DiCarlo. What s Inside... September 2018

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1 DiCarlo FOOD SERVICE September 2018 What s Inside... - Arneo Imported Pasta - Football Game Day Munchies - It s Pie Season - Make Your Restaurant Kitchen More Efficient - Meal Ticket Program

2 Cheese of the Month How do you want your Parmesan? Imported Parmesan Cheese Shredded # /5 lb. Grated # /5 lb. Shaved # /5 lb. Prima Latte sources the finest quality Parmesan Cheese from around the world. This Parmesan Cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. These products offer the high quality and taste of imported cheese and the convenience in a ready to use product. Parmesan-Roasted Cauliflower Ingredients 1 head cauliflower, cut into florets 1 medium onion, sliced 4 sprigs thyme 4 garlic cloves, unpeeled 3 tablespoons olive oil Kosher salt and freshly ground black pepper ½ cup grated Parmesan Preheat oven to 425. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, minutes longer. Pasta of the Month Linguine # /1 lb. Penne Rigate # /1 lb. Spaghetti # /1 lb. Imported f rom Italy

3 What s new at DiCarlo... brio molded Designed with delivery and on-the-go in mind, brio molded BY Brio Bowls Oval 28 oz. # /75 ct. Round 24 oz. # /75 ct. Round 32 oz. # /75 ct. Brio Bowl Lids Oval Dome # /75 ct. Round Dome # /75 ct. Ask your DiCarlo Sales Consultant to sign you up today! Are you using Meal Ticket? Meal Ticket is a new online tool to help our customers save $$! Meal Ticket bridges the technology gap between operators, distributors, and manufacturers. From Meal Ticket, our customers will be able to track current rebates, view Specials, see new items and much more!

4 Black Cattle Ranch 1963 Special Blend Burgers & Ground Beef - Special blend of USDA Prime graded short rib, brisket and chuck - Locally ground and packaged on Long Island - 100% Black Angus beef with full traceability back to the source - Absolutely no fillers or artificial ingredients - We use 100% natural neck fat in our special blend burgers and ground beef - Burgers can be custom sized as desired 1963 Special Blend Burgers Fresh # /2.33 oz. *special order # /4 oz. *special order # /6 oz. # /8 oz. Black Cattle Ranch is a premium meat program brought to you by DiCarlo. We select only the finest quality meats. With over 50 years experience in the food service industry, we truly understand the importance of consistency and quality for both you and your customers.

5 Super Heavy Pizza Sauce # /#10 Ground Peeled Tomatoes Supreme # /#10 Diced Tomatoes in Juice # /#10 Tomato Puree 1.06 # /#10 Tomato Paste # /#10 Plum Tomatoes in Juice Italian # /#10 Plum Tomatoes in Juice Spanish # /#10 White Flour Tortilla Wraps 12 # /12 ct. Whole Wheat Wraps 12 # /12 ct. Pressed Flour Tortilla 6 # /12 ct. Pressed Flour Tortilla 10 # /12 ct. Sundried Tomato Wraps 12 # /12 ct. Garden Spinach Wraps 12 # /12 ct. Herb Garlic Pesto Wraps 12 # /12 ct.

6 featured produce item Locally Grown Long Island Corn #274 1 crate We wait for it all year and now is the time! Local Long Island corn is available from DiCarlo. Sweet and crisp, this corn is perfect on its own or used in your recipes. Steam it, grill it, roast it... always delicious! We are proud to offer our customers local produce. Whenever possible, we source local ingredients to help sustain our local agriculture resources. Bacon, Ranch, and Dill Grilled Corn on the Cob INGREDIENTS: 4 slices center-cut bacon 5 ears of corn salt and pepper to taste 1/4 cup ranch dressing 1 tablespoon fresh dill, minced DIRECTIONS: Preheat grill to high heat (around 400 degrees Fahrenheit). Cook bacon in a skillet until crispy, about 5 minutes, flipping once. Remove the pan from the heat, and place bacon on a paper towel to drain. Shuck and clean corn on the cob. Carefully roll each ear of corn in the bacon fat. Lower the grill burners to medium-low. Place corn on the grill. Cook for 15 minutes, rotating every 5 minutes. Remove the corn from the grill. Drizzle ranch dressing on top, sprinkle minced dill, and crumble bacon over the ears of corn. Serve immediately. When corn is finished baking, slather them with the flavored butter and serve!

7 It s Pie Season! Offering fresh baked pies has never been easier. Item# Description Unbaked Apple Pie Unbaked Blueberry Pie Unbaked Cherry Pie Unbaked Peach Pie Unbaked Pumpkin Pie Unbaked Strawberry Rhubarb Pie Baked Pecan Pie Unbaked Pie Shells Baked Apple Hi Pie, Packed 4/ Unbaked Apple Pie No Sugar Added Unbaked Blueberry Pie No Sugar Added Unbaked Peachberry Pie Unbaked Strawberry Rhubarb Hi Pie Unbaked Apple Grande Pie Unbaked Dutch Apple Pie Unbaked Fruits of the Forest Pie Unbaked Blueberry Hi Pie Baked Sweet Potato Pie Baked Pumpkin Pie Unbaked Peach Hi Pie Chocolate Cream Pie Banana Cream Pie Unbaked Caramel Applenut Pie Baked Lemon Meringue Pie Unbaked Coconut Custard Baked Gourmet Lemon Meringue Pie 10 *Packed 6 count unless otherwise noted

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9 9 Ways to Make Your Restaurant Kitchen Run More Efficiently As a restaurant manager or owner, your to-do list can be a bit overwhelming, but you know every little detail does count, especially in the kitchen. While unfortunately there will never be more than 24 hours in a day, there are ways to run a more efficient kitchen. Here are 9 way to make your restaurant kitchen run more efficiently: 1. Listen to Your Employees Feedback: We all get set in our ways and believe that the way we run things is the best way, the only way, but a true leader listens to his or her staff and is willing to see the process through their eyes and listen to their recommendations. Try observing a full service to get a real picture of the workflow in the kitchen and then talk to each member of the kitchen staff about ways to help them be more efficient. 2. Streamline Your Menu: While you would love to impress your guests with complex, unique dishes, you might not always have the right ingredients, equipment and skilled staff to do so. Be practical and streamline your menu to what you have in the kitchen and what your staff does well. Everything on your menu needs to be something that your kitchen can handle efficiently without putting undue burden on your staff. Choose recipes that include ingredients that you know fit into your budget and concentrate on making them the best they can be. Good food is more about taste than presentation. 3. Create an Employee Manual: While this might just seem like busy work, it is actually very important to have well-established standard operating procedures that all staff are up to date on. It helps ensure consistent quality throughout the kitchen. Make sure your staff are constantly reviewing these procedures and always do spot checks to make sure they are following every step. And don t be afraid to update the standard operating procedures if new laws or regulations come out or you find a better way of doing things. 4. Set Up an Efficient Inventory System: Nothing is worse than running out of key ingredients in the middle of the dinner rush. Avoid this embarrassment by having a good inventory system in place so you know when you need to restock. It is also important not to waste food either so regularly review your standard orders to see if there are some ingredients you aren t really using anymore. 5. Don t Discount Human Communication and Talent: Every business today is always searching for new ways technology can make them more profitable and efficient and the restaurant industry is no different. Whether it is newfangled devices to cook with or a state of the art point of sales system, technology can be a restaurant manager or owner s friend. But remember sometimes old-fashioned human communication and skill is better. For instance, it doesn t matter how much expensive equipment you have in the kitchen, you still need a skilled chef to create the mouthwatering dishes your guests are expecting. And when technology lags, nothing is quicker than having the wait staff communicate changes in orders directly to the kitchen staff. 6. Create Specific Work Stations in the Kitchen: To prevent bottlenecks from happening in the kitchen, make sure there are clear work spaces carved out in the kitchen for different duties. Also have separate areas for inventory to come in the door and for finished meals to go out to the customer. With smaller kitchen staffs this might not be as feasible, but try to find what works best for you. The key is to make sure that the food stays safe and not contaminated and that staff are not all trying to use the same space and equipment at the same time. 7. Assign Daily Prep to Someone You Trust: Not having a clean, well-stocked kitchen at the start of a shift can really set back your chefs. Even simple things like knives that need to be sharpened could slow things down. Assign someone you trust to make sure all equipment is clean and in working order and that the kitchen is well-stocked with ingredients before the doors of the restaurant open. 8. Do What Prep You Can Ahead of Time: While freshness of meal is vital and more and more people prefer made to order dishes, there is always certain preparations that can happen ahead of time to increase efficiency. For instance if you are making tacos, you can have the meat cooked and ready to go when the orders start coming in. Or you can have the potatoes peeled and cut up to make mashed potatoes. 9. Invest in Your Staff: Of course, the most important ingredient for an efficient and successful kitchen is highly-skilled and hard-working staff. And for that you need to be willing to invest time and money in hiring and training the best kitchen crew possible. If you show you staff that you want to help them be the best they can be in their job then they will work hard for you and remain loyal. You also want a staff that believes in your restaurant s mission and are excited about carrying it out. None of this will happen overnight, but if you start making small improvements every day, you will be amazed at how much more efficient your kitchen will run and you will have happier customers and staff to prove it. Being open to change and being willing to work hard a long side your staff are the signs of a good leader.

10 The first NFL game is September 6th... Beer Battered Sidewinders # /4 lb. Are you READY? Beer Battered Onion Rings 3/8 # /2.5 lb. 5/8 # /2.5 lb. 5-8 Calamari Tubes & Tentacles Todarodes /2.5 lb. avg. Potato Tater Kegs Bacon Cheddar Chive # /1.5 oz. Buffalo Chicken # /1.5 oz. Reuben # /1.5 oz. 5-8 Calamari Tubes Todarodes /2.5 lb. avg. Tex-Mex Favorites La Junta Thick & Chunky Salsa Mild # /1 gal. Medium # /1 gal. Sliced Jalapeno Peppers # /#10 Cheddar Cheese Sauce # /#10 Triangle Tortilla Chips Salted Yellow # /2 lb. White # /1 lb. Tri-Color # /2 lb. Guacamole Supreme # /16 oz. Guacamole made with IQF tomato, onion and cilantro with big avocado chunks offers a homemade texture and flavor. Breaded Mozzarella Sticks 3 # /3 lb. Battered Mozzarella Sticks # /2 lb. 14ct/lb. Popcorn Chicken # /10 lb. Tempura Breaded Chicken Chunk Ckd # /10 lb. Refried Beans Vegetarian # /#10 Sour Cream # /10 lb. Sliced Black Olives # /#10 Avocado Halves IQF # /2 lb. Guacamole Pulp Bags # /3 lb. High quality avocado pulp that is ready to use for guacamole or other recipes. Boneless Buffalo Chicken Wings Ckd # /5 lb. Boneless Breaded Chicken Wings Ckd # /10 lb.

11 Spicy Breaded Chicken Wings Ckd # /7.5 lb. Breaded Chicken Wings Ckd # /7.5 lb. Breaded Jalapeno Cream Cheese Popper # /5 lb. Breaded Jalapeno Cheddar Cheese Popper # /5 lb. Breaded Chicken Breast 4 oz. Ckd # /10 lb. Homestyle Chicken Tender Fritter # /5 lb. Breaded Cheese Ravioli # /5 lb. Breaded Golden Chicken Tender Raw # /5 lb. Breaded Boneless Chicken Wings Raw # /5 lb. Battered Mac & Cheese Wedges # /3 lb. Battered Corn Nuggets # /2 lb. Battered Mushrooms # /2.5 lb. Spicy Battered Pickle Fries 3/8 # /3 lb. Buffalo Wing Sauce # /1 gal. Spinach & Artichoke Dip # /6 oz. Buffalo Wing Sauce # /1 gal. Chunky Blue Cheese Dressing # /1 gal. # /1.5 oz Complete Buffalo Wing Sauce # /1 gal. Carrot Sticks #1002 2/5 lb. Celery Sticks 5 #1025 2/5 lb.

12 It s Pumpkin Season! 10 Pumpkin Cheesecake # /14 cut Pumpkin Pie Ice Cream # /2.5 gal. Prebaked Pumpkin Pie 10 # Unbaked Pumpkin Pie 10 # /46 oz. 100% Solid Pumpkin # /#10 Jumbo Round Pumpkin Ravioli # /1.17 oz. Jumbo Round Butternut Squash Ravioli # /1.16 oz. Pumpkin Flax Granola # /52.6 oz. We also carry assorted Pumpkins & Gourds PLEASE VISIT OUR CASH AND CARRY STORE 1630 N. OCEAN AVE, HOLTSVILLE NY Hours: Mon. thru Fri.* 8:00am-5:30pm * Closed on Tuesday Saturday 8:30am-2:30pm Phone: ext. 350 DICARLO FOOD SERVICE P.O. BOX N. OCEAN AVENUE HOLTSVILLE NY FOR SALES DICARLO dicarlofood.com DEPOT CENTERS: BELLMAWR, NJ SOUTH KEARNY, NJ WESTBOROUGH, MA DiCarlo Distributors is not responsible for any typographical errors.