How Can Food Distributors Support Schools with Salad Bars?

Billi Grossman, R.D., L.D.Sysco NM

1 International Food Group

17 Hotel Supply

33 Produce

20 SYGMA

97 Broadline

1 Asian

15 Meat

2 RDC

186 Distribution Locations

Serving 400,000 Customers with 360,000 Products

Food Distributors can provide a variety of fresh, frozen and canned fruits and vegetables for breakfast, snack, lunch and salad bar needs

Most distributors have a # Case minimum, but this would include all categories of food and non-food

You may need to sign an agreement to purchase 80% of food to qualify for delivery

Deliver Fresh Produce Weekly

Quality Control & Traceability

Quality food distributors ensure that the food is handled with the highest food safety and HACCP standards

The food is stored and delivered in temperature controlled environment

Each food item is traceable from the packer (in many cases from the field) so if a recall occurs we know exactly where it came from

Seasonal Availability Information

Your food distributor can provide you with information about what is in season and/or available each week/month

Seasonal produce is usually less expensive than out-of-season items, so don’t be afraid to make menu substitutions

Frozen and canned items may also be appropriate and less expensive

Specialty Produce

Your food distributor will have a wide variety of produce including unusual and exotic items that you can use for your salad bar, fresh fruit and vegetable program, snacks and more

Use these to teach students about new and different foods.

Further Processed Produce

Many items can be purchased ready to be placed on the Salad Bar with little or no prep

• Edamame beans• Canned beans• Baby corn• Diced, sliced, or wedged

tomatoes• Carrot and celery sticks• Cantaloupe and honeydew

melon chunks• Broccoli florets• Diced potatoes• Sliced mushrooms• Prewashed lettuce/salad mix

Equipment and Small wares

Your food distributor will provide you with quotes, specs, and recommendations for equipment and small wares

• Steamers, ovens and other large equipment

• Steam table pans• Sheet pans• Crocks• Spoodles, ladles, scoops• Long handled tongs• Juice machines• Squeeze bottles for condiments

Technical & Operational Support

• Menu ideas• Tray line Diagrams• Yields• Prepping Estimates• Recipes• Nutrition Facts Labels• Training

Your food distributor may assist you with technical and/or operational support

Questions?