Another monster week in sales with more records falling! Rob’s corner

As a region we once again broke our previous record week. To be honest, I’m kind of losing track of how many record breaking weeks we’ve had in the last three months, but I know it was three out of the four weeks of FP 9. That is nothing short of incredible. We are currently # 1 in the company for Comps (#3 QTD) and #1 for comp over store!

Prepared Foods for thought

A PEAK INSIDE THE PN PREPARED FOODS WORLD

VOLUME 1 | QUARTER 3 | 2011

MAY | JUNE | JULY

With May and Asparagus, Berries in June and Cherries in July, the PN launched it’s highly successful Peak Pick Campaign. Our teams drew on traditional recipes and also added new and innovative recipes to make this a fun and exciting program!

Peak Pick Season Arrives in the PN

Peak Pick Chef Case at Bridgeport

cambie

Bridgeport

fresh pack

HSH grows in the PN through TM Engagement From the HSH Dinners at Cambie to the TL Meeting at Interbay in April, Team Member engagement continues to push the envelope in HSH development in the PN. Chef Mark Lukan writes, “Tonight we re-launched our new and improved HSH buffet. The meals now mirror our HSH meals we serve on our pre pack wall, and the cost is the same at $10.00, with it being on a new night we did fairly we serving 52 guests. Running the new program every Wed night should get our regulars back and we should be back to serving 140 guests in no time!”

Chef Matt Develops HSH Indi Meals Using a variety of base sauces, Chef Matt developed a series of HSH Meals for 1! Each series starts with a base sauce like Coconut Chipotle, Miso Tahini, BBQ, and Teriyaki. Matt then pairs each sauce with chicken, salmon, and tofu – there are even a couple made with Portobello mushrooms! The teams are already excited about the ease at which these can be built and served! We also have a whole new series of handhelds like HSH Wraps and Quesadillas! Come by your local Fresh Pack soon and pick one up!

Lunch with Walter @ RSF

Text interview with Chef Angela – who will enlighten us with her process of embracing the

concepts and cooking techniques of Health Starts Here!

This space is for rent!

I have some photos of Canada Day and 4th

of July too to fill in this space!

Creminelli ~ coming soon to a store near you! The Creminelli family has been making cured meats in Italy for many generations. Cristiano Creminelli has been making salumi of all varieties his entire life. In comparison, Cristiano Creminelli has been producing salami in the U.S. as Creminelli Fine Meats for only three years. But they have been three years of intense learning. That learning spans from getting to know the best raw materials available in the U.S. to learning how to deliver Creminelli’s craft to customers all over the country. The other thing we’ve learned is what you, our customer, are most anxious to know about our products. We have redesigned our labels and updated our logo to reflect what we've learned from you.

Chef Donovan and Chef Ferron

serve Dinner and Community at

FareStart May 19, 2011

Chef Donovan and Chef Ferron put

their knife skills to great use for our

community and Team members at

the FareStart Guest Chef Night in

Seattle.

FareStart is a culinary job training

and placement program for

homeless and disadvantaged

individuals. Over the past 19 years,

FareStart has provided

opportunities for nearly 3,500

people to transform their lives,

while also serving over 4 million

meals to disadvantaged men,

women, and children.

A grand time was had by all. The

reviews were outstanding and the

accolades non-stop! We will be

doing this again – so come next

time! It’s a great meal and an even

better cause!