Page 1

portions May / June 2018: Issue 44

small servings of foodservice information

Social Media 101 Summer Celebrations

In Season Recipes

Information from foodservice professionals for foodservice professionals

editor’s letter | march/april 2018

The power of portions

Time is of the Essence he 2010’s will no doubt go down in history as the “I need it right now” decade. We see it every day. “I need the information now.” The infamous, “I need it yesterday.” “It’s been 3 minutes, where is my food.” You don’t have the answer, Google it. There comes a point that we all seem to be unable to meet our guests needs as it relates to timeliness. If I hear one common problem in many foodservice operations, it is often about the speed of service. The reality is that it is not because you don’t employ the right team. It may just be that you have a number of “monkey wrenches” on your menu, or what I like to call the “Club Sandwich” effect: that one item that drops the hammer on service. If you feel like this sounds familiar to you, then I suggest a solution. Why not let one of our Pocono ProFoods trained culinarians review your menu and processes to see where that congestion occurs. A fresh set of eyes can often be the most valuable in evaluating your business. Talk to your District Sales Representative for more information. We are truly here to help.

Featured on the Cover: Fresh Dry Scallops PPF# 9628 10/20 ct. - 1/8# Gallon

Best Wishes,

Also available: PPF#9644 20/30 ct. - 1/8# Gallon PPF# 9652 U-1O ct. - 1/10# Tray

Doug Petruzzi, CEC AAC Director of Culinary Executive Chef

Watch as our produce produces. The difference between fresh and average produce is a happy customer and a healthier bottom line. That’s why our warehouses and trucks use innovative refrigeration techniques to ensure your produce is at its peak ripeness. So your orders last longer and you can produce more, with less. Because we move the food that moves people. | 800-366-4550 |

PPF# 115517 Mayonnaise Squeeze Bottles, 12/11.5 oz.

PPF# 122430 NEW! Ketchup Squeeze Bottles, 12/14 oz. (sweetened only w/honey)

Easy Ways to Mix Up your Mid-Week Menu Promotions 1. MINIATURE MONDAYS: Mix & Match


FOH: Half portion appetizer, half portion entrée & one dessert all from existing menu for a fixed price. BOH: The key is to use only items from the existing menu without having to add inventory.


FOH: Prix Fixe Menu includes appetizer, soup or salad, choice of entrée and dessert all paired with a wine flight. BOH: Offer an appetizer, a soup or salad, 2 different entrées & dessert from the existing menu to create a Prix Fixe Menu and pair each course with a 2 oz. pour of wine and serve at a fixed price.

3 2


FOH: Build your own Grain or Noodle Bowl with a selection of seasonal ingredients. / Create your own unique salad with a choice of lettuce, toppings and dressings. BOH: Prepare a flavored broth, an ancient grain and a portioned noodle. Select 6 ingredients and 3 proteins form the current inventory list and prepare a grain or noodle bowl upon customer request. / Have available all lettuces, ingredients and dressings already on the menu and allow guests to create their own salad.


FOH: Become a tastemaker. Try out our Chef’s new item/menu idea and give feedback to the kitchen. BOH: Let your kitchen be creative in inventing new dishes. Either via amuse bouche, carving station or dessert, bring free samples to diners with a review card to let them try it and offer feedback.



FOH: Start with dessert and have your meal backwards OR Breakfast for Dinner options offered. BOH: Allow customers to order their meal backwards starting with dessert.


FOH: A featured ingredient can be added to any menu item for no charge! Bacon, Fried Egg, Avocado, etc. BOH: The idea is to get people to try something new for no additional charge or make them feel they are getting a deal. It’s FREE!

4 5

Roasted Rosemary Redskin Halves PPF# 46726 6/2.5 lb. Roasted redskin potato halves seasoned with rosemary Roasted Baby Bakers PPF# 46730 6/2.5 lb. Roasted baby yellow potatoes, lightly seasoned with garlic & black pepper

Social Media 101 for Restaurants Social Skills


n 2018 using social media is one of the best ways to promote your restaurant. Thankfully, there are many options so if you aren’t ready to dive in to all of them at one or if you’re ready to move on to something new, start with the one that works best for you and go from there. No matter which social media platform you use, all of these methods can be utilized and adjusted for your needs. 1. Use Mobile Ads It’s predicted that this year, half of all paid clicks on Google and Facebook will come from a mobile device! Restaurants are one the best candidates for mobile ads, as users are often looking for nearby dining options while on the move. Mobile ads tend to be cheaper than desktop ads, and mobile boasts impressive conversion rates.

What’s more important is that Facebook Ads and Google AdWords allows for all kinds of mobile customization and targeting options that let you get the most out of your bids. For example, on AdWords you can increase your bids around dinnertime, when users are often looking for fast food on their mobile phones. Increasing your bids during the dinnertime period increases your chances for showing up for a specific query. This means you could be the first ad to show up for a “pizza” search when users are on the search for a slice. There are many other attributes of Facebook Pages that you should take advantage of: 1. Add a Book Now button if you accept reservations 2. Upload your menu 3.Add cuisine type 4. Add services like “Good for Kids,” “Good for Groups” and “Take Out” 5. Allow Reviews (and remember to respond to them) 2. Create Relevant Posts Promotional posts don’t need to be blatant marketing. Incorporate action shots or product placement in a way that is visually attractive to your customers. The best photos or videos can get your customer momentarily imagining themselves at your business. Approach social media like you would a group of strangers at a party. Sprinkle tidbits about yourself while mostly engaging with other people. Engagement posts focus the conversation on your customers. Here are a few ideas to begin a conversation: 1. Ask a question 2. Solicit customer opinions on new products 3. Incorporate user-generated content into your strategy

3. Post at Optimal Times for Your Restaurant It’s important to know the best times to post to social media, but make sure you understand your core audience first. Take time to analyze your current stores’ traffic to know when to best reach your customers.

For example, if your bar doesn’t open until 8 PM, then posting about mixed drinks at 9 AM isn’t the best idea. This is why it’s important to work with time ranges instead one specific set time. Content that can be posted at any time of day includes staff features, interior and exterior shots, general food items (excluding alcoholic drinks) and behind-the-scenes restaurant updates. 4. Go Live Stream parties, game-day events and talk about new promotions on live video. This is also a great way to go behind the scenes on your bar. Set up a live Q&A with your chef or feature a mixologist who can show you how to mix a drink at home. 5. Create Spaces Specifically for Social Media Mr. Holmes Bakehouse in San Francisco is a very small space. However, lines for their cruffin are out the door every morning and the bakery has become a destination spot for Instagrammers. From the neon sign to the tiled words “Holmes Sweet Home,” customers flock to the store just to prove they were there. You can take a similar approach with uniquely tiled floors, wallpaper or other signage. Highlighting what makes you unique should be clear in your social promotion.

If you haven’t heard of it check out “millennial pink” for more ideas. And make sure you hashtag it when posting whatever you decide to you incorporate it into your establishment.

! s n o i t a r b e l e C r Summe 114210 Chopped Fresh Kale, 6/2# 114390 Power Greens: Kale & Spinach, 6/14 oz. 117813 Green Cabbage Slaw w/Carrots, 4/5# 8101 Cole Slaw w/ Color, 4/5# 8106 Salad Kit, 4/5# (Lettuce, Shredded Carrots & Red Cabbage)

109322 55092 55520 118030 58390

117189 3510 50320 40800 40362 94424

107232 39020 39072 39140 39162 4372 39640

8105 Salad Mix Lettuce: 4/5# (50% Iceberg 50% Romaine) 8108 1/4" Diced Onions, 4/5# 8119 Broccoli Florets, 4/3# 8195 4" Celery Sticks, 4/5# 8280 Sliced Tomatoes, 2/5#

Barramundi Fillet, 20/8 oz. 5 oz. Cod Fillets, 10# Red-Grill Salmon Fillets, 40/4 oz. Crabmeat Stuffed 4.4 oz. Pollock , 10# SeaLegsÂŽ Salad Surimi w/Crab, 4/2.5#

5828 4.5" Portabella Mushroom Caps, 3# 100908 Sliced 1/8"-3/16" Mushrooms, 10# All Meat 8/1 Franks, 10# 5770 Medium Foodservice Mushrooms, 10# Mild Italian Sausage Links, 40/4 oz. 105119 Wild Bunch Sliced Mushrooms: 3# Turkey Italian Sausage Links, 40/4 oz. (Crimini, Shiitake & Yellow Oyster) Ckd. Shredded Pork (no sauce), 2/5# 5782 Wild Bunch Whole Mushrooms, 3# Ckd. Baby Back Pork Ribs, 16/1.5# (Crimini, Port Cap, Shiitake & Yellow Oyster) Premium Pork Flat Iron Sirloin, 10/14 oz. 8810 Variety Tri-Pack Mushrooms, 4.5# (Shiitake, Oyster & Crimini) 113053 Classic Hamburger Rolls, 8/6 ct. 116876 2" Glossy Slider Rolls, 144/.8 oz. 115487 7" Unsliced Classic Hot Dog Rolls, 6/12 ct. 111739 Swiss 6"x4" Panini Rolls, 45 ct. 115675 Baguettes (w/ Retail Bags), 20/12.3 oz.

4 oz. Homestyle 90% Lean Burgers, 40/ 8 oz. 20/ rs, rge Bu Homestyle 80% Lean oz. 5.3 30/ Homestyle 80% Lean Burgers, oz. 4 Homestyle 80% Lean Burgers, 40/ oz. 4 48/ s, ger Round 80% Lean Bur 0# Frozen 90% Lean Ground Beef, 2/1 10# Ckd. 1 oz. Italian Beef Meatballs,

51676 51282 51254 51464 51730

Redskin Potato Salad, 5# Tortellini Salad, 5# Carrot & Raisin Salad, 5# Spicy Black Bean & Corn Salad, 5# Seafood Salad, 5#

Fancy Petit Four Assortment, 120 ct. 12608 Mini Almond Canoes, 2/27 ct. (Apricot & Raspberry) 12604 Mini Custard Eclairs, 20/8 ct. 100211 Mini Cheesecake Assortment, 2/56 ct. 11920 Cake Pops Assortment, 42/1 oz. 120965

116912 116999 117000 117100 117341

52480 Extra Heavy (Foodservice) Mayonnaise, 4/1 gal. Light Mayonnaise, 4/1 gal. 52530 Dispenser Pouch Mayonnaise, 2/1.5 gal. 52418 Mayonnaise PC Packets, 210/.38 oz. 112224 Squeeze Mayonnaise Bottles, 12/11.5 oz. 115517 Squeeze Ketchup Bottles (sweetened w/ 122430

Crème Brulee Powder Mix, 5/2.2# 1.3" Mini Sweet Tart Shell, 6/48 ct. 3.25 Large Round Sweet Tart Shells, 6/12 ct. Parisian Macaron Assortment (6 Flavors), 192 ct. Extra Fine Cocoa Nibs, 2/2#

106185 113955 113958 66520 24110 21880 22000 22180 21820

Ice Cream: 2/5 gal. 106244 Vanilla 108410 Chocolate 108411 Strawberry 108453 Coffee 109056 Cookies & Cream 109141 Mint Chocolate Chip 106397 Choc. Chip Cookie Dough 115177 Salted Caramel Crunch 114195 Peanut Butter Ripple 116504 Milky Way 117665 B-udder Brickle 120531 Birthday Cake 120530 S’mores 109058 Black Raspberry 109522 Orange Creamsicle

Fat Free Raspberry Vinaigrette, 2/ 1 gal. Kosher Dill 1/8" Thin Pickle Chips, 4/1 gal. Sweet Pickle Relish, 4/1 gal. Upside Down Squeeze Ketchup Bottles, 16/20 oz. Instant Iced Tea Mix Sweetened w/Lemon, 24/12 oz. Pink Lemonade Drink Mix, 12/24 oz. Orange Drink Mix, 12/24 oz. Fruit Punch Drink Mix, 12/24 oz. Grape Drink Mix, 12/24 oz.

29370 Iced Tea Auto Brew Bags, 24/3 oz. 24080 Cold Brew Iced tea Bags, 96/1 oz.


INGREDIENTS 4 oz. Wild Planet Tuna PPF# 120696 2 oz. Canelli Beans PPF# 93688 1 oz. Red Onion PPF# 5906 2 oz. Hellmann's Mayo PPF# 52480 1 oz. Cherry Tomatoes PPF# 6410 1 oz. Euro Cucumber PPF# 5450 1 T Mint PPF# 8358 11 ea. 2” Herb Wrap PPF# 11026 .5 oz. Balsamic Glaze PPF# 53984 .25 oz. Arugula PPF# 5420 PROCEDURE 1. Don’t drain tuna, incorporate the juices. 2. Drain and rinse beans. 3. Dice onions and cucumbers, chop mint, and halve tomatoes. 4. Mix first six ingredients. To assemble: lay wrap flat. Top with arugula and drizzle balsamic glaze. Add tuna mix. Wrap to enjoy.

Tuna Wrap

Poutine INGREDIENTS 2 ea. Harvestland Gluten Free Tenders PPF# 107199 4 oz. Colossal Crisp 3/8” French Fries PPF#94540 3 oz. Brown Gravy PPF#53380 2 oz. Chihuahua Cheese PPF#122100 1 oz. Hellmann’s Buttermilk Ranch PPF#52376

PROCEDURE 1. Prepare Gravy according to package. 2. Deep fry tenders and fries until cooked through. 3. Plate the fries with chopped tenders on top, followed by cheese, gravy, and finally drizzle ranch.

Fish Tacos with Hellmann's Ancho Sauce INGREDIENTS 3 oz. Tempura Batter 6 oz. Pollock Redi Cuts 3 oz. Hellmann's Ancho Chipotle Sauce 3 ea. 4.5” Flour Tortillas

PPF# 110699 PPF# 120330 PPF# 53896

3 oz. Avocado Pulp 3 oz. Shredded Green Cabbage 3 oz. Diced Tomatoes 3 oz. Radishes, shaved

PPF# 42696 PPF# 8102 PPF# 8284 PPF# 6200

PPF# 112804

PROCEDURE 1. Prepare tempura batter according to bag. 2. Dip fish in batter and deep fry until cooked. 3. To assemble: layer fish in taco. Top with avocado, cabbage, tomatoes and radishes. Drizzle with Ancho Chipotle sauce.

Shrimp Wraps with Lipton Tea Dipping Sauce INGREDIENTS 1 ea. Lipton Black Tea 1 TBS Lime Juice 1 TBS Rice Vinegar 1 TBS Soy Sauce 1 tsp Fresh Ginger

PPF# 24040 PPF# 115636 PPF# 72192 PPF# 53800 PPF# 5500

PROCEDURE 1. Steep tea in hot water for approximately 10 minutes. 2. Combine tea with lime juice, rice vinegar, soy sauce, fresh ginger, and minced garlic in a blender. Slowly stream in oil to emulsify. Whisk in minced jalapeños and sliced scallions. Reserve. 3. Shred cabbage as thinly as possible. Reserve. 4. Deep fry shrimp. Place on cabbage bed and serve with dipping sauce.

1 tsp Minced Garlic 2 oz. Blended Oil .25 oz. Green Cabbage .25 oz. Red Cabbage 5 ea. Shrimp Wraps

PPF# 52120 PPF# 59350 PPF# 103032 PPF# 103033 PPF# 104849

Vegalene Premium Pan Coating Spray PPF# 59660 6/14 oz. Water Based Food Release Grill/Cooking Spray PPF# 59654 6/17 oz. Pure Vegetable Preferred Pan Coating Spray PPF# 59668 6/14 oz.

Protein Protein to to remain remain on on trend trend in in 2018 2018


s the calendar has turned to 2018, the incorporation of protein into food and beverage formulations remains a leading product trend. What stands out is the growing number of protein-centric ingredients consumers are willing to embrace in product formulations. During the past few years there has been an intense focus on the emergence of plant-based proteins used in product development. While plant-based ingredients are on-trend, it should not be construed that products formulated with the ingredients are taking share away from animal-sourced proteins. Data from the U.S. Department of Agriculture’s Economic Research Service published in December forecasts that the per capita disappearance at retail of beef, chicken and pork are all expected to rise compared to previous years. Beef, for example, is forecast to rise to 59.1 lbs in 2018 from 57 lbs in 2017. Pork is forecast to rise to 52.1 lbs in 2018 from 50 lbs in 2017, and chicken will rise to 91.9 lbs in 2018 from 90.9 lbs per capita in 2017. While anecdotal, the experience of McDonald’s Corp., Oak Brook, Ill., underscores consumer demand for meat protein. This past September, the company added buttermilk chicken tenders to its menu. The menu item features white meat chicken that is battered, lightly seasoned and breaded. In late November, McDonald’s management acknowledged that its supply could not meet demand for the new product, and it was removed from menus until the supply situation could be addressed. The tenders were added back to McDonald’s menu in late December. Consumer perception of proteins A question for product developers is how far are consumers willing to go in experimenting with new types of protein? Insights from the market research company GlobalData Plc may provide some answers. Every two years GlobalData conducts a survey of consumers from around the world that focuses on consumer awareness of specific ingredients and how

consumers perceive ingredients and whether they are considered healthy. In the 2017 study GlobalData researchers asked about a variety of protein sources. Pea protein, for example, fared well, said Tom Vierhile, innovation insights director for GlobalData. The data Mr. Vierhile shared with Food Business News represented the knowledge and opinions of consumers in North America. “Consumer awareness (of pea protein) in 2017 was 47%, up from 38% in ’15,” he said. “Eighteen per cent don’t know what pea protein is. That figure in 2015 was 30%. So, that’s a pretty good sign that the ingredient is on the rise.” Mr. Vierhile called chickpeas an “ingredient to watch,” with 57% of consumers perceiving the ingredient positively and only 10% not being familiar with it. “Egg protein did very well,” he said. “That suggests to me there is some potential upside for experimenting with egg protein. Sixty-three per cent of consumers said it has a positive impact on health while only 5% view it negatively. Egg protein scored higher than chicken, meat, soy, pea and whey protein in the survey. I think for eggs there is a story there.” Another ingredient that remains challenged is protein sourced from insects. Between 2015 and 2017, consumer awareness of the ingredient has risen from 15% to 26%, according to the GlobalData research. “Still, 32% of consumers don’t understand what it is,” Mr. Vierhile said. “It’s not an ingredient that is exactly on fire; 26% is quite low.” The bottom line is that while much of the American population is interested in animal alternatives, traditional meat products aren’t going anywhere. The best way forward is to offer options in both categories to satisfy all your customer’s demands. Adapted from “Protein to Remain on Trend in 2018” by Keith Nunes for Food Business News

May is National Celiac Awareness Month. Do you have gluten free options on your menu? Try Cauliflower Crust Pizza (PPF# 121256), Iceberg Lettuce in place of a burger bun, Corn Tortillas and flourless chocolate (PPF# 106498) anything!

Did you know that in the US, North-Easterners are the biggest barbequers, followed by those who inhabit the North-Central, the South, and the West?

now that Did you k e ers are th Hamburg o lar food t u p o p t s mo by , followed % 7 8 t a l gril 78%, , chicken % 3 8 k a ste ogs 76%? and hot d

Father's Day is the third most-popular day for eating out after Mother’s Day and Valentine’s Day. "When I was a boy of 14, my father was so ignorant I could hardly stand to have the old man around. But when I got to be 21, I was astonished at how much he had learned in seven years." – Mark Twain

60% of Father’s Day diners says that the most important factor when choosing a restaurant for this holiday is a dad’s favorite restaurant, regardless of specials.


iac Cel

Did You Know...

wa ren ess

Mother’s Day is the most popular day of the year to dine out, with 38 percent of consumers reporting doing so, according to National Restaurant Association research. And what do moms want to eat? According to National Restaurant Association research, the most popular choice is seafood!

Mother’s Day (May 13) & Father’s Day (June 17) Promotion Ideas: • Offer a free dessert • Partner with a Charity and offer a percentage of a certain menu item • Give a gift with the meal such as a flower, gift card, or chocolates • Provide live music • Offer a prix-fixe menu • Raffle prizes • Share the love on Social Media • Create Mother’s / Father’s Week instead of just the Day • Remember Grandma & Grandpa

In Season: Burgers

If you are selling a lot of burgers lately, you’re not alone. Burgers are the most commonly ordered menu item and a new study has found that they are becoming more and more popular worldwide. Even though per capita beef consumption in the U.S. has dropped by 20 percent during the past 15 years, people still want burgers more than ever. According to The NPD Group, restaurants sold two percent fewer sandwiches in 2014 than they did in 2013, but three percent more burgers. Some interesting statistics: – Americans consume roughly 50 billion burgers a year – The Hamburger Business is 73 Billion dollar business – 71 Percent of all Beef Consumed in Restaurants is in the Form of a Burger – Burgers Account for Roughly 60 Percent of all Sandwiches Sold Why are burgers so popular in the U.S.? 1. They are delicious! 2. They are easy to make. No skilled labor required. All you have to cook is the patty and assemble. 3. They are convenient and able to be eaten on-the-go. 4. They are responsive to multiple cooking methods. You can make them no matter what your cooking situation is. You can cook them on a flat-top, grill them over a flame, cook them on a barbecue, or even put them under the broiler in the oven if you had no other option. 5. They’re adaptable to change. You can add things in to burger, on top of the burger or around the burger but you still have your burger. And you can make it your own. In addition to popular burgers like the Bacon, Blue & Caramelized Onion, BBQ, Cheddar & Onion Rings and Avocado, Arugula & Goat cheese, nothing tops the Classic American Burger.


1. Generously season one side of burger patty with salt and pepper. Place seasoned side down and cook burger to almost desired temperature. Flip over to finish. 2. In the meantime, gently toast classic roll on grill or flat-top. Reserve. Ingredients: 3. When burger is almost finished top with American • Pocono’s Triple Threat Burger (PPF# 120407) Cheese. Cover until cheese is melted. • Ace Classic Roll (PPF# 113053) • Restaurant’s Pride White American Cheese (PPF# 30310) 4. When ready to assemble from bottom to top – bottom burger bun, lettuce, tomato, burger, cheese and burger • Better Burger Leaf Lettuce (PPF# 108004) • Beefsteak Tomato (PPF# 96137) top bun. Enjoy!

pe i c e R r e g r u Classic B

PPF# 32370 Mini Potato & Cheddar Pierogies, 4/2.86# PPF# 32380 Potato & Cheddar Pierogies, 4/6.3# PPF# 107251 Mini Pierogies in Marinara Sauce, 4/4#

Serve them what they love Great tasting and easy to make menu ideas from Mrs. T's Pierogies. For more recipes visit:

Commodity Corner Imported Lamb Rack While China may be the largest importer of lamb overall, the US is the largest importer of Australian and New Zealand Racks of Lamb and continues to grow in popularity every year in the US. In November 2017, we started to see the annual market rise and limited availability on AU and NZ lamb racks. The most popular 12-14 oz. NZ racks are always the ones that are affected first and then continue through the other sizes. Usually by New Year’s Eve through Valentine’s Day, product availability is very limited or the market has climbed higher than chefs are willing to pay. This influx in availability is because the NZ and AU Lambing Season runs approximately August through October. What we are purchasing in the last months of the year and into the new year are from the previous year’s lambing season. New season lamb usually begins arriving in the US mid-January through February, driving up the market as inventory is depleted before new product arrives. Traditionally we see the market return to normal once inventory levels come back up. This year however, we are not seeing that, as the market remains high

and sizing availability is still somewhat limited. This hasn’t slowed the demand and is believed to be the reason behind the remaining higher than anticipated market, which is expected to continue through the year.

Custom Grinds and Value Cuts Custom grinds continue to grow in popularity for chefs, but this goes far beyond ground chuck or sirloin. We are not talking about the steak burger, which has worked its way onto menus everywhere from quick serve to upscale. As the “Nose to Tail” resurgence continues, chefs are changing the rules for center of the plate items and it’s gaining traction and consumer appeal, branching out beyond beef, lamb, pork, duck and more. This includes novel ways to use such flavorful cuts like shoulders, necks, shanks and various trim from buying more whole animals and whole muscles instead of portion controlled cuts. Custom burgers and meatballs were the start of it, now house made sausages, charcuterie and various fillings are flourishing. Global inspiration and spices combined with a chef’s inspiration to use every bit of scrap from the animal is a recipe for success for an increasingly adventurous audience.

Eat Around Town Safely

Your Source for Food Safety Certification Training Register at or call (570) 234-8346 ServSafeÂŽ Certification Courses offering personal insight & real life experiences with interactive games & exercises to keep the classroom training exciting. Format: 8-hour certification course. This is a 1-day class with 8-hours of prior home study. Exam immediately follows the class instruction.

2018 Dates: May 21st July 30th

r Operato n Promotio

Sept. 24th Nov. 19th

Save up to $25 on

Gelatins & Drink Mixes $1.00 per Case Rebate on Purchases May 1-31, 2018

Dumpster Treat


PPF# 107647 20 lb. pail An odor-absorbing granule designed to cast in and around your dumpster for 24/7 protection

• Naturally Formulated • Safe • Biodegradable • Environmentally Friendly • Effective

Helps Prevent:

• Odors • Flies • Germs • Moisture • Mutation While Fragrancing a Mild Cherry Scent

Now is the time to try our Proprietary, Local, Fresh, Premium Beef Burger Fresh 8 oz. ¾” thick

Mid-Atlantic raised—PA finished 100% Natural / ABF Whole Muscle Grind Eats like a Steak Ideal lean-to-fat ratio Specially Crafted Only available at Pocono ProFoods

PPF# 120175

Fresh 6 oz. ¾” thick PPF# 120407

Frozen Layer Pack 6 oz. ½” thick PPF# 119897

Frozen Layer Pack 2 oz. Slider PPF# 120545

Route 191 & Chipperfield Dr • P.O. Box 669 • Stroudsburg, PA 18360 Phone • 570-421-4990 • Toll free 800-366-4550 • Fax 570-476-5149

Millions discover their favorite reads on issuu every month.

Give your content the digital home it deserves. Get it to any device in seconds.