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We Have So Much In Store For You!!

That's right Sysco Hampton Roads Culinary Expo is just around the corner. Hot Deals and Showrooms...
Last year's redesign was so well received we brought the "showrooms" back! Each showroom will focus on NEW ITEMS, NEW IDEAS, THE LATEST TRENDS, and AND SERVICES. Not to mention two action-packed days of interactive workshops, demonstrations, and how to seminars are planned. You will get to experience things that you may never have the opportunity to experience again.

To find out more about Sysco Hampton Roads Culinary Expo, Click Here.
 
Chicken Tenders Product Guide
Sysco Hampton Roads PublicationChicken Tender

Chicken tenders are giving wings a run for their money. When wings grace the menu they make the perfect companion to many items on the menu, especially when the man of the house is placing the order. But there are many restaurants that are on the chicken tender wagon. Operators today are looking for ways to attract a larger group of consumers. Chicken tenders just might be the way to do that.


To view the Chicken Tender Product Guide, Click Here.
To view the Chicken Wing Product Guide, Click Here
Shrimp & Avacado Salad
Shrimp & Avacado
2539732      ARUGULA BABY FRESH                            PACKER     1.00OZ
6220939      AVOCADO FRESH HALVES SNGL SERV PACKER      1.00EA
7413040      CUCUMBER FRESH                                  SYS IMP       2.00OZ
2138444      SHRIMP GH BRN IQF 36/42 USA              PORTBTY  12.00EA
2252070      LEMON CH FRESH                                    SYS CLS      0.10OZ
0528729      SEASONING SEAFOOD                             OLD BAY      0.20OZ
5438197      DRESSING HONEY MUSTARD                   SYS IMP     2.00OZ




Recipe Instructions:


  1. 1. Place 1oz of fresh arugula in a shallow salad bowl.
  2. Remove the avocado halves from its packaging. Slice it once down the middle and three times in the opposite direction creating 6 equal pieces. Place around the perimeter of the bowl.
  3. Nip each end of a cucumber and slice (end to end) on a mandolin. Place 2 oz of the thinly sliced cucumbers on the arugula.
  4. Place 12 each 36/42 shrimp in steamer and steam for no more than 45 seconds. Remove from steamer and drain. Immediately place in ice bath for 30 seconds, remove and let drain. Spread cold shrimp evenly on top of salad.
  5. With a paring knife, remove four very thin strips of lemon peels creating lemon zest slices. Place the four slices on the salad.
  6. Lightly sprinkle .2oz of Old Bay seasoning over the entire salad and serve.
  7. Drizzle with honey mustard dressing.
 
To view more recipe ideas visit Sysco Hampton Roads Recipe Archive
Smart operators can make the most of a lean economy
by maintaining long-term perspective
Nations Restaurant News

Currently in the restaurant industry many things look uncertain, and, yes, things may even look grim, depending on your segment and sentiment. But this is the time to keep a steady hand on both the tiller and the till.

Experience shows that it's more productive to your long-term success to invest time focusing on the things you can control instead of endlessly worrying about the things you can't. So while you're waiting on the real or imagined recession to hit, here are some smart things that operators start concentrating on.

To read more about how smart operators can make the most of the economy, Click Here


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Sysco Hampton Roads Marketing Dept.
Sysco Hampton Roads
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