WORKs For Everyone When Gastronomy
For generations, the white tablecloth has been a symbol of both taste and occasion — important life events celebrated by candlelight; business done over steak and a spirit. The tablecloth signals that the meal is too good to enjoy haphazardly.
While the experience still has plenty of charm, the notion of elevated dining is evolving. The youngest generations have more purchasing power than ever before, and a culture of convenience means consumers can access culinary experiences at the touch of a finger.
Exclusivity still matters, but hot spots should consider rolling the red carpet out a bit further to broaden their guest base, and more casual restaurants might consider dabbling in experiences that help them stand out.
Despite headwinds, fine dining is expected to see more than $9 billion in spending over the next year. According to the numbers, immersive dining, or “eatertainment” — including chef collaborations, pop-ups, and multisensory experiences — is growing in value-driven popularity. Ambiance also remains the number one engine of fine-dining visits, topping even socializing or celebrations.
And with an outstanding suite of top-quality ingredients, from carefully curated, center-of-plate protein to farm-fresh produce and world-class coffee, Performance has the sights, aromas, and tastes to turn heads. We’ve got your back to help boost elevated-dining business or take your restaurant’s rep to the next level. Nobody performs for you like Performance Foodservice®
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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 Tony Schmidt, Atlanta
Chef Tony, Corporate Executive Chef and Culinary Consultant at Performance – Atlanta, supports 135 sales professionals across Georgia, South Carolina, and Alabama. With more than 15 years of culinary and business experience, the former owner of a BBQ and personal chef company holds Hospitality Management and MBA degrees from Sullivan University.
Chef Matthew Gray, So. California
Chef Matt brings over 20 years of experience to the table, blending Cajun & Southern California flavors with classic French technique for simple, fresh, and ingredient-driven cuisine. He and his wife are expecting their first child in the spring.
Chef Mark Turner, Florence
Chef Mark, a Bronx-born ACF Certified Executive Chef with more than 40 years experience, serves as Center-of-Plate Specialist at Performance – Florence and formerly led kitchens at Duke, N.C. State, and North Ridge CC.
Chef Keith Suarino, Metro NY
Keith is a seasoned Chef and Centerof-Plate Specialist with more than 25 years of experience, passionate about crafting emotional, memorable culinary experiences through food.
Chef Jordan Palusky, Twin Cities
Jordan is one of the Corporate Chefs from Performance – Twin Cities. He has been in multiple segments of the foodservice industry for the last 12 years. He started with Twin Cities in 2019 running the newly built test kitchen.
Every Plate Tells a Story
by Harrison Gregory, Senior Writer – Performance Foodservice ®
on two different occasions, and framed by a lush technicolor backdrop, Tony Schmidt has served green jacket-quality meals as a guest chef at the Masters Tournament in Augusta, Ga. It’s safe to say, the man knows a thing or two about providing an elevated experience.
“When we’re talking fine dining,” he said, “I think it comes down simply to high-quality ingredients, and the service has to match — the front-of-the-house should be just as excited about the food as the back-of-the-house.
“Fine dining sometimes has a connotation that it’s overly expensive and stuffy, and it really doesn't have to be. I mean, now you’re seeing Michelin-star food stands and food halls. No matter the type of restaurant, there’s an opportunity to try new things.”
Sustain Quality
A central part of that experience is a passion for how your food is sourced and a responsible approach to its cultivation.
For Chef Tony, a corporate executive chef and culinary consultant at Performance Foodservice – Atlanta, understanding where their food comes from can help guests better connect with the meal.
“For me, being from the South, I think pork is wildly underutilized,” the chef explained. “Our Allegiance® Pork is produced by small family farms, so it’s a very consistent product, and one that a restaurant can make a good profit margin on.
“Or Bay Winds® Scallops,” he continued, “They aren’t treated with chemical additives that tend to increase their water content. They’re not going to shrink, and they’re very easy to sear; but, you know, they can also be diced, sliced, or fried for appetizers with excellent price points.
“I cook with Bay Winds Chilean Sea Bass quite a bit, a type of catch which has become much more sustainable in fishery practices, and we recently launched Bay Winds Wild-Caught Orange Roughy, which is making a comeback in kitchens. Our shrimp program is great as well, because they also have no added phosphates — they don’t shrink; they stay nice and moist.”
“When we’re talking fine dining, I think it comes down simply to high-quality ingredients, and the service has to match — the front-of-the-house should be just as excited about the food as the back-of-the-house.”
– Chef Tony Schmidt
The Case for Lower Waste
According to Chef Tony, whose in-depth foodservice experience extends throughout hospitality, healthcare, and bakery manufacturing, sustainability is not just about responsible environmental stewardship — keep in mind that many elevated products are produced and portioned to reduce waste, ultimately lowering costs for your kitchen.
“On the beef side, that guaranteed Braveheart® trim virtually makes it ‘steak ready’ for a ribeye or a strip,” he said. “Not only saving you on cost, but labor too.
“On the seafood side, the Bay Winds® Faroe Islands Salmon being portion cut, so you can cross-utilize it in different ways. Being able to use those portions, especially if you don’t have anyone who knows [dressing] — so normally you may end up with more product left on the bone, more waste — can be huge for your bottom line.”
And crucially, having a few talking points on menus or your website about inventory and waste practices can make guests feel that by dining with you, they’re doing their part as well.
Elevate Expectations
With the right products, you have the ability to subtly change how diners perceive your restaurant.
“On the Latin side, you could do Empire’s Treasure® Scallops with a little salsa verde — very easy to do, easy to execute. With Italian, it doesn’t have to be, you know, just variations of your house spaghetti. You could serve a Mediterranean-style Grouper Pomodoro special for a limited time, and that will give the public a little bit of a different view of your menu.
“People are more conscious than ever of where their food’s coming from,” Chef Tony said. “Have your front-of-house staff give them some information about the animal husbandry process behind Braveheart Black Angus Beef, or Allegiance® Pork, or your fresh seafood program.
“You know, it’s the concept that while we’re nourishing people here with food now, we’re also taking care of the future.” n
Rub the Right Way
Even with the changing landscape of elevated dining, we wouldn’t dream of putting a stake in one of its star attractions. There’s a reason steak still brings in the big bucks — it can be hard for the average consumer to find a truly great one.
But not when you’re serving an 8-ounce, hand-cut Braveheart® Tenderloin. Introduce guests to a steak experience like no other — the exquisite, tender taste, quality, trim, and consistency are the results of a meticulous process that starts on the Kansas plains in the heart of center-of-plate country.
Only genuine, USDA black Angus beef is carefully selected for this line, produced through a PathProven® program that ensures the industry’s highest standards. This is a bite that will stay with diners, long after the meal is finished.
Here, we coat the spectacularly marbled meat with a roasty Coda Coffee rub, featuring hints of caramel — the beans grown in some of the world’s finest coffee hubs. Place the tenderloin on a striking, bold smear of Peak® Beet purée, alongside arboreal, asparagus confit. A dramatic port wine sauce is ready in minutes, brought to life with the addition of Braveheart Bone Broth, for a rich, elemental jus drizzled atop the meat.
Nearly 90% of patrons will opt for a drink, and red wine remains the most popular choice — so have your servers suggest a vibrant bottle to pair with this wickedly good presentation, firing up that average check.
A light roast from beans responsibly grown in Colombia, El Salvador, and Sumatra
BRAVEHEART 8OZ. TENDERLOIN
Strict specifications result in a tender, melt-inyour-mouth bite
CODA® COFFEE HOUSE BLEND
BRAVEHEART® BONE BROTH
All-natural and shelfstable, with authentic black Angus quality
MAGELLAN® GROUND BLACK PEPPER
A burst of pure, spicy flavor
FIND THIS RECIPE ONLINE!
BRAVEHEART COFFEE RUBBED FILET OF BEEF by Chef Matthew Gray - So. California
Good to the bone
In some cases, steak is not always the most practical choice. Pork is proving to be a popular alternative — with a strong profit margin, relatively easy to cook, and receptive to a range of quality flavor profiles. In fact, within fine dining, pork is expected to grow from just over 40% on menus to nearly 65% in only three years. And we’ve got you covered: Premium Allegiance Pork is hand-selected from the top 20% of hogs in the country and produced by a singlesource family farm in the Midwest.
Your guests will go hog wild over gallery-worthy marbling, juiciness, and consistency. Like this hand-cut Duroc chop — bone-in for an eye-catching, rugged appeal. We coated the flame-grilled pork in a Southern-style bourbon & mustard sauce, to boot.
Fan out the elevated harvest experience by resting the chop across a Peak® Sweet Potato and Apple hash and curve a slightly charred stalk of earthy broccolini around the pork. The right protein and beverage pairing pulls the farmhouse-style plate together, so consider upselling a glass of crisp, dry apple cider to complement these fall flavors.
FIND THIS RECIPE ONLINE!
ALLEGIANCE FLAME GRILLED PORK CHOPS
by Chef Tony Schmidt - ATLANTA
ALLEGIANCE® PORK LOIN CHOP, HAND-CUT
Wet- and dry-aged for a darker color and sumptuous flavor
Chef Talk
The mounting of butter into a sauce can give it a sheen and richness that enhances the plating, as well as the taste of a dish.
PEAK® JUMBO SWEET POTATO
Always exceeds grade US #1 quality
Good source of B6, supporting brain function and mood
SMOKED BARBECUE
PEAK® BROCCOLINI
Mandolino Master Work
Ingredients sourced from the world’s top artisanal craftsmen put the fine in fine dining.
The Performance connection to centuries-old culinary techniques runs extraordinarily deep. Roma® founder Mr. Louis G. Piancone was born in the medieval-era town of Corato, Bari, near the southeastern coast of Italy. A mere 125 miles away lies Gragnano — the epicenter of international pasta-making.
There, for more than 500 years, masters have kneaded together the very best durum wheat semolina with water from the famed “Imbuto” spring, drying this exceptional pasta through a long, delicate process at low temperatures. Among the results is Spaghetti al Mandolino, a long, thin variety with a square cross-section and porous texture, ideal for accepting the flavors of just about any gourmet sauce.
The numbers show that during elevated meals, pasta orders are placed around three-quarters of the time, so we take it next level by tossing the elegant pasta with all-natural USDA, Colorado-raised lamb, sweet roasted butternut squash, sage-kissed brown butter, shallots, and grated West Creek Gruyère Cheese. Take your guests on a trip to the origins of Italian gastronomy.
EAT EPICALLY
From tomatoes found in the valley of Mount Vesuvius to handmade pasta crafted just miles away from Mr. P’s hometown, from balsamic products sourced with real Italian grapes to imported water gathered in Italian springs — every product that carries the Piancone Epicureo name represents a commitment to unparalleled quality and artisanal craftsmanship.
PIANCONE®
EPICUREO
SPAGHETTI AL
MANDOLINO
Handcrafted with a specific tool that gives the pasta its unique shape and rougher surface
WEST CREEK® GRUYÈRE CHEESE
The freshest Wisconsin milk creates a smooth, mellow cheese with light floral notes
Chef Talk
Serve with a nice glass of pinot noir — a lighter, elegant red that won’t overpower the squash and sage, while still pairing nicely with the lamb.
PIANCONE® EPICUREO GROUND LAMB
Halal-certified and raised in one of the industry's most modern farming facilities
FIND THIS RECIPE ONLINE!
PIANCONE EPICUREO SPAGHETTI AL MANDOLINO W/LAMB
by Chef Keith Suarino - Metro NY
Elegance Anytime
by Lauren Stepp, Contributing Writer
For decades, fine dining has been all polish and pressure — starched linens, classical music, and far too many forks. And while there will always be a place for those buttoned-up settings, today’s diners are gravitating toward atmospheres that feel more casual without sacrificing quality.
Research by the National Restaurant Association reveals that 64% of full-service guests prioritize the overall dining experience over price, and younger generations, in particular, are seeking meals that feel authentic and approachable.1 For restaurateurs, that means it may be time to put the Bach and Beef Wellington on ice and welcome consumers of all kinds.
Pack the House
Forget saving fine dining for birthdays and anniversaries — guests want reasons to indulge at any meal, any day of the week, and creative, limited-time menus are the perfect excuse.
Chef’s Counter Flights:
Invite guests right up to the line for a rotating flight of small plates like seared scallops with citrus beurre blanc, braised short rib arancini, or a steak medallion finished with Ridgecrest® Demi-Glace
Fleeting Feasts:
Build buzz with seasonal, approachable showstoppers like spring asparagus flatbreads featuring Peak Fresh Produce® or late-summer peaches paired with creamy burrata.
Supper Clubs:
Give guests a reason to dine out mid-week with themed prix fixe menus. A three-course “Mediterranean Monday” meal might feature Zebec® Pita Bread with baba ganoush, grilled lamb lollipops with mint chimichurri, and Zebec Baklava for dessert.
Worth the Splurge
75% of diners are willing to pay more for a one-of-a-kind meal.²
Guests aren’t just buying a few plates — they’re buying a culinary adventure. That means menu descriptions should tell a story, not just list ingredients.
Tell It Well
Guests aren’t just buying a few plates — they’re buying a culinary adventure. That means menu descriptions should tell a story, not just list ingredients. “Herb-crusted chicken with za’atar, served over a bed of fire-charred carrots and finished with a drizzle of citrus glaze” is far more enticing than “roasted chicken with sauce.”
To carry that story forward, servers might:
Read the Room:
Some tables want the chef’s full inspiration, while others prefer quick, clear direction to keep the meal moving.
Upsell Naturally:
Frame add-ons as enhancements, not pitches — “Our cheese board makes an easy starter while you wait for entrées.”
Be Polished, Not Pretentious:
Encourage servers to share their knowledge with confidence and plain language so guests feel guided, not lectured.
Mood Matters
The atmosphere of an eatery matters as much as its menu. Fortunately, you don’t have to set out white linens or hang crystal chandeliers to get it right.
Seating:
Bar seating offers diners a front-row view of Bay Winds® Chilean Sea Bass sizzling on the grill or West Creek® Pork Belly crisping to perfection, while flexible layouts — ranging from booths to farmhouse tables — keep the room balanced.
Lighting:
Pendant fixtures, tabletop candles, and dimmers allow you to transition from bright lunches to intimate dinners.
Music:
The right playlist sets the tone, especially for younger diners. Indie folk, acoustic jazz, or modern beats can elevate the atmosphere without drowning conversation.
Décor:
VIBE
Check In a recent survey, nearly all guests who rated a restaurant’s atmosphere as excellent also rated their overall experience positively.3
Keep the space fresh and dynamic — showcase rotating contemporary artwork, bring in seasonal greenery, and use chalkboards to spotlight specials. n
Bay Bliss Cheddar
BAY WINDS® LOBSTER TAIL 5-6 OZ.
Marine Stewardship Council (MSC) Certified Sustainable
RIDGECREST® LOBSTER BASE
Lobster shells are simmered with aromatic herbs, seasonings, and vegetables
WEST CREEK® CHEDDAR GRITS
Made with real cheddar cheese, cornmeal, and butter
The World By the Tail
The fine-dining waters have always been an oasis for premium seafood, and despite economic uncertainty, the category has seen a near 50% increase in pricing, indicating a continual consumer willingness to pay top dollar — with lobster still at the head of the class.
Performance understands that guests value food sourced from pristine locations, and we work with the finest seafood experts to bring in sustainable, wild-caught, all-natural items. is harvested from the Gulf of Maine and brought to port in Prospect Harbor. Maine’s cold water prevents the meat from absorbing the salt, for a firm texture, mild taste, and slightly sweet flavor.
You’ll poach the tail and place it on a bed of West Creek® Cheddar Grits, infused with a Peak vegetable mixture, Ridgecrest for added flavor, and zesty Magellan Seasoning. Pinch me, this is luxury exemplified.
of Consumer SURVEY respondents perceive lobster as a luxurious or high-end ingredient, solidifying its association w/premium dining experiences.
Source: DATASSENTIAL 2025 TRENDS
by Chef Matthew Gray - So. California
ZEN BISCU
PILLSBURY™ SOUTHERN STYLEFROZEN BISCUITDOUGH
Merci , Beaucoup
Few styles are as synonymous with fine dining as French. And this airy West Creek Creamy Chicken Vol-Au-Vent dish demands attention, with its très bon bites.
Vol-au-vent, meaning flight in the wind, is fashioned from a puff pastry, made either round or square, with a bowl-like section for sumptuous fillings. It was first mentioned in a 1739 cookbook called “Les Dons de Comus,” by French chef François Marin.
We sautéed a diced West Creek Chicken Breast, adding harvest elements like Peak® Mushrooms, celery, peas, onions, and shallots. The farmhouse mixture is elevated to sublime heights with white wine and Nature’s Best® Heavy Cream for a magnifique beurre fondue.
Scoop the luscious chicken into the pastry divan and sprinkle Parisian veggies around the plate for tidbits of bountiful color, along with droplets of herb oil. C’est fondant — it melts in your mouth!
A TRIBUTE TO STAPLES
Creeks cut across the land, delivering water to larger rivers. The West Creek brand of ingredient staples does the low-profile work for recipes — adding quality and flavor that makes a meal memorable.
Yields more flavor and moisture due to an enriched diet of calcium and nutrients
HERITAGE OVENS® PUFF PASTRY
Light, tender pastry with layers of distinctive flaky texture
WEST CREEK® CHICKEN BREAST
WEST CREEK® GREEN PEAS
Quick-frozen right after harvest, 100% usable, and recipe-ready
WEST CREEK® FINE SUGAR
Available in convenientsized bags — your go-to for sweetening, cooking, and baking needs
Chef Talk
You might consider pre-cutting the pastry into the shape you prefer and freeze it to pull out and cook at service; it should hold just fine. It’s best to cook the pastry when needed, as it tastes much lighter and flakier this way.
FIND THIS RECIPE ONLINE!
CREEK CREAMY CHICKEN VOL-AU-VENT by Chef
Mark Turner - Florence
WEST
Light Sea the
Chef Talk
The addition of house pickled items provides a pop of acidity and brightens a dish. There are many ways to vary this recipe by adding heat and international flavors, as well as other aromatics.
MAGELLAN® CARIBBEAN JERK SEASONING
A world-renowned blend of salt, spices, red pepper, and chives
FIND THIS RECIPE ONLINE! BAY WINDS® CHARRED SCALLOPS & GRILLED SHRIMP
by Chef Tony Schmidt - ATlanta
MAGELLAN CAJUN SEASONING
A combination of garlic, spices, salt, onion, and a kick of red pepper brings the bold taste of Louisiana to a plate
Tap Dance
Tapas can be alluring, colorful, chefy — often blurring the lines between casual and fine dining. Spanish for “pot cover,” the roots of tapas are royal, and yet, they evolved into snacks for travelers, and then into relaxed shareables.
Like tasting menus, tapas has become the avenue to showcase a chef’s vision, refined but without the dramatics. And, as we’re seeing those younger generations with purchasing power gravitate toward snacking, sharing, and sampling — adding small-plate options to your menu provides some flexible profitability.
Seafood is a fantastic, versatile gateway to small plates. Like this presentation, balancing the natural sweetness of scallops against spiced shrimp.
All-natural Bay Winds® Scallops are sustainably harvested, shucked, rinsed and immediately frozen at sea by a family with generations of expertise, before arriving at the Seaford, Va., port on the Chesapeake Bay. Bay Winds Shrimp are responsibly sourced from eco-friendly farms in some of the world’s fertile waters, like the Gulf of Guayaquil, along the Pacific Coast of Ecuador.
The chargrilled scallops and shrimp, tossed with Magellan Cajun Seasoning, are plated alongside a jerk aioli and pickled mango salsa and Magellan Pecan and roasted nut butter with pickled carrots — offering a flavorful customization with every scrumptious bite.
MAGELLAN® PECANS & ALMONDS
Dueling Taste Buds
Transcendent quality is the key that unlocks elevated dining — but as we’ve discussed, consumers are also willing to pay for a unique experience.
Enter the interactive Asian Pride Dueling Broth Hot Pot special. Fine dining and international fusion meet head on for this dazzling presentation. The centerpiece is a yin and yang of vivid coconut broth and rich Braveheart® Beef Broth.
Asian Pride Coconut Milk, sourced from Thailand, is combined with Peak® veggies and herbs, West Creek® Chicken Bone Broth, West Creek Honey, and spicy chili crisp oil for a golden dipping sauce — a bright contrast to the moody, dark broth, starring a shelf-stable, black Angus beef bone broth stock concentrate.
Our proprietary PathProven® process ensures the highest caliber of Midwest-raised beef, for a deep umami flavored-concentrate that’s truly special. Then we include expertly crafted Asian Pride ingredients, such as an indulgent hoisin sauce, Thai red chiles, and star anise for a wave of zing and zest.
Lay out a platter of sliced wagyu, thinly sliced duck breast, your choice of Asian Pride veggies and sauces, and a smorgasbord of other fresh, dippable ingredients.
Your social feed has never been so hot!
Excellent source of protein, iron, and calcium
Dairy-free with a delicate taste and deluxe, creamy texture
ASIAN PRIDE COCONUT MILK
ASIAN PRIDE® SHELLED EDAMAME
Korean BBQ & Hot Pot experiences showing rapid popularity in the U.S. market.
Source: DATASSENTIAL 2025 TRENDS
ASIAN PRIDE® HOISIN SAUCE
MSG-free that starts sweet and ends with a tang
ASIAN PRIDE JASMINE RICE PREPARED
Distinctly aromatic, slightly sweet flavor with a tender, sticky texture
FIND THIS RECIPE ONLINE!
ASIAN PRIDE DUELING BROTH HOT POT by Chef
Jordan Palusky - tWin cities
Unforgettable
That’s What You Are
by Jessica O’Neal, Contributing Writer
As a personal chef who crafts intimate, in-home dining events, I’ve seen firsthand how a thoughtful touch can transform a simple meal into something unforgettable.
For restaurants, leaning into experiential dining doesn’t have to mean a dramatic overhaul. With practical strategies, you can bring more value to the table while staying true to your concept and your budget.
Tableside Touches
There’s a reason tableside service feels timeless — it makes the meal personal. Something as simple as mixing up fresh guacamole or presenting a salad tossed to order adds theater without slowing service.
Consider choosing one or two menu items that lend themselves to this kind of showmanship. It doesn’t require extra space or staffing, just a little choreography, consistency, and maybe a rolling cart or two.
Here are five easy, high-impact tableside preparations that don’t require a big investment but still deliver that “wow” factor:
Finishing Sauces
A server pours or spoons a warm sauce over a steak, fish, or dessert at the table. Think a Braveheart® Bone Broth red wine reduction for beef, beurre blanc for fish, or chocolate ganache over cake. It adds drama and aroma in one quick motion.
Flamed or Torched Elements
Caramelizing sugar on crème brûlée, sizzling flambéed Zebec® Kefalograviera Cheese, or giving a steak a last kiss of fire with a handheld torch. It’s simple, quick, and instantly makes people pull out their phones.
Freshly Tossed Salads
Caesar salad is the classic, but any greens with a bold dressing can work. Tossing in a large bowl right at the table makes the dish feel fresher and more personal without adding stress to the kitchen.
Mini Gueridon Service
Present a cheese cart, dessert tray, or even a small selection of local oysters. Let diners choose what appeals to them, then finish with a garnish or drizzle at the table. It makes selection part of the experience.
Tableside Garnishes & Finishes
Shaving truffles, grating fresh Parmesan, grinding spices, or using a small pepper mill or microplane for zest. Quick touches highlight quality ingredients and give the diner the feeling that the dish was made just for them.
For restaurants, leaning into experiential dining doesn’t have to mean a dramatic overhaul. With practical strategies, you can bring more value to the table.
Chef’s Table Experiences
The chef’s table has long been a symbol of exclusivity, but it doesn’t have to be reserved for fine dining. As a personal chef, the appeal of watching the chef cook was a big part of my popularity. Seeing the food in action, being able to ask questions, and even tasting throughout the process gives people the opportunity to immerse themselves in the culinary experience.
And while that may not always be feasible, even just a counter with a clear view of the action can create a sense of connection. You don’t need a large kitchen or a dedicated staff member; sometimes a simple “cook’s counter” with limited seating can accomplish the same intimacy.
Special Events & Private Rooms
Kitchen not conducive to guests? Then you can bring the kitchen to the dining room for special occasions. Private rooms present a unique opportunity to create customized experiences for birthdays, anniversaries, or corporate gatherings.
Imagine a chef preparing a signature dish in front of the group or teaching everyone to roll their own spring rolls, transforming the meal into entertainment. Holiday cooking classes are also a great opportunity to offer a sense of showmanship and value, as well as giving guests a sneak peek behind the scenes.
Solo-Friendly Setups
Solo dining is on the rise — with 1 in 5 Americans* saying they typically dine alone. And nearly 29% dine out by themselves weekly, meaning there’s a big opportunity to entice these guests. Designing a dining experience that feels comfortable for those on their own can be a powerful differentiator.
Counter seating, half-portion tasting menus, or a welcoming community table go a long way toward making solo diners feel valued. Even small gestures, like offering reading material, bar seating with a view into the kitchen, or staff trained to engage without hovering, can turn what might have been a quick meal into a memorable evening. n
Keep Tasting the Inspiration
Discover more about crafting unforgettable seasonal tasting menus and experiences that delight. Scan the QR code to keep reading.
*Source:
OF AMERICANS dine out by themselves weekly, meaning there’s a big opportunity to entice these guests.
Solo dining is on the rise, report finds | Restaurant Dive - TouchBistro report
Eyes On the Prize
PEAK® RADICCHIO
Vibrant colors plus health benefits
SURETY BEEF® BONELESS RIBEYE
Chef Talk
Consider serving with a bottle of Brunello di Montalcino — its bold and earthy notes complement the grilled meat and truffle flavor.
Beauiful marbling results in an opulent, buttery texture.
For Dang Sure
The finest culinary experiences are often found through simplicity. A subtle approach can intensify flavor, color, and plating. The eye (as well as the fork) is sure to go straight to the elemental heart of the dish.
While not traditionally prepared with a ribeye, Fiorentina — a Tuscan-influenced, lightly grilled method — works well in playing up the cut’s juicy, intense flavors. Surety Beef® is produced using the very best farming practices, so you can be sure about your beef’s quality.
We’ve taken a hand-cut Surety Boneless Ribeye, brushed with rosemary-infused olive oil, and gently embraced it with flame, until it’s just slightly above rare. Then we arranged two orange-balsamic, charred Peak® Radicchio wedges alongside the beef.
For a touch of extra indulgence, add a side of silky truffle potato purée — crafted with Peak Yukon Gold Potatoes, Nature’s Best Dairy® Heavy Cream, and Roma® Mascarpone Cheese. Satisfaction is a sure result!
of consumers stated they would Love/Like a restaurant or eating establishment more if they offered HEINZ® ketchup.*
by Chef Keith Suarino - Metro NY
Curry Flavor
Diners gravitate to elevated dining, because they know they’re getting close to the source. It’s an experience in which “farm-to-fork” is not just lip service.
This is especially true for seafood. Items in The Fresh Catch™ portfolio are always 100% fresh, never frozen, and fast-tracked from majestic seas around the globe. Like, monkfish, for example, rated by NOAA Fisheries to be a responsibly harvested seafood choice.
Monkfish’s mildly sweet flavor and texture is similar to lobster, with a high-protein, low-calorie count, and vitamin B12 for added energy. We simmered The Fresh Catch Monkfish Medallions in a spicy coconut curry sauce, with Heritage Ovens® Cornstarch and Asian Pride® Coconut Milk.
Then we mixed in West Creek® Green Beans, Peak® Baby Spinach, and hand-crushed Piancone® Whole Plum Tomatoes, all served over Asian Pride Jasmine Rice — grown and harvested in northeastern Thailand, with the highest grade available. Guide your guests on an incredible culinary journey.
GREAT CATCH
A variety of finfish and other seafood are sourced internationally, packed and shipped fresh to Performance locations across the country. Whether wild-caught or farmraised, The Fresh Catch story is simple — quality, fresh seafood delivered in-season.
Chef Talk
Add fresh jalapeños or chilis to make this dish spicier or incorporate dried fruits or fresh mango for a different twist. I like to serve it with garlic and butter brushed naan bread; it goes great with the curry sauce!
High in protein and beneficial for bone health
THE FRESH CATCH MONKFISH FILLETS
Monkfish Devotion
by Chef Mark Turner - Florence
WEST CREEK® CHICKEN BROTH
WEST CREEK GREEN BEANS
Cotta Have It
When a meal means this much, diners are usually looking to stay awhile. Give them a reason to luxuriate after dinner, and increase their average check, with a beverage program and coffee-infused desserts that end the evening on a high note.
The Coda Coffee Chocolate Pistachio Float is a decadent rallying cry — the Dark Notorious roast featuring authentic notes of caramel and milk chocolate, heightened with West Creek® Chocolate Syrup and roasted pistachio sprinkles.
Next, Dark Notorious pulls double duty, mixed into an elegant, silky-smooth panna cotta. Combine fresh raspberries, Magellan® Lemon Juice, Peak® Lemon Zest, and FLAVORSMITH® Hot Honey for an exquisite raspberry coulis topping, adding a good balance of bitter, sweet, and acidity to a classic Italian-style dessert. When your guests get up from the table, they’ll already be making plans for a return trip.
CRACK THE CODA
Coda Coffee is one of the premier craft coffee roasters in America. Known not only for its variety of hand-selected, expertly roasted beans and favorably complex coffees, but for its commitment to working with growers to influence sustainable practices, exceeding fair trade practices, and sourcing the best beans from around the world.
Coffee Surge
The median specialty coffee price in fine dining is $6.00—a 20% year-over-year increase, highlighting the growing focus on premium coffee.
Source: DATASSENTIAL | STATE OF PRICING | 2025
FIND THIS RECIPE ONLINE!
CODA COFFEE PANNA COTTA W/ RASPBERRY COULIS
by
Grown in Brazil, Nicaragua, and Colombia
CODA® COFFEE DARK NOTORIOUS
Chef Jordan Palusky - Twin Cities
WEST CREEK CHOCOLATE SYRUP Cocoa-rich, fatfree, and readyto-use
WEST CREEK® WHIPPED TOPPING
Ultra-pasteurized for longer shelf life
by Chef Jordan Palusky - Twin Cities
Couple Up Pairing is Caring
by Ellie Woolet, Content Manager – Performance Foodservice ®
n “Casablanca,” Humphrey Bogart’s parting line, “Here’s looking at you,” wasn’t just dialogue, it was a toast to timeless romance. Wine service works the same way, offering guests a chance to slow down, connect, and savor each moment.
From a buttery Chardonnay alongside roast chicken to a bold Cabernet Sauvignon paired with Piancone® Epicureo Veal Short Ribs, the best pairings never go out of style.
As a Certified Specialist of Wine, I’ve seen how even small adjustments can elevate both guest experience and check averages. Here are some approachable, cost-conscious ways to upgrade your offerings.
Meet Guests Where They Are
Wine lists can feel intimidating to diners, especially in local eateries or family-friendly settings. If you’re looking to level up with fine-dining touches, keep your offerings approachable by including familiar varietals (like Chardonnay, Pinot Noir, and Cabernet Sauvignon) alongside one or two “curiosity” options to start — perhaps an Albariño from Spain (dry, crisp, and citrusy) or a Barbera from Italy’s Piedmont region (dry, light-medium, and cherry forward). The goal isn’t to overwhelm, it’s to create an easy entry point for guests at all comfort levels.
Sip tip
Add brief, friendly tasting notes to your menu. Something as simple as “bright and citrusy, perfect with seafood” or “bold and dark-fruited, perfect with steak” can encourage a choice without requiring a sommelier on the floor.
Think Beyond the Glass
Wine doesn’t have to be limited to stemware. Consider integrating it into your recipes and offerings. A bold red can be reduced into a sauce for hearty meats, while a sweet white can be whisked into a cream sauce. Even a splash of sparkling wine in a cocktail can create a signature twist.
Turn every pour into an experience — tableside decanting not only elevates presentation but also gives your staff a chance to share the wine’s story. Wine flights invite guests to compare styles side by side, try different varietals, and create their own pairings for each course — perfect for upselling without pressure.
Even small touches, like a surprise pour of an offmenu wine between courses or a chocolate paired with a fortified wine with the check, add an elevated touch that makes the meal feel more special.
Starters & Light Bites
Consider whites and rosés.
A crisp Albariño, Chablis, or Provençal Rosé complements salads, charcuterie, shrimp, and even scallops. For something aromatic, a Grüner Veltliner from Austria brings peppery notes that elevate veggies.
Casual Plates & Shareables
Chillable reds and fruit-forward whites.
Bonus Bubbles
Available for any occasion!
Keep Champagne, Cava, and Prosecco on hand for brunch pairings, happy hour oysters, or to upsell with dessert. Even a sparkling rosé can make a Tuesday night feel like an occasion.
Train Your Team
A lightly chilled Beaujolais is perfect with herb-roasted chicken, and a New Zealand Sauvignon Blanc offers zesty citrus to match fish tacos or ceviche. For something a little different, try a Vinho Verde with its subtle green apple notes alongside fresh oysters.
Mains & Desserts
Earthy reds bring depth to heartier dishes, while full-bodied reds and fortified wines complement rich, comforting options.
Pinot Noir from Oregon shines alongside a mushroom risotto or Allegiance® Roast Pork, while a Barbera brings bright acidity to braised dishes. For game, a Northern Rhône Syrah adds a peppery depth. Cabernet Sauvignon from Napa Valley is a classic partner for prime rib, while Malbec from Mendoza complements beef stew or grilled lamb chops. For the sweet finish, Sherry and Ports pair perfectly with chocolate desserts.
Educate your staff with a few pairings for popular menu items and let them taste the experience! For example: “Our Bay Winds® General Tso Salmon is an excellent match for the Gewürztraminer. The wine’s spice and subtle sweetness play perfectly against the glaze’s sweet heat.” Or, “If you like bold flavors, the Malbec is a perfect match for the Braveheart® Gourmade™ Jalapeño Bacon Marmalade Burger. The burger’s smokiness and sweet heat enhance the wine’s dark fruit and spice.” The key is confidence paired with genuine enthusiasm.
Guests respond well to sincere recommendations over scripted pitches. By approaching wine as a way to enhance both the flavor of the dish and the overall dining experience, you not only add value to the meal but also create moments that feel personal, memorable, and worth coming back for. Cheers! n
