.”

Each of the concepts has their own individual identity and offer different dining experiences:

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In true entrepreneur fashion, Terry and his partners always had their eyes open for the next great opportunity to be exposed and they didn’t have to look long or hard while conducting the impact study. After spending only a short period of time in the airport they had somewhat of an epiphany…with ALL these passengers coming & going, there were limited options

as it pertains to food and drink. Not only did Terry keep his eyes open, he always kept his ears open, “If you listen long enough and focus on what they tell you, you’ll find out exactly what they want.” This prompted them to look into the current and future plans for hospitality offerings at Hartsfield-Jackson. After learning that there were no firm plans for development, they took it upon themselves to put the hat in the proverbial ring…in 1991, Great Wraps in concourse B was opened as the first of Grecian Foods Inc.’s eventual twelve foodservice operations.

One Flew South – this is the first upscale travel-dining restaurant in Hartsfield-Jackson Atlanta International Airport. A serene, relaxing atmosphere with exceptionally great food, diners can enjoy spirited global flare featuring premium ingredients from regional farmers and purveyors. One Flew South serves clever cocktails and an exceptional to-go menu.

The restaurant presents an enticing option for travelers braving the world’s busiest airport. Depart from the chaos of mass crowds and delayed flights and enjoy a sophisticated meal inspired by world travels and southern cuisine, all while sipping a polished cocktail from the extensive drink menu. Executive Chef Duane Nutter mastered his culinary skills studying under many of the industry’s top chefs and working in highly-regarded restaurants. He prepares supreme dishes that are flawless in execution and creative in design. Nutter has a long history in the culinary industry and has worked in numerous restaurants over the past twelve years. A main focus of One Flew South is local and sustainable…this is evident in their menu, using local produce, meats, and other sustainable products, as well as their décor; even the marble that lines the walls of this gorgeous establishment is indigenous to Georgia.

South and created juke houses, house-taverns established for fun and music. Sweet Georgia's Juke Joint intends to capture some of the merriment of those old juke houses and has been created especially as a place for you to sit back, relax, and have some fun.

Decorated with album covers from the 1970s, Sweet Georgia's Juke Joint is a funky and fun setting where customers can relive happy memories. Juke box tunes from four decades the 1960s, 1970s, 1980s and 1990s take patrons back to days of the past. And southerninspired dishes range from The Famous Seadog, which is battered cod fish served on a hotdog bun and topped with coleslaw, to our signature Bar-B-Q Pork Rib Basket, which includes half a rack of lip-smacking ribs.

A second Sweet Georgia’s Juke Joint has recently opened and is the talk of the town; residing in the iconic former home of Macy’s (200 Peachtree Street)this new hot spot hosts performances seven days a week from some of Atlanta’s and our nation’s top musicians and caters to famous celebrities such Stevie Wonder, Mayor Kasim Reed, and many more!

Arthur Treacher's - Back in the 1860s, a London restaurant called Malin's of Bow began serving deepfried whitefish with a dousing of malt vinegar accompanied by oversized fries. The fish and chips craze soon spread throughout England, and the dish became the world's first convenience food. In 1969 the founders of Arthur Treacher's purchased Malin's and with it, the original fish and chips recipe. Since then we've adjusted the menu to accommodate American tastes and expanded it to include shrimp, clams, fried chicken, and popular side orders including tasty hush puppies and unique cole slaw. All of which makes Arthur Treacher's Fish & Chips the traditional English meal perfect for today's All-American appetite!

Arthur Treacher's brings old England's national snack of batter-fried fish escorted by huge fries to these shores to satisfy All-American appetites. Don't forget a dash of malt vinegar!

Sweet Georgia's Juke Joint - opened in 2008, Sweet Georgia’s Juke Joint celebrates a time when life was slower and sweeter, when music and food was at the heart of social gatherings.

Sojourners Café – this concept was born at HartsfieldJackson Atlanta International Airport. Back in 1996 Global Concessions, Inc. (GCI) developed a chic-eclectic style lounge on Concourse D. This lounge hit home with a diverse and discretionary customer base and Sojourners became over a short period of time, the destination location for the frequent traveler and the place to be at Hartsfield-Jackson. A significant amount of effort was spent on making sure that the lounge made maximum use of relatively small space totaling just 754 square feet. In our design, we attempted to capture the flavor of the Caribbean and our menu reflected this approach, while our design theme offered pastel colors, reminiscent of the islands. We even conducted a contest to determine the name of the lounge. Finally, we selected Sojourners, which means a brief visit…a place to dwell for a short period of time.

Inspiration for the restaurant came from a centuriesold word: The word yuka, which is derived from a West African word that means to make noise. African Americans brought this notion with them to the Old

During 1999, GCI executed two initiatives that began an era of prosperity for Sojourners its leadership and outstanding customer service. The Sojourners phenomenon continues with three locations and it is

One Flew South marks a further collaborative effort, working under the joint owners and operators, Jackmont Hospitality, Inc. and Global Concessions, Inc. One Flew South is open seven days a week from 11 a.m. to 10 p.m. and is located in the E concourse of Hartsfield-Jackson International Airport.

widely believed that we have the best customer service at Hartsfield-Jackson. Today, Sojourners Cafe presents a chic and contemporary image to travelers with an expanded and tasteful menu. The mood is sophisticated, relaxing, and stimulating catering to the special needs of today’s travelers.

Great Wraps - Back in the early 1980's, when the company began serving delicious, hot wrapped sandwiches, they had no idea that their unique menu would eventually help revolutionize American quickserve food. In those early years, the concept built a loyal following of adventurous customers who refused to follow the masses to traditional fast food outlets.

In 1989, the Company was acquired by Mark Kaplan and Bob Solomon, former Coca-Cola executives, with over 20 years of proven corporate and marketing experience. Mark and Bob recognized the huge potential for wrapped sandwiches. They felt that America would grow tired of boring, tasteless fast burgers, pizza and subs, and would jump at a new sandwich format that was tastier, healthier and more fun.

Great Wraps combines a basic American taste with an appealing Mediterranean flair. These delicious Wraps

are made by wrapping hot, crepe-like pita bread around Gyro Roast (i.e. special blend of beef and lamb), chicken or steak, with fresh vegetables and special sauces. Complemented with our own style of Philly sandwiches, and salads makes Great Wraps! The perfect concept for the airport traveler.

Nathan’s Famous - It began as a nickel hot dog stand in Coney Island in 1916 and grew to become the muchloved New York institution now available throughout the United States and overseas and has become the most recognizable name in hot dogs. Nathan's Famous recently entered a dynamic new stage, evolving from a company that owned and operated restaurants to a company that owns and markets brands.

For the majority of its 85 years, Nathan's focused on the sale of its products through fast-food restaurants.

Recently, however, the company has implemented an aggressive strategy to expand the reach of its brand by diversifying product offerings and adopting an expanding points-of-distribution program.

World Famous, All-Beef Hot Dogs are 100% beef with a special blend of spices and garlic served on a warm roll. They snap with a burst of juice when you bite into them.

Ben & Jerry's Homemade - Founded in 1978, has become known worldwide for its gourmet quality, natural ice cream and for sponsoring light-hearted promotions that foster an image as an independent, socially conscious company. Known for flavors like Cherry Garcia, Chunky Monkey and Phish Food, our ice creams along with hard serve yogurts, sorbets, cookies and brownies rounds a package of treats well recognized as a super premium concept in its food category.

Having touched nearly 100 organizations over the years, Global Concessions’ has made donations to local schools, children’s athletic clubs, the Atlanta Metropolitan Community, the Leukemia Society of America, March of Dimes and the Dianne Fossey Gorilla Fund. Global Concessions has also offered business expertise to organizations such as the Zoo Atlanta, enabling them to receive and operate a Nathan’s Famous and a Ben & Jerry’s franchise for minimal cost.

In true leader fashion, Terry gives all the credit to his staff and the leaders of the Global Concession organization. With great talent at ALL positions including, but not limited to, some of the original team members like Mitch Martin, founder of GCI and current Treasurer, Barbara Fields-Brown, a 6 plus year veteran who worked her way up from Asst. MGR to General MGR to her current position as Operations Manager, and Valerie Salahuddin, Human Resources Director, who started with Terry back in 1996. With over 350 associates, it’s impossible to recognize everyone that has gone above and beyond while employed by GCI. That is why GCI recognizes their top performers regularly with awards and accolades, continuing education through company sponsored seminars or outside sources, or empowering them to get involved to become the future leaders of the organization…vertical mobility and real-world business education is the motivating factor for many of the CGI employees.

As you can imagine, handling all of the BOH (Backof-the-House) details is an unenviable responsibility and that is where Global Concessions turns to PERFORMANCE Foodservice. When Terry was about to embark upon this journey into foodservice & hospitality, he was looking for a partner who would match his commitment and become fully engaged in the business. While in the process of opening the first Great Wraps he met a foodservice professional who was not foreign to huge volume and high expectations. Paul Gibson, one of foodservice’s million dollar men (selling more than $1MM/year early in his career), was the perfect man for the job. Terry remembers those early days and feels like “PFG took

a chance on me when I was the little guy (only 1 location)” and has stood firm alongside him and Global Concessions’ growth with the same day-to-day respect for the business and all the variables it possesses. While Global continued growing, Performance Foodservice continued to adapt…when they opened their 6th outlet at the airport Paul and Terry met to discuss the storage capacity issues and the possibility of altering the delivery patterns to accommodate each concept’s needs, while not interfering with the other relationships PFG had with other local clients. Paul also enlisted the assistance of Performance Foodservice Milton’s corporate executive chef to help develop the original menu for the first Sojourner’s location. “Ultimately, Paul is like another one of Global’s associates…I consider him another one of our managers because he is always invested in our business EVERY day, no matter how big he gets!” Paul is now selling over $15M/year and Terry feels like never misses a beat nor has his commitment to GCI changed with his personal growth…”Paul knows when things are good, when things are bad, but never waivers. Performance Foodservice is the most complete & consistent business relationship of all the business I deal with.”

The next time you are one of the approximate 250,000 passengers passing through Hartsfield-Jackson daily, make sure you take a few extra minutes to enjoy a carefully prepared meal at any of Global Concessions’ locations…Tell ‘em Terry sent you and you’ll definitely leave happy, no longer hungry, and most likely with a few new friends!

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Along with the day-to-day responsibilities that come along with owning, operating Global Concessions, Terry and his staff are committed to the local community.

Through strategic community involvement and charitable giving, Global Concessions, Inc. prioritizes actively getting involved

in order to have a positive impact on the community.

Annually, they donate tens of thousands of dollars and time to local programs that focus on social, economic, environmental and educational issues. All of the programs GCI support instill a sense of hope in those they touch while using creative problem solving to instigate change.

CONTACT: Tom Holbrook COP Specialist Tel: 770.532.7779

SeafoodReport

September, 2011 September, 2011

PRODUCTS PRODUCTS Clams Clams Brown clams are now in stock! Full offering of white clams available now!

Cod – Pacific Pacific cod has moved up 10% and will move up another 10% in the next 60 to 90 days. As Aslent lentapproaches, approaches,like like many other fish, this is the time to book so please reach out your area manager local seafood specialist. out and and contact share your upcoming needs.orYou should have your usage to Empire sooner than later in order to have Cod - Atlantic Atlantic cod increased earlier in the year and will remain flat. should be relatively stable for at least 30 days.

CodPricing - Atlantic ere could some upward as lent Atlantic codbe increased earlierpressure in the year and approaches will remain but at this moment supply is in balance with demand. but at this moment supply is in balance with demand.

Current Industry Trends and News Tigers and Whites Asia. Tigers have limited supply TES, on the other hand, have pressure downward from India. Whites will be a value and this shrimp should be presented to your operator if they are using Tigers.

King King Crab Crab Large Large King King Crab Crab (( 4-7, 4-7, 6-9, 6-9, 9-12) 9-12) stock stock is is short short and and will will get really tight until the Alaskans go fishing on October 15th.

15th. With With the the Alaskan Alaskan quota quota not not being being set set up up yet yet and and the the reports reports of of the the Japanese Japanese preparing preparing themselves themselves to to purchase purchase a large percentage of the harvest (rumors are that they are a large percentage of the harvest (rumors are that they are ready to take 60 to 75 % of the harvest) is creating this ready to take 60 to 75 % of the harvest) is creating this disturbing atmosphere that reflects on prices. Some suppliers are short of product already and prices will pliers are short of product already and prices will remain remain firm as we move into the holiday season.

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Inventory on the small sizes still available, but the Inventory on thefrom smalllast sizes still available, butcaught the , Russian product season has all been Russian and product from last season has all the beenprices caught shipped delivered, we do not expect to , shipped and delivered, not expect to to keep keep dropping as it waswe lastdo month unlessthe weprices are able find someone with a firm inventory.

Lobster Tails and Meat - NE e new season opened and the prices that spiked earlier have come down. ere is demand but it is lackluster at best and we can expect there to be product available and sellers will be motivated. Premium Premiumproduct productfrom fromthe the spring is being picked up first.

Mahi Mahi Mahi will will remain remain short short for for the the foreseeable foreseeable future.

Mahi future. Taiwan Taiwan is is finished until the spring and we will not see South American mahimahi for atforleast another 60 days.

Expect continued can at least another 60 days.

Expect continued shortages and ridiculous prices. shortages and ridiculous prices.

Squid Squid Squid prices continue to slowly increase through the season.

Squid prices continueis to slowly through the seaChinese production short andincrease we can expect prices son.

Chinese production is short and we can expect to move up 10 to 15% in the next 60 to 90 days. e prices season is relatively short so contact your area manager or local is relatively short so you your needs now until March seafood specialist to book discuss your needs now through March of next year. of next year.

Pangasius Pangasius fillets remain a great value. e pricing bubble that existed two months ago is starting to deflate we are seeing signs of less-expensive product showing up in the market. e larger sizes will have the most pressure downward as theas farmers held their when when pricesprices were were ward the farmers held ground their ground firm. e fish continued to grow as the farmers held their ground which is resulting in a longer “grow-out”. is brief window of less expensive fish will not last a long time and this is is an an excellent excellent time time to to plan plan and and book for lent. this book for lent.

SeafoodReport Shrimp-Tigers Tiger shrimp is still in production now and we are entering the later part of the season. e moon cycle this past week will bring more shrimp and already there is heavy demand at source from Europe.

What this is telling us is that the producers will not need to rely on US sales and therefore prices will remain where they are or higher. Without oversupply there will be no break in price. Expect Tigers to have continual competitive pressure against the white shrimp.

It is very common for whites not to be marked with the species so be sure to check your labels very carefully and look before you buy.

We can also expect continued strength on small shrimp as operators reach for the value of a smaller size…but we also expect that farmers will allow their shrimp grow as large as possible. Small shrimp should not drop with the demand created by for small cooked retail shrimp during the holiday.

Holes in inventory are already developing on small shrimp.

Shrimp-Asian Whites – Premium White shrimp from Indonesia continue to be a value compared to tigers. Operators can expect great savings and you should be the first person to contact your area manager or local seafood specialist to take advantage of this opportunity. White shrimp season will last a little bit longer so there is more time to plan but rest assured once the tigers start to disappear and buyers realize the value of whites you can expect prices from Indonesian to move up.

Shrimp – Asian Block Whites If shrimp is your category you need read this five times. Indian white shrimp (SHELL ON AND SOME RPDT) will be the greatest opportunity this year. Production is ramped up beyond expectation and supplies of large shell on white shrimp will be heavy. Block tigers face this fierce competition and this will weigh down the market into the fall.

Empire’s first load arrives October 5 and is partially sold already. If you need a value white and/or shrimp contact your area manager or local seafood specialist so we can book additional shrimp for your expected demand.

Salmon – Chilean Fillets and Portions Salmon fillets from Chile continue to soen as we approach the fall. is is the time to re-introduce yourself with this fish as it has growing value. Good supplies are in the water and the Chilean farmers will not be able to keep the prices as organized as they have been able to in years past. Prices will slide.

Snow Crab Showing some signs of weakness but the market is still holding on. Smaller bookings are taking place for accounts that want a specific brand. If you need a premium crab and price is secondary be alert to the market.

Tuna Steaks and Portions Demand is strong, sales are brisk and production is not fully meeting supply. is is a great eating fish with excellent presentation. Sales have outstripped production on the newly introduced saku blocks.

Great value.

page 11

see pages 40 & 41

How will you drive sales by meeting patron demand for safe adventures in global flavor?

Set your menu worlds apart.

Item #311814 Pork & Queso Triangles Item #311815 Steak Mini Chimis Item #311816 Cheese & Italian Sausage Mini Bread Round

Your guests seek adventure. that’s why Mccain® is committed to making global flavors more accessible than ever. enjoy premium, recognizable ingredients from around the world wrapped in familiar forms and sized for multiple menu applications. Whether you explore new menu destinations like small plates and snacks or add them to your core appetizer menu, Mccain promises to deliver exciting taste adventures with each and every product.

Market watch Appetizer menus at successful operations have expanded beyond the traditional leftside bounds to create new menuing opportunities like bar menus and small plates.

SOCIAL MEDIA UPDATE: Five Social Media Strategies for Restaurants KEEPING

FOODSERVICE

By Erik Thoresen, Director of Product Innovation

EXECUTIVES

I

CURRENT

ON

INDUSTRY

DEVELOPMENTS

met with the creative director at one of the leading “new media” agencies in 1999 in the uncertain months lead ading ing up to 00:00:00, Ja Jannuary 1, 2000. At the time, ideas about the post-Y2K world and the ad advvent of new media captured the lion’s share of headlines in the tech arena.

Ten years ago, new media bega gann pa pavving the way for what we now call “social media” and Web 2.0. The near arlly ubiquitous term “Web 2.0,” coined way back in 1999 by author Darc arcyy DiNucci, envisioned many of the characteristics of today’s social media platforms.

Back in the late-1990’s, there was a surplus of white papers on the future of on onliline media and the new doors that would be open to consumers and businesses alike. Toda odayy, a quick Google search for the ter erm m “social med ediia white paper” turns up about 177,000 unique hits. A slightly modified search for “social media blog” yields nearly 1.67 million hits— clearly a sign of the times. In 1999, the growing consensus was that the impact of new media on “business as usua usuall” wou oulld be immense. Toda odayy, in a world where Internet traffic is dominated by social media sites, it is hard to disagree that it has turned out that way.

But, as anyone in the restaura aurant nt industry who subscr ubscriibes to marketing or technology email groups would tell you, the wor worlld has enough w whhite papers on social media. With that in mind, the goa oall of this white paper is to focus specifically on the strategies that today’s operator ca cann use to en enhanc hance “business as usua uall” through social media.

Wit ithh such rapid technological development ent,, it is not clear whether social media will literally “change everything” as new media did, or if all the buzz will someday be buried alongside the remains of the the Y2K doomsday predictions.

What is clear is this—the social media phenomenon is on the move. To put things into perspective, it took radio 38 years to reach a tota otall aud audien ience of 50 million. It took telev eviision 13 years; the Internet four; the iPod three. Facebook hit an audience of 50 million in two years an and has increased 50% to about 300 million users in the last si sixx months alone.

The Social Media Opportunity for Restaurants The reach of social media is widespread and growing rapidl dlyy. The emergence of socia ociall media off offeers restaura staurannts the unprecedented chance to listen in on what others thin hinkk about your orga organnization—to mon onit itor your restaura taurant nt’s “brand pu puls lse” in rea reall time, gain qualitative consumer insights, track responses to marketing progra ram ms/promotions, and create a better understanding of your bra brannd champions. Moreover, social media platforms off offeer restaurants a low-cost alternative to traditional media for promot otiional and brand-building ini initiatives. © 2009 All rights reserved.

SOCIAL MEDIA UPDATE: Five Social Media Strategies for Restaurants Social Media Headlines Before we explore the five social media strategies for restaurants, let’s look at several noteworthy trends in social media currently making the headlines.

Transforming employees and customers into partners —Sites like Facebook, MySpace and Twitter off offeer a communication platform for those who interact with your restaurant aannd can can impact the brand on a loca ocall level.

Formalizing social media’s role —Check out any major job board to see the variety of positions available and assortment of goals attached to new roles in organizations—ranging from intern to senior vice president— that address the growing presence of social media. These positions are sure to evolve in step with innovation in social media platforms.

Just a few social media examples linked to the food industry:

Top leadership joining the conversation —Led in part by early blogging efforts by McDonald’s in the area of corporate social responsibilit ilityy, more top executives are using socia ociall media platforms to reach the general public.

Explosion of social media monitoring —Tracking campa paiign effectiveness is a growing business, with services and applications dedicated to the major platforms. Exa xam mples include Inside Facebook (which tracks Facebook metrics), Technorati (focused on blogs) and Twitter Cou Counte nter (a Twitter tracking application).

Strategy #1—Getting the Attention of an expanding User Base Most operators with a social media presence pursue the goa oall of grow rowiing the number of “fans” or “connections” that they have wit withh consumers. While promotions and links can help build an operator’s social media base, many are also benefiting from the rapid pace of growth of social media penetration.

New sur urve vey data released by TNS and The Conference Board show a substantial 16 percentage point increase in just a year’s time in the proportion of Internet users who visit social media sites. In Q2 2008, 26.7% of U.S. Internet users sur survveyed said that they visited social media sites. The percentage grew to 42.7% in Q2 2009.

The base of users of major socia ociall media sites is changing each da dayy. For example, the fastest-grow test-growiing group of Facebook members is older adu adult lts. The base of 18- to 25-yearolds represents more than a third of users, but has only grown 15% in the past yea yearr. In contrast, 26- to 34-yea 4-yearr-olds are about a quarter of users, but numbers in this age grou roupp havve doubled wit ha ithi hin a year. And older age groups (ages 35 to 65) have seen ann nnua uall ua growthh rates of 300% to 500%--in part due to thei growt their relativel elyy small base.

Adults and younger people use social media in somewhat diff ffeerent ways. For every age group, the #1 usage is staying in touch with friends. However, significa ficanntly more teens than adults employ social media to make plans with their friends (72% versus 57%).

This is directl tlyy relevant to the restaura aurant nt industry, since many of those plans made in the online world for meetings in the rea reall world involve restaurant occasions.

Strategy #2—Designing a Social Media-Aware Organization Social media platforms are becoming more than just a consumer trend. A recent study by the Association of National Advertisers (ANA) found that 66% of marketers utilized social media in 2009, compared to just 20% of marketers in 2007. The top social media sites being used by companies include: Facebook (74%) YouTube (65%) Twitter (63%) LinkedIn (60%) © 2009 All rights reserved.

SOCIAL MEDIA UPDATE: Five Social Media Strategies for Restaurants The reality is that more and more B2B social media opportunities exist toda todayy.

Developing expertise and fluency in these major social media platforms is a good first step in developing a social media-aware restaurant organization.

Strategy #3—Giving Power to the People Without Hindering Brand Power In one of the first issues of the tech-savvy magazine Wired ed,, the author of an article entitled Where Is the Digital Highway Really Heading? mused:

“ Life in cyberspace seems to be shaping up exactly like Thomas Jefferson would have wanted: founded on the primacy of individual liberty and a commitment to pluralism, diversity diversit y, and community .”

This was back in 1993. The idea that intensification of personal communication— through emails, text messages, tweets, blog posts and YouTube videos—will impact the power of brands is not new. However, the game has changed, from counting page hits to hitting the right social networks. Media mogul Rupert Murdoch recently shared his perspective on this shift:

“Technology is shifting the power away from the editors, the publishers, the establishment, the media elite. Now it’s the people who are in control.”

For restaurants, protecting and promoting your brand in the social media space should not focus on what others say about your brand, but instead on building a strong brand presence on the major social media platforms.

Strategy #4—Dedicating Human Resources Check out Smokey Bones’ national website at smokeybones.com. It immediately asks visitors to enter their zip code to be directed to a local website. Each unit has its own microsite, Facebook and MySpace page. An employee at each restaurant is designated as “web host” and is tasked with updating the social media sites regularly with photos and news about the restaurant and its events—along with his or her own personal information and opinions.

Identify someone to lead your restaurants’ social media initiatives on a corporate level. Also, consider identifying unit-level leaders. An internal social media expert at the executive level should: %H ÀXHQW LQ FRUH VRFLDO PHGLD SODWIRUPV Understand platform development and integration.

Translate measurements and tactics for integration in strategic planning.

Guide others in using social media and act as a source to mediate FRQÀLFWV and assist with execution.

Although designating individuals in the organization as social media ambassadors represents an investment in both time and resources, the impact is twofold. First, it helps formalize your organization’s strategy around social media. Secondly, this investment allows your organization to connect and interact with customers.

© 2009 All rights reserved.

SOCIAL MEDIA UPDATE: Five Social Media Strategies for Restaurants Strategy #5—Providing Guidelines for Success This spring, Pizza Hut placed a highly publicized ad for a summer “Twintern” tasked with the full-time job of collecting and sharing insights and experiences via blog, Twitter, Facebook, YouTube and emerging media.

With more businesses joining the social media conversation and an expanding base of employees empowered to engage in social media activities on behalf of the restaurant (whether chain or independent), the need for guidelines is apparent. Some basic guidelines include: Identify ground rules about sensitive information, including content related to competitors.

Encourage creativity, but give employees specific details about what they can and cannot do.

Focus content on relevant information that reflects positively on your restaurant brand and associates.

Within large chain restaurants, formalized internal policies are increasingly required.

IBM began a formal push in 2005 to encourage its employees to participate in the blogosphere. A useful benchmark for balancing corporate control with the open nature of social media can be found on the IBM social computing website (ww (www w.ibm.com/ blogs/zz/en/guidelines.html). Another resource is the UK’s Chartered Institute of Public Relations Social Media Guidelines (www (www.cipr.co.uk/socialmedia/).

IBM’s guidelines are preceded by this statement: Below are the current and official “IBM Social Computing Guidelines,” which continue to evolve as new technologies and social networking tools become available. Social media policies should embrace collaboration and creativity while reminding employees, “Don’t forget your day job.”

Final Thought: Develop a Roadmap and Be Ready to “Recalculate Route” There are four basic questions a restaurant organization should ask when developing a strategic social media roadmap: What platforms make the most sense for our organization to have a presence?

For which ones should we just “listen in?”

In what ways can the organization systematically track social media “conversations” and the effectiveness of social media initiatives?

How can we internally implement a system that allows us to continuously learn and adapt to changes in social media technology?

How will our organization define success in social media?

In an age of widespread use of GPS navigation, the notion of “recalculating” your route is nothing new. The same technique should be applied to social media planning. Rapid growth of one platform may lead to new opportunities to integrate campaigns into another (i.e. linking YouTube content through Facebook). And while Facebook and Twitter rule the roost toda todayy, reinvention and redefinition are the very nature of social media technology technology. In other words, keep an eye out for the next big thing.

© 2009 All rights reserved.

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Ask your Performance Foods representa6ve for more details concerning the fine family of quality products!

www.freshnfitcuisine.com

page 19

It’s January 1st and you’re ready to make this year the BEST YEAR EVER…OR it’s 6 weeks un6l your wedding and you want to make sure that you weren’t crazy buying that dress 2 sizes smaller than normal…OR you’re going to take the advice given by your doctor during your annual physical and improve your overall health…OR you’re habitually trying to find the 6me to prepare a healthy, well-balanced meal for your family of 5…OR you’re a busy, young professional on the go trying to find a solu6on to the same old, lack luster frozen entrees you’ve been living off for the last year…whatever the impetus; you’re ready for a solu6on to help you achieve your goal! Be thankful that you are among the masses and because of the growing need there is a solu6on. The solu6on is just a phone call or mouse click away in the form of an innova6ve, dynamic, and growing company, Fresh ‘n Fit Cuisine.

Whether your goal is to shed pounds, control your blood sugar or hypertension, lower your cholesterol, or simply to lead a healthier lifestyle, Fresh 'n Fit Cuisine can help you become fit and healthy.

This “one-of-a-kind” foodservice opera6on is truly that; they pride themselves on being accountable for quality and freshness and innova6ve in their approach to health and wellness. The brainchild of some very experienced business people and foodies (Foodie is an informal term for a par6cular class of aficionado of food and drink. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the 6tle of their 1984 book The Official Foodie Handbook), Fresh ‘n Fit Cuisine was a concept in the works for several years, ul6mately coming to frui6on and prospering into a perpetually growing venture in the mid 2000s.

page 20

Penny Fry, President and Owner of Fresh 'n Fit Cuisine, spent the greater part of her professional life working as an adver6sing TV producer. Her husband, Chris Gyoury, and his business partner, Sarah Burmeister, worked as director and producer in the adver6sing and film business in Britain, South Africa and the United States. In 1999, Chris, who had directed television commercials around the world, created three famous TV cooking shows, Good Eats with local personality, Alton Brown [in which the 1st four seasons were shot in Sarah’s house]; Mario Eats Italy with Chef Mario Batali, one of New York's most famous and popular restaurateurs; and

Rick Bayless Mexico, One Plate at a Time, starring Chicago's dedicated authen6c Mexican food specialist, chef Rick Bayless [who once prepared President Obama’s private dinners]. These successful shows aired na6onwide on The Food Network and PBS. It was with Good Eats that Gyoury forever changed the tradi6onal style of food shows. He created a new MTV style of produc6on by shoo6ng shots from inside a refrigerator or through the back of an oven.

These unique photographic angles became very popular and are staples of most food shows airing on major network TV. With years of TV food shows, TV dramas and adver6sing commercial produc6on behind them, Chris and Sarah decided to venture into the world of food service by providing a fresh and healthy meal plan op6on that was unique to the southeastern part of the country. They bought the Georgia franchise of an Illinois-based healthy ea6ng corpora6on and quickly learned the do's and don'ts of providing customers with fresh dietary cuisine at affordable prices with culinary taste appeal. While the company grew, the duo felt the need to ditch the franchise and make be7er food decisions tailored to the South. Chris and Sarah brought Penny into the business to handle marke6ng and the trio moved forward with developing their own company with rebranding, a complete faceli' and new menu redevelopment.

Over a weekend in June, 2006, a'er dropping the former business name on a Friday night they launched Fresh 'n Fit Cuisine the following Monday morning to provide a more user-friendly service with a wider variety of meals and more dietary op6ons, tailored to the local Georgia market with “Food to Diet For” as the professional mantra. By July 2007, Fresh ‘n Fit Cuisine had doubled sales orders and were receiving rave reviews. The success can be a7ributed to several factors that were integral in the newly introduced power player’s dominance in the health and wellness arena. Penny prides herself and her associates on the details, “There are always going to be variables, we just don’t want any surprises,” said Fry. Understanding foodservice and food science has prepared Fresh ‘n Fit Cuisine for the ever evolving industry, as well as given them the edge up on the compe66on as it relates to quality, consistency, variety, and value!

One of the factors towards their advancement was the addi6on of Brent McIn6re, Fresh ‘n Fit Cuisine’s Execu6ve Chef and resident foodie expert. A cer6fied Execu6ve Chef, Brent has studied at the Culinary Ins*tute of America in New York and has excelled in various culinary posi6ons within the restaurant, retail, and hotel industries. Brent has also served as a visi6ng lecturer at Johnson & Wales and performed recipe demonstra6ons in London, Cozumel, Chicago and New York. He joined the company in late 2006 bringing a unique style, innova6ve methods and vast interna6onal experience with him. Brent has been upda6ng and refining menu items, introducing new or seasonal dishes on a regular basis. He also oversees ordering and nutri6onal content and strives to provide customers with the best product possible by focusing on diversity and quality. “The true key to success in our business is the life changing health improvements our meal plans can provide our clients,” said McIn6re when asked why Fresh ‘n Fit Cuisine versus some of the other areas of the industry in which he has excelled. Not only does he s6ll get to work with fresh food and the best ingredients, but Brent has the ability to gain knowledge about food science, plant management (handling of the produc6on of Fresh ‘n Fit Cuisine’s dishes), nutri6onal analysis, and much, much, more! When asked how he handles the challenge of analyzing the calories, sodium content, carbohydrates, etc of new, poten6al dishes while crea6ng a meal with taste appeal, Brent exclaims, “Honestly, it’s a balancing act trying to offer balanced nutri6on without a lot of calories, while being aware of the flavor…the flavor has to be there, or else they is no dish!”

Other challenges exist in the distribu6on of their innova6ve cuisine. Offering 3 day, 5 day, and 7 day meals plans (in both 1,200 & 1,800 calorie plans) as well as Lunch and Dinner and Dinner Only op6ons too Fresh ‘n Fit deliver to over 40 pick-up loca6ons around Atlanta. They also ship meal orders throughout Georgia and Alabama and parts of Tennessee, Florida, and the Carolinas. The management and logis6cs of their opera6on are daun6ng tasks. They employ a dedicated staff of chefs, culinary professionals, registered die66ans, drivers and other associates who are deeply embedded in the process of ge8ng the industry’s freshest and finest meals into the comfort of your own

home. To observe the process is as close to perfec6on and a model of efficiency as you can get…EVERY li7le detail is taken into considera6on and monitored closely to meet (and exceed) the strict USDA regula6ons which qualify their produc6on facility HACCP (Hazard Analysis Cri6cal Control Point) cer6fied.

The United States Department of Agriculture (USDA) says that their mandatory HACCP programs for juice and meat are an effec6ve approach to food safety and protec6ng public health. HACCP itself was conceived in the 1960s when the US Na6onal Aeronau6cs and Space Administra6on (NASA) asked Pillsbury to design and manufacture the first foods for space flights.

“We are held to the most rigorous standards and we take that very seriously,” said Chef McIn6re, “we iden6fy every poten6al hazard, contaminant, and control every point of contact.” This accountability results in a superfluous amount of documenta6on where every step is chronicled and 6me stamped for their records and those of the USDA.

Over the last 4 years the business has con6nued to evolve and flourish with new points of distribu6on being added to the current offerings and new rela6onships with the health and wellness industry. Fresh ‘n Fit Cuisine has partnered with leaders in health and wellness, such as WellStar Health Systems and Corporate Sports Unlimited…it is with endorsements like these and the plethora of tes6monials from customers (you can find pages and pages of them on their website www.freshnfitcuisine.com), that help establish Fresh ‘n Fit Cuisine as the innova6ve leader in their niche of the industry.

The aforemen6oned rela6onships with leading partners are just one aspect that keeps Fresh ‘n Fit Cuisine on the cu8ng edge…that and the experts they employ.

With a talented staff of Chefs, Registered Die66ans , Marke6ng and Sales Directors, Penny has surrounded herself and her business with the best of the best.

Ashley Grossman, RD, LD, is a registered and licensed die66an who holds two degrees from Johnson & Wales University; a BS in Culinary Nutri6on and an AAS in Culinary Arts. Ashley provides invaluable nutri6on exper6se and guidance to ensure that Fresh 'n Fit Cuisine meals meet the highest nutri6onal standards, including making sure all are nutri6onally balanced, calorie and por6on controlled, and low in fat, saturated fat and sodium. Ashley has had previous experience as an Execu6ve Chef/Culinary Nutri6on Consultant for a large nursing home corpora6on as well as a posi6on as a Test Kitchen Specialist at McCormick & Company.

Morgan Culpepper, RD, LD, is also a registered and licensed die66an who holds a bachelors degree in Family and Consumer Sciences from the University of Georgia.

A'er comple6ng an internship in Augusta, Morgan has worked in long-term care and for a regional hospital, par6cipa6ng in menu planning, foodservice management, monitoring the nutri6onal status of pa6ents/residents, providing nutri6on counseling for pa6ents focusing on heart health, diabetes, and weight loss management, and advising medical staff on current nutri6onal guidelines. Morgan joined Fresh 'n Fit Cuisine in 2010 and ensures that every meal and every menu are nutri6onally balanced, appropriately por6oned and calorie-controlled, and meet the highest nutri6onal standards.

Stephanie Stone, Marke)ng and Opera)ons Director, for Fresh 'n Fit Cuisine, joined the company in 2009 and is responsible for developing and implemen6ng a strategic marke6ng focus for the company and its distributors.

Stephanie is a graduate of the University of Alabama with degrees in Communica6ons and History and has more than two decades of management experience in marke6ng and corporate communica6ons.

Elston Collins, Sales Director, for Fresh ‘n Fit Cuisine, joined the company in early 2011 with a focus on developing further markets, suppor6ng distributors and opening new distribu6on loca6ons for greater convenience to consumers. Elston received an MBA in marke6ng at Mercer University, Atlanta and achieved great success as Vice

President of Marke6ng for The Sherwin Williams Company as well as VP of Sales at Good Measure Meals.

These are just a few of the amazing folks that make Fresh 'n Fit Cuisine the unique and successful company it is today and Penny understands that in order to con6nue growing she is required to have reliable and dedicated business partners. As it pertains to her foodservice supplier, she provides the autonomy to her Execu6ve Chef to make the purchasing decisions as well as sourcing of new, innova6ve items. “With everything else I have to manage on a day-in and dayout basis, I can’t be preoccupied with pricing, out-of-stocks, mispicks, etc,” said Chef McIn6re, “due to the uniqueness of our opera6on I challenge my foodservice supplier to help me handle my business.”

One small, yet significant aspect of the understanding of their business is the fact that the procurement department of PERFORMANCE Foodservice Milton’s is aware of the 6 week menu plans, when they change, and what items will be removed/added to the order guides. This knowledge and in6mate involvement in the business allows for a smooth transi6on between the menu cycles, ul6mately providing a great dining experience for Fresh 'n Fit Cuisine’s loyal customers.

Unfortunately, Penny and Fresh 'n Fit Cuisine suffered a great loss when Chris Gyoury lost a 2 year ba7le with ALS (Lou Gehrig's disease) in June 2009. Chris' inspiring spirit, his energy and dedica6on to the Fresh 'n Fit Cuisine philosophy lives on through the work of the team at Fresh 'n Fit Cuisine.

With so much care and considera6on that goes into each fresh, NEVER frozen, meal you are guaranteed to not only achieve your goal, whatever the mo6va6on, but enjoy every bite along the way…with delicious dishes ranging from French Quarter Cod, to their Indian Chickpea Salad, to the Tex-Mex Fajitas, or Swiss Cheese Omele#e, or Turkey Ribs; a visit to their website and/or Facebook page to find a pick-up loca6on near you will help you get on the program…you and your health won’t regret it!!!

page 21

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Performance FoodserYLFH 0LOWRQ¶V 2DNZRRG *$ ‡ www.performancefoodservice.com

e ServSafe® Food Protection Manager Certification Program e ServSafe® one day, 8 hour training session is held at our Oakwood, GA Distribution Facility, and is open to current Performance Foodservice Milton’s clients and their managers. e 8 hour session is facilitated by a certified instructor, and the NRAS ServSafe® Essentials, 5th Edition textbook is reviewed. Aer this class review the ServSafe® certification exam is administered. Successful completion of the exam awards you with the Food Protection Manager certification that is accepted nationally in states and local jurisdictions requiring Food Safety training accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).

By successfully completing the ServSafe® Training & Certification program you should be able to: • Recognize hazards to food safety and how to prevent, control, or eliminate the situations.

• Receive, store, prepare, cook, serve, hold, and reheat foods safely.

• Prevent contamination of foods and ensure the proper cleaning and sanitizing of equipment.

• Train employees on personal hygiene requirements and proper food handling.

• Explain the importance of food safety and how it affects all guests and employees.

• Increase inspection scores from the Board of Health which gives your establishment more credibility with your customers. Plus, in some

cases, business insurance premiums are lowered when a certified Food Safety Manager is part of the management team.

Class participants are encouraged to read their ServSafe® Essentials textbook before coming to class. Major units covered during the 8 hour session include:

• e Food Safety Challenge

•e Flow of Food rough the Operation

• Food Safety Management Systems, Facilities, and Pest Management • Food Safety Regulations and Employee Training

e ServSafe® program is more than a certification. It’s a mindset. It’s a higher standard of training. Food safety training doesn’t end once a manager earns certification. at's where it begins — by implementing food safety practices on a daily basis. It is critical that every person in an operation meets today’s food safety practice demands. e ServSafe program helps keep food safety an essential ingredient in every meal, and is the one commitment that we should all share every day.

is course meets the Food Protection Manager Certification requirements of the State of Georgia Food Code implemented on February, 2007.

Performance Foodservice Milton’s and National Restaurant Association Solutions™ working together.

For more information contact: Dennis Machowski @ 770.532.7779 x83529 Make the right decision for every person,every meal, every day.

SERVSAFE 2011 UPCOMING DATES:

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October 18th

December 7th

A Dream Come True Restaurant

page 25

We all have them…some call them aspirations, some call them goals, while most call them dreams. Whether it’s to become a professional football player, worldrenowned musician, CEO of a Fortune 500 company, the world’s greatest dad/mom, who’s who doctor, lawyer, pastor, teacher, or anything else in the world…dreams help make the world go round. Most of the time, our dreams open up endless possibilities for us personally and for others around us…sometimes, those dreams turn into reality and other times they turn into new dreams. This is a story of dreams coming true for an entire community.

As many know, Athens was the birthplace of tremendous amount of famous musicians and has been one of the southeast’s hubs for talent for over 50 years!

Last Resort, originally a music club in Athens, GA, opened in 1966. For over a decade Last Resort was a staple of the community and a fixture in the music industry; hosting performances by such passionate performers as the Reverend Pearly Brown, Townes Van Zandt, Gamble Rogers, Leon Redbone, Steve Goodman, Austin Church, Gove Scrivner, Doc Watson, Jimmy Buffett, Phil and the Blanks, Swimming Pool Q’s, Randall Bramlett Band and even Steve Martin.

Last Resort closed its doors to live music in the 70s and sat idle for almost 20 years until an entrepreneur and restaurateur named Melissa Clegg partnered with Bob Carson (an original Athens resident and still a leader in the community) and Bill Berry (drummer of Athens’ own R.E.M.) to open what is now Last Resort Grill.

While Melissa is still a partner, the face of the Last Resort Grill is, and has been since 1993, Jamshad Zarnegar…know by the locals as Jaamy.

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A native of Iran, Jaamy first discovered a love for food from his father, who encouraged his son to experiment when dining out. Jaamy took full advantage of that freedom by selecting the most eclectic and inventive items on the menus.

His admiration for food continued in college at UNC – Greensboro where he worked the Chancellor’s private parties and was able to learn more about food flavors from the Executive Chef. He then moved on to Spinnaker’s as a busboy and quickly moved up the ranks to server, then to bartender, and finally to work & learn about the food side of culinary industry in the kitchen. That was just the beginning. With stints at Hams and Southern Lights, both progressive concepts specializing in FRESH ingredients and wine, Jaamy continued to hone his craft in the foodservice industry. While at Southern Lights, Jaamy had the pleasure to work with Beth Kisherman, a graduate of the New England Culinary Institute (Vermont), who enlightened him about Modern American Cooking and Ann

Stekatee, who first introduced him to the world of wine. After six years, he kept elevating through the organization, ultimately helping them open a second location as its General Manager.

He then moved to Athens from North Carolina to “take the summer off” and live with his brother, who was a pilot in Athens. After years in the service industry, Jaamy wanted to take a break, work as a line cook, and enjoy the college town lifestyle. In order to make some extra money he was looking for a 2nd cooking job and walked into Last Resort Grill where he met Melissa for the first time.

After a three hour interview, “She was VERY thorough,” said Jaamy, he was offered the General Manger position. Jaamy has spent his entire career learning from the best-of-the-best and was incredibly impressed with her industry knowledge and inspired by her sharp, savvy business sense. These made the decision to take the position quite easy. He became a partner in the Last Resort Grill in 1997 and then decided to move out west to broaden his horizons and learn more about the foodservice industry as the Director of Restaurants at the historic Westin St. Francis. With responsibilities over 1,200 rooms, in-room dining, and five restaurants, Jaamy acquired knowledge about hospitality and high volume foodservice operations. With Napa Valley and Sanoma Wine Country at his fingertips, Jaamy continued to foster his love for wine and further understand how it is such an integral part of the dining experience.

Everything came full circle in 1999 when he returned to Athens and the Last Resort Grill as GM and co-owner. He could have chosen a better time to return.

His first weekend back was UGA’s graduation weekend and he knew immediately that he was where he was supposed to be…“back into the swing of things.”

Since then, the Last Resort Grill has been the place for Athenians to meet, greet, celebrate, and make memories. The uniqueness and authenticity of the Last Resort Grill and its people are the point of differentiation and the reason that it has flourished for two decades. When you enter the Last Resort Grill you feel that true, one-of-a-kind feeling in everything from the décor (which changes monthly by featuring local artists’ signature pieces…all are for sale and the Last Resort Grill charges no fee to the artist), to the personalities of the staff (most of which have been with the Last Resort Grill for years), to the wall murals (which were also done by local Athens’ artists) and of course, to the menu. Originally, the menu was developed by Mellissa and then tweaked by her, Jaamy, the Head Chef, and staff through experimenting with specials, taking input from people’s travels and experiences across the world and trial and error. The owners of the Last Resort Grill believe in a cooperative approach to keep the menu fresh, trendy, and fun. You will see successful daily specials that make the menu, but 65 % of the menu is still

from the original as those personal and community fan favorites are what people come from near and far to Often enjoy! times, the staff hears, “My wife (prior UGA student) has been talking about your Fried Green Tomatoes for years, and we flew all the way from NYC just to see what all the hype is about!”

Other fan favorites and house specialties are the delicious and delectable Potato Onion Pancakes, Last Resort's Praline Chicken, Salmon & Grits, and Rockville Pasta. No matter what your taste buds prefer, there is not a dish on the menu OR the daily specials that will disappoint. The Last Resort Grill is also famous for its extensive wine list and collection. Taking the education he received while working at Southern Lights and his time spent in San Francisco, Jaamy has developed a very popular wine program. With over 270 wines on the list and 38 wines by the glass, at exceptionally affordable prices, the Last Resort Grill was forced to custom build a wine cellar above the restaurant’s office. This has given them a reputation for being the place to enjoy a fine wine with creative cuisine, without paying the “industry price”…that is music to the general public’s ears.

This reputation helped sell out a Food & Wine Pairing special event at The Classic Center, sponsored by Last Resort Grill, in less than five minutes.

Whether it’s a business lunch, celebratory dinner, or Sunday family brunch, you’re likely to find familiar faces in the crowd (Last Resort Grill has a lot of regulars).

The Last Resort Grill also prides itself for being family friendly; they have high chairs, crayons, an entertaining staff, etc. to help entertain the kids while the adults enjoy the fare. If the Bulldogs are in town you can expect the Last Resort Grill to be hustling and bustling with excitement. A typical home game weekend doesn’t allow Jaamy to provide his staff and kitchen the normal break between lunch and dinner (they are usually closed from 3:00 – 5:00) and will serve over 1,000 plates from 10:00 AM – 11:00 PM on a Saturday. The ability to handle such volume is due to the people that the Last Resort Grill employs and the attitude that Jaamy instills in his staff, by living it every day. “For me it’s the human factor, it’s a people business,” says Jaamy, “Athenians are so loyal and they live for life…we’re just happy to play a small part in theirs.” he continued. Also high on the priority list is that the Last Resort Grill does not “86” items (To remove, end usage, or take something out or away). Jaamy truly believes that the customers come first and “you do whatever you have to in order to please the guests and stay open.” This was evident when they had a water main break on a busy Friday night and the Last Resort Grill only had to close for a few hours for repairs, but reopened for dinner at 7:00 PM that same day. Jaamy was seen

While Jaamy’s dreams were coming true at the Last Resort Grill, he was dedicated to making other’s dreams come true as well. Through his entire career he was blessed with great mentors and guidance and wanted to give back. In addition to providing a work environment that promoted internally and created longlasting careers (all members of management have tenure between 6-11 years, two servers have been there since 1992, and Jaamy’s head dishwasher is going on 12 years running) the Last Resort Grill developed a rigorous and comprehensive training program that has produced some of Athens’ finest foodservice professionals. East West Bistro, 5 & 10, Speakeasy, National, 5 Star Day Café, and Mamma’s Boy are all restaurants opened by Last Resort Grill alums.

In addition to building a sub-culture for food and hospitality within the community, the Last Resort Grill believes in giving back to the community and in helping to make dreams come true for those natives in need. They used to advertise a lot until 2000/2001 and realized that they could build their business while building the community through philanthropic and altruistic services and by supporting local businesses. This philosophy has created a variety of charitable events, including frequent 10% nights; where 10% of all their revenue is donated to a local charity (HIV & UGA Heroes to name a few) and some long running partnerships with local suppliers like Jittery Joe’s, Cecilia Villaveces Cakes, and Tammy Cleaveland's Cheesecakes (sidebar – Tammy Cleveland was a server at Last Resort Grill when it first opened in 1992). This too supports the Dreams Come True ideology; the Last Resort Grill has made many a dream come true.

Their business partnerships are a lot like their outlook on their people. They treat their customers like family and expect to be treated the same by their business partners. When asked “Why PERFORMANCE Foodservice?” Jaamy replied, “Because they’re like family and they run their business like a family-run business.” He finds corporate America to be too cutthroat and feels obligated to support the people that have supported him and Last Resort Grill through the good times and the bad. Gifford Alexander, Performance Foodservice Area Manager, has been with Jaamy since his first day on the street as a sales representative. “We build relationships that last a lifetime,” says Jaamy “and the future is bright because of the people we have the pleasure of working with and doing business with.”

To see it for yourself just make the short jaunt to Athens and stop by 174-184 W. Clayton Street and ask for Jaamy.

You’ll be greeted with a kind smile, treated to a great meal and will remember it for years. Most of the time when you ask people about The Last Resort Grill, their response starts with, “I remember when…”

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Article provided by: Kyle Cottengim

walking around with that infectious Cheshire cat grin on his face…”The restaurant business is ‘crisis management on a daily basis.’”

PERFORMANCE Foodservice has the pleasure of working with some of the most talented chefs in the Southeast and tapped into their knowledge and experience at the most recent FOODAPALOOZA Trade Show at the Gwinne7 Civic Center August 23rd.

For those of you who were lucky enough to a7end the show may have caught one of the six culinary demonstra6ons which featured main stage presenta6ons where musical ar6sts worked with guests chefs to provide not only musically inspired culinary dishes; but educated our audience on some of the latest food service trends. The a7endees were able to let their five senses go wild at one event….they were able to see, hear, touch, taste and smell some of the region’s most innova6ve culinary designs while learning first-hand from some of the region’s top culinary master minds. Along with PERFORMANCE Foodservice Milton’s very own Culinary Olympian, Chef Daryl Shular, five of our very best culinary professionals shared some of their signature secrets. Please enjoy learning more about our guest chefs, their opera6ons, and how to recreate some of their “house special6es”.

We sincerely thank each of these Chefs for their investment in strengthening our business partnerships through this along with many local events over the past years.

Victoria Ann Moore

Chef de Cuisine The Lazy Goat – Greenville, SC. Victoria (Vicky) Ann Moore is a self-described “food geek” who loves to explore the culinary cultures of different areas of the world. By ac6ng as a food anthropologist and ge8ng to the roots of why different communi6es eat the way they do, Vicky finds inspira6on for the kitchen and takes her guests on a virtual tour of the world.

Originally from Alabama, Vicky learned how to cook from her grandmother and spent lots of 6me on the family ca7le farm. She developed an early passion for fresh ingredients and helped grow a variety of seasonal produce in the garden.

Vicky earned both an associate and a bachelor degree in culinary arts from Johnson and Wales in North Miami, Florida. She graduated in the top 10 percent of her class with a concentra6on in chef supervisory/management. During her 6me at Johnson and Wales, she completed a line cook internship at Bay Harbor Inn and Suites in North Miami and cooked at the 2002 Winter Olympics in Salt Lake City, Utah.

Prior to joining The Lazy Goat team, she worked as a corporate trainer at The Capital Grille in Fort Lauderdale, Florida.

In November 2009, Moore was selected as one of four “Breakout Chefs to Watch” by John Mariani for Esquire Magazine.

Grilled Romanesco Cauliflower Ingredients: • 1 head Romanesco Cauliflower • 4 Slices Pance7a • Splash Lemon Vinaigre7e (Lemon Juice, Olive Oil, Salt, Pepper & Honey to balance acidity) • Salt & Pepper, to taste • 1 TBS Olive Oil • 1 clove Garlic, shaved • ¼ piece Shallot, shaved • ¼ Cup Gorgonzola Cheese, crumbled • Splash of Truffle Oil Method of Prepara)on: Blanch and shock 1 head of Romanesco Cauliflower, cut into 7 pieces.

Thinly slice Pance7a and render it in a sauté pan, on medium low heat un6l it is crisp. Remove from pan and drain on a plate lined with absorbent paper.

Reserve pan with fat for later use.

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Toss Cauliflower pieces in lemon vinaigre7e and salt & pepper, put on a hot grill.

Heat the sauté pan with reserved pance7a drippings and add a tsp of olive oil. When oil is hot, add shaved shallot and sauté un6l golden brown. Add shaved garlic and sauté un6l golden brown. Add grilled cauliflower, crumbled gorgonzola and crispy pance7a. Toss to combine. Remove from heat and plate. Drizzle truffle oil over top. Serve.

Teryi Youngblood

Pastry Chef Soby’s – Greenville, SC.

Youngblood a7ributes her love of the sweeter side of cooking to watching her mother and grandmother. The techniques of both ladies, which Youngblood calls “Southern with a twist,” were very influen6al in her developing her own dessert style.

Youngblood worked for several of Greenville’s great restaurants, including Bistro Europa and Casbah, before joining the team at Soby’s. She started her culinary career as a line cook and worked her way up from line cook to lead cook and then sous chef. In addi6on to the skills she honed from her family, Youngblood’s culinary educa6on came largely from self-teaching, work experience and learning from those around her.

In 2000, Youngblood decided to test her skill in pastry and sweets by entering a chocolate crea6on in The Chocolate Soiree, a local Greenville fundraising event. Her par6cipa6on in the event was rewarded not only with top honors, but also with a posi6on with Table 301 Restaurant Group when her skill caught the eye of the company’s corporate execu6ve chef Rodney Freidank. She began her career path with Table 301 at Soby’s on the Side just two weeks a'er it opened.

Moving from an evening schedule in the night-oriented restaurant industry to the early morning schedule of a baker suited Youngblood well, and she

discovered that pastry was really her passion and strong suit. She was intrigued by the limitless possibili6es of sugar and chocolate, and the crea6ve juices flowed. A'er four years and tons of cakes, pastries and desserts, she is now Soby’s head pastry chef and is responsible for all baking at Soby’s on the Side as well as all desserts served at Soby’s. In addi6on to the menu offerings, Youngblood also works with a mul6tude of clients on birthday, wedding and special occasion cakes.

Youngblood also enjoys giving back and contribu6ng 6me to her local community. In addi6on to par6cipa6ng in fundraisers for The Children’s Museum and The Meyer Center for Special Children (The Meyer Center offers developmental educa6on and therapy services to preschool children with disabili6es), she gives back by sharing her knowledge and performing cooking demonstra6ons at various venues.

Outside of the restaurant, Youngblood’s favorite ac6vity is spending 6me with her daughter Sophi Claire. She is very family-oriented and loves to share her culinary passion with loved ones by experimen6ng in the kitchen and cooking meals for friends and rela6ves. She also enjoys musiceverything from heavy metal to Mozart, and watching mar6al arts films and sports.

Chocolate Banana Chiffon Cake with Tapioca and Spiced Caramel

Ingredients: (1 cake) • 2c Si'ed flour • 1 ½c Sugar • ½ tsp Salt • ½ c Veg oil • 2 tsp Almond extract • 1 Egg whites

• ¾c Extra brut cocoa powder • 1 tsp Baking powder • ¾ c Cold h2o • 1 tsp Vanilla extract • 7 Eggs, separated • ½ tsp Cream of tartar

Method of Prepara)on: • Place 1/3 of sugar in mixing bowl with egg whites and cream of tartar, then whisk to incorporate.

• Place remaining sugar in another bowl with all other ingredients and mix with paddle un6l incorporated. Turn up to med-high and mix for 4 minutes.

• Whip egg whites to medium – s6ff peaks, then fold into ba7er.

• Pour into grease free pans and bake at 325o for approximately 30-40 minutes.

• Cool in inverted pans.

• Just before service smear each slice with addi6onal so'ened bu7er and grill on flat top un6l well toasted.

Ingredients Banana Tapioca: • 1 c Tapioca pearls • 2 c Cold water • 1 T Banana liquor • 1 T Rum • 4 c Water • ½ c Sugar

Method of Prepara)on: • Begin by soaking pearls in the first measure of water and the banana liquor and the rum for at least 2 hours or overnight.

• Strain the tapioca and rinse with running cold water for a moment in chinoise.

• Bring the second measure of water and sugar to a simmer and add tapioca.

• S6r to incorporate and reduce heat to a low simmer.

• S6r frequently and cook un6l tapioca pearls are transparent.

• Remove from heat and chill quickly over an ice bath, and refrigerate un6l needed.

• Before service break up pearls with a fork or whisk and s6r in chilled banana anglaise.

Ingredients Banana Anglaise: • 2 c Half and half • 8 Egg yolks • 2 small Ripe banana

• 1 Vanilla bean • 1 c Sugar • 4 oz Peanut bu7er (op6onal)

Method of Prepara)on: • Place half-and-half in a saucepan with split vanilla beans and bring to scalding.

• Whisk the sugar into the yolks and temper in the hot liquid.

• Return tempered mixture to the saucepan with remaining hot liquid and s6r constantly over low heat un6l just star6ng to thicken. *we do not want this to be a really thick anglaise as the tapioca will be extremely thick and we want this to loosen it up a bit* • Immediately remove from heat and strain into an ice bath to chill and stop the cooking process.

• Refrigerate un6l needed.

• With an immersion blender incorporate the ripe bananas and peanut bu7er un6l smooth, and then s6r into chilled tapioca.

Ingredients Cinnamon Caramel: • 2 c Sugar • ¾ c Water • ¼ c Glucose • 1 tsp Salt • 1 Cinnamon s6ck • 1 c Heavy cream

Method of Prepara)on: • S6r sugar, water, glucose, and salt together in a saucepan. *use a larger sauce pan than you think necessary because the caramel will bubble and may come to top of pan* • Use a pastry brush and warm water to remove any crystals from sides of pan.

• Place over med-high heat, add cinnamon s6cks and begin the process of evapora6ng the water and caramelizing the sugar.

• When the mixture reaches a light amber color remove from heat and slowly add the cream.

• Whisk to incorporate and return to heat only if necessary to melt remaining sugar.

Cool in ice bath.

Salted peanuts: • 1 Egg white • 1 T Sea salt • 2 c Peanuts

Method of Prepara)on: • Whisk egg white and salt in a mixing bowl then toss peanuts in and s6r to coat evenly.

• Spread on a sheet pan and toast in a 350o oven for 12-18 minutes.

• Remove from oven and cool before chopping.

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-Plate itTo plate you will need Chan6lly cream Place a spoonful of tapioca in the bo7om of large serving bowl Place two slices of grilled chocolate chiffon cake on top of tapioca on diagonal Drizzle with caramel and add quenelle of Chan6lly cream Sprinkle with a handful of chopped salted peanuts

Ron Eyester

Execu*ve Chef & Owner Rosebud’s – Atlanta GA Shortly a'er taking his first restaurant job in his late teens, Ron Eyester developed a “sixth sense” that he was headed for a career in the restaurant business. Although he was ini6ally cap6vated by the intoxica6ng intensity and provoca6ve nature of the restaurant business, he most certainly would have never been able to an6cipate the “long strange trip” the restaurant industry has taken him on over the course of the past 13 years. According to Eyester, the restaurant business is like a sick addic6on; once you get in, it’s nearly impossible to get out.

Ron was unknowingly exposed to some great food for much of his younger years. He grew up in New York (enough said) and spent his college years in Charleston, South Carolina while a7ending The Citadel. It was while

working on his Masters Degree back in New York that Ron experienced an epiphany of sorts and decided that he would pursue a career in the kitchen.

The next six or seven years would be an interes6ng nomadic lifestyle that would find Ron opening many different doors; some good, some bad, trying to absorb as much as possible and ul6mately find the right fit. Not knowing the exact answer, Ron did know he had to end up in a somewhat sophis6cated, cosmopolitan city in order to pursue his ambi6on in serious fashion. Atlanta would become that city; and a'er a few more speed bumps and obstacles Ron would eventually se7le in with 101 Concepts as the sous chef of the original Food 101. It was his many years with them that brought all his experiences “full circle” and prepared him for this next phase of his restaurant career.

Nick Rutherford

Execu*ve Chef & Owner Porter Beer Bar – Atlanta GA Nick Rutherford started out in Sea7le, Washington where he earned his culinary degree from the Art Ins6tute of Sea7le. From Sea7le, he traveled across the country to work at the Ritz-Carlton in New York City. He was then recruited to work for interna6onally renowned chef Guenter Seeger in Atlanta and was Guenter’s sous chef. Nick and future wife/Porter Beer Bar co-owner Molly Gunn met while working at Seeger’s, and then both

Tournedos Rossini

Tournedos Rossini is a French steak dish, created for the composer Gioachino Rossini by Auguste Escoffier. The dish comprises a tournedos (filet mignon[2]) of beef, pan-fried in bu7er, served on a crouton, and topped with a slice of whole foie gras. The dish is garnished with slices of black truffle, and finished with a Madeira demi-glace sauce.[3] We will be preparing Tournedos Rossini, a very classic French Dish, Using many Modern Cooking Techniques and Ingredients.

Ingredients: • 1 Lobe Foie Gras • Black Truffle Shavings • 1 Loaf Brioche • Bu7er

• • • •

1 Center Cut Ribeye Transglu6minase (Ac6va) Madeira Wine Demi-Glace

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Method of Prepara)on for the Rib Eye “Tournedos” • Remove the Spinalis Dorsi(the outside cap of the Center cut ribeye) in a single whole piece.

• Lay the Spinalis onto a sheet of plas6c wrap. Liberally apply Ac6va to all surfaces.

• Using the Plas6c wrap Roll the spinalis into the shape of a Beef Filet.

• Wrap once more in plas6c as 6ghtly as possible and 6e the ends off.

• Place in Fridge For At least 6 Hours to allow the Ac6va to set.

• A'er The ac6va is set you should have a beau6ful Ribeye “filet” • Por6on out and individually vacuum seal each piece with salt/pepper/bu7er • Place in A circula6ng Water bath at 135 degrees F for 4 Hours.

worked at Quinones at Bacchanalia, Nick as the Chef de Cuisine and Molly as a captain on the floor. Next, Nick opened The Chocolate Bar in Decatur with his friend Aaron Russell who had been the pastry chef at Seeger’s.

Currently, Nick is co-owner, execu6ve chef and the ul6mate handyman around The Porter Beer Bar.

for the Foie Gras: • Soak En6re lobe in Milk Overnight • Next day pat dry and heavily season with salt and pepper • Seal en6re lobe in a Vacuum Seal Bag on medium pressure • Cook en6re lobe of Foie Gras at 149 degrees F for 20 minutes • Remove From bag and Save the Rendered Fat For the Sauce later on for the Truffle Jam: • 1 Cup Black Truffle Peelings/juice • 4 oz Water • 4 oz Madeira Wine • 4 oz Sugar Slowly Reduce on the stove top un6l it Reaches a Spreadable Jam-like Consistency

for the Foie Gras-Madeira Demi-Glace: In a Sauce pot bring equal parts Madeira and Demi-Glace to a Boil Using a Handheld Mixer, Emulsify the Rendered Foie Gras Fat into the sauce.

-Plate itRemove your Ribeye from the bag and Sear off in a hot Saute Pan in Bu7er.

Using a Ring mold the size of the Ribeye “filet”, Cut a round of Brioche and Toast off in bu7er Cut a 1/2” thick slice of Foie Gras off, and using the same size ring mold cut a por6on of foie Gras out.

In a very Hot pan quickly sear off both sides of your foie Gras Disk Place the Brioche toast in the Center of the Plate, Next place your Ribeye, Followed by the Seared Foie Gras Spoon the Demi Sauce Directly on Top Garnish with a quenelle of Black Truffle Jam and some Micro Arugula

Daryl Shular

Corporate Execu*ve Chef PERFORMANCE Foodservice Milton’s – Oakwood, GA 2008 ACF Culinary Olympic Team – Gold Medalist Chef Daryl L. Shular is the Corporate Execu6ve Chef for PERFORMANCE Foodservice Milton’s; a broadline foodservice company. Chef Shular’s career and achievements have been recognized and featured in many media publica6ons; including, but not limited to, the pres6gious African American historical archives, “The History Makers”. His induc6on into The History Makers made him one of the youngest ever and one of only a few African American chefs elected for this achievement.

As a member of the American Culinary Federa6on since 1993, he has received over twelve gold medals and eight “Best in Shows” in local and na6onal and compe66ons.

In 2004, Chef Shular was the ACF Nutri6onal Challenge “Na6onal Champion”, and “Grand Champion” at the Southeast Regional Hotel and Motel Restaurant Show in Myrtle Beach, SC. With his achievements in na6onal compe66ons; Chef Shular was a member on the pres6gious interna6onally recognized ACF United States Culinary Olympic Team 2008, which is the official culinary team represen6ng the United States in interna6onal culinary compe66ons.

Most recently, he was an Olympic Gold Medal in 2008, winning top honors against 63 teams at the IKA “Culinary Olympics” held every four years in Erfurt, Germany.

In 2005, Chef Shular was a member of The Art Ins6tute Interna6onal Culinary Team, a seven member team represen6ng the United States as delegates to the Chinese Government. The team competed in the Interna6onal Hotel and Restaurant Associa6on Culinary Salon, hosted by The China Hospitality Associa6on. The team took top honors with gold medals, and was given Honorary Interna6onal Culinary Art Master by the Chinese Government.

In addi6on to his many achievements, Chef Shular is also an ACF cer6fied compe66on judge, a member of the Greater Atlanta ACF Chapter, and serves on the board for the Hospitality Educa6onal Founda6on of Georgia.

Currently he is preparing for the 2012 Culinary Olympics Team and plans to one day take the Cer6fied Master Chef Exam.

Lobster-Shrimp Burgers with Pastrami Salmon Bacon and Pickled Radish Slaw on Toasted Potato Bun Featured Ingredients: • 1 5# box 16/20 P&D Empire Shrimp, Ground • 1 package Pistrami Cured Salmon, Baked Pickled Radish Slaw • 1# Red Radish, thinly sliced • 1/2# Diakon Radish, finely shaved • 1# Celery, Shaved • 1 each Red Onion, Finely Shaved • 1/2 bunch Flat Leaf Parsley • 2 cups Apple Cider Vinegar • 1/2 cup Sugar • 1 tsp Red Pepper Flakes, Crushed • 1/2 tsp Bay leaf, ground • 2 each Lemon Juice and Zest

Direc)ons: In a clean meat grinder process shrimp un6l evenly course.

Once shrimp is grind to a course consistency, remove half and reserve.

Next process remaining half un6l smooth.

Add Salt, pepper and form shrimp into 2" pa8es To Assemble: On a hot griddle place pre-seasoned shrimp pa8es onto grill and cook un6l completely done.

Next place cooked shrimp onto bun, top with small amount out mustard and mayo.

Garnish sandwich with micro greens and slaw on the side.

Garnish: • Potato Bun, Toasted • Mayo • Whole Grain Mustard • Micro-greens

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We wish each Chef con6nued success and encourage you to visit their individual restaurants to learn more about their businesses and them personally.

Take your seat beside some of today’s most acclaimed chefs and restaurateurs.

Over the last six years, euphoria has become one of the Southeast’s premier food, wine and music festivals — as well as one of the best opportunities to meet and network with leading figures from the restaurant and foodservice industries. This fall, we invite you to join us along with loyal partners like Performance Food Group as we present another year of exclusive tastings, informative demonstrations and one of the region’s most renowned culinary showcases. For more information, or to purchase tickets, visit euphoriagreenville.com.

Find us at facebook.com/euphoriafoodwinemusic, and follow us on Twitter @achieveeuphoria.

september 22-25 greenville, sc euphoriagreenville.com

w w w . d o w n w i n d r e s t a u r a n t . c o m 2000 Airport Rd, Chamblee, GA (inside the DeKalb Peachtree Airport (PDK) on Clairmont Road in Atlanta)

For some owning a restaurant is a job, for others it’s a hobby, for Jenifer Hardee it’s in her blood…it’s her passion…and it’s all she knows. After a short stint as an interior designer, Jenifer Hardee entered into foodservice business with her mom, Pat Graves and step father, Andreas Mammas and bought The Downwind Restaurant in March of 1989. They gutted the place and opened the doors on her 29th birthday, April 17, 1989.

Jenifer and her mother knew buying The Downwind Restaurant was not only a great investment, but an opportunity to own a part of history and to be a staple of the local community. Originally known as Downwind Restaurant & Lounge, it had a reputation for being fresh and fun…and Jenifer was determined to maintain and to improve upon that reputation. Having been in the business and maintained a love affair with food all her life, Jenifer and her husband, Mark Hardee, were the culinary masterminds behind the fresh and fun menu. Their commitment to quality and service has allowed the “family owned and operated” business to thrive for over 22 years. Under the tutelage of the Hardees, The Downwind Restaurant has continued to offer great food at a great value. “People eat to live and live to eat…they shouldn’t have to break the bank for a good meal”, Jenifer proclaims when asked about her menu and the very reasonably priced, high quality items.

Downwind Restaurant…

Great Food, Service, Value and Just PLANE Fun The owners of The Downwind Restaurant understand that it’s that conceptual philosophy that has built the business and allowed everyone to enjoy Atlanta’s Best Burgers (22 years running) and MANY other enjoyable and distinctive dishes.

Fresh, local, organic and all natural are the focuses of The Downwind Restaurant and have been the consistent aspects that set this diamond in the rough apart from the competition…that and the Hardees. Utilizing Meyer All Natural Black Angus for their burgers, Springer Mountain Farms Organic Chicken, Wild Caught Salmon & Shrimp and Berkshire Pork, The Downwind Restaurant offers some of the finest food in and around Atlanta. The Hardees also use their own garden for seasonal, fresh produce.

Shortcuts are NO option at The Downwind Restaurant and your taste buds will thank them!

Whether you have Jenifer’s favorite Flounder Reuben, Mark’s favorite Bacon All Natural Black Angus Cheeseburger or Ben’s (Jenifer and Mark’s son) favorite Angus Roast Beef and Blue Cheese Melt, you will be blown away with the quality of the food served by the friendly faces at The Downwind Restaurant.

Private pilots have been known to fly up to PDK from Florida for the fresh seafood dishes on The Downwind Restaurant menu.

That is the compliment of all compliments!

The Hardees have developed a truly unique and authentic foodservice operation which has evolved over the years, forcing them to build expansions to the building to accommodate the faithful following their restaurant has created. It’s their lust for life that permeates throughout the restaurant, their staff, and their menu; making it a great place to work and dine! The nighttime bartender, Carl, has been with The Downwind Restaurant for over 20 years and the two head chefs have both celebrated 15 years of service. Jenifer believes that she and her staff need to treat their customers like family because it’s the customers who make the business fun and fruitful. With the incomparable setting that PDK offers, it’s difficult to not have an entertaining experience, whatever the occasion.

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Article provided by: Kyle Cottengim

Located inside the Peachtree Dekalb (PDK) Airport off of Clairmont Road, The Downwind Restaurant has been dubbed “the best kept secret in town”. It features a deck and atrium overlooking the taxiways and runways of PDK. The airport originally began during early World War II as Naval Air Station Atlanta. The property was part of Camp Gordon, a World War I era training camp, leased from the county by the United States Navy and converted from military to civilian use from 1957 to 1959. The former barracks located there during the war became classrooms in late 1948 for Southern Technical Institute, a new engineering technology school created by Georgia Tech for former soldiers.

The airport still has 765 acres of land, with over 100 hangars and several hundred aircraft based there. It is the second busiest airport in Georgia (600 operations logged daily) behind Hartsfield-Jackson Atlanta International Airport in the number of flight operations per year (around 250,000), and helps to relieve ATL of smaller airplane traffic. DeKalb Peachtree Airport occupies a prime location inside the Perimeter, less than fifteen minutes from Atlanta's major business centers in Buckhead and Midtown.

This proximity makes PDK the perfect spot for the “who’s who” to fly in-and-out of Atlanta without having to deal with the magnitude and madness of Hartsfield-Jackson. It is also this proximity that has brought the likes of Tina Turner, Neil Bortz, Shaq, Jimmy Buffet, Jack Nicholson and even Carrie Underwood (who had the airport shut down for the arrival of her flight for her wedding) to The Downwind Restaurant. PDK was also the airport that most of the NFL owners used when negotiating the collective bargaining agreement in the summer of 2011 and will be the airport that most of the PGA Tour Professionals use to arrive for the 93rd PGA Championship and the Tour Championship (yearly).

When asked why PERFORMANCE Foodservice, Jenifer simply replied, “Because Performance Foodservice treats me the way I treat my customers.” In addition to the personal approach to consulting and offering foodservice solutions, Jenifer has taken advantage of the value-added services Performance Foodservice offers by tapping into the culinary resource, CEC Daryl Shular, to help update the menu with current trends and innovations in foodservice, as well as partnering with the dynamic marketing department to rebrand their menu and concept with a new logo and menu design.

“It’s because of their total package that makes me loyal to Performance Foodservice,” said Jenifer.

So, the next time you’re looking for a new, unparalleled place to take your spouse, significant other, family or to celebrate with friends, take the trek to The Downwind Restaurant at PDK…sit out on the patio, enjoy a cocktail or any of the house specialties and watch the planes come and go.

It will quickly become a personal favorite!

Become a FRIEND of The Official Downwind Restaurant and Lounge Fan Page on Facebook…and visit their web site at www.downwindrestaurant.com.

Don’t be intimidated though, The Downwind Restaurant is a place for everyone, promoting a family friendly/non-smoking environment that offers magicians for the kids on Tuesdays, trivia on Wednesdays, live music for their adults only “date night” on Friday nights as well as special nights throughout the year where they donate 10% of the evening’s revenue to a variety of local charities. This, along with their progressive marketing within a weekly newsletter and Facebook page, has helped The Downwind Restaurant gain popularity year-over-year.

page 35

d Buffalo Wild Wings an eks away, Papa John's, we t jus son y sea tas ll fan tba d aroun With foo s with promotions built fan ing urt co are s ain ch other restaurant leagues. pa John’s International Reality” Experience, Pa to y tas an “F ate tim Ul gue that’s better With its the fantasy football lea for g kin loo is it t tha tional Inc. said Monday regular season of the Na the y da the 9, pt.

Se g ated 27 million than the rest. Beginnin ’s will invite the estim hn Jo pa Pa , off ks kic ge Football League website or Facebook pa wide to visit the chain’s rld wo rs ye pla ll tba foo fantasy tshines all the rest. their fantasy league ou to share why they think aft in New York trip to the 2011 NFL Dr a e eiv rec ll wi ers nn provide The contest’s wi hn’s Facebook page will Jo pa Pa on es ak pst ee 9, to be delivered City, and a concurrent sw time for kickoff on Sept. in s za piz e fre up gro another winning ris Carter. kings all-pro receiver Ch by former Minnesota Vi way to the NFL Draft ll drafts this month all the tba foo y tas fan th wi ing ies to make the “Beginn ing fans with opportunit vid pro be ll wi ’s hn Jo next year, Papa rga, Papa John’s chief ever,” said Andrew Va n tha r tte be son sea hn’s, which was football s been central to Papa Jo ay alw s ha ll tba oo “F r. the marketing office bruary. We believe that Super Bowl XLIV in Fe of r nso spo r. za eve piz y l da cia the offi best sales equation leading to our the of rt pa jor ma a s no one sponsorship wa nsorship with the NFL, spo za piz l cia offi ed rat eg With this year’s fully int tasy football players.” fan n tha re will benefit mo

page 36

ok page that badges on its Facebo ial ec sp ide ov pr ll wi “Better Papa John’s also s of their leagues for er mb me to e giv n ca rs eek” and other fantasy football playe r,” “Whiner of the W de on W ire W er aiv Smack Talk,” “W weekly honors. nounced earlier this month an s ing W ild W lo ffa Bu mmissioned by Casual-dining chain asy football league, co nt fa ial fic of its of action the second year mers can follow the sto Cu o. ing W ey Tr st eir teams and ESPN football analy tball bloggers draft th foo y as nt fa 11 d an online as Wingo ek. compete week to we luding a guests to join in, inc its for ys wa r he ot l ited to pick The brand has severa week customers are inv ch ea e er wh , ge en all th the new Pick ’Em Ch from each location wi r ye pla e Th s. me ga L she can win a winners of all the NF a contest where he or o int d re te en is ks Bowl. most correct pic tball game at the Rose foo g fla a in y pla to ., ion Sanders and trip to Pasadena, Calif os Jerry Rice and De pr r me for by led be The teams will g and Mike Golic. lities Mike Greenber na rso pe PN ES by d coache still can all league or contest tb foo y as nt fa a ing niz with free Wi-Fi Restaurants not orga aft parties, complete dr ng sti ho by ns fa privatecater to football specials, in addition to ge ra ve be d an d foo d inging fant asy for drafting teams an Many chains are br s. ion at loc in rta ce ring the party space at ing them to return du tic en d an ht nig t af players in for their dr s. season with gift card

Smoked Sausage & Red Pepper Quesadillas

Ingredients: 1/2 cup feta cheese olive oil, as needed 1 cup salsa verde 2 ripe avocados, halved, pitted, peeled, chopped 1/2 cup chopped fresh cilantro 8 oz. spicy smoked sausage, sliced 12 (5- to 6-inch) corn tortillas 2 cups grated West creek Monterey Jack 7 1/4 oz. roasted red peppers, thinly sliced

August 23, 2010 | By Mark Brandau Source: Nation’s Restaurant News

"Nacho Style" Loaded Potato Chips Ingredients: Idaho Potatoes cheddar cheese Bacon sour cream Green onions Instructions: slice potatoes paper thin on meat slicer or mandolin and store in cold water. Meanwhile preheat fryer to 325. once fryer is hot, remove potatoes from water and drain excess moisture.

Place carefully in fryer and cook until golden brown. Remove from oil and place in paper towel. season with salt and pepper.

Garnish potatoes with melted cheese, bacon, sour cream, and onions and serve immediately.

Papa John's, Bu ffalo Wild Wing s, Hooters get in th e game !!

Instructions: Preheat oven to 350°f. Brush baking sheet with oil. Gently mix salsa, avocado and 1/4 cup cilantro in medium bowl. sauté sausage slices in heavy large skillet over mediumhigh heat until just brown, about 2 minutes. set aside. cook tortillas, 1 at a time, directly over gas flame until beginning to brown in spots, about 30 seconds per side. Arrange 6 tortillas on prepared sheet. Layer tortillas on sheet with 1 cup Monterey Jack cheese, feta cheese, sausage slices, red peppers, 1/4 cup cilantro, then 1 cup Monterey Jack cheese, dividing equally. Press each remaining tortilla atop filling and brush with olive oil.

Bake quesadillas until golden and cheeses melt, about 15 minutes. cut into wedges; serve with salsa mixture.

Burgundy Pork Pizza Ingredients: 12" frozen Pizza crust or Dough ¾ lb. lean ground pork 4 oz. sliced mushrooms ¼ cup red burgundy wine ¼ tsp. black pepper 1 cup shredded Havarti cheese w/dill 1 tbsp. onion powder 2 tbsp. Raffinato extra Virgin olive oil 1 tsp. minced garlic 1½ cups chunky tomatoes 1/8 tsp. salt 1½ tsp. crushed dry basil Instructions: In a skillet over medium heat sauté the garlic in the olive oil until tender. Add the ground pork and sauté until a color change. Remove the mixture to a paper towel to drain. Wipe out the skillet with a paper towel and add the tomatoes, onion powder, salt, pepper, basil, wine and the drained pork. Bring to a boil and then simmer for about 20 to 25 minutes to reduce some of the liquid.

Before removing from the heat fold in the mushrooms and blend and stir for a couple of minutes. Preheat the oven to 425°f. spread this mixture over the pizza and bake for about 8 minutes, remove and sprinkle the havarti cheese over the pizza and bake until the bottom is brown and the cheese has melted. Remove and let cool a minute and then slice and serve.

cards h $100 in gift it w ps ou gr es ce, provid koozies, a ings, for instan pennant, beer ip sh on pi Buffalo Wild W am ch ng a aft kit containi as well as a dr rs. d player sticke draft board, an ming ntasy players co fa of ps ou gr aft kits to draft board, giving away dr ude stickers, a cl in ts ki Hooters also is he T . The ers. s worth $500 nts to pick rost on ra up au st co re ” s et it ck to in season ti s between t sheet, and “ 00 draft partie ,0 5 2 st ho a fant asy chea to pected chain said it ex casual-dining 9. now and Sept.

“Over the past five seasons Hooters has become America’s most popular site for fantasy football leagues to host their annual drafts,” said Mike McNeil, Hooters' vice president of marketing. “With free Wi-Fi, great food and fun, and of course the favorite fantasy football cheerleaders, the Hooters Girls, no location offers more benefits.”

The chain also is running the Big Game Giveaway this year, a sweepstakes that provides round-trip airfare and two-night hotel accommodations to Dallas for the Super Bowl next February. The winner and a companion also will get to attend a VIP party that weekend at Hooters.

Entertainment and dining concept Dave & Buster’s partnered with CBSSports.com for its promotion with fantasy players this year. Any group that books a draft party at Dave & Buster’s through the chain’s special-events department will receive 50 percent off the cost to create a fantasy league through CBSSports. In addition, the group gets 10 percent off food during its draft event, as well as a free draft kit and a $20 Power Card for the party’s host.

Members of Ruby Tuesday’s “So Connected” e-mail club who identify fantasy football as one of their main interests will be entered into a sweepstakes for such prizes as iPads, 46-inch LCD high-definition TVs and Ruby Tuesday gift cards. Most locations of the chain will be able to show any game on DirecTV’s NFL Sunday Ticket package and will offer various deals on food and drinks.

T.G.I. Friday’s also wants to entice fantasy fans with special offers and game broadcasts, and individual restaurants are marketing their deals on their locations’ Facebook pages. One unit in Wilmington, N.C., is offering football fans half-price appetizers at the bar and free Wi-Fi for leagues to draft their rosters, while another Friday’s in Eden Prairie, Minn., offers happy-hour pricing during fantasy draft parties as well as $10 gift cards redeemable for future visits to each player.

page 37

Guaranteed Traceability with

Braveheart™ Black Angus Beef American consumers not only prefer branded beef but also want to know where their food is coming from.* That’s why Braveheart™ Black Angus beef now comes with guaranteed traceability…which is reassuring for you and meets the expectations of your customers.

DNA TraceBack® is a scientifically proven traceability

and can be traced during the supply chain all the

system which verifies the exact origin of meat

way through to individual cuts of Braveheart™

products. Each individual animal is DNA sampled so

Black Angus beef sold

that in every stage of the production chain - from the

in retail stores.

farm gate, the processing plant and right through to the retail store - the exact origin of Braveheart™ Black Angus beef is unequivocally guaranteed.

A sample of each animal’s DNA code is captured at slaughter and assigned a unique barcode number.

This DNA number is then linked to the animal

* Consumer Reports, National Research Centre Nov 2010

Braveheart Bravehear eart t

Vs. 1/4” Ma Maximum M aximum Trim Trim Spec Spec Produced cattle P roduced from from cat fro ca ttle that primarily USDA that are p rimari rim arily USD A Prime Choice P rime and and Ch oice

Separates product Separ Sep ara ar ates p roduct which which qualifies as high quali qu alifies a sh igh choice choice (upper choice (up per 2/3 of of ch oice grade) grade) grad Produced Only plants Pro roduced O nly in in p lants located the upper midwest located ocated iin n th e up per mi dwest Produced only plants P roduced o nly in in p lants where quality where the the average aver aver verage age qu qualit ality grade grad gr ade exceeds e xceeds the the national national nati a verage ver age b y 10-20% average by USD A ap proved “B lack USDA approved “Black Angus” p rogr ogra am with a Angus” program l abel d eclar ecl ara ar ation sta st ating label declaration stating product is black black an gus product angus Vegetarian D iet All Vegetarian Diet Source-Verification Sour ce-Verifica cati tion including including traceability the producer traceab tr aceability to to th ep roducer E xclusivel ively y offered offered Exclusively

by Foodservice Foodser ervi vice by

www.braveheartfoods.com

O Other ther

page 42

To view all of the Foodapalooza photos please visit www.valen)ninc.com/pfs.html

page 43

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For more information on purchasing this product please contact your local Performance Foodservice Area Manager.

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Bacio is an exceptional Italian Pizza Cheese made for the most discerning pizzerias. Bacio is true to its Italian namesake that means “kiss.” It’s specially made with a Kiss of Buffalo Milk™ to create delicious authenticity and unparalleled performance. Do you remember your first kiss?

Bacio Cheese is guaranteed to win due to its superior qualities:

• Premium Ingredients • Delicious Taste • Exceptional Melt • Excellent Reheat • Superb Stretch • Robustness • Guaranteed Quality

Item # 287632 287633 291444 291445 294204 294206 301028 302584

Description cHeese MoZZ WM BLocK cHeese MoZZ P/s BLocK PReM cHeese MoZZ WM BLocK cHeese MoZZ P/s BLocK PReM cHeese MoZZ WM PReM sHReD cHeese MoZZ WM Ps sHReD PReM cHeese MoZZ WM PReM sHReD cHeese MoZZ WM Ps sHReD PReM

Pack/Size 8 6 #AV 8 6 #AV 1 6 #AV 1 6 #AV 6 5 LB 6 5 LB 1 5 LB 1 5 LB

Experience the Bacio difference and ask your sales representative about Bacio Cheese today!

PFG Milton’s Associates of the Quarter Tyrece Legette

Tyrece is Performance Foodservice Milton’s Sr. Inventory Control Manager. He has been working at Milton’s for three years and currently resides in Gainesville, GA with his wife Eriskel and his twin daughters Jaslene & Nirea. In Tyrece’s spare time he enjoys playing basketball, fishing and listening to good music. Tyrece quotes, “It is what it is.”

Ariel Mendez

Ariel is currently one of Performance Foodservice Milton’s wonderful drivers. He’s been at Milton’s for 11 years and currently resides in Gainesville, GA with his wife and 3 beautiful daughters. When Ariel isn’t driving a truck he enjoys spending time relaxing with his family.

Ariel quotes “Treat others as you would want to be treated and smile all the time.”

Crissie Yawn

Crissie is currently Performance Foodservice Milton’s Earned Income Coordinator. She has been working at Milton’s for 13 years and currently resides in Murrayville, GA with son, Jayden. When Crissie isn’t crunching numbers she enjoys a good UGA football game while hanging out with her family and friends. Crissie’s brush to fame was shaking hands with legendary country music artist Brooks & Dunn.

Michael Street

Michael is currently Performance Foodservice Milton’s Produce Specialist. He’s been at Milton’s for a year and currently resides in Gainesville, GA with his wife Kristin and his 3 daughters and son. In Michael’s spare time he enjoys martial arts, camping, cooking and boating on the lake. In Michael’s previous life he did some acting and had the pleasure working with Burt Reynolds, Jim Burton and Johnny Depp. Michael quotes “He who aims at nothing, generally hits nothing.”

Do’s and Don'ts of Frying:

DO: 1. Filter a minimum of once per day.

2. Skim frequently to remove food particles.

3. Calibrate fryer thermostats frequently.

4. Turn down the heat during slack periods.

5. Cover fryers after cooking to prevent contamination.

6. Clean fryers spotlessly and remove all traces of soap and cleaning compounds.

7. After cleaning, dry fryers completely before filling with fresh shortening.

8. Discard shortening based on the quality of the food appearance and flavor.

9. Keep oil level in the fryer at the recommended level.

10. Allow baskets of fried food to drain back into fryer for a few seconds.

11. Keep area around the fryers clean.

DON’T: 1. Season or salt over the fryer.

2. Use copper or brass cooking utensils.

3. Clean fryers with steel wool or steel brushes.

4. Overfill baskets – 1 pound of food for every 8 pounds of shortening.

5. Thaw frozen foods before frying.

6. Forget the vinegar rinse after

Temperature Approx. Time Vegetables Potatoes, French fries (frozen) ............375° ...............1–3 minutes Potatoes, French fries (fresh) .............350° ...............5–6 minutes Potato chips (fresh) .............................370° ...............2–3 minutes Breaded onion rings (frozen) ...............350° ...............1–2 minutes Breaded onion rings (fresh) ................350° ...............3–4 minutes Breaded mushrooms (frozen) ..............350° ...............2–3 minutes Breaded zucchini (fresh) ......................350° ...............2–3 minutes Seafood Breaded fish fillet (frozen) ...................350° ...............4–5 minutes Breaded fish fillet (fresh) ....................350° ...............3–4 minutes Breaded shrimp (frozen) .....................350° ...............3–4 minutes Breaded shrimp (fresh) .......................360° ..............3–4 minutes Breaded clams (frozen) .......................350° ...............1–2 minutes Breaded oysters (frozen) .....................360° ...............3–4 minutes Breaded scallops (frozen) ....................350° ...............3–4 minutes Breaded frog legs (fresh) .....................375° ...............3–4 minutes

Meat Breaded chicken (frozen) ....................350° ...............6–8 minutes Breaded chicken (fresh) ......................365° ...............10–15 minutes Breaded chicken steak (frozen) ...........350° ...............3–4 minutes Breaded veal cutlet (frozen) ................350° ...............3–4 minutes Donuts Yeast donuts .......................................360° ..............2–4 minutes Cake donuts ........................................360° ..............2–4 minutes

3501 Old Oakwood Road Oakwood, GA 30566

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PERFORMANCE Foodservice Milton’s offers a variety of electronic and print media options to help you stay connected with the industry through our innovative marketing department. Our department is comprised of a Director of MKTG, MKTG Manager, Digital & Social Media Specialist, and Graphic Designer all available to our valued clients to assist in the development and execution of our independent operator’s business plans. Marketing Services include, but are not limited to, Marketing Campaign Management, Menu Redesign, Logo Development, In-House MKTG & Promotion, Direct Mail Campaigns, etc. (must meet qualifying criteria).

In addition, PERFORMANCE Foodservice Milton’s offers a variety of weekly industry publications, recipes, menu solutions and tomorrow’s trends to help you be more successful in your day to day business operation. The following key resources can all be found by visiting our PERFORMANCE Foodservice Milton’s website at www.per formancefoodservice.com/miltons.

ORDER UP! – A monthly customer newsletter is designed especially for you. Each month, you will receive an electronic publication outlining the most recent information regarding industry trends, operator tips, recipes, and information on some of our most Exclusive PERFORMANCE Foodservice Brands.

Operator’s Edge – An independent operator’s go to guide for everything in the business. Information includes but not limited to: o Marketing Tools to help increase business and traffic o Digital & Social Media o Popular Menu Items for the month o Top Trends in the Industry o Food Safety & Sanitation o Money Matters- cutting costs & budgeting Menu Management – Resources to help you manage your menu and your business.

Topics include: o Bar & Beverage Management o Health & Nutrition o Profit Planning o Quality Assurance o Customer Growth/Satisfaction o Vendor Management

Visit www.per fo rmancefoodservice.com/miltons and sign up today for each of these key industry publications! Or contact your Area Manager for more information and/or to schedule your complimentary consultation with our team of industry experts.