The Performance Table Going Green 2022

GOING GREEN TRENDS 2022

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

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contents

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Editorial Kristina McSpadden

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Culinary Corner Chef Tony Schmidt

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Green meets Meat Bryan Corsini

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Going Green Ashley Mayfield

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Italian Sustainability Bryan Corsini

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Sustainable Seafood Jeff Meagher

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Transform your Restaurant Dawlish Carmauta, Paulina Silva, Maria Urquijo

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Add a little Green Vanessa Hunter

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Pre-Cut Labor Savers Kevin Delevan

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Our Green New World Jack Estes

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Recycling easy as One...Two...Three!

Kay Ross

The Performance Table A Performance Foodservice Publication Exclusive Brands Manager Meghan Padgett Marketing Graphic Designer Victoria Reed Corporate Executive Chef Tony Schmidt

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Vice President of Sales Kyle Cottengim Vice President of Marketing Timothy Woods

3501 Old Oakwood Rd, Oakwood, GA 30566 770.532.7779 miltonsmktg@pfgc.com www.performancefoodservice.com

editorial

T

he age-old adage, “With great change

Performance Foodservice is your one source,

comes great opportunity”, is more

fully integrated partner. We offer safe, transparent,

relevant now than ever before. With

personalized, and sustainable programs designed

increased awareness comes an increase

specifically for you and your needs. Remember the

in responsibility for restaurants to be more relevant on

bottom line? We help you stretch that line while

how you operate your business. As Covid-19 rocked

keeping you relevant to your customers.

our industry, sustainable practices were put on the back burner. However, as we find our new normal,

Schedule an appointment with your Business

sustainability will once again increase in customer

Development Team to help you find ways to reduce

interest.

food waste, reuse products, reduce electricity and water and select the correct packaging that is recyclable and

This issue of Performance Table will focus on

sustainable. Everyone on our team is an industry expert.

sustainability and going green. Sustainability, by

Let us share our experience and expertise with you and

definition, is the ability to continue over a long period

take those steps to become a sustainable, integral part of

of time. This can encompass many things, not only

your community. It is our pleasure to serve you.

the products or packaging you use, but a long-term goal. It’s time to think again about best practices and contributing to your bottom line again.

What do I think of when someone asks me about sustainability? The first thing that comes to mind is continuity. To sustain is to carry on, to exist

Kristina McSpadden Business Development Manager - Non-Foods Specialist

through hardship, to reduce your environmental impact. It’s not only about protecting or preserving the natural environment and natural resources, it’s also about promoting social equality and uplifting communities. From reducing energy, reducing waste, using ecofriendly packaging, to using single source, responsible suppliers, we need to be the change of future generations.

We are the passion of sustainability just as much as the products you use and the services you provide.

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Culinary

r e n r Co

TONY SCHMIDT DIRECTOR OF BUSINESS DEVELOPMENT AND CORPORATE EXECUTIVE CHEF

As the warm weather approaches and I think about “Green”, I let my mind wander to the amazing green hued foods from around the world. From pesto to chimichurri, curries, edamame, falafel, and the amazing seasonal product that is available. In these fresh produce inspired recipes, we will feature some of my favorite warm weather dishes that all feature green hues and welcome in the weather and patio season.

CHIMICHURRI RANCH GREEN GODDESS DRESSING A blast from the past with a slight twist of arugula.

APPLICATIONS • Calabrian chili whole roasted chicken wings • Wedge Salad, Heirloom Tomato, Pickled Red Onion, Goat Cheese, Crispy Proscuitto INGREDIENTS • 1 cup Italian parsley leaves • 1 cup baby arugula • ¼ cup chives, rough chopped • 1 clove garlic, rough chopped • 3 anchovy fillets • juice and zest of 1 lemon • 1.5 t white balsamic vinegar • ½ c 75/25 blended oil • ½ c whole egg mayonnaise • salt and black pepper 6

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A fantastic sauce classically served with grilled meats but is also great to pack a lot of flavor utilizing one item. Chimichurri packs a fresh herb flavor with hints of garlic and a slight kick of heat.

APPLICATIONS • Southwest Salad: Arcadian Greens, Roasted Tomato, Spanish Chorizo, Avocado, Pickled Red Onion, Grilled Chicken, Chimichurri Ranch.

• Latin Cheesesteak Egg Rolls: Egg Roll Wrapper, Shaved Ribeye, Roasted Peppers/Onion, Pepperjack Cheese, Chimichurri Ranch.

INGREDIENTS • 1 gallon ranch • 1 quart chimichurri

PESTO VINAIGRETTE Fresh basil, pine nuts and Romano Cheese combine with olive oil and garlic to make this a great flavor to add to pastas, flatbreads, burrata cheese and pizzas.

APPLICATIONS • Piancone Epicureo Bucatini, Pesto, Blistered Heirloom Tomato, Grilled Shrimp, Romano Cheese.

• Burrata Grilled Cheese: Everything Bagel Bread, Burrata, Pesto, Marinated Tomato, Bacio.

INGREDIENTS • 1 gallon wine basil vinaigrette • 1 quart pesto

FALAFEL An amazing vegan product that pairs chick peas with serrano peppers parsley and cilantro. This easy to scoop and fry batter lends itself to vegan and vegetarian items and will please any meat eaters palate.

APPLICATIONS • Falafel Taco (Vegetarian): Tzatziki, Feta, Tomato, Red Onion, Kalamata Olive • Vegan Burger: Falafel Patty, Vegan Bun, Vegan Cheddar, Imported Tomato Sauce • Falafel Bites: Mini Falafel, Tzatziki, Chimichurri Ranch

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EDAMAME A fantastic product that lends itself to a wide variety of dishes. The soybean and the neutral flavor of it allows it to pickup any flavor that you desire. Available in the pod and out of the pod, below are some ideas how to integrate them into your menu. They are sure to assist with kitchen execution. A quick steam or boil is all you need to get these rolling out the door.

APPLICATIONS • Mango Habanero Edamame: Steam the pods and toss with mango habanero sauce and garlic with cotija and chopped cilantro.

• Edamame Hummus: Combine 1 quart hummus with ¼ qt shelled edamame for a great dip with flatbread.

• Sesame Ginger Edamame Vinaigrette: Steam the in-shell edamame until very soft and puree with sesame ginger vinaigrette.

ITALIAN SALSA VERDE So light and vibrant this sauce is a fantastic compliment to fish, grilled chicken or a porterhouse steak. The freshness of this sauce helps cut through even the most marbled steak INGREDIENTS 2 garlic clove, minced 1/2 tsp crushed red pepper juice and zest of 1 lemon 3/4 cup extra-virgin olive oil 1 ¼ cup italian parsley, chopped 2 tsp capers, rough chopped 2 anchovy fillets, minced kosher salt and black pepper

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Green MEETS

MEAT G

Bryan Corsini Business Development Manager Italian & Center of the Plate

REEN is defined as a color. In this article we will explore the color green in a few different ways.

Green is the color of MONEY. Our business is about making the customer more profitable. When it comes to profitability, Braveheart Beef and Allegiance Pork are the highest quality products available. This quality translates into the most profitable products for any customer. Let’s get GREEN with Braveheart and Allegiance!

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REDEFINING PREMIUM BEEF

Braveheart Black Angus Beef,® available exclusively through our Performance Foodservice division, stands out from the rest because it was designed to exceed restaurant operators’ expectations for quality beef. Once we set our sights on a premium beef line, our team of brands experts spent time with chefs and restaurant owners, asking them about their “beef” with the other beef brands on the market and about what they were looking for. Four areas of importance rose to the top: taste, quality, trim and consistency. Braveheart Beef was designed to deliver the best in all four categories.

ORIGIN

Braveheart Beef starts with cattle born on family farms in the U.S. and raised in the Midwest with an emphasis on humane practices and sustainability. The cattle are processed in state-of-the-art facilities that focus on quality and consistency.

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QUALITY & CONSISTENCY

To ensure the quality of Braveheart Black Angus Beef, our team developed PathProven. Through this unique process, we use DNA Traceback to confirm that our product is a majority Black Angus—the highest percentage in the industry. We establish a link between each animal and each cut of meat. The PathProven system also includes standards for feeding, health, and humane treatment, which are just as important as an animal’s genetics in determining quality. Through PathProven, our customers can be confident that their Braveheart Beef will meet the same premium standard every time.

TRIM & TASTE

Sure, we can talk all we want about quality standards, but the true test of a cut of beef is how it tastes. And we can guarantee the flavor of Braveheart Beef is unparalleled. In addition, it’s processed with a ¼-inch-maximum trim with no extra tolerances, so our operators get the premium quality they require.

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PRODUCTS

Braveheart Beef offers a wide portfolio to meet customer demand at any level, spanning high-end steakhouses, burger joints, and innovative top-tier restaurants. Our variety of primals and cuts ranges from well-known, sought-after steaks to obscure, new cuts that are perfect for experimental chefs. Whole loins are also available for chefs who butcher in house. Braveheart burgers are unparalleled in terms of cook-size retention, ease of preparation, juicy flavor and performance. Whatever type of beef you serve, you’ll find a superior Braveheart selection in our full line of products.

The health of our planet affects the food supply chain, and reducing our environmental footprint plays an important role. We provide cutting-edge products with a focus on sustainability, animal wellness, and safety.

Our Braveheart Beef line is Path Proven and have set new industry standards for sustainability and animal welfare. We have constructed a direct farm to distributor supply chain by building deeper stakeholder collaboration. We have partnered with Progressive Beef, a cooperative of family farms in Nebraska and Kansas, to assess every aspect of supply chain and opportunities to reduce the environmental impacts of livestock farming. Our quality management system uses an evidence-based approach to animal care, food safety, and sustainability to ensure a lower environmental footprint and a high degree of transparency on environmental impacts and animal welfare. Our holistic focus on responsible stewardship across our supply chains has been recognized by the U.S. Roundtable for Sustainable Beef. Our ESG strategies are strong initial steps toward creating meaningful change, but we have also made a tangible difference through

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our actions. Our inspiring associates, innovative products, and impactful environmental policies are delivering on the promise of service to our communities.

ALLEGIANCE

Allegiance® is the highest-level pork on the market.

Coupled with our PathProven® program, we ensure the highest quality, great marbling, fork-tender, delicious taste.

It features the best cuts from hogs raised to exacting specifications. With the high standards we enforce, our pork is unmatchable. Taste the rich, juicy flavor for yourself.

THE BEST HOGS

Allegiance comes from the top 20 percent of hogs available in the United States. The hogs raised for Allegiance are bred from Duroc males, which are known for exceptional pork quality, outstanding growth, impressive muscle and unmatched tenderness, and Yorkshire/Laundrace females, which are known for large litters, excellent temperament and very good growth. The hogs are born on a single-source Midwest family farm with 24 locations, so every carcass is traceable from start to finish.

SUPERIOR MARBLING, FLAVOR, TENDERNESS

Allegiance hogs are fed on a local-farmer-grown corn diet, which contributes to the beautiful marbling that produces superior flavor, juiciness and tenderness. Products for the Allegiance brand are hand-selected based on color and marbling.

PATHPROVEN

We ensure 100 percent all-natural product consistency through our pioneering PathProven program, which enforces exacting specifications to ensure premium quality. As part of this program, we also conduct annual third-party animal welfare audits to confirm all best practices are being followed.

CONSISTENT

Allegiance pork is processed in a single-source state-of-theart facility by skilled craftsmen who focus on precision and consistency. We enforce a 1/8-inch maximum trim to ensure operators get the most for their money.

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Green Going

Ashley Mayfield Business Development Manager

The days are getting longer, the air is getting fresher, and everyone seems to be in a good mood. This changing of the season marks a time for all things to come alive and experience renewal.

In nature, this means abundant growth in the form of grass, flowers, and delicious colorful produce. We are inherently attuned to the environment and are meant to eat the foods that grow around us.

No matter what kind of diet you do or don’t follow, be it an American standard one, Vegetarian, Keto, Paleo, or any other type. There’s one type of food you should eat every day. Green vegetables and a few other green foods. Green foods are low in calories and are an important source of vitamins, minerals, and antioxidants. Consuming green foods help your digestive system function properly, rid you of toxins and help manage your appetite.

Included are a few examples of ways to add green ingredients to elevate your meal as well as your health.

Spring Green Frittata INGREDIENTS 2 eggs, lightly beaten 4 egg whites 2 tablespoons fat-free milk 1 teaspoon snipped fresh chives ¼ teaspoon black pepper ¼ cup finely shredded parmesan cheese 2 teaspoons olive oil ½ cup chopped asparagus ¼ cup sliced green onions ½ cup coarsely chopped spinach 1 clove garlic, minced 1 small roma tomato, chopped DIRECTIONS 1. Preheat broiler. In a small bowl combine the eggs, egg whites, milk, chives, and pepper: stir in 2 tablespoons of the cheese.

2. In an 8-inch nonstick broiler proof skillet heat oil over medium. Add asparagus and green onions; cook and stir 2 minutes. Add spinach and garlic; cook 30 seconds or just until spinach is wilted.

3. Pour egg mixture into skillet; reduce heat to low. Cook, covered, 10 to 12 minutes or until nearly set. Sprinkle with remaining 2 tablespoons cheese.

4. Place skillet under broiler 4 to 5 inches from heat. Broil 1 minute or just until top is set and cheese is melted. Top with tomato.

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Green Flatbread INGREDIENTS pesto mozzarella broccoli artichoke hearts feta crumbles DIRECTIONS 1. Cut broccoli into small florets and steam until tender. Allow to cool 2. Top flatbread with pesto sauce and ¼ cup mozzarella 3. Evenly distribute broccoli and artichoke hearts over the cheese. Top with ¼ cup mozzarella and sprinkle with crumbled feta.

4. Bake flatbread until the crust is browned and the cheese is lightly golden.

5. Let cool slightly, then cut and serve immediately.

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Italian Green Soup INGREDIENTS Diced yellow onion, 3 medium Minced garlic, 6 tablespoons Diced celery, 3 ribs Grated carrot, 3 carrots Diced russet potatoes, 6 medium Broccoli florets, 12 cups Peas, 5 cups frozen Vegetable broth, 3 cups Heavy cream, 6 cups Salt and pepper to taste Bay leaf, 3 leaves Parsley, chopped and for garnish Parmesan cheese, sprinkle for garnish DIRECTIONS 1. In a dutch oven add diced onions, celery, and carrot. Sauté over medium heat until soft.

2. Add garlic and sauté for 30 seconds, add remaining ingredients except for parsley and parmesan cheese. Bring to a boil. Cover and simmer for 25 minutes. Stir occasionally.

3. Once broccoli and potatoes are fork tender, remove from the stove and allow to cool. Add ¼ cup parsley and puree until smooth. Return to the pot and place back on the stove. Add additional seasonings as needed.

4. Serve heated and topped with a parmesan sprinkle and flat leaf parsley leaf.

Or microgreens for added color

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It alian

SUSTAINABILITY

Bryan Corsini - Business Development Manager Italian & Center of the Plate

W

hen we think of Italian food, the word sustainable is not one that comes to mind. Although, there are many places in Italy where small farms and local product are a way of life. Perhaps we should begin with the idea of organic classification. We stock many organic pasta products and some accompanying products that can produce a sustainable and delicious meal.

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Whenever we discuss the concept of Italian food we are typically talking about pasta and sauce.

Many times, we consider the tomato as KING. In this instance we are going to have a fully organic, final product. Please understand that the addition of any other ingredients, that are NOT organic will take the dish away from a fully organic designation.

POMODORO VS. MARINARA The real difference between Pomodoro and Marinara is the thickness. While marinara is chunkier, Pomodoro sauce is completely smooth but thicker in nature, as it cooks down over time.

In addition to those, the ingredients can vary as well. Now a meat sauce in Italy is Bolognese, 24

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which means “meat sauce.” This sauce is rich, thick, and hearty and contains several kinds of ground or shredded meat and very little tomato. Now, pomodoro, which means “golden apple,” is a sauce with only tomatoes as a base. How do you make pomodoro sauce from scratch? First, we heat olive oil in a saucepan over medium high heat. Add fresh, crushed garlic and cook, stirring frequently, until the garlic begins to golden, about 2 minutes. Add Italian tomatoes of your choice and hand or machine crush. Season with salt. Bring to a quick boil, reduce heat, and simmer until sauce is slightly thickened, approximately 10-15 minutes.

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PASTA SAUCE IN ITALY This sauce is widely used in Italian American cuisine, which has changed from its origins. In Italy, alla marinara refers to a sauce made with tomatoes, basil, oregano, but also, olives, capers, and anchovies; it is used for various pasta shapes and sizes and is also served with meat or fish. All of this simply means, marinara is a catch all word used to encompass many types of pasta sauces.

Pomodoro is a word used to describe a process for making a tomato sauce that is independent of additional ingredients and cooked slowly, over very low heat, for a long period of time. Is Pomodoro sauce vegetarian? Certainly, it can be, depending upon the ingredients added. It can also be Vegan in its natural form but served over an egg added pasta, it will not be a strict Vegan dish. What to Serve with Pomodoro Sauce?

This sauce is flexible and adaptable.

It’s naturally gluten free, dairy free, vegan, and paleo approved, so you have plenty of choices, based on your preferences and dietary needs.

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Pomodoro Sauce INGREDIENTS 6 tablespoons olive oil 10 cloves garlic 1 can Italian tomatoes 15-20 leaves of basil salt to taste DIRECTIONS 1.Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 30 seconds or until garlic barely begins to become golden brown.

2.Carefully add whole tomatoes and a little salt and lower the heat.

Simmer, uncovered, for 30-40 minutes (or longer). When tomatoes are soft, use an immersion blender to blend tomatoes until smooth.

3.Tear basil into smaller pieces and add to the sauce. Add more salt to taste. You may add salt until it balances out the bright, acidic flavor of the tomatoes.

4.Remove from heat and toss with your favorite pasta or top your favorite pizza crust.

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Sustainable

Seafood Jeff Meagher Business Development Manager Seafood and Center of the Plate

Well-managed wild-capture fisheries and environmentally responsible marine aquaculture play an increasingly important role in our food supply, our health, and the environment. Sustainable seafood is a continuous journey. We continually monitor our dynamic ocean resources to determine if overfishing is happening and respond quickly with appropriate measures.

Environmental issues that once plagued newly emerging fish farms 40 years ago have evolved into some of the most environmentally efficient food production facilities in the world. To learn more about the science and management that makes U.S. seafood sustainable, visit fishery.noaa.gov/insight/understanding-sustainable-seafood.

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WHAT IS SUSTAINABLE SEAFOOD?

Sustainable seafood is the most environmentally efficient source of protein on the planet. In the United States, both wild-caught and farmed fish and shellfish are managed under a system of enforced environmentally responsible practices. Both wild-capture and farmed fish are essential for ensuring sustainable supplies of seafood are available for our nation and the world.

U.S. fisheries are scientifically monitored, regionally managed, and legally enforced under 10 national standards of sustainability.

Managing sustainable fisheries is a dynamic process that requires constant attention to new scientific information, so that management actions can adapt to changing ocean conditions.

Fishery managers use a variety of scientific information—stock assessments and species and ecosystem research—to set harvest and operational requirements for each fishery. These requirements support the goals of sustaining fish populations, protecting habitat and other species, and keeping fishermen on the job. Even if a species is overfished, this management system allows for restricted harvest levels to rebuild the stock and keep responsible fishermen on the water and fishing communities at work.

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WHAT ROLE DOES AQUACULTURE PLAY IN SUSTAINABLE SEAFOOD? Although the sustainability of our domestic wild-capture fisheries continues to improve, we cannot meet increasing domestic demand for seafood through wild-caught fisheries alone. Over the past 30 years, global wild-capture fisheries have plateaued while aquaculture has become the fastest growing form of food production worldwide. The United States produces a relatively small amount of seafood from aquaculture and relies heavily on foreign aquaculture imports to meet the growing demand for healthy protein.

It is critical for the United States to expand the aquaculture industry. By growing our seafood locally, we can ensure a safe, secure, and sustainable local seafood supply.

Marine aquaculture also creates jobs, supports resilient working waterfronts and coastal communities, and provides new trade opportunities.

AQUACULTURE Marine aquaculture (or farmed seafood) is vital for supporting our nation’s seafood production, year-round jobs, rebuilding protected species and habitats, and enhancing coastal resilience. Aquaculture—the breeding, rearing, and harvesting of animals and plants in all types of water environments—is one of the most resource-efficient ways to produce protein. It has helped improve nutrition and food security in many parts of the world. Globally, aquaculture supplies more than 50 percent of all seafood produced for human consumption—and that percentage will continue to rise.

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NOAA Fisheries support cutting-edge science and research as well as federal policy making and regulation to grow sustainable aquaculture in the United States while supporting commercial and recreational fisheries. We also support science, policies, and regulations that allow communities to reap the social, economic, and environmental benefits of aquaculture. Fostering responsible aquaculture that provides safe, sustainable seafood; creates employment and business opportunities in coastal communities; and complements NOAA’s comprehensive strategy for maintaining healthy and productive marine populations, ecosystems, and vibrant coastal communities.

Sustainability is also the guiding principle behind the seafood brands that Performance Foodservice develops, we are committed to reputable sourcing and meeting the needs of valued customers though social responsibility, traceability, and food safety.

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According to Lonnie Varisco, Performance Foodservice’s Corporate Chef and Business Development Manager, the brands the company represents are rooted in accountability.

“Our Category Managers make sure that when we are buying seafood, if it is a farm-raised situation, they are committing that the control is there, that we’re providing seafood harvested properly that is conscious of the environment in which is it is in,” explains Varisco. “The same thing with wild-farmed product. Our control factor is we can only make sure that we’re in relationships with vendors and manufacturers of the highest quality level that meet our standards and in turn, afford the sustainability of the product.”

Bay Winds, Empire’s Treasure and Fresh Catch offer items to fit every menu, from finfish like mahi mahi, salmon, and rainbow trout to more upscale shellfish delicacies including lump crab, sea scallops, lobster, and even oysters on the half shell. To further assist operators, specific logo designations indicate which items are wild caught, farm-raised and species verified— again utilizing DNA testing to validate against commonly mislabeled varieties.

Besides employing industry-leading protocols that are obviously healthy and conscious of the environment—always a chief priority—embracing sustainability also benefits a restaurant’s bottom line. “When that box arrives with our logo on it to any operator’s loading dock, we’ve done all the work to guarantee they’ve got the best quality possible,” concludes Varisco, “The eating experience and the excitement of their customer is going to keep them coming back, talking about what a great meal they had and hopefully, bringing some new customers in on their next visit.”

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Restaurant TRANSFORM your

Dawlish Carmauta Vitt Region Hispanic Specialist

Paulina Silva Krahn Region Hispanic Specialist Maria Urquijo Crossley/Amador Region Hispanic Specialist Sustainable practices and eco-friendly products can help you increase sales and cut down on food costs. While going green in your restaurant may seem like a monumental task, there are many quick and easy changes that your restaurant can make to reduce its environmental impact.

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HERE ARE SOME GREEN PRACTICES THAT YOU CAN IMPLEMENT IN YOUR RESTAURANT: USE ENERGY SAVING LIGHTS such as LED lighting, install motion sensor lights in your bathrooms.

Install occupancy sensors in freezers that shut down automatically to conserve energy ELIMINATE PLASTICS A current example of this is the industry shift around plastic straws.

Many businesses are banning them or offering a green alternative (like glass, stainless steel, or compostable straws) UPDATE YOUR MENU WITH IN-SEASON PRODUCE Seasonal produce is often grown closer to where it’s sold, meaning it travels shorter distances which reduces its chances of spoiling REDUCE YOUR PORTION SIZES You may want customers to feel like they’re getting good value for money, but if your kitchen consistently receives unfinished plates of food, consider reducing your portion size, if only marginally.

Springtime is the perfect time to make some of these green and sustainable changes in your restaurant.

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GUASACACA

SQUASH BLOSSOM QUESADILLAS The quesadilla is the perfect snack for any time of the day, but the squash blossom flower quesadilla holds some very special memories in my heart, since it is one of the delicacies of Mexico and my mom’s favorite.

It reminds me of those very special mornings with my mom eating at our local market.

INGREDIENTS Tortilla Mozzerella Cheese Squash Blossoms Olive Oil DIRECTIONS First, prepare the squash blossoms for cooking. Don’t worry, this is a very easy process.

Remove the woody stems. Pluck out the stamen/pistil from the

inside of the squash blossom.

Trim off the sepals (the small, wavy leaves that grow from the base of the blossoms). Discard stems, stamen, and sepals. Shake off the blossoms and you’re ready to go! There’s no need to rinse them.

Rub a little olive oil on a comal or pan and heat on medium heat. Place a tortilla on the pan and heat on both sides for half a minute or so, until bubbles begin to form in the tortilla.

Sprinkle tortillas with cheese.

Add 1 to 2 squash blossoms over cheese. Fold the tortilla in half.

Reduce heat and cook until light golden, about 2 to 3 minutes or until cheese melts. Flip over and cook until golden brown.

Is Venezuela’s unique version of guacamole. It’s easy to make, healthy, vibrant, fresh and bursting with delicious flavor!

INGREDIENTS 2 large ripe avocados seeded ½ medium onion 1 small green bell pepper 2 medium cloves garlic 1 cup fresh cilantro ½ cup fresh parsley 2 tablespoons vinegar 3 tablespoon fresh lime juice 1 tablespoon olive oil ½ teaspoon salt more to taste ¼ teaspoon freshly ground black pepper DIRECTIONS Combine all ingredients except olive oil in the bowl of a food processor. Process until fairly smooth. (If you prefer a chunkier texture, use the pulse button until desired consistency is achieved). Transfer to a bowl and add olive oil.

Stir until oil is completely incorporated.

Taste and add more salt, pepper, lime juice or vinegar, if desired.

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TEQUEÑOS I’m sure not everyone even knows what a tequeño is. Basically, these little things are Venezuelan fried cheese sticks, originating in the town of Los Teques. Think mozzarella stick but replace the mozzarella with a squeaky and salty white cheese and sub out the breadcrumb coating for a pastry-like shell. Sounds pretty amazing, right?

You could serve them with a guava sauce or a Guasacaca. Either sweet or salty you can’t go wrong with it.

INGREDIENTS 10 ounces all-purpose flour (about 2 cups) 1 teaspoon salt 6 tablespoons cold butter, cut into 1/4-inch cubes 1 large egg, lightly beaten 6 tablespoons cold water, plus more as needed 12 ounces white cheese, cut into slices 1/2-inch x 1/2-inch x 2-inch Corn oil, for frying DIRECTIONS 1. Place flour and salt in the workbowl of a food processor fitted with a steel blade; pulse to combine. Sprinkle butter evenly over flour and pulse until butter is cut into pieces slightly smaller than a pea, about 8 one-second pulses. Transfer dough to a large bowl.

2. Add in egg and water. Using a rubber spatula, press dough against side of bowl until it forms into a ball. If dough is not fully forming, add additional water one tablespoon at a time until it comes together. Press dough into a disc, wrap tightly in plastic wrap, and rest in refrigerator for 30 minutes.

3. Unwrap dough and place on a lightly floured surface. Roll out into a square 1/8-inch thick. Cut off edges to create a 12-inch square. Cut square into strips 3/4-inch wide.

4. Take one strip of dough and drape end over top of one cheese slice. Wrap entire cheese slice in dough on a diagonal, overlapping dough. Cover bottom of cheese slice in dough and pinch edges close to fully seal. Repeat with remaining cheese slices.

5. Fill a cast iron skillet with 3/4-inch of oil. Heat oil to 400°F (204°C) over high heat. Place tequeños in oil and fry until crust is golden brown and blistery, 3 to 5 minutes, turning halfway through. Transfer tequeños to a paper towel-lined plate, let cool for 1 to 2 minutes, then serve immediately.

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BAKED SWEET PLANTAINS WITH CREAM AND CHEESE This recipe shines for its simplicity. However, in order for it to be spectacular, the quality of the three ingredients really matters.

If you are grilling, this is also a great dish to make on the grill.

Regardless, enjoy the bananas while they are still hot. This is a great side dish to enjoy at any time of the year.

A great idea to save time is to use our frozen sweet plantains.

Cook them as instructed by the manufacturer and add cream and cheese when ready.

INGREDIENTS 6 Bananas or small plantains (ripe) 1 cup (230 g) cream 1 cup (120 g) crumbled queso fresco DIRECTIONS 1. Preheat the oven to 400°F. 2. Place the whole bananas or plantains on a baking sheet and bake, turning them every 10 minutes, until the peel starts to split, and the inside is tender when tested with a skewer, about 40 minutes.

3. Remove from the oven but keep on the baking sheet. Carefully slice the peel lengthwise to just reveal the flesh and drizzle with some crema and sprinkle with cheese.

4. Transfer to plates to serve individually on a platter, or directly on the baking sheet on the table. Either way, people should carve out their own banana.

5. A great idea to save time is to use frozen sweet plantains. Cook them as instructed by the manufacturer and add cream and cheese when ready.

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Restaurante TRANSFORMA TU

Dawlish Carmauta ESPECIALISTA HISPANA EN LA REGION DE VITT

Paulina Silva ESPECIALISTA HISPANA EN LA REGION DE KRAHN Maria Urquijo ESPECIALISTA HISPANA EN LA REGION DE CROSSLEY/AMADOR Las prácticas sostenibles y los productos ecológicos pueden ayudarlo a aumentar las ventas y reducir los costos de los alimentos, aunque volverse ecológico en su restaurante puede parecer una tarea monumental, hay muchos cambios rápidos y fáciles que su restaurante puede hacer para reducir su impacto ambiental.

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AQUÍ HAY ALGUNAS PRÁCTICAS ECOLÓGICAS QUE PUEDE IMPLEMENTAR EN SU RESTAURANTE: USE LUCES QUE AHORREN ENERGÍA como iluminación LED. Instale luces con sensor de movimiento en sus baños en lugar de mantener las luces encendidas durante todo el día.

INSTALE SENSORES DE OCUPACIÓN EN CONGELADORES que se apaguen automáticamente para conservar energía ELIMINA LOS PLÁSTICOS Un ejemplo actual de esto es el cambio de la industria en torno a las pajitas de plástico. Muchas empresas los prohíben u ofrecen una alternativa ecológica (como vidrio, acero inoxidable o pajitas compostables) ACTUALICE SU MENÚ a menudo con productos de temporada. Los productos de temporada a menudo se cultivan más cerca de donde se venden, lo que significa que viajan distancias cortas, lo que reduce las posibilidades de que se echen a perder.

ACTUALICE SU MENÚ a menudo con productos de temporada. Los productos de temporada a menudo se cultivan más cerca de donde se venden, lo que significa que viajan distancias cortas, lo que reduce las posibilidades de que se echen a perder.

REDUZCA EL TAMAÑO DE SUS PORCIONES Es posible que desee que los clientes sientan que obtienen una buena relación calidad-precio, pero si su cocina recibe constantemente platos de comida sin terminar, considere reducir el tamaño de las porciones, aunque solo sea marginalmente.

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GUASACACA QUESADILLAS DE FLOR DE CALABAZA La quesadilla es la botana perfecta para cualquier momento del dia, pero la Quesadilla de flor de calabaza tiene unos recuerdos muy especiales en mi corazon, ya que es una de las delicadesas de mi Mexico y favoritas de mi mama. me recuerda esas manana muy especiales con mi mama comiendo en nuestro mercado local.

INGREDIENTES Tortilla Queso Mozzarella Flor de Calabaza Aceite de Oliva PREPARACIÓN Primero, prepare las flores de calabaza para cocinar. No te preocupes, este es un proceso muy fácil.

Retire los tallos leñosos. Arranca el estambre/pistilo del interior de la flor de calabaza.

Recorte los sépalos (las hojas pequeñas y onduladas que crecen

desde la base de las flores).

Deseche los tallos, estambres y sépalos. ¡Sacude las flores y estarás listo para comenzar! No hay necesidad de enjuagarlos.

Frote un poco de aceite de oliva en un comal o sartén y caliente a fuego medio. Coloque una CONTIGO tortilla en la sartén y caliente por ambos lados durante medio minuto más o menos, hasta que comiencen a formarse burbujas en la CONTIGO tortilla.

Espolvorea las tortillas CONTIGO con queso. Agregue 1 a 2 flores de calabaza sobre el queso BACIO. Dobla la tortilla CONTIGO por la mitad.

Reduzca el fuego y cocine hasta que esté ligeramente dorado, aproximadamente de 2 a 3 minutos o hasta que el queso se derrita. Voltee y cocine hasta que estén doradas.

Es una versión única de guacamole en Venezuela. ¡Es fácil de hacer, saludable, vibrante, fresca y llena de mucho sabor!

INGREDIENTES 2 aguacates maduros grandes sin semilla ½ cebolla mediana cortada en cuartos 1 pimiento verde pequeño sin semillas y cortado en cuartos 2 dientes de ajo medianos 1 taza de cilantro fresco ½ taza de perejil fresco 2 cucharadas de vinagre 3 cucharadas de jugo de limón fresco 1 cucharada de aceite de oliva ½ cucharadita de sal más al gusto ¼ de cucharadita de pimienta negra recién molida PREPARACIÓN Combine todos los ingredientes excepto el aceite de oliva en el tazón de un procesador de alimentos. Procese hasta que quede bastante suave. (Si prefiere una textura más gruesa, use el botón de pulso hasta lograr la consistencia deseada). Transfiera a un tazón y agregue aceite de oliva. Revuelva hasta que el aceite se incorpore por completo.

Pruebe y agregue más sal, pimienta, jugo de limón o vinagre, si lo desea.

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TEQUEÑOS Estoy seguro de que no todos saben lo que es un tequeño.

Básicamente, estas cositas son palitos de queso frito venezolano, originarios del pueblo de Los Teques. Imagínese en un palito de mozzarella, pero reemplace la mozzarella con un queso blanco salado y rechinante y sustituya la capa de pan rallado por una cáscara similar a una masa. Suena bastante increíble, ¿verdad?

Puedes servirlos con una salsa de guayaba o una Guasacaca. Ya sea dulce o salado, no podrás resistirte.

Tenemos una opción más practica para usted con nuestros tequeños ya listos solo para freír y disfrutar.

INGREDIENTES 10 onzas de harina para todo uso (alrededor de 2 tazas) 1 cucharadita de sal 6 cucharadas de mantequilla fría, cortada en cubos de 1/4 de pulgada 1 huevo grande, ligeramente batido 6 cucharadas de agua fría, y más según sea necesario 12 onzas de queso blanco o queso frito, cortado en rebanadas de 1/2 pulgada x 1/2 pulgada x 2 pulgadas Aceite de maíz, para freír PREPARACIÓN 1. Coloque la harina y la sal en el recipiente de trabajo de un procesador de alimentos equipado con una hoja de acero; pulso para combinar. Espolvorea la mantequilla uniformemente sobre la harina y pulsa hasta que la mantequilla se corte en trozos ligeramente más pequeños que un guisante, aproximadamente 8 pulsaciones de un segundo. Transfiera la masa a un tazón grande.

2. Agregue el huevo y el agua. Usando una espátula de goma, presione la masa contra el costado del tazón hasta que se forme una bola. Si la masa no se está formando completamente, agregue agua adicional una cucharada a la vez hasta que se junte. Presione la masa en un disco, envuélvala bien en una envoltura de plástico y descanse en el refrigerador durante 30 minutos.

3. Desenvuelva la masa y colóquela sobre una superficie ligeramente enharinada. Estirar en un cuadrado de 1/8 de pulgada de espesor. Corte los bordes para crear un cuadrado de 12 pulgadas. Corte el cuadrado en tiras de 3/4 de pulgada de ancho.

4. Tome una tira de masa y coloque el extremo sobre la parte superior de una rebanada de queso. Envuelva toda la rebanada de queso en masa en una masa superpuesta en diagonal. Cubra el fondo de la rebanada de queso con la masa y pellizque los bordes para cerrarlos por completo. Repita con las rebanadas de queso restantes.

5. Llene una sartén de hierro fundido con 3/4 de pulgada de aceite. Caliente el aceite a 400 °F (204 °C) a fuego alto. Coloque los tequeños en aceite y fríalos hasta que la masa esté dorada y con ampollas, de 3 a 5 minutos, volteándolos a la mitad.

Transfiera los tequeños a un plato forrado con toallas de papel, deje enfriar durante 1 a 2 minutos, luego sirva de inmediato.

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PLÁTANOS DULCES AL HORNO CON CREMA Y QUESO Esta receta brilla por su sencillez. Sin embargo, para que quede espectacular, realmente importa la calidad de sus tres ingredientes. Si está asando a la parrilla, este también es un gran plato para hacer en la parrilla. De cualquier forma que los prepare, disfrute de los plátanos mientras aún están calientes. Este es un gran plato de acompañamiento para disfrutar en cualquier época del año.

Una gran idea para ahorrar tiempo es utilizar nuestros plátanos maduros congelados. Cocínelos según las instrucciones del fabricante y agregue la crema y el queso cuando estén listos.

INGREDIENTES 6 plátanos o plátanos pequeños (maduros) 1 taza (230 g) de crema 1 taza (120 g) de queso fresco desmenuzado PREPARACIÓN 1. Precaliente el horno a 400°F. 2. Coloque los bananos o plátanos machos enteros en una bandeja para hornear y hornee, volteándolos cada 10 minutos, hasta que la cáscara comience a partirse y el interior esté tierno cuando se prueba con un pincho, aproximadamente 40 minutos. Con cuidado, corte la cáscara a lo largo para revelar la pulpa y rocíe con un poco de crema y espolvoree con queso. Transfiera a platos para servir individualmente en un plato, o directamente en la bandeja para hornear sobre la mesa. Una gran idea para ahorrar tiempo es utilizar plátanos maduros congelados. Cocínelos según las instrucciones del fabricante y agregue la crema y el queso cuando estén listos y disfrute de este suculento acompañamiento.

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Add a little

GREEN

Vanessa Hunter - Business Development Manager “Going green” doesn’t have to be just for the environment. When we hear that phrase, we associate it with recycling, paper straws, solar panels, or biodegradable material. “Going green” in our diet can be fun and easy. You don’t have to chew on grass all day to get the daily essential nutrients you need.

Incorporating green into your diet has great health benefits, such as improved digestion, increased energy, sleep improvement and providing your body with daily vitamins, nutrients, and minerals.

Today we are going to take a look at two recipes that contain spinach and avocado.

Spinach is a leafy green vegetable that originated in Persia.

It belongs to the amaranth family and is related to beets and quinoa. Eating spinach is believed to help with eye health, reduce oxidative stress (we all need that), prevent cancer, and reduce blood pressure levels. No wonder Popeye loved his spinach! He knew “going green” was cool before it was cool.

Avocados aren’t just for guacamole. They are an incredibly nutritious food with a high content of healthy fats and nutrients.

Can you believe this fruit offers 20 vitamins, minerals, and antioxidants? This may be the fountain of youth in this magical fruit. To sum this all up adding spinach and avocado to your smoothies daily is a delicious way to invigorate your health!

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SPINACH SMOOTHIE BOWL INGREDIENTS ½ cup coconut milk or almond milk 2 cups fresh spinach 1 frozen banana ½ cup frozen mango 2 tbsp flax seeds or chia seed DIRECTIONS Add the ingredients in the order listed to a high-powered blender and adding ½ cup liquid to start.

You can add more depending on the thickness you desire. Start on low power, scraping down the bowl and add more liquid if it gets stuck.

Once thick and creamy, set blender to high speed to reach a sorbet consistency. You can top this with your favorite berries, granola, or coconut flakes.

GREEN MACHINE SMOOTHIE INGREDIENTS 1 ripe avocado seeded, peeled, and cubed 1 small cucumber ½ fresh pear cubed ½ fresh mango cubed 4 mint leaves ½ cup fresh arugula, loosely packed 1 cup coconut milk or almond milk ½ tsp real maple syrup or raw honey 1 tbsp chia seed 8 cubes ice DIRECTIONS Combine the above in a blender and blend until combined.

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Labor Savers Pre-Cut

Kevin Delevan - Category Manager Produce

Almost all concepts deal with having to cut produce. It is time consuming, can be inconsistent, and creates waste which all equal lost profit. Taking advantage of our pre-cut produce can help eliminate all the negatives. Below are reasons to consider moving to precut produce.

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CONSISTENCY “Who made the Sweet Tea?” is always one of my favorite conversations in a restaurant. You will see if I make it and you make it and Jack makes it, even following the same recipe, there is a different outcome and interpretation of what that result should be. When it comes to produce, the lack of consistency can change the texture, and cook times of the foods they are incorporated into. This can cause a multitude of frustrations not only for your staff but also in timing diners’ expectations. By using precut produce, you can be sure to receive the exact same cut each time.

TIME SAVINGS Cutting your own produce is time consuming. Cost of labor is high and seems to be continuing to rise.

Finding ways to reduce prep and utilizing your labor skill set is a great way to gain hours back in your prep timeline.

REDUCTION OF WASTE Food waste is money down the drain. Profits lost!

Safety and sanitation can add up to big expenses. To put it more simply: An average avocado has 60% to 70% usable flesh Average case of avocados is 25# with a yield of 15# of flesh utilizing 65% yield.

Typically, 50% is waste of fresh avocados.

By using our pre-cut avocados, you gain 100% yield and have no labor in the cost of the product.

FOOD SAFETY One of the easiest ways to cross contaminate and spread foodborne illnesses is to cut your own vegetables with a dicer or mandolin. Our precut vegetables go through a variety of safety and process checks to ensure food safety and quality.

We encourage you to look at our pre-cut produce offerings.

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FIRST MARK AND OUR GREEN NEW WORLD Jack Estes Beverage Chemical Specialist

The cleaning industry has been proactively providing new ideas trying to achieve sustainability for many years. With scares of phosphate contamination and irrevocable damage to the environment, it might be said there has been a bad rap bestowed upon the cleaning industry.

Notably, our First Mark program is driven by sustainability and responsible management of the resources we have at hand. Presently there are few legal requirements that define “Green” products. The Federal Trade Commission has requirements governing such claims largely to prevent misleading claims of all kinds. A uniform standard for “Green” products and services does not exist. The four pillars of our sustainability program are water, safety, energy and waste. First Mark products help our customers conserve resources, improve safety, and reduce waste. In order to minimize our total impact on the environment we go beyond “Green” formulas.

We are committed to bringing our customers a comprehensive food safety program. Our products are uniquely designed to be used safely and effectively.

We have eliminated the use of phosphates and use biodegradable ingredients wherever possible while continuing to review the environmental sustainability attributes of all raw materials used. Most products are highly concentrated minimizing the overall carbon footprint by reducing packaging and improving shipping efficiency.

You can depend on First Mark cleaning products to minimize the restaurant footprint on our environment.

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RECYCLING, EASY AS ONE, TWO, “GREEN” Kay Ross - Non-Foods Specialist

Do you ever sit back and think about how you wish you could take time out of your busy life to make a difference in the world? Well, Performance Foodservice is here to help you! With summer quickly approaching, we can help provide you with options that will allow you to become more environmentally friendly by “Going Green”. That means that we will start taking the necessary steps to become more knowledgeable and learn 56

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to make responsible decisions by changing our lifestyles.

These changes will help protect the environment and sustain its natural resources for now and generations to come. You can present to your customers recyclable and biodegradable options that will keep them coming back for more.

Living through Covid has been tough, and the take-out world has been pushed to its limits, but your restaurant’s togo options can be the start of a new beginning. Options that show your customer you care about how the quality of your food is presented to them and what it will be like when they get it home. Not to mention what happens to that container once it has been disposed of. We have a range of different decomposable and biodegradable containers that pairs perfectly with your most popular take-out options.

Let’s talk about some of the options we have available to make “Going Green” a bit easier for you.

We have the perfect line of kraft containers that will add value to your packaging needs. The fiber content in these containers contribute to its sturdiness, making transporting your delicious food a breeze. We offer a variety of sizes that

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are well-suited for those creative menu options that leave your customer wanting more. Whether you are serving up some wings, a slice of pizza, your world-famous burgers, or some scrumptious appetizers these kraft containers are designed to preserve such freshness that it will leave a lasting impression. What better way to keep your customers coming back?

Looking for something a bit different than kraft? Our World Centric line made from bamboo, plant fiber and clear compostable PLA is certified compostable. What does this mean for your food? These containers are GREAT for fried food as the steam that is released is absorbed instead of falling back into your food. The new vents keep airflow through the package which help to keep your food fresh. What you get is takeout that is as close to dining in as possible.

Did you know for a few more cents you can offer Recyclable and Biodegradable containers that? · Pull carbon from the air · Breakdown into soil and help the crops regrow · Compost in a composting facility within 2 to 4 months · Well-suited for both cold and hot foods Performance Foodservice can be your guide to making “Going Green” easy and affordable. Contact your Area Manager today on how to become “the change you wish to see”.

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Sustainable Packaging that Delivers

55020 Small Square Fluted

55320 Small Rectangle Fluted

55120 Medium Square Fluted

55420 Medium Rectangle Fluted

55220 Large Square Fluted

55620 Jumbo Square Fluted

PFG Code

Material

Case Count

797602

Paper Corrugated

400

Small Square Fluted Clamshell 4 x 4 x 3”

797604

Paper Corrugated

200

Medium Square Fluted Clamshell 5.5 x 5.5 x 3”

797750

Paper Corrugated

200

Large Square Fluted Clamshell 6.5 x 6.5 x 2.5”

797759

Paper Corrugated

420

Small Rectangle Fluted Clamshell 7.75 x 3.25 x 3”

703353

Paper Corrugated

190

Medium Rectangle Fluted Clamshell 8 x 6 x 3”

797764

Paper Corrugated

100

Jumbo Square Fluted Clamshell 8 x 8 x 3”

797769

Paper Corrugated

184

Stock Kraft Pizza Fluted Clamshell

55722 Pizza Fluted

Description

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YOUR BUSINESS DEVELOPMENT SUPPORT TEAM TONY SCHMIDT, DIRECTOR OF BUSINESS DEVELOPMENT, CORPORATE EXECUTIVE CHEF AND CULINARY CONSULTANT

As a seasoned chef and hospitality professional, Tony possesses the product and operational knowledge to assist the end user in all things culinary and operational efficiency.

Contact Tony for: Culinary Summit Scheduling and Execution, Menu Writing and Consultation, Business Development Team Needs/Ideas, Product Advice and Support, Labor/Operational Efficiency Consultations, Exclusive Brands Expert, Recipe Development. You can contact Chef Tony at tony.schmidt@pfgc.com

MEGHAN PADGETT, EXCLUSIVE BRANDS MANAGER

Meghan’s abilities span the front and back of the house. With years of high-volume GM experience under her belt, she possesses the skills necessary to help you with all your branded opportunities, whether new or existing accounts. Meghan has the ability to assist with menu development, utilizing brands to assist with labor challenges as well as operational efficiencies.

Contact Meghan for: Bacio Sales Leader, Exclusive Brands Specialist & Samples, Branded POS/ Performance Table, Branded Product Specifications, Brands Quality Review. You can contact Meghan at meghan.padgett@pfgc.com

BRYAN CORSINI, BUSINESS DEVELOPMENT MANAGER – ITALIAN & CENTER OF THE PLATE

Bryan’s knowledge of Center of the Plate is unrivaled in the industry. His ability to identify COP solutions to provide the customer the best result is sure to aid in increased sales. Bryan has years of experience as a butcher and his culinary abilities combine to provide your customer an immersive infield experience. As a passionate foodie and a name that ends in a vowel, Bryan’s love of Italian Cuisine lends itself to a passionate consulting session with your operator to showcase all things Italian and Mediterranean.

Contact Bryan for: Italian Account Visits and Consultations, COP Account Visits and Consultation, Italian & Protein Samples, Braveheart Sales Leader, Roma Family of Brands Expert. You can contact Bryan at bryan.corsini@pfgc.com JEFF MEAGHER – BUSINESS DEVELOPMENT MANAGER SEAFOOD AND CENTER OF THE PLATE

With years of experience in the seafood arena spanning sourcing, vendor support, field support and customer consultations, Jeff’s love of all things fish is sure to have an impact on your sales in the category. Jeff can source anything that you need to ensure that the customer is satisfied with both price and quality. As a master at sourcing crab, shrimp, and all items necessary for the booming seafood industry, Jeff has the will and ability to assist all in their quest to own the seafood category.

Contact Jeff for: Seafood Account Visits and Consultations, Seafood Sourcing and Contract Opportunities, Seafood Market Trends and Advice, Seafood Quality Control. You can contact Jeff at jeffrey.meagher@pfgc.com VANESSA HUNTER - BEVERAGE CHEMICAL SPECIALIST

Vanessa Hunter has years of operational experience that lends her expertise to assisting customers in menu planning/development, front of the house efficiencies and staff development.

Contact Vanessa for: Formal Business Reviews, Culinary Consultation and Menu Planning/ Analysis, Exclusive Brands and Samples, Beverage/Chemical Opportunities, Bacio Sales Leader.

You can contact Vanessa at vanessa.hunter@pfgc.com

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ASHLEY MAYFIELD - BUSINESS DEVELOPMENT MANAGER

Ashley Mayfield has years of front and back of the house including owning and operating her own restaurant for many years. Her ability to understand operational complexities lends her talents to menu development, labor efficiencies, front/back of the house training as well as providing insight and knowledge to the restaurant operator.

Contact Ashley for: Formal Business Reviews, Culinary Consultation and Menu Planning/Analysis, Exclusive Brands and Samples , Beverage/Chemical Opportunities, Bacio Sales Leader. You can contact Ashley at ashley.mayfield@pfgc.com

JORDAN POWELL – KRAHN REGIONAL BUSINESS DEVELOPMENT MANAGER

Jordan Powell has an extensive background in operations as well as a culinary degree with years of experience in the kitchen. Jordan’s expertise in operations lends his skills to operational efficiency, menu development, menu analysis, product R&D, labor allocation and business reviews.

Contact Jordan for: Formal Business Reviews, Culinary Consultation and Menu Planning/Analysis, Exclusive Brands Expert, Beverage/Chemical Opportunities, Bacio Sales Leader. You can contact Jordan at jordan.powell@pfgc.com

KRISTINA MCSPADDEN, BUSINESS DEVELOPMENT MANAGER - NON-FOODS SPECIALIST

Kristina’s passion for Non-Foods is contagious. With her expansive knowledge, experience, and vendor contacts, she brings high quality, applicable solutions for any take-out/catering needs. Her vendor contacts and keeping her finger on the pulse of the category allows our Area Managers to be armed with the latest and greatest in non-foods as well as gaining access to the products that are applicable to each and every customer type.

Contact Kristina for: Non-Foods Demos and Consultations, Non-Foods Product Support & Sourcing, Chemical and Dispenser Installs, Non-Foods Contract & Samples, Non-Foods Product Quality Control. You can contact Kristina at kristina.mcspadden@pfgc.com KERANCE ROSS, NON-FOODS SPECIALIST

Kay’s knowledge and passion for Non-Foods is sure to showcase what Performance Foodservice has to offer in the non-foods arena. She has a knack for showcasing current, new and innovative packaging for any concept that your operation is. If you are looking for solutions in the non-foods area, a visit with Kay is sure to assist you in your goals.

Contact Kay for: Non-Foods Account Visits and Consultations, Non-Foods Product Support& Samples, Chemical and Dispenser Installs, Non-Foods Contracts & Sourcing. You can contact Kay at kerance.ross@pfgc.com JACK ESTES – BEVERAGE CHEMICAL SPECIALIST

With decades of experience in Beverage and Chemical, Jack’s knowledge and experience is suited to assist in your Coffee & Tea program as well help you meet all your cleaning needs. Contacting Jack will amaze with the knowledge, passion and experience he brings to these categories.

Contact Jack for: Beverage Installs and Service, Chemical Sales and Service. You can contact Jack at jack.estes@pfgc.com

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YOUR HISANIC BUSINESS DEVELOPMENT SUPPORT TEAM WILLIAM MOISES, BUSINESS DEVELOPMENT MANAGER - HISPANIC SPECIALIST

Willy has served as head of the Hispanic Business Segment at Performance Foodservice-Atlanta for the last 8 years; he has brought with him community awareness and action to the fore front of our focus. In his role as a specialist in Hispanic products, cultural education, training, and operational consulting, he has brought amazing growth to the segment. With this growth comes buying power and efficiencies to enhance the success and profitability of the growing Hispanic Business Segment we serve. Willy brings together the customer and purveyor to identify areas of opportunity to strengthen the business and build a mutually beneficial relationships between operator and their suppling partners.

Contact Willy for: Hispanic Account Visits and Consultations, Cultural Community Involvement, Operation Consulting and efficiencies, Authentic Product Advice and Support. You can contact Willy at william.moises@pfgc.com

DAWLISH CARMAUTA, VITT REGION HISPANIC SPECIALIST

Dawlish offers extensive experience in the Hispanic Business Segment within the hospitality industry. Since 2001, Dawlish has served the Hispanic community in Georgia through several industries, most recently as a representative with PFG’s exclusive tortilla manufacturer. During her time in the market, Dawlish has developed great relationships with our customers and industry partners. In this, Dawlish established crucial business relationships that allow her to serve our customers and sales team effectively. Her expansive experience and understanding of the Hispanic Business Segment is Dawlish’s strength.

Contact Dawlish for: Hispanic Account Visits and Consultations, Authentic Samples and product cuttings, Exclusive Brands Specialist, Product Research and Menu Development. You can contact Dawlish at dawlish.carmauta@pfgc.com MARIA URQUIJO, CROSSLEY/AMADOR REGION HISPANIC SPECIALIST

Over the last 20 years, Maria has been in sales with Hispanic distributors and brokerages. Maria offers extensive experience in the Hispanic community and within the hospitality industry. Aside from a vast knowledge of the industry and its products, Maria’s approach is more focused on listening and taking time to understand what customers are really looking for. She connects the customer and sales to functional solutions by building a mutually beneficial relationships between operator and their supplying partners.

Contact Maria for: Hispanic Account Visits and Consultations, Authentic Samples & Product Cuttings, Exclusive Brands Specialist, Product Research and Menu Development. You can contact Maria at maria.urquijo@pfgc.com

PAULINA SILVA, KRAHN REGION HISPANIC SPECIALIST

Paulina Silva has over 10 years of experience in the Food Service Industry. She brings to Performance Foodservice – Atlanta a strong work ethic, passion for food, and dedication to her customers. She has specialized in the Latino market and has engaged more than 300 restaurants as clients in the Atlanta and Southeast Region. Paulina is dedicated to making small changes in the way her clients do business by delivering practical and efficient solutions that improve the sustainability of her clients´ businesses. Paulina’s passion for her culture translates into genuine support and dedication to her customers and community.

Contact Paulina for: Hispanic Account Visits and Consultations, Authentic Samples and Product Cuttings, Exclusive Brand Specialist, Product Research and Menu Development. You can contact Paulina at paulina.silva@pfgc.com THE PERFORMANCE TABLE

BIRRIA BASE CONCENTRATE THE FOUNDATION OF THE GREAT BIRRIA BOOM WELCOME TO CONTIGO®!

Contigo® brand celebrates the true heritage of Latin foods — rich and robust, flavorful, always inventive, and as expansive and diverse as Latin culture itself. Exclusively distributed by Performance Foodservice, Contigo® means “with you” in Spanish, and our promise is to be with you and your business every step of the way, including providing a portfolio of delicious authentic Contigo® products to help you grow your business.

AUTHENTIC LATIN FLAVOR AND QUALITY! The new taco craze sweeping the nation is Birria Tacos! Performance Foodservice proudly presents Contigo® Birria Base Concentrate to our branded portfolio of authentic Latin foods.

Birria is an ancestral Mexican meat stew recipe, passed down through generations, with a blend of spices, giving it a deep-red-hue, and a slightly, earthy flavor. Contigo® Birria Base Concentrate is a delicious mixture of onion, garlic, and spices, in a concentrate that yields the flavor of this authentic Mexican dish.

PRODUCT PFGItem #

Description

726325

Base Birria Lqd Pouch

Pack

Size

6

5-LB

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