Elegance - Fall 2008

Are you looking for a partner to grow with NOW & into the future?

Is “shopping” the market showing you the results you need?

Do you need help… with Menu Development through comprehensive analysis? to Reduce Costs while not compromising quality? with Attracting Customers on your “off-night”? with Increasing your check size & repeat business?

· · · ·

Well, PFG Milton’s wants to be your partner & GROW TOGETHER!!!

If your answer to any or ALL of these questions is “YES”, please contact a PFG Milton’s Sales Consultant to discuss the benefits of our PFG Milton’s Gives Back Operator Program!

PFG Milton's...fulfilling our commitment to the development & success of the independent operator by providing foodservice solutions through our National Brand Partners, Performance Food Group Strategic Brands, & our Culinary Resource Team.

w w w. pfgm i ltons.com

3501 Old Oakwood Road

Oakwood, GA 30566

770.532.7779

Schedule your visit to PFG Milton’s today for a comprehensive analysis of your business to determine how we, as partners, can enhance your operation for more profitable growth!

Performance Food Group is proud to offer the FIRST MARK family of disposable items for all of your foodservice needs. From foil to paper products, each product has been selected to represent the highest quality available when compared to competitive products in their class. These standards assure customer confidence in every product

OF CONTENTS

positioned under the FIRST MARK brand.

Sheltering From the Storm . . . . . . . . . . . . . . . . . . . . . . 4

Crossroads Bar & Grille . . . . . . . . . . . . . . . . . . . . . . . . 9

Chef Shular’s Signature Dishes . . . . . . . . . . . . . . . . . . . 12

FOIL

STORAGE BAGS

FILM

NAPKINS

TISSUE

TOWELS

CAN LINERS

CUTLERY

DELI PAPER

Step by Step with Chef . . . . . . . . . . . . . . . . . . . . . . . . . 16

Serve Safe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20, 28 Provino’s Italian Restaurant . . . . . . . . . . . . . . . . . . . . . 31

Culinary Olympics . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 PFG Events . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 EDITORIAL OFFICE: PFG 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, PFG Milton’ Chef Daryl Shular, PFG Milton’s

Dennis Machowski, PFG Milton’s Tyson Foodservice

ADVERTISING COORDINATORS: Ron Castleman, PFG Milton’s Doug Hughes, PFG Milton’s Jackie Lamb, PFG Milton’s

Raising Beef to the Next Level, Fearlessly

COST CONCERNS CONTINUE Rising costs related to food and other supplies are not abating in the channel. The producer price index for food (PPI-FOOD), the key measure of food cost inflation, continues to increase significantly. Continued competition for food sources from bio-fuel producers and developing countries, Midwest crop damage due to severe flooding and ever-increasing fuel prices to produce and distribute food have resulted in record commodity pricing. Virtually no food product category has been spared from increasing costs, whether it is be a protein, dairy product, produce item, snack food or beverage.

Producer Price Index for Food

10% 8 6 4 2 0 -2 -4 J

A

J

O

J

2005

A

J

O

J

A

2006

J 2007

O

J

A 2008

Source: Bureau of Labor Statistics

Foodservice operators report feeling the impact of higher food costs in their operations. In a recent survey conducted by Technomic with foodservice operators, 86% state that rising food costs have had a negative impact on their business today, challenging them to look for ways to be more efficient. Operators are using a number of tactics and strategies to address these higher costs, namely looking to reduce food waste/spoilage, increase yield and increase menu prices.

SHELTER FROM THE

% Operators Employing to Address Higher Food Costs

Reduce food waste/spoilage

STORM

29%

Improve yield

23%

Raise menu prices Switch to lower priced brands

Earlier this spring, Tyson Food Service developed a special edition of its Insights & Discovery newsletter series outlining the state of the economy and foodservice industry. Entitled “Weathering the Tough Times,” this piece also provided strategies and tactics for operators to employ during the tough times.

As 2008 progresses, the signs have become more ominous that the overall economic forecast is mostly cloudy.

Slumping consumer confidence, continued turmoil in the housing market, higher unemployment and record-shattering energy prices have combined to further weaken an already susceptible economy. Virtually all industries in the U.S. are affected, and foodservice is no exception. Impacts of slow sales and sharply higher commodity and food costs are causing the industry to feel considerable pain.

34%

9%

Emphasize lower food cost menu items

39%

Reduce expensive ingredient usage Promote lower food cost menu items

37%

32%

Reduce value-added product usage

29%

Switch to distributor brands

28%

Base: Operators indicating rising food costs have had a negative impact on their business Source: Technomic Operator Survey page 5

This special edition of the Insights & Discovery newsletter updates some of the conditions and factors affecting economic and foodservice-specific indicators related to the current slump. More importantly, however, suggestions and measures are provided to shelter operators from the storm they currently face. © 2008 Tyson Foods, Inc.

SHELTER FROM THE STORM Economic sluggishness and record price increases have resulted in a“perfect storm” for the foodservice industry. Operators are struggling to grow both the top and bottom lines of their businesses, given slowing sales and proliferating costs. This translates into significant challenges for operators just to maintain profitability, let alone increase it. There are a number of tactics and strategies operators can employ to shelter themselves from this storm.

Some of these were outlined in the previous special edition of Insights & Discovery, entitled “Weathering Tough Times,” and they are equally relevant today. Some new tactics and strategies are also provided as additional means of addressing challenges.

1. Initiate or increase frequency of deals. As consumers have less money in their pockets, they are more sensitive to special incentives when selecting where and what to eat. Offering special deals or bundled meals to consumers are tried-and-true measures to help drive traffic. The fear among many operators is that deals will decrease margins significantly, rendering them not worth the effort. However, sophisticated operators realize deals that get customers through the door are just a first step; once this is accomplished, using point of sale and suggestive selling allows for upselling to raise the transaction values.

2. Install a two-tier pricing strategy. A number of operators have instituted a two-tier pricing strategy to drive traffic. At one end of the spectrum are “normally” priced products that often include complete meals. At the other end are value-priced items that often just include one component of a meal and/or a smaller size (e.g., mini-sandwich). These value-priced items are another means of driving traffic, providing operators with an opportunity to upsell customers when ordering.

3. Continue new menu development efforts. One of the first reactions of

In addition to the aforementioned strategies and tactics, a number of others should be considered to offset the affects of the economic situation.

6. Formalize a takeout and delivery program. Operators are formalizing their takeout programs to take advantage of increasing consumer demand for convenience and satisfying dining experiences. Today’s consumer has less time for sit-down meals, and views takeout as an acceptable alternative. Even in today’s environment, takeout becomes a more viable option to consumers as the tendency is to “cocoon” in challenging times. Many operators have entered the takeout game and have been very successful in growing revenues through the addition of this business. It is important to note, however, that establishing a takeout program will have significant impact on a restaurant’s operation and a number of issues must be addressed for successful execution.

For example, operators must ensure that their products maintain their quality and temperature through appropriate packaging and insulation conducive to transportation.

7. Promote shareable items. Consumers are more economically challenged but still want to maximize their dining experiences. Shareable portions or items are an excellent way of addressing these consumer needs. Shareability can be promoted by offering a variety of different foods on a menu that are meant to be eaten by multiple diners. Use creative ways of promoting these items, such as“Choose Four”for a fixed cost. Use beverage and other upselling opportunities (e.g.,“Add a Fifth Item”for an additional price) to increase check averages and margins.

and commodities spike, it is important to use food products more efficiently.

Look for ways to reduce waste and improve yield of the products you produce. Tactics might include more training on efficient food preparation for employees, finding ways of using components that are not typically used, and making smaller batches. Operators should also evaluate the costs of making products from scratch compared to value-added products. In many cases, the true cost of value-added products may be lower than scratch preparation when taking into account costs related to waste and yield.

The economy continues to slow, and many experts believe that a turnaround will not occur until next year. Rebate checks are not expected to have any significant positive impact on consumer foodservice spending. For example, operators should revise expectations for growth appropriately.

4. Don’t be afraid to raise menu prices. There is often reluctance among

2. Trading down is occurring today, as consumers shift toward lower costs

operators to raise menu prices, especially when traffic slows down. Operators fear that menu price increases will alienate customers and cause them to eat elsewhere. In the current environment, however, it will be difficult for operators NOT to increase menu prices. Higher food costs, coupled with other cost increases in healthcare, energy and labor, will necessitate that operators review their menu pricing. In fact, many are already doing so. Before taking a price increase, operators should research how their competitors are pricing on their menus, so that the appropriate magnitude of any increase can be determined.

is operators reassessing their food ingredient and component needs, and trading down to lower priced, lower quality goods across-the-board.

Significant risks are present in doing so, most notably the risk of alienating current customers by producing inferior quality menu items. However, it might be a good option in some circumstances to slightly downgrade for lesser costs in some categories if this doesn’t negatively affect quality and disappoint customers. © 2008 Tyson Foods, Inc.

Re-working your menu can give you the most immediate financial return.

Making a few changes to your menu can give your business a boost. You should examine your menu with regard to inventory.

Cross utilization of inventory is most effective, identify slow moving inventory and evaluate menu items to consider eliminating the need for specific slow moving inventory. An example of this would be if a diner has a liverwurst sandwich on the menu – they are probably throwing away more liverwurst than they are selling. This item could be eliminated. Another example, if you have two sizes of burgers, chicken breast, or other like items on the menu, perhaps you could serve a larger portion (2-pieces) utilizing the same inventory you use for the smaller portion.

Establish menu items that allow you to earn more money per plate. Be concerned about food cost percent, but more importantly, focus on the dollars each plate returns.

PFG Milton’s can help. We understand the importance of your menu as your most important marketing tool. We can help you identify your top profit grossing items and develop innovative, new menu selections with recipe costing that is consistent with your concept. Ask your PFG salesperson for an on-line demo !!

MENU ENGINEERING WORKSHEET

8. Look for ways to reduce waste and improve yield. As the cost of food

many operators is to pull back on tweaking the menu in tough times. This natural instinct is driven by the necessity of purchasing additional products and ingredients for a new menu item that may not meet sales expectations, resulting in wasted costs. If executed correctly, new item initiatives add excitement to the menu and offer opportunities to increase traffic. The keys to successful new product introductions are the same in tough times as in good: offering products that are on-trend with the operator’s target clientele base and promoting new items via in-operation merchandising and external promotions. Also, as competitors may pull back on new menu development, involvement here may serve as a point of positive differentiation in the customer’s mind.

5. Don’t sacrifice quality for price. One common error during tough times

SMALL CHANGES TO YOUR MENU CAN LEAD TO BIG RESULTS IN PROFIT

Implications

Menu Item Name

Number Sold

Popularity %

Item Food Cost

Item Sell Price

Item Profit (E-D)

Total Cost (D*B)

Total Revenue (E*B)

Total Profit (H-G)

Profit Popularity Category Category

Menu Item Class

Item # 1

100

10.8%

$1.25

$4.50

$3.25

$125.00

$450.00

$325.00

Low

High

Workhorse

Item # 2

50

5.4%

$1.50

$5.00

$3.50

$75.00

$250.00

$175.00

Low

Low

Dog

Item # 3

60

6.5%

$1.60

$6.00

$4.40

$96.00

$360.00

$264.00

High

Low

Challenge

Item # 4

110

11.9%

$0.95

$5.00

$4.05

$104.50

$550.00

$445.50

Low

High

Workhorse

foodservice venues. Consumer are also skipping the extras such as appetizers, desserts and even beverages. Provide value oriented options on the menu and increase promotional activity to drive traffic. Bundling also makes sense as consumers in this environment are highly value-oriented.

Item # 5

25

2.7%

$2.00

$4.50

$2.50

$50.00

$112.50

$62.50

Low

Low

Dog

Item # 6

35

3.8%

$1.60

$5.00

$3.40

$56.00

$175.00

$119.00

Low

Low

Dog

Item # 7

75

8.1%

$1.10

$4.00

$2.90

$82.50

$300.00

$217.50

Low

High

Workhorse

3.

Item # 8

90

9.7%

$2.25

$7.00

$4.75

$202.50

$630.00

$427.50

High

High

Star

Item # 9

140

15.1%

$1.95

$6.50

$4.55

$273.00

$910.00

$637.00

High

High

Star

Item # 10

25

2.7%

$1.95

$6.75

$4.80

$48.75

$168.75

$120.00

High

Low

Challenge

Item # 11

120

13.0%

$2.30

$7.50

$5.20

$276.00

$900.00

$624.00

High

High

Star

Item #12

95

10.3%

$2.00

$6.50

$4.50

$190.00

$617.50

$427.50

High

High

Star

1.

Food costs continue to skyrocket in virtually every category. Yield improvement via more efficient preparation and even use of value-added products are ways to stretch the food dollar for operators. Operators are being pushed to the limit on their costs, so increasing menu prices may be required.

Most operators have already done so this year and are expecting to do so again later this year.

4. Menu development efforts should be placed on the front burner, not deemphasized, as differentiation is critical in a slowing environment. Formalized takeout and delivery programs are also a way of differentiation, by offering consumers the meals they love, in a convenient and fast format.

5. As stated before, the good news is that historically, the foodservice industry emerges much more quickly from tough economic times than other industries. We see no reason why this episode should be any different.

Total= $1575.29 $5423.75 $3844.50 Food Cost = 29.1%

Ave Item Cost $4.16

Menu Popularity Factor = 6.7%

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©2008 Pilgrim’s Pride Foodservice. All rights reserved.

by J. Kyle Cottengim

W

hether it’s Apps & Taps, a hand-

Vinnie, self-proclaimed C.F.O (Chief Food Officer) at the

creating the perfect dining experience. With the support of

Like their associates, Mike and Vinnie thought that having

dishes, or a meal for the whole family

their signature house salad (I’m not allowed to disclose the

charge of keeping the doors open”, and Cindy Newman, the

industry was instrumental to the success of their operation.

cut, dry-aged steak, fresh seafood

you’re looking for…Crossroads Grille is

the place for you. As the Crossroads motto reads, “Live,

Work, Play, and last but not least, Eat”. There could be no truer words to depict the dining experience and life at this culinary gem.

The brainchild of Mike Harris and Vinnie

Newman has quickly become one of North Georgia’s favorite eateries.

During what Mike and Vinnie describe as “a

lifetime” in the foodservice industry, a bond was created

between these two culinarians & entrepreneurs while

helm, the diverse menu came to life. Featuring dishes like secret ingredients, but I will guarantee that you’ll keep

coming back because you won’t be able to recreate this

masterpiece in your kitchen), and one of their many handcut, by the “powers that be” 21-day minimum aged steak,

this is a hot-spot that you can’t miss! Also featured on the

their spouses, Brenda Harris who, as Mike puts it, “is in

Front-of-the-House Specialist, and dedicated Kitchen Managers Martin Reyes & David Cuthbert, they’ve created

a unique concept with both Crossroads Grille locations and have become staples in the local communities.

watering

Crossroads Grille was built on a foundation of people and

homemade Spinach Artichoke Dip, which is denoted with a

bad TOGETHER”. This is evident when you encounter any

menu

are

an

abundance

of

mouth

appetizers…including, but not limited to, the creamy

“M” (Mikey Likes It), the Portabella Chicken Entree (another

the philosophy “We all look great TOGETHER & we all look

of the numerous Crossroads associates (A.K.A. family

working together at Skeeter’s Mesquite Grill back in 1983.

one of Mikey’s favorites), Crab Cakes “to die for”, and

members) that have been with the company since inception

call home, they began creating the concept of a family-style

perfect evening (or lunch if you can get away with dessert

the cooperative approach is the key to the success of any

the town that is now home to the Atlanta Falcons training

daily specials, where true innovation meets flavor. So, pack

Wanting to open a place they could serve great food AND

steakhouse. Vinnie, being familiar with the area, knew that camp, Flowery Branch, was about to explode- and that’s where their dreams would begin to come true.

Skeeter’s Cobbler, that serves as a perfect end to the

at lunch). But, I’d recommend waiting to hear the Chef’s up the family & join the crowd at Crossroads…the menu is very kid/family friendly.

Crossroads Grille opened the doors of their 1st location

May 17, 2005 marked the grand opening of their 2nd

prepared proteins & top-quality customer service. With

décor and highly trained staff, which are integral factors in

on July 30th, 2002 with a menu focused on delicately

Vinnie Burger

location in Suwanee, GA. Both locations have a very warm

Filet & Grilled Shrimp Combo

Owners: Mike Harris & Vinnie Newman

5900 Spout Springs Rd • Flowery Branch, GA 30542 • (770) 967-3375 page 10

and/or many, many years. Both Mike and Vinnie feel that

a broadline distributor as another partner in the hospitality

“We chose, and have been loyal to PFG Milton’s, because of their commitment to us, but most importantly the people”,

said Mike Harris. From their drivers (Rodney C, Tony S, Mike R, & Alonzo G) to their long-time sales consultant,

Frank Kahlert, and regional manager, Karen Allen, it’s the

PEOPLE that make the relationship between both parties so

strong. An example of the commitment- when the original Crossroads wasn’t open more than a month and their

walk-in cooler went down…PFG Milton’s pulled a refer truck out back and left it long enough to salvage all the product and get the walk-in up & running again.

operation, especially those in the hospitality industry. Mike

So, whether you’re hoping to run into Phil Niekro, Ron

afford it, we knew we couldn’t go through with it, but WE

or

recalls their Holiday Party 2002, “We knew we couldn’t

HAD TO!” All members of ownership felt it was important

to reward those people who made this “cocktail napkin dream” come true. Did they ever…people STILL talk about that party!

Crossroads Bar - Suwanee

White, Emmitt Thomas, a number of Falcons players & staff; just

looking

to

enjoy

fresh

food

with

fresh

faces…Crossroads Grille is the place for you AND your family. Even if you are a self-proclaimed Meatatarian, you

MUST try the signature house salad…odds are you won’t be disappointed.

Double- Chocolate Cake

Saturday Kids Eat Free

360 Peachtree Industrial Blvd • Suwanee, GA 30024 • (770) 614-7880

w w w . c r o s s r o a d s b a r a n d g r i l l e . c o m

page 11

Chef Shular’s

Signature Recipes

Smoked turkey and bacon chowder with pumpernickel & cranberry croutons

Ingredients 2 tablespoons vegetable oil 4 smoked turkey drumsticks (4 to 4 1/2 pounds total) 2 cups chopped apple wood-smoked bacon (about 10 ounces), divided 2 pounds russet potatoes, peeled, diced 5 cups chopped onions 4 cups chopped celery 3 cups chopped carrots 12 large garlic cloves, peeled 2 tablespoons tomato paste 12 cups (or more) low-salt chicken broth Cayenne pepper Garnish (optional) 24 pearl onions 24 small fresh brussels sprouts Preparation For chowder: Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil and reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.

Southern Style Chicken & Dumplings Ingredients 2 (3 pound) whole chicken 2 onion, quartered 4 slices lemon salt and pepper to taste 6 cups water 2 bay leaf 1 teaspoon dried thyme 4 cups all-purpose flour 1/4 cup and 2 tablespoons shortening 2 teaspoons salt 1/2 cup water

Directions: In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all ingredients over low heat until tender, about 1 hour.

Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired.

Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot.

Simmer over low heat while making the dumplings.

To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Adjust Consistency and season with cayenne, salt, and pepper.

page 12

For garnish: In a hot sauté pan cook onions until lightly caramelized. Remove onions from pan then add small diced bacon. Cook bacon over moderate heat until evenly browed and crisp. Drain excess fat from bacon on to clean paper towel Ladle chowder into bowls. Top with onions, Brussels sprouts, bacon, and fresh herbs. Serve croutons alongside or on top of chowder.

page 13

Most restaurants have figured out that keeping the kids happy helps bring the families in. We have also learned that if the children have dessert included with the kids meals – it often means that the rest of the table will order dessert or at least coffee after the meal.

If you include a small sized appetizer with every children’s meal, it would not only keep the children happy but may encourage others at the table to order an appetizer as well.

One suggestion is to serve the same appetizer to every child.

Some ideas are: • A few pieces of cheese quesadilla accompanied by sliced apples • Sliced apples and celery sticks with peanut butter for dipping • Cheese sticks and crackers or breadsticks • Sliced cucumbers and carrot sticks with ranch dressing for dipping • Or any small size of your restaurants appetizer offerings

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If you serve this while the table is reviewing the menu it will keep the youngsters happy and set a relaxing atmosphere for the table. is will probably be not much more expensive than the bread and butter they would normally eat but the perceived value will be much higher.

With so many parents working full-time outside of the home – they want a place to have a family dinner where it will be a good experience for all.

Smithfifie eld Preferred Stock™ Pork is a cut above the rest. Controlled genetics & diet, 5.4 or better PH and a color score of 3 or better means that this will be well marbled, moist and tender pork you will be proud to serve, truly a prime experience.

page 14

Ingredients 8 to 10 large 2 1/2-inch-thick veal shanks, each pa*ed dry and )ed securely with kitchen string to keep the meat a*ached to the bone

Ossobuco alla Milanese is a braised veal shanks dish from Milan, Italy, capital of Lombardy. Normally served with gremolata, a mix of parsley, garlic and lemon peel, and served with saffron risotto alla milanese.

All-purpose flour for dredging the veal shanks 7 tablespoons unsalted bu*er plus addi)onal if necessary 3 tablespoons olive oil plus addi)onal if necessary 1 1/2 cups dry white wine 1 1/2 cups finely chopped onion 3/4 cup finely chopped carrots 3/4 cup finely chopped celery 1 teaspoon minced garlic 3 to 4 cups chicken broth or beef broth 1 1/2 cups peeled, seeded, and chopped tomato or 1 1/2 cups drained canned plum tomatoes, chopped a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf 1/2 teaspoon salt

Direc)ons Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess. In a heavy skillet heat 3 tablespoons of the bu*er and 3 tablespoons of the oil over moderately high heat un)l the foam subsides. In the fat, brown the veal shanks in batches, adding some of the addi)onal bu*er and oil as necessary and transferring the shanks as they are browned to a pla*er. Add the wine to the skillet, boil the mixture, scraping up the brown bits clinging to the bo*om and sides of the skillet, un)l the liquid is reduced to about 1/2 cup, and reserve the wine mixture in a small bowl.

Prepara)on:

1

2

Spread the tomatoes over the shanks, add the cheesecloth bag, the salt, and pepper to taste, and bring the liquid to a simmer over moderately high heat. Braise the mixture (covered) in the middle of a preheated 325°F oven for 2 hours, or un)l the veal is tender. Transfer the shanks with a slo*ed spoon to an ovenproof serving dish, discard the strings, and keep the shanks warm. Strain the pan juices into a saucepan, pressing hard on the solids, and skim the fat. Boil the juices for 15 minutes, or un)l they are reduced to about 3 cups, baste the shanks with some of the reduced juices, and bake them (bas)ng them 3 or 4 )mes with some of the remaining juices) for 10 minutes more, or un)l they are glazed.

3

page 16

page 17

In a flameproof casserole just large enough to hold the veal shanks in one layer cook the onion, the carrots, the celery, and the garlic in the remaining 4 tablespoons bu*er over moderately low heat, s)rring occasionally, un)l the vegetables are so ened and add the shanks with any juices that have accumulated on the pla*er, the reserved wine mixture, and enough of the broth to almost cover the shanks.

Make the gremolata while the veal is baking: In a bowl s)r together the parsley, the zest, and the garlic.

Sprinkle the veal shanks with the gremolata, pour some of the juices around them, and serve the remaining juices separately.

Pastrami Cured Salmon 1 salmon fillet, skin off (about 3 lb) 2 fl oz lemon juice Cure Mix 6 oz salt 3-6 oz granulated sugar ½ oz cracked black pepper 1 bunch coarsely chopped cilantro 1 bunch coarsely chopped parsley 4 oz minced shallots 3 fl oz molasses ½ cayenne 5 crushed bay leaves 2 tsp crushed coriander seed 2 tsp paprika 2 tsp ground black pepper page 18

Directions:

• Remove the pins from the salmon and center it skin side down on a large piece of cheesecloth. Brush with lemon juice.

• Mix the cure ingredients and pack evenly over the salmon. Combine the cilantro, parsley and shallots, pack evenly over

the salmon.

• Wrap the salmon loosely in the cheesecloth and cure under refrigeration for 3 days. After the third day, gently scrape off

the cure.

• Bring the molasses, cayenne and bay leaves to a simmer, remove from the heat and cool. Brush evenly over the salmon.

• Blend the coriander, paprika and black pepper. Press evenly over the salmon.

• Rest uncovered under refrigeration for at least 12 hours before serving. The salmon may be wrapped and stored up to 1

week.

page 19

e ServSafe® Food Protection Manager Certification Program Join the hundreds of thousands who have become certified Food Safety Managers at the next PFG Milton’s sponsored ServSafe® training session.

Have you ever wondered what really happens when we hear that a local restaurant or chain of locations was involved in a foodborne illness outbreak? Owners and managers are stunned by the news and suddenly everybody knows about it. What’s worse is the financial impact of a foodborne illness uncovered and reported. ere are the unexpected costs…

• Embarrassment via the newspapers or word of mouth and a loss of customers and sales.

• Increased insurance premiums and applicable fines and extra expenses.

• Loss of prestige and reputation.

• Loss and healthcare related Lawsuits resulting in lawyer and court fees.

What managers will learn with ServSafe® food safety training: Managers need to know food safety and the critical importance of its role. And they need to learn how to share food safety knowledge with every employee. ServSafe® gives them the knowledge and tools to do just that. Some of the concepts managers will understand with ServSafe® training include: e Food Safety Challenge - Managers will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. ey'll see where contamination starts, the components for good personal hygiene, and how every employee can be a safe foodhandler. e Flow of Food rough the Operation - Managers will discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. ey'll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating. ey'll also learn how taking active managerial control of critical foodborne illness risk factors makes all the difference for a safe operation.

Sanitary Facilities and Pest Management - Managers will cover all aspects of cleaning and sanitation in a practical, applicable manner. ey'll also learn about pest management, and how to keep pests out of the operation.

Food Safety Regulations and Employee Training - Finally, your managers will cover the way to keep employee training ongoing, to keep food safety working in every location. e ServSafe® Training and Certification Program works for our workforce today!

MAKE FOOD SAFETY A TOP PRIORITY e ServSafe® Food Protection Manager Certification Program prepares managers to spread the word and promote food safety to their entire staff. is comprehensive training contains critical information on Active Managerial Control, demonstrating how your operation can control the most common foodborne illness risk factors. So don’t take risks. Take action!

Safety and quality are paramount.

1/3 lb burger made with Braveheart Black Angus 81% Ground Chuck

Raising Beef To The N e x t L e v e l , F e a r l e s s l y.

Performance Food Group is proud to announce the addition of Braveheart Black Angus Beef to their lineup to capitalize on the thriving premium beef market. Today, as consumers become more informed about their food choices, the demand for premium Black Angus Beef is soaring. PFG believes that Braveheart Black Angus Beef raises the quality, taste and tenderness of beef to a whole new level. We asked Tom Holbrook, Center of the Plate Specialist for PFG Milton’s, to elaborate.

“Simply put, Braveheart Black Angus Beef is the finest we offer. We are confident we can deliver a boxed beef program that offers superior marbling, color and texture — attributes that deliver a tender, juicy and succulent eating experience. It’s

Braveheart Black Angus cattle are humanly raised and finished on pure Midwestern corn. That’s what gives the beef its outstanding marbling, tenderness and flavor — as well as its inherent nutrients. Braveheart follows stringent procedures for cattle age verification and animal traceability back to the ranch, so customers always know exactly what they’re getting and where it came from. Braveheart Black Angus Beef is produced at one of North America’s most state-of-the art plants where leading-edge quality, sanitation and safety standards are strictly enforced.

Braveheart Black Angus Beef adheres to a very strict protocol. They call it a ‘Fearless Commitment to Quality’ and it encompasses everything they do. From breeding and feeding to processing and traceability back to the farm for product verification and food safety, their rigorous practices make Braveheart Black Angus Beef the confident choice.

T h e B r a n d T h at Stands For E xcellence.

Premium USDA Choice PFG has undertaken a high-visibility branding effort to

Ground Beef.

position Braveheart Black Angus Beef as the superior choice for high-end foodservice operators whose patrons seek

With double digit growth in the past two years, Angus ground beef has enjoy increased visibility in foodservice operations and on menus across the country. Now, the opportunity to offer customers the very best in ground beef has arrived.

responsibly-raised, top-quality beef. The company’s goal is to make Braveheart Black Angus Beef synonymous with the best-in-class, most delicious, indulgent beef that operators can

Braveheart Black Angus Beef USDA Prime NY Strip

offer. It’s a well-deserved description. Braveheart Black Angus Beef provides operators with a strong center-of-the-plate offering that equates to an increased profitability, repeat

Reap The Rewards

business and overall patron satisfaction.

Of Excellence.

remarkable. Nothing in the market compares,” Tom added.

Features Braveheart Black Angus Beef High Choice Tenderloin with crisp summer salad

Benefits

“1/4” MAXIMUM trim specification

“Butcher block-ready” middle meats improve your yields and bottom line

Primarily USDA Prime and Choice grade

Exceptional taste and superior tenderness

Source-verified Black Angus cattle

Superior marbling and better flavor

Finished on pure Midwestern corn

Local grains provide nutrients for exceptional flavor and tenderness

Genetic traceability & affidavit system

Stringent protocols include full traceability for unmatched safety and confidence

State-of-the-art processing

Best-in-class traceability, quality assurance and safety

With Braveheart Black Angus Beef, you have the unique opportunity to promote your ground beef products as “USDA Choice”, adding an additional level of quality and taste to your already famous burger or pub dish. With USDA Choice Braveheart Black Angus Ground Beef, you will have your customers coming back time and time again for your unique, flavorful offering.

For more information about Braveheart Black Angus Beef, call Tom Holbrook with Performance Food Group-Milton’s at 770-718-3531 or contact your PFG Milton’s sales consultant today.

©2008 Braveheart Foods, LLC

A

Brand

FOOD SAFETY

w w w . p f g m i l t o n s . c o m

INNOVATION IN FOODSERVICE

Another Exclusive Feature from PFG Milton’s

PFG Milton’s customers will see colorcoded product labels on all product

cases in English and Spanish. With a

quick glance, this easy to understand label will tell you what temperature zone your product should be stored in.

The labels will help take the guess

work out of proper temperature maintenance of food inventories purchased

from

PFG

Milton’s

Foodservice. Knowing your business is

our business. Just one more reason why you do business with the best.

Performance is our first name!

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Ensuring Quality Products For Your Operation Receiving: Our strict receiving procedures are the first line of defense for this food distribution center. We take great effort to make sure every product is up to our standards for quality. All products are received onto a temperature controlled dock. This allows us to maintain product temperature during receiving regardless of extreme temperatures outside of the building.

Temperatures of most perishable products are monitored using an infrared thermometer to assure that the products were not temperature-abused before delivery. The infrared thermometer allows us to keep packaging intact and assure that product integrity is not compromised. A strict HACCP plan is in place throughout our facility. All products and incoming trucks are also examined for package integrity and signs of tampering or infestation.

These procedures are in place to insure food safety and security.

Storage (Warehouse): Once the products are received and slotted our warehouse operations and Inventory Control personnel maintain proper rotation of the products by following first-in-first-out (FIFO). Dated products are monitored by inventory control as well. All hazardous products such as cleaning chemicals are located in a segregated area of our warehouse to eliminate the possibility of cross-contamination. We maintain 9 temperature zones to keep different types of products at optimum condition. Our warehouse is cleaned by our sanitation crew and inspected regularly to a sanitary operational condition per FDA Food Code and local health department regulations.

Our Quality Assurance manager maintains our HACCP program and its prerequisite programs. She inspects product upon receipt, and during storage in the warehouse to assure the best and safest products for you and your customers.

Shipping: All products are staged and shipped from a refrigerated loading dock to protect the integrity of the cold chain. This assures the longest possible shelf life and highest quality product. Each of our trucks has two condenser refrigeration units, one on the front and one in the rear to accommodate different temperature requirements during shipping. All outbound trucks are precooled and inspected before loading. The truck refrigeration units are inspected and calibrated on a regular basis for accuracy ensuring proper handling of product until it reaches your door.

Product Pick Labels: PFG Milton’s has developed a unique system for labeling product for shipment. Each item has a color coded label indicating the storage area (dry, frozen, and refrigerated). Please make sure that your staff is familiar with our labeling program so that perishable products can be quickly stored at the appropriate temperatures. All refrigerated products have a Green label; all frozen products have a Blue label. Yellow labels indicate dry storage items. Urgent or same day deliveries are labeled with Red labels regardless of the storage area – this indicates the urgent need for the product.

A RESTAURANT MENU DESIGN is a reflection of the restaurant itself. Restaurant menu descriptions, layouts and colors, whether formal, casual or playful, should match your restaurant concept, location or theme.

A new menu design can improve sales an average of 2 to 10 percent, according to restaurant consultants interviewed by Restaurants USA. For an operation that brings in $1 million a year, that amounts to an additional $20,000 to $100,000 annually. Operators should view menus as an investment not as a cost.

The driving force behind profits is a well planned menu.

ake way to m r is also a the e e h m w a , n g enu item ds invitin Georgia n m u a so ll to o ibs and history in Maine Lobster R ant d Beef R or local ample, page 26 Barbeque two is fine. You w ography ex s e a g r x Te Fo g n s . ti e e o r u ive ra o d g o iq s n rp a ce u to , n co e u In en A sente be able here els aurant m too long. ir server should or somew s n e o in ti your rest a p M ri e ns, th king desc ting it in cialty. re questio needs to you’re ea ch Pie. Avoid ma have mo nd the house spe 0, there a .0 e ey 9 P $ th to n s mes s If o e n e rg rb r. io a u e m n o o m m ch B o r co d st g out na to re ze competi ke pickin carameli ue the cu bout a dish or li r hat r ig u f o w o tr o y s e in t? d m n d se e o n in to a ation mushro to frequ ether to burger a rt. It's k rm d g a g e m p fo to ll a in h in ri o n s G g and g d r a fu N o e I e d r h re PRIC furt er lik ers a .00 fo t is the ferent fo mplicate your burg ink your custom arge $14 restauran rms and pair dif can be rather co r to r e u o rd y o r th If you ch g fantastic about menu fo d with te like a new baby, what to charge in e o do you in , n h u u th th w nu n e ro e , g m a e n m m is ti so y t Wri be your e now auran Otherw u, just can pla e price. do you k ys to help price citing rest ive menu r, a men et. aby. You ex b rk ve w a e o n a h w m a o , r l d H le fo justify th a ct ca p te r. togethe t an effe and crea re two w elf out of the lo For exam u d a b d s. n o s. , o n l o m e a h ti g o e g ti m it tr u s e ts ti n o k p n loo ion co ce yours the com tand at olors, fo expensive s easy en SIGN and port not to pri expensive and in to unders rogram. C vestigated design. This sound st p l in co fu rd rd a re ve MENU DE o h d a o ca W h of on a but be menu profit? Fo once you a balance of items a profit n. e perfect make a Okay, so to create out a list nu desig ou make create th e y is g m n t to so ti fi e , n d od iv ro ly e ri p e correct you n of the fo an effect n just p nsure a the cost more tha ant elements of u way to e o to ine is r y e n n rm if g th so , te o si ri e le n e A d port compa d will d r examp re all im y for foo in dish in . This a theme. Fo e, purple and a p % rt t 5 n u ce borders a o -3 ra y 0 a u 3 a und rquois ur rest price of ST ow much ld be aro . It may reflect yo rs such as red, tu out of place on ON T FOOD CO fers to the menu In other words, h cost shou inimum of $3.34 lo RS AND F r scheme should k d . o O o re co h L t lo fo t is p O st n d , C ri y ld co ren't ra e ll u sc U MEN Food rs wo nt, vib d colo classic . Genera charge m mind that you a that sam same colo d restaura u font an y have a prepare ss rge for it ing, you need to le a in food, to ch a p e d e th e to se ve k a u Your men a Tex-mex theme r a menu. These French bistro ma someth ry, but might h ou need od, serve a y r t g fo fo ss A fo n in s e ch ce t. n ra e 0 bill e u n e u th ic n .0 p a m ra o 1 o ri u how are prepare ood ch e elect c sual rest u pay $ o small. ore than tro resta uld be g that if yo charging a lot m aying someone to from payroll to th alian Bis r other ca ard to read or to It o s n r r a o a e b m green wo ch s rt are p rant, you are of a Fren that is h ile a spo ur restau itself. You seem like the menu le plain font, wh f choosing a font ing in yo the food th r ry fo p o ve : g m E y si in re . ll y a e food quentia rve. just pa font or font. Bew anged se p after th d you se r playful inner. t it is arr sections clearly d clean u vered by the foo a n a formal o th e ing areas: se Mignon D to have the follow you will to be co fer : Filet ther t f o d s n o to n d a r a e in s o t rt e t o r n n n n p a a r w ra im restau ith a st ken do CTIONS ny restau d desserts. It is ishes. well as n be bro l dishes w hat many MENU SE enu from most a popular d t. filet, as ees, an u item t mignon dinner ca ng specia tr to n ti n e h e n m g o m li ti a in l h u n a a t o e c ig i a y with the m tt H p , la t a y . s n d t e le s rs e io la fi e r’ m iv A Look rt e sa rd a o ct co m o p ad that , soups & l cost of .00 per oxes or b y to draw a custo make for an attra be easily topped The initia let costs you $6 le, salad and bre appetizers bold headings, b lumns con and one wa als can co ci fi is b e y o l f b ta sp a e h , e tw e d g ci ic y b e e r h il 0 let in ba prices would ve fi o a w e sp fi .5 , D h e 2 s s, T e to n $ r. f’ d o e e ta th n • identi s , p o u ch a st p d ze ro e your backg for) co wrapp a newsp menu si rap (the such as a So, then s or busy nted for. uest asks 0. If you staurant from the king like • The w insignia, increase. eeds to be accou nts the g l costs you $8.5 n your re ns the risk of loo g to many picture ich takes away e o ld im g u d o in bra n w d n co any Depe addin ns ru re mea hool alge plate n r costs art, wh ore colum , the enti (very tasty) you t goes onto the sert. Avoid id common clip at high sc in re th fo u n n re o e e h p m a T Adding m o u th er ear sh Also av with a cl herb butt ture? Every thing rice? Time to bru to read. it with changed gn. nu p e pic u hard e si n th e m e d t l m e a u G n e n is fi . e m what e on a increase make th of your ou decid to explain menu nal look e afraid how do y e b r use. th So professio ’t ve n e o n to D icy ore you'd th water. of authentic flair u sp sw o h m u it o ’s y w S st e it topped SCRIPTION ake a gu add a b Chicken itself.

MENU DE ription should m s if they fit, to er than tt e scription e b e sc d e s m d e d a n n th u u ic so in n th ta s) A men e e ri a to icy toma , and use ken Marg in a dish For example, Chic is in the dish (sp . t n a o h ti w p descri explain You can tomatoes.

The formula for costing goes as follows: Cost of your product/.35=menu price or $8.50/.35= $24.29 $24.29 is the absolute minimum you need to charge in order to make a profit off the filet mignon dinner. Of course, $24.29 is an awkward looking number, so you might bump it up to $24.99. If you bumped it up to $29.99, your food costs would drop below 30%, which means you make a bigger profit.

PORTION CONTROL One reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of six shrimp per dish. Therefore, every shrimp-terrino that goes out of the kitchen will have six shrimp in it, no more, no less. This is portion control.

In order to practice portion control in your own kitchen, everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking your menu, you can eyeball the serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out. Another way to practice portion control is to purchase preportioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive, but can save you money in labor and food waste.

MENU BALANCE Food markets fluctuate depending on the season, the weather and the price of gas. One day lettuce may be $10.00 a case and then the following week it has jumped to $30.00 a case. There is little you can do when prices jump, short of changing your entire menu every few weeks, and who has time for that? However, when you balance expensive items, which are prone to price fluctuations, with items that have stable prices, you can help maintain your desired food cost. So, go ahead and have some fresh lobster and beef on your menu, but temper it with some less expensively priced chicken dishes or pasta dishes.

Even franchises change their menus, in large part because of an increasingly savvy dining public. With more people going out to dinner more often, the question isn't if you're going to change your menu but when.

page 27 STAYING FLEXIBLE WHEN YO Give you U FIRST rm OPEN weeks or enu a chance to wo maybe a month to rk. After a chang different e or new things, an let people ope de holidays; different or meal peri stablish favorites. get familiar with ning, allow at lea st a coup ods. If yo Watch fo Changing commemorate lo your offe figure ou le cal ur appeti r trends rings, try an entire t why. a zers are out seve reason. T menu isn activities. selling be t different times ral hey prob 't effectiv o tt f e a r th b e. Your re ly at lunch Plus, chan e day an Don't ge gular pa d than at d ging an e developed favori t locked trons wa te inner, try n into a ti ti s and m y re o entrees to u r m lked in y menu incl enu isn't ered men a to y not co be $y, an our d efficient; uding test u pricing me back staff (both d so on) well but m in a n g sy if they ca oor for a y st and tastin h with no ro id em (requ no one is k d it e ch n e n co n and flo st g ires all a om for ch s sy n interested a consider e st re w e m associated 't get them. recipes, re or), retoo . ppetizers ange. If yo dropping in orderi p li w ri n ith chang to g n u ti th r y n n b o determin g the me appetizer e price b g the cr e $x, all ur proce ing e what w ab sses, and y a buck n li orks and reprogram u, retraining your or so. Be -stuffed mushroo st is really workin Paying at ms, you what doe g t open to m e n in t i g o n to spec your ord m sn't base that poss REVISITIN ering ials: d on the ibility. Ult ay want to G YOUR M ir willing imately, d ENU Sh When yo o w n ca e in ss to buy se limite ers u change d avail menu ite salmon (w you keep him ms. ild Alaska ability and truly coming to r menu, you're tr n salmon special th to you succ y in y y o o g u u r r to captu cust establishm in available essful. re that only a fe gs: Maybe you ca ent while To create omers. new prosp w month n order keeping e fficiency e ct s each ye Copper R iv y e o ur signatu before th w d Here are ar) and iver ey're sold ithin your inven re dishes iner and a few re want to to : asons yo ry th Sp th a e offer it e b t ci m y reducin als can re made before th u may w g purpose ey perish ant to ch Never use Keep up these ing waste from perish . ange you wit sp redients r menu: may have ecials as the last at a disco ables going bad great, bu h rising (or fallin t if you'r stop befo unted pri g) trends already e re : p ce to sell re erished, still tied Being at is busy a putation the trash to to it, tha nd your th . ss ju If e st it y fo . to o refront o u're conce Don't risk t's not so sa steakhou ve and analy a f the "w few buck rned tha se is em g making ze rap s. When t a perish someone pty, figure ood. Or if the st To promo on its su what its doing ri in doubt, able eakhouse s" trend was sick and out why. te ccesses. ght or w y th o u ro d r o ruining y w w Look at fa n rong. You vo it in th Adjust fo ri o cr e te u e t! a st , o ur se custom high-marg reet your com can capit r seasona er counts petitor's in items: alize on lity: Take for specia an area You can and incre menu its mista advantag ls (Thurs that sees o a k ff se e e s r e p d and impro ro items at ay is chim dramatic of season put you dining h a discoun ve al pro ichanga d fits. You can even clima on abit t, hoping create a ay, for ex One add their calendar. fresh, cold s change with th te changes, you m duce and other regular w to a m e d p e season items. If le a veggie so b y ) e so n w eekly sch e a fi n d t t iners kno s. So in y to o C o up) on y o f dramatica u n co ch si edule li d n ve a e si n r giving w der embra g July you in in our menu w g lly affect h a th t e menu to expect your may incl s top-end bu on offeri items to is your and ude a ga cing the way ng specia cooks or culinary restauran t replace it with you staff will zpacho (a ls or do team an beef stew ts, but it u su Create ne r diners. b a e ll y li ex in g 's o increases ht, g a men cited by pportunit in Octobe less impo w excitem u revisio y to crea morale. the chan r. rtant if y en Big Taco n. They ou don't Seasonality Bar, don't t within your co get a ch te items when yo ge. promise ncept: R e put lasag Instead, m a u plan n e ce m fr b e to If sh er : consider the nam na on th be creati e of you adding a e menu ve, which Customers can also r restaura just beca taco bow make the sp end less use you nt is Da l o se chang correctly, read an es to sho r a shredded be it can ha than two minute Italian co nny’s ef option wcase tre ve a sig s perusi th e o k p bo urest exp ndy, new to your , popular ression o nificant impact d ng a bill of fare taco men ok. f marketi . If a m uring tho ingredien u. You ng; it’s y ts; celebra se few cr e our blue itical min nu is designed ting the print for utes. The profitabil menu is ity.

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 PFG 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.

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

For more information contact: Dennis Machowski @ 770.532.7779 x593

SERVE SAFE 2008 UPCOMING DATES: September 18th

October 8

November 13th

December 2nd

Make the right decision for every person,every meal, every day.

page 28

Visit www.pfgmiltons.com To See The New & Improved Website Resources Found @ PFG Milton’s website (www.pfgmiltons.com):

A Downloadable Product Catalog - A Listing of Over 11,000 Products Currently Stocked Our Products & Services - A Page Dedicated To: Our Products, Including the Portfolio of PFG Strategic Brands of Distinction Our Culinary Team of Resources The OneSource Operator Program Offered Exclusively to PFG Milton’s Customers Other Services which Include, but Are Not Limited to, Food Cost Analysis & Menu Development, Up-To -Date Market Trends, Etc. A Link to PFG’s Exclusive Online Catalog of over 5,000 Restaurant Equipment & Supply Items (www.eandsdirect.com) Information Concerning The In-House Servesafe Classes That PFG Milton’s Offers Schedule of Upcoming Events Featured Customer Showcase Area News & Notes Information Pertaining To Performance Food Group, The Nation’s 3rd Largest Broadline Distributor Much, Much More!!!

Take A Minute To Surf Our Site To Discover More Ways That PFG Milton’s Can Help With The Development & Success of Your Operation!!!

Remember, PFG Milton’s Foodshow, September 10th at the Gwinnett Civic Center. More Information available on our website or contact your local sales representative for details! page 30

by J. Kyle Cottengim

PROVINO’S LOCATIONS: Mall of Georgia Provino's 3420 Buford Drive, Suite 500 (Hwy 20) - The Plaza 770-904-0242 Canton, GA 1365 Riverstone Parkway 770-720-967 Cumming, Georgia 1610 Market Place Blvd 770-205-5605 Chattanooga, TN 5084 South Terrace Place 423-899-2559 Douglasville, GA 2911 Chapel Hill Road 678-838-0630 Duluth, GA 3606 Satellite Blvd.

(Mall Corners) 770-497-8841

Kennesaw, GA 440 Earnest Barrett Pkwy NW 678-594-5055 Rome, GA 288 Shorter Avenue 706-378-9009 Roswell, GA 1255 Grimes Bridge Road 770-993-5839 Snellville, GA 2050 East Main Street 770-972-8411

page 32

Walking into any one of Provino’s 10 locations is like stepping into an OldWorld Style Italian Ristorante- the façade and décor are just the beginning of this exquisite authentic Italian experience.

For over 20 years, Provino’s has been serving Atlanta genuine Italian cuisine, warm & friendly service, and most importantly bringing together great company. Meal time is deeply rooted in the Italian culture and has been relished

by Italian families for generations.

Provino Bogino, the namesake of this exceptional concept, was no stranger to the philosophy of Italians and their food…food is what brought families together and that’s what John, Provino’s son, wanted to do when he was developing the Provino’s concept. As a pizza maker in Massachusetts, John was educated on the intricacies of Italian cuisine and soon realized the love for all types of Italian dishes was in his blood. It’s inevitable…I mean, when your father is Provino Bogino, how could it not be? The idea to branch out from a pizza house to a full-service, full-scale Italian restaurant was conjured up in Vietnam...or shortly thereafter. John and Larry Fisher, original and current partner, decided that the melting pot that was developing in Atlanta would be the perfect place…Memorial Drive to be exact.

In order to develop and run this successful foodservice operation (with hopes of opening many more locations in the area), John and Larry turned to whom?

You guessed it, close friends and family…Tracy Ray and Harold Geriltsch were brought in to the mix at the early stages to help build a foundation for the concepts. Both Tracy and Harold had known John, Larry, or both for several years and were entrusted with the family secrets to help the concept blossom. With everyone’s dedication and perseverance, Provino’s slowly became a household name and their dreams were becoming a reality.

Since 1977, nine other Provino’s and two Scalini’s (another concept created by the Italian masterminds) have opened their doors to entertain families and friends alike. Both concepts pride themselves on the authenticity of the dishes that have been passed down through the Bogino family tree. Whether you’re in the mood to share something off the antipasta menu, like their Mozzarella de Fritto and Mushrooms Ripieno, one of the Classic Parmigiana dishes, or an entrée off their Seafood Dinners menu, like their Mussels Marinara or Seafood Trio, it’s likely that Atlanta’s favorite rolls and salad served family-style is what will keep you coming back…again and again! No matter what you choose off the menu, you’re guaranteed to enjoy the experience as much as the cuisine because both Provino’s and Scalini’s specialize in classic Italian…CLASSIC is what they do…and they do it VERY WELL! Fugitaboutit, the Bogino’s family Italian recipes are one of a kind!

“But, it’s not just about the food,” said Tracy, “it’s about the people.” This is evident when you walk in to your neighborhood Provino’s or Scalini’s…it’s likely that you’ll see customers being greeted with open arms and hugs, inquiring about the kids, grandkids, and ultimately becoming the “extended family” of Provino’s/Scalini’s. Being an employee is no different; once you’re in…you’re family…for life. That’s why you’ll notice the same friendly faces are still working happily year after year after year. Many of the members of management have been with the company since inception or close thereafter. Jim Damiano, the manager of Provino’s new location in Buford (Mall of Georgia), has been with the company since the mid 80’s. He worked his was up from line cook in the BOH to being the FOH manager.

It’s those types of loyal relationships that keep the door open and the crowd bustling.

SCALINIS’S LOCATIONS: Smyrna, GA 2390 Cobb Parkway SE 770-952-7222 Marietta, GA 1205 Johnson Ferry Road Suite 101 770-321-4343

On any given evening, amongst the crowd, you can find a birthday boy or girl celebrating with their surrogate Italian family. That’s right, Provino’s & Scalini’s STILL offer the birthday special…they’ve been doing it for over 20 years and you can still come in on your birthday, show your ID, and get one of their famous specialty pasta dinner for FREE! Don’t fret, this includes the world renowned garlic rolls and salad…AND birthday dessert.

If you’re not celebrating your birthday, but are anticipating the birth of one of your own…Scalini’s is the place for you. What, you haven’t heard about Scalini’s “Eggplant Babies”? Nearly 300 baby pictures decorate Scalini’s old-fashioned Italian Restaurant in Cobb County, Ga. All of the babies pictured on the Italian restaurant wall were born after their mothers ate the Scalini’s eggplant parmigiana. The hearty entrée is rumored to possess labor inducing powers...some have given birth within 48 hours after enjoying this delectable dish. “Two or three years after we began, a few people had just mentioned to us they came in when they were pregnant, and ate this eggplant and had a baby short time after that,” said John Bogino, “One told another, and it just grew by itself leaps and bounds.”

Therefore, if it’s a birthday you’re trying to celebrate, a baby you’re trying to have, or just a hankering for some fresh, high-quality, authentic Italian cuisine, either Provino’s or Scalini’s is the place for you. Rich in family history and tradition, these two concepts can’t be beat. Next time you’re in, make sure to pay special attention to the walls…Provino Bogino’s immigrant papers from Ellis Island are hiding somewhere within the beautiful décor that makes dining at any of their locations a truly memorable experience.

Come one…come all…once you’ve experienced a meal with the Provino’s and Scalini’s families; you too become FAMILY! Bada Bing Bada Boom!!! page 33

www.provinos.com www.scalinis.com

In the fall of 2005 a posting was made to all chefs that the selection process for the next ACF Culinary Team USA was beginning. I remember the anxiety and excitement when I heard this, as I’ve been working toward this opportunity for years. After a poor performance during the last team selection process, I was anxious to have the chance to redeem myself. Since then I’ve made huge changes in my approach to competing, I gave up those wild, throw everything on the plate books and went back to the basics of classical cooking. The initial step for selection was that each chef had to summit a team try-out application, competitor profile, employment history, competition resume, and a 500 word essay on “why you feel you should be on team USA”. This process was long and hard as this was your one and only chance to make an impression on the coaches and selection committee. A poorly presented package, one wrong word and lack of experience means you get a “thanks, but no thanks letter”. The wait for the acceptance letter was extremely trying, as you have to begin working on your cold food program in advance, not knowing if you would be even selected to tryout. A competitor who waits until the last minute most likely will not make it, as it takes months if not a year just to be on the level to make the team. Out of hundreds of applications only about 30 chefs are given the invite to compete in hopes to make it to the next round. During the first phase of the try-out process, the chefs traveled to a pre-selected location where we had two-twelve hour days to complete our cold food program. A process that many chefs would give up on, having to practice long hours, travel many miles, prep, cook, glaze, and lay-out the best work you possible can; all while under the watchful eyes of C e r t i f i e d Master chefs and National

team members.

Once your program is complete it’s up to the judges…they hold nothing back as this is a process to select the best, not a seminar on International Competitions. If a chef scores high enough, he or she will receive an invite to compete in the finals that’s held during The NRA show in Chicago. Only 12 out of the 30 chefs will get the chance to showcase in this prestigious and final step to making the team. There’s no time for celebrating as you have only 3-4 weeks to prepare for the most intense hot food competition many chef’s will ever be apart of. This is the best of the best fighting for those few spots on the coveted Team USA. Each chef had to prepare a signature 4course meal with dessert, which the starter plate came from a mystery basket of ingredients. If your were not prepared, and ready for battle, the pressure alone would take you under, as these chefs are looking for the best team members who can handle the most difficult task anyone can face; representing your country. At the end of the 3-day trial, a ceremony is held and the team is announced. The announcement ceremony was the most stressful time of this entire process, if you added up all the hard work, long hours, time away from family, and the mental stress, it could not equal the feeling you had just before Chef Leonard CMC announced the team. The stress you felt caused temporary loss of hearing, nothing the chef said in that speech I remembered, all I wanted to hear was my name. And once my name was called I wanted to jump through the roof, but had to maintain strong composure as I was now a member of Team USA. Since then my life has not been the same, I’ve had many great opportunities come my way, as well as meeting wonderful people all over the world. They say that one term on the culinary team is equivalent to ten years industry experience, and that analogy is true. I’ve learned more about myself, competing, and my overall thought process about food in my first week of practice than I did over the last 4 years. To walk into a kitchen of dedicated, driven, and highly skilled chefs, you can’t help but to gain knowledge; if you don’t you’ll fine yourself off the team. We do not get paid to be on Team USA, we do it for the love, the challenge, and the education that very few can say they have. There’s no other feeling than to know that at the end of the day we’re 100 times better as a chef than what we were at the beginning of the day. Each time we get together as a team we strengthen the bond of brother hood, and the love for one another that lasts a lifetime. It’s by far the most challenging journey a chef can take, to carry the weight of our industry on our shoulders, to represent our country on the international stage, and to be an example to those who dream of the chance to be on Team USA. I’m proud and blessed to say that I am a member of Team USA, to be apart of an elite few that have won Olympic Gold.

Most chef’s that have been on an International

Culinary Team, go on to become Master Chef’s; that the ultimate Goal for me.

I’m presently the Corporate Executive Chef for Performance Food Group, a broadline foodservice distribution company that’s located throughout the east coast. I joined PFG Milton’s because of their dedication to excellence, and their commitment to Team USA. Since being apart of the Milton’s team, we have had record breaking gains, our market has grown at a rapid pace, and PFG Milton’s has developed into a place for culinary training and education. Their support of my efforts on Team USA is a testament to their commitment to the industry as a whole. We have shredded the image of just being a distribution house, and are now known as the leader in the field of culinary services and the hospitality industry. Supplying or customers with the finest of ingredients, a committed team of industry professionals and, the latest in culinary trends; places us in the forefront of our field. We have contributed time and resources to the support of many educational and hospitality organizations, proving our determination to maintain the highest level of service and a constant presence with the American Culinary Federation.

It’s important that all establishments in the hospitality industry support the goals and dreams of their internal culinary team. These are the ladies and gentlemen that sacrifice so much for so little, with even less respect; but persist because of the love of what we do. I encourage all organizations to participate and invest into The American Culinary Federation, or some establishment that support chef’s. We are all apart of a universal team of Food Lovers…it’s time to build our future by giving of ourselves today.

Team USA is constantly preparing, practicing, and focusing on the goal at hand, to win The IKA 2008 (The Culinary Olympics). There’s never a down time, projects are constantly being planned, meetings taking place, and work on our skills never stops.

It’s a huge a commitment, and without the support of family, friends, colleagues, and employers we would not be able to achieve international success.

Team USA Info: ACF Culinary Team USA, a program of the American Culinary Federation (ACF), is the official representative team of the United States in major national and international culinary competitions.

ACF Culinary Team USA is comprised of one national team of six members, two regional teams of five members each, and a youth team of five members less than 23 years old. The regional teams, considered a training ground for the national team, work with and assist the national team when they are not competing. ACF Culinary Team USA competes in many competitions including three major international culinary competitions: Internationale Kochkunst Ausstellung International Culinary Art Competition also known as the "Culinary Olympics;" The American Culinary Classic; and Culinary World Cup.

page 35

DARYL L. SCHULAR, CCC

Corporate executive chef for PFG Milton’s, Daryl L. Shular, CCC, has been a coach and mentor of culinary students and competitors for many years. Shular earned an associate degree in culinary arts at The Art Institute of Atlanta, and was a member of the institute’s international culinary team. He received a faculty award for Outstanding Student Success Initiative in spring 2003. Before joining PFG Milton’s, Shular was senior lead instructor at The Art Institute of Atlanta.

Shular is a member of the American Culinary Federation (ACF) Greater Atlanta Chapter Inc., and was a former chapter student-team coach. His most recent achievements include a gold medal for best of show at the ACF Choctaw Chapter Culinary Salon in Choctaw, Miss. He was also named the 2004 National Champion in the ACF Nutritional Challenge at the 2004 ACF National Convention.

THE AMERICAN CULINARY FEDERATION, INC.

The ACF is known as “The Authority on Cooking in America” .The ACF is a professional organization of chefs and cooks and was founded in 1929 in New York City by three chefs’ organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chef’s de Cuisine Association of America. They are an organization based on promoting the professional image in American Chefs worldwide through education of culinarians at all levels.The ACF is the largest professional chef’s organization in North America.They are made up of more than 20,000 members that belong to more than 230 chapters in four regions across the United States.

2008 IKA

“CULINARY OLYMPICS”

This October 18th through October 22nd, the world’s best chefs will gather in Erfurt, Germany to demonstrate their

creativity and expertise at the 22nd IKA “Culinary Olympics.”

The four day international competition takes place every four years and is considered the most important event in the culinary field.

Team USA will be traveling to Erfurt along with more that 40 other countries in hopes to bring home the gold.

PFG Milton’s, Daryl Shular is on the ACF Culinary Team USA.

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PFG Milton’s Associates of the Quarter CRAIG CRAMER

Craig is one of PFG Milton’s District Sales Representative. He has been working at PFG Milton’s for fours years and currently resides in Lawrenceville, GA. In Craig’s spare time he enjoys spending time with his 3 kids and wife Heather along with trying to skateboard and woodworking. He believes his claim to fame was being a professional skateboarder in past life and his best friend was Tony Hawk. Craig quotes “everyday is a new opportunity.”

SUSAN PAGLIARULO

Susan is currently PFG Milton’s Dry Grocery & Dot Foods Merchandiser Buyer. She’s been at PFG Milton’s for the last 3 years and currently resides in Braselton. In her spare time Susan enjoys time with her 3 kids and husband of 22 years,Joe, a good book and jamming to some tunes. As a buyer Susan strives on making sure the customer is confident and satisfied. Susan quotes “you don’t fail until you quit.”

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JAMIE HILAND

Jamie is currently in transportation as one of PFG Milton’s Delivery Drivers serving the Northeasten part of Georgia. He has been working at PFG Milton’s for the past 7 years and currently resides in Tocca. Jamie has 2 wonderful kids and a loving wife, Allison. In Jamie’s spare time away from PFG Milton’s he enjoys a good swing on the golf course and the need for speed racing cars.

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