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How Can Food Distributors Support Schools with Salad Bars?
Billi Grossman, R.D., L.D.Sysco NM
1 International Food Group
17 Hotel Supply
33 Produce
20 SYGMA
97 Broadline
1 Asian
15 Meat
2 RDC
186 Distribution Locations
Serving 400,000 Customers with 360,000 Products
Food Distributors can provide a variety of fresh, frozen and canned fruits and vegetables for breakfast, snack, lunch and salad bar needs
Most distributors have a # Case minimum, but this would include all categories of food and non-food
You may need to sign an agreement to purchase 80% of food to qualify for delivery
Deliver Fresh Produce Weekly
Quality Control & Traceability
Quality food distributors ensure that the food is handled with the highest food safety and HACCP standards
The food is stored and delivered in temperature controlled environment
Each food item is traceable from the packer (in many cases from the field) so if a recall occurs we know exactly where it came from
Seasonal Availability Information
Your food distributor can provide you with information about what is in season and/or available each week/month
Seasonal produce is usually less expensive than out-of-season items, so don’t be afraid to make menu substitutions
Frozen and canned items may also be appropriate and less expensive
Specialty Produce
Your food distributor will have a wide variety of produce including unusual and exotic items that you can use for your salad bar, fresh fruit and vegetable program, snacks and more
Use these to teach students about new and different foods.
Further Processed Produce
Many items can be purchased ready to be placed on the Salad Bar with little or no prep
• Edamame beans• Canned beans• Baby corn• Diced, sliced, or wedged
tomatoes• Carrot and celery sticks• Cantaloupe and honeydew
melon chunks• Broccoli florets• Diced potatoes• Sliced mushrooms• Prewashed lettuce/salad mix
Equipment and Small wares
Your food distributor will provide you with quotes, specs, and recommendations for equipment and small wares
• Steamers, ovens and other large equipment
• Steam table pans• Sheet pans• Crocks• Spoodles, ladles, scoops• Long handled tongs• Juice machines• Squeeze bottles for condiments
Technical & Operational Support
• Menu ideas• Tray line Diagrams• Yields• Prepping Estimates• Recipes• Nutrition Facts Labels• Training
Your food distributor may assist you with technical and/or operational support
Questions?