1. food and drink

MIX
F O O D
F L A V O R S
I D E A S
SPECIAL
ISSUE
2 0 1 1
Street Food:
Big Trend on Campus
July 1 - 31
December2011
Take your menu to the street and earn up
to $1,500 or 75,000 Foodservice Rewards ®
Bonus Points.
July 1, 2011 – December 31, 2011
Street Food Fare
Street Eats — Your Students Are
Hungry for It
Street food: It’s fun, tasty,
trendy, cheap, adventurous, and
meant to be eaten on the fly.
Does that sound like something
your students would like?
Trend-watchers as diverse as Time magazine
and the National Restaurant Association
have forecast a bright future in mainstream
foodservice for ethnic street fare. The
San Francisco-based Center for Culinary
Development, in its Trend Mapping Report
on Hand-Held Foods, singled out such
classic global street foods as empanadas,
paletas (Mexican frozen fruit pops), dosas
(a lentil-rice pancake, beloved in the culture
of India), and the Chinese steamed buns
known as bao as the Next Big Thing.
From vibrant global food markets to
seasonal country fairs, the world is full of
interesting street food—and all of it is easy
to bring indoors. In fact, street food makes
perfect sense in a college and university
setting, whether a regular station, part of a
rotating cycle menu, mobile cart program,
or a special “street fare” promotion. Ethnic
street food meets the demands of an
increasingly diverse student population, as
well as a desire for fun, variety, and flavor.
Street food also tends to be low in food cost,
easy on portion size and waste, and a perfect
vehicle for promotion and marketing. Here
are some examples of what colleges across
the country are doing with street food:
get recipe
Jambalaya Pita featuring
STOUFFER’S® Creole-Style Jambalaya and
MINOR’S® Roasted Garlic Flavor Concentrate
2 MIX 2011
get recipe
Lasagna Cupcakes featuring
LEAN CUISINE® Grilled Vegetable
Lasagna with Sun Dried Tomatoes
The award-winning foodservice at the
University of Massachusetts Amherst
includes a number of street food options
meant to cater to demand for variety
and grab-and-go convenience. These
include: Star Ginger Asian Street Food
at the Bluewall Eatery; a Japanese noodle
bar at Berkshire Dining Commons; and
Tamales Mexican cuisine, Taj Mahal
Indian cuisine, and Zane’s Noodle Bowl
at the Hatch Food Court. Other choices
range from Vietnamese pho noodle soup
at Worcester Dining Commons to dim
sum brunch in the dining halls
At the University of Washington, in
Seattle, the Housing and Food Services
department operates several food trucks
designed to serve as satellite locations
while the mainstay Husky Den is being
remodeled. These include Sigano’s
(authentic street tacos and sides); Red
Square BBQ; Hot Dawg’s; and Motosurf
(Hawaiian plate lunches)
Ted’s, located in the Kanbar Campus
Center at the University of Philadelphia,
a Parkhurst Dining Services account,
features a weekly changing menu of such
global street foods as pierogies, chicken
enchiladas and pepperoni pizza rolls
get recipe
Midwest Loaded Coney and
Southern Slaw Dog featuring
CHEF-MATE® Hot Dog Chili Sauce
with Beef and CHEF-MATE Sharp
Cheddar Cheese Sauce
FACT:
The majority of students
like to experiment with new
cuisines; Italian, Chinese,
Spanish, and Japanese
offerings are among the
most appealing to them.
- Technomic 2010
A
w
e
How To . . .
Around the World
with Street Food
Many of the most popular street foods
take the form of sandwiches, rolls, skewers,
stuffed pies, dumplings, and other easy-toeat hand-helds, along with specialties like
noodles and noodle soups, pancakes, and
flatbreads. Apart from the more familiar
hot dogs, ice cream cones, and tacos we
all know and love, consider these enticing
options:
India
Indian street food revolves around the chaat,
a snack made from fried or griddled dough
with various fillings and/or condiments.
Some of the most popular chaat include
dumplings, fritters, turnovers, patties, and
bread. Many of them are vegetarian.
Idli are patties made from lentil
and rice batter, poured into a mold and
steamed, then served with condiments
like chutney and sambar (red lentils
cooked with tamarind, coriander, chiles,
and other seasonings)
Dosas are made with seasoned,
fermented rice and lentil batter, spread
out into a pan and cooked until they
are crisp but still pliable. The dosa
can be served as-is, cooked with other
ingredients like onions and chiles, or
rolled around a filling. Uttapam is the
same as a dosa, except that it is served
open-faced
Pakora and samosa are two of the more
well-known Indian-style finger foods.
The chickpea-flour fritters known as
pakora can be filled with vegetables like
cauliflower, onions, eggplant, spinach,
fresh cheese, or lentils, as well as
chicken. Samosas are similar, except the
fillings are stuffed into little turnovers
and then fried, and more often include
minced meat or fish
Lasagna Cupcakes
Mexico
The most iconic Mexican street foods are
antojitos, or corn-based snacks in all their
diversity. The great beauty of many of these
Mexican-style street foods is that they are
nearly infinitely adaptable to mix-andmatch fillings and toppings, so it’s easy
to turn a taco program into a chalupa or
gordita offering.
1
STEP 1 Lay out puff pastry dough; cut into
4 1/4-inch squares and use to line muffin
tin cups.
Chalupas–a “little boat” of tortilla
dough that’s fried or griddled, then
filled
Gorditas–also known as sopes, these
“little fat ones” of thick corn dough are
griddled and split like a pita, then filled
with beans, shredded meat, and cheese,
and fresh salad vegetables
Quesadillas–corn tortillas stacked and
layered or folded around cheese, beans,
meat, and other fillings, which are then
griddled, fried, or baked until the fillings
are hot and the cheese melts
Tamales–masa corn dough wrapped
in a dried corn husk around some sort
of a filling, which is layered in a pot and
steamed
2
STEP 2 Transfer squares of precut, thawed
STOUFFER’S® Lasagna into lined muffin tins.
3
STEP 3 Fold dough over top of lasagna
to cover.
Taquitos–“little tacos,” a small tortilla
rolled cigar-style around a filling and
then fried until crisp
Tortas–are Mexico’s answer to the
sandwich. Like many worldly
sandwiches, the torta’s character
depends a lot on the bread—in this case
an oblong crusty white sandwich
roll called a telera or bolillo. Tortas can
be served hot or cold, and filled with
everything from marinated pork or carne
asada, chorizo, and cheese, to fried fish,
shredded beef, grilled chicken breast, or
scrambled eggs, and sausages
get recipe
4
STEP 4 Sprinkle with grated cheese.
For the entire collection of 10 Street Food Fare recipes, visit
NestleProfessional.com/StreetFood by 12/31/11, register for
NestleProfessional.com and follow the easy download instructions.
3
FAIR IS FARE
Festivals and county fairs are a great
source of inspiration for street fare—if you
don’t believe it, just Google “Wisconsin
County Fair.”
1. Regional Hot Dog Favorites
get recipe
Southeast Asia
Beef and Shrimp Phó featuring
MINOR’S® Beef Base
Southeast Asia is known throughout the
world for its vibrant street food culture.
Though the Vietnamese noodle soup
known as phó has achieved cult-favorite
popularity with Asian food-loving college
students, several other specialties from
this region are worthy of consideration,
including satays, bánh x’eo, and other
pancakes, Hainanese chicken rice, and
hawker-style rice noodles. Based on a
Chinese model, these world-famous noodles
are stir-fried with Indonesian sweet soy
sauce, lots of garlic and hot peppers, sesame
oil and other condiments, and garnished
with chicken or shrimp and loads of fresh
vegetables.
Bánh x’eo are Vietnamese-style crepes,
made with a delicate rice flour batter
seasoned with turmeric and coconut
milk, pan-fried to create a savory
pancake filled with roasted pork,
shrimp, scallions, and bean sprouts, and
presented with lettuce leaves for
wrapping. There are also sheaves of
fresh mint and cilantro, and nuoc mam
(fish sauce blended with lime, garlic, and
chiles) for dipping.
Roti is a type of pancake from
Singapore and Malaysia, made with a
flavorful fat like ghee (clarified butter)
mixed with egg, flour, and water, then
kneaded and allowed to rise at least
twice so that it is very fluffy inside, and
crispy on the outside. Originally used
like a utensil to scoop up curry and
other sauced dishes, roti has evolved
into a vehicle for all kinds of other
ingredients, such as cheese, garlic,
chocolate, and even banana
Satays are long, thin slices of meat
on bamboo skewers grilled over wood
or charcoal, served with a spicy
condiment such as peanut sauce
You can trust NESTLÉ PROFESSIONAL™
to provide products that will help you tap
into the street food trend. From MINOR’S®
ethnic sauces and flavor concentrates, to
CHEF-MATE® chilis, TRIO® gravies,
CHEF-MATE® ¡QUE BUENO!® cheese
sauces, and STOUFFER’S® fully prepared
entreés, we’ve got the street eats scene
covered.
2. Cream Puffs
3. Candy Apples
4. Turkey Legs
5. Cupcakes, Brownies, and Other
“Indy” Desserts
6. Ice Cream Novelties
7. Sliders of all Kinds
8. Grilled Corn on the Cob
9. Anything on a Stick
10. Candied Bacon
11. Cheese Curds
12.Kebabs
13. Deep Fried Candy Bars (actually,
anything deep fried)
14. Chocolate Covered Bananas
and More
15. Zeppole, Funnel Cakes, and Other
Fried Dough
16. Sandwiches: Cheesesteaks,
Sausage & Peppers, Cubans
17. Frites, Poutine, and Specialty Fries
18. Corn Fritters and Maple Syrup
19. Gyros, Falafel, and Other
Mediterranean Street Food
20.Lollipops
Did You Know?
With college students among the heaviest users
of social media such as Facebook (96% of all
students), YouTube (84%), and Twitter (14%), it
makes sense to match the immediacy of these
on-the-go platforms with the mobile image of
street food and how it’s promoted.
- Source: Whittemore School of Business and Economics
4 MIX 2011
get recipe
Dessert Lollipops featuring
BUTTERFINGER®, NESTLÉ® CRUNCH®,
and WONKA® NERDS®
Put On Your Own
“Street Food Fair”
get recipe
Fish Tacos featuring MINOR’S Chipotle Flavor
Concentrate and MINOR’S Roasted Garlic
Flavor Concentrate
®
Some Tips for Putting on Your Own Street
Food Fare Promotion:
Do your research. Global street food is all about authenticity,
so surf the web, check some cookbooks out of the library,
and—if possible—sample as many street foods as you can so
you know what they taste like
Pick a location with room to set up tables where you can
prepare and/or serve several different types of street food,
whether they are from one region of the world (such as
Southeast Asia or South America) or a global sampling
Tailor the menu to the equipment you have access to,
especially if the event will be held in a remote location. Do
you have induction burners for omelets? You may be able to
do crepes or the Japanese omelets known as okonomiyaki.
A portable barbecue grill? Think regional hot dog classics or
satays and other skewered foods
Emphasize freshness and authenticity in all elements
of display and station dress, with ingredients, props, and
other accessories
Consider inviting or showcasing a guest chef or local ethnic
restaurant owner to add credibility and excitement; at
the very least, tap any members of your staff who have
experience with ethnic food
Enlist the help of students, including any language clubs,
cultural groups, or other organizations
Promote the event through a variety of means:
POS, newsletter or blog, website, and social media
get recipe
Philadelphia Cheese Steak
featuring CHEF-MATE® iQUE BUENO!®
Jalapeño Cheese Sauce
Street fairs are a great way to promote street
food, whether you stage them indoors or out. Two
years ago, World Street Food was the focus of the
annual Taste of UMass promotion at the University
of Massachusetts Amherst, featuring television
personality Martin Yan and samplings of food from
all over the globe served up from 75 different food
booths. In addition, students tried their hands at a
Chef competition, a hot dog eating competition,
and numerous other events.
get recipe
Asian Pepper Steak Sliders featuring
STOUFFER’S® Green Pepper Steak and
NEW MINOR’S Teriyaki HCFS Free RTU Sauce
H®,
get recipe
For the entire collection of 10 Street Food Fare recipes, visit
NestleProfessional.com/StreetFood by 12/31/11, register for
NestleProfessional.com and follow the easy download instructions.
5
041-0013 Nestle MixMag Street R3_jw-p6.pdf
1
5/4/11
9:53 AM
Note: per
Earn Up
or up to
Poutine
QUALIFYIN
AMERICAN
CHEF-MATE
CHEF-MATE
CHEF-MATE
CHEF-MATE
Servings/Size: 12 (20 oz)
Cuisine: French Canadian
Prep Time: 20 min Cook Time: 10 min
INGREDIENTS
WEIGHT
MEASURE
Water
1 gal
TRIO® Brown Gravy
1 (13.37 oz)
package
Russet potatoes, large, skin on, scrubbed, and
rinsed
9 lbs
9 lbs
Mozzarella cheese, fresh, medium diced
3 lbs
1 qt + 2 cups
S
S
S
S
S
S
S
S
MINOR’S
MINOR’S
TRIO
TRIO
TRIO
TRIO
TRIO
TRIO
WONKA
NESTLÉ
BUTTERFING
PROCEDURE
1. Pre-heat fryer to 275ºF.
2. Prepare Brown Gravy according to label directions, set aside,
and hold warm.
3. Using a French fry cutter or a knife, cut potatoes into a medium
batonnet (¼" x ¼" x 4"), submerge in cool water.
4. Drain completely, removing all excess moisture. Fry in small batches,
until just soft, approximately 5 minutes. Drain on wire rack over a
sheet pan.
5. Increase fryer temperature to 375ºF.
6. Fry in small batches, until golden brown and crispy, approximately
3-4 minutes. Drain fries on a wire rack over a sheet pan.
7. To serve: Ladle 6 oz of Brown Gravy over 10 oz of fries and top with
4 oz of mozzarella.
SERVING SUGGESTION: Garnish with fresh parsley, rosemary, or thyme
if desired.
To order TRIO® Brown Gravy, please contact your local NESTLÉ
PROFESSIONALTM sales representative or call us at 1-800-288-8682.
Poutine featuring
TRIO® Brown Gravy
Follow us on Twitter @NestleProUSA for ongoing menu
ideas and recipes all year round.
Excl usi ve Reci pe Of f er
C
M
Y
CM
MY
CY
CMY
K
Jambalaya Pita with Roasted Garlic
Yield: 70 oz Jambalaya, 12 oz aioli
Servings/Size: 12 (9 oz)
Cuisine: North American
Prep Time: 60 min Cook Time: 5 min
INGREDIENTS
WEIGHT
MEASURE
STOUFFER’S® Creole-Style Jambalaya
42 oz
1 (70 oz )
package
Whole wheat pita bread, crosscut in half
1 ½ oz
6 ea
Green leaf lettuce, rinsed, leaves only
6 oz
3 cups
Mayonnaise
5 oz
¾ cup
MINOR’S® Roasted Garlic Flavor Concentrate
.8 oz
1 Tbsp
Kosher salt
.035 oz
½ tsp
Black pepper, ground
.035 oz
½ tsp
Paprika, smoked
.035 oz
½ tsp
Lemon juice, fresh
½ oz
1 Tbsp
Sour cream
6 tbsp
PROCEDURE
1. Prepare Creole-Style Jambalya according to label directions, hold
warm, and reserve for service.
2. In a small mixing bowl add mayonaise, sour cream, Roasted Garlic
Flavor Concentrate, salt, pepper, paprika, and lemon juice. Using a wire
whip, mix until well blended, set aside.
3. To serve: Open pita to form pocket, add ½ oz lettuce, 6 oz Creole-Style
Jambalaya, and top with 1 oz of Roasted Garlic aioli.
To order STOUFFER’S® Creole-Style Jambalaya, or MINOR’S® Roasted Garlic
Flavor Concentrate, please contact your local NESTLÉ PROFESSIONALTM
sales representative or call us at 1-800-288-8682.
6 MIX 2011
get recipes
For the entire collection of 10 Street Food Fare
recipes, visit NestleProfessional.com/StreetFood
by 12/31/11, register for NestleProfessional.com
and follow the easy download instructions.
Here’s a list of the new street food recipes available for your enjoyment
and key ingredients you can use throughout the day in recipes
of your own.
RECIPE NAME
KEY INGREDIENT
Dessert Lollipops
BUTTERFINGER®, NESTLÉ® CRUNCH®,
WONKA® NERDS®
Fish Tacos
MINOR’S® Flavor Concentrates
Asian Pepper Steak Sliders
STOUFFER’S® Green Pepper Steak,
NEW MINOR’S® Teriyaki HCFS Free
RTU Sauce
Jambalaya Pita
STOUFFER’S® Creole-Style Jambalaya,
MINOR’S® Roasted Garlic Flavor
Concentrate
Lasagna Cupcakes
LEAN CUISINE® Grilled Vegetable Lasagna
with Sun Dried Tomatoes
Midwest Loaded Coney
CHEF-MATE® Hot Dog Chili Sauce with
Beef, CHEF-MATE® Sharp
Cheddar Cheese Sauce
Mac n Cheese Tots
STOUFFER’S® Traditional Macaroni and
Cheese, MINOR’S® Chipotle Flavor
Concentrate
Philadelphia Cheese Steak
CHEF-MATE ® iQue Bueno!® Nacho
Jalapeño Cheese Sauce
Poutine
TRIO ® Brown Gravy
Southern Slaw Dog
CHEF-MATE Hot Dog Chili Sauce with
Beef, MINOR’S ® Culinary Cream
ITALIAN
STOUFFER’S
STOUFFER’S
STOUFFER’S
STOUFFER’S
STOUFFER’S
STOUFFER’S
STOUFFER’S
LEAN CUISIN
MINOR’S
TRIO
MEXICAN
CHEF-MATE
CHEF-MATE
CHEF-MATE
STOUFFER’S
STOUFFER’S
STOUFFER’S
STOUFFER’S
MINOR’S
MINOR’S
MINOR’S
ASIAN
STOUFFER’S
LEAN CUISIN
LEAN CUISIN
MINOR’S
MINOR’S
MINOR’S
MINOR’S
MINOR’S
MINOR’S
NEW
NEW
NEW
MINOR’S
MINOR’S
Use the tab
Qualifying Pro
Qualifying Pro
®
FS-6904MIX-E
MAX $1,500 or
041-0013 Nestle MixMag Street R3_jw-p7.pdf
1
5/4/11
9:54 AM
Note: perforation 1/4” from gutter. PERF DOES NOT PRINT.
Earn Up to $1,500
July 1, 2011 – December 31, 2011
or up to 75,000 Foodservice Rewards® Bonus Points:
Get $5 or 250 Bonus Points per case of qualifying products purchased between July 1, 2011,
and December 31, 2011
C
M
Y
CM
MY
CY
CMY
K
QUALIFYING PRODUCTS
AMERICAN REGIONAL
CHEF-MATE® Chili Con Carne with Beans
CHEF-MATE® Chili Con Carne without Beans
CHEF-MATE® Hot Dog Chili Sauce with Beef
CHEF-MATE® Sharp Cheddar Cheese Sauce
CASE SIZE
UNIT UPC#
# CASES
6 x 107 oz Can
6 x 106 oz Can
6 x 108 oz Can
6 x 106 oz Can
00-50000-05208
00-50000-05088
00-50000-05158
00-50000-05038
STOUFFER’S® Macaroni & Cheese
STOUFFER’S® Macaroni & Cheese
STOUFFER’S® Macaroni & Cheese
STOUFFER’S® Creole-Style Jambalaya
STOUFFER’S® Jambalaya Mix
STOUFFER’S® Pot Pie Mix
STOUFFER’S® Chili with Beans
STOUFFER’S® Chicken & Noodles
MINOR’S® Bourbon RTU
MINOR’S® Honey Citrus Pepper RTU
TRIO® Au Jus
TRIO® Brown Gravy
TRIO® Chicken Gravy
TRIO® Turkey Gravy
TRIO® Country Gravy
TRIO® Southern Country Gravy
WONKA® NERDS® Rainbow Bulk
NESTLÉ® CRUNCH® Candy Pieces
BUTTERFINGER® Candy Pieces
4 x 98 oz Tray
4 x 76 oz Tray
4 x 80 oz Pouch
4 x 80 oz Tray
4 x 80 oz Pouch
4 x 80 oz Pouch
4 x 64 oz Pouch
4 x 80 oz Pouch
4 x .5 gal Jug
4 x .5 gal Jug
8 x 7 oz Pouch
8 x 13.37 oz Pouch
8 x 22.6 oz Pouch
8 x 20 oz Pouch
8 x 22 oz Pouch
8 x 13 oz Pouch
1 x 15 lb
6 x 3 lb
6 x 3 lb
00-13800-30342
00-13800-30340
00-13800-30695
00-13800-55342
00-13800-55694
00-55000-12579
00-13800-55671
00-13800-55677
00-50000-55897
00-50000-68132
00-50000-38432
00-50000-38273
00-50000-38282
00-50000-38552
00-50000-38422
00-50000-38542
00-79200-20486
00-28000-42940
00-28000-03000
ITALIAN
STOUFFER’S® Lasagna w/ Meat Sauce
STOUFFER’S® Vegetable Lasagna
STOUFFER’S® Classic Lasagna w/ Sausage
STOUFFER’S® Grilled Chicken Fettucine w/ Veg
STOUFFER’S® Vodka Cream Mix
STOUFFER’S® Cacciatore Mix
STOUFFER’S® Pasta Primavera Mix
LEAN CUISINE® Grilled Vegetable Lasagna
MINOR’S® Roasted Garlic Flavor Concentrate
TRIO® Alfredo Sauce
4 x 96 oz Tray
4 x 96 oz Tray
4 x 94 oz Tray
4 x 73 oz Tray
4 x 80 oz Pouch
4 x 80 oz Pouch
4 x 80 oz Pouch
4 x 90 oz Tray
6 x 1 lb Tub
8 x 16 oz Pouch
00-13800-30321
00-13800-30322
00-13800-30310
00-13800-31120
00-13800-55694
00-13800-55344
00-13800-55343
00-13800-36611
00-74826-14206
00-50000-38502
MEXICAN
CHEF-MATE® iQUE BUENO!® Jalapeño Cheese Sauce
CHEF-MATE® iQUE BUENO! Nacho Cheese Sauce
CHEF-MATE® iQUE BUENO! Mild Nacho Cheese Sauce
STOUFFER’S® Chicken Enchanadas
STOUFFER’S® Nacho Beef Bake
STOUFFER’S® Queso Cheese Dip
STOUFFER’S® Tortilla Mix
MINOR’S® Ancho Flavor Concentrate
MINOR’S® Chipotle Flavor Concentrate
MINOR’S® Cilantro Lime Flavor Concentrate
6 x 106 oz Can
6 x 106 oz Can
6 x 106 oz Can
4 x 57 oz Tray
4 x 90 oz Tray
4 x 64 oz Pouch
4 x 80 oz Pouch
6 x 14.4 oz Tub
6 x 14.4 oz Tub
6 x 13.6 oz Tub
00-50000-15760
00-50000-96962
00-50000-15757
00-13800-30157
00-13800-30092
00-13800-44272
00-13800-55643
00-74826-68006
00-74826-68606
00-74826-14806
ASIAN
STOUFFER’S® Green Pepper Steak
LEAN CUISINE® Beef Lo Mein
LEAN CUISINE® Asian-Style Sweet & Spicy Chicken
MINOR’S® General Tso’s RTU Sauce
MINOR’S® Sweet & Sour RTU Sauce
MINOR’S® Teriyaki RTU Sauce
MINOR’S® Sesame RTU Sauce
MINOR’S® Sweet & Spicy Plum RTU Sauce
MINOR’S® Szechuan RTU Sauce
NEW MINOR’S® Red Thai Style Curry RTU Sauce
NEW MINOR’S® Kung Pao RTU Sauce
NEW MINOR’S® Teriyaki RTU Sauce (HFCS Free)
MINOR’S® Zesty Orange RTU Sauce
MINOR’S® Sweet Chili RTU Sauce
4 x 72 oz Tray
4 x 90 oz Tray
4 x 79 oz Tray
4 x 0.5 gal Jug
4 x 0.5 gal Jug
4 x 0.5 gal Jug
4 x 0.5 gal Jug
4 x 0.5 gal Jug
4 x 0.5 gal Jug
4 x 0.5 gal Jug
4 x 0.5 gal Jug
4 x 0.5 gal Jug
4 x 0.5 gal Jug
4 x 0.5 gal Jug
00-13800-30032
00-13800-31175
00-13800-38041
00-50000-31310
00-50000-31681
00-50000-31650
00-50000-31620
00-50000-54267
00-50000-31661
00-50000-59004
00-50000-59005
00-50000-59001
00-50000-54742
00-50000-78304
HERE’S HOW TO REDEEM YOUR EARNINGS:
1. Purchase qualifying NESTLÉ ® products between
July 1, 2011, and December 31, 2011.
2. Complete this official redemption form.
3. Mail completed form with proof of purchase
(copies of your distributor invoices or tracking
reports showing purchases of qualifying products
during the promotion period) postmarked
by February 15, 2012, to:
NESTLÉ PROFESSIONAL™
Attn: 150-304
Street Food Fare Promotion
P.O. Box 49118
Strongsville, OH 44149-0118
Primary Distributor Name
Qualifying Products
Rebate
x $5
Total Rebate
Earn $5 or 250 FoodService Rewards Bonus Points for each case of participating NESTLÉ®
products purchased between 7/1/11 – 12/31/11. Maximum $1,500 rebate OR 75,000 Foodservice
Rewards Bonus Points. To receive your reward, mail in the completed Street Food Fare Redemption
Form with copies of your distributor invoices or tracking reports showing purchases of qualifying
STOUFFER’S®, LEAN CUISINE®, CHEF-MATE®, CHEF-MATE® iQUE BUENO!® TRIO®,
MINOR’S®, BUTTERFINGER®, NESTLÉ® CRUNCH®, WONKA® NERDS® products purchased
during the promotion period to: Street Food Fare Promotion, Attn: 150-304, PO Box 49118,
Strongsville, OH 44149-0118. Qualifying products must be circled or highlighted. No handwritten
invoices or sales history receipts will be accepted. Validated distributor invoices or tracking
reports must include the following information: Distributor name and address, Operator name
and address, product purchase date, qualifying STOUFFER’S®, LEAN CUISINE®, CHEF-MATE®,
CHEF-MATE® iQUE BUENO!® TRIO®, MINOR’S®, BUTTERFINGER®, NESTLÉ® CRUNCH®,
WONKA® NERDS® SKU numbers or brand name, product description, pack sizes, and price.
Requests must be postmarked by 2/15/12. Operator can only receive one reward type, rebate
OR bonus points. Reward will be based on total number of qualifying cases shown on distributor
invoices or tracking reports. Please allow 8-10 weeks for processing. Offer open to Foodservice
buying promotional products under bid or any operators buying products under bid. This offer is
Points, operator must currently be enrolled in the Foodservice Rewards program or enroll as a
new member by 2/15/12. Eligibility is contingent on meeting the terms and conditions set forth by
Foodservice Rewards. Go to their website, www.foodservicerewards.com, for more information.
Upon validation, bonus points will be deposited into operators’ foodservice rewards accounts on
or about 4/15/12. Void where restricted or prohibited by law. Limit one (1) Redemption Form per
customer. Not responsible for lost, late, stolen, misdirected, or illegible requests. Federal, state, and
=
Total Bonus
Points
Bonus Points
OR
X 250
=
MAX $1,500 or 75,000 Bonus Points per operator. Must choose rebate OR points, can not combine rewards.
For more information on this exciting offer, please contact your local
NESTLÉ PROFESSIONALTM sales representative or call us at 1-800-288-8682.
State
* Your privacy is important to NESTLÉ PROFESSIONAL. We do not sell or rent your e-mail address, or any
other personally identifiable information, to third-party companies. NESTLÉ PROFESSIONAL and its parent
company, NESTLÉ USA, may occasionally send you e-mails or postal mail regarding product specials,
promotions, and information about our products.
Use the table below to calculate your total rewards:
# Cases
City
❑ YES! I would like to receive future information from NESTLÉ PROFESSIONAL™ via email or postal mail.
Total Cases
Qualifying Products
Street Food Fare
Redemption Form
FS-6904MIX-E2
and cannot be combined or used with any other offer. Rebate or Foodservice Rewards points
will only be given to foodservice operations, and must be in conformance with Operator policies.
All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland unless
otherwise noted. Foodservice Rewards® is a registered trademark of Schoeneckers, Inc.,
USPTO Reg. No. 2,844,677
Operator: To avoid processing delays, do not forget to sign and
date this form prior to sending.
Earn up to
$1,500
OR up to 75,000 Foodservice
Rewards ® Bonus Points.
July 1, 2011 – December 31, 2011
NESTLÉ PROFESSIONAL™ brands and
products work deliciously with street
food menu concepts and beyond,
from ethnic specialties based on
Asian, Mexican and Italian cuisine to
all-American favorites.
Any way you use them, your qualifying
case purchases will earn you valuable
rebates or Foodservice Rewards ® Bonus
Points.
Download the 10 new global street
food recipes pictured on these pages
at: www.nestleprofessional.com/
StreetFood
See inside for details.
Lasagna Cupcakes featuring
LEAN CUISINE® Grilled Vegetable
Lasagna with Sun Dried Tomatoes