Provisions May June 2024 - NorthCenter

» chef focus

Quick Bites for Summer Season Prep

Food for thought (and a menu idea or two, or three!) for May & June.

» business builder

Tips for Hiring Seasonal Staff

Learn our tips for how to recruit and hire quality seasonal staff in your restaurant, keep them engaged, and retain good employees.

» business builder

Lobster for the Masses

There was a time when lobster was mostly a luxury food that wasn’t often seen on menus except as a seasonal special or in exclusive restaurants. Fortunately, times have changed.

May & June

seafood menu sanity

Summer is a chance to get back to nature, especially in New England. In the culinary world, that means exploring the vast bounty that the oceans have to offer. The perception of seafood and how it can be served has undergone quite a transformation. No longer is it focused solely at the diametric poles of fine dining or buffet service. High-quality, imaginative seafood dishes can be accessible for any restaurant, no matter the size or scope of your concept.

In New England, lobster rolls are considered the height of culinary possibilities. They also allow lobster to be more accessible to casual diners, at a price point still acceptable to restaurants. For an upgraded twist on the traditional lobster roll, consider adding a Poached Lobster BLT to menus.

Sourced from both farm-raised and top international waters around the globe, the Bay Winds®, Empire’s Treasure®, and World Dock® brands cover a range of seafood options for maximum accessibility. But even as seafood has become more accessible, elevated presentations will still wow patrons without breaking the bank. During a season of sun and fun, riding a wave of sensational seafood can put a little extra wind in your sales.

And it doesn’t have to be complicated. Buttery, succulent premium Bay Winds Lobster Tails, paired with

thick-cut bacon, Peak® lettuce, tomatoes, and creamy herb mayo delicious elements are layered together on a toasted bun.

BBQ Shrimp

W/ CHIMICHURRI & MANGO SALSA

Level up your BBQ Shrimp with a lime and mango habanero marinade, with of tropical sweet and heat, and Contigo® Chimichurri Sauce for authentic Latin BBQ flavor.

SCAN QR CODE FOR FULL RECIPE!

Chimichurri

HADDOCK & SHRIMP KABOB

Empire’s Treasure® Shrimp skewared with World Dock® Haddock, cherry tomatoes, and fennel wedges; grilled w

» SCAN QR CODE FOR FULL RECIPE!

Lettuce iceberg green

Store Iceberg Lettuce between 34-36° F with space between cartons and away from fruit and citrus for best shelf life.

Store Leaf Lettuce washed and trimmed from the stem 3/4”, and with damaged or discolored leaves removed.

leaf

Tomatoes

» Ideal storage temperature between 50-60° F - any lower temps will soften and reduce flavor. DO NOT REFRIGERATE.

tomatoes

FRESH VEGETABLES

Cucumbers

» Store cucumbers between 42-50° F in high humidity.

» Expected shelf life is 10-14 days from harvest. Cucumbers are waxed for this purpose to help extend shelf life.

cucumbers

FRESH VEGETABLES

Labor Savers

carrots

celery

onions peppers tomatoes

Brussels Sprouts Chips and Shreds

Delicious, nutritious, and easy to prepare: Roast with olive oil, create into salads any way you like, these Brussels sprouts add originality and excitement to the menu.

• Good source of folate and manganese, and fiber.

• Excellent source of vitamins C and K.

• Low calorie.

Our new 7.5 oz. single-serve can is all the rage, but it’s what’s inside that counts. So each can is filled with the #1 selling ginger beer brand in the U.S.* The refreshing flavor your customers have come to expect from Goslings, perfectly balanced with a distinctive spiciness of ginger,

And

*Source: Nielsen

and a

EXTRA VIRGIN OLIVE OIL

Roma® Extra Virgin Olive Oil (EVOO) is produced from the first cold press of the finest sun ripened olives from trees all over the world. Since the oil extracted is from a blend of select, imported olives it has a light to moderate flavor intensity with a neutral taste. It is trans‑fat‑free, rich in monounsaturated fats and contains healthy levels of polyunsaturated fats as well as the lowest level of saturated fats of all common culinary oils.

Cooked Eggs, Dry Pack, 12/12 ct

#439686

PROCESSED EGGS

Nature’s Best Dairy® Frozen Pre-Cooked Egg Products have a home-style appearance and are great for sandwiches and burritos. Just thaw, heat and serve, these are space-saving and extremely convenient.

Nature’s Best Dairy® Hard Cooked Egg Products are ready to serve at a moment’s notice. These are great for operators using large volumes of hard cooked eggs for items such as salads, potato salad, egg salad sandwiches, deviled eggs or served as is.

FOOD SAFETY

Nature’s Best Dairy® processed eggs are free from pathogens, eliminating salmonella, listeria, and e.coli dangers.

COST, LABOR, AND TIME

Savings: Cost effective, ec nomical alternative; Always ready andon hand with no prep time; Less spoilage and waste.

QUALITY AND CONSISTENCY

High quality product from package to package.

CONVENIENT PACKAGING

Refrigerated and frozen products are packaged in cartons or bags for easy pouring or microwaving. In addition, they occupy 1/3 less space than shell eggs.

PFS #533067 1/35 LB

Product Information

Cheeseburger Flatbread

Dill

Flavor Like This Is A Big Dill

Ken’s Dill Pickle Aioli is a unique and delicious sauce that combines the tangy taste of chopped dill pickles, pickle juice and dill weed with the creamy texture of aioli. This versatile sauce will elevate your one-of-a-kind flavor you won’t be able to resist.

Performance Food Group’s capture our roots with the FlavorSmith™ brand. With FlavorSmith, customers can craft even tastier food that restaurant guests will crave. Take French fries for example. Some people like to drizzle their fries with ketchup, while for others, a dip will do. Whatever the method, FlavorSmith™ helps you create the perfect bite.

In short, FlavorSmith™ means to work flavor with food.

Dill Pickle Relish • Dill Weed • Pickle Juice and

Bacon

with

Pickle Aioli — Crafted by the chefs at Ken’s —

FRIED CHICKEN AND PICKLE WRAP

DILL PICKLE AIOLI

MAGELLAN® SPECIALTY SEASONINGS & RUBS — ENHANCING FOOD FROM YOUR KITCHEN

MAGELLAN® SPECIALTY SEASONINGS & RUBS — ENHANCING FOOD FROM YOUR KITCHEN

ENHANCING FOOD FROM YOUR KITCHEN

Expand the possibilities of your menu with Magellan® Specialty Seasonings and Rubs. Select from 10 blends of premium salts and seasonings crafted for universal appeal across any professional chef's menu by simply stirring into marinades or rubbing onto meat or fish before grilling, roasting or frying, Magellan® Specialty Seasonings and Rubs bring exciting flavor and inspiration to your menus with a few easy shakes.

Expand the possibilities of your menu with Magellan® Specialty Seasonings and Rubs. Select from 10 blends of premium salts and seasonings crafted for universal appeal across any professional chef's menu by simply stirring into marinades or rubbing onto meat or fish before grilling, roasting or frying, Magellan® Specialty Seasonings and Rubs bring exciting flavor and inspiration to your menus with a few easy shakes.

Expand the possibilities of your menu with Magellan® Specialty Seasonings and Rubs. Select from 10 blends of premium salts and seasonings crafted for universal appeal across any professional chef's menu by simply stirring into marinades or rubbing onto meat or fish before grilling, roasting or frying, Magellan® Specialty Seasonings and Rubs bring exciting flavor and inspiration to your menus with a few easy shakes.

Use sweet and savory Magellan® Beef Rub Seasoning to create a beautiful signature crust that seals in juicy flavor on favorite cuts of meat, or try the Magellan® Mango Habanero Seasoning for an on-trend flavor with just the right balance of heat and sweet for chicken, shrimp, tacos, poultry, vegetables or potatoes. Feeling traditional? Try the Magellan® Salt-Free All-Purpose Seasoning Blend. This blend is crafted with the perfect blend of herbs and spices, parsley, basil, oregano and thyme. It’s an easy way to elevate menu options and give favorite recipes a new twist.

Use sweet and savory Magellan® Beef Rub Seasoning to create a beautiful signature crust that seals in juicy flavor on favorite cuts of meat, or try the Magellan® Mango Habanero Seasoning for an on-trend flavor with just the right balance of heat and sweet for chicken, shrimp, tacos, poultry, vegetables or potatoes. Feeling traditional? Try the Magellan® Salt-Free All-Purpose Seasoning Blend. This blend is crafted with the perfect blend of herbs and spices, parsley, basil, oregano and thyme. It’s an easy way to elevate menu options and give favorite recipes a new twist.

Use sweet and savory Magellan® Beef Rub Seasoning to create a beautiful signature crust that seals in juicy flavor on favorite cuts of meat, or try the Magellan® Mango Habanero Seasoning for an on-trend flavor with just the right balance of heat and sweet for chicken, shrimp, tacos, poultry, vegetables or potatoes. Feeling traditional? Try the Magellan® Salt-Free All-Purpose Seasoning Blend. This blend is crafted with the perfect blend of herbs and spices, parsley, basil, oregano and thyme. It’s an easy way to elevate menu options and give favorite recipes a new twist.

Blackened anything, loaded muffuletta sandwiches, red beans and rice, salmon, catfish, gumbo … you name it. Magellan Seasoning, made with garlic, spices, salt, onion and a kick of red pepper brings the bold taste of Louisiana to favorite (and n menu dishes.

options are

when

The options are endless when it comes to cooking and creating with Magellan spices, red pepper and chives into marinades for an island-inspired kick, or rub onto meat or fish before grilling, roasting or

comes to cooking and creating with Magellan spices, red pepper and chives into marinades for an island-inspired kick, or rub onto meat or fish before grilling, roasting or

615757 CARIBBEAN JERK SEASONING The options are endless when it comes to cooking and creating with Magellan spices, red pepper and chives into marinades for an island-inspired kick, or rub onto meat or fish before grilling, roasting or

615853 BBQ RUB

tomato powder, chili pepper to season nachos, brisket, ribs, pulled pork and burgers - you really can't go wrong.

Magellan® BBQ Rub adds craveable flavor whenever southern-style BBQ appeal is on the menu. Use this blend of spices, salt, sugar, tomato powder, chili pepper to season nachos, brisket, ribs, pulled pork and burgers - you really can't go wrong.

portfolio consists of a family of products that are true to the heritage of Latin foods — rich robust, flavorful, always inventive and as expansive

means “with you” in Spanish, and is our promise of delicious, quality and sensible products that help our customers grow their businesses.We understand recipes and techniques vary from region products range from found in most Latin kitchens to specialized ingredients

615781

Expand the possibilities of your menu with Magellan® Lemon and Pepper Seasoning Salt.

Cotija Cheese. Considered the Parmesan of Mexico, this traditional Mexican cheese gets its name from the town of Cotija in the state of Michoacán, where originated more than over 400 years ago.This hard, white, crumbly Mexican cheese is made from cow’s milk and has a bold, salty flavor and coarse texture ideal for sprinkling over beans, salads, soups, tacos, enchiladas, nachos, or even mixing into dressings sauces. Sprinkle over grilled fish, burgers, grilled shrimp, pork, steaks, or corn on the cob for Elote, known as Mexican street corn.The saltiness, texture, Grated Cotija Cheese is excellent way to add the finishing touch to an

615781 LEMON & PEPPER SEASONING SALT

Expand the possibilities of your menu with Magellan® Lemon and Pepper Seasoning

muffuletta sandwiches, red beans

rice, salmon, catfish,

always inventive and as expansive

promise of delicious, quality and sensible products that help our customers grow their businesses.We understand recipes and techniques vary from region products range from staples found in most Latin kitchens to specialized ingredients

Grated

Cotija Cheese. Considered the Parmesan of Mexico, this traditional Mexican cheese gets its name from the town of Cotija in the state of Michoacán, where originated more than over 400 years ago.This hard, white, crumbly Mexican cheese is made from cow’s milk and has a bold, salty flavor and coarse texture ideal for sprinkling over beans, salads, soups, tacos, enchiladas, nachos, or even mixing into dressings shrimp, pork, steaks, or corn on the cob for Elote, known as Mexican street corn.The saltiness, texture,

way to add the finishing touch to an entrée.

Expand the possibilities of your menu with Magellan® Lemon and Pepper Seasoning Salt. This blend of salt, pepper, lemon oil,

anything, loaded muffuletta sandwiches, red beans and rice, salmon, catfish, gumbo … you name it. Magellan Seasoning,

Grated

Cotija Cheese. Considered the Parmesan of Mexico, this traditional Mexican cheese gets its name from the town of Cotija in the state of Michoacán, where it originated

TIPS FOR SEASONAL STAFF

Hiring

PREP FOR NEXT YEAR: Identify seasonal employees who show initiative and the ability to advance, and make them an offer as your season is winding down.

With the summer months, restaurants in tourist destinations see an influx of customers and find themselves with the need for more staff.

Onboarding seasonal employees should be done thoughtfully to ensure that your new hires help the entire team achieve your brand vision and business objectives. Here are a few tips for hiring seasonal employees.

TAKE A CORE-VALUES-FIRST APPROACH.

In any hiring opportunity, you should be going back to your business’ core values to find and train new employees. Making sure your new hires understand your core values can help you transition seasonal employees into long-term assets.

IDENTIFY YOUR NEEDS BEFORE YOU START HIRING.

Take a look at where you already have coverage and where you see gaps, and work to fill the schedule accordingly. Be clear in your job postings about what hours you are hiring for.

RECRUIT FROM WITHIN

Let your existing staff know that you’ll be hiring soon, and ask them for

referrals. You may even want to offer referral bonuses to staff who recommend candidates who are hired.

HIRE THE PERSON, NOT THE POSITION

Evaluate seasonal employees on personality first. Have enough faith in your training process to know that you can get the right person up to speed on the requirements of the job. You can’t train someone to have a great attitude-they either have it, or they don’t. So, focus on finding the candidates who are ready to learn, rather than candidates who may have more experience and a negative demeanor.

DO BACKGROUND CHECKS

Though it may not be standard practice year-round, performing background checks on seasonal hires can be a quick way to avoid bringing on an employee who may not be the best fit for your team.

KNOW YOUR BEST TRAINERS

Examine your staff to see who is embodying your core values, and tap those team members to train others. Make shadowing these employees a central component of your training experience, as seasonal employees

typically have less training time and more demands from guests, so it’s essential to make sure they’re learning from the best.

INCLUDE SEASONAL STAFF AS PART OF THE TEAM

Designate a time for orientation where new hires can review your employee handbook, learn the ropes, and most importantly, ask questions of management and current employees. Bringing together new and existing staff in a training exercise can help quickly strengthen team dynamics and avoid an us-versus-them attitude among staff.

RETAIN THE BEST OF THE BUNCH, AND PLAN AHEAD

Identify seasonal employees who show initiative and the ability to advance, and make them an offer as your season is winding down. Also, keep seasonal employee information on-hand and reach out early the following year to see if they are interested in returning. You’ll make the job of hiring seasonal employees that much easier the next time around.

Stephanie Ganz - Stephanie Ganz is a freelance writer based in Richmond, Virginia. Her work has appeared in The Local Palate, Virginia Living, Eater, and Bon Appétit, among other publications.

Häns Kissle is proud to produce the safest, highest quality products while practicing the best manufacturing standards in the industry. With a nearly endless variety of bulk-packaged products, we are a food service operator’s best friend. Häns Kissle products are always made fresh, to deliver incredible quality and a delicious experience every single time.

For more information or to request a sample call 978-556-4500 or visit www.hanskissle.com

COLESLAW

SALAD PASTA

SALAD

SALAD

DIP

AUTHENTIC LATIN FLAVOR AND QUALITY

WELCOME TO CONTIGO!

The Contigo® portfolio consists of a family of products that are true to the heritage of Latin foods — rich and robust, flavorful, always inventive and as expansive and diverse as Latin America itself. The Contigo® brand is owned and exclusively distributed by Performance Foodservice.

Contigo® means “with you” in Spanish, and is our promise of delicious, quality and sensible products that help our customers grow their businesses. We understand recipes and techniques vary from region to region so our Contigo® products range from staples found in most Latin kitchens to specialized ingredients targeted to specific cultures and ethnicities.

Made with premium masa corn flour, these chips are milled and processed, baked then fried for an authentic tortilla chip with great corn flavor. Our Trans-Fat-Free, Kosher, Whole Grain and Gluten-free corn chips are available in white restaurant-style, yellow rounds or tricolor and are made with whole grain corn masa flour, vegetable oil and salt. Contigo® Yellow Round Corn Tortilla Chips have a more intense flavor than traditional white corn chips and are sturdy chips for dipping with a solid base for dishes. Contigo® Restaurant-Style White Corn Tortilla Chips are hearty and will withstand the thickest and chunkiest of salsas and dips. Contigo® Tri-Color Corn Tortilla Strips add a colorful and delicious, crunchy garnish to a Latin-inspired salad or entrée.

TORTILLA CHIPS

ONE STOP NACHO SHOP

to the heritage of Latin foods — rich and robust, flavorful, always inventive and as expansive and diverse as Latin America itself. The Contigo® brand is owned and exclusively distributed by Performance Foodservice Contigo® means “with you” in Spanish, and is our promise of delicious, quality and sensible products that help our customers grow their businesses. We understand recipes and techniques vary from region to region so our Contigo® products range from staples found in most Latin kitchens to specialized ingredients targeted to speciic cultures and ethnicities.

TABLETOP HOT SAUCES

100% HASS AVOCADOS

WELCOME TO CONTIGO®!

AUTHENTIC LATIN FLAVOR AND QUALITY!

We are proud to present Contigo® Tabletop Hot Sauces speciically designed to use in amping up a recipe during the cooking process, or as a tabletop condiment for many food items. Contigo® Tabletop Hot Sauces are made from premium, allnatural ingredients, and deliver fresh and unique flavors to any tabletop. Peppers for Contigo® Tabletop Hot Sauces are grown and sourced from Mexico. Contigo® Tabletop Hot Sauces are packed 12/5 fl. oz. glass bottles per case.

PRODUCT

PFS #162163 SAUCE HOT CHILE DE ARBOL 12/5 OZ

The Contigo® portfolio consists of a family of products that are true to the heritage of Latin foods — rich and robust, flavorful, always inventive and as expansive and diverse as Latin America itself. The Contigo® brand is owned and exclusively distributed by Performance Foodservice Contigo® means “with you” in Spanish, and is our promise of delicious, quality and sensible products that help our customers grow their businesses. We understand recipes and techniques vary from region to region so our Contigo® products range from staples found in most Latin kitchens to specialized ingredients targeted to speciic cultures and ethnicities.

PFS #162169 SAUCE HOT GREEN HABANERO 12/5 OZ

AUTHENTIC LATIN FLAVOR AND QUALITY!

PFS #163802 SAUCE HOT POBLANO HABANERO 12/5 OZ

PFS #163803 SAUCE HOT RED HABANERO 12/5 OZ

We are proud to present Contigo® Tabletop Hot Sauces speciically designed to use in amping up a recipe during the cooking process, or as a tabletop condiment for many food items. Contigo® Tabletop Hot Sauces are made from premium, allnatural ingredients, and deliver fresh and unique flavors to any tabletop. Peppers for Contigo® Tabletop Hot Sauces are grown and sourced from Mexico. Contigo® Tabletop Hot Sauces are packed 12/5 fl. oz. glass bottles per case.

NO WASTE • REDUCE LABOR • CONSISTENT FLAVOR

PICKED, PITTED, AND HAND SCOOPED, CONTIGO ® FRESH * AVOCADO AND GUACAMOLE PRODUCTS ARE ALWAYS FULL OF FLAVOR. Select from four varieties: Avocado Halves, Avocado Pulp, Chunky Avocado and Chunky Homestyle Guacamole. Each is made with 100% Mexican Hass Avocado harvested year-round by hand with the stem-on to help preserve the freshness throughout the packaging process.

Contigo® Fresh* Avocado and Guacamole products are free of preservatives and have a shelf-life of up to 30 days unopened. Made-to-order, they are always ripe and ready when you need them. Ready-to-use, Contigo® Fresh* Avocado and Guacamole are laborsaving and timesaving with 100% YIELD AND 0% WASTE.

MADE WITH AVOCADO HALVES

Roma® Specialty Pizza Doughballs have a 7-day shelf life under refrigeration and are ready to proof and use at day 4 of refrigeration. Just pull the dough from the cooler and let stand at room temperature for 20 – 30 minutes before use. Each of the flavored doughballs carry distinct flavor and bite. The Basil Doughball is slightly sweet and perfectly complementary with a well-seasoned Roma® Pizza Sauce. The Beer Doughball uses Shipyard Export Ale Beer and is aromatic and perfectly aerated. The Garlic Doughball is dense and flavorful with chunks of fresh garlic studding the dough; and the Multi-grain Doughball is a perfect balance between white and whole wheat flours.

portfolio. These artisan-style pizza doughballs have a hand-crafted appearance and allow operators to create one-of-a-kind pizzas that differentiate them in the crowded pizza landscape.

Roma® Blonde (White) Pizza Dough is made with high quality, high-gluten, finely milled flour that gives our pizza dough strength, stretchability and durability an easy to use frozen pizza dough.

SPECIALTY PIZZA DOUGH

Roma® Specialty Pizza Doughballs have a 7-day shelf life under refrigeration and are ready to proof and use at day 4 of refrigeration. Just pull the dough from the cooler and let stand at room temperature for 20 – 30 minutes before use. Each of the flavored doughballs carry distinct flavor and bite. The Basil Doughball is slightly sweet and perfectly complementary with a well-seasoned Roma® Pizza Sauce. The Beer Doughball uses Shipyard Export Ale Beer and is aromatic and perfectly aerated. The Garlic Doughball is dense and flavorful with chunks of fresh garlic studding the dough; and the Multi-grain Doughball is a perfect balance between white and whole wheat flours.

Beer Infused

White Doughballs

10 and 24 oz. doughballs

Item #’s: 629294/DB184, 629293/DB180

Beer Infused White Doughballs

10 and 24 oz. doughballs

Item #’s: 629294/DB184, 629293/DB180

Garlic Infused White Doughballs 10 and 24 oz. doughballs

Item #’s: 629305/DB214, 629304/DB210

Garlic Infused White Doughballs 10 and 24 oz. doughballs

Item #’s: 629305/DB214, 629304/DB210

10 and 24 oz. doughballs

Item #’s: 629297/DB206,

629280/FD266 PIZZA DGH BALL WHI

629282/FD268 PIZZA DGH BALL WHI

629284/FD270 PIZZA DGH

#

629285/FD272 PIZZA DGH BALL WHI

629280/FD266 PIZZA DGH BALL WHI

629288/FD274 PIZZA

629282/FD268 PIZZA DGH BALL WHI

629284/FD270 PIZZA DGH BALL WHI

629285/FD272 PIZZA DGH BALL WHI

Basil Infused White Doughballs

10 and 24 oz. doughballs

Item #’s: 629297/DB206, 629295/DB196

629288/FD274 PIZZA DGH BALL WHI

629289/FD276 PIZZA DGH BALL WHI

629293/DB180 PIZZA DGH BALL BEER

629294/DB184 PIZZA DGH BALL BEER

629295/DB196 PIZZA DGH BALL BASIL

629297/DB206 PIZZA DGH BALL BASIL

629304/DB210 PIZZA DGH BALL GARLIC 18/24 OZ

White Doughballs

8, 10, 16, 20, 24 and 30 oz. doughballs

629305/DB214 PIZZA DGH BALL GARLIC 36/10 OZ

Item #’s: 629289/FD276, 629288/FD274, 629285/FD272, 629284/FD270, 629282/FD268, 629280/FD266

White Doughballs

8, 10, 16, 20, 24 and 30 oz. doughballs

Item #’s: 629289/FD276, 629288/FD274, 629285/FD272, 629284/FD270, 629282/FD268, 629280/FD266

Barbacoa

Time to take your dishes somewhere on the zesty side with CAFÉ H® Barbacoa. Our fully cooked, scratch-quality Pork Barbacoa is made from trimmed cushion meat. It’s slow-cooked for hours and seasoned with garlic, chiles and other spices. And our Beef Barbacoa also comes fully cooked, tender and juicy, giving it a succulent pot roast consistency. Both of them let you put a Mexican, Latin or Caribbean twist on your dishes. Or take it somewhere completely out of this world. Like all CAFÉ H ® proteins, Pork and Beef Barbacoa allow your operation to enjoy these advantages:

• Unique flavor profiles

• Menu versatility

• Easy preparation

• Consistency

• Strong profit potential Indistinguishable From Scratch.

When you don’t have time, equipment or staff to do it the

The first four weeks of purchase volume will be used to determine tier qualification. During that time, you will be automatically entered into the Gold level,

†Bacio Gold Club

are

Marketing

and

be

in two increments, delivered in January and July. Bacio Marketing Funds are distributed semiannually and must be used within each six-month period.

BACIO CHEESE

LOBSTER ROLL

WITH CUSTOM CULINARY®

EASY TO USE. EASYTO CREATE .

Custom Culinary® Gold Label Bases add exceptional flavor across menu applications. Not only do they serve as a rich foundation for soups and stocks, they can be used to season, layer and finish anything from meatloaf to pasta to salad dressing. Try them as a protein marinade, a seasoning rub, a braising liquid or a housemade vinaigrette— the possibilities are endless. Visit CUSTOMCULINARY.COM to learn more.

download our FREE “Flavor Start to Finish” menuing guide—and place an order with your Performance Food Group representative today!

(CHEESE) BURGER PARADISE

YOUR COMPLETE BURGER SOLUTION

CONDIMENTS TO COMPLIMENT

BURGER & SANDWICH ROLLS

Brioche Bun, 4” Sliced

PFS #436459 | 96/2.8oz

Hamburger Bun, 4” Sliced

Customer orders with other supplies from Foodservice Distributor Frozen Thaw & Serve bread delivered Allow bread to thaw

PFS #857651 | 96/2.1oz

CHEESE PLEASE

HANDLING FROZEN BREAD

Kaiser Roll Corn Dusted, 4.5” Sliced

PFS #857649 | 72/3oz

Q: How is frozen bread “fresher than fresh?”

A:

Potato Sandwich Roll, Square

3.5” Sliced

PFS #595182 | 96/1.9 oz

Our breads are frozen within 12 hours of baking. Freezing stops the staling process. Your bakery’s “fresh” bread could be 2 to 3 days old by the time it is delivered to your door after you account for the time spent at the bakery, distribution center and the bread truck.

Slider Bun, Round 2.675” Sliced

PFS #254034 | 192/.9oz

FRESH AND EASY

Allow bread to thaw 12 to 24 hours in the original package prior to serving. Allow 5 days shelf life at room temperature. All breads can be heated slightly to enhance the aroma and deliver a crisper crust to the product.

» Keep back-up stock in freezer — shelf life up to 12 months

Facilities receiving deliveries twice a week do not need to keep bread frozen.

DO NOT’S

Q: Doesn’t freezing bread make it stale? A: The truth is, bread will taste as fresh or as stale as it was when you froze it. Bread that’s frozen as it’s getting stale will still taste stale when thawed. When week-old bread is frozen, it tastes like week-old bread when it’s thawed. Likewise, when bread is frozen when it’s fresh, it tastes fresh when thawed. Only fresh-frozen bread tastes just like fresh bread when thawed!

WITH PICKLES

» Never refrigerate bread — Bread loses its moisture most rapidly when refrigerated. Never refreeze breads. Never store breads near ovens or chemicals

THE FRESHEST GROUND BEEF

Fresh made-to-order

Just like your local butcher, we grind fresh raw materials daily and every customer request is made to order. Coupled with industry leading handling, operations and packing excellence, we are able to offer up to 25 DAYS SHELF LIFE.

THE BEST IN FROZEN CONVENIENCE

Frozen grill ready convenience

For operators an d chefs who prefer the convenience of frozen, our individually quick frozen (IQF) process delivers the same high standards for appearance, texture, flavor and overall quality with 6 MONTHS SHELF LI FE.

CUSTOMIZED PACKING

Our wide variety of blends, shapes and sizes make it easy to create your signature burger or ground beef recipe.

• Pattie sizes range from 2 - 12 oz.

• Bulk/Pillow pack size 5 lb.

Strands of beef flow vertically through the Tender-Form ® fill plate

Tender-Form® Benefits

•Convenient

•Produces a consistent patty

• Customization available

Vertical strands of beef are collected into patty shapes as defined by the mold plate

•Cooks faster & evenly

•Produces a fluffy, tender bite

5 lb. Brick

Bulk Patty Pack

Saddle Pack

IQF Patties

SKIN IN THE GAME

ROMA

CARNE ASADA FRIES

PHOSPHATE FREE MADE IN USA

Fully Cooked Sous Vide Grilled CHICKEN BREAST

NEW ITEM!!

32 pcs PER CASE

Frozen

Fully cooked, grill-marked chicken breasts, lightly seasoned & slow cooked in a classic sous vide water bath. Each pouch contains eight pre-portioned breasts for back of house convenience.

PFG C Code: 860124

Pack Size: 8 pieces/pouch, 4 pouches*/case * Pouch weight: approx 4 5oz each

Shelf Life: 12 months from manufacture

LESS WASTE

Bulk packaging

Pre-portioned

Less clean up

REDUCED TIME & LABOR

Ready to Use, Hot or Cold

Banquet Service Ready Pouch to Plate

CONSISTENT QUALITY

QA Verified

Reduced risk of cross-contamination

USDA Certified

INDIVIDUALLY QUICK FROZEN GROUNDFISH

INDIVIDUALLY QUICK FROZEN GROUNDFISH

World Dock Seafood® is designed for customers looking for core products at a price that meets the basics of culinary satisfaction. This line includes seafood featuring “twice-frozen” processing, wider specifications, and more value-added options.

FEATURES AND BENEFITS

The Performance Foodservice line of World Dock Seafood® Individually Quick Frozen (IQF) Groundfish products arm operators with an abundant variety of fish species. These include IQF Flounder, Cod, Haddock and Alaskan Pollock fillets and loins in a number of pack sizes.

GROUNDFISH FACTS

Flounder

Flounder is a light and flaky fish offering mild/sweet flavor in natural state. Perfect for baking, frying, sautéing or griddling, Flounder is durable and performs well. Flounder also holds flavors well, not competing with culinary preparations you may utilize.

Cod

Light and flaky cod loin offers clean, mild flavor. Perfect for breading, battering, or glazing. Impressive as center-of-plate option or ingredient in sandwich, soup, wrap, or pasta application.

Haddock

Healthy, light, nutritious seafood option. Versatile in preparation and cooking methods. Light and flaky haddock fillets offer clean, mild flavor. Perfect for breading, battering, or glazing. Impressive as center-of-plate option or ingredient in sandwich, soup, wrap, or pasta application.

Alaskan Pollock

Healthy, light,

option. Versatile in preparation and cooking methods. Light and flaky Alaskan Pollock fillet offers a

and mild flavor. Perfect for breading, battering, or glazing. Impressive as center-of-plate

or

Lobster populations have boomed over the last 20 years, and whatever you do with your lobster, there’s little that has to be wasted.

There was a time when lobster supplies were at best, erratic. It was mostly a luxury food that wasn’t often seen on menus except as a seasonal special or in exclusive restaurants able to regularly get a small share of the limited annual supply. Fortunately, times have changed.

For decades lobstermen in Maine have practiced sustainable fishing; throwing back larger females and males who are the most fertile and able to maintain the population. Then a rather unexpected thing happened. Overfishing by North Atlantic cod fisherman caused their fishery to collapse. Severe catch restrictions in the U.S. and a total moratorium in Canada have yet to produce a recovery for the cod. Since cod prey on juvenile lobsters and the lobstermen are ensuring there is a healthy breeding population, lobster populations have boomed over the last 20 years. Fish sticks’ loss is our lobster cocktail gain!

The increased supply, as well as stable year-round availability, is allowing more restaurants to add lobster to their menus. It has also allowed food distributors like us greater flexibility in how we deliver this sweet crustacean while the different packing of parts allows eateries to buy exactly what they need for their specific signature dish.

CLAW & KNUCKLE MEAT

The perfect combination of meats for salads and lobster rolls. Coral pink lobster claws add a beautiful and instantly recognizable look to the dish while knuckle meat brings a lot of flavor to the party. Simply dressed, with just a little mayonnaise or a fresh aioli, either in a roll or atop fresh greens, and you have an easily constructed dish that is sure to please.

Toss the turkey and ham from your club sandwich and replace it with claw and knuckle meat. Leave the bacon, though— because you know, bacon. You can even use the knuckle meat to make a decadent soup, bisque or chowder, then top the bowl off by floating a perfect claw right on

Lobster » business builder

top for a visually stunning combination that will be popping up on Instagram on a regular basis.Between the color and the flavor, claw and knuckle are also the perfect preparation to add to side dishes, say a lobster mashed potato. Maybe mix the lobster meat into a gruyere cheese sauce and drizzle over hand-cut fries for Lobster Poutine. You could even make a lobster mac-n-cheese, something mom and dad might be loath to share with the kids.

CLAW & TAIL

Combine the claw and tail meat with a meaty fish like snapper, toss in some clams or mussels, and you’ve got the start of hearty cioppino. Add a little fennel and saffron to your stock plus a dollop of aioli alongside some grilled crusty bread, and you might find yourself with a Provençal Lobster Bourride. If your customers like a little heat, simmer the claw and tail in a spicy tomato sauce, then serve over pasta for a simple Lobster Fra Diavlo.

TAILS

Lobster tails these days come in a variety of sizes—raw or cooked—perfect to help keep your dishes consistent. A cooked preparation is perfect for slicing off a few pieces to add to a salad or as a garnish on a cold dish. Chopped up with thinly sliced fresh vegetables and cilantro then wrapped in rice paper and served with a tangy peanut sauce, it becomes the perfect summer appetizer or patio snack paired with a tart Sauvignon Blanc. Raw tails are amazingly flexible in what you can do with them. While boiling might be quick, it can also leave you with a watery tail that has its flavor drained away. Try steaming, or better yet, broiling or grilling. Grilling produces a firm, flavorful tail that is open to all sorts of possibilities. Glaze with a little teriyaki, brush with some of your house BBQ sauce, or simply hit it with some garlic butter. It’s not that hard to get lobster to fit in perfectly with your existing menu.

FOR THE MASSES

With its increased availability, you want your lobster to stand out from the rest. Sprinkled with a little stale paprika and a chipped ramekin of questionable clarified butter just won’t cut it anymore. If you want to impress you’ve got to add that wow factor. Skewer that lobster tail. Dip it in batter. Deep fry it. Lobster Corn Dog? Wow.

For an elegant take on the lobster tail, consider butter poaching. Slowly melt enough pats of butter to cover your tail with one tablespoon of water over medium heat while whisking. At 180 degrees you’ll have what’s called a buerre monte. Slip the deshelled tails into the sauce and poach for five minutes, turning every minute or so. The result is beautifully simple with little need for anything else.

WHOLE LIVE

Pressure steamed. Stuffed. Broiled. Grilled. A whole Maine lobster on a plate is a wonderful sight to see. But not every restaurant is really set up for the mess that a customer leaves when trying to pick one him or herself. Sure, it’s a great show, but think of the things you and your staff can do in the back with a whole Maine Lobster.

Nearly every part of the lobster’s body has a use. Use the body and shell for stock and bisques. Obviously you can use meat from the claw to the tail. Even the legs, often overlooked, are chock full of goodness. Simply pull the legs off, place a rolling pin at the tips and roll slowly to the top. The meat will squirt right out. Full of flavor for such tiny pieces, their use as a garnish or in a dumpling is endless. Whatever you do with your lobster, there’s little that has to be wasted.

Once relegated to seaside tourist spots or high-end steak and seafood houses, the increased stability and reliability of the lobster supply has really democratized what is still regarded as a high end, luxury food. How you use it to make your menu stand out is now limited only by your imagination.

PREMIUM MAINE LOBSTER MEAT

The Bay Winds™ brand is reserved for Performance Foodservice’s top tier seafood portfolio featuring all-natural, premium seafood sourced from prime, sustainable areas of the globe. Primarily wild-caught, each species that is selected for the Bay Winds™ brand must meet our strict standards, tight specifications, and be processed with the utmost craftsmanship

Bay Winds Maine Lobster is harvested from the Gulf of Maine and brought to port in Prospect Harbor, Maine. When promoting Bay Winds Maine Lobster on your menu, be sure to include any combination of these descriptors that will enhance the patron’s impression and can allow you to earn more profit

“Wild Caught in the USA; Maine; Maine Fair Trade; Cold Water; Sweet, All-Natural; MSC (Marine Stewardship Council) Certified Sustainable.”

STOCKED PRODUCT

Dog Bun Sliced, New England Style 96/1.5 OZ PFS #457102

#157189

Whole Egg 4/1 GA PFS #201346

Traditionally the decadent highlight of a suft & turf menu, this re-imagined seafood staple is the perfect handheld and shareable treat at a more accessible price point.

The Ultimate in Taste and

BREADED

AND

PROCESSED SEAFOOD

PRODUCT VERSATILITY

Performance Foodservice features and expansive offering of breaded and processed seafood products under its Empire’s Treasure® and World Dock Seafood® brands. Breaded and battered selections of cod, pollock, and shrimp are available in a variety of portions to suit any menu need. Empire’s Treasure® and World Dock Seafood® Breaded Shrimp are available in butterflied, tail-on, and tail-off varieties.

FEATURES AND BENEFITS

Empire’s Treasure® and World Dock Seafood® Breaded and Processed Seafood products are:

• Consistent in flavor, appearance, and texture

• Breaded and ready-to-fry

• Versatile across a variety of menus and cuisines

• Ideal source of protein

• Conveniently packaged

PRODUCTS

PRODUCTS

MENU APPLICATIONS

Empire’s Treasure® and World Dock Seafood® Breaded and Processed Seafood is ideal to serve as an appetizer, center of the plate item, as an upsell item along with other center of the plate proteins, as buffet or catering items, as an ingredient in a sandwich, and an option for a kid’s menu, to name a few!

Upside Down Cake,

Everything But the Ice Cream

Ice Cream Toppings

Ice Cream Syrups & Flavorings

Ice Cream Coatings

Ice Cream Non-Foods

PLANT-FIBER

6x6x3, 10/50 CT PFS #182738

8x8x3, 6/50 CT PFS #186334

9x6x3, 10/50 CT PFS #183434

3 COMPARTMENT

9x9x3, 6/50 CT PFS #202095

9x9x3, 6/50 CT PFS #182089

MEAL KIT FKS+NAPKIN PFS #402125

4C BEVERAGE CARRIER PFS #655503

3 COMPARTMENT

TACO, 8x7x3, 6/50 CT PFS #200809

4 REASONS WHY CAN LINERS ARE THE BEST

1. DO NOT BREAK

» Exclusive Metallocene Catalyst Technology Resin

3. DO NOT

LEAK

4 REASONS WHY CAN LINERS ARE

» Most Technologically Advanced Blown Film Process

» Producing the Strongest Bags Ever Made

1. DO NOT BREAK

» Latest Technology From the Low Cost Producer

2. DO NOT ZIPPER

» Exclusive Metallocene Catalyst Technology Resin

» Unique 99.9% Leakproof HexSeal Construction

» HexSeal Construction Holds 1/3 More Load Than Gusseted Bags

» Computer Integrated Manufacturing = Highest Level of Quality Control

3. DO NOT LEAK

» Comprehensive Stock and Custom Program

» Unique 99.9% Leakproof

4. ANSWER ALL END USER NEEDS

» All the Strength of High Density Without the Zippering

» Most Technologically Advanced Blown Film Process

» Producing the Strongest Bags Ever Made

» Tear Strength and Elasticity of Hexene Linear

» HexSeal Construction Holds 1/3 More Load Than Gusseted Bags

» Meets Performance Specifications For Both HDPE and LLDPE

» Computer Integrated Manufacturing = Highest Level of Quality

» Dartbuster Bags – Superior Dart and Tear Strength of Metallocene

» Comprehensive Stock and Custom Program

» 10 Times the Dart Strength of Other Bags!

» Latest Technology From the Low Cost Producer 2. DO NOT ZIPPER

4. ANSWER ALL END USER NEEDS

» Elephant Bags - Thick Recycled Bags With the Strength of Metallocene

» A Bag to Fulfill Any and All End User Requirement

» All the Strength of High Density Without the Zippering

» Tear Strength and Elasticity of Hexene Linear

» 10 Times the Dart Strength of Other Bags!

» A Bag to Fulfill Any and All End User Requirement

CAN LINER GUIDE

» Meets Performance Specifications For Both HDPE and LLDPE

» Highest Quality, Hassle Free Coreless Rolls

» Dartbuster Bags – Superior Dart and Tear Strength of Metallocene » Elephant Bags - Thick Recycled Bags With the Strength of Metallocene » Highest Quality, Hassle Free Coreless Rolls

know your liner size, follow these simple guidelines:

If you don’t know your liner size, follow these simple guidelines: TO MEASURE CONTAINERS

CONTAINERS

If you don’t know your liner size, follow these simple guidelines: TO MEASURE CONTAINERS

» For liner width, measure around the outside top of container and divide by half. For the liner

CAN LINER GUIDE

know your liner size, follow these simple guidelines: MEASURE CONTAINERS

» length, use the height of the receptacle plus one half of the diagonal bottom measurement plus three inches for overhang.

width, measure around the outside top of container and divide by half. For the liner the height of the receptacle plus one half of the diagonal bottom measurement plus for overhang.

» For liner width, measure around the outside top of container and divide by half. For the liner

width, measure around the outside top of container and divide by half. For the liner the height of the receptacle plus one half of the diagonal bottom measurement plus for overhang.

» length, use the height of the receptacle plus one half of the diagonal bottom measurement plus three inches for overhang.

ZIPPER

If you don’t know your liner size, follow these simple guidelines: TO MEASURE CONTAINERS

If you don’t know your liner size, follow these simple guidelines: TO MEASURE CONTAINERS

MIC & MIL

For liner width, measure around the outside top of container and

MIC & MIL

Are both terms to describe the gauge measurement of the bag, the measurment provided tells you what kind of raw resin material was used to make the bag, you can convert Mic to Mil and Mil to Mic when trying to identify a replacement.

LOAD

High Density

High Density

For liner width, measure around the outside top of container and divide by half. For the liner length, use the height of the receptacle plus one half of the diagonal bottom measurement plus three inches for overhang.

Weight Bag is rated for

Are both terms to describe the gauge measurement of the bag, the measurment provided tells you what kind of raw resin material was used to make the bag, you can convert Mic to Mil and Mil to Mic when trying to identify a replacement. LOAD

Weight Bag is rated for

» Designed to handle paper and non-rough edged objects and food

» Less resistant to tearing once punctured

» Designed to handle paper and non-rough edged objects and food

» Less resistant to tearing once punctured

Low Density

Low Density

» Designed to handle sharp and rough objects

» More resistant to tearing once punctured

» Designed to handle sharp and rough objects

» More resistant to tearing once punctured

First Mark® and the Power of Degreasing

Simple Solutions. Powerful Results.

First Mark® cleaning products exceed the health, cleanliness and sanitation standards of foodservice operations. From high quality warewashing detergents to non-corrosive multi-surface degreasers and professional grade laundry detergents, First Mark has the right solutions to handle any cleaning job with exceptional results.

HEAVY DUTY MULTI-SURFACE DEGREASER

2 - 1 Gallon EZ SNAP– 243658

4-1Gallon – 243614

12 Liter Bag N Box – 243550

Concentrated degreaser that powers through tough grease on walls, kitchen equipment, concrete and other areas prone to heavy oil accumulation. Multi-Surface Degreaser can be used at full strength for heavy duty cleaning or diluted for use in power washers and general degreasing.

BOIL OUT FRYER CLEANER

24 - 8 ounce – 243668

Effective, economical fryer cleaner in portion control packet for easy and efficient application. Regular use helps reduce the excess build up on fryer surfaces that can contaminate oil and affect food quality.

The line consists of high quality, durable food service products. All items are made of bagasse, a sugarcane by-product, and are free of plastic, chlorine and coatings. Given the right environment, products are biodegradable, compostable and recyclable. is also microwaveable and grease and moisture resistant, which make it the perfect option for any occasion.

Kari-Out® Eco-Box® is a great alternative to foam and plastic. They’re versatile and can be used for hot or cold foods - entrees, sides, or desserts. Sustainable, durable and disposable, Eco-Box® is leak and grease resistant, keeping foods fresh and tasty. They are even microwavable, retaining heat while venting steam through. Give your customers the best dining out experience with Kari-Out® EcoBox®. They come in white, black or kraft. For an even more sustainable choice, check out our Eco-Earth® Boxes.