Fall/Winter 2014 Sustaining the future of an industry Green Star Coffee succeeds in the art of Fair Trade It’s all in the family How Beach House Fish successfully passed the torch Jordano’s Equipment and Supplies Department Get to know more about the division that flies under the radar of some of Santa Barbara’s most high-profile projects Bouncing back from disaster How one local restaurant overcame a devastating fire; emerging stronger than ever Letter from Jordano’s Otis Spunkmeyer is YOUR PARTNER in Profitability! From the #1 brand of frozen cookie dough, to the #1 brand of individually wrapped muffins, Otis Spunkmeyer has the products your customers will love. In March 2015, we are going to celebrate something extremely special at Jordano’s – our 100th anniversary as a local, family-owned business. When we stop to truly consider what 100 means, it certainly puts this milestone for our company in perspective. Here are just a couple historic events that occurred 100 years ago: • The first commercial airline flight took place between St. Petersburg and Tampa, Florida. • Mother’s Day became an official U.S. holiday. • The first steamboat passed through the Panama Canal. • Stock brokerage firm Merrill Lynch was founded. • The Greyhound Bus Co. began in Minnesota. • The U.S. Post Office first used an automobile to collect and deliver mail. • The U.S. State Department started requiring photographs for passports. Succeeding in business for 100 years takes more than just dedication. It takes a keen ability and foresight to adapt to the evolving needs of our customers. But no one knows this better than our founders, and we remain forever grateful for the fortitude and vision they had. Our story started in 1915 as a local grocery market, and we now serve over 37 different market segments as an independent broadline foodservice distributor. Some of the market segments we serve include restaurants, caterers, wineries, schools, colleges and universities, hotels, resorts, casinos, bars, golf courses, health clubs, and government agencies, as well as a marine and export department that handles our offshore business. In this issue of The Scoop, we invite you to learn more about some of the various market segments we are proud to service. After all, it’s thanks to businesses like these that we’ve remained in business for so many years. Thank you for helping Jordano’s reach 100 years! Jim Spencer Vice President/General Manager Jordano’s Foodservice Visit www.jordanosfoodservice.com today! JORDANO’S FOODSERVICE | 550 S. PATTERSON AVENUE | SANTA BARBARA, CA 93111 | (800) 325-2278 #41108 2/10” 14 Slice Chocolate Mousse Cake 12| #41095 2/10” 16 Slice Fudgie Dark Chocolate Cake TABLE OF CONTENTS ISSUE FOURTEEN | FALL/WINTER 2014 Spotlights: Bubbles Baking Company provides homemade pastries using the finest and freshest ingredients. Our company history dates back 40 years of experience making quality food for families, businesses and individuals. Star Coffee: Roasting a more meaningful coffee bean, this Santa Barbara07| Green based company is celebrating 10 years of sustainable practices. 20| #4411 1533 22/10” /100” /10 /1 ” 116 6 SSl lic i e #41153 Slice SStra St rawberry b y Swirl Swi wirl irll C hees hhe esec ecake ke Strawberry Cheesecake Baking Excellence Since 1970 ##41155 #4 1155 2/10” 2/10 116 6 Sl SSlice Sli llice ice ic ice Original C Or Carrot arro ar rott Cake ke 07| House Fish: Take a highly successful 30-year-old restaurant; flip the 09| Beach concept on its side, then stand back to watch the success unfold. How new Owner, Kiona Wachter, is paving the future with fresh ideas and fantastic fish! 10| Command Performance Catering: From humble beginnings to major success – how one local catering and event production company has survived 28 years of event perfection. 11| Marisol at The Cliffs Resort: Blend one of Central California’s most dramatic views with a world-class resort offering brilliant culinary twists on coastal cuisine, and you’ve got a destination worthy of five stars. 12| Jill’s Place: It’s one of the worst nightmares a business owner can dream of – an extensive fire, burning your entire establishment to the ground. Find out how Owner and Operator, Jill Shalhoob, bounced back from disaster; and stronger than ever. Features: 16| at harry’s, our chefs use only the freshest ingredients to create our superior artisan line of kettle-cooked soups and sauces. their passion for premium, small-batch goodness is what makes us different from all the rest. 10| simply great taste – it’s what keeps them coming back for more. Get to know Jordano’s Equipment and Supplies Department: How Department Manager, Larry Williams, and his stellar team deliver unparalleled customer service. 20| Celebrating a Century of Progress: Jordano’s 2014 Food and Equipment Show a Customer Loyalty Program: Five Best Practices and Six Clever Ideas 24| Building You Need to Know 27| Catering to Your Customers: 15 Restaurant Website Best Practices 32| 10 Natural and Organic Food Trends on the Rise Recipes: 33| From Sea to Land – Two Savory Recipes That Are Sure to Please! W e p u t o u r h e a r t s i n t o e v e r y b o W l. Enhance your menu today by calling 1-800-307-SOUP or visit www.harrysfresh.com 16| Visit www.jordanosfoodservice.com today! SPOTLIGHT Coffee that cares. From the farmer to the roasting of the bean, Green Star Coffee is genuinely protective. of the usual commodities market based systems that force farmers to severely discount their products in order to compete. Green Star Coffee’s purchasing methods guarantee farmers a fair profit margin which allows them to invest in infrastructure improvements for their cooperatives and enhance schools, roads and medical facilities for their communities. dehydrated mashed potatoes and casseroles Simple. Classic. Made with 100% Real Idaho Potatoes. ® “Our customers appreciate both the quality of our products and knowing that by choosing Green Star Coffee they’re helping to perpetuate positive change for coffee farmers and the planet,” Daniel says. For more information, visit simplotfoods.com/traditions ©2014 Simplot HIGH STABILITY FRYING OILS COOKING SPRAYS & LIQUID BUTTER ALTERNATIVES 7-12 Days of Fry Life* Superior Performance Item Number Product Description Pack Size 18409 Nutra-Clear NT Ultra - O/U Parve 35 lb case Item Number Product Description Pack Size 18541 All-Purpose - Cooking Spray 6/17 oz case 18544 Butter Flavored - Cooking Spray 6/17 oz case 18536 High Heat- Cooking Spray 6/17 oz case EZ Coat all Purpose Soy Cooking Spray Designed to deliver superior performance in a multitude of foodservice applications. EZ Coat Butter Flavored Canola Cooking Spray Add butter flavor to your favorite dishes. With zero grams trans fat and the lowest saturated fat among cooking oils, Nutra-Clear® NT® Ultra delivers healthier, great tasting fried food with every order. EZ Coat High Heat Canola Cooking Spray Developed to resist burning, scorching, darkening or breaking down at high temperatures. 6-10 Days of Fry Life* Excellent Performance Product Description Pack Size 18407 Pour’n Fry NT - O/U Parve 35 lb case Pour’n Fry NT® is a blend of soybean and high oleic canola oils which delivers a unique taste profile and excellent fried food quality. For Immediate assistance call (800) 828-0800 Item Number Product Description Pack Size 18662 Golden Award NT - Delta K Parve 3/1 gal case Golden Award NT can be used in any instance where butter or margarine is required, at a cost significantly lower than butter. trust the oil Experts, trust Bunge. www.BungeOilExperts.com Santa Barbara, Green Star Coffee has an unparalleled reputation for sourcing only the finest Certified Organic and Fair Trade coffees and teas from premier growing regions around the world. Green Star has served as one of Jordano’s coffee and tea suppliers since 2008, and although they just celebrated their 10th anniversary this year, it’s their contribution to the future of the industry that is to be truly celebrated. Ecological sustainability GoLDEN aWaRD Nt® Item Number Locally owned and operated in beautiful The success of Green Star Coffee is a result of their employee’s passion for artisanal roasting methods, as well as their commitment to the core values of economic and ecological sustainability. Daniel Randall, Green Star’s managing partner, says their values stem from a desire to break away from the pitfalls In addition to offering a superb line of 100 percent organic products, the company provides complete coffee solutions for a diverse array of corporate, restaurant, wholesale, and retail clients. Because they only buy the top three percent of the specialty coffee on the market, Green Star Coffee can offer a wider variety of proprietary and custom blends of Certified Organic and Fair Trade coffee. Meticulous roasters To properly roast, you must first understand the bean. The process takes time, skill and lots of roasting experience. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein and caffeine as those that have been roasted, but lack the taste. Heat must be applied for chemical reactions to occur – the sum of which are referred to in the industry as the “profile” of a roast. Green Star Coffee’s array of roast profiles are aimed at influencing the acidity of the coffees. “We like to roast away the unpleasant acids while preserving the enjoyable fruit acids. The result is smooth and flavorful coffees Trending upward Fair Trade USA, the leading third-party certifier of Fair Trade products in North America, has certified one billion pounds of Fair Trade coffee since its founding in 1998. This historic milestone, made possible by the sustainable sourcing practices of manufacturers like Green Star Coffee, proves that consumers are voting for a better world with their purchases, and demanding sustainable, ethically sourced goods nationwide. without bitterness. The added benefit is that our coffee is easy on the stomach, which is huge for people with such sensitivities,” says Daniel, whose process calls for a “roast-to-order” mentality that offers more of an on-demand roasting rather than mass-produced batches. The result is increased quality and freshness in a rewarding, rich and complex cup of coffee – a process they simply do not compromise on. For more information about Green Star Coffee, visit www.greenstarcoffee.com or find them on Facebook. 7 SPOTLIGHT Sorbet Filling shoes and filling orders Authentic Beach House Fish reels in the rustic fish market charm. I gelato gelato • • • • • gelato • • • sorbet sorbet • • gelato gelato • • gelato • • t’s a story of success. For over 30 years, the iconic Eric Ericsson’s, now anchored on the Ventura Pier, served as the neighborhood go-to restaurant. Known for the area’s freshest seafood and consistently great views, the restaurant’s owner, Eric Wachter, poured his heart and soul into it daily. sorbet fish market style menu which allows the customer to choose their own seafood selections, and then choose how they want it prepared. Customers can also choose from a variety of unique side dishes from jalapeno zucchini corn fritters and Asian cucumber salad to seafood Mac & cheese and the classic clam chowder. Tough skin When you create a wave of change, it’s bound to wash up all sorts of remarks. The move exposed Kiona to an earful of commentary about the changes she was making. sorbet But just two years ago, he cast his daughter, Kiona Wachter, for the new role as Beach House Fish’s new owner. With her dad an accomplished chef and successful entrepreneur, Kiona admits she had big shoes to fill. • No Antibiotics Ever • Fed a Vegetarian Diet • No Preservatives Since taking over, Kiona did what she does best...she enhanced everything – including changing the name. • No Added Hormones Mary’s Free-Range Chickens grow naturally with plenty of room to roam in a caring environment on ranches in sunny California. Our Chickens are cooled with a state of the art “Air Chilled” system. Air Chill helps inhibit the likelihood of bacteria growth by keeping all the chickens independent. WWW.MARYSCHICKENS.COM The menu was washed with new flavors, cocktails were infused, the beer selection grew craftier and the wine list matured. O ur quality says a lot about us, and so do our customers! When you want the best spices and custom seasonings with personal service to match – turn to Baron Spices & Seasonings for a whole new taste of success. Fred Sanchez Sr. Account Executive Cell: (818) 331-5754 “I wanted to give everything a very rustic and genuine fish market taste and feel,” says Kiona, who evolved the decor with a comfortable self-seating dining room and views of the ocean from the dining counter. Shifting the dining experience from traditional table service to counter service was the biggest change. In an effort to eliminate the reputation of only being a “special occasion” restaurant, Kiona focused on creating a more casual, inviting atmosphere. She designed a “There are regulars who have been with us for a long time, and the move to counter service was definitely an adjustment for some, while others embraced the change saying this is what Ventura has been missing,” said Kiona. “The hardest part is being the daughter and hearing, ‘the daughter ruined it.’ But then there are the ones who were at first skeptical, but after trying the food and loving it, they forgot that they didn’t have table service before,” she says. “That is the biggest satisfaction.” One thing’s for sure, Kiona takes customer loyalty very seriously. “It’s an honor that my dad turned his success over to me, and I’m conscious of that responsibility every day,” says Kiona. “There were days when it was frightening. I’ve always been comfortable with the creative end of the business – menu creation and serving in a chef’s role. But then I started to manage food costs and people... it was all new to me.” While many of the items on the menu changed, Kiona was careful not to change what had been successful. Customers will still find the restaurant’s signature jalapeno beer batter for the fish n’ chips and the longtime customer favorite, clam chowder. The value of relationships It does help to know her dad is just a call away, but Kiona relies less and less on him. Other relationships have given her an added comfort level with running the show. With 90 percent of supplies and food sourcing delivered by Jordano’s, Kiona appreciates making one call for order changes, advice and product needs. “I’ve actually had a connection with my Jordano’s account executive for many years. He dated my cousin,” she says with a laugh. “But that relationship makes a huge difference when I have questions or need to understand how to choose a new french fry. I know that he will give me the most honest answers and prices.” When her father was asked what his vision was for the next 30 years, he said his dream was to see the legacy continue with his daughter. As a relatively young business owner, Kiona respects the past but is always evolving and staying on top of trends. It’s that entrepreneurial spirit that will likely ensure Beach House Fish thrives for many more decades to come. For more information on Beach House Fish visit BeachHouseFish.com. 9 SPOTLIGHT SPOTLIGHT Event perfection on command! SoCal catering show stopper invites you to, “Be our guest!” proteins. “Their teams are simply some of the hardest workers I know, and their dedication and service to the customer is what has earned them this success.” Command Performance’s teams cater events at many exclusive locations – to parties as large as 4,000 guests – all while delivering unforgettable service to multiple other high-quality events all within one weekend. Celebrating 28 years of catering and event production, Command Performance Catering has catered to Southern California’s most beautifully unique locations and for events of all types – from businesses, to celebrities, to weddings. But what sets Command Performance Catering apart from the rest is their dedication to dramatic food, expert service and a passion for event perfection. The management team of Command Performance Catering isn’t ashamed of their humble beginnings. The company began operating out of a congested 8x10-foot office but has since expanded exponentially. “I knew them from their early beginnings, and it really is a great success story. Today, the company operates multiple kitchens and has multiple offices. They have grown Command Performance Catering into something that is so successful and so big,” says John Wagner, Jordano’s account executive, who supplies Command Performance Catering with locally sourced produce and Center of the Plate 10 | JORDANO’S BRINGS YOU THE SCOOP Command Performance, leaning on Jordano’s Equipment and Supplies Department, is in the midst of adding on a whole new tasting kitchen that will allow their catering clients to experience the flavors and presentation of the dramatic dishes they prepare. “The key to our success has always been to maintain a consistent level of quality, value and follow-through with the attention to detail that our clients expect. This is the common goal of our management team; we treat every event as it is the most important event we will ever produce delivering 100 percent commitment to every detail,” says Kirk Memoli of Command Performance Catering. Whether the event is a fundraiser, gala, wedding, holiday party, or intimate gathering, Command Performance’s expert staff supports and assists customers in the venue, theme and cuisine selection. One memorable venue that is sure to impress is the exclusive Ronald Reagan Presidential Library which includes the Air Force One Pavilion featuring the only place in the world where you can tour and dine under the expansive wings of Air Force One. At the heart of each special event is high quality food. Chef Maya Chrestensen’s passion has elevated the standards of Command Performance’s cuisine. Their entire team of chefs and bakers stay on the cutting edge of trends to constantly create new, fresh and exciting dishes and flavors that stun guests with gorgeous presentation and remarkable culinary experiences. For more information about Command Performance Catering, visit www.cpcatering.com or find them on Facebook. A waterfront oasis! Marisol at The Cliffs feeds the hunger for breathtaking beauty and food as fresh as the ocean air. Dramatic and award winning, Marisol at The Cliffs maintains a reputation for providing one of the most spectacular settings for dining in Central California. Perched atop a 100-foot cliff overlooking Pismo Beach, guests take in the striking views of the area’s pristine beaches and powerfully curling waves. “Marisol” translates to “The Sun and the Sea”, and nowhere is this more evident than through the soulful flavors of the food. As the signature restaurant of The Cliffs Resort, Marisol at The Cliffs has forged relationships with local growers, fisherman and suppliers to deliver deliciously unique American cuisine. Executive Chef, Jose Garcia, is the culinary mastermind of signature dishes like the Santa Barbara White Sea Bass with Onion Souboise and White Quinoa-Raw Asparagus Salad. Other creative dishes include the Coffee-Orange Marinated Tri Tip and the Potato Layered Salmon with Marinated Tomatoes, Asparagus, Meyer Lemon Vinaigrette, and a Balsamic Reduction. Located near Santa Ynez wine country, Marisol at The Cliffs is a natural stopping point for California’s wine enthusiasts who appreciate the complement of the restaurant’s extensive wine offerings with amazingly fresh food – all set amongst a breathtaking backdrop. In fact, their wine list was awarded by Wine Spectator Magazine and includes some of the Marisol at The Cliffs has forged relationships with local growers, fisherman and suppliers to deliver deliciously unique American cuisine. Executive Chef, Jose Garcia, and Jordano’s Account Executive, Chantell Crews hottest local vintages in addition to Sunset Magazine’s picks for the “Best Western Wines.” The close relationship between Chantell and Jose allows the restaurant to manage food costs as well. Not to be downplayed, however, their Sunday brunch draws nearly 400 guests each week and is a favorite to many locals. The extensive menu includes carving, omelet and waffle stations, along with sushi, smoked salmon and delectable fresh pastries. While the view certainly draws clientele in, Marisol’s amazing customer service, highly trained and knowledgeable staff, locally-sourced menu offerings, and comfortable furnishings all provide the solid backbone to keep guests coming back for more. “We meet with her weekly, and it enables us to bring in a good product at good prices,” said Mike Casola, chief operating officer for the resort whose menu also features fresh produce from the fields of local farmers and seafood that’s fresh off the boats of local fisherman. “We focus so much on local sourcing and naturallyraised meats and poultry; we really look to Jordano’s to help us with that service.” Jordano’s Account Executive, Chantell Crews, works to supply Marisol at The Cliffs with on-trend Center of the Plate proteins like black tiger shrimp, Japanese bread crumb chicken tenders and Ahi tuna, as well as important “back of the house” supplies like cutting boards, gloves and pan liners. It’s all about indulgences at Marisol at The Cliffs. Exquisite food and oceanfront views all within an opulent resort that is perfect for special occasions, destination weddings or weekend getaways. For more information about Marisol at The Cliffs, visit www.cliffsresort.com/dining or find them on Facebook. 11 SPOTLIGHT SPOTLIGHT Let’s rewind for a moment to Jill’s beginnings, as it definitely shines a light on how she has found so much success as an entrepreneur. Jill’s Place–Bouncing Back: How One Local Business Overcame Disaster; Emerging Stronger Than Ever. I t’s one of the worst nightmares a business owner can dream of – an extensive fire, burning your entire establishment to the ground. While some call the thought unimaginable, Jill Shalhoob, owner and operator of Jill’s Place in Santa Barbara, called it reality. In May 2013, Jill’s Place experienced a fast-burning fire that severely damaged her popular restaurant, closing it for what would be an entire year. “People ask me how it was to have an entire year off,” said Jill. “Well, to have your day-to-day life stop so abruptly is definitely not a vacation. Initially, it took a while for it to actually set in that my once bustling restaurant would be closed for a while – first I thought six months, then it turned into one year. I am not a patient person, I’m more spontaneous, so realizing this was simply out of my control wasn’t easy. I basically had to make arrangements 12 | JORDANO’S BRINGS YOU THE SCOOP to completely reopen my business – from insurance, to city regulations, to contractors and subcontractors – it was truly like starting over.” While a catastrophe of this magnitude could bring some people down, Jill made the decision to turn this negative into a positive and bring back Jill’s Place stronger than ever. “I’m so thankful for all of my amazing customers. They’ve been such a source of overwhelming support throughout this process. They missed the restaurant, the service, the food. That gave me strength to keep moving forward,” stated Jill. In fact, her customers were such a positive influence, they actually thanked her for reopening. “When our customers returned, they thanked me. To that I said, ‘no, thank YOU!’” Although Jill is the daughter of Jerry Shalhoob, owner of the highly successful Shalhoob Meat Company, she sought out to make her own name in the local foodservice industry. Jill began her professional career with Shalhoob Deli & Catering in 1987, serving deli-style lunches and soon developed an off-site catering company specializing in grilled meats. Side note: Jill loves to grill. She took her passion for grilling, and grew her catering services to serve 1,000’s of people at one time. “I learned so much through the catering side of my business that I never knew before. You learn a lot catering to such large groups – there are so many special techniques I picked up over the years in order to serve such large crowds. One thing’s for sure – when I grill, I grill, so I try and work the grill as often as I can!” In 2002, with a wealth of knowledge under her belt, Jill decided it was time to expand her services to offer a full-fledged, in-house dinner menu. Insert Jill’s Place! “I remodeled the deli space to create a dining room, made a few additions to the kitchen to accommodate dinner options, and obtained a type 47 liquor license,” she said. “Along the way, I literally taught myself how to run a full-service restaurant. Things fell into place pretty quickly, which let me know I made the right decision.” The following are practices for which Jill credits her steadfast, loyal clientele and, therefore, her successful return to the restaurant business following 2013’s fire: 1. Always remain forward thinking, and be consistent. Food makes people happy, therefore it makes me happy. I always try to look at the big picture and present my guests with the best foodservice possible. I always ask myself “what do my customers want,” and that’s consistent, great food. That sense of consistency spans to our front and back of the house, too. I ensure I’m consistent with my staff, the food quality and our customer service/ appreciation. Consistency is truly the key to any great operation. 2.Keep your team motivated! Along with training my staff to know our menu, I teach them that what you put out is what you get in return. Keep a positive attitude. Get to know our regulars. Be consistent in great customer service. Even when a night starts on the slow side, I challenge my staff to remain positive and upbeat because that’s what will bring customers through the door – and it works! 3.Treat your customers like friends. At Jill’s Place, our customers truly are our friends – and they feel it. We provide our customers with good home-style food at reasonable prices, greet them at the door with smiles (some even with hugs), and say goodbye when they leave. It’s all about fantastic customer service! 4.Jump on the social media train! Before we reopened, I took full advantage of ramping up our social media efforts to market our “new” place. My tactic was to get word of mouth going that we were reopening and better than before. With so much success via outlets like Facebook and Twitter, I’ve kept our social media efforts going. You have to make it fun – post great pictures and insightful information. Our customers frequently tell me they saw our posts and love them. 5.Utilize your sales rep. Although I give our Jordano’s Sales Representative, Sean Bevan, a hard time (that’s just my personality), we truly work great together. He keep us up to date on new products and great ideas. He has been with us since we opened in 2002, so I truly rely on him to keep our business a success! In closing, Jill has the following advice on overcoming a catastrophe. “First and foremost, be sure to check your insurance policy ahead of time and have good coverage. Take time to go over your annual premium, update personal property and pay for business interruption coverage. When a disaster strikes, remain positive and remember that your future is what you make of it. We came back stronger than ever, and you can too!” For more information about Jill’s Place, visit www.jillsplacesb.com or find them on Facebook and Twitter. 13 You only have one chance to make a first impression! W ith so many choices, today’s dining patrons expect your food to wow them from the start. That is why chefs of “la vera cucina” prize Corto™ Extra Virgin Olive Oil. Like a fine wine, Corto awakens the palate, enlivens the senses, and enhances the natural flavors of other fine ingredients. Whether for dipping crusty Italian bread, enriching sauces and dressings, or the finishing touch to an entrée, Corto Olive® keeps the most discriminating patrons coming back for more! We invite you to try our family’s Corto™ Extra Virgin Olive Oil today. Grazie! The Cortopassi Family, Lodi, California • R O O T E D I N I TA LY • RAISED IN CALIFORNIA www.corto-olive.com Sustainable solutions for your business At SCA, we recycle over 750,000 tons of paper each year, of which 400,000 is post-consumer, which reduces use of natural resources and lessens the burdens on landfills. Our Tork towel, tissue, and napkin dispensers offer one-at-a-time dispensing solutions that improve hygiene, reduce waste, and help improve business’s bottom lines. Find out more at www.torkusa.com © 2014 SCA Tissue North America LLC. All rights reserved. ®Tork is a registered trademark of SCA Tissue North America LLC, or its affiliates. FEATURE FEATURE Whether it’s in the kitchen or in the dining room– Jordano’s Equipment and Supplies Department is your partner for success! From specialty brewed coffees (like Green Star Coffee) to handmade pasta, a cheese and salami shop to a gourmet noodle restaurant, 12 of the 15 merchants at Santa Barbara’s Public Market entrusted Larry’s Equipment and Supplies team at Jordano’s to coordinate the purchasing and installation of these new, industrialchic cooking spaces. “We’re so pleased with the excitement and success of this project,” says Larry, who launched into this new direction with Jordano’s about 10 years ago. “We’re focused on delivering the highest quality and service. We shine at the opportunity to work at the ground floor level, and then continue the relationship with the customer once the doors open for business. We take an enormous amount of pride in our work...every detail is so important to us!” Photo credit: Hitchhiker Pictures, courtesy, Brothers of Industry F rom small kitchen supplies like ladles and thermometers, to dishwashers, prep tables and refrigerators, the design and flow of the “back of the house” can make or break your operation. Jordano’s Equipment and Supplies Department knows this all too well. As the division that helps restaurants and foodservice operations design, choose and install the essentials of a restaurant’s kitchen, the Equipment and Supplies Department just wrapped up a hefty project that is getting plenty of attention. When the Santa Barbara Public Market opened for business last April, Jordano’s Equipment and Supplies Department Manager, Larry Williams, breathed a big sigh of relief. This project is the largest foodservice operation to hit Santa Barbara in a long time. Building on the European trend of public food markets, the Santa Barbara Public Market boasts 15 local and regional merchants all under one roof. 16 | JORDANO’S BRINGS YOU THE SCOOP This full service equipment and supplies division is not typical for a broadline foodservice distributor but works well when getting in on the ground floor of a project. The expertise is a nice complement to Jordano’s mix of services. The department also includes Cheryl Fichera, Collette Golson and one seriously supportive back-up team; the department has grown organically over the last 10 years by word of mouth and hard work. Larry’s team has been able to evolve this department into project-oriented sales and it’s definitely growing. “We work with restaurants, schools and hospitals that are renovating their kitchen space, as well as ‘new builds’ that are just launching,” Larry says. “Typically, 12 of the 15 merchants at Santa Barbara’s Public Market entrusted Larry’s Equipment and Supplies team at Jordano’s to coordinate the purchasing and installation of these new, cooking spaces. industrial-chic we are hired by the owner, contractor or architect to design and/or supply the commercial kitchen requirements and act as the foodservice consultant to a project.” Jordano’s has put its equipment and supplies stamp on some of the area’s signature eateries such as Hamburger Habit, Hook Burger and Firestone Walker Brewing Co. One thing’s for sure, Larry’s team is extremely skilled and highly educated in their field of expertise. Cheryl Fichera, one of Jordano’s equipment specialists, is one of only six people in the nation to achieve the highest level of certification as a Level 7 SEFA Pro (SEFA stands for the Supply and Equipment Foodservice Alliance). Level 7 is the ultimate achievement in the SEFAPro program. This great honor is reached through sustained excellence and commitment to the SEFAPro factory training program. As a member of SEFA, the country’s leading equipment purchasing association, Jordano’s has access to virtually all of the industry’s leading equipment manufacturers. Cheryl is also ServSafe® certified and assists with Health Department compliance, Energy Star options and assisting customers in getting the equipment and supplies they need. If you haven’t experienced the Equipment and Supplies Showroom at Jordano’s Santa Barbara headquarters, you need to see it! This vast showroom contains more than 2,200 items from over 400 manufacturers that you can see and touch in person. It’s a great resource where customers can identify the equipment and supplies to help run their operation more efficiently and profitably. From fine plateware to exhaust hoods and everything in between, Jordano’s Equipment and Supplies Department is here to help. For more information or to set up a complimentary consultation, contact Larry Williams at [email protected] or (805) 679-7846. Colette Golson has over 25 years of experience in the industry, and her ongoing knowledge of how to manage a project from start to finish is unsurpassed. Colette is ServSafe® certified as well, and her extensive knowledge of equipment and supplies shows in everything she does. 17 Looking at eggs in BOLD, new ways. Discover Sunny Fresh premium egg and breakfast products to help achieve heartier breakfast profits. Visit www.sunnyfresh.com for more information or call 1800-USA-EGGS (872-3447) © 2011, Cargill, Incorporated. All Rights Reserved. CKS.AD.4037 (05/11) FEATURE FEATURE Celebrating A Century of Progress: Jordano’s 2014 Food & Equipment Show huge hit… not to mention, their representatives all dressed to the nines in perfectly themed “throw back” attire. Since 1915, generation after generation of dedicated individuals have contributed to Jordano’s determination to provide great service and savings to our community and customer base. Our recent Food and Equipment Show held at Earl Warren Showgrounds in Santa Barbara on March 30 and 31, 2014, marked the beginning of a milestone as we kicked off a yearlong celebration leading up to Jordano’s 100th anniversary. Attendance levels shattered records as more than 3,000 guests visited over 250 vendor booths, mingled amongst their colleagues and friends and learned more about Jordano’s vast history through myriads of photos, collectibles and other unique memorabilia, including a timeline of our 100-year history and numerous vintage cars. Due to the overwhelming enthusiasm from our manufacturers, for the first time in Jordano’s food show history, we added a third building highlighting our partnership with United Natural Foods, Inc. This valuable partnership allows us to offer the largest selection of natural, organic, gluten free, and other fast growing natural foods. Our customers can now access over 30,000 products with no minimums required, and all products are delivered with their regular orders. Without a doubt, this portion of our show was a 20| JORDANO’S BRINGS YOU THE SCOOP More than 500 new items were shown for our customers to taste and see. Many existing items were also sampled and purchased during the show, generating huge success for our suppliers and super savings for our customers! These savings also included a truckload sale area where customers were able to purchase select items at blowout prices. Throughout the show, our customers were exposed to our six niche categories – Gourmet and Specialties, Center of the Plate, Produce, Equipment and Supplies, Specialty Coffee, and Chemical. Our niche specialists along with our current sales staff of 45, including our five regional managers, worked hard not only to bring our customers to the show, but introduce them to some of the top names in the business. What food show is complete without prizes? Although all our customers walked away with great savings and full stomachs, numerous lucky attendees walked away with some fabulous prizes including a 46inch HDTV, a 32 GB Apple iPad Air and a Samsung Galaxy 3 Tablet – all courtesy of our fabulous broker network. Jordano’s also got in the “prize spirit,” and gave away a 39-inch Samsung HDTV, a video camera, a Bose sound dock, an Apple iPad, and a pair of beach cruiser bikes. Needless to say, this show was truly one for the record books. A huge thanks to our amazing vendors, brokers and employees for putting on one of the best food shows in our company’s history. And an even bigger thanks to our customers who attended; after all, this show would mean nothing without your continuous support! It’s because of our amazing customers and friends like you that we’ve been able to reach this milestone in our history – and again, we thank you for that. Here’s to the next 100 years...and our 2016 Food Show! In between all the “meeting and greeting,” our guests took a load off at our Jordano’s Marketplace where we served beverages and refreshments in a relaxed atmosphere. For added entertainment, we produced a fantastic video on our history, as well as the services we provide to the six key Central and Southern California counties we cover, that played in the Marketplace. If you haven’t seen the video, it’s definitely worth checking out and is currently available on the home page of our website and YouTube. 21 There is nothing like a happy customer. Every patron has their own preference when it comes to food and beverage choices. PepsiCo Foodservice makes it easy to satisfy everyone by providing some of the world’s most established and trusted brands for every type of operation. But we don’t stop there. Innovation is ongoing and our mission is to continue to provide the right products that deliver those so important smiles. That’s our promise. For more information, contact your local Jordano’s account executive. Choose Cape Hake Fillets Wild caught off the south west coast of South Africa. This unpolluted, nutrientrich water yields the firm, white-fleshed fish which is so sought after all over the world. Make the sustainable choice for future marine resources, with Cape Haddie Hake from South Africa. #32640 1/11 lb. Cape Hake Fillet Raw, Unbreaded 5-7 oz. B/S IQF #32643 1/11 lb. Cape Hake Fillet Raw, Unbreaded 2-3 oz. B/S IQF Questions? Contact: Leesa Taylor 100% Natural Wild Caught No Preservatives No Antibiotics Market Development Manager PepsiCo Foodservice – Southern California Phone: (951) 318-9832 © 2014 PepsiCo, Inc. All Rights Reserved. This Ad contains valuable trademarks owned and used by PepsiCo, Inc. and its subsidiaries and affiliates to distinguish products and services of outstanding quality. FEATURE FEATURE 4 Building a Loyalty Program Focus on points, not dollars Measure your successes Some customers may be skeptical if you are asking them to spend ‘x’ amount of dollars. They may wonder if they are actually benefiting from the program or if they are simply adding to the restaurant’s revenue. Seek customer feedback and ways to enhance your current program or create a comprehensive, worthwhile loyalty program. After all, this initiative is for your customers and you want it to be successful. Actively utilize feedback. By delegating points, it not only makes it more of a game, but also removes that level of skepticism. During slow shifts or times of the season, offer extra points to loyal customers. Offer something fun or unexpected, and your customers will be back often. 1 There are key components that need to be present to make a loyalty program coincide with your overarching business goals and strategies and ultimately satisfy your customer base. Below are the top five key components of a successful loyalty program: Motivate customers Properly planned and executed programs can foster a relationship between you and your clientele. You must create a program that appears to actually exude a reward. Moreover, you and your staff must convince customers to join the program based on its inherent benefits. Do not arbitrarily target random customers. If you notice a habitual pattern of the “Jones” family enjoying breakfast every Sunday, you should approach them with an offer to receive a free stack of pancakes once per month. Let customers know they will receive a free appetizer or dessert during their current visit if they sign up for the loyalty program. This pressure may entice them to sign up for the loyalty program on the spot. We all love instant gratification. 24 | JORDANO’S BRINGS YOU THE SCOOP C onnect with your customer base on a personal level Your guests need to feel as if they are more than a mere transaction, a revenuegenerating piece of the operations puzzle. Customer-specific prizes are a great way to approach this concept. Your program should permit you to track purchasing records and thus, you can tailor your rewards based on each patron’s preference. Remember, if customers feel special, they will share the feeling with their friends and family. Positive word-of-mouth is an easy way to increase traffic. Consider randomly giving an “added bonus.” If your customers feel an emotional bond with you and your restaurant, they will feel obliged to frequent your restaurant. Source: Buzztime; UniPro Operator’s Edge By now, you’re used to companies offering loyalty programs. You probably use a loyalty card when you shop at the grocery store, and you might use one for your morning latte at the coffee shop. But wouldn’t you like to offer something a little more interesting than a card swipe for your customers? Check out these ideas for clever customer loyalty programs. knowledge of preexisting programs. Check out the five best practices of loyalty programs to bypass failed program attempts and to shape your loyalty program by following winning formulas. 2 Effective programs measure and track spending habits. This can help project future sales and help you tailor programs to specific customers. Evaluate the program after a set amount of time. Remove any pieces that are not functional and add any that you have found would be beneficial. Be sure to keep restructuring the program one to two times per year and communicate changes to your customers. People do not like to be blindsided. Six Clever Customer Loyalty Programs One of the best ways to create a loyalty program is by tapping into the 1 5 3 Keep it simple First and foremost, facilitate a quick and easy registration process. The last thing you want to do is annoy your customer or deter him or her from signing up for the loyalty program. “Buy 9 and Get 1 Free” can be a bit overwhelming for the average consumer. Think of an alternative approach to rewarding repeat business. Make the reward attainable or your customers will disregard your program entirely. Match your rewards to your restaurant concept. If you are a Chinese restaurant, offer a free quart of fried rice. If you are a Mexican restaurant, offer a free jar of homemade salsa. Consistency is key. 2 3 Use Foursquare Make it special Turn it into a game Your customers are probably on Foursquare anyway, so why not take advantage of this for your loyalty program? For every designated number of check-ins, offer customers a great discount or a free appetizer. No cards required! It might not sound like a good idea to have your customers pay something up front to join your loyalty program -- after all, aren’t loyalty programs supposed to save customers money? But if you market your loyalty program as something elite, for special customers, you can make it seem attractive. Of course, this means you’ll really have to deliver with your rewards. Offer deep discounts and special freebies for customers in the program. Loyalty programs don’t have to be totally boring. Make yours a little more interesting by making it a game! Give your customers a punch card, and when they fill it up with visits or meals, allow them to enter into a raffle for a big prize. If you make it something more exciting than just a typical discount (for example, a large gift card), your customers will be eager to enter. Of course, you’re not limited to raffles...any luck-based game will do the trick. 4 5 6 Do some good Offer experiences Partner up with another company What’s better than helping out your community? Although customers love receiving rewards, they also love giving to others. For every so many meals a customer orders, you can offer to donate money, food or clothing to a local charity. This has the added benefit of showing that your business cares about others. Yes, discounts and free food are always appreciated, but experiences are a welcome change of pace. You might try offering access to a special VIP dinner for any customer who orders a certain number of meals in the designated time period. This builds customer loyalty and helps you strengthen your relationships. You don’t just have to offer your own services as a reward! Are there other businesses nearby that pair up well with yours? For example, you might consider partnering with a local movie theatre to offer a “Dinner and a Movie” deal. If a customer purchases ten meals from your restaurant, they’ll receive a gift certificate to the movie theatre. This shows customers that you care about their interests, not just your bottom line. Customer loyalty programs don’t have to be the same old boring swipe cards. Try offering something fun or unexpected and your customers will be back often. Source: Buzztime; UniPro Operator’s Edge 25 FEATURE Catering to Your Customers: 15 Restaurant Website Best Practices HOMEPAGE Your website is only as good as your homepage, period. It’s just like when people judge a book by its cover, but worse because it costs you customers. A website is a website is a website, except when it’s a restaurant’s website. There’s something extra tricky about restaurant websites - they have to be cool, branded, creative, but also simple and clean. And the best ones capture all relevant information in just a few pages. There’s no need for deep websites with tons of clicks and pages. At ChowNow, they stare at restaurant websites all day. And when they’re not staring, they’re working with clients to help improve and refine their sites to maximize traffic and online orders. While there’s no doubt restaurant sites are complex beasts, their marketing team has assembled some proven best practices. STORY Photos: Beautiful, enticing, high quality photography goes a long way. If you don’t have professional photography already, find a friend with a nice camera and a good eye and stage a shoot of your most delicious looking plates. It’ll pay off in dividends. Above the fold: Make sure the action/most important information is happening in the top half of the screen. People are lazy and don’t like to scroll. Navigation menu: Getting around your site should be intuitive. Pages should have generic/industry wide titles like: menu, order online, about us, reservations, contact. Ask for emails: Customer emails are like gold for a restaurant owner. Create a field for customers to “stay in touch” by entering their contact information. Location: Make your address clear on the homepage, and as a footer on all pages. Link to a Google Map so directions are easy and highlight any special instructions like where to park or valet. Hours: State your hours clearly. If you’re open every day for all meal times, this is less important. But if you’re closed every Wednesday, avoid an angry customer and tell them before they make the trip. Update for holidays, too! Think of your website as one giant story - are you trying to convey a casual, laid back, cozy story or a loud rock and roll, drink beer out of the bottle type feel? MENU Chef/management: People love All the restaurant owners ChowNow works with spend days, months, even years refining the content, flow, language and look of their hard copy menus - then they lose them in the transition to digital! knowing a bit about who’s preparing their meal. Tell the story of how the restaurant came to be, where the chef went to culinary school, where the idea for the name came from anything memorable and authentic. HTML: HTML menus are by far the Farmers/ingredients: If you spring on seasonal, local or organic ingredients, your website is a great place to promote these special ingredients. Provide a brief description and a link to the farmer/ purveyors website. best option. First, HTML menus are searchable, meaning that Google recognizes the words in the content, and pushes your website toward the top in organic searches. HTML menus are also mobile friendly. Flash: There’s been a trend over the past decade to build Flash (Adobe) sites. Don’t do it! They’re annoying for customers since they load slowly or incompletely and since they’re like giant photos, none of the content on these sites is indexed by search engines. SOCIAL MEDIA Stay in touch with your customers by providing news and photos on a regular basis. Blog: Have you considered starting one, or have you already? Blogs are a great way to engage with customers, give your SEO a boost and share news. Online ordering: Online ordering Facebook/Twitter: Use the Facebook “like button” and Twitter takes a static menu and turns it into a dynamic marketplace for your most engaged customers (those visiting your website). icon to link to your social media pages so you can stay in touch with your website visitors long term. Promotions: If you have the same promotions each week, post the calendar and highlight each night’s specials. Press: Create a page to house all your press hits. Include links to all online articles, logos of the publication and pull out quotes of the most complimentary content. Source: Christopher Webb and Lauren Sudekum of ChowNow; Operator’s Edge 27 Premium and Organic Display Racks All Natural Kosher Certified Individually Wrapped for Freshness © Stash Tea Company, Portland, Oregon, USA Item # 36540 ™ rs Tater Chip Tende Introducing a delicious way to chip away at your competition. Every day you have to stay one step ahead of your competition. Introducing a giant leap for your operation: Tater Chip Tenders™ potato chip coated tenderloins. They’re made with delicious Brakebush chicken and surrounded by the unmistakable crispy crunch of real potato chips. Everyone loves potato chips, so this bunch of crunch will become an instant favorite for your customers. And your operation! For more information contact your Brakebush Representative visit www.brakebush.com or call 800-933-2121 NEW CRAFT BEER BATTERED SIDEWINDERS . WHOLE NEW TWIST. ONLY FROM SIMPLOT. ™ For more information, visit simplotfoods.com/BentArmAle ©2014 Simplot SIDEWINDERS is a trademark of the J.R. Simplot Company. BENT ARM ALE is a registered trademark of the J.R. Simplot Company. Tyson® Red Label™ Breaded Chicken Filet ibp Trusted Excellence® Prime Rib BONICI® Meatballs ® Tyson® Boneless Wings exclusively organic Tyson® Timeless Recipe® Fully Cooked Fried Chicken Lady Aster® Stuffed Chicken Cordon Bleu Wright® Brand Ham Good for You. Better for the Farmer. Best for the Planet. MORE day parts. MORE price points. MORE quality. Contact your Tyson Food Service or Distributor Sales Rep or visit TysonFoodService.com for more info. ©2014 Tyson Foods, Inc. Trademarks and registered trademarks are owned by Tyson Foods, Inc. or its subsidiaries. RECIPES FEATURE Pan-Seared Halibut with Rock Shrimp Hash & Basil Mashed Idaho® Potatoes 10 Natural and Organic Food Trends on the Rise Not every new item that catches on with natural and organic food devotees will cross over onto mainstream restaurant menus. But enough of them do – kale, quinoa, Greek yogurt – that it’s worth your time to check out the list of 10 natural and organic food trends compiled by the analysts at Boulder, Colorado-based Sterling-Rice Group. Not only do some of these items hold special appeal for customers; many are food-cost friendly. 1 Lentils. A nutritional powerhouse, lentils were a superfood before the term “superfood” was coined. The experts at Sterling-Rice say that now their time has come. “Thanks to the wave of demand for products high in protein, fiber, and free of gluten and soy, the star of many a Middle Eastern dish is branching out into everything from pasta to waffles,” these experts say. “Expect lentils to keep showing up in both familiar and new forms as consumers continue their quests for new plant-based protein sources as well as proteinfortified items across all dayparts and types of food.” 2 3 4 5 6 Beets can’t be beat. Moving beyond salad plates, these nutritious veggies are showing up in in everything from juices to fruit strips to yogurt. Drink your grains. When it comes to getting your daily dose of whole grains, keep your bowl in the cupboard and grab a glass. Food manufacturers are now delivering whole grain goodness in new and unexpected forms, namely, beverages. Honey that is decidedly not for the bees. With growing concern about Colony Collapse and the resulting increase in honey sourced from China, food companies are now making bee-less honey from fruitbased formulations. 32 | JORDANO’S BRINGS YOU THE SCOOP 7 9 10 Directions: 3 ounces olive oil, plus as needed 1. Heat olive oil in a large sauté pan over medium high heat. Carefully place halibut portions in pan and cook for 2 minutes, or until fish are lightly caramelized. Place pan into an oven heated to 350°F, and continue cooking for 8 to 10 more minutes, or until fish is done. 3 teaspoons kosher salt Grass-fed beef. Some operators already use this type of beef and call it out on their menus. More might want to, because consumer demand for it continues to grow. 1½ teaspoons freshly ground black pepper “Grass-fed steak is a request no longer limited to restaurants. Consumers are now looking for products from happily grass-fed cows, pastured chickens and pen-free pigs,” analysts explain. “Expect this trend to continue to go mainstream in foodservice as well as grocery and consumer packaged goods.” 2 ounces Vidalia onions, ¼-inch dice Top-notch toppers. Savory sauces and dressings are boosting the nutritional stats of salads, pastas and other entrees. This trend may go sweet with calciumrich chocolate and caramel sauces and creamy high-protein cake frosting. While many of these trends apply mainly for food manufacturers, if your restaurant attracts diners who favor good-for-you items, keep this information in mind as you’re creating new specials or reworking your menu. African superfoods. From nutrient-dense baobab fruit snacks to moringa leaf snack bars and bissap tea, Africa is the latest hotbed of exotic superfoods. GMO-free is the way to be. Move over, USDA organic certification. The GMO-Free Project Verified seal is the new badge of honor to display. Nondairy goes scary. Ever consider sipping pond scum? Now you can. Algae milk is the new kid on the crowded nondairy milk block. With impressive nutrition stats, lack of allergenic ingredients and a sustainable production story, it’s a worthy contender. 2 ounces applewood smoked bacon, ½-inch dice 2 ounces red bell peppers, ¼-inch dice 2 ounces yellow bell peppers, ¼-inch dice 6 ounces Idaho® Fingerling potatoes, blanched, ¼-inch dice (#53825 1/10 lb.) 4 ounces corn kernels, white, fresh Source: Restaurant Hospitality; Operator’s Edge 8 Ingredients: 6 each Alaskan halibut, fresh, 6-ounce portions Here’s what the Sterling-Rice analysts have to say about the rest of the items on their trend list: It’s more than a gut feeling. Consumers continue their quest for prebiotics, cobiotics and probiotics. Our bodies’ plumbing systems get more attention than ever. There are now foods whose main goal is to keep your gut happy. Yield: 6 servings Recipe courtesy of the Idaho Potato Commission 1 teaspoon garlic, minced 6 ounces rock shrimp, peeled, deveined 1 ounce fish stock (or chicken broth) 1 tablespoon butter 12 ounces Basil Mashed Idaho® Potatoes 12 ounces tomato butter fondue 1 tablespoon chives, finely chopped 2. While fish is cooking, heat a little more olive oil in a separate sauté pan. Place bacon in pan and cook until bacon is half done. Add onions and peppers to pan and continue to cook until all ingredients are cooked through. 3. Add potatoes, corn and garlic to pan and continue to cook until bacon is crispy. Add rock shrimp to pan. Season all ingredients with salt and pepper. Continue to cook ingredients until shrimp are done and all vegetables are tender and thoroughly heated through. Add fish stock and butter to pan. Gently stir ingredients together until evenly combined. 4. Place 2 ounces of basil mashed potatoes (see directions below) onto center of each serving dish. Ladle 2 ounces of tomato butter fondue (see directions below) onto each serving plate and around basil mashed potatoes. Place halibut portions on top of basil mashed potatoes. Spoon equal amounts of rock shrimp and potato hash over each piece of halibut. Garnish each plate with sprinkle of freshly chopped chives. Basil Mashed Idaho® Potatoes United Natural Foods, Inc. (UNFI) is the leading U.S. independent national distributor of natural, organic, specialty foods, and related products including nutritional supplements, personal care items and organic produce. Partnering with UNFI has allowed Jordano’s to offer the largest selection of these fast growing natural food items to our customers. Contact your account executive today to discuss these exciting natural and organic options for your menu! Basil Mashed Idaho® Potatoes 1 cup Idaho® Russet potatoes, mashed, warm (#53740 1/50 lb.) 1. Combine mashed potatoes and pesto, reserve, warm. 1 tablespoon pre-prepared basil pesto 1. Blend tomato sauce and stock in a blender, then transfer to a pan and heat through. Stir in chunks of butter and incorporate into sauce. Reserve sauce, warm. Tomato Butter Fondue 1 cup tomato sauce, seasoned with garlic and herbs Tomato Butter Fondue ½ cup chicken or fish stock 4 ounces butter 33 RECIPES Lemon Grass Beef with Avocado Recipe courtesy of the California Avocado Commission Yield: 6 servings Ingredients: Directions: 3⁄4 cup low-fat sesame-ginger salad dressing, divided 1. Combine dressing, lemon grass paste and red chili sauce in small bowl. 3 tablespoons refrigerated fresh lemon grass paste 3 tablespoons bottled Korean sweet sesame red chili sauce 1½ pounds beef flank steak 4½ teaspoons garlic-flavored olive oil, divided 2¼ cups sweet mini peppers (orange, yellow and red) cut into 3/4-inch pieces 3 ripe, Fresh California Avocados, peeled and cut into 1/2-inch cubes (#56060 60 ct. 1/case) 2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Place beef and 1/2 cup dressing mixture in medium bowl; mix well. 3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm. 4. Meanwhile, heat remaining oil in same skillet over medium-high heat until hot. Add peppers; stir-fry 2 minutes or until crisp-tender, stirring frequently. 5. Combine cooked beef, peppers, avocados, parsley, and remaining dressing mixture in large bowl; mix lightly but thoroughly. Serve warm. 1½ cups coarsely chopped Italian parsley Look to the Pouch! No sharp edges from metal cans, increasing safety in the kitchen Empty pouch takes up less space in waste receptacles Easier and faster to open than a can, saving time and labor Pouch’s multi-layer structure preserves freshness Saves space in storage room; lay flat and stack for optimal space maximization Same drained weight as 3kg tin; same amount of product in a more convenient package Features Roland® Quartered Artichoke Hearts add value and versatility in the kitchen with their new convenient pouch pack. Full-flavored and packed at peak freshness in a light brine, Roland® Quartered Artichoke Hearts are ready to serve right from the space and labor-saving pouch. The easy open pouch reduces the time and labor spent on opening cans and the empty pouch takes up less space in the waste bin. The multi-layer structure of the pouch insures the freshness of the artichoke quarters. MFG# JORDANOS# 4052 34 | JORDANO’S BRINGS YOU THE SCOOP Ready to use, delicious hot or cold Pre-quartered, saving time and labor Kosher Catering to your customers’ needs
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