2021 Spring ands Summer Series Foodcentric Magazine

FOODCENTRIC INFORM. LEARN. SAVE

the seasonal series | issue no. 1. 2021

over

20+ seasonal deals!

G N I R P S AND S R E M M S U E S ERI S THE

MUSIC CITY MARCHE ITALIEN VIRTUAL PIZZA AND ITALIAN MARKET

MAY 24, 2021 - MAY 25, 2021 9:30AM- 5:30PM INNOVATIVE AND PREMIUM OLD WORLD STAPLES GET INSPIRED ON-DEMAND BY THE HEART OF OUR ITALIAN CUCINA LIVE TV WITH SPECIALITY VENDORS AND CHEFS

30+ SPECIALITY VENDORS REGISTER NOW! MEALTICKET.COM *THE FIRST 50 TO REGISTER WILL RECEIVE THE MARKET SAMPLE KIT

contents

the seasonal series | issue no. 1. 2021

06

13

Our best asset at Performance Foodservice Nashville is our team players. Check out Jeremy Smith, the rock star Area Manager associate of the season.

Shake up classic presentations to dominate the brunch season. Read more from our Dish March Magazine article to explore dining options.

ASSOCIATE HIGHLIGHT

07

TERRITORY MAP Stay updated with our sales and leadership team.

10

BECOME A DINING DESTINATION

27

THE ITALIAN MARKET SAVINGS BOOK Holiday calendars, recipes, and deals that will give your operation a much needed break in cost and spark creativity with your operational teams.

TREND ALERT Peak Fresh Produce has provided our operators with a basic guide for produce storage.

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 3

Deals That Perform!

Contact your area manager for details

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 4

ASSOCIATE HIGHLIGHT Jeremy Smith, Senior Area Manager By: Kathleen Metzger, Marketing Specialist

Jeremy Smith, Senior Area Manager for the Huntsville, Alabama area, has been with Performance Foodservice Nashville for three years, bringing almost two decades of restaurant management and foodservice experience to his role, allowing him to be an invaluable resource for his customers and fellow Area Managers.

A die-hard Auburn fan, Jeremy loves baseball and football in particular but can be found watching just about any sport, playing golf, or enjoying any water sport. Both huge animal lovers, Jeremy and his wife, Lindsey live with their dogs Lake and Willow and their cats Piper and Raven in Muscle Shoals. They can often be found camping and hanging out on the water.

Thanks for being such a valuable member of the Performance Foodservice team, Jeremy!

JEREMY.SMITH@PFGC.COM

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 5

WIN A TRIP FOR 2 TO A LUXURY RESORT IN SOUTH FLORIDA! OCTOBER 2021

THE GREAT ESCAPES PROMOTION

lo g o t ere h unt o n c a c Sc ra u o y es t o t a d n i up fo r

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 6

Evansville Karnak Marion

Nashville

Birmingham

PERFORMANCE NASHVILLE TERRITORY MAP

We Proudly Service

SOUTH REGIONAL MANAGER BRIAN BROWN

AREA MANAGER INDEX DISTRICT TWO.

DISTRICT SEVEN.

DISTRICT MANAGER: CHRIS POOLE

DISTRICT MANAGER: FRANK PATTERSON

AL: Birmingham, Homewood, Vestavia, Pelham, Sylacauga, Tuscaloosa, Northport

AL: Cullman, Decatur, Huntsville, Madison, Meridianville, Arab, Boaz, Centre, Gadsden, Scottsville, Guntersville, Scottsboro, Florence

Amanda.Ostermeyer@pfgc.com Paula.East@pfgc.com Dave.Parsons@pfgc.com Johnathan.Espey@pfgc.com Keith.Schilleci@pfgc.com Sarah.Kussmaul@pfgc.com Natalie.Morton@pfgc.com o v e Pablo.Diaz@pfgc.com r

Jay.Coshow@pfgc.com Chris.James3@pfgc.com David.Till@pfgc.com Barry.Skinner@pfgc.com Brian.Carnes@pfgc.com David.Wideman@pfgc.com

savings!

DISTRICT EIGHT.

DISTRICT ELEVEN.

DISTRICT MANAGER: TEDDY MCCULLEY

DISTRICT MANAGER: SHAWN WITT

AL: Athens, Cullman, Florence, Tuscumbia, Fayetteville, Madison, Muscle Shoals, Decatur, Hartselle, Huntsville, Rogersville TN: Lynchburg, Columbia, Dickson, Hoenwald, Spring Hill, Pulaski, Lawrenceburg

TN: Cookeville, Crossville, Smithville, Sparta, Carthage, Lafayette, Livingston, McMinnville, Murfreesboro, Winchester, Alexandria, Woodbury, Smyrna, Antioch, Decherd, Manchester, Shelbyville, Tullahoma

Jim.Brodie@pfgc.com Larry.Bailey@pfgc.com Tony.Hubbard@pfgc.com Bradley.Nowell@pfgc.com Arron.Hannah@pfgc.com Pat.Dunnavant@pfgc.com Jeremy.Smith@pfgc.com

Spring/Summer Series 2021

Shawn.Smith@pfgc.com Matthew.Crawford@pfgc.com Jimmy.Mosier@pfgc.com Jeff.Thomas@pfgc.com Jason.Weitzel@pfgc.com Chip.Umphenour@pfgc.com Christopher.Key@pfgc.com Marina.Banna@pfgc.com Bonnie.Jenkins@pfgc.com

performancefoodservice.com/nashville

Page 8

DISTRICT ONE.

DISTRICT FOUR.

DISTRICT MANAGER: BRIAN A. BROWN

DISTRICT MANAGER: FRED D'ANTONIO

TN: Gallatin, Lebanon, Mt. Juliet, Watertown, Hendersonville, Madison, Joelton, Old Hickory, Hartsville, Portland, Westmoreland KY: Owensboro, Bowling Green, Franklin, Scottsville, Glasglow, Horse Cave, Letchfield

TN: Nashville, Brentwood, Franklin, Antioch, Dickson, Fairview, Waverly, Nolensville

Craig.Brown@pfgc.com Dean.Adams@pfgc.com Ricardo.Sandoval@pfgc.com Kenneth.Mitchell@pfgc.com Sherri.Taylor@pfgc.com Brad.Anderson@pfgc.com Jason.Neighbors@pfgc.com Sheila.Roe@pfgc.com Nick.Weber@pfgc.com Nathan.Leopard@pfgc.com Robert.Mers@pfgc.com

Eric.Freimann@pfgc.com Gray.Hayes@pfgc.com Kevin.Spence@pfgc.com Keith.Lamb@pfgc.com Rebecca.Droz@pfgc.com Karen.Yerbich@pfgc.com Kevin.L.Powell@pfgc.com

DISTRICT SIX.

DISTRICT NINE.

DISTRICT MANAGER: TROY YORK

DISTRICT MANAGER: JENNIFER WILSON

KY: Clarksville, South Central KY, Fort Campbell, Benton, Murray, Paducah, Mayfield, Metropolis, Princeton, Marion TN: Clarksville, Springfield, Oak Grove, Camden, Paris IL: Karnak, Marion, Carbondale, West Frankfort

TN: Antioch, LaVergne, Nashville, Nolensville, Smyrna, Midtown, Madison, Franklin

Kevin.Dozier@pfgc.com Grant.Doughman@pfgc.com Sonya.Burkhart@pfgc.com Joe.Higdon@pfgc.com Michael.Dougherty@pfgc.com April.Fenton@pfgc.com Greg.Hurst@pfgc.com Troy.Gifford@pfgc.com Chris.Cogdill@pfgc.com Clifford.Martin@pfgc.com Carlos.Corona@pfgc.com

Spring/Summer Series 2021

Rebecca.Reavis@pfgc.com Shelley.Straker@pfgc.com Shawn.Capley@pfgc.com Austin.Melton@pfgc.com Marcos.Garay@pfgc.com Luis.Pinheiro@pfgc.com Mallory.Church@pfgc.com Lauren.Snyder@pfgc.com Jason.Krueger@pfgc.com Arturo.Sandoval@pfgc.com

performancefoodservice.com/nashville

NORTH REGIONAL MANAGER BARRY RICHARDSON

AREA MANAGER INDEX

Page 9

TREND ALERT The Peak Produce Basics Peak Fresh Produce operates a sophisticated program to provide our customers with the best and freshest product possible with the best value. With the spring season approaching and the demand for fresh ingredients starting to shift, Peak has provided our operators with a basic produce guide to ensure the best quality and longevity of seasonal menu ingredients. This guide can be shared as a training tool for FOH and BOH operational teams.

PRODUCE IS IMPORTANT Fastest-growing category in foodservice for 25+ years Large & rapidly expanding market opportunity Operators know they can make money adding produce to menus

PRODUCE IS ALIVE How do we know it is alive? It breathes CO2 = In ; O2 = Out Different produce items breathe at different rates The faster it breathes, the shorter the life Respiration rate reverses after harvest

ETHYLENE IS KEY Produced primarily by fruit & detrimental to leafy green veggies Ethylene gas is a ripening agent The colder the cooler temps the less impact on vegetables Cooler fans dissipate ethylene & reduce its negative effects BEST STORAGE PRACTICE: veggies on one side of the cooler, fruit on the other side Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 10

TARGET TEMPERATURES In the 30s – ALL fresh-cut lettuce, broccoli, cauliflower, celery, apples, ripe melons, ripe avocadoes, and leafy greens In the 40s – Peppers, cucumbers, squash, tomatoes, potatoes, citrus (high 30s okay), and onions In the 50s – Basil, bananas (high 40s okay), tomatoes, and fruit that needs ripening, potatoes within a week of consumption

RULES FOR THE WALK-IN Leafy greens should be stored on the opposite side of the cold box from fruit to avoid ethylene damage. Separate fruits and veggies.

Keep bananas, potatoes, tomatoes, basil, and dry onions out of the cold box.

ALL fresh-cut products should be kept as cold as possible including fresh-cut tomatoes.

Operators should place un-used fresh-cut produce back in its bag and return it to the cold box until needed.

Items that need to be cold should be stored near the fan. berries Blue kberries Blac

Purp le Ca Egg pl Plu Be e

e m sno C nro

hsiddaR oihccidaR

se irre hC irr e irr bpsaR eb war tS

yreleC sre bmucuC

g n i r Sp al n o s Sea

brabuhR

st

sm a stn

aK ni nr pS uT ne erG

bb ega

s on ni O s ip h ac le

L

se e s

so gna M se gna rO

eP srepp T mo a t seo

*ENSURE TO FOLLOW LOCAL HEALTH REGULATIONS FOR FOOD SAFEFTY AND PROPER STORAGE

AVOCADO FRESH #1 ITEM NUMBER: 858424 PACK SIZE: 1/12 CT

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 12

SHAKE UP CLASSIC PRESENTATIONS TO

BECOME A DINING DESTINATION When does a meal become more than a meal? When you combine breakfast, the “most important meal of the day,” with the midday repast of lunch, pour in some adult libations, and sprinkle in special occasions – gathering for a meal like this becomes something different — something, well, eventful.

Brunch is an international experience. The British, French, and Chinese are renowned for gathering together at brunch festivities. In this country, we’ve been celebrating brunch since about the 1930s, though it somehow seems like it’s always been part of the American eating experience – that’s how fully ingrained brunch is in our culinary identity.

Spring/Summer Series 2021

It’s such an essential part of the dining experience that if you’re in the restaurant business, you better have a brunch menu – and a good one. The competition around where to take mom for her birthday, or where to catch up with friends on a patio, or where to simply pre-game a slow Sunday is fierce. In the issue of The Dish March 2021, we’ll take you high on the hog to explore different ways of presenting a brunch staple like pork to a new generation of brunchers. Presentation matters as much as anything now in our Instagramable world, and Performance Foodservice has an array of premium products to elevate traditional center-of-theplate brunch visuals.

performancefoodservice.com/nashville

Brunch is also a quintessential spring activity. And what is a more perfect edible encapsulation of spring than the egg? From the Southern-inspired deviled delicacy, to the Italian influenced frittata, to the Benedict breakfast of champions, The Dish March 2021 issue has costeffective egg ideations to fit any style of operation.

It’s the time of year to bask in warmer weather, to sip on bloody marys and mimosas, and celebrate big life events.

It’s time to boost traffic with a better brunch.

Article Source A Better Brunch, The Dish March 2021 For more recipes, trends, and great ideas to inspire your menu, go to performancefoodservice.com/thedish

Page 13

SEASONAL HIGHLIGHTS

Scan Me! Access Performance Foodservice Recipes

HOLIDAY CALENDARS + RECIPES + HOT DEALS

Performance Foodservice and Vendors

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 14

May Holiday Calendar Monthly Review May is the month that customers are opting to dine out more. With the slow but promising lift in dining restrictions, it is important to plan ahead for outdoor and patio specials. The May calendar is packed with food and beverage holidays to keep your customers coming back for the peak of brunch season.

SPECIAL OFF-INVOICE PRICING, SEE YOUR AREA MANAGER FOR DETAILS. WHILE SUPPLIES LAST

SUN

MON

TUE

WED

THU

FRI

SAT

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Cinco De Mayo

Eat What You Want Day

Mother's Day

Roasted Lamb Leg Day

National Chocolate Chip Day

Hummus Day

National Strawberries and Cream Day

National Mimosa Day

Wine Day

Italian Beef Day

Hamburger Day

Memorial Day

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 15

The Dish Feature: Fajita Steak Chicharrones Nachos

Atlantic Salmon with Sweet Potato

CINCO DE MAYO

MOTHER'S DAY

The Dish Spring Issue

Quality meets comfort. The layers of crispy, fried pork skin, juicy steak, fiery jalapenos, melty cheese, and toppings pile on the fiesta flavor. Ideal for outdoor sharing.

RECIPE FEATURED ITEMS

RECIPE FEATURED ITEMS

01

Braveheart Beef Flank Steak FRZ

02

Pork Skin Chicharron

03

Fresh Avocado

Spring/Summer Series 2021

Atlantic salmon is pan-seared with pure maple syrup and mustard seeds, sweet potato, pancetta, and granny-smithapple, then finished with Mediterranean black sea salt flakes.

Braveheart Item Number: 535523 Pack Size: 36/2.4 LB

Smithfield Item Number: 393124 Pack Size: 1/15 LB

Peak Fresh Produce Item Number: 858424 Pack Size: 1/12 CT

performancefoodservice.com/nashville

01

Atlantic Salmon, 8 OZ. FZ

02

Italian Pancetta FZ

03

Large Sweet Potatoes

Empire's Treasure Item Number: 425116 Pack Size: 1/10lb.

Citterio Item Number: 240676 Pack Size: 3/5 AV

Peak Fresh Produce Item Number: 545080 Pack Size: 1/40 LB

Page 16

Barnyard Braveheart Burger

MEMORIAL DAY Fresh grilled Angus burger topped with all his barnyard friends, from chicken to pigs and even the farmer's fresh produce.

RECIPE FEATURED ITEMS

01

Angus Beef Patty

02

Angus Bottom Butt Angus

03

Fried Green Tomato Breaded FZ

Braveheart Item Number: 607632 Pack Size: 20/8 OZ

Braveheart Item Number: 526455 Pack Size: 4/20 LB

West Creek Item Number: 444338 Pack Size: 6/2 LB

June Holiday Calendar Monthly Review Let's face it, curb-side and delivery dining options are here for the long haul. The importance of social connection through food can somehow get lost in the digital world. Creating exciting themed menu specials and a strong social strategy can join the two worlds together like hollandaise! (Magic) Take a look at the June calendar to spark your team's creativity.

SPECIAL OFF-INVOICE PRICING, SEE YOUR AREA MANAGER FOR DETAILS. WHILE SUPPLIES LAST

SUN

MON

TUE

WED

THU

FRI

National Rotisserie Day

Egg Day

Cheese Day

SAT

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Chocolate Ice Cream Day

Iced Tea Day

National Martini Day

Lobster Day

Father's Day

Spring/Summer Series 2021

National Onion Ring Day

performancefoodservice.com/nashville

Catfish Day

Page 18

Burnt Ends Mac and CHeese Poutine

Southwestern Catfish

CHEESE DAY

CATFISH DAY

Mouthwatering brisket burnt ends are loaded onto this southern style poutine with a drizzle of sweet Kansas City style barbecue sauce, fries, crispy onion straws, and freshly cut chives for the ultimate poutine.

Southern meets Tex Mex with crisp, fried catfish served over a smokey stew.

RECIPE FEATURED ITEMS RECIPE FEATURED ITEMS

01 02 03

Spring/Summer Series 2021

Beef Brisket E3 Beef Item Number: 626968 Pack Size: 2/15 LB

White Cheddar Mac & Cheese Kraft Item Number: 535459 Pack Size: 4/5 LB

Spicy Breaded Onion Straws Moores Item Number: 609912 Pack Size: 6/2 LB

performancefoodservice.com/nashville

01

Catfish Strip Par Fried Frz

02

Black Beans

03

Cilantro

Delta Pride Item Number: 629033 Pack Size: 10/ 1 LB

Silver Source Item Number: 390293 Pack Size: 1/25 LB

Peak Fresh Produce Item Number: 249098 Pack Size: 1/1 LB

Page 19

Steak Inferno

FATHER'S DAY Juicy strip steak smothered in a peppery and creamy cognac sauce.

RECIPE FEATURED ITEMS

01

Beef Teres Major FR

02

Shiitake Mushrooms

03

Green Peppercorns

Spring/Summer Series 2021

Performance Custom Cut Shop Item Number: 216062 Pack Size: 8/20 OZ

Peak Fresh Produce Item Number: 272401 Pack Size: 1/3 LB

Roland Foods Item Number: 941757 Pack Size: 24/3.75 OZ

performancefoodservice.com/ nashville

Page 20

July Holiday Calendar Monthly Review

While most operators are planning to reduce the number of items on their menu, July is a great month to rev up your menu innovation and creativity. Our recipes are classic summer favorites with a twist. Plan your menus early to support National food holidays.

SPECIAL OFF-INVOICE PRICING, SEE YOUR AREA MANAGER FOR DETAILS. WHILE SUPPLIES LAST

SUN

MON

TUE

WED

THU

FRI

SAT

1 2 3 4 5 6 8 7 9 10 11 13 12 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 National Fried Chicken Day

National BBQ Day

National French Fry Day

National Macaroni Day

National Peach Cobbler Day

National Ice Cream Day Day

National Daiquiri Day

National Hot Dog Day

National Hamburger Day

Spring/ Summer Series 2021

National Tequila Day

National Lasagna Day

performancefoodservice.com/nashville

Page 21

Tangy Korean BBQ Ribs

INDEPENDENCE DAY NATIONAL BBQ DAY It’s East meets Backcountry with these juicy, falloff-the-bone char-grilled pork ribs slathered in thick, tangy West Creek® Moonshine BBQ Sauce.

RECIPE FEATURED ITEMS

01

Pork Rib

02

Ginger Spice Ground

03

BBQ Sauce Moonshine

Spring/Summer Series 2021

Caribbean Ranch Fried Chicken

NATIONAL FRIED CHICKEN DAY

Classic deep fried chicken gets a new taste with this island-inspired recipe blending traditional Caribbean spices and a hint of ranch seasoning.

RECIPE FEATURED ITEMS

Performance Custom Item Number: 637203 Pack Size: 2/10 AV

McCormick Item Number: 560379 Pack Size: 1/12.5 OZ

West Creek Item Number: 484738 Pack Size: 2/1 GAL

performancefoodservice.com/nashville

01

Chicken Drumsticks FZ

02

Caribbean Jerk Seasoning

03

Ranch Dressing

Tyson Item Number: 60199 Pack Size: 1/40 LB

Magellan Item Number: 628146 Pack Size: 1/18 OZ

West Creek Item Number: 201344 Pack Size: 4/1 GAL

Page 22

Alabama BBQ Fries

Tequila Sunrise

NATIONAL FRENCH FRY DAY

TEQUILA DAY

Enjoy southern-style fries with Cajun spice, melted cheese sauce, crispy bacon, mild hot sauce, and white BBQ aioli."

This beautiful and refreshing classic cocktail can go well with any summer outdoor menu

RECIPE FEATURED ITEMS

Spring/Summer Series 2021

RECIPE FEATURED ITEMS

01

01

Straight Cut Fries

02

Bacon Slab FRZ

03

Alabama White BBQ Sauce *Mayonnaise

McCain Item Number: 232059 Pack Size: 6/5 LB

Giffords Item Number: 622694 Pack Size: 1/10 LB

Silver Source Item Number: 201322 Pack Size: 4/1 GAL

performancefoodservice.com/nashville

Orange Juice Ascend Item Number: 525769 Pack Size: 12/46 OZ

02

Grenadine

03

Fresh Florida Oranges

Ascend Item Number: 478725 Pack Size: 6/1 Liter

Packer Item Number: 936613 Pack Size: 1/8 CT

Page 23

GOURMET SHRIMP BURGER

GO SHRIMP! OR GO HOME!

PFG ITEM NUMBER 619876

SHRIMP BURGER PATTY

EXCLUSIVE TO PERFORMANCE FOODSERVICE Photography by: Krista Jones, Marketing Manager

CHEF BIG SHAKE'S FAMOUS SHRIMP BURGER COMING TO RESTAURANTS KNOWN FOR SOME OF THE BEST FRIED CHICKEN AND FAMOUS SHRIMP BURGERS, BIG SHAKE’S HOT CHICKEN & FISH HAS ENTERED INTO A NEW PARTNERSHIP WITH PERFORMANCE FOOD GROUP. THE PARTNERSHIP WILL HELP THE RESTAURANT EXPAND BY GIVING OTHER RESTAURANTS AN OPPORTUNITY TO CARRY THEIR FAMOUS SHRIMP BURGER. THE PARTNERSHIP AND GROWTH IS BEING FUELED BY THEIR NEW AND IMPROVED SHRIMP BURGER, WHICH IS CURRENTLY AVAILABLE AT SEVERAL RESTAURANT LOCATIONS.

"REGARDING

THE

PRODUCT

ITSELF,

IT

USES

AN

EGG

ARTICLE SOURCE FSR MAGAZINE OCTOBER 22, 2019 ARTICLE

BINDER AND HAS WHOLE GULF WHITE SHRIMP IN IT. THE QUALITY IS DEFINITELY THERE AND ON A NICE BRIOCHE BUN WITH A PROPER SAUCE AND TOPPINGS, IT CAN BE A DEFINITE MONEY MAKER.

NOT ONLY THAT, SHRIMP HAS

BECOME THE “GO-TO” FOR HIGH PROTEIN, VERY LOW FAT, LOW

GREASE

AND

OIL,

NUTRITION.

MUCH

HEALTHIER

THAN SOME OF ITS COUNTERPARTS." FRED D'ANTONIO

ITEM NUMBER 619876

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 25

BENEFITS FOR OPERATORS REBATES + COUPONS + PROGRAMS

Experience the value of Meal Ticket as your one-stop site for all your business needs!

01

EASY TO USE

02

VIEW SPECIALS

03

REDEEM COUPONS

Works on any device with an internet connection.

Access all of Meal Ticket's features at your convenience, and receive emails with promotions relevant to you!

Use Meal Ticket to view Specials and Promotions specific to your buying needs!

Use Meal Ticket to simplify manufacturer coupon redemption!

04

ORDER/ RESERVE

05

VIEW INVOICES

06

TRACK EARNINGS

Use Meal Ticket to reserve cases online! Your Area Manager will contact you to confirm your order and provide shipping details.

Use Meal Ticket to view your past invoices and see your purchasing trends!

Use Meal Ticket to track your earnings from food shows and loyalty programs!

The tracking and reporting on Meal Ticket are based on real-time analytics of sales data that is typically less than 24 hours old.

NEED ASSISTANCE?

Ask your Area Manager to sign you up today!

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 26

• 24 - 25, 2021

VIRTUAL ITALIAN MARKET • SHOW CATALOG

MAY

MUSIC CITY MARCHE ITALIEN

FEATURED VENDORS AND BRANDS

WIN $1,000 CREDIT IN SMALLWARES

THE MARKET SAVINGS

Check out the participating vendors and booth information.

Join us to enter to win a $1,000 credit for smallwares to kick start your operations.

See your Area Manager for details.

Our participating vendors have provided a list of savings on featured products during the show.

Spring/ Summer Series 2021

performancefoodservice.com/nashville

Page 27

MARKET VENDORS VENDOR

NAME

CONTACT

MCCORMICK & COMPANY INC JR SIMPLOT COMPANY FLOWERS SPECIALTY FDS TYSON FOODS GENERAL MILLS FLOUR BELGIOIOSO CHEESE INC ROTELLAS ITALIAN BAKERY DIANNES FINE DESSERTS INC AK PIZZA CRUST ROSINA FOOD PRODUCTS INC DRAYTON ENTERPRISES LLC SEVIROLI FOOD INC MAYFIELD DAIRY FARMS INC HORMEL FOODS BURKE MARKETING CORP REMA FOODS ARDENT MILLS LEVONI AMERICA CORP

KRIS SAWDON MICHELLE TAPLEY CHRIS ARMSTRONG CHRIS ARMSTRONG ZACH KNIPP CHRIS ARMSTRONG DAVID DEMOSS KRIS SAWDON SHAWNA LINK APRIL BORDA ZACH YODER DAVID MEMOSS DEBBIE FRAZIER TREVOR HART JULIE FERNANDEZ DEREK PALUMBO JILL EGNOSKI LORENZO REGAZZINI

KSAWDON@COREGROUPSALES.COM MICHELLE.TAPLEY@SIMPLOT.COM CHRIS.ARMSTRONG@ASMWAYPOINT.COM CHRIS.ARMSTRONG@ASMWAYPOINT.COM ZACH.KNIPP@GENMILLS.COM CHRIS.ARMSTRONG@ASMWAYPOINT.COM DADEMOSS@KISALES.COM KSAWDON@COREGROUPSALES.COM SHAWNAL@AKCRUST.COM ABORDA@SELECTFOODSERVICEMARKETING.COM ZACH.YODER@DRAYTONFOODS.COM DADEMOSS@KISALES.COM DEBBIE.FRAZIER@DFMILK.COM TMHART@HORMEL.COM JOSH.STOREY@AFFINITYSALES.COM DPALUMBO@FOODIMPORTGROUP.COM JILL.EGNOSKI@ARDENTMILLS.COM LORENZO.REGAZZINI@LEVONI.IT

Spring/Summer Series 2021

performancefoodservice.com/nashville

Page 28