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Liquid Assets: How and Why to Sell More Beverages
Another Great Idea From Jim Sullivan 
The gross profit margins on beverages are astronomical compared to food, yet strangely, most beverage incidence is less than 10% in many foodservice operations. Opportunity knocks if you're willing to listen, so here are a few ideas to help you start managing your beverage sales like the (overlooked) profit center they are.
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Seared Scallop Salad
1818178 HIDCOVE Scallop Sea Dry 10/20Ct 2/Ea
8851255 SYS OTT Oil Olive Blend 5/25% 2/Tb
7707193 SYS NAT Lettuce Red Leaf Crowns 1/Ea 6640569 SYS NAT Lettuce Green Leaf Crowns 1/Ea
7350788 SYS NAT Onion Green Icels 1/Tb
1470632 Pepper Red Bell Fresh .25/Cp
2252070 SYS CLS Lemon Ch Fresh .25/Ea
8589541 GIRARD Dressing Lemon Basil Vingrt .50/Cp
Recipe Instructions:
1. In a small saute pan, heat the oil over medium flame for 1
minute.
2. Sear the scallops on each side for a total of 2 minutes,
then set aside.
3. Slice the green onion thin, and the red pepper into strips.
4. In a small bowl, toss the lettuce leaves (ripped into ¼'s)
with the dressing, and place on the plate.
5. Top the lettuce with the scallops then garnish with green
onion, red pepper, and lemon.
To view more recipes like this visit Sysco Hampton Roads
Recipe Archives |
| Restauraunt Marketing Tactics
Good Ideas From Quantified Marketing Group
Restaurant marketing is a mystery for far too many restaurant owners. Unfortunately, many advertising sales people don't want you to know what's really working. They want you to think that the television spots your competitor is running with them will be the answer to all of yours sales-building challenges. Let's get started with some of the most frequently asked questions restaurant owners ask when seeking a better way to market their restaurants:
What are the keys to great restaurant marketing?
To find out the answer to this and many other marketing questions, Click Here.
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