Taste Spring 2015

SPRING 2015

CUSTOMER SPOTLIGHTS

May’s Restaurant, Savory Deli & Market, and Zia’s Trattoria

Non Foods - Revamped!

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A LETTER FROM THE VICE PRESIDENT OF SALES

Dear Valued Customers and Associates, FINALLY winter is over, I hope. As we thaw out and get ready for the restaurant season to start driving more business for all concerned, we are ready! Our warehouse is complete, our shelves are full, and our Area Manager Sales Professionals are prepared to assist our customers to grow a more profitable business.

Our Culinary Team has been developing new recipe ideas and are ready to assist our Customers and Area Managers with multiple creative ideas to utilize products for more than a single menu item. This helps you, our customers to use product quicker and achieve a greater return on investment on the products you are purchasing.

If you are a Latino restaurant or are interested in featuring Latino items on your menu, we have just completed a two day training of all of our associates in this specialized segment. We have also sourced additional items and more competitive prices to be able to offer a complete line of products to support this fast growing segment. Ask your Area Managers for more details.

Finally we once again proudly feature three of our customer partners, May’s Restaurant that has been in business over seventy years, to Savory Deli that is “relatively “ new starting their business in 2006, and Zia’s Tratorria that represents our recent expansion into Central Pennsylvania. Read inside to see how each are unique in their own offering.

Thank you for your time, consideration, and business.

Regards

Mark A Natale Vice President Sales

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Contents Non Foods Revamped.....................................................4 Performance Connect.....................................................6 Customer Spotlight - May’s Restaurant...........................8 Here We Grow................................................................10 Customer Spotlight - Savory Deli...................................12 Weldon’s Pick - Towndock..............................................14 Customer Spotlight - Zia’s Trattoria................................16 Recipes - Pan Roasted Chilean Sea Bass.........................18 Top Selectors.................................................................24 Associate Spotlight........................................................25 New Items.....................................................................26

18

ted Recipes: Pan Roas Chilean Sea Bass

6 Performance Connect App

Guide to Advertisers

Pacific Northwest Canned Pears.......................15 Girard’s Fine Foods...........................................19 Frito Lay...........................................................20 Pepsi.................................................................21 Kraft.................................................................22 Kronos..............................................................23 AM 3/11 11:39 V_10-05 7/1

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4 Non Foods REVAMPED!

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3

Designed & Edited by Nicole Myers

Non Foods.....

Patricia Sizemore Non Foods Category Manager

Rhonda West is a new addition to our PFG family, starting in late June as our new Non-Foods Category Manager. Rhonda brings a wealth of experience to PFG, most recently from US Foods but also has extensive nonfoods experience from the vendor side and a unique and ambitious focus on the category.

One of the first things Rhonda did was to organize a Non-Foods Summit in Dallas, TX which I attended along with Diana Devlin, our VP of Purchasing, and Tom Page, our Brands Manager, so I thought I’d share some Summit highlights with you. I know, you’re probably thinking, “Yawn, non-foods”, but from the moment we arrived and were greeted by a larger than life aluminum foil swan at our opening night dinner, we had a feeling this might be unlike any other non-foods summits we had previously attended, and we were right.

The evening opener was very interactive and tested our skills at building pizza box towers, stacking plastic cups, and testing our knowledge of gloves with a Wheel of Fortune game, along with many other fun games throughout the evening.

I can honestly say I have never seen so many adults so excited about waving a steam pan to create wind to move a ping pong ball to drop into a cup before. I’m guessing I’ll probably never say that again either. But as whacky as this sounds what it did do was to give us a “hands on” with our products and a casual atmosphere in which to interact with vendors and our many other PFG operating company counterparts.

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REVAMPED!!!

As whacky as the evening was, it set us up for the following day’s productive meetings. Our key suppliers were all in attendance showing products and reminding us of the quality of our products, particularly the items we have chosen to brand with the First Mark and Silver Source labels. We were able to compare our branded items to other similar products side by side and see the advantages. Here are a few of the highlights:

•Can Liners: Are all coreless and have

hex seal bottoms, holding 33% more

than gusseted bags, and are 99.9% leak proof.

•Napkin, Towel and Tissue: Over a dozen of our branded items

are EcoLogo certified, verified by a third-party for meeting

stringent sustainability standards.

•Gloves, Foil and Pizza Boxes: Branded

vendors are industry leaders in food safety

innovation, all are FDA approved for

foodservice and have received Food Safety

Certifications from AIB which demands

rigorous quality control processes for

protecting the safety of the food supply

chain.

And then there were some new items in case anyone is interested in light bulbs that last for 50,000hrs and mitts that you can submerge directly into a fryer, boiling water or fire without harming the user.

We are not stocking these at the moment but they are available and can be special ordered if you’re interested.

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Sign up to get the Performance Foodservice monthly newsletter, Order Up! Chock-full of recipe ideas, savings opportunities, operating tips, market trends, and much, much more, let us help you in your day-to-day operations!

Links to our Savings Center where we continually post Customer Rebates

Click here to view Market Trends by category to find out how the markets are doing. These are posted weekly on our website

Recipe ideas - leads back to the Recipe Center on our website where we continually post new and exciting recipe ideas

Each month we feature articles we find that will help you run your business on a day-today basis

Links to articles featuring new dining trends and ideas

Social Media Sharing Buttons.

You like it?

Share it!

Our Featured Brand section highlights one of our many private label brands each month. Here we feature recipe ideas, highlight new items, or give some ideas on how to use our great products!

From our chefs to yours! Every month we link back to our “In the Trenches” portion of our website, where our chefs and associates contribute new tips and ideas

Want to get friends or staff members signed up for Order Up? Forward the email onto them and tell them to hit the “Sign Up Today” button!

Want to Sign up for Order Up? Great, here’s how: Visit www.performancefoodservice.com/customer/Pages/CustomerNewsletter/aspx, and fill out your information.

You should see Order Up! in your email inbox once a month! Keep on the lookout!

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CUSTOMER SPOTLIGHT

by the readers of Frederick Magazine.

“Patti O. Crab”

Fresh, Sassy & Hot!

In the late 1940’s, Doug May’s parents bought the you property that is now home to May’s at May’s. trays on the can expect what That’s Restaurant.

It was originally opened as a service May’s is known for their quality crabs. station and convenience store. Doug remembers playing outside the station and along the road.

The business many changes; BBQ Ribswent&through Chicken growing to a full garage, and being remodeled to Carry-out or enjoy our tropical patio. start in the grocery business in 1954 before Doug and his brother bought the business in 1962.

They started selling hamburgers and hot dogs and ended up building a carryout section of 5640 URBANA PIKE - FREDERICK, MD the business. As the grocery business slowed, a (301) 662-4233 bar was opened in the back of the building.

We’re Smokin’ at May’s!

www.maysrestaurant.com

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A few years later, the grocery section was made smaller so that the bar could be expanded, and a year later it was made in to a complete restaurant!

Completely gutted and remodeled in 1990 and reopened in 1991 as a family restaurant. They started in the hard shell crab business in 1999 and that became (and remains) their niche! A lot of history, and quite the family story!

Mr. B’s Seafood was Doug’s first crab supplier and remains one of them to this day! He came in and showed Doug how to cook the crabs and helped him get going. Over the years, Mr. B’s has given Doug other suppliers that he could go to for crabs because Mr. B’s cannot solely supply them.

May’s Seafood has become a huge part of The Oyster Recovery Partnership. They recycle all of their oyster shells. The shells are picked up from the restaurant, taken where they are washed and let sit to dry out for a year. Then they are taken out to the bay where they are placed by GPS to create new oyster beds. May’s is one of the biggest suppliers of the partnership.

Hiring quality employees is a big challenge in the restaurant industry according to Doug and he is very proud of the staff he has, with many of them being there for a long time. He has a very tight knit family of employees! Mindy, who

CUSTOMER SPOTLIGHT

is the restaurant manager, has been with him since the restaurant opened in 1991, and Helen, who is the office manager, has been there for 20 years. Helen’s daughter also works there. Doug’s nephew, Joe and his son have also been a huge help in the business, especially lately.

Doug has been working with Performance Foodservice for about four years. He has a great relationship with his salesperson, Tammy BeLieu, and our Produce and Seafood Category Manager, Weldon Clinton.

He loves the service he receives from Performance Foodservice, especially the delivery drivers. They go out of their way all the time.

Sometimes they have to park down the street from the restaurant and bring all the products back up on hand carts, and if they arrive in the summer and no one is there to put the products in the freezer, the drivers will take it on in and put it away for them! And, “Your products are really great too,” says Doug.

May’s has numerous loyal customers and can even be considered a destination restaurant.

They are known for their fresh crabs and people even fly in from other states to get them!

There is a couple from Ohio who comes to town every month to visit Doug and his wife, Susan, and enjoy a delicious dinner! May’s Restaurant is known as a crab house, but their customers know that they offer a lot of other options too!

Their Oyster Blues are one of their top appetizers – combining a few ‘secret’ ingredients to top the oysters. Another top seller on the menu is the Seafood Platter, which is a jumbo lump crab cake, imperial stuffed shrimp, flounder and sea scallops!

Those kind of items on the menu would explain why they have been voted Best Seafood Restaurant in Frederick for nine years in a row!

Last year May’s prepared and sold 9,000 bushels of crabs! On a summer day, they can easily go through 300 to 400 bushels! And while they do crabs for carryout, the majority of those are consumed in the restaurant with the exception of holidays.

Before anyone decides to open a restaurant, Doug has a couple pointers. Most importantly know that you always have to stay involved, you can’t just sit back and watch. Doug remains very hands-on, especially in the crab part of the business, still sorting and grading crabs.

He likes to keep tabs on everything happening in the restaurant because it keeps employees honest and the quality of products going out to his customers consistent.

He also said to make sure you have three to four years of capital after you get the restaurant open and running.

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. . . .

W O R G E W E HER Our expansion....

Fully Refrigerated Dock

New Warehouse & Transporation Offices

25 dock doors available 10

....FINALLY COMPLETE!

New Performance Foodservice - Maryland signage

New Customer Will Call & Receiving entrances

New Truck Pa

rking Lot

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CUSTOMER SPOTLIGHT

Savory Deli and market offers way more than you can imagine, from beverages and quick convenience snacks to cakes, pies and muffins.

But they also make and serve a full range of breakfast sandwiches, subs, paninis, wraps and salads for an “on-the-go” lunch or even a delicious take home dinner!

Savory Deli was opened by Scott Bocek and his wife, Amanda in 2006. Scott has a strong background in the grocery and deli carryout business as he worked at Kline’s grocery store starting when he was just 15 years old. He then worked for Giant grocery stores before becoming the General Manager at his family’s deli carryout in 1994.

While at his family’s business, Scott began working with Performance Foodservice and has

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continued the relationship for 13 years and carried it in to his own business.

Over the years, Scott has gotten to know many members of the Performance Foodservice team – most importantly his sales rep, Alan. Scott said everyone has always been willing to work with him to get whatever he needs for his business. He knows that a great relationship continues to grow and become stronger as he meets more members of the Performance Foodservice Maryland team!

Savory has quite a few competitive advantages, one of the most important being the fresh ingredients they use in the foods they serve every day – cracking eggs every morning and assembling each and every sandwich right there as it’s ordered!

They also have a very convenient location, right on the corner, for all of the people commuting through the area to and from work daily.

Scott has been working in the area for a long time, so he has not only gotten to know the community, but also what his customers are looking for, especially in deli foods. He has a very diverse customer base that is simply looking for good food at reasonable prices. Farmers, athletes, doctors, lawyers and even a few local tv and radio

CUSTOMER SPOTLIGHT

personalities frequent Savory Deli!

Scott also considers his staff, the cleanliness of the store, and the wide selection they offer as advantages over his competition.

The two biggest challenges for Savory Deli are rising food costs and finding quality people to work there. Scott said the general public doesn’t always realize how much food cost increases affect every aspect of his business. Savory has about 20 employees currently, and Scott is proud that many of them have been there for over five years. But finding quality employees as some of them move on has been difficult.

For the most part, Savory relies on word of mouth to bring customers through the door. They have never done any print advertising, but they do use social media, often to advertise specials offers like Mother’s Day flowers available or posting pictures of the delicious holiday pies they are baking!

Scott is hoping to expand the business in the future. Savory is doing great and they could use additional space, but he will not move to another location. He hopes to expand his current

building to enable the business to continue to grow!

Scott has a few words of advice for someone considering opening their own food business. His grandfather told him before he opened Savory Deli that when you open your own store, it becomes your wife because you have to be completely devoted to it for it to work.

Also, look at what kind of background you have and if it will help make you successful.

People often think the food industry is profitable and easy, but if you don’t have knowledge of the business and the devotion to it – forget it!

Lastly, make sure you have a good location for the business you are planning to open.

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Weldon’s Pick Weldon Clinton, Seafood & Produce Category Manager Squid you say! Or by the Italian name, Calamari, since calamari seems to sound more palatable than squid.

Squid (calamari) is a mollusk related to the cattle fish and octopus. The meat is firm and white with a mild, slightly sweet and nutty flavor.

We at Performance Foodservice - Maryland are very pleased to have The Town Dock packing and supplying our customer with calamari under the Assoluti, Roma and Luigi brands.

Town Dock - Family owned and operated for 40 years! They are located on the waterfront in Port Judith, Rhode Island. They are the largest producer of East Coast Loligo Pealei squid. Owning seven boats and contracting with 30 other vessels, Calamari is what they do!

What we stock: 414519 - Roma Rings and Tentacles (Loligo Pealei). Caught and processed in Rhode Island, fully cleaned with a very light and buttery taste.

414506 - Assoluti Tubes and Tentacles (Loligo Chinensis). Product of China, traditionally cleaned rings on, head now removed. Great value and consistency.

414508 - Assoluti 5/8 inch Tubes Only (Loligo Chinensis). Product of China, traditionally cleaned, wings on, head meat removed.

414552 - Luigi Tubes Fodarodes (Japanese Flying Fish). Product of China, tender consistency, great plate coverage. Fully cleaned, no wings or head meat.

Ask your Area Manager or give me a call for a sample or a cutting for Calamari with Town Dock!

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Ripe ‘n Ready Ideas

Asian Pear Slaw

Pear & Orange Smoothie

To make a superior slaw, toss crunchy ramen noodles, whredded broccoli and carrots, and pear chuncks with a pearsoy-sesame dressing.

Mix up a pear smoothie with pears, milk, orange juice, honey and vanilla.

BBQ Chicken & Pear Salad Toss together bbq chicken, pear halves, salad greens, peas, corn, bacon bits and scallions with a balsamic pear vinaigrette.

Grilled Pear Cubano

Pile sliced ham, swiss cheese, pear slices, dill pickles and turkey breast on a hard roll to build a Cubano supremo. Toast or grill to heat through.

Pear Lemon Cake

Spice up a lemon cake using pear juice and placing pears on top before baking. Garnish with raspberry drizzle and mint leaves.

Pears in Stock at Performance Foodservice: West Creek Diced Pears in Juice.....#229691 West Creek Sliced Pears in Juice.....#229692 Diced Pears in Juice.........................#983983

Photo and menu ideas courtesy of the Pacific Northwest Canned Pear Service. www.eatcannedpears.com.

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CUSTOMER SPOTLIGHT

Zia’s Trattoria – casual Italian cuisine in Harrisburg, Pennsylvania! Owner, Rocco Roma went to Italy years ago and brought back many delicious menu ideas for a great Italian restaurant.

A few of Zia’s signature dishes are Zia’s Pasta with Portobello mushrooms and roasted tomatoes and peppers; Fettuccine Roma with sausage, mushrooms, spinach and snow peas; Lobster Ravioli with a shrimp cream sauce; and the ‘from scratch’ chicken tenders – they use their own breading mixture!

Rocco began working as a dishwasher at a small sports tavern when he was 12, and now he

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owns a restaurant! He opened his first Zia’s restaurant in 2004 in downtown Harrisburg. The restaurant was moved to its current location in June 2014. The downtown location did a lot of business being so close to the capital, but moving out of the city had its advantages for Rocco and the restaurant. Rocco is from the area so he is very familiar with it and he knew there were no other restaurants like Zia’s around, making it the only casual Italian restaurant in the area.

The new location is more casual than the original, and they now have onsite parking! It was a restaurant prior to Zia’s moving in, but Rocco has made a lot of changes to include additional booths, a bar lounge area and an outside patio to make it the space he envisioned for Zia’s!

Rocco is glad to say he has a strong team of employees, most of whom made the move with him to the new location. Most of his employees have been with the restaurant for quite a while, a few with the longest tenure being Chef Jason who has been there for eight years, Sous Chef Dan for six years, and Catering Coordinator Lacy for eight years!

The biggest challenge for Rocco, as for many others as well, is continuing to attract new customers and increasing the average check.

He said the average person now only orders one drink and no appetizers. Compare that to when he first started in the restaurant business and the average person would have two drinks with an appetizer, a salad, a meal, and dessert or coffee.

Many people are now having their drinks and coffee at home to save on costs.

Catering has always been part of and continues to be a large part of the business at Zia’s. Thirteen weddings alone in 2014! Rocco likes to do catering events such as weddings, home shows, and legislative events through the capital where people are able to get a taste of Zia’s food. It takes away the risk factor of going to a new restaurant they aren’t sure if they will

CUSTOMER SPOTLIGHT

like. Those attending the events can try Zia’s food through that event and that pulls them in to the restaurant – one great way to attract new customers!

Zia’s does use Facebook. They post a few times a week because when posting every day, Rocco believes people do not notice the posts.

Rocco just started working with Performance Foodservice in April 2014 through the District Manager, Randy Grassmyer, who he says provides him with excellent customer service, and always answers his phone! Rocco appreciates the quality of the products that he gets from Performance Foodservice because he knows that he will get what he and his customers want and like. And he said his deliveries are fantastic!

To sum it up, “Performance Foodservice is the whole package and they fit my niche as an Italian restaurant,” said Rocco.

Rocco’s advice for someone getting in to the business is – it’s hard and you must have the passion for it, the desire to put the time in to it, and you have to want to do it. Owning a restaurant is a lot different than it used to be, it’s a whole different way of thinking according to Rocco. It takes 7080 hours a week and you work weekends and holidays.

Rocco really enjoys the creativity aspect of having an independent family restaurant where he can come up with new dishes and make his own decisions on what sells and what doesn’t.

The next time you’re in central Pennsylvania, be sure to check out Zia’s Trattoria!

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RECIPES

PAN ROASTED CHILEAN SEA BASS Ingredients 2 - 8oz. Bay Winds Chilean Sea Bass (416842) 3 tablespoons chopped shallot 2 tablespoons fresh lemon juice 1/2 cup (8oz) chilled unsalted butter, cut into 8 pieces 1 1/2 tablespoons chopped fresh dill, plus more as a garnish Salt and Pepper (to taste) 2 tablespoons canola oil ¾ cup dry white wine

Directions 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

Start by chopping the fresh dill and shallots (separately).

Preheat your oven to 450°F. Reduce wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes.

Reduce heat to low & add butter 1 piece at a time, whisking until melted before adding more.

Remove pan from heat and stir in fresh dill.

Season sauce to taste with salt and pepper. Keep in a warm place.

In a sauté pan, heat the canola oil until it’s so hot it’s about to smoke.

Season the filets with salt and pepper and place in pan.

Cook on 1st side approximately two minutes or until nice “crust’ forms Flip fish and place in 450 degree oven for four more minutes.

Place fish on warm plate and sauce.

Jack Walker Corporate Chef 18

Oven Dried Tomato Caprese Salad with Girard’s® White Balsamic Vinaigrette & Girard’s® Balsamic Glaze Ingredients: 4 oz 2 oz ½ oz ¼ oz ½ oz Pinch 2 tbsp 1 ea 1-2 oz ½ oz

Oven Dried Tomatoes Perlini Buffalo Mozzarella Baby Arugula (rough chopped) Fresh Basil (chopped) Bermuda Onions (diced) Salt and Pepper to taste Olive Oil 3 inch ring mold Girard’s® White Balsamic Vinaigrette (#5877) Girard’s® Balsamic Glaze (#5587)

Instructions: For oven dried tomatoes: cut Roma tomatoes in half, brush both sides with olive oil, arrange cut side up and season with sea salt, fresh black pepper and dried oregano. Bake at 300° until they start to shrink and darken in color (2-3 hrs).

For presentation: toss all ingredients with Girard’s® White Balsamic Vinaigrette (#5877), adjust seasoning, and pack firmly in ring mold. Remove mold and garnish. Yield 2 side salads.

DRESSING CAESAR CLASSIC SAUCE CHIPOTLE PEPPER AIOLI DRESSING HOT THAI PEANUT DRESSING CRNBRY POPPY SEED GF DRESSING FUJI APPLE CIDER DRESSING ZESTY ORANGE VINGRT GF DRESSING CARROT GINGER MISO DRESSING CILANTRO PEPITAS GF DRESSING VINGRT WHI BALSAMIC DRESSING CHAMPAGNE VINGRT

32906 348301 416461 444377 444390 444391 444392 444393 898390 899833 19

Contact Brian Korody at 301-252-4792 or brian.korody@pepsico.com for more information.

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PEPSI速 FOUNTAIN NOW AVAILABLE AT PERFORMANCE FOODSERVICE CONTACT ERIC MULLIN, PEPSICO FOODSERVICE REPRESENTATIVE AT 410-279-6232 OR ERIC.MULLIN@PEPSICO.COM FOR MORE INFORMATION AVAILABLE IN SELECT AREAS. NEW CUSTOMERS ONLY PLEASE.

PEPSI, the Pepsi Globe, LIVE FOR NOW and FOR THE THRILL OF THE GAME are trademarks of PepsiCo, Inc.

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PFG Code

Kraft Code

Item Description

Pack Size

26535

39062

Maxwell House Frac Pack

192/2oz

151315

39365

Maxwell House Master Blend Frac Pack

192/1.25oz

44001

39025

Maxwell House Special Delivery Filter Pack

112/1.4oz

97927

88590

Maxwell House Special Delivery Filter Pack DCF

42/1.3oz

903089

39302

Maxwell House Liquid 100% Columbian FZ

4/33.8oz

903073

39303

Maxwell House Liquid 100% Columbian DCF FZ

4/33.8oz

918223

39962

Maxwell House Whole Bean Espresso

6/4 LB

43999

88930

Sanka Super High Yield DCF Frac Pack

128/1.25oz

879375

65131

Café Collections 100% Columbian Frac Pack

128/2oz

413315

65132

Café Collections 100% Columbian Frac Pack DCF

96/2oz

360097

65139

Café Collections Dark French Roast Frac Pack

20/2.25oz

423152

65133

Café Collections House Blend Frac Pack

128/2oz

882352

65134

Café Collections House Blend DCF Frac Pack

96/2oz

914519

39139

Gevalia Medium Roast Frac Pack

24/2.25oz

355475

39140

Gevalia Medium Roast DCF Frac Pack

24/2.25oz

884541

39131

Gevalia Columbian Roast Frac Pack

24/2.5 oz

871492 FREE equipment FREE service 320893 FREE merchandising 888477

39143

Gevalia Dark Roast Frac Pack

24/2.5oz

88846

GFIC French Vanilla Powder

6/2 LB

88847

GFIC Italian Cappuccino

6/2 LB

958298

88800

GFIC Hot Chocolate Powder

6/2 LB

943712

89749

Maxwell House Iced Tea Custom Blnd Frac Pack

48/3oz

Any consistent SKU purchase includes:

Angela Wood angela.wood1@kraftfoods.com 443-928-7091

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Ask your Area Manager or Kraft Representative for Details!

Julia Shinderman julia.shinderman@kraftfoods.com 410-596-1730

HUMMUS & VEGGIE PITA INGREDIENTS 1 Kronos 5� Flatbread 1/4 cup Kronos Hummus 2 tbsp. mozzarella cheese 1 tbsp. tomato 1 tbsp. red onion 4 pieces cucumber 2 tbsp. olive oil Salt to taste Black Pepper to taste PREPARATION Dice tomato and red onion. Slice cucumber.

Spread hummus evenly on heated flatbread.

Lay cucumber, tomato, red onion, and mozzarella, over flatbread evenly. Drizzle olive oil on top and sprinkle salt and pepper.

GREEK STYLE GYROS FRIES

Photos and recipe ideas from www.kronosfoodinc.com

INGREDIENTS KRONOS Gyro Strips or Slices, Grilled & Chopped Green Onion, Chopped Feta Cheese, Crumbled Roasted Red Pepper, Diced Your Preferred Type of French Fries Also try: Kalamata Olives, Banana Peppers, Giardiniera, Red Onion (diced), Tomatoes (diced) For creative dipping sauce mix 1/3 Cup Ketchup with one cup KRONOS Tzatziki sauce PREPARATION Top freshly cooked fries with your favorite Greek inspired ingredients. Serve with dipping sauce and enjoy!

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TOP SELECTORS 2014 We would like to CONGRATULATE all of our Selectors that qualified and worked hard enough to make the list of Top Selectors in Performance Food Group! We would especially like to add a WELL DONE to the five guys who made the top 100 in the entire company!

#18 – Michael Baker #23 – Kyle Olson #41 – Will Parada

#43 – Anthony Pulley #82 – Matt Schachle

ada

William Par

Mike Baker

Kyle Olson

le

Matt Schach Anthony Pu

lley

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WHAT’S HAPPENING AT PERFORMANCE FOODSERVICE - MARYLAND

ASSOCIATE SPOTLIGHT Charles Taylor Driver Charles Taylor has been with Performance Foodservice—Maryland for almost six years as one of our drivers. He lives in Gwynn Oak, Maryland with his wife, Tiffany and daughter Auren.

He is a very outgoing individual, and enjoys spending time with family, going to the movies, and just having a good time, but says traveling is his favorite thing to do in his spare time!

Charles says he likes working at Performance Foodservice—Maryland because of the customers he delivers to every day, his co-workers, and the togetherness of the company.

He looks forward to continuing to grow with the company, and wants to continue to see Performance Foodservice—Maryland grow and do well, everyone stay healthy and enjoy life!

ASSOCIATE ANNIVERSARIES October

January

Kyle Olson - 5 years Anthony Pulley, Jr. - 5 years

Vicky Parrish - 30years

November

Chris Johansen - 5 years

Mike Preston - 15 years Mike Lamer - 10 years Joe Kromash - 10 years Charles Kemp - 5 years

December

February March Joe DeNittis - 20 years Renold Allen - 5 years Ken Hewitt - 5 years William Parada, Jr. - 5 years

Kieran O’Connor - 10 years Shaun Mealy - 5 years 25

NEW ITEM ROLL-OUTS

ITEM # BRAND DESCRIPTION 3M LIGHT BULB

454293 3M

BULB COOL WHI 4000 K 700 LUMEN ACE BAKERY

449707 ACEBAKRY BUN HAMBURGER CLASSIC SLCD BARBER CHICKEN TENDERS

2209 BARBER CHICKEN TNDR CRNCHY FZ AEP PLASTIC BAGS

445973 AEP BAG PLAS STORAGE ZIP CLOSE QT

445975 AEP BAG PLAS STORAGE GA ZIP BRIDOR CROISSANT

445877 BRIDOR CROISSANT DGH BUTTER CRVD DAVIDS BROWNIE

383059 DAVIDS BROWNIE SMORE SHEET 13X18 SLCD DEEP RIVER SNACKS

441731 DPRVRSNK POPCORN SEA SLTD .63 OZ ORGANI

441732 DPRVRSNK SNACK CRISPS BKD SEA SALT HERITAGE OVENS BREADS & ROLLS

436459 HRTG OVN BUN BRIOCHE SLCD 4 IN

436470 HRTG OVN ROLL KAISER WHEAT SLCD 4 IN

436473 HRTG OVN BREAD RYE SOURDOUGH SEEDED

436483 HRTG OVN BREAD WHEAT WHL 100%

436485 HRTG OVN BREAD GRAIN SEED GRAIN TOPPED

436491 HRTG OVN BUN PRETZEL SLCD 4 IN

436492 HRTG OVN BUN PRETZEL SAUSAGE SLCD 6 IN JOHN MORELL & WEST CREEK BACON

439331 JOHN M BACON 18-22 SS SMKD APPLEWOOD

883841 WEST CRK BACON 14-17 SLAB SLCD JOSEPHS PASTA

974183 JOSEPHS PASTA TORTELLONI STRIPED KENS & SWEET BABY RAYS DRESSING AND SAUCES

54423 KENS DRESSING RANCH HS CUP TFF

447522 SWTBABYR SAUCE GLDN BBQ & WING

447533 SWTBABYR SAUCE SWEET TERIYAKI

447535 SWTBABYR SAUCE WING GARLIC PARMESAN MALT O MEAL CEREALS

69177 MALTOML CEREAL CORN FLAKES TFF

69194 MALTOML CEREAL RAISIN BRAN WHL GRAIN

69195 MALTOML CEREAL TOASTY O WHL GRAIN

69569 MALTOML CEREAL FRSTD FLAKES

976935 MALTOML CEREAL CRISPY RICE BULK TFF OREO CHURRO BITE

449475 OREO CHURRO BITE W/DIP KIT PACKER STRAW

910574 PACKER STRAW 5.75” MILK IW PLAS PLUMROSE BACON

452874 PLUMROSE BACON 14-16 L/O MAPLE

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PACK SIZE 1/8 CT 48/2.8 OZ 109/1.47OZ 1/500 CT 1/250 CT 130/3.7 OZ 2/24 SL 24/5/8 OZ 24/1 OZ 96/2.8OZ 96/2.4 OZ 8/32 OZ 8/32 OZ 8/32 OZ 72/3.17OZ 72/2.65OZ 1/15 LB 1/15 LB 2/3 LB 100/1.5 OZ 4/1 GA 4/64 OZ 4/64 OZ 4/34 OZ 6/36 OZ 4/34 OZ 4/45 OZ 4/32 OZ 200/5 CT 24/500 CT 1/15 LB

NEW ITEM ROLL-OUTS

ITEM # BRAND DESCRIPTION RIDGECREST VEGGIE PATTIES

328712 RDGCRST VEGGIE PATTY TEXTURED WHEAT

328713 RDGCRST VEGGIE PATTY RND SOUTHWST TFF

328714 RDGCRST VEGGIE PATTY MEDIT STYLE TFF ROASTWORKS VEGETABLE BLEND

419105 RSTWRKS VEGETABLES ROOT BLND TURNIP FZ ROMA & LUIGI FRIES

416227 ROMA FRIES CLR COAT BTTRD

416232 LUIGI FRIES 3/8” REG CUT GRD A

416248 LUIGI FRIES STK CUT GRD A

416249 LUIGI FRIES 5/16” THIN CUT GRD A ROTHKASE CHEESE

366627 ROTHKASE CHEESE BLUE SLCD .75 OZ

453565 ROTHKASE CHEESE PEPPER JCK SLCD .75 OZ SILVER SOURCE CAN LINERS

425928 SLVR SRC CAN LINER 33 GA 90 LB BLK

425929 SLVR SRC CAN LINER 56 GA 90 LB BLK

426066 SLVR SRC CAN LINER 60 GA 90 LB BLK VIE DE FRANCE DESSERTS & BAGUETTES

435392 VIE D FR CAKE TIRAMISU 3 IN IND

447389 VIE D FR BAGUETTE RSTD GARLIC VEGGIE FZ

447390 VIE D FR BAGUETTE JALAPENO CHED FZ

447391 VIE D FR BAGUETTE PARMESAN PEPPERCORN F

451007 VIE D FR PIE BOSTON CREAM 3 IN MINI WEST CREEK GRAVY & SAUCE MIXES

438979 WEST CRK GRAVY MIX CHICKEN FLVR TFF

438985 WEST CRK GRAVY MIX CNTRY STYLE TFF

438986 WEST CRK GRAVY MIX PEPPER TFF

438987 WEST CRK SAUCE MIX CHED CHEESE TFF

438990 WEST CRK GRAVY MIX BRWN TFF

438993 WEST CRK AU JUS MIX TFF WEST CREEK POTATOES

439576 WEST CRK POTATO MASHED REAL DEHYDRATED

439578 WEST CRK POTATO AU GRATIN DEHYDRATED

439579 WEST CRK POTATO SCALLOPED REAL WEST CREEK PROCESSED EGGS

434552 WEST CRK EGG HRD CKD PLD PAIL SEL

434559 WEST CRK EGG PATTY SCRMBLD FOLDED SQ IQ

434581 WEST CRK EGG PATTY SCRMBLD 4 IN IQF

434590 WEST CRK EGG OMELET CHEESE 6” IQF

439684 WEST CRK EGG WHL W/CITRIC BNB

439685 WEST CRK EGG WHL W/CITRIC CARTON

439686 WEST CRK EGG HRD CKD DRY PACK

441025 WEST CRK EGG SCRMBLD MIX CIB FZ WEST CREEK RICE

370421 WEST CRK RICE BLND LONG GRAIN & WILD

370422 WEST CRK RICE PILAF TFF WEST CREEK TOMATOES

351962 WEST CRK TOMATO PETITE DICED 3/8” JUICE

PACK SIZE 36/4 OZ 36/4 OZ 36/4 OZ 6/2.5 LB 6/4.5LB 6/5 LB 6/5 LB 6/5 LB 8/1.5 LB 4/2.5 LB 10/10 CT 10/10 CT 10/10 CT 24/4 OZ 24/11.3 OZ 24/11.4 OZ 24/11.6 OZ 24/4 OZ 6/16 OZ 6/24 OZ 6/24 OZ 6/24 OZ 6/16 OZ 24/4 OZ 12/26 OZ 12/20.35OZ 12/20.35OZ 1/20 LB 140/1.5OZ 153/1.5 OZ 72/3.5 OZ 2/20 LB 15/2 LB 12/12 CT 6/5 LB 6/36 OZ 6/36 OZ 6/#10

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1333 Avondale Road New Windsor, MD 21776

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