Peak Fresh Produce® Guide

PRODUCE GUIDE

Why Peak?

Peak Fresh Produce® is the gold standard for fresh, flavorful food.

Harvested at the height of ripeness, it bursts with vibrant taste, superior nutrition, and unbeatable texture. Unlike off-season or prematurely picked alternatives, Peak Fresh Produce® delivers the full essence of each fruit and vegetable.

TABLE OF CONTENTS INTRODUCTION TO PEAK

3

BROCCOLI

4-5

CAULIFLOWER

6-7

CELERY

8

CITRUS

9

CUCUMBER

10-11

GARLIC

12-13

HERBS

14-15

LETTUCE

16-17

MUSHROOMS

18-19

ONIONS

20-21

RED ONIONS

22-23

GREEN ONIONS

24-25

PARSLEY & CILANTRO

26-27

POTATOES

28-29

PEPPERS

30-31

TOMATOES

32-33

SQUASH

34-35

OTHER PRODUCE

36

CABBAGE & GREENS

37

OTHER FRUITS

38

STORAGE

39

We Know Produce • We buy more than 30MM cases of produce per year • Experienced produce professionals at each location and at the corporate level select the best products and help you choose the right options for your restaurant.

• As result of our knowledge and dependability, many restaurants chains and other operations use us as their sole produce supplier.

Product Inspection— We’ve Got You Covered!

Save Money By Consolidating Deliveries

• Our products are inspected upon packing in order to ensure our specs are met before they leave the field.

• Skip the added costs of a produceonly supplier and receive quality produce alongside paper goods, chemicals, frozen foods, canned goods, perishables, and more.

• Independent 3rd parties inspect PEAK Produce at our shipper’s coolers, providing double protection.

• Quality assurance teams inspect again at each receiving location.

High Product Specifications

The Country’s Best Growers and Shippers

• PEAK product specs exceed USDA #1 Lettuce weights.

• Our growers ensure food safe conditions alongside the best yields and quality.

22 lbs (green leaf) 32 lbs (romaine) 42 lbs (Iceberg) • No dirt, dust, or mud allowed.

• Dry jumbo onions are 70% greater than 3 ½ diameter with no mold or decay allowed.

• A range of washed tomato sizes, color & consistency, many of which exceed #1 grade.

• Potatoes are uniform in size with consistent weights.

Freshness and Shelf Life • Frequent deliveries year-round.

• Time of harvest to shipping is no more 1 day and products ship directly from the grower to the warehouse.

• Trucks are carefully monitored while in transit.

• Quick turn-around from our warehouse to your back door!

• We require state-of-the-art packing facilities and the ability to supply in tight market conditions • These growers develop and implement the best varieties, packs, processes, and growing locations providing year-round supply across all branded products.

Food Safety • Performance Foodservice provides a long list of food safety requirements that help reduce the likelihood of an issue, including: • Good Agricultural Practices (GAPS) • Trace Back: All PEAK products can be easily and quickly traced back their field of origin.

• 3rd Party Audits, and Performance Foodservice QA audits are conducted annually, ensuring our branded suppliers are adhering to our strict standards.

Ask Our Chef • Our team of chefs provides culinary expertise to help grow your produce sales.

We Guarantee it!!

• Peak Produce is always guaranteed— if you ever have an issue, simply contact your sales representative and we’ll find the right solution.

We can fulfill your produce needs and solve your produce problems.

Just ask!

3

Broccoli P

eak iceless Asian-cut broccoli saves chefs time in the kitchen and space in the freezer, making it a cost efficient option for those requiring premium broccoli cuts in their recipes. Because excessive stem material is removed, the resulting product is ready to use in stir fry, beef and broccoli, baked casseroles, a simple side, or raw with a signature dip.

Features and Benefits • Peak-branded broccoli is iceless, resulting in a lower number of kitchen slips and falls. Iceless also means a smaller packaging footprint, which saves space in the walk-in refrigerator as well as a reduced chance of crosscontamination.

• Unlike most broccoli packaging, Peak Asian-Cut Broccoli Crowns are packed in recyclable boxes that contain no wax.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

Item # Description CK138 Broccoli Crown Iceless Fresh FA080 Broccoli Florets Fresh

Pack/Size 1/20 Lb 4/3 Lb

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings.

• Deliveries are efficiently consoldated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third-party audits.

All suppliers are audited by QA personnel.

4

Broccoli Growth and Availability Peak Iceless Asian-Cut Broccoli grows in both the spring and the fall in several locations in the western United States and is available year-round from farmers in central Mexico. Depending on the region and weather, broccoli typically takes 60 days to mature.

Drip irrigation is used to ensure plants are supplied only the water and nutrients they need while minimizing wasteful water runoff.

GROWTH SEASON December-March: Winter desert growing region of Arizona and California April-November: Salinas Valley, California Year-Round: Central Mexico

Nutritional Highlights Broccoli is a nutritional powerhouse. It is not only rich in vitamins, minerals and fiber, but is loaded with antioxidants and protective phytochemicals as well. Broccoli also contains some of the highest levels of vitamins A and C of any food.

Specifications The 20 lb carton nets approximately 32-38 uniformed sized crowns.

The final product is harvested by hand when the crown has grown to the full shape and girth.

Size of Crowns: Length: 3.5”-5” Girth: 4” - 6” Box Dimensions: 19.75” x 11.5” x 10.75” Storage Requirements: 34° - 38°F

5

Cauliflower C

auliflower is reinventing itself as a trendy new offering across all menu parts. Chefs are seasoning, grilling, pureeing and baking this cruciferous white vegetable into crispy appetizers, low-calorie pizza dough, soups, and dips. A little imagination and a head of Peak cauliflower go a long way these days!

Features and Benefits • Cauliflower is trending as a healthy replacement for protein in menu items such as cauliflower steaks, or as a grain replacement in items like cauliflower rice.

• 100% useable product when core is used as an ingredient.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

Item # Description J5782 Cauliflower Florets Fresh 78268 Cauliflower Fresh

Pack/Size 2/3 Lb 1/9 Cnt

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third-party audits. All suppliers are audited by QA personnel.

Cauliflower Hummus INGREDIENTS 3 cups raw cauliflower florets 2 Tbsp water 2 Tbsp olive oil ½ tsp salt 3 whole garlic cloves 1.5 Tbsp Tahini paste 3 Tbsp lemon juice 3 Tbsp extra virgin olive oil ¾ tsp kosher salt paprika and extra olive oil for serving

INSTRUCTIONS Combine cauliflower, water, 2 Tbsp olive oil, ½ tsp salt, and 3 whole garlic cloves to a microwave safe dish. Microwave for about 15 minutes - or until softened.

Put the cauliflower mixture into blender, or food and blend. Add the tahini paste, lemon juice, 2 raw garlic cloves, 3 Tbsp olive oil, and ¾ tsp salt. Blend until mostly smooth. Adjust seasoning, as necessary.

To serve, place the hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of paprika.

6

Cauliflower Specifications Cauliflower 12ct: (Direct Field pack) • • • •

•

Cauliflower head is well trimmed with curds to be blemish free.

Head width: 12 count: 5.75-7” Weight: 27 lbs Color: Exposure to sunlight does cause the cauliflower in the field to yellow. Growers keep the cap/wrap leaves of the plant in place around the head just until harvest.

Handling: Store in 34-36 F Degrees

Cauliflower Florets Item# 877279 • •

Length: 0.75” – 1.5” Diameter: 0.75”-1.5”

• Growth and Availability •

Peak Cauliflower grows in both the spring and the fall in several locations in the western United States and is available year-round from farmers in central Mexico.

Depending on the region and weather, cauliflower typically takes 70-100 days to mature. Drip irrigation is used to ensure plants are supplied with only the water and nutrients they need while minimizing wastefull water runoff.

•

Once mature, the cauliflower is harvested by hand and then inspected for flower bead tightness and pests.

•

Once quality inspection is completed, the broccoli is cooled to 34-36°F and stored.

•

GROWTH SEASON

•

December-March: Winter desert growing region of Arizona and California

•

April-November: Salinas Valley, California

•

Year-Round: Central Mexico

Cauliflower Mini Florets Salad Bar Item# 877277 • •

Length: 1” – 3” Diameter: 1” – 3.5”

• Nutritional Highlights • An excellent source of vitamin C, cauliflower provides vitamin A, vitamin B-complex, vitamin E, carbohydrates, protein, iron, calcium, potassium, phosphorus, magnesium, and dietary fiber. It’s low in calories (only 25 per serving), very low in sodium and has no fat, saturated fat or cholesterol.

7

Celery W

ith a flavor profile described as “earthy, grassy, astringent, and parsley-like,” celery is one of the most versatile vegetables in foodservice kitchens. The raw, crunchy stalks are an expected addition to Bloody Marys but can surprise guests in many other beverages. Sautéed celery is the third vegetable partner in the “Holy Trinity” of Cajun cuisine and French mirepoix, plus an essential ingredient in American stuffing. Multiple growing regions allow celery to be sourced throughout the year, making it easy for chefs to keep this staple on hand.

Features and Benefits • Available year-round to make menu planning and sourcing easier • Available in two pack sizes with larger stalks in the 24 count pack and smaller stalks in the 30 count pack giving more versatility for multiple preparation needs • Good source of Vitamin C and low in sodium and calories.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

Item # Description D3312 Celery Diced 3/8" Fresh 13206 Celery Stalk 6ct R6024 Celery Sticks 4" Fresh JJ758 Jumbo Celery Stalk 18-24ct Menu Ideas •

Celery Almond Pesto with Fresh Herbs & Grated Parmesan

•

Chopped Celery Raita Whisked with Ground Cumin & Topped with Fresh Mint, Serve with Pita

•

Celery & Onion Stir Fried in Peanut Oil with Cumin Rubbed Lamb & Chiles

•

Matchstick Apple & Celery Salad with Basil, Cilantro, Mint, Red Onion & Pecans

•

Excellent garnish for Bloody Marys

Pack/Size 1/5 Lb 1/6 Cnt 4/5 Lb 1/18/2024

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

Selecting Celery Celery should be firm and unblemished with crisp, straight stalks that break easily when snapped.

Leaves should be clean and green (not yellow) with no wilting.

8

Citrus M

ost restaurants find the sweet and tangy flavors of lemons and oranges critical to a number of their menu offerings. Whether the recipe calls for fresh squeezed orange juice in chicken a l’orange, sliced lemons atop grilled salmon, or a twist in a martini, Peak oranges and lemons are the freshest fruit available with the best possible flavor and appearance.

Features and Benefits • Peak-branded oranges and lemons meet the highest industry standards.

• All Peak branded citrus is grown and packed in California under strict food safe guidelines.

• Peak-branded citrus is available in both Fancy and Choice grades • Fruit is carefully and professionally grown, inspected by trained and certified personnel, shipped, and then reinspected before it is delivered.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third-party audits. All suppliers are audited by QA personnel.

Item # Description 13364 Lemon Choice 140 Size Fresh GC954 Lemon Choice Fresh HB852 Lemon Fancy 140 Count Fresh HB854 Lemon Fancy 165 Count Fresh HB856 Lemon Fancy 200 Count Fresh 60594 Lime 200 Count Fresh 78090 Lime Fresh E9058 Lime Fresh 13506 Lime Fresh HB848 Orange Fancy 113 Count Fresh HB846 Orange Fancy 88 Size Fresh 16168 Orange Navel/Valencia 88ct L9612 Orange Valencia Fancy Fresh JL716 Whole Citrus Fruit Mix

Pack/Size 1/12 Cnt 1/115Cnt 1/40 Lb 1/40 Lb 1/40 Lb 1/200Cnt 48/Cnt 1/36 Cnt 1/12 Cnt 1/40 Lb 1/40 Lb 1/12 Cnt 1/138Cnt 1/30 Cnt

• Minimum and maximum storage temperature environments, multiple deliveries, receiving procedures, shipping procedures, and warehouse policies are enforced to ensure the freshest possible products.

9

Cucumbers W

hat would salads and summer dishes be without cucumbers? Much less refreshing! Peak cucumbers are available year-round so you’ll be able to enjoy their cool and refreshing flavor any time of year. Peak fresh and crisp cucumbers are perfect for use in dips, salads, drinks and drink garnishes.

Features and Benefits • Crisp texture and small seed core for maximum and preferred dense flesh.

• Packaged for freshness in poly bags, with a recyclable carton.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure the product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Item # Description RE786 Cucumber Diced 1/4" Fresh FT516 Cucumber European Fresh 13238 Cucumber Select Fresh 16058 Cucumber Select Medium Large E3908 Cucumber Super Select Bushel

Pack/Size 2/2.5 Lb 1/12 Cnt 1/6 Cnt 1/24 Cnt 1/45 Lb

10

Cucumbers Growth & Availability Cucumbers are available year-round from two regions in North America.

East Coast Region

Winter

Spring

Summer

Fall

South Florida from Palm Beach south to Homestead

South Georgia

Tennessee, North Carolina and as far north as Canada

South Georgia

California Desert

California Central Valley

California Desert

West Coast Region Mexico

Storage •

Cucumbers are best stored at temperatures between 42° - 50°F, humidity 90% to 95%

•

Cucumbers have an expected shelf life 10 – 14 days from harvest

•

Cucumbers are waxed to extend shelf life, this protects the delicate skin, while also giving the cucumber a shiny appearance.

•

Cucumbers are always packed in the shed / packing house verses the field so the wax can be applied during the sorting & sizing process

Identify Aging Product Shriveled ends on a cucumber indicate that the product is reaching the end of its shelf life.

Waxing The industry normally waxes cucumbers with a food safe wax to help with the shelf life as well as giving them the shiny appearance.

Sizes & Grades

Packaging

Super Select Super Select graded cucumbers are 7 to 9 inches long and are mostly straight with uniform diameter and scar-free. This item is typically used by retailers due to the better appearance on the shelf

Cucumber count per bushel box varies by the size of the cucumber. The average box weight is 48lbs. for Super Select and Select. 

Super Select 68-72 count

Select Select graded cucumbers vary in length and diameter and may be curved or otherwise misshapen. They may also have some scarring. Select cucumbers are normally $3 to $5 less than Super Select.

As with all produce this can change with the market.



Select can very greatly from 55-100 count



Carton cucumbers average 24lbs. and have a 24 count per carton.

These cucumbers are straight and relatively scar-free. Many foodservices prefer this pack as it is a more manageable number of cucumbers.

Select cucumbers are the majority of sales to food service this is a perfectly good cucumber that can be used for all ingredient needs.

11

Garlic G

arlic has long been an essential ingredient in Mediterranean and Asian inspired cuisine and has found its way into nearly all genres of cooking. In fact, garlic is the second highest selling spice in the world behind black pepper. Whether you prefer the mild, nutty flavor of foods prepared with roasted whole cloves, or the more pungent taste of recipes using crushed garlic cloves, Peak peeled garlic cloves make it easy to add fabulous flavor.

Features and Benefits • Peak garlic cloves are peeled weekly offering customers the freshest garlic available on every order.

• Peak garlic cloves are all natural using no preservatives.

• Garlic consumption may help lower blood pressure and cholesterol and may also help prevent certain types of cancers.

• Product is conveniently packaged and easy to use.

• Peak garlic cloves are individually peeled saving your customers valuable labor cost and preparation time.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

Item # Description GC952 Garlic Whole Peeled Fresh

Garlic Bread

Pack/Size 4/5 Lb

INGREDIENTS 2 teaspoons finely chopped Peak garlic cloves 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon extra-virgin olive oil 2 tablespoons finely chopped fresh flatleaf parsley 1 (15- by 3 1/2-inch) loaf Italian bread

• Garlic is grown by Performance Foodservice dedicated growers/partners in order to provide fresh, consistent, year-round peeled garlic supply to your customers.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third-party audits. All suppliers are audited by QA personnel.

INSTRUCTIONS Preheat oven to 350°F. Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.

Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slice, then spread garlic butter between slices.

Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.

12

Garlic Value Added Fresh Peeled Garlic Comparison 30LB Loose Imported Garlic

4/5LB PEAK Whole Peeled Garlic

Lots of Waste – Additional Freight

No Waste – No Additional Freight Weight

Loose Product – Food Safety Concern

4/5LB Containers – Safety Seal

Peeling very labor intensive & time consuming

No Peeling/No Mess

Wash after Peeling

Packed in HAACP approved plant

Gross Case Weight – 32 LBS

Gross Case Weight – 23LBS

Loose Bulbs – Lots of Skins, Skins, Skins

Peeled to Specification for PFG

2 week shelf life after manually peeling

45 day shelf life – properly refrigerated

Inconsistent Sizing and Quality

Consistent Sizing and Quality

At least 40% Waste – 12LBS

Zero Waste – 100% Useable

Less than 18LBS of useable product

20LBS useable product

Price Fluctuates with the Market

Consistent Pricing = Stable Food Costs

Growth and Availability • • • •

California and Mexican Grown Harvested in June/March Packed August-April/May-August Peeled in the San Joaquin Valley, CA – Weekly for Performance Foodservice • Shelf Life – 45 days • California typically peeled for 8- 9 months (August-April) for highest quality flavor, Mexican peeled 3-4 months (May-August) assuring your customers the freshest, highest quality peeled garlic.

Specifications

Yield Analysis Imported Loose Garlic

PEAK Peeled Garlic

Gross Case Weight

32LBS

23LBS

Net Product Weight (Useable & Waste)

30LBS

20LBS

Yield Per Case (LBS)

18LBS

20LBS

Waste Per Case

12LBS

0LBS

Labor Cost to Peel ($10.00 per hour)

$20.00

$0

• Medium sized off white cloves – All Natural Cloves • 4-5LB Containers per case, 30LB Bag/Box (Packer brand) • Stable pricing – Contract 6 months – 1 Year • HAACP program/Certified Star K Kosher/ GFSI Certified Facility/Gap Audited Farms

Advantages of Domestic vs. Chinese Peeled Garlic • Stable pricing versus weekly pricing – Can offer customers consistent prices • Much tighter QA – California Grown • Peeled to Order – Weekly drops at Dandy – Freshest garlic available • Fresh peeled/All Natural vs. Nitrogen gas preservation in imported garlic • Higher quality taste and flavor – seasonal vs. year round – Imported hotter flavor • More shelf life – 45 days vs. 30 days or less • Total control from “Farm to Fork” – Traceability completely though peeling.

• Imported garlic very difficult to trace back to fields and conditions which creates quality issues • GFSI Certified – Global Food Safety Initiative • GAP Audited Farms – Verify practices on fields (pesticides, water supply safety- California) • Global GAP Audited Farms - Mexico

13

Herbs C

ooking and seasoning with fresh herbs is a great way enhance the flavor of your favorite meal.

From pasta dishes and soups to roasts and fish, fresh herbs provide the perfect flavoring and colorful presentation to any dish. Not only do fresh herbs taste great, they are also very nutritious. Many have been found to prevent or even cure certain diseases.

Preparation ● Keep fresh herbs separate from raw meat. ● Wash your hands with hot water and soap before handling any produce before meal preparation. ● Wash your fresh produce thoroughly before each use. This is very important in controlling illness. ● Remove and discard bruised or damaged portions when preparing to cook them. ● Discard herbs that has touched raw meat, poultry, seafood or their juices. ● Clean cutting board, knives and peelers, and all other surfaces and utensils that will touch produce before and after preparing food.

Clean with hot water and soap.

Advantages of Fresh Over Dry

Item # CK134 CK132 CK128 CK122 CK114 CK110 CK106 HB884

Description Basil Fresh Basil Fresh Chives Fresh Dill Fresh Mint Fresh Oregano Fresh Rosemary Fresh Thyme Fresh

Pack/Size 1/1 Lb 1/4 Oz 1/1 Lb 1/1 Lb 1/1 Lb 1/1 Lb 1/1 Lb 1/1 Lb

When you cook with fresh herbs you never need to cover your food with oils or butter. You feel better and lighter after the meal because the herbs are not accompanied by heavy oils and fats. Once you begin to eat fresh herbs and produce regularly, your body will crave these allnatural flavors! Fresh herbs enhance flavor in your dishes.

Many fresh herbs contain antioxidants to promote good health and prevent disease, while several can be used to treat or cure certain illnesses.

When it comes to dried herbs, some nutrients and flavor compounds will be lost in the drying process, and more will be lost with extended storage, but that doesn’t mean that all dried herbs are nutritionally worthless.

Use one and a half times the amount of fresh herbs as you would dry.

14

Herbs Herb

Flavor Profile

Product Uses

Country of Origin

Storage & Handling

Basil

Basil is extremely aromatic with a scent of pepper, anise, and mint. The taste is sweet, but savory, and just like the smell, it is peppery yet minty.

With beef, chicken, sauces and more.

USA

Leave on the counter in room temperature

USA, Mexico

Keep in sealed bag in the refrigerator

Israel, Colombia

Keep in refrigerator

Arugula Bay Leaves

Bay leaves are pungent and have a sharp, bitter taste.

Chervil

Chervil has a faint taste of liquorice or aniseed.

Chives

Chives have a delicate onion flavor and are a great substitute for onion if you prefer a milder flavor or are cooking for finicky eaters.

USA

Keep in refrigerator

In soups, rice and meat.

USA, Colombia, Israel

Keep in refrigerator

With mexican, Middle Eastern and Asian dishes.

USA, Mexico

Keep in refrigerator

Dill has a sweet and citrusy flavor but is also slightly bitter.

With salmon and other fish

USA, Colombia

Keep in refrigerator

USA

Keep in refrigerator

Marjoram

Marjoram’s flavor is similar to oregano. It nicely complements delicate-tasting foods such as fish, pork, veal, vegetables and egg dishes.

With chicken, pork, vegetables and soups.

Mexico, Peru

Keep in refrigerator

Mint

Mint has a sweet spicy flavor.

In salads soup, meat and fish.

Mexico, USA

Keep in refrigerator

USA, Colombia

Leave on counter or keep in warmer part of refrigerator

USA, Colombia

Keep in refrigerator

USA

Keep in refrigerator

Cilantro

Dill Lemongrass

Opal Basil

Oregano

Oregano has a warm, slightly bitter taste with a hint of sweetness.

Parsley

Parsley brightens flavors. It adds balance to savory dishes. Parsley has a mildly “bitter” flavor.

Rosemary

Rosemary is an herb in the mint family.

With meats, vegetable, breads, and marinades

Colombia

Keep in refrigerator

Sage

Sage has a fragrant aroma and an astringent but warm flavor.

With poultry and stuffing.

USA

Keep in refrigerator

In pizza, tomato sauce, meat and vegetables.

Savory Sorrel

Sorrel is a very tangy, acidic herb.

Tarragon

Tarragon has a slightly bittersweet flavor.

Thyme

Thyme has a subtle, dry aroma and a slightly minty flavor.

USA

Keep in refrigerator

USA

Keep in refrigerator

With French cuisine and sauces.

USA

Keep in refrigerator

With rice, chicken and potatoes.

Colombia

Keep in refrigerator

15

Lettuce F

resh lettuce has moved beyond side salads and burger toppers to a star in the center of the plate, handheld wraps, and more healthy and refreshing menu items. As a result, a host of colorful and nutritious lettuces have made their way to the 21st century lettuce scene. Peak® Lettuce from Performance Foodservice offers a well-rounded collection of fresh lettuce products to suit any of your foodservice needs!

Item # Description CF458 80/20 Iceberg-Romaine Salad Blend 20912 80/20 Iceberg-Romaine Salad Blend GC944 American Iceberg-Romaine Salad Blend GW064 Arugula Fresh A2484 Asparagus Large Fresh 78516 Brussels Sprouts #1 Fresh RG852 Hydroponic Virginia Romaine Crunch AC220 Kale Fresh RR660 Kale Green Shred Fresh NH166 Lettuce Blend Arcadian Harvest JJ746 Lettuce Blend Arcadian Harvest Classic 26130 Lettuce Blend Iceberg/Romaine 50/50 LH020 Lettuce Green Leaf Essential FA230 Lettuce Green Leaf Liner Fresh 75018 Lettuce Iceberg Cello Fresh HB292 Lettuce Iceberg Chopped 1.5X1" FA234 Lettuce Iceberg Liner Fresh CK424 Lettuce Iceberg Liner Hi-Low HB296 Lettuce Iceberg Shredded 1/4" 26066 Lettuce Iceberg Shredded 1/8" CK418 Lettuce Iceberg Trimmed NH168 Lettuce Leaf Better Burger Fresh 26190 Lettuce Romaine Chopped Fresh FA232 Lettuce Romaine Liner Fresh 12342 Lettuce Romaine Shredded 3/8" JJ738 Lettuce Romaine Whole Leaf Fresh NR298 Lettuce Tuscan Baby Romaine Fresh FA082 Shredded Coleslaw Mix 26150 Shredded Green Cabbage Carrot V4804 Spinach Baby Fresh 76098 Spinach Stemless Fresh M3590 Trimmed Brussels Sprout Halves JJ732 Trimmed Romaine Hearts LH026 Vibrant Leaf-Arugula Blend GC938 Washed Trimmed Spinach

Pack/Size 4/5 Lb 4/5 Lb 4/5 Lb 1/3 Lb 1/11 Lb 1/25 Lb 2/1.5 Lb 1/12 Cnt 4/2.5 Lb 4/3 Lb 1/3 Lb 4/5 Lb 3/2 Lb 24/1 Cnt 1/24 Cnt 4/5 Lb 24/1 Cnt 24/1 Cnt 4/5 Lb 4/5 Lb 4/6 Cnt 2/5 Lb 6/2 Lb 24/1 Cnt 6/2 Lb 1/10 Lb 1/48 Cnt 4/5 Lb 4/5 Lb 4/1 Lb 4/2.5 Lb 4/5 Lb 2/7.5 Lb 3/2 Lb 4/2.5 Lb

Features and Benefits Peak® Lettuce is processed, washed, and repacked for quality, shelf-life and greater consistency of ripeness and color — many or exceeding grade #1 quality.

Quality assurance teams monitor the growing areas for proper crop management.

Sampling and inspection of Peak® products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the operator location.

Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

Products are sourced from a variety of growers in order to provide year-round supply across all Peak® product offerings.

Deliveries are efficiently consolidated to reduce expenses.

Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third-party audits. All suppliers are audited by QA personnel.

Fresh Cut Advantages • Year-round consistency of quality & supply • 100% yield/usable product • Greater portion control • Reduced disposal/waste cost • Greater price stability & predictability • Increased product uniformity & plate presentation • Reduced storage space requirements • Increased inventory control • Increased product safety or cleanliness • Reduced need for deliveries • Easier to inspect quality

16

Lettuce Lettuce Varieties Iceberg lettuce is the number one workhorse lettuce in the industry. This versatile crisp, firm lettuce is great for salads, sandwiches, hamburgers, wraps, and as a garnish. It is round in shape and tightly bound with broad, thick-walled leaves. Outside leaves range may be dark to lime green while inner leaves range from light green to white.

Romaine lettuce has a tall head with stiff, dark green leaves with a central rib running the length of each leaf. It has a crisp texture with delicate and sweet inner leaves and more bitter outer leaves. Romaine lettuce is slightly sweeter than iceberg lettuce and is a popular choice for salads, sandwiches, and wide range of other foodservice applications.

The tender and delicate leaves of red and green leaf lettuce are mild in flavor and not as crisp as those of Romaine or Iceberg. There leaves are shades of green and purple and present nicely in salads or on sandwiches.

Spring mix is typically a blend of small, tender, multicolored leaves of several types of lettuce. Peak® Spring Mix blends five green lettuces, and three red lettuces for a flavorful way to add vegetables to almost any meal. This washed and ready to use product adds lots of color and taste to your salad offerings and bulks up on the plate for greater portions than traditional Iceberg and Romaine salads.

Arcadian lettuce at full maturity offers 30% more yield than Spring Mix. It has a superior shelf life and stands up to any salad dressing. Multiple colors are available based on the variety of Arcadian lettuce. It has a sweet and crisp lettuce bite and is ideal for use in salads and on sandwiches.

The tender, delicate, deep green leaves of spinach have an earthy flavor that is perfect for use in salads and sandwiches.

Spinach is full of antioxidant flavonoids and an abundance of important vitamins and minerals making it one of the healthiest lettuce choices.

Helpful Hints Avoid brown lettuce Brown lettuce results from storage in higher than ideal temperature. Store lettuce between 34 and 36 degrees.

Avoid pink lettuce leaves Pink lettuce is caused by oxidation (exposure to air).

Seal any holes in the plastic bag.

Refresh limp lettuce leaves Limp leaves can often be refreshed through washing in cold water Increase salad volume For a fuller plate, choose a fluffy lettuce, such as an Arcadian blend.

Arcadian Harvest Looking for that “next generation” of salad greens with the flavor profile of European lettuce varieties?

Something to differentiate your menu from the competition?

Look no further.

Arcadian Harvest® combines the beauty of petite whole lettuce leaves with rustic appeal; providing unmatched lift on the plate with multidimensional leaves cut just once—at the point of harvest.

Versatile and ahead of the trend, Arcadian Harvest® is multi- flavored, multi- functional— it’s what your salad lovers are looking for.

17

Mushrooms S

tuffed, sliced or sautéed, mushrooms add a texture and flavor like none other to an array of menu offerings. Who would have thought these charming little toadstools would offer such a wealth of gourmet excellence? Mushrooms are key to dishes like Beef Stroganoff, Mushroom Soup, salads, Fried Mushroom Appetizers and Sausage Stuffed Mushrooms.

Mushroom Fast Facts • Mushrooms are a fresh, natural superfood that are found throughout the menu.

No other food compares to mushrooms in terms of flavor and their versatility as a meat extender, a meat enhancer, topping, filling, side, appetizer and more.

• Mushrooms are grown indoors so they are local and in-season all year • Mushrooms are gluten free, fat free and low in calories with Vitamin D, potassium (8%), B vitamins and multiple minerals and antioxidants • Chefs across the country are blending fresh, chopped mushrooms with ground meat for healthier, more sustainable and more delicious meals. It works because finely chopped, uma- mi-rich mushrooms look similar and take on the flavor of meat. Add nutrients to America’s iconic foods without losing taste or satisfying texture..

Item # Description 20330 Mushroom Button Small Fresh 22922 Mushroom Crimini Fresh 20358 Mushroom Large #1 Fresh 20340 Mushroom Medium #1 Fresh AW458 Mushroom Mixed Blend Fresh 22482 Mushroom Portabella 4-5" Cap C8568 Mushroom Portabella Sliced 1/2" H4472 Mushroom Silver Dollar Large 20600 Mushroom Sliced 1/4" Thick Tub B1302 Mushroom Sliced Blanched Fresh 20612 Mushroom Thin Sliced 1/8" Tub

Pack/Size 1/10 Lb 1/5 Lb 1/10 Lb 1/10 Lb 1/3 Lb 1/3 Lb 1/3 Lb 10/Lb 2/5 Lb 1/20 Lb 2/5 Lb

Quick Tips for Foodservice Operators State of the art growing methods and handling practices ensure a constant, US grown, year-round supply of high-quality mushrooms.

Here are a few handling tips to help preserve quality and prevent shrinkage: • Refrigerate fresh mushrooms immediatel upon receipt.

• Store between 34 F and 38 F in the origina shipping container.

• Quickly rinse just before use.

18

Mushrooms Mushroom Varieties

White Button Crimini

Portabellas

Enoki

Oyster

Maiitake

Shiitake

The most popular mushroom. They represent about 90% of mushrooms consumed in the United States.

Baby portabellas, similar in appearance to whites, but have a light tan to rich brown cap and a firmer texture.

A larger relative of crimini. They have tan or brown caps and measure up to 6 inches in diameter

Tiny, buttonshaped caps and long spindly stems.

Can be gray, pale yellow or even blue, with a velvety texture.

Appear rippling and fan-shaped, without caps.

They are also called “Hen of the Woods.”

Tan to dark brown and have broad, umbrella-shaped caps, wide open veils, tan gills, and curved stems that should be removed.

They have a meaty texture.

They have a fairly mild taste and blend well with almost anything.

Their flavor intensifies when cooked.

They have a deeper, earthier flavor than whites.

They have a deep, meat-like texture and flavor.

They are mildtasting and crunchy.

Oysters have a very delicate flavor.

Maiitake have a distinctive aroma and a rich, woodsy taste.

They are rich and woodsy when cooked.

They can be sautéed or cooked any way or enjoyed raw in salads.

Sauté, broil, microwave or cook almost any way.

They can be grilled, broiled or roasted and served as appetizers, entrees or side dishes.

Before using, trim roots at cluster base. Separate stems before serving.

Sauté with butter and onions to bring out their flavor.

Sauté lightly in butter or oil

Taste best when cooked.

Try them sliced and sautéed on pizza, in pasta, quesadillas or cheeseburgers.

Their hearty, full-bodied taste makes them an excellent addition to beef, wild game and vegetable dishes.

Their hearty taste and texture makes them a flavorful vegetarian alternative – grill and serve them as “burgers” on toasted buns.

Try them raw in salads and sandwiches or use them as an ingredient in soups, such as a stock made with soy sauce and tofu.

Try over linguine with sliced steak and red peppers, sprinkled with grated Parmesan cheese.

For a richer taste in any recipe calling for mushrooms, use maiitakes.

They can be a main dish ingredient or used in side dishes and soups.

They add a meaty flavor and texture to stir-fry, pastas, soups, entrees and sides.

Safety • Cultivated mushrooms purchased from reputable sources can be considered safe.

• Residual of the growing medium should be brushed off of mushrooms but because it is pasteurized it is free from potential pathogens.

Handling and Storage • Store at an 85-90% humidity to maintain quality and shelf life.

• Do not store in non–porous plastic bags, as it will accelerate mushroom deterioration.

• Do not store near pungent items, as mushrooms may absorb strong odors.

• White, crimini and oyster mushrooms remain fresh for 5-6 days. Portabellas should hold for 7-10 days. Enokis and shitakes last for up to 14 days.

19

Onions

Fresh-Cut and Whole Peeled

W

hether you’re topping a pizza, grilling fajitas, or making pico de gallo, Peak Fresh-Cut and Whole Peeled Onions simplify the task and minimize product waste. These time-saving products are ready-to-use and easy-to-store in your walk-in cooler. Serve the deliciously bold flavor of Peak Onions in your signature recipes and savor the convenience.

Features and Benefits

Item # Description TM422 Onion Raw Yellow LF444 Onion White Jumbo 20704 Onion Yellow 1/4" Diced Fresh HB402 Onion Yellow Colossal Bag Fresh CF466 Onion Yellow Diced Fresh HB404 Onion Yellow Jumbo Bag Fresh CK408 Onion Yellow Jumbo Bag Hi-Low 14434 Onion Yellow Jumbo Us #1 Fresh 22286 Onion Yellow Sliced 1/4" Ring HB362 Onion Yellow Sliced 1/4" Tray FA228 Onion Yellow Super Colossal Fresh GR894 Shallots Peeled Fresh

Pack/Size 1/50 Lb 1/50 Lb 4/2.5 Lb 1/50 Lb 4/5 Lb 1/50 Lb 1/50 Lb 1/10 Lb 2/5 Lb 4/5 Lb 1/50 Lb 1/5 Lb

•

Peak Fresh-Cut and Whole Peeled Onions are washed, clean and readyto-use.

•

Red and white onions are available in either a pizza cut or a diced cut.

•

Product contains no preservatives.

•

Reduces cross-contamination in the kitchen.

•

Eliminates risk associated with knives.

•

Quality assurance teams monitor the growing areas for proper crop management.

•

Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

•

Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

•

Deliveries are efficiently consolodated to reduce expenses.

•

Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

20

Onions

Fresh-Cut and Whole Peeled

Convenient Cuts

Whole Peeled Onion Vs. Sack Onion Conversion Chart

Base Cost

$13.78/Case FOB

$11/Sack FOB

Gross Weight in Pounds

30 lbs.

50 lbs.

Peak offers two distinctive cuts of both red and yellow onions. The pizza cut is perfect for use in salads, fajitas, and pizza. The diced cuts are nice to use in potato salads, guacamole, soups and salsas.

Gross Cost/Pound

$0.46/lb.

$0.22/lb.

Trim Loss Weight/Pound

0 lbs.

15 lbs.

Diced Cuts

Net Usable Weight

30 lbs. net

35 lbs. net

Net Cost/Pound

$0.46/lb.

$0.31/lb.

Prep Time in Minutes

0

45

Direct Labor Cost/Minute ($11.00 divided by 60)

$0.00

$0.17

Indirect Labor (Payroll Tax, Work Comp, Medical)

$0.00

$0.04

*Labor Cost Prep

$0.00

$9.30

Adjusted Case Cost

$13.78

$20.30

Adjusted Net Cost/Pound

$0.46/lb.

$0.58/lb.

30 lb. Whole Peeled Yellow Onion

50 lb. Yellow Sack Onion

Pizza Cuts

*It is recommended that individual restaurants base their information on their own employees’ labor experience and equipment.

Product Yield

Nutritional Information

CUT PRODUCT

• Onions contain antioxidants that help delay or slow the oxidative damage to cells and tissue of the body.

Product Cut

Weight

#cups

Diced

5 lbs.

18.75

Pizza Cut

5 lbs.

31

WHOLE PEELED Product Cut

Weight

Count

Whole Peeled

30 lbs.

30

• Onions contain calcium, iron, and have a high protein quality (ratio of mg amino acid/gram protein). They are also low in sodium and contain no fat.

Storage • Refrigerate between 34-36° • Properly rotate stock • Products are good for 18 days from pack date

• Data suggests onion consumption has the potential to decrease the incidences of osteoporosis.

21

Red

Onions T

he versatile onion adds flavor, texture, and color to a breadth of menu items and is one of the least expensive produce items per pound. It is a staple in nearly every kitchen and its uses are as numerous as its layers. Peak-branded onions are packed by premium growers to standards higher than those of U.S. grade 1. Choose a Peak-branded onion to suit your menu needs!

Features and Benefits

Item # Description HB398 Onion Red Jumbo Fresh 19322 Onion Red Jumbo Fresh

Pack/Size 1/25 Lb 1/10 Lb

Onion Tips and Knowledge •

To mellow an onion’s pungency, soak it in water.

•

Cook onions at medium or low heat, high temps make onions bitter when cooking.

•

After cooking, serve onions as quickly as possible. A cooked onion will lose flavor slowly after cooking.

•

Peak-branded onions are processed and repacked for quality, shelf-life and greater consistency, always exceeding grade #1 quality and sizing.

•

Onions contain antioxidants that help delay or slow the oxidative damage to cells and tissue of the body.

•

Onions contain calcium, iron, and have a high protein quality (ratio of mg amino acid/gram protein).

They are also low in sodium and contain no fat.

•

Quality assurance teams monitor the growing areas for proper crop management.

•

Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

•

Peak-branded onions are packed to order and shipped in a timely manner to preserve freshness.

•

Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

•

Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings.

•

Deliveries are efficiently consolidated to reduce expenses.

•

Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

22

Red

Onions Onion Handling and Storage

Onion Varieties

Temperature: All onions should be stored in a cool dry place. It is okay to store onions between 32° and 60°F. Ideally, they should be kept around 45°. Avoid temperatures higher than 70°.

Environment: Air circulation is critical in extending the shelf life of onions. Keep onions away from walls and corners of buildings. Low humidity also helps extend the freshness and shelf life. Humidity below 70% is ideal.

Bruising: Handle onions as carefully as possible. Bruising onions will create soft spots that will break down and decay rapidly.

Storage Onion Also known as Spanish Onions

Storage Neighbors: The most susceptible products to both absorb and give off odors are pears, apples and celery. Keep these products away from onions to avoid transferring odors and tastes.

Cut Onions: Fresh cut onions should be stored in plastic bags between 33° and 38°F.

Onion Sizes Medium Onions measure between 2 ¼” and 3 ¼ “ Jumbo Onions are measure between 3” and 4” Colossal Onions are larger than 3 ¾” A bag is within USDA specs if 90% of the onions are in the stated range.

Yields from a 4” onion compared to a 3” onion are about 4% -10% higher depending on what product the onion is used for (4% for diced and 10% for rings/ slabs). This makes larger onions a better value for the customer.

Summer or Spring Onion Also known as Sweet onions

#1 STORAGE Onions – Harvested in the late summer and early fall primarily in the Idaho-Oregon area but can be found in many other states in lesser quantities. These onions have a low water content and therefore store well.

They are generally shipped out of storage from October through March.

You can store these onions for many weeks. They have layers of papery skin and are generally round. Storage onions are less sweet and slightly more pungent and flavorful. These are great for dishes with longer cooking times but perhaps not as good for fresh dishes. The low water content makes them ideal for the fryer. #2 SUMMER/SPRING Onions – Harvest begins in April in the southern U.S. and continues until August. These onions are sweeter, softer, have higher water content, and bruise easier than the storage onion. Their shelf life is also much shorter lasting only 3-4 weeks and are susceptible to softening and decay. Their skin is generally soft, and they tend to be a “flatter” shape. Within the spring onion category are some specialty varieties such as the Vidalia, and the Maui Sweets. Vidalias are a high sugar summer onion from Georgia, a great onion but perhaps more of a specialty item.

PEAK SPECIFICATION STATES THAT 70% OF THE ONIONS IN THE JUMBO BAG MUST BE GREATER THAN 3 ½”. THIS IS A SIGNIFICANT SPECIFICATION VARIANCE FROM THE USDA GUIDELINES AND SHOULD BE PART OF THE PEAK VALUE PROPOSITION.

23

Green

Onions C

risp green onions bring a dash of color and subtle flavor to a wide range of menu applications.

From a flavorful breakfast omelet to dips, appetizers, garnishes and sides–green onions are always in fashion. These crunchy gems are delicious alone or as accompaniments, and they provide many options for decorative touches.

Features and Benefits • Peak branded green onions are double washed, trimmed and packaged in breathable film for extended shelf life.

• Iceless processing saves on shipping weight and eliminates melting ice and water which could be a safety hazard in the back-of-the-house.

• Iceless green onions have a longer shelf life than iced onions.

• Peak green onions are packed in waxfree recyclable cartons for packaging efficiency and reduced cost.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

Item # Description NH206 Onion Green Trimmed

Pack/Size 4/2 Lb

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

Green Onion Dip INGREDIENTS 1 cup mayonnaise 1 cup sour cream 1⁄2 cup green onion, Sliced 1⁄2 cup fresh parsley sprig 1 teaspoon Dijon mustard 1 garlic clove, minced 1⁄2 teaspoon sugar salt and pepper INSTRUCTIONS Blend all ingredients in a blender until nearly smooth.

Cover and refrigerate.

24

Green

Onions Preparation and Use

Availability Green onions are harvested by hand. Because of the labor intensity, most are now grown in Mexico. They are grown year-round and are shipped from Yuma, AZ.

Both the white base and the green leaves are edible. To prepare, remove excess skin and trim off the root end. Cut trimmed green onions crosswise into slices according to desired size for your recipe. They are frequently eaten raw in salads, salsas and dips. Whole green onions can also be grilled or served raw on a relish tray.

Finely minced green onions can be used as a substitute for fresh chives.

Sizes and Packs The onions are washed, trimmed, dried, and packed in clear cello. The following pack sizes are available

1 medium onion equals 2 tablespoons of sliced green onions.

• 4 count/2 lb. most common for foodservice (Peak-branded onions)

Care & Handling

• 2 count /24 bunches

When selecting green onions, look for bright green tops and firm white bottoms. They should be free of rot, roots, foreign matter, disease, insects, mechanical damage or any other damage affecting quality. The stems should be fresh, bright green and free of damage caused by cuts, spots or discoloration. Green onions should be stored away from odorsensitive foods, as they tend to absorb the odor of the onions.

• 4 count /12 bunch • 24/5.5 oz. bunch mostly used for retail

• The typical shelf life for iceless green onions is 21 days, and 16 for iced onions.

• The ideal storage temperature is 34°F

Sizing: Size

Thickness

Count/bunch

XXX (Large)

12mm and above

5-6

XX (Medium)

10-12mm

6-8

X (Small)

7.5-10mm

8-10

The typical iceless size is medium or XX: 10-12 mm thickness, 11 inch length

Nutritional Highlights • High in fiber • Low calorie • Great source of vitamin A, C & K, manganese, potassium and copper.

25

Parsley & Cilantro

F

ragrant, biting cilantro adds distinctive flavor to ceviche, sauces and stews. Add crushed cilantro to salsa and bean dips. Sprinkle cilantro over stir-fried vegetables for color and Asian flavor.

Blend parsley into melted garlic butter for a savory pasta or steamed vegetable topper. Cilantro and parsley are quintessential ingredients for creative cooks.

Features and Benefits • Peak cilantro and parsley is 100% usable with no waste.

• Peak cilantro and parsley maintains a stable price for consistent food costs.

• Products are triple washed and readyto-eat.

• Products are all natural with no additives or preservatives.

• Products are cut to order and packed within hours of harvest.

• Adds color and flavor to your favorite dishes.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

Item # Description E7458 Cilantro Bunched Iceless Fresh P7878 Cilantro Fresh NH208 Cilantro Washed And Trimmed Fresh G1148 Parsley Curly Bunched Fresh NH686 Trimmed Italian Flat Parsley

Pack/Size 1/30 Cnt 1/60 Cnt 4/1 Lb 1/60 Bn 1/1 Lb

Guacamole

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third-party audits.

All suppliers are audited by QA personnel.

INGREDIENTS 3 avocados peeled and pitted Juice of one lime 1/2 teaspoon kosher salt 1/2 teaspoon cayenne 1/2 medium onion, diced 1/2 jalapeno pepper, seeded and minced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped Peak cilantro 1 clove garlic, minced

INSTRUCTIONS In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

26

Parsley & Cilantro Growing and Availability Cilantro is harvested between April and November in California, where the average temperature is 68°F. It is harvested in Arizona between November and April where temperatures average 73°F.

Storage and Shelf Life Both Cilantro and Parsley have an expected shelf life of 14 days if stored in the bag in the rear section of the cooler.

What is the Difference Between Flat and Curly Parsley?

Flat parsley is often mistaken for Cilantro.

Though similar in appearance, their flavors are uniquely their own. Flat parsley has a strong, somewhat grassy flavor and is commonly used in many Italian-style recipes.

The fresh taste of curly parsley enhances many recipes, including salads, soups, and pastas.

Curly parsley is also commonly used as a garnish. As a bonus, its curly nature makes it easy to chop!

27

Potatoes P

otatoes are one of the most versatile vegetables, transforming from simple earthen root to potato skin appetizer, hashbrowns, French fries, or mashed potato side. You’ll find fresh potatoes cropping up in unexpected places these days, too – Asian fusion restaurants have embraced the potato and are creating Asian inspired potato salads and sides. Performance Foodservice has a potato for any type of menu application! Peak-branded potatoes are grown for quality and consistency and are always packed to order.

Features and Benefits

Item # Description F2974 #1 Idaho Red Creamer Potato 79164 #1 Yukon Gold Potato A A1858 #1 Yukon Gold Potato B CF492 Idaho #2 Potato 10oz CF498 Idaho #2 Potato 6oz CF490 Idaho #2 Potato 6oz Bag 29496 Medium Sweet Potato 75ct DV360 Potato Diced 5/8" K7438 Potato Idaho Bag FA244 Potato Idaho Russet 100ct Baker FA242 Potato Idaho Russet 120ct Baker FA236 Potato Idaho Russet 40ct FA240 Potato Idaho Russet 50ct FA238 Potato Idaho Russet 60ct Baker FA250 Potato Idaho Russet 70ct Baker JK196 Potato Idaho Russet 70ct Fixed FA248 Potato Idaho Russet 80ct Baker FA246 Potato Idaho Russet 90ct Baker NW580 Potato Kennebec Fresh FA104 Potato Red A Fresh NH200 Potato Red B #2 Box Fresh HC402 Potato Sweet 50 Count #1 Fresh

Pack/Size 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/40 Lb 2/10 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/50 Lb 1/40 Lb

•

Peak-branded potatoes are processed, washed, and repacked for quality, shelflife and consistency of size. They always exceed grade US #1 quality.

•

Quality assurance teams monitor the growing areas for proper crop management.

•

Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

•

Peak branded potatoes are packed to order and shipped in a timely manner to preserve freshness.

•

Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

•

Deliveries are efficiently consolidated to reduce expenses.

•

Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third-party audits. All suppliers are audited by QA personnel.

28

Potatoes Varieties

Sizing

Of the russets, they are made up of primarily Burbank and Norkotah varieties.

The following chart indicates the most popular count sizes, number of potatoes per carton, maximum size range, and the sizes that most of the potatoes in each carton will be Each carton contains 50 pounds of potatoes.

Norkotahs Lower in solids, higher in water, shipped August – April, usually $1 or $2 cheaper than a Burbank – Not as good for frying as the Burbank – Norkotahs are grown all over the USA Burbanks High solids, good shelf life, Shipped October – August, Burbanks are primarily grown in IDAHO. The best frying potato.

Growing and Storage Potatoes are planted in the spring (April-May) and harvested in the Fall (between mid-August and first of October). They are held in large storage facilities at 40 degrees, 18 feet high with no lights and are ventilated by 2’ pipes under the pile.

The potatoes are then stored and shipped all year until new crop comes out again in August.

Idaho A large percentage of potatoes grown in the United States are grown in Idaho. In 2012, 31% of potatoes in US were grown in Idaho. Among the numerous varieties grown here are Russets, reds, yellows, chippers, organics, etc. – of which Russets make up approximately 90% of the total grown. Idaho has great volcanic ash soil and great weather for potatoes Burbank

Norkotah

Where grown

Idaho

Idaho, Colorado, Nebraska, Wisconsin, Washington, etc.

Solids

20-23%

Typically, less than 20%

Availability

Oct.-July

August-March (Idaho), Yearlong outside Idaho

Most common sizes

70s-80s

60s-70s

Nutritional Information A medium-sized potato has only 110 calories, no fat, and no cholesterol! They are a good source of fiber, vitamin C, and has more potassium than bananas.

In addition, potatoes have one of the highest overall antioxidant activity among vegetables. Antioxidants protect key cell components by neutralizing the damaging effects of “free radicals.” Potatoes also contain glutathione, an antioxidant that may help protect against some cancers.

Carton Size

Potatoes Per Carton

Potato Size (ounces) 4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

120 count 114-126 110 count 105-116 100 count

95-105

90 count

86-95

80 count

76-84

70 count

67-74

60 count

57-63

50 count

48-53

40 count

38-42

Most popular sizes for the foodservice industry

Maximum size range Most potatoes in the carton

Grades U.S. No. 1 consists of potatoes which meet the following requirements: • Similar varietal characteristics, except when designated as a mixed or specialty pack • Firm • Fairly clean • Fairly well shaped • Free from rot or disease

U.S. No. 2 consists of potatoes which meet the following requirements: • Similar varietal characteristics, except when designated as a mixed or specialty pack • Not seriously misshapen • Free from rot or disease

Foodservice Facts In foodservice, potatoes represent over 26% of the vegetable volume through distribution, which is more than any other item.

Importance of potatoes to customers • 85% of all restaurant menus includes a potato item • Has great plate coverage that is economical at $0.25 per serving • Low and consistent food cost • Lends itself to creativity and flexibility • Consistent year-round supply

29

Peppers B

ell peppers are one of the cook’s most versatile vegetables. They’re a must-have for Italian cooking and great for Mexican food, stir fries, and garnishes. Cooked or raw, bell peppers add flavor and color to any menu. Peak branded premium-quality bell peppers are available year round for use in both hot and cold weather recipes.

Features and Benefits • Peak branded bell peppers offer convenience and premium quality.

We select crisp, juicy peppers that are free of blemishes and well shaped.

• Our bell peppers are expertly handled every step of the way. State-of-theart packaging helps ensure optimum texture and flavor for customer enjoyment.

• Individual cases of prewashed green, yellow or red peppers are available.

Green peppers are available in sizes from medium to jumbo.

Item # Description FA220 Jumbo Green Bell Pepper CD712 Pepper Arbol Dry Fresh 13688 Pepper Bell Green Medium #1 Fresh 13706 Pepper Bell Red Medium #1 Fresh F3946 Pepper Chili Poblano Fresh 75272 Pepper Chili Serrano Fresh W6022 Pepper Green Diced 1/4" Fresh P7552 Pepper Green Julienne Fresh F3968 Pepper Habanero Fresh V6168 Pepper Jalapeno Fresh R6886 Pepper Jalapeno Fresh 13670 Pepper Jalapeno Whole Fresh H0686 Pepper Morita Dried Fresh 94370 Pepper Mini Sweet Red Yellow Orange E9114 Pepper Pablano (Pasilla Chile) DG488 Pepper Red Choppers Fresh 75808 Pepper Red/Yellow/Orange Fresh 75820 Pepper Yellow Fresh

Pack/Size 1/1.11Bu 1/5 Lb 1/5 Lb 1/5 Lb 1/5 Lb 1/10 Lb 1/5 Lb 2/5 Lb 1/5 Lb 1/1 Bu 1/2 Lb 1/10 Lb 1/5 Lb 12/1 Lb 10/Lb 1/55 Cnt 1/5 Lb 1/5 Lb

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

30

Peppers Growing and Availability Bell Peppers are available year-round from two regions in North America.

Winter

Spring

Summer

Fall

East Coast Region

South Florida from Palm Beach south to Homestead

South Georgia

Tennessee, North Carolina and as far north as Canada

South Georgia

West Coast Region

Mexico

California Desert

California Central Valley

California Desert

Stem Rot

Storage

Stem rot may form on the stem of the pepper from where it was cut for harvest.

As long as it is contained on the stem, it will not affect the quality, taste, or appearance of the pepper.

Bell peppers are best stored at temperatures between 46° - 52°F.

Pepper Colors Red, yellow and orange peppers are typically grown in green houses, except in Mexico where they can be field-grown. Green peppers can turn red, but this is not ideal and the shelf life would be severely compromised.

Colored Peppers are typically sold in 11lb boxes.

Since most restaurant coolers do not cool above 45°F, peppers should be kept in the walk-in nearest the door at the warmest spot in the cooler.

Pepper Varieties There are many different varieties of bell peppers grown for different parts of the country. They are similar in appearance with no noticeable difference to the average observer.

Some peppers will have three lobes and some will have four in the same lot.

Volume vs. Weight Peppers are packed by volume rather than weight. Though one box may be heavier than the next due to water volume or thickness of the pepper wall, the volume of peppers will be the same. Peppers are normally heavier in the summer.

Grades and Pack Size Peppers are graded as either #1s or #2s. #1 Peppers All medium, large, extra large and jumbo are #1 #1 will be uniform in size and appearance and stand up straight. In foodservice, these are used for stuffed peppers. They are typically $4 to $6 more than choice and $6 to $8 more than suntan. As with all produce. this can change with the market. #2 Peppers Choice and suntan CHOICE Choice peppers are the majority of sales to foodservice. This is a perfectly good pepper that can be small, misshapen, or otherwise deformed. Sizes in a box will vary.

This pepper is perfect for chopping and all ingredient needs.

SUNTAN This pepper has started to show color and will have a shoulder that may appear chocolate in color.

This is this lowest price pepper and is great for soups or other applications where appearance has very little impact.

Sizes will vary in a box.

Bell pepper count per box: Medium

80-85 count

Large

60-65 count

Extra large

50-55 count

Jumbo

40-45 count

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Tomatoes T

omatoes are a staple in most types of restaurants, whether they be Italian, Mexican, casual, or white tablecloth. There are so many types of tomatoes and each one with a unique purpose depending on the menu application. Regardless of type, Peak-branded tomatoes are grown for quality and consistency and are always packed to order.

Features and Benefits • Peak-branded tomatoes are processed, washed, and repacked for quality, shelflife and greater consistency of ripeness and color.

• Quality assurance teams monitor the growing areas for proper crop management.

• Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the operator location.

• Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.

• Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings.

• Deliveries are efficiently consolodated to reduce expenses.

Item # Description 25994 #1 Large Roma Tomato Stage 5 25970 Large Round Tomato 6x6 Stage 5 A8448 Tomatillo Fresh VL638 Tomato 5X6 Fresh 25740 Tomato Grape Large Bulk Fresh EH370 Tomato Heirloom Cherry Medley 26042 Tomato Roma Diced 3/8" Fresh 20904 Tomato Roma Red #2 Bulk Fresh 26030 Tomato Round Diced 3/8" Fresh JN744 Tomato Round Red #2 Bulk Fresh PF432 Tomato Sliced 1/4" Tray Pack BK968 Tomato Sliced Fresh HH120 Vegetable Ranch Tray 21880 XL Green Tomato 5x6 25896 XL Round Tomato 4x5 Stage 5 25828 XL Round Tomato 5x5 Stage 5

Pack/Size 1/25 Lb 1/25 Lb 1/30 Lb 1/25 Lb 1/10 Lb 1/12 Cnt 2/5 Lb 1/25 Lb 2/2.5 Lb 1/25 Lb 2/2.5 Lb 4/5 Lb 1/12 Cnt 1/25 Lb 1/20 Lb 1/10 Lb

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third-party audits. All suppliers are audited by QA personnel.

Helpful Hints Keep tomatoes fresher longer.

Store under-ripe tomatoes upside down on a counter or flat surface at room temperature until fully ripened, then move them to a cooler spot.

Hasten ripening time.

Place under-ripe tomatoes in a brown paper bag. Add to the bag a ripe banana with its skin pierced a number of times. Leave the bag in a dark room with the temperature set at 70°F overnight. Voila, your tomatoes should be a perfect shade of red.

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Tomatoes Categories of Tomatoes

Grades

Mature Green Tomatoes • Tomatoes are harvested with only a small portion of the tomato having pink. These “Mostly Green” Tomatoes are shipped to a location nearer to the distribution point where they begin the process of turning red. Since each tomato ripens a bit differently, the tomatoes must be repacked so that they are uniform at shipping to the customer.

Peak Tomatoes are graded either U.S.D.A. 1 or 2. (#3s are often called “food service”, “cull”, or “café” tomato).

• Because the tomatoes are harvested green, they retain their solids and firmness. This makes the “Mature Green” tomato excellent for slicing. It also is a good shelf-life tomato.

• The range of standards for cafés is wide. It is important that the customer understands the degree of variation in a café or cull. Café tomatoes often have some degree of exposed moisture from breakdown.

• #2 Tomatoes are typically graded by shape defect, size variances, inconsistent ripening, but would not have mold, or moisture present.

Handling and Storage

Vine ripe/ Hot House Tomato • A tomato that is allowed to turn fully red or pink on the vine is usually called a “vine-ripe.”

• 50-60° F. is an ideal temperature for storing tomatoes.

If you deviate from this, it can result in a shorter shelf life or possible tomato damage.

• These tomatoes are shipped in a layered box and place packed. They are NOT re-packed.

• Most operators do not have ideal or even acceptable storage conditions for tomatoes. Determine the best tomato storage alternative under his/her specific conditions. The best storage area will vary from customer to customer and from tomato lot to tomato lot.

• These tomatoes have more gel inside and may have a slightly thicker skin. These tomatoes will have a somewhat sweeter flavor. Because of the gel inside, these tomatoes may not be as good for slicing applications.

• The warmest spot of a walk-in cooler is the highest shelf near the door.

Packaging Layer Packs Most Rounds (and all Romas) are sold in 25lb bulk boxes.

For customers that may want a more uniform pack with consistent sizing for round tomatoes, a hand placed 1 or 2-layer box is available.

Mature Greens

• High solids • Long shelf-life • Sorted for desired color and ripeness

• May be bought at “pink” stage

“Average slices per tomato” based upon using a standard 3/16” slicer Rounds Size 4X5- (Extra Large) 5x6- (Extra Large) 6x6- (Large) 6x7- (Medium)

Average slices per tomato 11.00 10.50 8.75 7.90

Roma Size (Romas are sized by count in a 25# box) Medium Large Extra Large

• Ethylene producer

Average tomato count per 25# box 140-180 /25# box 120-160 /25# box 100-120 /25# box

Temperatures BELOW 42°F will cause the tomato to lose its flavor and may adversely impact shelf life. Evidence of cold or freeze damagedamage does not become evident until 12-36 hours after damage and the damage cannot be reversed.

Characteristics Round/ Globe

Specifications & Slice Yield

Vine Ripe/Hot House • High sweetness and sugar • Less solids • Thicker skin • Sold at full red stage

Applications

Selling Tips

Slicing and eating raw, or for cooking.

• Size appropriately for use • Choose type of tomato for best use • Sell layer packs for precision sizing and higher profile serving needs • Good for multiple-menu application

Roma

• Oblong in shape • Thick walls • More pulp (meat) than other tomatoes • Fewer seeds

Salads, sandwiches, salsa, sautes, slices for pizza, sauces

• Perfect for slicing and dicing • High solid tomato • Long shelf life

Cherry

• Small, round approx. 1” diameter • Red or yellow • Juicier than larger varieties • Overall, losing popularity to the grape tomato

Salads, kabobs, garnish, can be stuffed or sautéed with herbs. Popular at salad bars

• Portion control • No waste

Grape

• Oblong in shape • Sweeter than other varieties • Lower acid content than other varieties • Typically, red but yellow and orange are also grown • Bite sized • Have overtaken cherry tomatoes as the preferred “bite sized” tomato due to size and flavor

Side dishes, salads, roasting, in pasta dishes

• Portion control and more per flat than cherries per flat • No waste • Better flavor profile • Size better for “bite sized” portion • Shape keeps it from rolling of plate • Because more growers are now growing grapes, price point is normally equal or below cherry price point

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Squash Z

ucchini and summer squash, separately and together, are a side-dish staple. Both bring a touch of color and subtle flavor to soups, stews and pasta sauces. Diced squash is tasty and attractive in salads made with greens or pasta. For a hearty meal or appetizer, try cutting a squash in half lengthwise, scooping out the seeds, and filling with sausage stuffing, and baking.

Features and Benefits • Peak® Zucchini and Summer Squash are consistent in size, allowing for easier recipe planning.

• Peak® Squash is constantly monitored for freshness, size and shape.

• Careful packaging and handling helps ensure that each squash remains free of defects.

• Squash is carefully and professionally grown, inspected by trained and certified personnel, shipped, and then reinspected before it is delivered.

• Deliveries are efficiently consolidated to reduce expenses.

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits.

All suppliers are audited by QA personnel.

• Minimum and maximum storage temperature environments, multiple deliveries, receiving procedures, shipping procedures, and warehouse policies are enforced to ensure the freshest possible products.

Item # Description E3910 Eggplant Bushel Fresh 78296 Squash Butternut Fresh 13726 Squash Yellow Fancy Straight/Crook Neck E3942 Squash Yellow Medium Fresh 13736 Squash Zucchini Fancy/Med Fresh E3944 Zucchini Green Fresh

Pack/Size 1/18 Cnt 1/35 Lb 1/5 Lb 18/Lb 1/5 Lb 1/18 Lb

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Squash Growing and Availability Squash are available year-round from two regions in North America.

Winter

Spring

Summer

Fall

East Coast Region

South Florida from Palm Beach south to Homestead

South Georgia

Tennessee, North Carolina and as far north as Canada

South Georgia

West Coast Region

Mexico

California Desert

California Central Valley

California Desert

Characteristics Zucchini and Yellow Straightneck Squash

Length

Description

Zucchini

Yellow

Fancy

7 – 9”

6 – 8”

Product will be fresh, firm clean and free from damage by scars, misshapen, discoloration, cuts, and other damage. These are typically used for retail. Cost is typically and historically $2 to $4 more than medium. As with all produce, this can change with the market.

Medium

9” and larger

8” and larger

This is a perfectly good squash that can be larger, misshaped, or otherwise deformed. Ideal for chopping and as an ingredient.

Common Concerns • Yellow Straightneck squash scars very easily from wind damage which leaves scratches from the leaves.

• Pitting is a common problem with zucchini. It gives the appearance of very small indentations all over the squash.

• Zucchini can take on a rubbery feel as it reaches the end of its shelf life.

Packs Most yellow and zucchini squash are packed in ½ bushel boxes.

Product that is too large for the ½ bushel box are packed in a full bushel box and are considered #3 grade product.

Type of squash

Count per ½ bushel box:

Fancy Yellow Straightneck Squash

45 – 54 count with a goal of 50 Net weight 20 lbs.

Fancy Zucchini Squash

45 – 54 count with a goal of 50 Net weight 20 lbs.

• Occasionally freshly harvested squash will have a tendency to bleed some sap within the first 24 hours of harvest. This is normal and should not be confused with decay. Also, zucchini should be cut from the vine not pulled or broken.

Storage Zucchini / Yellow Straightneck Squash are best stored at temperatures between 45° - 50°F Assuming no restaurant has a cooler at that temperature so Zucchini / Yellow Straight neck Squash should be kept in the walk in nearest the door at the warmest spot in the cooler.

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Other Produce

P

icked for Perfection – this is the tagline for our new Peak Fresh Produce brand, exclusively from Performance Foodservice. It underscores the promise to our customers to deliver fresh produce that is safe, high quality, and provides the reliability of crisp freshness and flavor at the best value

ITEM # Description 22282 Avocado Hass #2 Green Fresh FA316 Avocado Pulp Chunky Refrigerated 74968 Bean Green Clip And Clean Fresh B0552 Cactus Leaves Fresh DB112 Corn Bi-Color Fresh 76812 Flower Edible Orchid Fresh L6522 Moe's Avocado Chunks GL886 Preconditioned Hass Avocado #2 BCM66 Wrapped Avocado Halves 48ct D0448 Carrot Baby Peeled Fresh 79492 Carrot Baby Peeled Fresh 76354 Carrot Baby Peeled With Top Fresh 78136 Carrot Cello Pack Fresh HB874 Carrot Jumbo Bag Fresh HB876 Carrot Jumbo Bag Fresh L6050 Carrot Large Loose Fresh JG522 Carrot Shredded 1/8" Fresh 79762 Carrot Stick Fresh L9720 Carrot Tri Color Fresh E3938 Radish 1 Pound Bag Fresh

Pack/Size 1/60 Cnt 8/2 Lb 2/5 Lb 1/10 Lb 1/48 Cnt 1/50 Cnt 8/2 Lb 1/60 Cnt 1/4.5 Lb 30/1 Lb 4/1 Lb 1/5 Lb 48/1 Lb 1/25 Lb 1/50 Lb 1/10 Lb 1/5 Lb 1/5 Lb 1/5 Lb 1/14 Cnt 36

Cabbage & Greens

B

ig Leaves, Big Benefits. Cabbage is a leafy green, red, or white vegetable known for its crisp texture and mild, slightly peppery flavor. It is a staple in many cuisines around the world, used fresh in salads and slaws or cooked in soups, stir-fries, and fermented dishes like sauerkraut and kimchi. Its versatility, long shelf life, and ability to absorb flavors make cabbage a reliable and affordable ingredient in everyday cooking.

Item # Description BK936 Greens Collard Chopped Fresh PW034 Rainbow Kale-Brussels Blend JT216 Slaw Super With Kale Refrigerated JP876 Cabbage Diced With Carrot 1/4" CF476 Cabbage Diced With Carrot 1/8" F1596 Cabbage Head Jumbo Fresh Bag 13170 Cabbage Whole Green Fresh 13174 Cabbage Whole Red Us #1 Fresh

Pack/Size 4/2.5Cnt 4/2 Lb 3/2 Lb 4/5 Lb 4/5 Lb 1/45 Lb 1/10 Lb 1/10 Lb

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Other Fruits W

hen Johnny Appleseed first planted his orchards in the 1800s, he likely did not envision just how his endeavor would blossom. With over 100 varieties grown commercially in the United States, consumers have options they may not even realize.

Fresh Distribution Reach • Fresh-cutting facilities in Reading, PA, Brampton (Ontario), Canada, Richmond, (Vancouver), British Colombia and Corona, CA. • Carry zero finished goods inventory; everything is made-to-order

Item # Description 80062 Apple Delicious Red Washington Fancy T0458 Apple Gala Fresh GF698 Apple Gala Fresh F1790 Apple Granny Smith Fancy Fresh 13986 Apple Granny Smith Us #1 Fresh DJ888 Apple Grins Fresh 13164 Apple Red Us #1 Fresh F3940 Banana Green Fresh F3942 Banana On Turn Fresh Delmonte/Dole 13746 Banana Stage #3-4 Fresh E2708 Blackberry Fresh E9068 Blueberry Fresh HB432 Cantaloupe Fresh G5334 Golden Extra-Sweet Pineapple 7-8ct E4870 Grape Green Seedless Fresh F1548 Grape Red Seedless Fresh 13762 Grape Red Seedless Fresh MH524 Grapes Red Seedless Giggles Fresh FA128 Honeydew 6-9 Count Fresh 77662 Kiwi Fruit Tray Fresh 72128 Mango Fresh 78056 Pear Bartlett 135ct #1 E9070 Raspberry Red California Fresh P9162 Strawberry Fresh FT524 Watermelon Seedless Fresh

Pack/Size 1/125Cnt 1/100Cnt 1/6 Cnt 1/113Cnt 1/12 Cnt 100/2 Oz 1/5 Lb 40/Lb 40/Lb 1/10 Lb 12/8 Oz 12/.5 Pt 1/12 Cnt 7/Cnt 1/18 Lb 1/19 Lb 1/5 Lb 50/2 Oz 1/25 Lb 1/39 Cnt 1/12 Cnt 1/44 Lb 1/12 Cnt 8/1 Lb 1/1 Cnt

• All fresh facilities are SQF certified, with traceability, HACCP and GMP programs in place • Both Preservative and Preservative-Free products are available to meet operator needs • No Preservatives — fresh for 18 days

Reduce Labor and Waste

• Eliminate the time & effort spent sorting and prepping fruit • Minimize Food Safe risks with in-house cutting • Improve employee safety — reduce knife use in the kitchen • Consistent yield every time — no commodity peeling or coring waste 35–45% in-house cutting yield vs Sun Rich 100% fruit yield

Reduce shrink loss with 2–3 days shelf life on premise cut fruit • Consistent price year-round. Easy for menu planning.

• Compact storage Square pails stack easily in cooler vs. multiple commodity cases of various sizes

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Storage

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535 Shepherd Ave, Cincinnati, OH 45215 | Performancefoodservice.com/out-locations/Cincinnati/ 40