VIEWPOINTThe National Newsletter of the Premier Foodservice Program

Issue 2 2017

INSIDE THIS ISSUE

2 Make Your Plans Now: Everything You Want to Know about the Foodservice Forum at Breakthroughs 2017

3 Foodservice Forum sessions especially designed for foodservice, nutrition and culinary leaders

4 There’s Still Time to Bowl Us Over... Enter Your Single Dish Recipe in the 2017 Culinary Creations Contest

4 Swap out the Beef for These Delicious Alternatives

FEATURE ARTICLES

5 Culinary Trendwatch: What’s In, What’s Out and What’s Coming On Strong

6 Ambassador Program Builds Strong Bonds with Patients and Staff

6 Focused Outreach and Education on Diabetes Makes a Difference in South Dakota Community

7 Clean, Fresh Ingredients Top the Plate at Award-Winning University Dining Services

5 Online Ed: Sign Up for Any or All of These Informative Webinars

8 – A celebration of food at Yale – Susan DeVore, Premier president and CEO, is one of the Top 25 Women in Healthcare – Premier earns 10-time recognition as 2017 World’s Most Ethical Company – US Foods unveils Spring Scoop

10 Commodity Update

11 Bottled Waters: Pure Refreshment by the Drop

9 Secrets of the Chefs: Get the Inside Scoop at This Summer’s Culinary Clinics

2 Foodservice Forum at Breakthroughs June 27-30, 2017, Washington DC

IN THE NEWS

EDUCATION

ACUTE CARE

CMA SPOTLIGHT

COMING UP

NUTRITION

What can you learn from a social media whiz kid, seasoned political opera-

tives, a two-time SuperBowl winner and an inspirational speaker with more than 1,000 presentations to her credit? Join us for three unforgettable days at Walter E. Washington Convention Center in Washington, DC and find out. Premier is rolling out the red carpet for its high profile educators and motivators, and its most honored guest…you.

What else is on the agenda? Plenty!u Network with peers and share best practices u Visit the trade show floor featuring today’s best offerings from more than 150 contracted foodservice suppliersu Earn continuing education credits from Commission on Dietetic Registration (CDR), Certified Dietary Managers (CDM), and American Culinary Federation (ACF)u Enjoy the elegant Culinary Creations dinner, honoring Illuminating Excellence winners in five categories, and the top culinary award

Go to the Breakthroughs website: breakthroughs.premierinc.com/members/registration and click the register now button. There is no registration fee, so bring your entire team!

Make Your Plans Now: Everything You Want to Know about the Foodservice Forum at Breakthroughs 2017

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Randi Zuckerberg

Susan DeVore

Tom Daschle

Mike Alkire

Karl Rove

Blair Childs

Peyton Manning

Tuesday, June 27: How Healthcare Providers Can Use Social Media and Technology to Better Engage, Service and Know Their Customers

Randi Zuckerberg, entrepreneur, investor, author, and media personality

Wednesday, June 28: Political Point/Counterpoint

Tom Daschle, former Senate Majority Leader and Karl Rove, iconic political consultant

Rove is the former Deputy Chief of Staff to President George W. Bush, Head of the Office

of Political Affairs, the Office of Public Liaison, and the White House Office of Strategic, Political Analyst and Journalist Contributor

Thursday, June 29: Winning with Integrity

Peyton Manning Two-time Super Bowl-win-ning Quarterback and Five-time NFL MVP

And, presentations from Premier’s top executives: Susan DeVore, President and CEO; Mike Alkire, Chief Operating Officer, and Blair Childs, Senior Vice President of Public Affairs.

Premier Connects in LA: GPO Leadership on ENFit Enteral ConnectorsWhen key stakeholders met recently to discuss the biggest concerns surrounding

transitioning or stocking ENFit products, Debby Kasper, Director of Clinical Nutrition

and Wellness Program Development, shared Premier’s ongoing role in this import-

ant initiative. Supply was the top concern mentioned by hospitals as a barrier to

transition, and Kasper serves on the ‘GPO Involvement and Reinforcement’ task

force formed to help resolve the issue. Premier’s involvement stems back to 2001,

according to Kasper, when the company helped alert manufacturers of safety

concerns regarding tubing. Since that time, Premier has authored a white paper

with the FDA/AHA/Joint Commission; hosted a panel at the Healthcare Supply

Association meeting; become a member of the international ISO-AAMI committee

that developed tubing standards and educated the public and Premier members

with updates and webinars. “Feel the passion, tap into the knowledge, be part of

the solution,” Kasper urged attendees at the ENFit Summit.

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Foodservice Forum sessions especially designed for foodservice, nutrition and culinary leaders:Wednesday, June 28Staying Right Side Up When Everything is Upside Down: Achieving Excellence in Challenging TimesFeaturing:Linda Larsen, CSP, CPAE

You will be totally engaged from beginning to end, leave inspired, motivated, re-energized and equipped to take total charge of your own good health and happiness. Linda offers a one-of-a-kind experience that will leave you changed forever- for the better. It is absolutely possible to achieve excellence when the world around you seems to be falling apart – IF you know the secrets. In this fast paced, fun program, Linda will give participants practical ways to light their own fire of excellence and motivate themselves to take positive, consistent action when they just want to give up. Attend-ees will learn what the most successful, effective people through-out history have all known and consciously applied.

Learning objectives:u Apply practical ways to motivate yourself and to take positive, consistent actionu Understand skills used by successful effective people

Utilizing Social Media to Engage your Foodservice Customers and EmployeesFeaturing:Jennifer Gilmore, Director of Marketing and Communication, Campus Enterprises, NC State UniversityJulie I. Carrigan, MS, RD, Director of Support Services, Henry Ford Macomb HospitalTina Banning, MS, RDN, LD, Manager, Culinary & Nutrition Care, Soin Medical Center, Greene Memorial Hospital and Greene Oaks Health Center

Meet your customers and employees where they are….on social media! Learn how and why foodservice operations have chosen to use these platforms and their results. Learning objectives:u Understand the benefits of engaging foodservice customers and employees with social mediau Describe social media platforms and their use u Outline social media initiatives and explore how to make them come alive

If It is Here, It’s Healthy: Cooking DemonstrationFeaturing:Chef Ryan Dodge, LifeCafe Executive ChefRebecca Johnson, LifeCafe Operations Manager

Learn how to take the “hard work out of eating well” focusing only on real ingredients free of artificial additives (no bleached flour, trans fat, artificial preservatives, sweeteners, colors and flavor), and how to stay ahead of the trends and continue to drive sales and growth.Learning objectives: u Demonstrate healthy cooking techniques to wow your customers, drive sales and maintain a financially “healthy” operationu Understand key operational strategies including sourcing, customer insight and marketing u Explore a sampling of the LifeCafé Menu including Healthy Fast and To Go Meals and Snacks

Culinary Creations DinnerLearning objectives:u Understand best practices in foodservice for acute care, continuum of care, education and commercial and nutritionu Taste on trend bowl recipes and the on trend flavors exhibited

Thursday, June 29Local Restaurant TourGet a feel and taste of local cuisine. How do restaurants achieve the WOW factor? Can it be replicated?

Learning objectives:u Discuss with local chefs their culinary expertise and niche in the foodservice marketu Taste the local flavorsu Understand how foodservice concepts get translated in a competitive commercial foodservice market

Food is a Core Competency – Taking Back ControlFeaturing:Antoinette “Toni” Watkins MS, RD, LD, System Food and Nutrition Service Director, Riverside Health System, Newport News, VA Bob Hornsby, Riverside Health System, Newport News, VA Doug Santoro, Director Food and Nutrition Services, Doctors Community Hospital, Lanham, MD

Gary S. Toscano, CDM, CFPP, Regional Dining Services Support Manager, Presbyterian Senior Living, Dillsburg, PA

Many organizations believe that a healthcare organization should focus on their core competencies and outsource the food and nutrition departments. Our panel of foodservice experts believe food IS a core competency. They will discuss the reasons why their individual organization chose to take back control of their food and nutrition operations. They’ll review the transition process and resources required to rebuild the department, challenges and insights gained, and the impact on overall cost and patient, resident and guest satisfaction.Learning objectives: u Discuss the decision making process and considerations when evaluating the “make or buy” decision for foodserviceu Gain insight from our panelist regarding the challenges and benefits of bringing foodservice back in-houseu Discuss the results of the transition from the individual panelist’s organization - the impact on cost and overall patient, resident and staff satisfaction

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There’s Still Time to Bowl Us Over…Enter Your Single Dish Recipe in the 2017 Culinary Creations Contest

The anticipation is heating up for this year’s Culinary Creations Contest, and if you have

not yet submitted a recipe, please do! We’re looking for innovation, taste and healthful-ness, all packed into a one-dish bowl recipe. If your recipe is chosen as a finalist, we’ll fly you to Washington DC as one of our special star chefs. There, your bowl will be served up to hundreds of Premier foodservice members at the legendary Culinary Creations dinner with the winner determined by popular vote. Need more incentive? The winner receives the top Culinary Award and much more than 15 minutes of fame…you’ll have a year’s worth of bragging rights!

The criteria include: u A serving of no more than 12 ounces; a maximum of 3 ounces in lean protein u Portion cost of $3.00 or less, incuding garnish

u Maximum use of fresh ingredients, whenever possible u Use of minimally processed foods and ingredients u Plant-based ingredient focus u Use of whole grains and healthier fats and oils

u Incorporation of modern sauces u Focus on flavor, taste, appearance u Boost flavors without added sodium or sugar u Nutritional guidelines for entire bowl: < 800 calories; 30% of calories from fat (25 g total fat, <3 g saturated fat); < 800 mg of sodium u Bonus points: include a short descrip- tion of how this dish decreases kitchen waste with creative use of leftovers; make your vessel edible too.

Deadline: April 28, 2017. For questions regarding recipe submission, contact chris_schude@premierinc.com; for questions regarding the contest, contact debby_kasper@premierinc.com.

In the last issue of Viewpoint, we reeled in some best catch of the day alternatives to the beef burger, with salmon, pollock and halibut swimming to the top. We’re pleased to continue the discussion with these burg-er bar favorites that go light on the beef but heavy on the innovation and flavor.

u From Advance Pierre, Mushroom Beef Burgers, featuring an 80/20 ground beef patty, fresh basil, and mushrooms on a whole grain bun.

u From Jennie-O, Turkey Patty Burgers, featuring seasoned white meat, guacamole and fresh arugula, on a white whole grain hamburger bun.

u From Sun Rich, a spring salmon dish, featuring in-season Texas Rio Grapefruit (see recipe at right). Use this no-preser- vative super fruit for a sumptuous, tart sauce that serves up a perfect comple- ment to tender cooked salmon.

Salmon with Grapefruit SauceMakes 2 servings

Ingredients:2 boneless skinless salmon filets 4-6 oz ea1/4 tsp salt plus more for seasoning2 cups Sun Rich Grapefruit sections2 tsp olive oil1 Tbsp minced shallot1 tsp freshly grated ginger1½ cup Sun Rich Grapefruit liquid1/4 cup honey1/2 tsp chipotle peppers in adobo sauce, chopped2 tsp fresh lemon juicechiffonade of basil

Preparation:1. Season the salmon with 1/4 tsp salt and roast at 350° for 10-12 minutes until salmon reaches an internal temperature of 140 degrees.

2. In a medium skillet over medium heat, add shallots and cook until soft.

3. Then add ginger, grapefruit liquid, honey, and chipotle. Bring to a simmer and reduce by 1/2 – approx 5-10 minutes.

4. Take off heat and add lemon juice, grapefruit sections and basil. Season with salt if needed.

5. Spoon onto cooked salmon.

Swap out the Beef for These Delicious Alternatives

Welcome to Culinary Trendwatch, a new column in Viewpoint, providing you with

a continuing look at the ever-shifting culinary landscape. While true food trends may still take years to reach the mainstream, the pace has quickened considerably in the past decade, thanks to a potent blend of social media, culinary networks and the rise of the Millennial foodie. We’ll poll the experts to help you make a place at your tables to accommodate the changing palates of patients and patrons, students and seniors. Here’s just a taste of what’s to come:Breakfast is still on the rise. The ever pop-ular breakfast foods continue to grow, but at non-traditional hours.Global flavors reign. Look for:u Chimichurri: Argentinian sauce made of parsley, garlic, oil, herbs and spices. u Chicory: the root is baked, ground and mixed with coffee for a sweet, nutty flavor. u Dukkah: Egyptian blend of nuts, seeds and spices.u Berbere: Ethiopian spice blend that includes chili peppers, garlic, ginger and other spices.u Guajilo: a chili pepper used in Mexican cuisine. Drink in beverage alternatives. Cold coffee is outpacing the growth of hot specialty cof-fee, and waters that sparkle or are enhanced with flavor, vitamins or juice are flowing (see Bottled Waters article, p. 11).Healthy gets creative. Think bean pastas, fermentation, veggie chips, seaweed, inven-tive jerky, bone broth, turmeric, vegan food,

jackfruit, ‘ugly’ vegetables and fruits, grain bowls.For a look at which health and wellness trends are in their infancy and which are reaching near ubiquity, Datessential Menu Trends report plots it out as illustrated above:

Premier’s Top 5 Trendsetters:u Increase healthy concepts: flip the plate with emphasis on great meats but small portions; use produce and grains creatively; add more healthy snack options.u Implement bowls: use for breakfast or

lunch, mix in global flavors, grains and more; enable customization for your customers. Check back in the next Viewpoint for some winning bowl reci- pes from our Culinary Creations contest.u Plan for mindful eating initiatives: promote sustainability, local product origins, allergy-free products; repurpose and recycle; build local relationships and partnerships.u Fast and To-Go: increase to-go, retail and vending options.u Tap into our CMA partners for more ideas.

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Culinary Trendwatch: What’s In, What’s Out and What’s Coming On Strong

Low Fat

Ancient Grains

Health & Wellness Menu Adoption Cycle

Source: Datassential MenuTrends

Grass Fed

Vegetarian

Super Foods

Whole Grain

All Natural

Alternative Oils (coconut, pumpkin seed)

Paleo

Local

Seed Inclusions (chia, flax)

Gluten Free

Multi Grain

Sustainable

Organic Seasonal

Free Range

Low Carb

Low Calorie

Cholesterol Free

Vegan Milk Fed

Cage Free

Antioxidant

Farm Raised

Fat Free

Sugar Free

Trans Fat Free

Hormone Free

Antibiotic Free

Lite Menus

High Protein

Health Boosts

Heart Healthy

Skinny Cocktails

Farm to Table

Grilled

Steamed

INCEPTION ADOPTION PROLIFERATION UBIQUITY

Online Ed: Sign Up for Any or All of These Informative WebinarsPremier Connect. Who should sign up: Foodservice Managers/ Directors and Clinical Dietitians. Premier’s website offers members a wealth of free tools and resources, and an ultra-convenient way to connect with Premier and your peers.You will learn how to: u Access the websiteu Sign up for communitiesu Post questions to others u Receive news and information needed to run your business u Obtain free resources to support health and wellness initiatives

u View upcoming Premier eventsu Access the CHOICE 365 menuu Utilize the recipes available Audio will be via a conference phone line. Date: April 25, 2017 11 am CT (12 ET, 10 MT, 9 PT)Click here to register https://cc.callinfo.com/r/1qagqsik2q5uk&eom

Premier Clinical Nutrition Benchmarking Interpretation 2016 Acute Care ResultsWho should sign up: Hospital Clinical Dietitians/Managers/Directors in acute care facilities

As healthcare continues to be pres-sured financially, it is more important than ever to have ways to benchmark externally. The Premier Clinical Nutrition Benchmarking program offers a way to benchmark clinical nutrition activities and practices with others across the nation. This tool is FREE of charge to Premier members. You will learn:u 2016 data results u How the data compares to previous years

(continued on page 12)

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Studies in Excellence

Ambassador Program Builds Strong Bonds with Patients and StaffFeaturing: Amanda Viau, Food Service Director, Avera McKennan Hospital, Sioux Falls, SD

Key accomplishments: Significant increases in patient satisfaction were realized when the Avera McKennan team reconfigured the hospital foodservice’s Ambassador Program to deliver even more personalized service. The ambassadors, who provide restaurant-like amenities by delivering meals and snacks to patients, and act as a liaison between nursing and food service departments, now stay with the same unit throughout their 12-hour shift. The change not only ensured better relationships and engagement with patients, but enhanced job satisfaction for nurses and other staff.

How she does it: Over the last two years, Viau and the foodservice team at Avera McKennan Hospital increased the percentage of CMA products used by 15 points. Another key to success is the use of US Foods’ online recipe database, Recipes on Demand, and Menu Profit Pro, a comprehensive menu costing and analysis tool. Viau and the other Value Analysis Members have led the charge for Avera to achieve the Direct Parent Incentive, further boosting the bottom line. Additionally, foodservice management software was implemented to help maintain cost-effective food choices, safe patient feeding and inventory control.

In the community: Viau too is a tireless ambassador for her community, using her culinary skills to assist non-profit organizations ranging from Youth Eating Smart, Junior Achievement and Turner County 4-H Culinary for Young People to involvement with the local American Culinary Federation Chapter and Mission in the Kitchen.

Focused Outreach and Education on Diabetes Makes a Difference in South Dakota CommunityFeaturing: Nancy Miller, MS, RD, LN, CDE, Clinical Nutrition Coor-dinator at Avera Queen of Peace Hospital, Mitchell, SD, a rural community hospital with regional responsibilities.

Key accomplishments: A certified diabetic educator, Miller’s lead-ership resulted in Avera Queen of Peace becoming an American Diabetes Association-recog-nized program. The recognition is significant both from a third party reimbursement perspective and the willingness of patients to receive diabetes education and counseling from the hospital – a 50 percent increase in participation in counseling sessions was noted.

How she does it: Miller and the hospital’s diabetic education nurses established pre-diabetes classes for the public to help slow down the progress of the disease. Offered quarterly to the community, the classes focused on helping participants achieve their goals of weight loss, better controlled blood sugars and making healthier eating choices. At the hospital, Miller was instrumental in driving important initiatives, including: standardization and building of the nutrition assessments and evaluations for the Avera system, and implementing the malnutrition guidelines for charting and coding and the nutrition focused physical assessment. The focused malnu-trition charting helped increase reimbursement $10,000 per month, an extraordinary achievement for the small hospital. Miller also used her expertise to consult with Avera Brady Health and Rehab, where she helped the facility reduce the use of nutritional supplements by 50 percent, instead using appropriate foods to fill additional nutrition needs. Miller has taken on several new roles this year, serving as dialysis dietitian for the hospital’s growing outpatient dialysis unit, and as dietitian for the Avera Cancer Institute, helping to promote adequate nutrition for patients undergoing cancer treatment.

In the community: Miller mentors dietetic intern students from the South Dakota State University Internship program and from the Iowa State Internship program, and serves as a preceptor for the certified dietary managers course.

Each issue of Viewpoint features members from different business segments who have demonstrated exceptional leadership in food-

service. We’ll explore their path to excellence and describe how the

Premier Foodservice program benefited staff, facility and customers. Learn how these industry stars used our tools to streamline, inno-vate and save…and fold the lessons into your operation.

ACUTE CARE NUTRITION

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EDUCATION

Clean, Fresh Ingredients Top the Plate at Award-Winning University Dining ServicesFeaturing: Andre Mallie, Assistant Vice President of Auxiliary Service, University of San Diego (USD), CA

Key accomplishments: USD Dining has received national rankings and awards for excellence in university dining - ranked #17 nation-wide for Best Campus Food (Princeton Review 2017) and an A+ rating from PETA (People for the Ethical Treatment of Animals) for its vegan menu offerings.

How he does it: Mallie works closely with Premier and US Foods, holding monthly business reviews and quarterly product selection meetings to zero in on cost-saving opportunities. CMA utilization is at 66% campus-wide and growing. Quality is Mallie’s primary focus, as he strives to meet a wide range of students’ dietary needs and preferences. His team responds quickly and nimbly to their students’ evolving tastes. For instance, the campus coffee shop, Aromas, was recently remodeled to create a more experiential environment for its millennial customers. And when the Secret Ingredient station in Pavil-ion Dining was transformed to an all vegan/gluten free friendly area, it proved so popular that it’s now a permanent station known as Clean Earth Kitchen. Plant-based meal options are offered daily at lunch and dinner. Fresh cooked meals are featured that do not contain cholesterol, are low in fat, and high in fiber and other nutrients. Vegan proteins, including tempeh, tofu, and mock beef, chicken, and fish, are available on a rotating basis, as well as seasonal vegetables and seeds, oils, a variety of spices, vegetable stock and citrus juices.

USD dining services has been recognized by NACUFS (National Association of College and University Food Services) for its amazing array of unique dining concepts, including the micro-restaurants

“It’s important for young people to develop sophisticated palates and appreciate all aspects of the dining experience. It’s more than just eat-ing. It’s watching the flames dance, smelling the aromas, viewing the food being prepared, hearing the pan sizzle, being with your friends… it’s magic!”

— Andre Mallie

offered at Pavilion Dining a retail/residential hybrid: Mediterranean tapenade, an authentic Mexican tortilleria, made-to-order sushi and sashimi, traditional Vietnamese and Thai dishes, and wood-fired pizza with wheat dough baked fresh daily.

The Results: Family-style or restaurant-style dining was established for all communities with tableside service. Entrees featured seasonal ingredients, sourced through a partnership with US Foods and a local community sponsored agriculture (CSA) organic farm. The Bistro opened for lunch, with farm fresh eggs, deli sandwiches, melts, freshly prepared deli salads sold by the pound and a salad bar with locally grown produce. In addition, the Good Life Café Grill and Smoothie Bar, opened to rave reviews last spring, featuring tempt-ingly nutritious goodies such as smoothies made with fresh berries and yogurt, personal pizzas, chicken or turkey wraps and a variety of burgers. Bottom line: Judicious use of Premier CMAs and increased revenues kept the highly successful project budget neutral.

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IN THE NEWS

A celebration of food at Yale at the ninth annual Final Cut student culinary competition. Winners from Ezra Stiles College took home $1,000 in prize money for their first course of salmon tartare with sorrel troisgros followed by chicken scarparo. Contestants were challenged to incorporate a “market basket” containing chicken- or pork-based Italian-style sausage, salmon, chicken and three different vegetables into an appetizer and entree. Judges included Yale Director of Culinary Excellence and Premier Culinary Committee member Ron DeSantis, Associate Vice President of Yale Hospitality Rafi Taherian, Yale College Dean Jonathan Holloway, and professional chefs Daniel Giusti and Christian Petroni.

Susan DeVore, Premier president and CEO, named one of Modern Healthcare’s Top 25 Women in Healthcare. DeVore was recognized as one of the female high achievers from all sectors of the healthcare system who are developing policy, leading change and guiding health-care delivery improvement across the country. The biennial program recognizes women in a variety of leadership roles, spotlighting their

administrative and professional accomplishments, as well as their mentoring and willingness to serve as a role model in an industry that still struggles with gender and other diversity issues.

Premier earns 10-time recognition as 2017 World’s Most Ethical Company. For the 10th year in a row, Ethisphere Institute, a global leader in defining and advancing the standards of ethical business practices, recognized Premier for continuing to raise the bar on ethical leadership and corporate behavior. Since 2007, Ethisphere has honored those companies who recognize their influence to drive positive change, consider the impact of their actions on employees, investors, members and other key stakeholders, and use their values and culture as an underpinning to daily decisions. Premier is the only company in the health information services industry recognized this year. “Premier’s core values of integrity, passion for performance, innovation and a focus on people are part of the work we do each day,” said Susan DeVore, president and CEO, Premier. “In our work with healthcare organizations, trust and accountability are of utmost importance. We are honored to have received this award for the 10th year in a row, a true milestone in our dedication to setting and abiding by the highest ethical standards possible.” Premier’s corporate compliance program incorporates an array of regulatory and legal requirements, including rigorous codes of conduct for its Board, employees, corporation and supply chain services, as well

as business rules and employee education, privacy, security, and complete Foreign Corrupt Practices Act and anti-trafficking agendas.

“Premier is a trusted leader and partner to its member health systems, employees and within the Charlotte community,” said Ethisphere’s Chief Executive Officer, Timothy Erblich.

The World’s Most Ethical Companies recognition is based on the Ethisphere Institute’s quantitative assessment of a company’s performance in five key categories: ethics and compliance program (35 percent), corporate citizenship and responsibility (20 percent), culture of ethics (20 percent), governance (15 percent) and leader-ship, innovation and reputation (10 percent).

US Foods unveils Spring Scoop, “What Millennials Crave.” A lineup of 26 new products designed to help restaurant customers attract more millennial diners is featured in US Foods latest Scoop. Global cuisine, sustainabil-ity and portability are among the features important to this influential generation, according to Stacie Sopinka, vice president of product development and innovation, US Foods. “Millennials spend more on dining out than any other demographic, so it’s essential for restaurateurs to understand their preferences and shape their menus accordingly,” said Sopinka. “Our product development team – made up largely of millennials – dove deep into dining trends and came up with a diverse new set of products and services that will help our custom-ers grow sales with this critical cohort while also saving time and money.” Among the offerings: Pacific Jade Indian Curry and Thai Red Curry Sauce Starters, Chef’s Line All Natural White and Dark Meat Patty Burgers, Hummus and Mini Naan Breads, Molly’s Kitchen Battered Avocado Slices, Cross Valley Farms Brussels Sprouts Petals and Rykoff Sexton’s Multi-Color Cauliflower.

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Secrets of the Chefs: Get the Inside Scoop at This Summer’s Culinary Clinics

City Date Location

Buffalo August 2-3 Culinary Institute Niagara Falls 28 Old Falls Street Niagara Falls, NY 14303

Charlotte August 22-23 Tech Center Piedmont Gas 4301 Yancey Road Charlotte, NC 28217

Chicago May 24-25 US Foods/Monarch 6133 N River Rd Rosemont, IL 60018

Cleveland Sept. 13-14 Nestle Professional 30000 Bainbridge Road Solon, OH 44139

Dallas August 2-3 Waypoint 1500 Lakeside Parkway Suite 110 Flower Mound, TX 75082

Kansas City July 25-26 US Foods 16805 College Boulevard, Suite 140 Lenexa, KS 66219

Los Angeles June 7-8 Dole Packaged Foods Test Kitchen 3059 Townsgate Road, Suite 400 Westlake Village, CA 91361

City Date Location

Minneapolis July 26-27 General Mills Culinary Center 1 General Mills Boulevard Minneapolis, MN 55426

New York Sept. 13-14 US Foods 1051 Amboy Avenue Perth Amboy, NJ 08861

Orlando July 26-27 Acosta Foodservice 2251 Lynx Lane, Suite 10 Orlando, FL 32804

Pittsburgh August 2-3 Westmoreland College School of Culinary Arts/Hospitality 145 Pavilion Lane Youngwood, PA 15697

San Francisco June 6-7 Advantage Waypoint 2900 Collier Canyon Road Livermore, CA 94551

St. Louis June 13-14 US Foods – St. Louis 8543 Page Avenue St. Louis, MO 63114

Swedesboro July 19-20 US Foods 300 Berkeley Drive Swedesboro NJ 08085

Any way you slice, dice and chop it, Premier’s Culinary Clinics provide a top

notch learning experience at an extraordi-nary value. Our executive chefs show you how to cook with passion, present with flair and serve with elegance. Whatever your skills when you arrive at this two-day culi-nary immersion, you will leave with dozens of new ones, as well as a book generously packed with abundant recipes. For Lori Doyle Disinski, Dietary Director at Capital Senior Living, the Culinary Clinic was time well spent. “I made lifelong contacts with chefs and Premier staff who are most valued resources, always willing to give their time and talent to help,” she says. “I also learned different training techniques and approaches to conflict resolution, food cost savings ideas, new uses for products and innovative recipes..homemade breads, Scotch eggs, Charleston salmon, couscous, quinoa salads and so many others.”

Glenda Watkins, Food Service Super-visor at Texas Health found every part of the Clinic valuable, from observing how the chefs developed creative, appealing items with a sharp eye on budget, to the

fine dining night out to explore and discuss presentation, taste and how the staff worked together to offer an outstanding customer experience. Her team back at Texas Health have used numerous recipes from the Culinary Clinics book, including pulled pork sliders, maple glazed donuts with bacon, and the black bean dip, “a hit with cater-

ing!” In fact, “I would take ALL my staff if we could – it has been so useful at our hospital,” she adds.

Roll up your sleeves, don a fresh chef coat and join us in the kitchens this summer, as the Culinary Clinics travel to your town:

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BEEFProduction levels continued steady through April. In May, production is expected to increase with seasonal demand. Overall the market is very unstable with discounting on loin cuts and end cuts. ROUNDS PEELED KNUCKLES: The market carries a weak bias and is expected to drift off slowly into summer.INSIDE ROUNDS: The market is soft; any rebound is expected to be minimal moving into May. BOTTOM ROUND FLATS: Bottom round flats moved seasonally lower. A slight rebound in early May can occur, but will be limited. LOINS STRIPS: With seasonal lack of demand, we are projecting more downside ahead. Strips are vulnerable to moderate retracement in April before seasonal advances in May.TOP BUTTS: All grades of top sirloins reported down; a possible modest seasonal rebound in May. TENDERLOINS: All grades of tenderloins are at risk of a price correction with modest-to- moderate declines possible. May is projected to rebound. RIBSRIBEYES: Choice light ribeyes experienced modest declines while select and ungraded recognized larger declines. The market is expected to continue drifting lower before rebounding in May. All grades of heavy ribs are at levels previously expected for spring. CHUCKSCHUCK ROLLS: Expected to drift slowly downward into summer. TERAS MAJORS: Teres majors continues to soar on good demand, but at price levels well beyond what was anticipated, making them susceptible to downside risk in late April followed by a tempered rebound in May. BRISKETS: A modest rebound in May. THIN MEATSBALL TIPS: All grades of ball tips have hit their seasonal high point and are starting to move lower, a trend that will continue into the summer.

FLAP MEAT: All grades of flap moved higher but the market is showing signs of weakening. A modest rebound expected in May. FLANK: Some limited downside risk in April before a modest rebound in May.SKIRT STEAK: Inside skirts remain under pressure with continued declines expected to continue. Outside skirts remain under heavy demand with modest increases reported. We are projecting a retracement in early May. POULTRYAvian Influenza (AI) Update: A new outbreak reported in April proved to be the low patho-gen, not the high pathogen strain. Quarantine is in place at the farm with all biosecurity measures in place, and the farm must be clear for 90 days. It’s important to remember that AI is not a threat to human health. You can’t contract it from eating poultry that has been properly cooked. Per the Centers for Disease Control and Prevention (CDC), the risk of humans contracting avian flu is very low. FSQA will continue to monitor the situation and provide additional updates as needed. There is no current impact on US Foods. WHOLE CHICKEN & CUT-UP PARTS: The de-mand for small birds continues to be strong. BONELESS SKINLESS BREASTS & CHICKEN TENDERLOINS: Flat to slightly up for the near term. WINGS: We expect demand to taper off slightly in the near term.BONELESS SKINLESS THIGHS: Demand continues strong.SEAFOODSHRIMP, DOMESTIC: Good inventory with shell-on product and demand is somewhat steady.DOMESTIC PUDS: Pricing is stable and inventory on all sizes good. SHRIMP, IMPORTED(BLACK TIGER AND WHITES): Production on tigers is very low and the difference in price between whites and tigers makes the switch to white shrimp an easy move. (MEXICAN BROWNS AND WHITES): Mexican farmed shrimp are seeing a decrease in production.CATFISH, DOMESTIC & IMPORTED DOMESTIC: Production good; some short-ages on raw fillets could occur between May

and June.IMPORTED: New season fish is starting to hit the U.S. Long-term outlook still uncertain.SALMON ATLANTIC FARMED SALMON: The salmon market is unstable on fresh and frozen product. There is still a shortage of frozen product causing pricing to remain high. 4-oz. frozen portions are in tighter supply than larger sizes.MAHI MAHI: US Foods has secured good numbers of product although at a high price. SCALLOPSSEA: Larger scallops could be at a premium this year. BAY: Pricing is now steady, but there is more upside to this market.TILAPIA: Higher prices expected in the next few months with some falling off in late summer.PANGASIUS: Pricing overseas continues to move up. The new USDA guidelines are adding to overseas cost. This category is very unsettled.WHITEFISH COMPLEXCOD: The market continues to see stronger pricing. POLLOCK: The fishery for Pacific Pollock has produced only smaller fish; larger fillets are very tight.HADDOCK: Pricing on skin-on fillets and skinless loins are starting to see increases. Even with the increases, haddock is a great value.TUNA, YELLOWFIN: Fairly stable in pricing and inventories are good.SWORDFISH: Higher pricing expected as this fish hits the market. 6-oz. portions are in good supply. KING CRAB: King crab is seeing shortages in all sizes and pricing is getting stronger.SNOW CRAB: Alaskan fishing slow. Larger crab will now have to come from Canada, Norway and Russia.LOBSTER TAILSNORTH AMERICAN LOBSTER: Expected to go up. We are starting to see shortages in 5-6 oz. tails and larger. It could be June before we see inventory rebound.LOBSTER TAILS WARM-WATER: A good har-vest of warm water tails is being reported.

Commodity Update A snapshot of the produce market is below. For detailed information on additional commodities, log on to FSDO and click on “Market Update” for new weekly reports.

11

Bottled Waters: Pure Refreshment by the Drop

CMA SPOTLIGHT

Cola wars? So 2000. An outpouring of support for bottled water made 2016 the first year ever in which Americans drank more

H2O (39.3 gallons) than carbonated soft drinks (38.5 gallons), re-ports industry tracker Beverage Marketing Corp. And they’re drinking it from morning till night, according to Nestle Waters North America new research, which revealed that 88 percent of Americans drink water when they wake up, and an almost equal number, 82 percent, hydrate when they go to bed. Why? An overwhelming majority (94 percent) believe that drinking water allows them to keep up a healthy lifestyle.

Spring, sparkling, purified, distilled or flavored, water is the new beverage of choice, offering a non-sweetened - and sometimes enhanced –alternative to soda. Capture your own lightning in a bottle with Premier’s extensive selection of waters on contract, including:

Nestle Waters North America, known as a ‘healthy hydration company,’ with a goal to be the leader in environmental sustainability while efficiently man-aging its natural resources. Its overflowing portfolio includes premium brands Perrier, S.Pellegrino, Panna, and San Pellegrino Fruit Beverages; Spring brands Arrowhead, Ozarka, Ice Mountain, Deer Park, Poland Spring and Zephyrhills; and Purified brand, Nestle Pure Life.

Silver Springs Bottled Water Co. Florida’s largest privately held bottled water company offers four types of water: steam distilled, purified, drinking (with electrolytes added for hydration and flavor), and spring.

US Foods, Inc. offers Thirster: Purified Drinking water goes through reverse osmosis and/or distillation and Natural Spring Water harvested from a deep protected source using nature’s own filtration process. Environmentally friendly, Thirster comes in fully recycla-ble lightweight PET bottles, shrink-wrapped cases with no cardboard; 24-pack size.

Shasta’s LaCroix. The leading sparkling water brand produced in the US, LaCroix is 100% natural and 100% recyclable in aluminum cans. A low carbon footprint makes this brand an ideal choice for those committed to provid-ing green alternatives for their patrons. The Cúrate line

features zesty flavors including Pomme Bayá (Apple-Berry), Cerise Limón (Cherry-Lime), and Piña Fraise (Pineapple-Strawberry), all free of calories, sweeteners, sodium and gluten.

PepsiCo Foodservice’s Aquafina, made with a reverse osmosis purification system that ensures pure water and perfect taste in every bottle.

Boxed Water is Better. This new Premier supplier, a Michigan-based company launched in 2009, offers a sustainable option to plastic bottles, with water housed in a 100 percent recyclable and BPA-free paper carton. Inside is pure hydration, using a

proprietary multi-step process that includes reverse osmosis, carbon filtration, and mineral removal, for a fresh, clean taste. The company donates 1% of its total annual revenue to the National Forest Foundation reforestation efforts.

Coca-Cola’s DASANI and DASANI sparkling. Choose from purified water enhanced with minerals for a pure, fresh taste, or sparkling water with a hint of flavor and bubbles. DASANI sparkling is unsweetened and lightly carbonated, contains zero calories, and infused with natural flavors, including: Berry, Black Cherry, Lemon, Lime, Raspberry Lemonade, Tropical Pineapple.

The Premier Solution Center represents our ongoing commitment for total member satisfaction in striving not only to meet your expectations, but to exceed them...and making sure your voice gets heard.

If you have comments, suggestions or questions about Premier Viewpoint, feel free to contact the Sr. Director of the Premier Foodservice Program, Bob Juerjens at (704) 816-5947 or via e-mail at bob_juerjens@premierinc.com

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(continued from page 5)u How this tool compares to the recent staffing study from the Academy of Nutrition and Dietetics and other recent articles on staffing u What the tool can offer How do your numbers compare? You won’t know unless you join us.Date: April 27, 2017 11 am CT (12 ET, 10 MT, 9 PT) Click here to register https://cc.callinfo.com/r/1db7tfxk3f8nh&eomThis webinar is approved for 1 CEU.

Follow Up Webinar for Premier Clinical Nutrition Benchmarking ToolYou will learn: u How to measure the efficiency of your staff

u Variation in work load among the staffu Percentage of patients on any given day who have received services by a Registered Dietitianu How much time must be scheduled to provide patients with the needed medical nutrition therapyDate: May 4, 2017 11 am CT (12 ET, 10 MT, 9 PT)Click here to register https://cc.callinfo.com/r/1ev60lryyov1g&eom

The Food Processor Overview Explore the benefits of the Food Processor Menu Plan Module Meal and Menu Building Tool.You will learn how to: u Create daily menu plans from frequently

used foods and recipes. u Quickly analyze menus and meals for nutritional value. u Modify the menu analysis to view adjusted averages within your collections. u Choose from generic DRI or specific population nutrient profiles for comparative analysis. u Use the Cycle option to see a week (or other range of days) at a glance. u Organize foods by meal (breakfast, brunch, etc.) and collection (juices, entrées, etc.). u Use easy cloud-based access.

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Online Ed: Sign Up for Any or All of These Informative Webinars