Make Soup Your Signature - Food Services of America

Volume 7 • Winter 2011
Make Soup Your Signature
Solutions is an insightful
source of trends, tips
and recipes presented
quarterly by
Food Services of America.
Gourmet Vegetables
Norpac
Page 2
A
Umami:
The Fifth Taste
Schreiber
Page 4
h, soup. So many customers love
it—and want creative interpretations.
In fact, the Technomic Soup Category
Report finds that 50% of patrons agree
that “unique flavors influence my decision
to purchase soup”—or not! If customers
want soup this much, why not give it to
them, in ways that will get their attention?
A great soup can easily be a signature dish:
• Gael Greene, writing in Saveur about
the “25 Greatest Meals Ever,” listed
Alain Chapel’s sublime and innovative
Mushroom Cappuccino.
• “Top Chef” contestants like fan favorite
Carla Hall made lovely soups, often to
the derision of flashier competitors—
only to have judge Tom Colicchio
rhapsodize about them.
Beverage Specialist
Warm Winter
Beverages
Page 5
• A formal Chinese banquet often
includes not one but two soups. It’s
the only dish served by the host—
rather than being self-serve—and
is traditionally accompanied by
many toasts, an indication of soup’s
prominence in this culture.
Soup is great for cross-utilization and
food costs, and can be made ahead.
It’s the perfect vehicle for seasonal
ingredients, and an easy answer to
demand for vegetarian options.
Creating Great
Tasting Sandwiches
Tyson
Page 8
Here, some ideas for making soup a signature:
Take a little extra care. Old-line seafood
restaurants on the Maine coast prepare
clam or fish chowder to order—for $1012 a serving. Other made-to-order ideas:
oyster pan-roast, Greek avgolemono and
San Francisco’s cioppino.
why a Brazilian-style seafood soup
or Asian noodle soup won’t work in
a mainstream setting
So spend a little time adding a spark
to your soup. Your patrons—and
your bottom line—will thank you.
• Garnish a soup with creativity. A
recently ordered soup of the day at
Terzo Piano, the fine-dining restaurant
at the Chicago Art Institute which is
run by Spiaggia’s Tony Mantuano, was
a pumpkin and ginger puree garnished
with a maple syrup drizzle that had
customers licking the bowl: simple,
seasonal, sensational.
• Promote soup and merchandise it
properly. Technomic tells us that 35%
of women and 28% of men are more
likely to order soup as a main meal
at lunch, while 48% of men and 35%
of women prefer it as an appetizer
at dinner. Can you say “Ladies Who
Lunch Special,” or soup placed
among the entrees at lunch and in the
appetizer section at dinner? And make
sure it’s being suggested by servers.
• Borrow from the global lexicon of
soups to find examples of ethnic
soups that can be incorporated into
your own menu—there’s no reason
Please check out our
NEW AND IMPROVED
website at
www.fsafood.com.
2
Healthy Menu Ideas
Healthy Menu Ideas
FLAV-R-PAC Grande Classics
Gourmet Vegetables
Sausalito Blend FSA #274954 ~ Not only
adds vibrantly colorful vegetables to plates,
it delivers the robust vegetable flavors of
cauliflower florets, broccoli florets, bias-cut
yellow carrots, sugar snap peas, whole baby
carrots and red pepper strips.
Sunshine Carrots FSA #348794 ~ A ‘dazzling’
blend of orange and yellow bias-cut carrots
that puts a blast of natural vegetable taste and
a sunny spin on any menu.
What will all this taste, color and value do for
you? It gives you items with a low investment
and high yield in terms of increased value. For more information, talk to your
FSA Sales Associate.
Today’s foodservice operators are looking
for more than appealing, great tasting sides
they can serve to their customers. Operators
want foods that offer them the opportunity to
add value and profitability to their menu. That
makes this the ideal time to see how FLAVR-PAC Grand Classics Gourmet Vegetables
can work to create the winning scenario of
profitability, great value and customer “oohs
and aahs”.
Every Grande Classics offering is bursting
with wholesome and delicious vegetable
flavors any operator will be proud to serve.
Add the alluring attractiveness of bright
colors that only premium vegetables can
deliver, and the way Grande Classics
Blends fill up any plate with big, bold cuts of
premium vegetables, and it’s easy to see how
any menu will be enhanced.
It’s a given that operators across the
USA are looking for low cost ways to add
measureable value and customer appeal to
every meal on their menu. What better way
to accomplish that than by serving bountiful
portions of satisfying vegetables that
complement virtually any protein entrée. Let
us direct your attention to three especially
popular varieties of FLAV-R-PAC Grande
Classics Gourmet Vegetables:
Northwest Blend FSA #274967 ~ A particularly attractive, deliciously flavorful
blend of broccoli florets, whole baby carrots,
green beans, bias-cut yellow carrots, whole
wax beans and red pepper strips.
Have Fun with Healthy!
Substitute Foster Farms Turkey in Your Menu
Moreover, Americans eat meat and
poultry an average of 4.2 times per
week*. This lends plenty of opportunity
to get creative with menu options and
try ground turkey instead of ground beef
or turkey tenderloins in place of steak.
Foster Farms Reduced Sodium Turkey
products are the perfect substitute
for other meat proteins in any meal.
In addition to lower fat and reduced
calories, Foster Farms turkey is free of
MSG and has 0 grams trans fat.
When planning your next menu item
consider offering your patrons a healthful
turkey entrée featuring Foster Farms
Turkey!
*National Turkey Federation, eatturkey.com
Turkey, in addition to being a delicious
source of lean protein, has been linked to
providing nutrients that prevent disease and
encourage a healthy lifestyle. It is a great
example of a healthy protein, low in fat and
calories. In fact, surveys have cited it is
lower in fat and calories than beef, pork,
lamb and veal. As stated by the National
Turkey Federation, a 3-ounce serving of
boneless, skinless turkey breast contains
26 grams of protein, 1 gram of fat and 0
grams of saturated fat. That’s 8 percent
more protein than the same size serving
of boneless skinless chicken breast or
trimmed top loin beefsteak.
Beverages
Menu Ideas
Douwe Egberts® Cafitesse™ Coffee System: Convenience, Quality and Consistency
quality and consistency. The Douwe Egberts
Cafitesse coffee system delivers optimally brewed
coffee that is flash frozen to lock in flavor and
aroma, enabling operators to offer a great-tasting
product that is delivered on-demand, quickly
and consistently and at an affordable price that
encourages repeat business. Cafitesse coffee
dispensers are highly reliable and very easy to
clean, train, and maintain. The Sara Lee Foodservice signature coffee brand,
Douwe Egberts, offers operators more than 250
years of experience and innovation as the third
largest volume coffee roaster in the world today. By working closely with our customers, we continue
to provide new product offerings based on demand. These collaborative partnerships afford us the ability
to lead the beverage industry through product and
equipment innovation that identifies and addresses
market opportunities and customer preferences.
Introducing Douwe Egberts Prestige:
Description: This special combination of 100%
Arabica coffees from Central and South America
delivers a consistently pleasant cup of delicious
coffee. From its sweet abundant aroma to its
pleasingly plentiful body, this coffee will deliver a final cup that can be enjoyed morning, noon and night
Why Prestige?
Great Taste
100% Arabica
Lower priced than Colombian
Not single origin, thus less pricing volatility
FSA Codes
Prestige 2/2L: 441224
Prestige Decaf 2/1.25L: 441263
Understanding both consumer preference and
operator needs, we introduced the Douwe Egberts
Cafitesse coffee system to allow operators to
accommodate customer demand for convenience,
America’s Favorite
Side Dish
Batter-coated or uncoated?
Skin-on or skinless?
Long or short?
Shoestring or steak-cut?
And the system is aptly named. The Douwe Egberts
Cafitesse system combines “café” (coffee) and
“vitesse” (speed) to equal fast coffee. Cafitesse
coffee is perfectly suited for situations where
either a high volume of coffee needs to be served
in a limited amount of time or a high-quality cup
of coffee needs to be provided, regardless of
volume or time of day. A single carton of Douwe
Egberts Cafitesse coffee concentrate (0.52 gallons)
can serve the same number of cups as 50 pots
of traditional filter-brewed coffee. This system
benefits the operator’s bottom line because it
reduces labor associated with coffee brewing,
thereby increasing productivity and minimizing
waste while delivering a consistently great tasting
product. The system is particularly beneficial to
foodservice operators at healthcare facilities,
hotels, convenience stores, restaurants, offices,
cafeterias and gaming businesses.
Comprehensively, the Douwe Egberts Cafitesse
coffee system affords operators the unique
opportunity to capitalize on both the increased
demand for high quality coffee and blend variety. The system is consistent from cup to cup and the
various blends—with customizable calibration
to fit any consumer’s taste preference—make it
an appropriate option for most establishments,
especially high-volume operations. Being a valued
partner to customers means more than simply
selling products and equipment. It entails working
with them to identify problems and address them
with solutions. And the Douwe Egberts Cafitesse
coffee system is a viable solution for operators
seeking to increase coffee
sales and satisfy customers.
FSA Brand: Kwik Koat RC 3/8” XL Fancy #258678
FSA Brand: Kwik Koat RC 3/8” XL Fancy Skin On #258691
FSA Brand: Zesty Waffle Fries
#262708
When it comes to building profitability into
your menu, we’re on your side.
Cozy On Up to Delicious
and Nutritious!
FSA # 263657 Whole Grain Lasagna
Home-style meat & tomato sauce, layered
with whole grain rippled lasagna noodles,
low-fat Ricotta and Asiago cheese filling
and part-skim mozzarella shredded
cheese topping
The Value of the Keurig B130 Inn Room Hotel Brewer,
Brought to You by Tully’s Coffee:
Longevity: The Keurig Brewer is rated for
5 years or 15,000 brews. No more glass
bulbs to replace.
Sanitation: No sanitation concerns. The
brewer sprays hot water (195 degrees) on
the needle at the end of each brew.
Warranty: Keurig commercial brewers
come with a 1 year replacement warranty.
Brew: The heat time is approximately 2:10/ brew time
approximately 30-40 seconds.
Safety Feature: Feature Auto shut-off after every
brew, or if tipped over.
Labor Savings: 30 second cleaning = 2-3 minutes daily
labor savings per room.
Water Savings: The average person consumes 1.5
cups of coffee. With Keurig, you will save 16oz per
room daily.
Energy Savings: It’s estimated an Inn Room brewer
stays on an average of 1 hour daily. With Keurig 2
brewed cups = 5:10.
Up-Sell: It’s been shown that bottled water placed
next to the B-130 will generate additional water sales.
Keurig brewers and Tully’s K-Cup coffees are
available through your Food Services of America
Sales Associate.
==> Made with 51% whole grain pasta
51% whole wheat durum/
49% semolina
==> 0g of trans fat per serving
==> Good source of Calcium
==> Good source of Fiber
==> Good source of Vitamin A
==> 8oz serving provides:
1.5oz serving of meat/meat alt.
1.0oz serving of bread/bread alt.
½ cup serving of vegetables
America’s #1 coffee creamer can
build your business
• Stick packs combine convenience with
premium packaging
• The only major brand with multiple flavor
options in powder:
Original FSA #417187
French Vanilla #417200
Hazelnut FSA #417226
• COFFEE-MATE® brand power in a costeffective format
For more information, please contact your FSA Sales Associate.
Menu Ideas
Menu Ideas
Umami: The Fifth Taste
Sweet. Sour. Salty. Bitter. The four basic tastes
sensed by the tongue now have company. Umami
is slowly growing notoriety as the fifth taste. From
the Japanese word meaning “deliciousness,”
umami can best be described as savory, earthy,
meaty, or satisfying and signifies the presence of
glutamate, an amino acid.
The food industry is embracing umami as part of
an effort to deliver highly flavored foods while
cutting back on fat, salt, sugar and artificial
ingredients.
So what foods are high in umami? Think pungent
cheeses, mushrooms, truffles, aged beef, cured
and smoked meats, ripe tomatoes, seaweed,
peas, corn, sardines, anchovies, meat or fowl
stock, soy sauce, fish-based sauces, and wine.
Better Tasting,
“ Better for You”
Options for
Breakfast and
Brunch
Tasty grilled Portobello
mushrooms topped with
hummus and Feta cheese
Hot, creamy crab
dip made with aged
Parmesan cheese
A bubbly hot gratin made with oysters,
bite size pieces of cod, chicken stock and
Cheddar cheese
Grilled flank steak strips with a Havarti
fondue for dipping
A hearty mushroom Parmentier made with
potatoes, mushrooms, and Gruyere cheese
Delicious pasta carbonara with eggs,
bacon, and Romano cheese
With cooler weather moving in, the demand
for comforting foods and warm meals that are
full of satisfying flavor will grow. Dishes that
incorporate umami will meet this desire. Here are
some ideas for getting umami onto your menu.
Serving guests “better for you” menu
options can be a tricky proposition. On
the one hand, guests claim that they
would like to eat more healthfully. On
the other hand, they are not willing
to sacrifice flavor to do so. This
conundrum is prevalent during the
breakfast day part, when guests are
more likely to seek these options.
How can you bridge the gap?
Fernando’s
el eXtremo Burritos
Convenient, On-the-Go Mexican Fare with Flair
Focus on ingredients – the fresher and
the less processed the better (e.g.,
whole grains, fresh fruit, etc.).
Enhance the appeal of “better for you”
menu items with complementary flavors,
without changing the nature or benefits
of the item.
Avoid references to “health food” and
the negative baggage associated with it.
Did you know?
According to a recent Mintel study:
44% of adults aged 18-34 stated they
would eat breakfast out more often if
“better for you” options were available.
In addition, higher income adults
(household incomes of $75K+) stated
that they would eat out more often if
“better for you” options were available.
Mexican fare is no doubt the most popular ethnic
cuisine in the US1. No wonder that it’s a must
on menus in c-stores and in schools where it’s a
mainstay, offered nearly every week 2. In addition,
Mexican items are “highly likely” to be ordered
by 78% of consumers in restaurants3. With such a
demand for ethnic cuisine Fernando’s Fine Mexican
Foods, one of the original foodservice, frozen
Mexican brands, has made it convenient to offer
delicious Mexican food without the hassle.
Newly designed with revamped logos and
commercial graphics, the bold packaging for
Fernando’s el eXtremo individually wrapped burritos
grabs the attention of students in cafeterias and
hurried “grab-and-go” c-store customers. Plus, the
new packaging has superior food safety. Depending
on what fits best in your operation, Fernando’s el
eXtremo burritos are offered individually wrapped
or in bulk with individual serving bags included in
the case to meet your needs.
Contact your sales representative to order any of
the listed Fernando’s el eXtremo burritos and start
increasing your sales today!
FSA #733041 el eXtremo Fiesta Bean Burritos (w/cheese), CN, IW, LB
FSA #314994 el eXtremo Red Hot Beef, Bean &
Cheese Burritos, IW, LB
With more great items to come!
IW=Individually Wrapped
LB=Layered Burrito
1 Menu Census, R&I 2009
2 Menu survey, 2009
3 Flavor Trend Report Technomic, 2009
34% of adults say that they would like to
see more breakfast items advertised as
“good for them”.
Menu item descriptions of “better for
you”, “multigrain” and “whole grain”
continue to resonate with consumers,
particularly women and those with
household incomes of $75K+
Don’t miss out on this opportunity with
your guests!
SPECIALISTS
Beverage
Food Services of America
Your Full Service Solution
Mark Fellows
Heat up those Winter Days With FSA Beverage
On these cold, dark, and rainy Northwest days Madrona Market Hot
Chocolate can certainly warm up both your customers and your cash
registers. With Madrona Market Hot Cocoa’s new formula, you get a
wonderful chocolate flavor that can only come from our rich Dutch
Cocoa. FSA offers Madrona Market cocoa in a single serve packet
(# 200139 ), a no-sugar-added single serve packet (# 200256) and
a dispenser pack (# 200178 ). With these products FSA can fill any
operators needs from schools, colleges and universities, to casinos,
ski resorts and restaurants. With pricing better than ever, now is the
time to add FSA hot cocoa to your menu. As with most beverages, the
profit opportunity is not to be missed. Ask your FSA Sales Associate
for a sample of the Madrona Market Hot Cocoa today.
Supply & Equipment
FSA ‘s By the Bean
Cappuccino mix is another
option for operators to
expand their hot beverage
menu. You can choose from
the Original (#199788) or
the French Vanilla (#199801). Both flavors give you the rich taste of
a cappuccino with the ease of one-touch service of the cappuccino
machine. Please contact your FSA Beverage Specialist for more
information about the By the Bean Cappuccino products.
Winter may be cold and dreary outside, but It feels much more
inviting if you face it with a cup of hot cocoa or cappuccino in hand!
Larry Johnson
Ignite the Art of Fine Dining™ — with a Butane Innovation!
Now you can fire up sales in contemporary style with the Sterno®
Butane CulinaryJet (FSA #455927) — created to generate
incremental profits for our valued customers. The Sterno® Butane
CulinaryJet will enhance and elevate the dining experience through
an array of front-of-the-house cooking and heating applications,
including:
Exciting Entrees, Appetizers, Desserts
Intimate Tabletop Cooking & Warming
On-Trend Patron Participation
Custom Hot Stone Grilling In addition to being built to be a powerful front-of-the-house
performer, the Sterno® Butane CulinaryJet was also designed with
the most discriminating, upscale décor in mind. Features include:
Fingertip Adjustable Flame — variable heat control for a variety of
culinary applications
Refills with Sterno® Butane Fuel in 25 Seconds — up to 90 minutes
of continuous use
Patron-Safe Engineering — built-in features provide a great
opportunity for a more interactive, engaging dining experience
Sterno® Brand also now brings you the Sterno® Butane
ActionStation™ Stove (FSA #260342: Fuel Cartridges FSA #176872),
a UL/cUL listed, professionally designed portable butane stove to
ensure the best cooking performance, classic style and safety of
guests at any event!
• Now...UL/cUL listed for consumer safety
• Made for high volume cooking
Sophisticated, State-of-the-Art Design —professional-grade
stainless steel body with heat-resistant handle
• Long-textured grates for greater stability • Adjustable flame for all
cooking needs
Heavy-Duty, Tip-Free Base and Cooking Stand — for skillet, sauce
pan, wok, hot stone, griddle, fondue pot, soup tureen and more
• Classic, professional-grade stainless steel design — with durable
carrying case
One-Hand, Instant Start Piezo Ignition — with safety button
• Key safety features include: Piezo ignition with safety lock;
Automatic shut-off pressure sensor
Produce
Don Emory
Add Flavor and Value with Mushrooms
Mushrooms can be a substitute for traditional proteins at a much
lower cost. While the perception of mushrooms is that of gourmet
fare, it also adds significant value in the minds of the consumer.
Here are two Snoboy Mushrooms that can really help your prep time:
Bella Portabella Sandwich
Ingredients:
4 medium (about 4 ounces each) stemless Portabella mushrooms (FSA #212117)
5 tablespoons olive oil, divided (FSA #83300)
6 ounces feta cheese (FSA #686238)
2 medium cloves garlic, minced (about 2 teaspoons) (FSA #454801)
FSA #696056 - Sliced ¼” White Mushroom, 10 lb
6 ounces sun-dried tomatoes in oil (about 1 cup), coarsely chopped (FSA #426148)
FSA #212117 - Portabella Stemless, 5 lb
1/4 cup lightly packed fresh basil leaves (FSA #683167)
The pre-sliced mushroom is an exceptional labor-saving product.
Not only are these mushrooms profile-sliced to uniform thickness,
but those bits and pieces which are often a by-product of slicing in a
food processor, or by hand, are eliminated at the grower operation.
The result is maximum coverage with minimum waste. It also helps
prevent injury to the prep person, expensive labor in slicing a lot of
relatively small size objects, and a better overall appearance in the
end product due to the uniformity of the thickness and attractiveness
of the profile cut.
Our Snoboy Stemless Portabella is another great labor-saver when
preparing wholesome and hearty sandwiches with a flair for flavor!
Try this recipe:
8 good-quality rolls (Try Rudi’s French Roll -- 240/1.25oz) (FSA #819190)
4 cups cleaned spinach leaves (FSA #109894)
Directions:
1. In a 12-inch skillet (preferably nonstick), over medium-high heat, heat 1 tablespoon of the oil.
2. Add caps, smooth side up; cover and cook until caps look moist, about 8 minutes.
3. Turn caps; cover and cook until browned and tender, about 7 minutes; drain on
paper towels.
4. Meanwhile, in a food processor container, combine feta and garlic; pulse 2 or 3
times, until chopped.
5. Add tomatoes, basil and the remaining 4 tablespoons olive oil; pulse just until
mixture is spreadable but a bit chunky.
6. Spread mixture on bread slices, dividing evenly. Arrange spinach leaves and
mushroom caps on 4 of the bread slices; top with remaining bread.
7. To serve, cut sandwiches in halves.
6
Tomatoes & Sauces
To m a t o e s & S a u c e s
Going Bold!
notes and bold ethnic influences.
Offer a savory regional cheese plate
accompanied by J. Hungerford Smith Mixed
Berry topping for a sweet & savory crowd
pleaser.
Consumers are rushed and their time is limited.
Ever-increasing life pressures brought on by
professional and family obligations are made
more hectic by technology invading our daily
lives. The result is we have a decreasing amount
of free time. These factors have led consumers
to seek release from daily stress and fueled their
interest in exploration and adventure in their
limited leisure time.
As a result, restaurant patrons are yearning for
new experiences in their activities and in their
food. Their adventurous spirits crave bold flavors
as never before – foods and cuisines that are
truly worth going out of their way to enjoy.
Bold Flavors are in Demand
The flavor boom is most obvious in food away
from home as both large-scale chains and
smaller independent operators roll out new,
boldly flavored menu items. Technomic research
confirms the popularity of stronger flavor profiles
among today’s patrons. Garlic, pepper and smoky
barbecue flavor profiles dominate entrée menus
today. A substantial portion of diners (36%) said
they are more interested in trying new flavors
than they were a year ago. And an “ordinary”
menu item can become extraordinary if it comes
with a new, surprising, delicious, craveable
flavor such as curry spice, jerk seasoning or Thai
Sriracha sauce.
Bold Flavors – To promote flavor and
craveability on menus, operators are
highlighting:
• Bolder sauces, seasonings and dressings
• Ethnic-style preparations
• Customizable bowls
• Spicy cheeses and sauces
Use Rosarita sauces,
beans and chilies
for authentic bold
Mexican flavor.
Substitute Angela Mia Pear Tomatoes with
fresh basil for an authentic Italian flavor in your
favorite sauces and baked Italian dishes.
Bold Appetizers – Appetizers or small plates
provide diners with added variety and an
opportunity to “test the waters” with smaller
portions of less familiar bold cuisines. More
consumers are ordering appetizers as a lunch
or dinner entrée replacement. The idea of
choosing an appetizer as an entrée supports the
trend toward small plates, allowing consumers
to spend less on their meal while controlling
portion size.
Bold Goes Global – Global influences are
also prominent, specifically those with a
Mexican, Asian or Italian flair. Those lesser
established cuisines that are of high interest
to consumers include Spanish (72%),
Hawaiian (71%), Tex-Mex (69%), Greek
(66%), Caribbean (66%) and Mediterranean
(62%). Over the past 50 plus years American
palates have developed a desire for bolder
spices such as chili powder, oregano, red
pepper and cumin, which are featured in
many of these key ethnic cuisines.
Add Ro*Tel Diced Tomatoes & Green Chilies
to create a spicy Mexican specialty or
give your chili a kick. Look to LaChoy Asian
sauces and ingredients to add a taste of the
Far East to your
menu.
The bottom line
for operators is
that those who
succeed in the
coming months and years will do so by
targeting consumers’ diverse tastes and
desire for bold flavor adventures, focusing
on menu-quality, fresh, exciting dishes
to make their operations stand out from
competitors. Stylish ambiance, efficient
service and a “wow” factor also set
operators apart from the rest to create a
complete experience worthy of their limited
leisure time.
Flavor trends in appetizers are pushing beyond
familiar, spicy Buffalo-style flavors and sauces
toward a focus on sweeter fruit and honey
Tomatoes in the Winter? Trust Coastal!
and foremost we want to provide excellent
working conditions for our employees so
they will remain with us and provide a stable
and experienced work crew. We have
accomplished that goal, with floor managers
who have been with Coastal for over 15
years. Repackers have been with Coastal for
an average of three to six years. Very little
can compensate for inexperienced crews.
As we move into the winter season, transition
denotes the produce business, in particular
the tomato industry. The crops shift from
local growers throughout the country and the
productive California farmlands to Florida and
mainland Mexico. This year the tomatoes in
Florida and Mexico have had good growing
conditions. If a freeze in Florida or rains
in Mexico can be avoided, a good season
portends.
The Florida season runs from approximately
November through June. Mexico provides
some product in December from the mainland
growing area through April. The Baja Peninsula
grows product through the summer and
autumn. California is the major producer from
June until November.
Exceptional product is grown in all the major
areas, and Coastal works with excellent
companies that subscribe to good agricultural
and food safety practices. We require our
suppliers to conduct third party facility and
ranch audits to insure the best and safest
possible products. Our commitment to our
customers includes third-party audits of our
warehouse, wash and repacks systems, and
our sanitation and maintenance protocols.
Coastal is committed to excellence. First
Coastal is committed to providing the
best product at a fair price to exceptional
customers. To do this we have to have
an outstanding network of bird dogs,
transportation, and grower/shippers.
More than anything else, Coastal must stay
on the cutting edge of the industry in terms
of safety, sourcing, repacking, and supplying
our customers. We consistently outperform
our competition in all these areas because
we know the keys to good business are the
relationships of trust we forge every day
with our customers and our suppliers by
providing product and service better than our
customers expect.
S u s t a i n a b l e Pa c k a g i n g
A Green Disposable Buying GuideThings to Consider
Purchase products with a low carbon footprint
Choose products with a low transportation
distance which in return will also promote US
crops and US farmers
There are a number of “green” materials that
are used to make disposable packaging. To
name just a few, materials can be labeled
as PLA (corn), PSM (plant starch), wood
pulp, wheat pulp, bagasse (sugar cane),
bamboo, recycled paperboard and PLA lined
paperboard. Some of these products may be
blended with other not so green materials,
so make sure you know what you are buying.
Products made from 100% PLA can be used
only in cold food applications.
Reduce our dependence on foreign oil
Avoid products made from petroleum-based
materials
Purchase products made from sustainable/
renewable resources
Choose a resource use that aims to meet human
needs while preserving the environment so that
these needs can be met not only in the present,
but also for future generations
Source products made from bio-based materials
Forestry materials, or renewable domestic
agricultural materials, including plant, animal, or
marine materials
Made in the USA
Bright white material highlights food contents
Meets ASTM D 6868 standards for
compostability
Approved by Cedar Grove Composting
Close the Loop
Trying to be “green” and control cost seems to be
a difficult task, but if you make good purchasing
decisions you can have a great impact on our
planet and not have too much of an impact on
your wallet. Diverting disposable products to a
compost waste stream can normally save you
money compared to the regular garbage waste
streams. Here are a few reasons why many
customer like you are considering going “green”
with disposables:
EarthChoice™ products are manufactured
in the U.S., which lessens the environmental
impact from transportation and distribution.
“Pactiv’s foodservice/food packaging portfolio
has long been one of the broadest in the
industry, including both custom and stock
products in a variety of materials,” said John
McGrath, Pactiv CEO. “With our EarthChoice™
sustainable product line, we are offering
customers the latest in sustainable materials,
performance and innovation.”
Once you begin purchasing “green”
disposables, the next step is to close the
loop by diverting these away from your
waste stream into a food waste/composting
stream, returning the material to the earth
to grow more material. This is where you
need to make more choices. Not everything
that is “green” is accepted at all composting
facilities. Some products made primarily from
corn may be blended with petroleum-based
plastic to enhance performance or be made
from bagasse or bamboo. These materials
are most likely not approved by your food
waste local hauler or compost facility. Check
regularly with your hauler to see what is
accepted and what is not. Composting can
save you money compared to the normal
waste streams, but controlling the amount of
contaminates must be a priority.
Accepted by most haulers that collect food
waste diverted to composters
Available in 6 configurations including, 6”x6”
8”x8” 9”x9” single and three compartment
containers. Social responsibility, respect and
care for the environment require action today
while keeping an eye to the future; ask for
Pactiv pulp hinged take-out containers.
Introducing Pactiv EarthChoice Pulp Hinged Containers
The EarthChoice™ Fiber Blend Hingeware
is made from a blend of wood pulp fibers.
All materials used in this category are made
from sustainable and renewable resources.
This product line is ASTM D 6868 certified,
Cedar Grove Composting approved and
processed chlorine-free. Unlike some
competitive offerings, most of Pactiv’s
Give Your Menu A Tune-Up
for the New Year!
Chef’s Table – Tracey Stephenson, FSA Seattle
Restaurant Operations Consultant/Chef
Chicken wings, quesadillas, poppers, battered
mushrooms. How do we get out of this rut? We
can still keep these items but put a twist, your
own twist. Make it sound tasty!
Chicken wings fried tossed with chipotle honey
glaze served with mango ranch.
Skewered poppers and boneless wings with
jicama slaw and popper jelly.
Battered mushrooms, fried and tossed in spicy
bacon and onion glaze.
Mediterranean-style chicken quesadilla with
tzatziki sauce, kalamata olives, capers, feta, and
artichoke hummus.
Use the seasons -- fresh fruit, berries, and
vegetables are in their peak season; use some
in sauces or garnishes, grill some vegetables
to get the maximum flavor and texture.
Hidden flavors -- experiment and put a hint of
a spice so the customer can say, “What was it
that brought all the flavors together?” It really
isn’t hard, just use your imagination and create.
Try to mix up your menu with a combination
of cooking methods: sautéed prawns, grilled
chicken, fried swai. Not only does it give
diverse applications,
it helps your cooks so
one area isn’t heavily
busy with having to do
numerous items on
the menu.
PRESORTED
STANDARD
U.S. POSTAGE
PAID
SEATTLE, WA
PERMIT NO. 315
P. O. B o x 3 5 4 7 S e a t t l e , W a s h i n g t o n 9 8 1 2 4 • V o l u m e 7 • W i n t e r 2 0 1 1
Creating Great-tasting Sandwiches is Simple
with Tyson® Deli Slices™ Meats from Tyson Food Service
Sandwiches continue to grow in popularity on menus—in the third
quarter of 2009, more than 5,000 sandwiches were menued, with
family-dining and quick-serve restaurants leading the way,¹ and the
deli meat sandwich category experienced a 14 percent growth in
servings between 2004 and 2010.² Tyson Food Service introduces
new Tyson® Deli Slices™ meats, making it simple for your operators
to create great-tasting sandwiches.
¹ Mintel Menu Insights Q309
² NPD Group, Inc./Foodservice/CREST, y.e.
March 2010; Technomic Digital Resource
Library, June 2009
This presliced solution reduces the concerns for employee and
food safety and offers a higher yield product with less waste,
therefore reducing costs. The three quality tiers of popular turkey,
ham and beef deli meats provide a quality sandwich base ready for
customization by operators.
With no need to slice meats, operators have the opportunity to
spend valuable time creating signature dishes and to expand menu
offerings. Quality ingredients are used to deliver a lean and glutenfree product. Tyson Foods’ food safety model and use of natural
antimicrobials offers a safe quality product with a cleaner label.
Most varieties of Tyson® Deli Slices meats are also lower in sodium.
Offered in a new 2-lb. package with easy open peel, your customers
can keep a variety of Deli Slices in stock, expanding signature
sandwich offerings and overall menu options.
With three quality tier options, Tyson® Deli Slices meats offer the
right deli meat for every operation. The Deli Slices meats Premium tier
includes top-quality varieties, such as Oven Roasted Turkey Breast,
Black Forest Ham and top round Roast Beef. The Favorites tier offers
a variety of sliced deli meats, including Oven Roasted Turkey Breast,
Honey Ham, Pastrami, and more. The Basics tier offers operators
cost-effective options, including Oven Roasted Turkey, Cooked Ham
and Roast Beef.
Your customers can expand on the traditional sandwich to meet the
growing need for new regional and global flavor combinations with
a variety of recipes, such as “Santa Fe Turkey,” “Tuscan Roast Beef
Panini Melt,” or “Italian Deli Ciabatta.”
For Tyson® Deli Slices product specifications and on-trend menuing
ideas, contact your FSA Sales Associate.
Kick Off Championship Profits This Winter
with the BREW CITY® Tablegating Promotion
Create Your Own Big Game Tablegating Event
Capture the excitement of tailgating while keeping food and
beverage orders moving through every quarter. BREW CITY
Tablegating event ideas and menu suggestions are designed to
highlight the spirit of the tailgate tradition in unique ways that
bring fans back time and again for more great tasting BREW CITY
products. Rally tablegaters to paint their faces and wear their
team jerseys. Creative ideas are online and easy to understand.
Plus, we’ll send you $50 when you host one tablegating event, fill
out a success story form and send it to us.
VENDOR LIST
Coastal Broker
•
Tomatoes in Winter......6
ConAgra Foods
•
Going Bold! Sauces........6
Continental Mills • Options for Breakfast.....4
Custom Culinary • Soup......................................1
Fernandos
•
Foster Farms
McCain
Nestle
Mexican Food............................4
•
Turkey.........................................2
Championship Profits......................8
•
Whole Grain Lasagna.....................3
•
Norpac
•
Pactiv
Green Disposables..............................7
•
Gourmet Vegetables.........................2
Sara Lee Coffee
•
Coffee System.................3
Schreiber
•
Simplot
Favorite Side Dish..........................3
Tully’s
Tyson
•
•
•
Umami............................................4
Hotel Brewer......................................3
Great Tasting Sandwiches...............8
SPECIALISTS
Beverage
Produce
•
•
Heat up Winter Days..................5
Mushrooms.......................................5
Supply & Equipment • Butane Innovation......5
Dedicated sports fans don’t have to miss out on the Big
Game excitement just because they’re without a ticket or
parking spot. The BREW CITY Tablegating Promotion inspires
tailgating at your table top. Avid tailgaters, hungry for great
food and fun, can team up for a good time when they “park it”
with you on Game Day.
BREW CITY’s beer-battered appetizers and potato products,
combined with a unique array of eye-catching merchandising
and mouthwatering menu ideas, will keep orders and profits
coming long after the first whistle blows. Plus, your operation
can score up to $100 in FREE merchandising and $50 BONUS cash!
Get ready to drive traffic and boost BREW CITY brand sales
during pregame and all game long.
Draft Your Starters
We make it easy to turn customers into loyal fans. BREW CITY
offers a full line-up of irresistible products. From onion rings to
fries, tablegaters will tackle with gusto
the big beer batter crunch of BREW CITY brand. Choose Your Free POS
The BREW CITY Tablegating Promotion gives you the
merchandising advantage you need to stay in the game and
increase sales. Simply estimate your case purchase for the
promotion at either a 40- or 75-case level, and receive either
$50 or $100 in FREE merchandising. Spur impulse sales when
you customize table top POS with tablegating appetizer and fry
specials. And, keep fans cheering with premiums and serving
containers that build enthusiasm and fan engagement.
Earn Your Rewards Club Rebate
Sign up for the exclusive McCain® Rewards Club Program.
BREW CITY and McCain purchases can earn you as much as
$1,200 cash back annually. Plus, members can receive additional
serving ware and wait staff incentives to build their business, as
well as FREE cases of select new products and menu favorites.
Sign up now!
Sell more appetizers more often with the BREW CITY Tablegating
Promotion. Contact your FSA Sales Associate or visit www.
mccainrealvalue.com/bc to sign up today.
Seattle
Anchorage
18430 East Valley Highway • Kent, WA 98032 • 425-251-9100 • 800-562-5317
1001 Shuksan Way • Everett, WA 98203 • 425-407-6000 • 800-562-5317
10420 Olive Lane • Anchorage, AK • 907-344-9400
seattle.fsafood.com
anchorage.fsafood.com