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THE MAGAZINE FOR CUSTOMERS OF GORDON FOOD SERVICE® The Demographics of Flavor

FALL 2014 FALL The Demographics of Flavor page 4 Containing “Little” Costs page 14 GORDON FOOD SERVICE Use GFS Shrimp for an appetizer that’s quick and easy. The convenience of fully cooked, peeled and deveined shrimp gives you a food-safe seafood dish in less prep time than other shrimp Comfort Food Goes Global page 26 options. Choose these high-quality tiger shrimp for a delicious seafood cocktail or scampi that’s sure to please your customers. On-Trend Recipes Featuring a Quinoa Romesco Burger For more information on GFS brand products, contact your Gordon Food Service page 38 ® Customer Development Specialist. FALL 2014 U.S. $6.00 CAN $7.00 For product information, see page 67 Dishes of distinction start here.

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For product information see page 67. Next Course® A Refreshed Next Course A Quarterly Publication Of all the buzzwords in the foodservice industry, “fresh” is one of the most important. of Gordon Food Service® Now, more than ever, crave the freshest food, and chefs seek out the freshest ® Editor...... Andy Maier ingredients. At Gordon Food Service , we are serious about freshness in all things and are dedicated to meeting that demand. We throw in a little something extra, too: Managing Editors . . . Kelly Kowalczyk fresh concepts and insights into the foodservice industry that help strengthen our Kathy Perry customers’ operations. Advertising Assistant . .Kelly Kowalczyk In keeping with our emphasis on freshness, we’re proud to bring you a refreshed Editorial Advisers. . . .Gerry Ludwig, CEC Next Course. To prepare for the redesign, we did what all good operators do: We Dave Scholten Ken Wasco gathered feedback, and then we acted on it. Our refreshed look is designed to be Jonathan M. Weis eye-catching and to make the information we deliver a quick take for busy foodservice operators. Also be sure to check out the new digital version of Next Course that’s now Recipe Development . .Ed Westerlund, CEC available online. In addition to providing links to more information, it lets you connect Photography . . . . . Julie Line directly to our videos and add products to your cart. Ask your Customer Development Big Event Studios Specialist for the link or visit GFS Experience® at gfs.com. Chuck Whitman Whitman Photography Of course, within these pages you’ll find the same level of comprehensive and reliable Steve Johnson foodservice-industry news and analysis you’ve always been able to count on. In our Steve Johnson Media Features section, we take a fresh look at how to serve the two demographic groups of the greatest importance to the foodservice industry: baby boomers (the biggest spenders) Food/Prop Stylist . . . Michelle Callaghan-Hale and millennials (who, thanks to their sheer numbers, are emerging as a dining force to Account Directors. . . Jordan Buning be reckoned with). In this issue, you’ll also learn how to cut costs in areas beyond food Ryan Roff and labor, as well as how to guard against data breaches. Our culinary coverage includes ddm marketing & tasty tidbits about specialty breads, global comfort food, and what you need to know  communications about satisfying demand for gluten-free foods. And don’t miss our fabulous fall lineup of Editorial Director . . . Robin Watson recipes—it’s sure to satisfy and delight customers hungry for something new.

Design...... ddm marketing & communications Do let us know what you think of our redesign. Tell us what you think and what you need. We’re always eager for input. Email us at [email protected] and let us know. Please address inquiries and comments We’re listening. to [email protected].

Contact your Gordon Food Service Customer Development Specialist for more information. Andy Maier Gordon Food Service 1300 Gezon Parkway S.W. Gordon Food Service Next Course Editor Wyoming, MI 49509

Telephone...... (800) 968-6474 Fax...... (616) 717-7600 Web...... gfs.com Check out the new digital version of Next Course magazine at gfs.com/nextcourse.

2 | NEXT COURSE gfs.com Fall Features 4 The Demographics of Flavor Expert Advice Generational Differences are Playing Out on Menus 20 The Human Touch By Dave Scholten 10 Guarding Against Data Breaches Be Ready to Protect Customers and Your Operation from Thieves 24 Embracing the Gluten-Free Opportunity By Gerry Ludwig, CEC

14 Containing “Little” Costs 57 The Care and Feeding of Managers Trim Costs Beyond Food and Labor for a Beefier Bottom Line By Ken Wasco

18 Food Feature: Specialty Breads are on a Roll 64 Tipping Points By Jonathan M. Weis

26 MenuMaker: Comfort Food Goes Global Profiles 28 Red Chucks, White China 38 On-Trend Recipes Fancy Food and Fun Pair Well at a 10 New Recipes Multiunit Gastropub Operation

52 The Pride of St. Louis An Irish Chef Creates Adventurous Fare at a Country Club

60 The Wheel Deal Authentic Mexican Food is a Florida Operator’s Engine of Success

Departments 23 Manager’s Memo 34 Trendspotting 38 Recipes 67 Advertiser Index

68 From the Other Side of the Table

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NEXT COURSE gfs.com | 3 Demographers use generational categories to define groups of people who share life experiences (e.g., social and economic conditions, pop culture, politics, and technologies). These experiences give rise to shared values, attitudes, and characteristics. Marketers study these generational differences to craft messages that appeal to different age groups. The Demographics By Patrick Bax

4 | NEXT COURSE gfs.com Three generations possess the lion’s share of purchasing power today: baby boomers, Generation X, and millennials. Not every member of a generation thinks and acts the same way, but members share enough similarities to guide restaurant operators in developing brands, concepts, and menus that maximize today’s profits and help ensure the future viability of their business.

Before evaluating generational differences, consider what Chicago-based research firm Technomic Inc. refers to as the “primary need states” of restaurant consumers. These desires are universal, crossing generational divides. Everybody wants: • Affordable prices. • Fresh, high-quality food. • A meal and overall experience that are worth the price paid. • Fast or prompt service. • Accurate orders. of Flavor It’s the “secondary need states” that differentiate the generations. »

NEXT COURSE gfs.com | 5 Generational Divides Demographers differ on the age ranges of each Millennials group, but they’re near unanimous in the way Technomic categorizes millennials as those born between they characterize generational traits. 1977 and 1992. The Chicago-based market-research firm Datassential broadens that definition and tracks both “adult Baby Boomers millennials” (who it deems to have been born between 1979 Technomic defines boomers as those born between 1947 and and 1988) and “young millennials” (born between 1989 and 1965—making them between 50 and 68 years old today. 1995). When considering the drivers and behavior of this group, it’s important to note that there are differences between Boomers are currently the largest generation, though younger and older millennials. millennials will outnumber them by 2030, according to Technomic Consumer Research Manager Anne Mills. Boomers “The younger ones are just starting out in life and are also dwarf the other two groups in terms of spending power— likely still in school,” Mills says. “The older ones are more more than 12 times that of either group on its own. established.” These secondary need states drive boomers: Datassential Senior Director Maeve Webster advises operators • Price and value. to focus on adult millennials now, since they have more • Friendly, attentive servers and staff. spending power. • A variety of appealing, healthy options. In spite of the age span, both older and younger, Technomic “Boomers may be new empty nesters or they may be reports that millennials share these secondary need states: contemplating retirement,” Mills says. “They have more • A desire to be able to customize meals. time to sit and enjoy meals. They gravitate toward full- • A group-friendly menu and/or ambience. service restaurants.” • Craveable foods and beverages. • New or unique foods and flavors. Generation X Born between 1966 and 1976, Generation X is the smallest of Cultural diversity is one of the most salient characteristics of the three age groups, with the smallest spending power. Their millennials, according to Mills. This group contains many more secondary need states are: Latinos, Asians, and Middle Easterners, who grew up eating • A fun, upbeat restaurant atmosphere. home-cooked dishes that reflect their heritage. This, along with • A menu and/or ambience that’s good for groups. a rise in interracial marriages, a surge in TV cooking shows, and • Preferred beverages, including adult beverages. the ubiquity of Internet access, has given the millennial group more exposure to different cultures and cuisines. “Gen Xers are in the mid-life phase,” Mills says. “They’re starting and raising families, and are looking to balance work and life. As a result, “millennials are much more adventurous in They want restaurant environments that are conducive to their their food choices,” Mills says. “Dining out is entertainment kids and friends.” for them—and part of the entertainment is trying something new.” » Much of the industry’s research and marketing “focuses on millennials, but boomers are your bread and butter.”

6 | NEXT COURSE gfs.com The Generation Numbers Gap

Population Share Spending Power % $ % $ % $ 26 Trillion2.1 14 125Billion 22 170Billion

Baby Boomers Generation X Millennials Source: Technomic, 2012

NEXT COURSE gfs.com | 7 Millennial Dining Behaviors 87% 80% 55% 68% 40% will splurge on a want to know more prefer communal solicit friends’ input will order something nice meal even when about how their food tables at restaurants before selecting a different every time money is tight is grown restaurant they visit a restaurant

Source: U.S. Potato Board, 2014 On the Menu How do these generational differences play cuisines to also include what Ludwig calls “contemporary out on your menu? First, remember that the global” influences, including Indian, Thai, Korean, Peruvian, size and purchasing power of the boomer and Greek. generation makes it the primary target for the Strike a Sour Note restaurant industry. In terms of individual flavors, millennials like bold—fruity, spicy, salty, sweet—“and sour is emerging as a favorite,” “Much of the foodservice industry’s research and marketing Ludwig says. That’s driven by an interest in foods that are focuses on millennials,” says Gordon Food Service Corporate rich in probiotics, including yogurt, kimchee, sauerkraut, and Consulting Chef Gerry Ludwig, CEC. “But boomers are your vinegars. Sour beers are also an emerging trend. bread and butter. Fortunately, successful restaurants are Redefine Healthy already doing a good job of serving boomers—that’s why Millennials are also keenly interested in health and wellness, they’re successful. Operators should plan on broadening “Though it’s different than the health concerns boomers their appeal to other age groups over time. It’s an evolution, have,” Mills notes. “Boomers associate health with low-fat, not a revolution.” low-calorie, and low-sodium dishes. Millennials are much He points to the evolution of sharing plates as an example. more concerned with the origin of their foods. Is it fresh? Is it Boomers who grew up on protein-based entrées served with local? Is it sustainably grown or raised? That’s what healthy an array of sides have now embraced the variety afforded means to them.” by sharing plates. It’s a way to serve boomers’ preferred Think Custom food in a new way—a way that also appeals to both Gen Xers Customization is another key motivator for millennials. The and millennials. consumer-research company The Hartman Group reported in The secondary need states of Gen Xers are more about the 2014 that millennials “love” Chipotle because the Mexican overall restaurant experience than the specifics of the menu. grill allows them to customize their , “something that Dining out is social and experiential for them, just as it is for gives them ownership without too many options.” millennials. But millennials are driving new flavor solutions This preference for customization, Mills maintains, combined in a way Gen Xers are not. with less money in their pockets, means millennials primarily Go Global patronize fast-casual concepts. Flavor innovation begins with millennials’ taste for global But, Ludwig predicts, that will change in the future as their cuisine. “Note that it’s ‘global cuisine,’ not ‘ethnic cuisine’, ” purchasing power grows. “Sharing plates will allow full-service Ludwig says. restaurants to meet millennial demand for customization.” Millennials’ cultural diversity gives them a different Operators will have to adjust sharing-plates menus to perspective on such labels. “A millennial Latino doesn’t account for millennials’ cultural diversity, culinary curiosity, consider Latin food to be ethnic,” Ludwig explains. “And and unique health preferences—but the tools to target neither should we.” millennials are already in place. Just incorporate these What we should do is expand our view of global beyond changes incrementally over time. boomer-approved Mexican, Italian, Chinese, and Japanese

8 | NEXT COURSE gfs.com For product information see page 67. Guarding Against Data Breaches By Erin Rodgers

At the height of the 2013 holiday-buying season, hackers slipped through Target Corp.’s data-security system and stole every credit-card record used at the company’s 1,797 stores in the United States. The data was stolen at the point of purchase. The thieves got 40 million credit-card records and, as a result, two top Target executives lost their jobs. That’s not all: The retailer lost the trust of its customers.

That was a big story—the biggest greatly: In 2012, the nation recorded information and keep it safe,” says business story, perhaps, of 2013. 26.2 billion credit-card transactions, Eva Velasquez, President and CEO of Yet such breaches aren’t confined to averaging $94 each, according to the the Identity Theft Resource Center, a mega businesses, nor are they isolated Federal Reserve. If customers can’t nonprofit in San Diego, California, that instances. Since 2005, data breaches trust a retailer with their credit cards, assists victims of identity theft. have resulted in the loss of more than they don’t patronize the business. 630 million credit-card records. Making Target’s sales slipped 46 percent in the How the System Works good on those losses, for both retailer fourth quarter of 2013, the quarter in and customer, costs an average of which the breach occurred. The credit-card system involves $188 per record. Do the math: That’s merchants, “payment brands” Enough, though, about Target. While a loss of nearly $119 billion. (e.g., Visa, MasterCard), and third- breaches are frightening, restaurant party processors (otherwise, those As Target discovered, the breach operators can and should take steps to 26.2 billion transactions a year would resulted in a loss of confidence as protect customers’ data and their own swamp the brands with requests for well—which resulted in a further loss systems from thieves. authorization). See the “Follow the of revenue. Because consumers trust “If a restaurant values its customers, it Money” sidebar on the next page to learn credit cards, they rely on them should also value their personal how credit-card processing works.

810 | | NEXT NEXT COURSE COURSE gfs.com gfs.com Magnetic Strip Versus Safe Measures FOLLOW THE MONEY Chip and PIN Given that the PIN-less system is here How do credit cards actually work? The This many-stepped system is based for the foreseeable future, Velasquez multistep process that involves three basic on the current dominant credit card suggests three things operators can do parties: The merchant, a processor, and in the United States: one that is not to protect their customers. the payment brand (Visa, MasterCard, Discover, etc.). Here’s what happens Personal Identification Number (PIN)- 1. Make sure that systems—and the after a customer or merchant swipes protected. As such, someone with the systems of vendors (e.g., third- a credit card. credit-card number, cardholder’s name, party ordering platforms such as card’s three-digit security code, and GrubHub)—are compliant with 1. The system takes information from the sometimes billing ZIP code is able to Payment Card Industry Data Security magnetic strip and encrypts it. use the credit card. Standards (PCI-DSS). The PCI was 2. Encrypted information is sent to a “The majority of hackers attack the launched in 2006 by the world’s five credit-card processor (a third party, U. S. because we’re the easiest target,” biggest payment systems, including such as First Data, Mercury, Global says Francis Dupuis, Vice President Visa, MasterCard, and American Payments, etc.). of Product Management at Vivonet, Express, and offers the defining 3. The processor sends a request for a Vancouver, British Columbia-based best practices for data security. authorization to the payment brand. provider of restaurant point-of-sale For more information, go to 4. Authorization is returned to the (POS) systems. “We have the most pcisecuritystandards.org/merchants/. merchant via the processor. insecure system in the world.” 2. Use common sense. Only key and 5. The merchant “batches” transactions trusted employees should have access (assembles all the day’s authorizations The insecurity starts, he points out, as to POS systems. Make passwords and requests payment, via a POS system soon as a credit card leaves a patron’s difficult to guess, and change them or PIN-pad device). hands. That’s especially true in these often. Change default security settings 6. Transactions are submitted to the high-tech times: A server can easily on systems frequently. processor. take a cellphone photo of a credit card, 3. Train employees to protect customers’ 7. The processor forwards request then Google a customer’s name to find data and stress the importance of to a payment brand. his or her postal code. being vigilant in their efforts. 8. The payment brand pays the processor. The system in use in Europe and 9. The processor pays the merchant. Canada, called chip and PIN, is easier Responding to a to use and harder to crack. The chip Data Breach Source: Vivonet, Vancouver, British Columbia, Canada inside the credit card contains a If a breach does occur, act swiftly and 256-byte encrypted code. When the SECURITY BREACHES smartly to contain the damage. PIN pad—the device the server brings BY THE NUMBERS to the table—reads the code, it sends 1. Have a written response plan in place. Security breaches are big business for it to a bank, which decrypts it and links 2. Be honest with the public about the criminals—and they’re on the rise. it to the account. The customer then breach and its scope. enters the PIN, which authorizes the 3. Work with law-enforcement agents to • Recorded breaches, 2005 to present: 4,518 payment. Without the PIN, the card determine what happened and thus • Number of records exposed: 630,432,294 is useless. possibly prevent future breaches. • Increase of breaches, 2012 to 2013: 30% Given that the United States’ system 4. Cover the cost of credit-card • Increase of breaches, 2013 to mid-year is designed to be a PIN-less system, monitoring for customers whose 2014: 17% “there’s not a lot of enthusiasm for information was stolen. • Restaurant and retail spaces as a change,” Dupuis says. Cost is one factor. 5. Consider engaging a public-relations percentage of breach occurrences: 24% At a restaurant, each employee who (PR) firm to help repair any damage to • Cost of a data breach: $188 per record your brand. handles payments would have to have Source: Identity Theft Resource Center, San Diego, California a working PIN pad. “If I go to Wendy’s Make no mistake, breaches are a nasty and say, ‘You have to buy 300,000 PIN business. The cost of notifying affected pads,’ someone would have a heart patrons, monitoring, of engaging a attack,” Dupuis says. “Speed of service PR firm to control fallout, and covering can also be an issue, especially when legal expenses related to civil suits these systems are introduced and can add up to lost money, and even a both employees and patrons are on lost business. But you must be ready a learning curve.” to respond.

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supercrispy_ad.indd 1 6/2/14 11:47 AM Containing “Little” Costs By Erin Rodgers

Apache Trout Grill in Traverse City, , celebrated its 20th anniversary this year. Good food and friendly service have helped the restaurant thrive, and so has close attention to the bottom line. Not just food and beverage costs, though: Mike Connors, who with his wife, Sheila, owns the full-service, casual restaurant, has become an expert at containing “little” costs.

For instance, negotiating with a new company for trash pickup has saved the restaurant several hundred dollars a month. Installing magnetic rings on trash cans retrieves discarded flatware, for an annual 20 to 25 percent savings. Connors reviews insurance contracts every year, and hired a firm to handle unemployment-compensation claims. Little by little, it’s all added up to a successful, profitable restaurant. “If we want to get out of here with 15 percent to the bottom line, we could never do that without keeping an eye on these little costs,” Mike Connors says. Over the next six years, restaurant margins will become even thinner and more difficult to protect, according to the National Restaurant Association’s (NRA) Restaurant Industry 2020 report. One of the most likely developments by 2020 is that the cost of wages and benefits as a percentage of sales will increase. One of the least likely developments? That food and beverage costs will decrease. So, with a restaurant’s biggest expenses predicted to rise, operators will have to broaden margins by keeping a close eye on other costs. Those costs include utilities; insurance; equipment and building maintenance; smallwares; tableware and flatware; and even marketing and advertising. The challenge is to control costs without diminishing the safety and comfort of diners and employees. Dimming lights can save energy but drive away customers if it’s too dark to read the menu. A kitchen manager can turn down the air conditioning but risk sweaty, crabby cooks.

14 | NEXT COURSE gfs.com Building Awareness ADDITIONAL One of the first steps in controlling “other” costs is to make employees aware that COST-SAVINGS little steps add up to big savings. Gordon Food Service® Commercial Segment IDEAS Manager Dave Scholten predicts that it may be easier to get employee buy-in for THAT WORK “little” cost savings, because they can actually see the difference they’re making every day. Steam-Clean Hard Floor Surfaces The cost of leasing a machine is Chicago-based Tasty Catering builds awareness by making employees part of the reasonable, and the process is 20 percent cost-saving process. In 2012, it started The Great Game of Business, a strategy to 40 percent faster than mopping and that makes employees stakeholders and rewards them when the company is more scrubbing. profitable. The strategy works: Sales have risen by 6.6 percent over the last two years, and profits have increased 75 percent. Manage Dish-Machine Cycles Run full, not partial, loads. Employees do more than help keep an eye on costs; they’re in charge of devising innovative ways to do so. Each employee takes responsibility for a line item on the Switch to Energy-Efficient Light Bulbs profit-and-loss (P&L) statement. Make sure menus are still readable and employee safety isn’t jeopardized. “That innovation has saved the company tens of thousands of dollars,” notes Chief Procurement Officer Kevin Walter. A few examples: Use Programmable Thermostats Auto Fuel Power down for off-hours. An employee monitoring gas prices found that they rise on Thursday, stay there Stop Energy Drains until Monday, then drop a bit. Hence, Tasty Catering’s 18 delivery trucks fuel up on Turn off unneeded equipment during weekdays. The company also checks fuel gauges before sending out trucks: one off-peak hours. with three-quarters of a tank will get the green light before a vehicle with a tank one-eighth full. The savings equal $20,000 annually. Clean Condensers on Refrigeration Units Weekly and Furnace Filters Monthly Vehicle Maintenance Machines run more efficiently with An employee who wanted to be proactive in preventing repairs kept a log for each clean filters. vehicle, tracking when filters, tires, and the like were changed, as well as charting repairs. It’s worked. Before the logs, Tasty Catering spent $56,000 a year on vehicle Store Glasses in Glass Racks maintenance. Now it’s $42,000. Loose glasses can and will break, and breakage costs money. Waste Hauling The employee in charge of those costs decided recycling was the way to go. Scrape Dirty Plates into Bus Tubs By recycling eight waste streams, Tasty Catering has reduced its waste-to-landfill This helps keep flatware and other ratio by 60 percent and actually makes money—about $300 a month. » reusable items from being discarded. Dispense Cleaning Towels and Aprons to Employees Lock up the rest. Source: Joe Erickson and Jim Laube, co-owners, restaurantowner.com.

Make employees aware that little steps add “up to big savings.”

NEXT COURSE gfs.com | 15 A Close Watch There are many ways to trim “little” costs, but all require planning and forethought: Apache Trout Grill, for instance, prepares both annual and five-year budgets, to keep better track of expenses. When the margins Apache Grill’s annual primary costs— food and labor—are about 62 percent, are so close, it’s Connors says. Variable costs weigh in at about 27 percent. Of those, insurance— at about $100,000 annually—is the essential that you toughest to rein in. Yet Connor does so “ with a vigilant system. look at these things.” Unemployment-Compensation Claims Connors documents why employees leave. When a former employee files a claim, the outside advisory firm that The examples are nearly endless, and so are the savings. Turning a blind eye to he retains vets and challenges it, if these “little” costs would, Connors predicts, cost him 30 to 40 percent in profits. necessary. The firm takes payment only Keeping after them means a fatter bottom line. when it successfully has a claim denied, therefore saving Connors money on unemployment insurance (the more WHERE THE SALES GO claims a restaurant pays, the higher its insurance rate). Here, by type of restaurant, is a breakdown of how much of each earned dollar goes to costs, and how much to profit, assuming that 100 percent of Workers’ -Compensation Claims revenue stems from food and beverage sales: In addition to creating “the safest environment” possible, Connors has Full-Service Restaurant the injured assessed by a medical professional and documents the Per-person check average Cost of food and beverage sales 33.0% incident in case the employee makes a less than $15 Salaries and wages 33.6% claim. It has worked: Claims are low, and Occupancy costs 5.7% the restaurant has an AA rating from Income before income taxes 4.1% Michigan’s workers’-compensation office. $15 to $24.99 Cost of food and beverage sales 33.7% Other Cost-Savers Salaries and wages 32.4% • Tabletop. Choosing sturdy, plain, Occupancy costs 6.1% pattern-free, long-lasting dinnerware Income before income taxes 5.0% that won’t scratch tables resulted in tabletop savings. $25 and over Cost of food and beverage sales 31.5% • Cleaning. Switching from an outside Salaries and wages 30.6% firm to an in-house crew reduced Occupancy costs 6.8% Connors’ cleaning costs by $600 every Income before income taxes 4.5% two weeks—and produced better results. Limited-Service Restaurant • Cleaning towels. Connors uses Cost of food and beverage sales 33.1% top-quality towels for the front-of- Salaries and wages 28.5% the-house bar. For back-of-the-house Occupancy costs 6.4% cleaning, he uses remnant towels, which Income before income taxes 6.3% cost five cents each, compared to 15 cents for “whole” towels. Source: 2013-2014 Restaurant Operations Report, National Restaurant Association.

16 | NEXT COURSE gfs.com Artisan Crafted for Signature

567330 Sienna Bakery® Sweet Cranberry Walnut Loaf

Artisan Bread Sienna Bakery premium-quality artisan loaves are ideal for use in creating upscale signature sandwiches. Available in sweet varieties like Cranberry Walnut, savory varieties like Potato Rosemary and Savory Garlic, or traditional varieties like Harvest Grain and Country Italian, Sienna Bakery artisan loaves have a thick, chewy crust, melt-in-your mouth interior, and complex flavor that will really stand out from the crowd! For product information see page 67. More than just a common denominator, bread and other carriers are integral to the flavor/texture equation that yields sensational, craveable, and sales- Specialty building items. According to the 2014 Consumer Trend Report from the Chicago-based research firm Technomic Inc., consumers rank quality and the appetizing appearance of sandwich Breads are ingredients as highly important. To satisfy them, Technomic recommends strengthening quality perception, promoting freshness, expanding customization opportunities, and offering a more interesting range of on a Roll ingredients, including breads. By Robin Hill “One of the prominent trends on menus is gourmet sandwich carriers and buns,” says Peggy Preston, Gordon Food Service Any way you slice it, flavorful bread is U.S. Category Manager, Bakery & Appetizers. powerfully appealing. She goes on to say, “Specialty carriers offer a key opportunity to add variety to the menu, expand customization options, upscale items, and differentiate an operation from the competition.” Rising Stars Increasingly, consumers expect to be able to choose carrier options for build- your-own sandwiches and burgers. The following are some of today’s tastiest and most versatile carriers. “These items present the greatest opportunity for menu differentiation without an increase in labor costs,” says Gordon Food Service Corporate Consulting Chef Gerry Ludwig, CEC.

Dutch Crunch Sweet, salty, crunchy, nutty, and yeasty, this San Francisco treat has a ciabatta- like heartiness that holds up to sauces and wet ingredients, yet still delivers a delicate eating experience.

18 | NEXT COURSE gfs.com “The Dutch Crunch is unequaled Breakout Buns Biscuit Buns when it comes to eye appeal and Plain or studded with bits of cheddar palate-pleasing flavor,” Ludwig says. BurgerBusiness.com may have cheese, they combine the lightness “It’s a grand-slam success that delivers designated 2013 as “the year of the of a biscuit with the sturdiness of a an unparalleled opportunity for bun,” but carrier options continue to conventional bun and work well for menu differentiation.” grow in 2014. signature burgers and hot sandwiches. One dynamite option: An open-faced Conveniently sized in loaves to be split Brioche Buns burger on a toasted biscuit bun, with a into six substantial sandwiches, Dutch “Available in many sizes, brioche melting cheese, and biscuit . Crunch is also easy to menu. Simply put buns are the most popular carrier for two pieces together and bake briefly at burgers, based on menu incidence and English-Muffin Buns 350°F to 400°F so the inside remains sales volume,” Ludwig notes. “The English muffin is both tender and the outside crunchy. Buttery, rich, and light—yet denser underutilized and a revelation,” Ludwig says. “With all its nooks and crannies, it Hawaiian Bread than standard burger buns—brioche absorbs juices, integrates condiments, and Versatile, but not as stable as brioche buns hold up to juicy burgers, pot-roast holds them very well.” or English muffins, sugar-loaded burgers, and pulled-meat sandwiches Hawaiian bread appeals to diners with without falling apart. But they’re not so Croissant Bun a sweet tooth. robust that they leave guests feeling Tender, flaky, and buttery, this modern filled up on bread. twist on a French-pastry classic adds “Just avoid highly acidic toppings,” flavor, appetizing visual, and upscale Ludwig advises. “A really tart pickle or Rolls appeal to the all-American burger. sharp mustard may not be ideal.” “Hearty and hefty enough to hold practically any filling, flavorful pretzel The bottom line? There are plenty of rolls,” Ludwig maintains, “are one of ways to make dough with specialty Thicker and heartier than tortillas, the best burger carriers from a breads. Monitor what the competition naan adds global flavor and holds up chef’s standpoint.” serves and make sure the carriers you well to grilled, roasted, and braised- serve are distinctive. And be prepared meat fillings, as well as burgers. to adapt.

THE BIG THREE FRESH FROM THE OVEN For more The following, Preston reports, are the top Use frozen dough to bake up these information three sales-building trends for carriers delicious and satisfying specialty ask your Customer and breads. breads on-site: Development Specialist 1. Gourmet carriers. Brioche, pretzel, and • Sardinian flat bread. The pocket that about: Hawaiian buns are the biggest sellers. forms while rolled out and flattened Sienna Bakery® Artisan Breads & Rolls 2. Flat breads and thinly rolled pizza dough. through baking is ideal for splitting or visit siennabakery.com. Use them for sandwiches, , and and filling. flat- bread appetizers, or to create • Kummelweck (Weck) roll. Brush thawed signature individual thin-crust pizzas. roll dough with water, sprinkle with salt, 3. Better bread baskets. Serve assorted and bake for a classic on Weck, or unique table breads, flat breads, and signature . crackers before the meal. Slice Dutch • Chinese bao bun. Pat thawed roll dough Crunch into smaller pieces for the into a disc, lightly oil, steam, and fill with bread basket. pork belly, seafood, or other fillings.

Artisan Breads & Rolls

NEXT COURSE gfs.com | 19 EXPERT ADVICE | BusinessMatters The Human Touch By Dave Scholten

These days, it’s a rare restaurant that doesn’t serve up some sort of technology along with its signature cuisine. Websites, social media, tablet menus, smartphone ordering…these and other technologies have radically changed the way restaurants operate in the 21st century.

And the pace of change is only going to intensify, according to the National Restaurant Association (NRA). Its 2013 Restaurant Industry 2020 Report predicts that the following will be the new foodservice-industry tech norms within the next six years: • Restaurant operators will make better use of mobile technology. • Turning point-of-sale (POS) data into actionable knowledge will become easier. • Online training programs—more of which will be provided online and via smartphones—will replace training manuals. • Electronic pay-at-table and mobile payments will be commonplace. There’s no question that these advances will make restaurants more efficient. In fact, the NRA also predicts that technology will help control costs and reduce staffing. But anyone who has worked in corporate America—or simply tried to deal with their own cable company—will tell you that technology-driven “efficiency” and “cost control” often go hand-in-hand with depersonalization and poor customer service.

20 | NEXT COURSE gfs.com Restaurant operators can’t afford to scores appreciably higher than two in the last year or so. I walk into let that happen. Our business is built market sectors built on personal my neighborhood Domino’s and I’m on service. Customers are guests in interaction. Even the two highest- greeted with TV screens that welcome our “homes” and expect to be treated scoring restaurants measured by ACSI, me, tell me what orders are ahead as such. All the gizmos and gadgets in Subway and Olive Garden, both at 83, of mine, and even when my pizza the world won’t make up for unfriendly rank well below Amazon. went into the oven. That makes me employees, long wait times for food, or feel personally welcomed and valued Amazon has figured out how to use a lack of management accessibility. as a customer before I even talk to technology to serve customers better. a Domino’s employee. Domino’s has The challenge going forward is Now, if that were easy, everybody reported that its new technologies to leverage all these wonderful would do it—but technology-based have increased both customer technologies to improve customer industries like subscription television retention and frequency—a noteworthy experience. We must continue to (which has an ACSI score of 65) and feat in a segment not generally known emphasize the personal touch as new online social media (which has an ACSI for its loyalty. technologies offer increased benefits score of 68) certainly don’t have the to our industry. hang of it. There are many restaurant-focused technologies that—applied Who Satisfies Service-Boosting judiciously—can help you improve Customers? Technologies the customer experience, from POS systems that track customer data If you think that’s too tall an order, So how can restaurants use technology to mobile-marketing solutions that let’s take a look at a little company to serve customers better? First, you enable tailored text messages. One called Amazon. In 2013, the American have to accept that your customers technology provider I find particularly Customer Satisfaction Index (ACSI), want these technologies. Younger valuable for enhancing the human which measures satisfaction on a customers, especially, want technology touch is TraitSet. scale of 0 to 100, scored Amazon at 88. integrated into their restaurant Compare that to an average score of experience, just as it’s woven into TraitSet offers workforce-management 81 for full-service restaurants and 80 their daily lives. And the technology software that eases hiring, onboarding, for limited-service restaurants. you offer helps determine whether a training, and scheduling. Its hiring customer chooses to patronize you or module includes online behavioral Let that sink in for a moment. Amazon, the competitor down the street. assessments that can help operators a company that uses technology to identify such traits as work ethic, such an extent that customers only Domino’s Pizza has embraced this leadership, and customer service— rarely interact with a human being, notion, making huge investments in before candidates even come in for digital and mobile technologies an interview. Now, while not as visible to the consumer, using technology to hire people who are more likely to deliver superior customer service may be the ultimate example of striking the The challenge going balance between “high-tech and high-touch.” And that’s because, no matter what technologies the future forward is to leverage brings, this is, and always will be, a people business.

Dave Scholten, all these wonderful Gordon Food Service Commercial Segment “ Manager Dave represents the needs of technologies to improve the independent operator. He is responsible for delivering tools and solutions to help operators grow their sales and control costs. His background includes more than customer experience.” 30 years of operational experience.

NEXT COURSE gfs.com | 21 From the countryside of Lucca in the Tuscany region of Italy, to the fi nest kitchens across the globe, Filippo Berio® Olive Oil has a 150-year-long reputation for satisfying the most discriminating palates and demanding THE FIRST AND LAST NAME culinary professionals. Today, his legacy remains the gold standard IN OLIVE OIL IS THE FIRST AND against which all olive oils are measured. Not just in his hometown of Lucca, but around ONLY CHOICE FOR CULINARY the world, where professional chefs can now add his passion, artistry and commitment to PROFESSIONALS. their own pursuit of culinary excellence.

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For product information see page 67.

Filippo Berio® is a trademark of SALOV S.p.A., used under license. ©2014 Cargill, Incorporated MANAGER’S MEMO The Right Stuff By Aaron Frazier

Friendliness, professionalism, 2. Repeat Yourself 5. Reorder Your System speed—these are all critical When a customer has finished his One major Mexican chain that was elements of restaurant or her order—on the phone, at the plagued by inaccuracy—due in part to drive-thru, or at the table—repeat its willingness to customize orders— service. But “order accuracy it back to ensure that you heard it changed its back-of-the-house layout trumps everything else,” correctly. Do the same thing when to improve productivity and flow. The according to the Consumer you deliver the order: “Here’s your chain installed a POS system with Brand Metrics Q2 2013 study cheeseburger with extra pickles, kitchen display monitors that clearly large fries, and strawberry shake.” identify modifications to standard from Chicago-based research orders and set up two production 3. Upgrade Your Tech firm Technomic Inc. lines—one for the dining room and Portable point-of-sale (POS) systems one for drive-thru—instead of one. Roughly 96 percent of fast-food, fast- allow servers to transmit orders casual, and casual diners said accuracy directly to the kitchen, minimizing 6. Plan for the Worst is important or very important. communication errors. Customer- Have a service-recovery plan in case Consumers expect you to get their facing order screens at registers something does go wrong. Authorize orders right, at the drive-thru and on enable customers to verify orders on designated employees as “fixers” and the dining table. If you don’t, you risk the spot. Tabletop interfaces, kiosks, be sure they can always implement more than simply annoying them—you smartphones, tablets, and mobile apps recovery plans, even when the may just drive them away from your let customers enter their own orders. restaurant is busy. “One of the hardest restaurant for good. parts of this business is recovering 4. Look for Opportunity from a mistake,” says Gordon Food Here are just a few ways to improve Consider any problems you’re having Service Commercial Segment order accuracy: with order accuracy as opportunities Manager Dave Scholten. “Make the to improve your processes. Where 1. Listen Actively guests happy. Supply missing items; are mistakes being made—by Staff training is your primary tool for replace damaged items; or fix it in front-of-the-house or back-of-the- reducing errors. Lesson number one: some other way.” house personnel? Are servers not There’s a big difference between understanding customers, or are they Delivering accurate orders to your hearing and understanding. Teach keying orders incorrectly? Are there customers is one of the best things order-takers to really focus on more mistakes at the table or over you can do for your business. Instill the customer. Good eye contact is the phone? Once you’ve identified the the importance of doing so in your essential in face-to-face situations. problem(s), you can develop a training employees from day one and make it a Ask questions if anything at all and/or technology solution. regular feature of crew meetings and is unclear. Listen for both key management initiatives. information (like substitutions) and key feelings—for example, is the customer in a hurry?

NEXT COURSE gfs.com | 23 EXPERT ADVICE | ChefMatters In other words, if you want to make the claim, be prepared to back it up. According to the federal definition, foods Embracing the labeled gluten-free must contain fewer than 20 parts per million of gluten. That’s a tall order for most restaurants, Gluten-Free but, if you’re not thinking about gluten-free options, you’re missing out on a big Opportunity opportunity to increase sales. What’s Driving By Gerry Ludwig, CEC Gluten-Free Demand? For some people, avoiding gluten isn’t Cooking “gluten-free” used to be pretty a trend but a necessity. Certain medical conditions, such as celiac disease, simple: Flick off the croutons and call it a render individuals incapable of day. With last summer’s rollout of new FDA digesting gluten. Only 1 to 2 percent of the U.S. population is believed to labeling regulations, however, gluten-free is have celiac disease, while an additional more serious. 6 to 8 percent have sensitivity to gluten, according to Alice Bast, President of the National Foundation for Celiac Awareness. However, a much larger group of consumers is choosing to avoid or eliminate gluten from its diet for other reasons. In fact, “gluten-free cuisine” ranked fifth among the Top 20 trends in the National Restaurant Association’s What’s Hot 2014 Culinary Focus. Numerous books and studies aim to show that gluten can cause a variety of mental and physical ills; whether or not these arguments are valid, it’s clear that they’re having a profound effect on the way restaurant customers are making decisions. Menu Options Given the new rules, operators should weigh the additional costs of compliance with gluten-free labeling regulations against the profit potential of offering

24 | NEXT COURSE gfs.com gluten-free items. For some operators— rice, to name a few—that are very flavorful sauces or dressings, such as and for those seeking recipe support— much on-trend and naturally gluten- an Asian-inspired blend of nuoc cham we have created a cookbook containing free. Popcorn, as a snack or a garnish, with lime juice and rice vinegar, most two dozen kitchen-tested recipes that stands out when dressed up with are gluten-free, but do check—they’re comply with the new regulations. unique toppings. Antipasto offerings easy to prepare and really stand out. of marinated or grilled vegetables, For others, however, there is an Whatever approach you take, empower legume salads, and cheeses offer alternative, and that is to offer dishes your employees by educating them lots of mix-and-match opportunities. that are identified as “wheat-free,” with thoroughly about gluten-free and Gluten-free grain salads are delicious the disclaimer that “food is prepared wheat-free options. Make sure your mixed with proteins and flavorful in a kitchen that uses wheat products.” employees—both front- and back- roasted vegetables; they offer These items aren’t marketed as of-the-house—understand the menu lots of texture and are fresh and gluten-free and, while they may not be and preparation methods so that they approachably modern. suitable for those with celiac disease can communicate effectively and set or gluten intolerance, they can be Paradoxically, gluten-free foods guests’ expectations. Customers will appealing to “wheat-aware” customers don’t have to be healthy, so don’t have questions: Do you fry wheat and who are simply trying to avoid underestimate the power of the wheat-free items in the same deep- gluten. Ultimately, it’s the operator’s deep-fryer. Many people who choose fryer? Is the gluten-free bread toasted responsibility to determine that menu to go gluten-free still seek a bit of in the same toaster as your regular items live up to any product claims. indulgence when dining out. Just bread? Are your salads with and be sure to use a small, inexpensive without croutons tossed in the same Determining whether a menu item tabletop deep-fryer dedicated to bowl? Taking time to think through contains gluten can be tricky. Wheat, gluten-free items in order to avoid the menu allows you to answer barley, rye, triticale, farina, spelt, cross-contamination with breaded, these questions in a consistent and bulgur, and many other whole grains deep-fried items. Fried nuts, such professional manner while addressing contain gluten. Oats, while naturally as almonds or cashews tossed with your customers’ needs. gluten-free, are controversial, as fresh herbs or a house spice blend, they can become contaminated with are addictive; simply toss raw nuts Gerry Ludwig, CEC , wheat during the growing process Gordon Food Service into the dedicated gluten-free (although it is possible to purchase Corporate Consulting Chef deep-fryer for about 30 seconds, As Gordon Food Service gluten-free oats). But, less obviously, then season and serve warm. Many Corporate Consulting Chef, commonly used ingredients such as Gerry Ludwig develops vegetables do just fine with an au- soy sauce, vinegar, deli meats, hot dogs, programs for customers naturel skinny dip in hot oil—peeled in areas such as menu development, recipe dried fruits, and prepared sauces also and cored Brussels sprouts, broccoli, standardization, and kitchen staff training. He is frequently contain gluten. a Certified Executive Chef with the American or cauliflower are particularly well Culinary Federation and a graduate of the Dumas There is ample opportunity to suited; 60 to 90 seconds is all it takes Père School of French Cooking in Glenview, . capitalize on other grains—buckwheat, to transform these simple veggies quinoa, amaranth, millet, corn, and into sophisticated snacks. Tossed in Follow @GFSChefGerry

GLUTEN-FREE DEMAND For more information ask your Customer Development Specialist about: • Number of Americans seeking to reduce or eliminate gluten from their diet: A Guide to Gluten-Free—an essential Gordon Food Service- One in three developed resource that includes what you need to know • Percentage growth of the gluten-free about gluten-free regulations and opportunities. market from 2011 to 2013: 44 Our Kitchen-Tested RecipesSM that comply with the new FDA • Percentage of Americans trying to eliminate regulations regarding gluten-free. or cut back on gluten in their diet: 30 a guide to Contact the registered dietitians and certified food-safety • Percentage of American diners who Gordon Food Service® professionals at the Gordon Food Service Nutrition Resource consume gluten-free foods for reasons Center for your gluten-free-food questions and considerations. other than gluten-sensitivity: 36 Source: 2013 Mintel Market research.

NEXT COURSE gfs.com | 25 MENUMAKER Comfort food remains one of the top two or three macrotrends influencing all segments of foodservice,” notes Gordon Food Service Corporate Consulting Chef Gerry Ludwig, CEC. “That used to mean mashed potatoes, Comfort Food Swiss , and , but, now, so much comfort food is globally based, especially in the fast-casual, full-service casual, and casual-upscale segments.” Goes Global Asian, Latin, and European foods have By Jane Meyers emerged as prime opportunities. The key is to reinvent, not replicate. Delivering familiar flavors and textures in new formats satisfies diners who seek variety and crave the familiar with a twist. “Any traditional comfort food can be given a more contemporary spin,” Ludwig advises. “Think beyond the classics: menu something unique.” Asian Comfort Food While ramen noodles or Vietnamese constitute classic Asian comfort food, they’re not the only options. “The entire category is really blown out with so many dishes incorporated into Asian dishes,” Ludwig says. “The tipping point was the Kogi trucks that put Korean ingredients into Latin . That really opened chefs’ minds.”

Bahn Mi The classic version features Without a doubt, layered with ham or roast pork, a schmear of pâté or liver sausage, pickled comfort food is a joy. vegetables, fresh herbs (basil, mint, cilantro), and a thick layer of mayonnaise. Once stuck in the rut of Reinvention: Change up the proteins, stick-to-the-ribs, homey American fare, comfort carrier, and condiments. Example: food—like so many things—has gone global. Cambodian Bahn Mi: grilled steak, pulled beef or pork shoulder, or grilled or As younger, adventurous, and increasingly diverse roasted catfish that’s served hot. diners step up to the plate, the comfort-food Kimchee Korean fermented cabbage— category is expanding. Baby boomers may crave mac think sauerkraut with fish paste or and cheese or , but younger diners are fish powder—that has moved from the sidelines into and onto more likely to yearn for or a Latin . practically everything.

26 | NEXT COURSE gfs.com Reinvention: Savory Asian pancakes; Reinvention: Stuffed meatballs (cheese COMFORT-FOOD ELEMENTS Asian ; Grilled kimcheese—grilled and spinach); polpetti (breaded and pimiento-cheese sandwiches with kimchee. deep-fried meatballs); (fried For all its diversity, count on comfort food to be: rice balls mixed with meat). Steamed Chinese Bun • Inherently rich—which usually translates to This darling of the dim-sum cart has Fonduta cheesy and/or fat-laden. made the great leap forward to sandwich, The Italian analog of queso fundido. • Based on inexpensive protein elements—often sharing plates, and snack menus. Reinvention: Blend mozzarella with braised or ground meat. Reinvention: Crispy pork belly on provolone, Gorgonzola, or melting • Not complicated—cooking methods are steamed Chinese bun sandwiches and cheeses from other regions/countries. homestyle, not fussy or complicated. mini-sliders. • Soothing in terms of mouthfeel—soft, tender, Caprese Salad chewy, or crispy-crunchy. Noodle Bowls The minimalist Italian salad of More than just pasta, not quite a tomato slices, fresh mozzarella, and soup—and definitely not college kids’ whole fresh basil leaves. subsistence fare—carefully constructed Reinvention: Place the caprese-salad noodle bowls combine soba or toppings on a generously sized, cellophane noodles, vegetables, meats, hand-pattied burger and serve on and/or tofu. ciabatta bread. Reinvention: Indulgent ramen-noodle bowls and updates of pad thai with Latin Comfort Food luxurious ingredients such as grilled , or pork belly. “Tacos, burritos, and fit easily into Latin comfort food,” Ludwig says, “but we’re seeing new variations European Comfort Food of Latin ingredients manipulated into Shepherd’s Pie “Most of the dishes in this category are different comfort foods.” from Mediterranean countries—France, Beef Barbacoa, Carne Asada, Pork Spain, Italy, Greece,” says Ludwig, who TAKING COMFORT Carnita, or Chicken Tinga adds that British shepherd’s pie is also ON THE SIDE Inexpensive cuts of meat slow-roasted a European comfort-food hit. with seasonings and sauce. “We can anticipate,” Ludwig predicts, “that Escalivada condiment bars at many restaurants will be Reinvention: Latin meatloaf made with An olive-oil-braised vegetable stew offering soy sauce, salsa, Sriracha sauce, ground versions of barbacoa, carnita, from Catalonia. sesame oil, Japanese togarashi seasoning, or chicken tinga; breakfast- and sweet Thai chili sauce right alongside Reinvention: Sharing-plates or tapas; hash with chicken tinga and fingerling ketchup, mustard, and mayonnaise.” relish for sandwiches; crostini topping. potatoes; Latin with chorizo, carne asada, Mexican melting cheese, Meatballs avocado, and sour cream. Latin rice Classic , , and pork— bowls with pork carnita meat and or lamb. posole topped with chili and lime; hand-pattied burgers topped with pork carnita meat.

For more information Log in to GFS Experience for leading-edge Kitchen-Tested RecipesSM that are standardized to help you capitalize on these flavor opportunities.

Ask your Gordon Food Service Customer Development Barbacoa Sandwich Specialist about additional recipe options.

NEXT COURSE gfs.com | 27 CUSTOMER PROFILE | Bar 145 Red Chucks, White China By Tom Dixon

Jeremy Fitzgerald likes to show people a good time. “I’m all about throwing parties,” he says. So he wanted his new restaurant concept to have a fun, festive feel. He also wanted to serve gourmet food—but his business partner, George Simon, thought burgers would be a better match for a high-energy eatery.

28 | NEXT COURSE gfs.com From the kicked-back look of servers’ footwear to casually elegant table-settings to the kicked-up flavor of the signature burgers Corporate Chef Robert Lucas (left) prepares, Bar 145 exemplifies cohesive branding.

Enter Chef Robby Lucas. “I told them they could combine their ideas in a Restaurant Snapshot gastropub,” he explains, “and serve high-quality food, including better burgers, in a bar-type party atmosphere.” Operation: Bar 145 Thus was born Bar 145. Named for what Lucas calls “the temperature of a Locations: Avon Lake, Columbus, perfectly cooked medium-rare burger,” Bar 145 opened in May 2011 as Toledo, Kent, Norwalk, and Toledo, Ohio, and Ohio’s, first gastropub. Fort Wayne, . Classification: Gastropub “Red Chucks, White China” is the restaurant’s tagline, meant to evoke the seeming culture clash between fun times and fine food. Employees wear red Number of seats: 150 to 200 Converse Chuck Taylor tennis shoes, but the burgers are served on per location white china. Dayparts reserved: Lunch, Dinner, Late Night “Burgers, Bands, and Bourbon” is another catch phrase that helps guests know what to expect. “I wanted to be different than anybody else out there,” Check average: $15 Fitzgerald explains. “So we emphasize music more than many traditional Signature dishes: Simpleton gastropubs. We offer live entertainment six nights a week—acoustic, jazz, Burger, Bar Wings, Black-Bean country, rock, dueling pianos, you name it.” Panini Bar 145 also focuses more on bourbons than the wines and beers that Years in business: Three dominate most gastropub menus. “We have nearly 40 different bourbons Staff: 50 to 60 per location available, plus specialty bourbon cocktails and tasting flights,” Fitzgerald says. Guiding philosophy: Combine a “I wasn’t even a bourbon drinker when we were putting this together, but I comfortable atmosphere with knew two things about it. One, it’s cool and trendy, and, two, it’s the only truly top-notch food American distilled spirit.” Beer lovers aren’t left high and dry, however. “We have 12 craft beers on tap and another 20 to 25 in bottles.” »

NEXT COURSE gfs.com | 29 CONFIDENCE IN EVERY CASE.

For product information see page 67. Ring in the HOLIDAYS WITH THE Finest Farmed Smoked Salmon PRODUCTS

At Santa Barbara Smokehouse, strict attention to detail and artisanal tradition go into every batch of our smoked salmon products.

Our emphasis is on tradition and craft rather than mass production. We proudly produce a very delicate but distinctive-tasting smoked salmon that cannot be achieved using conventional modern smoking methods. For product information see page 67. Bar Food with a Twist Fitzgerald and Lucas created a menu that complements their bourbons, beers, and wines but can also be enjoyed sans alcohol. You could call it bar food with a twist. Make that several twists. The menu starts with a “stack-your-own” burger option that includes housemade sauces, artisan cheeses, and dozens of toppings—allowing, Lucas maintains, for more than 150,000 different flavor combinations. Burgers are prepared with hormone-free, antibiotic-free beef sourced from a Montana ranch. “The fat content is buttery rather than greasy,” Lucas says. “You can really taste the difference.” Creating a fun and lively gastropub that A burger of the month and five standard serves great food was the goal from the selections—if you can call an Apple Pie get-go for Owner Jeremy Fitzgerald (left) Burger “standard”—round out the burger and Chef Robert Lucas. menu. There’s also a variety of soups, salads, sandwiches, charcuterie, and “Pub Plates,” as well as sharing-plate dishes So we are growing really quickly. The such as Bar Wings and Bar Nachos. Cooking for Friends challenge is to maintain consistency But these are not your father’s wings Lucas was excited to join his childhood while making sure each menu and nachos. The “wings” are duck legs friend Fitzgerald in the Bar 145 incorporates local foods. Robby—now that are braised and fried, then served venture after a career in fine dining. Corporate Chef—and Director of with fried capers and crème de menthe “I wasn’t cooking for my friends, just a Operations Jake Guthrie help make bleu cheese. The nachos feature local select group of people who could afford that happen.” goat cheese, roasted duck confit, Bing extravagance,” he says. “I wanted to Both Fitzgerald and Lucas are adept at cherries, imported Gouda, and sweet take my skills and techniques to a place fostering a party atmosphere, a legacy chili sauce atop house-fried tortillas. where my friends could hang out.” of their shared time in Put-in-Bay, an “Jeremy will say, ‘I think we need to add Either Lucas has a lot of friends or Bar Ohio island resort nicknamed “Key ‘x’ to the menu,’” Lucas says. “I’ll sit down 145 has struck a chord with a wide West of the North.” But another legacy with my cooks and brainstorm a new swath of Ohio diners. “I really believed is just as important—the work ethic way to do it.” The new ways typically go we had come up with a concept that instilled in them by their fathers, by old names. “We still call them wings filled a void,” Fitzgerald says. Guest Ed Fitzgerald and Jim Lucas. and nachos because it makes them counts from day one on have proved “They are huge influences on us,” accessible and encourages people to try him right. Fitzgerald says. “I worked alongside my them.” The operation was so popular right out dad in the restaurant business for 15 Delectability encourages people to of the gate that Fitzgerald and Simon years before I went out on my own. order innovative items again and again. almost immediately began planning He taught me so much.” Bar 145 makes virtually everything expansion, through both corporate and One lesson Fitzgerald says all from scratch, using as many fresh, local franchise stores. restaurateurs should learn? ingredients as possible. How fresh? “This concept is so different and so “Know your identity. Come up with “The only thing in our freezer is bacon— franchisable,” Fitzgerald enthuses. “It something unique and don’t worry so which we cure in-house,” Lucas says. cuts across all ages and demographics. much about the competition.”

32 | NEXT COURSE gfs.com BOUND FOR GREATNESS Bound salads, sandwich spreads, sauces, dips and dressings are destined to satisfy guests when they begin with the perfect base. KRAFT Mayonnaise NOW AVAILABLE AT GORDON FOOD SERVICE

Also available in PCs

Find us on 1•800•537•9338 kraftfoodservice.com I I For product information see page 67. Sign up online for Kraft Works, a free program designed to help build your business.

MIRACLE WHIP PCs and MIRACLE WHIP 4/1-gallon jugs are not available in all areas. not available WHIP 4/1-gallon jugs are WHIP PCs and MIRACLE MIRACLE © 2014 Kraft Foods TRENDSPOTTING Restaurant gift cards offer convenience to consumers and a boon to an operation’s bottom line as sales represent guaranteed income, even if they’re not redeemed.

As the holiday season approaches, now’s the Restaurant time to tailor gift- card offerings and promotions in ways that Gift Cards build market share.

34 | NEXT COURSE gfs.com Restaurant Gift Cards What Drives Gift-Card Purchases? by the Numbers Percentage of consumers who, in 2013, attributed restaurant gift-card purchases to:

$70 % % % Median dollar 54 46 14 value purchasers Knowing the restaurant Convenience Needing a last-minute gift reported spending on was a favorite of the restaurant gift cards in 2013 recipient

Amount of Time in 2013 Bonus Gift Cards Before Card Redemption Offering a bonus card (e.g., “Buy five, get one free”) is a competitive differentiator that can persuade consumers who already purchase restaurant gift cards to purchase one from you. 3 Bonus gift-card behavior: 28% 2 of the % original % % %card’s value 1 22 52 41 20 31% of consumers who gave of consumers who kept Level of reward consumers Number of Months Number of a bonus gift card as a bonus gift card for said would influence their a gift themselves gift-card purchases 0

Consumer Action in 2013 Customization Counts Offering personalization options can help overcome objections that gift cards are Gave a Restaurant Gift Card 51% impersonal. This option is also critical to appealing to millennials for whom customization is important. Purchased Gift Card for Percentage of consumers who: Family 66% Friends 34% Colleagues 11% % % % Received Gift Card from 42 36 28 Employer 13% would like to include would like to customize would like to customize Purchased Gift Card at/on a personal message the card’s design item to be redeemed Restaurant 53% (e.g., a drink or dessert) Restaurant’s website 17%

Source: Technomic Inc., American Express MarketBriefing, (February 2014)

NEXT COURSE gfs.com | 35 Brownie Points

The classic brownie has been a customer favorite on menus for years. GFS® Brownies offer a rich, fudgy flavor, and can be showcased in a variety of applications, from sundaes to custom desserts. Uncut for versatile portioning, GFS Brownies are ideal for any foodservice operation, and always a crowd-pleaser.

For product information see page 67. 3141 - Next Course 6814 HR.pdf 1 6/9/14 2:56 PM

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CMY K Sausage that is All Natural* Certified Gluten-Free Fully Cooked - Exact Piece Count and ask us about our lower sodium & fat options! Jones Dairy Farm is a 125-year-old family-owned and operated company. We are certified gluten-free by the Gluten-Free Certification Organization. Our sausage is all natural made from pork, salt and spices, it doesn’t contain any chemicals, additives or preservatives. And most recently, we have added lower-sodium products that help you meet your customers’ needs. We’re also proud to offer a guaranteed piece count with every order. If you need help finding a sample, please contact us at jonesdairyfarmfoodservice.com.

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Jones Dairy Farm-Fort Atkinson, Visit us @ www.jonesdairyfarmfoodservice.com * NO ARTIFICIAL INGREDIENTS AND ONLY MINIMALLY PROCESSED **CERTIFIED GLUTEN-FREE BY GLUTEN-FREE CERTIFICATION ORGANIZATION For product information see page 67. Chef Ed Westerlund, CEC, Gordon Food Service Corporate Test Kitchen Chef Chef Ed Westerlund has over 30 years of experience as both Recipes an Executive Chef and Recipe Developer. He uses the company’s SM Gordon Food Service Kitchen-Tested Recipes street-level research to create leading-edge concepts that maximize craveability and profit potential. Chef Ed are created using the latest proprietary trend believes the best dishes result from a combination of highly flavorful ingredients and inspired creativity. research executed by our Culinary R&D team. Fresh ideas combined with strict standards for measurement, preparation, and standardization result in sales-building recipes that offer clear menu differentiation.

38 | NEXT COURSE gfs.com Crostata Dough Apple and White-Grape Crostata with Candied Pecans Recipe Manager code: rcomp372 Yield: 24 6-oz. portions Recipe Manager code: crostata001 Yield: 24 8-oz. servings Reorder No. Description Amount Reorder No. Description Amount 227528 GFS All-Purpose 3 ¾ qt. Flour Recipe Crostata Dough 24 ct. 108642 GFS Granulated 1 ¼ c. 582271 Markon® Granny Smith Apples 4 lb. Cane Sugar

197858 Markon Seedless White Grapes 4 lb. 153550 Kosher Salt 1 ¾ Tbsp. 299405 GFS Unsalted 3 ¾ lb. 198013 Markon Navel Oranges 8 ct. Grade AA Butter

® 108642 GFS Granulated Cane Sugar 1 c. Ice Water 1 c.

227528 GFS All-Purpose Flour ½ c. 513873 GFS Pure Vanilla Extract ¼ c. Preparation Instructions Wash hands. 224723 Trade East® Ground Cinnamon 1 tsp. 1.] Prepare dough in 5 separate batches: Mix 206539 GFS Large Shell Eggs 4 ct. 3 c. of flour, 4 Tbsp. of sugar, and 1 tsp. of salt in a food processor fitted with a metal blade. Recipe Candied Pecans 12 oz. Keep butter cold. 2.] Dice ¾ lb. of butter into ¼" pieces. Add the butter to the food Preparation Instructions processor with the flour mixture.3.] Pulse- Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. chop until the mixture resembles a coarse meal. Add 3 Tbsp. of ice water. Pulse-chop 1.] Peel and core the apples. Slice into 1/8" pieces. 2.] Remove the grapes from the stem. Slice in half lengthwise. 3.] Zest the oranges and finely chop.4.] Place the apples and grapes in a until moist clumps form. If the dough seems stainless-steel mixing bowl. 5.] Add the orange zest, sugar, flour, vanilla, and cinnamon. too dry, add a small amount of ice water; 6.] Mix together using a rubber spatula. 7.] Place 6 oz. fruit filling on top of each piece rolled-out if too wet, add a small amount of flour to of crostata dough. Fold about ¾" the edges of the dough up over the filling.8.] Whisk the eggs in adjust to desired consistency. 4.] Remove the a stainless-steel mixing bowl. Brush the folded edges of the dough with the eggs. 9.] Place the mixture from the processor bowl. Place it on crostatas on parchment-lined sheet pans. Place in a 375°F convection oven. 10.] Bake until the a lightly floured work surface.5.] Gather the fruit is tender and the crust is golden-brown. Allow to cool at room temperature. dough into a ball. Knead together just until a ball has formed. 6.] Flatten the dough into a To Prepare à la Carte: ½" thick disk. 7.] Wrap the dough in film wrap. 1.] Place a crostata in microwave or 300°F oven. Heat until warmed through. 2.] Place on a Refrigerate for 1 hour. CCP: Refrigerate at warmed serving plate. 3.] Sprinkle ½ oz. of candied pecans over the top of the crostata. 41°F, or below. 8.] Repeat steps 1 and 2 until all 5 batches have been completed. 9.] Cut the dough into 6 oz. portions. Flatten Candied Pecans the dough out with the heel of your hand. Recipe Manager code: rcomp050 Roll the dough out into an 8" circle. 32 ½-oz. portions Yield: Selling Price...... $5.00 Reorder No. Description Amount Cost per Portion...... $1.47 Profit...... $3.52 585068 GFS Large Fancy Pecans 2 c. Food Cost...... 29% 108642 GFS Granulated Cane Sugar 3 oz.

Preparation Instructions Wash hands.

1.] Blanch pecan halves in boiling water for 30 seconds. 2.] Drain and allow to dry, 1 to 2 minutes. 3.] In a medium stainless-steel mixing bowl, toss the walnuts with the sugar to coat evenly. 4.] Working in 8 oz. batches, fry in a 350°F deep-fryer up to 1 minute, or until crunchy. 5.] Drain and place on a piece of parchment paper to cool. Note: Nut cooking may vary slightly. Store candied pecans in a tightly sealed container until needed, up to 1 week.

NEXT COURSE gfs.com | 39 Steak with Porchetta Herb Paste, Fried Fingerling Potatoes, Poc Jus Lié, and Classic Blonde Roux 12.] Remove butcher’s twine. Slice into 10 oz. portions for service. 13.] Place slices in Recipe Manager code: entrée124 a storage container in a single layer. Cover Yield: 24 8-oz. servings and refrigerate until needed. CCP: Refrigerate Reorder No. Description Amount at 41°F, or below. 14.] Trim the carrots and fennel. Slice the carrots on the bias ¼" thick. 264181 Duroc Pork Belly 20 lb. Slice the fennel in half lengthwise. Remove 706043 GFS® Boneless Pork Loin 16 lb. the core. Slice lengthwise ¼" thick. Keep vegetables separate. 15.] Place in a stainless- Recipe Porchetta Herb Paste 1 qt. steel mixing bowls. Drizzle 1 oz. of olive oil over the top of each vegetable. Season 592293 Markon® Jumbo Carrots 4 ½ lb. to taste with salt and pepper. 16.] Toss the 649451 Fennel Anise 4 ½ lb. vegetables in the bowls to coat them evenly with the olive oil. 17.] Spread them out on ® 432050 Primo Gusto Extra Virgin Olive Oil 1 ½ qt. separate parchment-lined sheet pans in a single layer. Cooking times will vary. Place in 424307 Kosher Salt to taste a 350°F convection oven. Cook until lightly 225037 GFS Ground Black Pepper to taste caramelized and tender. 18.] Allow to cool. Place in separate covered storage containers. Recipe Fried Fingerling Potatoes 9 lb. Label, date, and refrigerate until needed. Recipe Porc Jus Lié 2 ¼ pt. CCP: Refrigerate at 41°F, or below. To Prepare à la Carte: Preparation Instructions 1.] Place 2 oz. of olive oil in a heated Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. nonstick sauté pan. 2.] Place a pork steak in the pan. Cook on both sides until lightly 1.] Score the fat layer of each piece of pork belly by making diagonal slices 1½" apart and ¼" deep. Make sure not to cut too deeply into the fat layer to prevent the belly from coming apart browned and just warmed through. 3.] Cook 6 oz. of potatoes per recipe instructions. while roasting. 2.] Turn the pork belly over so the fat side is facing down and the lean side is Place 2 oz. each of carrots and fennel facing up. 3.] Spread 4 oz. of porchetta herb paste over the top of each pork belly. 4.] Slice the 2 4.] on a metal baking pan. Place in a 350°F pork loins in half widthwise. 5.] Carefully butterfly the pork loins lengthwise, leaving them hinged convection oven. Cook until just warmed on one side. 6.] Spread 4 oz. of porchetta herb paste on the inside of each pork loin. through. Ladle a warmed 1 ½ oz. portion 7.] Fold the loin back over the top of the paste. 8.] Press together firmly. Place the pork loin on 5.] of warmed pork jus lié on a warmed serving top of the herb side of the pork belly. 9.] Tightly tie the pork belly to the pork loin with butcher’s plate. Place the potatoes at the top of twine. Space the loops 1" apart. 10.] Place roasting racks in pans. Place the roast on the racks with 6.] the scored side of the pork belly up. Place in a heated 400°F convection oven for 1 hour. Reduce the plate. Place the carrots and fennel at heat to 300°F for 45-50 minutes or until 150°F internal temperature is reached. CCP: Final internal the bottom of the plate. Place the porchetta cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Allow to rest steak on top of the vegetables. 1 hour. 11.] Cover and refrigerate for 24 hours before slicing. CCP: Refrigerate at 41°F, or below. Selling Price...... $23.00 Cost per Portion...... $8.18 Profit...... $14.82 Food Cost...... 36% See an instructional video of this recipe at gfs.com/nextcourse

40 | NEXT COURSE gfs.com Porchetta Herb Paste Porc Jus Lié Recipe Manager code: rcomp071 Recipe Manager code: sauce512 Yield: 26 1-oz. portions Yield: 72 1-oz. portions Reorder No. Description Amount Reorder No. Description Amount

322326 Markon Navel Oranges 3 ct. Water 1 qt.

727547 Markon California Lemons 4 ct. ** Chardonnay Wine 2 c. 578347 Pork Base 2 Tbsp. 224812 Trade East® Whole Fennel Seed 1 c. 413089 Markon Cleaned 1 oz. 273937 Trade East Whole Bay Leaf 1 Tbsp. Shallots, minced 513792 Trade East Ground Rosemary ¼ c. 322164 Chopped Garlic 1 Tbsp. in Water 225061 Trade East Restaurant-Grind Black Pepper 2 Tbsp. 513776 Trade East Ground to taste 513911 Trade East Ground Sage 1 Tbsp. White Pepper

424307 Kosher Salt ½ c. Recipe Classic Blonde as needed Roux, warmed 322164 Chopped Garlic in Water, drained 1 c. **Available through the retail market. 432050 Primo Gusto Extra Virgin Olive Oil 1 c. Preparation Instructions Preparation Instructions Wash hands. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1.] Place the water, wine, pork base, shallots, 1.] Using a microplane or zesting tool, zest the oranges and lemons. 2.] In small batches, place garlic, and white pepper in a nonreactive the fennel seed and bay leaves in an electric coffee grinder. Grind to a fine powder.3.] Place sauce pot. Bring to a boil. 2.] Whisk to the grated orange zest, lemon zest, ground fennel, bay leaves, rosemary, black pepper, sage, salt, dissolve base. Simmer 4-5 minutes. and olive oil in a stainless-steel mixing bowl. Mix thoroughly. 4.] Transfer to a covered storage 3.] Whisk the warmed roux into the container. Label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below. simmering stock and thicken to desired consistency. 4.] Allow to cool. 5.] Transfer to a covered storage container. Label, Fried Fingerling Potatoes date, and refrigerate until needed. Recipe Manager code: side216 Yield: 192 1-oz. portions Classic Blonde Roux Reorder No. Description Amount Recipe Manager code: rcomp323 768801 Russian Fingerling Potatoes 12 lb. Yield: 32 1-oz. portions

424307 Kosher Salt to taste Reorder No. Description Amount

225037 GFS Ground Black Pepper to taste 299405 GFS Unsalted 1 lb. Grade AA Butter 432050 Primo Gusto Extra Virgin Olive Oil 1 ½ c. 227528 GFS All-Purpose Flour 1 lb.

Preparation Instructions Preparation Instructions Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Wash hands. Place the potatoes in a pot of salted boiling water. Simmer until tender. Do not overcook. 1.] 1.] Melt the butter in a sauce pot over Cool the potatoes under cold running water. Drain. Carefully press down on the potatoes 2.] 3.] medium heat. 2.] Add flour all at once with the heel of your hand to smash them into flat chunks.4.] Place potato chunks in a covered whisking vigorously. When mixture thins and storage container. Label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below. starts to bubble, reduce heat to low. 3.] Cook To Prepare à la Carte 4-5 minutes until you smell a toasty aroma. 1.] Place 8 oz. of potatoes in a 350°F deep-fryer. Deep-fry until potatoes are brown and crunchy. Stir frequently. 4.] Transfer to an airtight Allow to drain. 2.] Place potatoes in a stainless-steel mixing bowl. Season to taste with salt and container. Label, date, and refrigerate until pepper. Drizzle 1 Tbsp. of olive oil over the top of the potatoes and toss. needed. CCP: Refrigerate at 41°F, or below.

NEXT COURSE gfs.com | 41 Crispy Lamb Scrumpets Preparation Instructions with Minted Lemon Aïoli Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Recipe Manager code: app684 Yield: 40 10-oz. servings 1.] Peel and quarter onions. Peel and quarter the carrots. Cut celery lengthwise. Place the Reorder No. Description Amount fennel seed and peppercorns in a piece of 109620 Jumbo Spanish Onions 1 lb. cheesecloth. Fold the cloth around the spices and tie the top of the cloth closed with a ® 592293 Markon Jumbo Carrots 1 lb. piece of twine. 2.] Place the , butter, onions, carrots, celery, bay leaves, and spice 198536 Markon Jumbo Celery 1 lb. pouch in a sauce pot. Bring to a boil, and 224812 Trade East® Whole Fennel Seeds 2 Tbsp. then reduce to a simmer. 3.] Brush oil on a heated flat griddle or grill. Place the lamb on 225053 Trade East Whole Black Peppercorns 2 Tbsp. the griddle, working in batches. Brown on all sides. Season to taste with salt and pepper. 261564 Hearthstone® Chicken Broth 3 qt. 4.] Place the lamb in a 4" stainless-steel 299405 GFS® Unsalted Grade AA Butter 1 lb. hotel pan. Pour the heated broth mixture over the lamb. 5.] Cover the pan tightly with 273937 Trade East Whole Bay Leaves 6 ct. foil, and place in convection oven at 325°F. 432050 Primo Gusto® Extra Virgin Olive Oil 1 ½ c. Cook up to 3 hours, or until fork-tender. CCP: Final internal cooking temperature must reach 166640 Davis Creek Meats® Lamb Shoulder 10 lb. a minimum of 145°F, held for a minimum of Stew Meat 15 seconds. 6.] Remove the foil and cool. 7.] Remove the onions, carrots, celery, bay 227528 GFS All-Purpose Flour 2 lb. leaves, spice pouch, and discard. 8.] Remove 206539 GFS Large Grade A Shell Eggs 30 ct. the lamb from the braising liquid. Place it on a parchment-lined sheet pan. 9.] As soon as 175691 GFS Coarse Panko Bread Crumbss 3 lb. the lamb has cooled enough to handle, hand pull into fine shreds. Place in a stainless- Recipe Minted Lemon Aïoli 1 ½ qt. steel mixing bowl. 10.] Strain the braising 152064 Malt Vinegar 1 ½ qt. liquid through a fine mesh strainer into a nonstick sauce pot. 11.] Sprinkle 3 Tbsp. of flour over the top of the liquid. Reduce over low heat until it becomes thick and slightly , stirring frequently. 12.] Pour the reduction over the top of the lamb. Mix together thoroughly. 13.] Place in an oiled, parchment lined, 2" full stainless-steel hotel pan. Press the lamb mixture out evenly. 14.] Place a second piece of oiled parchment paper over the top of the lamb. Cover with a piece of 24" film wrap, leaving the excess wrap hanging over the sides of the pan. 15.] Place a second 2" full stainless-steel hotel pan on top of the film wrap. Place enough weight inside the second hotel pan so it will press the lamb tightly together so it will be about ¾" thick. 16.] Refrigerate for 24 hours. CCP: Refrigerate at 41°F, or below. Slice the lamb in half widthwise. 17.] Carefully remove the halves from the pan. While preparing the lamb into bars keep as cold as possible.

42 | NEXT COURSE gfs.com 18.] Slice the halves widthwise into 2½" wide pieces. Slice each piece into 5/8" wide bars. Fried Kale Sprouts 19.] Break the eggs into a stainless-steel with Caper Mayonnaise mixing bowl. Add a small amount of water. Mix Recipe Manager code: app685 thoroughly using a wire whisk. 20.] Place the Yield: 24 10-oz. servings flour, eggs, and bread crumbs in separate 4" full stainless-steel hotel pans. 21.] Roll the lamb Reorder No. Description Amount bars in the flour, and then shake off excess. 644521 Kale Sprouts 9 lb. 22.] Place in egg and allow excess to drain. Place in the bread crumbs. Shake off any excess 108308 GFS Iodized Salt to taste crumbs. 23.] Place on a parchment-lined full sheet pan in a single layer. Leave a small 225037 Trade East Ground Black Pepper to taste amount of space between each piece so they Recipe Caper Mayonnaise 3 lb. don’t touch. 24.] Cover the pan tightly with film wrap. Place in the freezer until frozen. Preparation Instructions To Prepare à la Carte: Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1.] Place 4 pieces of frozen lamb scrumpets in 1.] Trim any discolored ends from the kale sprouts. 2.] Place kale in a 350°F deep-fryer and cook a 350°F deep-fryer. Cook until golden- brown. until crispy. 3.] Place on paper towels to drain. Season to taste with salt and pepper. 4.] Mound 2.] Shingle onto a warm serving plate. 3.] Place 9 oz. kale on a warmed serving plate. 5.] Place a 2 oz. ramekin of caper mayonnaise on the plate a 2 oz. ramekin each of minted garlic aïoli and next to the kale. malt vinegar on the plate next to the scrumpets. Caper Mayonnaise Minted Lemon Aïoli Recipe Manager code: sauce344 Recipe Manager code: sauce509 Yield: 2 ¼ lb. Yield: 64 1-oz. portions Reorder No. Description Amount Reorder No. Description Amount 106968 GFS Extra-Heavy-Duty Mayonnaise 2 lb. 285218 GFS Sour Cream 1 qt. 467596 GFS Heavy-Duty 1 qt. 609943 Dijon Mustard 2 oz. Mayonnaise 794741 Capers, drained and chopped ¼ c. 562793 Markon Fresh Mint 1 oz. Leaves, finely chopped 138300 Trade East Granulated Onion 1 tsp. 273775 Markon Fancy 1 ct. 513881 Trade East Granulated Garlic 1 tsp. California Lemon, zested and juiced 513776 Trade East White Pepper ½ tsp. 138300 Trade East 1 Tbsp. Granulated Onion Preparation Instructions Selling Price...... $5.00 Wash hands. Cost per Portion...... $1.47 513881 Trade East 1 Tbsp. Profit...... $3.53 1.] Place all ingredients in a stainless-steel Granulated Garlic Food Cost...... 29% bowl and mix thoroughly. 2.] Place in a 424307 Kosher Salt to taste covered storage container. 3.] Label, date, and 513776 Trade East Ground to taste refrigerate for future service. CCP: Refrigerate White Pepper at 41°F, or below.

Preparation Instructions Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1.] Place all ingredients in a stainless-steel mixing bowl. Whisk together thoroughly. 2.] Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below. 941946 Élan Square Plate Selling Price...... $10.00 *Available through non-stock. Cost per Portion...... $3.46 Profit...... $6.54 Food Cost...... 35% Pulled Bacon Naanwich with Bourbon Cider Pulled Bacon and Creamy Spread

Recipe Manager code: pulldbacn002 Preparation Instructions Yield: 24 14-oz. portions Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Reorder No. Description Amount Prepare the Bourbon Cider Pulled Bacon. 216713 Sienna Bakery® Naan Flat Bread, thawed 24 ct. To Prepare à la Carte: ® 432050 Primo Gusto Extra-Virgin Olive Oil 1 ½ c. 1.] Spray both sides of naan bread with pan 261904 Markon® Button Mushrooms, sliced 1 ½ lb. spray. 2.] Place on a heated flat griddle or grill. 3.] Grill until just warmed through. 321141 Red Peppers, sliced 1 ½ lb. 4.] Place the bread on a warmed serving plate. 5.] Place 1 Tbsp. of olive oil on a 551325 Leeks, sliced into thin julienne 1 ½ lb heated flat griddle or grill.6.] Place 1 oz. 424307 Kosher Salt to taste each of mushrooms and peppers on the grill. 7.] Place 1 oz. of leeks on the griddle 225037 GFS® Ground Black Pepper to taste in a separate pile. Cook to desired . Season to taste with salt and pepper. Recipe Creamy Horseradish Spread 1 ½ pt. 8.] Spread 1 oz. of horseradish spread on the 107593 Markon Romaine Hearts, sliced thin 1 ½ lb. front half of the naan bread. 9.] Place 1 oz. of lettuce on top of the spread. 10.] Place Recipe Bourbon Cider Pulled Bacon, warmed 6 lb. 4 oz. of warmed pulled bacon, mushrooms, peppers, and leeks on top of the lettuce.

Bourbon Cider Pulled Bacon Preparation Instructions 1.] Place the apple juice, vinegar, bourbon, Recipe Manager code: rcomp352 sugar, molasses, pork base and salt in an Yield: 96 1-oz. portions 8" stainless-steel full hotel pan. 2.] Whisk until all of the ingredients have completely Reorder No. Description Amount dissolved. 3.] Cut the bacon in half. Score 100374 Harvest Valley® Apple Juice 1 ½ gal. the bacon lengthwise ¼" deep, making the slices 1" apart. Repeat the same procedure 107239 GFS Cider Vinegar 3 c. widthwise. 4.] Turn the bacon and repeat scoring procedure on the opposite side. ** Bourbon 1 qt. 5.] Place the halves in the brine. Place a 314641 GFS Light Brown Sugar 2 c. weight on top of the halves to keep them completely immersed. 6.] Place a cover on 234303 Molasses 1 c. the pan. Label, date, and refrigerate for 5-7 days. CCP: Refrigerate at 41°F, or below. 578347 Pork Base 1 oz. 7.] Turn the bacon once a day to ensure 424307 Kosher Salt 2 Tbsp. proper saturation of the brine. 8.] Place the bacon halves in 2 separate 4" stainless-steel 327862 Whole Slab Bacon 12 lb. full hotel pans. Pour the brine over the 424307 Kosher Salt to taste bacon. 9.] Tightly cover the pan with foil. Place in a 300°F convection oven. 10.] Cook 225037 GFS Ground Black Pepper to taste up to 4 hours or until tender. **Available** through retail market.

44 | NEXT COURSE gfs.com 763140 Steelite Cafe Porcelain Plate

CCP: Final internal cooking temperature must Creamy Horseradish Spread Preparation Instructions reach a minimum of 145°F, held for a minimum 1.] Combine the mayonnaise, sour cream, of 15 seconds. 11.] Remove the bacon from Recipe Manager code: spread002 horseradish, granulated onion, and garlic in the brine. Allow to drain. Discard brine. Yield: 64 1-oz. portions a stainless-steel bowl and mix thoroughly. Season to taste with salt and pepper. 12.] After the bacon has cooled enough to Reorder No. Description Amount 2.] handle, slice into 2" x 2" square pieces. 3.] Transfer to a covered storage container. 13.] While still warm, hand-shred the meat 131920 Gordon Signature® 1 qt. Label, date, and refrigerate. CCP: Refrigerate and fat together by squeezing and shredding Real Mayonnaise at 41°F, or below. all of the fat back into the meat. When 285218 GFS Grade A Sour 1 qt. Selling Price...... $10.00 finished, the meat should be glossy and in Cream Cost per Portion...... $3.63 fine strands.14.] Place in a covered storage Profit...... $6.37 container. Label, date, and refrigerate 270504 GFS Horseradish, 2 oz. drained Food Cost...... 36% until needed. 138300 Trade East® 1 Tbsp. Granulated Onion 513881 Trade East 1 Tbsp. For additional Granulated Garlic

424307 Kosher Salt to taste recipes, log in to GFS Experience®, or contact 225037 GFS Ground to taste your Gordon Food Service® Customer Black Pepper Development Specialist.

NEXT COURSE gfs.com | 45 Romesco Sauce Quinoa Romesco Burger with Sauce Recipe Manager code: sauce507 Yield: 48 1-oz. portions Recipe Manager code: quinoa010 Yield: 24 10-oz. servings Reorder No. Description Amount Reorder No. Description Amount 601195 GFS Vienna 1 lb. Toast, thawed 265454 GFS® Large Grade A Shell Eggs 16 ct. 588381 Markon Roma 4 lb. 602242 Cooked Quinoa 8 lb. Tomatoes 432050 Primo Gusto 2 oz. 943352* Rice Flour 2 c. Extra-Virgin Olive Oil 424307 Kosher Salt to taste 424307 Kosher Salt to taste 225037 GFS Ground Black Pepper to taste 225037 GFS Ground Black to taste Pepper 432050 Primo Gusto® Extra Virgin Olive Oil 1 ½ c. 793469 GFS Roasted Red 2 lb. 501307 GFS Sliced Brioche Buns, thawed 24 ct. Peppers, drained

Recipe Romesco Sauce, warmed 1 ½ lb. 134920 GFS Sliced Blanched 1 c. Almonds, toasted 578096 Primo Gusto Feather Shredded Smoked 1 ½ lb. 157023 GFS Red Wine Vinegar ¼ c. Provolone Cheese 322164 Chopped Garlic 1 Tbsp. ® 1 596973 Markon Jumbo Red Onion, sliced /8" thick 1 ½ lb. in Water 560545 Markon Cleaned Baby Spinach 3 lb. Preparation Instructions *Allow extra time for delivery. 1.] Trim the crust from the bread. Dice into 1" pieces. 2.] Place on a parchment-lined sheet Preparation Instructions opposite side. Cook until just cooked through. pan. 3.] Place the pan in a heated 350°F 1.] Break the eggs into a stainless-steel mixing 6.] Toast the insides of the top and bottom convection oven. Cook until golden-brown. bowl. Whisk until blended. 2.] Add the quinoa halves of the bun under a heated salamander or Allow to cool. 4.] Trim the tops off of the to the bowl. Sprinkle the rice flour over the top broiler until golden-brown. 7.] Spread 1 Tbsp. of tomatoes. Slice into quarters. 5.] Place the olive of the quinoa. 3.] Mix together with a rubber romesco on the toasted side of the bottom half oil in a nonreactive rondeau. Add the tomatoes. spatula. Season to taste with salt and pepper. of the bun. Place it on a warmed serving plate Cook until moisture has reduced to a semi-dry 4.] Place in covered storage container and romesco side up. 8.] Spread 1 oz. of provolone consistency. Season to taste with salt and refrigerate until needed. CCP: Refrigerate at cheese on top of the quinoa cake. 9.] Place it pepper. Allow to cool. 6.] Place the peppers on 41°F, or below. under a heated salamander or broiler until the paper toweling. Allow to drain. 7.] Rough-chop cheese begins to melt. 10.] Place 1 oz. of onions To Prepare à la Carte: the peppers. 8.] In small batches, chop the on the heated griddle. Cook until tender. Season 1.] Place 1 oz. of olive oil on a heated flat tomatoes, peppers, toasted bread and almonds, to taste with salt and pepper. 11.] Place 2 oz. of griddle or grill. 2.] Place a 4" egg ring on the vinegar and garlic into a smooth paste. Place in spinach on the griddle. Cook until spinach just griddle in the oil. 3.] Scoop a packed level #8 a stainless-steel mixing bowl. Season to taste begins to wilt. Season to taste with salt and gray disher into the center of the ring. Smooth with salt and pepper. 9.] Place in a covered pepper. 12.] Place the quinoa cake on top of the the quinoa out using the back of the disher. storage container, label, date, and refrigerate romesco cheese, side up. 13.] Place the spinach 4.] Use a small heat-resistant spatula to smooth until needed. CCP: Refrigerate at 41°F, or below. and onions on top of the cheese. 14.] Spread 1 out the high edges of the quinoa so it is flat Tbsp. of romesco on the toasted side of the top Selling Price...... $9.00 and level in the ring. Allow to cook until lightly half of the bun. Place the top on the sandwich. Cost per Portion...... $2.92 browned. 5.] Turn the quinoa and brown on the Profit...... $6.08 Food Cost...... 32%

46 | NEXT COURSE gfs.com Burger Green Goddess Dressing with Green Goddess Dressing Recipe Manager code: dressing060 Recipe Manager code: burger120 Yield: 80 1-oz. portions Yield: 24 14-oz. servings Reorder No. Description Amount Reorder No. Description Amount 285218 GFS Grade A 2 qt. Sour Cream 126690 GFS® Deli-Sliced Beef Pastrami 6 lb. 467596 GFS Heavy-Duty 2 qt. 764720 Fine-Grind Ground Beef, 81/19 6 lb. Mayonnaise

432050 Primo Gusto® Extra Virgin Olive Oil ½ c. 557781 Markon California 4 ct. Lemons 265454 GFS Large Grade A Shell Eggs 24 ct. 562769 Markon Fresh 1 oz. 501307 GFS Sliced Brioche Buns 24 ct. Italian Parsley, trimmed

Recipe Green Goddess Dressing 12 oz. 562688 Markon Fresh Basil, 1 oz. trimmed 136200 Fresh Sauerkraut, drained, warmed 2 ¼ lb. 562696 Markon Fresh Chives 1 oz. 327409 GFS Swiss Cheese Slices, ¾ oz. 48 ct. 138300 Trade East® 1 ½ Tbsp. Granulated Onion 626563 Markon® Fuji Apples, thinly sliced 1 ½ lb. 513881 Trade East 1 ½ Tbsp. Preparation Instructions Granulated Garlic Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 424307 Kosher Salt to taste 1.] Slice the pastrami into 1" squares. 2.] In small batches, place in a food processor fitted with a 513776 Trade East Ground to taste metal blade and pulse-chop into a fine granular consistency.3.] Place in a chilled stainless-steel White Pepper bowl of an electric mixer fitted with a chilled paddle attachment.4.] Break ground beef into 1-2" pieces and add to the pastrami. Mix on low speed until well blended. Do not overmix. Preparation Instructions 5.] Portion the mixture into 8 oz. portions. Patty into ¼"-thick circles. 6.] Place between parchment Wash hands. Wash all fresh, unpackaged paper layers in a covered storage container. 7.] Label, date, and refrigerate for future service. produce under running water. Drain well. CCP: Refrigerate at 41°F, or below. 1.] Place the sour cream, mayonnaise, To Prepare à la Carte: lemon zest and juice, parsley, basil, chives, 1.] Place a pastrami burger patty on a heated char-grill or broiler and cook through. CCP: Final granulated onion and garlic, salt, and white internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds. pepper in a stainless-steel mixing bowl. 2.] Place 1 tsp. olive oil in a heated nonstick pan. 3.] Place the egg in the pan. Cook to sunny-side Whisk together thoroughly. 2.] In batches, up or to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F, place the dressing ingredients in a blender. held for a minimum of 15 seconds. 4.] Place 2 pieces of Swiss cheese on top of the burger. Melt Purée until smooth. 3.] Place in a stainless- under a heated salamander or broiler. 5.] Toast the inside of the top and bottom half of the bun steel mixing bowl. Whisk the batches on a heated char-grill or griddle until golden brown. 6.] Spread ½ oz. green goddess dressing on together. 4.] Place in a covered storage the bottom half of the bun. Place it on a warm serving plate. 7.] Place 1 ½ oz. warmed sauerkraut container. Label, date, and refrigerate until on top of the dressing. Top with the burger. 8.] Add ¾ oz. sliced apples and place the egg on top of needed. CCP: Refrigerate at 41°F, or below. the apples. Lean the top of the bun on the plate against the burger.

Selling Price...... $10.00 Cost per Portion...... $3.23 Profit...... $6.77 Food Cost...... 32% NEXT COURSE gfs.com | 47 Chicken-Fried Sirloin Sizzler with Cream-Cheese Gold Potatoes, Hocks Collard Greens, and Country Mushroom Gravy CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum Recipe Manager code: entrée120 of 15 seconds. The should be rare Yield: 24 16-oz. portions to medium-rare or cook steaks to desired Reorder No. Description Amount doneness. 4.] Immediately after desired temperature has been reached, plunge the 237920 Davis Creek Meats® Ball-Tip Beef 24 ct. poached steaks into an ice-water bath. Allow to cool completely. 5.] Break the eggs into a 265454 GFS® Large Grade A Shell Eggs 30 ct. stainless-steel mixing bowl. 6.] Add a small 109517 Crispy Fry Batter Mix 3 lb. amount of cold water. Whisk until blended. 7.] Place the dry batter mix in a 4" full 424307 Kosher Salt to taste stainless-steel hotel pan. Sift during use as needed. 225037 GFS Ground Black Pepper to taste To Prepare à la Carte: 432050 Primo Gusto® Extra Virgin Olive Oil 1 ½ qt. 1.] Season a steak to taste with salt and Recipe Cream Cheese Gold Potatoes 9 lb. pepper. 2.] Place in the dry mix. Shake off any excess mix. 3.] Place in the eggs. Allow excess Recipe Hocks and Collard Greens 4 ½ lb. egg to drain. 4.] Place in the dry mix. Shake off excess mix. 5.] Place in the eggs. Allow Recipe Country Mushroom Gravy 1 ½ qt. excess egg to drain. 6.] Place back in the dry mix. Shake off excess mix. 7.] Place 2 oz. of Preparation Instructions olive oil in a heated nonstick sauté pan. Place Wash hands. the steak in the pan. Cook on both sides until 1.] Fill a large rondeau with enough water to keep the steaks fully immersed. Heat the water golden-brown. Cook to desired doneness. to between 125°F and 130°F. Keep the temperature within this range (ideally at 128°F) during 8.] Place 6 oz. of warmed cream-cheese gold cooking. Monitor temperature frequently with a thermometer. 2.] In batches, place the steaks potatoes on the top portion of a warmed in the heated water in their sealed pouches. Do not overload the pan. This will help maintain a serving plate. 9.] Place the 3 oz. of warmed consistent temperature. 3.] Turn the steaks after 20 minutes. Cook for another 20-25 minutes. collard greens next to the potatoes. 10.] Place the steak on the plate next to the vegetables. 11.] Ladle 2 oz. of warmed country mushroom gravy over the top of the steak.

Selling Price...... $17.00 Cost per Portion...... $4.91 Profit...... $12.09 Food Cost...... 29%

459430 GFS® American White Plate

48 | NEXT COURSE gfs.com Cream-Cheese Gold Potatoes or until collard greens are tender and liquid has reduced by 2/3. 15.] Season to taste with Recipe Manager code: side140 salt and pepper. 16.] Place in 2" full hotel Yield: 32 5-oz. portions pans and allow to cool. 17.] Cover, label, date, Reorder No. Description Amount and refrigerate until needed. CCP: Refrigerate at 41°F, or below. 517322 Yukon Gold Potatoes 10 lb. 163562 GFS Cream Cheese Loaf, warmed 2 lb. Country Mushroom Gravy 245522 Buttermilk 1 qt. Recipe Manager code: sauce508 Yield: 192 1-oz. portions 565148 Trade East® Garden Seasoning 1 oz. Reorder No. Description Amount 424307 Kosher Salt to taste 499501 Italian Sausage, 2 lb.

thawed Preparation Instructions Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 198757 Markon® Large Green 1 c. Peppers, trimmed 1.] Bring water to a boil in a large pot. Season with salt to taste. 2.] Add potatoes. Simmer and finely diced 15-20 minutes over medium heat. Cook until just cooked through. 3.] Drain potatoes. Place in the stainless- steel bowl of a electric mixer fitted with a paddle attachment.4.] Add the cream 109620 Jumbo Spanish Onion, 1 c. trimmed, finely diced cheese, buttermilk, garden seasoning, and salt. Mix thoroughly on low speed. Season to taste. 5.] Serve immediately, or allow to cool. 6.] Transfer to covered storage container. Label, date, 864447 Whole Baby Cremini 4 lb. and refrigerate until needed. CCP: Refrigerate at 41°F, or below. Mushrooms, quartered 424307 Kosher Salt to taste Hocks and Collard Greens 225037 GFS Ground Black to taste Recipe Manager code: side212 Pepper Yield: 112 1-oz. portions Water 1 gal. Reorder No. Description Amount 242420 GFS White Biscuit 24 oz. 968523* Smoked Ham Hocks 5 lb. Gravy

Water 3 qt. Preparation Instructions Wash hands. Wash all fresh, unpackaged 299405 GFS Unsalted Grade AA Butter 4 oz. produce under running water. Drain well.

547336 Jumbo Spanish Onion, diced small 1 lb. 1.] Place sausage in a heated rondeau or 322164 Chopped Garlic in Water 2 oz. brazier. 2.] Chop into pea-size pieces while cooking. Cook until just cooked through. 195751 Trade East East Coast Seasoning 2 Tbsp. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum 361750 Collard Greens 5 lb. of 15 seconds. 3.] Add the peppers and onions. 424307 Kosher Salt to taste Cook until onions are translucent. 4.] Add the mushrooms. Cook until just cooked through. 225037 GFS Ground Black Pepper to taste Season to taste with salt and pepper. 5.] Add 3 qt. water and 1 Tbsp. black pepper to the *Allow extra time for delivery. sausage mixture. Bring to a boil. 6.] Place Preparation Instructions 1 qt. of warm tap water in a stainless-steel Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. mixing bowl. 7.] Add gravy mix to the bowl. Whisk together until smooth. Slowly add 1.] Place the ham hocks in a stockpot. Cover with cold tap water. 2.] Bring to a boil. Simmer until 8.] the gravy mix to boiling sausage mixture. tender and the meat pulls away from the bone and shreads easily. 3.] Strain through a fine mesh Mix thoroughly. Simmer 2-3 minutes. strainer. Reserve cooking liquid. 4.] Allow the cooking liquid and hocks to cool. 5.] Skim the fat 9.] Stir frequently. Adjust the sauce to desired from the stock. 6.] Hand-pull the hocks. Reserve the meat. 7.] Place in a covered storage container. consistency with extra water if necessary. Label, date, and refrigerate until needed. 8.] Discard any tough skin, fat, and bone. 9.] Trim the Allow to cool. Transfer to a covered large stems off the collard greens. Slice into 2"x3" pieces. 10.] Hand-pull the hock meat into ¼" 10.] 11.] storage container. Label, date, and refrigerate pieces. 11.] Place the butter in a heated nonreactive rondeau. 12.] Add the onions, garlic, and East until needed. CCP: Refrigerate at 41°F, or below. Coast seasoning. Cook until onions are translucent. 13.] Add the collard greens, pulled ham-hock meat, and 2 c. of the hock stock to the onion mixture. 14.] Bring to a boil. Simmer 30-40 minutes,

NEXT COURSE gfs.com | 49 To Prepare à la Carte: 1.] Place 1 meatball in a 350°F deep- fryer. Cook until the bread crumbs are brown. 2.] Allow to drain. 3.] Place the meatballs on a metal baking pan. Bake in a 325°F convection oven until warmed through. 4.] Place the meatball in the center of a warmed serving plate. 5.] Ladle 4 oz. mushroom marinara over the top of the meatball. 6.] Dollop 1 oz. ricotta on top of the meatball. 7.] Hand-tear 1-2 basil leaves over the top of the ricotta. 8.] Sprinkle ½ oz. Molto Meatball Parmesan over the top of the ricotta. with Mushroom Marinara Mushroom Marinara Recipe Manager code: app686 Yield: 34 14-oz. servings Recipe Manager code: sauce511 Reorder No. Description Amount Yield: 160 1-oz. portions Reorder No. Description Amount 499951 Markon® Broccoli Crowns, rough-chopped 1 ½ lb. 432050 Primo Gusto 2 oz. 592293 Markon Jumbo Carrots, peeled and trimmed 1 ½ lb. Extra Virgin Olive Oil

864447 Whole Baby Cremini Mushrooms, rough-chopped 1 ½ lb. 864447 Baby Cremini 3 lb. Mushrooms, quartered 109620 Jumbo Spanish Onions, finely diced 12 oz. 109620 Jumbo Spanish 1 lb. 499501 Italian Sausage 10 lb. Onions, diced small

175691 GFS® Coarse Panko Bread Crumbs 1 lb. 3 oz. 206059 Markon Medium 1 lb. Green Peppers, diced small 265454 GFS Large Grade A Shell Eggs 42 ct. 198536 Markon Jumbo Celery, 1 lb. 227528 GFS All-Purpose Flour 5 lb. diced small 322164 Chopped Garlic 1 oz. Recipe Mushroom Marinara, warmed 9 lb. in Water 550922 Primo Gusto® Whipped Ricotta Cheese 2 1/ lb. 8 428574 Trade East® Italian ¼ c. 562688 Markon Fresh Basil 1 oz. Herb Seasoning 190969 Primo Gusto Marinara 105 oz. 460095 Primo Gusto Fancy Shredded Parmesan Cheese 17 oz. Sauce

Preparation Instructions 424307 Kosher Salt to taste Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 225061 Trade East Ground to taste Black Pepper 1.] In small batches, purée the broccoli, carrots, and mushrooms in a food processor fitted with a metal blade. 2.] Place the vegetables in a heated, nonstick sauté pan. Cook until tender. 3.] Spread the vegetable mixture in a parchment-lined sheet plan. Refrigerate and allow to cool. Preparation Instructions CCP: Refrigerate at 41°F, or below. 4.] Place the sausage, 1 lb. panko bread crumbs, 12 beaten Wash hands. Wash all fresh, unpackaged eggs, and the vegetable mixture in the stainless-steel bowl of an electric mixer fitted with a produce under running water. Drain well. paddle attachment. 5.] Mix on low speed until blended. 6.] Portion the mixture into 8 oz. portions 1.] Place the olive oil in a heated nonreactive and then hand-roll into balls. Place them on a parchment-lined sheet pan. Leave enough space rondeau. 2.] Add the mushrooms, onions, between them so they do not touch when cooking. 7.] Cook in a 325°F convection oven until peppers, celery, garlic, Italian seasoning, salt, cooked through. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a and black pepper. Cook until vegetables minimum of 15 seconds. 8.] Remove from the oven and refrigerate to cool. 9.] Transfer the cooled are tender. 3.] Add the marinara sauce. Mix meatballs to a covered storage container, making sure they do not touch. 10.] Label, date, and together thoroughly. 4.] Simmer 10-15 refrigerate for future service. CCP: Refrigerate at 41°F, or below. 11.] Break 30 eggs into a stainless- minutes. Stir frequently. 5.] Allow to cool. steel mixing bowl. 12.] Add a small amount of water and whisk. 13.] Place the flour, eggs, and 3 Transfer to a nonreactive storage container. oz. panko bread crumbs into separate 4" full hotel pans. 14.] Place the meatballs into the flour. Label, date, and refrigerate until needed. Shake off any excess. 15.] Place in the egg mixture and allow to drain. 16.] Place in the bread CCP: Refrigerate at 41°F, or below. crumbs. Shake off any excess. 17.] Transfer meatballs to a covered storage container in a single layer. 18.] Label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. Selling Price...... $7.00 Cost per Portion...... $2.05 Profit...... $4.95 Food Cost...... 29% 50 | NEXT COURSE gfs.com Country Biscuit Strata To Prepare à la Carte: 1.] Reheat strata in the parchment paper with Creamy Pork Gravy in a microwave until just warmed through. Recipe Manager code: strata002 2.] Place 2 oz. of warmed pork gravy in a Yield: 24 12-oz. servings warmed ramekin on a warmed serving plate. 3.] Place the ramekin next to the strata. Reorder No. Description Amount

698520 GFS® Southern-Style Biscuit Dough 24 ct. Creamy Pork Gravy 265454 GFS Large Grade A Shell Eggs 21 ct. Recipe Manager code: sauce393 245522 Buttermilk 1 ½ qt. Yield: 64 1-oz. portions 247371 Applewood-Smoked Boneless Ham, diced 1 ¼ lb. Reorder No. Description Amount

247685 GFS Hickory-Smoked Bacon, cooked 1 ¼ lb. 673609 Hearthstone® 100 oz. Roasted Pork Gravy ® 3 198757 Markon Large Green Peppers, diced /4 lb. 487961 GFS Half & Half 2 c. 321141 Large Red Pepper, diced 6 oz. Creamer

3 108308 GFS Iodized Salt to taste 597023 Jumbo Sweet Potato, blanched, diced /4 lb. 225061 GFS Ground Black to taste 109620 Jumbo Spanish Onion, diced 3/ lb. 4 Pepper

3 411841 GFS Feather Shredded Cheddar Cheese /4 lb. 424307 Kosher Salt to taste Preparation Instructions Wash hands. 225061 Trade East® Ground Black Pepper to taste 1.] Place the gravy and half & half in a large Recipe Creamy Pork Gravy, warmed 4 ½ qt. nonstick sauce pan. 2.] Bring to a simmer. Stir frequently. 3.] Cook 3-4 minutes. Season to taste with salt and pepper. 4.] Allow to cool. Preparation Instructions 5.] Transfer to a covered storage container, Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. label, date, and refrigerate until needed. 1.] Place biscuits on a parchment-lined sheet pan, put in 325°F convection oven. 2.] Bake CCP: Refrigerate at 41°F, or below. 25-30 minutes until golden-brown. 3.] Allow to cool completely. 4.] Break eggs into a stainless- Selling Price...... $5.00 steel mixing bowl. 5.] Add buttermilk. Whisk until well-blended. 6.] Break the biscuits into 1" Cost per Portion...... $1.35 pieces into the bowl. 7.] Add the ham, bacon, peppers, blanched sweet potatoes, onions, and Profit...... $3.65 cheddar cheese. 8.] Mix together using a rubber spatula. Do not over mix. Season to taste with Food Cost...... 27% salt and pepper. 9.] Line 8 oz. muffin tins with 4x4" pieces of parchment paper.10.] Spray paper with pan spray. 11.] Place 8 oz. of mixture in each muffin tin cup.12.] Place in a 325°F convection oven. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Bake until just heated through and top is golden-brown. 13.] Allow to cool.

NEXT COURSE gfs.com | 51 CHEF PROFILE The future chef got an early taste of cooking in his hometown of Dublin, where his mother, “a great cook,” put a home-cooked meal on the table every night for him and his brother and sister. Kampff also helped out at the catering company where his mother worked, but at that point a culinary career hadn’t entered his mind.

As a teenager he began studying civil engineering, but quickly learned that wasn’t for him. At age 19, the St. Louis Country Club’s future executive chef began traveling through Europe, working stints as an apprentice at deluxe restaurants and hotels. He sometimes stayed just a couple of months in one place, but he soaked The Pride up culinary knowledge along the way. Kampff’s first sustained job was in Dusseldorf, where he played soccer with a group of young men who happened of St. Louis to work in a restaurant. His soccer skills By Angela Graham must have been impressive; to keep him in the game, his pals got him a job in the kitchen and he was on his way. He stayed in various places in Europe for the next four years, until an opportunity opened up to come to the United States. It happened when Bruce Morrison, a U.S. Representative from Connecticut, helped pass a law adding thousands of visas for Irish immigrants who were skilled workers. Kampff applied and got one of what were known as “Morrison visas.”

He admits he thought he would use the United States as a way to get to Australia, but then he met his future wife, Tara, and decided to stay here. After working at the Old Warson Country Club in St. Louis under his mentor Aidan Murphy, he went on to several other private clubs, including the University Club and St. Albans Country Club, both in St. Louis, and a brief stint at Kenwood Country Club in Cincinnati. He finally found a home at the prestigious St. Louis Country Club, where he has been The only hint that Paul Kampff, CEC was born in executive chef for 11 years. Ireland is a barely perceptible trace of accent. The club has two restaurants, a fine-dining room with an elegant menu and a casual grill, as well as a poolside menu. “It’s a very member-oriented club,” Kampff

52 | NEXT COURSE gfs.com says. “There are no business functions.” » You have to be able “to do everything.”

Hands-On and Creative Executive Chef A hands-on chef, Kampff directs a kitchen staff of 30, which includes four sous-chefs. Paul Kampff, CEC In addition to preparing food for the restaurants, they cater many private parties, all Location: St. Louis Country Club, of which, Kampff says, are customized. His kitchen prepares virtually everything in- St. Louis, Missouri. house, including all stocks and even the bread, and butchers its own meats and fish. Education: City and Guilds The stereotype of conservative country-club fare does not apply here because of London 706-1 and 706-2. the well-traveled and sophisticated membership is open to culinary adventure, as Apprenticed at grand hotels. typified by such dishes as smoked breast of duck with terrine of braised duck leg Signature style: Modern with sherry vinegar gastrique and orange pistachio salad; and roasted rack of veal European with other influences. with truffle sauce, cauliflower silk, and ratatouille. Signature dish: Aged Prime Rib Kampff’s responsibilities do not include the front of the house, so he is able to of Beef Two Ways: Braised Cap concentrate fully on the quality of the food that emerges from his kitchen. and Truffled Roasted Loin with “You have to be able to do everything,” he says. “We offer a broad spectrum of Buttered Vegetables, Bone- food.” That includes everything from his elegant prime-beef dishes to fish tacos Marrow Cracker. by the pool. Major culinary influences: Marco Pierre White in the 1990s and In addition to his duties at the club, which has a golf course designed by C.B. Chef Aidan Murphy, CMC MacDonald as well as a polo field, Chef Kampff is active in the local American Culinary Federation and the Chefs de Cuisine of St. Louis. He was the latter Favorite food place: “London. organization’s 2009 Chef of the Year. He also enjoys working with students, and It’s probably one of the most mentored the junior American Culinary Olympic team in 2008. cosmopolitan of cities.” Favorite cuisines: Japanese and Chef Kampff was one of only two finalists for the master chef designation last year Southeast Asian. but was not able to complete the task. He says he plans to return to re-take the grueling final segment. Fewer than 75 chefs have achieved the rank of master chef. Favorite kitchen gadgets: Cleveland Combitherm Oven and a Kampff lives in Saint Charles, Missouri, just 15 minutes from the country club, with Microplane Grater. his wife and teenage daughter. He returns to Ireland whenever he can during the Favorite music to cook to: “Good slow winter months at the club. ol’ rock ’n’ roll.” “It’s such a beautiful place,” he says of his homeland. » NEXT COURSE gfs.com | 53 NEXT COURSE gfs.com | 53 CHEF PROFILE | Continued Horseradish-Breadcrumb Crust

Prime Ribeye Two Ways Yield: 2 ½ c. with Horseradish-Breadcrumb Crust and Sauce Reorder No. Description Amount Yield: 14-16 servings 299405 GFS Unsalted Butter ¾ c. Reorder No. Description Amount 270504 GFS Horseradish 1 Tbsp. 132072 GFS® USDA Prime Whole Beef Ribeye, Boneless 14 lb. (heaping)

108308 GFS Iodized Salt to taste 306762 GFS French Bread, 1 c. pulsed into crumbs 225037 Trade East® Ground Black Pepper to taste 175691 GFS Panko Bread Crumbs 1 c. 973250* Black Truffle Salt 1 to 2 Tbsp. 318469 Lemon, zested 1 ct. ® 562726* Markon Fresh Thyme 3 sprigs 108308 GFS Iodized Salt to taste ** Canned Black Truffles, minced 2 oz. 225037 Trade East Ground to taste Black Pepper 413089 Markon Cleaned Shallots, minced 3 Tbsp., divided 428353 Markon Peeled Garlic, minced 2 cloves Preparation Instructions Wash hands. Wash all fresh, unpackaged 299405 GFS Unsalted Butter 2 Tbsp., divided produce under running water. Drain well.

432000 GFS Canola Oil 1 Tbsp. Melt butter in a saucepan over medium heat. Remove pan from heat and add horseradish. ** White Wine 1 c. Steep for 40 minutes, then strain into a bowl, 106780 Demi-Glace Sauce, prepared per package instructions 3 c. discarding any solids. Add all bread crumbs and toss to combine thoroughly. Set aside. 860221 Mustard 2 Tbsp.

Recipe Horseradish-Breadcrumb Crust ½ c. Sauce Yield: Approximately 15 Tbsp. Recipe Sauce 2 Tbsp. Reorder No. Description Amount *Allow extra time for delivery. **Available through the retail market. 413089 Markon Cleaned 4 ct. Preparation Instructions. Wash hands, Wash all fresh, unpackaged produce under running water. Shallots, minced Drain well. 299405 GFS Unsalted Butter 2 oz., Separate the ribeye into the cap and the eye. Trim the cap and remove the silver skin. Season the divided cap and eye with salt and pepper. 562726 Markon Fresh Thyme 4 sprigs Spread the truffle salt, pepper, thyme, truffles, 1 Tbsp. shallots, and garlic onto the cap and roll up 106780 Demi-Glace Sauce, 2 c. tightly. Using butcher’s twine, tie at 1" intervals. Heat 1 Tbsp. butter and the canola oil in a sauté prepared per instructions pan. Over medium-high heat, sear the cap on all sides, and cook for 15 minutes. CCP: Final internal Braising Liquid 1 c. cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Remove from pan, cool briefly, and cut into 1"-thick slices. ** Cabernet Wine ½ bottle

In a stainless-steel bowl, combine 1 Tbsp. butter, 2 Tbsp. shallots, white wine, and demi-glace 946316* Canned Truffle 2 oz. sauce. Blend well, then add to a shallow roasting pan. Add the cap, cover the pan and braise for Peelings, reserve liquid 1 hour at 325°F. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a * Allow extra time for delivery minimum of 15 seconds. Remove the cap from the braising liquid. Reserve the braising liquid. Place ** Available through the retail market. the cap in a clean roasting pan. Cover with 1/3 of the reserved braising liquid and place under Preparation Instructions the broiler for a few seconds. Remove pan and baste the cap with the braising liquid. Repeat this Wash hands. Wash all fresh, unpackaged process 2-3 times until a glaze with a nice sheen forms. produce under running water. Drain well. Cut the eye into 3 equal pieces. Tie, sear, season season with salt and pepper and roast at 350°F Sweat shallots in ½ oz. of butter. Add thyme, to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F, held then deglaze pan with the demi-glace, braising for a minimum of 15 seconds. Remove the eye from the oven and let rest for 20 minutes. Cut the liquid, and Cabernet. Reduce by 75 percent, string and unfurl the meat. Brush with mustard, then top with the crust ingredients and roll up or until sauce coats a spoon. Strain into a loosely. Return to a 350°F oven to keep warm until ready to serve. clean pan. Add the truffle peelings and To serve: spoon 2 Tbsp. of sauce on a plate. Top with a slice of the eye, breadcrumb-side up. Place reserved liquid, then bring to a simmer. a slice of the cap alongside the eye. Serving suggestion: Arrange crispy potatoes and glazed root Remove pan from the heat and whisk in vegetables between and around the meat. Garnish with crispy fried shallots, if desired. 1 ½ oz. of butter until sauce is glossy. 54 | NEXT COURSE gfs.com BACON

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gfs-single-page-rev1.indd 1 4/2/14 10:37 PM EXPERT ADVICE | PeopleMatters The Care and Feeding of Managers By Ken Wasco

With recent foodservice- So what’s the solution? Empower managers to “own” issues through to their industry forecasts pointing resolution. If they own it, they’ll take care of it. Clearly outline your expectations for them and show them they have your confidence in getting the job done. Treat your to slower industry growth, managers like leaders…and they will be leaders. it’s more important than ever to take care of your Two-Way Communication managers. That’s because how It all comes down, as most issues do, to communication. Real, two-way a manager “feels” translates communication—you have to listen as much as you talk. According to Business Week, leaders should “Ask managers what they need to be successful. Ask them how your directly into the way that organization can help them be their best, especially when they’re feeling low about manager’s team handles themselves. And then involve them in the process of resolution.” your business—which in turn Don’t expect on-the-spot answers to these questions. Open dialogue requires trust influences how much business and trust has to be earned. Ask managers to think about their answers and make an there will be to handle. appointment for the next day to discuss them. Tell managers you care about them and that their work is critical to your operation’s success. In 2009, Business Week magazine found that middle managers feel Be sure to take the time to really listen to the answers managers give you. Don’t “squeezed between bosses and the interrupt unless you need clarification. After they’re finished, ask managers if they’d frontline folk and underappreciated for work with you to make sure their needs are resolved. You don’t have to accept every the contributions they make and the idea a manager puts forward—and they won’t expect you to—but involving them in difficult tasks they perform.” I submit the process will make them feel like you care. That will increase their motivation to that things haven’t gotten any better do a good job for you. And that will carry over to improved performance by their team. in the last five years—and the proof is A little sidebar about motivation, one that further emphasizes the need for real, in the rather sorry state of customer two-way communication: “one-size-fits-all” inspirational programs and prizes for service in this country. performance do not work. We are all motivated by different things. The carrot works Managers who feel “uncared for” and for a horse because the horse likes carrots, but it won’t do a thing for a tiger. “unfed” can’t hide their frustrations Motivation has to be individually based on your personal knowledge about what from their employees. In fact, they’re gets a manager’s motor running. Offer baseball tickets to a manager who doesn’t likely to make their employees feel like sports and you’re just wasting your time. Offer a manager an opportunity to earn the same way. When a manager tells tickets to a sold-out concert by a singer he loves and he’ll move heaven and earth to an employee, “Sorry, not my problem, get them. I’m not the big boss”—well, how can we expect the employee to respond to In other words, the care and feeding of managers is all about discovering the way customer problems with anything other each one wants to be cared for and what they like to be “fed.” That requires you to than, “Sorry, I can’t help you with that?” really get to know your managers. » That’s the behavior the manager has modeled for the employee.

NEXT COURSE gfs.com | 57 'Cue the flavor

For product information see page 67.

Rethink traditional barbecue sandwiches by incorporating GFS® hickory-smoked pork, beef, or chicken barbecue into globally-inspired comfort food creations. Available in dry and sauced varieties and a selection of regional flavor profiles, this heat-and-serve product is the perfect choice for any menu.

Contact your Gordon Food Service Customer Development Specialist for more information. PeopleMatters | Continued Leadership Lessons Assuming that a great worker will step into a manager’s position and teach That familiarity will also help you avoid others to perform just like they did is a a common problem with new managers huge leap. Not everybody instinctively who have been promoted from within. knows how to do this. Frustrated Internal people generally get promoted managers often solve immediate because they are very good at their problems by jumping in and doing the jobs—so good that they stand out from work themselves. other workers doing the same thing. These skills don’t always transfer Engaging in real communication with directly to management, however. employees you think have management potential, even before you promote them, I’ve found that some new managers will help you identify whether they need become disconnected because while additional leadership training. That they know your business, they don’t training is best provided by you, in the know how to manage people. I often way you model the behaviors you want have to remind new or emerging leaders from managers. Ken Wasco, that the day they step into management Gordon Food Service® It’s said that good employees never quit Customer Effectiveness Manager is the last day it’s all about them. Ken conducts hundreds of What I mean is that while individual their company, they quit their manager. seminars and workshops on employees get recognized for great work Well-cared-for managers will care well ways to achieve higher levels for your frontline team, who will in turn of personal effectiveness through performance, managers get recognized an emphasis on communication skills across the for the performance of the team. care well for your customers. foodservice industry.

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For product information see page 67. BUSINESS PROFILE | Taco Bus

The Wheel Deal By William Collier

A doesn’t have to be mobile to move a lot of product. That’s the lesson to be learned from Taco Bus, a Florida restaurant chain that combines the trendy appeal of a food truck with the stalwart reliability of a brick-and-mortar eatery. Chef Rene Valenzuela started the business as a food truck, 20 years ago on the streets of Tampa. He roamed from place to place, serving up authentic Mexican prepared fresh each day. Valenzuela grew up in Mexico and spent 10 years in the foodservice business, owning food trucks and a restaurant there before coming to America.

60 | NEXT COURSE gfs.com “I went to Chicago to open a restaurant with a would-be partner,” he explains. “But Restaurant Snapshot that didn’t work out. So I moved to Florida and opened a food truck. But my dream was always to have a brick-and-mortar restaurant.” Operation: Taco Bus Valenzuela faced many of the same challenges that confront food trucks today— Locations: Three in Tampa, one in mechanical issues, bad weather, and turf battles chief among them. But he believes Brandon, one in St. Petersburg, one it was an even tougher business back then. coming soon to Sarasota, plus two food trucks on the street. “It’s a friendlier climate for food trucks now. Even Tampa Mayor Bob Buckhorn is a Signature Style: Mexican big supporter of food trucks. Years ago, as soon as you got a little success, they tried street food to take you out,” he says, referring to local governments and surrounding businesses. Number of seats: 40 to 130 It was actually a friend of Valenzuela’s who first converted a 35-foot-long school bus Dayparts reserved: Open 17 to 24 into a mobile kitchen. “It was the only thing big enough for the growing business, hours, depending on location which back then was called El Taconazo,” Valenzuela recalls. “I bought my friend out, took some items off the menu and added others—like fish tacos, vegetarian Check average: $10.50 selections, a queso, and several specials.” Signature dishes: Butternut Squash Tostada, Agua Fresca In addition to craveable food, location played a key role in Valenzuela’s success. The El Taconazo bus was parked next to a building that provided customers with shelter Years in business: 10 in Mexico, from the elements. Valenzuela added air conditioning to the building and purchased and 20 in the U.S. two adjacent homes, which he knocked down to provide parking for his growing Staff: About 150 legion of fans. Guiding philosophy: “We’re proud He also tripled the operation’s hours, opening every day and extending weekend to bring authentic Mexican food to hours to 24 hours. This was the business he christened Taco Bus. » American diners.”

Left: Taco Bus owner Rene Valenzuela translates authentic Mexican fare into opportunity. Above: Rosa Garcia prepares an order.

NEXT COURSE gfs.com | 61 Rolling Out More Buses Today, the bus still serves as the kitchen and walk-up order window for the restaurant. “The bus has a commercial-quality kitchen,” Valenzuela says. “It’s all stainless-steel appliances and fixtures, all metal surfaces with not a crevice for insects to hide in—that’s critical in Florida.” Valenzuela has so far opened four additional locations around Tampa, Brandon, and St. Petersburg. A sixth location is soon to open in Sarasota. Each site incorporates a bus—though only two others are equipped with a kitchen inside—along with indoor and I’ve had to build outdoor seating. He also continues to operate two traditional Taco Bus food trucks on the street, which are deployed a team I can trust.” for events such as music festivals, sports competitions, and catered affairs. You can see evidence of that appeal Taco Bus regulars are used to long lines Mex-Mex Cooking on Taco Bus’ Facebook page, which at peak times—not just lunch and dinner, “ The food is also authentically Mexican. has garnered more than 40,000 “likes,” but also after nightclubs close in the Valenzuela refers to the menu as Mex- as well as on the TV shows that have wee hours of the morning. The original Mex: “I didn’t know how to cook Tex- featured the restaurant—including location is open 24 hours a day, the rest Mex when I got here, and I didn’t want Travel Channel’s Man v. Food, Food until 4 a.m. to learn,” he says with a laugh. Instead, Network’s Diners, Drive-Ins and Dives, Customers are more than willing to wait, Valenzuela focuses on specialties from and Cooking Channel’s Eat Street. Valenzuela says, “because we move the different geographic regions of his Valenzuela has come a long way lines fast and offer great food for good home country. since he manned the grill in his first prices in an unpretentious atmosphere.” For example, “Our butternut-squash food truck. The menu is unpretentious, as well. filling is an original recipe from the “I can’t be there 24 hours a day, so I’ve Customers choose one of nine main Yucatán Peninsula.” It’s one of several had to build a team I can trust,” “dishes” (a taco, burrito, , vegetarian options on the menu. he says. “That was a learning curve. torta, and five others)—then select a “We’ve added more and more Now I’m CEO and I have the right meat, seafood, or vegetarian filling, vegetarian items over the years as people in place to handle operations, followed by a choice of toppings. people, especially younger people, human resources, and accounting. But Several appetizers, sides, and have become more conscious about I’m still the main chef, coming up with desserts are available. healthy eating,” Valenzuela explains. new dishes and managing the never- “We also make our own agua fresca with But deliciously seasoned chicken, beef, ending process of tweaking recipes for water and fresh fruit,” Valenzuela says. pork, fish, and shrimp remain incredibly continual improvement. And I’m still “We use different ingredients—including popular with all ages. having fun.” pineapple, watermelon, cucumber, and “Our customer mix is very diverse,” tamarind. It’s delicious, refreshing, and Valenzuela notes. “Mexican and loaded with enzymes and vitamins.” Latin-American food has a lot of crossover appeal.”

62 | NEXT COURSE gfs.com For product information see page 67. EXPERT ADVICE | LegalMatters Tipping Points By Jonathan M. Weis

Jonathan Weis is a partner at Levin Ginsburg, a full-service law firm in Chicago. He has represented clients in a variety of industries. Jonathan has extensive experience working with large multinational and public companies as well as smaller businesses, startups, and individuals.

The National Restaurant Association says sales at full-service • That all tips received by the tipped restaurants in the United States total more than $200 billion employee are to be retained by the employee except for a valid tip- per year. That probably results in $30 billion to $40 billion pooling arrangement. in tips. • That the tip credit won’t apply to any tipped employee unless that employee The U.S. Department of Labor defines a tipped employee as one has been informed of these provisions. who customarily and regularly receives more than $30 per month Employers who fail to provide this in tips. Seems simple, but there are many legal implications with information to employees cannot use which operators and servers should be familiar. the tip-credit provisions and therefore must pay the tipped employee at least $7.25 per hour in wages and still allow What is a Tip? the tipped employee to keep all tips Tips are the property of the employee. The employer is prohibited from using received. Operators electing to use the an employee’s tips for any reason except as a credit against its minimum-wage tip-credit provision must be able to obligation (aka “tip credit”), or in furtherance of a valid tip pool. show that tipped employees receive at least the minimum wage when direct Tip Credits or cash wages and tip-credit amounts Only tips the employee receives can be counted in determining whether the are combined. If an employee’s tips employee is a “tipped employee” and in applying the tip credit. Federal law permits combined with the employer’s direct an employer to take a tip credit toward its minimum-wage obligation for tipped or cash wages of at least $2.13 per employees equal to the difference between the required minimum wage of $2.13 for hour do not equal the federal minimum tipped employees and the federal minimum wage of $7.25 for non-tipped workers. wage of $7.25 per hour, the employer The requirement that an employee must retain all tips does not preclude valid must make up the difference. (Note: tip pooling among employees who customarily and regularly receive tips, such as Many states have a higher required servers, bartenders, and bussers. However, a valid tip pool cannot include employees minimum wage.) who do not customarily and regularly receive tips, such as dishwashers and cooks. In order to use the tip credit lawfully, operators must provide the following Tips Paid by Credit Card information to tipped employees: Where tips are charged to a credit card and the employer must pay the credit- • The amount of cash wage paid to tipped employees—at least $2.13 per hour under card company a percentage of each sale, federal law. the employer may pay the employee the • The additional amount being claimed by the employer as a tip credit, which cannot tip less the percentage. For example, if exceed $5.12 (the difference between the minimum required cash wage and the Visa charges 3 percent on all sales, the federal minimum wage). employer may pay the tipped employee • That the tip credit claimed by the employer cannot exceed the amount of tips actually 97 percent of the tip without violating received by the tipped employee. federal law. (Note: Certain states may not permit this practice.)

64 | NEXT COURSE gfs.com Compulsory Automatic Gratuities The Future of Tipping A compulsory service charge—e.g., 18 percent for parties of six or more—is not While federal law requires employers legally considered a tip but rather a service charge. For tax purposes, these types of to make up the difference between charges are considered part of the employer’s gross receipts. Amounts distributed tips and the standard minimum wage, to servers from such service charges cannot be counted as tips received, but may be many labor-advocacy organizations used to satisfy the employer’s minimum wage. say it often doesn’t work out that way because enforcement is so difficult. In order to be considered a tip for tax and wage purposes, a customer’s payment must satisfy four factors: It’s nearly impossible for operators to count hour by hour to ensure that tips • The customer freely makes the payment. make up the difference for every server • The customer has the right to determine the amount. for every hour worked. • The payment is not the subject of negotiation or dictated by a restaurant policy. • Generally, the customer has the right to determine which employee receives The bottom line? It is critical for you the tip. to determine which tip-related Thus a compulsory “tip” isn’t actually a tip but a service charge because the customer practices are right for your operation. didn’t have the right to determine the amount and didn’t make the payment free Remember, this article is not legal from compulsion. This year the IRS—after giving operators two years to prepare— advice. Always consult an attorney began cracking down on enforcing the way restaurant owners pay out automatic tips. regarding your specific situation. These tips must be classified as service charges that are taxable as regular wages and subject to payroll-tax withholding. This means more administrative work for operators. Not surprisingly, some operators have discontinued mandatory service charges for larger parties. As an alternative, some restaurants provide calculations for 15, 18, and 20 percent of the total check without requiring a specific tip.

For product information see page 67. Research Shows:

of patrons would avoid an would % equate restroom % establishment % never cleanliness with based on bad return. 74 that of your 46 word-of-mouth 29 kitchen. about restrooms.

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Tork Matic Hand Towel Roll Dispenser, ® A. 815090 1 ct. Tork Elevation image enhancing dispenser systems are ideal for busy Black, 14.65" x 13.26" x 7.99" washrooms. Hands free towel dispensing options provide a hygienic, Tork Intuition Hand Towel Roll Dispenser, B. 528651 1 ct. one-at-a-time solution for your washroom. The user touches only the towel Black, 14.5" x 12.25" x 8.125" ® needed - reducing the risk of cross-contamination. Tork Elevation Bath Tissue Tork Elevation Bath Tissue Jumbo Roll Dispensing System are a perfect choice for high-traffic washrooms as well as C. 815070 Mini Dispenser, Black, 1 ct. environments where improved hygiene and reduced cost are priorities. 13.6" x 10.8" x 5.2"

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For more information, contact your Gordon Food Service® Customer Development Specialist For product information see page 67.

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. Advertiser Index Advertiser Product Page # Reorder No. Description Contact your Gordon Food Service Customer Development Specialist Pactiv Newspring® Packaging 1 * for additional information. Fontanini Meatballs 9 431901 Fontanini Italian Meatball, 3 oz., Raw, 13.5 lb. 290025 Trio Chicken Gravy Mix, 8/22.6 oz. 364850 Trio Southern Country Gravy Mix, 8/13 oz. Nestle 741141 Trio Brown Gravy Mix, 8/13.37 oz. Gravy and Sauce Mixes 12 Professional 290319 Trio Cheese Sauce Mix, 8/32 oz. 552050 Trio Low Sodium Brown Gravy Mix, 8/16 oz. 552061 Trio Low Sodium Poultry Gravy Mix, 8/22.6 oz. 599322 SuperCrispyTM Breaded Sea Salt and Black Pepper Beef Strips, 160/1 oz. Advance Pierre Breaded Beef and Pork Strips 13 599331 SuperCrispy Pork Strips, 160/1 oz. Sienna Bakery® Artisan Breads 17 * Visit www.siennabakery.com for additional information. 645142 Filippo Berio Extra Virgin Olive Oil, 3/1 gal. 645211 Filippo Berio Olive Oil, 3/1 gal. Filippo Berio Olive Oils 22 645182 Filippo Berio Sauté & Grill Oil, 3/1 gal. 645171 Filippo Berio All Purpose Oil 645162 Filippo Berio Everyday Oil Contact your Gordon Food Service Customer Development Specialist Markon® Fresh Produce 30 * for additional information. 430120 Santa Barbara Oak Roasted Salmon, Hot Smoked, 2/2.5-3.5 lb. avg. Santa Barbara Smoked Salmon 31 430080 Santa Barbara Norwegian-Style Salmon, Cold Smoked, 2/2.5-3.5 lb. avg. Smokehouse 430100 Santa Barbara Scottish-Style Salmon, Cold Smoked, 2/2.5-3.5 lb. avg. 251066 Kraft Miracle Whip Salad Dressing, 4/1 gal. 635471 Kraft Light Mayonnaise 4/1 gal. 131001 Kraft Mayonnaise with Olive Oil, 4/1 gal. Kraft Mayonnaise 33 266734 Kraft Real Mayonnaise, 4/1 gal. 786390 Kraft Signature Mayonnaise, 4/1 gal. 458620 Kraft Extra Heavy Duty Mayonnaise, 4/1 gal. 226210 GFS Iced Brownie with Nuts, 4/12" x 16" trays GFS® Brownies 36 541844 GFS Iced Brownie, 4/12" x 16" trays Contact your Gordon Food Service Customer Development Specialist Jones Dairy Farm Sausage 37 * for additional information. 623491 Hormel Hardwood Smoked Bacon, 18/22 ct., Pre-cooked, 2/144 slice Hormel Bacon 55 623522 Hormel Hardwood Smoked Bacon, 13/17 ct., Pre-cooked, 2/144 slice 633910 Pringles Original Potato Chips, 36/1.3 oz. 571791 Pringles BBQ Potato Chips, 36/1.41 oz. Kellogg’s Potato Chips 56 633860 Pringles Cheddar Cheese Potato Chips, 36/1.41 oz. 633890 Pringles Sour Cream and Onion Potato Chips, 36/1.4 oz. 661030 Pringles Variety Pack Potato Chips, 6/4 ct. Contact your Gordon Food Service Customer Development Specialist GFS BBQ 58 * for additional information. 583802 GFS Blue Sweetner, 2000 ct. GFS Sweeteners 59 584010 GFS Sweetener, Pink Packet, 2000 ct. 583811 GFS Sweetener, Yellow Packet, 2000 ct. Sara Lee Pies 63 782740 Contact your Gordon Food Service Customer Development Specialist Dean Foods Ice Cream 65 * for additional information. 815090 Tork Matic Hand Towel Roll Dispenser, 14.65" x 13.26" x 7.99" Black, 1 ct. Tork Intuition Hand Towel Roll Dispenser, 14.5" x 12.25" x 8.125", 528651 Black, 1 ct. Tork Elevation Bath Tissue Jumbo Roll Mini Dispenser, 815070 13.6" x 10.8" x 5.2" Black, 1 ct. 136280 Array® Hand Towel Roll, 7.7" x 700'/Dispensers A & B, Natural, 6 ct. SCA Dispensers and Towel Rolls 66 136270 Array Hand Towel Roll, 7.7" x 700'/Dispensers A & B, White, 6 ct. Tork Premium Soft Hand Towel Roll, 7.7" x 575'/Dispensers A & B, White 571231 with Leaf, 6 ct. Tork Advanced Soft HandTowel Roll, 7.7" x 900'/Dispensers A & B, 273291 White, 6 ct. Tork Advanced Bath Tissue 1-Ply Mini Jumbo Roll, 7.36" dia./Dispenser 136330 C, 6 ct. Catalyst Services IFC Gordon Food Contact your Gordon Food Service Customer Development Specialist GFS Marketplace® Stores IBC * Service for additional information. Shrimp BC

*Not available in all areas. Check with your Gordon Food Service Customer Development Specialist for availability. The opinions, beliefs, and viewpoints expressed by the contributors to Next Course magazine do not necessarily reflect the opinions, beliefs, viewpoints, or official policies of Next Course magazine or of Gordon Food Service, Inc. Next Course magazine and Gordon Food Service, Inc. do not guarantee the accuracy of all published works. All works submitted to Next Course magazine for publication become the express property of Gordon Food Service, Inc. No reproduction of the contents of Next Course magazine, in whole or in part, may be made without the express written consent of Gordon Food Service, Inc. Copyright 2014, Gordon Food Service, Inc. All Rights Reserved. Next Course, GFS, and Gordon Food Service are trademarks of Gordon Food Service, Inc. NEXT COURSE gfs.com | 67 Other company, product, and service names may be the trademarks or service marks of others. FROM THE OTHER SIDE OF THE TABLE

Tell Me More

Sometimes I pine for the restaurant menus of yore. You know, the ones that spelled Why not give me some details about out the dining experience to come. The ones with lengthy descriptions boasting that the ingredients? Or tell me it’s a dish had been “gently fried,” “lightly tossed,” or was “amply seasoned.” Caveats in something the chef whipped up after tiny type at the bottom spelled out extra charges and special policies. a trip to Santa Fe? Or that it debuted yesterday and already it’s a staff Those menus conveyed useful information that helped restaurant-goers enjoy their favorite? Sharing details engages my meals. Compare them to the minimalist, design-first menus of today. I admire the imagination, whets my appetite, and typographical beauty of “Eggs of the Day” in gorgeous serif type on a rustic-looking makes me excited about the menu. sheet of butcher paper. And, while I appreciate economy of expression, some of today’s menus are so oblique they practically require a master’s degree in menu As for specials, I beg you, servers: don’t writing to decode. make me ask what they cost. It’s not rude to talk about money; tell me the I understand the elegance of less is more. But sometimes less isn’t enough to price as part of the description so I motivate or excite me. As someone who dines out frequently, I believe restaurants don’t faint when the check arrives. are suffering from a collective communication breakdown. Last point: the fine print. Here’s what Let’s start with menu descriptions. Preparation method is important. People who I’d like to see on a menu or hear from keep at least one eye on health want to know if a dish, say those “eggs of the day,” a server. Cork fees. Restaurants can is sautéed, fried, or baked—and in what? Butter? Olive oil? Bacon grease? In this charge as much as they want, but just age of food avoidances and sensitivities, it’s wrong to omit mention of potentially let me know so I can put that bottle of contentious ingredients, such as bacon shavings or glutenous croutons on a salad, Sancerre back in the bag and order iced even if they’re only used in tiny amounts. On the upside, when your “cherry tart” tea instead. Also, automatic gratuities. is a delicious confection of layers of tender pastry, Ballotin cherry preserves, and If an 18-percent gratuity is added to chocolate shavings, tell me instead of letting me think it’s just another pie. the check for parties of six or more, just Then there are servers. They should be fonts of information for diners. For instance, tell me. when I ask about a dish, I’d love to hear a little more than “it’s amazing!” We’re adults here. Given the right information, we can cope. Not only can we cope, we want to. When we step Sharing details engages into a restaurant, whether it’s an old favorite or new place, we arrive wanting to enjoy ourselves. Communicate the my imagination, whets fun, the excitement, and the necessary my appetite, and makes information, too. me excited about the menu.

68 | NEXT COURSE gfs.com Take Your Operation to the Next Level

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For product information see page 67. next

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FALL 2014 FALL The Demographics of Flavor page 4 Containing “Little” Costs page 14 GORDON FOOD SERVICE Use GFS Shrimp for an appetizer that’s quick and easy. The convenience of fully cooked, peeled and deveined shrimp gives you a food-safe seafood dish in less prep time than other shrimp Comfort Food Goes Global page 26 options. Choose these high-quality tiger shrimp for a delicious seafood cocktail or scampi that’s sure to please your customers. On-Trend Recipes Featuring a Quinoa Romesco Burger For more information on GFS brand products, contact your Gordon Food Service page 38 ® Customer Development Specialist. FALL 2014 U.S. $6.00 CAN $7.00 For product information, see page 67