Ever wonder why great sandwiches have specific names? The Reuben, French Dip, Philly Cheesesteak, Dagwood, and Sailor are just some that colorfully populate menus — calling hungry diners with their stacked meats, spilling veggies, and zesty spreads that you absolutely have to get your hands on.
It’s because the sandwich is, after all, named after some guy who just wanted to play cards and gamble, without having to use utensils — and who can’t relate to that?
Sandwiches have become properly Americanized since the days of the Earl of Sandwich, to the point that they’re tourist attractions in almost every city. Nearly 70% of restaurants feature sandwiches, and the average consumer eats about 72 sandwiches a year, which honestly seems light!
At Performance, we are sandwich experts. We’ve developed handhelds, cult classics, and grab-and-go for diners, delis, BBQ joints, bar & grill, pizzerias, Mediterranean, even white tablecloth establishments. If it can be wrapped, packed, stacked, and slapped between slices of bread — Performance can help you perfect it, and help sandwich lovers indulge in their favorites anywhere they choose. Open up to a world of sandwich possibilities even the Earl would bet on. Handheld heaven awaits!
Get inside our chefs’ minds and find out what inspired their dishes.
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Performance Culinary Treasures
Our team of extraordinary 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 a never-ending source of ideas coupled with an undeniable passion for restaurant success:
Chef Joseph Attalla, New Jersey
Chef Joe brings more than 30 years of flavor expertise to Performance, repping bold deli bites like his Italian Brisket Sub and Mediterranean Meatball Pocket.
Chef Anthony Bussiere, NorthCenter
With more than 40 years in foodservice, Chef Anthony leads PerformanceNorthCenter’s culinary vision. In his interactive “Chef’s Presentation” kitchen, he collaborates with operators on menu development, costing, training, and innovation — crafting standout dishes like his Lobster Roll and Texas Turkey Club.
Chef Gregory Matthews, Little Rock
With 40 years of industry experience, former restaurant owner Chef Gregory crafts operator-focused favorites like his Pulled Pork Waffle and Salmon Bagel, blending bold flavor with back-ofhouse efficiency.
Chef Nate Luce, Twin Cities
Chef Nate displays 19 years of foodservice chops at Performance, leading as a Braveheart® champion and co-creating bold builds like his Jalapeño Bacon Burger and loaded Gyro Wrap.
Chef Lonnie Varisco, Corporate
As the director of culinary business development, Chef Lonnie blends more than 30 years of international culinary expertise with a touch of TV flair, crafting bold dishes while training across the industry.
Everything’s Bigger in Texas
The club sandwich may have its roots in high society, but its heart is at the deli counter. What separates this decked out classic is a Texas-sized twist on the traditional.
Thick Heritage Ovens® Texas Toast is piled high with smoked Ridgecrest® Turkey, perfectly layered Ridgecrest Applewood Smoked Bacon, sliced provolone, creamy Peak® Avocado, lettuce, tomatoes, and a spread of heavy-duty mayo.
This club’s full potential lies in its combo package: an NYCapproved dill pickle spear from Delancey Street Deli®; along with crunchy, seasoned Delancey Street Chips; and a side of easy-prep, slow-simmered Delancey Street Tomato Bisque. You’ll find me in the club chowing down on this meal deal.
Deli-sh Combo
In 1888, just three years after the founding of what would become Performance Foodservice, the first delicatessen opened on Delancey Street in lower Manhattan. The authenticity of our Delancey Street Deli brand pays homage to those early days, as well as to Roma® founder, Louis G. Piancone’s first deli in Bradley Beach, N.J., which opened in 1955.
Like any bustling deli worth its salt, Delancey features whole muscle meats, sliced cheeses, breads, dips, gourmet cold prepared salads, and of course, items like pickles, chips, and heat-and-serve soups to help make your spreads something special.
DELANCEY STREET DELI SOUR CREAM & ONION CHIPS
Prepared using a batchcooking process for a thicker, crunchier chip
FIND THIS RECIPE ONLINE!
TEXAS-STYLE SMOKED TURKEY CLUB W/TOMATO BISQUE & CHIPS
by Chef Anthony Bussiere
- northcenter
DELANCEY STREET DELI® DILL PICKLE SPEAR
Refrigeration provides a firmer product for the best flavor and crunch
DELANCEY STREET DELI TOMATO
Certified gluten-free, made with fresh veggies and customblended spices
DELANCEY STREET DELI SALT & VINEGAR CHIPS
Made from handcooked chipping potatoes
BISQUE
While the IRON is Hot
If you’re a bar & grill waffling about menu additions, let this tangy stack of handheld BBQ crunch make the decision easy. Pack Ridgecrest® Pulled Pork, roasted red pepper Peak® Coleslaw Mix, and Delancey Street® Mac & Cheese in between slabs of goldenbrown waffles.
Add a touch of cowboy charm by drizzling West Creek® Moonshine BBQ Sauce, a smooth condiment infused with a hint of moonshine, to bring out even more of the smokiness of the pulled pork. Take brunchgoers over the moon by including fresh microgreens or serve with a side of breakfast potato hash and a spiced-up Bloody Mary. ‘Cue their happy dance.
A Strong Pull
You’ve got a ton on your plate. Let us do the hard work, so you can save on time and costs. Ridgecrest Fully Cooked Pulled Pork takes USDA Choice pork shoulder, hand-rubbed in our special blend of spices, and expertly smokes it for you in advance, over charcoal and hardwoods, for at least 6 hours. The result is tender, fall-apart BBQ pork that’s ready to sauce, heat, and serve after thawing. So you can keep the line moving.
RIDGECREST PULLED PORK
Hand-rubbed with ingredients like brown sugar and a touch of coffee
WEST CREEK® MOONSHINE BBQ SAUCE
Can also be used as a BBQ pizza base
DELANCEY STREET DELI® MAC & CHEESE
Creamy, cheesy, comfort-approved
Servings: 1
Ingredients
3 oz. Ridgecrest® Pulled Pork
2 oz. West Creek Moonshine BBQ Sauce
2 T. Village Garden® Coleslaw Dressing
½ C. Peak® Coleslaw Mix
20 oz. Delancey Street Deli Mac & Cheese
1 ea. Silver Source® Pan Coating
¼ C. Microgreens (optional)
Deli Mac & Cheese Pulled Pork Waffle by Chef Gregory Matthews - little rock preparation
Combine mac and cheese, eggs, flour, and shredded cheddar cheese. Combine well to make batter.
Heat waffle iron and spray with pan release. Add ½ C. of waffle batter to each of the four sections of the waffle maker. Close the lid and cook for 8 to 10 minutes or until the waffle is set. Remove waffles and keep warm.
Combine coleslaw blend with coleslaw dressing. Toss well and reserve.
Place the first waffle on a plate. Top with pulled pork and slaw. Top with the second waffle to form a sandwich. Drizzle with BBQ sauce.
FIND THIS RECIPE ONLINE!
Putting Mediterranean on the Map
by Lauren Stepp, Contributing Writer
he Mediterranean diet is a flavorful fusion of culinary traditions from more than 20 countries. From the sun-drenched beaches of Morocco to the rolling hills of Italy, you can expect vibrant herbs, fresh vegetables, whole grains, lean proteins, and heart-healthy fats.
It's a cuisine that not only delights your palate but also nourishes your body. And in 2024, Mediterranean restaurants in the U.S. generated a whopping $33.4 billion in revenue,1 proving there’s more to this international cuisine than simply hummus and pita bread.
Bar Bites & Beyond
Want to spice up your bar menu? Take your patrons on a flavor-packed vacation to the Mediterranean with these international snacks and sips.
Crunch Time: Ditch the bar nuts and serve crispy roasted chickpeas instead. Toss Zebec® Garbanzo Beans in olive oil and Magellan® Spices like Paprika and Garlic Powder. Then, roast at 425°F for 20 to 30 minutes for a crunchy treat.
Veggie Vibes
In 2023, about 60% of U.S. households purchased plant-based foods.2 Appeal to your omnivorous guests with veggie-forward Mediterranean fare.
Sip Happens: Infuse your cocktails with Mediterranean flavors by adding fresh herbs, citrus, or pomegranate juice. For a savory splash, try olive brine, olive oil, or even marinated feta.
Savory Starters: To accompany your boozy beverages, offer easy-toprepare appetizers like Zebec Spanakopita or Zebec Feisty Feta Dip with Pita Chips
Industry Insight
Almost 60% of consumers worldwide crave excitement and adventure in their meals.5 Mediterranean cuisine is the perfect way to satisfy those adventurous appetites.
Deli Done Right
According to a report by Mintel, the dips and spreads market is expected to reach $7.4 billion by 2027.3 Boost your deli’s grab-and-go section (and profits) by stocking these Mediterranean crowd-pleasers.
Baba Ganoush: Smoky roasted eggplant meets tahini and lemon for a dip that’s impossible to stop eating. Best served with warm pita.
Muhammara: Roasted red peppers and walnuts serve as the base for this Middle Eastern spread. Pomegranate molasses and Aleppo pepper amp up the flavor.
Piperade: A Basque classic made with peppers, tomatoes, and a dash of hot paprika, this savory spread packs a punch. It’s crusty bread’s best friend.
Grill to Thrill
Since your grill is already slinging classics that keep guests coming back, there’s no need to overhaul the menu. Instead, introduce a few Mediterranean-inspired twists.
Marinades Make Magic: Elevate your proteins with Mediterranean marinades. For a Moroccan touch, blend aromatic spices like mint, coriander, garlic, and paprika. For Syrian flair, opt for sumac, cinnamon, and allspice.
Gyro Glory: Looking to level up your grill game? Serve Zebec Sliced Chicken Shawarma in a warm pita with tangy tzatziki sauce for an entrée option that’s big on flavor and light on labor.
Side Dish Sensations: Three in four Americans want to eat healthier this year.4 Brighten your menu with health-conscious sides like tabbouleh or Peak Fresh Produce® crudités with hummus. n
Order pre-made dips like Zebec® Original Hummus and Tzatziki. These ready-to-serve options amp up flavor while cutting labor costs. Labor Saver
Source1: IBISWorld•Mediterranean Restaurants in the US - Market Research Report (2014-2029)
Source2: Good Food Institute•U.S. Retail Market Insights for the Plant-Based Industry
Source3: The Packer•Consumers Dive into Dips and Dressings
Source4: Ipsos Consumer Tracker•Here's What We Resolve for 2025
Source5: Innova Market Insights•Top Flavor Trends
a Gyro I Need
ZEBEC® TZATZIKI
Made with an authentic Greek yogurt base
ZEBEC FLATBREAD WRAP 9”
Clean-label product made with a traditional old-world process
ZEBEC
BEEF & LAMB
GYRO MEAT
Shaved and spiced for the perfect protein filling
DELANCEY STREET DELI® EVERYTHING BAGEL
The bagel that has all the flavor
Chef Talk
For convenience when serving larger groups, eggs can be poached ahead of time. Poach in simmering water just until the whites are set and then shock in an ice bath. To reheat, simply place poached eggs back in simmering water until warmed through.
FIND THIS RECIPE ONLINE!
NATURE’S BEST DAIRY® DILL CREAM CHEESE & SALMON BREAKFAST BAGEL
by Chef Gregory Matthews - Little rock
NATURE'S BEST DAIRY® GOAT CHEESE CRUMBLES
Packed with proteins, vitamins, and nutrients
FIND THIS RECIPE ONLINE!
MEDITERRANEAN MEATBALL “SUB” PREPARED GYRO STYLE by Chef Joe Attalla - New Jersey
PIANCONE® BEEF, VEAL, & PORK 1-OZ. MEATBALLS
All natural with no fillers or additives
ZEBEC® PITA POCKET 6-INCH
Soft and slightly thick, excellent for stuffing
Meatball Sub-stitution
Let’s get back to a little gyro worship with this Mediterranean alternative to a meatball sub.
Fill a sturdy, yet light Zebec® Pita Pocket with sun-kissed Peak® veggies, Nature’s Best Dairy® Goat Cheese Crumbles, and the protein delight of all natural Piancone® Meatballs. Three types of meat — beef, veal, and pork — combine with a three-cheese blend, lightly seasoned for an authentically Italian experience that transforms this handheld into a cult gyro.
Zebec Tzatziki adds a cool, refreshing mix of veggies, yogurt, and herbs that plays well against the spiced meatball. Make it a combo meal and serve with a drink and side of Delancey Street Deli® Chips. Simple never seemed so profitable!
Meat Your Match
Named for Roma® founder, Louis G. Piancone, this premium Italian brand is all in the family. Piancone Meatballs include a threecheese blend of Pecorino Romano, shredded fontina, and fresh ricotta for an airy flavor and texture. They are fully cooked, pre-baked, and individually quick frozen for 100% yield and easy-prep.
Wrapped Around Your Finger
The battle for the best spicy chicken sandwich shows no signs of stopping. In fact, restaurants keep raising the temperature on the competition with hotter and hotter menu additions.
That heat extends to social media conversations — in the past year, according to studies, posting about chicken wraps alone has increased by nearly a quarter. And they won’t be able to stop talking about this West Creek Fire Chicken Wrap: Crispy and juicy West Creek Chicken tossed in a spicy butter-based sauce, then drizzled in FLAVORSMITH® Sweet Heat Hot Honey.
Add a crave-tastic amalgam of coleslaw, West Creek Sharp Cheddar, and tomato relish to cool down the blazing bird, and roll it all up in a striking spinach tortilla, streaked with the subtle heat of chipotle mayo. Serve with a side of battered, seasoned, crinkle-cut West Creek Highway 40 Fries to take guests on the quintessential handheld road trip.
Bring in the Bread
The West Creek Zesty Chicken Breader is made with flour, spices, and proprietary ingredients to create a single-step process for frying chicken. A hint of paprika and cayenne adds that extra something to kick your chicken up to another level.
WEST CREEK® HWY 40 FRENCH FRIES
A delicious batter boosts the crunch and hold-time
Customization
drives appeal — consumers want sandwiches that feel new without being unfamiliar. Sandwich variety is up 29% over the past decade in fast casual.
Source: DATASSENTIAL 2025
Mexican Street Corn is a trending summer side. CONTIGO® MEXICAN-Style street CORN DIP combines roasted corn, jalapeños, cream & cheddar cheeses, cilantro, & lime.
Tasty Trends
One trend worth capitalizing on is the fermented foods market. People are catching onto the health benefits of these ancient probiotic foods. In fact, North America holds more than 40% of the global fermented foods market revenue (nearly $234 billion!) and that's expected to grow nearly 5% in the next decade2
So, offer a yogurt aioli dip for fries and potato chips; add a kimchi or kraut topping option for sandwiches and grain salads; serve your soups with a crusty sourdough roll. In order to make this successful, be sure and list these upgrades right on your menu, calling them "probiotic boosts."
Other popular chargeable add-ons include gochujang, peanut sauce, and the nation's fave "swicy" condiment, hot honey (which saw an increase on menus by 10.5% over the past year, including 44.4% growth on chicken sandwiches alone!).3 FLAVORSMITH® Sweet
Heat Hot Honey is made with clean, simple ingredients and delivers the perfect balance of heat, sweet, and tang that adds a great kick to a whole variety of foods — from pizza to fish to desserts.
Build & Bundle
Consumers love to customize — especially Gen Z who value authenticity and personalization above all. This presents the opportunity to have a variety of mouth-watering side dish options available. Guests can build their own meals while paying a set bundled price.
A "pick two" meal deal is a great option to give guests a better value, so they feel comfortable ordering more than one side — and it's also a great way for your business to test out new or seasonal sides to see how well they are being received.
One of the most popular summer sides right now is Mexican Street Corn. Instead of taking the time to roast and mix up your own, Contigo has you ready to go with Mexican-Style Street Corn Dip featuring fresh roasted corn, jalapeños, a mixture of cream and cheddar cheeses, cilantro, and lime. Versatile enough as a summery side, as a dip, or a topping on nachos, it comes frozen in boilable bags for easy-prep you don't have to think twice about!
Possibilities for profitability abound if you saddle up to the side game. Get creative while keeping quality classics, and you'll not only enhance your guests' dining experience, but you'll benefit as well. n
BRAVEHEART® GOURMADE BURGER® PATTY 8 OZ.
Proprietary meat blend and pre-portioned burgers
That is a Swicy Burger
HERITAGE OVENS® 4”
BRIOCHE BUN, SLICED
Tender, rich, and buttery with a dark crust
Chef Talk
When seasoning sweet potato fries, toss them in cinnamon first, until they are fully coated. Then drizzle the hot honey while you toss the fries. This will help get a more even coating and keep the cinnamon from clumping.
Skew Toward Salad
Health-conscious, fresh, and light — the Mediterranean diet can be a boon to consumers. Chock full of costeffective veggies, fruits, whole grains, and lean meats, it also offers a new horizon of opportunity for restaurants.
Like this simple-prep Mediterranean Salad with Chicken Skewers: tender Zebec Chicken Thigh meat coated with authentic Zebec Greek Seasoning, quickly baked and laid atop a robust bowl of Peak Romaine Lettuce. Thin, shaved Peak Red Onions, crisp Peak English Cucumbers, kalamata olives, and sweet Peak Roma Tomatoes are tossed in a Village Garden® Tuscany Balsamic Vinaigrette that produces the genuine vibes of central Italy. Top it all off with crumbled feta for pinches of creaminess.
Satisfy the whole table by pairing with a shareable side of warm Zebec Naan alongside signature versions of tzatziki and hummus. Sail into summer!
Thigh High
Zebec is named for agile ships that flitted across the Mediterranean in the 16th century revolutionizing trade, and they may have arrived at port carrying something kind of like these — fully cooked, fire grilled Zebec Chicken Thigh Skewers. The grill marks add an artisanal appeal, and your kitchen will appreciate portioncontrolled, laborsaving applications.
ZEBEC® CHICKEN THIGH SKEWERS
Fully cooked, Halalcertified whole muscle chicken
PEAK® ROMA TOMATOES
Excellent for slicing and dicing
Triple-washed and ready-to-use
Chef Talk
To go along with the naan, consider serving extra virgin olive oil, flavored with Greek seasoning.
Go All Out Snacking on-the-move
by Rich Griset, Contributing Writer
Americans are a people on the go — rushing from work, to the gym, to the grocery store, to soccer practice. It feels like we’re always on the move. Convenience is the watchword of American consumer culture, and portable, grab-and-go meals have become more popular than ever.
According to the USDA, Americans spent 58.5% of their food budgets on food purchased away from home in 2023, an
Think Inside the Box
Sandwiches, wraps, and handheld sweet or savory pies are all simple ways to adopt the to-go trend. These offerings are usually easy to eat and sturdy for the journey. (Confession: I'm a borderline club sandwich obsessive. My friend and I have discussed making club sandwich merit badges for ourselves).
Delancey Street Deli®, for example, was designed with easy-to-prepare, deli-quality solutions in mind. Delancey, named for the location of New York’s first deli, offers a wide range of items that make to-go sandwiches a snap — from sliced meats to toppings and condiments. Heritage Ovens® breads, buns, and rolls provide a litany of fresh-tasting bookends that can hold your tasty portable fillings together. And Zebec® Mediterranean Lavash Wraps are cozy confines for seasoned proteins, sauces, and veggies.
Ahead of the Pack
all-time high.1 And a report last year from Packaged Facts predicted that the $727 billion food delivery and carryout market is poised to see 5.1% annual growth through 2028.2
With the appeal of portable meals at its peak, offering handheld foods, pre-made sandwiches, and boxed meals is an ideal way to optimize your menu while adding to your bottom line.
As for on-the-move packaging, a brand like First Mark® offers everything needed for guests to enjoy your food wherever they are. The extensive portfolio of first-inclass takeout supplies ensures meals travel well and maintain freshness. Top-flight carryout containers, hinged packaging, and recyclable options are durable and secure. Deli paper and wraps keep sandwiches together, and heavyweight cutlery allows patrons to handle any kind of food on-the-go. Recyclable paper bags can be customizable, carrying your items with confidence.
Also, remember to keep an eye on portion sizes, as well, to confirm that you’re not giving away your profits. Invest in West Creek® Portion Control (PC) condiment packets and portion packed cookies or crackers from Heritage Ovens
Go-Go To-Go Plan
With services that fall outside your typical menu, it’s essential for businesses to have a plan in place. You’ll need to determine where the grab-and-go items will be stored — possibly a display case along with swag for upselling opportunities? Then make decisions as far as staffing. Dedicate a team member to handle sales or make delivery orders.
Does having a window or curbside pickup service make any sense for your operation? Are you serving breakfast in addition to other dayparts? If so, heat-and-serve, wrapped Hot Take Crave Away® sandwiches might be right up your alley.
Whatever you decide, embracing to-go food is a fast and efficient way to attract business and bolster profits, reaching those diners with hectic schedules. n
