How to Train Servers to Sell - SFSNsfsn.com/news/images_August-Sept_17/SFSN_Aug-Sept17_web.pdf · 2 SOUTHEAST FOOD SERVICE NEWS Southeast Food Service News is a wholly owned subsidiary

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

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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

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PRSR

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Sout

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pany

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Serv

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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. 41 No. 5 www.sfsn.com August / September 2017

8805

Tam

iam

i Tra

il N

#30

1N

aple

s, F

L 34

108-

2525

Cha

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Ser

vice

Req

uest

ed

Food Show Photos

Chef Drew Garms U.S.A. Chef of the Year.

PAGE 2

Chef Lucardie ponders school food choices. PAGE 6

Read about all the latest industry news and happenings.

PAGE 5

See the newest products in the food service industry.

PAGES 17 & 19

A Chef ’s Life

People, Places & Things

Product Spotlight

Our staff has visited food shows throughout the market.

PAGE 7, 12 & 15

Chef Spotlight

V Pizza is the idea, creation, and funding of 3 Jacksonville, Florida natives Kris, Mark, and David. Two of them, Mark and Kris, took their mothers to Italy. They were eating

pizza and were amazed at the taste of Napoletana, Neapolitan style, pizza. They enjoyed the pizza so much they wanted to bring the exact authentic taste to the Jacksonville area. They

knew that they were going to have to use the exact tools and ingredients to achieve their goal and they have at V Pizza. They have four locations two in Jacksonville, Jacksonville Beach, and Gainesville, Florida.

One necessary piece of equipment was the oven in which a true Napo-lentana pizza is cooked. V Pizza commissioned Stefano Ferrara of Naples, Italy whose family has been hand making these ovens for hun-dreds of years, to build three wood fired ovens. They realized the ovens were a key piece to this true authentic pizza puzzle. The first pizza ovens are even named: Felice, Amore, and San Marco. These ovens burn close to 1,000 degrees and run around the clock. A V pizza is true to the Napo-lentana style- it cooks in 90 seconds in these remarkably hot ovens. Velo-

V Pizza Creates Authentic Napoletana Pizza

See V PIZZA on page 8

In your restaurant, do you have walking vending machines, or do you have sales-people? To learn why teaching your servers to sell is so important to your restaurant and how to train servers to sell, here are some tips.

Through the art of up selling you can af-fect both your top-line sales and bot-tom-line efficien-cies.

The top line is twofold. First it can have a direct im-pact on increasing your sales. There are only three ways you can increase sales:

1) Bring in new customers (the most ex-pensive form of marketing)

2) Get your customers to spend more when they visit

3) Get your customers to visit more oftenWhen up selling is done correctly you can

easily increase what customers spend each visit, all while ensuring they have a great ex-perience and want to come back, again and again. And when done properly, up selling is a win for the service staff too because they ultimately improve their tip income.

If your team is reluctant to “sell” to their guests, the best way to change the mindset that up selling is a nega-tive thing is to ad-dress the attitude toward the pro-cess and explain the nature of our business. We are

in the hospitality business. Our goal is to give each guest the best experience pos-sible. An experience is about the food, the atmosphere and the service. And they are all tied together.

How to Train Servers to Sell

See TRAIN on page 13

Each pizza is handcrafted.

2 SOUTHEAST FOOD SERVICE NEWS

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AUGUST / SEPTEMBER 2017

2017 Was a Very Good Year for Chef Drew Garms Chef Drew Garms was born

and raised in a small town in rural Oklahoma. His interest in cooking became obvious at a young age, when he took it upon himself to learn how to cook pancakes. Chef states, “I was the oldest of 5 sib-lings, I was the only boy. It was ei-ther help out by washing dishes or help my mom cook!” It wasn’t un-til he starting cooking in his grand-mother’s kitchen that he realized he had a true hunger to become a pro-fessional Chef. He found out that there were culinary schools and he states the told a friend, “You mean I can go to school for this?” He was hooked. Drew moved to Hyde Park, NY to attend the Culinary In-stitute of America. He completed his externship in Park City, Utah during the 2002 winter Olympics. This exposed him to international audiences and a resilient culinary atmosphere. He graduated from the CIA in 2003 and was accepted into the prestigious Greenbrier Cu-linary Apprentice Program at The Greenbrier, America’s Resort, in

White Sulphur Springs, West Vir-ginia. Competition was strongly encouraged at the Greenbrier. This

was the start of a long and endear-ing connection with the Green-brier apprentice program. Later in his career Drew would return to the Greenbrier to run the high-ly respected program and become a mentor for many young chefs’ whom shared his passion for food.

Drew’s culinary quest continued when he was accepted to tryout for the United States Culinary Olympic team. At the tryouts for the 2008 Team, Drew received a Gold Medal in Cold Food and was selected for the regional Team. He went on to Erfurt, Germany as a member of the regional team that won three Gold medals and The World Cham-pionship. He then worked in Ohio to help open a new restaurant and then returned to his roots in Okla-homa and worked at a country club. This opened up a new type of din-ing operation for him. After these experiences he returned back to the Greenbrier as Chef de Cuisine for the Main Dining Room.

It was at the Greenbrier where he met his wife, Maggie. She was the Event Manager and they worked together closely. At the

time, meeting and marrying her was what he considered his greatest accomplishment. However, Chef Drew was not done.

In 2013 he accepted a Position at Everglades Country Club in Palm Beach, Florida. In 2017 he was promoted to Executive Chef but competition was still in his blood. He won the American Culinary Federation, ACF, Southeast Region Chef of the Year in January 2017. In July 2017, Chef competed again against the three other regional fi-nalists for the national award. Chef

See CHEF GARMS on page 4For nutritional and additional product information, visit us at www.viedefrance.com

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“Chef Drew demonstrated the highest standard of culinary skills.”

Chef Garms

SOUTHEAST FOOD SERVICE NEWS 3®AUGUST / SEPTEMBER 2017

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Stanislaus Food Products, Richard Crosby; Performance Foodservice, Richelle Morgan; Tarpon Tavern Restaurant, Dan Jenkin.

Catelli Brothers, Dane Hultrgren; Performance Foodservice, Zack Bellini.

San Giorgio Gourmet Coffee, Joseph Paolercio; Performance Foodservice, Steven Bowers.

Performance Foodservice, Anthony Roberts, Tom Collins.Dakin Dairy Farm, Steve Langston, Aaron Loge.

Performance Foodservice Concept ExpoBradenton, Florida July 25, 2017

Bar Harbor Seafood, Brandon Webb.

Drew won ‘The Best Chef in the Nation’. The Chefs had one hour to prepare and cook four differ-ent plates utilizing hanger steak, oysters, and quail to present to the judges for tasting. A panel of ACF-approved judges evaluated orga-nization, cooking skills, culinary techniques, and taste to determine the winner. The ACF Chef of the Year award was established in 1963 and recognizes an outstanding cu-linarian who works and cooks in a full-service dining facility. Chef Drew demonstrated the highest standard of culinary skills. His character advances the cuisine of America and he is one who gives back to the profession through the development of students and ap-prentices.

Chef Drew lives in West Palm Beach with his wife Maggie and their dog Charley Daniels. Chef en-joys cooking for his family, moun-

tain biking, and loves the beautiful weather of South Florida in his free

time. Chef Drew is not done. He and Maggie are expecting their first

child, a son, in December of 2017. It just can’t get any better than this.

Porcini SoupAdapted from Chef Garms award winning Chef of the Year Competition

Create a sachet with parsley, thyme, peppercorn, fennel, and bay leaf

1 T butter2 oz shallots10 oz Porcini mushrooms (fresh is

preferred but frozen or others can be substituted)

2 T white wine1 T Madeira12 oz of chicken or mushroom stock

Sweat shallots in 1 T butter and then add porcini mushrooms and sweat again. Deglaze the pan with white wine and Madeira. Add stock and sachet and simmer for 10 minutes. Puree mixture in blender and add truffle oil and salt. Taste and adjust seasoning. Add cream.

Place a freshly shucked oyster in the bottom of a warm bowl. Ladle hot soup over the top. Place some chopped truffle and chives on the top. Garnish with Poached oysters and porcini slices.

2017 Was a Very Good Year for Chef Drew Garms Continued from page 2


People, Places & Things

Washington Duke Inn and Golf Club, the premier AAA Four Diamond luxury inn and golf club is located on the campus of Duke University in Durham, North Carolina. They announced that its full-service restaurant, Fairview Dining Room, has been honored for its outstanding wine pro-gram in the Wine Spectator’s 2017 Restaurant Awards. The restaurant is recognized among other winners from all over the globe as a top destina-tion for wine lovers.

Congratulations to Executive Chef Richard Crisanti, of Shadow Wood Country Club, Bonita Springs, Florida was honored with a President’s Me-dallion at the American Culinary Federation National Convention in Or-lando, Florida.

The Eau Gallie Yacht Club is pleased to announce the addition of Ex-ecutive Chef Levent Yurdatap and Dining Services Director Jonathon Pritchard. The Eau Gallie Yacht Club is located on the Banana River, In-dian Harbour Beach, Florida.

Eric Mansour has been hired as Executive Chef for Oakes Farms, Na-ples, Florida. The Culinary Institute of America graduate will oversee the companies food service program.

Terralina Crafted Italian, a new dining experience curated by James Beard Award-winning Chef Tony Mantuano, will open this fall at Disney Springs. The new restaurant is currently undergoing a multi-million dollar makeover inspired by the design and lifestyle of Italy’s Lake District.

Select Foodservice Marketing is proud to announce that they have been named the new broker for Saputo Cheese for Middle and East Tennessee. Caesars Pasta appoints Sunbelt Foods for the state of Georgia.

Doug Snyder joins KeyImpact Sales and Systems for the North Florida market, and Adele Meyer for Southwest Florida. Thomas Gulli joins Sun Food Brokers for the Florida market. Rich Products has promoted Mike Machowski to Distributor Sales Manager for the Carolina and Georgia markets. Also Chris Sargent has joined Rich Products as District Man-ager for Florida and Adriel Zahniser as Key Account Manager for the Tampa, Florida market.

Tampa Maid Foods is pleased to announce that Chuck Pappas has been hired as Business Development Manager for the Southeast Region.

Congratulations to Tom Romano who has retired from the food service industry. He started in the brokerage business in 1990 in Florida with IFB. IFB merged with NUCO and then became part of Affinity Group Para-mount. We will miss seeing Tom and his big smile at the food shows and events. He will spend time with his wife, children, and grandchildren. We wish him the best.

We are sorry to report the passing of John Wisniewski. John was a longtime employee of Florida Food Service in Clearwater, Florida. John passed away in Lake Lure, NC in June. He was always a good friend of Florida Food Service and was very dedicated to the company as well as his customers. He was Salesperson of the Year for Florida Food Service in 1982, 1985, 1986, 1987 and 1988. After his retirement he came back to work many of the food shows. He will be deeply missed.

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.

TASTE THE TRADITIONTASTE THE TRADITIONTASTE THE TRADITION

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item for any food service venue.

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Our Fast Fuel sausage snack sticks not only meet but also exceed the Smart Snack guidelines for “healthy snack” options. They’re low in sodium, fat and sugar, and only have 40 calories or less per stick. Fast Fuel snack sticks are authentically hardwood-smoked for great fl avor and are made using only the fi nest ingredients and spices.

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Our Fast Fuel sausage snack sticks not only meet but also exceed the Smart Snack guidelines for “healthy snack” options. They’re low in sodium, fat and sugar, and only have 40 calories or less per stick. Fast Fuel snack sticks are authentically hardwood-smoked for great fl avor and are made using only the fi nest ingredients and spices.



SHELF- STABLE AND PERFECT ON-THE-GO SNACK

GLUTEN FREE

- -


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INTRODUCING A NEW HARDWOOD-SMOKEDPROTEIN ALTERNATIVE.

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.Our Fast Fuel sausage snack sticks not only meet but exceed the Smart Snack guidelines for “healthy snack” options. They’re low in sodium, fat and sugar, and only have 40 calories or less per stick. Fast Fuel snack sticks are authentically hardwood-smoked for great flavor and are made using only the finest ingredients and spices.

Fast Fuel snack sticks are shelf-stable, which makes them the perfect on-the-go, convenient snack!


A DELICIOUS WAY TO STAY FUELED.Our Fast Fuel sausage snack sticks not only meet but also exceed the Smart Snack guidelines for “healthy snack” options. They’re low in sodium, fat and sugar, and only have 40 calories or less per stick. Fast Fuel snack sticks are authentically hardwood-smoked for great fl avor and are made using only the fi nest ingredients and spices.



SHELF-STABLE AND PERFECT ON-THE-GO SNACK

GLUTEN FREE

INTRODUCING A NEW HARDWOOD-SMOKED PROTEIN ALTERNATIVE.A HIGH-PROTEIN, LOW-CALORIE AND DELICIOUS SAUSAGE SNACK THAT’S A CLEAR CHOICE OVER SWEET AND SALTY SNACKS.


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GLUTENFREE

SHELF-STABLE AND PERFECT ON-THE-GO SNACK

NO MSG, BHT, BHA, BINDERS OR EXTENDERS


By Fred Lucardie, CEC, CDM, CFPP, AAC

School is in session again. You’ve probably noticed a large increase in the number of vehicles on the road each morning and early afternoon. And, the eye-catching increase in in-dividually packaged snack foods in the grocery aisles as parents are on the prowl for lunchbox food that is both healthy and appealing. If it’s cost effective for the family food budget, that’s simply the icing on the cake.

Grandchildren numbers 3 & 4, Sophia and Tristan, just began eating school breakfast as they have entered first grade. Breakfast varies day by day, but there are basic staples in-cluding dry cereal, flavored graham crackers, and yogurt of some type. The breakfast sandwich changes as does the pancake/waffle/French toast sticks offering. They have a choice of milk or juice to accompany their breakfast choice.

Pat and I have been sitting in the cafeteria for a week now watching the elementary age schoolchildren eat breakfast. Actually I should say taste breakfast and then throw the majority of it away. It amazes me how much food goes into the trash-cans as they grab their book bags and head out the cafeteria door to their classrooms.

I asked the cafeteria manager if the children had the option to pick and choose what goes on their break-fast tray. She said they have limited choices based on the breakfast com-bos that have been mandated by their governing power. They can have a breakfast sandwich or burrito with yogurt and fresh fruit or juice. They cannot have fresh fruit AND juice even if that’s all they want to eat.

They can have their choice of the pancake group offering with the same side dishes applying as outlined above. They cannot have both combos. Regardless of choices they can have milk (low-fat, lactose free, and some schools still provide chocolate milk although those num-bers are dwindling). All breakfasts come with the flavored graham cracker. This past week it has been a strawberry flavored graham cracker (which, by the way, is not very tasty – should have stuck with a plain gra-ham cracker).

At least half the children who were eating breakfast while we were there barely touched their food. They drank their milk or juice, but seemed uninterested in the food. I tried the break-fast sandwich when Tristan wouldn’t touch it and I have to say it was a wise decision on his part. The sandwich was loaded with sodium and fat and difficult to chew. It didn’t help that the sandwich was barely warm. If you’re 6 years old, this was hardly an appetizing choice.

The pancake or waffle or French toast sticks were more popular, but still not hitting the rave factor. They were served without butter and with one very small container of syrup. Most of the children we watched ate while there was syrup, but once their syrup was gone they stopped eating. They are only allowed one syrup container.

The dry cereal offerings were not great, at least on a child level. They had a choice of Trix, Apple Cin-

namon Cheerios, and Rice Chex. Tristan likes a few dry cereals, so he’s happy eating Trix. Sophia is a little bit better about eating and will eat Trix and Cheerios. She’s not a big fan of Apple Cinnamon prefer-ring Honey Nut, but she will at least eat another flavor if there is nothing else. Tristan would rather just not eat if there is no Trix or plain Cheerios on the food line. Even with Trix Pat has to coax him to eat with games she

used on our own three children years ago (also not big breakfast eaters).

I would estimate 50-75% of the food served ended up in the trashcans. Pat went to a private Catholic school from Kinder-garten to 12th grade where nuns stood pa-trol over the trashcans. Nobody was allowed

to throw food away. If you sat in the cafeteria with your food tray for an extra hour, it didn’t faze the nuns one bit. You ate or you sat. Even years later when our oldest granddaugh-ter, Bella, attended private Catholic school they were ‘strongly encour-aged’ to finish their food.

In the public school sector there are no protective measures. The staff does not encourage the students to eat, the cafeteria is not allowed to take food back, the children are not permitted to share food, and the lo-cal food bank is not allowed to ben-efit even with the Good Sam laws in place.

We took a minute to track down

the principal and get his take on the situation. He was extremely frustrat-ed by the restrictions they had to fol-low regarding food. He said he knew some of his kids were hungry over the weekends and would love noth-ing more than to gather unwanted, sealed food (like the graham crackers and dry cereals) during the week and make up a food bag to go home each Friday. But, his hands are tied. All the years we spent with the Ameri-

can Culinary Federation’s Chef and Child program had not prepared me for this scenario.

Even given the fact he could not benefit the schoolchildren, his next best hope is to benefit the homeless. But, again his hands are tied. The food, sealed or unsealed, MUST be thrown away. In a world with so many hungry people, this is insane to me. This is good, nutritious food that would be of immense benefit for those in need and there is nothing that can be done to save this food for them.

Our county is the third largest in the state and the eighth largest in the country. I kept thinking of the amount of food wasted in this one school and multiplied it by the num-ber of schools in our county (250), multiplied that number by the num-ber of counties in the State of Florida (67), and finally multiplied that num-ber by 50 states. The final tally was horrifying and depressing.

There is the argument if the food was better tasting, more kid friendly, and had more open choices the chil-dren would eat more and waste less. True, to a certain extent. There is the argument if the children were en-couraged to finish their food (incen-tive awards, etc) they would eat more and waste less. Also true, to a certain extent.

The simple bottom line is many children simply don’t want to eat breakfast unless it is from a fast food restaurant. They simply don’t want to drink milk or juice and prefer soft drinks. They simply don’t want to eat a good breakfast if nobody is en-couraging them to do so. They sim-ply are in charge of their food intake at a very young and unthinking age.

Answer to this dilemma: You got me. I have been up against the gov-erning powers on other issues and I know how drawn out a battle that can be. For our family we will con-tinue bringing the grandchildren to eat breakfast at the school and pack a healthy lunch, but we will be a strong presence to encourage them to make the right choices – finish what is giv-en them – and appreciate the bounty. Hopefully, it will rub off on the other children around them and the good vibes will spread.

Bon appetit!

Chef Lucardie can be reached at [email protected]

Breakfast Choices at School


BBQOld Fashion

BBQGreat Country Cooking

is a CRAFT!

We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished BBQ. These Butts are then slow smoked and cooked to 200 degrees internal temperature to insure tenderness all the time! This wonderful, flavorful, smoked meat is then shredded into 5 lb. Cook-in bags and seasoned with either our “Original Recipe” BBQ sauce or our special “Carolina-Style” sauce. These sealed bags are then returned to our ovens and heated to 165 degrees to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using a time-tested, traditional BBQ process and great sauces created by Cades Cove!

No other brand has the flavor, quality and tradition of

CADES COVE BBQ.For more information, call 865-986-8005

The National Restaurant Association surveyed nearly 1,300 professional chefs to find menu items that will impact sales on restaurant menus:

New cuts of meat

Street food-inspired dishes

Healthful kids’ meals

House-made charcuterie

Sustainable seafood

Ethnic-inspired breakfast items

House-made condiments

Authentic ethnic cuisine

Heirloom fruits and vegetables

African flavors

123456789

10

Top 10 Food Trends 2017


cemente is rapidly in Italian, hence V Pizza ‘The Art of Pizza’. Truly these pizzas are a piece of art even though they are often not perfectly round and can have burnt edges on parts of the crust.

It is important to mention that the pizza ingredients all have the same thing in common: no artificial preservatives, no GMOs, and all are natural ingredients. The dough is made every morning from flour imported from Italy. It consists of flour, sea salt, olive oil, yeast, and distilled water. The Mozzarella is Mozzarella Di Bufala made from whole buffalo’s milk. The taste is pleasant and is a sublime delicacy. The Italian tomatoes are San Mar-zano tomatoes, considered to be the best and most flavorful in the world. The Prosciutto di Parma is the gold standard in Italy and is used on the Prosciutto di Parma V Pizza. The bacon is true Italian pancetta; it is not smoked but is cured in salt and spices. The pep-pers are Peperoncino and can give a kick of spice when requested. The meatballs contain no breading or fillers.

The wood burning ovens are the only piece of equipment in the restaurants. The menu reflects those items cooked in these ovens. There are specialty pizzas or one can build their own. The ingredi-ents are sausage, pepperoni, natu-ral beef and chicken, prosciutto, ham sopresatta, and pancetta. The veggies are fresh mushrooms, to-matoes, pineapple, black olives, artichokes, onions, garlic, cherry tomatoes, and peppers include roasted, peppadew, habanero or Calabria. Many cheeses are available also: imported Gorgon-zola, Bufala, Ricotta, Mozzarella, Vegan, Swiss/Provolone mix, or a Cheddar/Gouda mix.

Wood oven roasted wings are offered as well as meatballs, Br-uschetta, and Pesto Gouda Cav-atappi- V Pizza’s Mac and Cheese. Paninis are on the menu as well as Calzones and Stromboli. For the light-hearted there are several sal-ads. Desserts include traditional Italian Cannolis, Tiramisu, Italian Gelato, Limoncello and Ricotta,

and Chocolate Mousse. V Pizza also serves beer and wine.

David Villmow, MBA, is the Di-rector of Operations and has been in business development for 10 years. He is taking V Pizza to a different level. They are looking at more locations, however, offering a top quality product is most impor-tant and a commitment to service

is key. He states, “By no means is V Pizza a fast food place, but here one can order a quality pizza and have it delivered to the table very quickly.”

V Pizza gives back. They have started a Foundation ‘V for Vic-tory over Cancer’ where 100% of contributions go towards the Foun-dation. V Pizza absorbs all of the

administrative costs. A donation that is made goes directly to those in need. V Pizza delivers food to children and families who are fighting cancer. Also, they provide the Ronald McDonald House with food once a week.

Why go to Italy when one can get the true authentic pizza at V Pizza!

V Pizza Creates Authentic Napoletana Pizza Continued from page 1


Product Description

Item Code

Avg. Case Wt. (lb.)

Case Dimensions (L x W x H)

CaseCube

Case Tare

Pallet Pattern

Case GTIN

SMOKED PORK BELLY, QTR, VP, 4 PC, Z 70247405917 10 22.625 x 13.250 x 5.250 0.910 1.00 10 x 5 90070247405916

Now you can feature the authentic taste of slow-smoked BBQ on your menu quickly and conveniently. New Farmland®

Smoke‘NFast Smoked BBQ Pork Belly comes uncured and unenhanced for preparation versatility. It’s simply dry-rubbed with BBQ seasoning and hickory-smoked to deliver a rich taste.

SMOKE’NFAST® SMOKED BBQ PORK BELLY

56.2% PORK BELLY MENU GROWTH SINCE 2012.

— DATASSENTIAL

For more information on Farmland Smoke‘NFast Smoked BBQ Pork Belly, visit Smokenfast.com. To order, contact a Farmland sales representative at 888-327-6526.

Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family. 62472 05/17 ©2017 Smithfield

SLOW-COOKED TENDERNESS. READY-TO-HEAT CONVENIENCE.

MADE WITH 11/13 SIZE BELLY, SKIN REMOVED.

SQUARED, CENTER-CUT, ULTRA- TRIMMED BELLY.

AN UNPRESSED BELLY THAT IS EQUALLY DIVIDED INTO 4 PIECES, INDIVIDUALLY VAC-PACKED, FROZEN, 4 PER CASE.

Preparation: Place pork belly in a roasting pan and cover. Heat in oven at 350ºF for 1 hour. Recommended internal temperature is 185ºF for maximum tenderness.


Product Description

Item Code

Case Wt. (lb.)

Case Dimensions (L x W x H)

CaseCube

Case Tare

Pallet Pattern

Case GTIN

ROASTED & SEARED CHICKEN, 2/5#, Z 70247405907 10 17.000 x 11.000 x 3.500 0.379 1.00 9 x 10 00070247405906

Made from 100% boneless, skinless whole chicken thighs, Farmland® Smoke‘NFast® Roasted and Seared Chicken is precooked and perfect for shredding, cubing or slicing to your liking. Minimally seasoned for versatility, it can be used in unlimited applications. It pairs perfectly with any sauce, from classic to unique, and it’s the perfect star ingredient in everything from flatbreads and sliders to salads and soups.

SMOKE’NFAST® ROASTED AND SEARED CHICKEN

PULLED CHICKEN HAS GROWN 47% IN THE PAST 4 YEARS.

— DATASSENTIAL

TUMBLE-MARINATED AND FLASH- FRIED TO SEAR

VACUUM-PACKAGED, THEN COOKED SOUS VIDE UNTIL SHRED-TENDER

AVAILABLE IN 5LB. MULTIVAC POUCHES, FROZEN, 2 PER CASE

ELIMINATES THE RISK OF CONTAMINATION COMMON WITH RAW CHICKEN

For more information on Farmland Smoke‘NFast Roasted and Seared Chicken, visit Smokenfast.com. To order, contact a Farmland sales representative at 888-327-6526.

Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family.Another exceptional brand from the Smithfield family. 62471 04/17 ©2017 Smithfield

SLOW-COOKED TENDERNESS. READY-TO-HEAT CONVENIENCE.


Another exceptional brand from the Smithfield family.

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 $100 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between July 3, 2017 - December 29, 2017 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 February 9, 2018. 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 be for the minimum requirement of 4 cases. 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:

FARMLAND SNF CHICKEN & BELLY REBATEPO BOX 552TRAVERSE CITY, MI 49685

QUESTIONS? CALL 1-877-570-5504

COUPON CODE: SNFC&B

CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)

OPERATION NAME: CONTACT NAME:

E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:

TELEPHONE NUMBER: FAX NUMBER:

DISTRIBUTOR: DSR NAME:

COMMERCIAL F Full Service

{ Casual Theme { Family { Upscale/Fine Dining

F C-Store F Hotel/Motel/Resort

OWNERSHIP F Independent F Local/Regional Chain F National Chain

NON-COMMERCIAL F College/University F Elementary/Secondary School F Business & Industry F Recreational/Entertainment F Transportation Foodservice F Military/Correctional

OWNERSHIP F Contract Management F Self-Operated

PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT BELONGS IN:Are you a new Farmland customer For a current Farmland customer F

Number of meals served per day:

________Breakfast ________Lunch ________Dinner

Approximate dollar volume annual food/beverage purchases:___________YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET FOR MORE INFORMATION ON FARMLAND PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,

CONTACT YOUR FARMLAND REPRESENTATIVE/BROKER OR CALL THE HELP LINE: 1-888-327-6526 WWW.SMITHFIELDFARMLANDFOODSERVICE.COM

INSTRUCTIONS FOR SUBMITTING THIS REBATE:

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

2 Put the total number of cases purchased in the box below.

3 Put the total $ amount of the requested rebate in the box below.

4Complete the contact info (below) and segment info (right) and mail the form, along with required printout/invoice copies, to the address at right.

MAXIMUM PAYOUT IS $100 / MINIMUM PAYOUT IS $20

Total # of $5 CS: X $5.00/CS: = Total $:

AUTHENTIC TASTES GUESTS LOVE. READY-TO-HEAT AND SERVE.

DESCRIPTION ITEM CODE CASE WT

CASE DIMENSIONS(L X W X H)

CASE CUBE

CASE TARE

PALLET PATTERN CASE GTIN $/CS CASES TOTAL $

ROASTED & SEARED CHICKEN, 2/5#, Z 70247405907 10.0 17.000 x 11.000 x 3.500 0.379 1.00 9 x 10 00070247405906 $5.00

SMOKED PORK BELLY, QTR, VP, 4 PC, Z 70247405917 10.0 4.438 x 23.125 x 13.750 0.817 1.00 5 x 10 90070247405916 $5.00 X =

TOTALS

Operators earn up to $100 from July 3 - December 29, 2017!

New fully-cooked Smoke‘NFast®

Roasted & Seared Chicken and Smoked

BBQ Pork Belly from Farmland add

versatility and delicious guest-pleasing

options to any menu.


Jimbo’s Pit Bar B-Q, Frank Lehman, Janelda Lehman.Florida Food Service, Cary Price, Micah Noda.

Florida Food Service, Joel Tokar; Simmons Food Sales, Estelle Simmons.Rich Products, Bill Oakley, Maria Cerone.

Big Bend Restaurant Supply, Shane Lockhard, Marli Peacock.

Florida Food Service Food ShowSt. Augustine, Florida August 4, 2017

Florida Food Service, Mev Iljazi; Kronos Foods, Pete Bouloukos.

FSE/Florida, Kirk Carpenter; Smithfield, Keith Lawrence.

Conestogas Restaurant, Rick Robertson; Florida Food Service, Amy Zackowski.

Pasta Faire, Brandon Magnuson; Florida Food Service, Doug Plum.J’s Pizzeria, Jay Erkert, Tara Herndon.Florida Food Service, Brian Stengl, Robert Sabo.

Johnny’s BBQ, Kelly McCormick, David McCormick.


Some Things ChangeAnd Some Things

STAY THE SAMEHere at Florida Food Service, we’re familiar with the changes you deal with on a daily basis. Just this year, we underwent our own major changes as we updated our ordering system to ensure our customers have easy access to the products we offer. We know our competition is changing. And we’re always aware of the changing markets and restaurant trends. In the midst of all of these changes, though, SOME THINGS STAY THE SAME.

For over 65 years,our family owned and operated business has met the needs of customers all over North Florida. In our ever-changing world, we know one thing never changes — RELATIONSHIPS MATTER.

Our $66 billion in purchasing power makes us just as powerful as the “big boys,” but our relationships make us different. If you want the service level you can count on from an independent, family-minded company, call us today and see why Florida Food Service has been growing and serving customers in North Florida for over 65 years.

www.ffsinc.com800.432.9178352.372.35145201 NE 40th TerraceGainesville, FL 32609

/FloridaFoodService

FFSsfsnad2015hp.indd 1 1/13/15 11:14 AM

Southeast Food Service News is the nation’s oldest regional food service publication. It’s designed specifically for the fast changing and competitive restaurant and food service industry. We know the people

and the companies – and we know how they all fit together.

SFSN concentrates on food service news that really matters. We keep our articles local and specific to the Southeast. Each issue is packed with photos and stories featuring new products and services available to food service operators.

To Grow Your Business visit www.sfsn.com

Teach your service staff that by offering the ability for a guest to upgrade their vodka martini from rotgut well vodka to premium vod-ka makes the drink better. You’ll actually improve the guest’s ex-perience. By suggesting to a guest that they order your best item on the menu, even though it may be your most expensive entrée, will almost guarantee they’ll love their meal. And when they love their meal, no matter what they paid for it, they are satisfied customers.

David S. PetersAside from being the found-

er of TheRestaurantExpert.com and serving as a Member coach, David is also a dynamic and en-gaging speaker. He is available to present in large group set-tings targeting independent res-taurant owners, whether they own one location or a multi-unit chain. Visit www.TheRes-taurantExpert.com for more in-formation.

How to Train Servers to Sell Continued from page 1


To those who couldn’t care less about some multi-chain, corporate-owned West Coast restaurateur.

We feel the same.

SFSN is food service news made for the Southeast, from professionals in the Southeast. We stay relevant by staying local with a focus on small business.Advertise with us. Learn more at SFSN.com


Tampa Maid has all the ingredients for captivating customers with exciting flavor pairings. Our NEW Corn Dog Shrimp is

evenly covered in a light flour coating, then dipped and dusted to perfection in our special honey-habanero seasonings for

flavor that can’t be duplicated.

IF YOU’RE SEEKING FLAVORFUL SEAFOOD,

_New_ Corn Dog Shrimp

© 2017 Tampa Maid Foods LLC. All Rights Reserved.

Coveredwe’ve got you

TASTE OUR DIFFERENCE FOR YOURSELF.To schedule an OCEAN INNOVATIONS seafood tasting, contact a

Tampa Maid representative at 1-800-462-5904 or visit TampaMaid.com

183520

Florida Food Service Awards Key Employees

Randy Armitage, Salesperson of the year, Billy Carreras, Jeff Islam, Joel IslamJames islam, Stephen Jennings, Operations Day Shift Employee of the Year, Dustin Welch, Joel Islam

James Islam, Robert Wiggins, Operations Night Shift Employee of the Year, Deyano Moore, Joel Islam

James Islam, Lucas Jones, Driver of the Year, Justin Wettig, Joel Islam

brookwoodfarms.com

freshfromflorida.com

tampamaid.com

farmlandfoodservice.com

ffsinc.com

igpinc.net

www.reddiamond.com

winonafoods.com

horizonfoodbrokers.com

smithfieldfoodservice.com

perduefoodservice.com

fbico.com

georgiaschoolnutrition.com

richsfoodservice.com

ibafoodservice.com

stclair.com

culinaryresources.biz

spiceworldinc.com

fse.us.com

kisales.com

$700.00 per year for dual listing in the internet directory and web link at www.SFSN.com Elliott R. Fischer • 404-626-1558 Scott A. Kennedy • 404-862-1064

Searching for New Products or Ideas Online? Be sure to visit these websites!

16 SOUTHEAST FOOD SERVICE NEWS

sna-nc.org

peppersunlimitedofla.com

®

swaggertysausage.com

buddig.com

mapleleaffarms.com

pmgwins.com

AUGUST / SEPTEMBER 2017

gilbertfoods.com viedefrance.com

cheneybrothers.com marzettifoodservice.com

William (Bill) House was the East and Southeast Division Sales Manager for Campbell’s Food

Service for 34 years. He subsequently spent 22 years with Harvest Foods/Acosta in the Carolina’s.

Bill reads Southeast Food Service News and states,

“If you want to grow your business or brand, this is the publication to use.”

SOUTHEAST FOOD SERVICE NEWS 17Product SpotlightAUGUST / SEPTEMBER 2017

Snacking just became healthy - New Old Wisconsin Gluten Free Smart Snack Protein Sticks

Old Wisconsin Fast Fuel Beef Sticks and Fast Fuel Hon-ey Brown Sugar Turkey Sticks new lean meat formulation meets Smart Snack guidelines for kids snacking. Our prod-ucts are now lower in sodium, lower in fat, lower in calo-ries, and lower in sugar. A delicious way to stay fueled dur-ing a busy day. This convenient shelf stable snack is made with high quality ingredients and is authentically hardwood smoked to bring out a rich sausage flavor. Contact us today.

For more information visit buddig.com or call 1-800-621-0868.

Corn Dog Shrimp, Honey Habanero Flavor

Peeled and deveined shrimp are dipped in a signature corn dog coat-ing that’s both sweet and spicy with the flavors of honey and habanero. The familiar, comfort-food texture of corn dog batter comes of age when blended with the spicy heat and flavor today’s diners demand.

For information visit tampamaid.com or call 1-800-462-5904

California Avocado Breakfast Sandwiches

Morning foods layered into a sandwich have become a leading contender for popular grab-and-go meals. Fresh California Avo-cados come into season, chefs are quick to add a layer of avocados that complements eggs, bacon, toast, biscuits and other breakfast foods. for information visit califor-niaavocados.com/foodservice

St. Clair Baked Potato SaladSliced, skin-on Idaho

Russet potatoes mixed with mayonnaise, sour cream, real chopped bacon pieces and green onions.

Excellent for any restau-rant or foodservice estab-lishments.

For information call your local distributor or visit stclair.com

Harvest Creations Fried Green Tomato

Tampa Maid lightly dips fresh American green tomato slices in a special blend of seasoned flour and cornmeal for an authentic southern favorite that’s quick, easy and profitable for any operation.

For more information go to tampamaid.com

Dole Chef-Ready Frozen Fruit PureesReady to combine with other

on-trend ingredients, new Dole Chef Ready Frozen Fruit Purees deliver the flavor, color and appeal of just-picked fruit to enhance dishes and drinks for any menu segment. Available in strawberry, mango and blackberry. Contains no artificial ingredients, preserva-tives or high fructose corn syrup.

Packed in a convenient, 30-ounce resealable tub, which guarantee labor savings while expanding menu capabilities. For information visit dolefoodservice.com

Par Baked Pull-Apart BreadsticksVie de France® introduces Par

baked Pull-Apart Breadsticks, 10 sheets per case, 28 breadsticks per sheet.

A variety of flavors to choose from: Plain, Multigrain, Sriracha Pepperjack, Parmesan Garlic, Jala-peño Cheddar and Smoked Paprika Asiago.

For additional product informa-tion, visit viedefrance.com Roland® Red Sweety

Drop PeppersSweety Drop Peppers are small,

tear-shaped delicacies from Peru. They are sweet and tangy with a whisper of heat, and contain small crunchy seed that provide a lovely textural contrast to salads, pizzas, antipasti plates and more. Add a few of our peppers to your favorite greens or grains for extra crunch and flavor, or use them to garnish a Bloody Mary.

For more information visit rolandfoods.com

New Farmland® Smoke’NFast®Smoked BBQ Pork BellyNow you can fea-

ture the authentic taste of slow-smoked BBQ on your menu quickly and conveniently. New Farmland® Smoke‘NFast Smoked BBQ Pork Belly comes uncured and unen-hanced for preparation versatility. It’s simply dry-rubbed with BBQ season-ing and hickory-smoked to deliver a rich taste.

For more information visit smokenfast.com or call 888-327-6526.

NEW No Sugar, Antibiotic Free Chicken Sausage from Jones Dairy FarmMade with high-quality chick-

en and all-natural ingredients, our great-tasting No Sugar ABF Chicken Sausage links and patties contain 75% less fat than USDA data for fullycooked pork sausage.Packed with natural protein and no added sugar, they’re a perfect fit for your customers on popular diets such as paleo and keto.

For information contact 800-635-6637 or visit jonesdairyfarmfoodservice.com


Coming Next

DECEMBER / JANUARY

Center-Of-The-Plate

Pasta, Soups

Ad Deadline December 8th

OCTOBER / NOVEMBER

Holiday Foods

Appetizers

Ad Deadline October 20th

The 1540 Room, a chef-driven culinary experience derived from the very best locally-sourced ingredients Savannah has to offer and housed in the recently-ren-ovated DeSoto, announced it will be led by renowned Executive Chef Kyle Jaco-vino.

“We are incredibly excit-ed to bring Chef Jacovino aboard and keep his culi-nary skills in Savannah,” said Jeff Kmiec, managing director of The DeSoto. “He possesses an incred-ible mixture of experience, education, and foresight. Our guests are going to love him and what he creates for them.”

Jacovino began working as executive sous chef at At-lanta’s Empire State South. He also studied in Italy for four months to learn about pizza and pasta-making techniques. Upon his return to the States, he became head of the kitch-en at Hugh Acheson’s flagship res-taurant, Five & Ten in Athens, and later as executive chef of The Flor-ence in Savannah.

“I’m looking forward to this next chapter in my culinary journey,”

added Jacovino. “My food focuses on hyper-fresh ingredients from a community of local farmers, and I pride myself on having personal relationships with all of them. I am excited to get started.”

Located at the corner of Drayton and Liberty Streets, 1540 Room will indulge in artistic, southern-infused, Mediterranean-inspired cuisine and decadent desserts made from locally-sourced ingredients.

Executive Chef Kyle Jacovino to Lead Savannah Georgia Restaurant

Each Issue Features:

Local Food Service People

Local Food Service Companies

Local Food Service Coverage

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Follow us on twitter: twitter.com/sefoodnews

SOUTHEAST FOOD SERVICE NEWS 19Product SpotlightAUGUST / SEPTEMBER 2017

Duck Bacon & Sweet Corn Wontons with Cream CheeseMaple Leaf Farms appetiz-

ers are handmade to ensure the highest quality. Duck Bacon & Sweet Corn Wontons with Cream Cheese appetizer are crescent shaped wonton wrappers stuffed with cream cheese, duck bacon and sweet corn. Perfect appetizer for all foodservice operators. All products come frozen.

For more information visit www.mapleleaffarms.com

Fully Cooked Dixie Skillet and Farmland Silver Medal

Sausage Patties & LinksNo need to comprise on quality,

flavor or consistency when you serve Farmland Fully cooked Sausage. Made from superior cuts of lean pork and 100% natural spices, this easy-to-pre-pare sausage delivers a firm bite with authentic Farmland flavor. No shrink-age, less waste, quick preparation.

For information please call 1-888-327-6526.

NEW High Altitude™ premium roast coffee, by Red Diamond®

Create your own signature coffee line with this exceptional global collection. Hand picked and sun dried, these 100% Arabica beans are custom roasted daily and guaranteed to provide a superb customer experience.

Visit reddiamondbevservice.com to fine the perfect cup.

Black Angus Beef FranksUSDA Choice Black Angus Beef,

superior quality justifies “gourmet frank” menu price. Product is tender, meaty, slightly smoky, and juicy. Also, menu versatility, with equally famous profit potential.

Farmland gives you more than one way to put Black Angus beef on your menu. For information contact your Smithfield Farmland representative or call 1-888-327-6526.

Hoover Commercial Launches Cordless Upright

Hoover Commercial announces the launch of the Husthone Cordless Up-right Vacuum, a durable commercial grade hard bagged cordless upright with on board tools. The Hushtone Cordless Upright leverages the power and free-dom of movement cordless provides, combined with task-specific tools for a variety of professional cleaning needs. In addition, it helps reduce the risk from trips and falls related to cords. For in-formation visit hoovercommercial.com

Brookwood Farms Old Fashioned Pit Cooked BBQNothing pleases customers like old-fashioned pit-cooked barbeque, and you

get it from Brookwood Farms. Only Brookwood Farms slow-roasts high quality

meats over charcoal for 10-12 hours to guarantee the best BBQ in food service. Brookwood Farms offers real, Southern-style pit-cooked pork, chicken and beef BBQ that saves time and labor. Just heat and serve for quality that customers will swear was made in the kitchen.

Family owned and operated in Siler City, North Carolina, since 1978. Brook-wood Farms promises delicious pit-cooked BBQ for generations to come.

For more information, call 800-472-4787 or visit brookwoodfarms.com.

Hushpuppy ShrimpSoutherns have long known

the deliciousness of hushpup-pies and Tampa Maid has it to another level with our Hushpup-py Breaded Shrimp. Premium, round, tail-off shrimp coated in hushpuppy-style breading offer-ing great flavor, a crunchy bite, portion convenience and creative menu applications. For informa-tion go to tampamaid.com

Farmland Smoke’NFast® Roasted And Seared ChickenMade from 100% boneless,

skinless whole chicken thighs, Farmland® Smoke‘NFast® Roast-ed and Seared Chicken is pre-cooked and perfect for shredding, cubing or slicing to your liking. Minimally seasoned for versatility, it can be used in unlimited appli-cations. It pairs perfectly with any sauce, from classic to unique, and it’s the perfect star ingredient in everything from flatbreads and sliders to salads and soups.

For more information visit smokenfast.com or call 888-327-6526.

Wholesome Products from Custom Culinary

We are making our bases better by offering products without un-dersirable ingredients such as trans fat, gluten, artificial colors, modi-fied food starches and allergens such as wheat and soy. We are in-troducing a new line of clean label bases-Gold Label, and eliminating all bases that contain added MSG. For information visit customculinary.com

Handgards Black Nitrile GlovesOur new Foodservice Nitrile

Gloves are softer, leaner and offer a gentler fit than standard Nitrile. These Nitrile gloves offer an outstanding resistance to puncture, while deliver-ing a skilled and polished appearance. Ideal for use around moderate heat, the Foodservice Nitrile Glove is the ultimate choice for cooking proteins and handling grease and oils.

For information contact 800-351-8161 handgards.com


For questions, or to request a copy of our Smithfield or Farmland logo, please call our toll-free DSR/OPERATOR Help Line at 1-888-FARMLAND (327-6526).

Satisfy your guests with the brands they know and trust at home.

Feature 1 Smithfield and/or Farmland item on your menu and receive $50.Feature 2 Smithfield and/or Farmland items on your menu and receive $100.Feature 3 Smithfield and/or Farmland items on your menu and receive $150.

Simply complete the form below

Leave our mark on your menu and receive up to $150!

It’s easy!Follow these simple instructions to receive your cash bonus:1. Fill out this form completely, along with the enclosed W9 that is needed for processing.2. Enclose an actual printed menu featuring qualifying items (photocopies not accepted). • The menu must list one to three Smithfield or Farmland items. • The menu must also feature the Smithfield or Farmland logo next to the featured item. • The logo must be featured on a primary menu. Daily specials do not qualify.3. Attach a copy of your distributor invoice showing the purchase of Smithfield or Farmland products featured on your menu (distributor tracking reports will also qualify).4. Operators may submit only one redemption per menu promotion period. Mail contents to: Smithfield Farmland Foodservice Group Menu Allowance Program P.O. Box 552, Traverse City, MI 49685-0552

Operator Name:

Mailing Address:

City, State, ZIP:

Business Phone:

Distributor:

Leave our mark on your menu and receive up to $150!

PLEASE NOTE: Submissions that do not adhere to the above-listed instructions are subject to rejection.

IMPORTANT: PROGRAM IS EFFECTIVE FROM JANUARY THROUGH DECEMBER EACH YEAR.Operators may submit only once per year. Chains with multiple units must feature Smithfield or Farmland on all of their menus at all of their locations in order to receive an allowance. Maximum chain operation payout is $150. Cannot be used in conjunction with any other offer.One submission check will be mailed within eight weeks of receipt of submission.

PLEASE LIST SMITHFIELD/FARMLAND ITEMS:

1. _____________________________________ 2. _____________________________________ 3. _____________________________________

Documents

How to Train Servers to Sell - SFSNsfsn.com/news/images_August-Sept_17/SFSN_Aug-Sept17_web.pdf · 2 SOUTHEAST FOOD SERVICE NEWS Southeast Food Service News is a wholly owned subsidiary