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Increasing Sales With Take-Out
Take-Out has become one of the fastest growing components for casual dining and full-service restaurants.
Have you jumped onto this bandwagon?
We have two tools to help you implement a successful Take-Out Program.
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Mango Shrimp Salad
0656181 PORTBTY Shrimp P&d Tgr Ckd Tail-on 31/40 3/Ea
6232177 ORVKENT Mango Sliced LS 1/Cp
6564728 Green Micro .5/Cp
1579424 Tomato Grape Sweet Frsh .25/Cp
2058857 SYS NAT Chive Fresh 1/Ts
9742446 AREZZIO Cheese Parmesan Shaved Import .25/Oz
4828554 WHLFARM Creamer Half & Half ESL .5/Oz
Recipe Instructions:
1. In a blender combine ½ the mango and all of the cream.
Blend until frothy. Set aside in the refrigerator.
2. Pre-heat oven to 400 degrees and place cheese on a greased
sheet. Bake until golden, and set aside to cool.
3. Place the greens in the center of the plate, top with tomatoes
(cut in ½).
4. Dice the other ½ of the mango and place around the greens.
5. Remove the tails from the shrimp and place on the greens.
6. Garnish with the mango foam sauce, fresh chives, and the
parmesan cheese.To view more recipes like this, visit the Sysco Hampton Roads
Recipe Archives |
Word to the wise: Stop hiring or retaining people who make your job as a restaurant operator harder
People like to work with people who like them and who are like them. Your crew and restaurants ultimately reflect the values, commitment, resolve and personality of the people supervising them-which brings up a great question...
Are you hiring the kind of people that you like and more importantly, the kind of people your customers want to be around and interact with?
To view Jim Sullivan's article on hiring as recently published in Nation's Restaurant News, Click Here |
