MIXF O O D F L A V O R S I D E A S S P R I N G 2 0 0 8

Prepare for the Boom

Healthy Options Made Easy

Wake Up to Breakfast!

NESTLÉ® and MINOR’S® are owned by Société des Produits, Nestlé S.A., Vevey, Switzerland.

Find culinary inspiration with MINOR’S® new Signature™ Flavor sauces. Handcrafted to capture the pure, genuine personalities of today’s boldest flavor trends, our sauces were designed to allow you to explore and create—so every dish has your unique touch. Choose from seven distinct flavors—discover endless ways to make them your own. Find out more by calling 1-800-243-8822 or visiting nestleprofessional.com.

Cilantro • Miso Ginger • Roasted Garlic • AnchoChipotle • Olive & Herb • Soy Wasabi

Here at Nestlé, we have always been committed to being your partner in growth. But in the

coming months, you will see the dramatic evolution of a new global, independent business, totally dedicated to responding to the needs of foodservice operators: Nestlé ProfessioNal.

The change of our name to NesTlé ProfessioNal signals a fundamental shift in the way we do business, combining a new out-of-home entity and a passionate, highly focused team that will operate far more closely with our customers to share knowledge and provide solutions. additionally, you can count on NesTlé ProfessioNal to continue to build on our 140-year heritage of creating brands that are popular and trusted the world over.

NesTlé ProfessioNal will reach into every corner of our organization, from existing customers and employees to new and potential employees. our mission is threefold:

n To use our global consumer and operator insights to develop profitable new business ideas for you

n To build ever-closer working relationships with you, our foodservice partners

n To use the strength of our trusted brands, products and systems to help you drive profitable growth and guest satisfaction

This Issue

Check Out What’s Inside

| Menu Inspirations

It’s Always Time for Breakfast!pg. 4

| Stirrings

Beverages with a Buzzpg. 7

| Consumer Connections

The Boom Yearspg. 8

| Operational Insights

Easy Healthy Menuspg. 10

| In The Kitchen

Upgrading Breakfast pg. 12

| Product Spotlight

Including Great New Products from STOUFFER’S® LEAN CUISINE® and Morepg. 14

| Recipes

Wake Up to Breakfastpg. 16

| The Back Page

The New NESTLé PROFESSIONALpg. 18

On the cover: Huevos Rancheros with STOUFFER’S® Fire-Roasted Pomodoro Sauce (see recipe on pg. 16).

Some products featured in this magazine may not be available in all markets. Please contact your NESTLé PROFESSIONAL Sales Representative for further information.

By merging these three goals, we intend to respond to the growing foodservice-industry need for genuine innovation and partnership and consumers’ desires for products that improve their quality of life. NesTlé ProfessioNal is committed to getting to know your business in depth. our customer service teams will work closely with you to understand more about your operational needs, staff requirements, and your consumers’ motivations and preferences. They’ll offer insightful and creative advice about how to enhance your menus, attract more customer traffic, and make your business more competitive.

We believe partnership based on personalized service gives the best results. and we’re always interested in learning more about your business and discovering ways to apply our insights, brand power, and solutions to help you grow. Please give us a call and we’ll be sure the right team gets in touch with you.

Throughout this issue we hope you will discover more information on some of the tools that we at NesTlé ProfessioNal are particularly proud of. enjoy.

Karla Bendel Director, Corporate Marketing NesTlé ProfessioNal, North america

Inspiring Growth for Nestlé and Our Customers

Announcing NESTLé PROFESSIONAL™

4 MIX SPRING 2008

It’s Always Time for Breakfast!

Breakfast. it’s a $65 billion market, according to Packaged facts in its “2006 Breakfast in the foodservice Market” report. from the fast-food egg sandwich to the leisurely, fine-dining brunch, it’s poised to grow significantly. are you ready for your share?

There are a number of factors fueling the breakfast trend:

n Busy families, employees, students and others with a need for a quick and convenient breakfast on the run

n Compelling evidence of the nutritional importance of eating a morning meal

n a growing “leisure class” of active seniors and retiring baby boomers with the time and taste for breakfast/brunch as a social experience

n increasing consumer demand for breakfast foods during other dayparts

and, of course, operators are looking for ways to expand sales and market reach, leveraging inventory, labor and facilities into other menu categories and dayparts.

A.M. Indulgences

Taking time for a leisurely brunch or breakfast can be one of the ultimate self-indulgences, with treats such as eggs Benedict, made-to-order omelets or waffles, elaborate buffets, european-style pastries and desserts, and libations like specialty coffees, mimosas and other signature cocktails.

The Tabard inn in Washington, DC, is known for the freshly fried doughnuts on its weekend brunch menu, served with cinnamon sugar and vanilla whipped cream. eggspectation, a Montreal-based chain that specializes in all-day breakfast, sports a menu that ranges from 10 different kinds of eggs Benedict to crepes, waffles, pancakes and french toast, as well as omelets, bagel sandwiches and other specialties.

Consider breakfast as indulgence food:

n offer build-your-own omelet, frittata and scramble selections with a variety of fillings: Cheeses and smoked meats, sautéed mushrooms, avocados and salsa, crabmeat or shrimp, and CHef-Mate® Corned Beef Hash or CHef-Mate® Country sausage Gravy

n Consider offering breakfast specialties all day, including heartier options like quiche, crepes, steak-and-eggs, or sandwiches like the Croque Madame (a hot ham-and-cheese sandwich topped with a fried egg) and breakfast tacos

That’s the reason why so many different kinds of foodservice establishments are promoting the morning meal in so many different ways, from the fast-food breakfast wars to all-day omelet-and-pancake menus in college cafeterias and family restaurants, from intriguing brunch menus in specialty restaurants to the addition of traditional breakfast specialties on lunch and dinner menus.

Many of the most successful breakfast programs tap into one or more of three key trends: Convenience, indulgence, and health and nutrition.

Wake up and smell the profits—with breakfast specialties from comforting to creative, morning, noon and night.

Menu Inspirations

STOUFFER’S® Cheesy Hashbrowns made with Savory Onions in a Creamy Aged Cheddar Cheese Sauce

French Toast with MINOR’S® Bourbon Style RTU Sauce

How To... Make and Fill Crepes

STEP 1 Using a measured ladle, gently spoon prepared batter onto the preheated oiled or nonstick pan surface.

STEP 2 Quickly tilt and turn pan to spread the batter evenly over the pan.

STEP 3 Cook gently until the crepe is lightly browned on one side, then carefully flip over with a spatula and brown the other side.

STEP 4 Remove the finished crepe to a service plate, place the prepared filling(s) in the center of the crepe, and fold handkerchief-style (bottom first, then the two sides) to create the finished crepe. Alternately, the crepe can also be rolled for presentation.

For the recipe, see pg. 16.Savory Crepe with CHEF-MATE® Country Sausage Gravy, Cheese, and Avocado

Nutritious Breakfast Options

With consumer interest in health and wellness growing and the evidence mounting of the benefits of eating breakfast, many operators are adding nutritious options. indeed, according to Restaurants & Institutions’ 2007 Menu study, yogurt and fruit plates were among the Top 5 breakfast items that foodservice operators said are increasing in sales.

Hugo’s restaurant, which features “healthy living” at locations in studio City and West Hollywood, California, has an all-day breakfast menu that features organic and locally raised products in such items as the Tofu scramble, almond Granola Pancakes, Go Green frittata (egg whites with chard, beet greens, zucchini, quinoa and asparagus, topped with alfalfa sprouts), and a Breakfast salad (turmeric rice scrambled with egg whites, almonds, currants, spinach, wild mushrooms, ginger, garlic and soy sauce on mixed greens).

n BelGiaN CHef® Whole Grain Waffle stix™ brand waffles represent an easy way to menu a whole-grain option, and can be served with fresh fruit, cinnamon icing for dipping or stoUffer’s® escalloped apples for an added treat

n Breakfast “parfaits:” layering cottage or farmers cheese, ricotta or yogurt with fresh seasonal fruits, nuts, cereal, and raisins or other dried fruits are fun and fresh-tasting; these can also be packaged in clear-plastic lidded containers to go

Continues on next page.

A Taste of the Trends n Crepes Make a Comeback

n Egg Specialties Touting Cage-Free/ Organic/Farm-Raised Eggs

n Specialty Cured Meats (applewood smoked bacon, housemade sausage, serrano ham)

n Ethnic Items (Mexican chilaquiles, Italian eggs Florentine, Chinatown- style pork buns)

n Regional American Comfort Foods (grits, Southern-style biscuits and country sausage gravy, Hangtown Fry, Egg-in-a-Hole)

n Elegant Pancakes, French Toast and Waffles

n Benedict Variations (crab cakes, corned beef hash or smoked salmon on an English muffin or other breadstuff, topped with hollandaise)

n Breakfast “Sliders” (mini sandwiches)

n Cereal Bars (serve-yourself cereal assortments with toppings)

n Skillet Breakfasts

BELGIAN CHEF® Whole Grain WAFFLE STIX™ Brand Waffles

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Menu Inspirations

6 MIX SPRING 2008

HOT POCKETS® Brand Sausage, Egg & Cheese Croustade

Breakfast on the Run

Convenience continues to be a driving force in consumers’ meal-in snack choices, particularly at breakfast, according to the latest “eating Patterns in america” report, published by The NPD Group. and that means smaller, more portable items, including sandwiches, specialty baked goods and pastries, wraps and burritos, breakfast pizzas and other handhelds.

subway’s new fresh-toasted breakfast stuffers and omelet sandwiches have helped revitalize the category in the Qsr segment. Bruegger’s new limited-time spinach and Cheddar omelet sandwich is another case in point, joining a lineup of signature bagel breakfast sandwiches as well as wraps that provide a hearty, nutritious breakfast that can be eaten at the dashboard or your desk.

Breakfast Sandwich made with TRIO® Southern Country Gravy

Making the Most of Coffee

News that starbucks is lowering some of its coffee prices to $1 a cup to counter McDonald’s foray into barrista-made specialty coffee has really put java in the spotlight lately—but it’s always been a good idea to pay attention to coffee service.

Today’s customers’ demands for quality in everything from high-thread count sheets to all-natural chicken play up the importance of quality-oriented coffee service at every point in the foodservice price spectrum.

in self-service venues, branded on Demand systems from NesCafé® let your customers know that you are serving the #1 coffee

brand in the world, and allow flexibility for high-quality coffee no matter what your volume needs. These systems dispense two or more types of coffee along with hot water; some also handle specialty coffees.

in more upscale venues, operators are having success with such specialized touches as using tabletop french presses, promoting popular local roasters, ad even creating their own custom “house blends.”

even in the most basic circumstances, it’s become increasingly important to offer more choices than the usual caf and decaf. Many customers appreciate coffees with different roast characteristics, such as a medium-body and a darker french roast. flavored and specialty coffees such as hazelnut and mocha cappuccino have become so popular that they are almost expected as a matter of course. fortunately, NesCafe® makes many products, from flavored powders to ristretto Cappuccino topping Mix that put these profitable coffee trends within the reach of almost any operation.

little details also count when it comes to coffee—simple things like a selection of different sugar substitutes; and creamer options like Nestlé® Coffee-Mate® nondairy creamers are a great choice, offered in both bulk and single-serve formats, and in popular flavors like french Vanilla and Hazelnut.

n Products like Hot PoCKets® brand stuffed sandwiches and rollerstix® brand roller sandwiches put popular breakfast options like Chorizo, egg & Cheese and sausage & Gravy into a convenient portable format

n Hot PoCKets® brand Croustades, available in Bacon, egg & Cheese and spicy sausage, egg & Cheese, put the flavor and appeal of favorite breakfast foods into a flaky crust for a handheld all-in-one breakfast item

NESTLé® COFFEE-MATE® Pump Bottle in Sweetened Original, French Vanilla, and Hazelnut

The names say it all: rockstar, full Throttle, Crunk, red Bull, aMP, Battery, calculated to appeal to post-millennial consumers with “attitude.”

The big surprise, however, may be how wide the appeal of these beverages actually is. “You see some outrageous marketing to the edgy, alternative sports and extreme games kind of crowd,” says David Portalatin, director of industry analysts for The NPD Group, “but the reality is you’ve got people in all demographic segments that are buying

energy drinks.” in fact, according to NPD, 36% of consumers in a recent study cited a desire for a boost while doing something work-related.

Most energy drinks contain caffeine, and it’s the need for caffeine that drives the energy-drink market. By that definition, of course, coffee and tea are the original energy drinks, and coffee—and espresso in particular—still delivers more buzz than many energy drinks on the market.

But the new breed of bottled and canned energy drinks is perceived as fun and convenient, and many contain a number of other ingredients—including taurine (an amino acid) and guarana (a south american plant whose fruit contains three times the caffeine of coffee beans), as well as such

Stirrings

Beverages with a Buzz

NESCAFé® Specialty Coffees: The original energy drinks

substances as vitamin C, ginseng, ginkgo and even calcium—that are believed by some to enhance performance. and they boast flavors that range from wild berry and passionfruit to green tea, grapefruit and lemon-lime, in both carbonated and noncarbonated formulas.

Then there are the à la carte dietary supplements that can be mixed into juices and smoothies. Jamba Juice, the 700-plus unit high-end smoothie chain that helped pioneer the category, offers a variety of different add-in “boosts,” including immunity, energy, Daily Vitamin, Green Caffeine, 3G Charger and Protein Berry Workout.

energy drinks respond well to impulse merchandising. in self-service operations—particularly B&i and college—consider displaying them on ice or in a barrel near the cash register or ordering area. list energy drinks on beverage menus, perhaps in a highlighted area. run specials, where appropriate, to spur trial. or do what red Bull did and use energy drinks as a mixer. sales will be buzzing soon.

Energy drinks are expected to

ride the noncarbonated wave

to sales of $9 billion by 2011

Coffee and tea, the original

energy drinks, deliver more

buzz than many energy drinks

on the market

Here are some specific considerations when it comes to dealing with the Baby Boom generation:

n according to The NPD Group, Boomers are more likely to eat breakfast than their counterparts, especially as they move into their fifties. Need we say more?

n according to a recent consumer study by Restaurants & Institutions magazine, Baby Boomers are the least likely to be willing to wait for a table. Consider taking reservations or establishing a “call ahead” list if you don’t have one, and get your seating systems in order.

n older diners—many of whom may be empty nesters and/or working fewer hours—are more likely to use dining out as a source of entertainment and as a social experience. lower the decibel level of music and noise in the dining room to make conversation easier. Make sure chairs are comfortable, and ambient temperatures neither too hot nor too cold.

8 MIX SPRING 2008

seventy-six million strong, and representing 26% of the population, Baby Boomers control an estimated $2 trillion in spending power. They came of age during the dawn of modern marketing, and they still expect to have their every whim and need attended to. and even as they move toward retirement and social security, they’re too busy redefining what it means to be older than to ever think of slowing down.

How does this affect your business? in lots of ways.

The Boom Years

according to The NPD Group, Boomers want healthy foods and favor upscale offerings, including ethnic and luxury foods. They’re used to convenience in the form of takeout and delivery, but they want it to be high in quality. They also demand greater menu diversity, more fresh ingredients, exotic flavors from all over the world and smaller portion sizes. These trends are likely to accelerate as the generation moves into its sixties.

Consumer Connections

They may be getting older, but they’re still the most influential generation, those aging hipsters born during the years 1946–1964.

Research Updaten Baby Boomers have a higher level of education than any generation before them. – “A Profile of American Baby Boomers,” MetLife, 2007

n Boomers spend significantly more on groceries and food—away from home and at home—than any other demographic group. – Packaged Facts, 2006

n 70% of those Boomers aged 50 or older are in the workforce. – “The State of 50+ America,” AARP, 2007

n Empty nesters represent 47% of the U.S. population, and account for 40% of food and drink consumption. – Mintel, 2005

n The poverty rate for Boomers was lower than any other segment of the population. – U.S. Census data, 2000

Customers will enjoy a leisurely brunch with eggs Benedict made with CHEF-MATE® Corned Beef Hash

it’s important to remember that the Baby Boom generation actually includes three subgroups—what the Hartman Group calls the younger Trailing Boomers (ages 42–52), Middle-aged Boomers (53–57) and leading Boomers (58–64). With the 50-somethings at the heart of the generation, this is the group with the money, social influence and sheer numbers to drive the marketplace.

The Baby Boom generation—

this is the group with the

money, social influence and

sheer numbers to drive the

marketplace.

n as people enter their forties and fifties, their visual acuity diminishes. Make menus more readable by increasing type size and contrast, and consider raising lighting levels, either overall or at the table.

n a higher percentage of Baby Boomers (21%) than Gen Yers or Gen Xers make a sustained effort to eat healthfully at restaurants, according to Restaurants & Institutions. offer healthy options like salads, fresh fruits and vegetables, whole grains, smaller portions, lighter foods and diet-specific choices (i.e., low-fat, low-carb), even if they’re not marketed as such.

Coconut Chili Lime Chicken: Great flavor, and a nutritious profile

n according to Packaged facts, Boomers are the most likely demographic group to want to know as much as possible about ingredients and what they’re eating. source with a conscience (i.e., natural meats, local products, small producers) and promote that fact through the menu and staff training.

9

Cutting Costs and Labor

Dawn Moon-KopetskyGeneral Manager, AmericInn of Manitowoc, WI

Like many limited-service hotel chains today, AmericInn serves a complimentary Continental breakfast to its increasingly expectant guests. When she came to Manitowoc five years ago, General Manager Dawn Moon-Kopetsky saw a need for a hot offering in addition to the hotel’s signature homemade waffles, but it needed to be something that could be produced with limited labor and rudimentary kitchen facilities.

“I wanted to give my guests something that is filling and satisfying, yet I needed something really easy and simple that my staff could work with, as they work alone at the front desk as well. So I came up with biscuits and gravy. I went with CHEF-MATE® Country Sausage Gravy because I recognized it as a brand I know and love.

“CHEF-MATE has boosted our hotel’s appeal, and we are noted as the hotel with the best waffles but even better biscuits and gravy. We get a lot of repeat guests who say they will make a special stay at our facility for the biscuits and gravy. Believe me, it has to be CHEF-MATE Country Sausage Gravy, because guests actually smell the aroma and they really think we make the gravy here—I tell them I don’t even think homemade can taste this good. And it is the easiest product we have added to our menu.

“We also use NESTlé® COFFEE-MATE® in French Vanilla, Irish Crème, and Amaretto. We have experimented with other brands—we even tried the powdered creamers—but our guests led us back to NESTlé® COFFEE-MATE®.”

www.americinn.com

Easy Healthy MenusYou don’t have to completely change your concept to offer your customers healthier menu choices

Operational Insights

These days, it’s not enough to serve sauce or salad dressing on the side. Grudging servers who don’t understand dietary needs or are reluctant to make substitutions just don’t cut it anymore. Consumers are way too savvy—and have too many other options—for that.

on the other hand, you can’t rewrite the whole menu so it’s gluten-free or post calorie counts for every item. operators who tried such tactics as using “heart smart” designations learned that it was like shooting themselves in the foot with consumers who didn’t want to be hit over the head with nutrition information when treating themselves to a meal out.

fortunately, there are easy ways to acknowledge and accommodate the wide variety of specialized dietary needs and preferences of your customers, from people who are trying to lose weight to those with more serious issues like peanut allergies.

n Experiment with better-for-you menu options. Just do it selectively, perhaps utilizing daily specials to test the appeal of new items. stoUffer’s® leaN CUisiNe® entrées and sides, which are formulated to deliver great taste with calories, fat, cholesterol and sodium in mind, represent a particularly easy way to introduce healthier options—without sacrificing the quality of your menu or the operational integrity of your kitchen.

n Don’t just allow substitutions, encourage them. TGi friday’s, for instance, offers the option of substituting a ground turkey patty for any of its burgers—and even charges $1 more for the privilege.

Operator Success Story

n Offer half-portions of standard menu items. Many of the most popular entrées at The BoatYard Grill in ithaca, NY, are available in half-portion sizes at a reduced price, including Jambalaya Pasta, lobster Crab Cakes and Blackened Tuna—also good for appetizers and kids. some restaurants list lunch and dinner prices on all-day menus, but allow patrons to order either size during either daypart.

n Hold the fries. The Great lost Bear, in Portland, Me, automatically offers a choice of fries, coleslaw, dirty rice and beans, or side salad with all of its sandwiches.

n Go with grains. experiment with “supergrains” like quinoa and bulgur instead of starchy sides—they taste great and add interest as well as healthfulness to the menu. offer whole-grain bread as a sandwich option, and/or whole-grain rolls or crackers in the bread basket.

Asian-style Wrap made with STOUFFER’S® LEAN CUISINE® Orange Beef

n Don’t just train employees, empower them. emphasize the importance of catering to customers, not just putting up with them. establish guidelines for substitutions and policies that servers can offer without getting management approval. Conduct role-playing exercises so front-of-the-house understands what it’s like to be vegetarian or on a strict low-fat diet. some restaurants even encourage customers to let their servers know of any dietary concerns, right on the menu.

n Lean on you. if you serve steaks, make sure at least one is a leaner option (such as filet mignon or sirloin). items like chicken and seafood can be broiled instead of fried.

n Remember vegetarians. Make sure that one or two selections in each menu category— appetizers, salads, entrées—are vegetarian (although they don’t have to be identified as such). The athenaeum, in Pasadena, Ca, offers any of its eight salads in a vegetarian version. Dieters will love you, too.

n Make dessert smaller, and healthier. little sampler-size sweets, such as mini Nestlé® toll HoUse® cookies, thin slices of cake or a tart, or chocolate mousse elegantly presented in an asian soup spoon, represent a more health- conscious—and value-oriented—way to serve dessert. and don't forget the appeal of fresh seasonal fruit.

n List food-allergy “trigger foods” (such as shellfish, milk, eggs, soy sauce, and nuts and peanuts, including their oils) in menu copy, to avoid guessing games.

n There’s more to life than mayo. stock salsa, mustard, flavored vinegars and other low-fat, low-cal condiment alternatives, including MiNor’s® signaturetM flavor sauces in the convenient squeeze bottle. How about fruit butter instead of jam for toast? Nestlé® Coffee-Mate® non-dairy creamer instead of half-and- half? and consumers are definitely interested in “diet” salad dressings.

n Above all, be flexible. look for ways to make adjustments to recipes for diners with special dietary concerns. Can a saucy entrée be served over sautéed greens instead of pasta, for the gluten averse? stoUffer’s® prepared entrées are wonderful served over vegetables, like Braised short ribs or Chicken Cacciatore rustica over roasted squash and peppers, or ratatouille.

11

Don't just train employees,

empower them. Emphasize

the importance of catering

to customers.

Lighten up a cup of NESCAFé® with NESTLé® COFFEE-MATE® Creamer Original Flavor

12 MIX SPRING 2008

In the Kitchen

Upgrading Breakfast

TREND + FLAVOR WATCH: Fresh Mozzarella

ira Poritzky Chef, Feather River Hospital Paradise, CA

“Because breakfast is the first meal of the day, we try to offer interesting choices that can start the morning off with a ray of sunshine.

“We recently began promoting our café as a destination for the local community. We’re doing a renovation that will add a separate entrance so that customers don’t have to enter the hospital, and we’re redesigning the kitchen so that we can really upgrade all our menus.

three types of mozzarella:

fior di latte—Made from cow’s milk

Mozzarella di bufalo—Made from milk of the water buffalo

Burrata—Newly trendy, with an outer shell of mozzarella enclosing a heart of fresh cream, which flows out when the tender cheese is cut into.

Recipes developed by Ira Poritzky, Chef, Feather River Hospital

Southwestern Breakfast StrudelYield: 6 servings

INGREDIENTS MEASURE

Large eggs 4

Fresh cilantro, finely chopped 2 Tbsp.

Salt and pepper To taste

Puff pastry 1 sheet

CHEF-MATE® Que Bueno cheese

sauce, warm

4 oz.

Scallions, sliced on a bias 3

Red bell pepper, julienne 1

Salsa, as needed for garnish, warm

PROCEDURE1. Preheat oven to 350oF.2. Scramble eggs with cilantro and salt

and pepper; hold in a warm place.3. Lay out puff pastry sheet horizontally,

then visually divide it into horizontal thirds. Leaving the center portion intact, use a paring knife and cut the top and bottom thirds into diagonal strips.

4. Place scrambled eggs in center portion of puff pastry, covering from one end to the other.

5. Top eggs with CHEF-MATE® Que Bueno cheese sauce, then scallions and red bell pepper.

6. Starting with the top third, crisscross the strips and firmly press down the end into the dough. Continue this until the end.

7. Place onto a baking sheet that has been lightly sprayed with nonstick pan spray.

8. Bake for 20 minutes or until crust is puffed and golden brown.

9. Remove from oven and slice into serving portions, topped with salsa.

“We started with breakfast. We always offer a different daily special, like a breakfast sandwich. We also do self-service bars like a breakfast burrito bar and breakfast Haystack Bar—tricolor tortilla chips that can be topped with just about anything the customer can think of, from chili and salsa to scrambled eggs, cheese sauce, sour cream and vegetables. With the bars, people can get whatever they want.

“We recently hired our first full-time baker, so now we can produce scratch breads, rolls, pastries, and desserts.

“and we expanded our coffee area to offer two different regular and two different decaf coffees every day, plus syrups. People forget how important coffee is, and we’ve done really well with it.

“We’ve been working on breakfast strudels, made with frozen puff pastry and different fillings. They’re really attractive and very unique, but they’re easy to make and have great holding times.”

n Burrata & Beets—fresh italian burrata cheese served over roasted red beets with pesto oil and aged balsamic vinegar, topped with microgreens. Louise’s (9 locations, California-based)

n Pizza Bufalina—Thin crust pizza with fresh tomato-basil sauce, fresh buffalo mozzarella, kalamata olives and oregano. Tutta Pasta Trattoria, Madison, WI

one of the hot new cheeses on the block is fresh mozzarella. originally from italy but now being made domestically, this soft, fresh cheese has a delicate, nuanced flavor that makes it wonderful for a variety of different foods, including crostini, salads and, yes, pizza. and using fresh mozzarella elevates dishes like lasagna and eggplant Parmigiana into the stratosphere.

n Pacific Coast sandwich—fresh mozzarella, basil-Parmesan spread, tomatoes, red onions and cucumbers on natural honey wheat. Fresh City (18 locations, Needham, MA-based)

n insalata Caprese—fresh mozzarella, roma tomatoes and basil served with house vinaigrette. Pasta Pelican, Alameda, CA

Start with home-style flavor.End with satisfaction.

Start with home-style flavor.End with satisfaction.

Serve the American comfort classics your customers prefer with the trusted consistency, superior quality and award-winning flavor of CHEF-MATE®. Fully prepared

gravies, chilis, corned beef hash, and cheese sauces always deliver consistent results. For comfort that satisfies every time ---serve CHEF-MATE.

For more information, contact your NESTLÉ PROFESSIONALTM

sales representative or call 1-800-288-8682.nestleprofessional.com

NESTLÉ® and CHEF-MATE® are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.

14 MIX SPRING 2008

* Shown as serving suggestion

Product Spotlight

NEW! STOUFFER’S® lEAN CUISINE® Sesame Chicken

Healthy asian-style fare is easy with sesame breaded chicken tenderloins in a tangy plum sauce, tossed with green beans and red peppers. it’s accented with ginger and sesame oil and topped with toasted sesame seeds, then served over whole-wheat pasta.

NEW! STOUFFER’S® lEAN CUISINE® Vegetarian Meatballs Melanzana and Penne

everybody will love these eggplant meatballs, tossed in an italian-style tomato sauce with tomatoes, mushrooms, red peppers and zucchini, served over whole-wheat penne pasta.

NEW! STOUFFER’S® lEAN CUISINE® Orange Beef

for a nutritious take on asian flavor, think leaN CUisiNe® orange Beef: Tender, thinly sliced steak, stir-fried with sweet mandarin oranges and colorful carrots, red peppers, water chestnuts and snap peas.

STOUFFER’S® Cheesy Hash Browns*

Mild aged Cheddar combined with shredded potatoes and onions in a rich cream sauce, topped with shredded cheese for a golden brown appearance and home-style texture—and unforgettable taste.

NEW! BElGIAN CHEF® Whole Grain WAFFlE STIXTM Brand Waffles

Take waffles to a whole new level with BelGiaN CHef® Whole Grain Waffle stixtM brand waffles. each serving (2 pieces) offers 11 grams of whole grains and 0 grams of trans fat. available in original and Cinnamon, they’re the perfect size for dipping, or top with ice cream and sauce for a delicious dessert.

TRIO® Sauces and Gravies

trio® has locked in full-bodied, distinctive flavors, so all you have to do is add water to unlock authentic taste. The legendary quality and reliability of trio® products deliver excellent taste, with 0 grams of trans fat per serving and no saturated fat. With trio®, you get great holding time, easy menu solutions, and consistency every time.

NEW! NESCAFé® liquiFresh

Whether you serve 1 cup of coffee an hour or 100, NesCafé® liquifresh provides just-brewed aroma and flavor that’s available on demand. This shelf-stable liquid coffee concentrate uses breakthrough technology to separate and capture the aroma and the flavor of just-brewed coffee just after brewing, when they’re at their peak, then combine them again just as the coffee is served.

NEW! HOT POCKETS® Brand Flatbreads

exciting new breakfast flatbreads, backed by the power of the Hot PoCKets® brand, including sausage, egg & Cheese and sausage, egg & Country-style Gravy. They’re both great for grab-and-go.

15

Recipes

16 MIX SPRING 2008

Savory Crepes with CHEF-MATE® Country Sausage GravyYield: 56 oz. filling, enough for 20 crepes Serves: 10 (2 crepes each)

INGREDIENTS WEIGHT MEASURE

Flour, all-purpose 4 oz.

Milk, 2% 10 oz.

Eggs, medium 3

Salt 1 tsp.

Butter, unsalted, melted 1 oz.

CHEF-MATE® Country Sausage Gravy 20 oz., divided

Cheddar cheese, low-sodium, shredded 1 lb., divided

Avocados, peeled, pitted and sliced 20 oz., divided

PROCEDURE1. Heat medium-size omelet or crepe pan over medium heat.2. In a bowl, whisk together flour, milk, eggs and salt to make

crepe batter.3. Add butter to hot pan; lightly coat surface.4. For each crepe, pour 1 oz. batter into center of pan; with a circular

motion, tip and tilt pan at an angle to evenly cover bottom of pan with batter.

5. Check browning of underside of crepe after 1 minute; flip crepe to brown other side.

6. Fold crepe around CHEF-MATE® Country Sausage Gravy, cheese and avocado.

7. Repeat process to make remaining crepes.

Huevos Rancheros with STOUFFER’S® Fire-Roasted Pomodoro SauceYield: 50 oz. Serves: 10 (5 oz.) servings

INGREDIENTS WEIGHT MEASURE

Corn tortillas, 6”, deep-fried (2 per portion) 10 oz. 20

Eggs, large, fried (2 per portion) 20 oz. 20

STOUFFER’S® Fire-Roasted Pomodoro Sauce 20 oz. 2 ¼ cups

PROCEDURE1. For each serving, place two tortillas on a plate and two eggs on top.2. Spoon STOUFFER’S® Fire-Roasted Pomodoro Sauce over eggs.

SERVING SUGGESTION: Serve with STOUFFER’S® Smoky Black Beans.

Eggs Benedict Made with CHEF-MATE® Corned Beef Hash Yield: 4¼ lb. Servings: 5 (13 oz.)

INGREDIENTS WEIGHT MEASURE

CHEF-MATE® Corned Beef Hash

formed into 5 patties

45 oz. 5 cups

Eggs 23 oz. 10

MINOR'S® Hollandaise Sauce Concentrate,

prepared

10 oz. 1¼ cups

Prosciutto, crisped 5 oz. 5 slices

Chives, chopped, for garnish

Paprika, for garnish

PROCEDURE1. Griddle corned beef hash patties until they are crisp and

golden brown.2. Poach the eggs until the whites are firm but not hard.3. Assemble each serving by placing hot griddled corned beef

on plate, add the crisp prosciutto, top with two poached eggs, and finish with MINOR'S® Hollandaise Sauce.

4. Garnish with chives and paprika.

All NEsTLé PROFEssIONALTM recipes were developed in Nestlé Culinary services Kitchens, with a special thanks to Greg Ische, Manager/Culinary Innovation of NEsTLé PROFEssIONAL North America and Wynne Nord, senior Foodservice specialist.

MINOR’S® Bourbon Sauce–Stuffed French Toast Yield: 2 servings

INGREDIENTS WEIGHT MEASURE

Texas-style toast 3, 1-in. thick

slices

Apple, minced ¹⁄³ cup

Bacon, crumbled ¼ cup

Pecans, chopped cup

Cream cheese, softened 8 oz.

MINOR’S® Bourbon Style RTU Sauce ¹⁄³ cup

Eggs, large, whisked 2

Powdered sugar As needed

Maple syrup, warmed 6 oz.

PROCEDURE1. Cut Texas toast slices diagonally into triangles.2. Slit a “pocket” into each triangle.3. In a large mixing bowl, blend minced apple, crumbled bacon,

chopped pecans, cream cheese and MINOR’S® Bourbon Style RTU Sauce into a medium-thick paste.

4. Stuff each toast slice generously with paste mixture and brush both sides with egg.

5. Griddle both sides until golden brown.6. Dust with powdered sugar and drizzle with some of the warmed

maple syrup. 7. Serve with remaining maple syrup and a seasonal garnish.

Chocolate-Hazelnut Pound Cake Toasts Yield: 2 to 3 shared servings

INGREDIENTS WEIGHT MEASURE

Baker’s chocolate, unsweetened 6 oz. 6 squares

Light brown sugar ½ cup

Vanilla extract 2 tsp.

Hazelnuts, toasted, chopped ¼ cup

MINOR’S® Culinary Cream ¾ cup

Pound cake 4 center-

cut slices

Butter 3 Tbsp.

Cinnamon ½ tsp.

Red raspberries, whole ½ cup

Strawberries, whole 2 large

PROCEDURE1. Soften chocolate squares and transfer to mixing bowl.2. Hand-blend chocolate with brown sugar, vanilla, toasted chopped

hazelnuts and MINOR’S® Culinary Cream into a chunky spread.3. Melt butter and add cinnamon.4. Brush pound cake slices with melted butter and cinnamon mixture

and griddle until golden brown.5. Top each pound cake slice with chocolate-hazelnut spread

and arrange on plate, shingle fashion.6. Garnish with whole raspberries and strawberries.

NESTlE® Very Chocolate KissServings: 1

INGREDIENTS WEIGHT MEASURE

NESTLE® Chocolate Specialty Beverage

prepared, hot

7 oz.

Dark chocolate-flavored drink syrup ½ oz.

Whipped cream, for garnish

Chocolate syrup, for garnish

PROCEDURE1. Dispense prepared NESTLE® Chocolate Specialty Beverage

into 8 oz. serving cup.2. Add chocolate-flavored drink syrup; mix well.3. Garnish with whipped cream and drizzle with chocolate syrup.

Contact UsWe’re always interested in learning more about your business and discovering ways to apply our insight, partnership, brand power, and solutions to help you grow. Please give us a call and we’ll be sure the right team gets in touch with you.

Contact your NESTlé PROFESSIONAl sales representative or call 1-800-288-8682. Visit us online: www.nestleprofessional.com

Making the CommitmentNesTlé ProfessioNalTM is committed to getting to know your business in depth. our customer service teams will work closely with you to understand more about your operational needs, staff requirements, and your consumers’ motivations and preferences.

as part of our dedication to the foodservice industry and our commitment to helping our partners, we are continuously developing resources and tools to help you stay connected to valuable trends, people, products, and incentives.

*No purchase necessary. Offer good 4/1/08 – 6/30/08. Available to Operators in the U.S. and Canada. For full details go to nestleprofessional.com.

Unless otherwise noted all trademarks are owned by Société des Produits Nestlé, S.A., Vevey, Switzerland. Foodservice Rewards® is the property of BI, Inc., Reg. USPTO.

NEW!nestleprofessional.comWe’re proud to announce nestleprofessional.com, where you can view our comprehensive product catalog. You can also find information on the latest menu trends, and browse our extensive collection of menu and recipe ideas. additionally, you can sign-up for promotions and special offers and access research and insights. other highlights include:

n a new and improved recipe search tool. search from more than 3,000 recipes featuring our culinary and beverage products. With a unique “faceted” search capability, finding the right recipe for your menu is now easier than ever!

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n easier navigation and search functionality to help you find the right culinary and beverage products for your operation.

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foodservice rewards is a loyalty program that offers you a simple way to reward yourself, your staff, and your operation when you purchase branded products from NesTlé ProfessioNal. for more information, visit FoodserviceRewards.com.

This is a free quarterly magazine available to all NesTlé ProfessioNal partners, offering easy-to-use ideas and information on food, flavors, and operational solutions, plus news of culinary and beverage trends, consumer insights, operator success stories, and special offers.

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