By J
ohn
P. H
ayward
For
most
of u
s in
th
eS
outh
east food service indu
s-try,
2009 w
ill go
into
the
books as on
e of the tou
ghest
in m
emory. D
eclinin
g sales,risin
g u
nem
ploymen
t an
dm
arket malaise h
ave taken a
toll on n
early every segmen
t.F
or food service brokers,
thou
gh, th
e pain h
as been es-
pecially severe. As th
e indu
s-try’s
ultim
ate m
iddlemen
,brokers serve as catalysts an
dliaison
sto
man
ufactu
rers,distribu
tors and operators in
the flow
of products.
Th
ey’reat th
e sharp en
d of the stick
— an
d usu
ally the first on
esto get poked in
the eye.
Even
in th
e best of times,
the
brokerage
busin
ess is
challen
ging. B
ut th
row in
the
worst econ
omic clim
ate since
the G
reat Depression
, and th
eh
urdles are even
high
er.T
he
nation
al u
nem
ploy-m
ent rate stan
ds at 9.8 per-cen
t, according to th
e U.S
.L
abor Departm
ent, th
e high
-est sin
ce 1982. Region
ally, the
nu
mbers are sim
ilar. Sou
th-
east u
nem
ploymen
t ran
gesfrom
a low of 6.7 percen
t inV
irginia to a h
igh of arou
nd
11 percent in both Florida and
Sou
th C
arolina.
U.S
. Food service in
dustry
sales are projected to top $499billion
this year, accordin
g toT
echn
omic In
c. Th
is wou
ld bea declin
e of 3.8 percent from
2008. Th
e dropoff is concen
-trated largely in
the com
mer-
cial food
service segm
ent.
Tech
nom
ic projects
that
travel and leisu
re-related food
service will see a decrease of
11.3 percent from
’08. Restau
-ran
ts and bars w
ill see a de-crease
of 3.5
percent,
with
full-service
restauran
ts ac-
coun
ting for th
e largest per-
centage of th
is decline.
It’s a difficult en
vironm
ent
for Sou
theast food service bro-
kers.“O
ur
overall bu
siness
is
PRSR
T ST
DU
.S. P
osta
gePAID
Sout
heas
tPu
blis
hing
Com
pany
Inc.
P.O
. BO
X 20
08O
LDSM
AR, F
L 34
677-
7008
Cha
nge
Serv
ice
Req
uest
ed
Culinary competitions are
an excellent way to hone
professional skills – espe-cially for students. ChefLucardie
tells about
hisow
n experiences working
with young chefs.PAGE 14
Chef and
restaurateurRobert A. Dickson, a.k.a.the ‘Singing Chef,’ reflectson 45 years in the restau-rant business.
PAGE 6
Read about the newest
products in the food service industry.
PAGE 22
A C
hef’s
Life
Ch
efS
potlight
Pro
du
ct Spotligh
t
Peop
le, Places &
Things
Catch up on the latest industry new
s and events.
PAGE 8
Vol. 33 N
o. 8w
ww
.sfsn.com
Octob
er/Novem
ber 2009
Sou
th C
arolin
a E
atery
Now
in 20th
Yea
r
By L
iisa Su
llivan
At first glan
ce, you m
ayth
ink th
at you’ve h
ad one too
man
y cocktails, but you
r eyesdo n
ot deceive.T
he S
eafareR
estauran
t in S
urfside B
each,
Sou
th C
arolina, offers a tropi-
cal-island th
eme w
here on
e ofits m
ain attraction
s is a la-goon
with
live merm
aids wh
osw
im abou
t entertain
ing an
din
teracting w
ith gu
ests. N
ot only is S
eafare the on
lyrestau
rant
with
sw
imm
ing
merm
aids, but it also offers
the on
ly seafood buffet in
the
Myrtle
Beach
area
with
a
gourm
et selection
of
items
and cookin
g meth
ods. T
his is on
e area that ow
ner
Steph
en K
aros attributes to
the S
eafare’s 20 years of suc-
cess.“W
hile oth
er buffets on
the
Gran
d Stran
d focus on
friedseafood, S
eafare offers baked,broiled,
steamed,
and
rawseafood selection
s as well as
un
ique sign
ature dish
es such
as seafood
strudel
and
Mediterran
ean
spice-rubbed
Mah
i-Mah
i,” he said.
SeaFare RestaurantPuts Traditional Spin on Seafood Buffet
(See S
EA
FA
RE
on
pa
ge 16)
(See S
UR
VE
Y o
n p
ag
e 10)
Su
rvey: Sou
theast B
rokers B
attling R
ecession,
Con
solidation
& M
arket C
han
ges
Diners at Seafare Restaurant inSurfside Beach, South Carolina, aretreated to tw
o things they can’t findanyw
here else – a true gourmet
seafood buffet and a lagoon with
live merm
aids. It’s all part of thetropical island atm
osphere at this20-year-old Grand Strand eaterythat’s operated by veteran StephenKaros and his fam
ily.
®
®
Vol. 43 No. 3 www.sfsn.com April / May 2019
8805
Tam
iami T
rail N
#30
1Na
ples
, FL
3410
8-25
25C
hang
e S
ervi
ce R
eque
sted
Chef Fred Lucardie takes us out to the ballpark.
PAGE 15
A Chef ’s Life
Read about all the latest industry news and happenings.
PAGE 4
People, Places & Things
See the newest products in the food service industry.
PAGES 17 & 19
Product Spotlight
Food Show Photos
Our staff has visited food shows throughout the market.
PAGES 8, 13, & 14
The illustrious career of Chef Wilhelm Gahabka.
PAGE 2
Chef Spotlight
Operating Partner Rocco Mangel of Roc-co’s Taco’s Tequila Bar is an American Dream. He began his career as a bus boy and dish-washer in his home of Brooklyn, New York. He came to South Flor-ida in 1997 and became King of Tacos and opened Rocco’s Ta-cos and Tequila Bar in 2010. His name is syn-onymous with tequila, tacos, tequila, parties, and more tequila. He can often be seen atop the bar, in a pair of white shoes, and with a bottle of tequila pouring a shot down his customer’s throats! This is all with the song Tequila by the Champs playing in the background.
He had a dream to open the best of the best Mexican restaurants. He traveled to Mexico and visited over 60 top Mexican rated restaurants to
develop the best menu possible.
His first restaurant was opened in West Palm Beach, Florida. The number has grown to 9 locations and there are plans to open more. He even opened one in Brooklyn, New York his home.
There are over 425 brands of Tequila and Rocco’s has most of them. It is a Tequila Connoisseur’s dream. Rocco even went to Guadalajara to obtain his Tequila Expert and Master Expert Catador.
This certification shows one with continuous learning and experience
If you run your restaurant by gut and you’re not using restaurant bud-geting, I urge you to stop. You can’t do it anymore – the risk is just too great.
This is why restaurant budgeting is so critical:
Restaurant budgeting takes you from being a reactive management team to a proactive management team. Restaurant budgeting ensures that you know what your financial goals and targets are. This allows you to exam-ine how you are operating, determine
what systems you have in place that people are not using and what systems you need to put into place to change
Rocco’s Taco’s Tequila Bar Wows Florida
Why Restaurant Budgeting Is So Important
See ROCCO’S TACO’S on page 6
See BUDGETING on page 7
Rocco making guacamole
David Scott Peters
2 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®2 SOUTHEAST FOOD SERVICE NEWS ®
Southeast Food Service News is a wholly owned subsidiary of Southeast Publishing Company, Inc. and has no affiliation with any other group, association or publication.
POSTMASTERSEND ADDRESS CHANGES TO:Southeast Food Service News
8805 Tamiami Trail N #301Naples, FL 34108-2525
ISSN 0199-2805
DIRECTOR OF MARKETINGElliott R. Fischer
ACCOUNT EXECUTIVEScott Kennedy
STAFF WRITERMichelle Herrin
CREATIVE SERVICESElsie Olson
Division of SoutheastPublishing Co., Inc.
Elliott R. Fischer, President/Secretary
www.SFSN.com
Bulk Rate PostagePaid in Atlanta, Georgia
Subscription Rate:$36.00 per year
© 2019 Southeast Publishing Co., Inc. All Rights Reserved.
PermissionsAll rights reserved. Materials in this publica-tion may not be reproduced in any form without the express written permission of the publisher.
Publisher PolicyPublisher has privilege to reject any adver-tising. Advertiser and advertising agency are responsible for full content of adver tisements provided to the publisher, and are responsi-ble for any claims made therein. Reproduc-tion or use without permission of editorial, advertising or graphic content in any manner is prohibited.
SubscriptionCall 404-626-1558
This publication is printed in part on recycled newsprint with soy inks and can be recycled.
twitter.com/sefoodnews
®
Chef Wilhelm Gahabka, C.E.C, was born in Erlangen, Germany. His mother, an excellent cook, inspired his interest and love of cooking. His father was a brew master so food was central grow-ing up in his family home. He graduated from the Culinary In-stitute of Nurnberg, Germany. He apprenticed in some of the best restaurants and hotels in Europe, including the Restaurant La Fat-
toria in Milan, Fairmont Hotel in Monte Carlo, and Hotel Bay-rischer Hof in Munich, Germany. He also was at the Suvretta Hause in St. Moritz, Switzerland, Hotel Le Mèridien Nürnberg Germany, and Hotel Reindls Partenkirchner Hof in Garmisch Partenkirchner Germany.
Chef Wilhelm loved warm weather and the beach. This helped him land in Southwest Florida. He
is currently Executive Chef at Na-ples Lakes Country Club, Naples, Florida, but he is well known in the Naples area. He was at The Regis-try Resort, Naples, Florida for 10 years. He was Chef de Cuisine at the gourmet restaurant Lafite. He was the Corporate Chef for Culinary Concepts, a collection of restaurants in the Southwest Florida area. He opened the ex-clusive Club at Mediterra in 2000. He hosted five Chaine des Rotis-seurs Dinners there and delighted President George and Mrs. Barba-ra Bush with his dinners. He was Executive Chef for The Bay Colo-ny Golf Club from 2004 to 2018. Chef also participated many years in the Naples Winter Wine Festi-val that has raised over $191 mil-lion for children in the Southwest Florida area since 2001. It was here he cooked weekly Camarade-rie de Boudreaux Luncheons.
Chef Wilhelm has a lot of expe-rience and impeccable credentials. He has won many awards. He re-ceived 2 Golden Spoon for the ten best restaurants in Florida. He also received the AAA Four Diamond Award. He was invited to cook by the James Beard Foundation in 1995. He won four silver and four gold medals in the hot food com-petitions competing against other chefs of the ACF. Chef authored a
Foodservice Experts Foodservice Focus
Relationships that Matter Powered Locally
The Recipe for Success Your Foodservice Partner
• 9 States, 13 Offices, and 80 Sales Professionals!
• Providing you the Best Foodservice Focused Sales Force in the industry!
• Directed by a Proven & Disciplined Foodservice Sales Model!
PROVIDING INDUSTRY LEADING SOLUTIONS FOR FOODSERVICE PRINCIPALS, DISTRIBUTORS & OPERATORS
Alabama Arkansas Florida Georgia Louisiana Mississippi N. Carolina S. Carolina Tennessee
www.fse.us.com
9 states • 13 offices • 80 sales peopleFood Sales East is the premier Foodservice Sales Agency covering the Southeast. We approach every customer, manufacturer & employee with honesty and integrity as the foundation of our interaction with them.
Chef Wilhelm Gahabka, C.E.C, and his Prestigious Career
Chef Wilhelm Gahabka, C.E.C.
See CHEF WILHELM on page 12
SOUTHEAST FOOD SERVICE NEWS 3®APRIL / MAY 2019
Another exceptional brand from the Smithfield family.
Farmland Shoulder Bacon is the belly bacon alternative with amazing versatility and artisan taste.
as baconyas bacon,without
being bacon.
Shoulder Bacon Monte Cristo Waffle Sandwich with Raspberry Jam
Farmland Shoulder Bacon
Description Item CodeCase Wt
(lb)Case Dimensions
(L x W x H)Case Cube
Case Tare
PalletPattern
Smoked Sliced Shoulder Bacon, 6/3lb. 90070247181520 18 22.625 x 13.250 x 5.250 0.911 1.837 5x10
For more information on adding this unique and versatile product to your menu, contact a Smithfield representative at 888-327-6526 or visit SmithfieldFoodservice.com.
Farmland® Shoulder Bacon
to day’s bacon lovers just can’t get enough.So why not give them something new that tastes just as amazing? If you’re an operator who avoids bacon because of belly market volatility and its associated fluctuating prices, or if you’re already a bacon user just looking for a new and unique flavor for your bacon-loving patrons, Farmland may have just the alternative you’re looking for.
Introducing New Farmland Shoulder Bacon. Made from muscle in the pork shoulder, the meat is very bacon-like in appearance but delivers a slightly different flavor profile. This distinctive taste allows it to be positioned as a more artisan, upscale item in a variety of on-trend signature dishes – but without the added cost!
The bacon is cut in oval strips so it can be used in a variety of traditional bacon applications, while also being perfect for a variety of sandwiches, wraps, etc.
distinctive upscale bacon-flavor profile
the perfect format for menu versatility
Shoulder Bacon Grilled Cheese
- Made from the coppa muscle in the shoulder.
- Not as fatty as belly bacon, with more marbling.
- Lean meat results in a very savory flavor.
- Desirable oval cut gives eye appeal to all applications.
©2018 Smithfield 1018 72955
4 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®
New HorizonsTrade Show
Presented bySchool Nutrition Association of N.C.
The Ultimate Trade ShowFor Information ContactDawn Ferguson Roth
Phone: 888-204-8204 • E-mail: [email protected]
Trade ShowJune 19, 20198:00am - 2:30pm Koury Convention Center
Greensboro, NC
Exeeds Smart Snack Standards
Smart Snack Standards
Old Wisconsin Fast Fuel Sticks
√ Under 200 caloriesBeef: 30 caloriesTurkey Honey Brown Sugar: 40 calories
√ Sodium levels under 230mgBeef: 190mg sodiumTurkey Honey Brown Sugar: 200mg sodium
√ 10% fat and less than 35% total fat, 0g trans fat
No Saturated fat or trans fatBeef: 1g total fatTurkey Honey Brown Sugar: 1.5mg total fat
√ Less than 35% of the weight from total sugars
Beef: <1g sugarTurkey Honey Brown Sugar: 3g sugar
Exeeds Smart Snack Standards
Smart Snack Standards
Old Wisconsin Fast Fuel Sticks
√ Under 200 caloriesBeef: 30 caloriesTurkey Honey Brown Sugar: 40 calories
√ Sodium levels under 230mgBeef: 190mg sodiumTurkey Honey Brown Sugar: 200mg sodium
√ 10% fat and less than 35% total fat, 0g trans fat
No Saturated fat or trans fatBeef: 1g total fatTurkey Honey Brown Sugar: 1.5mg total fat
√ Less than 35% of the weight from total sugars
Beef: <1g sugarTurkey Honey Brown Sugar: 3g sugar
Exeeds Smart Snack Standards
Smart Snack Standards
Old Wisconsin Fast Fuel Sticks
√ Under 200 caloriesBeef: 30 caloriesTurkey Honey Brown Sugar: 40 calories
√ Sodium levels under 230mgBeef: 190mg sodiumTurkey Honey Brown Sugar: 200mg sodium
√ 10% fat and less than 35% total fat, 0g trans fat
No Saturated fat or trans fatBeef: 1g total fatTurkey Honey Brown Sugar: 1.5mg total fat
√ Less than 35% of the weight from total sugars
Beef: <1g sugarTurkey Honey Brown Sugar: 3g sugar
Exeeds Smart Snack Standards
Smart Snack Standards
Old Wisconsin Fast Fuel Sticks
√ Under 200 caloriesBeef: 30 caloriesTurkey Honey Brown Sugar: 40 calories
√ Sodium levels under 230mgBeef: 190mg sodiumTurkey Honey Brown Sugar: 200mg sodium
√ 10% fat and less than 35% total fat, 0g trans fat
No Saturated fat or trans fatBeef: 1g total fatTurkey Honey Brown Sugar: 1.5mg total fat
√ Less than 35% of the weight from total sugars
Beef: <1g sugarTurkey Honey Brown Sugar: 3g sugar
Exeeds Smart Snack Standards
Smart Snack Standards
Old Wisconsin Fast Fuel Sticks
√ Under 200 caloriesBeef: 30 caloriesTurkey Honey Brown Sugar: 40 calories
√ Sodium levels under 230mgBeef: 190mg sodiumTurkey Honey Brown Sugar: 200mg sodium
√ 10% fat and less than 35% total fat, 0g trans fat
No Saturated fat or trans fatBeef: 1g total fatTurkey Honey Brown Sugar: 1.5mg total fat
√ Less than 35% of the weight from total sugars
Beef: <1g sugarTurkey Honey Brown Sugar: 3g sugar
Exeeds S
mart
Snack Standards
Smart Snack
Standards
Old Wisconsin
Fast Fuel Sticks
√Under 20
0 calories
Beef: 30
calories
Turkey H
oney Brown
Sugar: 40 calories
√Sodium
levels under 23
0mg
Beef: 19
0mg
sodium
Turkey H
oney Brown
Sugar: 20
0mg
sodium
√10% fat and less than 3
5%
total fat,
0g trans fat
No S
aturated fat or trans fat
Beef: 1g total fat
Turkey H
oney Brown
Sugar: 1.5mg
total fat
√Less than 35
% of the we
ight
from
total sugars
Beef: <1g sugar
Turkey H
oney Brown
Sugar: 3g
sugar
Exeeds Smart
Snack StandardsSm
art Snack Standards
Old Wisconsin
Fast Fuel Sticks
√Under 200 calories
Beef: 30 caloriesTurkey Honey Brown Sugar: 40 calories
√Sodium
levels under 230mg
Beef: 190mg sodium
Turkey Honey Brown Sugar: 200mg sodium
√10%
fat and less than 35%
total fat, 0g trans fat
No Saturated fat or trans fatBeef: 1g total fatTurkey Honey Brown Sugar: 1.5
mg total fat
√Less than 35
% of the weight
from total sugars
Beef: <1g sugar
Turkey Honey Brown Sugar: 3g sugar
Call your local sales representative at 1-800-621-0868 to request a Certificate of Analysis!
Please sign up for the digital copy of Southeast Food Service News at www.sfsn.com. You will be able to download a copy to your computer, tablet, or phone. It is easy to sign up and it will always be at your finger-tips.
The Annual Ryan Wells Foundation Evening with the Chefs will be held May 10, at the Sheraton Sand Key Resort, Clearwater Beach, Flori-da. This year’s event will highlight Russ Kimball, General Manager of the Sheraton Sand Key Resort for 40+ years. Awarding the first scholar-ship in his name will honor his commitment to education.
Congratulations to Florida Food Service, Gainesville, Florida, who received the UniPro Foodservice 2018 Key Distributor Award. The award recognizes member companies for their exceptional accomplish-ments, growth and strong commitment. Florida Food Service has been a member of UniPro since 1970.
Congratulations to Frank Simpson and International Gourmet Products, IGP, based in Cumming, Georgia for purchasing Titletown Cheese Company. The family-owned company makes and processes cheese for retail and food-service uses. Its signature cheese brand is El Preferido. IGP also operates a brokerage division with specialties in pro-teins, pastries, dairy and dry goods. The two lines of business make IGP and Titletown Cheese a good fit, as each built its business as a broker between producers and sellers.
The Loop Pizza Grill, Jacksonville, Florida has hired a new chief marketing officer, Marla Quattrone. She will bring strong expertise in brand strategy and user experience to grow the organization. Naples Lakes Country Club, Naples, Florida, has named Wilhelm Gahabka as Executive Chef.
Select Foodservice, a proud member of IBA, is pleased to announce they have been appointed by Clemens Pork, Liguria Foods, and Hospital-ity Mints for the Middle and East Tennessee markets. Lyons Magnus has appointed The Core Group for the southeast. High Liner Foods appoints Acosta Sales for the Southeast.
Select Foodservice is happy to announce the addition of Wayne Tel-ford and Amy Arnold, both be working in the Middle Tennessee market. Joe LaBella has joined Buona Vita Inc. Regional Manager covering the southeast. HBG Purchasing Solutions welcomes Stephen Otis for Busi-ness Development, based in Greer, South Carolina. Dale Rymer joins Southeastern Sea Products as National Sales Manager. Gilbert Foodser-vice Georgia Team is pleased to announce that Julia McCoy has joined its team. Julia’s responsibilities are managing the US Foods Atlanta Di-vision.
Sorry to report the passing of Rich Garrett of West Palm Beach, Flor-ida. Rich was with Cheney Brothers as a buyer for the past 15 years. We will miss his smile and engaging personality. Our thoughts are with his family.
A reminder that Southeast Food Service News is available for down-load on our website, sfsn.com, where you can also sign up to receive each issue via email. You can follow us on Twitter, twitter.com/sefoodnews.
People, Places & Things
SOUTHEAST FOOD SERVICE NEWS 5®APRIL / MAY 2019
6 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®
is able to craft the most exquisite tequilas. This is serious business!
Lunch and dinner is available including a late night menu. All items on the menu are fresh. There is a daily special. The guacamole is made fresh tableside. The menu includes tacos, enchiladas, bur-ritos, quesadillas, chimichangas, and molcajetes, Rocco’s defini-tion of a fajita. Anything Mexican
they have it. The sides are typical, yellow rice, black beans, refried beans, sweet plantains, and avoca-do fries. The bar has everything but there are 11 different Special Margaritas.
Rocco gives back. He is a voice for the National Multiple Sclerosis Society. He has received the prestigious MS Society Hope Award for his contributions. He has publically announced his own diagnosis of MS and wants others
to know one can survive the dis-ease. He has also contributed to many other charitable societies.
There is a huge following for Rocco’s Tacos. If one wants the freshest ingredients and authentic Mexican, Rocco’s Taco’s is the best bet. Rocco has created an en-tertaining atmosphere. The wait staff is attentive, knowledgeable, and engaging. This is the place for an authentic taco and a shot of tequila!
770.887.0807 www.igpinc.net
We’ve been in business as long as some of us have been alive.
Our food broker business has been going strong for 47 years and two generations. While other company’s logos become a blur, our name stands for something: consistent coverage.
Now covering the U.S.A. Nationwide.Let us help you.
1.800.486.4717
Rocco’s Taco’s Tequila Bar Wows Florida
Tacos and sides
Rocco’s traditional Margarita
Rocco sharing Tequila shots with his customers
Continued from page 1
Rocco’s interior
SOUTHEAST FOOD SERVICE NEWS 7®APRIL / MAY 2019
your bottom line.Restaurant budgeting is the key-
stone to being profitable on pur-pose, rather than just being lucky.
Your restaurant budget is your plan to success. You stop being reactive – you become proactive, making changes to ensure your food cost stays on track, that your labor cost stays on track. You also use your restaurant budget to measure budgeted against actual. Restaurant budgeting helps you plan for profitability. You don’t hope you’re successful – you plan for it.
I teach that the two most import-ant systems any restaurant should have in place are a restau-rant budget and recipe costing cards. You know what two systems most restaurants never have in place? Budgets and rec-ipe costing cards! The number one reason I hear is, “They’re too hard.” That is an easy excuse to not do a budget and also to
set yourself up for failure. You put your restaurant at risk, your income and your employees’ income at risk when you ignore the important step of putting a budget in place.
David S. Peters-The Restaurant Expert, aside from being the found-er of TheRestaurantExpert.com and serving as a member coach, David is also a dynamic and en-gaging speaker. He is available to present in large group settings tar-geting independent restaurant own-ers, whether they own one location or a multi-unit chain. To learn more about creating a budget please con-tact The Restaurant Expert at 877-457-6278 or visit TheRestaurant-Expert.com.
Family Brands management team and employees are grateful-ly anticipating the final touches on our new and highly advanced meat processing plant, with production scheduled to start the last week in April. We are especially thankful for our customers’ loyalty and pa-tience during this time.
Family Brands is a producer of delicious smoked meats sold under several brands including Elm Hill hot dogs and bologna and Cades Cove award winning BBQ’s. His-torically we have had two plants in operation at our location in Lenoir City Tennessee but in June of 2017 the primary plant suffered a major loss from a fire. During the consid-erable planning, interactions, dem-olition, and construction leading up to the present time, we have con-tinued to operate with the help of several meat companies contracted to produce our products, while our
BBQ and chili plant remained in constant operation. We are grate-ful for the considerable efforts our co-packers have made to maintain our supply.
As we consider the major en-hancements made to the facility, especially the investment in the very best equipment available, far exceeding our insurance coverage, it was purely out of our desire to be the best supplier we could be and our owner’s faith in our team.
Our hallmark has been our sin-gular focus on consistency in our products, regardless of the item or the tier and providing the best val-ue in the same way. To our loyal customers, who have served our products in building their business-es, we are blessed and thankful for your support. As we get underway in our new fully modernized facili-ty, we are anxious to produce your products and grow with you.
Family Brands rebuilds:
Why Restaurant Budgeting Is So Important
Continued from page 1
8 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®
TASTE THE TRADITIONTASTE THE TRADITIONTASTE THE TRADITION
America’s best barbeque is pit cooked low and slow.Since 1978 Brookwood Farms has pit smoked pork,
beef and chicken for hours over real charcoal. When the pitmaster says it’s ready, it’s hand pulled, sauced, hand packed and ready as a heat and serve
item for any food service venue.
www.brookwoodfarms.com
New from Maple Leaf Farms
DUCK TENDERSGourmet Marinated
Available with North African or Southeast Asian seasonings
Southeast AsianMarinated Duck TendersProduct Code: 003806610
Case Size: 5/2 lb bagsFrozen
North AfricanMarinated Duck TendersProduct Code: 003805510Case Size: 5/2 lb bagsFrozen
Add on-trend, international flavors to your menu with Maple Leaf Farms Gourmet Marinated Duck Tenders. Spicy North African duck tenders with chili peppers
or curry-based Southeast Asian duck tenders are extremely versatile, easy-to-use and
cook in just minutes.
For information visit mapleleaffarms.com
Sysco West Coast Florida Ethnic Food Show
Bonita Springs, Florida April 2, 2019
Parmesan Pete’s, Marie Della Rocca, Peter Della Rocca; Sysco, Eric Flesvig.
Sysco, Will Fulghom, Robert Limehouse.
DeRomos, Amy Selwa; Sysco, Kirk Perry.
SOUTHEAST FOOD SERVICE NEWS 9®APRIL / MAY 2019
May 27, 2019 - July 28, 2019rebate
behindthe pitTHE ART OF THE PITMASTER
Smithfield takes you into the exclusive world of the most talented professionals in BBQ.Enclosed you will find tremendous savings on a wide variety of productsutlized by world-class pitmasters to craft tender, mouth-watering BBQ.
BBQ Brisket Sandwich
FEATURED FRESH BARBECUE PRODUCTS
distributor sales repMail-In Coupon Corporate Promotion
behindthe pitTHE ART OF THE PITMASTERFEATURED FRESH BARBECUE PRODUCTS
OperatorMail-In Coupon Corporate Promotion
behindthe pitTHE ART OF THE PITMASTER
Gold Medal Black Angus Beef Burgers
00070247141804 CHOP,BI,CC,GM,4OZ,10#,Z $2.00
00070247141811 CHOP,BI,CC,GM,5OZ,10#,Z $2.00
00070247144430 CHOP,BI,CC,GM,6OZ,10#,Z $2.00
00070247150219 CHOP,BI,CC,GM,ET12,4OZ,10#,Z $2.00
00070247150226 CHOP,BI,CC,GM,ET12,6OZ,10#,Z $2.00
00070247150363 CHOP,BI,CC,GM,ET12,5OZ,10#,Z $2.00
00070247151742 CHOP,BI,CC,SM,ET12,8OZ,10#,Z $2.00
00070247140968 CHOP,BI,E-E,BUFF,SM,ET12,20#,Z $2.00
00070247162359 CHOP,BI,CC,PHSE,GM,ET12,12OZ,10#,Z $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
smithfield chop shop chops
90070247169559 BKRIB,PK,LN,RC,MEATY,SKLS,IB,12PC,Z $2.00
90070247211111 RIB,ST LOUIS,RC,3.00/DN,IB,10-1PC,Z $2.00
90070247210114 RIB,ST LOUIS,RC,2.5#,IB,12-1PC,Z $2.00
90070800708751 BKRIB,4-7 SHORT RIB PRTNS,LYRD,P/L,CW,Z $2.00
90070247608980 BKRIB,PK,LN,2.5/3.1,VP,4-3PC $2.00
90070800218267 RIB,ST LOUIS,RC,2.76/3.25,VP,6-2PC $2.00
smithfield rib company ribs
Butts
90070800706597 BUTT,PK,BNLS,NKON,1/4`,VP,4-2PC $2.00
90070800867939 BUTT,PK,BI,NKON,1/4`,VP,4-2PC $2.00
Shoulders
90070800122021 SHOULDER,PK,WHL,TRMD,SHNKLESS,F/BBQ,VP,3-1 $2.00
Loins
90070247144563 LOIN,BNLS,RST,ENH20,WH,NTD,GM,VP,2-1PC,Z $2.00
90070247164233 LOIN,BNLS,DRY,CAN,BK,XT,GM,JUL,VP,2-1PC, $2.00
90070800646169 TENDERLOIN,SMFD,UFB,VP,8-2PC $2.00
Belly
90070800216942 BELLY,CC,SKLS,HLF,SMFD,VP,8-1PC $2.00
Rack of Pork
90070800606743 LOIN,RACK OF PORK,10R,SMFD,BLUE,VP,4-1PC $2.00
Rib Pieces
00070247202253 BKRIB,PK,PCS,30#,Z $2.00
10070247210460 BKRIB,3-4 SHORT RIB PRTNS,LYRD,P/L,30# $2.00
Cushions
90070800216683 PICNIC,BNLS,CUSH MT,VP,4/15#CW $2.00
Brisket Bones
00070247161802 BRSKTBONE,PK,FULLCUT,30#NET,Z $2.00
00070800216451 BRSKTBONE,PK,RC,WIDE,P/L,30#NET,Z $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
smithfield fresh pork
Gold Medal Black Angus Beef Burgers
00070247141804 CHOP,BI,CC,GM,4OZ,10#,Z $2.00
00070247141811 CHOP,BI,CC,GM,5OZ,10#,Z $2.00
00070247144430 CHOP,BI,CC,GM,6OZ,10#,Z $2.00
00070247150219 CHOP,BI,CC,GM,ET12,4OZ,10#,Z $2.00
00070247150226 CHOP,BI,CC,GM,ET12,6OZ,10#,Z $2.00
00070247150363 CHOP,BI,CC,GM,ET12,5OZ,10#,Z $2.00
00070247151742 CHOP,BI,CC,SM,ET12,8OZ,10#,Z $2.00
00070247140968 CHOP,BI,E-E,BUFF,SM,ET12,20#,Z $2.00
00070247162359 CHOP,BI,CC,PHSE,GM,ET12,12OZ,10#,Z $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
smithfield chop shop chops
90070247169559 BKRIB,PK,LN,RC,MEATY,SKLS,IB,12PC,Z $2.00
90070247211111 RIB,ST LOUIS,RC,3.00/DN,IB,10-1PC,Z $2.00
90070247210114 RIB,ST LOUIS,RC,2.5#,IB,12-1PC,Z $2.00
90070800708751 BKRIB,4-7 SHORT RIB PRTNS,LYRD,P/L,CW,Z $2.00
90070247608980 BKRIB,PK,LN,2.5/3.1,VP,4-3PC $2.00
90070800218267 RIB,ST LOUIS,RC,2.76/3.25,VP,6-2PC $2.00
smithfield rib company ribs
Butts
90070800706597 BUTT,PK,BNLS,NKON,1/4`,VP,4-2PC $2.00
90070800867939 BUTT,PK,BI,NKON,1/4`,VP,4-2PC $2.00
Shoulders
90070800122021 SHOULDER,PK,WHL,TRMD,SHNKLESS,F/BBQ,VP,3-1 $2.00
Loins
90070247144563 LOIN,BNLS,RST,ENH20,WH,NTD,GM,VP,2-1PC,Z $2.00
90070247164233 LOIN,BNLS,DRY,CAN,BK,XT,GM,JUL,VP,2-1PC, $2.00
90070800646169 TENDERLOIN,SMFD,UFB,VP,8-2PC $2.00
Belly
90070800216942 BELLY,CC,SKLS,HLF,SMFD,VP,8-1PC $2.00
Rack of Pork
90070800606743 LOIN,RACK OF PORK,10R,SMFD,BLUE,VP,4-1PC $2.00
Rib Pieces
00070247202253 BKRIB,PK,PCS,30#,Z $2.00
10070247210460 BKRIB,3-4 SHORT RIB PRTNS,LYRD,P/L,30# $2.00
Cushions
90070800216683 PICNIC,BNLS,CUSH MT,VP,4/15#CW $2.00
Brisket Bones
00070247161802 BRSKTBONE,PK,FULLCUT,30#NET,Z $2.00
00070800216451 BRSKTBONE,PK,RC,WIDE,P/L,30#NET,Z $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
smithfield fresh pork
Terms and Conditions:Only individual DSRs are eligible, and only one offer per DSR will be honored. Please make requests for no less than $20 and no more than the maximum payout of $500 per DSR. Payouts will only be issued directly to the DSR. Requests must be postmarked no later than September 7, 2019. Allow 10–12 weeks for delivery. This offer is good only on the products listed and is not valid in conjunction with any other Smithfield Culinary Rebate offer. Void where restricted, prohibited or banned.
PLEASE ATTACH DISTRIBUTOR INVOICE COPIES OR INDIVIDUAL DSR PRINTOUTS, INCLUDING YOUR SALESPERSON NAME OR ID FOR PRODUCTS SOLD FROM MAY 27, 2019 - JULY 28, 2019 TO THIS FORM AND SEND TO:
SMITHFIELD CULINARY BBQ BEHIND THE PIT COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685
REBATE QUESTIONS? CALL 1-877-570-5504
COUPON CODE: BBQ19DSR
CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)DISTRIBUTOR NAME:ISSUE CHECK TO (DSR NAME):E-MAIL ADDRESS:DSR’S HOME ADDRESS:CITY: STATE: ZIP:DSR’S SOCIAL SECURITY # (FOR 1099 FORM) DSR’S HOME TELEPHONE NUMBER:DSM:
YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET FOR MORE INFORMATION ON SMITHFIELD CULINARY PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,
CONTACT YOUR SMITHFIELD CULINARY REPRESENTATIVE/BROKER OR CALL 1-888-327-6526 WWW.BBQMEANSSMITHFIELD.COM
INSTRUCTIONS FOR SUBMITTING THIS REBATE:
1 Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.
2 Put the total number of cases purchased in the box below.
3 Put the total $ amount of the requested rebate in the box below.
4 Complete the contact info (below) and mail the form, along with required printout/invoice copies, to the address at right.
MAXIMUM PAYOUT IS $500 / MINIMUM PAYOUT IS $20# of $2 CS: X $2.00/CS: = Total $:# of $3 CS: X $3.00/CS: = Total $:# of $4 CS: X $4.00/CS: = Total $:# of $5 CS: X $5.00/CS: = Total $:
behindthe pitTHE ART OF THE PITMASTER
Terms and Conditions:Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid accounts cannot participate. This coupon may be redeemed for a minimum of $20 up to $250 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between May 27, 2019 - July 28, 2019. DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, Product Purchased, Number of Cases Purchased, Date the Product was Purchased, Invoice Number and Physical Address. Operators must fill out rebate coupon themselves. Distributor tracking reports do not qualify. Bulk redemptions by distributors and/or DSRs are not allowed. Request must be postmarked no later than September 7, 2019. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, the initial submission must meet the minimum requirement of $20. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, prohibited or banned.
PLEASE MAIL THIS COUPON WITH COPIES OF DISTRIBUTOR INVOICES TO:
SMITHFIELD CULINARY BBQ BEHIND THE PIT COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685
REBATE QUESTIONS? CALL 1-877-570-5504
COUPON CODE: BBQ19OPR
CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)
OPERATION NAME: CONTACT NAME:
E-MAIL ADDRESS:
OPERATION ADDRESS:
CITY: STATE: ZIP:
TELEPHONE NUMBER: FAX NUMBER:
DISTRIBUTOR: DSR NAME:
COMMERCIAL F Full Service
{ Casual Theme { Family { Upscale/Fine Dining
F C-Store F Hotel/Motel/Resort
OWNERSHIP F Independent F Local/Regional Chain F National Chain
NON-COMMERCIAL F College/University F Elementary/Secondary School F Business & Industry F Recreational/Entertainment F Transportation Foodservice F Military/Correctional
OWNERSHIP F Contract Management F Self-Operated
PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT BELONGS IN:Are you a new Smithfield Culinary customer For a current Smithfield Culinary customer F
Number of meals served per day:
________Breakfast ________Lunch ________Dinner
Approximate dollar volume annual food/beverage purchases:___________
YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET FOR MORE INFORMATION ON SMITHFIELD CULINARY PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,
CONTACT YOUR SMITHFIELD CULINARY REPRESENTATIVE/BROKER OR CALL 1-888-327-6526 WWW.BBQMEANSSMITHFIELD.COM
INSTRUCTIONS FOR SUBMITTING THIS REBATE:
1Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.
2 Put the total number of cases purchased in the box below.
3 Put the total $ amount of the requested rebate in the box below.
4Complete the contact info (below) and segment info (right) and mail the form, along with required printout/invoice copies, to the address at right.
behindthe pitTHE ART OF THE PITMASTER
MAXIMUM PAYOUT IS $250 / MINIMUM PAYOUT IS $20# of $2 CS: X $2.00/CS: = Total $:# of $3 CS: X $3.00/CS: = Total $:# of $4 CS: X $4.00/CS: = Total $:# of $5 CS: X $5.00/CS: = Total $:
Step 1Log on to RapidRebate.net
Step 2Add product info & upload invoices
Step 3Submit & check status
Redeem this rebate in 10 minutes or less! Submit all the forms online via RapidRebate.net!
Step 1Log on to RapidRebate.net
Step 2Add product info & upload invoices
Step 3Submit & check status
Redeem this rebate in 10 minutes or less! Submit all the forms online via RapidRebate.net!
10 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®
behindthe pitTHE ART OF THE PITMASTER
dsrs can earn up to $500!Minimum rebate value of $20.
Invoices must be dated May 27, 2019,through July 28, 2019.
operators get up to $250! Minimum rebate value of $20. Invoices must be dated May 27, 2019,through July 28, 2019.
Smokey D’s - Des Moines, IA
DARREN WARTHCool Smoke - Richmond, VA
TUFFY STONEBig Bob Gibson’s - Decatur, AL
CHRIS LILLYBurnt Bean Co. - New Braunfels, TX
ERNEST SAVANTES
Pork
10704051289045 CURLY’S ALL NATURAL SMOKED PULLED PORK $2.00
10704051289069 CURLY’S SMOKED MARINATED PULLED PORK $2.00
10704051289328 CURLY’S ALL NATURAL SMOKED PULLED PORK WITH CAROLINA SAUCE $2.00
90704051682026 CURLY’S SMOKED ST. LOUIS RIBS $5.00
90704051681043 CURLY’S SMOKED LOINBACK RIBS $5.00
90054756002026 CURLY’S SMOKED ST. LOUIS RIBS $5.00
90704051269265 CURLY’S PORK CARNITAS $5.00
Beef
90704051287023 CURLY’S SMOKED WHOLE BEEF BRISKET $4.00
10704051287089 CURLY’S SMOKED DOUBLE SLICED BEEF BRISKET $3.00
10704051287119 CURLY’S SMOKED SHREDDED BEEF BRISKET $3.00
90704051270223 CURLY’S BEEF BARBACOA $3.00
Chicken
10704051289144 CURLY’S SMOKED PULLED CHICKEN $2.00
10704051289311 CURLY’S ALL NATURAL RWA PULLED CHICKEN $3.00
10704051289359 CURLY’S ROASTED PULLED CHICKEN $2.00
10704051289397 CURLY’S SMOKED CHICKEN WINGS, 10# $5.00
KC Wild Wings
10070247192124 FARMLAND SMOKE’NFAST KC WILD WINGS, 3/12PC, 9#NET, FROZEN $2.00
00070247194558 FARMLAND SMOKE’NFAST KC WILD WINGS, MINI-2 OZ., 2BAGS, 10#NET, FROZEN $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
fully cooked and smoked meats
Gold Medal Black Angus Beef Burgers
00070247401403 FARMLAND GM BLACK ANGUS 20/8 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
00070247401397 FARMLAND GM BLACK ANGUS 27/6 OZ GROUND CHUCK PATTIES 10# CASE $2.00
00070247401410 FARMLAND GM BLACK ANGUS 30/5.33 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
00070247401427 FARMLAND GM BLACK ANGUS 40/4 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
Silver Medal Black Angus Beef Burgers
00070247404176 FARMLAND SM BLACK ANGUS 40/4 OZ GROUND BEEF PATTIES, 10# CASE $2.00
00070247404169 FARMLAND SM BLACK ANGUS 30/5.33 OZ GROUND BEEF PATTIES, 10# CASE $2.00
00070247404152 FARMLAND SM BLACK ANGUS 27/6 OZ GROUND BEEF PATTIES 10# CASE $2.00
00070247404145 FARMLAND SM BLACK ANGUS 20/8 OZ GROUND BEEF PATTIES, 10# CASE $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
black angus beef burgers
40046600028202 ECKRICH SMOKED SAUSAGE, 4/3#, FROZEN $2.00
20027815003518 ECKRICH SUPREME SMOKEHOUSE SMOKED SAUSAGE,NC,ROPE, 4/3#, FROZEN $2.00
20027815481736 ECKRICH DOUBLE SMOKED SMOKED SAUSAGE ROPE, 2/5#, FROZEN $2.00
20027815305315 ECKRICH CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2#, FROZEN $2.00
20027815305322 ECKRICH JALAPENO & CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2# $2.00
10070247130539 FARMLAND GOLD MEDAL SMOKED SAUSAGE, REG,ROPE,2/5# $2.00
10070247130546 FARMLAND GOLD MEDAL POLKSKA KIELBASA ROPE,2/5# $2.00
00070247135285 FARMLAND GOLD MEDAL POLSKA KIELBASA,4:1,6",10#, FROZEN $2.00
00070247135292 FARMLAND GOLD MEDAL POLSKA KIELBASA,5:1,6",10#, FROZEN $2.00
10070247179712 FARMLAND HOT POLISH SAUSAGE,AC,5:1,6",4/5# $4.00
00070247810953 FARMLAND GOLD MEDAL BEEF HOT DOG, 4:1, 10#, FROZEN $2.00
00070247813046 FARMLAND GOLD MEDAL BEEF HOT DOG, 5:1, 10#, FROZEN $2.00
00070247811578 FARMLAND GOLD MEDAL BEEF HOT DOG, 6:1, CN, 10#, FROZEN $2.00
smoked sausage & hot dogs
90070247128594 FARMLAND SILVER MEDAL SMOKED PIT HAM, 14/16#, 2 PC $2.00
90070247193172 FARMLAND NATURAL JUICE SMOKED/CURED STEAMSHIP HAM ROAST, 1 PC $2.00
90070247195558 FARMLAND SMOKE’NFAST CARVEMASTER HAM, 2PC $2.00
90070800915227 FARMLAND SMOKE’NFAST MINI CARVEMASTER, 6PC $2.00
ham
Pork
10704051289045 CURLY’S ALL NATURAL SMOKED PULLED PORK $2.00
10704051289069 CURLY’S SMOKED MARINATED PULLED PORK $2.00
10704051289328 CURLY’S ALL NATURAL SMOKED PULLED PORK WITH CAROLINA SAUCE $2.00
90704051682026 CURLY’S SMOKED ST. LOUIS RIBS $5.00
90704051681043 CURLY’S SMOKED LOINBACK RIBS $5.00
90054756002026 CURLY’S SMOKED ST. LOUIS RIBS $5.00
90704051269265 CURLY’S PORK CARNITAS $5.00
Beef
90704051287023 CURLY’S SMOKED WHOLE BEEF BRISKET $4.00
10704051287089 CURLY’S SMOKED DOUBLE SLICED BEEF BRISKET $3.00
10704051287119 CURLY’S SMOKED SHREDDED BEEF BRISKET $3.00
90704051270223 CURLY’S BEEF BARBACOA $3.00
Chicken
10704051289144 CURLY’S SMOKED PULLED CHICKEN $2.00
10704051289311 CURLY’S ALL NATURAL RWA PULLED CHICKEN $3.00
10704051289359 CURLY’S ROASTED PULLED CHICKEN $2.00
10704051289397 CURLY’S SMOKED CHICKEN WINGS, 10# $5.00
KC Wild Wings
10070247192124 FARMLAND SMOKE’NFAST KC WILD WINGS, 3/12PC, 9#NET, FROZEN $2.00
00070247194558 FARMLAND SMOKE’NFAST KC WILD WINGS, MINI-2 OZ., 2BAGS, 10#NET, FROZEN $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
fully cooked and smoked meats
Gold Medal Black Angus Beef Burgers
00070247401403 FARMLAND GM BLACK ANGUS 20/8 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
00070247401397 FARMLAND GM BLACK ANGUS 27/6 OZ GROUND CHUCK PATTIES 10# CASE $2.00
00070247401410 FARMLAND GM BLACK ANGUS 30/5.33 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
00070247401427 FARMLAND GM BLACK ANGUS 40/4 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
Silver Medal Black Angus Beef Burgers
00070247404176 FARMLAND SM BLACK ANGUS 40/4 OZ GROUND BEEF PATTIES, 10# CASE $2.00
00070247404169 FARMLAND SM BLACK ANGUS 30/5.33 OZ GROUND BEEF PATTIES, 10# CASE $2.00
00070247404152 FARMLAND SM BLACK ANGUS 27/6 OZ GROUND BEEF PATTIES 10# CASE $2.00
00070247404145 FARMLAND SM BLACK ANGUS 20/8 OZ GROUND BEEF PATTIES, 10# CASE $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
black angus beef burgers
40046600028202 ECKRICH SMOKED SAUSAGE, 4/3#, FROZEN $2.00
20027815003518 ECKRICH SUPREME SMOKEHOUSE SMOKED SAUSAGE,NC,ROPE, 4/3#, FROZEN $2.00
20027815481736 ECKRICH DOUBLE SMOKED SMOKED SAUSAGE ROPE, 2/5#, FROZEN $2.00
20027815305315 ECKRICH CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2#, FROZEN $2.00
20027815305322 ECKRICH JALAPENO & CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2# $2.00
10070247130539 FARMLAND GOLD MEDAL SMOKED SAUSAGE, REG,ROPE,2/5# $2.00
10070247130546 FARMLAND GOLD MEDAL POLKSKA KIELBASA ROPE,2/5# $2.00
00070247135285 FARMLAND GOLD MEDAL POLSKA KIELBASA,4:1,6",10#, FROZEN $2.00
00070247135292 FARMLAND GOLD MEDAL POLSKA KIELBASA,5:1,6",10#, FROZEN $2.00
10070247179712 FARMLAND HOT POLISH SAUSAGE,AC,5:1,6",4/5# $4.00
00070247810953 FARMLAND GOLD MEDAL BEEF HOT DOG, 4:1, 10#, FROZEN $2.00
00070247813046 FARMLAND GOLD MEDAL BEEF HOT DOG, 5:1, 10#, FROZEN $2.00
00070247811578 FARMLAND GOLD MEDAL BEEF HOT DOG, 6:1, CN, 10#, FROZEN $2.00
smoked sausage & hot dogs
90070247128594 FARMLAND SILVER MEDAL SMOKED PIT HAM, 14/16#, 2 PC $2.00
90070247193172 FARMLAND NATURAL JUICE SMOKED/CURED STEAMSHIP HAM ROAST, 1 PC $2.00
90070247195558 FARMLAND SMOKE’NFAST CARVEMASTER HAM, 2PC $2.00
90070800915227 FARMLAND SMOKE’NFAST MINI CARVEMASTER, 6PC $2.00
ham
FEATURED PACKAGED BARBECUE PRODUCTS
OperatorMail-In Coupon Corporate Promotion
behindthe pitTHE ART OF THE PITMASTERFEATURED PACKAGED BARBECUE PRODUCTS
distributor sales repMail-In Coupon Corporate Promotion
behindthe pitTHE ART OF THE PITMASTER
CONTINUED ON BACK©2019 Smithfield 74188/0519CONTINUED ON BACK©2019 Smithfield 74188/0519
go hog wild in KCTO WIN OUR OPERATOR SWEEPSTAKES!ENTER FOR YOUR CHANCE
VISIT BBQMEANSSMITHFIELD.COMA KANSAS CITY BBQ ADVENTURE.
behindthe pitTHE ART OF THE PITMASTER
dsrs can earn up to $500!Minimum rebate value of $20.
Invoices must be dated May 27, 2019,through July 28, 2019.
operators get up to $250! Minimum rebate value of $20. Invoices must be dated May 27, 2019,through July 28, 2019.
Smokey D’s - Des Moines, IA
DARREN WARTHCool Smoke - Richmond, VA
TUFFY STONEBig Bob Gibson’s - Decatur, AL
CHRIS LILLYBurnt Bean Co. - New Braunfels, TX
ERNEST SAVANTES
Pork
10704051289045 CURLY’S ALL NATURAL SMOKED PULLED PORK $2.00
10704051289069 CURLY’S SMOKED MARINATED PULLED PORK $2.00
10704051289328 CURLY’S ALL NATURAL SMOKED PULLED PORK WITH CAROLINA SAUCE $2.00
90704051682026 CURLY’S SMOKED ST. LOUIS RIBS $5.00
90704051681043 CURLY’S SMOKED LOINBACK RIBS $5.00
90054756002026 CURLY’S SMOKED ST. LOUIS RIBS $5.00
90704051269265 CURLY’S PORK CARNITAS $5.00
Beef
90704051287023 CURLY’S SMOKED WHOLE BEEF BRISKET $4.00
10704051287089 CURLY’S SMOKED DOUBLE SLICED BEEF BRISKET $3.00
10704051287119 CURLY’S SMOKED SHREDDED BEEF BRISKET $3.00
90704051270223 CURLY’S BEEF BARBACOA $3.00
Chicken
10704051289144 CURLY’S SMOKED PULLED CHICKEN $2.00
10704051289311 CURLY’S ALL NATURAL RWA PULLED CHICKEN $3.00
10704051289359 CURLY’S ROASTED PULLED CHICKEN $2.00
10704051289397 CURLY’S SMOKED CHICKEN WINGS, 10# $5.00
KC Wild Wings
10070247192124 FARMLAND SMOKE’NFAST KC WILD WINGS, 3/12PC, 9#NET, FROZEN $2.00
00070247194558 FARMLAND SMOKE’NFAST KC WILD WINGS, MINI-2 OZ., 2BAGS, 10#NET, FROZEN $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
fully cooked and smoked meats
Gold Medal Black Angus Beef Burgers
00070247401403 FARMLAND GM BLACK ANGUS 20/8 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
00070247401397 FARMLAND GM BLACK ANGUS 27/6 OZ GROUND CHUCK PATTIES 10# CASE $2.00
00070247401410 FARMLAND GM BLACK ANGUS 30/5.33 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
00070247401427 FARMLAND GM BLACK ANGUS 40/4 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
Silver Medal Black Angus Beef Burgers
00070247404176 FARMLAND SM BLACK ANGUS 40/4 OZ GROUND BEEF PATTIES, 10# CASE $2.00
00070247404169 FARMLAND SM BLACK ANGUS 30/5.33 OZ GROUND BEEF PATTIES, 10# CASE $2.00
00070247404152 FARMLAND SM BLACK ANGUS 27/6 OZ GROUND BEEF PATTIES 10# CASE $2.00
00070247404145 FARMLAND SM BLACK ANGUS 20/8 OZ GROUND BEEF PATTIES, 10# CASE $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
black angus beef burgers
40046600028202 ECKRICH SMOKED SAUSAGE, 4/3#, FROZEN $2.00
20027815003518 ECKRICH SUPREME SMOKEHOUSE SMOKED SAUSAGE,NC,ROPE, 4/3#, FROZEN $2.00
20027815481736 ECKRICH DOUBLE SMOKED SMOKED SAUSAGE ROPE, 2/5#, FROZEN $2.00
20027815305315 ECKRICH CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2#, FROZEN $2.00
20027815305322 ECKRICH JALAPENO & CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2# $2.00
10070247130539 FARMLAND GOLD MEDAL SMOKED SAUSAGE, REG,ROPE,2/5# $2.00
10070247130546 FARMLAND GOLD MEDAL POLKSKA KIELBASA ROPE,2/5# $2.00
00070247135285 FARMLAND GOLD MEDAL POLSKA KIELBASA,4:1,6",10#, FROZEN $2.00
00070247135292 FARMLAND GOLD MEDAL POLSKA KIELBASA,5:1,6",10#, FROZEN $2.00
10070247179712 FARMLAND HOT POLISH SAUSAGE,AC,5:1,6",4/5# $4.00
00070247810953 FARMLAND GOLD MEDAL BEEF HOT DOG, 4:1, 10#, FROZEN $2.00
00070247813046 FARMLAND GOLD MEDAL BEEF HOT DOG, 5:1, 10#, FROZEN $2.00
00070247811578 FARMLAND GOLD MEDAL BEEF HOT DOG, 6:1, CN, 10#, FROZEN $2.00
smoked sausage & hot dogs
90070247128594 FARMLAND SILVER MEDAL SMOKED PIT HAM, 14/16#, 2 PC $2.00
90070247193172 FARMLAND NATURAL JUICE SMOKED/CURED STEAMSHIP HAM ROAST, 1 PC $2.00
90070247195558 FARMLAND SMOKE’NFAST CARVEMASTER HAM, 2PC $2.00
90070800915227 FARMLAND SMOKE’NFAST MINI CARVEMASTER, 6PC $2.00
ham
Pork
10704051289045 CURLY’S ALL NATURAL SMOKED PULLED PORK $2.00
10704051289069 CURLY’S SMOKED MARINATED PULLED PORK $2.00
10704051289328 CURLY’S ALL NATURAL SMOKED PULLED PORK WITH CAROLINA SAUCE $2.00
90704051682026 CURLY’S SMOKED ST. LOUIS RIBS $5.00
90704051681043 CURLY’S SMOKED LOINBACK RIBS $5.00
90054756002026 CURLY’S SMOKED ST. LOUIS RIBS $5.00
90704051269265 CURLY’S PORK CARNITAS $5.00
Beef
90704051287023 CURLY’S SMOKED WHOLE BEEF BRISKET $4.00
10704051287089 CURLY’S SMOKED DOUBLE SLICED BEEF BRISKET $3.00
10704051287119 CURLY’S SMOKED SHREDDED BEEF BRISKET $3.00
90704051270223 CURLY’S BEEF BARBACOA $3.00
Chicken
10704051289144 CURLY’S SMOKED PULLED CHICKEN $2.00
10704051289311 CURLY’S ALL NATURAL RWA PULLED CHICKEN $3.00
10704051289359 CURLY’S ROASTED PULLED CHICKEN $2.00
10704051289397 CURLY’S SMOKED CHICKEN WINGS, 10# $5.00
KC Wild Wings
10070247192124 FARMLAND SMOKE’NFAST KC WILD WINGS, 3/12PC, 9#NET, FROZEN $2.00
00070247194558 FARMLAND SMOKE’NFAST KC WILD WINGS, MINI-2 OZ., 2BAGS, 10#NET, FROZEN $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
fully cooked and smoked meats
Gold Medal Black Angus Beef Burgers
00070247401403 FARMLAND GM BLACK ANGUS 20/8 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
00070247401397 FARMLAND GM BLACK ANGUS 27/6 OZ GROUND CHUCK PATTIES 10# CASE $2.00
00070247401410 FARMLAND GM BLACK ANGUS 30/5.33 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
00070247401427 FARMLAND GM BLACK ANGUS 40/4 OZ GROUND CHUCK PATTIES, 10# CASE $2.00
Silver Medal Black Angus Beef Burgers
00070247404176 FARMLAND SM BLACK ANGUS 40/4 OZ GROUND BEEF PATTIES, 10# CASE $2.00
00070247404169 FARMLAND SM BLACK ANGUS 30/5.33 OZ GROUND BEEF PATTIES, 10# CASE $2.00
00070247404152 FARMLAND SM BLACK ANGUS 27/6 OZ GROUND BEEF PATTIES 10# CASE $2.00
00070247404145 FARMLAND SM BLACK ANGUS 20/8 OZ GROUND BEEF PATTIES, 10# CASE $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
black angus beef burgers
40046600028202 ECKRICH SMOKED SAUSAGE, 4/3#, FROZEN $2.00
20027815003518 ECKRICH SUPREME SMOKEHOUSE SMOKED SAUSAGE,NC,ROPE, 4/3#, FROZEN $2.00
20027815481736 ECKRICH DOUBLE SMOKED SMOKED SAUSAGE ROPE, 2/5#, FROZEN $2.00
20027815305315 ECKRICH CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2#, FROZEN $2.00
20027815305322 ECKRICH JALAPENO & CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2# $2.00
10070247130539 FARMLAND GOLD MEDAL SMOKED SAUSAGE, REG,ROPE,2/5# $2.00
10070247130546 FARMLAND GOLD MEDAL POLKSKA KIELBASA ROPE,2/5# $2.00
00070247135285 FARMLAND GOLD MEDAL POLSKA KIELBASA,4:1,6",10#, FROZEN $2.00
00070247135292 FARMLAND GOLD MEDAL POLSKA KIELBASA,5:1,6",10#, FROZEN $2.00
10070247179712 FARMLAND HOT POLISH SAUSAGE,AC,5:1,6",4/5# $4.00
00070247810953 FARMLAND GOLD MEDAL BEEF HOT DOG, 4:1, 10#, FROZEN $2.00
00070247813046 FARMLAND GOLD MEDAL BEEF HOT DOG, 5:1, 10#, FROZEN $2.00
00070247811578 FARMLAND GOLD MEDAL BEEF HOT DOG, 6:1, CN, 10#, FROZEN $2.00
smoked sausage & hot dogs
90070247128594 FARMLAND SILVER MEDAL SMOKED PIT HAM, 14/16#, 2 PC $2.00
90070247193172 FARMLAND NATURAL JUICE SMOKED/CURED STEAMSHIP HAM ROAST, 1 PC $2.00
90070247195558 FARMLAND SMOKE’NFAST CARVEMASTER HAM, 2PC $2.00
90070800915227 FARMLAND SMOKE’NFAST MINI CARVEMASTER, 6PC $2.00
ham
FEATURED PACKAGED BARBECUE PRODUCTS
OperatorMail-In Coupon Corporate Promotion
behindthe pitTHE ART OF THE PITMASTERFEATURED PACKAGED BARBECUE PRODUCTS
distributor sales repMail-In Coupon Corporate Promotion
behindthe pitTHE ART OF THE PITMASTER
CONTINUED ON BACK©2019 Smithfield 74188/0519CONTINUED ON BACK©2019 Smithfield 74188/0519
go hog wild in KCTO WIN OUR OPERATOR SWEEPSTAKES!ENTER FOR YOUR CHANCE
VISIT BBQMEANSSMITHFIELD.COMA KANSAS CITY BBQ ADVENTURE.
SOUTHEAST FOOD SERVICE NEWS 11®APRIL / MAY 2019
May 27, 2019 - July 28, 2019rebate
behindthe pitTHE ART OF THE PITMASTER
Smithfield takes you into the exclusive world of the most talented professionals in BBQ.Enclosed you will find tremendous savings on a wide variety of productsutlized by world-class pitmasters to craft tender, mouth-watering BBQ.
BBQ Brisket Sandwich
FEATURED FRESH BARBECUE PRODUCTS
distributor sales repMail-In Coupon Corporate Promotion
behindthe pitTHE ART OF THE PITMASTERFEATURED FRESH BARBECUE PRODUCTS
OperatorMail-In Coupon Corporate Promotion
behindthe pitTHE ART OF THE PITMASTER
Gold Medal Black Angus Beef Burgers
00070247141804 CHOP,BI,CC,GM,4OZ,10#,Z $2.00
00070247141811 CHOP,BI,CC,GM,5OZ,10#,Z $2.00
00070247144430 CHOP,BI,CC,GM,6OZ,10#,Z $2.00
00070247150219 CHOP,BI,CC,GM,ET12,4OZ,10#,Z $2.00
00070247150226 CHOP,BI,CC,GM,ET12,6OZ,10#,Z $2.00
00070247150363 CHOP,BI,CC,GM,ET12,5OZ,10#,Z $2.00
00070247151742 CHOP,BI,CC,SM,ET12,8OZ,10#,Z $2.00
00070247140968 CHOP,BI,E-E,BUFF,SM,ET12,20#,Z $2.00
00070247162359 CHOP,BI,CC,PHSE,GM,ET12,12OZ,10#,Z $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
smithfield chop shop chops
90070247169559 BKRIB,PK,LN,RC,MEATY,SKLS,IB,12PC,Z $2.00
90070247211111 RIB,ST LOUIS,RC,3.00/DN,IB,10-1PC,Z $2.00
90070247210114 RIB,ST LOUIS,RC,2.5#,IB,12-1PC,Z $2.00
90070800708751 BKRIB,4-7 SHORT RIB PRTNS,LYRD,P/L,CW,Z $2.00
90070247608980 BKRIB,PK,LN,2.5/3.1,VP,4-3PC $2.00
90070800218267 RIB,ST LOUIS,RC,2.76/3.25,VP,6-2PC $2.00
smithfield rib company ribs
Butts
90070800706597 BUTT,PK,BNLS,NKON,1/4`,VP,4-2PC $2.00
90070800867939 BUTT,PK,BI,NKON,1/4`,VP,4-2PC $2.00
Shoulders
90070800122021 SHOULDER,PK,WHL,TRMD,SHNKLESS,F/BBQ,VP,3-1 $2.00
Loins
90070247144563 LOIN,BNLS,RST,ENH20,WH,NTD,GM,VP,2-1PC,Z $2.00
90070247164233 LOIN,BNLS,DRY,CAN,BK,XT,GM,JUL,VP,2-1PC, $2.00
90070800646169 TENDERLOIN,SMFD,UFB,VP,8-2PC $2.00
Belly
90070800216942 BELLY,CC,SKLS,HLF,SMFD,VP,8-1PC $2.00
Rack of Pork
90070800606743 LOIN,RACK OF PORK,10R,SMFD,BLUE,VP,4-1PC $2.00
Rib Pieces
00070247202253 BKRIB,PK,PCS,30#,Z $2.00
10070247210460 BKRIB,3-4 SHORT RIB PRTNS,LYRD,P/L,30# $2.00
Cushions
90070800216683 PICNIC,BNLS,CUSH MT,VP,4/15#CW $2.00
Brisket Bones
00070247161802 BRSKTBONE,PK,FULLCUT,30#NET,Z $2.00
00070800216451 BRSKTBONE,PK,RC,WIDE,P/L,30#NET,Z $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
smithfield fresh pork
Gold Medal Black Angus Beef Burgers
00070247141804 CHOP,BI,CC,GM,4OZ,10#,Z $2.00
00070247141811 CHOP,BI,CC,GM,5OZ,10#,Z $2.00
00070247144430 CHOP,BI,CC,GM,6OZ,10#,Z $2.00
00070247150219 CHOP,BI,CC,GM,ET12,4OZ,10#,Z $2.00
00070247150226 CHOP,BI,CC,GM,ET12,6OZ,10#,Z $2.00
00070247150363 CHOP,BI,CC,GM,ET12,5OZ,10#,Z $2.00
00070247151742 CHOP,BI,CC,SM,ET12,8OZ,10#,Z $2.00
00070247140968 CHOP,BI,E-E,BUFF,SM,ET12,20#,Z $2.00
00070247162359 CHOP,BI,CC,PHSE,GM,ET12,12OZ,10#,Z $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
smithfield chop shop chops
90070247169559 BKRIB,PK,LN,RC,MEATY,SKLS,IB,12PC,Z $2.00
90070247211111 RIB,ST LOUIS,RC,3.00/DN,IB,10-1PC,Z $2.00
90070247210114 RIB,ST LOUIS,RC,2.5#,IB,12-1PC,Z $2.00
90070800708751 BKRIB,4-7 SHORT RIB PRTNS,LYRD,P/L,CW,Z $2.00
90070247608980 BKRIB,PK,LN,2.5/3.1,VP,4-3PC $2.00
90070800218267 RIB,ST LOUIS,RC,2.76/3.25,VP,6-2PC $2.00
smithfield rib company ribs
Butts
90070800706597 BUTT,PK,BNLS,NKON,1/4`,VP,4-2PC $2.00
90070800867939 BUTT,PK,BI,NKON,1/4`,VP,4-2PC $2.00
Shoulders
90070800122021 SHOULDER,PK,WHL,TRMD,SHNKLESS,F/BBQ,VP,3-1 $2.00
Loins
90070247144563 LOIN,BNLS,RST,ENH20,WH,NTD,GM,VP,2-1PC,Z $2.00
90070247164233 LOIN,BNLS,DRY,CAN,BK,XT,GM,JUL,VP,2-1PC, $2.00
90070800646169 TENDERLOIN,SMFD,UFB,VP,8-2PC $2.00
Belly
90070800216942 BELLY,CC,SKLS,HLF,SMFD,VP,8-1PC $2.00
Rack of Pork
90070800606743 LOIN,RACK OF PORK,10R,SMFD,BLUE,VP,4-1PC $2.00
Rib Pieces
00070247202253 BKRIB,PK,PCS,30#,Z $2.00
10070247210460 BKRIB,3-4 SHORT RIB PRTNS,LYRD,P/L,30# $2.00
Cushions
90070800216683 PICNIC,BNLS,CUSH MT,VP,4/15#CW $2.00
Brisket Bones
00070247161802 BRSKTBONE,PK,FULLCUT,30#NET,Z $2.00
00070800216451 BRSKTBONE,PK,RC,WIDE,P/L,30#NET,Z $2.00
ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL
smithfield fresh pork
Terms and Conditions:Only individual DSRs are eligible, and only one offer per DSR will be honored. Please make requests for no less than $20 and no more than the maximum payout of $500 per DSR. Payouts will only be issued directly to the DSR. Requests must be postmarked no later than September 7, 2019. Allow 10–12 weeks for delivery. This offer is good only on the products listed and is not valid in conjunction with any other Smithfield Culinary Rebate offer. Void where restricted, prohibited or banned.
PLEASE ATTACH DISTRIBUTOR INVOICE COPIES OR INDIVIDUAL DSR PRINTOUTS, INCLUDING YOUR SALESPERSON NAME OR ID FOR PRODUCTS SOLD FROM MAY 27, 2019 - JULY 28, 2019 TO THIS FORM AND SEND TO:
SMITHFIELD CULINARY BBQ BEHIND THE PIT COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685
REBATE QUESTIONS? CALL 1-877-570-5504
COUPON CODE: BBQ19DSR
CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)DISTRIBUTOR NAME:ISSUE CHECK TO (DSR NAME):E-MAIL ADDRESS:DSR’S HOME ADDRESS:CITY: STATE: ZIP:DSR’S SOCIAL SECURITY # (FOR 1099 FORM) DSR’S HOME TELEPHONE NUMBER:DSM:
YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET FOR MORE INFORMATION ON SMITHFIELD CULINARY PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,
CONTACT YOUR SMITHFIELD CULINARY REPRESENTATIVE/BROKER OR CALL 1-888-327-6526 WWW.BBQMEANSSMITHFIELD.COM
INSTRUCTIONS FOR SUBMITTING THIS REBATE:
1 Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.
2 Put the total number of cases purchased in the box below.
3 Put the total $ amount of the requested rebate in the box below.
4 Complete the contact info (below) and mail the form, along with required printout/invoice copies, to the address at right.
MAXIMUM PAYOUT IS $500 / MINIMUM PAYOUT IS $20# of $2 CS: X $2.00/CS: = Total $:# of $3 CS: X $3.00/CS: = Total $:# of $4 CS: X $4.00/CS: = Total $:# of $5 CS: X $5.00/CS: = Total $:
behindthe pitTHE ART OF THE PITMASTER
Terms and Conditions:Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid accounts cannot participate. This coupon may be redeemed for a minimum of $20 up to $250 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between May 27, 2019 - July 28, 2019. DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, Product Purchased, Number of Cases Purchased, Date the Product was Purchased, Invoice Number and Physical Address. Operators must fill out rebate coupon themselves. Distributor tracking reports do not qualify. Bulk redemptions by distributors and/or DSRs are not allowed. Request must be postmarked no later than September 7, 2019. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, the initial submission must meet the minimum requirement of $20. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, prohibited or banned.
PLEASE MAIL THIS COUPON WITH COPIES OF DISTRIBUTOR INVOICES TO:
SMITHFIELD CULINARY BBQ BEHIND THE PIT COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685
REBATE QUESTIONS? CALL 1-877-570-5504
COUPON CODE: BBQ19OPR
CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)
OPERATION NAME: CONTACT NAME:
E-MAIL ADDRESS:
OPERATION ADDRESS:
CITY: STATE: ZIP:
TELEPHONE NUMBER: FAX NUMBER:
DISTRIBUTOR: DSR NAME:
COMMERCIAL F Full Service
{ Casual Theme { Family { Upscale/Fine Dining
F C-Store F Hotel/Motel/Resort
OWNERSHIP F Independent F Local/Regional Chain F National Chain
NON-COMMERCIAL F College/University F Elementary/Secondary School F Business & Industry F Recreational/Entertainment F Transportation Foodservice F Military/Correctional
OWNERSHIP F Contract Management F Self-Operated
PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT BELONGS IN:Are you a new Smithfield Culinary customer For a current Smithfield Culinary customer F
Number of meals served per day:
________Breakfast ________Lunch ________Dinner
Approximate dollar volume annual food/beverage purchases:___________
YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET FOR MORE INFORMATION ON SMITHFIELD CULINARY PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,
CONTACT YOUR SMITHFIELD CULINARY REPRESENTATIVE/BROKER OR CALL 1-888-327-6526 WWW.BBQMEANSSMITHFIELD.COM
INSTRUCTIONS FOR SUBMITTING THIS REBATE:
1Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.
2 Put the total number of cases purchased in the box below.
3 Put the total $ amount of the requested rebate in the box below.
4Complete the contact info (below) and segment info (right) and mail the form, along with required printout/invoice copies, to the address at right.
behindthe pitTHE ART OF THE PITMASTER
MAXIMUM PAYOUT IS $250 / MINIMUM PAYOUT IS $20# of $2 CS: X $2.00/CS: = Total $:# of $3 CS: X $3.00/CS: = Total $:# of $4 CS: X $4.00/CS: = Total $:# of $5 CS: X $5.00/CS: = Total $:
Step 1Log on to RapidRebate.net
Step 2Add product info & upload invoices
Step 3Submit & check status
Redeem this rebate in 10 minutes or less! Submit all the forms online via RapidRebate.net!
Step 1Log on to RapidRebate.net
Step 2Add product info & upload invoices
Step 3Submit & check status
Redeem this rebate in 10 minutes or less! Submit all the forms online via RapidRebate.net!
12 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®
cookbook while at the Bay Colony Club.
He has made guest appearanc-es at the Bloomfield Country Club in Michigan, Club Med in Marti-nique, West Indies, the CIA Hyde Park, and the White Oak Winery in Sonoma Valley to cook gourmet
dinners. He was featured on the Discovery Channel “Great Chefs of the South”, CNN’s food show. On the Menu, and many local TV shows in Southwest Florida.
His reputation precedes him. He is an open and engaging Chef who leaves smiles on people’s pal-ates wherever he goes.
Grand Mom’s Carrot CakeCake:4 eggs1 ¼ cup vegetable oil2 cups sugar2 tsp vanilla2 cups sifted flour2 tsp baking powder2 tsp baking soda½ tsp salt2 tsp cinnamon1 cup chopped pecans3 cups grated carrotsFrosting:½ cup unsalted butter softened8 oz cream cheese softened1 tsp vanilla3 cups powdered sugar
Beat eggs for 5 minutes, add oil & beat for 1 minute; slowly add the sugar and then the vanilla. Add sifted flour, baking soda & salt. After well combined fold in carrots and nuts. Bake in 9 x 13 baking pan 350 degrees until done.
In large bowl beat softened butter and cream cheese with electric mixer on medium speed 2-3 minutes, scraping bowl occasionally, until smooth and creamy. Stir in powdered sugar. Add more or less for a thick spreadable consistency. Spread or pipe frosting on cooled cake or cupcakes.
Chef Wilhelm Gahabka, C.E.C, and his Prestigious Career
To those who couldn’t care less about some multi-chain, corporate-owned West Coast restaurateur.We feel the same.
SFSN is food service news made for the Southeast, from professionals in the Southeast. We stay relevant by staying local with a focus on small business.Advertise with us. Learn more at SFSN.com
Continued from page 2
SOUTHEAST FOOD SERVICE NEWS 13®APRIL / MAY 2019
Lillard’s Family Restaurant, Julia Lillard, Joel Lillard.
Orrell’s, Mike Miller, Harry Shepherd.
Orrell’s Food ShowWelcome, North Carolina April 3, 2019
Mickey’s Cafe, Mickey Smith, Wendy Smith.
Orrell’s, Mike Williams; Garys BBQ, Gary Ritchie, Allen Ritchie.
Aunt Bea’s Restaurant, Donna Goins, Lance Knight.
Travis Meats, David Cohn; Orrell’s, Lisa Everhart.
42 Diner, Sarah Peak, Karen Kearns.
Deluxe Drive In Cafe, Beverly Nifong, Shelby Huneycutt.
Brookwood Farms, Burton Wood; Orrell’s, Anne Humphrey.
Orrell’s, Jay Miller, Jeremy Thompson.
Porky’s BBQ, Dania Craft, Michelle Register, Rick Register.
Orrell’s, Tony Orrell, Pam Myers.
14 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®
Kent Precision, Jeff Simpson; Phillips Foods, Steve Wonser.
Bongards, Buddy Brit; K&W, Bill Allred; MarJac, Nathan Vaughan; GFI, Jeff Humphries.
Gilbert Foodservice Golf Outing-Rock Barn Country ClubConover, North Carolina April 4, 2019
GFI, Mark Toliver, Ray Benfield; UNC Charlotte, Whitney Dupree, Terry Smith.
Carowinds, Kris Siuta; S2S Global, Matt Gaskill, Ray Henry; Don Pancho, Leonardo Guerra.
Showmars, Greg Photopoulo; GFI, Steve Fine, Nick Harvell; Travis Meats, David Cohn.
Just Fresh, Shelly Curtain; Swaggerty’s Sausage, Kyle Stewart; Just Fresh, Rob Curtain; Goodnight Bros, Tony Snow.
Milkco, Richard Jones, Harvey Reese; Franklin Machine Products,Tom Martin.
Showmars, John Vastic; Michigan Turkey, Andrew Spence; Brookwood Farms, Burton Wood; Showmars, Eric Eanes.
Brigs Restaurants, David Brigham; Swaggerty’s Sausage, John Amidei; MarJac, Mike Gravitt; GFI, Steve McLane.
Fineline Settings, Rob Kirby; Brixx Pizza, Richard Shinault; Gilbert Paper & Supply, Ben Moore; HBG, Jeff Phillips.
GFI, Michael Ridlehoover; Fieldale Farms, Kevin Church; MarJac, Russell Moore, Cliff Ross.
SOUTHEAST FOOD SERVICE NEWS 15®APRIL / MAY 2019
By Fred Lucardie, CEC, AAC
Food is integral to our lives. Whether we are planning a cele-bration, corporate fundraiser, local event, or family gathering; food seems to be the star attraction. It can be a simple brunch around the kitchen table, seated dinner at the club, cocktails and hors d’oeuvres, or seven course formal service. Whatever the event, food is import-ant and enhances the experience.
The Tampa Bay area survived the Gasparilla invasion, Florida State Fair, and Strawberry Festival with all its traditional favorites, seasonal offerings, and creative new dishes. Now we are ready to greet another baseball season at Tropicana Field as we look for-ward to watching the Tampa Bay Rays take on all comers.
This is one of Pat’s favorite times of year. She is first and fore-most a Boston Celtics basketball fan, but enjoys baseball almost as much. After the NBA playoffs are done and over, she loves nothing better than to sit in the bleachers and watch the home team play a good game.
I confess to not being much of a sports fan. Driving across the bridge, paying for parking, and fighting my way into the Trop through a raucous crowd is not my idea of heaven. But, I do love get-ting out and trying the new menu items on the board.
Pat is the textbook example of a traditionalist. Pre-food allergies, she was more than content to kick back with hot dogs and soft pret-zels – both slathered with mus-tard. Finished off with something sweet, preferably cold and choco-latey, and she was good to go for the season. Now she is unable to enjoy any of her previous favor-ites, but she still enjoys getting out to the game.
In an effort to make the sports experience more enjoyable, some of the restaurants at Tropicana Field will be open four hours prior to the game. It’s also an attempt to lure the tail-gating revelers in-side and away from their home packed food and beverage. They
are offering special promotions which should be an added incentive to leave the coolers at home and let somebody else deal with the edibles.
Ribs are the stars on the horizon with three new offerings. Traditional ribs dry-rubbed served with coleslaw and a house specialty barbecue sauce. Pork rinds with a dusting of mesquite is also on the menu. And, to kick it up a notch, they are presenting a short-rib grilled cheese sandwich. Sour-dough bread with a horseradish cream, topped with caramelized onions, cheddar cheese, fontina cheese, and finished with Bud-weiser braised short ribs. Sounds like a home run hit to me!
For those looking for a light-er touch there are Chicken Satay Skewers. Thai chicken is char-grilled and served with a peanut sauce and sprinklings of fresh chopped cilantro and chopped
peanuts. The Trop is touting the skewers as an item you can hold in one hand while gripping an ice cold beer in the other. In other words, a food item you can handle as easily as a hot dog as you watch the game.
Or, you may prefer one of the Cuban menu items being offered. Tampa is known for its Cuban
roots. Ropa vieja – a heavenly roasted brisket with sautéed onions and peppers, rice, and plantains piled high in a bowl. Cuban Na-chos – plantain and nacho chips topped with mojo pork, black bean salsa, spicy cheese sauce, and cilantro crema is a crowd pleaser as well.
Seafood lovers are not left out in the cold. They can feast on coco-nut shrimp with a twist. The bread-ing is laced with rum, fried, and accompanied with a sweet pepper jam. Florida’s traditional black grouper fish sandwich is served on a brioche bun topped with remou-lade, lettuce, and tomatoes. Both sound delicious to me.
Sandwich fans can enjoy a Reuben sandwich served on a pretzel roll. Slathered with Thou-sand Island dressing and filled with pastrami, corned beef, Swiss cheese, and sauerkraut. Carved turkey sandwiches with cranberry
relish served on a brioche bun is a popular lighter choice.
If hamburgers are more your style, try the BBQ Cheddar Ba-con Burger. A full half-pound of Angus beef, topped with bacon, cheddar cheese, fried onions, and a special sauce: whiskey barbecue sauce.
If you’re looking for a health-
ier menu, the Trop is offering some new items in that category as well. Edamame can be ordered two ways: traditional with kosher salt or in a spicy version. There is also a Grilled Vegetable Sandwich with grilled seasonal vegetables topped with a basil pesto on a five grain baguette. Vegan bowls and sushi bowls are also available.
Corn on the cob has taken on a new face. Elote (a Mexican style corn) is served with queso fresco, lime and cilantro, and cayenne peppers. Pair that with tacos and/or burritos and I’ll be more than happy. Even the humble hot dog has an eclectic twist: a hot dog wrapped in bacon and deep-fried. Then it’s placed in a potato roll and topped with baked beans and cole slaw.
If you’re craving something sweet there is plenty from which to choose. Cookies, brownies, ices, and ice cream are just waiting for you. Bourbon bread pudding with ice cream is my choice to savor on game day. The new dessert twist is the make your own gourmet ice cream sandwich. You choose the cookies you want to envelop your choice of ice cream. Pat’s choice would be simple. Chocolate chip cookies and chocolate ice cream. She is such a purist!
Encore items returning from the previous season include the Jumbo Pretzel Dog, Pulled Pork Nachos, and Spicy Chicken Sand-wich. Obviously big winners that are back for another run.
Traditional food items are still at the ballpark. Hot dogs, ham-burgers, popcorn, and other family friendly food items can be found at decent prices. Soft drinks, milk shakes, fruit smoothies, and coffee are part of the traditional beverage package.
Grab your sunscreen, sunglass-es, and hats and head out to the ballpark for a fun afternoon. As with all outings, plan on spending some bucks. But, the fun time spent with friends and family is well worth the expenditure.
Bon appetit! Chef Lucardie can be reached
Old Foods with New Twists at the Ball Park
16 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®
brookwoodfarms.com
freshfromflorida.com
tampamaid.com
smithfieldfoodservice.com
ffsinc.com
igpinc.net
www.reddiamond.com
orrellsfoodservice.com
horizonfoodbrokers.com
smithfieldfoodservice.com
perduefoodservice.com
yournanskitchen.com
georgiaschoolnutrition.com
richsfoodservice.com
ibafoodservice.com
stclair.com
culinaryresources.biz
foodpartners.us
fse.us.com
kisales.com
$700.00 per year for dual listing in the internet directory and web link at www.SFSN.com Elliott R. Fischer • 404-626-1558 Scott A. Kennedy • 404-862-1064
Searching for New Products or Ideas Online? Be sure to visit these websites!
sna-nc.org
peppersunlimitedofla.com
berryveal.com
buddig.com
mapleleaffarms.com
pmgwins.com gilbertfoods.com viedefrance.com
cheneybrothers.com
F lor idaSchoolNutr i t ionAssociat ion
floridaschoolnutrition.org
®
SOUTHEAST FOOD SERVICE NEWS 17APRIL / MAY 2019 Product Spotlight
The Vegetable Samosa This is for people who are looking
for another Vegetarian Option.Nana’s Kitchen Vegetable samosa
is packed full of Vegetables, authentic spices and Wrapped with a Crispy Parsley Infused Pastry that brings it all together. This product is sold bulk fully cooked, Frozen.
For more information, please contact our sales representation - Food Partners at 1-770-299-1078 or visit www.yournan-askitchen.com
Curley’s Fully Smoked & Cooked RibsCurley’s fully cooked and cooked
ribs offer genuine slow-cooked fla-vor and easy preparation. Curley’s starts with expertly trimmed ribs seasoned with a special spice blend, cooked to perfection for tender, fall-off-the-bone flavor. Ribs are avail-able with or without barbecue sauce, so operators have the ability to add signature sauces, match regional tastes and satisfy patron requests.
For information call 1-800-722-1127 or visit smithfieldfoodservice.com
Monin Fruit PureesMonin Fruit Purées offer real taste
and texture, consistently. Easy to use and perfect for beverage and culinary applications. Monin Fruit Purées require no thawing or refrigeration. Made using only the highest quality fruits and natural flavors for optimal taste.
For information call 800-966-5225 or visit www.monin.com
Reduced Sodium Boneless Turkey Breast RoastJennie-O Turkey reduced
sodium cook-in-film boneless great roast is a raw, natural skin-on, single turkey breast with reduced sodium and delicious oven-roasted flavor.
It also utilizes a cook-in-bag technology that goes from freezer to oven without removing any other packaging. Less roasting time, less raw food handling, fewer safety worries.
For information call 800-328-1756 or visit jennieofoodservice.com
Authentic Corn Tortilla ChipsTacomex corn tortilla chips
have a wide array of sizes, thick-nesses and colors all suitable for dipping and scooping. Zero grams of trans fat, our corn tortilla chips are made with fresh corn that is boiled, steeped and ground in-house for homemade style and real corn taste.
For information call 305-599-0357 or visit www.easyfoodsinc.com
Authentic Cuban BreadLa Segunda Central Bakery
authentic cuban bread is crusty on the outside, soft on the inside. Cuban bread consists of high-glu-ten spring wheat flour created specifically for our bakery.
Let bread thaw in poly bag for one hour at room temperature or until completely thawed. Warm in
convention oven for 2-3 minutes at 350 degrees. Prepare sandwich and then press, do not refrigerate bread.
For information call 813-248-1531 off visit www.cubanbread.com
Naturalfit Black Nitrile Gloves from HandgardsHandgards black nitrile gloves are softer, leaner and offer a gentler fit than
standard nitrile. Ideal for use around mod-erate heat, these nitrile gloves are the choice for cooking and han-dling grease and oils.
High-Quality alter-native for latex. For information call 800-351-8161 or visit www.handgards.com
New Farmland Shoulder BaconFarmland’s new shoulder bacon is
made from muscle in the pork shoulder. The meat is very bacon-like in appear-ance but delivers a slightly different fla-vor profile.
This distinctive taste allows it to be positioned as a more artisan, upscale item in a variety of on trend signature dishes, without the added cost.
For info call-888-327-6526 or visit smithfieldfoodservice.com
Gourmet Marinated Duck Tenders Maple Leaf FarmsAdd on-trend, international flavors
to your menu with Maple Leaf Farms gourmet marinated duck tenders. Spicy North African duck tenders with chili peppers or curry-based Southeast Asian duck tenders are extremely versatile, easy to use and cook in just minutes.
For information visit mapleleaffarms.com
New from Maple Leaf Farms
DUCK TENDERSGourmet Marinated
Available with North African or Southeast Asian seasonings
Southeast AsianMarinated Duck TendersProduct Code: 003806610
Case Size: 5/2 lb bagsFrozen
North AfricanMarinated Duck TendersProduct Code: 003805510Case Size: 5/2 lb bagsFrozen
Add on-trend, international flavors to your menu with Maple Leaf Farms Gourmet Marinated Duck Tenders. Spicy North African duck tenders with chili peppers
or curry-based Southeast Asian duck tenders are extremely versatile, easy-to-use and
cook in just minutes.
For information visit mapleleaffarms.com
Stanislaus Packed From Fresh Tomatoes
When your success depends on the quality of the food you serve, don’t set-tle for less than the best. We are abso-lutely committed to maximizing fresh tomato flavor in every can of Full Red Concentrated Crushed Tomatoes.
For information call 800-327-7201 or visit www.stanislaus.com
18 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®
Coming Next
AUGUST/SEPTEMBER
Appetizers
Breakfast Foods
Ad Deadline August 23rd
JUNE / JULY
Hispanic Foods
Snacks, Sauces
Ad Deadline June 21st
Each Issue Features:Local Food Service PeopleLocal Food Service CompaniesLocal Food Service Coverage
Visit our Website at www. .com
It’s FREE!
Have You Downloaded the Latest Issue of SFSN?
®
Follow us on twitter: twitter.com/sefoodnews
100 Years of the National Restaurant Association ShowThe National Restaurant Association is celebrating its centennial this year. In 1919 about 200 members of the foodservice industry from across 14 U.S. states and Canada gathered to discuss key issues impacting the industry. That convention has since grown into the industry’s largest trade show, with more than 60,000 attendees and about 2,300 exhibitors each year, providing operators, suppliers and others in the foodservice space the opportunity to learn, network and experience.
Celebrate 100 years of new products, technologies and innovations with us. Come to Chicago May 18-21, 2019, to see for yourself what will take your business through the next century.
Top 5 2019 Food Trends:
l Fermentation l Plant-Based foods l Watercress l Seafood l Allergen Safe Foods
SOUTHEAST FOOD SERVICE NEWS 19APRIL / MAY 2019 Product Spotlight
Custom Prints from Handy WacksHandy Wacks has the capability to produce random prints in 1, 2, or 3 colors.
Low minimums and quick turn around. Excellent way for your special print or message. For information call 800-445-4434 or visit www.handywacks.com
Fast & Fancy Mousse Mix from First Food Company
Express yourself with one unique mix for creative indulgence. Great for smoothies, pies, frozen desserts, and salads. Gluten free, 0 trans fat, just add water, whips up in 5 minutes.
For information visit www.first-foodco.com or call 800-527-1866
Berry Veal Osso Buco Fore Shank
Great taste and pleasing visual appeal with ample bone marrow for added flavor. Available in 2 and 3 inch portions.
For information call 800-226-VEAL or visit berryveal.com
Maple Leaf Farms - Oven Roasted Duck Meatballs
Made from boneless duck breast with cheddar cheese and chili pepper, our all natural Duck Meatballs are the perfect bite as a sandwich, soup pasta dish or ap-petizer!
Duck Meatballs have less fat, fewer calories and lower sodium than beef or pork options. More lean, more flavor, more fun! Duck Meatballs are oven roast-ed – all you do is heat and serve.
For information visit mapleleaffarms.com
Sidewinders Fries From SimplotSidewinders fries are bigger than
ever, with four exciting flavors. Their unique shape, fun plating potential and bold, on-trend flavors will attract attention as a one-of-a-kind experience.
Tremendous plate coverage. Menu versatility and outstanding hold time. A signature menu item like no other, only from Simplot. For information call 800-572-7783 or visit simplotfoods.com/sidewinders
Monin Natural Blender Ready Fruit Smoothie Mix
Monin Fruit Smoothie Mixes are made with only natural ingredients with no ar-tificial flavor, color or preservatives. Pour over ice and blend for easy-to-make, con-sistent smoothies, or add to iced tea, lem-onade, cocktails and more for a splash of natural fruit flavor. Monin Fruit Smoothie Mix is aseptically packaged for fresh taste, easy handling, and convenient storage.
For information call 800-966-5225 or visit www.monin.com
Boneless Chicken Wings from BrakebushSo versatile they will fly high
while keeping costs grounded. Fully cooked boneless chicken provides easy preparation, tre-mendous patron appeal and su-per profit potential. Great appe-tizer, side dish or center-of-the-plate item. No added MSG and zero grams trans fat.
For information call 800-933-2121 or visit www.brakebush.com
Brookwood Farms – Pit-Smoked Turkey Breast RoastBrookwood Farms proudly introduces
our first Turkey product. A Pit – Cooked Turkey breast that has been smoked over charcoal for 6 – 7 hours. Our cooking process provides a juicy, smoky flavor unlike any other turkey product on the market. A perfect addition for the holiday season, this product will be great for carv-ing stations, center of the plate options and it will take the turkey sandwich to a whole new level.
Family owned and operated in Siler City, NC since 1978, Broowkood Farms promises delicious pit-cooked BBQ for generations to come. For more informa-tion, call 800-472-4787or visit www.brook-woodfarms.com.
Chef Xpress Azar NutsQuickly and conveniently upscale
menu applications with Chef Xpress from Azar. Azar is home to a wide range of sweet and savory coated nuts in whole, halved, and slivered formats. Turn appetizers, salads, main dishes, sides, soups and desserts into exciting menu items.
For information contact [email protected] or call 800-351-8178 ext 1115.
Old Wisconsin Fast Fuel SticksIncredible protein snacks giving you
the credit you deserve! A high protein, low-calorie and delicious sausage snack that’s a clear choice over sweet and salty snacks.
A delicious way to stay fueled. They meet “Smart Snack” guidelines for healthy snacks, are gluten free and contain no MSG, BHT, BHA, binders or extenders.
For more information call your local sales representative at1-800-621-0868.
20 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®
SAVE UP TO $100Visit TAMPAMAID.COM/OFFERS to claim your rebate
© 2019 Tampa Maid Foods LLC. All Rights Reserved.
Dipped in our specialty beer batter made with
LANDSHARK® Lager, these fresh-quality shrimp fry up light and crispy for great fl avor and
texture with every bite.
Coveredwe’ve got you
LOOKING FOR A BATTERED SHRIMP WITH
BIG BRAND APPEAL?
BEER BATTERED SHRIMP MADE WITH LANDSHARK® LAGER
Introducing
Top Related