August 2024 Solutions Toolkit

SOLUTIONS

TOOLKIT What’s New to Help You Grow & Thrive

August 2024

Drive Revenue with Catering & LTOs Off-premise Dining Back-to-School Fall Menu Trends Business Solutions Scan for Digital Edition including links to Recipes, Products and More

TOPIC LIST

Our goal is to deploy our industry leading people, products, and solutions to deliver success for you and your business. Talk to your Sales Consultant to book your next Custom Culinary Review.

03 Consumer Trends 07 Out of the Box 16

Back to School

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Seasonal Flavors

24 Loyalty Matters 26 Salads Redefined 30 Business Solutions Click for full Sysco Studio Recipe Click to Find Product on Sysco Shop Click for More Info on Sysco Foodie

OPPORTUNITIES IN CASUAL DINING Away-from-home consumption is now in-between pre-COVID and COVID levels.

Younger consumers continue to lead in away-from-home consumption, with more than a third of Millennials’ and Gen Z’s meals purchased away from home.

With the exception of Boomers who mostly make their lunch at home, each generation buys lunch away-from-home at least twice a week on average. Gen Z is the most likely to have purchased dinner away from home, with nearly three days of the week split between eating out and getting dinner to go.

The share of consumers who budget for food is increasing. Millennials and Gen X, who are more likely to be managing family budgets, are more likely to have a food budget than other generations (as are families with kids, in general).

Unsurprisingly with the context of inflation, weekly food budgets have increased by nearly a third compared to 2021. Millennials and Gen Z are now the biggest spenders in terms of weekly food budget, taking the crown from Gen X and Boomers. The younger the generation, the higher proportion they spend on dining out/foodservice.

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TECH TIPS 76% of operators say using technology gives them a competitive edge, but many believe their restaurants could do more to keep up on the tech front.

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MENU TRENDS Less is more, when it comes to descriptors

Very few descriptors and even ingredients are among the fastest growing when filtered on new menu items. This demonstrates that new items are leaning less on descriptors than prior items may have. There are likely many drivers to this including ability to pivot if there is a supply chain issue, ability to encourage conversation with waitstaff, or leaning on pictures found on online menus or social media.

Item as flavor remains relevant

We continue to see the relevance of dishes moving from their usual application into broader usages as a hint at a longer-term trend. Think what happened to Nashville hot or even more recently, birria. Many fast-growing flavors among new items like mangonada and London fog fit this theme.

Old isn’t always new (and that’s okay!)

Prior years showcased throwbacks to nostalgic dishes and flavors leveled up – now dubbed “newstalgia” – or taking classic French dishes and making them more approachable. As trends move through the Menu Adoption Cycle they often get watered down; how “old is new” shows up at later stage operators is through simply bringing back old favorites with minimal twists.

Chinese comeback

The latest “old is new” is core Chinese dishes, such as chow mein and moo shu, coming back on menus after years of decline. Younger consumers are less familiar with many Chinese dishes and operators seem to be noting this potential. Regional Chinese dishes like Szechuan have had steady success on Chinese menus and now Hunan is starting to gain.

Keep an eye on Indian, Japanese, and Thai

Hints of Indian cuisine operators trying to figure out how to write menus for a broader audience are showing up. These added menu descriptors show that operators know they are gaining a broader audience, and they are trying to relate lesser-known ingredients and dishes to that audience.

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OUT OF THE BOX Let’s organize To-Go meal packages in a clean, professional, easy- to-use way.

Let’s have a great presentation ready for our guests to stop by and pick up. We are seeing this type of organized packaging all across the multiunit operator landscape. Let’s up our game and compete for that revenue!

We have selected inexpensive inner packaging that fits neatly into our To-Go Box and engineered meals that fit well into these containers, all with an eye on profit and ease of execution.

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ON-BRAND Whether you simply build a meal pack with products on your current menu, or take one of our suggestions, organizing the packaging will have your customers coming back more often and will increase your off-site revenue. Customization and branding are easy and inexpensive. Online companies make ordering custom stickers and stamps fast, easy, and inexpensive.

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ROCKIN’ RAMEN Pork Belly Ramen Edamame Pan-Fried Dumplings Yuzu & Ube Cheesecake Boba Tea

Ingredient Cost - $41.06 Packaging Cost - $10.35 Sell Price - $89.00 Profit Per Pack - $37.59 08

ITALIAN NIGHT Spaghetti & Meatballs Family Salad Italian Salad Ciabatta Olive Loaf

Ingredient Cost - $17.83 Packaging Cost - $7.54 Sell Price - $45.00 Profit Per Pack - $19.63 09

HEALTHY VALUE Teriyaki Chicken Patty Noodles Family Salad Cucumber Salad

Ingredient Cost - $17.83 Packaging Cost - $7.54 Sell Price - $50.00 Profit Per Pack - $24.63 10

PERFECT PICNIC Crispy Fried Chicken Potato Salad Garlic Parm Chips Fresh Watermelon Hawaiian Rolls

Ingredient Cost - $24.98 Packaging Cost - $5.90 Sell Price - $55.00 Profit Per Pack - $24.12 11

ON THE RUN Marinated Skirt Steak Peppers & Onions, Fire Roasted Salsa Tortillas, Guacamole Spanish Rice and Beans

Ingredient Cost - $19.98 Packaging Cost - $6.60 Sell Price - $45.00 Profit Per Pack - $18.42 12

BACKYARD BBQ Full Rack of Ribs Half Chicken Cornbread Biscuits Coleslaw Pasta Salad

Ingredient Cost - $31.58 Packaging Cost - $6.28 Sell Price - $65.00 Profit Per Pack - $27.14 13

BURGER BOX Angus Burger Box Jalapeno Jam, Arugula, Homemade Potato Chips, Pickles

Ingredient Cost - $16.82 Packaging Cost - $5.84 Sell Price - $45.00 Profit Per Pack - $22.34 14

MONEY MAKER Consider developing a monthly take home steak pack.

All Buckhead fresh-cut steaks are individually sealed for freshness and easy execution.

Join us for Chillin and Grilling with (Chef John Smith from, Local Restaurant Name) Each Month a new Chillin and Grilling kit is released, along with a chef inspired video full of tips and tricks to grill restaurant quality steaks at home.

4 - 6oz Fillets, Lemon Parmesan Asparagus, Cottage Fries 4 - 8oz Strip Steaks, Herb Marinated Summer Squash, Grilled Yukon Potatoes 4 - 10oz Ribeye’s, Grilled Elote Corn on the Cobb, Garlic Mashed Potatoes 4 - Steak and Chicken Kabobs, Baby Baker Potato Kabobs, Summer Pasta Salad *Add Tiramisu to any order, $16.99 SUPC: 197155 – Vegan Tiramisu: SUPC: 7145227

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10 TIPS TO BRING IN THE BACKTO-SCHOOL CROWD The back-to-school season poses many challenges for restaurants. As the lazy days of summer wind down, so do time and money spent on dining out. When students head back to class, schedules change and activities increase, leading families to hunker down at home and causing college students to focus more on studies and less on entertainment. But this season offers opportunities for restaurants, too, from offpremise dining options to diversifying your menu dayparts.

At Sysco, we offer a wide range of takeout-friendly ingredients, products and packaging, as well as ideas to ensure success. Here are our tips to make it the best fall yet.

Grab and Go With It Portable, prepackaged meals that customers can grab and take with them have become an important factor in the success of many fast-casual and independent businesses. Sysco’s versatile lines of packaging make off-premise dining easy.

Modern, lightweight Sysco Trendz disposables are designed for greater resistance to grease and moisture, while Sysco Earth Plus containers are made with post-consumer recycled content.

Diversify Your Dayparts If your customers come in primarily for coffee, place packaged breakfasts, lunches and snacks like Baker’s Source Parfait Muffins close to POS, to drive impulse sales. If you are a lunch spot, upsell packaged dinners, à la carte entrées or preassembled meal kits. Busy parents will appreciate the convenience.

Consider the Back-to-School Snack Snacking has become big business. According to new research, 80 percent of consumers say they snack at least once a day; snacks are used increasingly to replace a meal; and 57 percent say portability is an important factor. Ask your Sales Consultant about the new Block and Barrel Snack Trays.

Use the Right Foods Some foods retain their flavor and texture better than others on that ride home from the restaurant. Soups, sandwiches, salads and wraps all make the grade. Short pastas such as cavatappi and penne retain their texture well. Fried foods can go soggy, but Sysco has developed several distinctive french fry products to hold up over time.

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Hit the Curb This growing trend splits the difference between takeout and home delivery by having a server meet the customer in his or her car or at the curb. Use texts to communicate with customers and cut out the middleman. Diners love not having to leave the car, and it’s cheaper than building a drive-through window!

Implement Online Ordering Diners today expect to be able to order meals online, on either a restaurant’s own app or a third-party website. This is true for takeout and delivery and is even becoming the case for some eat-in dining. The online experience should be seamless, so as not to frustrate customers before they get in the door.

Limit the Selection Takeout and delivery can be a burden for restaurants. Do your kitchen and customers a favor by creating a separate, limited takeout menu that offers a few selected items those most suitable for takeout.

Make Friends With a Delivery Service Are you on board with Uber Eats or another version of digital home delivery?

Don’t bother trying to fight it; the revolution is here. As millennials are becoming parents themselves, they turn to their phones for everything, including dialing up dinner with no actual dialing or talking involved.

Two Meals for the Price of One Because economics is a driving force keeping families at home, value and savings should also play an integral role in bringing them back into the restaurant. A limited-time “order a meal, take one home” offer is perfect for the back-to-school season, as busy parents will have one less dish to prepare the following day.

Let Kids Eat Free Another surefire savings-based concept for back-to-school season is to offer a weekly Kids Eat Free Night. Not only will this attract regular customers back in, it will also bring in new customers willing to try out an untested spot in order to save money.

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SEASONAL TRENDS Time to think about our Fall menu changes.

Braised chuck flap, roasted duck, hearty roast beef, chicken fried steak and all those delicious root veggies. Come and talk with our culinary team to develop on-trend and easy to execute dishes for the Fall menu season.

y r o v a S

Sweet

NEW Gen Z (83%) & Millennials (82%) are particularly excited.

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CAJUN WHOLE BONE-IN TURKEY, FULLY COOKED, FRZ 2 EA

DRIVE TRAFFIC 59% OF CONSUMERS ARE INTERESTED IN PURCHASING LIMITED-EDITION RETAIL ITEMS OR RESTAURANT SPECIALS/LTOS IN THE FALL Datassential asked consumers: For which of the following holidays would you be interested in getting limited-edition retail items or restaurant specials/limited-time offers?

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BOOST REVENUE Once you’ve joined us in the kitchen to take advantage of the best products and culinary trends, let our experts at Restaurant Solutions take the guess work out of creating seasonal LTO and marketing. From cost analysis to design, social media marketing and beyond, we make it easy to impress your customers and drive dollars to your bottom line

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FALL INTO FLAVOR Pretzel Crusted Pork Ribeye Sandwich, Pretzel Roll, Carrot Sauerkraut

Braised Short Rib Sandwich with Red Wine Pickles

Bavarian Pretzel Sticks with Beer Cheese & Whole Grain Mustard 21

CHEF TAKES Roasted Pork Chop with Mustard Cream Sauce & Butternut Squash Rye Crusted Salmon, Caramelized Onion Whipped Potatoes, Pickled Red Cabbage Cuban Birria Sandwich, Slow Roasted Pork, Smoked Ham, Swiss, Garlic Aioli, Pickles 22

EASY AS PIE Mexican Hot Chocolate Tiramisu Tia Maria Sabayon, Espresso Brittle

Apple Cranberry Ginger Galette, Warm Spices, Brown Sugar Ice Cream Pumpkin Spice Latte Mousse Pie, Fresh Whipped Cream, Candied Citrus 23

BUILDING LOYALTY, GROWING BUSINESS Loyalty programs enhance the customer experience by allowing operators to provide more personalized service and incentivize repeat business. Today, thanks to recent advances in technology, loyalty programs are highly regarded by restaurants and the guests who use them. According to the National Restaurant Association’s new Restaurant Technology Landscape Report, 96% of loyalty and reward program customers say they’re a good way to earn more “bang for their buck,” and 52% say they already participate in them.

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LOYALTY CLUB IDEAS VIP Access to Special Events Member-Only Dinners: Enjoy exclusive access to themed dinners, seasonal tastings, and chef’s table events.

Priority Reservations: Get the first choice on reservations for the most sought-after events and holidays.

Exclusive Discounts and Offers Discounted Dining: Receive a percentage off your total bill every time you dine with us.

Monthly Specials: Take advantage of exclusive monthly specials on meals and drinks, crafted just for members.

Complimentary Treats Welcome Gift: Receive a signature appetizer when you join.

Birthday Surprise: Celebrate your birthday with a free dessert.

Culinary Adventures Cooking Classes: Participate in quarterly cooking classes with our head chef, including hands-on experiences and recipe takeaways.

Wine and Spirit Tastings: Attend exclusive tastings to discover new wines, craft beers, and unique spirits.

Take-Home Delights Gourmet Meal Kits: Receive a quarterly gourmet meal kit, complete with premium ingredients and easy-to-follow instructions.

Exclusive Recipes: Access our collection of chef-curated recipes to recreate your favorite dishes at home.

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FRESH TRENDS In the age of mindful eating, salads are a trendsetter packed with today’s hottest innovations. From ethnic inspirations to highly customizable builds, salads deliver the flavor, personalization, and nutrition diners crave. Chefs are cashing in, with salads driving profits and guest satisfaction across dayparts.

Their versatility works for breakfast bowls, lunchtime chef specials, and satisfying dinner options. Produce-focused and plantforward, the vibrant colors and fresh flavors make salads Insta-worthy and approachable.

It’s time to redefine and maximize their profit potential.

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REDEFINED

Breakfast salads are hot right now.

Consumers crave fresh morning options that energize, like arugula with jammy eggs, bacon, and pickled onions – or crisp greens with smoked salmon and avocado. Don’t sleep on salads with ancient grain bases; top with berries and nuts or sweet potatoes and pumpkin seeds. For a heartier option, poached or soft-boiled eggs or Greek yogurt can add some protein without overwhelming the salad. Customization is nothing new, but it’s dominating the food industry now more than ever. Your salads, their rules. Let diners select greens, veggies, proteins, toppings, and dressings.

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FOODIE FUEL Steak & Arugula Salad Dried Cherries, Blue Cheese, Avocado, Blackberry Peppercorn Vinaigrette

Winter Greens & Warm Pork Belly Salad

Roasted Acorn Squash Caprese Salad, Fresh Basil, Balsamic Glaze 28

CHEF TAKES Fall Harvest Salad, Roasted Root Vegetables, Goat Cheese, Raspberry Vinaigrette

Shaved Brussel Sprout & Celery Root Caesar

Apple & Kohlrabi Salad, Pomegranate, Pepitas, Blue Cheese, Champagne Vinaigrette 29

MAKE IT SIMPLE

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PROFIT FROM FALL FLAVORS!

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APPETIZERS & FRENCH FRIES

SHRIMP & SALMON

BEEF PATTIES

BULK GROUND BEEF

FRESH CHICKEN BREASTS

FROZEN CHICKEN BREASTS

FRESH POTATOES

SHORTENINGS & OILS

BREAD

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CLICK OR SCAN TO VIEW ON SYSCO SHOP VISIT SYSCOFOODIE.COM

FOR TIPS, TRENDS, RECIPES AND MORE!

Sysco reserves the right to limit purchase quantities to ensure inventory availability for our customers during the sales special promotional period. Pictures are for illustration purposes, and actual product(s) may vary. © 2024 All Rights Reserved. Sysco Corporation. 5555126

7297424 Il Pane di Villa Pinsa Crust, Rectangle 12/7.8 oz

7297426 Il Pane di Villa Pinsa Crust, Round 12/8.8 oz

9906592 Point Reyes Toma Rashi Wheel 1/10 lb

Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

7316497 My Chef Chocolate Cup, Victoria Dark 7/12 ct

7316500 My Chef Chocolate Cup, Marbled Victoria 7/12 ct

7314456 Golden Country Shiitake Mushrooms, Dried 1/5 lb

Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

7305684 Beehive Cheese Big John’s Cajun Wedge 10/4 oz Stocked IL, TX, VA and CA

7313320 Noroi Vegan Foamer 1/3.4 oz Stocked IL, TX, VA and CA

7312638 Lorina Lemonade 24/11.2 oz Stocked IL, TX, VA and CA

7316507 Ponthier Chilled Pineapple Puree 6/1 kg Stocked IL, TX, VA and CA

7312675 Lorina Pink Lemonade 24/11.2 oz

7312636 Lorina Blood Orange 24/11.2 oz

Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

Questions? Contact our Sales Support Team 888-404-3828

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7314452 7314166 Pearl River Bridge Ajinomoto Superior Drk Soy Sauce MSG Umami Seasoning 1/5 lb 1/1 lb

7313340 Citterio Sweet Coppa 6/2.65 lb

5100940 Citterio Hot Sopressata 3/7.5 lb

Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

7281730 Mini Babybel Semisoft Cheese Snack 20/1.4 oz

7281731 Mini Babybel Semisoft W. Chdr Snack 20/1.4 oz

7316340 Bonvallis Valencia Almonds 1/11 lb

7316363 Amifruit Candied Orange Peel 1/2.2 lb

Stocked IL, VA and CA; Non-Stock TX

Stocked IL, VA and CA; Non-Stock TX

Stocked IL, TX, VA and CA

7271686 7257526 Tillamook Les Comtes de Provence Med Yellow Chddr, Sliced Honey Mustard with 6/32 oz Balsamic Vinegar Stocked IL, TX, VA and CA 6/8.11 oz

7257523 Les Comtes de Provence Provencal Flavored Mus- tard, Honey & Herbs 6/8.11 oz Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

7257525 Les Comtes de Provence Old Fashioned Mustard 6/7.4 oz Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

7271683 Tillamook Med Wht Chddr, Sliced 6/32 oz Stocked IL, TX, VA and CA

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7301512 Pica y Salpica Cotija Cheese 6/5 lb Stocked IL, TX, VA and CA

7301505 Pica y Salpica Cotija Cheese, Grated 4/5 lb

7301510 Pica y Salpica Oaxaca Cheese, Shred 4/5 lb

Stocked IL, TX, VA and CA

Stocked IL, TX, VA and CA

We continue to expand our Possmei line to provide everything needed to succeed in the authentic Bubble Tea business!

7216163 Popping Boba, Litchi (Lychee) 4/7.04 lb

7297852 Jasmine Green Tea 10/1.32 lb

7161777 Passion Fruit Syrup 6/5.5 lb

7062222 Peach Syrup 6/5.5 lb

7062283 Mango Syrup 6/5.5 lb

7231898 Cane Sugar 4/11 lb

7222887 Assam Black Tea 10/1.32 lb

7161788 Black Sugar Syrup 6/5.5 lb

7298295 Litchi (Lychee) Syrup 6/5.5 lb

7223244 Honey Flavored Syrup 6/6.6 lb

7310226 7310233 16 oz Cup, Clear 24 oz Cup Crystal 20/100 ct 20/25 ct

7310229 24 oz Cup, Clear 20/50ct

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7310236 White Lid with Stopper 10/100 ct

7310237 Clear Lid, Dome 40/50 ct

7310239 Clear Lid, Flat 20/100 ct

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Value: CAKE’s easy-to-use Point of Sale system helps restaurants speed up orders, build customer loyalty, and optimize revenue streams, all while improving our client’s bottom line.

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Advantage: CAKE is consistently rated the easiest to learn and easiest to use Point of Sale on the market. We outrank competitors in ease of use, quality of support, and value for money.

Compared to other Point of Sale systems, our hardware was designed specifically for restaurants to serve customers faster and more efficiently.

Product Offering: We offer solutions built for all restaurant types, small or large. Clients can manage their entire restaurant in one place with integrated online ordering, complete with curbside management and contactless delivery options, waitlist and reservations, contactless payments, and more.

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For more information about how Sysco can support your business please go to www.solutions.sysco.com

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Questions? Email us at solutions@sysco.com

CLICK HERE TO LEARN MORE

Sysco Solutions Partners

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Value Proposition • A turnkey website in minutes, Fisherman pulls images, reviews & hours of operation automatically

• SEO-optimized for visibility, best practices ensure your site

gets noticed by customers for online orders & in venue dining

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ordering from any provider increases business from new & existing customers

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• Customizable to your liking; update your content, online menus, and images

Competitive Advantage • Affordable plans at $35 or $50 per month, after a 1-month free trial • No technical expertise required, easy-to-use content editor for nearly instant updates or our customer success team will make the changes for you

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