sizzling grill salads - us foods · sizzling grill salads parlay this trend into a crowd-pleasing...

Sizzling Grill SaladsThe sizzle of a great grill sandwich – without the starch!

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Sizzling Grill Salads

A MENU CONCEPT THAT’S GOT IT ALL:Buns and breads are gone from the diets of many carb and calorie conscious customers. But the countless empty burger and sandwich rolls you see in your food waste containers attest to the fact that many people still appreciate the heart of the grill sandwich, if not the starch.

Sizzling Grill Salads parlay this trend into a crowd-pleasing menu promotion that is easy to produce while delivering an appetizing, hearty, and satisfying finished product.

By removing the bun from the equation, you have a lot of room to add a variety of great tasting salad toppings to the mix. And it’s a natural fit with the US Foods® Serve Good™ product line – supporting animal care and waste reduction, and including sustainably sourced seafood, non-GMO items, USDA Organic items and responsible disposables.

Sizzling Grill Salads is a menu concept that’s got it all!

ON TRENDWe’re kicking off the promotion with four flavorful and responsibly sourced seafood selections from Summer Scoop:• Harbor Banks® Argentine Red Shrimp – Participating in a Fisheries Improvement Project (FIP)• Harbor Banks Barramundi – In process for Four-Star BAP (Best Aquaculture Practices) certification• Harbor Banks Beer Battered Alaska Cod – Marine Stewardship Council (MSC) Certified, Wild-Caught • Monarch® MSC Certified Skipjack Tuna – Marine Stewardship Council (MSC) Certified

POPULARFlavorful proteins – in this case 4 seafood selections from Summer Scoop – served on beds of fresh, organic spring greens and topped to the taste of each customer offer:• Salads that even non-salad eaters enjoy!• Flavorful and satisfying without the feeling of being stuffed• Strong appeal of responsible sourcing• High level of visual temptation

VERSATILEIts introductory promotion can easily become a concept for a cash operation’s stand-alone retail station or fit nicely into a college board program, where it can be run at the grill or at the exhibition cooking station as a special event: • Serve for lunch or dinner • Expandable to feature burgers, chicken, and other popular grill items• Doesn’t require high level on-site culinary capabilities • Perfect for take-out

The sizzle of a great grill sandwich – without the starch!

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SIZZLING GRILL SALADS – OPERATOR'S GUIDE SPECS:• Recipes and instructions for each Sizzling Grill Salads promotion• Chef’s Tips for setting up the grill station • Mise en place for each featured protein • Easy-to-follow customer ordering instructions for display at point of service• Recommendations for other Sizzling Grill Salads menu options featuring a variety of previously introduced

Scoop proteins• Calculations included for average food cost per serving and recommended selling price for cash operations

GETTING STARTEDThe Sizzling Grill Salads promotion can be offered for a single day or for several days depending on the size of your facility and daily customer counts.

Sizzling Grill Salads can be offered at the grill station, but if you decide to utilize the grill area for the promotion, make it an exclusive menu offer (only offer Sizzling Grill Salads on the days of the promotion, not other typical grill menu items). You can always offer burgers and fries as self-service in a hot grab ’n’ go unit.

If your servery is equipped with an exhibition cooking station or chef’s table, either could be the perfect spot to run the promotion, too.

As a general rule, it’s best to focus on the promotional menu at the station you select. Keep production simple and menu options limited. In most cases when we try to do too much, we end up not doing anything very well at all.

For example, a two-day promotion opens with a choice of freshly grilled Harbor Banks® Barramundi fillet or Harbor Banks Flour Dusted Alaska Sole fillet atop crisp, flavorful greens.

On day two, the customer’s choice of Harbor Banks Argentine Red Shrimp or Monarch® MSC Certified Skipjack Tuna served on a bed of crisp, organic spring greens and topped with different complementary ingredients plus dressing, all attractively displayed for easy eating.

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SALAD GREENS – A FRESH STARTThe foundation for all great salads begins with the greens.1. Salad Green Base #One starts with Cross Valley Farms® Organic Spring Mix and Cross Valley Farms

Spinach Blend for added flavor and nutrition. 2. Salad Green Base #Two is an interesting combination of moist and tender chopped romaine and

peppery arugula that will complement our seafood salads. 3. Salad Green Base #Three consists of organic spring greens tossed with Cross Valley Farms

Chopped Broccoli Leaves for robust body and a touch of quinoa for a crunchy, savory taste. This combination will pair well with our sizzling burgers and beef based salads. The Cross Valley Farms Organic Spring Mix can also be tossed with the customer’s choice of brown rice, barley, or lentils, adding texture and taste.

Our selection of salad add-ons will include both hot and cold salad accompaniments and they will complement each specific protein. The customer’s choice of salad dressing should be made at the beginning of the order with the station attendant applying the dressing with a squeeze bottle and mixing it in the bowl.

ORDERING INSTRUCTIONS – SIMPLE AND EASYSteps for ordering will be as follows: 1. Choose a Sizzling Grill Salad 2. Choose type of base salad greens3. Choose salad dressing4. Enjoy!


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PROMOTIONAL OPPORTUNITIES – MULTIPLE OPTIONSEach of these promotions can be offered for a single day or multiple days depending on the size of your facility and the popularity of the salad.

Salad dressings are customer choice. Of course an Asian Vinaigrette would pair nicely with the grilled Harbor Banks® Barramundi salad, and you may want to consider making house dressings that will complement the other salad menu options. However, purchased salad dressings that you have in stock (Ranch, Blue Cheese, Italian Vinaigrette, Balsamic Vinaigrettes, etc.) are more than acceptable.

Always have kosher salt and cracked black pepper grinders, plus lemon juice, EVOO, and Balsamic and red wine vinegar on hand at the station.

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SIZZLING GRILL SALADS MENU – FIVE PROMOTIONS

PROMOTION 1 – SIZZLING GRILL SEAFOOD SALADSHarbor Banks® Barramundi fillet with soy marinated tofu, asparagus, peas, edamame, roasted beets and Udon noodles with a touch of Serrano and jalapeños, and lime supremes over a bed of chopped romaine and arugula.

Harbor Banks Flour Dusted Alaska Sole fillet with roasted leeks, new potato, applewood smoked bacon, asparagus, hard-boiled egg, and sweet white onion over a bed of chopped romaine and arugula and served with a lemon wedge.

PROMOTION 2 – SIZZLING GRILL SEAFOOD SALADS Harbor Banks Argentine Red Shrimp with heirloom cherry tomatoes, black beans, roasted corn, red onion, lime supremes, and a dollop of guacamole over a bed of Cross Valley Farms® Organic Spring Mix and baby spinach.

Skipjack Tuna Sizzling Grill Salad: Monarch® MSC Certified Skipjack Tuna with capers, navy beans, sweet white onion, tomatoes, and green beans over a bed of chopped romaine and arugula.

PROMOTION 3 – CRISPY SEAFOOD SALADSHarbor Banks Beer Battered Alaska Cod with sautéed spaghetti squash, button mushrooms, oven-roasted tomatoes, red onion, and long grain wild rice over a bed of chopped romaine and arugula.

Harbor Banks Beer Battered Alaska Cod with Buffalo sauce, shaved carrots, red onion, sweet gherkins, celery, pickled cauliflower and carrots, and crumbled blue cheese over a bed of chopped romaine and arugula and served with a choice of blue cheese or ranch dressing.

PROMOTION 4 – PREMIUM INTERNATIONAL SALADSNote: Small operations should run only two menu items.

Stock Yards® Beef Chuck Short Rib Slices with Chef's Line® Korean Barbecue Sauce, rice noodles, grilled baby Bok Choi, sweet white onion, carrots, radish, and caramelized corn with a touch of Serrano and jalapeños, cilantro, and lime supremes over a bed of Cross Valley Farms Organic Spring Mix and baby spinach.

Chef's Line All Natural Beef Barbacoa served with mango, black beans, jalapeño, tomatoes, red onion salsa and roasted red pepper with avocado, a dollop of cilantro lime sour cream and grilled flat bread strips over a bed of Cross Valley Farms Organic Spring Mix and baby spinach.

Grilled Patuxent Farms® Chicken Breast with tomatoes, black beans, sweet white onion, caramelized corn, jalapeño, cilantro, and dollops of guacamole and sour cream with blue corn tortilla chips over a bed of Cross Valley Farms Organic Spring Mix and baby spinach.

PROMOTION 5 – BURGER AND PORTOBELLO SALADSNote: Small operations should run only two menu items.

Stock Yards® All Natural Grass Fed Burger with quinoa, sweet white onion, sautéed mushrooms, sliced peaches, chopped pistachios and blue marble jack cheese over Cross Valley Farms Organic Spring Mix and baby spinach.

Chef's Line All Natural Umami Turkey Patty with roasted cauliflower, beets, parsnips, and butternut squash with sundried cranberries and herb croutons over a bed of Cross Valley Farms Organic Spring Mix, Cross Valley Farms Chopped Broccoli Leaves and quinoa.

Roasted portobello mushroom cap with caramelized sweet white onion, roasted cauliflower and applewood smoked bacon strips with pickled red onion, feta cheese, and balsamic vinaigrette over a bed of Cross Valley Farms Organic Spring Mix, Cross Valley Farms Chopped Broccoli Leaves and quinoa.


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SIZZLING SALAD ADD-ONS – ACCOMPANIMENTS THAT COUNTThe salad add-ons for each Sizzling Grill Salad were selected because they complement the flavor and taste profile of the topping protein. If a customer doesn’t want one or more of the menued salad toppings, of course, you could happily make a substitute, but only from the mise en place that is available and displayed at the Sizzling Grill Salad station.

GREENS – BASE MIXTURES FOR SIZZLING GRILL SALADSONE PORTION 2 ½ CUPS – AVERAGE COST 0.35

Us # Product Description Brand Pack Size Preparation Portion Product Cost

SALAD GREENS – BASE MIXTURE # 1 – COMBINE ALL INGREDIENTS LISTED BELOW

5100394 Organic Spring Mix Cross Valley Farms 3/1 Lb. Mix With Baby Spinach 2 Cups 0.24

4425690 Baby Spinach Cross Valley Farms 4 Lb. Mix With Organic Spring Mix ½ Cup 0.09

Total Greens Cost 0.33


9332230 Romaine (Chopped) Cross Valley Farms 6/2 Lb. Fresh, Chopped 2 ¼ Cups

0.25

3544681 Baby Arugula Packer 3 Lb. Packaged, Fresh ¼ Cup 0.09



5100394 Organic Spring Mix Cross Valley Farms 3/1 Lb. Mix With Baby Spinach 2 Cups 0.24

5698590 Chopped Broccoli Leaves

Cross Valley Farms 4/1 Lb. Mix With Organic Spring Mix ½ Cup 0.09

9544545 Quinoa Rykoff Sexton 10 Lb. Cooked, Chill, Tossed In Non-GMO Canola Oil And Dash Of Kosher Salt

½ Cup 0.06


* The information in this document is provided for informational purposes. Prices are subject to change. The accuracy of the information provided is based on information US Foods® receives from manufacturers. US Foods neither assumes any legal liability nor makes any warranty or guarantee, either express or implied, regarding the completeness, accuracy, or usefulness of this information.

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PROMOTION 1 – SIZZLING GRILL SEAFOOD SALADS

HARBOR BANKS® BARRAMUNDI SIZZLING GRILL SALAD


3699448 Barramundi Harbor Banks 10 lb. Cut in half, grill or sauté, and serve 3.5 to 4 oz. 1.37

1370543 Tofu Packer 12/1 lb. 12 hour soy and diced scallion marinade

¼ cup 0.18

3671211 Asparagus Cross Valley Farms 11 lb. Fresh, steamed/grilled, chilled, 1” cut on bias

¼ cup 0.23

1328285 Peas Monarch 12/2.5 lb. Fresh or frozen ¼ cup 0.13

61101 Edamame Monarch 6/2.5 lb. Cooked and chilled ¼ cup 0.2

4010591 Beets (roasted) Packer 25 lb. Roasted, diced small ¼ cup 0.1

3348232 Udon Noodles Nanka 10 lb. Boiled, chilled, tossed in sunflower oil and soy sauce

¼ cup 0.2

8332165 Cilantro Cross Valley Farms 8 oz. Fresh, leaves 1 tbsp. 0.04

4667994 Lime (supremes) Cross Valley Farms 48 ea. Fresh, supreme sections 3 pieces 0.14

7485246 Jalapeño Cross Valley Farms 10 lb. Fresh, chiffonade 1 tbsp. 0.02

5019468 Serrano Peppers Packer 10 lb. Fresh, julienne 1 tbsp. 0.04

Salad Greens House Mixed Chopped romaine and arugula 2 ½ cups 0.34

Mix #2

Approximate Product Cost 2.99

HARBOR BANKS FLOUR DUSTED ALASKA SOLE SIZZLING GRILL SALAD


9799636 Flour Dusted Alaska Sole Harbor Banks 4/2.5 lb. Frozen, grill, sauté or fry, serve hot

3 oz. 0.9

3671211 Asparagus Cross Valley Farms 11 lb. Fresh, steamed, chilled, 1” cut on bias

1⁄3 cup 0.34

3384823 Sweet Onion Packer 40 lb. Fresh, julienne ¼ cup 0.1

5228507 Leeks Packer 12 ea. Fresh, chiffonade, roasted or sautéed

2 tbsp. 0.18

0827428 Hard-boiled Eggs Glenview Farms 12/1 DZ. Cooked, chill, chop ¼ cup 0.14

7978364 Lower Sodium Bacon Patuxent Farms 15 lb. Cooked, diced ¼ cup 0.21

2332211 Red Potato Cross Valley Farms 50 lb. Partially skinned, roasted, diced small, chilled

¼ cup 0.08

0879189 Lemon Cross Valley Farms 115 ea. Fresh, wedge 1 wedge 0.04

Salad Greens House Mixed Chopped romaine and arugula

2 ½ cups 0.34

Mix #2




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PROMOTION 2 – SIZZLING GRILL SEAFOOD SALADS

SANTA FE SIZZLING GRILL SALAD WITH HARBOR BANKS® ARGENTINE RED SHRIMP

US # Product Description Brand Pack Size Preparation Portion Product Cost

9641620 Argentine Red Shrimp

Harbor Banks 5/2 lb. Grill or sauté, purchased Southwest seasoning

6 each 1.32

8858276 Mini Heirloom Tomatoes

Cross Valley Farms 6/2 lb. Fresh, halved ¼ cup 0.35

6328116 Kernel Corn Monarch 20 lb. Frozen, caramelized, ¼ cup 0.12

9332313 Black Beans del Pasado 6/#10 can

Canned, drain, rinse, and serve ¼ cup 0.04

4332003 Red Onion Cross Valley Farms 25 lb. Slice, roast, separate, chill and serve

¼ cup 0.12

4667994 Lime supremes Cross Valley Farms 48 ea. Section and serve 3 pieces 0.15

6385494 Guacamole Chef's Line 12/1 lb. Scoop 2 tbsps. 0.24

Salad Greens House Mixed Cross Valley Farms® Organic Spring Mix and baby spinach

2 ½ cups 0.33

Mix # 1


MONARCH® MSC CERTIFIED SKIPJACK TUNA SIZZLING GRILL SALAD


2598469 MSC Certified Skipjack Tuna

Monarch 6/66.5 oz. Drain, separate, mix with capers, scallions, and cornichons

4.5 oz. 0.63

4333597 Capers Rykoff Sexton 12/16 oz. Chop 1 tsp. 0.06

1709039 Cornichons Food Innovations 8.81 lb. Quarter and dice 1 tsp. 0.05

1326438 Scallions Cross Valley Farms 4/2 lb. Chiffonade, green stems 1 tsp. 0.02

4330130 White Beans Monarch 6/#10 can

Canned, rinse and serve ¼ cup 0.08

4281978 Sweet White Onion Packer 40 lb. Fresh, diced ¼ cup 0.1

8858276 Mini Heirloom Tomatoes Cross Valley Farms 6/2 lb. Diced tomatoes ¼ cup 0.35

4332003 Red Onion Cross Valley Farms 25 lb. Pickled ¼ cup 0.12

3328218 Green Beans Monarch 12/2 lb. Steam, 1” cut on bias ½ cup 0.24

0827428 Hard-boiled Egg Glenview Farms 12/1 dz. Cooked, chilled, chopped ¼ cup 0.14

Optional

Salad Greens House Mixed Cross Valley Farms® Organic Spring Mix and baby spinach

2 ½ cups 0.33

Mix # 1



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PROMOTION 3 – CRISPY SEAFOOD SALADS

HARBOR BANKS® BEER BATTERED ALASKA COD SIZZLING GRILL SALAD


2807458 Beer Battered Alaska Cod(Minis)

Harbor Banks 2/5 lb. Deep fry 8 pieces, 4 oz. total

1.16

4010534 Spaghetti Squash Packer 40 lb. Sauté 1⁄3 cup 0.1

4732525 Plum Tomatoes Cross Valley Farms 25 lb. Seasoned, oven slow roasted

3 slices 0.18

4332003 Red Onion Cross Valley Farms 25 lb. Julienne ¼ cup 0.12

1355551 Button Mushrooms Cross Valley Farms 10 lb. Quartered, sautéed ¼ cup 0.22

5637962 Long Grain Wild Rice Monarch 6/36 oz. Cooked 1⁄3 cup 0.18

Salad Greens Mix #2 House Mixed Chopped romaine and arugula

2 ½ cups 0.34


BUFFALO-STYLE SIZZLING GRILL SALAD WITH HARBOR BANKS BEER BATTERED ALASKA COD


2807458 Beer Battered Alaska Cod (Minis)

Harbor Banks 2/5 lb. Deep fry 8 pieces, 4 oz. total

1.16

Pickled Cauliflower and Carrots

House-Made Pickled ¼ cup 0.13

4731469 Carrots Cross Valley Farms

25 lb. Shredded ¼ cup 0.1

4332003 Red Onion Cross Valley Farms

25 lb. Julienne, sweet pickle ¼ cup 0.12

2699346 Sweet Gherkins Monarch 4/1 GA Bottle ¼ cup 0.13

0032920 Crumble Blue Cheese Glenview Farms 3/5 lb. Package 1 oz. 0.15

2332104 Celery Cross Valley Farms

4/5 lb. Fresh, diced small ¼ cup 0.18

5175377 Frank’s Buffalo Sauce Franks 4/1 gal. Mix buffalo sauce with sour cream 50/50

1⁄8 cup 0.1

5068416 Sour Cream (low fat) Daisy Brand 4/5 lb. Sour cream (low fat) 1⁄8 cup 0.12

7328537 Blue Cheese Dressing Monarch 4/1 gal. 1 tbsp. 0.06

Salad Greens Mix #2 House Mixed Chopped romaine and arugula 2 ½ cups 0.34




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PROMOTION 4 – PREMIUM INTERNATIONAL SALADS KOREAN BBQ SIZZLING GRILL SALAD WITH BEEF CHUCK SHORT RIB SLICES


6659079 Beef Chuck Short Rib Slices

Stock Yards 12 lb. Grill, slice thin, heat in Korean Barbecue Sauce, serve

3 strips each, 3 oz.

1.25

1789742 Korean Barbecue Sauce Chef’s Line 4/.5 gal. Purchase, mix with Stock Yards Beef Chuck Short Rib Slices

2 Tbsp. .10

1001445 Rice Noodles La Choy 6/24 oz. Boiled, chill and serve ¼ cup .12

9328261 Corn Monarch 12/2.5 lb. Frozen, caramelized ¼ cup 0.02

5109863 Baby Bok Choy Packer 10 lb. Fresh, split, grilled ¼ cup .30

4731469 Carrots Cross Valley Farms 25 lb. Fresh, shredded ¼ cup .10

4281978 Sweet White Onion Packer 40 lb. Fresh, diced small ¼ cup .10

3349594 Radish Packer 6 ea. Fresh, sliced thin ¼ cup 0.09

7485246 Jalapeño Cross Valley Farms 10 lb. Fresh, chiffonade, 2” strips

1 Tbsp. 0.02

5019468 Serrano Pepper Packer 10 lb. Fresh, chiffonade 1 Tbsp. 0.04

8332165 Cilantro Cross Valley Farms 8 oz. Fresh, picked leaves 5 leaves 0.04

4667994 Lime Supremes Cross Valley Farms 48 ea. Section and serve 3 each .15

Salad Greens Mix # 1 House Mixed NA Cross Valley Farms® Organic Spring Mix and baby spinach

2 ½ cups 0.33



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PROMOTION 4 – PREMIUM INTERNATIONAL SALADS


LATIN STYLE SIZZLING GRILL SALAD WITH CHEF'S LINE® ALL NATURAL BEEF BARBACOA


1752231 All Natural Beef Barbacoa Chef's Line 4/2.5 lb. Heat, pull apart, and serve with cooking juices

4 oz. 1.12

5633179 Mango Cross Valley Farms 6 lb. Combine with ingredients to make mango salsa

1⁄8 cup 0.31


Canned, rinse and serve ¼ cup 0.04

7485246 Jalapeño Pepper Cross Valley Farms 10 lb. Fresh, julienne 1 tbsp. 0.02

4732525 Plum Tomato Cross Valley Farms 25 lb. Fresh diced ¼ cup 0.18

2401974 Lime Juice Realime 4/1 gal. Fresh or purchased ½ tbsp. 0.02

4332003 Red Onion Cross Valley Farms 25 lb. Julienne, roasted, serve ¼ cup 0.12

6108450 Avocado Packer 48 ea. Fresh diced, tossed in lemon juice, serve

1 ½ oz. 0.12

4732616 Red Peppers Cross Valley Farms 5 lb. Roasted, cut into ¼“ x 2” strips

¼ cup 0.12

5068416 Cilantro Lime Sour Cream House made 4/5 lb. Combine, serve a dollop 2 tbsp. 0.14

3934320 Grilled, Seasoned Flat Bread Strips

House made – Chef’s Line 6/8/4.4 oz.

Cut flat bread into ¼ “x 2” strips, grill, serve

7 each 0.07

Salad Greens Mix # 1 House Mixed Cross Valley Farms® Organic Spring Mix and baby spinach

2 ½ cups 0.33



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MEXICALI SIZZLING GRILL SALAD WITH PATUXENT FARMS® CHICKEN BREAST


7000383 Chicken Breast Patuxent Farms 48/4 oz. Grill boneless, skinless chicken breast, slice on bias and serve

4 oz. 0.72

4732525 Plum Tomatoes Cross Valley Farms

25 lb. Fresh, diced ¼ cup 0.18


Canned, drain and serve ¼ cup 0.06

4281978 Sweet White Onion Packer 40 lb. Diced small ¼ cup 0.1

9328261 Whole Kernel Corn Monarch 12/2.5 lb. Frozen, caramelize, combine with tomatoes, onion, and black beans, toss in sunflower oil, salt, and pepper and serve

¼ cup 0.12

2901361 Blue Corn Tortilla Chips

Food Should Taste Good Inc

24/1.5 oz. Purchased – ready to serve 5 chips 0.12

5068416 Sour Cream Daisy Brand 4/5 lb. Dollop 2 tbsp. 0.12

6385494 Guacamole Chef's Line 12/1 lb. Purchased, ready to serve ¼ cup 0.48

7485246 Jalapeño Cross Valley Farms

10 lb. Fresh, chiffonade, garnish 1 tsp. 0.02

8332165 Cilantro Cross Valley Farms

8 oz. Fresh, julienne, garnish 5 leaves 0.04

Salad Greens Mix # 1

House Mixed Cross Valley Farms® Organic Spring Mix and baby spinach

2 ½ cups

0.33


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PROMOTION 5 – BURGER AND PORTOBELLO SALADSCHEF'S LINE® ALL NATURAL GRASS FED BEEF BURGER SIZZLING GRILL SALAD


1438626 All Natural Grass Fed Beef Burger Chef's Line 30/5.33 oz.

Grill 5.33 oz. 1.63

8327611 Peaches Monarch 2/5 lb. Fresh or frozen sliced peaches or plums

¼ cup 0.24

9544545 Quinoa Rykoff Sexton 10 lb. Cooked 1⁄8 cup 0.18

3594975 Pistachios Monarch 3/2 lb. De-shelled, chopped 1 tsp. 0.15

4281978 Sweet White Onion Packer 40 lb. Diced, grilled, caramelized ¼ cup 0.15

7331499 Mushrooms Cross Valley Farms

10 lb. Sliced, sautéed 1⁄8 cup 0.12

1787258 Blue Marble Jack Cheese Glenview Farms 6/1.5 lb. 1 slice, cut in half, crossed over burger

1 oz. 0.27

Salad Greens Mix #1 Housed Mixed Organic Spring Mix and baby spinach

2 ½ cups 0.33


Note: To reduce overall product cost for this Sizzling Grill Salad, consider the following substitutions:• Substitute almonds for pistachios• Substitute rice pilaf for quinoa • Substitute fresh peaches or plums in season versus frozen

CHEF'S LINE® ALL NATURAL UMAMI TURKEY PATTY SIZZLING GRILL SALAD


9775446 All Natural Umami Turkey Patty

Chef's Line 30/5.33 oz Grill 5.33 oz. 0.87

9331992 Cauliflower Florets Cross Valley Farms 4/3 lb Fresh, florets, roasted ¼ cup 0.36

5020052 Parsnips Cross Valley Farms 20 lb Fresh, roasted, diced ¼ cup 0.22

(can substitute roasted turnips)

4010591 Beets Cross Valley Farms 25 lb Fresh, roasted, diced ¼ cup 0.2

4785028 Butternut Squash Cross Valley Farms 5/2 lb Roasted, dice ½” ¼ cup 0.29

2869626 Dried Cranberries Cross Valley Farms 10 lb Dried Cranberries 1 tbsp. 0.08

1787308 Pepper Jack Habanero Cheese

Glenview Farms 6/1.5 lb One slice, cut in half, and crossed over burger

1 oz. 0.28

Salad Greens Mix #3 Housed Mixed Organic Spring Mix, Chopped Broccoli Leaves, and quinoa

2 ½ cups 0.39




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PORTOBELLO MUSHROOM CAP SIZZLING GRILL SALAD


6419329 Portobello Mushroom Cap

Cross Valley Farms 3 lb. Roasted Portobello mushroom – 1 each/medium cap

1 each 0.72

4281978 Sweet White Onion Packer 40 lb. Diced, caramelized ¼ cup 0.15

4332003 Red Onion Cross Valley Farms 25 lb. Julienne, 2 hour sweet, pickled red onion

¼ cup 0.12

7978364 Lower Sodium Bacon Patuxent Farms 15 lb. Cooked, 1 ½ strips 1 ½ strips 0.17

9331992 Cauliflower Florets Cross Valley Farms 4/3 lb. Fresh, florets, house roasted ¼ cup 0.36

3671211 Asparagus Cross Valley Farms 11 lb. Fresh, steamed chilled, 1” cuts on bias

¼ cup 0.34

6560577 Feta Cheese Crumbles

Glenview Farms 2/5 lb. Packaged 2 tbsp. 0.16

3330008 Balsamic Vinaigrette Monarch 4/1 gal. Purchased 1 ½ oz. 0.06

Salad Greens Mix #3 Housed Mixed Organic Spring Mix, chopped broccoli leaves, and quinoa

2 ½ cups 0.39


Cheese Options For Burger Salads – Pick One Portion 1 oz. – Average Cost 0.35


1787308 Pepper Jack Habanero Cheese

Glenview Farms 6/1.5 lb. 1 oz. slice, cut in half, cross over burger

1 oz. 0.28

1787258 Blue Marble Jack Cheese Glenview Farms 6/1.5 lb. 1 oz. slice, cut in half, cross over burger

1 oz. 0.27

6765309 Horseradish and Chive White Cheddar Cheese

Glenview Farms 6/1.5 lb. 1 oz. slice, cut in half, cross over burger

1 oz. 0.47

3340510 American Cheese Glenview Farms 4/5 lb. 1 oz. slice, cut in half, cross over burger

1 oz. 0.12

1419514 Swiss Cheese Glenview Farms 6/1.5 lb. 1 oz. slice, cut in half, cross over burger

1 oz. 0.2

0032920 Blue Cheese Crumbles Glenview Farms 3/5 lb. 1 oz. slice, cut in half, cross over burger

1 oz. 0.15


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PRICING STRATEGIES – NEW PRODUCT, NEW PRICEWhenever you introduce a new product, ALWAYS introduce a new price. This outstanding promotion, loaded with sustainably sourced ingredients, is a perfect opportunity for you to increase your check average! Offerings from the Sizzling Grill Salads promotion should be priced slightly higher than your standard exhibition fare. Always Round Selling Price UP to the Nearest 9.

SIZZLING GRILL SALADS – PRICING GRID

PROMOTION 1 – Sizzling Grill Seafood Salads

Menu Item Product Cost Selling Price 42% PC Selling Price 45% PC

Harbor Banks® Barramundi 2.99 6.99 6.69

Harbor Banks Flour Dusted Alaska Sole 2.33 5.99 5.19

Recommended Average Selling Price 6.49 5.99

PROMOTION 2 – Sizzling Grill Seafood Salads


Harbor Banks Argentine Red Shrimp 2.67 6.39 5.99

Monarch® MSC Certified Skipjack Tuna 2.12 5.19 4.79


PROMOTION 3 – Crispy Seafood Salads


Harbor Banks Beer Battered Alaska Cod - Minis 2.30 5.49 5.19

Harbor Banks Beer Battered Alaska Cod - 2 oz. 2.59 6.19 5.79


PROMOTION 4 – Premium International Salads


Stock Yards® Beef Chuck Short Rib Slices 2.82 6.79 6.29

Chef's Line® All Natural Beef Barbacoa 2.59 6.19 5.79

Patuxent Farms® Grilled Chicken Breast 2.29 5.49 5.09


PROMOTION 5 – Burger and Portobello Salads


Stock Yards All Natural Grass Fed Burger 2.92 6.99 6.69

Chef's Line All Natural Umami Turkey Patty 2.69 6.39 5.99

Roasted Portobello Mushroom Cap 2.47 5.88 5.49




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Practice proactive marketing by letting your customers know when the Sizzling Grill Salads promotion will be taking place. To build customer anticipation, place the “Coming Soon” 22” x 28” Sizzling Grill Salad poster at the entrance and exit of the cafeteria or dining hall on Friday the week before the promotion runs.

Follow the poster placement with a work station distribution of the Sizzling Grill Salads 8.5” x 11” point-of-sale announcements throughout the institution. Be sure to place point of sale Sizzling Grill Salads signage on bulletin boards and other key locations the morning of the promotion. The 8.5” x 11” POS visual aids should also be utilized as countertop signs at the station serving the Sizzling Grill Salads promotion.

HERE ARE SOME OTHER IDEAS FOR SOCIAL MEDIA AND FLYERS:

PREMIUM INTERNATIONAL SALADSMade with products that are responsibly sourced or reduce waste.

SIZZLING GRILL SEAFOOD SALADSHarbor Banks® Argentine Red Shrimp – Harbor Banks Barramundi – Harbor Banks Flour Dusted Alaska Sole – Monarch® MSC Certified Skipjack Tuna – Harbor Banks Beer Battered Alaska Cod. Real, good specials with a real, good story. Made with products that are responsibly sourced or reduce waste.

MERCHANDISING AND PROMOTION – GET THE WORD OUT!

DISCOVER OURSIZZLING GRILL SEAFOOD SALADS

© 2016 US Foods, Inc. 05-2016

DISCOVER OURSIZZLING GRILL SALADSFeaturing Wild-Caught, MSC Certified Seafood, All Natural Proteins, Vegetable Variety and Creative Toppings!

© 2016 US Foods, Inc. 05-2016

DISCOVER OURSIZZLING GRILL SEAFOOD SALADS

© 2016 US Foods, Inc. 05-2016

DISCOVER OURPREMIUM INTERNATIONAL SALADS

© 2016 US Foods, Inc. 05-2016

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PREPARE AND PLATE — DO IT RIGHTPROMOTION 1 – Sizzling Grill Seafood Salads

Harbor Banks® Barramundi Sizzling Grill Salad: Harbor Banks Barramundi fillet with soy marinated tofu, asparagus, peas, edamame, roasted beets, and Udon noodles with a touch of Serrano and jalapeños, and lime supremes over a bed of chopped romaine and arugula. Assemble as follows from bottom to top:1. Mound salad greens mixture onto center of plate or container, if using disposable packaging2. If customer selects a salad dressing, apply to greens with squeeze bottle and

mix greens to distribute dressing3. Arrange salad toppings on sides of plate as shown4. Top with cooked protein5. Add garnish, if applicable6. Serve

Servings: 11 each Harbor Banks Barramundi fillet, halved2 ½ cups Salad greens Mix #2 (chopped romaine and arugula)¼ cup Soy marinated tofu (see inset)¼ cup Asparagus steamed (chill, cut on bias 1”) ¼ cup Red onion (fresh, julienne) ¼ cup Udon noodles (boil according to package instructions, chill in ice bath, lightly coat with Rykoff Sexton® Non- GMO Rice Bran Oil, low sodium soy sauce, and sesame oil)¼ cup Peas¼ cup Edamame ¼ cup Beets, roasted, diced small1 tbsp. Jalapeño (chiffonade) 1 tbsp. Serrano pepper (chiffonade)1 tbsp. Cilantro (fresh, pick leaves) 3 pieces Lime supremes

Soy Marinated Tofu SquaresCombine 2 cups low sodium soy sauce, 2 cups vegetable stock, ¼ cup freshly grated ginger, ¼ cup diced scallions, and 1 tbsp. sesame oil in mixing bowl, add tofu squares, place in container, refrigerate, and marinate overnight.


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PREPARING AND COOKING HARBOR BANKS® BARRAMUNDI FILLETS Harbor Banks Barramundi is a skin-on fish with a mild buttery flavor and a meaty texture. The fish comes frozen with a pre-scored skin to prevent curling and it will hold up well in the cooking process.

1. Remove from package and thaw under refrigeration2. Cut the fillet in half on an angle creating two approximately

equal portions3. Season lightly with kosher salt and white pepper4. Grill or sauté the fish over high heat in a little blended oil5. Press the fish lightly into the pan or griddle; it’s important to crisp

the skin while cooking6. Do not over-handle the fish. Flip only once to finish cooking the

other side7. Remove from heat and serve immediately, skin side up

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HARBOR BANKS® FLOUR DUSTED ALASKA SOLE SIZZLING GRILL SALAD: Harbor Banks Flour Dusted Alaska Sole fillet with roasted leeks, new potato, applewood smoked bacon, asparagus, hard-boiled egg and sweet white onion over a bed of chopped romaine and arugula and served with a lemon wedge.

Assemble as follows from bottom to top:1. Mound salad greens mixture onto center of plate or container,

if using disposable packaging2. If customer selects a salad dressing, apply to greens with

squeeze bottle and mix greens to distribute dressing3. Arrange salad toppings on sides of plate as shown4. Top with cooked protein5. Add garnish, if applicable6. Serve

Servings: 11 each 3 oz. Harbor Banks Flour Dusted Alaska Sole fillet*2 ½ cups Salad Greens Mix #2 (chopped romaine and arugula)⅓ cup Asparagus steamed (chill, cut on bias 1”) ¼ cup White onion (fresh, julienne) 2 tbsp. Leeks (fresh, roasted or sautéed) ¼ cup Hard-boiled egg (chopped) ¼ cup Applewood smoked bacon¼ cup Red new potato (roasted, diced small)1 each Lemon wedge

* Alaska Sole can be fried, baked, or sautéed. Serve hot.


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PROMOTION 2 – SIZZLING GRILL SEAFOOD SALADSSanta Fe Sizzling Grill Salad with Harbor Banks® Argentine Red Shrimp: Harbor Banks Argentine Red Shrimp with Cross Valley Farms® Mini Heirloom Tomatoes, black beans, roasted corn, red onion, lime supremes, and a dollop of guacamole over a bed of Cross Valley Farms® Organic Spring Mix and baby spinach.

Assemble as follows from bottom to top:1. Mound salad greens mixture onto center of plate or

container, if using disposable packaging2. If customer selects a salad dressing, apply to greens with


Servings: 16 each Harbor Banks Argentine Red Shrimp (grill or sauté, Southwest seasoning, serve hot) 2 ½ cups Salad Greens Mix #1 (Cross Valley Farms Organic Spring Mix and baby spinach) ¼ cup Cross Valley Farms Mini Heirloom Tomatoes¼ cup Corn, whole kernel (frozen, caramelized, served warm) ¼ cup Black beans (canned, drain, rinse and serve) ¼ cup Red onion (slice, roast, separate, chill, and serve)2 tbsp. Chef's Line Guacamole (one scoop)3 pieces Lime supremes (section fresh limes)

Combine for easier plating

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MONARCH® MSC CERTIFIED SKIPJACK TUNA SIZZLING GRILL SALAD: Monarch MSC Certified Skipjack Tuna with capers, navy beans, sweet white onion, tomatoes, and green beans over a bed of chopped romaine and arugula.




Servings: 14.5 oz. Monarch MSC Certified Skipjack Tuna (open, drain, and separate)1 tsp. Capers (chopped combine with tuna and 1 tsp. blended oil)1 tsp. Scallions (green end, chiffonade)1 tsp. Cornichons (quartered and diced) 2 ½ cups Salad Greens Mix #1 (Cross Valley Farms® Organic Spring Mix

and baby spinach) ¼ cup Sweet white onion (fresh, julienne)½ cup Green beans (steamed, cut 1” on the bias) ¼ cup Cross Valley Farms Mini Heirloom Tomatoes

(cut in half and toss lightly with blended oil)¼ cup Red onion ( julienne and pickle) ¼ cup White navy beans, canned, drain, rinse, and serve ¼ cup Chopped hard-boiled egg (optional)

Combine first four ingredients in mixing bowl with 1 tsp. blended oil and kosher salt to taste

Combine for easier plating


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PROMOTION 3 – CRISPY SEAFOOD SALADSHarbor Banks® Beer Battered Alaska Cod Sizzling Grill Salad: Harbor Banks Beer Battered Alaska Cod with sautéed spaghetti squash, button mushrooms, oven-roasted tomatoes, red onion, and long grain wild rice over a bed of chopped romaine and arugula.




Servings: 18 each Harbor Banks Beer Battered Alaska Cod Minis (deep fry from frozen until golden) 2 ½ cups Salad Greens Mix #2 (chopped romaine and arugula)¼ cup Spaghetti squash (sauté lightly in butter and blended oil) ¼ cup Red onion (slice thin and roasted)3 slices Plum tomatoes (seasoned and slow roasted) ¼ cup Button mushrooms (de-stem and quarter then sauté on high heat, cut large mushrooms into sixths)¼ cup Long grain wild rice (cook according to package directions)

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BUFFALO-STYLE SIZZLING GRILL SALAD WITH HARBOR BANKS® BEER BATTERED ALASKA COD Harbor Banks Buffalo Style Beer Battered Alaska Cod with shaved carrots, red onion, sweet gherkins, celery, pickled cauliflower and carrots, and crumbled blue cheese over a bed of chopped romaine and arugula and served with a choice of blue cheese or ranch dressing.




Servings: 18 each Harbor Banks Beer Battered Alaska Cod Minis (deep fry from frozen until golden) 2 ½ cups Salad Greens Mix #2 (chopped romaine and arugula)¼ cup Pickled veg: carrots and cauliflower ¼ cup Celery (diced)¼ cup Sweet gherkins ¼ cup Pickled red onion ( julienne, sweet pickle) 1 tbsp. Blue cheese crumbles ¼ cup Carrots, shaved ⅛ cup Frank’s Buffalo hot sauce ⅛ cup Sour cream, low fat

NOTE: 1 tbsp. of blue cheese or ranch dressing would be a perfect complement to this salad.

OPTION: Substitute 2 oz. Beer Battered Alaska Cod, but cut the portion to 4 each.

Combine Frank’s hot sauce with sour cream 50/50 and blend. This will give you a smoother sauce with a little less heat. Drizzle lightly over crispy fried cod bites as shown.


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Korean BBQ Sizzling Grill Salad with Stock Yards® Beef Chuck Short Rib Slices: Stock Yards Beef Chuck Short Rib Slices with Chef's Line® Korean Barbecue Sauce, rice noodles, grilled baby Bok Choi, sweet white onion, carrots, radish, and caramelized corn with a touch of Serrano and jalapeños, cilantro, and lime supremes over a bed of Cross Valley Farms® Organic Spring Mix and baby spinach.




Servings: 13 strips Stock Yards Beef Chuck Short Rib Slices (grill, horizontally slice thin, heat with Chef's Line Korean Barbecue Sauce and serve)2 tbsp. Chef's Line Korean Barbecue Sauce (toss with cut beef strips) 2 ½ cups Salad Greens Mix #1 (Cross Valley Farms Organic Spring Mix and baby spinach)¼ cup Rice noodles (boil, chill, and serve)¼ cup Carrots (shaved) ¼ cup Whole kernel corn (caramelized) ¼ cup Baby Bok Choi (fresh, split, rinse, and grill) ¼ cup Sweet white onion ( julienne) ¼ cup Radish (fresh, sliced thin) 1 tbsp. Jalapeño peppers 1 tbsp. Serrano peppers3 each Lime supremes (section) 5 leaves Cilantro (fresh, pick leaves)

Combine jalapeño and Serrano peppers, lime supremes, and cilantro leaves to top salad

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Sizzling Grill Salad with Chef's Line® All Natural Beef Barbacoa: Chef's Line All Natural* Beef Barbacoa served with mango, black beans, jalapeño, tomatoes, red onion, and roasted red pepper with avocado, a dollop of cilantro lime sour cream, and grilled flat bread strips over a bed of Cross Valley Farms® Organic Spring Mix and baby spinach.


if using disposable packaging2. If customer selects a salad dressing, apply to greens with squeeze

bottle and mix greens to distribute dressing3. Arrange salad toppings on sides of plate as shown4. Top with cooked protein5. Add garnish, if applicable6. Serve

Servings: 14 oz. Chef's Line All Natural* Beef Barbacoa (heat, separate and serve with cooking juices)2 ½ cups Salad Greens Mix #1 (Cross Valley Farms Organic Spring Mix and baby spinach)⅛ cup Mango (purchase ready to serve, may need to dice smaller for mango salsa*) ¼ cup Black beans (canned, drain and rinse) ¼ cup Plum tomatoes (fresh, dice small) 1 tbsp. Red onion½ tbsp. Lime juice¼ cup Roasted red onion (sliced thin) 1 ½ oz. Avocado (fresh, sliced)2 each Lime supremes (section, chop) 3 leaves Cilantro (fresh, pick leaves and chiffonade) 2 tbsp. Sour cream, low fat

Combine chopped line supremes, chiffonade of fresh cilantro leaves with sour cream to make Cilantro Lime Sour Cream for dollop

Mango SalsaCombine mango, black beans, tomatoes, jalapeño, red onion, and cilantro chiffonade with ½ tbsp. lime juice and 1/8 tsp. kosher salt. Let stand 15 minutes.

* Minimally processed, without artificial ingredients.


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SIZZLING GRILL SALAD WITH PATUXENT FARMS® CHICKEN BREAST: Patuxent Farms Chicken Breast with tomatoes, black beans, sweet white onion, caramelized corn, jalapeño, cilantro, and dollops of guacamole and sour cream with blue corn tortilla chips over a bed of Cross Valley Farms® Organic Spring Mix and baby spinach.



squeeze bottle and mix greens to distribute dressing3. Arrange salad toppings on sides of plate4. Top with cooked protein5. Add garnish, if applicable6. Serve

Servings: 14 oz. Patuxent Farms Chicken Breast (season, grill, slice on the bias, hot)2 ½ cups Salad Greens Mix #1 (Cross Valley Farms Organic Spring Mix and baby spinach)¼ cup Black beans (canned, drain and rinse) ¼ cup Plum tomatoes (fresh, diced small) ¼ cup Sweet white onion (diced small)¼ cup Whole kernel corn (caramelized) 1 tsp. Jalapeños (deseeded and finely diced) ¼ cup Chef's Line® Guacamole (purchased)2 tbsp. Sour cream, low fat (dollop) 5 chips Blue Corn tortilla chips (purchased)5 leaves Cilantro (fresh leaves, garnish salad)

Note: Garnish with chiffonade of jalapeño and fresh cilantro leaves.

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PROMOTION 5 – BURGER AND PORTOBELLO SALADSNote: Small operations should run only two menu items.

Stock Yards® All Natural Grass Fed Beef Burger Sizzling Grill Salad: Stock Yards All Natural* Grass Fed Burger with quinoa, sweet white onion, sautéed mushrooms, sliced peaches, chopped pistachios, and blue marble jack cheese over a bed of Cross Valley Farms® Organic Spring Mix and baby spinach.




Servings: 15.33 oz. Stock Yards All Natural* Grass Fed Beef Burger (seasoned, grilled, and served hot)2 ½ cups Salad Greens Mix #1 (Cross Valley Farms Organic Spring Mix and baby spinach)¼ cup Peaches (fresh or frozen slices) ⅛ cup Quinoa (cooked, served warm, if possible) ⅛ cup Button mushrooms (quartered, sautéed)1 tsp. Pistachios (de-shelled whole, chopped) ¼ cup Sweet white onion ( julienne) 1 oz. Blue Marble Jack Cheese (cut slice in half and cross over burger)

Note: To reduce overall product cost for this Sizzling Grill Salad, consider the following substitutions:• Substitute slivered almonds for pistachios and increase

portion size to 2 tbsp.• Substitute rice pilaf for quinoa and increase the portion

size to ¼ cup• Substitute fresh peaches or plums in season versus frozen



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Chef's Line® All Natural Umami Turkey Patty Sizzling Grill Salad: Chef's Line All Natural* Umami Turkey Patty with roasted cauliflower, beets, parsnips, and butternut squash with sundried cranberries and herb croutons over a bed of Cross Valley Farms® Organic Spring Mix, Cross Valley Farms Chopped Broccoli Leaves, and quinoa.




Servings: 15.33 oz. Chef's Line All Natural* Umami Turkey Patty (seasoned, grilled, and served hot)2 ½ cups Salad Greens Mix #3 (Cross Valley Farms Organic Spring Mix, Cross Valley Farms

Chopped Broccoli Leaves, and quinoa) ¼ cup Cauliflower florets (seasoned, roasted)¼ cup Parsnips (seasoned, roasted, diced) or substitute roasted turnips¼ cup Beets (seasoned, roasted, diced) ¼ cup Butternut Squash (seasoned, roasted, diced) 1 tbsp. Dried cranberries 1 oz. Glenview Farms® Habanero Jack Cheddar Cheese (slice in half and cross over burger)


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Portobello Mushroom Cap Sizzling Grill Salad: Roasted Portobello mushroom cap with caramelized sweet white onion, roasted cauliflower, and applewood smoked bacon strips with pickled red onion, feta cheese, and balsamic vinaigrette over a bed of Cross Valley Farms® Organic Spring Mix, Cross Valley Farms Chopped Broccoli Leaves, and quinoa.




Servings: 11 each Portobello mushroom cap (grilled, cut on bias and served hot)2 ½ cups Salad Greens Mix #3 (Cross Valley Farms Organic Spring Mix, Cross Valley Farms

Chopped Broccoli Leaves, and quinoa)¼ cup Sweet white onion ( julienne, caramelize)¼ cup Cauliflower florets (seasoned, roasted) 1 ½ pieces Applewood smoked bacon (cooked 1 ½ strips)¼ cup Asparagus (fresh, steamed, chilled, 1” cuts on bias)¼ cup Pickled red onion ( julienne, sweet pickle)2 tbsp. Feta cheese crumbles

Note: Balsamic Vinaigrette would be a compatible dressing.

Portobello Marinade Marinate 4 Portobello mushroom caps for 2 hours in zip lock bag with the following ingredients:¼ cup olive oil¼ cup Balsamic vinegar 1 tbsp. minced garlic 1 shallot (chopped)½ tsp. kosher salt and pepper ½ tsp. parsley, thyme, basil, and rosemary blend


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PACKAGING – ON CHINA OR TO GOSizzling Grill Salads can go upscale, plated attractively on china, or be served casually in disposable packaging. Shown is the Chef's Line® All Natural Umami Turkey Patty Sizzling Grill Salad in a black, disposable plastic base with a clear lid. If packaging cost is a concern, don’t use it as an excuse not to run the promotion. You can plate these delicious salads in china foam clam shells and they will still look amazing.

CHEF’S TIPS• Manage the mise en place. Only have those items on the serving line that are

designed to accompany each of these salads. Too many items on the line will slow the ordering and salads assemble process.

• Have dressing in squeeze bottles for speed and convenience. • Cook all proteins as close to ordering as possible. • Have all roasted vegetables prepped and cooked on the evening shift the day

before your promotion. This will allow them to properly chill prior to service. • Always have kosher salt and cracked black pepper grinders, plus lemon juice,

EVOO, and Balsamic and red wine vinegar on hand at the station. • If a customer wants a salad dressing, be sure to mix it evenly with the greens prior

to assembling the salad.• Do not over-dress the salads.

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FOOD SAFETY

Cook all meats and potentially hazardous foods to at least the minimum safe INTERNAL temperatures as follows:

• Chicken/Mixtures–165°F• Pork–145°F with three-minute rest before serving• Beef–Attain and hold at 145°F for 3 minutes• Fish–145°F• Ground Beef–160°F

Take and record temperatures of all foods considered Potentially Hazardous before placing into service line and every 60 minutes during service.

Hold all hot foods in service line greater than 140°F. If standard cannot be maintained, pull the item and reheat to an internal temperature of 165°F in less than one hour before placing back on service line. If reheating is not accomplished in less than one hour, discard item.

Potentially Hazardous Foods that are cold must be kept at 40°F or below during service. Proper use of ice baths must be maintained.

Hold all the food for customer self-service behind sneeze guards.

Stir sauces frequently during service to distribute heat. Turn meats and vegetables to better distribute heat.

Frequently change utensils during service period with clean replacement utensils.

sizzling grill salads - us foods · sizzling grill salads parlay this trend into a crowd-pleasing...

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