The Dish | Dinner Party

ideas for success

Dinner Party

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Pe r

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Fo o d s e r v i c e

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Experience Protein

Pro Tips

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Intrigue

from the foodies at

PERCEIVED VALUE

AT THE CENTER OF ATTENTION

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Entertainment trends come and go — you guys on MySpace? — but going out to dinner never goes out of style.

That’s what the numbers show: Even as casual chain restaurants face headwinds, independents continue to demonstrate the potential for sustained growth.

The key is finding value that works in your market. If dinner is delicious, exciting, and memorable — guests are likely to view the experience as valuable and make plans for return visits. According to OpenTable, more than 61% of consumers view dining as an event, and about 50% are interested in spontaneity trends that swipe across their feeds. We see this as more and more patrons snap up last-minute reservations or walk in off the sidewalk, looking for a table.

But that’s certainly not stopping people from making dinner PLANS. The data says the average consumer intends to dine out about 10 times per month — pretty extraordinary!

Chef Talk

Get inside our chefs’ minds and find out what inspired their dishes.

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Performance Foodservice® chefs are attuned to top trends happening right now, and they’ve cooked up some head-turning solutions, so that more of those dinner plans are made at your place.

Alongside center-of-plate classics with a twist, they’ve created items that blur the lines between kitchen and dining room, bringing guests even closer to the action. Using Performance exclusive brands and ingredients, this issue serves up shareable experiences, international intrigue, and visual feasts with flavor combinations that wow. Because in a digital world, dining out is more thrilling than ever.

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Performance Culinary Treasures Our team of chefs worked thoughtfully behind the scenes to bring you the captivating recipes and well-seasoned advice found in this issue of The Dish. Meet the stellar lineup of experts, who offer applicable ideas coupled with an undeniable passion for restaurant success:

Chef Carmen Borsdorf, La Crosse Chef Carmen brings 25 years of culinary experience to Performance Foodservice – La Crosse, as the location's first in-house chef. With a background spanning fine dining, catering, and Midwest bar kitchens, Carmen is passionate about elevating comfort food through creative plating and bold flavors while helping operators develop signature dishes.

Chef Adam DePaul, Tidewater

Chef Justin Furr, Hickory

Chef Adam is a chef-driven culinary professional with a passion for bold flavors and globally inspired cuisine. Known for blending creativity with technique, he brings extensive experience in menu development, highvolume execution, and kitchen design.

Chef Justin is a business development leader and culinary professional with a focus on innovative menu solutions, operational expertise, and strategic partnerships. He strives to deliver dishes that reflect both culinary craftsmanship and a passion for serving others.

Chef Nate Reed, Cincinnati

Chef Ren Zehmer, Virginia

Chef Nate's career spans the kitchen to food sales, bringing a well-rounded perspective to his role as Executive Chef in Cincinnati. He partners with operators to develop profitable, trend-forward menus while building strong culinary programs and successful teams.

Chef Ren has more than 35 years of experience in the foodservice industry. With a focus on branded dry, frozen, and refrigerated solutions, he partners with operators through kitchen visits, vendor presentations, and menu development.

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For All Seasons

Making the Change

by Harrison Gregory, Senior Writer – Performance Foodservice®

C

Q: How should a restaurant approach dinner seasonality?

“Not everyone knows what they want to do when they grow up. I wanted to be a chef; and I don’t take that for granted,” she said. “I go home after work and cook.

People ask me that,” she said, with a big smile. “I’m like, yes I do. I can’t stop.”

It’s so important to call out your menu changes too or maybe add a secondary menu to the tabletop, introducing guests to new specials. Honestly, I think just adding 3 seasonal changes is kind of the sweet spot. I wouldn’t go too much more than that — and then you can tweak it; but keep it simple.

armen Borsdorf is an old-school chef’s chef.

The in-house corporate chef at Performance Foodservice – La Crosse in Wisconsin just can’t stop cooking — no matter what.

That was especially true when she got her first chef job at 24. “I found out I was pregnant and got the job, in the same day! That’s kind of how it works in this business, I think, sometimes. They were like, we’ve got some news — and I said, me too! (laughs) And then I just kept cooking.”

We sat down with Chef Carmen to chat dinner service and how to adjust to seasonal changes, like the move from summer brightness into the comfort of fall.

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"What always pops up for me is pork, because it’s cost effective."

I think the most important thing is to get ahead of it. Don’t start too late in the game. And then of course, you’re going to start leaning into adding more of those root vegetables [heading from summer into fall, for instance] on your menu and then heavier comfort items.

It’s harder to execute if you have more than that. You’re likely to have more waste and costs could start to go up.

Then it’s about your team, getting the back-of-house and front-of-house on the same page. How do they feel about the changes — you know, is prep going smoothly? Are they trained up on selling points for guests?

“I think just adding 3 seasonal changes is kind of the sweet spot.

I wouldn’t go too much more than that — and then you can tweak it; but keep it simple. " – Chef Carmen Borsdorf

Q: If you have a dinner item that performs well — but maybe it fits one particular season — does it make sense to extend it?

Absolutely! You could take a big seller off your summer menu, for example, and turn it into an LTO [limited-time offering] for fall. Let guests know on social media, hey this is leaving soon, and it’s super popular. Hype it up and see how they respond.

Q: What are some dinner ingredients you’ve been playing around with?

What always pops up for me is pork, because it’s cost effective. And there are great products out there, like Allegiance® Pork. It’s amazing! The key is you don’t have to overcook your pork. It’s delicious if you cook it at 145°F. You don’t necessarily have to crisp it up, but it’s super versatile — just like chicken. I like to put a nice pork shank on my fall/winter menus.

In general, I like playing around with the sous vide when it comes to protein; getting that meat that just falls off the bone.

Performance always does well bringing in carrots with green tops, parsnips. Peak Fresh Produce® has so many good farmer’s market-caliber items.

Sweet corn starts to come into season in August; I like to make a sweet corn puree. You can do some different dinner chowders with that.

Q: What are restaurants doing to attract some of the younger crowd for dinner service?

There’s so much fusion going on! They’re having fun layering international flavors [Latin, Asian, Mediterranean] on smash burgers. They’ll take a Heritage Ovens® Hoagie Bun and fill it with really tasty Roma® Pasta for like a grab-and-go, street food item. There are a ton of specials going on here in La Crosse with dirty sodas or Latin and Hispanic-inspired beverages.

Q: How should restaurants approach labor as the seasons change?

To get employees to commit for longer, they should consider increasing benefits/pay if someone is willing to stay for a certain amount of time. And maybe that’s something you negotiate right at the get-go with fall/winter staff.

I kept a crew that stayed with me for 10 years, because I treated them well.

That’s hard to come by in a kitchen.

I was always teaching them; that’s one reason we switched up our menu seasonally. Restaurant workers want to be excited about cooking. So, investing in people will help you save on costs in the long run.

Keeping that community, that family relationship within your space, really benefits your brand, ultimately. n

"Sweet corn starts to come into season in August; I like to make a sweet corn puree."

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Fired

Up

A year before we landed on the moon, a restaurant in Chicago’s Greektown ignited a phenomenon that still provides a hot experience for guests today. The flaming tableside service of saganaki — pan-fried, flambéed Greek cheese — has a spectacular rating of 4.6 out of 5 according to TasteAtlas, the highest international ranking in cheese.

Firing up 3 ounces of Zebec® Kefalograviera Cheese, a rich, savory blend made with sheep’s milk, is a showstopping way to bring Mediterranean flair to your brand.

Mediterranean has been named the #1 best overall diet for 9 consecutive years.

Source: U.S. NEWS & WORLD REPORT

And even with its vivid presentation, it’s actually pretty simple to prepare — cook the kefalograviera in Roma® Sauté Oil for just a minute on each side, then pour in ouzo to flame up the proceedings, before adding lemon juice and lemon zest. A drizzle of FLAVORSMITH® Hot Honey brings all that gooey flavor home. Serve with grilled Zebec Pita Bread slices for ultimate shareability. Opa!

Chef Talk Top with blistered shishito peppers for smoky, citrusy notes (or serve as a side). And West Creek® Crispy Fried Onions provide great crunchy texture with a savory/sweet profile.

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ZEBEC KEFALOGRAVIERA CHEESE

The second most popular Greek cheese, behind feta, has a slightly nutty, salty taste

WEST CREEK® CRISPY FRIED ONIONS

Feature an extended hold time — perfect for takeout/delivery

ZEBEC® PITA BREAD

Super versatile, with a soft, airy texture

FIND THIS RECIPE ONLINE!

Cage-Free Eggs.

WITH CONFIDENCE. Bring farm-to-table quality to every shift with Nature’s Best Dairy® Cage-Free Whole Eggs.

Available in a variety of sizes to meet any of your shell egg needs.

ZEBEC SAGANAKI & SHISHITO PEPPERS

by Chef Justin Furr – Hickory Scan the QR code or contact your Performance Representative today!

Nature’s Best Dairy!® is a registered trademark of Performance Food Group

Get on

Board Let’s go from a blistering shared experience to a choose-your-own adventure board — this Asianinspired platter reinvents charcuterie.

Just a few years ago, charcuterie references on menus surged by an incredible 161%. And per Tastewise, social conversations around the shareable are still growing by more than 6% year-over-year.

ALLEGIANCE PORK BELLY

Rich, complex pork that comes from the top 20% of hogs in the U.S.

Add in the explosion of Asian-inspired popularity — Pew Research has found that 12% of all U.S. restaurants serve some version of Asian food, meaning there’s still ample opportunity — and you have a combination to thrill the table, as well as turn a few heads in the dining room.

At the center is slow-cooked, melt-in-your-mouth Allegiance® Pork Belly, encircled by favorites like heat-and-serve Asian Pride® Pork Egg Rolls, Asian Pride Vegetable Pot Stickers, rice paper summer rolls made with authentic Contigo® Jasmine Rice, and a host of gorgeous veggie dippers. The hardest part is deciding what to try first!

FIND THIS RECIPE ONLINE! ALLEGIANCE PORK BELLY CHARCUTERIE BOARD

by Chef Adam DePaul – Tidewater 8

Chef Talk Always use a two-stage cooking process for pork belly. This allows you to render the fat and produce a tender crispy belly. And when hydrating rice paper, make sure the water has absorbed so it doesn’t break and can be manipulated.

IT’S TIME TO GET COOKING.

MAGELLAN® CANDIED WALNUTS

Coated in a proprietary syrup and roasted for full-flavor infusion and crisp texture

ASIAN PRIDE® PORK EGG ROLLS

Chicken Parm Pie, Mountaire® Black Label Chicken Chop® PFS# 767373 / RFS# MV052

Because quality is essential in every dish you serve, start with recipe-ready chicken from Mountaire® Black Label.

VALUE

VERSATILITY

VOLUME

More usable meat and less waste

Recipe-ready primal cuts

Available at scale, shipped daily

See All Recipes

Contain a touch of sugar in contrast to the savory, crunchy elements

© 2026 Mountaire Farms Inc. All Rights Reserved.

ASIAN PRIDE BUTTER SAUCE

Ultimate

Flavor

Low prep, allowing for consistent flavor and execution

At Performance, we’re still caring about sharing. Resy reports that dining is more connected than ever, with more than 97% of Gen Z likely to share a meal when eating out.

And pizza is the original shareable (or you can keep it all to yourself lone wolf diners!). Ten-ounce Ultimo!® Dough Balls are the ultimate in laborsaving dough making, when scratch-made just isn’t an option. Next, we top the dough with silky, luxurious-tasting Asian Pride® Butter Sauce.

Indian-inspired pizza toppings have grown nearly

100% in the past 4 years.

Source: HORMEL FOODS

Layer on Piancone® Crown Jewel Whole Milk Mozzarella, West Creek® Chicken, Roma® Bacon, Roma Hot Pepper Relish, Peak® Red Onions, and Peak Jalapenos. A little fresh cilantro and Piancone Shaved Parmesan add to the visual appeal of this rich, spicy shareable pie. We’re feeling the fusion!

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ROMA HOT PEPPER RELISH

A blend of fresh chopped peppers, vinegar, and saltpacked in 4/1-gallon PET containers per case

PIANCONE® SHAVED PARMESAN

Aged over 10 months for an outstanding nutty flavor

ULTIMO! ® 10-OZ DOUGH BALL

Multiple menu applications, from calzones to breadsticks

FIND THIS RECIPE ONLINE!

Where Authentic

Italian Pasta Begins.

Crafted in Gragnano, Italy, with premium durum wheat semolina and pure spring water, this artisan pasta is bronze-die extruded and slowly dried for exceptional texture, authentic flavor, and superior sauce-holding performance. Create unforgettable Italian dishes with every plate.

ULTIMO! BUTTER CHICKEN PIZZA

by Chef Nate Reed – Cincinnati

Scan here to find out more. ©2026 Performance Food Group

Where Everybody Knows Your Name

Your Block, Your Brand

by Jessica O’Neal, Contributing Writer

M

y family’s favorite local spot isn’t fancy, and they don’t serve anything particularly unique. But nearly every other Wednesday after school, we head to their patio for Half-Price Burger Night.

The bartenders already know to bring us a pretzel with melty beer cheese, the kids head straight for the yard games, and the rotating locally sourced “beer of the month” is always ice cold.

It’s consistent, reliable, and always welcoming, and it’s become our regular spot for both the everyday and special occasions.

Unless you’re in a high-tourist area, 90% of restaurants rely on local patrons for the bulk of the business, making it crucial to turn neighbors into regulars. People are looking for that one place in the neighborhood where they save your usual table, know your name, and make you feel like you are in an episode of “Cheers.” But that sense of belonging doesn’t happen by accident. It comes with intentional planning and a strategy focused on community. Here's how to build that, one touchpoint at a time.

Root Yourself in the Block Consistency beats novelty every time. Build rituals your guests can count on without having to search for local events each week — the kinds of events that earn a standing spot on their calendars.

Think about the places you keep going back to. There's probably a pub where trivia night is a guaranteed good time, a wine bar that does Thursday tastings like clockwork, or a neighborhood spot featuring a local musician on Friday evenings. These aren't elaborate productions. They're consistent, repeatable experiences that give guests a reason to show up before they're even hungry.

That's the move. Pick one or two recurring formats and own them.

A standing acoustic night on Wednesdays. A monthly themed dinner that features local favorites, like seafood in Charleston, deep dish in Chicago, or green chiles in Albuquerque.

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90%

of restaurants rely on local patrons for the bulk of the business, making it crucial to turn neighbors into regulars.

The format matters less than the follow-through. The goal is to create regulars who can say "every first Friday, we go to _____". The best part? These rituals are self-marketing. Regulars bring friends. Friends become regulars. And before long, you're a fixture on their calendar and the spot they show off to visitors when they are in town.

Give Them Something to Take Home

Partner Like You Mean It

Every restaurant has a story — make sure yours goes beyond the meal. Roma® traces its roots to Louis G. Piancone, who immigrated from Corato, Italy, in 1955 and grew a neighborhood deli into big business by serving local restaurants.

Community partnerships are all about shared values and shared audiences. So, consider aligning with suppliers that tell a story your guests care about. Here in Charleston, a local coffee roaster is frequently featured on restaurant menus because of their commitment to helping save sea turtles. Plus, it makes a great story to upsell the table — “Help us help them save sea turtles by ordering this coffee!”

If there is a local roaster near you, that’s a great place to start. If not, you can still highlight your values through sourcing. Coda Coffee® is a premier roaster with sustainable sourcing partnerships across South America, Asia, and Africa. Highlighting those partnerships on your menu or in-store marketing materials helps craft a story with each cup of coffee.

The same logic applies to the bar program.

Partner with a local brewery and blend Delancey Street Deli® Beer Cheese Base with one of their lagers to create a signature dip that's exclusive to your restaurant.

The best community restaurants become brands guests proudly rep outside the four walls. A well-designed tote, signature hot sauce, or branded pint glass from your brewery collab becomes a walking billboard.

Take the same approach with your own place. Whether it’s a family recipe or a chef's journey, weave that story into menus, table tents, or even on the walls. Don’t have a marketing budget? Even something as simple as branded stickers can help tell your story and drive repeat visits.

Make It Personal, Make It Repeatable The goal is simple: be the spot where people celebrate the big and small moments. Birthdays, anniversaries, promotions, first dates — Wednesday dinners. When you show up for your community consistently, with great sourcing, genuine partnerships, and rituals guests can count on, you become a part of the fabric of their everyday lives. You’ll turn neighbors into regulars — and regulars into family. n

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Hearts Desire ROMA® MASCARPONE BRAVEHEART® STRIP STEAKS

PathProven® for exceptional quality, taste, and performance

A delicate milky flavor, soft sweetness, and buttery finish

PIANCONE® BALSAMIC GLAZE

A vinegary, sweet punch sourced from Modena, Italy

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The Fruits

Where WherePerformance Performance Meets MeetsPresentation Presentation

of Labor

Sometimes dinner is all about understated elegance — a classic COP protein flanked by sides we all love. The key is adding those subtle flavor touches that transform every bite into an experience.

Like this strikingly beautiful Braveheart® Strip Steak, USDA Angus beef topped with a bright Piancone® Balsamic blackberry merlot glace and an herby, peppery West Creek® Horseradish Crumble. The cut’s rich fat and beefy flavor provides an ideal balance to the bold tang and acidity of the moody berries.

Earthy, roasted Peak® Carrots, shallots, and blackberries, along with a smooth swirl of mascarpone-whipped Yukon gold potatoes are a mash made in heaven, bringing warm, comforting, autumnal notes to this stirring dish.

50%

of American consumers are interested in a fruit-forward seasoning paired with grilled meats.

Source: MINTEL, US FRUIT REPORT

FIND THIS RECIPE ONLINE! BRAVEHEART STRIP STEAK WITH BALSAMIC BLACKBERRY MERLOT GLACE

by Chef Carmen Borsdorf – La Crosse

Packaging engineered to maintain freshness, temperature, and quality from store to table.

Explore our full portfolio of solutions designed to meet the demands of today’s foodservice environments.

dwfinepack.com

Surefire

Hit

Why is skirt steak so attractive for restaurant operators? In short, service, savings, and it’s scrumptious.

An 8-oz. portion of Surety® Skirt Steak, for example, is thin and super absorbent, so it soaks in any marinade and cooks in just minutes — cutting down prep and ticket times. Skirt also features minimal waste; what you buy is what you’re going to sell. Plus, just 4 ounces can provide valuable coverage across bowls and tacos, helping you get more out of inventory and optimize your food cost percentage.

For this dynamic fusion plate, the skirt is marinated in a base of soy and Asian Pride® Rice Wine Vinegar, then quickly fire grilled. It rests on a serving of craveable kimchi fried rice, made with fluffy, aromatic Contigo® Jasmine Rice.

Cooling Peak® Euro Cucumbers and bright Delancey Street Deli® Pickled Red Onions provide excellent visual pop. Serve with spicy gochujang slaw for even more undeniable zing.

The Kimchi Effect There’s increasing demand for fermented foods that offer probiotic and health benefits, like gut health, digestive wellness, and immune support.

Source: FORTUNE BUSINESS INSIGHTS

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SURETY SKIRT STEAK

Beautiful marbling and a signature savory finish

Chef Talk Rest the steak after cooking to allow the juices to redistribute evenly for a juicy bite.

Also, day old rice is the best for fried rice because it’s drier and doesn’t clump.

DELANCEY STREET DELI® PICKLED RED ONIONS

Ready-to-serve fresh, never frozen nonGMO red onions

PEAK® COLESLAW BLEND

Provides fresh crunch and peppery flavor

CONTIGO® JASMINE RICE

From Thailand and a good source of fiber and iron

FIND THIS RECIPE ONLINE! SURETY® ASIAN MARINATED SKIRT STEAK

by Chef Adam DePaul – Tidewater

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Sword

Play PIANCONE® EPICUREO FUSILLI SORRENTO

Superior sauce grip and a reliable source of complex carbohydrates

Chef Talk You’ll be pleasantly surprised at how much the pasta flavor changes in the 10 minutes of cooking time. The red pepper flakes start to kick in, the saltiness from the olives and capers deepens, and those Fusilli Sorrento noodles start to suck up all that brand new flavor!

THE FRESH CATCH ™ SWORDFISH STEAKS

A wonderful canvas for marinades and toppings

FIND THIS RECIPE ONLINE! PIANCONE EPICUREO FUSILLI SORRENTO PUTTANESCA WITH GRILLED SWORDFISH

by Chef Carmen Borsdorf – La Crosse

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PE

Class In Gragnano, Italy — a hill town tucked between a mountain and the stunning Amalfi Coast — they’ve been making the best pasta on the planet for centuries. That’s where Piancone® Epicureo Artisan Dry Pasta is crafted.

The Gragnano Pasta Factory is the first company in the world to receive an I.G.P. certification, ensuring their strict standards of combining the best durum wheat flour, spring water, and an extensive slow-drying process are followed. What results is a pasta, like Fusilli Sorrento, rich in color, with an amazing depth of flavor.

PIANCONE RICOTTA CHEESE

Semi-soft, unripened cheese, made from fresh cow's milk

Because sometimes a truly great dinner experience comes down to one thing — premium sourcing guests can taste.

Here, the legendary pasta is topped by a savory, briny, slightly spicy sauce, featuring fine Magellan® Crushed Red Pepper, Roma® Anchovies, Roma Capers, and a host of Peak® veggies. Resting above is a lightly seasoned grilled swordfish steak from The Fresh Catch™ — a Performance exclusive brand renowned for its commitment to 100% fresh, not frozen finfish. A dollop of soft, whipped Piancone® Ricotta, drizzled in Piancone Extra Virgin Olive Oil completes the layers of unforgettable flavor.

Time Well Pasta'd

Piancone Epicureo Artisan Pasta is dried between 40 and 80°C for up to 60 hours in static chambers or in warm air tunnels. Packaging for the product is done within 24 hours of production.

SCAN TO LEARN MORE

Catch Me

if You Can Fish feels like a truly indulgent, dinner experience — perhaps because it’s easy to imagine the journey from pristine waters around the world to the plate right in front of us.

With The Fresh Catch™ brand, that voyage is guaranteed fresh, every time. The mild, clean, buttery, and subtly sweet flavors of The Fresh Catch Halibut are testaments to that process.

In recent years, seafood consumption in the U.S. has risen 20% across all age ranges, though Gen Z provided the biggest gains, according to SeafoodSource.

This tender, caramelized halibut sits on an elegant plate of creamy risotto, made with Piancone® Arborio Rice, decadent Ridgecrest® Lobster Base, white wine, Roma® Artichokes, and blistered Peak® Grape Tomatoes.

A small base of hand-torn Piancone Burrata creates a gentle, lush border between risotto and fish.

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PIANCONE ARBORIO RICE

Grown and harvested in the Po River Valley of Northern Italy

THE FRESH CATCH™ HALIBUT

A clean, slightly sweet taste rather than briny

PEAK® GRAPE TOMATOES

Contain a lower acid content than other varieties

PIANCONE® BURRATA CHEESE

Lush and creamy with a slight tang

FIND THIS RECIPE ONLINE! THE FRESH CATCH SEARED HALIBUT & RISOTTO

by Chef Ren Zehmer – Virginia

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Pep in Your Step

Adapt to the New Dietary Landscape

by Briana Rupel, Contributing Writer

G

oing out to dinner will forever be a favorite pastime — but the way we are ordering is changing. With 1 in every 8 U.S. adults now taking a GLP-1 medication,1 operators should consider adapting menus to serve guests with reduced appetites.

But smaller appetites are really no biggie! In fact — according to a recent survey by the National Restaurant Association — GLP-1 users are actually purchasing from restaurants even more than non-users.² Here are 4 ways you can cater to the crowd by creating big value, even while keeping things small.

Passion for Portioning The most impactful way to adapt to smaller appetites is with smaller portions. Almost half of GLP-1 users report that they've changed their ordering habits by choosing smaller portions,³ and a whopping 89% of GLP-1 users want restaurants to do a better job clearly identifying healthy choices.4 It could be key to create dedicated "Small Plates" or “Light Dinner” menu sections — think a fun tapas menu where a group can pick from a variety of cuisines to mix, share, and experience. And don’t stop there! Clear menu callouts like "high protein" and "fiber rich" or even calorie and protein counts can help guests order with confidence.

Protein at a Premium With smaller portions, every bite needs to count. That's why diners taking GLP-1's are extra-focused on protein and fiber — it's quality over quantity for the win. Mediterranean cuisine naturally aligns with GLP-1 eating habits thanks to its emphasis on lean proteins, vegetables, and healthy fats, making now the perfect time to introduce more internationally inspired dinner options.

Zebec® Fire Grilled Chicken Skewers are a must-have for small plates, plus their fully cooked, pre-portioned presentation means less labor and waste in the kitchen. Pair with a dollop of Zebec Original Tzatziki and a heaping side of steamed Peak Fresh Produce® vegetables, and your guests won't feel like they're missing out on anything!

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With smaller portions, every bite needs to count.

That 's why diners taking GLP-1's are extra-focused on protein & fiber — it 's quality over quantity for the win.

Cater to Customization

No Need to Pause on Pizza

Like the majority of diners, GLP-1 users also prefer customizable food options. In fact, a 2026 National Restaurant Association survey found that more than 90% of GLP-1 users prefer ordering items tailored to their specific needs.5

The popularity of these weight-loss drugs is undoubtedly causing consumers to look at their favorite foods differently, but have no fear — pizza is still going strong, along with some thoughtful changes.

Consider adding Build-Your-Own-Bowls that start with a base of quinoa or Magellan® Couscous and a list of proteins and vegetables to pick from. For a healthy, pre-portioned option try the Empire’s Treasure® Tuna Poke — it's thaw-and-serve for maximum efficiency, but still elevated in the eyes of the guest. The Fresh Catch™ Hawaii Big Eye Tuna also brings premium Pacific flavors to the menu. Pairing smaller portions of these high-quality premium proteins with generous veggies and grains can preserve margins and leave guests feeling satisfied — not shortchanged.

Instead of attempting a high-protein crust from scratch, try Luigi® Frozen Gluten-Free Par-Baked Thin Pizza Crusts. Packed with cauliflower, broccoli, herbs, AND cheese, these crusts are a delicious base while remaining GLP-1 friendly.

Consider also offering a BYO pizza bowl option, so diners can double up on high protein toppings like grilled chicken, sliced ham, turkey pepperoni, and Parmesan. Give guests flexibility with easy modifications, or even box half an entrée before it reaches the table, so it becomes tomorrow's lunch. It's a simple way to add value while reducing food waste.

No Booze? No Problem!

1 8 Out of

U.S. adults are now taking a GLP-1 medication

SOURCE: KFF Poll, 2025 2 Bar & Restaurant News, May 2026 3 Modern Restaurant Management, Adjusting to the GLP-1 Menu Paradox, March 2026 4 National Restaurant Research, May 2026 5 Restaurant.org, Research May 2026 1

Though it's a great plan to have creative NA beverage options anyway, it's even more essential now as GLP-1 users are recommended to be cautious of their alcohol intake due to possible side effects with the medication.

Look toward health-conscious options such as real fruit puree mocktails, refreshers with natural energy like green tea and ginseng, and sparkling waters. Explore the Peak Fresh Produce® selection of fresh summery herbs and quality fruit, picked from the country's top growing regions, to enhance your mocktail menu and boost tickets. n

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Chop it

PIANCONE® EPICUREO FRENCHED LAMB RACK

Like it’s Hot

Sourced through a Halal-certified program

PEAK FRESH PRODUCE® YELLOW SQUASH

Product is re-inspected prior to delivery

CONTIGO® CHIMICHURRI

Argentinian condiment made with a blend of parsley, lime, garlic, jalapeno, cilantro, and spices

24

Bone

to Pick The frontline of perceived value is visual. It’s what you see when a dish approaches the table — how an item is presented and how the colors deepen the experience.

That helps explain the popularity of frenched lamb chops (where the bone is trimmed to form a kind of handle), like these Piancone® Epicureo beauties, sourced from the Colorado foothills.

PICKLE KETCHUP

21%

category growth for pickle flavor over the last 5 years2

73%

of Americans say they enjoy the taste of pickles2

The next activated sense is taste, as the lamb is marinated in a flavor-packed ancho seasoning, starring Contigo® Ancho Paste, Contigo Guajillo Paste, Peak Fresh Produce® Lime Juice, Rejuv® Orange Juice, herbs, spices, and agave syrup.

Yellow squash, zucchini, red bell peppers, green peppers, jalapenos, and poblanos — all from Peak Fresh Produce — bring a playful party of colors and textures, and the herbaceous, earthy spread of Contigo Avocado Chimichurri helps the lamb chops stand out even more brightly.

ancho has been added to menus at a 60% clip over the last 4 years, as the natural raisin, prune, and chocolate notes of this Mexican pepper deliver complexity without too much heat.

Source: DATASSENTIAL

FIND THIS RECIPE ONLINE! PIANCONE EPICUREO ANCHO LAMB CHOPS

by Chef Ren Zehmer – Virginia

TRY A FREE SAMPLE! GET A TASTE OF TANGY PICKLE FLAVOR & SAVE $10 OFF PER CASE Get Free Sample

Pickle obsession is on the rise, and HEINZ® Pickle Ketchup brings tangy, craveable flavor to lunch favorites with a savory-sour twist that perfectly complements the sweetness of HEINZ® Ketchup.

Try a free sample and put this versatile condiment to work across burgers, hot dogs, loaded fries, sandwiches, and more.

Get $10 Off Per Case

1. The Kraft Heinz Company proprietary consumer research, 2024, 2. iri mul0 10/6/23

Peak

Experience Plant-forward menu items have sailed past checking a box. Not only does interest in the category continue to rise across the board, but many guests view veggiebased dinner specials as complex, exciting culinary experiences — with sauces and textures galore.

Port of Call

close to 50%

of all restaurants in the country now offer plant-based dishes.

Source: THE PLANT BASED FOOD ASSOCIATION

Far from the processed, spongey offerings of the past, veggie-based plates now stand in as sturdy meat alternatives. Beefy Peak Fresh Produce® Portobello Mushrooms are an excellent example, with bold, rich characteristics that approximate steak.

Fill a portobello with a spicy, creamy stuffing of spinach, kale, and artichokes — all from Peak Fresh Produce. Then let the mushroom luxuriate on a pool of Piancone® Marinara Sauce, accentuated by a drizzle of Piancone Pesto and spinach leaves to please the eye. Fresh, hearty, and indulgent — like a fusion of steak and Italian.

FIND THIS RECIPE ONLINE! PEAK SPINACH & KALE STUFFED PORTOBELLO MUSHROOMS

by Chef Lonnie Varisco – Corporate 26

PEAK PORTOBELLO MUSHROOM CAPS

Should hold for 7-10 days

MAGELLAN® PINE NUTS

Raw and recipe ready

Chef Talk You can pre-set the stuffed mushrooms and simply warm for service. The spicy pepper relish creates a nice balance with the Alfredo and the brightness of the lemon and wine.

160 Yea

rs

elle c x E a z of Piz

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DISCOVER PIZZA PERFECTION

generalmillsfoodservice.com

Thigh

jerk chicken is a high-performing, trending item — from fast-casual to fine dining. Consumers go wild for zesty, experiential heat.

High

Source: TASTEWISE

Diners are making no bones about what they want — they’re searching for the wow factor. If you can serve up something memorable, even in the small details, they’ll respond.

WEST CREEK BONELESS SKINLESS CHICKEN THIGHS

This pineapple plate, however, goes big! Rub tender, juicy West Creek® Chicken Thighs in Magellan® Jerk Seasoning, fire grill, then slice into medallions.

Better trim and tighter drop weights than the industry standard

For ultimate presentation appeal, hollow out half a pineapple, and fill with super-trending Contigo® Birria-infused Contigo Jasmine Rice and black beans. Slide the tangy chicken on top and drizzle with a bright, citrusy glaze featuring Rejuv® Pineapple Juice, Peak Lime Juice, and FLAVORSMITH® Hot Honey. The entire restaurant will look to catch a glimpse of this spiky masterpiece. Anytime it’s on the menu, it’s an invitation to kick back, relax, and treat yourself.

Chef Talk For additional panache, garnish with grilled pineapple wheels seasoned with tajin. And with the glaze being light and acidic, it creates a great balance of island flavors for any concept.

28

CONTIGO QUESO FRESCO

Authentic Mexican-style fresh farmer's cheese made in the traditional style in 5-pound wheels

CONTIGO® SWEET FRIED PLANTAINS

Sourced from Ecuador

the Sweet Finish Every

Meal Deserves FIND THIS RECIPE ONLINE! WEST CREEK® PINEAPPLE CITRUS GLAZED JERK CHICKEN THIGHS

by Chef Justin Furr – Hickory

End every meal on a sweet note with premium, ready-to-serve desserts your guests will remember.

Scan here to find out more. ©2026 Performance Food Group

Drinks Do More

Pairings can enhance the experience

by Lauren Stepp, Contributing Writer

A

ccording to the National Restaurant Association, 7 in 10 consumers who drink beer, wine, or cocktails say beverage offerings influence where they choose to dine.* That's a powerful reminder that dinner may start with the entrée, but what's in the glass matters, too.

Fortunately, memorable pairings don't require a cellar full of rare vintages or a server who moonlights as a sommelier. More often than not, they come down to thoughtful sourcing, complementary flavors, and a little common sense.

Follow the Flavor A bowl of Piancone® Epicureo Pappardelle tossed with slow-braised short rib ragu and shaved Parmesan doesn't need a tropical cocktail. It needs an Italian red that feels like it belongs at the same dinner party. The same logic applies across the menu: • Bay Winds Seafood® Lobster cakes served with lemon aioli pair beautifully with a dry sparkling wine.

The bright acidity refreshes the palate between bites, while the bubbles cut through the richness.

• World Dock® Salmon served over lemon-herb risotto and finished with a white wine beurre blanc finds a natural partner in a lightly oaked Chardonnay.

• Lamb chops rubbed with Magellan® Jamaican Jerk Seasoning feel right at home alongside a Dark 'n Stormy cocktail, thanks to shared notes of ginger, citrus, and spice.

Pairing Pointer : When a dish is rich, look for acidity.

When a dish is herb-forward, look for botanicals. When a dish brings citrus, let the beverage amp up those zippy flavors.

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The strongest pairing programs don't stop at one recommendation. They create a beverage lineup that supports the same culinary story from multiple angles.

Same Story, Different Glass

Talk Pairings, Not Tannins

The strongest pairing programs don't stop at one recommendation. They create a beverage lineup that supports the same culinary story from multiple angles.

Most guests don't care about the oak regimen behind a Napa Cabernet.

They do care whether it complements their Braveheart® Ribeye crowned with bourbon-peppercorn butter. Keep these service tips in mind:

Take a Mediterranean-inspired menu featuring Zebec® Chicken Shawarma, hummus, and falafel. A crisp Sauvignon Blanc complements the bright herbs and citrus; a rosemary-forward gin cocktail echoes the aromatics; a citrusy lager refreshes the palate; and a cucumber-mint mocktail offers a zero-proof option that still feels connected to the meal. Different drinks, same destination.

Upsell Tip: When multiple guests order the same entrée — or entrées with similar flavor profiles — recommend a bottle of wine for the table rather than individual glasses. It feels more celebratory and increases check averages.

Lead with the food Explain why the beverage works with the dish. “The citrus in this cocktail brightens the seafood” is more compelling than a list of tasting notes.

Borrow the chef's credibility Phrases like “Our chef recommends these together” can turn a suggestion into a trusted recommendation.

Trend Watch

39

%

of adults say they would order a non-alcoholic version of an alcoholic beverage if offered.

Source: NATIONAL RESTAURANT ASSOCIATION

The strongest pairing programs give guests zero-proof options at every point in the meal, from a sparkling blood orange soda served alongside Mediterranean mezze to a Coda Coffee® latte paired with warm bread pudding and caramel sauce.

Give one recommendation, not five Most guests want a nudge in the right direction, not a beverage consultation. n

* SOURCE: Restaurant.org, Beverages are key to ringing up bigger sales, 2024

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Dinner Party

For more recipes, trends, and great ideas to inspire your menu, go to performancefoodservice.com/thedish ©2026 Performance Foodservice