Newsletter - Sysco Kansas City

Take Your Kid to WorkLocal ProduceColumbia & Lake of the Ozarks Food & Idea ShowsSummer Safety Update KU Rain BarrelWeight Loss ChallengeRetirement PartiesLuis Escribano, The Million Cases Man Chef Josh Powers ProfileLittle Apple Brew Co. Award WinnerSysco Q/ACustomer Spotlight

School is Out Issue - 2012

Sysco Kansas City

Did you know?The preferred name for the holiday gradually changed from “Decoration Day” to “Memorial Day”, which was first used in 1882. It did not become more common until after World War II, and was not declared the official name by Federal law until 1967. On June 28, 1968, Congress passed the Uniform Holidays Bill, which moved four holidays, including Memorial Day, from their traditional dates to a specified Monday in order to create a convenient three-day weekend. The change moved Memorial Day from its traditional May 30 date to the last Monday in May. The law took effect at the federal level in 1971. Many people observe Memorial Day by visiting cemeteries and memorials. A national moment of remembrance takes place at 3 pm local time. Another tradition is to fly the flag of the United States at half-staff from dawn until noon local time. Volunteers often place American flags on each grave site at national cemeteries.

INSIDE THIS ISSUE

May 2012 | Sysco Kansas City

TAKE YOUR KID TO WORK Last month Sysco hosted 12 children for Take Your Kid to Work Day.

The young Sysco Associates for the day were greeted with a light breakfast with their parent followed by a treasure hunt and concluded with them producing

lunch for them and their parent. The lunch menu included cutting their own fruits and vegetables for their salad, proofing and cutting dough for their breadsticks and making their own signature pizza to share with their parent.

The attendees: Nicole, Doloria, Michael, Valissa, Xavier, Raven, Sabastian, Andrew, Christine, Christina, Dominic & Sophia.


LOCAL PRODUCE Sysco Kansas City is proud to partner with Good Natured Family Farms as your local food provider.

Good Natured Family Farms is an alliance of more than 100 family farms within 200 miles of Sysco Kansas City. The farm families collectively offer an amazing array of local, high quality, nutritious products from dairy, cheeses, and meats to fruits and vegetables.

Twin County Family Farms and Stanberry Community Farms are the first Mennonite and Amish farms to achieve GAP certification in the USA. The members of the alliance in some cases are 3rd and 4th generation farmers and the bar is set very high in regards to their standards of quality, handling and safety.

PRAIRIE LAND DAIRYFirth Nebraska’s Prairieland Dairy, located just 15 miles from Lincoln, was created when the Eickhoff, Goossen, Obbink and Rice family farms joined together as one.

Their mission was to create a new kind of dairy, one that was sustainable, open and transparent; one that served people, cows and the planet. When you buy Prairieland Dairy products, you join in this effort to better our environment, economy and community.

At Prairie Land Dairy, they’ve built their own water filtration system on the farm to ensure their animals receive the best possible water quality, plus they recycle water at every opportunity. They are also careful stewards of the land, only using natural fertilizers and environmentally friendly farming practices.

Also, no other dairy travels a shorter distance from the farm to your table. Less transportation means less fuel and less pollution. Their cows are never given artificial growth hormones or sub-therapeutic antibiotics, and none of our flavored products use artificial sweeteners. The result, great tasting, all natural dairy at a fair price.


COLUMBIA FOOD & IDEA SHOW

February 22nd, 2012

Larry Rector, Osage Marketing and Holly McBride, Kraft/Nabisco Nowetta Ferguson and Blaine Grider, Elite Foodservice Specialist.

Thompson Brokerage

Tracy Galyon and Jeanne Schmidt, Rheuark

Tom Desmond and Lara McCullough, General Mills

LAKE OF THE OZARKS FOOD & IDEA SHOW

March 28th, 2012


LEAVES OF THREE - LET IT BE!There are lots of stories and tips about poison ivy – what is really known? Poison ivy grows at the edge of almost every field, road and forest within its range. It can be a creeper, a bush, or a climber and changes color with the season.

You get poison ivy from touching it or touching something that has touched it, like your clothes or your dog. But the oil that causes the rash can live on objects for long periods of time and still be active.

Using a weed eater to remove poison ivy will result in spraying your legs with poison ivy. If you are bare-legged and get scratches while splattered with sap from poison ivy, you may be headed to the emergency room.

At first you get a slight itchy spot, which gets worse and worse. It can be a small itchy area that will annoy you, or it can cover your whole body with giant red sores that will drive you nuts. The poison ivy rash, even when not huge and ugly, can be one of the itchiest experiences a person will ever have.

After contact most experts think that in less than 30 minutes the oil has soaked in. If able try and remove with rubbing alcohol then soap and water. If you do not have access to rubbing alcohol you should rinse with lots of cold water - like a garden hose. Hot water will open your pores and let the oil in. Taking a shower could be a disaster.

The next day is really too late. Check with your doctor to see if early treatment can prevent the rash before it really starts.

Summer Safety Update

KU RAIN BARRELOne of Sysco’s largest CMU customers, The University of Kansas, hosted Our Campus, Our Community, Our Environment to celebrate this year’s Earth Day.

The festivities included panel discussions, live performances and an opportunity for community members to help reduce storm water runoff while supporting environmental initiatives at KU.

Throughout the evening, KU Rain Barrels on Parade, auctioned off rain barrels designed and decorated by students, faculty, staff, community members, and our own Sysco designers, Pablo & Ivan. The event generated over $1,600 and benefited the KU Student Rain Garden, a native garden at the Ambler Student Recreation Fitness Center that is maintained by student volunteers.

www.facebook.com/kurainbarrels


WEIGHT LOSS CHALLENGEThe 2012 Weight Loss Challenge, sponsored by the Sysco Employee Committee, started February 17th and lasted 12 weeks. The goal of the program was healthier eating habits, increased energy and mental clarity along with an overall lifestyle change and weight loss.

Congratulations to all of you that lost weight or learned some new healthier habits during this challenge. 323.5 pounds –WOW! You all did a terrific job.

The Team Prize Winner of the “Lose to Win!” Challenge is the Gym Class Heroes and their mentor Linda Rapue. Each team member and their mentor will be receiving a $100 gift card. For the rest of you that worked hard and lost weight, we will be having a drawing for prizes when we hand out the Team Prize.

Again Congratulations and I hope the good habits you learned will become a lifestyle for all of you.

RETIREMENT PARTIESSysco celebrated 3 retirement parties recently:

Gerald Mermis joined Sysco in 1987 and retired as a Forklift Operator.Dave Redel joined Sysco in 1983 and retired as an IS Business Analyst.Jim Storms joined Sysco in 1975 and retired as a Beverage Equipment Tech.


LUIS ESCRIBANO, THE MILLION CASES MANSysco Kansas City hired Luis Escribano on 7/17/2005 not knowing what accomplishments would follow from this warehouse associate.

Luis very quickly became a proficient and accurate selector. He continued to perform at consistently high levels, and then on 4/5/2009 his no mispick streak began. Luis first reached 250,000 cases selected without a mispick, a level few warehousemen achieve. Later he reached 500,000 cases with no mispicks, the first person in Kansas City to reach that benchmark. 750,000 cases passed and still no mispicks.

On 12/10/2011, Luis picked his one millionth case without a mispick, a feat no other selector has come close to in KC. The streak finally ended on 1/17/2012 when he mixed selection labels on two cases. His record, 1,046,555 cases without a mispick.

Luis has since rebounded and is approaching 120,000 cases without a mispick. Luis is not just a skilled selector. Outside of work he is an avid soccer fan. He was a member of the Sysco soccer team that won the city-wide corporate challenge three years in a row.

We applaud Luis for his excellence at work, home and on the pitch.

CHEF JOSH POWERS PROFILEJosh attended culinary school at Johnson County Community College while working as an apprentice at Shadow Glen Golf Club in Olathe, Kansas.

Josh spent four years working under Chef Allen Blair and learned a variety of cuisines from upscale American fusion to classic French. He attributes his passion and love of food to the lessons he learned at Shadow Glen. According to Josh, “I can’t imagine a better environment for a young cook or better people to train under.”

Josh continued to hone his skills as Executive Sous Chef at “Ten” the upscale steak house inside the historic Eldridge Hotel in Lawrence. After three years of

service Josh left Lawrence and moved to Anthony, Kansas where his future wife began teaching high school and Josh opened his own catering company prior to accepting the job as Culinary Specialist at Sysco Kansas City. Josh was recently crowned 2012 National Champion in the Chicken Philly Recipe Contest by Steak Eze and Sysco Corporate. Josh spent 3 days in Houston working with a professional food stylist and his recipe can be found on Sysco’s Chef Ref application for iPhone & iPad.

To view Josh’s recipe click on the link below:

www.syscotabletop.com/chef/recipe/chicken-goat-cheese-and-apple-flat-bread-sandwich/


SYSCO QAHow safe is the seafood you eat?

Did you know only 1-2% of imported seafood is inspected by the FDA and domestic seafood is largely self governed by the HACCP principle with rare FDA inspections.

It has always been Sysco’s priority to provide our customers with safe, wholesome, high quality products while ensuring full compliance with all applicable laws regarding the purchase and distribution of those products.

Portico brand seafood undergoes a thorough QA evaluation prior to approval for Portico brand. Our Portico brand offers full traceability of all products ensuring the utmost in food safety and security.

The Portico brand features guaranteed net weight on products while our competitors continuously have 5-10% loss due to short weight and offer no traceability. Portico is the leading brand sold by Sysco averaging 52 million pounds per year.

selections to more domestic varieties, Sysco’s Portico brand has a line on some of the world’s most healthful,

and battered portions to freshly frozen-at-sea products, Sysco’s Portico brand makes your job easier at every step.

Bake it, broil it, grill it, fry it—doesn’t matter how you prepare it, with Portico products, you’re really cooking.

Portico Quality

Sysco is working closely with the World Wildlife Fund

identify renewable resources in every category—making certain that the products you need are always reliable, responsible and ecologically sound.

Portico brings you the highest quality standards in the industry—and delicious, healthful seafood selections that are imminently adaptable to any menu. Portico Bounty products meet established industry standards for competitive value-added labels. Portico Prime brings you the best available value-added products, packed to exceedingly high expectations with better ingredients, limited use of chemicals and unique recipes. Portico Simply brings you the basics—raw seafood with nothing added, providing you with maximum versatility while delivering uncompromised quality and value. Portico also stands for integrity—we guarantee and list true net weights and species that always match up with what’s in the box.

LITTLE APPLE BREW CO. AWARD WINNERBeefbacker Award Winner

Each year, the Beef Checkoff Program recognizes foodservice establishments for their efforts in menuing and marketing beef, helping to build demand among the customers they serve.

The 2011 National Foodservice Beef Backer Award winners included the Little Apple Brewing Company (Independent Establishment Category). For more than 16 years, Little Apple Brewing Company has delivered the ultimate steak experience in Manhattan, Kansas with a delicious variety of steaks, burgers, salads and soups featuring new and traditional cuts of beef. Little Apple Brewing Company is truly a beef backer.

Known for the best steak in town, Little Apple Brewing Company has a jaw-dropping selection of more than 50 beef entrée specials. By readily testing

new cuts of beef like the shoulder petite tender, it consistently reinvents the beef experience for its patrons. Over 50% of all sales at Little Apple stem from beef products.

This family-owned establishment prides itself on being a partner and a friend to the local beef industry and it leverages its partnerships with the Kansas Beef Council and Certified Angus Beef LLC for promotional support and staff training.

Dan Doerge is the MA and Gary Kaus is the DSM

Q U A L I T Y A S S U R E D

www.littleapplebrewery.com

CUSTOMER SPOTLIGHTKANSAS STAR CASINO (MULVANE, KS)Kansas Star Casino is anticipating over 2 million visitors during their first year of business.

The “phase 1” casino is home to 1300 slot machines and 32 gaming tables. During the first phase, Kansas Star Casino will be employing close to 700 individuals. “Phase 2” is already under construction and will include a 150 room hotel, buffet, deli, fine dining steak house and sports bar.

JERSEY’S BAR & GRILL (WICHITA, KS)Locally owned by Mitch Lyons and operated by Jordan Albright.

It is a unique concept in that is a “family friendly sports themed grill and bar” vs. a sports bar concept. The menu specializes in all scratch style cooking including hand cut fries, chips and hand breaded onion rings, CFS, chicken tenders and catfish.

NONNA’S KITCHEN (SPRINGFIELD, MO)Located in the heart of historic downtown Springfield and their newest location off South National.

Nonna’s menu features traditional Italian-American faire, including such local favorites as Seafood Lasagna, Cioppino, and homemade Fettuccine Alfredo & Spaghetti.

The second phase will open in 2013. Peninsula Gaming is the management company overseeing the casino. They are based out of Dubuque, Iowa and operate multiple casinos in Iowa and Louisiana.

Jeanette Ritthaler, Account Executive

Double stacked Fire River Classic burgers are the “big hit” of the menu. They are in the process of building outdoor sand volleyball courts with a mobile bar and grill to serve a limited menu under umbrella covered tables.

PK Lippoldt (MA), Casey McLenon (DSM).

This relaxed, eclectic downtown classic serves delicious food in a casual, family oriented atmosphere while also specializing in catering and event planning.

Shannon Butcher (MA), Steve Dobbs (DSM).

www.kansasstarcasino.com

www.jerseysgrillandbar.com

www.nonnascafe.com


SPRINGFIELD BREWING COMPANY (SPRINGFIELD, MO)

Springfield Brewing Company is one of the few breweries in the world built, operated and owned by a brewery equipment fabrication company.

Founded in 1997 by Paul Mueller Company to showcase its stainless steel processing equipment, Springfield Brewing Company has become one of Springfield’s favorite restaurants and a must-visit destination for beer enthusiasts traveling in the area.

Paul Mueller Company began laying the ground work for Springfield Brewing Company in the fall of 1996 for the purpose of brewery equipment research and development. Anxious to share with the public the wide assortment of fresh, high-quality beers brewed in the name of innovation, Paul Mueller Company established this restaurant and pub.

BIONIC BURGER (WICHITA, KS)

Bionic Burger is locally owned by Raquel and Jimmy Chavez. Raquel’s father, Steve Majors, and his brother Loyd Majors opened the first Bionic Burger in Wichita in 1977.

The concept came from their Aunt Ruby’s style of burgers and fries from the 1940’s that they loved as kids and wanted to share with Wichita. They believe “You can get a regular burger and fries anywhere, so why not do it right.”

Springfield Brewing Company now serves as a state-of-the art brewery to showcase Paul Mueller Company products to domestic and international customers. The focal point of the brewery is the computer-automated brewhouse designed and custom built here in Springfield by Paul Mueller Company.

Unlike other small brewhouses, their system incorporates the same modern technologies found in much larger breweries. This design philosophy extends throughout the brewery and includes our four-roll malt mill, wort cooling and aeration system, fermentation tanks, water purification system, and beer filter, making this one of the most advanced brewpubs in the world.

Shane Sandbothe (MA), Steve Dobbs (DSM).

Bionic Burger starts with 100% fresh never frozen US Beef which includes trim from T-Bone, strip steak and sirloin. Bionic Burger quick sears each patty with grilled onions to lock in the real steak flavor and serve it on a toasted bun. They are also known for their fresh cut liberal order of fries with just a little bit of peeling left on just for the health of it. Bionic Burger has 4 locations in the Wichita area.

Lance Patterson (MA), Todd Hanna (DSM).

www.springfieldbrewingco.com

www.bionic-burger.com

MESTIZO (LEAWOOD, KS)

Mestizo is the creation of Chef Aarón Sánchez. The name, Mestizo, represents the melting pot of cultures that defines Mexico and its people.

From the Native Americans, to the Spanish and Latin American influences, these cultures define the personality of the country and translate into the cuisine.

All Mexican cuisine can be traced back to the Yucatan, Pueblo or the Veracruz regions and to the ingredients that are indigenous to these areas. Through

TELLER’S RESTAURANT (LAWRENCE, KS)

Teller’s The Bank... Teller’s The Restaurant

In January 1889, construction of the new Merchant’s Bank was complete and the bank’s business was moved from its old location at Ninth and Massachusetts to the new location at the corner of Eighth and Massachusetts Street. The cost of construction was just $13,352. In 1930, the bank was remodeled and the name was changed to The First National Bank of Lawrence.

The second floor was eliminated in order to raise the single floor ceiling height to two stories and create an open feel with views of the activity on Massachusetts Street, the popular main street of Lawrence, Kansas.

the masterful combination of these ingredients, Aarón Sánchez uses his classic culinary training to create recipes that define a menu of bold flavors that set a new standard in Mexican cuisine.

Using only the freshest and sustainable ingredients, Aarón’s food will delight the palate and create a true appreciation of the flavors of Mexico.

Erik Hess (MA), Craig Stupp (DSM).

The bank remained open at this site until the 1970’s when the business was moved back to the corner of Ninth and Massachusetts Street. The building was used by various clubs and organizations, including the KU theater department for many years until July 16th, 1992 when a complete renovation was done and Teller’s Restaurant and Bar was born.

Nineteen years later Teller’s remains the favorite haunt of the University’s many students, faculty, and loyal Lawrencians. Visitors from around the country, and around the world, frequent the restaurant for the delicious world-cuisine food and warm atmosphere.

Mark Douglas (MA), Casey McLenon (DSM).

www.mestizoleawood.com

www.746mass.com


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Newsletter - Sysco Kansas City