DOCSLIB.ORG

Game-Changing Sauces

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Game-Changing Sauces Welcome To: Game-Changing Sauces 1 Game-Changing Sauces 2 Game-Changing Sauces Dan Plunkett Edie Adams Jimmy Lentz Vice-President of Sales Business Development Associate Sales Manager Foodservice Manager 3 Sauce Is Our Heritage From the kitchen of the Dixie Pig BBQ Restaurant in Winston-Salem, NC, back in 1929, sauce has been a specialty of the Garner family’s business. The BBQ sauce the Garner brothers served was so delicious, they started selling it to friends and at local markets… the rest is history. Today, that same commitment to quality and service, including day-to-day operational management by family 91 members has never been stronger. Spicy Years 1929 ⎼ 2020 4 Game Changer! You Can UPCHARGE for a “Signature Sauce”… …by combining 2 or 3 condiments that you typically give away! 5 Why Signature Sauces?* - 45% of consumers look forward to a signature sauce at restaurants - 91% of consumers would like to “buy” their favorite “signature sauce” at a supermarket! - 53% of restaurants offer at least one signature sauce * Datassentials, 2018 6 TexasPeteFoodservice.com/calculator CALCULATE New revenue the easy way… If you upcharge for your signature sauces, our calculator provides a quick way to assess your annualized revenue potential. Find 16 signature sauce recipes at the site that will get you started. 7 Crafting The RIGHT Sauce Consider… - Your Brand (funky, elegant, healthy?) - Your Menu (burgers, ethnic fusion?) - Your Target (Gen Z, Boomers?) 8 Flavors By Affinity* * Datassentials, 2019 9 Signature Sauce Flavors By Menupart* * Datassentials, 2018 10 Top Signature Sauce Favorites* * Datassentials, 2018 11 Consumers Love Spicy! Today, more than 70% of American restaurant menus include items described as spicy. Datassentials, 2019 12 Consumer Interest In “Spicy” *Datassentials, 2018 13 Trending Signature Sauce Flavors* * Datassentials, 2018 14 Trending Combos By Menupart* * Datassentials, 2018 15 Top Trending Signature Sauces* Sauces/Flavors Product Current Penetration #Menu Mentions 1-Year Growth 4-Year Growth Sriracha Aioli 2.3% 260 24.2% 250.4% Sriracha Mayo 12.6% 1,555 13.4% 169.9% Sriracha Ketchup .3% 130 -33% 128% Korean BBQ Sauce 1.9% 177 8.0% 68.3% Jalapeno Ranch 1.8% 238 4.5% 59.1% Garlic Aioli 6.5% 688 15.6% 56.9% Chipotle Aioli 4.1% 534 13.4% 56.4% Salsa Verde 8.0% 872 6.4% 55.8% Tomato Jam 2.0% 187 1.9% 55.7% Salsa Roja 1.5% 193 -.2% 55.5% Horseradish Aioli 1.1% 87 12.3% 54.4% Bourbon BBQ 1.0% 120 6.1% 45.9% Spicy Honey 1.1% 97 8.2% 44.6% Sweet Chili Sauce 4.5% 443 1.7% 44.2% Roasted Garlic Aioli 1.7% 151 13.5% 43.3% Bacon Ranch 4.1% 350 4.6% 42.9% *Datassentials, January 2019 16 Let’s Explore! Ranch Dressing Texas Pete® Hot Sauce Texas Pete® Giddy Up Sauce! Texas Pete® Sweet Chili BBQ Booster Texas Pete® Spicy Ranch Dressing Texas Pete® Hot & Bleu ® Sauce CHA! by Texas Pete Sweet Heat Sriracha Aioli ® ® Texas Pete Garlic Greek ¡SABOR! by Texas Pete CHA! by Texas Pete® Dressing Dipping Sauce Blueberry Sriracha Ketchup 17 Signature Sauce Recipes Texas Pete® – Spicy Ranch Dressing Menuing of Spicy Ranch is +10% in the past year* Yield: 1 Gallon Portion Size: 1 oz. Ingredients: Amount: Ranch Dressing 3 Quarts + 2 Cups Texas Pete® Original Hot Sauce 2 ½ Cups Method of Preparation: Whisk all ingredients in a large mixing bowl until well incorporated. *Datassential 2019 18 Signature Sauce Recipes Texas Pete® – Sweet Heat Sriracha Aioli Menuing of Sriracha Aioli is +140% in the past 4 years* Yield: 1 Gallon Portion Size: 1 oz. Ingredients: Amount: Mayonnaise 2 Quarts + 3 ½ Cups CHA! by Texas Pete® Sriracha Sauce 3 Cups Honey 1 ½ Cups Method of Preparation: Whisk all ingredients in a large mixing bowl until well incorporated. *Datassential 2019 19 Signature Sauce Recipes Texas Pete® – Blueberry Sriracha Ketchup Menuing of Sriracha Ketchup is +128% since 2015* Yield: 1 Gallon + Portion Size: 1 oz. Ingredients: Amount: Blueberries (frozen, thawed) 2 Quarts Ketchup 2 Quarts + 1 Cup Honey 2 Cups CHA! by Texas Pete® Sriracha Sauce 1 Cup Method of Preparation: Combine all the ingredients in a large pot and blend with an immersion blender until well incorporated. *Datassential 2019 20 Signature Sauce Recipes Texas Pete® – ¡SABOR! Dipping Sauce Yield: 1 Gallon Portion Size: 1 oz. Ingredients: Amount: ¡SABOR! by Texas Pete® Mexican-Style Hot Sauce 2 Quarts Ketchup 4 Cups Honey 2 Cups Spicy Brown Mustard 2 Cups Method of Preparation: Whisk all ingredients in a large mixing bowl until well incorporated. 21 Signature Sauce Recipes Texas Pete® – Garlic Greek Dressing Yield: 1 Gallon Portion Size: 1 oz. Ingredients: Amount: Greek Yogurt 3 Quarts + 1 Cup Texas Pete® Garlic Hot Sauce 2 Cups Lemon Juice 1 Cup Salt 1 Tbsp. Method of Preparation: Whisk all ingredients in a large mixing bowl until well incorporated. 22 Signature Sauce Recipes Texas Pete – Hot & Bleu Sauce Yield: 1 Gallon Portion Size: 1 oz. Ingredients: Amount: Bleu Cheese Dressing 12 Cups Texas Pete Extra Mild Wing Sauce 4 Cups Method of Preparation: Combine all ingredients in a large mixing bowl and whisk until ingredients are well incorporated. 23 Signature Sauce Recipes Texas Pete – Sweet Chili BBQ Booster Yield: 1 Gallon Portion Size: 1 oz. Ingredients: Amount: CHA! by Texas Pete Sriracha Sauce 4 Cups Texas Pete Fiery Sweet Sauce 12 Cups Method of Preparation: Combine all ingredients in a large mixing bowl and whisk until ingredients are well incorporated. 24 Signature Sauce Recipes Texas Pete – Giddy Up Sauce Yield: 1 Gallon Portion Size: 1 oz. Ingredients: Amount: ¡SABOR! by Texas Pete Mexican-Style Hot Sauce 5 Cups Mayo 5 Cups Prepared Horseradish 4 ½ Cups Sour Cream 1 ½ Cups Kosher Salt 2 Tbsp Method of Preparation: Combine all ingredients in a large mixing bowl and whisk until ingredients are well incorporated. 25 New Texas Pete® Dust New Texas Pete® Dust gives you the freedom to add the bold and balanced flavor of Texas Pete® Original Hot Sauce to: - Chicken - Brisket - Ribs - Wings With just 105mg of sodium per serving Dust is available in 10 oz. shaker bottles or ask about PCs 26 Packaging Built For The Road 27 Questions? At your service: Dan Plunkett - Director of Foodservice Sales E-Mail: [email protected] Tele: (716) 913-7516 Edie Adams – Business Development Manager E-Mail: [email protected] Tele: 336-661-1550 ext. 2091 Jimmy Lentz – Associate Sales Manager E-Mail: [email protected] Tele: (336) 749-2577 28.
Load more

Recommended publications
  • Bub's Crackpot Texas
    Bub’s CrackPot Texas Red By James “Bub” Denning SEE LAST PAGE FOR SHOPPING LIST Collect Ingredients. Collect the Miscellaneous items - put them into the crock pot o 1-2 bay leaves o 2 teaspoons “Better than Bullion” o ½ tablespoon Worcestershire sauce o 1 teaspoon (Cholula) Hot Sauce (up to 1 tablespoon Texas Pete’s or Frank's RedHot) o 1 teaspoon Liquid Smoke o 1 tablespoon (Grey Poupon) deli style mustard Collect the Peppers (use any amount of what’s available) o 1 dried Negro (Pasilla) chili pepper - (earthy – smoky) o 1 dried Ancho chili pepper - (sweet – smoky – warm) o 1 dried Guajillo chili pepper - (sweet – smoky – warm) o 1 fresh Poblano (Ancho dried) pepper – (rich fruity) o 1 fresh Anaheim (California dried)pepper – (fruity - sweet) o 1 fresh any color Bell (or Jimmy Nardello)pepper - (sweet) o ½ fresh Jalapeño (Serrano-Fresno-Habanero-Hungarian-Arbol) – (hot) o 1-2 Chipotle en Adobo (dried Jalapeño ) chopped (smoky - hot) chopped Collect the first batch of Spices in a small bowl. o ¼ cup California (Ancho) chili powder o 1½ teaspoon ground cumin o 1½ teaspoon ground coriander o ¼ teaspoons of cinnamon & allspice & dried basil o 1½ teaspoon dried oregano o 1 teaspoon cayenne pepper o 1 teaspoon garlic powder o 1½ teaspoon smoked paprika o 1 tablespoon taco seasoning Collect the Meat Preparation Ingredients o 2++ pounds beef Chuck Roast cut into thick steaks o ½ lb. (9 - 5”slices) bacon cut into lardons o 3++ cloves garlic - minced o 1 sweet onion – chopped o 1 tablespoon white sugar. o 12 ounce bottle Modelo Negra beer or 1½ cup bone broth for deglazing Making the Base 1.
    [Show full text]
  • The First Bottled Hot Sauce Went on Sale in 1807 Massachusetts
    The First Bottled Hot Sauce Went On Sale In 1807 Massachusetts Are you more of a Tabasco person, or do the spicy chili peppers of Southeast Asia the ones that get your mouth watering? Should hotness be combined with salty flavors or rather sweet ones? Whatever you believe and whatever your preferences, if you are one of those people who feels that “spicy” is never quite spicy enough, Hot Sauce Day is the perfect holiday for you! In South and Central America, there is evidence for chili peppers being used for cooking as early as 6,000 years ago, but they never reach Europe until the 16th century, when Portuguese and Spanish explorers began sending all sorts of unusual foods from the New World back home. The first hot sauce to be available in a bottle appeared in shops in the state of Massachusetts in the year 1807, and then suddenly, hot sauce was everywhere, and being added to everything. Tabasco sauce is one of the earliest brands to have come into existence that still exists today, being bottled and sold for the first time in 1868. In the Caribbean, the most commonly used peppers for making hot sauces are habañero and Scotch Bonnet which makes for some very hot sauce. In Africa, the favored hot sauce can vary by country. Harissa is an example from Tunisia that is made from a base of red birdseye chili peppers and seasoned with cumin and coriander. Hot sauce in Chinese cuisine is more commonly called chili sauce and is more likely to be a thick paste than a thin sauce.
    [Show full text]
  • COCONUT SHRIMP Breaded with Coconut
    COCONUT SHRIMP SANDWICH TOPPINGS Breaded with coconut batter and deep fried. Cheese 1.25 | Bacon 1.75 | Avocado 2.25 Served with pineapple sweet chili sauce | 11 Deep Fried Pickle Chips 1 | Fried Onions | 1 French’s Crispy Fried Jalapenos | 1 JERK CHICKEN All Sandwiches Served With a Bag of Chips Six ounces of sliced chicken breast strips, marinated in Jamaican jerk seasoning | 10 CLASSIC BURGER Half pound of fresh, USDA Angus beef, hand- CHICKEN TENDERS patted and cooked to order. Served on a roll Four tenders served with our signature house- with lettuce, sliced tomato and a pickle | 12 made honey mustard dipping sauce | 9 BLACK BEAN BURGER CHICKEN WINGS Black bean veggie burger with melted pepper 8 naked bone-in wings drenched in Texas Pete jack cheese on a roll. Served with pico de gallo, Buffalo sauce, Sriracha Tequila Lime Sauce, or sliced avocado, lettuce, tomato & pickle | 13 Stingin’ Honey Garlic sauce. Served with crisp celery, and bleu cheese or ranch dressing | 12 GRILLED MAHI Try Our Boneless Wing Option | 12 A 6 ounce filet of delicious mahi seasoned Key West style. Served on a roll and topped with BEER BATTERED MOZZARELLA STICKS our Jamaican jerk mayo, lettuce & tomato | 16 Served with marinara sauce | 9 SEARED TUNA BEER BATTERED ONION RINGS 6 ounces of the ocean’s finest tuna, seasoned A traditional Coconuts favorite! | 7.5 Key-West style and grilled or blackened. Served on a roll with lettuce and tomato | 16 CHIPS 'N' SALSA Chips, fresh salsa, dipping cheese | 6 MARYLAND LUMP CRAB CAKE 5 oz. crab cake using only the best
    [Show full text]
  • Lisanti Foodservice Product List
    Lisanti Foodservice Product List ITEM # DESCRIPTION PACK SIZE MOZZARELLA 1037 LISANTI W/M SHRED MOZZARELLA 6 5# 1040 LISANTI W/M DICED MOZZARELLA 6 5# 1042 P.S. SHREDDED MOZZARELLA 6 5# 1058 MOZZ/PROV SHREDDED CHEESE 4 5# 1059 LAGONDOLA PS SHRED MOZZARELLA 6 5# 1065 PAPA GUISEPPE SHRED WM MOZZARELLA 4 5# 1070 LISANTI P.S. MOZZARELLA WISCONSIN 8 6# 1071 MOZZARELLA PART SKIM 8 6# 1072 MOZZARELLA PART SKIM 8 6# 1119 PAPA GUISEPPE W.M. MOZZARELLA 8 6# 1120 LISANTI W.M. MOZZARELLA WISCONSIN 8 6# 1128 GRANDE DICED EAST COAST BLEND 6 5# 1129 GRANDE P.S. SHRED MOZZARELLA 6 5# 1130 GRANDE W.M. MOZZARELLA CHEESE 8 7# 1131 GRANDE P.S. MOZZARELLA CHEESE 8 7# 1132 GRANDE SHRED MOZZ EAST CST BLD 6 5# 1133 GRANDE PROVO*NELLO PROVOLONE 1 7# 1135 GRANDE SHRED W.M. MOZZARELLA 6 5# 1138 GRANDE 50/50 PROV/MOZZ SHRED 6 5# 1139 GRANDE W.M. DICED MOZZARELLA 6 5# 1140 LISANTI W.M. MOZZARELLA 8 6# 1141 LISANTI W.M. MOZZARELLA 8 6# 1142 MAGIC MOZZI W/M MOZZARELLA 8 6# 1160 ANTONIO MOZZARELLA 8 6# 1215 BELLA MIA MOZZARELLA 8 6# 1221 STELLA W.M. MOZZARELLA 8 6# 1231 LA GONDOLA W.M. SHRED MOZZARELLA 6 5# FRESH MOZZARELLA 1056 SLICED FRESH MOZZARELLA 8/1# 8 1# 1060 FRESH MOZZARELLA LOGS 8/1# 8 1# 1061 GRANDE CILIEGENE 2 3# 1062 GRANDE FRESH CURD 1 20# 1063 BELGIOIOSO FRESH CURD 1 20# 1118 ROTONDINO 10OZ FRESH MOZZARELL 2 5# 1134 GRANDE MOZZ OVOLINE 4OZ BALL 2 3# 1137 GRANDE MOZZ LOGS CEPPONELLI 1 5# 1143 BURRATA MOZZARELLA 4/2OZ 6 8OZ 1220 SMOKED MOZZARELLA 12 1# 1177 MOZZARELLA OVOLINE 4oz 2 3# TUB 1300 FRESH MOZZARELLA LOAF VITALE 8 6# 1550 BUFFALO MOZZARELLA 12 200GR SPECIALTY CHEESE 821 GRANDE PARMESAN WHEEL 2 24# 1016 DOMESTIC PARM CHEESE WHEEL 1 25# 1014 GRANA PADANO QTRS 1 20# 1051 MINI PARMESAN BRICKS 60/4OZ 60 4OZ 1210 ROMANO CHEESE WHEEL IMPORTED 1 22 1211 GRANDE ROMANO WHEEL 2/22# AVG 1 44.5 1212 PECORINO ROMANO QTRS IMPORTED 1 14# 1017 IMPORTED GRATED PARM 1 50# 1023 IMP GRATD PARM CUCINA ANDOLINA 1 5# 1049 LIS.
    [Show full text]
  • S Hot Sauce Day
    Get Out The Milk And Chips It’s Hot Sauce Day Are you more of a Tabasco person, or do the spicy chili peppers of Southeast Asia the ones that get your mouth watering? Should hotness be combined with salty flavors, or rather sweet ones? Whatever you believe and whatever your preferences, if you are one of those people who feels that “spicy” is never quite spicy enough, Hot Sauce Day is the perfect holiday for you! The History of Hot Sauce Day Humans started using chili peppers and other such spices thousands of years ago. In South and Central America, there is evidence for chili peppers being used for cooking as early as 6,000 years ago, but they never reach Europe until the 16th century, when Portuguese and Spanish explorers began sending all sorts of unusual foods from the New World back home. The first hot sauce to be available in a bottle appeared in shops in the state of Massachusetts in the year 1807, and then suddenly, hot sauce was everywhere, and being added to everything. Tabasco sauce is one of the earliest brands to have come into existence that still exists today, being bottled and sold for the first time in 1868. How to Celebrate Hot Sauce Day Tongue-burning food-lovers the world over, unite! January 22nd is your special day created so you can have the perfect excuse to enjoy the feeling of fire in your mouth all day long. The best way to celebrate this smoking hot holiday is to get together with like-minded people who aren’t afraid of a little spice and are up for a good challenge, and then spend the afternoon sampling different hot sauces from all over the world.
    [Show full text]
  • The Best Beach Bar on the Planet and Everywhere Else
    DOMESTIC, 16 OZ ALUMINUM BOTTLE/CAN COCONUT CRUSH NEW AMSTERDAM LEMONADE CRUSHES Coors Light, Miller Light, Budweiser, Bud Light, Signature crush! RumHaven coconut rum, fresh Premium Vodka, organic agave nectar & fresh Bud Light Lime, Michelob Ultra, Landshark Lager | 6 squeezed OJ and guava juice | 7.75 squeezed lemons. Flavor options include: SAILOR’S SHIPWRECK Lemon, Raspberry, Strawberry, Blueberry | 7.75 IMPORTED BEER Sailor Jerry’s spiced rum, Bacardi banana rum, 12 oz cans GRAPEFRUIT amaretto, fresh squeezed OJ & grenadine | 7.75 Heineken, Corona, Corona Light | 6.25 Stoli Ruby Red Crush Vodka & zesty fresh BAYOU RUM CRUSH squeezed grapefruits | 7.75 DRAFT BEER Bayou Silver rum, Bayou Satsuma orange rum Yuengling | 5.25 liqueur, fresh squeezed OJ | 7.75 MANGO CRUSH New Amsterdam Mango Vodka, fresh squeezed Coconuts Original Drunken Monkey Ale | 6.75 DRAGONBERRY LEMONADE OJ and lime | 7.75 CRAFT BEER & FLAVORED MALTS Bacardi Dragon Berry Rum and fresh squeezed lemonade | 7.75 CHERRY LIMEADE 12 oz. Cans Redd’s Apple Ale | 6.25 The best beach bar STRAWBERRY BANANA CRUSH Smirnoff Cherry Vodka, fresh lime juice & lemon Twisted Tea | 6.25 Bacardi Dragonberry, Bacardi Banana Rum, fresh lime soda, splash of grenadine | 7.75 on the planet Burley Oak “Home Grown” IPA | 7 squeezed orange juice, triple sec & splash ginger CREAMSICLE CRUSH Burley Oak “Bilsner” | 7 ale | 7.75 and everywhere else Pinnacle Orange Whipped Cream Vodka and fresh PINEAPPLE CRUSH squeezed OJ with a splash of cream | 7.75 Bacardi Pineapple Fusion Rum & fresh squeezed
    [Show full text]
  • Dry Supplier Lineup
    DRY Supplier Line-up February 2016 MANUFACTURER BRANDS DESCRIPTION Foods Abbott Nutrition EAS Nutrition bars, shakes and supplements Ensure Adult nutritional products Glucerna Therapeutic nutritional product for abnormal glucose tolerance/diabetic issues Pedialyte Pediatric nutritional products Similac Baby formula ZonePerfect Nutrition bars and shakes ACH Argo Cornstarch Henri's Salad dressings Karo Assorted corn syrups, pancake syrup ACH-Spices Durkee Spices and seasonings Patak's Authentic Indian cuisine Tone's Spices Trader's Choice Spices and seasonings AFP Advanced Food Products, LLC. Café Classics Crème Brûlée Muy Fresco RTU cheese sauce and pudding Real Fresh RTU cheese sauce, RTU pudding Regent RTU cheese sauce American Italian Pasta Company Heartland Whole wheat, whole grain, organic and Plus (with ALA Omega 3) pastas Montalcino Bulk long, short and ribbon pastas R&F Retail and bulk packed long, short, flavored, egg noodle, specialty and tri- colored pastas American Licorice Company Red Vines Licorice Snaps Old time candy Sour Punch Sweet/sour chewy candy Super Ropes Rope licorice Amy's Kitchen Amy's Healthy soup, beans, sauces, & cookies. Organic, vegetarian, & non gmo. Has items to meet all types of dietary restrictions, ie: gluten free, lactose, etc. Andre Prost A Taste of China Imported ethnic items A Taste of India Imported ethnic items A Taste of Thai Imported ethnic items Coconut Milk Imported ethnic items Honees Imported ethnic items Notta Pasta Imported pasta Odense Imported ethnic items Peanuts & Panko Peanuts and
    [Show full text]
  • Pass the Fork Pizza & Tacos on the Side All Sides $3 House
    EAT YOUR GREENS Salad Bar FEATURES HOMEMADE DRESSINGS, LOCAL PRODUCE, HOMEMADE SEASONAL SALADS, FRESH FRUIT, YOGURT & HOMEMADE GRANOLA. NIBBLE ON THIS ALL YOU CAN EAT $12. ADD ONE TRIP TO ANY ENTRÉE $5. Buffalo Chicken Dip (GF) WITH Burnt Ends Quesadilla WITH BRISKET, ON THE BUN GLUTEN FREE BUNS AVAILABLE UPON REQUEST. HOUSEMADE POTATO CHIPS. $10 CHEDDAR, ONIONS, PEPPERS, KC BBQ SAUCE, GUACAMOLE. $11 SERVED WITH FRESH LEAF LETTUCE, TOMATO, ONION & PICKLES ON A BRIOCHE BUN. Smoked Chicken Wings (GF) INCLUDES CHOICE OF SIDE. SUBSTITUTING PROTEINS WELCOMED. CHOOSE BUFFALO OR HONEY Loaded Fries (GF) SMOKED BRISKET, * GROUND CHUCK, PORK/BACON BLEND, SRIRACHA, WITH CARROTS, CELERY, JALAPEÑOS, QUESO, PICO, RANCH King of the South Almost Famous BACON, FRIED GREEN TOMATO, PIMENTO BRIE, APPLE BUTTER, SAUT ED SPINACH, RANCH. ONE POUND $10 DIPPING SAUCE. $11 É CHEESE. $13 APPLE SLICES, BACON. $14 Nachos (GF) PULLED PORK, PEPPER Spinach & Artichoke Dip (GF) * GROUND PULLED PORK JACK QUESO, GUACAMOLE, PICO, SERVED WARM WITH CRISPY TORTILLA Smokehouse Burger Meat-a-saurus Burger CHUCK, PULLED PORK, SIGNATURE STUFFED GROUND CHUCK, MUENSTER ADOBO SAUCE, GREEN ONIONS, CHIPS. $10 BBQ SAUCE, COLESLAW, PIMENTO CHEESE, BACON, SLICED BRISKET, CRISPY JALAPEÑOS, BLACK BEAN & CORN CHEESE. $15 COLLARDS, SIGNATURE BBQ SAUCE. $17 SALSA. $12 (GF) WITH Honey Pecan Shrimp Our burgers rock! SWEET HONEY CREAM SLAW. $10 * BEEF Fried Green Tomatoes WITH Bacon Cheddar Extravaganza Cheeseburger $10 & BACON BLEND, CANDIED PEPPERED SWEET TOMATO JAM, HOUSEMADE Chicken Tortilla Soup (GF) BACON, CHEDDAR, TOMATO JAM. $14 PORK/BACON PIMENTO CHEESE, SAVORY BACON WITH CHEDDAR CHEESE, Cuban Revolution BLEND, PULLED PORK BBQ, CRISPY MARMALADE.
    [Show full text]
  • HOT SAUCE HALL of FAME BALLOT 2016 Life Time Achievement Award Show
    HOT SAUCE HALL OF FAME BALLOT 2016 Life Time Achievement Award Show The New York City Hot Sauce Expo presents the official Hot Sauce Hall of Fame. The Hot Sauce Hall of Fame will induct 5 people that all have been instrumental in the fiery foods industry through the years. The induction ceremony will be presented live on the main stage at the NYC Hot Sauce Expo on April 23rd and 24th 2016. To be eligible to vote as the Selection Committee, a person must operate within the fiery foods industry for a minimum of 3 years. The Selection Committee determines the Hall of Fame Class each year. To be eligible for nomination of the Hall of Fame you must have contributed 15 years within the Hot Sauce Industry. The Selection Committee consist of the various fiery foods companies within the Hot Sauce Industry; retailers, distributors, exporters, promoters, chile pepper growers, media and restaurateurs who specialize in spicy foods and hot sauce. Ballot Entries ~ The Class of 2016 1. Alvin Baumer ~ Crystal Hot Sauce: Started in 1923, Crystals has become a Louisiana institution and is one of the fastest growing condiment manufacturers in the country with over 4.5 million gallons of hot sauce each year. 2. Blair Lazar ~ Blair’s: Heating up over 31 countries, printed in six languages, and Guinness World Record certified with the hottest product created, Blair’s passion for peppers is ever present. It is what fuels the fiery phenomena that’s called the Death Sauce. 3. David Ashley ~ Mad Dog: Owner of Ashley Foods.
    [Show full text]
  • 30388 Khfs2021catalogupdat
    A something spicy to your menu Our hot sauce brands will turn up the heat on your bottom line www.kraftheinz-foodservice.com check out our family of hot sauce brands page 3 page 4 page 5 page 6 page 6 page 6 (sriacha, bualo condiments sauce, hot sauce) Spicy are the top thr sauces operators are purchasing MORE than last year! 93% 0f operators keep a form of hot sauce front of house 34% 0f consumers are consuming MORE hot sauce than last year! Datassential Condiments, Sauces, and Dressings Keynote, December 2018 www.kraftheinz-foodservice.com ® Give your foods a distinction people crave, with TAPATÍO® Hot Sauce, the true flavor of Mexico. Still made by the same family that created it nearly 40 years ago, TAPATÍO® is a unique and well-balanced blend of red chiles, garlic and spices. SKU GTIN DESCRIPTION FORMAT UNIT SIZE CASE SIZE 778850019300 77885001934 TAPATIO Hot Sauce Packet Portion Control 7 g 500 778857106100 10077885710611 TAPATIO Hot Sauce Glass Bottle Table Top 5 oz 24 778858820000 10077885882004 TAPATIO Hot Sauce Glass Bottle Table Top 10 oz 12 778858920200 10077885892027 TAPATIO Hot Sauce Glass Bottle Table Top 32 oz 12 778859927000 10077885992703 TAPATIO Hot Sauce Gallon Bulk 1 gal 4 www.kraftheinz-foodservice.com A consumer favorite for more than 80 years, Texas Pete® Original Hot Sauce features a secret blend of specially selected peppers fermented to perfection to assure plenty of bold, spicy goodness. SKU GTIN DESCRIPTION FORMAT UNIT SIZE CASE SIZE 7160378304600 716037830465 TEXAS PETE Hot Sauce Packet Portion Control 7 g 1000 7160376096100 10716037609617 TEXAS PETE Hot Sauce Dispenser Pack Dispenser .75 gal 2 www.kraftheinz-foodservice.com Founded in 1868, Tabasco® has grown to be the most premium, most widely loved, and most iconic hot sauce in the world – Now these delicious flavors can be had in a wing sauce that perfectly tempers the beloved flavor of Tabasco® to make it mouth watering on chicken wings.
    [Show full text]
  • Hot Sauces Hot Sauces 7.15.19
    TRENDING NOW - HOT SAUCES ARE ON FIRE Wingers Original Cayenne Pepper Sauce 36380 4/1 gal. Made from aged cayenne pepper and garlic, this bold vinegar- based sauce features balanced, smooth flavor with a kick. Its natural dark red color makes foods stand out on the plate. Slightly thick in texture, our original Cayenne Pepper Sauce sticks to foods to deliver professional results. Original Hot Cholula Sauce 36478 12/5 oz. A special blend of red peppers, piquin peppers, and spices Imported from Mexico. Frank’s RedHot Buffalo Sauce 36376 2/1 gal. Frank's RedHot® Buffalo Sandwich Sauce offers authentic Buffalo flavor in a thicker form. Its thickness and extra cling is ideal for sandwiches, burgers, and wraps, or as a dipping sauce. 95 Haverhill Rd. * P.O. Box 897 * Amesbury, MA 01913 * 978-388-6776 TRENDING NOW - HOT SAUCES ARE ON FIRE Frank’s RedHot Cayenne Pepper Sauce 36384 4/1 gal. Made with premium aged cayenne peppers, Frank's extra hot cayenne sauce can be used for hot and spicy buffalo wings or adding a fiery kick to almost any dish you want to create. Texas Pete Original Hot Sauce 36386 4/1 gal. 27490 200/7G 36486 24/6 oz. This time-tested secret blend of specially-selected peppers has been fermented to perfection to wrangle up a bold, and balanced flavor for the ultimate picante medley. Tabasco Brand Pepper Sauce 36450 24/2 oz. 36448 12/5 oz. 36480 12/12 oz. The pepper sauce that started it all. Endlessly versatile, you can enhance the flavor of any food with a dash of our signature sauce.
    [Show full text]
  • BBQ-Hot-Worcestershire-Marinades-All Europe.Psa BBQ/ HOT SAUCE/ STEAK/ WORCESTERSHIRE/ MARINADE SAUCES and ALL OTHERS 12 FT SECTION
    BBQ/ HOT SAUCE/ STEAK/ WORCESTERSHIRE/ MARINADE SAUCES AND ALL OTHERS 12 FT SECTION HQ DeCA PLANOGRAM CLASS 3 4 5 Case code change from 12 to 6 on item 4123411176 Effective 1 July 2017 NW/SW REGIONS BEST FOODS 4800152072 1902980002 1340951686 19029800025 8 SWEET LOUISIANA LOUISIANA 11111 BABY RAYS HOT HOT REGIONAL HOT 8.12 in SAUCE 12Z SAUCE MARINADE SAUCE K1 WILD SAUCE K3/NEW WICKD 6 190298000 20 746090937460909374609093 8.12 in LOUISIAN 31 33 32 A BBQ BBQ BBQ HOT 6Z K3 SAUCE SAUCE SAUCE 1 MIX MIX MIX 7 7550000 44444 640 REGION TEXAS AL 7.12 in PETE HOT ISABOR SAUCE I 2 8 6.12 in 3 9 4800152082 HELLMANN 7.12 in S TARTAR SAUCE M2 4 10 819153 819153 01008 01009 8.12 in RUFU RUFU S S TG TG 5 11 55555 22222 10.12 in REGIONAL REGIONAL STEAK SAUCE BBQ SAUCE 12 4 ft 4 ft 4 ft HQ DeCA/MBU PLANOGRAM APPROVED BY CATETORY MANAGER BARBARA MERRIWEATHER. MERCHANDISING SPECIALIST, ALEX Left-right WALDON FACINGS MAY BE ADJUSTED TO ACCOMMODATE LOCAL AND REGIONAL ITEMS (END OF FLOW). FACINGS MAY BE ADJUSTED TO MEET CUSTOMER 15 MAY 2017 DEMAND - CAO MUST BE INVOLVED IN THE PROCESS ALONG WITH STORE MANAGEMENT APPROVAL. ITEM POSITIONS MUST N0T BE CHANGED AT ANY TIME. Page: 1 of 6 BBQ/ HOT SAUCE/ STEAK/ WORCESTERSHIRE/ MARINADE SAUCES AND ALL OTHERS 12 FT SECTION HQ DeCA PLANOGRAM CLASS 3 4 5 Case code change from 12 to 6 on item 4123411176 Effective 1 July 2017 NW/SW REGIONS BEST FOODS 4800152072 4150080505 4150078 19029800028 570 1300052060 1300000657 5160008001 5160009001 5160006001 605021 605021 605021 605021 415008050 FRANKS 1340951686 1300052050 71998500
    [Show full text]