Leading Source Magazine March 2008

7/31/2019 Leading Source Magazine March 2008

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LeadingS

ource

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ted

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March 2008IN THIS ISSUE: The Best Strategy for

Minimizing the Impactof Menu Price Increases

SYSCO Earth PlusEnvironmentally-FriendlyCleaning Products

Do You Know How toAvoid the 10 FatalFlaws of Service Giving?

Net More HealthBenefits by EatingMore Seafood

Flavor VS.Tenderness

ALSO:

New Itemsat SYSCO


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EasterEasterHams for

from SYSCO Intermountain

Block & Barrel Hams2498178 2/10-12# Ham Buffet Boneless 35% H/W8974461 1/14-19# Ham Pit Boneless Smoked Old Fashion W/A

3394053 2/14-19# Ham Pit Honey/Brown Sugar W/A8969842 2/10-12# Ham Buffet Boneless 25% H/W

Any way you slice it. Weve got the ham for you. Whetheryou slice it thick or thin, cube it or dice it, weve got a hamthatll help you do it better. Each Block & Barrel ham has theflavor, quality and consistency you need, and the value youvecome to expect from SYSCO. And all of our hams move fromthe back of the house to the buffet line, sandwich or centerof the plate with minimal labor. So to make sure youreslicing the right hammake sure its SYSCO.


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ContentsMarch 2008

Leading Source is published by SYSCOIntermountain Food Services, Inc. for itsvalued customers and prospectivecustomers. 2008 by SYSCOIntermountain. All rights reserved.

SYSCO Intermountain Food Services, Inc. | 9494 S. Prosperity Road, West Jordan, UT 84088 | 800-366-3778 | www.syscointermountain.com

The best strategy forraising menu prices

Page 4

Clean goes green

Page 10

4 The Dos & Donts ofRaising Menu PricesTime to raise menu prices?

Find out the best strategy for

minimizing the impact on

your customers.

6 Two if by SeaNet more health benefits by

eating more seafood.

8 March Featured Fresh FishUtah Mountain Red Trout.

10 SYSCO Earth PlusCleaning products for a

cleaner operation and a

cleaner world.

12 The SYSCO DifferenceYou can trust SYSCO for

the products, services andsupport you need to succeed.

14 New Items at SYSCOIntermountain!

16 Fatal Flaws of ServiceYour table service is yourfront line to your success.

Here are 10 flaws to avoid.

19 Beef Flavor CountsMore Than TendernessIsnt tenderness king with

the consumer? Guess again.

20 SYSCO NaturalFresh OnionsStill cutting your own? Save

time with sliced, diced,

slivered and peeled onions.

23 Customer Highlight:Calypsos Caf

25 Customer Highlight:The Sun & Moon Caf

26 Customer Highlight:Janets Sun Shine Caf

27 White Wheat BreadsCash in on rising demandfor whole grains with white

wheat breads.

28 Customer Highlight:MacCools Public House

29 ACF Western RegionalConference

29 SYSCO Proudly Supports

Local Produce Suppliers

The SYSCO difference

Page 12

Flavor trumps tenderness

Page 19


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$$

$$The DOs & Dontsof Raising Menu Prices Do raise prices at least 1 1/2%

per quarter throughout this year.

Do run product sales mix monthlyto evaluate the highest percentageof sales on every menu item.

Do complete a produce costbreakdown on every menu itemon a quarterly basis.

Do know your most profitablemenu items.

Do get your server to promoteyour most profitable menuproducts.

Do use the numbers 5 & 9 inyour pricing. Example $5.54 couldeasily be $5.59 and you wouldmake 6 additional cents on everyone sold.

Dont be afraid to raise yourprices.

Dont raise all of your pricesacross the board; start with yourhighest percentage of sales menuitems first.

Dont print a new menu layoutwhen you raise your prices.

Dont cross out old pricing or usestickers over an old menu price.Always print a new menu with thenew pricing.

$$

Brought to you by:


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Original Menu

$

$

$

$

$

$

$

$

11.6% Increase on Best Selling ItemsUsing a sales mix, we found that 8 menu items accounted for 60% of total salesSo we took an 11.6% price increase on only those items and no others.

Cost analysis: Daily sales were $1,900. 60% of the sales would account for $1in sales per day, so if we raise the price by 11.6%, it would total sales of $ 1,273

This is additional income of:$133.00 per day (7%) = $4,001.00 per month = $48,0017.00 per year

All from just raising prices on only 8 items.

7% Across the Board IncreaseWe raised the entire menu with a 7%ncrease across the board. As you can seeby using the same menu you hardlynotice the price change. However whenyou raise every price at one time youhave a greater chance that customers

notice the change.

What is the best strategy for raising menu pricesRaising the prices on your menu on a regular basis is essential tostay ahead of inflation and keep your operation profitable. Butwhat is the best way to do this? Is it better to raise all your priceat once? Or is a gradual, targeted approach more effective?

We have provided examples below of two different tactics. Withthe example on the lower left, we have raised the price of everymenu item 7%. As you can see, the price increases are not obvi-ous, but using this approach does increase the likelihood that yo

customers will notice the change.

The example on the lower right shows a more subtle approach,determining which are the best selling items and only raising theprice on those items by 11.6%, leaving the rest of the menuunchanged. The net effect is the same as raising every item by7%, but this is a better strategy to minimize the impact in con-sumers minds.


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FeaturedFresh FishFeatured

Fresh Fish

Phone: 801-563-6589 | Fax: 801-280-9071 | Email: [email protected] River Fisheries

Utah Mountain Red Trout

Fog River is proud to offer the finest Red Trout fillet being raised in Utah. Our Utah Mountain Trout is farmed in

the pristine, sparkling waters of the northern Utah Mountains. The fish are hand picked out of the water everyday,processed, packed on ice, and then delivered to the Fog River plant just hours out of the water. Each fillet is indi-vidually packaged and then packed in a 5 lb. master, making it easy to use in the kitchen. Just grab as few or asmany as you need. This product is a delicious, nutritious and offers a value priced fresh fish menu option. It is sureto be a great seller with local dining guests and especially appreciated by guests visiting from outside of Utah.Menu options are virtually endless with this great product.

Utah Mountain Trout (Red Fillet) 6501709 fillet 6-8 oz

March


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We love Utah Mountain Red Trouts firm texture, its delicate flavor,

and its gorgeous pink flesh, which here contrasts beautifully with thegreen pesto an all-purpose sauce that would taste great with justabout any type of fish or pasta.

Makes 6 servings.

For Pesto:1 small dried chipotle chile (optional), wiped clean1 garlic clove2 cups packed flat-leaf parsley leaves3/4 cup extra-virgin olive oil3 tablespoons walnuts, lightly toasted1/4 teaspoon fine sea salt4 teaspoons fresh lemon juice

For Trout:2 tablespoons extra-virgin olive oil, divided3 (1-pound) red trout fillets2 tablespoons fresh lemon juice3/4 teaspoon fine sea salt1/2 teaspoon dried hot red-pepper flakes

Garnish: finely chopped flat-leaf parsley

Make Pesto:If using chile, heat a dry heavy skillet (not nonstick) over medium heat untilhot, then toast chile briefly on all sides, pressing flat with tongs, until slightlysoftened, about 30 seconds total. Soak chile in hot water to cover 4 minutes,then drain.

With motor running, drop garlic into a food processor and process until finelychopped. Add parsley, oil, nuts, sea salt, 1/8 teaspoon pepper, and chile (ifusing) and pure until smooth. Transfer to a bowl and stir in lemon juice.

Bake Trout:Preheat oven to 350F with rack in middle. Brush bottom of a large shallow

baking pan with 1 tablespoon oil. Put fillets, skin sides down, in baking pan anddrizzle with lemon juice and remaining tablespoon oil. Sprinkle with sea salt,red-pepper flakes, and 1/4 teaspoon pepper.

Bake fish until just cooked thorough, 12 to 15 minutes (depending on thick-ness). Serve fish with pesto.

Baked red trout fillets with parsley pesto



*Special order

**


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*


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New Items Now in Stock at SYSCO Intermountain

whats new?

Corn ToastumsServe warm with your favorite Mexican entreas a topper for chili and soups or the perfectside for a dinner salad.SUPC # 0823419

Beer Battered Chicken Tenders

Introducing beer battered chicken tenders!Pilgrims Beer Battered Chicken Tenders aremade with real Hamms Beer, NOT just a beerflavored powder! You really get an actual beer

taste from every bite!SUPC # 4114005 Beer Battered ChickenTender 1.6 oz

Insane Hot WingsationsHot Wings have been requested 3 to 1 overany other style of wings in the top 200 nation-wide chain restaurants. Hot Wings alsoencourage more beverage consumption (i.e.,Beer and Soda). These are the hottest wingsavailable at SYSCO!SUPC # 3459609

Give your menu the bold fla-vors consumers demand withMcCain Wrappetizers quesadil-la rolls. These handheld, rolledwraps pack delicious flavor inevery bite.

Black Bean & Cheese - 6520288

Chicken Chipotle - 6518164

NEW!

Crispy when baked or fried Hot breakfast with minimal

preparation Packed with flavor potato,

egg, bacon and cheesewrapped in a crispy cornflake coating

Free merchandising toolsavailable to drive sales

Serving sleeves included inevery case

Potato Hashbrown Breakfast Riser6502985

Cajeta Caramel Layer CakePure indulgence...Imaginemoist, rich, chocolate cake lay-

ers separated by cream cheeseand Cajeta Mexican caramel.Then add a blend of carameland light whipped topping onthe sides. Finish with sprinklesof chocolate shavings for a sin-fully delightful, unique and out-of-the-ordinary creation fewcan resist.SUPC # 4421574


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SYSCO Classic Fresh Cut Melon

Freshness - 21 day shelf life. Available year-round.

Convenience & Safety - Ready-to-serve fruit is conven-

ient, consistent and reduces labor costs. Fresh-cut pre-pared fruit reduces cutting in the kitchen.

SYSCO Classic Fresh Cut Honeydew Chunks - 1446053SYSCO Classic Fresh Cut Cantaloupe Chunks - 1446376

Molten Chocolate CakeOur moist dark chocolate cake enrobed with dark choco-late... filled with a dark chocolate truffle that melts outwhen heated.SUPC # 3908787

Chocolate Peanut

Butter StackSweet, salty peanut buttercrunch, creamy milk choco-late and buttery caramel, alllayered twice on a browniecake hybrid.SUPC # 3922879

Uptown CheesecakeOur sophisticated NYC cheesecake custom tailored forthe individual. Creamy and smooth, accessorized with theshimmer of vanilla bean glaze.SUPC # 4280988

Expand Your Wing Menu. Expand Your SalesNew Boneless Wing Dings and Wing-Zings Have WideAppeal and will help you build a bigger crowd thanmenuing bone-in alone. Thats because boneless wingshave been proven to attract new customers and increasetotal wing sales.

Made from high-quality solid-muscle breast meat Fully cooked for heat-and-serve convenience Endless menu possibilities

Boneless Wing Zing 6342972Boneless Wing Ding - 6342962


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18/3218 leading source Reprinted from SYSCO Today, Winter 2008


19/32

Claims like guaranteed tender andalways tender show up on morebeef packages all the time. Somemenus promote similar claims. So, ten-

derness must be king with the con-sumer, right?Not so fast, says Mark Miller, San

Antonio Live Stock Show distinguishedprofessor of meat science at Texas TechUniversity.

Beef can fail due to flavor, too, hesays. Once theres enough tendernessacross the industry, then we have tofocus on the flavor.

Recent Texas Tech Universityresearch shows that 1,440 consumersplaced more value on flavor than on

tenderness. The grand summary saysflavor held 59% of the importance indetermining if a cut of beef met theparticipants satisfaction level.Tenderness came in second at 25%,followed by juiciness.

They varied a little, but flavor andtenderness were the most important inevery demographic, he says. The

research compared USDA Choice andUSDA Select in three markets: the EastCoast as represented by theWashington, D.C., and Boston areas;

Lubbock, Texas; and Phoenix, Ariz. Italso relied on several test groups ofpeople, categorized by income, gender,age and education.

You might think consumers withlimited income are easier to please. Notso, the study found. People in thelow-income group determine satisfac-tion based on these same factors,Miller says. All beef consumers cantell beef palatability in the same way.

Miller says results of a 2005National Cattlemens Beef Association

survey indicate that about 90% of allbeef meets the acceptable level fortenderness. Thats determined byWarner-Bratzler shear force; beef cutsthat require more than 4.9 kilograms offorce to shear are a problem for mostconsumers.

When 90% of the beef in the U.S.meets tenderness thresholds, flavor is

going to become the most importantdriver, he says. Although moreresearch needs to be done on whatfactors influence beefs taste, Miller has

an idea of where to start.We know marbling has a big effecton flavor, he says. Marbling is the tinywhite flecks of taste fat distributedthroughout a cut of beef. A higherdegree of marbling increases the fla-vor, Miller explains.

The Texas Tech take-home point, hesays, is that consumers dont just wanttender beef. They want tasty, tenderbeef. Assuring tenderness is important,but it does little good if the meat doesnot also satisfy the consumer with ade-

quate marbling.Modest or higher marbling is the

hallmark of the Certified Angus Beef

(CAB) brands 10 science-based speci-fications. Talk to your SYSCOMarketing Associate today for moreinformation about Certified AngusBeef.

Beef Flavor Counts More Than Tenderness

19


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4943296 1/25 Lb Japanese Panko Bread Crumb

Salsa: Its Not Just For DippingWhen you think of Salsa, you probably picture a big bowl ofyour favorite blend of tomatoes and spicy seasonings com-plemented by crunchy tortilla chips. Its a great, easy tomake snack for any occasion. But did you know that LaVictoria Salsa can be used for much more?

Some of your favorite dishes can be spiced up using La

Victoria

Salsa as a tasty ingredient. Heresone of our favoritesGrilled Salmon

with Mango Avocado Salsa. Giveit a try this holiday season!

In stock at SYSCOIntermountain:

5661400 4/1 galLa Victoria Salsa SupremaMedium

5047519 4/1 galLa Victoria Salsa PicanteMild

6101737 6/#10Embasa Salsa Verde

Grilled Salmon with Mango Avocado SalsaGrilled Salmon with Mango Avocado Salsa2/3 cup La Victoria Salsa Suprema

1/2 cup diced ripe sweet mango

1 medium ripe avocado, peeled and diced

1/4 cup diced red onion

2 teaspoons fresh lemon juice

1 teaspoon fresh lime zest

4 salmon fillets

In bowl, gently combine La Victoria Salsa with mango,

avocado, onion, lemon juice and zest; set aside. Grill or

broil salmon fillets until fish flakes easily with fork. Evenl

divide mango salsa over grilled salmon fillets. Serve immdiately. Makes 4 servings. Preparation Time: 15 minutes

Serving Suggestion: Next time serve this Mango Salsa ovegrilled chicken breasts or pork tender loin. Whether its

fish, poultry or pork serve it on a bed of fresh salad green

for a complete meal!

3M Cleaning Products

Grill Cleaning KitSUPC # 0267005

Specially designed kit forcleaning griddles with mirror

or highly polished finish

Quick CleanGrill CleanerSUPC #3621760

A powerful griddle cleaning liq-uid that is safefor use on foodcontact surfaces

Griddle Polishing PadSUPC # 6006266

Aggressive cleaning pad thatpolishes while it cleans

Light Duty Scrub SpongeSUPC # 8450769

Wont scratch or mar mostsurfaces.


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customer highlight

Calypso's Caf, located in The Living Planet

Aquarium in Sandy, offers affordable and deli-

cious fresh made sandwiches, kids meals (includ-

ing popular choices like Mac and Cheese and

PB&J), smoothies, healthy snacks and an assort-ment of desert options. The menu features satis-

fying flavors and fresh ingredients with enough

variety to keep every member of your family sat-

isfied!

More than simply a place to eat, Calypso's Caf

is an extension of the aquarium and as such, it

provides an experience all its own. Calypso's

caf is themed as if one is underwater, on the

outer edge of a tropical reef with an old ship-

wreck below. In the distance, the open water

predators such as the Mako shark, Blue Marlin,Yellow fin Tuna and Sailfish are seen as if they

would be in the wild. Sea turtles, stingrays and

other reef fish are also cruising about.

At Calypso's Caf, kids and adults alike will find

their curiosity piqued about life under the sea

while enjoying lunch o r a snack at the

Aquarium's newest attraction!

Calypso's Caf

(in The Living Planet Aquarium)725 E 10600 S

Sandy, Utah 84094

Monday - Sunday 11 a.m. - 5 p.m.

The Living Planet Aquarium Hours:

Sunday - Thursday, 11:00 - 6:00

Friday and Saturday, 11:00 - 7:00


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Try these new dressings in stock at SYSCO Intermountain:

Imperial White Balsamic Zinfandel Vinaigrette 2/1 gal 702

Classic Banquet Premium SABI Sauce 4/1 gal 118Classic Salsa Ranch Dressing 4/1 gal 730Mel Fry Free Oil 1/35 lb. 574

Mini Quiches are easywith Easy Eggs LiquidQuiche Mix !

Now Papettis makes it easy tocash-in on quiches versatility!

5640972 - 15/2 Lb


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customer highlight

Carl Weyant, a native New Yorker, began working

in kitchens early in his life. At 28 he brought his

youth and enthusiasm to the New York

Restaurant School where he spent two years

studying under Neil Becker. Soon after he was

done with school he began managing kitchens at

fine dining establishments in New York City.

Then one day in 1999, Carl saw an ad for a Chef

position at Solitude Mountain Resort on the inter-

net. Soon afterward Weyant was busy hustling

food up and down the mountain.Today you can find Carl Weyant at the helm of

his own ship. Meshing fine and casual dining

with Jazz and Blues musicians from around the

nation. Located a short five mile drive up

Emigration canyon, you will find the quaint diner

The Sun and Moon Caf. Established in July

2003, Weyant has carved his distinctive style into

a unique eating experience in an otherwise

upscale part of the Salt Lake Valley.

The menu at The Sun and Moon offers nightly

specials, burgers, salads and much more. This is

the kind of place where you can sit down to a

garlic burger with a pint of beer, or filet mignon

and a fine bottle of wine. Carl is truly a talented

chef and the patrons that frequent his establish-

ment will agree.

The Sun and Moon has just finished some

major renovations, if you have not been in for

some time it would be a great time to go back.

New paint, lights, trim as well as a new menu

await you. So if you are looking to catch a

great live Jazz show or are looking for

something that is outside the norm, makethe short trip up the canyon and visit Carl

Weyant and his staff at The sun and Moon

Caf.

The Sun and Moon Caf

5107 Emigration Canyon Road

Salt Lake City, Ut 84108

801-583-8331

25

Business hours:Wednesday - Friday:

11:30 am - 9 pm

Saturday: 9 am - 10 pm

Sunday: 9 am - 3 pm

The Sun & Moon Cafe


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customer highlight

Janets Sun Shine CafWhere Everybody Knows Your Name

Beginning with her first job in a caf years ago, Janet

Barmore, owner, manager, and cook of the Sunshine

Caf, always dreamed of a mom and pop place of

her own. Opening in May of 2005, in a small triangle

of a strip mall in North Salt Lake, her quality home-

made from scratch, breakfast and lunch, make every-

one feel like family.

Whether it is lunch burgers, sandwiches, soups or

salads, or breakfast quality meats, biscuits and

gravy, French toast, pancakes or hand grated hash

browns, you can be assured that everything is given

her time and attention. Daily specials are also much

anticipated by her customers. Chicken Fried Steak,

Meatloaf, Chicken Enchiladas, or Philly Steak, to

name a few.

On Fridays, she braves any weather to cook Tri Tip

on the outside barbeque. While only seating 35 and a

counter to seat 5, she manages to please over 200

customers a day. Her motto is: We serve good food,

not fast food. The food is fabulous, the prices are

right, and the service is exceptional. This is a combi-

nation that cant be beat.

Janets Sunshine Caf

20 South Orchard Dr

North Salt Lake, Utah 84054

801-936-0915

Hours:

Monday - Saturday 7:00am-2:00pm

Sunday 8:00am - 2:00pm

26 leading source


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SYSCO Intermountain: Your source for white whole wheat breads

SYSCO Intermountain, in cooperation with Gerards, has developed a line of white wheat products, which

have the flavor of wheat bread but the health benefits of whole grain bread. These products combine the

taste that consumers already love with the health benefits of high-fiber, whole-grain breads.

White Wheat Products in Stock at SYSCO Intermountain:

6484677 4/24 Ct Gerards Bread Roll White Wheat

6484651 4/12 Ct Gerards Bun White Wheat 4"

6484699 8/6 Ct Gerards Bread Hoagie White Wheat 6"

White Wheat Breads

Rising Demand for Whole Grains

Whole grain products play a far more significant rolein the consumer diet than is often realized. The vast

majority of consumers feel whole grain products are

healthier than non whole grain products. 58% say

their diet has resulted in more whole grain and they

eat it often/all the time. There a strong base of con-

sumers (43%) who already eat the RDA of whole

grains. Additionally, more consumers (41%) are

increasing their intake of whole grain products.

However, some consumers are inhibited by what they

perceive as poor taste and texture.

Market research tells us that consumers:

Know whole grain products are healthier

Would eat more of it if it were more available

Want it specifically in bread and rolls

Want it in CDRs / upscale restaurants

Would eat more of it if it tasted better

Are very interested in White Wheat for taste

The market research indicates that there is a

demand for more, better tasting whole grain

products.

Bread is the most highly recognized whole grain product, providing an opportunity for

restaurateurs to address this growing trend for their customers. Restaurants can capital-

ize on the healthy diet trend by providing whole grain breads and other healthy menu

choices, The majority of consumers dont currently associate CDRs, FDRs and QSRs

with healthy whole grain offerings, representing a major opportunity to differentiate a

restaurant vs. the competition.

27



customer highlight

Salt Lake City1400 South Foothill Drive #166

Foothill Village 801-582-3111

Layton855 West Heritage Park Blvd #3

Heritage Park Plaza

801-728-9111

South Jordan11610 South District Main Drive

801-727-3111

MacCools Public House? Authentic and

welcoming...an Irish Pub-style restau-

rant built in Dublin and reconstructed

in Utah. MacCools is an eclectic gath-

ering place where house created food

has been influenced by the Irish, yet

directed towards American comfort.

MacCools first arrived in Foothill

Village, Salt Lake City, in December

2004. The art of having fun with

music, food and family all together, or

craic (pronounced crack), as the Irish

call it, is embodied here by these

ideals.

The name MacCools comes from a

legendary Irish warrior, with the gift of

infinite wisdom acquired from asalmon. His name was Finn MacCool,

and as a young boy he met a seer who

had dedicated years of his life to catch-

ing the Salmon of Knowledge. Legend

had it that the first person to taste the

salmon would be blessed with all the

knowledge in the world. And so it was

that while Finn was there, the seer

caught the salmon. With much joy, he

immediately put it on a spit, entrusting

Finn to cook it, but warning him not to

taste it. Like any watchful cook, after a

time Finn went to test for temperature

by using his thumb. Naturally, he

burned himself, and to ease the pain,

he stuck his blistered thumb into his

mouth and thus became the first per-

son to taste the salmon. Ever after, if

Finn needed to know something, he

put this thumb into his mouth and the

knowledge came to him.

When in Foothill Village, Layton or

South Jordan, Ireland is only footsteps

away. Once you open the red door, the

warmth of the Emerald Isle truly

emanates from the unique furniture,

fixtures and wall tones. Depending on

your mood or who youre with,MacCools can accommodate your

needs with its four distinctive seating

areas. Join family by the fireplace in

the country cottage or business associ-

ates in the quiet victorian section.

Bring friends to dine in the rustic

Gaelic furniture or relax in the pub

shop with darts, shuffleboard and TVs.

Many of the furnishings and bric n

brac, or artifacts are directly from

Ireland.

MacCools combines great atmos-

phere with great food! House created

and house roasted selections yield

down home comfort cooking. Choose

pub favorites like fish n chips or

corned beef. Of course, there are

unique appetizers, hearty soups, cre-

ative salads and sandwiches to enjoy

with distinctive beverages. And dont

leave before partaking in one of our

signature desserts! So cheers...relax

and discover the friends you have not

met!


29/32227

SYSCO Intermountain is proud to support the local suppliercommunity by buying local & selling fresh! We proudly offer

produce from the following local companies:

Blaine Hartleys Condies FreshPoint Denver Mountainland Apples Mountainview Mushrooms Mountain Sprouts Vegetable Express Wyomato Tomatoes Sevillo Fine Foods Sunbridge Growers

ProudlySupp

orting

LocalSupplier

s!

There's a BUZZ in Salt Lake City as the ACF Beehive Chapter, Inc. is host-

ing the 2008 ACF Western Regional Conference at the Hilton Salt Lake

City Center April 19 - 21. We look forward to the opportunity to gather

together for a few days to CELEBRATE our good fortune and share our

new ambitions.

Chefs Peter Hodgson, CEC, Beehive Chapter president and Chef David

Prows, CEC, AAC, conference chairperson, are working diligently with the

National Office to zero in on some spectacular happenings for this event.

It's our goal to utilize as many ACF Western Region members as possibleto serve as presenters for the educational programming.

The Hilton Salt Lake City Center is located in the heart of downtown

and in the midst of the city's entertainment and business district. For those

free nights during your conference schedule, the hotel is surrounded by

more than sixty restaurants, bars and nightclubs, and is only steps away

from The Capital Theatre, Hogle Zoo and Historic Temple Square.

Western Regional ConferenceApril 19-21, 2008Hilton Salt Lake City CenterSalt Lake City, Utah

is proud to be the PlatinumSponsor of the 2008 ACF

Western RegionalConference


30/32

Reflections Utensils in stock at SYSCO Intermountain

Fork Plastic Silver 7 0720763Spoon Plastic Silver 6.25 0721613Knife Plastic Silver 7.5 0723338Fork, Knife, Spoon, Salt, Pepper, Napkin 4823948Serving Fork 6/10 5759461Serving Spoon 6/10 5759473

*Special order

*


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Tenderbroil Mini Steak Burger with BunFully cooked and charbroiled, the thick Tenderbroil mini steakburger tastes like it came straight from the grill, saving youime and labor while decreasing food safety concerns. Mini

white buns are packed with the burgers for your conven-ence. Its small size works well for appetizers, kids meals orentrees.

Backyard grilled flavor and appearance without the workCharbroiled beef steak burgerCharmarks provide a freshly grilled appearanceFirm texture allows product to hold well in au jusSmall size works well for appetizers or entrees

ncreased ProfitsBurger cooks from a frozen state, reducing labor and wastePortion-controlled servings provide exact food costs

SUPC # 6315242 (72/2.5 oz.)

NEW!

9282096 - 24/8" Pizza Chicken w/ Roasted Garlic9282021 - 24/8" Pizza Supreme 8"9281999 - 24/8" Pizza Pepperoni 8"

9281908 - 24/8" Pizza Four Cheese 8"

Serve your customers the pizza they

ove. Its simple with Freschetta Pizza.reschetta pizzas are traditional pizzeria-quality pizzas with thedded benefit of being fully prepared. These are adult-target-d pizzas with fresh homemade taste, and they give youreezer-to-oven convenience with no need for special equip-

ment. Try these Freschetta pizzas in stock at SYSCO:

WillbeinforSprinSumme


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Documents

Leading Source Magazine March 2008