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Give ThemCravewhat

theyWhat you need to satisfy each generation

EAT. CRAVE. LOVE.

Everyone plays favorites. Whether it's the food they pick for a birthday dinner, an anniversary treat, or a place to go when it's time to leave the kitchen and eat out, people are drawn to the things they crave. Across the generations, cravings are a huge reason why diners choose the foods they do:

Feed their cravingsThe above numbers alone are enough to explain why it’s important to give customers what they crave. Yet craveability isn’t a one-size fi ts all factor. Diff erent people from diff erent generations crave diff erent things.

As an operator, you’re always looking for the next appealing fl avor, food, or dining style that can feed customer cravings. It helps to break down the job a bit, defi ning preferences for each of the four commonly recognized generations:

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More than 4 out of 5 customers surveyed say cravings are the main reason they buy food away from home at least once a month, according to the Technomic Inc. Menu Positioning & Occasion Driver Consumer Trend Report.

Among customers who visit restaurants more than once a week, 75 percent say they go to eat or drink unique, craveable items they can’t easily make at home.

Gen ZAges 14-22

MillennialsAges 23-38

Gen XAges 39-49

BoomersOver age 50

Across the generational spectrumThis Give Them What They Crave guide helps you understand a bit more about each generation—their lifestyles, what shapes their attitudes, what they like to eat, and how they choose to dine out. You’ll also fi nd helpful information about how each generation fi ts into your workplace, with suggestions on best practices when it comes to hiring, training, and communicating with your staff and customers.

Each of the four generations has its own section, starting with information and statistics about the dining experience. Next, we off er an operator’s perspective about the workforce, with helpful suggestions to improve productivity. Each section wraps up deliciously, with recipes that appeal to the cravings of that generation.

Whether it’s satisfying a customer’s appetite or making an emotional connection, giving customers what they crave—at any age—is good for business.

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Contents

Gen Z Stats 4Gen Z Recipes 6Millennials Stats 8Millennials Recipes 12Gen X Stats 18Gen X Recipes 22Boomers Stats 28Boomers Recipes 32Recipes For All Generations 38

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Give Gen Z Cravewhat

they

Kids these days—they’re the most technologically well-connected people you’re ever likely to come across. Generation Z lives in a 24/7 world, where they’re always plugged in and able to get what they want at almost any hour. They eat out four times a week, according to the October 2014 edition of Table Tracker, but because of their age and relatively low income, they’re also frugal, with less money to spend at each meal. Sharing plates and combo meals are a popular way to give them low-cost variety and the fast, effi cient service they crave.

What’s Hot: 2014 Culinary Forecast, the National Restaurant Association, 2014

The reviews are inOnline comments about your restaurant matter, so pay attention.

52% of operators say

negative reviews by consumers on sites such as Yelp and TripAdvisor

aff ect traffi c and sales.

48% say positive reviews mainly

attract fi rst-time customers.

9% say reviews only

matter to younger

customers.Think like StarbucksBecause almost everyone in this generation is not of legal drinking age, they crave the sophisticated, inviting atmosphere and digital integration of coff ee shops.Generational Flavors, Flavor & the Menu, Sept/Oct. 2014

Menu magic wordsThey’re young, but they’re very much in touch with their world. Certain words speak volumes, and resonate with Gen Z:

Generational Flavors, Flavor & the Menu, Sept/Oct. 2014

Natural

Organic

Sustainable

Gen ZAge Group: 14-22 Born 1993 and after12% of total U.S. populationSpending power of $250 billion

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your Gen Z Workforce an operator's

perspective

Who is Gen Z?They make up 7% of the North American workforce, and they are its most-diverse group. They were raised in an online world that ignores most social, economic, and racial boundaries.

• They grew up with touchscreens, not computers.

• Theirs has been a time of recession, terrorism, and complexity.

• Live streaming is commonplace.

• They have an attention span of about 8 seconds, and about 11% have ADHD.

• They have FOMO, a “fear of missing out.”

Contrasting Generation Y and Z, Huffington Post, 2014

What can operators do to attract Gen Z workers?This generation doesn’t know the meaning of long-term employment. They act as free agents, seeking opportunities that appeal to them in the moment.

Allow some social media interaction. An outright ban is a huge affront.

Emphasize flexibility. A work-life balance is important to Gen Z.

Guidance is more important than structure. They listen to direction from older, more experienced workers.

Quick feedback is a must.

An informal environment is appealing.

Getting to know Generation Z, Human Resource Executive Online

What matters to Gen Z?When it comes to work, this generation has a global outlook.

26% of all 19-year-olds currently volunteer. If your operation participates in community projects, it will appeal to this group.

76% are concerned about humanity’s impact on the planet. A green initiative is something these workers really get behind.

Generation Z—Marketing’s Next Big Audience, by Marketo.com

Management methods that workYou don’t have to speak their language to communicate with Gen Z workers, but you do have to know how they absorb your message.

1. Communicate visually to a diverse audience using screens (tablets, smartphones).

2. Keep it short and use “snackable” content.

3. Feed curiosity and tap into entrepreneurial spirit.

4. Empower them with control over preference settings.5. Connect with collaboration and live- streaming technology.6. Inspire them with social causes to rally behind.

7. Educate and build expertise.

Generation Z—Marketing’s Next Big Audience, by Marketo.com

Juarez TortaThis sandwich features avocado cream sauce spread on top of an artisan Dutch crunch roll, layered with savory pot roast, pepper Jack cheese, spring mix, grilled pineapple, green and red peppers.

Recipe Manager code: sand405Yield: 24 14-oz. serving

Reorder No. Description Amount331201 GFS® Cooked Pork Pot Roast, warmed 6 lb.219090 Sienna Bakery® Dutch Crunch Rolls, sliced 24 ct.777587 GFS Pepper Jack Cheese Slices, .75 oz. 48 ct.612456 GFS Sliced Pineapple, drained, grilled and warmed 48 ct.198757 Markon® Large Green Peppers, sliced and grilled 1½ lb.321141 Red Peppers, sliced and grilled 1½ lb.173500 Markon Conventional Spring Mix 6 oz.Recipe Avocado Cream 36 oz.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well.1] Hand-shred the pork. Place in a storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:1] Toast the inside of a sliced roll on a heated char-grill or broiler. 2] Place 4 oz. warmed pork on the inside of the bottom half of the roll. Cover the pork with the cheese. Place under a heated salamander or broiler to melt. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. 3] Place 2 slices of grilled and warmed pineapple and 1 oz. each of warmed grilled green and red peppers on the pork. Top with ¼ oz. spring mix. 4] Drizzle 1½ oz. avocado cream on the top of the spring mix. Place the top of the roll on the sandwich.

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FOR GEN Z

Avocado CreamRecipe Manager code: sauce259Yield: Approx. 36 oz.

Reorder No. Description Amount592331 Green Avocados 1 ct.285218 GFS Sour Cream 1 lb.131920 Gordon Signature® Real Mayonnaise 8 oz.

Selling Price: $10.00 Cost per Portion: $3.55Profi t: $6.45Food Cost: 35%

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the avocado in a stainless-steel mixing bowl and mash until smooth. Add the sour cream and mayonnaise. Mix thoroughly. 2] Place in a covered storage container and place a piece of fi lm wrap on top of the avocado cream. Label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

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Dinnerware: American Metalcraft Olive Wood Board, 15"

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Millennials value a wide variety of fl avors and dining experiences, and you may be surprised how easy it is to tailor your operation so it appeals to their desires. The best part? It’s within your budget. Capitalize on the vast potential of this age group by tweaking their favorite foods, many of which are already on your menu. The same goes for dining experiences. Your operation probably already features many of the attributes millennials want most. The trick is making sure customers see it and embrace it.

Growth fl avorsGo ahead, make a millennial’s day—add these fl avors to items already on your menu:

Generational Flavors, Flavor & the Menu, Sept/Oct. 2014Generational Flavors, Flavor & the Menu, Sept/Oct. 2014

Give Millennials Cravewhat

they

Unprocessed

Local

Fresh

Grass-Fed

MillennialsAge Group: 23-38

Born 1977-1992

22% of total U.S. populationSpending power of $170 billion

Menu magic wordsSometimes all it takes to win a customer’s heart and appetite is the right description. Millennialssay these are words that speak volumes:

Wasabi

Cajun

Miso

Saff ron

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The Generation Consumer Trend Report, Technomic Inc., 2014

Favorite foodsPizza and burgers. No surprise, everyone craves them at times. Here’s an opportunity to give millennials other foods they say they would order regularly:

Chinese 59%

Mexican 57%

Barbecue 55%

Breakfast food 54%

Chicken dish (other than fried) 54%

Pasta 51%

Sandwich (other than burgers) 49%

The dining experienceYou don’t need to be the flashy gastro hotspot to be appealing. Millennials visit a variety of restaurants, and the attributes they crave are within the grasp of any operation. It’s important to find your brand and your voice, stick to it, and make sure customers know you’re speaking to them.

Feeling satisfied yet?Here’s what millennials say most helps them feel satisfied at a restaurant:

A menu or ambience that is good for groups.

Foods or beverages that I am craving

or in the mood for.

New or unique foods and flavors.

I can customize my meal.

State of the Industry, Technomic Inc., 2013

• Millennials value opportunities for menu customization. 60% 70% of millennials say appealing taste and flavor are most important when selecting a restaurant.

• Better-for-you options may bring them into a restaurant, and a lack of healthy fare may keep them away.

• 84% of millennials said freshness is most likely to influence their food and beverage purchases, with 41% saying they will pay more for freshness. Millennials also say health-halo callouts such

as “local,” “natural,” “authentic,” and “premium” influence their food-buying decisions.

• Prepaying and buying food at kiosks appeal to millennials more than any other generation. Nearly 60% say they would use call-ahead or online ordering for delivery or takeout, and 45% want tools to let them to see the progress of their order.

• Fairness matters: 61% of millennials say they would be most likely to visit a restaurant that treats employees well—providing good working conditions and livable wages.


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Millennials are a group with vast potential. According to Restaurant Hospitality magazine, they are the next big component of the workforce. Right now, they make up 80 percent of new restaurant hires, and by 2020, millennials will account for 46 percent of the total workforce—including management positions. This means that millennials will be managing other millennials, making it important to understand the way they think.

your Millennial Workforce an operator's

perspective

Who are the Millennials?They are a very diverse generation, and their attitudes have been shaped by topics and events such as women’s rights, high energy costs, recession, and war.

• Often depicted as slackers, they are self-reliant and like to work alone.

• They value flexibility and freedom, especially at work.

• They are likely to have as many as a dozen jobs in their lifetime.

Generational Differences in the Workplace, Horizon Health

What they want at workHere are four things millennials say make up a good job:

Millennials in the Workforce, Restaurant Hospitality, 2014

What can operators do to attract millenials?• Emphasize technology and use of online tools to conduct and promote the business.

• Stress flexibility for the individual within the structure of the system.

• Seek people who exhibit multitasking talents.

• Promote team environments that showcase bright, creative people.

Management strategies that pay offMillennials need positive feedback to let them know they’re on the right track. Consider these do’s and don’ts:

• Get to the point. In a short-attention-span world, use clear, concise directions.

• Use email. It’s a communication method they grew up with, and it works.

• Give them space. They perform well when given room to show their strengths.

• Don’t tell them they have to “pay their dues.” They are not afraid to change jobs if they don’t get the respect they deserve.

• Lighten up. Use explanations, not orders.


Flexible schedule

Growth opportunities

Competitive pay

A favorable location

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Remind them to use positive phrases, such as “my pleasure” instead of the

negative-sounding “no problem.”

Create a more transparent work cultureMillennials’ willingness to share private information brings with it the expectation that others will do the same. Make that attitude work for you.

• Define and share goals.• Explain how your strategic plan affects each employee.• Communicate your value proposition.• Build teams.• Measure progress.

Clearing the Way for Transparency: Managing Millennials, Next Course, Fall 2012

Training and retraining the millennial workerAs an operator, you will be working with millennials for years to come, and knowing how to interact effectively is important.

• Maintain high standards and emphasize job security.• Offer timely feedback and continuous learning opportunities.• Promote work-life balance and be nimble in your management style.• Challenge workers intellectually, but always respect their opinions.

Build a long-term workforceThree out of five millennials expect to switch jobs in the next few years. Some of the main reasons they cite are within your control.

Millennials in the Workforce, Restaurant Hospitality magazine, October 2014

Meeting their needsThe type of restaurants millennials like to buy from are the places they also like to work. As consumers, they prefer places that:

Understanding the Millennial Consumer, Technomic Inc., 2013

39%

9%

say they’ll leave for a better schedule.

think they'll be fired.

15% believe they'll part ways over management issues.

36% say they’ll pursue growth opportunities.

Treat workers

right

Give to the local

community

Don't pollute the

environment

Reaching the right customer experienceMillennials in your workplace will communicate with your customers—people of all ages—so make sure they respect generational differences.

Consider the age of your guests as you greet them. Saying “you guys” to a group of older,

female customers is inappropriate, and saying “folks” to younger customers could sound foolish.

Don’t demand consistent language with all customers. Allow and promote the use of their language with other

millennial customers.

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Blackened Cauliflower Num PangRecipe Manager code: sand299Yield: 24 14-oz. servings

Reorder No. Description Amount119326 GFS® Cauliflower Florets 9 lb.737747 Parbaked French Sandwich Rolls 24 ct.432040 GFS Pan and Grill Oil 1 ½ qt.Recipe Lemon Eggplant Spread 3 lb.198463 Green Cabbage, sliced thin 1½ lb.Recipe Pickled Matchstick Carrots, drained 12 oz.198854 Radishes, trimmed and sliced thin 12 oz.Recipe Sriracha Dijon Mayonnaise 3 lb.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Trim the cauliflower into large florets. Slice into ½" thick slices. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:1] Place bread on a parchment-lined sheet pan. Place in a heated, 350°F convection oven for 6-10 minutes or until crust is golden-brown and crunchy. Remove from the oven and cool. 2] Slice the bread in half, leaving a hinge on one side. Hollow out the bread by removing the doughy insides. 3] Add 2 oz. pan and grill oil to a large heated sauté pan. Place 6 oz. cauliflower in the pan so all the slices are in the oil. Do not stack. Sauté until dark brown but not burned. 4] Place the cauliflower, 2 oz. eggplant spread, 1 oz. cabbage, ½ oz. carrots, and ½ oz. radishes on the bottom half of the bread. Drizzle 1 oz. of Sriracha Dijon mayonnaise over the top of the radishes.

French bread is hollowed out and filled with sautéed cauliflower, lemon eggplant spread, green cabbage, pickled matchstick carrots, radishes, and is drizzled with Sriracha Dijon mayonnaise.

FOR MILLENNIALS

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Lemon Eggplant SpreadRecipe Manager code: rcomp267 Yield: 3 lb.

Reorder No. Description Amount653270 Eggplants 3 ct.107891 GFS Pan and Grill Oil 1½ oz.198706 Markon® Colossal Spanish Onions, trimmed and diced 9 oz.322164 Chopped Garlic in Water 1½ oz.557781 Markon Lemons, juiced 3 ct.424307 Kosher Salt 1 tsp.513776 Trade East® Ground White Pepper ½ tsp.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water; drain well. 1] Place the whole eggplants on a heated char-grill, broiler, or open range burner. Lightly blacken and char on all sides. Place in an uncovered hotel pan to cool. 2] Remove the skins using a paring knife and discard. Rough chop the eggplant into ¼" pieces. Place in a stainless steel mixing bowl. 3] Add the oil to a heated sauté pan. Add the onions and garlic. Sauté until onions are translucent. Allow to cool. 4] Add the onions, garlic, and 6 fl. oz. lemon juice, salt, and pepper to the eggplant. Mix thoroughly. 5] Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

Sriracha Dijon MayonnaiseRecipe Manager code: sauce315Yield: approx. 36 oz.

Reorder No. Description Amount131920 Gordon Signature® Real Mayonnaise 2 lb.246911 Sriracha Chili Sauce 1½ oz.609943 Dijon Mustard 1½ oz.957768 Fish Sauce 2 Tbsp.513881 Trade East Granulated Garlic 1 tsp.138300 Trade East Granulated Onion 1 tsp.424307 Kosher Salt 3 Tbsp.

Preparation InstructionsWash hands. 1] Place the mayonnaise, Sriracha, mustard, fish sauce, granulated garlic and onion, and salt in a stainless-steel mixing bowl. Mix thoroughly. 2] Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

Pickled Matchstick CarrotsRecipe Manager code: rcomp058Yield: 2 lb.

Reorder No. Description Amount Water 1 qt.661651 Rice Wine Vinegar 1 pt. 108642 GFS Granulated Sugar ¼ c.424307 Kosher Salt 3 Tbsp.198501 Jumbo Carrots, trimmed and sliced on a mandoline 2 lb.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Combine the water, vinegar, sugar, and salt in a stainless-steel mixing bowl. Mix until sugar and salt are dissolved. 2] Add the carrots to a nonreactive storage container. 3] Pour the pickling brine over the carrots. 4] Cover the container, label, date, and refrigerate for 24 hours or up to 4 days. CCP: Refrigerate at 41°F, or below.

Selling Price: $8.00 Cost per Portion: $1.76Profit: $6.24Food Cost: 22%

N Allow extra time for delivery.

Dinnerware: Homer Laughlin Indigo Platter, 10 ⅝"

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Pork SkewersSeasoned pork butt is roasted and skewered, then topped with a warmed bacon jam and Milanese breadcrumbs.

Bacon Jam Glazed

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Recipe Manager code: app505Yield: 27 10-oz. servings

Reorder No. Description Amount600470 GFS® Boneless Pork Butts 16 ¼ lb.647220 Trade East® Zesty Country Seasoning 4 oz.647240 Trade East All-Purpose Herb Seasoning 2 oz.860430 Trade East Smoked Paprika 2 Tbsp.424307 Kosher Salt 2 Tbsp.225037 Trade East Ground Black Pepper 1 Tbsp.Recipe Bacon Jam Spread, warmed 4¼ lb.Recipe Crispy Milanese Bread Crumbs 51/8 c.

Preparation InstructionsWash hands. 1] Remove the pork from the packaging and place in a colander. Allow to drain then pat dry with paper towel. 2] Combine the zesty country seasoning, all-purpose herb seasoning, smoked paprika, salt, and black pepper in a stainless-steel mixing bowl. 3] Rub the pork butts on all sides with the seasoning mix. Wrap each pork butt tightly in 8 layers of film wrap. Then wrap in 2 layers of foil. Place butts in a roasting pan, leaving space between them so they are not touching. Cook in a heated 300°F convection oven for 5 hours. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 4 minutes. 4] Remove the pork butts from the oven, placing each into a 2" full-size stainless-steel hotel pan. Allow to cool. Refrigerate for 24 hours, this will allow the pork to become firm for slicing. CCP: Refrigerate at 41°F, or below. 5] Soak 8" wooden

skewers in water to prevent them from burning while cooking. 6] Remove the foil and film from the pork butts. Slice into 3" x 1" bars. Push the skewers all the way through the pork lengthwise. 7] Place the pork bars in a single layer in a storage container. Label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:1] Place 5 pork skewers on a heated char-grill or boiler. Grill on all sides until warmed through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. 2] Spread ½ oz. of warmed bacon jam spread on one side of each pork skewer. 3] Place the pork skewers on a warmed serving plate and sprinkle with 3 Tbsp. Milanese breadcrumbs.


FOR MILLENNIALS

Bacon Jam SpreadRecipe Manager code: rcomp332Yield: 9 lb.

Reorder No. Description Amount Water 2 c.729469 Sweetened Dried Cranberries 1 lb.736767 GFS Fresh Sliced Bacon, 18-22 ct. 4 lb.460860 Orange Bell Peppers, diced 1 lb.570109 Jumbo Spanish Onions, diced 5 lb.696544 GFS Ketchup 2 c.457341 GFS Heavy Whipping Cream 2 c.424307 Kosher Salt 2 Tbsp.225037 Trade East Ground Black Pepper 2 tsp.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place water in a sauce pan. Add cranberries and bring to a boil. Simmer for 1-2 minutes or until soft. Remove from the heat. 2] Slice bacon into ¼" pieces. Place in a heated rondeau. Cook until brown and crispy. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Place in a strainer and drain. Reserve the bacon fat. 3] Place 2 oz. bacon fat in a heated rondeau. Add the peppers and onions. Cook until unions are browned and tender. 4] Add the cranberries and liquid, ketchup, heavy cream, salt, and pepper. Cook until the liquid has reduced by half and the mixture begins to thicken. Add the bacon. Simmer 1-2 minutes then allow to cool. 5] In small batches, place the mixture in a food processor fitted with a metal blade. Pulse-chop into a

coarse, spreadable consistency. 6] Place in a covered storage container, label, date,and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

Crispy Milanese BreadcrumbsRecipe Manager code: rcomp331Yield: 4 lb.

Reorder No. Description Amount175671 GFS Unseasoned Breadcrumbs 2 lb.164259 Primo Gusto® Grated Parmesan Cheese 2 lb.557781 Markon® Lemons, zested 1 ct.138300 Trade East Granulated Onion 2 Tbsp.513881 Trade East Granulated Garlic 2 Tbsp.424307 Kosher Salt 1 Tbsp.225037 Trade East Ground Black Pepper 1 Tbsp.432050 Primo Gusto Extra Virgin Olive Oil 4 oz.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the bread-crumbs, Parmesan, 2 Tbsp. lemon zest, granulated onion and garlic, salt, and pepper in a stainless-steel mixing bowl. Mix thoroughly. 2] Drizzle the olive oil over the breadcrumb mixture and mix thoroughly. 3] Place the breadcrumbs on a parchment-lined sheet pan. Cook in a heated, 300°F convection oven until golden-brown. 4] Place in a covered storage container, label, and date for future service. od Cost: 32%

Dinnerware: World Tableware Slate Plate, 9"

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Dinnerware: World Tableware Slate Plate, 9"

Brussels Sprouts with SrirachaCrispy fried Brussels sprouts and mushrooms are drizzled with spicy Sriracha chili sauce and garnished with fresh cilantro.

Recipe Manager code: app303Yield: 1 8-oz. serving

Reorder No. Description Amount241502 Markon® Brussels Sprouts, trimmed and sliced in half 6 oz.198684 Markon Medium Mushrooms, sliced in half 6 ct.424307 Kosher Salt to taste246911 Sriracha Chili Sauce 1 tsp.219550 Markon Cleaned Cilantro, trimmed 3-4 sprigs

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well.1] Separate the Brussels sprouts between large and small. Trim and slice in half. 2] Place Brussels sprouts and mushrooms in a heated deep-fryer. Cook until browned and tender. Place on paper towel to drain. 3] Place in a stainless-steel mixing bowl and season with salt. 4] Spoon into a warm serving bowl. Drizzle with Sriracha sauce and garnish with cilantro.


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FOR MILLENNIALS

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Dinnerware: Steelite Organics 9" Bowl

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Generation X is easily overlooked. They’re tucked between the very infl uential boomers and millennials. But they’re an adventurous bunch. They were the original video gamers and they grew up in an era when technology exploded onto the scene. When it comes to eating, they visit a variety of restaurants, and they are especially drawn to places where there is a fun, upbeat atmosphere that caters to group experiences. Yes, they appreciate a convenient location and a good value, but a Flavor & the Menu Sept/Oct. 2014 report claims Gen X is less worried about fi nances while eating out than any other group. This makes them trend-setters worthy of understanding.

Give Gen X Cravewhat

they

Growth fl avorsGen X are curious diners, ready to try new tastes. Add some of these fl avors to menu items youalready feature:

Menu magic wordsCertain words speak volumes to Gen X. They’re especially drawn to menu selections that include the words:

Generational Flavors, Flavor & the Menu, Sept/Oct. 2014 Generational Flavors, Flavor & the Menu, Sept/Oct. 2014

Herbal

Authentic

Homemade

Premium

Better-for-you

Ethnic

Fresh

Organic

Gen XAge Group: 39-49

Born 1966-1976

14% of total U.S. populationSpending power of $125 billion

Mesquite/Smoky

Lime

Ginger

Pesto

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A generation on the goGen X is more likely than any other group to order restaurant delivery.

Satisfaction guaranteedEveryone wants to have a good time, and restaurants can make that happen for Gen X by:

• Having a restaurant atmosphere that is fun and upbeat.

• Creating a menu or ambience that is good for groups.

• Serving preferred beverages, including adult beverages.


A flair for adventureGen X, like other generations, loves their pizza and burgers. Still, a larger percentage of this generation say they enjoy more exotic foods:


Chinese 63%Mexican 66% Japanese/Sushi 33% Mediterranean 30%

Nation’s Restaurant News, Nov. 2014, and The Generation Consumer Trend Report, Technomic Inc., 2014

Because freshness and speed matter, 54% say a convenient location is important when ordering delivery.

14% of Gen X members with smartphones use the devices at least once a week to look up nutrition information.

43% say they use restaurant

technology more today

than they did two years ago.

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Gen X is very good about separating work life and personal life. In a world where communication is a 24/7 possibility, FDUMagazine’s Mixing and Managing Four Generations of Employees report warns managers that those in GenX don’t want to hear about a project outside of work, and don’t dare call them at home. That doesn’t mean they are hard to work with or poor workers, they just want respect for their boundaries. Where Gen X is concerned, it’s important to emphasize a work-life balance.

your Gen X Workforce an operator's

perspective

Who is Gen X?From a pop culture to politics, you’ll recognize them: Adam Sandler, Nicole Kidman, Rachel Ray, Jay-Z, and Paul Ryan to name a few. The things that have shaped their world also are familiar:

• School shootings

• 9/11

• Technology


What they want at workGen X recognizes they’re in a fast-paced working world, so they seek employers who focus on development and training.


How do they work?This is a diverse population, and their values tend to mirror those of their parents' generation.

• They are flexible, but they also value structure.

• Multi-tasking is second nature.

• They work well in team environments.

• They grew up in an age of technology.


Looking to hire Gen X workers?Your operation can appeal to the Gen X worker if you make them understand:

• You’re looking for problem solvers.

• You want people who love a challenge.

• You’re hiring for intelligence.

• You create structure, but allow autonomy.

• You make sure they know: “Here’s what’s in this for me.”

Ken Wasco, Gordon Food Service Customer Effectiveness Manager

Job security

To be challenged

Timely feedback

Periodic skill updates

Work-life balance

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Management do’s and don’tsManaging Gen X staff is a delicate matter. Here are some secrets to training them and retaining them:

Big deal. They know you’re the boss, but they’re unimpressed with authority. Offering guidance is more effective than giving orders.

Time to shine. Gen Xers want to be key players, so find their strengths and let them exercise autonomy.

Choices, choices. You know what you want them to do, but give them some choices so they can be the ones to discover which option is best.

Push a bit. Gen Xers need a continual challenge to reach their potential. Making them stretch to reach a goal is a rewarding exercise.

Ken Wasco, Gordon Food Service Customer Effectiveness Manager

Barbecue Chicken TacosHand-shredded smoked chicken is mixed with sweet barbecue sauce and topped with melted cheddar cheese, lettuce, and spicy tobacco onions.

Recipe Manager code: taco016Yield: 1 10-oz. serving

Reorder No. Description Amount869287 GFS® Smoked Pulled Chicken, shredded, warmed 8 oz.786690 GFS Sweet Barbecue Sauce 4 oz.728341 Gran Sazón® Corn Tortillas 2 ct.411841 GFS Feather Shredded Cheddar Cheese 1 oz.242489 Markon® Shredded Lettuce, 1/8" cut 1 oz.Recipe Tobacco Onions 1 oz.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well.1] Hand-shred the chicken then warm. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Add the barbecue sauce and combine. 2] Using a pair of tongs, separately place tortillas in a heated deep-fryer for 4-5 seconds. Place on paper towel to drain. 3] Place tortillas on a warm serving plate. Spread the chicken down the center of the tortillas. Add ½ oz. cheese to each taco. Place under a heated salamander or broiler to melt the cheese. Place ½ oz. each of lettuce and tobacco onions on top of each taco.


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FOR GEN X

23

Dinnerware: American Metalcraft Stainless Steel Taco Stand, 459430 GFS Rolled Edge Plate, 10¼"

Tobacco OnionsRecipe Manager code: side047Yield: Approx 6 lb.

Reorder No. Description Amount200778 Markon Jumbo Onions, peeled, thinly sliced 6 lb.225088 Trade East® Cayenne Pepper to taste108308 GFS Iodized Salt to taste

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Deep fry onions in small batches until caramelized, resembling pieces of shredded tobacco. Remove from the fryer and drain on paper towel. 2] Sprinkle with cayenne pepper and salt to taste.

Dinnerware: Royal Norfolk 9" Bowl

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FOR GEN X

Octopus Pappardelle

Recipe Manager code: app641Yield: 24 10-oz. servings

Reorder No. Description Amount273937 Trade East® Whole Bay Leaf 8 ct.283831 Whole Octopus 6 lb.749451 Herb Pappardelle Pasta 6 lb.432050 Primo Gusto® Extra Virgin Olive Oil 4 oz.129631 Markon® Grape Tomatoes, sliced in half 2¼ lb.432050 Primo Gusto Extra Virgin Olive Oil 1½ qt.108308 GFS® Iodized Salt to taste225037 Trade East Ground Black Pepper to taste793477 Jumbo Pitted Kalamata Olives, sliced in half 1½ lb.596981 Markon Green Onions 1½ c.190969 Primo Gusto® Deluxe Marinara Sauce 4¼ qt.272396 Markon Cello Wrapped Parsley, chopped 2 oz.460095 Primo Gusto Shredded Parmesan Cheese 12 oz.

25


Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the bay leaves and octopus in a pot of salted boiling water. Reduce to a simmer. Place a weight on top of the octopus so it stays submerged. Cook 1-2 hours. Cooking times will vary depending on the size of the octopus. CCP: Final internal cooking temperature must reach a minimum

Seasoned octopus and pappardelle pasta are tossed with charred tomatoes, kalamata olives, green onions, and finished with marinara sauce, parsley, and shredded Parmesan cheese.Recipe Manager code: app641Yield: 24 14-oz. serving

of 145°F, held for a minimum of 15 seconds. 2] Remove the octopus and place in a colander to drain. Slice into ¼" thick pieces. 3] Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 4] Bring a large pot of water to a boil. Add the pappardelle. Stir and return to a full boil. Cook per package instructions. 5] Drain the pasta in a colander and rinse with cold water. 6] Transfer to a storage container and add a small amount of olive oil. Mix thoroughly. Cover the container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:1] Add 1 Tbsp. olive oil to a heated, nonstick sauté pan. Add 1½ oz. tomato halves. Toss for 10 seconds until slightly browned and charred. Season to taste with salt and pepper. Place on paper towel to cool. 2] Add 1 Tbsp. olive oil to a heated, nonstick sauté pan. Place 4 oz. octopus in the pan. Toss over high heat until warmed through. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Season with salt and pepper. 3] Add 1 oz. olives, 1 Tbsp. green onions, 6 oz. marinara, tomatoes, and 8 oz. pappardelle. Cook until warmed through. Add a small amount of water to adjust the consistency, if needed. Season with salt and pepper. 4] Place the pasta mixture on a warmed serving plate. Sprinkle with ½ tsp. parsley and ½ oz. Parmesan cheese.

The Blinker CocktailThis cocktail classic features rye whiskey blended with red grapefruit juice, wild raspberry syrup, and garnished with a grapefruit wedge.

Recipe Manager code: bev039Yield: 1 serving

Reorder No. Description Amount** Rye Whiskey 2 fl. oz.197882 Red Grapefruit, juiced and sliced into wedges 1 ct.690940 Wild Raspberry Syrup ½ oz.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well.1] Pour the whiskey, grapefruit juice, and raspberry syrup in a cocktail shaker. 2] Add cracked ice, shake thoroughly, and strain into a martini or coupe glass. 3] Garnish with a grapefruit wedge.


**Available through the retail market.

26

FOR GEN X

27

Glassware: 524370 GFS Martini Glass, 10 oz.

28

It’s tempting to focus on the trendy, younger dining crowd, but don’t overlook the baby boomers. Consumers born during this era have major buying power and more time to eat out than other generations. This aging demographic favors more traditional fl avors and protein dishes, but they also are at a stage in their lives where health concerns aff ect what they order. But order they will: according to Restaurant Hospitality magazine, boomers purchase an average of 193 restaurant meals a year, with an average check of $8.05 per customer. Those are numbers no operator can aff ord to ignore.

Popular fl avorsBoomers are not terribly adventurous eaters. They favor traditional beef, pork, and seafood dishes, but they are willing to amp up the fl avor with:

Give Boomers Cravewhat

they

BoomersAge Group: 50-69

Born 1946-1965

26% of total U.S. population Spending power of $2.1 trillion



Menu magic wordsBoomers demand value, so remind them they are getting the most for their money with these key callouts:

Premium

Fresh

Homemade

Ranch and Caesar dressings

Tangy Asian fl avors

Herbal, savory seasonings

Hot sauce, buff alo wing sauce

Jalepeño, chipotle peppers

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The dining experienceAlthough they have money to spend and time to spend it, boomers are not night owls. With this in mind, Restaurant Hospitality magazine suggests a marketing strategy that off ers early evening specials to boomers. Then, later in the evening, dim the lights, turn up the volume, and invite a younger, more active crowd. Consider these other ideas to boost your boomer appeal:

• Mindful snacking. Boomers like appetizers and small plates, but they are more inclined to order fresh, nutritionally balanced items.

• Breakfast matters. Boomers spend more away-from-home dollars on breakfast than any other generation. If breakfast service fi ts your operation, make sure you’re marketing to the boomer crowd.

• Bigger, more robust fl avors. This generation is aging, and their taste and smell receptors are diminishing, which means they crave ramped-up fl avor profi les.


Favorite foodsLike every generation, burgers and pizza top the list—69% of boomers would eat them at least every 90 days. But they like other foods, too, and here’s a list they would order regularly:


Chinese 60%

Mexican 58%

Barbecue 57%

Breakfast food 55%

Beef Dish 55%Seafood/Fish 63%

Chicken dish (other than fried) 54%

Pasta 45%

Sandwich (other than burgers) 60%

Fried Chicken 41%

Salad 56%

Beyond price and valueIt takes more than a good deal to satisfy boomers. They also enjoy friendly and attentive service, and they’re paying attention to health-related callouts:


low-fat or

fat-free

cholesterol-free

low-sodium

low-carb

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Younger workers are a staple of the restaurant industry, but operators will increasingly look to baby boomers to fill positions as younger workers move on. The National Restaurant Association’s Restaurant Industry 2020 report says operators will need to appeal to these nontraditional older workers by offering more part-time jobs with flexible hours. Boomers spent an entire lifetime eating in restaurants, and they may have a pretty good idea what it takes to be a good restaurant worker. Capitalize on that opportunity, but also take the time to understand what shapes their generation.

your Boomer Workforce an operator's

perspective

Respect. They grew up being reminded to give respect, so they expect it in return. They will pay attention when you speak, and they want your full attention as well.

Face-to-face. They prefer conversations instead of less- familiar and less-personal email and text messaging.

Play the game. Work has always been structured. Reward their dedication with incentives and perks.

History buffs. They appreciate and want to know corporate history. If there is a story to share, it will add to their experience.


Who are the boomers?They are a very influential group—44% of the population with 70% of the disposable income—but they also have been influenced. The Cold War, assassinations, civil rights, political scandal, and space travel have been major factors in their lives.

• They put a high priority on education. It has been a gateway to a better future for them more than any other generation.

• Most are at or near retirement age, yet many are still healthy and active with no desire to simply fade into the sunset.

• They tend to believe that age is not a barrier. They have worked all their lives and have lived during a very industrious period.

Generational Differences in the Workplace, Horizon Health and How to Tweak Server Habits for the Baby Boomer Crowd, Restaurant Hospitality, 2014

What they want at workMany boomers have had a career, so what they want now is a job. Many are looking for part-time work at a respectable wage, and they are eager to show their value.

Management strategies that pay off• Practice a consensual and collegial atmosphere.

• Teamwork and meetings help boomers stay connected.

• Meet with them one-on-one, without distractions.

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He said, she saidWhether you are a boomer manager or employ boomers, you’ll likely have to communicate across generational lines. Make sure you understand what people are saying and how they’re interpreting things:

What can operators do to attract boomers?They will be a good fit if you stick to several basics.

Rich Rewards

Independence Day?

Get 'er done.

• Let them know they will work hard and be counted on for their quality. They value efficiency and tangible results.

• Stress flexibility for the individual within the structure of the system.

• Provide opportunities for personal fulfillment. They appreciate rallying behind a cause.

• Make sure they are valued. If they are allowed to question authority in a constructive manner, they will improve the value of your team.

When a boomer tells another boomer “we need to get the job done,” it is generally interpreted as an order. Someone from Gen X is less likely to hear it as command, and may not do it immediately.

A Gen X manager tells a boomer he has been working too hard and should take a vacation. Instead of saying thanks, the boomer replies that he “works to get ahead, get a promotion, not a vacation.” It may be smarter to give the boomer a bonus instead of a vacation, thereby recognizing the hard work.

Independence Day? Boomers do not like to work independently. They expect to have meetings any time, any place—even at night.

Mixing and Managing Four Generations of Employees, FDUMagazine

Roast Pork LoinSavory roast pork loin is topped with haystack onions and served with homemade white cheddar potatoes, and a medley of Brussels sprouts, turnips, parsnips, rutabagas, and Granny Smith apples.

Recipe Manager code: entree085Yield: 24 14-oz. serving

Reorder No. Description Amount Water 1 qt.100374 Harvest Valley® 100% Apple Juice 1 qt.578347 Pork Base 1 Tbsp.432050 Primo Gusto® Extra Virgin Olive Oil 1½ c.241502 Markon® Brussels Sprouts, trimmed and quartered 2¼ lb.677960 Turnips, cut into ½" pieces 1½ lb.578501 Parsnips, cut into ½" pieces 1½ lb.677950 Rutabagas, cut into ½" pieces 1½ lb.582271 Markon Granny Smith Apples, cut into ½" pieces 1½ lb.120980 Davis Creek Meats® Center-Cut Boneless Pork Loin 18 lb.108308 GFS® Iodized Salt to taste225037 Trade East® Ground Black Pepper to taste299405 GFS Unsalted Butter 1½ c.Recipe White Cheddar Potatoes, warmed 9 lb.Recipe Haystack Onions 1½ lb.

FOR BOOMERS

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Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the water, apple juice, and pork base in a nonstick sauce pan. Bring to a boil. Stir until base has dissolved. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 2] Blanch the Brussels sprouts, turnips, parsnips, and rutabagas separately in boiling salted water. Cook to desired doneness then cool under cold running water. Allow to drain. Place in separate covered storage containers, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 3] Peel and dice the apples. 4] Slice the pork into 12 oz. portions. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte: 1] Season a pork chop with salt and pepper. Place on a heated flat griddle or char-grill. Brown on both sides. Place on a metal baking pan. Place in a heated, 350°F convection oven and cook to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. 2] Place 1 Tbsp. olive oil on a heated flat griddle. Place 1½ oz. Brussels sprouts and 1 oz. each of turnips, parsnips, rutabagas, and apples on the griddle. Cook until warmed through. Season to taste with salt and pepper. 3] Place 2 fl. oz. apple pork stock and 1 Tbsp. in a heated, nonstick sauce pan. Bring to a boil. 4] Pour the sauce onto a warmed serving plate. Add 6 oz. white cheddar potatoes. Spoon the vegetables around the potatoes. Place the pork on top of the potatoes and top with haystack onions.

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White Cheddar PotatoesRecipe Manager code: side173Yield: 12¾ lb.

Reorder No. Description Amount743496 Yukon Gold Potatoes 9 lb. 107891 GFS Pan and Grill Oil 3 fl. oz. 200778 Markon Jumbo Spanish Onions, fine diced 1½ lb.322164 Chopped Garlic in Water 1½ oz. 605880 Brickman’s® Aged White Cheddar Cheese, shredded 2¼ lb.272396 Markon Cello Wrapped Parsley, chopped 1½ oz.424307 Kosher Salt 1½ oz. 513776 Trade East Ground White Pepper 1½ tsp. Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place washed potatoes in a large pot. Fill with enough cold water to just cover the potatoes. Bring to a boil and simmer over medium heat until they are tender and can be pierced with a fork. 2] Place the potatoes in a colander and drain. 3] Add the oil to a heated, nonstick sauté pan. Add the onions and garlic. Cook until the onions are tender. 4] Add the potatoes to a large, stainless-steel mixing bowl fitted with a paddle attachment. Add the onions, garlic, cheese, parsley, salt, and pepper. 5] Mix on low speed until potatoes are mixed but still chunky. Do not mash completely. 6] Spread the potatoes out in a

4" full-size hotel pan to cool. Cover with film wrap, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

Haystack OnionsRecipe Manager code: side043Yield: 6 lb.

Reorder No. Description Amount570109 Markon Jumbo Spanish Onions 8 lb. 227528 GFS All-Purpose Flour 3 lb.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Using an electric slicer with the blade set at #7, slice the onions into thin rings. Toss the sliced onions to separate them. 2] Working in small batches, toss the onion rings in flour. 3] Transfer the floured rings to a large mesh strainer set inside a 2" full-size hotel pan. Shake the excess flour off the onion rings. 4] Away from the fryer, transfer the floured onion rings to a fryer basket. Fill basket no more than a depth of 2". 5] Deep-fry the onions in 350°F oil, turning them in the oil with metal tongs to ensure they do not stick together. 6] Remove from the oil and drain on paper towel.


Dinnerware: 459430 GFS Rolled Edge Plate, 10¼" Bowl

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Short Ribswith Vegetables

Hand-pulled short ribs are served on top of risotto topped with demi-glace. Piled high with caramelized Roma tomatoes, green peppers, carrots, and red onions, it’s finished off with a sprinkle of shredded Parmesan cheese.

Recipe Manager code: beef127Yield: 18 15-oz. servings

Reorder No. Description Amount592293 Markon® Jumbo Carrots 1½ lb.588381 Markon Roma Tomatoes 12 ct.198757 Markon Green Peppers 1½ lb.596973 Jumbo Red Onions 9 oz.108308 GFS® Iodized Salt to taste225037 Trade East® Ground Black Pepper to tasteRecipe Boneless Beef Short Ribs 4½ lb. Reserved Demi Glace from Boneless Beef Short Ribs, warmed 1½ pt. Recipe Vegetarian Risotto 4½ lb.460095 Primo Gusto® Shredded Parmesan Cheese 12 oz.

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Trim the carrots and slice on the bias into ¾" pieces. Place in a pot of lightly salted, simmering water. Cook until tender, then drain. Rinse with cold water in a colander then drain. 2] Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 3] Trim and quarter the tomatoes. Cut the peppers and onions into ¾" pieces. Place the vegetables in separate covered storage containers, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:1] Place 4½ oz. hand-pulled short ribs on an oiled metal baking pan. Sprinkle a small amount of water on top.

Heat in a 350°F oven until warmed. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. 2] Spray a heated, nonstick sauté pan with pan spray. Add 1½ oz. each of carrots and green peppers, 3 tomato quarters, and ½ oz. of onions. Sauté until caramelized. Season to taste with salt and pepper. 3] Place 4½ oz. risotto in a heated, nonstick sauté pan. Cook until warmed. Add warmed stock or water to desired consistency. 4] Place the risotto in the center of a warmed serving plate. Place the short ribs on top. Ladle 1½ fl. oz. demi glace over the short ribs. Place the vegetables on top of the short ribs. Garnish with ¾ oz. Parmesan cheese. 5] Place under a heated salamander or broiler to melt the cheese.

FOR BOOMERS


35

Boneless Beef Short RibsRecipe Manager code: rcomp335Yield: 6 lb.Reorder No. Description Amount Water 2 qt.694871 GFS Vegetable Base 2 oz.259438 Beef Chuck Flats 12 lb.108308 GFS Iodized Salt to taste225037 Trade East Ground Black Pepper to taste432040 GFS Pan and Grill Oil 6 fl oz.570109 Markon Jumbo Spanish Onions, diced 1 lb.322164 Chopped Garlic in Water 1 oz.647240 Trade East All-Purpose Herb Seasoning 3 Tbsp.273937 Trade East Whole Bay Leaf 3 ct.157261 Demi Glace Sauce Mix 7 oz.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Bring the water to a boil and add vegetable base. Whisk until dissolved. 2] Season the chuck flats with salt and pepper. Place the oil in a heated rondeau. Place the chuck flats in the

pan. Cook and brown on all side. 3] Place the chuck flats in a 4" full size stainless-steel hotel pan. Pour off excess oil. 4] Add the onions to the rondeau. Cook until browned and tender. Spoon over the chuck flats. 5] Sprinkle the garlic and all-purpose herb seasoning over the chuck flats. Pour the warmed vegetable stock over the chuck flats. 6] Seal the pan tightly with foil Place in a 350°F convection oven for 3 hours or until fork tender. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 4 minutes. 7] Transfer the short ribs to a clean, full-size hotel pan to cool, reserving the liquid. 8] Refrigerate for 3-4 hours before hand-pulling. CCP: Refrigerate at 41°F, or below. Hand-pull the meat. 9] Place the meat in a full-size hotel pan, cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 10] Strain the cooking liquid into a bain-marie. Allow to cool then skim off any oil. 11] Transfer the stock to a sauce pot. Add demi glace. Whisk together and bring to a boil. Stir frequently over medium heat for 2-3 minutes. 12] Allow to cool. Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.


Vegetarian RisottoRecipe Manager code: side141 Yield: 8 lb.Reorder No. Description Amount Water 4½ qt.694871 GFS Vegetable Base 3 oz.432050 Primo Gusto Extra Virgin Olive Oil 1 oz.570109 Markon Jumbo Spanish Onions 1 lb.322164 Chopped Garlic in Water 1 oz.273937 Trade East Bay Leaf 2 ct.662429 Arborio Rice 2¼ lb.164259 Primo Gusto Grated Parmesan Cheese 8 oz.108308 GFS Iodized Salt to taste225037 Trade East Ground Black Pepper to taste

Preparation InstructionsWash hands. 1] Bring the water to boil in a sauce pot. Add the vegetable base and whisk to dissolve. 2] Add the olive oil to a heated rondeau. Add the onions, garlic, and bay leaves. Cook until onions are translucent and tender. Add the Arborio rice and mix. 3] Add enough vegetable stock to cover the rice. Simmer over low heat, stirring frequently. Cook until the stock has been absorbed. Add more stock to the rice, a little at a time. Stir frequently until the rice is cooked and has a creamy consistency. It should be tender with a firm bite. 4] Add the Parmesan cheese. Season to taste with salt and pepper. 5] Spread the risotto out on a parchment-lined sheet pan. Allow to cool. 6] Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.


Spicy Mexican WafflesGolden Belgian waffles are quartered and topped with shaved chocolate, orange zest, toasted slivered almonds and finished with creamy anglaise sauce and powdered sugar.


36

Recipe Manager code: waffle008Yield: 24 14-oz. serving

Reorder No. Description Amount198013 Markon® Navel Orange 1 ct.269654 GFS® Cocoa 1 c.229551 Trade East® Ground Chipotle 2 tsp.Recipe Belgian Waffle Batter 15 lb.Recipe Anglaise Sauce, warmed 1½ lb.583146 Bittersweet Chocolate, shaved on a box grater ½ c.134890 GFS Blanched Slivered Almonds, toasted 12 oz.314668 GFS Powdered Sugar ¼ c.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Zest the orange into 1" pieces using a zester. Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 2] Mix the cocoa and ground chipotle in a stainless-steel mixing bowl. Transfer to a covered storage container, label, and date for future service.

To prepare à la carte:1] Spray a heated waffle iron with pan spray. Pour 10 oz. batter into the iron and evenly spread. Close the top and cook until golden-brown. 2] Quarter the waffle and shingle it on a warmed serving plate, pointed-end up. 3] Ladle 1 oz. anglaise sauce over the top. Sprinkle 1 tsp. shaved chocolate, ½ tsp. cocoa mixture, ½ oz. almonds, ½ tsp. powdered sugar, and 8 strands of orange zest over the waffle.

FOR BOOMERS

Spicy MexicanWaffl es

Belgian Waffl e BatterRecipe Manager code: rcomp316Yield: 6¼ lb.

Reorder No. Description Amount245621 Buttermilk, 1% 1½ qt.453722 Dry Yeast ½ oz.299405 GFS Unsalted Butter, melted 12 oz.206539 GFS Large Shell Eggs 1 ct.108642 GFS Granulated Sugar ½ c.513873 GFS Pure Vanilla Extract 1 tsp.424307 Kosher Salt 1½ tsp.227528 GFS All-Purpose Flour 8 c.

Preparation InstructionsWash hands. 1] Warm the buttermilk. Place half a cup in a stainless-steel mixing bowl. Add the yeast and allow to rest 10-12 minutes. 2] Place melted butter in a stainless-steel mixing bowl. Add the buttermilk, egg, sugar, vanilla, and yeast mixture. Mix until smooth. 3] Sift in the fl our and mix until smooth. 4] Cover the bowl with fi lm wrap and let rest for 15-20 minutes at room temperature before using.

Anglaise SauceRecipe Manager code: sauce416Yield: Approx 1½ qt.

Reorder No. Description Amount206539 GFS Large Shell Eggs 12 ct.457341 GFS Heavy Whipping Cream 1 pt.512109 Whole White Milk 1 pt.108642 GFS Granulated Sugar ½ c.513873 GFS Pure Vanilla Extract 1 Tbsp.

Preparation InstructionsWash hands. 1] Separate the eggs. Place the yolks in a stainless-steel mixing bowl that will fi t on the top of a double boiler. Reserve the whites for another use. CCP: Refrigerate at 41°F, or below. 2] Place the cream, milk, and sugar in a nonstick sauce pan. Heat until bubbles begin to form at the edges of the pan. 3] Slowly ladle the hot milk mixture into the egg yolks, whisking constantly. 4] Place the mixture over a simmering double boiler. Do not let the water in the double boiler get too hot or the eggs will scramble. 5] Cook, stirring constantly, keeping the side of the bowl clean, until the mixture thickens and coats the back of a spoon. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. 6] Add the vanilla extract. 7] Remove from the heat and place the bowl in an ice water bath until chilled, stirring frequently. 8] Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

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Dinnerware: 688250 Slate Square Plate 9"

38

ALL GENERATIONS 7

GEN Z XX

MILLENIALS XX

GEN XERS XX

BOOMERS XX

what they

Some foods and fl avors stand the test of time, appealing to people of any generation. Pizza and burgers are great examples. Just about everyone loves them, but few people can agree on which toppings or ingredients are the best.

With that in mind, we’ve compiled a few crave-worthy recipes that cross the generational lines. Each one features bold fl avors, bright colors, and rich textures. Best of all, each recipe—from the health-conscious to the simply indulgent—hits high notes with the eyes, noses, and taste buds.

They’re timeless. They’re craveable. And they’re ready to satisfy any appetite.

Give All Generationswhat they Crave

Molten Snickerdoodle SkilletCreamy vanilla ice cream sits on top of these decadent snickerdoodle cookies with a milk chocolate center.

Recipe Manager code: skillet003Yield: 1 7-oz. serving

Reorder No. Description Amount

299405 GFS® Unsalted Butter Prints, melted 1 tsp.709910 GFS Snickerdoodle Cookie Dough, 1 ½ oz., thawed 2 ct.560685 Milk Chocolate Bar ¼ ct.587389 French Vanilla Ice Cream ¼ c.

Preparation InstructionsWash hands. 1] Place the melted butter in a mini cast iron skillet. Swirl the skillet to coat evenly with butter. 2] Press 1 piece of cookie dough up to the edge of the skillet. 3] Place a quarter of a chocolate bar in the center of the cookie dough. 4] Flatten the second piece of cookie dough into a 3" circle. Place it on top of the chocolate. Press the edges to the edge of the bottom cookie, being careful not to tear the top cookie. 5] Place in a 300°F convection oven for 10-14 minutes. 6] Remove from the oven and top with vanilla ice cream.


39

Dinnerware: Lodge 5" Cast Iron Skillet

Roasted Gold Beet SaladRoasted red and gold beets and orange segments are tossed with house-made lemon olive oil dressing and topped with fennel, mint, chopped olives, pine nuts, goat cheese, and arugula.

40

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the beets in a colander and wash with cold tap water to remove excess dirt. 2] Place beets on parchment-lined sheet pans, keeping the red and gold beets separate. Roast in a 350°F convection oven for 30-40 minutes. 3] Remove from the oven and allow to cool. Peel and discard the skins. Slice into ½-¾ oz. wedges. Season with salt and pepper to taste. 4] Place the beets in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 5] Peel the oranges and slice into segments, removing the membrane, then place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 6] Shave the fennel, then place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:1] Place 3 oz. of red beets on a chilled serving plate. 2] Place 3 oz. gold beets and 2 oz. orange segments in a stainless-steel mixing bowl. Add 1 oz. dressing and mix together. Season with salt and pepper. 3] Place on top of the red beets. 4] Place 1 oz. fennel and ¼ tsp. mint on top of the beets. Sprinkle with ¾ oz. chopped olives, ½ oz. each pine nuts and goat cheese, and ¼ oz. arugula.


Recipe Manager code: salad185Yield: 24 12-oz. servings

Reorder No. Description Amount118732 Red Beets 4½ lb.469690 Gold Beets 4½ lb.108308 GFS® Iodized Salt to taste225037 Trade East® Ground Black Pepper to taste198013 Markon® Navel Oranges 3 lb.649451 Fennel Anise, shaved 3 lb.Recipe Lemon Olive Oil Dressing 1½ pt.108021 Mint 2 Tbsp.485624 GFS Stuffed Manzanilla Olives, coarsely chopped 18 oz.584274 GFS Pine Nuts, coarsely chopped 12 oz.710792 Montrachet Goat Cheese 12 oz.220230 Baby Arugula 6 oz.

ALL GENERATIONS

Lemon Olive Oil DressingRecipe Manager code: dressing041Yield: Approx. 36 fl . oz.

Reorder No. Description Amount557781 Markon Lemons, juiced and zested 2 ct.432050 Primo Gusto® Extra Virgin Olive Oil 1 qt.424307 Kosher Salt 1 tsp.225037 Trade East Ground Black Pepper ½ tsp.

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Dishware: Aura by Rene Ozorio 9 ½" White Plate

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well.1] Place olive oil, 4 oz. lemon juice, 3 Tbsp. lemon zest, salt, and pepper in a stainless-steel mixing bowl. Mix thoroughly. 2] Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

Kale and Peanut Salad

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ALL GENERATIONS

Dishware: World Tableware Slate 9" Square Plate

Kale and Peanut Salad

Fresh kale, red onions, multi-colored carrots, and crispy bacon are tossed with bacon mustard dressing and topped with aged white cheddar cheese and salted peanuts.

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Recipe Manager code: salad206Yield: 24 14-oz. serving

Reorder No. Description Amount753874 Kale 4½ lb.530239 GFS® Fresh Bacon, 18-22 ct. 1½ lb.596973 Jumbo Red Onions, sliced very thin 1½ lb.741050 Markon® Organic Multi-Color Shredded Carrots 3 lb.Recipe Bacon Mustard Dressing 1½ pt.605880 Brickman’s® Aged White Cheddar Cheese, small dice 2¼ lb.337920 GFS Blanched, Roasted, Salted Peanuts 1½ lb.

Bacon Mustard DressingRecipe Manager code: dressing053Yield: Approx. 80 fl. oz.

Reorder No. Description Amount

530239 GFS Fresh Bacon, 18-22 ct. 1 lb.860221 Crown Collection® Yellow Mustard 2 c.107239 GFS Cider Vinegar 2 c.225614 GFS Clover Honey 2 c.183032 GFS Peanut Oil 2 c.424307 Kosher Salt 2 tsp.225037 Trade East® Ground Black Pepper 1 tsp.

Preparation InstructionsWash hands. 1] Slice the bacon into ¼" pieces. Place in a heated, nonstick sauté pan. Cook until brown and crispy. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Place in a mesh strainer and allow to drain. 2] Place the bacon in a food processor fitted with a metal blade. Fine chop. Place in a stainless-steel mixing bowl. 3] Add the mustard, cider vinegar, honey, peanut oil, salt, and pepper. Mix thoroughly. 4] Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

Preparation InstructionsWash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Fold the kale leaves in half lengthwise. Rip the stems from the leaves. Dis-card stems. Chop the leaves into 3" pieces. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 2] Slice the bacon into ¼" pieces. Place in a large nonstick sauté pan. Cook until brown and crunchy. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Place in a mesh strainer and allow to drain. Place in a covered storage container, label, and date for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:1] Place 3 oz. kale, 1 oz. each bacon and red onions, and 2 oz. carrots in a stainless-steel mixing bowl. 2] Add 1 oz. bacon mustard dressing and mix thoroughly. 3] Place on a chilled serving plate. Sprinkle with 1 oz. each of cheddar cheese and peanuts.


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