february 2015 - Maplevale Farms

Aaron Barnes, Corporate Chef
Ask your Maplevale Farms Rep about our
First Case FREE Offer
This is an exciting time of year for many people. As the snow falls some are enjoying
it and others dream about the warm spring that is right around the corner. As
hospitality employees we see this time as an opportunity to help our guests celebrate
Valentine’s Day and soon after we will cater to our guests celebrating lent by offering
a wide variety of delicious seafood. The next few paragraphs are going to tell you what
Maplevale Farms can offer to help you create unforgettable daily features, specials &
menu ideas.
When I think of Valentine’s Day I think of Love, Roses & Chocolates. These
are things you want to offer to your customers to make their dining experience
more memorable. Decorate the tables for the occasion, make it desirable for your
customers to want to spend that special night at your restaurant. Also advertise a
week in advance, taking reservations will help your kitchen and flow of service. Offer
a multi-course meal at a set price and a dessert for two. This will offer your customers
value while at the same time allowing you to control the pace of the meal. Conclude
the meal with a simple but elegant coupon or gift that they can redeem within the
month. This will give the customer a reason to come back during a generally slow
time of year. The coupon can be as simple as a free drink, appetizer, salad or soup.
With Lent almost here you will need to focus on offering a wide selection of seafood.
You can offer the classics like Shrimp Scampi and Fried or Broiled Fish, but capitalize
on New Trends to keep your menu interesting. Offering a Duo or Trio is very popular
now, it will allow your customers to have a little bit of all their favorites. Consider
a variety of preparation styles that fit with your kitchen’s capabilities including a
choice of Fried, Grilled, Baked, Steamed, Broiled or Seared. Any and all seafood
will work, Mussels, Shrimp, Fresh Water, Salt Water, Clams & Crustaceans. Keep in
mind that people like fresh ingredients. It is fine to use frozen seafood, just be sure to
add fresh vegetables, citrus & garnish when plating. Fresh fruit, salsa, relish, glazes,
sauces and fresh herbs are all pair nicely with fish.
When deciding which products to carry, ask your Sales Representative which
products and trends are new & exciting. Maplevale Farms offers a full line of
Premium Seafood along with Fresh Cut Steaks and we are excited to help you with
your next creation!
Taste
!
w
e
N FREE CASE
Valentine’s Day & Lent Menus
Volume 4 / Issue 1
February-March 2015
on French’s Ketchup - 20oz. bottles.
Maplevale Farms #26494 Available for a limited time.
New at Maplevale Farms
These great items are now available to order!
4884
CVF
Boneless Deli Ham
19368 Kronos
5330
Hormel
Premium Sausage Patty, 2oz. cooked
37596 Pillsbury Mini Bagels, cinnamon cream cheese
5138
5376
7144
8590
9302
9362
Morrel
Hormel
Red Label Sliced Bacon, 14/17
Skin On Sausage Link, .8oz. cooked
DQ House Breaded Chicken Tender, cooked
OceanPrm IQF Cod Fillets, skinless/boneless
OceanPrm Beer Battered Cod, 11oz.
OceanPrm Beer Battered Haddock, 11oz.
14652 OldElP
Fold N’ Go Turkey & Cheese Gordita
14668 OldElP
Fold N’ Go Chicken Chp Gordita
14658 OldElP
15572 Marzetti
19362 Kronos
Fold N’ Go Bean & Cheese Gordita
Penne Rigati, pre-portioned
Classic Hummus
26494 French’s
Roasted Garlic Hummus
Squeeze Ketchup, 20oz.
37598 Pillsbury Mini Bagels, strawb. cream cheese
39438 NewYork Garlic Toast
45330 RedDiam 100% Colombian Coffee, filter pk
48684 Nature
48978 Snyder
Cinnamon Crisp Snacks
Cheese Twists
49986 GenMills Chocolate Chex Cereal
65112 PitPlast
HD Natrl Can Liner, 12 mic
65178 PitPlast
LD Grey Can Liner, 1 mil
65176 PitPlast
67286 GenPac
A Tale of Two Managers...
This article will depict the plight of the French peasantry
demoralized by the French aristocracy in the years leading up
to the revolution, the corresponding brutality demonstrated
by the revolutionaries toward the former aristocrats in the
early years of the revolution, and many unflattering social
parallels with life in London during the same period.
Oops - I guess that is “A Tale of Two Cities” by Charles Dickens!
So....which of these managers best describes you?
Manager Number 1
LD Black Can Liner, 2 mil
When light bulbs go out I leave them out
because I can save on my electric bill.
Table Top Napkin Dispenser
The best way to have the color of my window treatments change
is to leave them up so long that the light fades them.
When the entryway floor gets dirty during breakfast I just leave it until after the
dinner crowd because it will just get dirty again throughout the day.
Save the Date!
Please join us for our annual Spring Food Show
on April 15th, 2015 at the
Bayfront Convention Center in Erie, Pennsylvania.
2063 Allen Street Ext. • Falconer, NY 14733
800-632-6328 • www.maplevalefarms.com
I don’t waste my time to further educate or empower my better employees; if they leave for a better
opportunity I will just roll the dice and hope the next one I hire is as good.
I use the same menu for years because my customers are used to it and can quickly find just what they want and
hey, let’s face it, the food costs will eventually come back down so then I can finally make some money again.
Continued inside....
Frozen Soup
3 / 4 lb. per case
17040 Golden Broccoli & Cheese
Entrees
Continued from cover....
16236 Vegetable Lasagna
Blend of American, Swiss and Cheddar cheese
with fresh broccoli florets. Add water.
4/5.75 lb.
Fresh egg noodles layered with carrots, broccoli, spinach
and onions in a rich blend of ricotta, mozzarella, American
and parmesan cheese. Topped with light bread crumbs.
17078 Portabella Mushroom & Barley
16284 Macaroni & Cheese 4/6 lb.
Portabella mushrooms, tomatoes, carrots, spinach
and tender grains of barley in homestyle vegetable
broth with sauterne wine and sesame oil.
Elbow macaroni in a velvety smooth
and creamy cheddar cheese sauce.
Lobster & Crab
I saved $2.00 per case on my frozen 4 ounce beef patties. I need
to save that $2.00 per case because then my food cost is about
$1.00 each, with American cheese and a bun it’s $1.35. I sell my
cheeseburger for $3.95 for a total profit per burger of $2.60.
6/2lb. per case
Ready to eat, hot or cold.
9710 Lobster Sensations 9740 Jumbo Crab Sensations
Manager Number 2
I make sure that all of my lights and signs are working properly so my establishment is always
looking its best because I know that I only have one chance to make a great first impression.
I like to change my color scheme from time to time by putting on a good fresh coat of paint and changing out some window
treatments. I also know there are many options for placemats and napkins that will inexpensively give my dining area a new look.
17156 New England Clam Chowder
Traditional chowder made with diced white potatoes, tender
sweet clams and celery in a pearl white cream sauce.
17176 Minestrone
Loaded with delicious vegetables in a chicken broth with penne pasta.
17224 Tomato Basil Bisque
Rich and spicy tomato broth loaded with chunks of tomatoes, celery,
onions and carrots complemented with parmesan cheese and basil.
10918 Breaded Butterfly Shrimp U/15
I bought a case of Fresh Black Angus 8 ounce beef patties and spent $2.20 each for them. I put it on a brioche roll
that is $.50 each and added two slices of pepper jack cheese at a cost of $.30 for a total cost of $3.00. I featured them
at dinner and called it a “Jacked Up Fresh Angus Burger” and sold them for $7.95 for a total profit per burger of $4.95.
16236
Frozen Pasta
Rolls and Breads
Nested tray packs, pre-cooked. From frozen
to center of the plate in just 60 seconds.
Crispy crust with soft texture inside. 12 lb.
Pasta Nests
15558 Linguini 36/8 oz.
15568 Spaghetti 36/8 oz.
Pre-Portioned Pasta
15572 Penne Rigati Portions 40/8 oz.
Bulk Pasta
15560 Egg Noodles 4/3 lb.
15562Rigatini 6/3 lb.
15564 Penne Rigati 6/3 lb.
39004 Whole Grain Wheat Breadsticks
Garlic Breadsticks
Coated with flavorful garlic spread.
Freezer to table in 5-7 minutes! 12.5 lb.
39006 6 inch
• 39012 8 inch
39008 8” Regular Breadsticks
Hearth baked, elongated shape. 11 lb.
39018 Whole Grain Garlic Breadsticks
Made from a blend of whole wheat flour. 13.5 lb.
39324 4” Kaiser Roll
Soft round roll with star impression
on top. Smooth dry crust with open
texture inside. 4/12 count
39438 Garlic Toast
One inch thick oval hearth baked
bread coated with garlic parsley
spread on both sides. 12.75 lb.
15564 • 39012
10936 Flying Jib Popcorn Shrimp
Tail on round farm raised white shrimp coated with
oriental breading. 19/28 per pouch. 12/7.5 oz.
I know that my employees (especially my good ones) play a key role in the success of my business. The more I can train and
educate them the better off I will be. I make sure that I empower them so that I am able to be away for a day to attend a
Food Show (like Maplevale’s Spring Show on April 15th in Erie, PA at the Bayfront Convention Center) or even take
that long needed vacation where I can get away for a week and recharge my batteries.
4 / 4 lb. per case
17190 Kickin’ Crab & Corn Chowder
17190
10810 Breaded Imitation Shrimp Pouch
10882 Lightly Dusted Shrimp
I know that my menu is the lifeblood to remaining profitable. I check my food costs regularly and make sure that I have
new menus printed as needed to update my prices. I also look at the sales of my items. If an item is not selling up to my
expectations I pull it off of the menu and change it up with another option that may be more popular with my customers.
Sweet and creamy chowder combined with tender crab, corn, green
bell pepper, a splash of brandy and Tabasco sauce for a unique kick.
SHRIMP
I take the cleanliness of my business personally. I know there is an expense to it, but I also know that in the restaurant business
a clean environment is important to help assure that my customers will want to come back for another dining experience.
17140 Vegetarian Garden Vegetable
Brightly colored vegetables - carrots, potatoes, tomatoes, green
beans, corn, celery, zucchini, peas and onions in tomato broth.
A blend of crab meat
and premium surimi.
A blend of lobster meat
and premium surimi.
Bite sized tail-off, peeled shrimp with oriental
breading. Perfect for all-you-can-eat menus.
85-130 per lb. 5/2 lb.
10940 Breaded Butterfly Shrimp 21/25
10924 Breaded Butterfly Shrimp 16/20
Cut midway between round and butterfly with 35%
coating of seasoned flour. 16/20 count. 4/2.5 lb.
Top quality 100% shrimp, hand-coated in light and
crispy traditional Japanese Panko breadcrumbs. 6/2.5 lb.
Select, peeled & deveined shrimp butterflied and
coated with Panko breaded for extra crispiness. 4/3 lb.
10946 Butterfly Coconut Shrimp 21/25
10948 Butterfly Coconut Shrimp 16/20
10934 Mini Round Breaded Imitation Shrimp Premium,
peeled and deveined, tail-on shrimp
Select, tail-on, round shrimp are coated with
oriental style breading for crispy crunch. 8/3 lb.
coated with shredded coconut breading. 4/2.5 lb.
I hope you found some parts of my story silly and entertaining. I also hope you found the parts
that I subtly put in bold and underlined intriguing, challenging and eventually profitable.
I hope to see you at our Spring Food Show on April 15th at the Bayfront Convention Center in Erie, PA. Come prepared
to seek out the items that you will be starting as profitable features and eventually make a part of your menu.
Chris Loomis
VP Merchandising
Per Portion
Food Cost 3.79
Menu Price 9.99
Gross Profit 6.20
Food Cost 38%
Lobster & Crab Roll
9710
9740 21894
39374
94421
94881
96851
30538
King&Prince Lobster Sensations
2 oz./1.17
King&Prince Jumbo Crab Sensations
2 oz. /1.14
Ken’s
Double Egg Mayonnaise 1 oz. /.07
1
/3 loaf /.44
BDF
French Bread Baguette
California
Celery Stalks 1 oz. /.07
California
Green Onion ½ onion /.08
California
Lemons
1 wedge /.06
Cavendish Battered Banana Pepper Rings 3 oz. /.75
1. Cut celery to small dice and green onion on a thin bias.
2. Add mayonnaise to a bowl with onion, celery
and freshly squeezed lemon.
3. Carefully fold lobster and crab into mayonnaise mixture.
4. Cut roll into thirds and toast on flat top with butter.
5. Once toasted, place salad on the roll and garnish
with deep fried banana pepper rings.
10936
10918
10946
Skinless Boneless Haddock Fillets
IQF 10 lb. per case
8446 6-8 oz.
8452 8-10 oz. 8460 10-12 oz.
8450 12-16 oz.
Skin-On Boneless Haddock Fillets
IQF 10 lb. per case
8494 6-8 oz.
8464 8-10 oz.
Skinless Boneless Cod Fillets
IQF 10 lb. per case
8588 8-10 oz.
8590 10-12 oz.
8470 10-12 oz.
New!
Beer Battered Cod
9302 11 oz. Fillets
Natural cut skinless cod
fillets with beer batter.
Beer Battered Haddock
9362 11 oz. Fillets
Natural cut skinless haddock
fillets with beer batter.
Frozen Soup
3 / 4 lb. per case
17040 Golden Broccoli & Cheese
Entrees
Continued from cover....
16236 Vegetable Lasagna
Blend of American, Swiss and Cheddar cheese
with fresh broccoli florets. Add water.
4/5.75 lb.
Fresh egg noodles layered with carrots, broccoli, spinach
and onions in a rich blend of ricotta, mozzarella, American
and parmesan cheese. Topped with light bread crumbs.
17078 Portabella Mushroom & Barley
16284 Macaroni & Cheese 4/6 lb.
Portabella mushrooms, tomatoes, carrots, spinach
and tender grains of barley in homestyle vegetable
broth with sauterne wine and sesame oil.
Elbow macaroni in a velvety smooth
and creamy cheddar cheese sauce.
Lobster & Crab
I saved $2.00 per case on my frozen 4 ounce beef patties. I need
to save that $2.00 per case because then my food cost is about
$1.00 each, with American cheese and a bun it’s $1.35. I sell my
cheeseburger for $3.95 for a total profit per burger of $2.60.
6/2lb. per case
Ready to eat, hot or cold.
9710 Lobster Sensations 9740 Jumbo Crab Sensations
Manager Number 2
I make sure that all of my lights and signs are working properly so my establishment is always
looking its best because I know that I only have one chance to make a great first impression.
I like to change my color scheme from time to time by putting on a good fresh coat of paint and changing out some window
treatments. I also know there are many options for placemats and napkins that will inexpensively give my dining area a new look.
17156 New England Clam Chowder
Traditional chowder made with diced white potatoes, tender
sweet clams and celery in a pearl white cream sauce.
17176 Minestrone
Loaded with delicious vegetables in a chicken broth with penne pasta.
17224 Tomato Basil Bisque
Rich and spicy tomato broth loaded with chunks of tomatoes, celery,
onions and carrots complemented with parmesan cheese and basil.
10918 Breaded Butterfly Shrimp U/15
I bought a case of Fresh Black Angus 8 ounce beef patties and spent $2.20 each for them. I put it on a brioche roll
that is $.50 each and added two slices of pepper jack cheese at a cost of $.30 for a total cost of $3.00. I featured them
at dinner and called it a “Jacked Up Fresh Angus Burger” and sold them for $7.95 for a total profit per burger of $4.95.
16236
Frozen Pasta
Rolls and Breads
Nested tray packs, pre-cooked. From frozen
to center of the plate in just 60 seconds.
Crispy crust with soft texture inside. 12 lb.
Pasta Nests
15558 Linguini 36/8 oz.
15568 Spaghetti 36/8 oz.
Pre-Portioned Pasta
15572 Penne Rigati Portions 40/8 oz.
Bulk Pasta
15560 Egg Noodles 4/3 lb.
15562Rigatini 6/3 lb.
15564 Penne Rigati 6/3 lb.
39004 Whole Grain Wheat Breadsticks
Garlic Breadsticks
Coated with flavorful garlic spread.
Freezer to table in 5-7 minutes! 12.5 lb.
39006 6 inch
• 39012 8 inch
39008 8” Regular Breadsticks
Hearth baked, elongated shape. 11 lb.
39018 Whole Grain Garlic Breadsticks
Made from a blend of whole wheat flour. 13.5 lb.
39324 4” Kaiser Roll
Soft round roll with star impression
on top. Smooth dry crust with open
texture inside. 4/12 count
39438 Garlic Toast
One inch thick oval hearth baked
bread coated with garlic parsley
spread on both sides. 12.75 lb.
15564 • 39012
10936 Flying Jib Popcorn Shrimp
Tail on round farm raised white shrimp coated with
oriental breading. 19/28 per pouch. 12/7.5 oz.
I know that my employees (especially my good ones) play a key role in the success of my business. The more I can train and
educate them the better off I will be. I make sure that I empower them so that I am able to be away for a day to attend a
Food Show (like Maplevale’s Spring Show on April 15th in Erie, PA at the Bayfront Convention Center) or even take
that long needed vacation where I can get away for a week and recharge my batteries.
4 / 4 lb. per case
17190 Kickin’ Crab & Corn Chowder
17190
10810 Breaded Imitation Shrimp Pouch
10882 Lightly Dusted Shrimp
I know that my menu is the lifeblood to remaining profitable. I check my food costs regularly and make sure that I have
new menus printed as needed to update my prices. I also look at the sales of my items. If an item is not selling up to my
expectations I pull it off of the menu and change it up with another option that may be more popular with my customers.
Sweet and creamy chowder combined with tender crab, corn, green
bell pepper, a splash of brandy and Tabasco sauce for a unique kick.
SHRIMP
I take the cleanliness of my business personally. I know there is an expense to it, but I also know that in the restaurant business
a clean environment is important to help assure that my customers will want to come back for another dining experience.
17140 Vegetarian Garden Vegetable
Brightly colored vegetables - carrots, potatoes, tomatoes, green
beans, corn, celery, zucchini, peas and onions in tomato broth.
A blend of crab meat
and premium surimi.
A blend of lobster meat
and premium surimi.
Bite sized tail-off, peeled shrimp with oriental
breading. Perfect for all-you-can-eat menus.
85-130 per lb. 5/2 lb.
10940 Breaded Butterfly Shrimp 21/25
10924 Breaded Butterfly Shrimp 16/20
Cut midway between round and butterfly with 35%
coating of seasoned flour. 16/20 count. 4/2.5 lb.
Top quality 100% shrimp, hand-coated in light and
crispy traditional Japanese Panko breadcrumbs. 6/2.5 lb.
Select, peeled & deveined shrimp butterflied and
coated with Panko breaded for extra crispiness. 4/3 lb.
10946 Butterfly Coconut Shrimp 21/25
10948 Butterfly Coconut Shrimp 16/20
10934 Mini Round Breaded Imitation Shrimp Premium,
peeled and deveined, tail-on shrimp
Select, tail-on, round shrimp are coated with
oriental style breading for crispy crunch. 8/3 lb.
coated with shredded coconut breading. 4/2.5 lb.
I hope you found some parts of my story silly and entertaining. I also hope you found the parts
that I subtly put in bold and underlined intriguing, challenging and eventually profitable.
I hope to see you at our Spring Food Show on April 15th at the Bayfront Convention Center in Erie, PA. Come prepared
to seek out the items that you will be starting as profitable features and eventually make a part of your menu.
Chris Loomis
VP Merchandising
Per Portion
Food Cost 3.79
Menu Price 9.99
Gross Profit 6.20
Food Cost 38%
Lobster & Crab Roll
9710
9740 21894
39374
94421
94881
96851
30538
King&Prince Lobster Sensations
2 oz./1.17
King&Prince Jumbo Crab Sensations
2 oz. /1.14
Ken’s
Double Egg Mayonnaise 1 oz. /.07
1
/3 loaf /.44
BDF
French Bread Baguette
California
Celery Stalks 1 oz. /.07
California
Green Onion ½ onion /.08
California
Lemons
1 wedge /.06
Cavendish Battered Banana Pepper Rings 3 oz. /.75
1. Cut celery to small dice and green onion on a thin bias.
2. Add mayonnaise to a bowl with onion, celery
and freshly squeezed lemon.
3. Carefully fold lobster and crab into mayonnaise mixture.
4. Cut roll into thirds and toast on flat top with butter.
5. Once toasted, place salad on the roll and garnish
with deep fried banana pepper rings.
10936
10918
10946
Skinless Boneless Haddock Fillets
IQF 10 lb. per case
8446 6-8 oz.
8452 8-10 oz. 8460 10-12 oz.
8450 12-16 oz.
Skin-On Boneless Haddock Fillets
IQF 10 lb. per case
8494 6-8 oz.
8464 8-10 oz.
Skinless Boneless Cod Fillets
IQF 10 lb. per case
8588 8-10 oz.
8590 10-12 oz.
8470 10-12 oz.
New!
Beer Battered Cod
9302 11 oz. Fillets
Natural cut skinless cod
fillets with beer batter.
Beer Battered Haddock
9362 11 oz. Fillets
Natural cut skinless haddock
fillets with beer batter.
Frozen Soup
3 / 4 lb. per case
17040 Golden Broccoli & Cheese
Entrees
Continued from cover....
16236 Vegetable Lasagna
Blend of American, Swiss and Cheddar cheese
with fresh broccoli florets. Add water.
4/5.75 lb.
Fresh egg noodles layered with carrots, broccoli, spinach
and onions in a rich blend of ricotta, mozzarella, American
and parmesan cheese. Topped with light bread crumbs.
17078 Portabella Mushroom & Barley
16284 Macaroni & Cheese 4/6 lb.
Portabella mushrooms, tomatoes, carrots, spinach
and tender grains of barley in homestyle vegetable
broth with sauterne wine and sesame oil.
Elbow macaroni in a velvety smooth
and creamy cheddar cheese sauce.
Lobster & Crab
I saved $2.00 per case on my frozen 4 ounce beef patties. I need
to save that $2.00 per case because then my food cost is about
$1.00 each, with American cheese and a bun it’s $1.35. I sell my
cheeseburger for $3.95 for a total profit per burger of $2.60.
6/2lb. per case
Ready to eat, hot or cold.
9710 Lobster Sensations 9740 Jumbo Crab Sensations
Manager Number 2
I make sure that all of my lights and signs are working properly so my establishment is always
looking its best because I know that I only have one chance to make a great first impression.
I like to change my color scheme from time to time by putting on a good fresh coat of paint and changing out some window
treatments. I also know there are many options for placemats and napkins that will inexpensively give my dining area a new look.
17156 New England Clam Chowder
Traditional chowder made with diced white potatoes, tender
sweet clams and celery in a pearl white cream sauce.
17176 Minestrone
Loaded with delicious vegetables in a chicken broth with penne pasta.
17224 Tomato Basil Bisque
Rich and spicy tomato broth loaded with chunks of tomatoes, celery,
onions and carrots complemented with parmesan cheese and basil.
10918 Breaded Butterfly Shrimp U/15
I bought a case of Fresh Black Angus 8 ounce beef patties and spent $2.20 each for them. I put it on a brioche roll
that is $.50 each and added two slices of pepper jack cheese at a cost of $.30 for a total cost of $3.00. I featured them
at dinner and called it a “Jacked Up Fresh Angus Burger” and sold them for $7.95 for a total profit per burger of $4.95.
16236
Frozen Pasta
Rolls and Breads
Nested tray packs, pre-cooked. From frozen
to center of the plate in just 60 seconds.
Crispy crust with soft texture inside. 12 lb.
Pasta Nests
15558 Linguini 36/8 oz.
15568 Spaghetti 36/8 oz.
Pre-Portioned Pasta
15572 Penne Rigati Portions 40/8 oz.
Bulk Pasta
15560 Egg Noodles 4/3 lb.
15562Rigatini 6/3 lb.
15564 Penne Rigati 6/3 lb.
39004 Whole Grain Wheat Breadsticks
Garlic Breadsticks
Coated with flavorful garlic spread.
Freezer to table in 5-7 minutes! 12.5 lb.
39006 6 inch
• 39012 8 inch
39008 8” Regular Breadsticks
Hearth baked, elongated shape. 11 lb.
39018 Whole Grain Garlic Breadsticks
Made from a blend of whole wheat flour. 13.5 lb.
39324 4” Kaiser Roll
Soft round roll with star impression
on top. Smooth dry crust with open
texture inside. 4/12 count
39438 Garlic Toast
One inch thick oval hearth baked
bread coated with garlic parsley
spread on both sides. 12.75 lb.
15564 • 39012
10936 Flying Jib Popcorn Shrimp
Tail on round farm raised white shrimp coated with
oriental breading. 19/28 per pouch. 12/7.5 oz.
I know that my employees (especially my good ones) play a key role in the success of my business. The more I can train and
educate them the better off I will be. I make sure that I empower them so that I am able to be away for a day to attend a
Food Show (like Maplevale’s Spring Show on April 15th in Erie, PA at the Bayfront Convention Center) or even take
that long needed vacation where I can get away for a week and recharge my batteries.
4 / 4 lb. per case
17190 Kickin’ Crab & Corn Chowder
17190
10810 Breaded Imitation Shrimp Pouch
10882 Lightly Dusted Shrimp
I know that my menu is the lifeblood to remaining profitable. I check my food costs regularly and make sure that I have
new menus printed as needed to update my prices. I also look at the sales of my items. If an item is not selling up to my
expectations I pull it off of the menu and change it up with another option that may be more popular with my customers.
Sweet and creamy chowder combined with tender crab, corn, green
bell pepper, a splash of brandy and Tabasco sauce for a unique kick.
SHRIMP
I take the cleanliness of my business personally. I know there is an expense to it, but I also know that in the restaurant business
a clean environment is important to help assure that my customers will want to come back for another dining experience.
17140 Vegetarian Garden Vegetable
Brightly colored vegetables - carrots, potatoes, tomatoes, green
beans, corn, celery, zucchini, peas and onions in tomato broth.
A blend of crab meat
and premium surimi.
A blend of lobster meat
and premium surimi.
Bite sized tail-off, peeled shrimp with oriental
breading. Perfect for all-you-can-eat menus.
85-130 per lb. 5/2 lb.
10940 Breaded Butterfly Shrimp 21/25
10924 Breaded Butterfly Shrimp 16/20
Cut midway between round and butterfly with 35%
coating of seasoned flour. 16/20 count. 4/2.5 lb.
Top quality 100% shrimp, hand-coated in light and
crispy traditional Japanese Panko breadcrumbs. 6/2.5 lb.
Select, peeled & deveined shrimp butterflied and
coated with Panko breaded for extra crispiness. 4/3 lb.
10946 Butterfly Coconut Shrimp 21/25
10948 Butterfly Coconut Shrimp 16/20
10934 Mini Round Breaded Imitation Shrimp Premium,
peeled and deveined, tail-on shrimp
Select, tail-on, round shrimp are coated with
oriental style breading for crispy crunch. 8/3 lb.
coated with shredded coconut breading. 4/2.5 lb.
I hope you found some parts of my story silly and entertaining. I also hope you found the parts
that I subtly put in bold and underlined intriguing, challenging and eventually profitable.
I hope to see you at our Spring Food Show on April 15th at the Bayfront Convention Center in Erie, PA. Come prepared
to seek out the items that you will be starting as profitable features and eventually make a part of your menu.
Chris Loomis
VP Merchandising
Per Portion
Food Cost 3.79
Menu Price 9.99
Gross Profit 6.20
Food Cost 38%
Lobster & Crab Roll
9710
9740 21894
39374
94421
94881
96851
30538
King&Prince Lobster Sensations
2 oz./1.17
King&Prince Jumbo Crab Sensations
2 oz. /1.14
Ken’s
Double Egg Mayonnaise 1 oz. /.07
1
/3 loaf /.44
BDF
French Bread Baguette
California
Celery Stalks 1 oz. /.07
California
Green Onion ½ onion /.08
California
Lemons
1 wedge /.06
Cavendish Battered Banana Pepper Rings 3 oz. /.75
1. Cut celery to small dice and green onion on a thin bias.
2. Add mayonnaise to a bowl with onion, celery
and freshly squeezed lemon.
3. Carefully fold lobster and crab into mayonnaise mixture.
4. Cut roll into thirds and toast on flat top with butter.
5. Once toasted, place salad on the roll and garnish
with deep fried banana pepper rings.
10936
10918
10946
Skinless Boneless Haddock Fillets
IQF 10 lb. per case
8446 6-8 oz.
8452 8-10 oz. 8460 10-12 oz.
8450 12-16 oz.
Skin-On Boneless Haddock Fillets
IQF 10 lb. per case
8494 6-8 oz.
8464 8-10 oz.
Skinless Boneless Cod Fillets
IQF 10 lb. per case
8588 8-10 oz.
8590 10-12 oz.
8470 10-12 oz.
New!
Beer Battered Cod
9302 11 oz. Fillets
Natural cut skinless cod
fillets with beer batter.
Beer Battered Haddock
9362 11 oz. Fillets
Natural cut skinless haddock
fillets with beer batter.
Aaron Barnes, Corporate Chef
Ask your Maplevale Farms Rep about our
First Case FREE Offer
This is an exciting time of year for many people. As the snow falls some are enjoying
it and others dream about the warm spring that is right around the corner. As
hospitality employees we see this time as an opportunity to help our guests celebrate
Valentine’s Day and soon after we will cater to our guests celebrating lent by offering
a wide variety of delicious seafood. The next few paragraphs are going to tell you what
Maplevale Farms can offer to help you create unforgettable daily features, specials &
menu ideas.
When I think of Valentine’s Day I think of Love, Roses & Chocolates. These
are things you want to offer to your customers to make their dining experience
more memorable. Decorate the tables for the occasion, make it desirable for your
customers to want to spend that special night at your restaurant. Also advertise a
week in advance, taking reservations will help your kitchen and flow of service. Offer
a multi-course meal at a set price and a dessert for two. This will offer your customers
value while at the same time allowing you to control the pace of the meal. Conclude
the meal with a simple but elegant coupon or gift that they can redeem within the
month. This will give the customer a reason to come back during a generally slow
time of year. The coupon can be as simple as a free drink, appetizer, salad or soup.
With Lent almost here you will need to focus on offering a wide selection of seafood.
You can offer the classics like Shrimp Scampi and Fried or Broiled Fish, but capitalize
on New Trends to keep your menu interesting. Offering a Duo or Trio is very popular
now, it will allow your customers to have a little bit of all their favorites. Consider
a variety of preparation styles that fit with your kitchen’s capabilities including a
choice of Fried, Grilled, Baked, Steamed, Broiled or Seared. Any and all seafood
will work, Mussels, Shrimp, Fresh Water, Salt Water, Clams & Crustaceans. Keep in
mind that people like fresh ingredients. It is fine to use frozen seafood, just be sure to
add fresh vegetables, citrus & garnish when plating. Fresh fruit, salsa, relish, glazes,
sauces and fresh herbs are all pair nicely with fish.
When deciding which products to carry, ask your Sales Representative which
products and trends are new & exciting. Maplevale Farms offers a full line of
Premium Seafood along with Fresh Cut Steaks and we are excited to help you with
your next creation!
Taste
!
w
e
N FREE CASE
Valentine’s Day & Lent Menus
Volume 4 / Issue 1
February-March 2015
on French’s Ketchup - 20oz. bottles.
Maplevale Farms #26494 Available for a limited time.
New at Maplevale Farms
These great items are now available to order!
4884
CVF
Boneless Deli Ham
19368 Kronos
5330
Hormel
Premium Sausage Patty, 2oz. cooked
37596 Pillsbury Mini Bagels, cinnamon cream cheese
5138
5376
7144
8590
9302
9362
Morrel
Hormel
Red Label Sliced Bacon, 14/17
Skin On Sausage Link, .8oz. cooked
DQ House Breaded Chicken Tender, cooked
OceanPrm IQF Cod Fillets, skinless/boneless
OceanPrm Beer Battered Cod, 11oz.
OceanPrm Beer Battered Haddock, 11oz.
14652 OldElP
Fold N’ Go Turkey & Cheese Gordita
14668 OldElP
Fold N’ Go Chicken Chp Gordita
14658 OldElP
15572 Marzetti
19362 Kronos
Fold N’ Go Bean & Cheese Gordita
Penne Rigati, pre-portioned
Classic Hummus
26494 French’s
Roasted Garlic Hummus
Squeeze Ketchup, 20oz.
37598 Pillsbury Mini Bagels, strawb. cream cheese
39438 NewYork Garlic Toast
45330 RedDiam 100% Colombian Coffee, filter pk
48684 Nature
48978 Snyder
Cinnamon Crisp Snacks
Cheese Twists
49986 GenMills Chocolate Chex Cereal
65112 PitPlast
HD Natrl Can Liner, 12 mic
65178 PitPlast
LD Grey Can Liner, 1 mil
65176 PitPlast
67286 GenPac
A Tale of Two Managers...
This article will depict the plight of the French peasantry
demoralized by the French aristocracy in the years leading up
to the revolution, the corresponding brutality demonstrated
by the revolutionaries toward the former aristocrats in the
early years of the revolution, and many unflattering social
parallels with life in London during the same period.
Oops - I guess that is “A Tale of Two Cities” by Charles Dickens!
So....which of these managers best describes you?
Manager Number 1
LD Black Can Liner, 2 mil
When light bulbs go out I leave them out
because I can save on my electric bill.
Table Top Napkin Dispenser
The best way to have the color of my window treatments change
is to leave them up so long that the light fades them.
When the entryway floor gets dirty during breakfast I just leave it until after the
dinner crowd because it will just get dirty again throughout the day.
Save the Date!
Please join us for our annual Spring Food Show
on April 15th, 2015 at the
Bayfront Convention Center in Erie, Pennsylvania.
2063 Allen Street Ext. • Falconer, NY 14733
800-632-6328 • www.maplevalefarms.com
I don’t waste my time to further educate or empower my better employees; if they leave for a better
opportunity I will just roll the dice and hope the next one I hire is as good.
I use the same menu for years because my customers are used to it and can quickly find just what they want and
hey, let’s face it, the food costs will eventually come back down so then I can finally make some money again.
Continued inside....
Aaron Barnes, Corporate Chef
Ask your Maplevale Farms Rep about our
First Case FREE Offer
This is an exciting time of year for many people. As the snow falls some are enjoying
it and others dream about the warm spring that is right around the corner. As
hospitality employees we see this time as an opportunity to help our guests celebrate
Valentine’s Day and soon after we will cater to our guests celebrating lent by offering
a wide variety of delicious seafood. The next few paragraphs are going to tell you what
Maplevale Farms can offer to help you create unforgettable daily features, specials &
menu ideas.
When I think of Valentine’s Day I think of Love, Roses & Chocolates. These
are things you want to offer to your customers to make their dining experience
more memorable. Decorate the tables for the occasion, make it desirable for your
customers to want to spend that special night at your restaurant. Also advertise a
week in advance, taking reservations will help your kitchen and flow of service. Offer
a multi-course meal at a set price and a dessert for two. This will offer your customers
value while at the same time allowing you to control the pace of the meal. Conclude
the meal with a simple but elegant coupon or gift that they can redeem within the
month. This will give the customer a reason to come back during a generally slow
time of year. The coupon can be as simple as a free drink, appetizer, salad or soup.
With Lent almost here you will need to focus on offering a wide selection of seafood.
You can offer the classics like Shrimp Scampi and Fried or Broiled Fish, but capitalize
on New Trends to keep your menu interesting. Offering a Duo or Trio is very popular
now, it will allow your customers to have a little bit of all their favorites. Consider
a variety of preparation styles that fit with your kitchen’s capabilities including a
choice of Fried, Grilled, Baked, Steamed, Broiled or Seared. Any and all seafood
will work, Mussels, Shrimp, Fresh Water, Salt Water, Clams & Crustaceans. Keep in
mind that people like fresh ingredients. It is fine to use frozen seafood, just be sure to
add fresh vegetables, citrus & garnish when plating. Fresh fruit, salsa, relish, glazes,
sauces and fresh herbs are all pair nicely with fish.
When deciding which products to carry, ask your Sales Representative which
products and trends are new & exciting. Maplevale Farms offers a full line of
Premium Seafood along with Fresh Cut Steaks and we are excited to help you with
your next creation!
Taste
!
w
e
N FREE CASE
Valentine’s Day & Lent Menus
Volume 4 / Issue 1
February-March 2015
on French’s Ketchup - 20oz. bottles.
Maplevale Farms #26494 Available for a limited time.
New at Maplevale Farms
These great items are now available to order!
4884
CVF
Boneless Deli Ham
19368 Kronos
5330
Hormel
Premium Sausage Patty, 2oz. cooked
37596 Pillsbury Mini Bagels, cinnamon cream cheese
5138
5376
7144
8590
9302
9362
Morrel
Hormel
Red Label Sliced Bacon, 14/17
Skin On Sausage Link, .8oz. cooked
DQ House Breaded Chicken Tender, cooked
OceanPrm IQF Cod Fillets, skinless/boneless
OceanPrm Beer Battered Cod, 11oz.
OceanPrm Beer Battered Haddock, 11oz.
14652 OldElP
Fold N’ Go Turkey & Cheese Gordita
14668 OldElP
Fold N’ Go Chicken Chp Gordita
14658 OldElP
15572 Marzetti
19362 Kronos
Fold N’ Go Bean & Cheese Gordita
Penne Rigati, pre-portioned
Classic Hummus
26494 French’s
Roasted Garlic Hummus
Squeeze Ketchup, 20oz.
37598 Pillsbury Mini Bagels, strawb. cream cheese
39438 NewYork Garlic Toast
45330 RedDiam 100% Colombian Coffee, filter pk
48684 Nature
48978 Snyder
Cinnamon Crisp Snacks
Cheese Twists
49986 GenMills Chocolate Chex Cereal
65112 PitPlast
HD Natrl Can Liner, 12 mic
65178 PitPlast
LD Grey Can Liner, 1 mil
65176 PitPlast
67286 GenPac
A Tale of Two Managers...
This article will depict the plight of the French peasantry
demoralized by the French aristocracy in the years leading up
to the revolution, the corresponding brutality demonstrated
by the revolutionaries toward the former aristocrats in the
early years of the revolution, and many unflattering social
parallels with life in London during the same period.
Oops - I guess that is “A Tale of Two Cities” by Charles Dickens!
So....which of these managers best describes you?
Manager Number 1
LD Black Can Liner, 2 mil
When light bulbs go out I leave them out
because I can save on my electric bill.
Table Top Napkin Dispenser
The best way to have the color of my window treatments change
is to leave them up so long that the light fades them.
When the entryway floor gets dirty during breakfast I just leave it until after the
dinner crowd because it will just get dirty again throughout the day.
Save the Date!
Please join us for our annual Spring Food Show
on April 15th, 2015 at the
Bayfront Convention Center in Erie, Pennsylvania.
2063 Allen Street Ext. • Falconer, NY 14733
800-632-6328 • www.maplevalefarms.com
I don’t waste my time to further educate or empower my better employees; if they leave for a better
opportunity I will just roll the dice and hope the next one I hire is as good.
I use the same menu for years because my customers are used to it and can quickly find just what they want and
hey, let’s face it, the food costs will eventually come back down so then I can finally make some money again.
Continued inside....