April- May 2014
The
Wholesale Foods
Resourcer “Large Enough to Serve . . . Small Enough to Care”
Help your Patrons Celebrate Mother’s Day! Pg 7
Tomorrow’s Burger Pg 9
Join Us for Our Family Fun Fair!
-Details Inside
Stromboli
W
hen fresh mozzarella cheese and a generous portion of savory turkey pepperoni are baked in delicious pizza dough, the result is a classic Stromboli, a customer favorite for decades. Simply proof and bake, spice it up with some toppings, and you have the perfect Italian appetizer or entrée! Adding a taste of Italy to your menu has never been easier. Product Code
Description
Units Per Case
Unit Weight
Gross Case Weight
Case Cube
Case Dimensions LxWxH
Pallet Load
79341
Frozen Unbaked Stromboli
54
3.9 oz.
14.20 lb.
0.68
13 1/16” x 12 1/16” x 7 5/16”
12 x 8
Shelf Life:
Handling Instructions:
• Remove frozen product from freezer. • Place Stromboli 2” apart on a greased paper-lined sheet pan. • Cover pan with plastic and thaw at room temperature for 90-120 minutes. • Proof in proofbox at 85-88°F and 83-86% humidity for 80-90 minutes. • Brush Stromboli with olive oil and add toppings if desired. • Bake in a preheated convection oven at 350°F for 12 to 14 minutes, rotating tray at half time to get even golden brown color.
Frozen Unbaked: 12 Weeks at -10 to 0°F Baked: 24 hours
When Quality Matters Vie de France Yamazaki, Inc. • 2070 Chain Bridge Road, Suite 500 • Vienna, VA 22182 • Nationwide: 800.446.4404 For nutritional information and additional product information, visit us at www.viedefrance.com. ©Vie de France Yamazaki, Inc. 02/13 15M
Pg 2
Call Us Today 985-542-4444
It ’s Festival Time Dates to Remember Strawberry Festival April 11th-13th French Quarter Festival April 10th-13th Italian Festival April 25th -27th S & W Family Fun Fair April 27th New Orleans Jazz Fest April 25th- May 4th Cinco de Mayo May 5th Mother’s Day May 11th Memorial Day May 26th Father’s Day June 15th
Contents
Paul’s Perspective Festival Items
Pg 3 Pg 4
2014 Customer/Vendor/ Employee Appreciation Pg 5 BBQ Pear and Slaw Sandwich
Pg 6
Mother’s Day Special
Pg 7
Tomorrow’s Hamburger Pg 9 Beat Burger Cost
Pg 10
Paul’s PerspectiveSpring is in the air and it’s bringing forth lots of new things, as is S&W. You will find that this issue of the Resourcer is filled with information on expected market trends, recipes, and fresh ideas to bring to your menu. We are excited to announce that instead of having our Annual Culinary Showcase this year, we’re hosting the S&W Family Fun Fair. This is an event that can be shared with our staff and families, our customers and families, as well as our Vendors/Brokers. Please mark your calendar for the S&W Family Fun Fair which will be held on Sunday, April 27, 2014, from 12:00 to 5:00 pm. at Dixie Landin’. S&W has rented the entire park for the day, so this will be a private event. We feel the Dixie Landing Event will be a great opportunity for us all to enjoy the day with friends and family! Please see Pg 5 for more informaiton. We hope to see you there!
Paul Spalitta, CEO
www.s-wfoods.com
Pg 3
Festival Items HAMBURGERS 30000 30004 30001 19280
ROCHESTER STRATOS 6OZ ROCHESTER STRATOS CLOUD 8OZ ROCHESTER STRATOS DAISY 4OZ MINI CHICKEN STRIPS STICK FRYZ
16095 18068 19074 27055
WING ZINGS CHICKEN CHEESE CRISPITOS TYSON TEMPURA NUGGET SKEWER THIGHMEAT ON STICK
23295 24300 25010 25017 25062
FRANK BEEF ALL 6” 5/1 HOT DOG WEINER BEEF & PORK 8/1 NATURAL BRYAN CORNDOG STATEFAIR CORNDOG CORNDOG NUGGETS TURKEY
62027 26330 38030
HORMEL CHILI NO BEANS JHS CHEESE SAUCE NACHO SLICED JALAPENO
CHICKEN
HOTDOGS AND CORNDOGS
NACHOS
Pg 4
SPECIALTY ITEMS 18516 11288 18518 18522 27053 27054 72070 73096 16230
ERROL’S MEAT PIES 3.5OZ ERROL’S PORKBOUDIN BALL 1.45OZ ERROL’S MINI CRAWFISH PIE 1OZ ERROL’S GATOR BALZ A LA CARTE CRAWFISH KICKERS A LA CARTE SEAFOOD KICKERS MCCAIN WEDGE CUT FRIES EGGPLANT FRIES MEATBALL 2OZ
17065 17272 17276
BREADED CATFISH STRIPS TAMPA MAID BREADED SHRIMP TAMPA MAID POPCORN SHRIMP
63004 16245 63023
BYRON’S BBQ CHOPPED BEEF AUSTIN BLUES SMOKED SLICED BRISKET SAUCY BLUES SHREDDED CHICKEN
78465 84340 84350 84360 84370 84380 93384 85130 85045 79002 79560 79071 84299
CUTLERY KT FK WHITE MED WEIGHT FOOD TRAYS #50 SQP FOOD TRAYS #100 SQP FOOD TRAYS #200 SQP FOOD TRAYS #300 SQP FOOD TRAYS #500 SQP MOIST TOWELETTE FILM 18 X2000 ALUM. FOIL HEAVY DUTY 18 X 500 CARRYOUT FOAM LG 3CMPT FLEUR DE LIS CARRYOUT FOAM MED SINGLE COMP CARRYOUT FOAM SM 5” HAM BX CUP 16OZ CLR PLS WHO DAT
SEAFOOD ITEMS BBQ
NON FOOD ITEMS
Call Us Today 985-542-4444
www.s-wfoods.com
Pg 5
BBQ Pork and Pear Slaw Sandwich Makes 12 1-cup Servings (2 oz. pork + 1 cup slaw) INGREDIENTS 1-1/2 qt. Pacific Northwest Canned Pear halves, in juice, drained with juice reserved, and diced, 2 qt. shredded cabbage, 3 cups golden raisins, 3 cups shredded carrots, 2 cups Pear Slaw Dressing ,1-1/2 lb. barbecue pork, hot 12 whole grain hamburger buns METHOD In a bowl combine pears, cabbage, carrots. Add the Pear Slaw Dressing and gently toss to coat. Cover and refrigerate at least 45-60 minutes before serving. For each serving, place 2 oz. barbecue pork inside each bun and top with 1 cup pear slaw, top bun and serve. Or serve Pear Slaw on the side to accompany the barbecue. PEAR SLAW DRESSING (Makes 2 cups) 1-1/2 cups mayonnaise, low fat 1/3 cup Pacific Northwest Canned Pear juice 1/2 cup parsley, fresh, minced 1/4 cider vinegar 1 tsp. pepper, black, ground In a bowl, whisk together all ingredients. Cover and refrigerate at least 1 hour before serving.
FIRE BRAISED™ Pork Sandwich with Green Apple Slaw FIRE BRAISED™ pork shoulder tossed in BBQ sauce, crisp green apple with red bell peppers and onions in a lemon vinaigrette, spicy arugula
www.hormelfoodservice.com/firebraised
Pg 6
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Help Your Patrons Celebrate Mom!
M
other’s Day is a time for families to give back to their moms. This year it will be celebrated on Sunday, May 11th and it is a time when your restaurant can be extra profitable. Below are some ways for you to celebrate Mother’s Day effectively at your restaurant. 1. Let mom eat for free. You do not have to give a completely free meal out to each mother but you can offer a free entree, drink or dessert to the moms that come into your restaurant. This can be done all day or during a specific time frame depending on when you have a slow period. 2. Make it an event. Mother’s Day is a great opportunity to host a fun event to appreciate your mom customers. You could do a Mother’s Day brunch or dinner where you can serve special meals to the families coming into your restaurant. Consider handing out flowers to moms. This shows your customers that you appreciate their business and makes you a part of their special day. Being like a family to your customers is a gift.
3. One way to help increase repeat business would be to give moms something for next time. Give them a coupon for a free entree or dessert to use on their next visit. By doing this, you are bringing them in again and giving your restaurant an opportunity to please them twice. Regardless of which way you choose to celebrate, be sure to publicize your Mother’s Day event. Consider sending out a press release to local media and post on your social networking websites such as Facebook and Twitter. Give your customers the chance to ask questions about the event and a chance to plan ahead. http://eateria.org/blog/restaurant-marketing-3-ways-yourrestaurant-can-celebrate-mothers-day/
www.s-wfoods.com
Pg 7
Want to MaKE tHE MoSt oF Your CinnaMon rollS?
Serve FrESH-BaKEd, indulgEnt PillSBurY ® CinnaMon rollS • A traditional homemade cinnamon roll, without the work! • The perfect balance of soft, moist dough and sweet, cinnamon flavor. • 3-day after-bake shelf life means less waste and more profit. • Pillsbury ® offers a variety of formats and sizes to meet every operator need.
s u c c e s s m a d e s i m p l e™
Pg 8
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Tomorrow’s Hamburger May Cost as Much as Today’s Steak Beef Prices Expected to Rise Through 2016
During 2013, the price that consumers paid for ground beef rose roughly 5%, according to government data release which indicates consumers paid an average of $3.50 per pound for 100% ground beef. Unfortunately, experts go on to say that climbing beef prices are here to stay and will probably rise faster than anything else this year. So why is it that beef is on the rise? There are many factors that play into the economics of supply and demand. Experts feel the largest factor is the supply of cattle. The U.S. is the largest beef producer in the world and last year’s herd estimates reached a 63-year low; therefore, lower supply meant higher prices. The low herd count is believed to be due to the cost of raising the cattle with increased grain prices and water shortages due to drought like conditions in some parts of the states. The good news is the cattle herds are beginning to increase. Nonetheless, “It’s not like poultry. . . it takes time for cattle to be ready for slaughter,” according to Kevin Good, senior analyst at cattle research firm CattleFax. For example, a calf born in 2013 would be bred in 2014, might have a calf by 2015 and that calf couldn’t come to market until 2016. So, just because they are seeing an increase in herds now- it does not translate into a ton of supply for a while. It is expected for the demand to rise slightly or remain stable as the economy improves. “While the price increases of beef are notable, this should not price consumers out of the market,” says Don Close, a cattle economist with Rabo AgriFinance. All of this means consumers will have to continue to pay top dollar for beef at least for the next year or two.
www.marketwatch.com/story/tomorrows-hamburger-may-cost-as-much-as-todays-steak-2014-02-20
www.s-wfoods.com
Pg 9
BEAT THE BURGER COST How to Keep Burger Sales Booming
So what’s with the sky-high beef prices? These recent spikes are largely the result of low supply of cattle herd in the U.S right now. “Cow prices were down, the lower supply meant higher prices,” says William Hahn, an agricultural economist with the U.S. Department of Agriculture. According to cattle research analyst we will continue to see these higher prices well through 2015 and even into 2016. With U.S sales of about $69 billion the burger segment is the largest menu segment by revenue in the restaurant industry. Its clear that leaving burgers off your menu may mean missing out on profits, but leaving them on can do the same now with the rise in your food cost. So what’s the best way to keep your profits? Turkey burgers! When you stack up a turkey burger, Perdue’s 5.33 oz Turkey Burger, to an equivalent beef patty, your cost goes down over 33%. On top of the benefits to food cost savings, turkey burgers are not only a great way to add a healthful dining option to your menu, but it’s also the perfect “blank canvas” for your own culinary artistry. You can add some vegetables for texture, throw in some spices for zest, crown it with a delicious topping or just add a savory condiment to make it your own. Make a turkey burger that is unique to your operation. Overall, the drive to accommodate the growing interest in health and wellness among consumers and the need for operators to keep their food cost down, turkey-centric items will continue to make inroads on menus in 2014. Take a look at these ideas to help you build your own unique burger:
Caribbean Turkey Burger with Fruit Salsa Ingredients 1 each Perdue® Turkey Burger 1 each Kaiser or Fociaccia roll 1 each Ripe Peach, peeled & diced 1 each Ripe nectarine, peeled & diced 8 each Large Strawberries, diced 1/4 c. Red onion, minced 2 tbsp. Fresh Cilantro, minced 1/4 tsp. Jalapeno pepper, chopped Fresh juice of 1 lime
Pg 10
Preparation 1. Grill or broil Turkey Burger to desired doneness. Place prepared Turkey Patty on bun and top with 2 T. prepared Caribbean fruit salsa. Caribbean Fruit Salsa Stir all ingredients in a mixing bowl and refrigerate until ready to use.
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Pepper, Pepper, Pepper, Turkey Burger 1 each 1 each 1 oz. 2 oz. 2 slice(s) 2 slice(s) 3/4 oz.
White Meat Turkey Burger Focaccia roll or Ciabiatta roll Chipotle mayonnaise Roasted Peppers and Onions Pepper Jack cheese Tomatoes Shredded lettuce
1. Grill or broil turkey burger to desired doneness. 2. Split, butter, and grill to golden brown the heel and crown of the bread. Evenly spread mayonnaise on bread. 3. Heat Roasted onions and peppers on grill. About 30 seconds prior to removing the turkey burgers from the grill, top them with with heated onions and peppers, then with cheese. Cover with lid to allow heat to melt cheese. 4. On the crown, place tomato slices and lettuce. On the heel, place the dressed turkey burger, then top with the dressed crown.
Fire House Turkey Burger Ingredients 1 each PerdueÂŽ Turkey Burger 1/2 c. Fire roasted Peppers & Onions 1 slice(s) Monterey Jack Cheese 3 slice(s) Plum Tomatoes 1 leaf Lettuce 1 oz. Peppercorn Dressing 1 whole Kaiser Roll
Preparation 1. Place a frozen Turkey Burger on a flat or chargrill. Grill until burger is 165°F. 2. Toast the roll and place 1/2 oz. of Peppercorn Dressing on the heel and crown of the Kaiser Roll. 3. On the heel, add the lettuce, tomatoes, and cheese. 4. Top with the grilled burger, roasted peppers and onions and the roll crown.
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Pg 11
Stock Decorated Packaging From
Louisiana Lagniappe