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E D I TE IDOI N TIO 28 N XX

CUSTOMER SURVIVAL STORIES/P.6 TAKEOUT TAKES OFF/P.16 EASY SUMMER SALADS/P.18 THE 4 P'S OF MENU PLANNING/P.25

OU R INDUS TRY R E SPONDS TO COVID -19


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EDITION 28

TABLE of CONTENTS FEATURES

14

10

Open for Business

Sysco is here to help you thrive in the current environment, every step of the way, from online ordering to social media outreach.

14

Fiesta on the Patio

Everyone’s headed outdoors to eat these days. And nothing starts a party faster than zesty Mexicanstyle dishes and cocktails.

16

Take It To Go!

With COVID-19, takeout and delivery have become even more important revenue drivers. Get expert tips for off-premise best practices.

18

Savoury Salads

These hearty leafless salads are low cost and easy to execute. Add them to your menu as a main dish or delicious side.

DEPARTMENTS 3 World of Sysco Our exceptional people and products.

6 Culinary Trends What’s happening in the foodservice industry.

21 Operations Expert advice for managing your business.

28 Recipes Enjoy the benefits of our newest digital issue. Watch videos on COVID-19-specific content and other key topics. Click through for more details and deeper context.

Find more recipes, tips and inspiration on our social channels.

18

Restaurant-ready dishes created by our chefs.

30 Back of Our House A Sysco driver goes out of the way to help his customers. For more information on becoming a Sysco customer, please email us at marketing@corp.sysco.ca. © 2020 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their associated copyrights herein belong to their respective owners. Advertised items may not be available at all operating companies.

Facebook.com/SyscoCanada @SyscoCanada

SYSCOFOODIE

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WORLD OF SYSCO

Berry Fresh Strawberries. Raspberries. Blueberries. Nothing compares to sweet, fresh berries, whether you are tossing them in a salad or baking them into a dessert. With Sysco’s help, getting your hands on fresh, seasonal berries—and delighting your diners—is almost as easy as picking them off the bush. Once the berries are harvested, Sysco—as the largest distributor of fresh produce in North America—has the processes in place to ensure that your order will arrive fresh, delicious and ready to be served. It starts in the fields, where berries are picked to order. Then, once they are received at the warehouse, they are inspected and staged for a precool process in just two hours to maximize shelf life and maintain freshness. Because berries thrive in a cool, moist environment, Sysco’s industry-leading cold chain is maintained throughout the process. All distribution centres hold temperatures of 0–1 degrees, with a humidity level of over 90%. All trucks are outfitted with TTRs

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(time-temperature recording devices) that ensure the temperature during transport never rises above 34 degrees. The result of this obsession with freshness? Ripe, delicious berries of all types—including organic and seasonal offerings—delivered to your door.

Visit Sysco.ca/fresh to learn how restaurants are developing new ways to provide fresh produce for their customers and how Sysco is committed to serving quality you can trust. Click to watch a video on Sysco’s fresh QA promise.


WORLD OF SYSCO

LOCATION El Paso, TX CATEGORY Foodservice Disposables KNOWN FOR Disposable gloves, bags and apparel

SUPPLIER PROFILE

Handgards For over 60 years, Handgards has been supplying the foodservice industry with disposable gloves, plastic bags, pan liners and a host of other practical items. Founded in 1959 as Plasticsmith, Handgards carved out a place at the forefront of innovation from the very beginning. As the first company to introduce disposable poly gloves, primarily for the hair care and K–12 segments, Handgards paved the way for foodservice disposables that would become today’s kitchen essentials.

A Solid Partnership

In 2014, Handgards and Sysco Canada forged a partnership that would prove to be essential to Sysco’s “Customer-First” model and to being our customers’ most valued and trusted business partner by providing good-quality products when required at the right price while increasing foodservice penetration. “It’s a really great partnership,”

says Chris Campbell, Vice President of Sales, East, and Canadian Lead for Handgards. “With our value proposition, service and quality, we have helped Sysco Canada achieve record sales goals within the category. Sysco, in turn, has enabled Handgards to expand its operational footprint.

The Key to Success

“Handgards has grown through the innovation and hard work of the company’s key to success: its people,” says Campbell. “We believe our company is only as good as our people. Their loyalty and hard work are exemplified in the products we produce and distribute. We are committed to providing Sysco with quality products and service.” In terms of safety and quality, Handgards follows strict internal guidelines that include on-site inspections of products by the quality assurance team as well as outside audits. Vice President of Regulatory Affairs Ana Ramos, a microbiologist, has overseen the safety and quality of Handgards’ supply chain for 14 years. Handgards continues to adhere to Sysco’s Quality

Assurance and safety guidelines, which far exceed those of the FDA.

Leading With Integrity

In addition to its primary product line, which includes disposable gloves, disposable bags, apparel and disposables such as toothpicks, hairnets and bamboo skewers, Handgards has developed new, environmentally sustainable products for Sysco’s Earth Plus brand, including compostable storage bags and gloves that are manufactured in North America.

Community Minded

The company is also dedicated to giving back to the community. Handgards and its employees participated in El Paso Strong, which raised funds for victims of a tragic shooting in the city and for victims’ families. In Canada, it gives to the non-profit Cause We Care, sponsoring outings for low-income children. Says Campbell, “It’s our people and our commitment to lead with integrity and respect that make the Handgards difference.”

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WORLD OF SYSCO TITLE

Owner Kristina Botelho

Olive Bruschetta Avocado Toast

Coconut BLT

CUSTOMER PROFILE

Kb&co

Edmonton, Alberta

Kb&co began as a passion project for owner Kristina Botelho and has become a successful and expanding empire of plant-based dining in Alberta.

If you had to describe Kb&co in just a few words, what would they be?

The atmosphere is chic and modern. It is a plant-based, quick-serve restaurant that is meat free, dairy free, egg free and soy free. Most of the food that we serve is made inhouse from scratch. How did Kb&co get started?

I struggled with my health for years but started to feel better when I cut out certain foods from my diet, starting with meat. My gut felt better, my skin was clearer. So it’s something I’m passionate about. What is your most popular dish?

The Coconut BLT is unique, with tasty elements of sweet and salty. We smoke our own “bacon,” which is actually coconut chips. Then we add avocado, hemp-seedpesto mayo and a date jam.

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Bell Pepper Bliss and Sweet Green Smoothies

What items do you source from Sysco?

We source the majority of our produce—I would say 90%—from Sysco. We also get our canned beans and most of our raw nuts, including our cashews and almonds. The quality is really good. As you can tell, we use some unique items in our food, which can be hard to find, but our sales rep has been working hard to get a lot of those products as well. Sysco has worked to supply more of the things we need. That’s been huge for us. How have things changed for you since the arrival of COVID-19?

I had just opened my fourth store the day before COVID-19 hit. We opened on a Monday, and on Tuesday they told us to stay home. I laid off the staff and I worked by myself because I wanted to keep the doors open. Because about 70% of our

Coconut Thai Salad

business was already takeout, we never actually closed—we were able to stay open at limited capacity. What other changes did you make in terms of COVID-19 precautions?

We started wearing masks right away. We

From what we are hearing from customers, people want healthy food.

implemented increased cleaning protocols at all of our locations, including things like washing hands every 30 minutes, and we put down floor decals for social distancing.

Did you start doing delivery as well?

At first, I didn’t want to sign up with a delivery service because of the commissions, so we launched an in-house program. We would take orders in the morning and then deliver for two hours in the afternoon. But we realized we needed a more robust program, so we signed up with Skip the Dishes. How did you grow during this time?

Being mainly a takeout business turned out to be a good model for weathering the pandemic. In fact, we’ve gotten more franchise inquiries in the past few weeks than in the previous year. It feels like a recession-proof business. We just opened a new store, in Calgary, Alberta. From what we are hearing from customers, people want healthy food. The gyms are closed, they are stuck inside, but they can still eat clean and eat healthy.

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CULINARY TRENDS

Rising to the Challenge We spoke to seven Sysco customers to learn how they survived, thrived and discovered a new sense of community during the pandemic.

T

he COVID-19 pandemic and shutdown have had devastating effects on all aspects of the Canadian economy, but few industries have been harder hit than foodservice and hospitality. Restaurateurs have always been known for innovation, risk-taking and the ability to turn on a dime, and all of those traits became essential during quarantine. Here are just some of the creative ways eateries have pivoted to stay afloat and in some cases find new business models during the shutdown and subsequent reopening. lick here to read more customer stories.

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Ciara Faulkner Josh Faulkner OW NER S

FROSTY PINT PUB

GRAVENHURST, ONTARIO We shifted to takeout-only with curbside pickup, and the community support has been humbling. Also, local businesses offered to upgrade and repair our kitchen to accommodate the new business model. In April we launched a wholesale food service, in which customers ordered online to purchase groceries in bulk at affordable prices. In the first month, we delivered 350 boxes of Sysco products to customers.


Chelsy Murray

Donny Pacheco

Cheryl Doherty

OW NER

CO - OW NER

PR ESIDEN T

CHOCOLATE BEAN CAFE & FLOWERS ON MAIN

JOSE’S BAR AND GRILL

EDIBLE MATTERS FOOD COMPANY

MELVILLE, SASKATCHEWAN

LEAMINGTON, ONTARIO

HAMMONDS PLAINS, NOVA SCOTIA

After closing in March, we made hot suppers to go, with limited success. We then turned our shop into a pop-up grocery, and our town was incredibly supportive. Customers ordered from a list of Sysco wholesale items to pick up, and we also provided free doorstep delivery. We reopened in July, with many new restrictions for social distancing as well as cleaning protocols. We still have our pop-up store, though it no longer takes up the entire front of the shop.

Leamington is an agricultural area, and we came up with an idea to prepare lunches for local greenhouse employees. (Previously, the companies were having to do double temperature checks when the staff came back from lunch.) We also offered grocery deliveries for seniors, as well as takeout and curbside pickup for the general public. Generous community sponsors also played a big part by paying for bagged lunches that we supplied to frontline workers at our local hospital and nursing homes.

Adam Stork

Jesse Parry

Greg Desmangles

EX ECU T IV E CHEF

OW NER

EX ECU T IV E CHEF

HEIST BREWERY

RIPE CATERING

URBAN ROOTS

We attended a Sysco COVID-19 webinar that helped us form a plan for the shutdown. We grouped a new beer release with grillable proteins and called it “The Backyard BBQ.” We started curbside pickup, and takeout sales jumped by 40% compared to when we were open. We signed up with a third-party delivery company and set up contactless payments. Our social media manager got the word out about sanitation, curbside pickup, and of course, beer!

We had a heads-up due to pre-cancellations in February. We moved to lay off our staff in March but helped them with food and payroll until their benefits came online. We started prepping for home delivery; we made our first delivery only six days after the work-from-home order came from the governor’s office. Selling meal kits and changing our social media so that we were getting our daily and weekly menus out in advance really helped us to stay relevant.

During the shutdown, we transitioned into off-premise dining, participated in Family Meal Sacramento—a program that feeds local senior citizens—and catered to staff at UC Davis Medical Center. We also developed our catering program, which continues to be a key part of our business. We are currently hyper-focused on community activism. In addition to donations, we are organizing protests to help effect systemic change in our Black community.

CHARLOTTE, NC

SEATTLE, WA

When restaurants closed in March, we pivoted to online sales, creating packages for delivery and curbside pickup. The packages featured baked goods and ready-to-reheat meals, and later expanded to include produce, meat and dairy. When restrictions were about to lift, we looked at our potential restaurant revenue and decided to “flip” the premises, creating an expanded retail area and a smaller restaurant/café with an outdoor seating area.

SACRAMENTO, CA

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STACK UP BETTER

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Contact your Sysco® Sales Representative to place an order. Distributed by Sysco Corporation. Houston, TX 77077-1099 | www.sysco.com | 2020 | 19_209400 R1 Product may be recycled in a recycling facility that accepts paper products containing food residue have OK compost HOME (OKH-S0755) certification. Such facilities may not exist in your area. 2Stacking comparison based on a sleeve of Reliance Paper Plates and the same number of foam plates of the same plate diameter.

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FOR BUSINESS As you navigate the complex maze of advice and guidelines, Sysco is here to partner with you on the long road ahead. The COVID-19 pandemic has challenged the foodservice industry like never before, causing many restaurants to turn to takeout and delivery only—or even close down completely. In summer, many restaurants began to open back up: turning on the lights, firing up the flattops and ovens, welcoming back staff and greeting guests—albeit in a limited capacity. As we begin to move into fall and beyond, what does the restaurant industry look like, and how can we survive and even grow in the coming year? “Many restaurants were in survival mode before COVID-19, and the ones that have reopened are not making the money they were before,” says Jay Ashton, Business Resources & Brand Activation Manager for Sysco Canada. Right now, most operators are concentrating on boosting their takeout and delivery options and concentrating on complying with sanitation and safety guidelines, such as those provided by the Center for Disease Control (CDC). Meanwhile, things like marketing, brand building and business strategy tend to move to the back burner during a crisis. According to Ashton, this is a big mistake. “You can change your menu, build your inventory ... but if no one knows who you are and what you are all about, no one is going to come to your place,” Ashton says. “If you look at the history of any crisis,

12 SYSCOFOODIE 10 SYSCOFOODIE.com

the companies that come out of it most successfully are the ones that took time to build their brands.” A focus on marketing is especially important for smaller businesses, says Ashton, since they have to compete with the chains, who have larger marketing budgets. If you own a small business, he says, ask yourself, What does my social media strategy look like? How can I get the word out in my community? If you feel more comfortable behind a stove than in front of a computer, contact your Sales Consultant to find out how our Marketing Team can help with your marketing and business strategy.

Safe service

In its guidelines—which are meant to supplement, not replace, any applicable local regulations—the CDC recommends that staff be required to wear cloth masks. Using

Pandemic Best Practices for 1Masks all staff

sanitizer front door health 3Hand 5Touchless 7Daily at the host’s and restroom doors, checks station

to explain 2Frequent 4Signage hand-washing your health and for staff

safety procedures

if possible

6Touchless trash receptacles

for staff

leave 8Sick lets staff when ill


e policy that f stay home

SYSCOFOODIE 13


face coverings helps protect both your staff and your customers. A cloth mask also presents a great opportunity to boost your brand; you can order custom masks that are emblazoned with your operation’s logo. Every aspect of the dining experience is changing, beginning before the diner even steps into the restaurant. If you don’t already have a reservations system, you may want to set one up as a way of controlling crowd size. Next, your menu should be online, disposable or laminated so that it

7 Tips for a Safer Restaurant Make your restaurant more appealing and keep customers and staff safe by following these recommendations.

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can be easily sanitized. (Sysco Marketing Services can help you set up a contactless menu that uses a QR code to let diners order with their phones. See page 25 for more information.) When serving food, safety should now be top of mind. Open containers of sauces and condiments on the table should be replaced with single-use, disposable options. Tables should no longer be preset with cutlery. Instead, consider bringing cutlery bundles to the table along with the

1

Reduce number of tables according to local guidelines.

food or even using disposable cutlery. And, of course, tables should be wiped down and disinfected between customers. These changes are all intended to minimize diners’ exposure to germs, as well as interaction between diners and staff. The CDC recommends monitoring your employees for signs of illness—including testing for fever—and sending them home if they are sick. (Some restaurants are even taking diners’ temperatures before allowing them in.)

2

Keep tables at least 6 feet apart.

3

Avoid crowding in places such as entrance and bar area.


It is better for a sick employee to stay home entirely, so it’s helpful to have a sick leave program in place to make sure they feel comfortable doing so. In addition, you’ll want to have some backup workers— perhaps from other shifts—who can step in if someone gets sick. You don’t want to be left in the lurch. Finally, once you’ve implemented your health, safety and hygiene controls, let your customers know about it. Place signs in your establishment and send out messages on social media. Tell—and show—diners that you are open and ready to welcome them back! Post your menu and specials, plus photos of your dining room and staff. Assuage fears by explaining what you’re doing to be safe.

A simplified menu

Now is the time to go minimal. Highlight signature dishes plus a few low-cost, low-labour favourites. When you have fewer items on the menu, you can maintain a simpler inventory and use some of the same ingredients across several dishes to optimize supply. “I would open up with no more than eight or nine main dishes on the menu,” says Chef Neil Doherty, Sysco’s Senior Director of Culinary Development. “I can limit my staff and execute quickly.” In any economic downturn, diners are looking for value—and craving comfort food. “People want honest food they can understand,”

4

Use floor tape or ropes to designate where people should stand or line up.

5

Sysco Advantage provides customers with access toservices to help them compete, stay in the game and focus on what they do best. Through Sysco Advantage, service partners offer discounts and value-added services to customers across Canada. Go to SyscoAdvantage.ca to learn more.

says Doherty. “Burgers, pizzas. No one wants to roll the dice on ego-driven plates right now.” Dawn Fitzgerald, Sysco’s Senior Director of Marketing Services, suggests this is a good time to “eliminate the slowermoving items from your menu and focus on the 4 P’s: profitable, easy to prepare, portable (if a dish is being served off-premise) and popular. Ask yourself if a dish fits those four criteria before adding it to your menu.”

shutdown, consumers focused on “carbs and calories,” but this has been an environmental wake-up call, and many diners are ready to go back to healthier eating. “Plant-based eating, salads and veggies can all travel well in the right container,” he says. “Use ventilated packaging, placing separate components in small containers to keep the hot and cold apart, and remember that styrofoam is the death of food.”

Takeout tips

The restaurant industry has been shaken by the coronavirus pandemic. But we are rising to the challenge! Though the dining landscape might never be exactly as it was before 2020, we will grow from this disruption and find the road forward, together.

Although more restaurants are now open for dine-in, takeout and delivery continue to be critical components of an operation’s bottom line. When creating your takeout menu, concentrate on dishes that travel well, paired with the right packaging. “I see a lot of places getting takeout right,” says Ashton. During the COVID-19

If possible, have separate entrances for takeout and dine-in.

6

The new (ab)normal

Click here for SnapBack resources to guide you through the reopening process.

7 Install plastic barriers between kitchen and dining room, if needed.

Install plastic barriers at host’s station and checkout.

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These delightful Mexican-style dishes and drinks are perfect for serving outdoors all summer.

On the Patio

Precautions for the COVID-19 pandemic combined with diners’ natural desire to eat outdoors during the warmer months mean there has never been a better time to rethink your out“As weather improves and door menu. And nothing a crowd and coincides with our reopening, attracts brightens the mood like we have added a tent for a patio lunch or happy outdoor seating on the sidewalk.” hour with Mexican flair. Mexican flavours and Jad Malaeb, GM/MANAGING PARTNER ingredients have made Fontina Grille, Rockville, MD their way beyond Latin American restaurants and into the North American culinary mainstream. Carnitas tacos with braised and crispy pork; chiles rellenos filled with creamy, mild cheeses; and refreshing Mexican-style cocktails are just a few items that pop up regularly. Our Sysco chefs have created two versions of a chile relleno with squash blossoms (see photos, right): One is fairly quick and easy to make; the other is more upscale, using a variety of ingredients and techniques.

14 SYSCOFOODIE

Both are delicious; choose whichever one works best for your particular operation. With Casa Solana and the other national brands sold by Sysco, you’ll find the ingredients to create a variety of Mexican-style snacks and appetizers, including tortilla chips, zesty guacamole and a range of tomato salsas. For a Mexican happy hour, you need to consider your bar offerings as well. Try expanding beyond the margarita. An authentic Mexican-style michelada is made with a combination of beer, lime juice, Worcestershire sauce and Clamato or tomato juice. Garnish with a wedge of fresh lime and strips of smoky bacon to enhance the flavour and serve with salty chicharrones. It’s both delicious and instantly Instagrammable. Talk to your Sales Consultant about Sysco’s range of Mexican-style products for your outdoor menu.


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Find recipes for these dishes on pages 28–29. SYSCOFOODIE 15


TAKE IT TO

GO

5 keys to an off-premise program that pays off.

E

ven before the coronavirus pandemic put a stop to dining in, takeout and delivery were big business. According to stats shared at the 2019 National Restaurant Association Show, drive-thru, carryout, delivery and curbside pickup accounted for more than half of restaurant traffic. Now, providing off-premise dining is more than just a smart business move, it’s an economic lifeline. As restrictions ease and dining rooms reopen, takeout and delivery will still be the preferred choice for many consumers, so, having easy, reliable off-premise options will continue to be essential. Whether your restaurant is new to takeout and delivery or you’re interested in boosting your off-premise game, keep these key factors in mind.

1. Go contactless

It’s important to reassure diners that you offer a safe off-premise dining experience. Limit contact between staff and guests by providing remote ordering options— through a website or app, by phone, or even by text. Offer to take payment over the phone or online to avoid handling cash or credit cards. Inside, set up a separate station that’s dedicated to assembling to-go orders, with staff wearing cloth masks and gloves. If possible, designate a separate entrance and exit for takeout business. And if guests do come inside, make sure you have enough space to follow social distancing guidelines. Use tamper-proof containers and bags clearly marked with the diner’s name. Bring the food to their car and place it directly in the car or trunk. And if you’re delivering, whether using your own service or a third party, be sure vehicles are disinfected after each delivery.

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“We rebuilt our menu and created a takeout section complete with cooking instructions that we updated every day. As for hot takeout, we determined which items were comfort foods that would travel well.” Dustin and Crystal Therrien, Owners Cheshire Cat Pub, Carp, Ontario

2. Take it to the curb

Curbside pickup has become a popular option during the COVID-19 pandemic. If possible, designate a few parking spaces near the front of your restaurant for curbside pickup only. Have dedicated staff take orders, package the food and deliver it to cars. Have them ask for the make and colour of the vehicle when taking the order so they can be ready when the customer arrives. If you’re considering adding delivery to your operation, weigh the pros and cons of using a thirdparty service. There will be added fees but you’ll save by not having to hire additional staff or overburden current employees. You might also reach potential new diners who use the service but have not yet tried out your restaurant.

3. Adjust your menu

Create a simplified menu for takeout and delivery. Pare it down to a short list of easy-to-make dishes that travel well. Think comfort foods like sandwiches and wraps, salads (dressing in a separate container), pizza and baked pastas. Don’t forget sides, desserts and beverages. Just because the dishes are easy to make doesn’t mean they have to be boring. Chef Neil Doherty, Sysco’s Senior Director of Culinary Development, recommends using this opportunity to test your creativity: “Using speed-scratch components or ready-made dishes as a base and then adding your own spin to it will make the truly great stand out from the pack.”

means using containers that are durable, won’t leak and won’t break. Bonus points for containers that also allow for reheating. “Remember, your reputation is in that box,” Chef Doherty says.

5. Get creative

The popularity of meal kit delivery skyrocketed this year as more families cooked at home. Get in on the trend by creating your own kits that deconstruct menu items so consumers can re-create your signature dishes at home. For example, if pizza is your specialty, create a kit with your signature sauce, ready-made dough, all the toppings and detailed cooking instructions. Or add a cocktail recipe that pairs with each dish. Family packs, party packs and holiday dinner packs are also smart additions to your off-premise offerings as restrictions are lifted and people are allowed to gather in larger groups. Create a limited or rotating family-style menu that features a choice of three to five entrées and a couple of sides. Family-style meals are not only cost-effective and efficient, they also provide comfort to families in uncertain times. “Boredom and anxiety are on the rise, and comfort food is a popular solution for both,” Chef Doherty says. “Takeout family-style meals are an excellent way for chefs to support their communities.” Click to download our Off-Premise catalogue.

4. Perfect your packaging

Your customers will have a better—and safer—takeout experience when you provide sturdy packaging that maintains the quality and integrity of the food. That

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Muffuletta Salad

Not every salad begins with lettuce. Cured meats, produce, pasta and cheeses form the backbone of these simple dishes.

Savoury Salads 18 SYSCOFOODIE

Spicy SautĂŠed Chickpea and Chorizo Salad


Lettuces and leafy greens, the traditional base of most salads, taste great, but they can be delicate and have a short shelf life. Today, many diners are looking for more protein in their diet. That means salads with heartier, rustic fare like beans, cheeses and cured meats. Try using low-cost, high-margin ingredients like kidney or black beans for Hispanic-style applications, cannellini for French or Italian salads and chickpeas (garbanzo beans) for dishes with a Mediterranean accent. In the Spicy Sautéed Chickpea and Chorizo Salad (pictured), the combination of spiced chickpeas, chopped chorizo and julienned lacinato kale results in a dish that is bursting with colour and flavour.

Seasonal Fare

When creating your summer menus, think of salads that would appeal to the lunch crowd. Ideally, they should be versatile and filling enough to work as a main dish or shared side. If you would like to incorporate fresh, seasonal ingredients, the possibilities are endless. In Italy, prosciutto e melone (prosciutto and melon) is a classic summertime

appetizer. For the Cantaloupe and Prosciutto Salad shown here, we’ve taken this pairing and added fresh mozzarella and fresh basil for a dish that is both light and satisfying.

Regional Inspiration

From the flavours of Italy to a taste of New Orleans, salads are an easy way to introduce international and regional flavours to your menu. The Muffuletta Salad (pictured) deconstructs the classic muffuletta sandwich of the French Quarter. It uses Italian cold cuts plus pasta, provolone cheese and the traditional giardiniera for a hearty, tangy dish. These salads will fit well into your warmweather menus, and are hearty enough for takeout and delivery, too (just package the dressing separately). Most importantly, they are easy to prepare and serve, saving time and labour in the kitchen—which is crucial for every operation in this COVID-19 era. Ask your Sales Consultant about Sysco products—including premade and speed-scratch items—that can help save you time and labour in the kitchen.

Cantaloupe and Prosciutto Salad

Find recipes for these dishes on page 29.

SYSCOFOODIE 19


OPERATIONS

We’ve Got Your Back

During these difficult times, Sysco is reaching its customers on multiple channels. The restaurant industry has experienced its fair share of ups and downs, but nothing has challenged us like the COVID-19 pandemic. At Sysco, our goal is to provide expert leadership, guidance and inspiration to our customers as we navigate through the crisis and economic upheaval. We spoke to Jay Ashton, Business Resources and Brand Activation Manager for Sysco Canada, about how he is getting essential, meaningful information out to customers through multiple channels.

Sysco’s Virtual Kitchen

What do A Taste of Edmonton, Weston Foods and Bo Jackson have in common? They have all been featured on Sysco Canada’s Facebook Live show, Sysco’s Virtual Kitchen. The video series includes discussions with operators, new product demos

and even discussions with celebrities, such as food entrepreneur Bo Jackson. “This is not a cooking show,” explains Ashton, although cooking demos, including some by chefs from big-name food companies such as Campbell’s, Weston Foods and Maple Leaf, are included in the lineup. “We don’t want it to be scripted or prerecorded. We want the viewer to feel as if they are having a coffee with us.” During one 10-day stint, Ashton interviewed would-be presenters at the Taste of Edmonton food show. The in-person show was cancelled this year, but, through Sysco’s Virtual kitchen, operators were able to promote their food online instead of at the convention. Find Sysco’s Virtual Kitchen three or four days a week, at 11 a.m. or 3 p.m. EST, at Facebook.com/SyscoCanada.

Sysco Canada’s Podcast

Customers looking for industry leadership content can access Sysco Canada’s Podcast. Join Ashton as he speaks with leaders in the foodservice industry, mining insights and information that operators can apply in their own businesses. The roster of guests has so far included the president of Trident Foods, the vice president of Kraft and other top industry executives, who are showing up not to promote anything, says Ashton, but rather “to let customers know that we are in this crisis together.” Topics range from social media marketing to cost-cutting and business acumen. You can find a new episode of Sysco Canada’s Podcast one or two times per week, wherever you get your podcasts.

SYSCOFOODIE 21


OPERATIONS

United in Support Sysco Canada responds to the COVID-19 crisis with programs to help its customers and communities. Before the COVID-19 pandemic began, many Canadians were consuming nearly half their meals outside the home, in venues such as restaurants, schools, pubs and arenas. Now all of that has changed. But restaurateurs have always had to adapt to changes, and Sysco is committed to helping the industry and its people get through this time of uncertainty. As foodservice businesses look for new ways to thrive, Sysco is providing a wide range of online tools and resources (many of which can be found at Sysco.ca) to help businesses in a variety of ways, including boosting delivery and takeout and helping refine marketing tactics such as updating social media outreach to best meet customers where they are. With safety protocols and consumer behaviour constantly changing, it’s important to stay agile right now and into 2021 in order to provide safe and rewarding dining experiences, whether on- or off-premise.

Healing the Industry

As part of our support for the foodservice industry and our customers, Sysco is lending its support to Canada Takeout Day, which encourages consumers to order takeout or delivery every Wednesday to support local restaurants. It’s a fun and effective tool to help keep small businesses thriving and thousands of workers employed. In addition, Sysco has sponsored Canada’s Great Kitchen Party—Home Edition, which encouraged people to share food experiences on Facebook Live while enjoying a virtual “party” with chefs, musicians and athletes. During the

22 SYSCOFOODIE

month of April, Canadians were invited to a shared live variety show to watch before, during or after their takeout meal. This virtual party featured favourite entertainers such as Jim Cuddy, Tom Cochrane, Sam Roberts Band, George Strombolopoulos, Tessa Virtue, Scott Moir and more.

Helping our Customers

For customers with immediate needs, the SnapBack Tool Kit is designed to help restaurant operators navigate the new COVID-19–era foodservice landscape. Do you need help implementing social distancing? A safety checklist to help safeguard your staff and customers? The Tool Kit was specifically created to help you find ways to get through this time of transition. Our warehouses and truck drivers, in tandem with our vast network of suppliers, have been working hard to provide continuity and stability in our product supply. “I am proud of our frontline associates for


OPERATIONS

serving our customers safely, and of our entire team for taking bold actions,” says Sysco Canada President Randy White. “We’ve adapted to evolving health and safety priorities and served expanded segments of foodservice in order to support the shifted demand from restaurants to retail, in urban, rural and remote communities.”

Nourishing our Communities

We believe no child should have to go to school hungry and no family should struggle to put a meal on the table. Even before the COVID-19 pandemic struck, Sysco was dedicated to alleviating food insecurity for Canadians. As Canada’s largest food distributor, Sysco has partnered with private, nonprofit and government organizations to make food accessible to those in need. Foodies Unite is Sysco’s national community support initiative. By partnering with relief organizations like Food Banks Canada, Second Harvest and

Breakfast Clubs of Canada, we are helping to make food available in communities and food banks across the country. So far, Sysco Canada has donated more than 5.5 million meals to those in need in the communities we serve. Sysco Canada is also proud to be on the FoodRescue.ca platform, a safe, secure way for businesses to support communities and for nonprofits to access food to help feed our neighbours in need. Seven Sysco locations have donated 199,136 pounds of food since joining. Through these efforts, Sysco has worked to deliver for Canadians in need, no matter their circumstances. “It’s time for us to step up for Canada,” says White.

DONATED

5.6 M

MEALS TO CANADIANS IN NEED

To learn more about Foodies unite, visit our website.

SYSCOFOODIE 23


OPERATIONS

you are making vegetables to use as side dishes or as part of a plant-based entrée, take the prep work out of the equation with practical Imperial Fresh items such as precut broccoli florets, matchstick carrots and trimmed fresh green beans. Use Sysco’s Imperial Fresh Wild Mushroom Blend as an addition to risottos, pastas and pilafs. Or serve it on its own, seasoned with fresh herbs, salt and freshly ground pepper, as a versatile side dish for poultry or pork. Perfect for saving time in the kitchen, our peeled and cooked beets allow you to skip beets’ long cooking time and quickly and easily put together a range of applications such as beet and goat cheese salad.

Make Salads a Cinch

Fresh Cuts Save time and labour in

the kitchen with Sysco’s precut produce items.

Today more than ever, operators are looking for safe, low-labour solutions in the kitchen. Sysco’s wide assortment of precut and premixed produce items offer a range of benefits, providing consistency and quality while saving money and preventing food waste by providing 100% yield. They also help circumvent any cross-contamination that could occur on the cutting board.

Easy Vegetables

To begin, Sysco’s Imperial Fresh staple items such as jarred peeled fresh garlic and peeled jumbo yellow onions will become the go-to items in your kitchen. Whether

24 SYSCOFOODIE

Instead of spending the time to wash, dry and separate lettuce leaves, you can rely on Imperial Fresh Salad and Spring Mixes. The former is a combination of washed and cut iceberg and romaine lettuces, a perfect foundation for basic salads. The latter combines small young salad greens and herbs as a base for fresh preparations. Another popular item, Sysco’s Imperial Fresh Arcadian Mix, is a prechopped combination of cruciferous vegetables. Use it year-round as a base for salads and slaws.

The Safe Choice

When you buy produce from Sysco, you can be confident knowing that it has gone through the most rigorous QA process in the industry, from field and site audits to high-tech sanitation systems that allow real-time monitoring to prevent outbreaks. Talk to your Sales Consultant about the full range of Sysco’s cost- and laboursaving precut produce items.


OPERATIONS

Make Your Menu Pandemic-Proof Learn the 4 P’s of menu engineering to save costs and maximize revenue in the COVID-19 era. Bruce Barnes, Sysco’s Senior Manager of Marketing Services, and his team of analysts, designers and menu consultants have been very busy. Their work includes helping customers brand (or rebrand) their concepts, analyze recipes for cost and labour efficiencies, and bring innovation to the customer experience. During the COVID-19 crisis, their work has been crucial to customers across the country. “Our entire team came from the industry; we feel the connection to our customers, and we want to do everything in our power to help them,” says Barnes. When Sysco customers were in need of help, the Marketing Services team provided weekly webinars on COVID-19–related subjects and free one-on-one consultations. “We start our conversation by asking what our customers need. Maybe it’s a website, maybe it’s a takeout menu, but we always remind them of the 4 P’s of Menu Engineering,” Barnes says. When considering what’s on your menu, keep in mind these all-important priorities: PROFITABILITY These are tough economic times. Make sure all your efforts are financially sustainable and keep profit top of mind. PREPARATION Most restaurants have had to cut staff. A labour- and time-conscious menu is critical right now. PORTABILITY Takeout and delivery are vital at this time, and consumers have high expectations for quality and presentation. Containers should keep the food presentable and

delicious. And if an item doesn’t travel well, don’t put it on your to-go menu. POPULARITY Consumers want comfort food and familiarity. If you’re known for meatballs, keep meatballs on the menu. Offer the things people love about your restaurant.

“Rethinking your menu is key, but another piece of this puzzle is making sure diners feel safe in your restaurant,” says Barnes. Using the Menu Services on Demand tool, customers can create custom marketing assets for their business. They can create or update their menu and design posters, table tents and other promotional materials. With the help of the Marketing Services team, customers can also create a contactless menu option with a QR code on a table tent that, when scanned, takes diners to the online version of your menu—minimizing the waste of disposable menus. “As restaurants around the country begin to reimagine themselves, the Marketing Services team is here to address the ever-changing needs of our customers,” says Barnes. “We’re here for you.” Visit sysco.ca/menuservices to have the Sysco team offer a free consultation on your menu.

SYSCOFOODIE 25


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OPERATIONS

Safety Is Your No. 1 Priority

A

s more and more restaurants open up, hygiene is everything. Sysco is your trusted partner as you navigate the new health and safety codes and work to keep your consumers and staff safe. Feel confident starting with these essential products to disinfect your front and back of house, and to protect your workers, as we enter the new industry normal.

Keystone Orange MultiSurface Cleaner

floors and in drains, creating a cleaner, safer kitchen. Without requiring a rinse, this product saves water and eliminates “grease banks” that build up on floors.

Keystone Advanced Antibacterial Foam Hand Soap

This foaming soap is effective on germs and bacteria to help reduce food-safety risks. Compared with traditional liquid hand soap, it provides up to 30% more doses per ounce, adding value while keeping hands moisturized.

Use these The first thing guests see when they walk in their overall impression of your essential products determines establishment. This product is effective on to keep your front walls, floors, countertops, equipment, glass 3-Ply Disposable Mask A Class 1 disposable surgical mask certified and back of house surfaces, mirrors, plexiglass and plastic. by the FDA, this mask is suitable for most safe and clean. Keystone Peroxide faces as it adapts to facial contours. It Disinfectant Cleaner

COVID-19 approved! One product to clean and disinfect all hard surfaces and glass for your entire restroom and front of house. Use this EPA-registered disinfectant with a kill time as fast as 3 minutes.

Keystone Sanitizing Wash ’n Walk

Clean floors are a must-have for hygiene and safety. Keystone Sanitizing Wash ’n Walk kills 99% of harmful bacteria on

offers a bacterial filter, preventing harmful airborne particulate matter and aerosols from penetrating.

SecureIt™ Tamper Evident Labels Give your off-premise consumers peace of mind with special tape that breaks if tampered with. Designed to adhere to a variety of packaging options, these labels feature an aggressive adhesive, making them tamper evident. TM

SYSCOFOODIE 27


RECIPES FOR THE CHILE S These delightful Mexican-style dishes and drinks are perfect for serving outdoors all summer. Smo ky Ba

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Precautions for the COVID-19 pandemic combined with diners’ natural desire to eat outdoors during the warmer months mean there has never been a better time to rethink your out“As weather improves and door menu. And nothing attracts a crowd and coincides with our reopening, brightens the mood like we have added a tent for a patio lunch or happy outdoor seating on the sidewalk.” hour with Mexican flair. Mexican flavours and Jad Malaeb, GM/MANAGING PARTNER Fontina Grille, Rockville, MD ingredients have made their way beyond Latin American restaurants and into the North American culinary mainstream. Carnitas tacos with braised and crispy pork; chiles rellenos filled with creamy, mild cheeses; and refreshing Mexican-style cocktails are just a few items that pop up regularly. Our Sysco chefs have created two versions of a chile relleno with squash blossoms (see photos, right): One is fairly quick and easy to make; the other is more upscale, using a variety of ingredients and techniques.

Both are delicious; choose whichever one works best for your particular operation. With Casa Solana and the other national brands sold by Sysco, you’ll find the ingredients to create a variety of Mexican-style snacks and appetizers, including tortilla chips, zesty guacamole and a range of tomato salsas. For a Mexican happy hour, you need to consider your bar offerings as well. Try expanding beyond the margarita. An authentic Mexican-style michelada is made with a combination of beer, lime juice, Worcestershire sauce and Clamato or tomato juice. Garnish with a wedge of fresh lime and strips of smoky bacon to enhance the flavour and serve with salty chicharrone. It’s both delicious and instantly Instagrammable. Talk to your Sales Consultant about Sysco’s range of Mexican-style products for your outdoor menu.

Find recipes for these dishes on pages 28–29.

14 SYSCOFOODIE

SYSCOFOODIE 15

Smoky Bacon Michelada S YSCO C U L I NA RY T E A M HOUS TON, T X SERV E S 1

4 1 2 4 2

1

1 2

Ice (as needed) Juice of 2 limes oz. Clamato Original tsp. Worcestershire sauce tsp. chipotle in adobo sauce Tbsp. Sysco Classic kosher salt tsp. Sysco Imperial McCormick chile powder 12-oz. bottle Mexican-style beer lime wedge for garnish strips bacon for garnish Block & Barrel pork rinds tossed with Tajin

In a cocktail glass filled with ice, mix together the lime juice, Clamato, Worcestershire sauce and chipotle in adobo. Shake well to cool. Combine the salt and chile powder on a small plate. Take a separate tall glass, rub some lime juice around the rim and dip it into the plate with the chile powder mix. Fill the glass with beer, then add the Clamato mix. Garnish with lime wedge and bacon strips. Serve with the Tajin-seasoned pork rinds.

Chiles Rellenos CH EF A R M A N D O A . P OM A L E S S YSCO N E W M E X ICO SERV E S 8 CHILE S

8 ancho chiles 4 oz. piloncillo (Mexican cane sugar) ½ Mexican canela or cinnamon stick 4 whole cloves ¼ tsp. coriander seeds

28 SYSCOFOODIE

½ 2 3 ¼

tsp. juniper berries Tbsp. chopped white onion cloves garlic cup Sysco Classic apple cider vinegar

POR K PICADILLO

2 3 1

½

1

10 2 ½ ½ ½ 1

Tbsp. canola oil cup minced white onion cloves garlic, minced lb. Butcher’s Block ground pork chayote squash, peeled and diced green plantain, finely diced and fried squash blossoms, chopped Tbsp. tomato paste Tbsp. Sysco Classic apple cider vinegar cup currants tsp. ground coriander tsp. cumin Salt and freshly ground black pepper

CHAYOTE SOUP

1 Tbsp. unsalted butter 2 Tbsp. chopped leek 2 chayote squashes, peeled and chopped ½ serrano pepper, chopped 2 Tbsp. chopped cilantro Salt to taste STUFFED CHILE S

1 cup Queso Quesadilla or other melting cheese 1 lb. prepared tamale masa Chiles (see recipe) Pork Picadillo (see recipe) 16 squash blossoms, blanched GAR NISH

Micro chives Micro Hearts on Fire Micro red shiso Petite squash Mexican crema Queso fresco Red chile oil

Remove stems and seeds from the chiles and toast them in an oven heated to 350 degrees for 1–2 minutes. Place them in a nonreactive container. Meanwhile, combine 4½ cups water with the other ingredients in a large pot. Bring to a boil and cook until the piloncillo is completely dissolved. Pour the liquid over the chiles and let cool to room temperature. Place in the refrigerator for at least 12 hours or up to 24 hours. Remove the chiles from the liquid; discard everything but the chiles. Carefully cut the chiles lengthwise through the middle; set aside. FOR THE POR K PICADILLO

Heat the oil in a sauté pan over medium heat. Add the onion and cook for 7–10 minutes. Add the garlic and cook another 3–4 minutes. Add the pork and cook, breaking up the meat until it is no longer pink, about 10–12 minutes. Add the squash and fried plantain and cook until the squash begins to soften, for 4–5 minutes. Add squash blossoms and spices and continue to cook until the blossoms soften. Move the pork to one side of the pan. Add tomato paste to the other side of the pan and fry for 1 minute. Add ¼ cup water, the vinegar and currants to the pan. Bring to a boil; then reduce the heat to low and simmer uncovered until the liquid has reduced and thickened. Add the coriander and cumin. Adjust the seasoning as needed with salt and pepper. FOR THE CHAYOTE SOUP

In a saucepan over medium heat, melt the butter. Add the leek and cook slowly until softened. Add the squash and serrano pepper and cook for 6–8 minutes. Add 4 cups of water and bring to a boil. Reduce to a simmer and cook until the squash has softened completely, about 12–15 minutes. Place the mixture into a blender

along with the cilantro and salt. Blend until completely smooth. Reserve warm. FOR THE STUFFED CHILE S

Fold the cheese into the prepared tamale masa. Place one chile, skin side down, on a cutting board. Smother with masa and add 1 to 1½ tablespoons of pork picadillo followed by two squash blossoms. Roll into a cylinder. Repeat with remaining chiles. Wrap each chile in plastic wrap and steam for about 45 minutes. Remove from the plastic wrap and keep warm. Slice crosswise. Spoon some chayote soup onto each plate. Place a stuffed chile on top, garnish with the microgreens. Place tiny vegetables around the chile. Dot with the crema, queso fresco and chile oil.

Squash Blossom Chiles Rellenos S YSCO C U L I NA RY T E A M HOUS TON, T X SERV E S 1 2 STUFFING

6 2 3 2 2

poblano chiles handfuls squash blossoms egg yolks lb. precooked tamale masa onions, sliced

CHILE S

12 large poblano chiles 4 oz. Queso Quesadilla, shredded 4 oz. Queso Fresco or other fresh white cheese 30 corn husks Cotija Cheese, for serving Hot sauce, for serving FOR THE STUFFING

Grill, peel and devein the poblano chiles. Bring a pot of salted water to a boil. Add the chiles and cook until tender, about 3 minutes. Drain under cold water. Slice thinly and set aside. Chop the squash blossoms and set aside. In a bowl, combine egg yolks with the precooked tamale dough. Add the poblano slices, chopped squash blossoms and onions to the tamale masa and mix.


FOR THE CHILE S

FOR THE SAL SA ROJA

Roast the whole poblano chiles, peel them, cut them lengthwise and devein. Fill them with the tamale masa mixture and the shredded melting cheese. Close the chiles and wrap each with 2 corn husks. Place 6 corn husks over the rack of a steamer and place the wrapped poblano chiles on top; tie at the ends. Cover and steam for about 45 minutes. Top with Cotija cheese and hot sauce and serve.

Heat the oven to 350 degrees. Put the tomatoes, chile de árbol, garlic, jalapeno and onion on a lightly oiled sheet pan and roast until the tomatoes start to blister and are heated all the way through. Put the roasted ingredients into a blender along with the hot chicken broth and pulse, being careful not to overprocess. The salsa should remain slightly chunky. Pulse in the cilantro and season with salt and pepper.

Pork Carnitas Tacos With Salsa Roja S YSCO C U L I NA RY T E A M HOUS TON, T X SERV E S 1–2 SAL SA ROJA

6 Sysco Imperial Fresh Roma tomatoes, quartered 1 dried chile de árbol, quartered 1 clove Sysco Imperial Fresh garlic 1 Sysco Imperial Fresh jalapeno chile, seeded ½ cup chopped Sysco Imperial Fresh white onion 1 cup Sysco Classic chicken broth, heated ¼ cup Sysco Imperial Fresh cilantro, chopped (stems included) Salt and freshly ground black pepper to taste CAR NITAS

8 oz. Casa Solana Classic Pork Carnitas 1 tsp. Arrezzio Imperial olive oil ¼ Sysco Imperial Fresh red bell pepper, julienned ¼ Sysco Imperial Fresh yellow bell pepper, julienned ¼ Sysco Imperial Fresh yellow onion, julienned 2 6-inch Casa Solana flour tortillas 1 tsp. Salsa Roja (see recipe, below) ¼ Casa Solana Imperial avocado, halved and sliced 2 oz. pickled red onion 4 Imperial Fresh cilantro leaves 2 Tbsp. Sysco Pica y Salpica crema, in a squeeze bottle 1 Tbsp. Sysco Pica y Salpica Cotija Cheese

FOR THE CAR NITAS

Heat and shred the preseasoned, precooked carnitas. In a pan, heat the olive oil over medium-high heat and sauté the peppers and onion until they are al dente. To build the tacos, heat two tortillas on a flattop grill or pan, about 30 seconds per side. Divide the Salsa Roja between the tortillas, followed by the sautéed peppers and onion and pork carnitas. Top with sliced avocado, pickled red onion and cilantro leaves. Squeeze some crema over each taco and top with the Cotija cheese.

Seasonal Fare

Savoury Salads

From the flavours of Italy to a taste of New Orleans, salads are an easy way to introduce international and regional flavours to your menu. The Muffuletta Salad (pictured) deconstructs the classic muffuletta sandwich of the French Quarter. It uses Italian cold cuts plus pasta, provolone cheese and the traditional giardiniera for a hearty, tangy dish. These salads will fit well into your warmweather menus, and are hearty enough for takeout and delivery, too (just package the dressing separately). Most importantly, they are easy to prepare and serve, saving time and labour in the kitchen—which is crucial for every operation in this COVID-19 era. Ask your Sales Consultant about Sysco products—including premade and speed-scratch items—that can help save you time and labour in the kitchen.

Cantaloupe and Prosciutto Salad

Find recipes for these dishes on page 29.

SYSCOFOODIE 19

Cook the pasta according to the package directions until al dente; drain and let cool completely. In a large bowl, gently toss the cooked pasta by hand with the remaining ingredients. Refrigerate in an airtight container for at least 2 hours or up to 3 days. Serve family style.

until kale is wilted and chickpeas are heated through, about 5 minutes, stirring frequently. Serve on a large platter or four plates, sprinkled with toasted pine nuts.

Spicy Sautéed Chickpea and Chorizo Salad

S YSCO C U L I NA RY T E A M HOUS TON, T X SERV E S 8–10

S YSCO C U L I NA RY T E A M HOUS TON, T X SERV E S 4

Regional Inspiration

18 SYSCOFOODIE

appetizer. For the Cantaloupe and Prosciutto Salad shown here, we’ve taken this pairing and added fresh mozzarella and fresh basil for a dish that is both light and satisfying.

Spicy Sautéed Chickpea and Chorizo Salad

S YSCO C U L I NA RY T E A M HOUS TON, T X SERV E S 8–10

1 lb. medium Arrezzio pasta shells 1 lb. provolone cheese, cut into ¼-inch cubes ½ lb. sliced Genoa salami, cut into ¼-inch pieces (sourced by European Imports) ½ lb. sliced hot capocollo, cut into ¼-inch pieces (sourced by European Imports) ½ lb. mortadella, cut into ¼-inch cubes (sourced by European Imports) 12 oz. giardiniera, chopped 12 oz. Arrezzio green olives, sliced 4 oz. Arrezzio black olives, sliced 3 green, red and/or yellow bell peppers, diced 1 stalk celery, finely chopped 2 cups zesty Italian dressing

When creating your summer menus, think of salads that would appeal to the lunch crowd. Ideally, they should be versatile and filling enough to work as a main dish or shared side. If you would like to incorporate fresh, seasonal ingredients, the possibilities are endless. In Italy, prosciutto e melone (prosciutto and melon) is a classic summertime

Not every salad begins with lettuce. Cured meats, produce, pasta and cheeses form the backbone of these simple dishes.

Muffuletta Salad

Lettuces and leafy greens, the traditional base of most salads, taste great, but they can be delicate and have a short shelf life. Today, many diners are looking for more protein in their diet. That means salads with heartier, rustic fare like beans, cheeses and cured meats. Try using low-cost, high-margin ingredients like kidney or black beans for Hispanic-style applications, cannellini for French or Italian salads and chickpeas (garbanzo beans) for dishes with a Mediterranean accent. In the Spicy Sautéed Chickpea and Chorizo Salad (pictured), the combination of spiced chickpeas, chopped chorizo and julienned lacinato kale results in a dish that is bursting with colour and flavour.

Muffuletta Salad

¼ ½ 8 ½ 4 2 4 1

cup pine nuts, for garnish cup Arrezzio olive oil oz. chorizo, sliced and chopped cup chopped Spanish onion cups julienned lacinato kale cups chickpeas, cooked tsp. lemon zest tsp. Sysco Imperial McCormick smoked paprika ½ tsp. Sysco Imperial McCormick ground cayenne pepper ½ tsp. Sysco Imperial McCormick ground cinnamon ½ tsp. Sysco Imperial McCormick ground cumin

In a dry sauté pan over medium heat, toast the pine nuts, stirring occasionally, until fragrant and golden brown, about 2 minutes; set aside. (If not using right away, store at room temperature in an airtight container for up to 5 days.) Heat the oil in a sauté pan over medium-high heat. Add the chorizo and onion and cook, stirring frequently, until the onion is tender and the chorizo is starting to brown, about 3 minutes. Add the remaining ingredients. Cook

Cantaloupe and Prosciutto Salad

2 lb. fresh ciliegine mozzarella, drained (sourced from European Imports) 1 cantaloupe, peeled and seeded, cut into ¾-inch pieces 3 Tbsp. Arrezzio extra -virgin olive oil 2 Tbsp. Sysco Classic apple cider vinegar 1 Tbsp. Sysco Classic sugar 4 oz. prosciutto, torn (sourced from European Imports) 8 tsp. thinly sliced fresh chives Fresh cracked black pepper for garnish

In a large bowl, mix together the mozzarella, cantaloupe, oil, vinegar and sugar. Chill the mixture in an airtight container for at least 2 hours or up to 3 days. To serve, top with the prosciutto and chives and garnish with the fresh cracked pepper.

SYSCOFOODIE 29


BACK OF OUR

HOUSE

Carlos Correia

Driver for Sysco Prairies Region

In This Together “Y

 ou could say I’m a people person,” says Carlos Correia, who has been delivering food for Sysco since 1994. Over the decades, he has met a lot of people. “I like dealing with the customers and making that connection. There are a lot of nice people out there.” Delivering during the pandemic has shown him that these connections are more important than ever.

Delivering appreciation

Carlos regularly delivers to a variety of customers—independent restaurants, large chains, hospitals, retirement homes, and more. Since the COVID-19 pandemic began, he has seen a change among his customers. “It’s a different feeling,” he says. “Everyone appreciates things a little bit more. People are grateful to us for bringing them supplies during this time, and it hits your heart.” During the pandemic, Carlos and other drivers have begun delivering to many First Nations communities. “When we come through with the trucks and the food, they are so happy to see us,” says Carlos. “They help us out, and they are such nice people— it’s a great feeling.”

30 SYSCOFOODIE

Everyone has really stepped up to meet this crisis. Some of the customers that Carlos used to serve closed down for the pandemic and have not reopened. “These were great restaurants, where I enjoyed going with my family,” he says. “It’s sad because these people were trying, and they had to close their doors for financial reasons. And at other places, you can see the staff’s not all there. These people have families, and it’s a terrible thing.”

Seeing a shift

With every delivery—especially during these times—Carlos and his colleagues try to understand what customers are going through and do what they can to help. “We do the best we can in terms of whatever they need,” he says. Before the pandemic, everyone was in a hurry. “Now, there is a new mutual sense of understanding,” says Carlos. “Everybody is a lot more relaxed.

People are more open. Everyone is wearing masks and helping out.”

A team effort

These changes in attitudes reflect how much the world has changed since the pandemic hit Canada in March. Carlos and his fellow drivers begin each day with a temperature check. “Sysco makes sure we have masks, wipes, gloves—all the necessary PPE. We are cleaning and disinfecting the trucks every day. Making sure everything is perfect.” Carlos attributes this success to great Sysco management, including Sysco Canada President Randy White. But in the end, he says, “Everyone has really stepped up to meet this crisis. It doesn’t just take one person—it takes a whole community.”


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Profile for Sysco Canada

Sysco Foodie Magazine - Issue 28  

Sysco Foodie Magazine - Issue 28  

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