Holiday Guide
At the heart of food and service 2025 Chef Inspired
• CULINARY INSPIRATION
• LABOUR & COST-SAVING SOLUTIONS
• EXPERT TIPS & ADVICE
Taste of the Holidays
Meet The Team
Our team of in-house Culinary Specialists taste, test, and experiment with a wide range of new products across our extensive portfolio. They come up with clever ways to use prepared and labour-saving products, jazzing them up easily to make an impact on the menu. Their industry knowledge is exceptional, making them a fantastic resource for you, our customers.
Chef Chris Causer
Chef David Pyper
Chef Jacob Lubaczewski
Jason Stewart
Chef Peter Ecker
Chef Kent MacDonald
Chef Marina Livingston Chef Michael Brown
Chef Scott Rhynard
Chef Scott Doust
Chef Phil Horrigan
Chef Sébastien Harrison Cloutier
Chef Tony Marzo
Chef Kyle Brandt
Nibble ON THIS
1.
Classic comfort foods are getting a holiday makeover. Think turkey perogy poutine, Yorkshire pudding burritos, and festive dessert poutines. These indulgent, hearty dishes deliver nostalgia with a modern twist.
As the holiday season approaches, operators are looking for innovative ways to elevate their offerings. By embracing foodservice trends, introducing new dishes, and providing familiar yet exciting options, restaurants can stand out and meet the evolving needs of their patrons. This ensures a festive and rewarding dining experience for all.
Here are six trending flavours and items guaranteed to elevate your holiday menu:
2. SEASONAL & ROOT-TO-LEAF
Operators are leaning into smart shortcuts without sacrificing quality. Pre-cooked proteins, pre-cut produce, and frozen favourites help save time and streamline execution during busy service.
3.
Cold-weather produce like squash, parsnips, brussels sprouts, and pears bring earthy richness to the table. Seasonal, local ingredients connect diners to the time of year and Canadian harvests.
Menus are getting a worldly refresh with dishes like turkey empanadas and duck with black garlic aioli. These approachable global flavours bring excitement to traditional holiday fare.
Chefs are maximizing ingredients across multiple dishes. From sweet potato fries in desserts to reimagined leftovers, creative cross-utilization supports sustainability and boosts margins. GLOBALLY INSPIRED
Premium mains like lamb, bison, and beef tenderloin add a celebratory feel to the holiday menu. These high-value proteins elevate the occasion and create memorable moments.
Appetizers
Chef David Pyper
Culinary Specialist, Ontario
Operators are leaning into smart shortcuts without sacrificing quality – especially during the holiday rush. Pre-cooked proteins and frozen favourites help save time and streamline execution while still delivering festive flair.
Trend Watch
Frozen appetizers align perfectly with the “Low-Labour, High-Impact” trend. They allow for quick prep, consistent results, and scalable execution — critical when handling high-volume holiday events.
8144097
McCain
Appetizer Pepper
Monterey Jack Bites
7314162
Jade Mountain Dumplings Chicken
7314163
Jade Mountain Dumplings Vegetable
7314556
Jade Mountain
Spring Roll Chicken Mini
4817629
McCain
Cauliflower
Batter Bites
7314136
Jade Mountain Dumplings Pork
7314567
Jade Mountain Spring Roll Vegetable Mini
2370377
Wong Wing Eggroll Vegetable
Chef Chris Causer
Culinary Specialist, Alberta
Crostini
1821537
Imperial Fresh Garlic
Peeled Fresh 2713154 Quaker Muffin
Chef Sébastien Harrison Cloutier
Bacon & Jalapeño Cornbread Muffins
Just add the ingredients in the muffin mix then bake. You can bake them in a muffin tray or in a cast iron pan for a more rustic feel and taste.
Batter Cornmeal
Chef Peter Ecker
Culinary Specialist, Manitoba
Holiday Turkey Empanadas
• Thaw the multipurpose shells and moisten the rim with water.
• Fill the centre with diced cooked turkey, thawed butternut squash, and stuffing mix.
• Fold, pinch to seal, and press the edges with a fork.
• Deep fry for 3 to 4 minutes until golden and crisp.
• Grill half a head of lettuce for a charred flavour, drizzle with dressing, and place the empanadas on top.
• Serve with a nutmeg sour cream and lemon dip for a festive finish.
Holiday menus get a worldly refresh – globally inspired starters (e.g., turkey empanadas) excite guests with new flavours while still feeling festive.
9966383
Sysco Classic Butter Nut Squash Diced
Chef David Pyper Culinary Specialist, Ontario
Seared Scallops with Lemon Herb Butter
Perfectly seared scallops drizzled with a zesty lemon herb butter, served alongside a pea purée and crispy pancetta.
Chef Tip
Ensure scallops are thoroughly patted dry before cooking. Moisture prevents a proper sear and stops that golden crust from forming. Resist the urge to move the scallops while they're searing. Let them sit undisturbed for two to three minutes per side. This helps develop caramelization and enhances the overall texture and flavour of the dish.
Portico Scallop Sea North Atlantic 10-20 ct.
Salads & Sides
Chef Sébastien Harrison Cloutier
Culinary Specialist, Quebec
Garlic Parmesan Pizza Dough Monkey Bread
Thaw the pizza dough, cut it into smaller portions, and roll each piece. Place them in a baking pan, coat with garlic spread and parmesan, let rise, then bake until golden and fragrant.
6765420
Arrezzio Spread Garlic Zero Trans Fat
TO SHOP THE INGREDIENTS
Stuffed Roasted Butternut Squash
A hearty, budget-friendly vegetarian side dish that’s simple to prepare and full of flavour.
0737482
Sysco Classic Cranberry Dried
Chef Michael Brown Culinary Specialist, Alberta
Festive Turkey Perogy Poutine
Oven-baked perogies filled with traditional turkey and stuffing, topped with rich turkey gravy and a cranberry drizzle. A cozy holiday comfort dish and a delicious way to turn festive leftovers into a craveworthy menu feature.
5353515
Sysco Imperial Turkey Gravy
TO SHOP THE INGREDIENTS
Buckhead Pride Steak
Striploin Centre Cut
Backstrap-Off AAA Frozen
Chef Marina Livingston
Culinary Specialist, Ontario Canadian Steak Winter Salad
Serve a unique steak dish with roasted vegetables, goat cheese, and a sweet and tangy maple balsamic vinaigrette. This beautiful entrée highlights the flavours of the colder months and Canadian pride.
Business Insight
Offering a few lighter, health-conscious sides (like vibrant winter salads) caters to guests who appreciate healthy options even at holiday feasts. It’s a smart way to satisfy diverse preferences.
Source: Convenience Store News Canada
Chef Kyle Brandt
Culinary Specialist, Ontario
Roasted Butternut Squash & Pomegranate Salad
with Honey-Dijon Vinaigrette
This fall salad is a stunning blend of sweet, savoury, and tangy flavours. Roasted cubes of tender butternut squash are paired with crunchy toasted pecans and vibrant pomegranate arils, adding bursts of freshness and colour. Peppery arugula and crisp baby kale form an earthy, peppery base. The salad is topped with crumbled aged goat cheese for creaminess and drizzled with a warm honeydijon vinaigrette that strikes the perfect balance of sweetness and tang. A sprinkle of toasted pumpkin seeds adds the finishing touch of satisfying crunch. ~p.48
Trend Watch
Cold-weather veggies (squash, Brussels sprouts, parsnips) bring cozy, local flavour to holiday menus. Featuring seasonal Canadian harvest ingredients not only tastes authentic but also resonates with diners’ love for local produce.
Chef’s Tip
Roast the butternut squash with a light coat of oil, a pinch of smoked paprika, and sea salt to bring out its natural sweetness and add a hint of smoky depth. This enhances the flavour of the squash and provides a warm contrast to the fresh, vibrant ingredients in the salad.
5142072
Imperial Fresh Arugula Baby Fresh
JASON STEWART
Produce Director, Sysco Canada
WINTER PRODUCE
Here’s a curated list of the finest winter vegetables, perfect for your holiday menu. This season, root vegetables that roast and caramelize to perfection are in high demand. Sysco guarantees unbeatable freshness, ensuring your dishes shine with exceptional flavour and quality. Elevate your holiday offerings with our premium, fresh ingredients and delight your guests with unforgettable seasonal dishes.
Turnip
Red Onion
Potato Yellow
Brussels Sprouts
Yellow Onion
Potato Yukon
Carrot
Parsnip
Butternut Squash
Lettuce
Potato Red
Acorn Squash
Romaine Heart
Sweet Potato
Roma Tomato
Main Dishes
Chef Tony Marzo Culinary Specialist, BC
Maple-Mustard glazed Pork Loin
with Roasted Pears & Brussels Sprouts
Ideal for holiday menus, this dish is simple to prepare, holds beautifully on carving stations, and adds seasonal flair with minimal effort.
Chef Kyle Brandt
Culinary Specialist, Ontario
Braised Lamb Shank
Slow-braised to tender perfection, this succulent lamb shank is served atop creamy mashed potatoes and finished with a rich, aromatic tomato jus subtly infused with star anise. The delicate licorice notes of the anise beautifully complement the savoury depth of the lamb.
Chef’s Tip
Lamb stands up well to assertive spices like cumin, smoked paprika, coriander, and even cinnamon or cloves but to keep the dish balanced, add a bright acidic element like lemon juice, yogurt, or vinegar. Fresh herbs like mint, rosemary, or cilantro also help lighten and freshen the bold spices.
Block & Barrel
Base Beef Paste
Chef Phil Horrigan Culinary Specialist, Ontario
Lamb Slider
with Pickled Red Onion, Seared Halloumi, Baby Arugula, Mint Chutney & Garlic Aioli
Halloumi's high-melting point makes it perfect for searing. It develops a golden-brown crust while remaining soft and slightly chewy inside. Its salty flavour complements the richness of the lamb.
7292076
Saputo Foods Ltd Cheese
Halloumi Plain Block
TO SHOP THE INGREDIENTS
4035960
Sysco Imperial Lamb
Rack New Zealand 3531
Frenched Halal
Chef David Pyper
Culinary Specialist, Ontario
Rosemary & Garlic-crusted Rack of Lamb
Tender rack of lamb encrusted with a fragrant rosemary and garlic blend, served with a smooth parsnip purée and seasonal vegetables.
Chef’s Tip
For a perfectly juicy rack of lamb, let it rest after roasting to allow the juices to redistribute throughout the meat, enhancing both flavour and tenderness. For an elegant touch, add a splash of red wine to the roasting pan during the final minutes of cooking to create a subtle, rich glaze.
Chef Tony Marzo Culinary Specialist, BC
Herb-crusted Chicken Breast with Sweet Potato Dauphinoise
This dish brings comfort with a polished, chef-inspired look. The gratin can be parbaked and finished to order, while the herb crust adds rich flavour without the need for extra sauce preparation.
9887837
Sysco Imperial Seasoning Italian
Chef Kyle Brandt Culinary Specialist, Ontario
Maple-glazed Roast Chicken with
Roasted Brussels Sprouts & Cranberry Salsa
Roast chicken glazed with a sticky maple syrup and smoked chili rub, creating a perfect balance of sweet, smoky, and subtly spicy flavours. It’s served alongside caramelized roasted Brussels sprouts tossed with toasted pecans for crunch. The dish is elevated by a tangy-sweet cranberry salsa.
Chef's Tip
To get the perfect crispy skin and deep flavour on the chicken, dry the skin thoroughly with paper towels before applying the maple-chili rub, then roast the chicken uncovered at a high temperature (around 425°F/220°C) for the first 20 minutes. This helps render the fat and crisp the skin without drying out the meat.
Chef Kyle Brandt
Culinary Specialist, Ontario
Turkey & Cranberry Pizza
A festive twist on a classic, this pizza pairs savoury turkey with creamy white sauce, mozzarella, and a bright cranberry drizzle. It’s a simple, crowd-pleasing feature that’s easy to execute with pre-cooked proteins and pantry staples.
A unique spin on pizza that uses pre-cooked turkey and holiday pantry items. Great for bars and casual operators. Chef’s Tip
7324816
Arrezzio Cheese Mozzarella
Pizza Shredded 24%
7322392
Arrezzio Pizza Crust 12 in. Neapolitan Gluten-free
Chef Scott Doust Culinary Specialist, BC
Chef Phil Horrigan Culinary Specialist, Ontario
This blueberry glazed duck confit and waffle dish is a creative and delicious twist on a classic comfort food. The combination of rich duck, sweet and tangy glaze, and savoury green onion is sure to impress your guests or patrons. Don't be afraid to experiment with different glazes and toppings to create your own unique version of this dish.
Sysco Classic Waffle Belgian 7 in. Round Plain
Chef Kyle Brandt Culinary Specialist, Ontario
Seared Smoked Duck Breast with
Pickled Pears & Hazelnut Crumble
Thinly sliced, perfectly seared duck breast, showcasing its tender, juicy texture and rich flavour. The dish is accented with ribbons of pickled fall pears, adding bright acidity and subtle sweetness. A toasted hazelnut crumble provides a delightful crunch and nutty warmth, while dots of silky black garlic aioli lend deep umami notes that complement the duck’s richness. Finished with microgreens and a drizzle of aged balsamic reduction.
Chef’s Tip
When pickling the pears, use a quick pickle with a balance of acidity and sweetness to brighten the dish without overpowering the duck’s rich flavour. 5501459
Arrezzio Balsamic Glaze
Chef Chris Causer Culinary
Specialist, Alberta
10oz Striploin
Simple cooking, made easier with pre-cut AAA striploin from Buckhead Pride. For a flavour boost, try poaching potatoes in a lemonthyme chicken broth before roasting.
7325332
Buckhead Pride Steak Striploin End To End Cut Backstrap-Off Frozen
Chef Scott Rhynard
Culinary Specialist, Saskatchewan
Cranberry Balsamic-glazed Striploin
Use pre-made cranberry sauce and balsamic glaze to add a festive touch with minimal prep. It enhances perceived value while keeping execution simple—just sear, brush, and serve. Classic steakhouse flavour meets holiday flair in this striploin glazed with a sweettart cranberry and rich balsamic reduction. Finished with rosemary butter, it’s an elegant, seasonal feature that delivers big flavour with low labour.
TO SHOP THE INGREDIENTS
Steak
Chef Michael Brown
Culinary Specialist, Alberta
Crêpe with Blackened Brussels Sprouts, Tangy Dill Pickle Ranch, Crispy Fried Onions & Fresh Microgreens ~p.52
This steak cooks quickly and is perfect sliced and wrapped in a crêpe with blackened brussels sprouts and crispy fried onions.
7324891
Buckhead Striploin
Steak 8oz
7321778
Sysco Imperial Dill Pickle Ranch
Chef Scott Doust
Grilled
Beef Tenderloin with Smoked Cheddar Scalloped Potatoes, Sautéed French Beans & Béarnaise Sauce
Culinary Specialist, BC ~p.52 7351462
Buckhead Pride Steak Tender AAA Frozen
Coffee-rubbed Beef Tenderloin
with Parsnip Purée & Pan Sauce ~p.52
Deliver a premium steakhouse experience with banquet-level efficiency. The coffee rub adds instant depth of flavour, while the parsnip purée can be prepped ahead and easily reheated for service.
Chef Tony Marzo Culinary Specialist, BC
Chef Peter Ecker Culinary Specialist, Manitoba
Deck
the
Halls with Hollandaise & Beef Tenderloin
For quick execution, butterfly the steak and pan-fry it quickly. Let it rest for two to three minutes before serving to retain its juices. Use hollandaise to incorporate ingredients like diced tomatoes without splitting the sauce.To save time, poach your eggs in advance and store them in an ice bath. When ready to serve, simply reheat for ease and consistency.
0031732
Wholesome Farm
Egg Shell Extra Large White Grade
Culinary Specialist, Ontario
Yorkshire Pudding
If you’re a more casual spot or looking to offer a takeaway-friendly option at a winter market, consider a Yorkshire pudding burrito. It’s stuffed with your favourite green vegetable, rich gravy, and tender braised beef.
Chef Sébastien Harrison Cloutier
Culinary Specialist, Quebec
Spice-crusted Beef Ribeye ~p.53
The natural fat in this steak pairs beautifully with the warm spices and touch of honey, creating a rich and balanced flavour profile.
Chef Marina Livingston
Chef Kyle Brandt
Culinary Specialist, Ontario
Mulled Wine Braised Bison Short Ribs
Braised low and slow with red wine, orange, and warm holiday spices, these tender short ribs offer bold, comforting flavour. Ideal for buffets or banquets, they deliver festive flair with minimal labour.
Chef’s Tip
Use frozen gnocchi for low-labour prep. This is a one-pan wonder with beautiful plate presentation and minimal staff skill required.
7232804
Imperial/McCormick Spice Cinnamon Ground
Chef Chris Causer Culinary Specialist, Alberta
Chopped Charcuterie Sandwich
Chopped sandwiches are trending, and this take on the classic Italian sub is a smart way to tap into that momentum. Packed with charcuterieinspired ingredients, it’s chopped, tossed, and loaded into a roll—perfect for cross-utilizing product, reducing waste, and delivering a handheld item that travels well and satisfies.
Seafood & Vegetarian
Chef Chris Causer
Culinary Specialist, Alberta
Business Insight
Offering an elegant seafood option (like scallops or halibut) provides variety for pescatarian guests and adds a touch of sophistication to the menu. Seafood can be a lighter alternative amid heavier meats, appealing to diners looking for balance.
Source: Convenience Store News Canada
Halibut with Salsa Verde & Chorizo Orzo
3533587
Arrezzio Orzo Pasta
This dish comes together in minutes using just four main components: focaccia, shrimp, compound butter, and cream.
Shrimp & Scallop
Scampi
3533597
Arrezzio Pasta Spaghetti 10 in.
5491677
Sysco Classic Capers Imported Capucine
5309762
Portico Shrimp
Black Tiger Raw Peeled & Deveined Tail-On 16-20 ct.
Chef David Pyper Culinary Specialist, Ontario
Truffle Mushroom Risotto
Luxurious risotto infused with truffle oil and topped with an assortment of wild mushrooms, finished with Parmesan cheese.
Chef’s Tip
For an extra layer of flavour in your Truffle Mushroom Risotto, consider adding a splash of lemon juice right before serving. The citrus will enhance the earthy notes of the truffle and mushrooms while balancing the richness of the Parmesan and butter, bringing a brightness to the dish.
7325113
Arrezzio Arborio Rice
7249042
Arrezzio Parmesan Cheese
Grated 100% Pure
Desserts
Frozen Desserts
Frozen desserts are a smart solution for operators looking to streamline prep during the busy holiday season. With consistent quality and minimal labour, they help reduce kitchen stress and food waste while still delivering impressive results. Add your own signature toppings—like spiced compotes, flavoured whipped creams, or festive garnishes to make them uniquely yours and keep your menu feeling fresh and on-brand.
Sysco Imperial Cake Carrot Gourmet 14-Cut 9 in.
Sysco Classic
Double Fudge
Chef Michael Brown Culinary Specialist, Alberta
December Dessert Poutine
Sweet potato waffle fries with pecans tossed in cinnamon sugar, topped with cranberries, mini marshmallows, whipped cream, and chocolate sauce. A sweet treat that's perfect for sharing over the festive season, and a great way to cross utilize the sweet potato fries as a dessert option on your menu.
Chef’s Tip
Guests love interactive desserts! A creative twist like a sweet potato fry ‘poutine’ dessert is perfect for groups to share, sparking conversation and Instagram moments.
Business Insight
Turning a side dish into a dessert isn’t just fun – it’s efficient. Using existing ingredients (like sweet potato fries) in a new way helps reduce waste and boost margins, all while delighting guests with something truly inventive.
Mushroom Crostini
• 0856831 Arrezzio Sauce
Pesto Supreme
• 1821537 Imperial Fresh Garlic
Peeled Fresh
• Bread Focaccia 10 in × 16 in.
• Mushroom Portabella Foodservice #2 Fresh
• Rosemary Fresh Herb
• Thyme Fresh Herb
• Parsley Italian Fresh
• Basil Fresh Herb
• Cream Whipping 35%
• Lemon Fresh
• Cheese Parmesan Grana
Padano Scelto
Bacon & Jalapeño Cornbread Muffins
• 2713154 Quaker Muffin
Batter Cornmeal
• 6279115 Arrezzio Bacon Bit
3/8in Diced
• Fresh Caramelized Onions
• Sliced jalapeños
Holiday Turkey Empanadas
• 9966383 Sysco Classic Butternut Squash Diced
• Sysco Classic Bone-In Turkey Breast
• Sysco Imperial Cranberry Dressing
• Empanada Shells
• Stuffing
• Gem Lettuce
Seared Scallops with Lemon Herb Butter
• 3211707 Wholesome Farm
Butter Unsalted
• 7302466 Arrezzio Oil Olive
Extra Virgin
• 7674534 Sysco Classic Pea Green
• Pancetta Italian Mild Open Faced
• Dill Baby Fresh Herb
• Juice Lemon Pasteurized
Ultra Premium
• Scallop Sea North Atlantic
• Parsley Italian Fresh
• Lemon Fresh
• Salt Kosher
• Spice Pepper White Ground
Garlic Parmesan Pizza Dough Monkey Bread
• 6765420 Arrezzio Classic Garlic Spread
• 7249042 Arrezzio Classic Parmesan
Cheese Grated 100% Pure
• Frozen Pizza Dough Ball
Festive Turkey Perogy Poutine
• 7130422 Sysco Classic Mini
Cheddar Perogy
• 5353515 Sysco Imperial Turkey Gravy
• 0990127 Olymel Turkey Breast
Low-Sodium Turkey Breast
• Stuffing Mix
• Cranberry Sauce
Stuffed Roasted Butternut Squash
• 737482 Sysco Classic Dried Cranberries
• 6132817 Sysco Classic Walnut Pieces
• 9887944 Imperial/McCormick Ground Nutmeg
• 9888553 Imperial/McCormick Ground Cinnamon
• Pearl Onions
• Fresh Butternut Squash
• Fresh Kale
• Black Pepper Ground
• Bistro Sourdough Bread
Canadian Steak Winter Salad
• 9966383 Sysco Classic Butternut Squash Diced
• 7324851 Buckhead Pride Steak Striploin Centre Cut AAA Backstrap-Off
• 7324812 Buckhead Pride Steak
Ribeye 1 in. Tail AAA Frozen
• 7321761 Sysco Imperial Maple
Balsamic Dressing
• 7233793 Block & Barrel Imperial Goat Cheese Chevrai Crumbles
• 5142072 Imperial Fresh Arugula
Baby Fresh
• 4628830 Block & Barrel Imperial Goat Cheese Milk Original
• Vegetable Blend Roastable Root
• Vegetable Mix Root
• Vegetable Mix Rainbow Bold Root
Maple Mustardglazed Pork Loin
• 8991648 Sysco Imperial Mustard
Dijon Whole Grain
• 8991713 Sysco Imperial Mustard
Dijon with White Wine
• Butchers Block Reserve Pork Loin
• Fresh Pears
• Brussels Sprouts, Halved
Roasted Butternut Squash & Pomegranate Salad
• 5142072 Imperial Fresh Arugula Baby Fresh
• 7233793 Cheese Goat Chevrai Crumbles
• Sysco Classic Pecon Half Glazed Spicy
• Sysco Classic Pumpkin Seed Raw Shell Off
• Sysco Classic Squash Butternut Diced
• Sysco Classic Dressing Honey Mustard Dijon
• Kale Fresh
• Pomegranate Fresh
Prosciutto-wrapped Pork Tenderloin
• 7771013 San Daniel Deli Meat Ham
Prosciutto Sliced San Daniele
• 6812448 Butchers Block Pork
Tenderloin Individually Wrapped Frozen
• 7230986 McCain Potato Mashed Red Skin Garlic
• Sage Fresh Herb
• Sauce Demi Glace Beef Alberta
• Asparagus Fresh Standard
Braised Lamb Shank
• 4039251 Sysco Imperial Lamb Foreshank New Zealand 3711 Halal
• 2798114 Block & Barrel Base Beef Paste
• Rosemary Fresh Herb
• Carrot Baby Cut Peeled Slims
• Parsley Italian Fresh
• Spice Anise Star
• Paste Tomato
• Onion Yellow Jumbo Fresh Bag
• Potato Mashed
• Garlic Fresh
Lamb Slider
• 5142072 Imperial Fresh Arugula
Baby Fresh
• 8313967 Imperial Fresh Onion Red Jumbo Fresh Box
• 0068460 Sysco Classic Vinegar Red Wine
• 5435213 Sysco Imperial Spread Garlic Roasted Aioli & Dip
• 7292076 Saputo Cheese Halloumi Plain Block
• Wholesome Farm Sauce Mint Chutney
• Buckhead Pride Lamb Ground Halal Frozen
• Bread Brioche Slider Roll Mini
• Kosher Salt
• Sugar Granulated Fine Paper
Rosemary & Garliccrusted Rack of Lamb
• 7229974 Imperial/McCormick Spice Chili Powder
• 7302466 Arrezzio Oil Olive Extra Virgin
• 6132876 Sysco Classic Pecan Pieces
• Chicken Whole Rotisserie Fresh Tied
• Syrup Maple Pure
• Spice Paprika Smoked
• Brussels Sprouts Halved
• Sauce Salsa Cranberry
Herb-crusted Chicken Breast & Sweet Potato Dauphinoise
• 9887837 Sysco Imperial Herb Blend
• Chicken Breast Skin On with Drumette
• Sweet Potatoes
• Heavy Cream
• Smoked Gouda
Maple-glazed
Roast Chicken
• 7302466 Arrezzio Classic Olive Oil Extra Virgin
• 7229974 Imperial/McCormick Chili Powder
• 6132876 Sysco Classic Pecan Pieces
• Whole Rotisserie Chicken, Fresh Tied
• Pure Maple Syrup
• Smoked Paprika
• Brussels Sprouts, Halved
• Cranberry Salsa Sauce
Turkey Roast Turkey
Bacon Sandwich
• 0737482 Sysco Classic Dried Cranberries
• 5435213 Sysco Imperial Roasted Garlic Aioli & Dip
• 7279941 Block & Barrel
Wine Sauerkraut
• 8991713 Sysco Imperial Dijon Mustard
• Turkey Bacon Style Roast
• Raw Turkey Roast Breast & Thigh
• Lettuce Leaves
• Fresh Tomato Slices
• Bistro Sourdough Bread
Turkey & Cranberry Pizza
• 0865964 Arrezzio Classic Sauce Alfredo Traditional
• 7322392 Arrezzio Pizza Crust 12 in.
Neapolitan Gluten-Free
• 7324816 Arrezzio Cheese
Mozzarella Pizza Shredded 24%
• 0990127 Olymel Gourmet
Turkey Breast Roasted Cooked
Low-Sodium
• Sage Fresh Herb
• Sauce Cranberry Whole
Roasted Duck Breast
• 4628830 Block & Barrel Imperial
Cheese Goat Milk Original
• Carrot Fresh Organic Rainbow Juice
• Duck Breast Boneless Split 8-9 oz.
• Grain Blend Ancient
Blueberry-glazed Duck Confit & Waffles
• 7254086 Sysco Imperial Blueberry
Wild IQF
• 5448362 Sysco Classic Waffle
Belgian 7 in. Round Plain
• Juice Orange Pasteurized
Ultra Premium
• Sysco Fresh Onion Green Iceless
• Duck Leg Cooked Confit 6 oz.
• Sugar Granulated Fine Paper
Seared Smoked Duck Breast
• 5501459 Arrezzio Glaze Balsamic
• Duck Breast Boneless Smoked
• Vinegar Rice Genuine Brewed
• Sugar Granulated
• Pear Fresh
• Nut Filbert Whole Natural
• Mayonnaise Extra Heavy Duty
• Garlic Bulb Black
• Green Micro Radish Fresh
• Lettuce Spring Mix
Conventional Pillow
10oz Striploin
• 7325332 Buckhead Pride Steak Striploin End To End Cut Backstrap
• 7302466 Arrezzio Classic Oil Olive Extra Virgin
• 5142072 Imperial Fresh Arugula Baby Fresh
• Sysco Classic Tomato Sundried Whole in Oil
• Imperial Fresh Rosemary Fresh Herb
• Imperial Fresh Thyme Fresh Herb
• Potato Assorted Creamers
• Cheese Parmesan Grana
Padano Scelto
• Lemon Fresh
Cranberry Balsamicglazed Striploin
• 7210490 Buckhead Pride Steak
Striploin End To End Cut Backstrap
• 5501459 Arrezzio Imperial
Glaze Balsamic
• 3211707 Wholesome Farm
Butter Unsalted
• 9665035 Sysco Classic Garlic
Chopped in Oil
• 0028878 Sysco Imperial Cranberry
Whole IQF
• Potato Fresh Fingerling
• Rosemary Fresh Herb
Steak Crepe
• 7324891 Buckhead Striploin
Steak 8 oz
• 7321778 Sysco Imperial Dill
Pickle Ranch
• Dutch Crepe
• Micro Radish
• Fresh Brussel Sprouts halved
• Onion Fried
Grilled Beef Tenderloin
• 7517610 Sysco Classic Potato
Scalloped Casserole Reduced Sodium
• 7351462 Buckhead Pride Steak
Tender AAA Frozen
• Sysco Classic Bean Green French
Style Cut
• Cheese Cheddar Smoked
• Sauce Hollandaise – Low Fat
• Tarragon Fresh Herb
Coffee-rubbed Beef Tenderloin
• 7324808 Buckhead Pride AAA 8 oz
• Frozen Parsnips Diced
• Demi Glace – Beef Alberta
Deck the Halls
• 0031732 Wholesome Farm
Extra-large Egg
• Buckhead Pride Beef Tender Loin
• Buckhead Pride Peameal Bacon
• Casa Solana Fire Roasted Tomato
• Croissant All Butter Curved
• Chive Fresh
Spice-crusted Beef Ribeye
• 7324834 Buckhead Pride Steak
Ribeye 1 in. Tail AAA Frozen
• 4029120 Sysco Classic Honey Pure
Golden Liquid
• 8447104 Sysco Imperial Spice
Pepper Black Cracked
• Sysco Imperial Spice
Cinnamon Ground
• Spice Coriander Seed Whole
• Salt Kosher
• Spice Clove Ground
• Spice Anise Star
• Spice Cardamom Whole
Yorkshire Pudding Burrito
• 7227674 Block & Barrel Classic Beef Pulled Fully Cooked
• 5353465 Sysco Imperial Mix Gravy
Beef Instant
• 1675925 Imperial Fresh Spinach
Clipped Fresh
• 0289221 Sysco Imperial Potato
Mashed Lightly Seasoned
• Imperial Fresh Bean Green
Trimmed Fresh
• Sauce Demi Glace Beef Alberta
• Pudding Yorkshire Bowl 6 in.
Mulled Wine Braised Bison Shortribs
• 0289221 Sysco Imperial Potato
Mashed Lightly Seasoned
• 2798114 Block & Barrel Base
Beef Paste
• 3865896 Sysco Natural Juice Orange
Pasteurized Ultra Premium
• 7232804 Imperial Spice
Cinnamon Ground
• 8460156 Imperial/Mc Cor Spice
Pepper Black Whole
• Ginger Root
• Spice Clove Ground
• Wine Cooking Red
• Bison Chuck Short Ribs
Chopped Charcuterie Sandwich
• 0858795 Arrezzio Classic Sauce
Pesto Sundried Tomato
• 5435213 Sysco Imperial Spread
Garlic Roasted Aioli & Dip
• 6765420 Arrezzio Classic Spread
Garlic Zero Trans Fat
• 5142072 Imperial Fresh Arugula
Baby Fresh
• Salami Slices Charcuterie Trio
• Bread Herb Mini Schiacciata
• Lemon Fresh
• Imperial Fresh Basil Fresh Herb
• Onion Red Pickled
• Cheese Mozzarella Fior Di
Latte 250 g
Halibut with Salsa Verde & Chorizo Orzo
• 7302466 Arrezzio Oil Olive
Extra Virgin
• 5491677 Sysco Classic Caper
Imported Capucine
• 3533587 Arrezzio Pasta Orzo
• 0856831 Arrezzio Sauce
Pesto Supreme
• Halibut Portion 3.75 oz.
• Dill Pickle Baby
• Imperial Fresh Parsley Italian Fresh
• Imperial Fresh Basil Herb
• Imperial Fresh Mint Fresh Herb
• Anise Bunch Fresh Fennel
• Cream Whipping 35%
• Sausage Chorizo Pizza Topping
Shrimp & Scallop Scampi
• 5309762 Portico Shrimp Black Tiger
Raw Peeled & Deveined
• 0858795 Arrezzio Sauce Pesto
Sundried Tomato
• 3533597 Arrezzio Pasta
Spaghetti 10 in.
• Sysco Classic Tomato Sundried Whole in Oil
• Imperial Fresh Parsley Italian Fresh
• Imperial Fresh Basil Fresh Herb
• Cream Whipping 35%
• Green Micro Arugula Fresh
• Lemon Fresh
• Scallop IQF Hokkaido U-12
Shrimp Crostini
• 0858795 Arrezzio Sauce Pesto
Sundried Tomato
• 5309762 Portico Shrimp Black Tiger
Raw Peeled & Deveined
• 5491677 Sysco Classic Caper Imported Capucine
• Baker’s Source Bread Focaccia 10 in.x16 in.
• Sysco Classic Tomato Sundried Whole in Oil
• Imperial Fresh Parsley Italian Fresh
• Imperial Fresh Basil Fresh Herb
• Cream Whipping 35%
• Green Micro Arugula
• FreshLemon Fresh
Truffle Mushroom Risotto
• 3211707 Wholesome Farm Butter Unsalted
• 9665035 Sysco Classic Garlic Chopped in Oil
• 7325113 Arrezzio Classic Rice Arborio
• 7249042 Arrezzio Classic Cheese Parmesan Grated 100% Pure
• 7302466 Arrezzio Classic Oil Olive Extra Virgin
• Juice Lemon Pasteurized Ultra Premium
• Mushroom Wild Bunch Blend Whole
• Soup Base Chicken Low-Sodium
• Cheese Parmesan Shaved
• Oil Truffle White Extra Strong
• Wine White Cooking
• Onion White Cooking
• Salt Kosher
• Spice Pepper White Ground
December Dessert Poutine
• 0737482 Imperial Fresh Dried Cranberry
• 6132876 Sysco Classic Pecan Pieces
• Sweet Potato Waffle Fries with Cinnamon Sugar
• Whipped Topping
• Mini Marshmallows
• Chocolate Sauce
Invited! YOU’RE
SYSCO’S TEAM OF EXPERT CULINARY SPECIALISTS IS COMMITTED TO YOUR SUCCESS.
With extensive real-world industry experience, they offer in-depth consultations that can provide the support and resources you need to help manage and propel your business forward.
CHOOSE THE TYPE OF CONSULTATION THAT WORKS BEST FOR YOU!
VIRTUAL BUSINESS CONSULTATIONS
Join us for a unique virtual experience as we partner with you to help create new and exciting profit generating opportunities.
SYSCO TEST KITCHEN
Sysco’s local chefs are available to test new menu items, sample new products, review current trends and more. Join us in our test kitchen today! AT YOUR LOCATION
Contact your Sysco Representative to make your reservation today!
Culinary Specialists can offer expert product guidance, assist with optimizing kitchen efficiencies, and conduct product testing at your location.
NOT A CUSTOMER?
Scan to learn more about how we can help your business.