4 industry trends to boost your restaurant businesssfsn.com/news/images_dec-jan_20/sfsn...

By J

ohn

P. H

ayward

For

most

of u

s in

th

eS

outh

east food service indu

s-try,

2009 w

ill go

into

the

books as on

e of the tou

ghest

in m

emory. D

eclinin

g sales,risin

g u

nem

ploymen

t an

dm

arket malaise h

ave taken a

toll on n

early every segmen

t.F

or food service brokers,

thou

gh, th

e pain h

as been es-

pecially severe. As th

e indu

s-try’s

ultim

ate m

iddlemen

,brokers serve as catalysts an

dliaison

sto

man

ufactu

rers,distribu

tors and operators in

the flow

of products.

Th

ey’reat th

e sharp en

d of the stick

— an

d usu

ally the first on

esto get poked in

the eye.

Even

in th

e best of times,

the

brokerage

busin

ess is

challen

ging. B

ut th

row in

the

worst econ

omic clim

ate since

the G

reat Depression

, and th

eh

urdles are even

high

er.T

he

nation

al u

nem

ploy-m

ent rate stan

ds at 9.8 per-cen

t, according to th

e U.S

.L

abor Departm

ent, th

e high

-est sin

ce 1982. Region

ally, the

nu

mbers are sim

ilar. Sou

th-

east u

nem

ploymen

t ran

gesfrom

a low of 6.7 percen

t inV

irginia to a h

igh of arou

nd

11 percent in both Florida and

Sou

th C

arolina.

U.S

. Food service in

dustry

sales are projected to top $499billion

this year, accordin

g toT

echn

omic In

c. Th

is wou

ld bea declin

e of 3.8 percent from

2008. Th

e dropoff is concen

-trated largely in

the com

mer-

cial food

service segm

ent.

Tech

nom

ic projects

that

travel and leisu

re-related food

service will see a decrease of

11.3 percent from

’08. Restau

-ran

ts and bars w

ill see a de-crease

of 3.5

percent,

with

full-service

restauran

ts ac-

coun

ting for th

e largest per-

centage of th

is decline.

It’s a difficult en

vironm

ent

for Sou

theast food service bro-

kers.“O

ur

overall bu

siness

is

PRSR

T ST

DU

.S. P

osta

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Sout

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pany

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X 20

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677-

7008

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nge

Serv

ice

Req

uest

ed

Culinary competitions are

an excellent way to hone

professional skills – espe-cially for students. ChefLucardie

tells about

hisow

n experiences working

with young chefs.PAGE 14

Chef and

restaurateurRobert A. Dickson, a.k.a.the ‘Singing Chef,’ reflectson 45 years in the restau-rant business.

PAGE 6

Read about the newest

products in the food service industry.

PAGE 22

A C

hef’s

Life

Ch

efS

potlight

Pro

du

ct Spotligh

t

Peop

le, Places &

Things

Catch up on the latest industry new

s and events.

PAGE 8

Vol. 33 N

o. 8w

ww

.sfsn.com

Octob

er/Novem

ber 2009

Sou

th C

arolin

a E

atery

Now

in 20th

Yea

r

By L

iisa Su

llivan

At first glan

ce, you m

ayth

ink th

at you’ve h

ad one too

man

y cocktails, but you

r eyesdo n

ot deceive.T

he S

eafareR

estauran

t in S

urfside B

each,

Sou

th C

arolina, offers a tropi-

cal-island th

eme w

here on

e ofits m

ain attraction

s is a la-goon

with

live merm

aids wh

osw

im abou

t entertain

ing an

din

teracting w

ith gu

ests. N

ot only is S

eafare the on

lyrestau

rant

with

sw

imm

ing

merm

aids, but it also offers

the on

ly seafood buffet in

the

Myrtle

Beach

area

with

a

gourm

et selection

of

items

and cookin

g meth

ods. T

his is on

e area that ow

ner

Steph

en K

aros attributes to

the S

eafare’s 20 years of suc-

cess.“W

hile oth

er buffets on

the

Gran

d Stran

d focus on

friedseafood, S

eafare offers baked,broiled,

steamed,

and

rawseafood selection

s as well as

un

ique sign

ature dish

es such

as seafood

strudel

and

Mediterran

ean

spice-rubbed

Mah

i-Mah

i,” he said.

SeaFare RestaurantPuts Traditional Spin on Seafood Buffet

(See S

EA

FA

RE

on

pa

ge 16)

(See S

UR

VE

Y o

n p

ag

e 10)

Su

rvey: Sou

theast B

rokers B

attling R

ecession,

Con

solidation

& M

arket C

han

ges

Diners at Seafare Restaurant inSurfside Beach, South Carolina, aretreated to tw

o things they can’t findanyw

here else – a true gourmet

seafood buffet and a lagoon with

live merm

aids. It’s all part of thetropical island atm

osphere at this20-year-old Grand Strand eaterythat’s operated by veteran StephenKaros and his fam

ily.

®

®

Vol. 44 No. 1 www.sfsn.com December / January 2020

8805

Tam

iami T

rail N

#30

1Na

ples

, FL

3410

8-25

25C

hang

e S

ervi

ce R

eque

sted

Chef Lucardie gives advice for the new year.

PAGE 6

A Chef ’s Life

Read about all the latest industry news and happenings.

PAGE 5

People, Places & Things

See the newest products in the food service industry.

PAGES 13 & 15

Product Spotlight

Food Show Photos

Our staff has visited food shows throughout the market.

PAGES 4 & 10

Chef Kelz is highly motivated by his heritage.

PAGE 2

Chef Spotlight

Kelz Kitchen is known for its Coastal Carolina Cuisine. The original location is in At-lanta, Georgia. Its new second location is in College Park, Georgia. At this new location, customers will experi-ence the same infusion of southern hospitality, culinary aromas and flare, and the ambiance of a Charleston beach house.

The restaurant is open all day and break-fast is available all though out the day. The hours on Friday and Saturday are 11:00am-to 6am, yes that is prac-tically all day long! It is truly a late night eatery. The menu consists of true Coastal Carolina cuisine. It con-tains various seafood recipe dishes, including oysters, fish, and low coun-

try boils with blue crabs and shrimp. Seasonal specials include red rice, okra soup or oysters and grits. Chef Kelz will tell you these are all fami-ly recipes. He grew up in the Coastal Carolina Cuisine. The breakfast menu includes omelettes that are served with a side of French toast. There are grits

combo’s that include Shrimp & Grits, Tilapia & Grits, and Smothered Fried Oysters and Grits. There are combo wraps that contain eggs and breakfast meats, ribeye steak, salmon, or pork chops. The specialty is fried chicken wings and French toast.

For lunch and dinner there are various baskets that include sandwiches, wings or chicken ten-ders, quesadillas, or ta-cos. The flavors for the

signature wings are battered, BBQ, hot, jerk, lemon pepper, mild, plain or teriyaki. There are several choices of fresh vegetables, side dishes, and sal-ads. Seafood entrees include a grilled lobster tail, salmon, shrimp, whiting,

Growing your restaurant business means being ready for a shifting mar-ket. Demand for restaurant services is often dictated by the economic health of a region. When households have ex-tra income, they will eat out more of-ten. The National Restaurant Associa-tion found that 2019 should see contin-ued sales growth. However, restaurant owners can expect significant staffing

challenges. They will also likely need to update their technology strategies to meet consumer demand. There is real potential on the horizon for restaurant owners. But there are also some areas where innovation is needed. Thinking about alternative approaches to lending and financing can position your busi-

ness for growth. Here’s a look at four key trends that are making such fund-ing tactics necessary.

1. RemodelingRenovation is becoming a com-

mon theme in the restaurant industry. Businesses are working to update their spaces for digital-focused consumers. This might mean weaving elements of fast-casual dining into your design. It could also include using minimalist concepts. Yet another issue is trying to respond to operator demands for reno-vation. The need for upgrades is clear.

Building spaces with eye-catching traits is also key. A Forbes report detail-ing an interview with industry expert Jason Clampet highlighted the grow-

Kelz Kitchen Offers Southern Coastal Carolina Hospitality

4 Industry Trends to Boost Your Restaurant Business

See KELZ KITCHEN on page 10

See INDUSTRY TRENDS on page 10

2 SOUTHEAST FOOD SERVICE NEWS DECEMBER / JANUARY 2020®2 SOUTHEAST FOOD SERVICE NEWS ®

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Most people will say they were born to do what they are doing, but Kel Chavis can literally say that he was born in it. Growing up Gul-lah Geechee on a farm with his grandparents, fishing & farming were a regular day for Kel and dinner came from a hard day’s work. The Gullah people are Af-rican Americans who live in the lowcountry and their languages are

also called Geechee. Geechee may have been derived from the name of the Ogeechee River near Savan-nah Georgia. Gullah is a term that was originally used to designate the creole dialect of English spoken by the Gullah and Geechee people. Kel Chavis grew up in this culture, Gullah Geechee.

He was born and raised on James Island in Charleston, South

Carolina. Shrimping, crabbing, and oyster shucking came easy to Kel and was a part of his life. On a 2-mile peninsula of nothing but family, Sol Legare’ Road connects the waterfront properties of his family heirs. This unique area and his heritage provided motivation to Kel. His life is rich in unforgetta-ble experiences that many can only read about in history books.

This Geechee believe in pre-serving family heritage and the traditions of the Gullah Geechee culture. After graduating from high school, Kel worked as a cor-porate trainer for 7 years at the fa-mous Houston’s restaurant in New York City. Kel was one of their strongest line cooks. At this time he learned his way around a profes-sional kitchen and became unstop-pable. These 7 years turned him into a truly outstanding chef along with his Coastal Carolina Cuisine upbringing. Chef Kel, is now the owner and restaurateur of Kelz

Chef Kelz Chavis Was Truly Born into Coastal Carolina Cuisine

See CHEF CHAVIS on page 12

PROVIDING INDUSTRY LEADING SOLUTIONS FOR FOODSERVICE PRINCIPALS, DISTRIBUTORS & OPERATORS

Alabama Arkansas Florida Georgia Louisiana Mississippi N. Carolina S. Carolina Tennessee

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9 states • 12 offices • 80 sales peopleFood Sales East is the premier Foodservice Sales Agency covering the Southeast. We approach every customer, manufacturer & employee with honesty and integrity as the foundation of our interaction with them.

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SOUTHEAST FOOD SERVICE NEWS 3®DECEMBER / JANUARY 2020

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Anderson 5, Sharon Hunt; Laurens 55, Nancy Knight, Wanda Knight.

Lexington School District One, Wesley Wilson, Sally Nicholson.

South Carolina School Nutrition Annual ConferenceMyrtle Beach, South Carolina October 18, 2019

Horry County, Laura Rau, Kim Johnson, Joy McKinney.

Horry County, Jennifer Scott, Alfonzo Myers, Kerry Shuler.

School Nutrition Association President, Gay Anderson; Lexington Richland 5, Todd Bedenbaugh.

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Please sign up for the digital copy of Southeast Food Service News at www.sfsn.com. You will be able to download a copy to your computer, tablet, or phone. It is easy to sign up and it will always be at your fin-gertips.

Rib City with Real BBQ & Great Ribs, Fort Myers, Florida is cele-brating 30 years of providing consistent customer care, menu options, and service to the community.

The 2ND Annual Ft. Myers, Florida Seafood and Music Festival is set for January 3-5, 2020 in the historic River District in Ft. Myers.

Curry Up Now, the largest and fastest growing Indian fast-casual concept in the United States, is now open at its first franchise location in Decatur, Georgia. This new location is part of a multi-unit franchise deal with four additional franchise locations that are expected to open in the greater Atlanta area by the end of 2021.

Gusto! Atlanta’s most flavorable fast casual chain names Nick Tapp as Director of Marketing. Congratulations to Nancy Knight of Laurens, South Carolina who has been awarded School Nutrition Association Member of the Year 2019.

Acosta Foodservice has named Taylor Crown as President. Inter-national Gourmet Products has added Daryl Cargile to their sales team covering Alabama, Mississippi, Florida panhandle and Louisiana mar-kets. KeyImpact Sales & Marketing announces the promotion of Glenn Hayden, to Senior Vice President of Field Sales. Glenn will assume the responsibility of directing the Field Sales team through six Zone Vice Presidents – all of which will report directly to him. Also, Joe Shay, has been appointed Vice President of the Southeast Zone. In his VP role, Joe will assume Glenn’s previous responsibilities in the Southeast.

Buona Vita, Inc. appoints Acosta Foodservice for the Louisiana mar-ket. KeyImpact Sales and Marketing has been appointed by Saputo Cheese nationally except for the Florida, New Mexico, and Pittsburgh markets. Simmons Food Sales has been appointed by Kings Pastry for the North and Central Florida markets. Continental Mills has appointed The Core Group nationally.

We are saddened to report the passing of Kathy Strickland, 65, of Jacksonville, Florida. Kathy was a 40+ year veteran in our industry. She worked for the past 20 years for Simmons Food Sales. We will miss her dedication and her positive attitude. Our thoughts and prayers are with her family.

A reminder that Southeast Food Service News is available for down-load on our website, sfsn.com, where you can also sign up to receive each issue via email. You can follow us on Twitter, twitter.com/sefoodnews.

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By Fred Lucardie, CEC, AAC

We must be having loads of fun as time is quickly fleeting! An-other year has arrived and we are eagerly anticipating what is on the horizon. There have been some changes to our family which have been wonderful and a few that have been a challenge.

First and foremost, we wel-comed our sixth grandchild. Finn was born in March and brought much joy to Tristan’s life as he is not the only grandson in the family anymore. The fact that he was not born ready to play and swim was a bit daunting at first, but he has learned to live with it. We dealt with some health issues at birth which thankfully have cleared up on their own. He is a healthy, chubby little boy who never stops smiling except when mealtime is delayed. Then he brings the roof down with a roar! A typical Lucar-die with a very healthy appetite!

Our oldest grandchild, Bella, graduated from high school. She is taking a gap year while she is weighing her options. For the mo-ment, she seems to be seesawing between studying to become an el-ementary school teacher or a nurse. While art remains a very strong focus in her life, she realizes she needs a practical skill to back it up. Very few artists survive on their ar-tistic talent.

The rest of the grandchildren are doing well at their respective schools. Kara is a sophomore in high school, Tristan and Sophia are in the third grade, and Natalya is gearing up for Pre-K 3 in another year.

Under the challenge column, Pat took a downturn with her health. But, she is fighting her way back. She refuses to give up or give in which continues to both amaze and inspire me. Her food allergies are still taking their toll with some food items being added back into her menu and some new food items being taken off. It is a constant frustration to both of us, but we’re working on recipes for some of her favorite food items utilizing prod-ucts she can tolerate. It’s a work in progress.

We continue to go to the gym Monday through Friday after we drop Tristan off at his school. It has become part of our routine which I be-lieve is the biggest step to maintaining a healthy lifestyle. I’m branching out and trying different ma-chines. Some I like (elliptical and Stairmaster) and some I pass on (rowing machine). I’m also making use of the various resistance machines and work with weights.

Cooking for the church ladies remains a part of our life. I cook lunch for them with enough food to take home for several days. They are a fascinating group of nona-genarians who remain incredibly aware and vital despite some slowing down on the physical side. One just recently decid-ed to stop driving as she said, “I’m not as quick at 95 as I was at 94.” Definitely a wise decision.

I’m almost at the 110 gal-lon mark for my apheresis donations. I started donating blood some years ago when one of my employees need-ed blood. From there I went into donating blood platelets when Pat was going through breast cancer. There is a constant need for both plate-let and whole blood donations. I strongly encourage everyone who can do either to please do so. It is an incredible gift which only re-quires your time and commitment. You will be SAVING LIVES!

Another item on the challenge column is my professional life. I decided to leave my place of em-ployment and move onto a new company. I tried staying home when I first retired, but it wasn’t for me. Even adding in volunteer work at the church, school, and in the community wasn’t enough. Af-ter working hard all my life since I was 14 years old, I decided to go back into the workforce. Working part-time gives me much satisfac-tion without wearing me down.

I’m still in the healthcare arm of the industry which is a much easier position than working in the hotels or restaurants. There are 50 residents in my facility. I like the staff and the cli-ents and can literally bike or walk back and forth to work. There is no pressure and I

greatly enjoy NOT bearing the title of executive chef with its attendant duties and responsibilities. I’m do-ing what I love and do best – cook-ing.

Speaking of cooking, each dawn of a new year brings celebrity and local chefs making predictions on food trends. Some come to frui-tion, some die a happy death, and some hang around for a short time

before being recycled back into the culinary storage bin.

Healthy eating will continue to be of growing interest to most Americans. Vegetarian and vegan dishes will have a bigger impact while meat dishes will be less in the spotlight. Meat substitutes are branching out from the traditional soy based products. They include pea protein, hempseed, seitan, eda-mame, and buckwheat. The meat substitute market is expected to top $ 2.5 billion in the next five years.

Smaller portions, a focus on sustainability, and identifying in-dividual ingredients in menu items are also on the plate. The last is to assist the dining public in making choices for those who deal with

food allergies (Pat immediate-ly comes to mind, of course) and health issues. The dining public wants to be better informed, as they should be.

Organic products aimed at the children’s market is also grow-ing by leaps and bounds. More and more parents are looking for healthier options for comfort food favorites. They are willing to pay the extra money to ensure healthier eating for their offspring. Organic products are becomingly increas-ingly available at your regular local grocery store in addition to special-ty food stores. And, the prices are coming more in line with regular food products.

I’ve written of my personal maxims in previous New Year’s columns. If I can add anything to that I would encourage everyone to stay engaged and involved with the

everyday events in the world. Not just politically; but phys-ically, emotionally, and so-cially as well.

Friends and family are an important part of our lives and enrich us in every possi-ble way. Don’t waste a single day of your life. Make every moment count. Eliminate negative factors that bring you down and embrace the positive. Remember those less fortunate and try to ease their burdens. Be an inspira-tion to those around you.

Recently I received an email from a very talented former employee who left to pursue a culi-nary degree at my alma mater (The Culinary Institute of America). From there he spent several years cooking in New York City restau-rants before returning to the CIA to become an instructor.

It was a very laudatory email in which he thanked me for both my professional and personal in-fluence in his life. I was deeply touched and humbled by his kind words. There is no better feeling than knowing you were a mark in the positive column in someone’s life. It made my day.

Bon appetit!Chef Lucardie can be reached at

[email protected]

“Don’t Waste a Day in your Life. Make every moment Count”

2020


JANUARY 27–MARCH 29, 2020

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smoked sausage








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Terms and Conditions:Only individual DSRs are eligible, and only one offer per DSR will be honored. Please make requests for no less than $20 and no more than the maximum payout of $500 per DSR. Payouts will only be issued directly to the DSR. Requests must be postmarked no later than May 9 2020. Allow 10–12 weeks for delivery. This offer is good only on the products listed and is not valid in conjunction with any other Smithfield Culinary Rebate offer. Void where restricted, prohibited or banned.

PLEASE ATTACH DISTRIBUTOR INVOICE COPIES OR INDIVIDUAL DSR PRINTOUTS, INCLUDING YOUR SALESPERSON NAME OR ID FOR PRODUCTS SOLD FROM JANUARY 27–MARCH 29, 2020 TO THIS FORM AND SEND TO:

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MAXIMUM PAYOUT IS $500 / MINIMUM PAYOUT IS $20# of $2 CS: X $2.00/CS: = Total $:# of $2.50 CS: X $2.50/CS: = Total $:# of $3 CS: X $3.00/CS: = Total $:# of $5 CS: X $5.00/CS: = Total $:


Terms and Conditions:Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid accounts cannot participate. This coupon may be redeemed for a minimum of $20 up to $250 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between January 27–March 29, 2020. DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, Product Purchased, Number of Cases Purchased, Date the Product was Purchased, Invoice Number and Physical Address. Operators must fill out rebate coupon themselves. Distributor tracking reports do not qualify. Bulk redemptions by distributors and/or DSRs are not allowed. Request must be postmarked no later than May 9, 2020. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, the initial submission must meet the minimum requirement of $20. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, prohibited or banned.

PLEASE MAIL THIS COUPON WITH COPIES OF DISTRIBUTOR INVOICES TO:



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E-MAIL ADDRESS:

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COMMERCIAL F Full Service

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1Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.



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Featured Products



breakfast sausage

Fresh Sausage

00070247130921 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ., 58% LN, 12#, FROZEN $2.00

00070247134301 FARMLAND SILVER MEDAL SAUSAGE PATTY, FMX, 4 OZ. 58% LN, 12#, FROZEN $2.00

00070247131096 FARMLAND SILVER MEDAL SKIN-ON SAUSAGE LINK, 1 OZ., 58% LN, 10#, FROZEN $2.00


00070247130327 FARMLAND SILVER MEDAL SKINLESS SAUSAGE LINK, 1 OZ., 58% LN, 10#, FROZEN $2.00

10070247130102 FARMLAND SAUSAGE ROLL, 58% LN, 2/6#, FROZEN $2.00

Pre-Cooked Sausage

70247138149 FARMLAND SILVER MEDAL SAUSAGE PATTY, 1.5 OZ., 10#, FROZEN $2.00

70247138156 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ., 10#, FROZEN $2.00

70247138408 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ. 3.875" WIDE, 10#, FROZEN $2.00

70247138170 FARMLAND SILVER MEDAL SKINLESS SAUSAGE LINK, 20:1, 10#, FROZEN $2.00

70247137616 FARMLAND SILVER MEDAL SKIN-ON SAUSAGE LINK, 20:1, 10#, FROZEN $2.00

ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL

90070247195558 FARMLAND APPLEWOOD CARVEMASTER HAM, NJ, 2 PC $2.00

90070247196180 FARMLAND SMOKED HAM, HAM & WATER 25, SWEET CURE, GM, 2 PC $2.00

10070247818598 FARMLAND SMOKED SLICED HAM, H&W, 1/2OZ, 4/3# $5.00

10070247193817 FARMLAND COOKED HAM, HAM & WATER, 4X6, 2/13# $2.00

10070247193831 FARMLAND PREMIUM DELI CKD HAM, 95 WA, 4X6, 2/13# $2.00

90070247196647 NEW! FARMLAND ALL-NATURAL APPLEWOOD SMOKED HAM, 4 PC. $5.00

90070247196630 NEW! FARMLAND ALL-NATURAL APPLEWOOD SMOKED HONEY HAM, 4 PC. $5.00

10070247192476 FARMLAND OSSO BUCO, FULLY COOKED, 6-2PK, 18#NT, Z $2.00

ham

Ready-to-Eat Slices

10070247125009 FARMLAND SMOKED FLAVORING STRIPS 2/150CT 13.5 SLICES/INCH - 33% $2.00

10070247157031 FARMLAND HICKORY SMOKED FLAVORING STRIPS 2/150CT 11 SLICES/INCH - 33% $2.00

10070247171051 FARMLAND SMOKE FLAVORING 2/150CT. STRIPS 9 SLICES/INCH - 33% $2.00

10070247172331 FARMLAND SMOKE FLAVORING 2/150CT BACON STRIPS 16 SLICES/INCH 33% $2.00

Ready-to-Eat Bits

10070247172874 FARMLAND DICED ENDS & PIECES SMOKE FLAVORING 2/5# TOPPINGS 1/4" 32% $2.00


10070800142603 SMITHFIELD DICED ENDS & PIECES BROWN SUGAR SMOKE FLAVORING TOPPINGS 2/5# 1/8" 33% $2.00


10070800142702 SMITHFIELD DICED ENDS & PIECES SUGAR SMOKE FLAVOR-ING TOPPINGS 2/5# 1/2" 33% $2.00

bacon

fully cooked & smoked meats

Sliced Meats

10704051287065 CURLY'S SMOKED SLICED BEEF BRISKET, 6/2 LB. $2.50

10704051300276 CURLY'S SLICED CAP OFF TOP ROUND ROAST BEEF, 6/2 LB. $2.50

10704051300634 CURLY'S SLICED BOTTOM ROUND CORNED BEEF, 6/2 LB. $2.50

10704051300870 CURLY'S SLICED RIBEYE PRIME RIB, 10/2 LB. $5.00

Pulled Meats & Carnitas

10704051289045 CURLY'S SMOKED ALL NATURAL PULLED PORK 2/5 LB. $2.50

10704051289069 CURLY'S SMOKED MARINATED/SEASONED PULLED PORK 2/5 LB. $2.50

10704051289328 CURLY'S SMOKED ALL NATURAL PULLED PORK CAROLINA STYLE 2/5 LB. $2.50

10704051289144 CURLY'S SMOKED PULLED CHICKEN 2/5 LB. $2.50

10704051289311 CURLY'S SMOKED ALL NATURAL PULLED CHICKEN 12/2 LB. $5.00

10704051289359 CURLY'S ROASTED PULLED CHICKEN, 12/2 LB. $5.00

90704051269265 CURLY'S FULLY COOKED PORK CARNITAS, 6/5 LB., FROZEN $5.00

90704051269302 CURLY'S FULLY COOKED ALL NATURAL PORK CARNITAS; 6/5 LB., FROZEN $5.00


fresh pork

00070247202253 SMITHFIELD 1-2 BONE BACK RIB PIECES POLY FROZEN $2.00


90070800867939 SMITHFIELD BONE IN PORK BUTT, NECK ON, FCY, VP, 4-2PC $2.00

90070800706597 SMITHFIELD BONELESS PORK BUTT, NECK ON, 1/4", VP, 4-2PC $2.00

90070800646169 SMITHFIELD TENDERLOIN, VP, 8-2PC $2.00

CONTINUED ON BACK©2020 Smithfield 0120

Win $10,000Enter at

SmithfieldComfortFoods.com

Cookin' in Comfort Sweepstakes

in Commercial Kitchen Equipment!

Featured Products



breakfast sausage

Fresh Sausage

00070247130921 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ., 58% LN, 12#, FROZEN $2.00

00070247134301 FARMLAND SILVER MEDAL SAUSAGE PATTY, FMX, 4 OZ. 58% LN, 12#, FROZEN $2.00



00070247130327 FARMLAND SILVER MEDAL SKINLESS SAUSAGE LINK, 1 OZ., 58% LN, 10#, FROZEN $2.00

10070247130102 FARMLAND SAUSAGE ROLL, 58% LN, 2/6#, FROZEN $2.00

Pre-Cooked Sausage

70247138149 FARMLAND SILVER MEDAL SAUSAGE PATTY, 1.5 OZ., 10#, FROZEN $2.00

70247138156 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ., 10#, FROZEN $2.00

70247138408 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ. 3.875" WIDE, 10#, FROZEN $2.00

70247138170 FARMLAND SILVER MEDAL SKINLESS SAUSAGE LINK, 20:1, 10#, FROZEN $2.00

70247137616 FARMLAND SILVER MEDAL SKIN-ON SAUSAGE LINK, 20:1, 10#, FROZEN $2.00


90070247195558 FARMLAND APPLEWOOD CARVEMASTER HAM, NJ, 2 PC $2.00

90070247196180 FARMLAND SMOKED HAM, HAM & WATER 25, SWEET CURE, GM, 2 PC $2.00

10070247818598 FARMLAND SMOKED SLICED HAM, H&W, 1/2OZ, 4/3# $5.00

10070247193817 FARMLAND COOKED HAM, HAM & WATER, 4X6, 2/13# $2.00

10070247193831 FARMLAND PREMIUM DELI CKD HAM, 95 WA, 4X6, 2/13# $2.00

90070247196647 NEW! FARMLAND ALL-NATURAL APPLEWOOD SMOKED HAM, 4 PC. $5.00

90070247196630 NEW! FARMLAND ALL-NATURAL APPLEWOOD SMOKED HONEY HAM, 4 PC. $5.00

10070247192476 FARMLAND OSSO BUCO, FULLY COOKED, 6-2PK, 18#NT, Z $2.00

ham

Ready-to-Eat Slices

10070247125009 FARMLAND SMOKED FLAVORING STRIPS 2/150CT 13.5 SLICES/INCH - 33% $2.00

10070247157031 FARMLAND HICKORY SMOKED FLAVORING STRIPS 2/150CT 11 SLICES/INCH - 33% $2.00

10070247171051 FARMLAND SMOKE FLAVORING 2/150CT. STRIPS 9 SLICES/INCH - 33% $2.00

10070247172331 FARMLAND SMOKE FLAVORING 2/150CT BACON STRIPS 16 SLICES/INCH 33% $2.00

Ready-to-Eat Bits





10070800142702 SMITHFIELD DICED ENDS & PIECES SUGAR SMOKE FLAVOR-ING TOPPINGS 2/5# 1/2" 33% $2.00

bacon

fully cooked & smoked meats

Sliced Meats

10704051287065 CURLY'S SMOKED SLICED BEEF BRISKET, 6/2 LB. $2.50

10704051300276 CURLY'S SLICED CAP OFF TOP ROUND ROAST BEEF, 6/2 LB. $2.50

10704051300634 CURLY'S SLICED BOTTOM ROUND CORNED BEEF, 6/2 LB. $2.50

10704051300870 CURLY'S SLICED RIBEYE PRIME RIB, 10/2 LB. $5.00

Pulled Meats & Carnitas

10704051289045 CURLY'S SMOKED ALL NATURAL PULLED PORK 2/5 LB. $2.50

10704051289069 CURLY'S SMOKED MARINATED/SEASONED PULLED PORK 2/5 LB. $2.50

10704051289328 CURLY'S SMOKED ALL NATURAL PULLED PORK CAROLINA STYLE 2/5 LB. $2.50

10704051289144 CURLY'S SMOKED PULLED CHICKEN 2/5 LB. $2.50

10704051289311 CURLY'S SMOKED ALL NATURAL PULLED CHICKEN 12/2 LB. $5.00

10704051289359 CURLY'S ROASTED PULLED CHICKEN, 12/2 LB. $5.00

90704051269265 CURLY'S FULLY COOKED PORK CARNITAS, 6/5 LB., FROZEN $5.00

90704051269302 CURLY'S FULLY COOKED ALL NATURAL PORK CARNITAS; 6/5 LB., FROZEN $5.00


fresh pork



90070800867939 SMITHFIELD BONE IN PORK BUTT, NECK ON, FCY, VP, 4-2PC $2.00

90070800706597 SMITHFIELD BONELESS PORK BUTT, NECK ON, 1/4", VP, 4-2PC $2.00

90070800646169 SMITHFIELD TENDERLOIN, VP, 8-2PC $2.00

CONTINUED ON BACK©2020 Smithfield 0120

Win $10,000Enter at

SmithfieldComfortFoods.com

Cookin' in Comfort Sweepstakes

in Commercial Kitchen Equipment!


Featured Products



smoked sausage








italian meats





















E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:


























Featured Products



smoked sausage








italian meats





















E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:



























pork chops and a ribeye steak. Pas-tas include a turkey pasta, with any of the above listed proteins. The pastas can also be made Alfredo.

Desserts are truly Southern too, they include a sweet potato pie, red

velvet cake, and Mrs. Kelz Banana cream pudding.

Owner Chef Kelz states, “We firmly believe that quality products need quality ingredients. We will continue to follow these principles, of delivering fresh, delicious food at our downtown landmark, Col-

lege Park, and along with the Kelz Kitchen franchises soon to come.”

As Chef Kelz puts it “We keep the kitchen open late so we can accom-modate all the locals around us who take advantage of Atlanta’s lively nightlife scene. Our restaurants are a cozy space, always busy, and that’s just how we like it!” And, indeed it is.

Big Rig 11 Restaurant, Bob Landolfi, Pat Landolfi; Food Supply, Mike Bradshaw.

Houligan’s Sports Grille, Jeff Williams, Tim Curtis.

Food Supply Food ShowDaytona Beach, Florida December 3, 2019

Gabbie’s Pizza, Anna Orza; Food Supply, John Restuccia; Gabbie’s Pizza, Gabrilelle Sergent.

Food Supply, Paul Riley, Jennifer Everetts, Adam Steinman, David Sacks.

Felice Pork Store, Rosemary Zawadzki; Food Supply, Angelo DeSimone.

SMR Health Care, Kevin Gallagher; Food Supply, John Restuccia.

ing move toward spaces designed for Instagram users. Dining out is becoming a shareable experience. And restaurants have a chance to capitalize on the trend through de-sign choices aimed at social media users.

2. Menu UpgradesFarm-to-table offerings and in-

ternationally-diverse menus are becoming the new normal. On top of that, retail sales of plant-based foods that directly replace animal products grew by 17% from August 2017 through August 2018.

Demand for alternative menu items and upgraded menus in gen-

eral is a real issue to address. And the trial and error required to make major changes can be expensive. Consider a working capital loan that can offer flexible financing so you can tweak your menu and ad-vance your restaurant without as much risk.

3. Service ExpansionApproximately 38% of dining

trips somehow involve the use of a mobile device, a Windstream En-terprise study found. Digital oppor-tunities are changing how people interact with restaurants. This is giving restaurants an opportunity to change how they attract and engage customers. For example, 20% of guests pre-order food before enter-

ing a restaurant.Investing in technology, staff, or

new operational tactics can play a key part in helping you offer new services. And doing so can fuel the process of growing your restaurant business.

4. Equipment UpgradesMaking a technology change to

keep pace with the rest of the sec-tor isn’t always simple. The Wind-stream study found that lacking resources for technology equip-ment upgrades is the top challenge restaurants are facing in dealing with digital demands.

Beyond tech issues, restaurants must also handle constant wear and tear on kitchen equipment. As such,

they can benefit from modern solu-tions that reduce energy use and al-low for greater operational efficien-cy. Alternative loans for equipment financing can be key in facing these challenges.

Ben Gold is president of Quick-Bridge, a privately-held financial services firm providing “small busi-ness loans” and short-term work-ing capital funding solutions for small-to medium-sized businesses nationwide. Based on its growth, QuickBridge has ranked two con-secutive years on the Inc. 500 Fast-est Growing American Companies list. Ben is a thought leader in the financial tech. industry and a con-tributing member of the Forbes Fi-nance Council.

Kelz Kitchen Offers Southern Coastal Carolina HospitalityContinued from page 1

Four Industry Trends to Boost Your Restaurant BusinessContinued from page 1

SOUTHEAST FOOD SERVICE NEWS 11®DECEMBER / JANUARY 2020It’s the easy way to spice up your menu. Curly’s Mexican-style pulled meats, like carnitas and barbacoa, take adventurous taste buds on a journey to delicious. With just the right blend of zingy Mexican seasonings, these pulled meats are slow-cooked and naturally hardwood-smoked for a melt-in-your-mouth texture and authentic smoked flavor. Meats are whole-muscle varieties and contain no preservatives, for a clean label.

for a south of the border flair.

ETHNIC FAREup your menu. ed meats, like

ke adventurous delicious. With just

exican seasonings, w-cooked and d for a melt-in-thentic smoked scle varieties and r a clean label.

ooooooooooffffffffffffff tttttttttttttthhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhheeeeeeeeeeeee ddddddddddddddddddeeeeeeeeeerrrrrrrrrr flflflflflflflflflflflflflflflflflaaaaaaaaaaaiiiiiiiiiiiirrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr...

GOTTABE

IT'S

ONLY THING BETTER THAN A JUICY SLAB OF CURLY’S RIBS IS TWO JUICY SLABS OF CURLY’S RIBS.

- MEAT WISDOM BY CURLY

Discover how the exceptional taste and variety of Curly’s meats can build business for you. For information on new products, limited-time offers, menu programs and more, visit SmithfieldCulinary.com or call 888-327-6526.

GOTTABE

IT'S

©2019 Smithfield 67396 0619

WHERE DO YOU WANT YOUR MENU TO GO?

Smithfield Culinary Mobile App Now Available! Download it today!

C R E AT I N G M E N U I N S P I R AT I O N

COMFORT FOODSjust blank mom used to make.Fill their plates with the flavors of home with Curleys premium beef entrées. Choose from pot roast, boneless sirloin pork, boneless pork loin, whole smoked brisket and more. Our smoked meats are smoked over hickory hardwood in a traditional smoker and are rubbed with our proprietary seasoning to enhance their natural flavor. Available in both cooked or natural pits-smoked varieties.

Whole Smoked Brisket

888.327.6527


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Kitchen, a Coastal Carolina Cuisine restaurant in Atlanta, Georgia. The letter “Z” was added to Kel’s name for branding purposes and Kelz has a fine ring to it.

Chef Kelz’s best support is from his wife and best friend, TV & Film Producer- Ty Johnston-Chavis. To-gether their 7 children range in age from toddlers to young adults and they have become a strong, inspiring blended family.

At home in Atlanta, their 4 young-

est children plus the couple and Ty’s father “Papa” all live together in one very lively house. Ty keeps the foun-dation and structure of the family intact and she balances everyone’s schedules at home, at school and for each of the children’s extracurricular activities. Ty, Kelz, and Papa keep family life humming. This year is ex-tra special as their 18-year-old daugh-ter, a senior, is soon to graduate and adventure off to college.

As Ty continues her work as a producer and industry leader in At-lanta’s booming film and television business, she also handles the execu-tive operations for Kelz Kitchen on a daily basis and seeks out the best and newest systems and programs to take their ‘mom and pop’ to the next level of corporate success.

Kelz and Ty compliment each oth-er’s talents, tastes and goals and to-gether they are a great power team. As Ty says, “We know we have some-thing special and we are dedicated to serving each other and those who be-come a part of our world.” And truly they do.

Chef Kelz Chavis Was Truly Born into Coastal Carolina CuisineContinued from page 2

Ingredients2 pounds shrimp, peeled and

deveined 1- 8 oz can of Lump crab meat or

Claw crab meat 1 pound of blue crab claws1/2 pound of smoked turkey meat

(optional)2 celery stalks, choppedchopped white onion, 2 cupschopped celery stalks, 2 cups1 green bell pepper, diced2 large garlic cloves, minced2 1/2 cups rice1/2 cup white wine or chicken broth1 14.5 ounce can fire-roasted

tomatoes (optional) 1/3 cup fresh chopped parsleyold bay seasoning to tasteBlack pepper to taste

Instructions

Peel the shrimp completely. Include the peeled shrimp and their heads into a pot with celery, onion and bay leaves. Cover with water and bring it to a simmer. Please let it simmer for 30 minutes.

As the stock is simmering, boil the smoked turkey meat (optional) in a large pot of water until it’s done then

strain all of the water out and chop it thoroughly and set it aside.

Saute the chopped onion, celery and the green bell pepper with the smoked turkey meat (optional) until soft but not browned. Add the blue crab claws, can of lump crab meat or claw crab meat, garlic and rice and cook. When cooking, please stir often. Do this for three minutes or until the rice turns translucent.

Add the white wine or broth with tomatoes (optional) to the pot and stir.

Set up a strainer with a paper towel in it. Put three ladle scoops of the shrimp stock through the strainer into the rice pot. Stir well. Cook, stirring often, until the liquid is absorbed. Repeat this process until the rice is soft.

Add one more ladle of shrimp stock to the pot, along with the shrimp and the parsley. Mix to combine, cover the pot and turn the heat to its lowest setting. Cover for 5 minutes to let the shrimp cook, then mix in the old bay seasoning and black pepper and serve.

Lowcountry Seafood PerlooPrep Time 30 mins Cook Time 30 mins

SOUTHEAST FOOD SERVICE NEWS 13DECEMBER / JANUARY 2020 Product Spotlight

Raikes Farms All Natural Oven Roasted Turkey BreastOver 90% of Americans eat sandwiches

and or salads every day. With the vast ma-jority indulging in cold cuts and chesses, its a smart choice to eat the healthiest products available. Raikes Farms products are all nat-ural, fat free, gluten free, and antibiotic-free. Raikes Farms is dedicated to serving the healthiest deli meats and cheeses in the mar-ket.

For information call 904-545-9205 or email [email protected]

EL Preferido Cheese BrickEl Preferido Cheese is made with only the finest ingredients, then aged

perfectly for a premium taste. This is great for shredding atop a fresh sal-ad, melting for that per-fect quesadilla, a Mexican Dish or for everyone’s fa-vorite cheese dip.

For info and samples call 1-800-486-4717 or visit www.elpreferido.net

Samosa from Nana’s KitchenLooking for something different

to offer your customers? Look no further, Nana’s Kitchen provides a tasty alternative pocket food called a Samosa! From our Vegetarian to our Non-vegetarian, Spicy to Mild, we have something for everyone. This product is sold bulk fully cooked,

and frozen.For more information visit www.yournanaskitchen.com or contact our Brokers

today: Food Partners at 1-770-299-1078.

Brookwood Farms – Pit-Smoked Turkey Breast RoastBrookwood Farms proudly introduces

our first Turkey product. A Pit – Cooked Turkey breast that has been smoked over charcoal for 6 – 7 hours. Our cooking process provides a juicy, smoky flavor unlike any other turkey product on the market. A perfect addition for the holiday season, this product will be great for carv-ing stations, center of the plate options and it will take the turkey sandwich to a whole new level.

Family owned and operated in Siler City, NC since 1978, Broowkood Farms promises delicious pit-cooked BBQ for generations to come. For more informa-tion, call 800-472-4787or visit www.brook-woodfarms.com.

Dole Chef-Ready CutsAvailable in eight varieties,

year-round. Picked at the peak of ripeness. Quick-frozen to lock in nutrients and flavor. 100% usuable fruit, pre-cut makes for more consistent portion control. Resealable pouches, washed cut and ready-to-use. For informa-tion call 800-723-9868 or visit dolefoodservice.com

Java House Cold Brew CoffeeAmazingly smooth pure black cold

brew concentrate. 4 parts water, 1 part concentrate, shelf life 12 months. Zero fat, 15 calories, cold-brewed cof-fee, filtered water, 100% Arabica cof-fee. For information 1-888-437-7654 or javahousebusiness.com

Monin Winter Citrus SyrupA blend of seasonal citrus flavors

including clementine, blood orange, and kumquat, plus honey and herbal notes of rosemary and tarragon.

Contains no artificial ingredients. Bright flavor for bold drinks. For info 1-800-966-5225 or visit www.monin.com

Vintage Choice Shelf Stable Dispenser Concentrate

No refrigeration needed, great tasting juice in every glass. High volume capacity with continuous flow, easy to store. Per-fect for high volume accounts. For infor-mation call 1-800-237-7805 ext 3630

Fully Cooked Smoked Duck Sausage & Duck BratwurstDay or night – duck sausage is right.

Contains 60% less fat, 40% fewer calo-ries.

Consumers eat sausage any time of the day - whether that’s all-day breakfast, brunch, lunch, snack time or dinner. Last year, breakfast sausage sales were over 314 million pounds while dinner sausage sales hit nearly 1.1 billion pounds.

Change up your menu with these classic sausages made healthier with Maple leaf Farms duck!

For information call 800-348-2812 or visit mapleleaffarms.com.

For more information, visit www.maplelea�arms.com or call 800-348-2812. Select Option 2 to speak to a Service Specialist.

Complete the rebate form and send with your proof of purchase to the address above. Minimum purchase 1 case, maximum purchase 5 cases. Rebate checks will be payable to business only. Please allow 4–6 weeks for check delivery.

DFS-029-19

Terms and conditions: �is o�er applies only to Maple Leaf Farms Fully Cooked Duck Bratwurst or Fully Cooked Smoked Duck Sausage and cannot be used in combination with any other Maple Leaf Farms o�er. Minimum purchase is 1 case; maximum purchase is 5 cases, any combination of �avors. O�er is limited to foodservice operators and caterers. Distributor redemption is not allowed. Contracted chain and bid accounts may not participate. Multi-unit operators must participate as single units. All invoices must be dated August 1, 2019–July 31, 2020 to be eligible for rebate. All entries must be postmarked by August 31, 2020. Rebate checks will be payable to business only. Allow 4–6 weeks for check delivery. Redemption without a copy of proof of purchase is not allowed. O�er good while supplies last.

Restaurant Name:

Contact Name:

Mailing Address:

City: State: Zip Code:

Phone: Email:

Check here to receive information on future promotions/product announcements.

Rebate Form (Please print neatly)

MAIL TO:Maple Leaf FarmsAttention: Duck MarketingPO Box 167 • Leesburg, IN 46538EMAIL TO:mlfmarketing@maplelea�arms.com

How tosubmitrebate:

Cavendish Farms Coated FriesCavendish Farms patented

potato starch based coating is designed to provide french fries with unprecedented hold time. DeliverCrisp fries always arrive extra crispy and delicious, no matter the serving container, so customers order again and again.

For info and samples call 1-800-561-7945 or visit www.cavendishfarms.com.


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A Day in the Life of…Michele Benton Marketing Specialist at Food Supply Inc, in Daytona Beach, FloridaWhere are you from? Tell us about yourself.I am a Michigander. I was born in Detroit and then moved to a small farming community when I was 5. That is where I started in the foodservice industry. I made pizza and Greek salads at Gus’s Carryout in Howell, Michigan. After finishing my BBA at Eastern Michigan University, I moved to Florida in the mid 90’s.

What other venues in the Food Service industry have you worked?A few years after college I began working at a food service broker, Allstate Food Marketing. From there I became office manager and then EVP of Action Brokerage Consultants. I “retired” from foodservice sales full time in early 2016 and started a small business called Om Sunshine Yoga & SUP. My time is spent doing Yoga, teacher training, paddleboard yoga, and I organize International wellness retreats. I keep my big toe in the water by working part time in sales and marketing. For the past 2 years, I have been with Food Supply Inc, in Daytona Beach, Florida. I love being back at a family owned, local company.

What is your role at Food Supply Inc?I handle marketing special projects such as food show planning, sales meetings, and prospect planning. Also, I work with our vendor/partners in business development to help grow new line items, product introductions, and strengthen our relationship with the manufacturer community.

You run a small business and work for a foodservice distributor, how do you structure your day so that you can get it all done?With lists and my Google Calendar! Actually, the busiest time for paddleboard tours, yoga classes, and the International retreats are in the spring, summer, and holidays. During these times, my days are packed full teaching and leading tours. During the summer, almost every morning consists of paddleboard tours and SUP yoga. In the fall and winter, I am able to teach morning classes one or two days per week then handle my marketing duties during the day and teach more classes in the evenings. The slower times for my business are when Food Supply Inc needs me more for marketing and food show planning and execution.

Where are you travelling to next for yoga retreats?In April of 2020 I along with a co-host are taking a group of 32 people to a retreat and cultural center on 2,000 acres in Bulgaria. We will practice yoga and meditation every morning and then explore this beautiful country that is considered by many to be the next big destination in Europe. In late May of 2020 we will do the same in the Emerald Isle, Ireland doing yoga and hiking to exploring the beautiful waterfalls for a week.

SOUTHEAST FOOD SERVICE NEWS 15DECEMBER / JANUARY 2020 Product Spotlight

Old Wisconsin Fast Fuel SticksIncredible protein snacks giving you

the credit you deserve! A high protein, low-calorie and delicious sausage snack that’s a clear choice over sweet and salty snacks.

A delicious way to stay fueled. They meet “Smart Snack” guidelines for healthy snacks, are gluten free and contain no MSG, BHT, BHA, binders or extenders.

For more information call your local sales representative at 1-800-621-0868.

Naturalfit Black Nitrile Gloves from HandgardsHandgards black nitrile gloves are softer, leaner and offer a gentler fit than

standard nitrile. Ideal for use around moderate heat, these nitrile gloves are the choice for cook-ing and handling grease and oils.

High-Quality alterna-tive for latex. For infor-mation call 800-351-8161 or visit www.handgards.com

Fully Cooked Duck WingsMaple Leaf Farms Fully

Cooked Duck Wings are hand-made to ensure the highest qual-ity. The fully cooked duck wings are tender, juicy duck wings in a crunchy, golden brown breading. Excellent appetizer for all food-service operations. All products comes frozen. For more infor-mation visit www.mapleleaffarms.com

Dole 100% Pineapple JuiceTaste the Dole difference, 100% fruit

juice, shelf stable before opening, high quality, consistent taste. Excellent source of Vitamin C, convenient & ready to use. Great to use in smoothies, drinks, entrees, marinades, desserts and more.

For information call 1-800-723-9868 or visit www.dolefoodservice.com

EL Preferido Restaurant Style Cheese DipEl Preferido brings you the

smooth taste and and exceptional quality of your favorite Mexican restaurant style cheese dip. Avail-able in 10 0z. microwaveable con-tainers in two flavors. Original plain and hot jalapeño. Don’t waste time shredding and boilings, just micro-wave a cup of El Preferido cheese dip for a few minutes and you are

ready to go.For samples and information call 1-800-486-4717 or visit www.elpreferido.net

Smithfield Pizza ToppingsPepperoni is air-dried, then

cured with salt and special flavor-ings to give it its distinctive taste, all Smithfield pepperoni varieties, such as Margherita, have individual differences to enable operators to pick the right one for their needs. Color, shape, size, spice, cup and char performance options all affect the finished product.

For contact info visit smithfieldculinary.com or call 1-888-327-6526.

Crisco Creamy Frying ShorteningCrisco professional general purpose

creamy frying shortening is the cost-ef-fective solution for zero grams trans fat frying. Delivers strong performance in a wide range of frying applications. Preserves the natural flavor of fried foods and helps maintain food costs without comprising quality.

For information call 877-376-6250 or visit www.cargill.com

Rich’s Effortless Baking Cinnamon Rolls

The easy way to offer fresh baked everyday, Rich’s cinnamon rolls come packaged in FDA-approved bakeable film. The film allows the roll to retain up to 30% more moisture creating a delicious treat. Forget mixers, cutters, proofers and timers, the baking film does all the work. No clean up, en-hanced food safety.

For detailed product information visit www.richsfoodservice.com

Large Cannoli ShellsHand made cannoli shells that

are deep fried to crisp perfection, with a hint of cinnamon, vanilla and other natural flavors. From our kitchen to yours Brooklyn Cannoli Company.

For information and samples call 732-525-2201 or visit www.brooklyncannoli.com

Curley’s Smoked Chicken WingsJust add your own variety

of dipping sauces! Our chick-en wings are smoked with natural hickory wood for au-thentic flavor. And because they’re fully cooked, you can conveniently reheat using the source of your preference. Consistent size, flavoring and appearance result in consistent product costs and profit margins, as well as consistently satisfied wing lovers.

For contact info visit smithfieldculinary.com or call 1-888-327-6526.

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