Editorial

editorial A s 2020 ends and 2021 is upon us, I believe we have all learned a lot this year. As a Foodservice Community we have come together and figured out new ideas and ways to serve our customers and take care of our communities. I have been impressed with all the ingenuity, perseverance and the will to figure out what works for your business.

There are many instances of feeding those in need and for that your communities should be especially thankful. As the new year begins, I personally look forward to comfort foods, braises and stews that personally warm my heart and were featured in the last issue of The Performance Table.

These are some of my favorite cooking methods as they showcase affordable cuts of meat that are easily transformed into dishes to please your customers. Also, upon us is Valentines Day. Included in the Culinary Corner will be ideas to energize your customers, whether fully prepared date night meals, an interactive way to cook with your customers or ideas for families to celebrate together. While no one knows what 2021 is going to look like, the Foodservice Community will stay strong, take care of our communities and continue cooking and serving those around us.

The entire Business Development Team is here to help you in whatever capacity that you need and we look forward to seeing you and working alongside you in your efforts to service the communities that you operate in.

TONY SCHMIDT Director of Business Development & Executive Chef