roma: food for thought spring 2010

of Southern California

Boost ProfitUsing Your Menu

Learn Menu Design Tricks to Improve Your Bottom Line

Distributor orCash & Carry?

Read This Before Your Next Tripto a Local Cash & Carry Outlet

New Products AvailableOnly at ROMA!

Braveheart Toppings,Angus Burger Patties and

Heritage Ovens Breads

Spring 2010 By rOMA Of SOuthern CAlifOrniA

The mountains are still covered with snow, the canyons are green from the winter’s rain and it is 75 degrees outside. And this is why we live in Southern California.

And just like that Spring 2010 is upon us. Some people live for the cold of winter, some for the heat of summer or the colors of the fall. Spring has always been my favorite because it leaves the countryside green and clean. It also means baseball season is here but I won’t get into that…. For now.

But what does Spring mean for you? And your business?

It can mean doing the same old thing; the same items on the menu, the same customers or it can be an opportunity to review what works on the menu and what doesn’t. Ask your ROMA representative for some samples of new ideas: edible pizza images, fresh Black Angus hamburger patties, new desserts or some of our new Piancone dressings.

We look at you as a partner. If you succeed then we succeed. That is one of the reasons we bring you items to sample, to taste and to compare to the product you are currently using to see if there is a quality or cost benefit to the new product.

There will always be a market for the $5.00. Cost is imperative. There will always be a market for the $25.00 pizza. Quality now becomes imperative. ROMA offers the options for whatever pizza you serve.

Every business owner is looking for one more item to capture the customer’s dollar. We have individually packed desserts. We have a cookie program that will supply you with a free oven and display case if you can sell two cases of oven warm cookies per month. Chicken wings. Chicken bites. Coke. Diet Coke. The list goes on and on.

Our Area Managers are trained to review your business and show you the products that best fit your objectives. They will show you samples, show you point of sale material, they will even show you menu costing analysis so you can see what your profit margin will look like by adding an item.

When your ROMA Area Manager visits your store be certain to sit down and make it a business discussion about your business and the current market place. What ideas does he have for you? What opportunities are out there that can help your business survive the times we are in.

ROMA succeeds only when you succeed. And that is our goal, for both of us to succeed.

Thanks for listening,

Dennis TyeVice President of SalesRoma of Southern California

Food for Thought – Spring 2010 ROMA Foods – www.romafood.com 03

WHO WILL ADD TO YOUR BOTTOM LINE?Delivery or Cash & Carry

REsTAURANT sPOTLIgHT Super Antojitos Big Mama’s & Papa’s

FROM PLAIN TO gOURMETadd some WOW to your Menu

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HERITAgE OvENs BREADs & BRAvEHEART BLACk ANgUs PATTIEsAvailable Exclusively Through ROMA

MARkETINg FOR REsTAURANT sUCCEss

QUICk gUIDEto Menu Engineering

NATIONAL FOOD HOLIDAYs

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Contents

A MEssAgE from the VP of Sales

Food for Thought – Spring 2010 ROMA Foods – www.romafood.com04


It is no secret that prices at Cash & Carry Outlets are at many times are lower than your foodservice distributor’s prices. The difference in prices between these two types of supply sources is due to the additional expenses incurred by distributors.

Consider the extra services and benefits you receive from your distributor…

•Deliveriesrighttoyourdoor.•Credit•Stockcertainproductsforyou•Knowledgeableconsultantstoinformyouregardingthenewest

trends.

Some operators may not see the value in these services and purchase their groceries from Cash & Carry outlets. But, are they really saving money? When using Cash & Carry the operator is paying for the delivery and transportation costs and they are responsible for the associated liabilities such as injuries that may arise from transporting the products (Workers Compensation Claims) and food safety concerns. Improper transportation of food, particularly refrigerated items, allows opportunities for spoilage. Also, what is happening in your establishment when you are not there? Studies show that employee theft and shrinkage happens in every restaurant. Beverages are not rung up, product is stolen, and extra ingredients are used on recipes. All of which is more likely to happen when you are not there.

Cash & Carry can be convenient and should be used…for emergencies such as running out of an item before your next delivery. Before making the decision to use Cash & Carry outlets as your primary source for groceries, do a breakdown of all the costs to determine if you are truly saving money.

BENEFITs OF BUYINg FROM A FOODsERvICE DIsTRIBUTOR

1) Food Safety: Distributor is legally responsible for transporting products using proper methods such as adequate temperature controls to prevent food spoilage and contamination.

2) Value of Time: Profitable restaurant operators understand that time equals money. Time spent in your establishment is important to your success. The few hours spent buying groceries instead of engaging in revenue producing activities and labor management could cost you more than the financial benefits gained from going to a Cash & Carry outlet.

3) Product Consistency and Availability: Your Cash & Carry supplier may not have the same product stocked from week to week. A distributor’s job on the other hand is to make sure the items you are purchasing is in stock for you.

4) Costs Savings: Let your distributor worry about transportation costs, liability and insurance costs, and meeting food safety standards when transporting food.

WHO WILL ADD TO YOUR BOTTOM LINE? Distributor or Cash & CarryWHO WILL ADD TO YOUR BOTTOM LINE? Distributor or Cash & Carry

sUPER ANTOJITOsSanta Ana, CA

Antonio Tejeda opened the doors to Super Antojitos in Santa Ana 18 years ago on August 12th 1992. Diners enjoy the authentic food and appreciate the superior and quick customer service Super Antojitos offers.

A few years ago when the economy was healthy, Tejeda had to do little in terms for marketing to see diners walk through the door. Today, with consumers watching how they spend their disposable income, it was important to offer consumers something extra. Six months ago, Super Antojitos began hosting karaoke nights on Thursday, Saturday and Sunday as well as having a live Mariachi band perform on Friday nights. Tejeda began seeing business increase as diners now see the value of having a sit down meal with entertainment versus making something at home or visiting a drive thru. I actually had the opportunity to witness the Thursday night karaoke and it was amazing to see the number of people that were there. Now if you had the choice of having a great meal with complimentary entertainment or just a great meal…which would you choose?A variety of tools are used to inform potential diners about the events such as flyers, internet, outdoor signage and announcements during peak hours like lunch.

super Antojitos Mexican Foods1702 N. Bristol St., Suite “D”Santa Ana, CA 92706


REsTAURANT Spotlight

Owner Antonio withROMA Rep, Jose Dingler

Nachos Platter Molcajete Karaoke Night

BIg MAMA’s & PAPA’sBurbank, CA

Aro Agakhanyan was only 17 when he and his 14 year old brother Allen became owners of their first pizzeria in 1991. Roseli’s Pizza which first opened in 1974 was going out of business and the brothers saw huge opportunities. The duo made necessary changes and turned the business around. They had a rotisserie oven at the time which would only bake pizza’s 16” or smaller. The menu consisted of three sizes of pizzas, 2 sandwiches and 2 pasta items. Aro and Allen later replaced the rotisserie oven so they could bake larger pizzas. By 1996 they had a 28” pizza known as the “Big Mama” The Agakhanyan brothers didn’t stop here. Two years later they created a 36” pizza known as the “Big Papa” and officially changed the name of the pizzeria to Big Mama’s & Papa’s.

Based out of Burbank, today, there are 18 stores in the greater Los Angeles area that are part of the Big Mama’s & Papa’s franchise featuring a menu complete with appetizers, desserts, a dozen sandwiches, pastas, salads, calzones and of course pizza. The company actively engages in marketing activities such as their 54” Pizza Challenge. If six people can finish a 54” pizza within two hours they receive the pizza valued at $250 for free plus $1,000 in prize money. Programs to support local organizations and schools are also available.

Sales for Big Mama’s & Papa’s have remained strong despite the fact that many have reduced their away from home dining expenditures. Aro contributes this to their excellent customer service and unique offerings. For example, many establishments will charge a diner additional for extra dressing, sauce, etc. Aro believes giving that extra dressing for no charge will bring the diner back again and create a loyal customer…it’s all about customer service and how you treat your diners. FUN FACTs ABOUT BIg MAMA’s & PAPA’s

•BigMama’s&Papa’sarethelargestpizza makers in the world.

•BigMama’s&Papa’siscurrentlytryingtogeta Guiness record for the largest deliverable pizza.

First Big Mama’s & Papa’s location in Burbank, CA

Aro tossing Pizza Dough

Aro and Allen, first location, Burbank, CA


REsTAURANT Spotlight


In recent years the traditional sandwich has gone gourmet and is a hot menu item for all types of restaurants. At one time, sandwiches could only be found at sandwich chains. Today, the portable meal is now available at burger joints, supermarkets, coffee shops and even doughnut shops. In the last year popular pizza chains have entered into the market by adding grilled sandwiches onto their menu.

Fast food restaurants have recognized the need to offer upscale sandwiches and burgers and have introduced items such as the Charbroiled Steak Sandwich from Carl’s Jr. Ruby’s Diner also recently introducedtheirGourmetKobeBurgers. These itemsaremarketedto consumers as an alternative to sandwiches and burgers offered at high end restaurants at a premium price and it seems to be working. Consumers are looking for value, creativity and quality and their demands are being answered.

Take into consideration the fact that a turkey sandwich, a ham sandwich and a burger can easily be made at home. Gourmet items though typically will not be prepared at home as it takes more effort and thought. Add a few specialty sandwiches to your menu and watch your bottom line grow.

EAsY WAYs TO TAkE sANDWICHEs AND BURgERs TO THE NExT LEvEL.

•Instead of using iceberg lettuce, try fresh spinach, romaine,Greenleaf, or arugula.

•Swap American cheese for Swiss, goat, mozzarella, cheddar,feta, provolone or Monterey jack.

•Addspicessuchasfreshdill,tarragon,oregano,basilormint.•Create texture, crunch and flavor with relish, salsa, chutney,

sprouts, pickles, olives, seeds and nuts. •Use fresh fruits suchaspineapple,orangesandapples fora

sweet tropical flavor.•Dried fruits like raisins, apricots,figs, anddatescanaddan

exotic, sophisticated flavor.•Bringyoursaladsintosandwichesandburgers.CeasarSalad

Sandwich or The Ceasar Burger

COBB sANDWICHTop Heritage Ovens Soft White or Soft Wheat bread with gorgonzola cheese, bacon strips, tomato arugula, and avocado. Top with second slice of Heritage Ovens Soft White or Soft Wheat bread, slice and half and serve.

gROWN UP gRILLED CHEEsE sANDWICHPlace sliced buffalo mozzarella between two slices of Heritage Ovens Soft White or Soft Wheat bread. Wisk and blend eggs, milk, thyme leave and salt. Dip sandwich into egg mixture to coat. Grill in a pan with olive oil and butter until golden brown.

ARTICHOkE & PEPPER gRILLED CHEEsE sANDWICHSpread mustard on a slice of Heritage Ovens Soft White or Soft Wheat bread. Layer with cheddar cheese, artichokes and red peppers. Top with another slice of Heritage Ovens Soft White or Soft Wheat bread and grill in pan until golden brown.

gOURMET sHRIMP sANDWICHCombine cooked shrimp, minced green peppers, minced celery, minced cucumbers, diced tomatoes, minced green onions and sprinkle with salt and pepper. Spread butter on warm Heritage Ovens Hot Dog buns and fill with lettuce and the shrimp mix. ***Turn any of these recipes into sliders with our Heritage Ovens Slider Buns and Braveheart 2oz Angus Beef Patties!***

PHILLY CHEEsE sTEAk BURgER Melt provolone cheese over Braveheart Black Angus burger patty. Top with roasted red peppers, sautéed onion rings, and hot peppers. Serve on Heritage Ovens Hamburger Buns

gREEk BURgERTop Braveheart Black Angus beef patty with feta cheese, black olives and onions. Serve on Heritage Ovens Hamburger Buns.

FROM PLAIN TO gOURMETadd some WOW to your MenuFROM PLAIN TO gOURMETadd some WOW to your Menu

HERITAgE OvENs

BRAvEHEART BLACk ANgUs BEEF AngusBeefPatty4-181/19-48/4oz•258516IAngusBeefPatty3-181/19-36/5.33oz•258517IAngusBeefPatty2-181/19-24/8oz•258519IAngusBeefPatty8-181/19-90/2oz•258528I

7/8” Premium White Texas Toast

(16Slice)24oz-1/10ct•857642

Thick Sliced Wheatberry

(19Slice)36oz-1/8ct•857644

Pullman Soft Wheat

(28Slice)24oz-1/10ct•857647

Pullman Soft White

(28Slice)24oz-1/10ct•857648

2.875” Hamburger Bun Sliced

24/8ct•254034

4” Hamburger Bun Sliced

12/8ct•857641

5” Jumbo Hamburger Bun Sliced

8/8ct•857643

6” Individual Hot Dog Bun Sliced

12/8ct•857650

6” White Hoagie Sliced

6/12ct•857646

2oz Premium Fork Split Plain English Muffins

6/12ct•996780


JACk & JALAPENO BURgERMelt jack cheese on Braveheart Black Angus burger patty and top with jalapeno peppers and onions. Serve on Heritage Ovens Hamburger Buns

TACO BURgERMelt corazo cheese onto Braveheart Black Angus burger patty and top with shredded lettuce, tomato, sour cream and black olives.

PROFIT BUILDER TIPs• OfferComboMealDeals.Thisraisesticketaverage,increases

profit and makes ordering fast and easy.

• Allow thediner toswap thesodaandchips forwaterandaside salad. Charge an extra $1.

• Havefreshbakedcookiesavailablefordessert.TryHeritageOvens cookies complete with an oven and display case. One for $0.50 or 3 for $1.

INTRODUCINg: HERITAgE OvENs BREADs &BRAvEHEART BLACk ANgUs PATTIEs

Available Exclusively Through ROMA

WE TAkE PRIDE.Offering the best available is what we strive for. Our premium line of bread products are sure to please. From plump burger buns to hearty sandwich breads, we have the perfect bread products for you!

WE PROMIsE FREsH. There’s no secret to our promise. We go to great lengths to implement the industry’s highest standards for quality, safety and freshness.

QUALITY RIgHT FROM THE sTARTThere’s no doubt we’re demanding. Our beef suppliers not only must passUSDAregulations,but theymustalsomeetourown, stringentguidelines for quality. We then use extensive internal controls during processing to ensure the safest, most consistent ground beef available.

FREsHER THAN YOUR BUTCHER sHOPQuick turnaround is the key. We get our beef fresh and grind it fresh-to-order every day — nothing sits for more than 48 hours. And our state-of-the-art, vacuum-sealed packaging is the best in the business, providing a maximum shelf life of 21 days. So when your customers pass along their compliments, you’ll know why.


CUsTOMER sERvICEConsumers have many choices when it comes to dining and in order to succeed, restaurants must deliver exceptional customer service. Good service is not enough and adequate is unacceptable. The standards for defining quality service are rising everywhere. It’s the attention to detail and the small often overlooked things, which will differentiate your establishment from your competition. Develop standards so that people feel welcome when they visit your restaurant.

Customer service is one of the most obvious and inexpensive marketing tactics out there. One of the main reasons why customers remain loyal is superior service which today is a rare commodity. Many operators say they believe in it, however they fail to actively engage in customer service activities. Everyone wants to be heard and feel like they are the most important customer you have. A diner can easily choose to eat at your competitors in order to save a couple dollars, but if you offer outstanding service, you have most likely won them over.

REAP THE BENEFITs OF CUsTOMER CARE1) Train Your Employees: Your employees need to be helpful,

courteous and knowledgeable. Make sure they understand the importance of customer care. Train them on your menu and be sure the staff knows how the items are prepared and the ingredients. Allow them to make customer service decisions when you are not there, but provide guidelines so they have a baseline to make their decisions. The last thing you want your employee’s telling a diners is “I don’t know or I can’t help you but ‘blank’ will be back soon”.

2) Show Recognition to your Regulars: Let your regulars know that you appreciate their business. Throw in a free drink or side item with their order every now and then, push their

food order to the front and most importantly acknowledge that you are aware of their loyalty by saying “welcome back”. Gestures such as these do wonders for peoples egos. Who wouldn’t come back to a place where they are treated like a celebrity?

3) Address Complaints Immediately: Customers are likely to return if you turn their bad experience into a good one. Did they receive the wrong order? Comp it for them and give them a coupon for a free side or appetizer on their next visit. This will show that their business is important to you. People want to be heard and know that they matter.

sATIsFIED CUsTOMERs = LOYAL CUsTOMERs: If a customer recognizes your exceptional service, they will be sure to become loyal toyou.Keepinmindthatanegativeexperienceismorelikelytobeshared with family and friends than a good one. So make sure your customers leave satisfied. You do not want to lose business or stop potential customers from coming due to an unsatisfied diner.

CUsTOMER RETENTION COsTs: On average it costs 6 – 8 times more to gain new customers than it does to keep the ones you have. Having a solid customer service program in place will help keep your existing diners.

COMPETITIvE ADvANTAgE: Good customer service is a rare commodity. Give yourself an edge over your competitors by providing excellent service to your diners. The restaurant across the street may have slightly lower prices but studies have shown that customers prefer to give their business where they will be treated well.

MARkETINg FOR REsTAURANT sUCCEssProven, Effective & Low Cost

Marketing Activities

MARkETINg FOR REsTAURANT sUCCEssProven, Effective & Low Cost

Marketing Activities


The economic events in the last year have resulted in decreasing profits for many restaurants. Looking for ways to cut costs operators are resorting to using lower quality ingredients assuming that their diners will not notice. However, while people may have cut down on their away from home meals, when they do eat out, diners are looking for value. So before you consider changing your ingredients, take a look at your menu. Are your most profitable items strategically placed in areas on your menu that looked at most often? Your menu is a marketing tool that influences what the diner will order and how much they will spend. When properly laid out, your menu will direct the attention of your guest to certain (profitable) items and increase the chances of those items being ordered. Too often, menu’s are created or updated at the last second and not given much thought or attention. One of the most important things to remember is that consumers are only likely to purchase an item if they notice it.

MAxIMIzE PROFIT POTENTIAL UsINg YOUR MENU 1) Place your high margin items in the “Sales Zone”: There

are certain areas of your menu that will generate more salesthanothers.Usethistoyouradvantage.Onasinglepage menu format, the middle third is your “Sales Zone” where you want to place your most profitable items. The least profitable items should be placed in the lower third part of the menu. On two page menus the top right hand side is the “Sales Zone”. People typically scan this type of menu in a reverse “Z” pattern. On three page menus people most often look at the center panel first and then move counter clockwise.

2) Item placement with in each category: People remember and purchase the first two items and the last item in each menu category. Place your most profitable menu items from each category in these three spots and the less profitable items in the middle.

3) Add some flavor to your menu: In an experiment, descriptive menu labels increased sales by 27% and improved attitudes towards the food and the restaurant. Make your menu fun and create some flair by giving your Menu Categories, Item Names and Item Descriptions some personality. Instead ofusing“Appetizers&Soups”try“JustforStarters”.Usewords that create powerful images in the readers mind. Help your guest vision and anticipate the mouth-watering meal. See below for examples of how you can add some spice to your menu.

4) Leave the $ sign out: A study conducted by Cornell shows that guests who are given a numeral only menu spend more than those who receive menus with prices showing a dollar sign.

5) Do not draw attention to prices: Prices should be placed at the end of an item description. Remember, you want to use descriptions to sell menu items, not price.

Average person spends 3.5 minutes reading the menu.

Continued on page 12

The center of your menu board is the “Sales Zone”. This area should be used for photographs of menu items and high margin items such as combo meals. Think about national fast food and quick serve restaurants and how their menu boards are utilized.

TIPSFORMENUBOARDS


MENUITEMBEFORE&AFTERBORINg…

LAsAgNA $12.99Layers of lasagna noodles, four cheeses and a bolognese sauce, topped with mozzarella cheese.

TAsTY!

gRANDMA’s FAMOUs LAsAgNAA savory lasagna with a blend of soft goat cheese, mild and tangy ricotta cheese, imported parmigiano reggiano cheese and creamy romano cheese, layered with a hearty homemade bolognese sauce and topped with fresh mozzarella. Served with fresh, hot bread. $12.99


MENUITEMNAMESHERB ROAsTED CHICkEN PAsTA instead of Pasta with ChickenMEsQUITE gRILLED kINg sALMON instead of Grilled Salmon

FIRE ROAsTED vEgETABLEs instead of VegetablesMEAT ADDICTs PIzzA instead of Meat Pizza

WILD MUsHROOM sOUP instead of Mushroom SoupHUNgRY MAN’s HAMBURgER for your larger sized burgers

LOADED CHEEsY NACHOs instead of NachosBAJA FIsH ENCHILADAs instead of Fish Enchiladas

INgREDIENTs • Chewy• Creamy• DailyCatch• Decadent• Finger-Lickin’• ForkTender• Fresh• FreshBaked

• FreshCaught• Hearty• InSeason• Juicy• Light• Melt-In-Your-Mouth• Moist• MouthWatering

• Oven-Fresh• Premium• Rich• Steaming• Succulent• Tangy

COOkINg METHOD • Baked• Basted• BBQ• Broiled• CharBoiled• FireRoasted• FlameBroiled

• Fried• Grilled• OvenRoasted• PanFried• Poached• Sautéed• Simmered

• SlowCooked• Steamed• StirFried• Whipped• WoodFired

PREPARATION • AlDente• Battered• Blackened• Breaded• Browned• Drizzled• Filled• Garnished

• HandTossed• Homemade• HomeStyle• LightBreaded• MadeFromScratch• Marinated• Minced• Seasoned

• ServedPipingHot• Sizzling• Smothered• Stuffed• Topped• Wrapped

PORTIONs • Bottomless• Endless• Heaping

• Jumbo• Kingsize• LoadedWith

• Overflowing

Chef’s ChoiceChef’s FavoritesClassic FavoritesDecadent EndingsFan FavoritesFirst FlavorsFoods to ShareFresh Pasta Temptations

Gourmet Burgers & SandwichesHearty SandwichesHouse SpecialtiesJust for StartersJust Getting StartedLocal FavoritesMain EventMore Than Just a Bite

Premium BurgersSandwiches with FlairSmall & LightSweet EndingsSweet TemptationsSweet TreatsTasty BeginningsThe GrillWood-Fired Pizza

MENUCATEGORIES


Consider having a contest and let your customers suggest names for your menu items. If you decide to use it give them a free meal. Sometimes the most creative ideas come froman outsider’s perspective.

Continued from page 11


APRILSoft Pretzel MonthSecond Week is Egg Salad Week

1 Sourdough Bread Day2 Peanut Butter & Jelly Day3 Chocolate Mousse Day4 Cordon Bleu Day5 Caramel Day6 Caramel Popcorn Day7 Coffee Cake Day8 Empanada Day9 Chinese Almond Cookie Day10 Cinnamon Crescent Day11 Grilled Cheese Sandwich Day12 Licorice Day13 Peach Cobbler Day14 Pecan Day15 Glazed-Spiral Ham Day16 Eggs Benedict Day17 Cheese ball Day18 Amaretto Day19 Garlic Day20 Chocolate-Covered Cashew Truffle Day21 Jelly Bean Day22 Cherry Cheesecake Day23 Picnic Day24 Pigs in a Blanket Day25 Zucchini Bread Day26 Pretzel Day27 Prime Rib Day28 Blueberry Pic Day29 Shrimp Scampi Day30 Raisin Day

APRIL 19TH NATIONAL gARLIC DAY

garlic shrimpHeat butter in skillet. Saute peeled and deveined shrimp and garlic. Add some parsley, lemon juice and salt.

garlic sauceMelt butter to a pan and cook chopping onions until soft and golden. Add garlic and cook for a couple minutes. Season with salt and pepper. Pour in some dry white wine and turn up the heat to reduce the volume to about half. Melt more butter in another pan. Add flour and stir and cook for several minutes. Add milk slowly and stir unti you end up with a nice thick sauce. Mix in the onion and garlic mixture and serve.

Uses:Garlic Mashed Potatoes: Mash sauce in with fresh boiled potatoesUsesauceforsteakReplace ketchup on sausages or burgersDipping Sauce

MAYEgg MonthHamburger MonthSalad MonthSalsa MonthStrawberry Month

1 Chocolate Parfait Day2 Truffles Day3 Raspberry Tart Day4 Orange Juice Day5 Hoagie Day6 International No Diet Day7 Roast Leg of Lamb Day8 Empanada Day9 Butterscotch Brownie Day10 Shrimp Day11 Deat What You Want Day12 Nutty Fudge Day13 Fruit Cocktail Day14 Buttermilk Biscuit Day15 Chocolate Chip Day16 Coquilles St. Jacques Day17 Cherry Cobbler Day18 Cheese Souffle Day19 Devil’s Food Cake Day20 Quiche Lorraine Day21 Strawberries & Cream Day22 Vanilla Pudding Day23 Taffy Day24 Escargot Day25 Wine Day26 Blueberry Cheesecake Day27 Grape Popsicle Day28 Brisket Day29 Coq Au Vin Day30 Mint Julep Day31 Macaron Day

MAY 5TH NATIONAL HOAgIE DAYCelebrate National Hoagie Day by offering a special on all your Hoagie sandwiches. Let your customers know a few days in advance with signs on your windows and flyers with all orders .

MAY 10TH NATIONAL sHRIMP DAYCreamy Roasted Red Pepper & Shrimp PizzaCook chopped red peppers and garlic in olive oil until tender. Usingablenderor foodprocessor,process half the red pepper mixture with alfredo sauce until smooth. Spread the sauce mixture over pizza crust and top with mozzarella cheese. Bake for 15 minutes.While baking toss shrimp, olive oil, red pepper flakes, salt and pepper. Top the pizza with the shrimp mixture and the remaining red pepper mixture. Bake another 5 minutes and sprinkle with fresh basil.

NATIONAL FOOD HOLIDAYsCelebrate American Food Holidays with specials, discounts and recipes!

JuneNational Candy MonthNational Dairy MonthNatonal Fresh Fruit and Vegetable MonthNational Iced Team MonthNatonal Seafood Month

1 Hazelnut Cake Day2 Rocky Road Ice Cream Day3 Egg Day4 Cheese Day5 Gingerbread Day6 Applesauce Cake Day7 Chocolate Ice Cream Day8 Jelly Filled Doughnut Day9 Strawberry-Rhubarb Pie Day10 Iced Tea Day11 German Chocolate Cake Day12 Peanut Butter Cookie Day13KitchenKlutzesofAmericaDay14 Strawberry Shortcake Day15 Lobster Day16 Fudge Day17 Eat All Your Veggies Day18 Cherry Tart Day19 Dry Martini Day20 Vanilla Milkshake Day21 Peaches & Cream Day22 Onion Rings Day23 Pecan Sandy Day24 Pralines Day25 Strawberry Parfait Day26 Chocolate Pudding Day27 Indian Pudding Day28 Tapioca Day29 Almond Butter Crunch Day30 Ice Cream Soda Day

JUNE 10TH NATIONAL ICED TEA DAYCelebrate National Iced Tea Day by offering free Iced Tea when a customer orders specific menu items.

JUNE 17TH EAT ALL YOUR vEggIEs DAYCelebrate Eat All Your Veggies Day by offering a discount on your Veggie Works pizza.

When Our Customers Do Well… We All Do Well…

16639 Gale AveCity of Industry, CA 91745

www.RomaFood.com

www.RomaFood.com•1-800-967-ROMA



roma: food for thought spring 2010

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