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Sequential Menu PlanningGetting the most from the cafeteria’s grill.

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Sequential Menu Planning

Fire Up Grill SaleS with SeqUential MenU planninGMake the grill more popular with customers, more efficient to run, better for the cafeteria’s bottom line. Once the backbone of the cafeteria, grills today are underutilized at best. at worst, they’re unpopular, unhealthy and unprofitable.

There’s a simple solution. It’s a strategy called Sequential Menu Planning. It’s easy to implement. Little or no new equipment is needed. It’s easier to menu plan and easier to run. Apply it to just the grill, without changing menus and service strategies at the other stations. And it has a proven track record for boosting sales, check averages and customer satisfaction.

what’S wrOnG with the Grill?1. The time is up for the 6-week menu cycle. Most grills are still on a long menu cycle – a remnant of days past

when longer patient stays were the norm, and the café and patient dining menus were coordinated. Patient dining evolved. The grill didn’t. 6-week cycles tend to be heavily populated with mediocre fillers. And if there IS a special the customer likes, it comes with the knowledge that “now I’ll have to wait six weeks for it to appear again!”

2. Standard menus are long and unwieldy. Of course, there’s also the standard grill menu, typically 23 to 35 items. A lot of ingredients to inventory and manage.

3. Waiting times are long, too. Typically 5 to 9 minutes per made-to-order. Strategies for faster service usually fall flat with the likes of burgers wallowing in steam pans and cold French fries.

what iS SeqUential MenU planninG?Lose the grill’s 6-week cycle menu and standard daily menu. In their place is a single, mouth-watering menu concept each day, usually with 2-3 choices within that theme, plus a healthy option and exciting side dishes. These menu events run for a minimum of two days. Then you’re on to the next theme.• The grill menu is now a special event – every day!• Customer participation jumps• Check averages go up – new menu specials with higher

perceived value command higher prices• Station setup is easier• Service is faster, labor productivity is maximized• Food waste is minimized• Complementary side dishes and add-on menu items support

the theme and further enhance the dining experience

Sound good? Just wait till you get a taste of the Sequential Menu Concepts!

Getting the most from the cafeteria’s grill

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takinG a ClOSer lOOkOnce you read through the pros and cons of Sequential Menu planning versus a traditional cycle menu or a fixed grill menu, we think you will agree. a sequential menu loaded with top selling grill menu items is the only way to go.

CyCle VS. SeqUential MenU planninG: hOSpital CaFé Grill OperatiOn

SUMMaryactivity Cycle Menu Sequential Menu planning

Menu Development Typically 5- to 8-week cycle Specialized menu theme with 3-4 variations

Task is time-consuming, cumbersome and difficult

Each theme runs 2-3 consecutive days (2 days will be the sweet spot for most locations)

Customers wait weeks for a favorite to be featured again

Menu development is actually fun!

Time between popular specials is packed with mediocre fillers

Concept can be easily expanded from grill to other stations (e.g. deli, salad bar, exhibition cooking) which then contend for customer attention – stations compete rather than coexist

Seasonal updates are often ignored because menu development is so daunting

Complementary side dishes and “better for you” food options available each day

Reinforces grill menu’s reputation as “either unhealthy or unsellable”

Station Setup & Merchandising

Standard menu of 25-30 items plus grill specials require a huge array of ingredients

Standard menu is eliminated

Setup is time-consumingFeatured concept requires fewer ingredients, less space

Ingredient clutter makes merchandising difficult at best, sometimes impossible

Setup is fast, ingredients can be attractively arranged for visual appeal

Multi-day offering makes setup and merchandising even easier on Day 2+

inventory Utilization Need to inventory ingredients for single and slow-moving items increases waste; makes it difficult to manage food costs

The menu concentrates on best-selling menu items. If a product doesn’t sell, it’s simply not on the menu; the need for large inventories declines

Food qualityExtensive pre-prep compromises taste, texture and appearance

Exemplifies the “Do Less But Do It Better” mantra

Food is tastier, more attractive and served at the right temperature

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MenU DeVelOpMent COMpariSOnS – CaFé Grill OperatiOnactivity Cycle Menu Sequential Menu planning

leftover Food Management

Notorious for food waste Food production is easily adjusted through multi-day format

Lengthy standard menu requires advance prep of common items (e.g. burgers, chicken breasts, veggie burgers, hot dogs) which are then held in steam pans

Fewer products enable station attendant to focus on details of food prep and presentation

Leftovers must be tossed Finished products can be made just ahead of customer orders

Leftovers are minimized or eliminated

Menu appeal Institutional nature lacks retail flair Each concept is a special menu event featuring popu-lar items that compete with the street

“Better for you” Options

Synonymous with burgers, unhealthy eating and the “get rid of the fryers” movement

Most concepts lend themselves to at least one more healthful option, including more vegetarian selections

Side Dishes The usual French fries, potato chips and cole-slaw are low on creativity and do not support “better for you” menu options

Every featured concept can be complemented by one or more “better for you” side dishes

Speed of Service Freshly made orders average 5 to 7 minutes to complete

Mise en place arrangement of ingredients for specials allow most orders to be completed in 30-40 seconds

Choosing from mediocre specials and a long standard menu slows the ordering process

Limited choices accelerate ordering

Food temperature Most grills aren’t equipped to maintain proper food temps for a large number of items, fueling the reputation for “hot food served cold, cold food served at room temperature”

Fewer menu items allow greater food temperature control

Increased potential for HACCP issues

Check average A locked-in daily menu stagnates sales at a low level

The more popular, high quality, better tasting specials fit perfectly with the two proven strategies for boost-ing check average: 1) Increase the selling price and 2) increase the number of orders being sold

Each menu concept is a special event, participation can skyrocket

Station profitability Stagnant. If you do what you always did the results will always be the same.

Since “new item = new price,” each new menu concept offers the opportunity to adjust your pricing to ensure profitability

Customer Satisfaction Typically low and mostly attributable to slow service and average-to-poor quality products

A grill station with a sequential menu format will deliver meaningful, measurable increase in customer satisfaction.


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GettinG StarteDSequential Menu planning can be rolled out station-by-station without having to change the rest of your café operations.

Step 1. Read through this Operator’s Guide. Digest the menu concepts on the following pages, consid-ering which will appeal to your customer base while being a good fit for your culinary staff and the skill level of your grill cooks.

Step 2. Make a short list of 6-8 concepts.

Step 3. Share this Operator’s Guide and your short list with your grill team and the service staff. Get their input on which menu concepts they think would be the most popular. Get everyone on board with this ground-up change, and share the excitement.

Step 4. Narrow the list to the “final four”: one concept a week for four weeks. Each will run two con-secutive days. We recommend Wednesday and Thursday.

Step 5. Share the good news with your customers! Treat each concept as a special menu event, and promote it vigorously the days running up to and through the event. On page 7 you’ll find marketing copy that you can use for:• Flyers to post on bulletin boards and/or deskdrop throughout the hospital• Monitors throughout the facility • Signage at the café entrance and exit • Your cafeteria websiteBe sure to tell your customers the everyday grill menu will not be offered on the two days of the event, only the promotional menu items will be served.

Step 6. Order the ingredients and conduct a test run at the grill. Train your grill cooks and serving staff in the proper cooking method for each product while you and your team enjoy the chance to sample the product.

Step 7. During each test run, preset the station, look at the work flow and visual appeal, and fine-tune positions. Then sketch out the station setup: where the ingredients are to be placed and how the products are to be merchandised.

Step 8. Run the event, enjoy the results. As you near the end of the 4-week test run, get ready to get rid of your standard menu completely and convert the grill entirely to sequential menuing – your customers will sure be ready for it!

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COMpletinG the MenU tranSitiOnOnce customers get a good taste of the sequential menu concepts, they won’t want to return to the old cycle menu. Following your 4-week test run, you can convert the grill full time to the sequential menu format. Continue with the 16 other sequential menu concepts. Arrange your menu sequence for convenient food pur-chasing and drafting production sheets. For most locations, the optimum duration per menu will be two days, but if café traffic is typically light on Friday, you can extend your Wednesday-Thursday menu to run Friday as well. Conversely, if traffic is heavy on Saturdays, run a third concept for Friday and Saturday. During the first pass through all 20 concepts, continue to work closely with your grill cooks and servers on station setup, merchandising and best cooking procedures. Be sure to continue with your grill marketing program: the effort will pay big dividends in traffic, customer satisfaction and station profitability.

Track sales for all concepts. After your first flight of 20, plan to repeat the most popular more often, drop any that don’t hit your sales objectives, and add other favorites of yours and your customers to the schedule.

SOMe aDDitiOnal iDeaS FOr yOUr On-GOinG SeqUential MenU plan…• Chicken & Waffle Sandwiches & Platter• International Gyro Sandwiches & Platter• Global Quesadillas • Five Way – Wings & Things • Pita Panwiches • Samosa & Dosa Do-se-do• Chefwiches – Specialty Grilled Sandwiches• Skillet Stackers • Smokin’ Hot Wraps• Korean BBQ & Tacos • Dim Sum & Go!• Nothing But Falafel • Ya Got Me at Banh Mi • Ultimate Chicken Sandwich – Grilled, Crispy,

Cajun, Caribbean Jerk, Buffalo

• Melts – Tuna Two Time, Buffalo Chicken, Turkey Asado, Mac & Portabella, BBQ Gogi

• Flatbread Melts• Pat LaFrieda ¼ lb. Gourmet Burgers • Grass Fed Gourmet Burgers• Smash Burger – Singles, Doubles, Triples • Chicken & Eggplant Parm• Cajun Po'boys • Fish & Chips, Sandwiches & Platter• Latin Burger & Tacos• Haute Sausage • Hot Lobsta’ Rolls • Schnitzel Crazy


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priCinG StrateGieSintroduce a new product … alwayS introduce a new price!

Pricing in 90% of U.S. hospital cafés runs significantly below street pricing for equivalent menu items. Attempts to raise prices on familiar menu items is usually met with resistance. But with new menu items comes the opportunity for new pricing.

The sequential menuing concepts in this guide fill the bill. The high quality ingredients and superior taste of these wildly popular recipes add up to the perfect opportunity for you to increase your check average! The ingredient grid for each item includes product cost as well as suggested selling price.

Please keep in mind these are only suggested selling prices. You know your customers, the local market and variables such as associate discounts, so only you can set the price accurately.

The introduction of these new grill items is a game changer. Don’t be afraid to push the pricing on each new item.

when Setting prices, always round Selling price Up to the nearest 9

MarketinG The sequential menu concept names and one-liners starting on the next page are designed to add sizzle to your customer communications for each two-day event. Use these messages for:• Flyers to post on bulletin boards and/or desk drop throughout the hospital• Monitors throughout the facility• Signage at the café entrance and exit• Your cafeteria website

Be sure that your communications also include: • Dates of the event• This note: the standard grill menu will not be available during this special event• The location of the café (on messages outside of the café)

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20 SeqUential MenU COnCeptS & key MeSSaGeS

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eaSt SiDe StaCkwiCheSDeli sandwiches reach new heights – some classics, some fresh takes, all stacked to the max!

$2.49 $5.59 to $6.19

any way yOU CUtlet Made-fast-to-order sandwiches, starting with your choice of pork, chicken or veggie cutlets

$2.22 $4.99 to $5.59

UltiMate tUrkey BUrGerSPhenomenally flavorful 1/3-lb turkey burgers, built to order

$2.04 $4.69 to $5.29

GOUrMet GraMMa’S Deli SalaD SanDwiCheSComfort food classics get gourmet remakes for entrée salads & sandwiches

$2.17 $4.89 to $5.69

SUperFOOD pita panwiCheSSome of the best ingredients on earth get together on griddled whole wheat pitas to make truly super sandwiches

$2.58 $5.79 to $6.59

tUrn Up the FaJitaS!Your choice of great ingredients, rolled to order pronto!

$2.35 $5.49 to $5.99

FreSh takeS On CheeSeSteakS Chicken and veggie contenders take on the classic shaved beef cheesesteak in a battle for your order

$2.07 $4.79 to $5.39

Great aMeriCan reGiOnal hOt DOGS Chicago? Cincinnati? New York? Pittsburgh? Which city’s is the top dog? You be the judge!

$1.34 $2.99 to $3.39

kielBaSaS, BratS & hOtSGet a handle on the world’s most popular sausage sandwiches

$1.82 $3.99 to $4.59

that’S hOw we rOll: MeatBall SUBSWill you go with the turkey, veggie or classic pork & beef meatball sub?

$1.86 $4.19 to $4.79

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SlOppy JOSÈ’SThe classic Sloppy Joe gets some spicy Tex-Mex twists

$1.96 $4.39 to $4.99

reUBenS & raChelS – On My!Keep with a deli classic or try a fresh take on these legendary sandwiches

$2.44 $5.49 to $6.29

BiSOn BUrGer DaySGreat flavor & texture, lower on fats & calories, bigger on nutrients & antioxidants

$2.95 $6.59 to $7.29

the Great BBq SliDer ShOwDOwnWhere’s America’s best BBQ? Three regional favorites are pitted together for you to decide!

$2.18 $4.89 to $5.59

FOOD trUCk GrilleD CheeSeThe grill classic goes gourmet! $1.86 $4.19 to $4.79

the CUBan SanDwiCh GOeS internatiOnalCreative twists on the classic Cuban, from Havana to Savannah to South-ern Europe

$2.38 $5.29 to $5.99

wrap On, wrap OFFBurritos & Burrito Bowls, fresh-filled to order

$2.25 $4.99 to $5.69

taCO Cart rallyA line-up of tasty twists on the tradi-tional taco

$1.90 $4.29 to $4.79

anGUS BeeF SliDerS Maximum flavor in mini burgers $1.79 $3.99 to $4.49

alaSka SenDS her BeSt – SalaDAlaskan salmon & crispy cod sand-wiches & Caesar salads

$2.87 $6.39 to $7.19

alaSka SenDS her BeSt – SanDwiCh Alaskan salmon & crispy cod sand-wiches & Caesar salads

$2.48 $5.59 to $6.29


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eaSt SiDe StaCkwiCheS

Deli sandwiches reach new heights – some classics, some fresh takes, all stacked to the max!

Day Menu item Menu Description preparation & Mise en place

Sides

1 east Side “Stackwich” 1. turkey Stackwich2. turkey pastrami

Stackwich

1. Turkey Stackwich – Grilled turkey with shredded Savoy cabbage slaw, slow roasted tomatoes, Swiss cheese and baked French fries on French bread.

2. Turkey Pastrami Stackwich – Grilled turkey pastrami with shred-ded Savoy cabbage slaw, slow roasted tomatoes, Swiss cheese and baked French fries on deli rye.

Service:• Make sandwiches partially ahead• Place meat, cheese and baked

French fries on slice of French bread

• Heat on griddle top or Turbochef oven

• Top with slow roasted tomatoes, shredded Savoy cabbage

• Squeeze customer’s choice of dressing on sandwich bread

• Top, cut in half, pick (large wood-en picks) and serve

Mise en Place – Day 1:• Shredded Savoy

cabbage• Slow roasted

tomatoes • Shaved turkey

(Keep hot) • Shaved pastrami

(Keep hot) • Baked French fries

(Keep hot)• Swiss cheese• American cheese • Mayo

(in squeeze bottle)• Italian dressing

(in squeeze bottle)• Dijon mustard

(in squeeze bottle)• Deli rye• French bread

Couscous Salad Tricolored Israeli couscous with:• Riced cauliflower• Diced red onion• Cherry tomato halves• Italian parsley• Chopped

black olives• Diced red &

yellow peppers• Lemon juice• EVOO• Salt & pepper

2 east Side “Stackwich” 1. roast Beef Stackwich2. Capicola Stackwich

1. Roast Beef Stackwich – Grilled roast beef with shredded Savoy cabbage slaw, slow roasted to-matoes, pepper jack cheese and baked French fries on French bread

2. Capicola Stackwich – Grilled capicola and Genoa salami with shredded Savoy cabbage slaw, provolone cheese and French fries on French bread

Service:• These sandwiches can be heated

in the Turbochef oven

Mise en Place – Day 2:• Shredded Savoy

cabbage• Slow roasted

tomatoes • Thin sliced capicola

(Keep hot)• Thin sliced Genoa

salami (Keep hot)• Shaved roast beef

(Keep hot)• Baked French fries

(Keep hot)• Provolone• Pepper jack cheese • Mayo

(in squeeze bottle)• Italian dressing

(in squeeze bottle)• Yellow mustard

(in squeeze bottle)

Couscous Salad

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eaSt SiDe “StaCkwiCh” – tUrkey, tUrkey paStraMi, rOaSt BeeF anD CapiCOla StaCkwiCheS

US # product Brand pack Size portion Size product Cost

2565976 Applewood-Smoked Turkey Breast Metro Deli® 2/6-8 lba. 4 oz. $2.29

5118500 Turkey Pastrami Jennie-O® 4/3-4 lba. 4 oz. $2.23

1996339 Genoa salami Metro Deli® 2/6 lba. 1.5 oz. $0.36

1603992 Oven Roasted Deli Beef Metro Deli® 2/5-7 lba. 4 oz. $1.36

6328900 Capicola Roseli® 2/5 lba. 2.5 oz. $0.60

1419514 Swiss cheese Glenview Farms® 6/1.5 lb. 1 oz. $0.22

1340504 American cheese Glenview Farms® 4/5 lb. sliced 1 oz. $0.13

9419516 Provolone cheese Roseli® 6/1.5 lb. 1 oz. $0.20

6432884 Pepper Jack cheese Glenview Farms® 6/1.5 lb. 1 oz. $0.20

4725669 Savoy cabbage Cross Valley Farms® 25 lb. 1 oz. $0.03

4732525 Slow roasted tomatoes Cross Valley Farms® 25 lb. 1 oz. $0.07

7330202 Dijon mustard Rykoff Sexton® 6/8.6 lb. 1 Tbsp. $0.05

42192 Mayo Kraft® 4/1 gal. 1 Tbsp. $0.02

2328425 Italian dressing Monarch® 4/1 gal. 1 Tbsp. $0.04

8321457 Yellow mustard Heinz® 6/104 oz. 1 Tbsp. $0.02

7579378 Country White – French Bread Chef’s Line® 20/12.6 oz. 2 slices $0.21

207415 Deli Rye Hilltop Hearth® 8/32 oz. 2 slices $0.23

7165376 Marble Rye European Bakers 12/16 oz. 2 slices $0.24

6737118 House Fries Monarch® 6/5 lb. 4 oz. $0.21

2567204 Dill Pickle Spears Harvest Value® 4/1 gal. 1 ea. $0.06

3332830 Coleslaw mix Cross Valley Farms® 4/5 lb. 2 oz. $0.09

1328608 Coleslaw dressing Monarch® 4/1 gal. 1 tsp. $0.01


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any way yOU CUtlet

Made-fast-to-order sandwiches, starting with your choice of pork, chicken or veggie cutletsDay Menu item Menu Description preparation & Mise en place Sides

1 Cutlet Sandwiches1. pork & apple

Chutney Cutlet2. Chicken, Bacon

& provolone Cutlet

3. eggplant & roasted Veggie Cutlet

1. Breaded pork cutlet with apple chutney, applewood-smoked honey ham, Spreadable Brie cheese, julienned sweet white onion and mixed greens with spicy brown mustard on a Kaiser roll.

2. Breaded chicken cutlet with All Natural Cherrywood Smoked Bacon, provolone, roasted red peppers and mixed greens with ranch dressing on a brioche roll

3. Eggplant cutlet with roasted zucchini, summer squash, roasted red peppers, slow roasted tomatoes, mozzarella and fresh basil with rosemary mayo

Stations Setup:• The station should only have the

mise en place used in the sandwiches that are being offered

• Shingle all cutlets in steam table shotgun pans

• Place cold mise en place in Bon Chef pans

Pork Loin Prep - Slice pork loin 3/8” thick then pound to extend – season, then dredge in flour, egg wash then panko – sauté on griddle – place on sheet pans and bake – set aside

Eggplant Prep – skin and slice ¼”. Lightly salt pieces and stack – this will drain the acid – season, then dredge in flour, egg wash then Italian bread crumbs – sauté on griddle – place on sheet pans and bake – set asideService: • Make cutlet sandwiches

to order

White & Sweet Potato FriesMolly’s Kitchen – Grit Stix • Grits with pimento

cheese fries• Coleslaw (vinegar

based)

2 Cutlet Sandwiches1. the italian pork

Cutlet2. Chicken

prosciutto and Mozzarella Cutlet

3. portabella Moody Blue Marble Jack Cheese Cutlet

1. Breaded pork cutlet with applewood-smoked ham, Genoa salami, smoked Gouda, sliced plum tomato and fresh basil with pesto mayo on brioche roll

2. Breaded chicken cutlet with prosciutto, mozzarella cheese, chopped romaine lettuce and sliced tomato with creamy Italian dressing on Kaiser roll

3. Portabella cutlet with roasted balsamic red onion, moody blue marble jack cheese on a Kaiser roll

Portabella prep – clean and de-stem – cut caps in half horizontally. Season dredge each half in flour, egg wash and panko – sauté on griddle – place on sheet pans and bake – set aside Chicken Breast Prep – Slice 5 oz. chicken breast in half horizontally then pound to extend – season, then dredge in flour, egg wash then panko bread crumbs – sauté on griddle – place on sheet pans and bake – set aside

White & Sweet Potato Fries

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any way yOU CUtlet SanDwiCheS pork & apple Chutney Cutlet, Chicken, Bacon and provolone, eggplant, roasted Veggie Cutlet, the italian pork Cutlet, Chicken prosciutto & Mozzarella Cutlet, portabella Moody Blue Marble Jack Cheese Cutlet


8943862 Pork Cutlets Patuxent Farms® 40/4 oz. 4 oz. $0.77

8866642 Chicken Breast boneless/skinless Patuxent Farms® 2/5 lb. 3 oz. $0.89

6419311 Portabella Mushroom Caps Cross Valley Farms® 3 lb. 4.0 oz. $1.12

1853019 All Natural Cherrywood Smoked Bacon Patuxent Farms® 4 lb. 1 ea. $0.39

7664840 Applewood smoked honey ham Metro Deli® 2/7 lba. 1.5 oz. $0.36

7328909 Prosciutto Roseli® 2/5.5 lba. 1 oz. $0.39

1996339 Genoa salami Metro Deli® 2/6 lba. 1 oz. $0.24

2334043 Basil Pesto Roseli® 3/2 lb. 1 tsp. $0.07

4326492 Roasted red peppers Roseli® 12/28 oz. ½ oz. $0.06

3384823 White onion Packer 40 lb. ½ oz. $0.03

4732541 Zucchini – green, fresh Cross Valley Farms® 5 lb. 1.5 oz. $0.19

4732566 Yellow Squash – fresh Cross Valley Farms® 5 lb. 1.5 oz. $0.22

4332003 Red Onion Cross Valley Farms® 25 lb. 1 oz. $0.07

7358583 Eggplant – Whole Fancy Packer 10 lb. 3.0 oz. $0.23

4732525 Slow Roasted Tomatoes Cross Valley Farms® 25 lb. ½ oz. $0.04

1356625 Spreadable Brie cheese Glenview Farms® 2/2.2 lb. ½ oz. $0.18

9419516 Provolone Roseli® 6/1.5 lb 1 oz. $0.20

7332372 Mozzarella Roseli® 4/5 lb 1 oz. $0.15

1787258 Blue Marble Jack Glenview Farms® 6/1.5 lb 1 oz. $0.26

3353919 Smoked Gouda Glenview Farms® 2/6 lba. 1 oz. $0.20

Apple chutney Local Purchase 1 Tbsp. $0.12

5328281 Ranch dressing Monarch® 4/1gal. 1 Tbsp. $0.04

2328425 Italian dressing Monarch® 4/1 gal. 1 Tbsp. $0.04

42192 Mayo Kraft 4/1 gal. 1 Tbsp. $0.02

9332230 Romaine lettuce (chopped) Cross Valley Farms® 6/2 lb. 1 Tbsp. $0.06

9826017 Brioche roll Chef’s Line® 8/6/2.3 oz. 1 ea. $0.69

4340329 Kaiser roll Hilltop Hearth® 6/12/3.1 oz. 1 ea. $0.40


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UltiMate tUrkey BUrGerS

phenomenally flavorful 1/3 lb turkey burgers, built to orderDays Menu item Menu Description preparation & Mise en place Sides

1 & 2 Ultimate turkey Burgers1. all natural

1/3 lb. Umami turkey Burgers

1. All Natural Umami Turkey Burger with American cheese, shredded lettuce, tomato, onion and mayo on a classic burger bun

2. All Natural Umami Turkey Burger with blue marble Jack cheese, sautéed mushroom & onion marmalade served on a classic burger bun

Note: There are three ways to offer these amazing burgers:1. Offer one Umami & one handcraft-

ed stuffed version each day2. Offer only Umami burger for two

consecutive days3. Offer only the handcrafted stuffed

turkey burgers for two consecutive days

Superfood side salad: of roasted beet, Crimini mushroom, fingerling potato and bok choy with shredded carrot and fresh dill, Greek yogurt dressing side salad.Mise en place, Days 1 & 2:• Cooked turkey burgers • Field greens• Baby arugula • Mushroom yogurt aioli • Mayo • Sliced tomatoes• Pepper Jack cheese• Blue marble Jack cheese• White American cheese Curry Cauliflower Sauce • Sweat small diced onion & 2

cloves garlic in hot oil • Add 1 tsp. curry powder • Add 1 qt. riced cauliflower • Puree

Breaded Smoked Mozzarella Sticks

1 & 2 handcrafted Stuffed Superfood turkey Burgers:2. handcrafted

1/3 lb. Stuffed Superfood turkey

1. Stuffed Turkey Burger made with (ground turkey breast, quinoa & flaxseed) packed with diced roast-ed butternut squash, roasted riced cauliflower, roasted shaved Brussels sprouts & whole cranberries. Topped with mushroom yogurt aioli, field greens on a whole wheat ciabatta

2. Stuffed Turkey Burger made with (ground turkey breast, quinoa & flaxseed) packed with sau-téed diced button mushrooms & roasted diced sweet potato, peas & chopped Italian parsley. Topped with mushroom yogurt aioli and field greens on a Kaiser roll

Turkey & Veggie Mixed Burger:• Combine ground turkey, cooked

quinoa and flaxseed into a base mixture

• To this mixture add the appropriate vegetables

• Easy to produce, delicious to eat!• This is an exclusive house-made

stuffed turkey burger offer• Run the menu for two

consecutive days• Produce turkey burgers just ahead

of orders• Assemble to order. The side salads

are superfood salads and a perfect complement for both the Umami and superfood stuffed turkey burgers

Superfood side salad: of diced roast beets, sauteed mushrooms, diced fingerling potato and baby bok choy and shredded carrot with Greek yogurt dressing

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UltiMate tUrkey BUrGerStwo Styles – all natural Umami & hand Crafted Stuffed Superfood turkey Burger


9775446 All Natural Umami Turkey Patty Chef's Line® 30/5.33 oz. 5.33 oz. $0.96

9110693 Ground Turkey Jennie-O® 2/10 lb. 4.5 oz. $0.38

1355551 Sliced Button Mushrooms Cross Valley Farms® 10 lb. 1 oz. $0.13

9333022 Sliced tomatoes Cross Valley Farms® 10 lb. 1 oz. $0.09

4281978 White Onion, sweet Packer 40 lb. 1 oz. $0.06

7976582 Onion Jam Metro Deli® 4/41 oz. ½ oz. $0.12

2326445 Field greens Cross Valley Farms® 3 lb. ¼ cup $0.12

3544681 Baby arugula Packer® 3 lb. ¼ cup $0.31

Mushroom Yogurt Aioli House-made 1 Tbsp. $0.09

1355551 Button mushrooms (sautéed) Cross Valley Farms® 10 lb. 1/8 cup $0.15

7027063 Plain Yogurt Dannon® 6/32 oz. 1 Tbsp. $0.03

9544545 Quinoa Rykoff Sexton® 10 lb. (20 lbs finished) 1 oz. $0.35

5891767 Flaxseed Food Innovations 10 lb. ¼ tsp. $0.07

2771350 Applewood smoked bacon (cooked) Patuxent Farms® 2/150 ct. 1 ½ pieces $0.23

42192 Mayo Kraft® 4/1 gal. 1Tbsp. $0.06

8340770 White American cheese Glenview Farms® 4/5 lb. 1 oz. $0.13

6432884 Pepper Jack cheese Glenview Farms® 6/1.5 lb. 1 oz. $0.20

1787258 Blue marble Jack cheese Glenview Farms® 6/1.5 lb. 1 oz. $0.26

9419516 Provolone Roseli® 6/1.5 lb. 1 oz. $0.20


4340329 Kaiser Roll Hilltop Hearth® 6/12/3.1 oz. 1 ea. $0.40

9576471 Premium Hamburger Bun Chef’s Line® 48/6/2.8 oz. 1 ea. $0.65

7618150 Ciabatta Roll Chef’s line® 60/3 oz. 1 ea. $0.51

7332687 Breaded Smoked Mozzarella Sticks Molly’s Kitchen® 6/2 lb. 4 pieces $1.81


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GOUrMet GraMMa’S Deli SalaD SanDwiCheS

Comfort food classics get gourmet remakes for entrée salads & sandwichesDay Menu item Menu Description preparation & Mise en place Sides

1 Gourmet Gramma’s Deli Salad Sandwiches & entrée Salads1. tuscan egg

Salad Sandwich2. Club Metro

tuna Salad3. tarragon Chicken

Salad Sandwichnote: Make this tarragon Chicken Salad truly exceptional by utilizing US Foods® hickory Smoked half Chicken. keep a rustic feel to the salad with larger pieces of chicken

Description:1. Tuscan Egg Salad Sandwich

– cage-free country egg salad with slow roasted tomatoes, fresh basil, fresh mozzarella, diced red onion, Italian parsley, chives and basil pesto mayo on a Kaiser roll

2. Club Metro Tuna Salad – Chunks of yellowfin tuna blend-ed with diced green beans, chopped hardboiled egg, diced red bliss potato, red onion, tomato, parsley, chives and frisee, topped with black olive tapenade, on a baguette.

3. Tarragon Chicken Salad Sandwich – Chunks of light and dark meat tarragon-roast-ed chicken tossed with diced celery, grated carrot, red bell pepper and artichokes with lemon-pepper aioli, and served on a whole wheat pita fold

Station Setup:• Set station with the three

protein salads offered.• Use scoops for each protein

salad to control portion size.• Make sandwiches and salads

to order from the existing mise en place.

Mise en Place – Day 1 Protein salads (offer three) plus:• Mixed greens • Frisee • Savory spinach blendMise en Place – Day 2:• 3 Protein salads (offer three)• Iceberg lettuce • Bibb lettuce

Combo with a served cup of soup or chili:We recommend ready to serve Molly’s Kitchen Green Chili Soup or Molly’s Kitchen, Premium Cowboy Beer and Bean Chili.These are premium products and must not be offered self-service.

2 Gourmet Gramma’s Deli Salad Sandwiches & entrée SaladsCountry-style egg Salad Sandwich (add apple-wood smoked bacon – extra charge)1. Smoked ham Salad

on rye2. Mediterranean tuna

Salad pita

Description:1. Country Style Egg Salad

Sandwich – cage-free country egg salad with diced celery, lemon zest, minced fresh parsley, julienned scallions, minced fresh parsley, mayo and shaved radish and Bibb lettuce on Kaiser roll

2. Smoked Ham Salad on Rye – Applewood smoked diced ham salad made with diced fennel, diced sweet white onion, toasted walnuts, sharp cheddar cheese, iceberg lettuce, pars-ley, chives and mayo on deli rye

3. Mediterranean Tuna Salad Pita – yellowfin tuna salad with capers, slow roasted tomatoes, parsley, chives and Kalamata olives, lightly tossed in a fresh herb dressing on a folded whole grain pita

Duo or trio Salad Option: • Customers choosing the Duo

or Trio Salad offer can select ei-ther two or three of the protein salads and have them placed over a bed of chopped romaine lettuce or field greens

• Utilize a smaller scoop for the salad offer (1/2 the portion for the sandwich)

• Add cherry tomato halves & cucumber slices to salads

• Have vinegar & EVOO, Italian dressing and Ranch in squeeze bottles on hand

If you decide to cook up a batch of house made chili we suggest utilizing Chef’s Line, Beef & Pork Burnt ends.

This is a fully cooked, economical product that will add robust flavor and a hearty tex-ture to any chili recipe.

16


GOUrMet GraMMa’S Deli SalaD SanDwiCheS


3366671 Yellowfin tuna Harbor Banks® 10 lb. 2.5 oz. $1.09

4382685 Diced light & dark chicken Patuxent Farms® 10 lb. 2.5 oz. $0.52

6360984 Chipotle Seasoned Chicken Thigh Chef’s Line® 2/5 lb. 2.5 oz. $0.48

3938214 Applewood smoked ham Metro Deli® 2/7 lb. 2.5 oz. $0.57

827477 Hard boiled eggs Glenview Farms® 10 lb. 2 oz. $0.19

4543757 Kalamata olives Rykoff Sexton® 4/4.4 lb. ½ oz. $0.12

4732525 Slow roasted tomatoes Cross Valley Farms® 25 lb. 1 oz. $0.07

4731774 Cherry tomatoes Cross Valley Farms® 10 lb. 1 oz. $0.11

4725818 Cucumbers Cross Valley Farms® 5 lb 1 oz. $0.10

9332099 Diced celery Cross Valley Farms® 2/5 lb. 1 oz. $0.11

5328158 Diced carrots Monarch® 20 lb. 1 oz. $0.05

3349594 Radish Packer® 6 ea. 1 oz. $0.07

4332003 Red onion Cross Valley Farms® 25 lb. 1 oz. $0.07

8885550 Chopped walnuts Monarch® 3/2 lb. ½ oz. $0.31

1332113 Parsley-fresh chopped Cross Valley Farms® 1 lb. 1/8 cup $0.09

6568877 Mixed greens Cross Valley Farms® 4/2 lb. ½ cup $0.29

5332242 Iceberg lettuce Cross Valley Farms® 4/5 lb. ½ cup $0.11

4037370 Bibb lettuce Packer® 12/1 ea. ½ cup $0.22

4333597 Capers Rykoff Sexton® 12/16 oz. 1 ½ tsp. $0.12

3111937 Fennel Packer® 12 ea. 1 oz. $0.16

760462 Red pepper Monarch® 12 oz. 1 oz. $0.21

23333508 Artichoke Monarch® 6/3 kg. 1 oz. $0.09

2334043 Basil pesto Roseli® 3/2 lb. 1 tsp. $0.07

7332372 Mozzarella Roseli® 4/5 lb. 1 oz. $0.15

Black olive tapenade Local Purchase 1 Tbsp. $0.13

2587186 7” Whole Wheat Pita Hilltop Hearth® 12/9 ea. 1 ea. $0.21

7579378 Baguette Chef’s Line® 20/12.6 oz. 1/3 ea. $0.44



17

SOUp aS a SiDe DiShPremium soups and chili that are served to the customer (as opposed to self-service) add value to the dining experience. Combo’d with Gourmet Gramma’s Egg Salad Sandwiches or any number of grilled food items; they are an excellent way to improve check average, profitability and customer satisfaction.

1. Molly’s Kitchen Green Chili Soup – is loaded with savory pork, tomatoes and a combination of green chiles and poblano peppers. You can serve it just as is. It’s got just the right touch of heat and a cup is the perfect portion for a combo! A great way to shrink the portion cost is to use the soup as a sauce. Add 2 oz. of green chili soup to Rykoff Sexton’s tricolored Israeli couscous and quinoa blend to make a one-of-a-kind side dish that fits perfectly with the Pita Panwich promotion. Simply prepare Israeli couscous/quinoa blend as instructed on the package then add 2 oz. of green chili soup to each 6 oz. serving. Serve as a hearty soup and side dish.

2. Molly’s Kitchen, Premium Cowboy Beer and Bean Chili, makes another outstanding side to any sandwich combo – a hearty blend of tomatoes, pinto beans, garlic, nopales cactus with bison ground beef and beer for a savory southwestern flavor.

preMiUM SOUp & Chili - priCinG reCOMMenDatiOnS This new, premium soup and chili from Molly’s Kitchen represents a big step up in quality. Some FSDs may think their customer base won’t pay $3.99 for a cup of premium soup or chili. The truth: most will. Give it a try and see for yourself

product # Molly’s kitchen product name pack Size product Cost 8 oz. Suggested Selling price

8897506 Premium Cowboy Beer & Bean Chili 4/4 lb. fully cooked plastic pouches

$1.72 $3.99

8898066 Green Chili Soup 4/4 lb. fully cooked plastic pouches

$1.65 $3.99

18


SUperFOOD pita panwiCheS

Some of the best ingredients on earth get together on griddled whole wheat pitas to make truly super sandwichesDay Menu item Menu Description preparation & Mise en place Sides

1 Superfood – pita panwiches 1. pistachio Chicken

Superfood pita panwich2. Garden palette Superfood

pita panwich pita Specifications: whole wheat pita product # 2587186 hilltop hearth

Description:1. Pistachio Chicken Superfood

Pita Panwich with roasted, shredded chicken with riced cauliflower, roasted kale, blue marble jack cheese, red & green seedless grapes, pistachio and kale pesto, on a griddled whole wheat pita.

2. Garden Palette Superfood Pita Panwich with roasted fennel and beets with orange segments, toasted hazelnuts, goat cheese, frisee and Curry Cauliflower Sauce, on a grilled whole wheat pita.

Thinned, use Curry Cauliflower Sauce • Sweat small diced onion

and 2 cloves garlic in hot oil • Add 1 tsp. Curry powder • Add 1 qt. Riced cauliflower • Puree • If the sauce needs to be

thinned use veg stock

Superfood Side Salads:Yield: 5 ½ cups 2 cups – Baby kale1 cup – Granny Smith apples (diced) 1 cup – Green beans (blanched, sliced)1 cup – Cauliflower florets (blanched)½ cup – Walnuts (toasted, chopped)

Preparation: 1. Combine all ingredients in a

mixing bowl2. Lightly dress salad3. Toss to evenly coat salad

ingredients4. Place salad into serving vessel

and serve

Service: • Panwiches can be made

ahead as part of kitchen production

• Offer a minimum of two Pan-wich varieties

• Three would be optimal• Press or grill the Panwiches

to order for customers • Cut into quarters. • Two quarters per order

Note: Additional classic Pita Panwich recipes are to be found in the Panwich Operator’s Guide

Apple Cider Vinaigrette Ingredients:1 cup – Apple cider1 cup – Apple cider vinegar1 Tbs. – Honey1 tsp. – Dry mustard4 cups – Blended oil

Preparation: • Combine apple cider, vinegar,

honey dry mustard in blender and pulse until smooth.

• Slowly emulsify oil into mixture until smooth and creamy

Superfood Side Salads:Baby kale and apple superfood salad with fresh green beans, cauliflower and toasted walnuts with apple cider vinaigrette


19

GarDen palette SUperFOOD pita panwiChroasted fennel and beets with orange segments, toasted hazelnuts, goat cheese, frisee and beet vinaigrette, on a grilled whole wheat pita

piStaChiO ChiCken SUperFOOD pita panwiChroasted, shredded chicken with roasted cauliflower, roasted kale, blue marble jack cheese, red & green seedless grapes, pistachio and kale pesto, on a griddled whole wheat pita.

*Recipe cost is based on 2 Pita Panwich quarters = one serving.

US # product Brand portion Size product Cost

2587186 7” Whole Wheat Pita Hilltop Hearth® 1 each $0.21

4010591 Beets (fresh) Cross Valley Farms® 1.5 oz. $0.46

3111937 Fennel (fresh) Cross Valley Farms® 1.5 oz. $0.18

877225 Oranges (88 ct.) Cross Valley Farms® 1 oz. $0.21

Hazelnuts (toasted) House-made 1 tsp. $0.09

5011960 Frisee Packer 1/3 cup $0.17

8985151 Goats Cheese Glenview Farms® ¾ oz. $0.28

Beet Vinaigrette House-made 1 tsp. $0.08

total product Cost $1.68


2587186 7” Whole Wheat Pita Hilltop Hearth® 1 each $0.21

8866642 Chicken Breast – grilled Patuxent Farms® 3 oz. $0.43

8634883 Baby Kale Trio Cross Valley Farms® ¼ cup $0.21

9331992 Cauliflower Cross Valley Farms® ¼ cup $0.39

6006498 Red & Green Seedless Grapes Packer® ¼ cup $0.18

8203448 Kale Pesto Roseli® 1 tsp. $0.07

1744382 Pistachio Food Innovations ½ oz. $0.23

7025216 Shallots Packer® 1 Tbsp. $0.05

1787258 Blue Marble Jack Cheese Glenview Farms® ½ oz. $0.14


20


SUperFOOD pita panwiCheS

Some of the best ingredients on earth get together on griddled whole wheat pitas to make truly super sandwichesDay Menu item Menu Description preparation & Mise en place Sides

2 Superfood - pita panwiches1. roast turkey

Superfood Feast pita panwich

2. eggplant parmesan pita panwich pita Specifications: whole wheat pita product # 2587186 hilltop hearth

Description:1. Roast Turkey Superfood Feast

Pita Panwich with roasted turkey breast and sautéed, shaved Brussels sprouts, roasted butternut squash and sautéed mushrooms, with horseradish chive cheddar cheese, cranberry relish and rosemary lite-mayo, on a grilled whole wheat pita.

2. Eggplant Parmesan Pita Panwich with pan fried bread-ed eggplant, Savoy spinach, fresh tomato relish, red onion, shredded mozzarella and Parmesan cheese grilled in a whole wheat pita.

Superfood Side Salads:Yield: 2 quarts2 cups – Brown rice (cooked) 2 cups – Chick peas1 cup – Lemon (supremes) 1 cup – Italian parsley (leaves) 1 cup – Carrots (shredded)1 cup – Red onion (julienned)

Preparation: 1. Combine all ingredients in a

mixing bowl2. Lightly dress salad3. Toss to evenly coat salad

ingredients4. Place salad into serving ves-

sel and serve

note:• Only these premade

Panwiches are on offer during service.

• No additional mise en place on display with the exception of the side salad

Optional: You could offer a combo with one Panwich wedge and a larger side salad. Just add chopped romaine or arugula to the station’s salad mise en place. Top the greens with the Superfood side salad portion and serve

Lemon Vinaigrette Ingredients:1 cup – Lemon juice1 tsp. – Dry mustard3 cups – Blended oilPreparation: • Combine apple cider, vinegar,

honey dry mustard in blender and pulse until smooth

• Slowly emulsify oil into mixture until smooth and creamy

Finish: Add the following to dressing and stir1 Tbsp. – Minced red onion1 Tbsp. – Italian parsley, chiffonade 1 tsp. – Chives, chiffonade 1 clove – Garlic, minced

Superfood Side Salads:Fresh lemon and brown rice superfood salad with chick peas, shredded carrots, julienned red onion and fresh Italian parsley with lemon vinaigrette.


21

rOaSt tUrkey SUperFOOD FeaSt pita panwiChroasted turkey breast with sautéed, shaved Brussels sprouts, roasted butternut squash and sautéed mushrooms, with horseradish chive cheddar cheese, cranberry relish and rosemary lite-mayo, on a grilled whole wheat pita.

eGGplant parMeSan pita panwiCh pan fried, breaded eggplant, with spinach, fresh tomato relish, red onion, shredded Mozzarella and parmesan cheese grilled in a whole wheat pita.

*Recipe cost is based on 2 Pita Panwich quarters = one serving.

US # product Brand portion Size

product Cost

per order average FC

Selling price

Food Cost %

2587186 7” Whole Wheat Pita Hilltop Hearth® 1 each $0.21 1 Quarter $0.86 $2.09 41%

2783819 Oven Roast Turkey Breast

Chef's Line® 2.5 oz. $0.55

7734825 Brussels Sprouts Cross Valley Farms® 1 oz. $0.27 I/2 Panwich $1.73 $4.19 42%

6010532 Butternut Squash Packer 1 oz. $0.08

1355551 Button Mushrooms Cross Valley Farms® 1 oz. $0.25 3 Quarter $2.58 $5.99 43%

9010505 Cranberries Packer 1 Tbsp. $0.14

6765309 Horseradish Chive White cheddar

Glenview Farms® ½ oz. $0.17 Whole Panwich $3.44 $6.99 49%

Rosemary Mayo House-made 1 tsp. $0.09



2587186 7” Whole Wheat Pita Hilltop Hearth® 1 ea. $0.21

7358583 Eggplant Plant, Whole Fancy, Breaded Packer 4 oz. $0.56

3587490 Parmesan Cheese Roseli® ½ oz. $0.16

347689 Mozzarella Cheese, shredded Roseli® 1 oz. $0.14

9330606 Tomato Relish House-made ¼ cup $0.16

4332003 Red onion Cross Valley Farms® ½ oz. $0.09

4425690 Savoy Spinach Cross Valley Farms® 1 oz. $0.19


22


tUrn Up the FaJitaS!

your choice of great ingredients, rolled to order pronto!Day Menu item Menu Description preparation & Mise en

placeSides

1 Chicken, Beef & Veggie Fajitas:1. Grilled chicken cut

into strips 2. Beef Burnt

ends – (sautéed on the griddle top with fajita seasoning)

3. Summer Squash & Zucchini cut into strips and quickly sautéed on griddle top

Service:• Fajitas are universally popular• As such, this station can easily

operate for three days• The key is in changing the pro-

teins each days

Cauliflower Paste – for the Veggie Fajitas• Combine (3 parts) riced

cauliflower with (1 part) white beans, cumin, coriander, ancho chile powder, lime juice and roasted garlic

• Place ingredients in a food processor, we are looking for the consistency of hummus

• Thin with veg stock if necessary• Serve in soufflé cup or spread

on tortilla

• Roasted or grilled tricolor bell peppers (keep hot)

• Chopped serrano peppers• Roasted or grilled sweet

white onions (keep hot)• Shredded queso cheese or

Mexican cheese blend• Sliced limes• Diced jalapeños• Sour cream• Chopped fresh cilantro• Medium salsa• Charred chipotle salsa

piccata• 6” flour tortillas• 6” corn tortillas

• Spanish Rice• Vegetarian

Refried Beans• Guacamole

(extra charge)

2 Seafood Fajitas1. roasted

Flour-Dusted alaskan Sole

2. Breaded & Baked tilapia

3. roasted portabella Strips

Station Setup:• Keep all proteins hot in the

Chef’s Table hot wells• Set up the cold mise en place

with the items listed to the right• Make fajitas to order



(extra charge)

3 Shrimp, pork and roasted Veggie Fajitas1. Grilled Shrimp2. pork Carnitas 3. roasted Veggie-

fennel, celery root, carrot and slow roasted tomatoes

Customer Ordering Sequence:1. Choose your protein2. Choose your veggie toppings3. Choose your cheese topping4. Choose a corn or flour tortilla 5. Enjoy!!

Note: In addition to the above mise en place, add matchstick of radish and Asian slaw – both ingredients compliment the roasted pulled pork



(extra charge)


23

tUrn Up the FaJitaS! Chicken, Beef & eggplant Fajitas, Seafood Fajitas, Shrimp, pork & roasted Veggie Fajitas


9799636 Flour-dusted Alaskan Sole Harbor Banks® 4/2.5 lb. 4 oz. $1.20

7665482 Tilapia Harbor Banks® 10 lb. 4 oz. $0.69

9360892 Pork Carnitas Café H 6/6 lb. 4 oz. $0.74

6732069 Shrimp, peeled & deveined 26/30 ct. (white, tail on)

Harbor Banks® 4/2.5lb. 4 oz. $1.63

8665119 Beef Burnt Ends Chef’s Line® 2/7 lba. 4 oz. $1.39

8866642 Chicken Breast Boneless/skinless Patuxent Farms® 2/5 lb. 4 oz. $1.19

3111937 Fennel Packer 12 ea. 1.5 oz. $0.18

4731469 Carrot Cross Valley Farms® 25 lb. 1.5 oz. $0.07

9667920 Riced cauliflower Cross Valley Farms® 6/1lb. 1 oz. $0.25

6419311 Portabella mushrooms Cross Valley Farms® 3 lb. 4 oz. $1.12

4732525 Slow roasted tomatoes Cross Valley Farms® 25 lb 1 oz. $0.07

7358583 Eggplant Plant, Whole Fancy, Breaded Packer 10 lb. 4 oz. $0.44

6382386 Mozzarella Cheese, shredded Roseli® 4/5 lb. 1 oz. $0.14

7332372 Shredded Mexican cheese blend Roseli® 4/5 lb. 1.5 oz. $0.21

Tomato relish House–made ¼ cup $0.16

4332003 Red onion Cross Valley Farms® 25 lb. ½ oz. $0.04

4425690 Spinach (fresh) Cross Valley Farms® 4 lb. 1 oz. $0.11

4732616 Red pepper Cross Valley Farms® 5 lb. 1.5 oz. $0.21

8713620 Yellow peppers Cross Valley Farms® 5 lb. 1.5 oz. $0.30

4732624 Green peppers Cross Valley Farms® 5 lb 1.5 oz. $0.19

1811215 Jalapeños del Pasado® 4/1ga. 1 oz. $0.06

9326430 Cilantro Cross Valley Farms® 4/1 lb. ½ oz. $0.10

3384823 Sweet white onions Packer 40 lb. 1.5 oz. $0.08

2739175 Sour Cream Glenview Farms® 4/5 lb. 2 oz. $0.15

4667424 Limes Cross Valley Farms® 40 lb. 2 sliced $0.09

1034793 Charred chipotle salsa piccata del Pasado® 4/48 oz. 2 oz. $0.25

2837466 6” Flour Tortilla del Pasado® 24/12 ea. 1 ea. $0.06

24


FreSh takeS On CheeSeSteakS

Chicken and veggie contenders take on the classic shaved beef cheesesteak in a battle for your orderDay Menu item Menu Description preparation & Mise en place Sides

1 Cheese Steaks 1. Classic Beef

Cheese Steak2. Chicken Cheese

Steak3. Veggie Cheese

Steak

Description:1. Classic cheese steak

with sautéed beef, grilled onions & peppers with provolone cheese

2. Chicken cheese steak with shredded chicken strips, grilled onions & peppers with provolone cheese

3. Veggie cheese steak with veggie crumbles, grilled onions & peppers with provolone cheese

Mise en place:• Sautéed, sliced button

mushrooms• Sautéed red, green, yellow

peppers• Sautéed white onions• Marinara sauce• Hot peppers • Banana peppers• Diced tomatoes• Mozzarella cheese• Provolone cheese• Steak beef• Shredded chicken breast strips• Veggie crumbles by

MorningStar Farms

Baked French friesCucumber, heir-loom cherry tomato & sweet white onion salad

2 Cheese Steaks 1. Classic Beef

Cheese Steak2. Chicken Cheese

Steak3. Veggie Cheese

Steak

Description:1. Classic cheese steak

with sautéed beef, grilled onions & peppers with provolone cheese

2. Chicken cheese steak with shredded chicken strips, grilled onions & peppers with provolone cheese

3. Veggie cheese steak with veggie crumbles, grilled onions & peppers with provolone cheese Note: Specify MorningStar® Farms veggie crumbles

Service:• Run cheese steak menu for

a minimum of two consecutive days

• Offer a beef, chicken & veggie cheese steak each day

• Sautéed onions and tricolored peppers on the griddle

• Hot and cold mise en place should be displayed on the front counter at the grill station

• Utilize abundance as a merchandising tool

• Grill onions and pepper should be stacked on the griddle surface or in hot wells

Baked sweet potato friesCreamy coleslaw


25

FreSh takeS On CheeSe SteakS Chicken, Beef, Veggie Cheese Steaks


233171 Steak beef strips Stock Yards® 10/14 oza. 5 oz. $0.53

8867616 Chicken strips Patuxent Farms® 2/5 lb. 5 oz. $1.13

2779064 Veggie crumbles MorningStar Farms® 8/12 oz. 4.5 oz. $1.10

6382386 Mozzarella cheese, shredded Roseli® 4/5 lb. 1 oz. $0.15

9419516 Provolone cheese Roseli® 6/1.5 lb. 1 oz. $0.20

4281978 White onion, sweet Packer 40 lb. 1.5 oz. $0.09

1355551 Button mushrooms, sliced Cross Valley Farms® 10 lb. 1.5 oz. $0.19

4732616 Red pepper Cross Valley Farms® 5 lb. 1 oz. $0.24

8713620 Yellow peppers Cross Valley Farms® 5 lb. 1 oz. $0.20

4732624 Green peppers Cross Valley Farms® 5 lb. 1 oz. $0.13

8341208 Marinara sauce Roseli® 6/#10 can 2 oz. $0.11

1807825 Banana peppers Roseli® 4/1 ga. 1.5 oz. $0.08

5329230 Diced tomatoes Monarch® 6/#10 can 1 .5 oz. $0.05

9357237 Steak buns, 6” Hilltop Hearth® 12/6 ea. 1 ea. $0.42

7693799 Sweet Potato Fries Monarch® 3/5 lb. 4 oz. $0.41

3332830 Coleslaw Mix Cross Valley Farms® 4/5 lb. 2 oz $0.09

1328608 Coleslaw dressing Monarch® 4/1 ga. 1 tsp $0.01

26


Great aMeriCan reGiOnal hOt DOGS

Chicago? Cincinnati? new york? pittsburgh? which city’s is the top dog? you be the judge!Day Menu item Menu Description preparation & Mise en place Sides

1 Great american hot dog ¼ lb. all Beef hot Dogs from Different Cities

Description:1. Cincinnati 3-Way Dog – ¼ lb.

all beef Hot dog with no-bean chili, chopped fresh onions and finely shredded cheddar cheese on a Hot dog roll.

2. Pittsburgh Dog - ¼ lb. all beef Hot dog with shredded cheddar cheese, chopped fresh onions and no-bean chili with baked shoestring French fries on a Hot dog roll.

3. Chicago Dog – ¼ lb. all beef Hot dog with diced dill pickle and cucumber, diced tomatoes, sweet pickle relish, diced fresh onion, and yellow mustard. Sprinkle with celery salt.

4. New York Dog – ¼ lb. all beef Hot dog with sauerkraut and spicy brown mustard.

Service:• Grill hot dogs ahead to

inventory. Keep hot on griddle surface (on grill screen) or in cucina pans on steam table or hot top surface. Build served hot dogs to order

Mise en place at the hot dog Grill:• ¼ lb. All Beef Hot dogs (keep

hot)• Sauerkraut (keep hot)• Relish• Chopped white onions• Diced tomatoes• Diced dill pickles• Diced cucumber• Banana peppers• Hot hoagie peppers• No bean chili (keep hot)• Finely shredded cheddar cheese• Variety of mustards• Ketchup• Salsa – medium & hot• Shoestring baked French fries

(keep hot)• Celery salt

Creamy coleslawBourbon Baked Beans (keep hot)Sweet potato French friesPopcorn in bags

2 Great american hot dog ¼ lb. hot Dogs from Different Cities with the all natural Cherrywood smoked bacon option

Options: • All of the above hot dog

options with the addition of All Natural Cherrywood smoked bacon.

• Veggie dog: ¼ lb. veggie dog available with all of the above toppings.

• Cut bacon strip in half and place two halves into the bottom of the bun. Top with all beef ¼ lb. Hot dog then add other toppings as customer’s desire

• Side Kicks: • Breaded smoked mozzarella

Stick with marinara dipping sauce

• Bavarian Soft Pretzels with Beer Cheese Dip


27

Great aMeriCan hOt DOG¼ lb. all Beef hot Dogs featured in Different US Cities


5870688 All Beef Hot Dog Patuxent Farms® 10 lb. ¼ lb. $0.55

Veggie Dog Local Purchase ¼ lb. $0.75

2698801 Sauerkraut Monarch® 2 ga. 2.5 oz. $0.11

2699270 Sweet pickle relish Harvest Value® 4/1ga. 1 oz. $0.05

4281978 White onion, sweet Packer 40 lb. 1 oz. $0.06

5329230 Diced tomatoes Monarch® 6/#10 can 1 oz. $0.03

1955251 Diced dill pickles Monarch® 5 ga. 1 oz. $0.04

4725818 Diced cucumber Cross Valley Farm® 5 lb ½ oz. $0.07

1807825 Mild banana peppers Roseli® 4/1ga. 1 oz. $0.06

1772698 Hot Hoagie peppers Roseli® 4/1ga. 1 oz. $0.06

6009963 No bean chili Chef-Mate 6/106 oz. 2 oz. $0.24

4364063 Yellow mustard Monarch® 4/1 ga. 1 Tbsp. $0.01

8014623 Spicy brown (deli) mustard Gulden's 4/1 ga. 1 Tbsp. $0.03

61002 Ketchup Monarch® 16/20 oz. 1 Tbsp. $0.03

8704108 Salsa - medium del Pasado® 4/48 oz. 1 oz. $0.12

9369778 Shoestring baked French fries (keep hot) Monarch® 6/4.5 lb. 2 oz. $0.10

1332634 Finely shredded cheddar cheese Glenview Farms® 4/5 lb. 1.5 oz. $0.23

4365243 American cheese Glenview Farms® 4/5 lb. 1.5 oz. $0.19

1853019 All Natural Cherrywood smoked bacon Armour® 4 lb. 1 ea. $0.39

3328606 Hot dog buns Hilltop Hearth® 8/12/1.7 oz. 1 ea. $0.21

6763494 Bourbon Molasses Baked Beans Monarch® 6/#10 cn. 4 oz. $0.21

28


kielBaSaS, BratS & hOtS

Get a handle on the world’s most popular sausage sandwichesDay Menu item Menu Description preparation & Mise en place Sides

1 kielbasas, Brats & hots1. Sweet italian

Sausage2. hot italian Sausage3. Veggie Sausage

Service:• Run the menu for a minimum

of two days• Offer a minimum of three sau-

sage varieties for sandwiches.• In addition to the sandwich

offer, you should also make a platter available as an option

• Serve interesting and menu-appropriate side dishes

• Offer the most popular sau-sage every day but change the other sausage varieties and side dishes to keep the menu interesting

Mise en place:• Grilled onions (keep hot)• Sautéed red, green & yellow

peppers (keep hot)

• Sauerkraut• Kimchi• Pickled red onions• Dill pickles• Banana peppers• Marinara sauce (keep hot)• Variety of mustards

Potato Pierogieswith grilled onionsPotato pancakes with sour cream & chivesPickled fries

2 kielbasas, Brats & hots1. all natural Bratwurst 2. knockwurst3. kielbasa 4. Veggie Sausage

Setup:• Cook all sausages ahead and

keep on in the grill steam table. Grill additional sausages as needed during the service period

• Abundance is the key to exceptional merchandising and customer appeal

• Have the grilled onion & peppers sautéed and stacked on the griddle or in a steam table pan

• Make sausage sandwiches and platters to order

Mise en place:• Grilled onions (keep hot)• Sautéed red, green & yellow

peppers (keep hot)• Sauerkraut• Kimchi• Pickled red onions• Dill pickles• Banana peppers• Marinara sauce (keep hot)• Variety of mustards

Potato & Cheese Pierogis with grilled onionsGerman Potato Salad served hotCucumbers and onions in vinai-grette


29

kielBaSaS, BratS & hOtS: Sweet italian Sausage, hot italian Sausage, Veggie Sausage, all natural Bratwurst, knockwurst, kielbasa


8729121 Sweet Italian Sausage - Pat LaFrieda no artificial ingredients

Chef's Line® 4/2.5 lb. 1/4 oz. $0.95

8729105 Hot Italian Sausage - Pat LaFrieda no artificial ingredients

Chef's Line® 4/2.5 lb. 1/4 oz. $1.00

1140284 Veggie Sausage (breakfast sausage patty) MorningStar Farms® 112/1.34 oz 2/1.3 oz. $0.74

8801771 All Natural Bratwurst Chef's Line® 4/2.5 lb. 1/4 oz. $0.98

9001702 Knockwurst Hillshire Farm® 11 lb 1/4 oz. $0.75

7358229 Kielbasa Patuxent Farms® 5/2 lb 1/4 oz. $0.57

4281978 White onion, sweet Packer 40 lb 1.5 oz. $0.09

2698801 Sauerkraut Monarch® 2 ga 2.5 oz. $0.11

Kimchi Local purchase 1 oz. $0.18

4332003 Red onion Cross Valley Farms® 25 lb 1 oz. $0.07

1956457 Dill pickles spears Monarch® 5 ga 1 oz. $0.04

1807825 Mild banana peppers Roseli® 4/1 ga 1 oz. $0.06

8341208 Marinara sauce Roseli® 6/#10 can 2 oz. $0.11

4364063 Yellow mustard Monarch® 4/1 ga 1 Tbsp. $0.03

8014623 Spicy brown (deli) mustard Gulden's 4/1 ga 1 Tbsp. $0.03

61002 Ketchup Monarch 16/20 oz 1 Tbsp. $0.03

9356767 German Potato Salad Monarch® 12/51 oz 4 oz. $0.26

6042584 Pierogies (potato) Mrs. T’s 4/72 oz 3 ea. $0.46

8869687 Pickled fries Monarch® 6/2 lb. 4 oz. $0.84

1332634 Finely shredded cheddar cheese Glenview Farms® 4/5 lb 1 oz. $0.15

9419516 Provolone cheese Roseli® 6/1.5 lb 1 oz. $0.20

9357237 Hoagie bun 6” Hilltop Hearth® 12/6 ea 1 ea. $0.42

9759317 Premium wheat beer Hoagies Roll Hilltop Hearth® 9/6 ea. 1 ea. $0.28

9756099 Premium Sweet Corn Hoagie Roll Hilltop Hearth® 9/6 ea. 1 ea. $0.52

30


that’S hOw we rOll: MeatBall SUBS

will you go with the turkey, veggie or classic pork & beef meatball sub?Day Menu item Menu Description preparation & Mise en place Sides

1 Meatball Subs 1. italian beef &

pork meatballs, mozzarella & marinara sauce

2. turkey meatballs, stuffing, gravy, cranberry relish

3. Falafel, skillet fried, feta tomato & pepper

Description: 1. Roasted Italian

meatballs topped with thick marinara sauce, shredded mozzarella cheese on a toasted sub roll

2. Roast turkey meatball sub with traditional bread dressing, house-made cranberry relish and turkey gravy

3. Fried falafel balls with diced cucumbers & tomatoes topped with crumbled feta cheese and tzatziki sauce

Preparations: Cook meatballs ahead: sauté on griddle or sauce pans to caramelize, and then place on sheet pans to finish cooking in the oven. Display separately on grill steam table.

Mise en place:• Marinara sauce (keep hot)• Turkey gravy (keep hot)• Bread stuffing (keep hot)• Tzatziki sauce• Cranberry relish• Diced cucumber• Diced tomatoes• Diced red & yellow peppers• Crumbled feta cheese• Shredded mozzarella cheese

Baked French Fries Cucumber, Onion & Tomato Salad - Sliced cucumber, juliennedsweet white onion and cherry tomatoes with bal-samic vinegar and EVOO

2 Meatball Subs 1. all natural

Jalapeño Cheddar Meatball, grilled onions & marinara sauce

2. turkey meatballs, bread dressing, gravy, cranberry relish

3. Falafel, skillet fried, feta toma-to, cucumber & yellow pepper

Description:1. Roasted all natural

jalapeño cheddar meatball with caramelized onions topped with thick marinara sauce, on a toasted sub roll

2. Roast turkey meatball sub with traditional bread dressing, house-made cranberry relish and turkey gravy

3. Fried falafel balls with diced cucumbers & tomatoes topped with crumbled feta cheese and tzatziki sauce

Falafel Preparation:• Scoop falafel mixture

into balls• Drop lightly into pan to

fry, oil to cover• Once crisp on the

outside, remove falafel from pan and place on sheet pan

• Press falafel balls with spatula to flatten slightly

• Finish roasting in oven, set into steam table shotgun pans for service

Mise en place:• Marinara sauce (keep hot)• Turkey gravy (keep hot)• Bread stuffing (keep hot)• Tzatziki sauce• Cranberry relish• Diced cucumber• Diced tomatoes• Diced red & yellow peppers• Crumbled feta cheese• Shredded mozzarella cheese

Baked French Fries Cucumber, Onion & Tomato Salad - Sliced cucumber, juliennedsweet white onion and cherry tomatoes with bal-samic vinegar and EVOO


31

that’S hOw we rOllMeatball Subs


8883662 All Natural Italian Meatballs Chef’s Line® 4/2.5 lb. 4 ea. /1.5 oz. $1.10

8883472 All Natural Jalapeño cheddar Meatballs Chef's Line® 4/2.5 lb. 4 ea. /1.5 oz. $1.04

7579659 Premium Falafel Mix Monarch® 2/2.25 lb. 3/1.5 oz. $0.98

9110693 Ground Turkey Jennie O 2/10 lb 3/1.5 oz. $0.58

8341208 Marinara sauce Roseli® 6/#10 cn 2 oz. $0.11

7667322 Roast Turkey Skillet Gravy Monarch® 6/18.3 oz. 2 oz. $0.15

7981582 Tzatziki sauce Chef’s Line® 2/4 lb 1.5 oz. $0.37

5970314 Cranberry relish (Dried Cranberries) Ocean Spray 10 lb ½ oz. $0.06

4725818 Cucumber Cross Valley Farms® 5 lb ½ oz. $0.07

5329230 Diced tomatoes Monarch® 6/#10 can ½ oz. $0.02

4732616 Red pepper Cross Valley Farms® 5 lb 1 oz. $0.24

8713620 Yellow peppers Cross Valley Farms® 5 lb 1 oz. $0.20

7332372 Shredded mozzarella cheese Roseli® 4/5 lb 1 oz. $0.15

2606465 Crumbled Feta cheese Glenview Farms® 4/2.5 lb 1 oz. $0.23

9328592 Sub Roll Hilltop Hearth® 12/6/2.5 oz 1 ea. $0.39

9759317 Premium Wheat Beer Hoagie Roll Hilltop Hearth® 9/6 ct. 1 ea. $0.28

6737118 House French Fries Monarch ® 6/5 lb. 4 oz. $0.21


32

SlOppy JOSé’S

the classic Sloppy Joe gets some spicy tex-Mex twistsDay Menu item Menu Description preparation & Mise en place Sides

1 Spicy Sloppy José’s 1. Seasoned Ground Beef

Sloppy Joe's2. Seasoned Ground

turkey Sloppy Joe's3. Veggie Black Bean

Sloppy Joe's

note: turn a good Sloppy José into a sensational sandwich.

Simply add a grilled curried cauliflower potato cake.• Combine riced

cauliflower with grated potatoes; add eggs, curry powder, kosher salt & white pepper.

• Form into (1.5 oz.) thin patties and place on a sheet pan. refrigerate to set.

• remove from refrigerator 30 minute before grilling

Description: 1. Seasoned ground beef with

sautéed green peppers, celery, onion, cooked tomatoes, garlic, chili powder and tabasco

2. Seasoned ground turkey with sautéed green peppers, celery, onion, cooked tomatoes, garlic, chili powder and cumin

3. Veggie black bean Sloppy Joe's with fire-roasted diced tomatoes, red & green bell peppers, jalapeño peppers, garlic, red onion, cumin, coriander, brown sugar, Worcestershire and lime juice

rolls & Bread:• Brioche roll• Kaiser roll• Hamburger bun• Thick sliced French bread –

served open faced

Mise en place:• Seasoned ground beef mixture

(keep hot)• Seasoned ground turkey mix-

ture (keep hot)• Seasoned vegetarian black

bean mixture (keep hot)• Diced red onion• Pickled red onion• Dill pickle coins• Sliced tomatoes• Jalapeño peppers• Banana peppers• Shredded iceberg lettuce • Chopped fresh cilantro • White American cheese • Finely shredded

cheddar cheese • Shredded mozzarella cheese• Yellow mustard • Field greens • Arugula

Service:• Build Sloppy Joe's to order• Place one cauliflower & curry

potato patty on each sandwich according to cus-tomer's desires

• Top with customer's choice of Sloppy José mixture

• Add arugula or field greens and cheese if desired

• Serve

Carrot & Celery Sticks with Greek yogurt Ranch dressingBaked waffle fries, dusted with chili powderBavarian Soft Pretzel

2 repeat

33


SlOppy JOSé’Sturkey, Beef & Veggie


5758976 Ground beef Stock Yards® 2/5 lb. 4 oz. $1.51

9110693 Ground turkey Jennie O® 2/10 lb. 4 oz. $0.58

9332313 Black bean del Pasado® 6/#10 can 2 oz. $0.07

4332003 Red onion Cross Valley Farms® 25 lb. ¼ cup $0.16

1140284 Vegetarian beef-style crumbles MorningStar Farms® 112/1.34 oz. 2.5 oz. $1.10

5329230 Diced tomatoes Monarch® 6/#10 can 1 oz. $0.03

4732624 Green pepper Cross Valley Farms® 5 lb. 1 oz. $0.13

1811215 Jalapeño peppers del Pasado® 4/1 ga. 1 oz. $0.06

1807825 Banana peppers Roseli® 4/1 ga. 1 oz. $0.06

6332241 Shredded iceberg lettuce Cross Valley Farms® 4/5 lb. 1/3 cup $0.18

9326430 Chopped fresh cilantro Cross Valley Farms® 4/1 lb. ½ oz. $0.10

9667920 Riced cauliflower Cross Valley Farms® 6/1lb. 1.5 oz. $0.25

2326445 Field greens Cross Valley Farms® 3 lb. ¼ cup $0.36

3544681 Arugula Packer 3 lb. ¼ cup $0.48

2001444 Dill pickle coins Monarch® 5 ga. 1 oz. $0.03



5332630 Finely shredded cheddar cheese Glenview Farms® 4/5 lb. 1 oz. $0.16

7332372 Shredded mozzarella cheese Roseli® 4/5 lb. 1 oz. $0.17

7582919 Grated potatoes Cross Valley Farms® 2/10 lb. 4 oz. $0.16

9667920 Riced Caulifower Cross Valley Farms® 6/1lb. 1 oz. $0.17



6840069 Hamburger bun Chef’s Line® 48/3.7 oz. 1 ea. $0.60

9340290 French bread Hilltop Hearth® 10/16 oz. 1/3 ea. $0.20

7963028 Ranch dressing Chef’s Line® 4/1ga. 1 Tbsp. $0.05

6680020 Bavarian Soft Pretzel Chef’s Line® 45/2 oz. 1 ea. $0.40

4503294 Beer Cheese Dip Molly’s Kitchen® 4/5 lb. 2 oz. $0.32


34

reUBenS & raChelS – Oh My!

keep with a deli classic or try a fresh take on these legendary sandwichesDay Menu item Menu Description preparation & Mise en place Sides

1 reuben & rachels1. Classic reuben2. Classic rachel3. Veggie reuben

Description: 1. Classic Reuben – Thin sliced

corned beef with Swiss cheese, sauerkraut and Thousand Island dressing on grilled deli rye

2. Classic Rachel – Thin sliced roast turkey with Swiss cheese, sauerkraut and Thousand Island dressing on grilled deli rye

3. Veggie Reuben – Grilled veggie patty with Swiss cheese, sauer-kraut and Thousand Island dress-ing on grilled deli rye

Service & prep: • Assemble all sandwiches ahead

and stack on sheet pans then refrigerate

• Pull sandwiches from refrigera-tion ½ hour prior to service and begin grilling inventory at the station

• Prepare enough sandwiches to get a good start with the customers

• Display on wire racks, in hot pans at grill station

German Potato SaladVinegar based coleslaw

2 reubens & rachel1. alaskan Sole

reuben2. american rachel3. all natural

reuben Style, turkey Corned turkey

4. Breaded egg-plant reuben

Description: 1. Alaskan Sole Reuben – Baked

Alaskan sole with broccoli slaw Swiss cheese and Thousand Island dressing on grilled deli rye

2. Classic All Natural Reuben Style Corned Turkey – Thin sliced corned turkey with Swiss cheese, sauerkraut and Thousand Island dressing on grilled deli rye

3. American Rachel – Thin sliced roast turkey with Swiss cheese, creamy coleslaw and Thousand Island dressing on grilled deli rye

4. Breaded Eggplant Reuben – Pan fried then roasted crispy eggplant with Swiss cheese, sauerkraut and Thousand Island dressing on grilled deli rye

Service & prep:• Bake sole in oven, allow to cool

then assemble sandwiches and place on sheet pan, refrigerate

• Station Setup:• The front counter deli station

can be preset with only the ingredients used in making these specific sandwiches

• If sandwich inventories run low, the station attendant can make additional sandwiches as needed

German Potato SaladCreamy ColeslawBroccoli Slaw

35


reUBenS & raChelS Oh My!


2791333 Uncured Cooked Corned Beef brisket Metro Deli® 8-10 lba. 4.5 oz. $1.87

3891984 Reuben Style Corned Turkey Metro Deli® 4/4 lb. 4.5 oz. $1.81

2783819 Oven roasted turkey Chef’s Line® 2/8 lba 4.5 oz. $1.16

7358583 Eggplant Packer 10 lb 4 oz. $0.62

8765059 Veggie Patty Chef’s Line® 36/4.25 oz. 4.25 oz. $1.19

9799636 Flour Dusted Alaskan Sole Harbor Banks® 4/2.5 lb. 4 oz. $1.20

3332830 Coleslaw Mix Cross Valley Farms® 4/5 lb. 2 oz $0.09

1328608 Coleslaw Dressing Monarch® 4/1 ga. 1 tsp $0.02

2698801 Sauerkraut Monarch® 2 ga. 2.5 oz. $0.11


5328083 Thousand Island dressing Monarch® 4/1 ga. 1 Tbsp. $0.04

8014623 Spicy Brown Mustard Gulden's 4/1 ga. 1 Tbsp. $0.03

9331000 Deli Rye Hilltop Hearth® 12/1 lb. 2 ea. $0.28

7288343 Pumpernickel Rotella’s Italian Bakery 6/35.4 oz. 2 ea. $0.37

7165376 Marble Rye European Bakers 12/16 oz. 2 ea. $0.34

9356767 German Potato Salad Monarch® 12/51 oz. 4 oz. $0.26

2123727 Broccoli Slaw Packer 4/5 lb. 4 oz. $0.31


36

BiSOn BUrGer DayS

Great flavor & texture, lower on fats & calories, bigger on nutrients & antioxidantsDay Menu item Menu Description preparation & Mise en place Sides

1 Bison Burger Days 1. all-american

Cheeseburger2. horseradish cheddar

Bison Burger3. BBq Bacon Bison

Burger

note: in addition to the Bison burger, be sure to offer a ¼ lb. veggie burger with the same toppings

Description: all natural Bison Burger1. Bison Burger with

American cheese, shredded lettuce, toma-to, onion and mayo on a classic burger bun

2. Bison Burger with horseradish cheddar cheese, crispy onion straws and dill pickle coins with fresh dill & horseradish mayo served on a classic burger bun

3. Bison Burger with sweet Bourbon bacon, spicy Pepper-Jack Habanero cheese, leaf lettuce and smoky BBQ sauce on a classic burger bun

Station Setup – Day 1. :Set up the grill station front counter with only the mise en place utilized in the three burgers that are on the menu, nothing else

Service:• ¼ lb. Bison Burger promotion • Run for two or three

consecutive days• The All-American Bison Burger

is offered every day of the promotion and the other burger combinations are rotated

• Offer no more than three different burger combinations in any day

• Notice the interesting cheeses that are being used with the burgers

• Offer the burger exclusively and grill them just ahead

Baked sweet potato and regular fries mixLoaded Smashed Potato Skins with a variety of toppings. Offered self-service, 2 per order

2 Bison Burger Days 1. all american Bison

Cheeseburger2. two-cheese, Onion

Marmalade & Mush-room Bison Burger

3. Bacon, cheddar Bison Burger

note: in addition to the Bison burger be sure to offer a ¼ lb. veggie burger with the same toppings

1. Bison Burger with American cheese, shredded lettuce, toma-to, onion and mayo on a classic burger bun

2. Bison Burger with blue marble Jack cheese, sautéed mushroom and onion marmalade served on a classic burger bun

3. Bison Burger with sweet Bourbon bacon, sharp cheddar cheese, arugula and pickled onions on a classic burger bun

Buns:US Foods® – Frozen – Traditional Bun

Day 2 - Mise en place:• Shredded iceberg lettuce• Arugula• Sliced tomato• Onion marmalade• Pickled red onions• Sweet white onion• Bourbon bacon• Sautéed mushrooms• Sharp cheddar cheese• American cheese• Blue & marble Jack cheese• Mayo & Dijon Mayo • Dijon Mustard

Baked sweet potato and regular fries mixLoaded Smashed Potato Skins with a variety of toppings. Offered self-service, 2 per order

37


BiSOn BUrGer DayS all natural ¼ lb. Gourmet Burgers


8681751 Bison Burger (frozen) Packer 24/8 oz. 5.33 oz. $2.28

8727026 Black Bean Burger (Kosher Vegan Patty) Southwestern flavor

Chef's Line® 36/4.25 oz. 4.25 oz. $1.19

2771350 Applewood smoked bacon Patuxent Farms® 2/150 ea. 1 ea. $0.15

2567204 Dill pickles Harvest Value® 4/1 gal. ¼ oz. $0.05

6332241 Shredded iceberg lettuce Cross Valley Farms® 4/5 lb. ½ cup $0.27


4732525 Sliced plum tomato Cross Valley Farms® 25 lb. 2 ea. $0.15

Onion marmalade Local Purchase 1 oz. $0.19

Pickled red onions (red onion, champagne vinegar, sugar) or shallots

House-made 1 oz. $0.18

4281978 Sweet white onion Packer 40 lb. 1 oz. $0.06

6763601 Bourbon bacon Patuxent Farms® 2/150 ea. 1 ea. $0.15

1355551 Button mushrooms, sliced Cross Valley Farms® 10 lb. 1 oz. $0.13

2731883 Sharp cheddar cheese Metro Deli® 6/1.5 lb. 1 oz. $0.20

4365243 American cheese Glenview Farms® 4/5 lb. 1 oz. $0.13

1787258 Blue & marble Jack cheese Glenview Farms® 6/1.5 lb. 1 oz. $0.26

6765309 Horseradish White cheddar Glenview Farms® 6/1.5 lb. 1 oz. $0.33


5328604 Traditional Hamburger bun Hilltop Hearth® 8/12/2.1 oz. 1 ea. $0.22

9636002 Smashed Potato Skins Monarch® 12 lb. 4 oz. $0.57

6737118 House Fries Monarch® 6/5 lb. 4 oz. $0.21


38

the Great BBq SliDer ShOwDOwn

where’s america’s best BBq? three regional favorites are pitted together for you to decide!Day Menu item Menu Description preparation & Mise en place Sides

1 pulled pork & Brisket Beef BBq – Sliders 1. Carolina Style

pulled pork BBq 2. kansas City Style

pulled pork BBq3. texas BBq Beef

Brisket Slider

Description:1. Carolina style BBQ pulled pork

slider with Carolina BBQ sauce; Bourbon baked bean hummus, dill pickles, shredded iceberg lettuce, sliced plum tomato and toasted spice mayo

2. Kansas City style BBQ pulled pork slider with Kansas City BBQ sauce, creamy coleslaw, pickled red onion, and masa coated dill pickle fry

3. Texas style pit smoked BBQ beef brisket slider with Texas BBQ sauce; country potato salad, pickled jalapeños and shredded, pickled carrots

Station Setup :• Set up the grill station front

counter with only the mise en place utilized in the three BBQ Sliders that are on the menu, nothing else

Vegetarian Offer: • Utilizing the same sandwich

toppings, substitute a US Foods® 2 oz. veggie burger.

• Grill them ahead slightly to maintain inventory

• Grill more as needed

Bourbon Molasses Baked BeansLouisiana Coleslaw

2 pulled pork & Brisket Beef BBq – Sliders 1. Carolina Style

pulled pork BBq 2. kansas City Style

pulled pork BBq3. texas BBq Beef

Brisket Slider

Description:1. Carolina style BBQ pulled pork

slider with Carolina BBQ sauce; bourbon baked bean hummus, dill pickles, shredded iceberg lettuce, sliced plum tomato and toasted spice mayo

2. Kansas City style BBQ pulled pork slider with Kansas City BBQ sauce, creamy coleslaw, pickled red onion, and masa coated dill pickle fry

3. Texas style pit smoked BBQ beef brisket slider with Texas BBQ sauce; country potato salad, pickled jalapeños and shredded, pickled carrots

Service:• Exclusive offer at the grill• Run the promotion for a

minimum of 2 days• Set up mise en place for speedy

sandwich assembly• Use a wooden pick to keep as-

sembled BBQ sliders together

Southwestern Pota-to SaladCorn on the Cob with Melted Butter & Southwest Spice

39


the Great BBq SliDer ShOwDOwn

average product Cost per Slider $1.09

Suggested Selling price 1 slider – $2.49 = 44% PC

2 sliders – $4.69 = 47% PC

3 sliders – $6.89 = 48% PC


6688477 Mini Hamburger Bun Hilltop Hearth® 8/24 ct. 1 ea. $0.14

1776855 Pork Shoulder -Shredded/Pulled Chef's Line® 2 /4.5 lb. 2 oz. $0.62

8665119 BBQ Beef Brisket-Burnt Ends Chef's Line® 2/7 lba. 2 oz. $0.79

2567204 Dill pickles Harvest Valley® 4/1 gal. 1/4 oz. $0.05

3333036 Sliced plum tomato Cross Valley Farms® 25 lb. 1/4 oz. $0.06

5332242 Shredded iceberg lettuce Cross Valley Farms® 4/5 lb. ½ oz. $0.04

422675 Cole Slaw (shredded, creamy) Cross Valley Farms® 2/7 lb. 1 oz. $0.09

Pickled red onion or shallots House–made 1 oz. $0.18

9909516 Kansas City Style BBQ Sauce Chef's Line® 6/0.5 gal. 1 Tbs. $0.10

9909706 Texas Style BBQ Sauce Chef's Line® 6/0.5 gal. 1 Tbs. $0.10

9910100 Carolina Style BBQ Sauce Chef's Line® 6/0.5 gal. 1 Tbs. $0.10

6763494 Bourbon baked bean Rykoff & House 6/#10 cans 1 Tbs. $0.02


40

FOOD trUCk GrilleD CheeSe

the grill classic goes gourmet!Day Menu item Menu Description preparation & Mise en place Sides

1 Food truck Grilled Cheese Sandwiches 1. Grilled asiago &

fresh mozzarella on Sourdough

2. three Cheese Dill pickle on whole-wheat.

3. Cheddar, Granny Smith apple with Fig Jam & prosciutto on French Bread

Menu Descriptions:1. Grilled Asiago & Fresh Mozzarella

on Sourdough – with Asiago and fresh mozzarella with baby spinach, fresh basil leaves, roma tomatoes and EVOO on grilled country white sourdough

2. Three - Cheese Dill Pickle on Whole-Wheat – with fontina, cheddar and Gruyere with dill pickle slices, whole grain spicy brown mustard on grilled whole-wheat

3. Cheddar cheese with sliced Granny Smith apple, prosciutto and fig jam on grilled French bread

Service: Traditional grilled American cheese on white is usually the lowest priced sandwich sold at the grill. The only way to profitably sell a grill cheese sandwich is to make it a specialty sandwich:• Upgrade the ingredients with

enticing combinations and upgrade the selling price

• Offer two or three specialty grilled sandwiches at premium prices as the exclusive Food Truck Grilled cheese sandwich promotion

• Run the promotion for only two days and bring it back frequently with changes to the grill sandwich menu – as customer popularity dictates

• Produce the sandwiches as part of kitchen production and grill them to inventory at the grill station

Combo each of the grilled cheese sandwiches with small or large soupSweet Potato Waffle Fries

2 Food truck Grilled Cheese Sandwiches 1. Blt Grilled Cheese2. Southwest Grilled

Cheese on Sour-dough

3. Jack ‘n’ Bleu Grilled Cheese

Menu Descriptions:1. BLT Grilled Cheese with

Applewood smoked bourbon-bacon with mozzarella cheese, sliced tomato and mayo on grilled country white

2. Southwest Grilled Cheese on Sourdough – with Habanera Jack cheese with diced roasted red and yellow peppers, julienned red onion and chipotle aioli on grilled sourdough

3. Caramelized Onion, Blue Marble Jack & Baby Bella Mushrooms on French Bread – with grilled blue marble Jack cheese with caramelized onions and sautéed baby bella mushrooms on fresh Italian bread

Combo each of the grilled cheese sandwiches with small or large soupSweet Potato Waffle Fries

41


FOOD trUCk GrilleD CheeSe


7328909 Prosciutto Roseli® 2/5.5 lba. 1 .5 oz. $0.58

6763601 Bourbon bacon Patuxent Farms® 2/150 ea. 2 ea. $0.31

2731883 Sharp cheddar cheese Metro Deli® 6/1.5 lb. 1.5 oz. $0.3

7332372 Mozzarella cheese Roseli® 4/5 lb. 1.5 oz. $0.14

1787308 Habanera Jack cheese Glenview Farms® 6/1.5 lb. 1.5 oz. $0.43

4998431 Fontina Food Innovations 6 lba. 1.5 oz. $0.39

1356625 Spreadable brie cheese Glenview Farms® 2/2.2 lb. 1 oz. $0.35

5564695 Gruyere Food Innovations 6 lba. 1 oz. $0.26

1787258 Blue marble Jack cheese Glenview Farms® 6/1.5 lb. 1.5 oz. $0.39

2702843 Asiago Sargento® 432/.5 oz. 1.5 oz. $0.30

4425690 Baby spinach Cross Valley Farms® 4 lb. 1 oz. $0.21

4332003 Julienned red onions Cross Valley Farms® 25 lb. 1 oz. $0.07

2567204 Dill pickles Harvest Value® 4/1ga. 1 oz. $0.04

4732525 Sliced roma tomato Cross Valley Farms® 25 lb. 1 oz. $0.07

4732616 Red pepper Cross Valley Farms® 5 lb. 1 oz. $0.24

8713620 Yellow peppers Cross Valley Farms® 5 lb. 1 oz. $0.20

2791556 Baby Bella mushrooms sliced Cross Valley Farms® 2/5 lb. 1 oz. $0.21

9331547 Granny Smith apple Cross Valley Farms® 88 ea. 1 oz. $0.12

4281978 Sweet white onions (caramelized onions) Packer 40 lb. 1 oz. $0.06

8014623 Whole grain spicy brown mustard Guldens 4/1 ga. 1 Tbsp. $0.03

Chipotle aioli (mayonnaise and chipotle peppers)

House-made 1 Tbsp. $0.08

Fig Jam Local Purchase 1 Tbsp. $0.23

2328607 Whole wheat Hilltop Hearth® 8/42 oz. 2 ea. $0.35

4340303 Country white Hilltop Hearth® 10/24 oz. 2 ea. $0.23

9818576 Sourdough Hilltop Hearth® 8/32 oz. 2 ea. $0.34

6231561 Italian bread Rich’s 6/35.27 oz. 2 ea. $0.44

7979586 Sweet Potato Waffle Fries Monarch® 3/5 lb. 4 oz. $0.27


42

the CUBan SanDwiCh GOeS internatiOnal

Creative twists on the classic Cuban, from havana to Savannah to Southern europeDay Menu item Menu Description preparation & Mise en place Sides

1 international Cubans 1. traditional Cuban

Sandwich 2. French Cubano3. Savannah roast

Veggie Cuban

Sandwich Description:1. Traditional Cuban

Sandwich - Sliced Cuban-style roast pork, deli ham with dill pickles, Swiss cheese and yellow mustard on Cuban bread

2. French Cubano - Sliced roast pork, deli ham with bread and butter pickles, shredded romaine lettuce, Swiss cheese and Dijon mustard on baguette.

3. Savannah Roast Veggie Cuban – roasted celery root, roasted baby carrots and grilled asparagus with cheddar cheese, Dijon and pickles on Cuban bread

Service:• Cubans can be prepared ahead

as part of kitchen production• Cut in half and shingle with the

cut side facing the customer.• Display Cubans in 1” deep Bon

Chef platters• These sandwiches should be

pressed to order

Black Beans & RiceBaked Yucca FriesIndividual Metro Deli®® kettle cooked potato chips• Sea Salt &

Vinegar• Sour Cream

& Chive

2 international Cubans 1. italiano Cubano2. Miami Cubano3. Savannah roast

Veggie Cuban

Sandwich Description:1. Italiano Cubano –

Cuban style roast pork with prosciutto, provolone, pickled jalapeños and Dijon mustard on Cuban bread

2. Miami Cubano – Grilled sweet Italian sausage with deli ham, Swiss cheese, dill pickles and yellow mustard on Cuban bread

3. Savannah Roast Veggie Cuban – roasted celery root, roasted baby carrots and grilled asparagus with cheddar cheese, Dijon and pickles on Cuban bread

Note: All Cuban sandwiches are made with: Metro Deli®, All Natural Cuban Seasoned Pork Roast.• Product # 2810246 packed

2/6 lba. per case• Fully cooked

Black Beans & RiceBaked Yucca FriesIndividual Metro Deli® kettle cooked potato chips• Sea Salt &

Vinegar• Sour Cream

& Chive

43


haVana inSpireD – internatiOnal CUBanS


2810246 All Natural Cuban Seasoned Pork Roast Metro Deli® 2/6 lb. 3.5 oz. $0.84

3938214 Uncured Gourmet Ham Metro Deli® 2/7 lba. 1.5 oz. $0.34

7328909 Prosciutto Roseli® 2/5.5 lba. 1 oz. $0.39

8729121 Sweet Italian Sausage - Pat LaFrieda no artificial ingredients

Chef's Line® 4/2.5 lb. 4 oz. $0.95

1992601 Crinkle cut dill pickles Monarch® 5 ga. ¼ cup $0.07

Pickled jalapeños (jalapeños, champagne vinegar, sugar)

House-made 1 oz. $0.12

4731469 Carrots Cross Valley Farms® 25 lb. 1 oz. $0.05

3786118 Celery root Packer 20 lb. 1 oz. $0.14

2372308 Asparagus Packer 11 lb. 1 oz. $0.26


9419516 Provolone Roseli® 6/1.5 lb. 1 oz. $0.20

2731883 Sharp cheddar cheese Metro Deli® 6/1.5 lb. 1 oz. $0.20

7330202 Dijon mustard Rykoff Sexton® 6/8.6 lb. 1 Tbsp. $0.05


7579378 Baguette Chef’s Line® 20/12.6 oz. 1/3 ea. $0.44

1958834 Cuban roll Signature Breads 24/8 oz. 1 ea. $0.98

9332313 Black beans del Pasado® 6/#10 cans 2 oz. $0.07

4326526 Rice Monarch® 25 lb. 2 oz. $0.08

9636044 French Fries Chef’s Line® 6/5 lb. 4 oz. $0.25

7152183 Sour cream & chive potato chips (individual package)

Metro Deli® 55/1.5 oz. 1 ea. $0.39

4316784 Sea salt & vinegar potato chips (individual package)

Metro Deli® 55/1.5 oz. 1 ea. $0.39


44

wrap On, wrap OFF

Burritos & Burrito Bowls, fresh-filled to order

Day Menu item Menu Description preparation & Mise en place Sides1 Burrito & Burrito

Bowls 1. Chicken (taco

seasoning)2. Blackened

Chicken3. Beef (taco

seasoning)4. portabella

Mushroom slices

protein: 1. Grilled Chicken – keep in

hot steam table at station2. Blackened Chicken – keep

in hot steam table at station3. Sautéed beef cuts – keep in

hot steam table at station4. Grilled sliced Portabella –

keep in hot steam table at station

tortilla: • Traditional and whole-wheat• 12 inchBurrito Salads Disposables bowls:• Clear plastic bowl

Mise en place: Guacamole – as a side for an extra chargeBlue corn tortilla chips and lime wedge

• Black beans• Brown rice• White rice• Whole kernel

corn• Diced onion• Diced tomatoes• Diced cucumber• Diced scallions• Chopped

jalapeños• Chopped fresh

cilantro

• Fresh salsa• Lime wedges• Shredded

iceberg lettuce• Shredded

romaine• Shredded

cheddar cheese• Shredded

Mexican cheese blend

• Sour cream• Chipotle mayo (in

squeeze bottle)• Creamy Ranch

dressing (in squeeze bottle)

2 Burrito & Burrito Bowls1. Chicken2. Blackened

Chicken3. Beef4. portabella

Mushroom

protein: 1. Grilled chicken – keep in hot

steam table at station2. Blackened chicken – keep

in hot steam table at station3. Sautéed beef cuts – keep in

hot steam table at station4. Grilled Portabella – keep in

hot steam table at stationnote: these concepts

Service:• Run the burrito & burrito bowl menu for a

minimum of two consecutive days• Set station with mise en place –

merchandise abundantly• Offer a burrito or a burrito bowl –

customer’s choice• Make the burrito and the bowls –

to order

Guacamole – as a side for an extra chargeBlue corn tortilla chips and lime wedge

45


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Seafood Burrito OptionsDay Menu item Menu Description preparation & Mise en place Sides

1 Seafood Burrito & Burrito Bowls 1. tilapia 2. Blackened

tilapia3. Sautéed

Shrimp4. Spanish rice

Blend (see description)

protein: 1. Grilled Tilapia – keep in

hot steam table at station2. Blackened Tilapia – keep

in hot steam table at station

3. Sautéed Cocktail Shrimp – keep in hot steam table at station

4. Spanish Rice Blend – keep in hot steam table at station

tortilla: • Traditional and

whole-wheat• 12 inch• Burrito salads

Disposables bowls:• Clear plastic bowl• Spanish rice blend Recipe:• Combine chopped roasted

kale, sliced sautéed button mushrooms, peas, diced roasted sweet potatoes and sautéed + shredded purple cabbage

• This becomes the burrito base called Spanish rice blend

Service:• Run the burrito & burrito bowl menu for a

minimum of two consecutive days• Set station with mise en place –

merchandise abundantly• Offer a burrito or a burrito bowl –

customer’s choice• Make the burrito and the bowls to order

Guacamole – as a side for an extra chargeBlue corn tortilla chips and lime wedge

Mise en place:

toppings: • Black beans – hot• Brown rice – hot• White rice – hot• Whole kernel corn• Diced onion• Diced tomatoes• Diced cucumber• Diced scallions• Chopped jala-

peños• Chopped fresh

cilantro• Fresh salsa• Sour cream

Greens: • Shredded iceberg

lettuce• Shredded

romaineCheese:• Shredded

cheddar cheese• Shredded Mexi-

can cheese blendDressings:• Chipotle mayo (in

squeeze bottle)• Creamy Ranch

dressing (in squeeze bottle)

Garnish: • Lime wedges

2 repeat


46

wrap On, wrap OFF: BUrritOS & BUrritO BOwlS



6732069 Shrimp, peeled & deveined 26/30 ct. (white, tail on) Harbor Banks® 4/2.5 lb. 4 oz. $1.63

8866642 Chicken Breast – boneless/skinless Patuxent Farms® 2/5 lb. 4 oz. $1.19

6419311 Portabella Mushroom Caps Cross Valley Farms® 3 lb. 4 oz. $1.12

6332365 Fajita beef del Pasado® 2/5 lb. 4 oz. $1.71

2973535 Guacamole del Pasado® 12/1 lb. 2.5 oz. $0.55

2973477 Flour tortillas 13” Mission® 12/12 ea. 1 ea. $0.21

1034793 Charred chipotle salsa piccata del Pasado® 4/48 oz. 1.5 oz. $0.19

9332313 Spicy black beans del Pasado® 6/#10 can 1.5 oz. $0.05

2809291 Brown rice Monarch® 25 lb. 1.5 oz. $0.06

4326526 White rice Monarch® 25 lb. 1.5 oz. $0.06

9328261 Whole kernel corn Monarch® 12/2.5 lb. 1 oz. $0.07

1331511 Diced onion Cross Valley Farms® 2/5 lb. 1 oz. $0.12

4732525 Diced tomatoes Cross Valley Farms® 25 lb. 1 oz. $0.07

4725818 Diced cucumber Cross Valley Farms® 5 lb. 1 oz. $0.14

1326438 Diced scallions Cross Valley Farms® 4/2 lb. ½ oz. $0.06

7485246 Chopped jalapeños Cross Valley Farms® 10 lb. ½ oz. $0.04

8332165 Chopped fresh cilantro Cross Valley Farms® 8 oz. 1/8 cup $0.18

8704108 Medium salsa del Pasado® 4/48 oz. 2 oz. $0.25

7635170 Sour cream Glenview Farms® 2/5 lb. 1 oz. $0.09

6332241 Shredded iceberg lettuce Cross Valley Farms® 4/5 lb. ½ cup $0.27

9332230 Chopped romaine Cross Valley Farms® 6/2 lb. ½ cup $0.48

1332634 Shredded cheddar cheese Glenview Farms® 4/5 lb. 1 oz. $0.15

7332372 Shredded Mexican cheese blend Roseli® 4/5 lb. 1 oz. $0.14

7335839 Chipotle mayo Monarch® 2/1 ga. 1 Tbsp. $0.06

5213061 Creamy ranch dressing Hellmanns® 4/1 ga. 1 Tbsp. $0.05

8743585 Blue corn tortilla chips Food Innovations PL 24/1.5 oz. ¼ cup $0.24

4667424 Lime wedges Cross Valley Farms® 40 lb. 2 ea. $0.09

47


taCO Cart rally

a lineup of tasty twists on the traditional tacoDay Menu item Menu Description preparation & Mise en place Sides

1 Grilled & Crispy Fish tacos 1. Grilled tilapia2. Beer Battered

alaskan Cod 3. Veggie

Menu Descriptions:1. Grilled tilapia tacos with sautéed

tricolor bell pepper, pico de gallo, sour cream, fresh cilantro, lime and shredded queso cheese

2. Crispy Alaskan cod tacos with Mexican slaw, diced onions, medium salsa and shredded queso cheese with Chipotle ranch dressing

3. Veggie Taco - with sautéed tricolor bell pepper, pico de Gallo, sour cream, fresh cilantro, lime and shredded queso cheese

taco Varieties:• Customers have their choice of • a crisp corn taco shell or soft

flour tortilla• Two tacos per order• We suggest making the tacos

ahead and layering them in serving platters for speed

Mise en place: • Grilled Tricolor peppers

& onions• Diced onions• Mexican slaw• Fresh chopped cilantro• Medium salsa• Hot Salsa• Pico de Gallo• Shredded queso cheese• Chipotle Ranch dressing• Lime wedges• Sour cream• Crisp corn tortilla• Soft flour tortilla

Guacamole (extra charge)Black Beans & RiceMango Salad

2 Grilled Chicken & pork tacos 1. Grilled Chicken2. pork Carnitas3. Veggie

Menu Descriptions:1. Grilled chicken tacos with sautéed

tricolor bell pepper, pico de gallo, sour cream, fresh cilantro, lime and shredded queso cheese

2. Pork Carnitas tacos with Mexican slaw, diced onions, medium salsa and shredded queso cheese with Chipotle Ranch Dressing

Guacamole (extra charge)Black Beans & RiceMango Salad


48

taCO Cart rally


9791229 Beer Battered Alaskan Cod (sustainable) Harbor Banks® 2/5 lb. 2 each $1.56

9082261 All Natural Pork Carnitas Chef's Line® 4/2.5 lb. 4 oz. $0.76


8866642 Chicken Breast – boneless/skinless Patuxent Farms® 2/5 lb. 4 oz. $1.19

2359156 Grilled Tricolor peppers & onions Packer 10 lb. 1.5 oz. $0.26

1331511 Diced onion Cross Valley Farms® 2/5 lb. 1.5 oz. $0.18

Mexican Slaw (coleslaw, champagne vinegar, sugar)

House-made 1.5 oz. $0.23

8332165 Chopped fresh cilantro Cross Valley Farms® 8 oz. 1/8 cup $0.14

8704108 Medium salsa del Pasado® 4/48 oz. 1.5 oz. $0.19

Hot Salsa 1.5 oz. $0.19

1244268 Pico De Gallo Packer 5 lb. 1.5 oz. $0.41

7686504 Queso Menonita Melting Cheese del Pasado® 4/5 lb. 1.5 oz. $0.39

9797010 Chipotle Ranch Dressing Drew’s 4/1 ga. 1 Tbsp. $0.08

4667424 Lime wedges Cross Valley Farms® 40 lb. 2 ea. $0.18

7635170 Sour cream Glenview Farms® 2/5 lb. 2 oz. $0.17

2974970 Crisp Corn Tortilla 6” Mission® 12/60 ea. 1 ea. $0.02

2837466 Soft Flour Tortilla 6” del Pasado 24/12 ea. 1 ea. $0.06

9636044 Natural 1/2" French fries Chef's Line® 6/5 lb. 4 oz. $0.25

9332313 Black beans del Pasado® 6/#10 can 2 oz. $0.07

4411450 Spanish Rice Monarch® 6/36 oz. 2 oz. $0.29

5633179 Mango chopped Cross Valley Farms® 6 lb. 1 oz. $0.34

49


anGUS BeeF SliDerS

Maximum flavor in mini burgersDay Menu item Menu Description preparation & Mise en place Sides

1 Sliders – Mini Burgers angus Beef: 1. all american

Black angus Slider

2. Crispy onion straws, dill pickle, BBq sauce slider Veggie Slider:

3. Mini 3-Grain Veggie Burger

angus Beef: 1. All American Black Angus

Slider – Black Angus Slider with American cheese, shredded let-tuce, tomato and mayo

2. Crispy onion straws, dill pickle, BBQ sauce slider – Black Angus Slider with American cheese, fried onion straws, dill pickle and BBQ sauce

Veggie Slider :3. Mini 3-Grain Veggie Burger – 3

Grain, Roasted Corn, Red Pepper & Black Bean Veggie Slider with Muenster cheese, dill pickle and yellow mustard

Mise en place-Day 1:• Shredded iceberg lettuce• Sliced plum tomato (one slice) • Dill pickle chips• Fried onion straws• American cheese (½ slice)• Muenster cheese (½ slice)• Yellow mustard• Mayo (in squeeze bottle)• BBQ sauce (in squeeze bottle)

Baked Shoe String FriesSuperfood Slaw

2 Sliders – Mini Burgers angus Beef: 1. all american

Black angus Slider

2. Swiss, bacon & mushroom slider Veggie Slider:

3. Mini 3-Grain Veggie Burger

angus Beef: 1. All American Black Angus Slider –

Black Angus Slider with American cheese, shredded lettuce, tomato and mayo

2. Swiss, bacon & mushroom slider - Black Angus Slider with Swiss cheese, bacon, sautéed mushrooms and chipotle mayo

Veggie Slider :3. Mini 3-Grain Veggie Burger – 3

Grain, corn, Pepper & Black Bean Veggie Slider with cucumber & dill sour cream with pickled red onion and arugula

Service: Make sliders to order from station mise en place

Mise en place-Day 2:• Shredded iceberg lettuce• Arugula• Sliced plum tomato (one slice) • Pickled red onions• Sautéed mushrooms (keep hot)• Applewood bacon

(cut strips in half)• Swiss cheese• American cheese• Chipotle mayo

(in squeeze bottle)• Yellow mustard• Diced cucumber & dill sour

cream• Mayo (in squeeze bottle)

Baked Shoe String FriesLoaded Potato SkinsSuperfood Slaw


50

anGUS BeeF SliDerS


6688477 Mini Hamburger Bun Hilltop Hearth® 8/24ct. 1 ea. $0.17

8765083 3 Grain Veggie Slider Chef’s Line® 54/1.8 oz. 1.8 oz. $0.57

6631568 Black Angus Burger TnT 80/2 oz. 2.0 oz. $0.38

6432884 Pepper Jack cheese Glenview Farms® 6/1.5 lb. ½ oz. $0.10

6332241 Shredded iceberg lettuce Cross Valley Farms® 4/5 lb. ¼ cup $0.13


4732525 Sliced plum tomato Cross Valley Farms® 25 lb. 1 ea. $0.14

Pickled red onions or shallots House-made ½ oz. $0.09

7331499 Sautéed mushrooms Cross Valley Farms® 10 lb. ½ oz. $0.06

2771350 Applewood bacon Patuxent Farms® 2/150 ea. ½ strip $0.08

1419514 Swiss cheese Glenview Farms® 6/1.5 lb. ½ oz. $0.11

4365243 American cheese Glenview Farms® 4/5 lb. ½ oz. $0.06

7335839 Chipotle mayo Monarch® 2/1 ga. 1 tsp. $0.02

4364063 Yellow mustard Monarch® 4/1 ga. ½ oz. $0.01

Diced cucumber & dill sour cream House-made 4 oz. $0.21

4788055 Cucumber Cross Valley Farms® 24 ea. 3.5 oz $0.14

5068416 Sour cream Daisy Brand® 4/5 lb. ½ oz $0.04

7332182 Fresh Dill Cross Valley Farms® 8 oz. ½ tsp. $0.10

1328152 Mayo Monarch® 4/1 ga. 1 tsp. $0.01

9826181 Superfood slaw Cross Valley Farms® 4/2 lb. 4 oz. $0.47

9636002 Loaded potato skins Monarch® 12 lb. 3 ea. $1.13

6737118 House French fries Monarch® 6/5 lb. 4 oz. $0.21

51


alaSka SenDS her BeSt! alaSkan SalMOn & CriSpy COD SanDwiCheS & CaeSar SalaDS Day Menu item Menu Description preparation & Mise en

placeSides

1 Grilled pepper Smoked alaskan Sockeye Salmon Caesar Salad & Grilled Salmon Sandwich 1. Grilled, pepper

smoked alaskan sockeye salmon Caesar Salad

2. Grilled, pepper smoked alaskan sockeye salmon sandwich

Description: 1. Grilled, pepper smoked Alaskan

sockeye salmon Caesar salad with chopped romaine, julienned pickled red onion, cherry tomatoes, chopped hardboiled egg, capers, shredded Parmesan with house-made crou-tons, Caesar dressing

2. With pickled red beets, julienned red onion, sliced tomatoes and arugula with lemon pepper mayo on a brioche roll

Salmon Sandwich Mise en place:• Pickled Beets• Red onion Julienned, sliced

tomatoes• Arugula• Lemon pepper mayo• Brioche roll

Salmon Caesar Salad Mise en place• Chopped romaine

lettuce• House made croutons• Hardboiled egg

(chopped)• Pickled red onions• Cherry tomatoes• Shredded Parmesan• Capers• Caesar dressing• Ranch dressing

White & sweet potato fries Cucumber, Onion & Tomato Salad - Sliced cucumber, juliennedsweet white onion and cherry tomatoes with balsamic vinegar and EVOO

2 Beer Battered alaskan Crispy Cod Salad & Fried Cod Sandwich 1. Beer battered

alaskan crispy cod sandwich

2. Beer battered alas-kan crispy cod salad

Description:1. Beer battered Alaskan crispy

cod sandwich with banana peppers, habanero jack cheese with arugula and tartar sauce on a hoagie roll

2. Beer battered Alaskan crispy cod salad with chopped romaine, toasted chick peas, slow roasted tomatoes, roasted red peppers, artichoke hearts with house-made croutons and balsamic vinaigrette

Crispy Cod Sandwich Mise en place:• Banana peppers• Tartar sauce• Habanero jack cheese• White American cheese• Arugula• Hoagie rollCrispy Cod Salad Mise en place• Chopped romaine

lettuce• House-made croutons• Artichoke hearts• Red onion, chick peas,

slow roasted tomatoes• Roasted red peppers,

Balsamic vinaigrette

White & sweet potato fries Cucumber, Onion & Tomato Salad - Sliced cucumber, juliennedsweet white onion and cherry tomatoes with balsamic vinegar and EVOO


52

alaSka SenDS her BeSt!alaskan Salmon and alaskan Crispy Cod Caesar Salads & Sandwiches


5283440 Pepper and Smoked Sugar Marinated Alaska Sockeye Salmon

Harbor Banks® 10 lb. 4 oz. $1.98

9791229 Beer Battered Alaska Cod (sustainable) Harbor Banks® 2/5 lb. 5 oz. $1.56

2333508 Artichoke hearts Monarch® 6/3 kg. 1 ½ oz. $0.13

1332923 Sliced tomatoes Cross Valley Farms® 18 lb. 1 ½ oz. $0.17

9330168 Chick peas Monarch® 6/#10 can 1 ½ oz. $0.05

4732616 Roasted red peppers Cross Valley Farms® 5 lb. 1 ½ oz. $0.36

4732525 Slow Roasted Tomatoes Cross Valley Farms® 25 lb. 1 ½ oz. $0.11

827477 Hardboiled egg Glenview Farms® 10 lb. 1 ½ oz. $0.15

4332003 Red onion Cross Valley Farms® 25 lb. 1 ½ oz. $0.11

1807825 Banana peppers Roseli® 4/1 ga. 1 oz. $0.05

4731774 Cherry tomatoes Cross Valley Farms® 10 lb. ¼ cup $0.26

3587490 Shredded Parmesan Roseli® 4/5 lb. 1 Tbsp. $0.09

9332230 Chopped romaine lettuce Cross Valley Farms® 6/2 lb. 2 cups $0.48

3544681 Arugula Packer 3 lb. 1/4 cup $0.42

4333597 Capers Rykoff Sexton® 12/16 oz. 1 Tbsp. $0.16

1274273 Caesar dressing Kraft® 4/1 ga. 1 ½ oz. $0.09

7963028 Ranch dressing Chef’s Line® 4/1 ga. 1 ½ oz. $0.15

4335915 Tartar sauce Monarch® 4/1 ga. 1 ½ oz. $0.14

3330008 Balsamic vinaigrette Monarch® 4/1ga. 1 ½ oz. $0.11

1787308 Habanero Jack cheese Glenview Farms® 6/1.5 lb. 1 oz. $0.29



9328592 Hoagie roll Hilltop Hearth® 12/6/2.5 oz. 1 ea. $0.13

8869802 White & Sweet Potato Frites Monarch® 5/3 lb. 4 oz. $0.27

53


qUality aSSUranCe StanDarDS • Cook all MEATS & POTENTIALLY HAZARDOUS FOODS to at least the minimum safe INTERNAL

temperatures as follows: Chicken /Mixtures-165°F, Pork-145°F, Beef-145°F, Fish-145°F, Ground Beef-158°.

• Take and record temperatures of all Potentially Hazardous Foods before placing into service lines and every 60 minutes during service.

• Hold all hot foods in service lines greater than 140°F. If standard cannot be maintained, pull the item and reheat to an internal temperature of 165°F (in less than one hour) before placing back on the service line. If reheating is not accomplished in less than one hour, discard item.

• Potentially Hazardous Foods that are cold must be kept at 40°F or below during service. Proper use of ice baths must be maintained.

• Hold all the food for customer self-service behind sneeze guards.

• Stir sauces frequently during service to distribute heat. Turn meats and vegetables to better distribute heat.

• Frequently change utensils during the service period with clean replacement utensils.

sequential menu planning - us foods...sequential menu planning make the grill more popular with...

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