ducts designed to help you e start with great pro

help you
s designed to
ct
u
d
ro
p
t
ea
cipe ideas
e start with gr
inspirational re
d fabulous. W
h
it
o
w
fo
e
e
k
lif
a
to
m
to
ow how
plore our
e bring them
Group, we kn
rogram, and w
roducts, and ex
p
p
,
ch
es
n
ti
lu
ili
l
b
o
a
o
p
At JTM Food
h
ca
day’s sc
out JTM’s
irements of to
learn more ab
to
e
d
tional ideas.
si
in
meet the requ
k
o
ke a lo
es and promo
p
Ta
.
ci
rt
re
o
p
te
p
ri
su
vo
g
fa
few of our
and marketin
t inspired by a
ge
d
n
a
s
d
n
ra
exciting b
The Company.
JTM Food Group is an international, multi-segmented, forward-thinking food-processing company still rooted in the same
principles of the original butcher shop: quality and value. For four generations, the campus of food professionals at JTM has
provided great-tasting, quality foods and the highest level of customer service, both domestically and abroad, to customers
who demand the best.
First Priority: Food Safety
All of our products are fully cooked, as food safety is the #1 priority of all our activities. At JTM, we have thorough
procedures in place, continuous in-line inspection and rigorous quality assurance through chemical and microbiological
screening. Audits by external agencies confirm that these programs are operated at the highest levels in the industry:
c / - =<=J9DDQ#FKH=;L=< 9;ADALQ
'-!J9<=JK9F< -#-#FKH=;LGJKGFKAL=
c=JLA_=<#FL=?J9L=<"*--)*
c-ADDAC=JM<AL=< 9;ADALQ
At Your Service.
Support
*9JLF=JAF?OAL@$.'-;@GGD GG<
-=JNA;=E=9FKOGJCAF?OAL@L@=
industry’s best, including a dedicated
team of support professionals.
c #F@GMK=MDAF9JQPH=JLK
Full-Service Provider
JTM helps schools address
ongoing food service issues around
the country every day. We are a
flexible, full-service processor that
has worked with a variety of school
districts of all types and sizes.
Time/Inventory Management
JTM provides solutions to optimize
the operational efficiency of your
school kitchen.
c D::GAD9:D=KL=9E9:D=HJG<M;L
pouches that accommodate
standard school kitchen equipment
c ,=?AKL=J=<A=LALA9F
c GFLJGDD=<>GG<;GKLK
c %FGOD=<?=9:D=-9D=K.=9E
c /F;GEHDA;9L=<<AKLJA:MLAGF
and delivery
c MDDQ;GGC=<9F<;GFN=FA=FLDQ
packaged products
c ,=K=9J;@9F<=N=DGHE=FL
c ,=KHGFKAN=MKLGE=J-=JNA;=
c '9JC=LAF?9F<!J9H@A;K
c PL=F<=<*D9FF=<KKAKL9F;=
&=N=D*&<GDD9JK
c *JG<M;LAKLJA:MLAGF9F<
Transportation
c ,=<M;=<HJ=H9F<;D=9FMHLAE=
c /F;GF<ALAGF9D!M9J9FL==GF
N=JQ9K=G>*JG<M;L
c #EHJGN=<FMLJALAGF
c #F;J=9K=<N9JA=LQ9F<;@GA;=
c $.'AK9F'=E:=J9F<
9F-(*9LJGF
c AJE?J9KHGF9FQ9F<9DD;@9F?=K
L9CAF?HD9;=9LL@=/-
c 9KQ;GEEG<ALQLG/-
Food balance tracking via the
www.k12foodservice.com website
c :ADALQLGE9L;@HJGHJA=L9JQ
recipes through an in-house team
of culinary professionals
c !=F=J9LAF?A<=9K9F<E=FM
applications for the items we
process
c '=FMHD9FFAF?9KKAKL9F;=LG
address changing regulations
c GG<K9>=LQL@JGM?@>MDDQ
cooked solutions
c 'AFAEAR=<HJ=HLAE=LG9<<J=KK
changing labor trends
c #F<ANA<M9DDQIMA;C>JGR=FE=9LKLG
help control food costs and ensure
portion consistency
Culinary Support
=N=DGHE=FLG>E=FMAL=EKL@9LOADD
keep your kids coming back and help
utilize your commodities faster.
c $.'G>>=JK9N9JA=LQG>;GEHD=L=
market-driven recipes that utilize
our school products
c =<A;9L=<$.';@=>H9JLF=JKOAL@
individual schools nationwide
c 'GJ=9HH=LARAF?E=FM9HHDA;9LAGFK
mean more students going through
lunch lines
c 'GJ=LJ9>_;E=9FKAF;J=9K=<
9N=J9?=<9ADQH9JLA;AH9LAGF*
and entitlement funding
We believe in serving
healthy foods that taste good.
As a school food service provider, you know better than anyone else how difficult it can be to get
kids to eat what’s good for them, rather than what simply tastes good—but that’s all about to change!
c .@==LL=J-L=HKHJG?J9EAK9N9AD9:D==P;DMKAN=DQ>JGE$.'
c Q9<<J=KKAF?<A=L9JQF==<K>GJJ=<M;=<DGO>9LKG<AME9F<GJO@GD=?J9AFJA;@=FLJ´=K
=LL=J-L=HKHJGEAK=K
improved nutrition and improved flavor.
c =LL=J`9NGJLJ9FKD9L=KAFLGEGJ=KLM<=FLK:MQAF?DMF;@9LQGMJ;9>=L=JA9
c =LL=J-L=HKHJG<M;LK;9F:=HJG;=KK=<>JGE/- GG<K<GF9L=<;GEEG<ALA=K
When you see the Weigh Better
symbol, you can feel confident you
are serving a nutritionally balanced,
reduced fat product that is designed
Low/Reduced Fat Products
to promote the health and wellness
of today’s students without sacrificing taste or appearance.
Sloppy Joe
All JTM school items have either zero grams trans fat or zero added
trans fats (naturally occuring) as is allowed by HHKA 2010.
.@JGM?@GMJKK9MDLGF-G<AME
initiative, JTM has successfully
reduced the sodium content across
all our school product lines by
Low/Reduced Sodium Products
GN=J9F9N=J9?=G>9F<O=
are committed on continuing this effort as we develop innovative new
products that you’ll be proud to serve your students.
Sweet Teriyaki Sauce
In the first year of our Assault on Sodium (from 5/1/11 to 4/30/12),
JTM used 172,532 fewer pounds of salt - a total of 25% less.
That’s almost 31 billion fewer milligrams of sodium or four truckloads!
Better Steps Key:
Low/Reduced Fat
Low/Reduced Sodium
Allergen-Free
Gluten-Free
Whole-Grain Rich
Allergen-Free Products
Gluten-Free Products
We understand that many American’s have special dietary
requirements and that there is a growing demand for allergen-free
and gluten-free products. From allergen-free and gluten-free ground
beef crumbles and burgers to gluten-free sauces and fillings, JTM
has a solution that will work for you.
Cooked Ground Beef
Since 2009, gluten-free items have seen an astonishing 114% growth rate on
restaurant and food establishment menus nationwide.
Source: Celiac.com, published 01/09/2013
You can count on JTM to help
you meet the ever-changing
school nutrition meal requirements,
including making sure you can
Whole-Grain Rich Products
serve your students whole-grain rich
products that taste great. We make it easy for you by offerring a wide
array of delicous whole-grain rich products including mac & cheese,
pasta dishes, breaded proteins and heat-and-eat sandwiches.
More than 9 out of 10 school districts are
increasing offerings of whole-grain products.
Source: SNA Survey of School Nutrition Directors, August 2010
Macaroni & Cheese
9J9E:99FLAF9K"AKH9FA;AFKHAJ=<HJG<M;LK<=DAN=J9N9JA=LQ
G>>J=K@
:GD<`9NGJK JGE.=P'=PLG&9LAF9F<9JA::=9F
O=
have flavor profiles that will fit well on your menus that are on trend
and in demand. Mexican food continues to be the most popular
=L@FA;>GG<K=?E=FLAFL@=/FAL=<-L9L=KOAL@9H=J;=FLK@9J=
G>=L@FA;>GG<K9D=K.@=9J9E:99FLAF9HJG<M;LDAF=AF;DM<=K
taco and burrito fillings, carne guisada, seasoned and diced pork,
an array of sauces, chilis and soups.
Turkey Taco Filling
Reasons to Celebrate!
Products
Bring some fun and excitement to school lunch and
plan “mini-celebrations” throughout the year to build
excitement and increase participation. Go all out with
99J9E:99FLAF9MJJALG,A;=GOD9J
GJ
feature a themed menu item to commemorate the day.
Fillings and Proteins
FEBRUARY
24
(9;@G9J
Celebrate
Cinco
De Mayo
MAY
5
SEPTEMBER
15
National Tortilla
Chip Day
OCTOBER
15
OCTOBER
4
NOVEMBER
6
National
Taco Day
National
Nachos Day
Hispanic
Heritage
Month
(Reduced Fat & Sodium Options)
c D9KKA;.9;G9F<MJJALG ADDAF?K
==>
*GJC
.MJC=Q0=?=L9JA9F
c @GJARG;GF*9H9K==>*GJC
c 9JFAL9K*GJC.MJC=Q
c *MDD=<.MJC=Q@AHGLD=OAL@9F<OAL@GML;GJF
c MDAF9JQJ9F<A;=<==>
*GJCGJ.MJC=Q
c ==>
*GJC.MJC=QJME:D=K
Sauces
(Reduced Fat & Sodium Options)
c +M=KGD9F;G@==K=-9M;=
c @=<<9J@==K=-9M;=
c (9;@G@==K=-9M;=
c $9D9H=FG D9NGJ=<@==K=-9M;=
c -9DK90=J<=
c *G;GF;@AD9<9
Chili, Soup, Stew & Sides
(Reduced Fat & Sodium Options)
c -GML@O=KL@ADA;GF9JF=
.MJC=QGJ==>
OAL@GMJOAL@GML:=9FK
c '=PA;9F.MJC=Q@ADAOD9;C=9FKGJF
c .@J===9F@ADA0=?=L9JA9F
c 0=?=L9:D=.GJLADD9-GMH0=?=L9JA9F
c 9JF=!MAK9<9-L=O9F<*9NG.MJC=Q
!MAK9<G-L=O
c '=PA;9F'9;9JGFA@==K=OAL@@A;C=FJ=9KL
c A=KL99F<==>9KK=JGD=
Pork Carnitas
Better Steps Key:
Low/Reduced Fat
Low/Reduced Sodium
Allergen-Free
Gluten-Free
Whole-Grain Rich
FIESTA MAC &
CHE
ESE
5 lbs. JTM Que
so Blanco Sau
ce (#5718)
3 lbs. Hot Wat
er
2 lbs. Dried, W
hole-Grain Pa
sta
2 lbs. Canned
Black Beans
1 lb. Pepper
and Onion Ble
nd
1. Preheat conv
ection oven to
325°F.
2. Lightly spra
y bottom and
sides of stainles
3. Cut open th
s hotel pan wit
awed bag of JT
h pan coating.
M
Q
ue
so
Blanco Sauce
4. Add hot wat
and pour into
er to pan and
the center of th
blend ingredie
5. Add dry past
nts using a wir
e pan.
a to mixture an
e
whip.
d
bl
en
d
us
6. Cover the pa
ing rubber spat
n, transfer to
ula.
preheated oven
7. Remove pan
an
d
ba
ke at 325°F fo
from oven, stir
r 30 minutes.
well and add bl
8. Return to ov
ac
k
b
eans and pepp
en covered for
er and onion bl
an additional 10
end.
-15 minutes to
heat thorough
ly.
Recipe yields on
e 2” full size in
sert; 26 - 1 cu
*One 1 cup serv
p servings
ing provides 2
oz. M/MA + 1.2
5 oz. grain eq
uivalent
Vegetarian
R
ecipe
ANDE
GR
NACHO
#5383)
n Chili (
a
e
B
e
e
r
5718)
ervice.
TM Th
F until s
Sauce (#
°
o
5
c
14
n
5 lbs. J
t
la
a
B
o
old hot
TM Ques
er and h
o Chips
h
h
c
ig
a
h
40 oz. J
N
r
o
in
a
165°F
hole-Gr
o HACCP
t
o
c
50 oz. W
n
la
tray.
Queso B
ips) on a
hili and
h
c
C
ns.
0
n
2
a
e
.
x
B
ree
ed scallio
ppro
c
h
a
(
li
T
s
s
,
M
s
ip
T
o
h
J
ñ
c
jalape
1. Heat
nacho
hips.
2 oz. of
es, sliced
e.
e over c
v
c
c
1/
li
u
u
o
2
a
a
S
S
d
n
e
o
o
io
c
c
c
t
2. Por
so Blan
ttuce, sli
eso Blan
edded le
over Que
z. of Qu
r
o
i
h
il
s
2
h
:
C
l)
le
a
d
n
3. La
option
ee Bea
etable
llowing (
z. of Thr
fo
o
e
4
h
t
ther veg
le
f
o
d
o
p
y
u
n
c
a
4. La
8
h
wit
ble + 1/
h nachos
ed vegeta
r
p
u
c
5. Garnis
8
t + 1/
equivalen
in
a
r
s
g
g
.
in
z
v
ser
+ 1.25 o
ields 20
. M/MA
z
ipe
o
Recipe y
2
s
e
an Rec
rovid
i
r
p
a
g
t
in
e
v
g
r
Ve
*One se
Queso Dip is the most menued cheese sauce on the
Top 500 restaurants’ appetizer and starter menus.
Source: 2013 Technomics Menu Monitor
(MLJALAGF9DN9DM=KE9Q;@9F?=:9K=<GFKH=;A_;AF?J=<A=FLKMK=<
)D<1GJD<J=;AH=KJ=AFN=FL=<>GJLG<9QKCAL;@=F
=;ADA9K#L9DA9F
9NGJAL=K9J=KDGO;GGC=<9F<E9<=OAL@9ML@=FLA;#L9DA9FAF?J=<A=FLK
#L9DA9FAFKHAJ=<>GG<K;GFLAFM=LG:=HGHMD9J9;JGKKL@=;GMFLJQK
9E9LL=JG>>9;L
L@J==GMLG>=N=JQ>GMJJ=KL9MJ9FLKK=JN=GF=
GJEGJ=E=FMAL=EL@9LE9Q:=;D9KKA_=<9K#L9DA9F=;ADA9K#L9DA9F
9NGJAL=K<=DAN=J?J=9L`9NGJ9F<=>_;A=F;QLGQGMJE=FMK=;ADA9K
products include meatballs, marinara sauces, meat sauces, and
Alfredo sauces that are convenient and versatile. These products
are perfect for fresh-scratch applications.
Alfredo Sauce
Reasons to Celebrate!
Bring some fun and excitement to school lunch and
plan “mini-celebrations” throughout the year to build
excitement and increase participation. Go all out with a
=;ADA9KMAD<3GMJ)OF*9KL99J
GJ>=9LMJ=9L@=E=<
menu item to commemorate the day.
National
Spaghetti
Day
JANUARY
4
FEBRUARY
7
National
Fettuccine
Alfredo Day
JULY
29
OCTOBER
17
National
Lasagna
Day
National
Pasta
Day
Products
Sauces
c *9KL9'=9L-9M;=K==>
*GJC
.MJC=Q
GJ
0=?=L9JA9F
– All-meat, allergen free, and
extended varieties
c D>J=<G-9M;=J=<M;=<>9L
Proteins
c '=9L:9DDK==>
*GJC
GJ.MJC=Q
a 'MDLAHD=KAR=K;L
;L
;L
H=J(K=JNAF?
c -HDAL#L9DA9F-9MK9?=&AFCK*GJC
c ==>
*GJC.MJC=QJME:D=K
– All-meat, allergen free, and
extended varieties
Pasta & Sauce Entrees
(featuring Whole-Grain Rich Pastas)
c -H9?@=LLAOAL@'=9L-9M;=
5 = 2 oz.
M/MA
4 = 2 oz.
M/MA
3 = 2 oz.
M/MA
c -HAJ9D,GLAFAOAL@'=9L-9M;=
c *=FF=*9KL9OAL@#L9DA9F'=9L-9M;=
c 9C=<4ALA
c D>J=<G-9M;=OAL@*=FF=*9KL9
Portion Pack Pasta & Sauce Entrees
(featuring Whole-Grain Rich Pastas)
c -HAJ9D,GLAFAOAL@'=9L-9M;=
Beef Meatballs (shown actual size)
Pork or Turkey Meatballs also available
Better Steps Key:
Low/Reduced Fat
Low/Reduced Sodium
c *=FF=*9KL9OAL@#L9DA9F'=9L-9M;=
Allergen-Free
Gluten-Free
Whole-Grain Rich
PENNE PASTA
PRIM
AVERA
5 lbs. JTM Alf
redo Sauce (#
5722)
3 lbs. Hot Wat
er
2 lbs. Dried, W
hole-Grain Pe
nne Pasta
1 lb. Italian
Vegetable Blend
(frozen)
1. Preheat conv
ection oven to
325°F.
2. Lightly spra
y bottom and
sides of stainles
3. Heat JTM A
s steel hotel pa
lfredo Sauce in
ns with pan co
steamer or wat
ating.
4. Pour Alfred
er
ba
th
to 165°F for 15
o sauce into a
se
2”
co
d
nds (HACCP).
eep full-sized
5. Add hot wat
stainless steel
er and blend w
insert.
el
l.
6. Add dry pa
sta and blend
well.
7. Bake covere
d in 325°F oven
for 30 minutes
8. Remove from
.
oven and stir
well to blend sa
9. Cover again
uce and pasta
and finish in ov
then add vege
en for remaini
table blend.
ng 10-15 minut
es.
Recipe yields on
e 2” full size in
sert; 22 - 1 cu
*One 1 cup serv
p servings
ing provides 2
oz. M/MA + 1.5
0 oz. grain eq
uivalent
PASTA
SAUCE 78)
T
A
E
M
WITH
uce (#55
Vegetarian
R
ecipe
e Pasta
ain Penn
r
G
le
o
eese
ried, Wh
arella Ch
2 lbs. D
z
z
o
M
d
hredde
1 lb. S
at Sa
hetti Me
g
a
p
S
M
5 lbs. JT
t Water
g.
.
3 lbs. Ho
an coatin
p
h
it
(HACCP)
w
s
n
d
.
a
n
F
p
°
o
l
c
5
e
e
2
t
s
3
for 15
steel ho
ven to
to 165°F
stainless
vection o
h
n
f
t
o
o
a
c
b
s
t
e
r
a
e
e
id
t
s
rt.
1. Preh
er or wa
teel inse
tom and
s
m
t
a
o
s
e
s
b
t
s
le
y
a
in
r
in
sp
Sauce
sized sta
2. Lightly
etti Meat
eep fullh
d
g
”
a
2
p
S
a
TM
se.
uce into
3. Heat J
d well.
ella chee
Meat Sa
r
n
i
a
t
le
t
z
b
e
z
h
o
n
g
e
m
a
p
le with
pasta th
4. Pour S
n sprink
and dry
minutes.
e
h
r
0
t
e
3
t
a
ta
r
s
w
a
fo
t
o
°F oven
ce and p
5. Add h
in a 325
lend sau
b
e.
d
e
o
r
t
e
v
ll
e
o
elt chees
tir w
m
s
o
d
t
n
7. Bake c
s
a
e
t
n
ove
10 minu
ve from
ditional
d
a
n
8. Remo
a
r
n fo
n to ove
ings
9. Retur
cup serv
1
lent
2
2
in equiva
sert;
a
r
in
g
.
e
z
iz
o
s
+ 1.50
2” full
z. M/MA
ields one
o
y
2
e
s
ip
e
c
e
id
R
g prov
up servin
*One 1 c
Alfredo sauce is being highlighted on the menu by limitedservice and quick-service chains as a way to build appeal
through new baked pasta dishes, pizzas, and flat breads
Source: Technomic, Inc., 2012, The Future of LSR: Fast-Food & Fast-Casual Restaurant Consumer Trend Report
(MLJALAGF9DN9DM=KE9Q;@9F?=:9K=<GFKH=;A_;AF?J=<A=FLKMK=<
-G9JLGKM;;=KK9F<=D=N9L=QGMJK=FK=KOAL@=PGLA;`9NGJK<AK;GN=J=<
in various regions of Asia. Asian inspired entrees are continuing to
be one of the fastest growing ethnic trends in America. Technomic’s
recently released 2013 restaurant predictions included an increase in
Asian fare, and more ethnic flavors across traditional, American based
E=FMK)MJ-G9JAF?J9?GFK9M;=K9F<=FLJ==K<=DAN=JJA;@`9NGJK
rooted in traditional Asian ingredients like ginger, soy and garlic.
Asian Brown Sauce
Reasons to Celebrate!
Products
Bring some fun and excitement to school lunch
and plan “mini-celebrations” throughout the year
to build excitement and increase participation.
!G9DDGMLOAL@9-G9JAF?J9?GFPHJ=KK,A;=
9F<(GG<D=9J
GJ>=9LMJ=9L@=E=<E=FM
item to commemorate the day.
Sauces
c KA9F9K=-9M;=
c -O==L@ADA-9M;=
c -O==L9F<-GMJ-9M;=
Ou
sauce r Asian
no hi s contai
n
gh
corn fructose
syrup
!
c !=F=J9D.KGK-9M;=
c "MF9F-LQD=)J9F?=-9M;=
JANUARY
21
FEBRUARY
20
Celebrate the
Chinese New Year!
c -O==L.=JAQ9CA-9M;=
c KA9F9J+-9M;=
Proteins
OCTOBER
6
National Noodle Day
c A;=<==>
*GJCGJ.MJC=Q
KA9F(GG<D=9J
c A;=<*GJCAF!=F=J9D.KGK-9M;=
c A;=<==>GJ*GJCAF-O==L@ADA-9M;=
c A;=<==>AF-O==L.=JAQ9CA-9M;=
c ==>GJ*GJC'=9L:9DDKAF-O==L.=JAQ9CA-9M;=
c KA9F==>,A: AF?=JKOAL@-O==L.=JAQ9CA!D9R=
Sweet Teriyaki Sauce
Better Steps Key:
Low/Reduced Fat
Low/Reduced Sodium
Allergen-Free
Gluten-Free
Whole-Grain Rich
HUNAN ORAN
GE S
PAGHETTI & M
5 lbs. JTM H
EATBALLS
unan Orange S
au
ce
(#
73
13
10 lbs. JTM C
0)
5 lbs. Stir Fry
ooked Meatbal
Veggie Medley
ls
(#
50
35
)
(fresh or frozen
5 lbs. Whole16 oz. Mandar
)
Grain Rich Spa
in
O
ra
ng
ghetti Noodles
es
(2 lbs. dry past
a + 3 lbs. water
)
1. Heat JTM H
unan Orange sa
uc
e to 165°F (HA
2. Prepare spag
CCP) and hold
hetti noodles co
at 145°F or high
ok
ing al dente an
er (HACCP) un
3. Heat JTM C
d hold hot unti
til ready for se
ooked Meatbal
l
re
ad
ls
rvice.
y
in
fo
r service.
325°F oven fo
approximately
r
ap
pr
oximately 15 m
20 minutes. Hol
inuntes or in a
d at 145°F or
4. Prepare Asi
steamer, covere
higher (HACCP
an vegetable m
d for
)
un
til ready for se
edley in steam
5. Blend Asian
rv
ic
er
e.
co
ok
in
g
lightly (al den
vegetables with
te).
spaghetti nood
6. Add 3 lbs. of
le
s
(o
r
lo
mein).
JTM Hunan Ora
nge Sauce and
7. Combine m
mix thoroughly
eatballs with re
.
maining Hunan
8. Portion 6 oz
O
range Sauce (2
. of the pasta
lbs.) and blend
& vegetable m
well.
ixture on the pl
ate, top with 4
m
ea
tballs coated in
Garnish ideas:
sauce and serv
1/2 oz of crispy
e immediately.
fried noodles,
Mandarin Ora
nges, 1/2 oz fin
ely diced red pe
Recipe yields 6
ppers, sprinkle
1 servings |
of sesame seed
*One serving pr
s
ovides 2 oz. M
/MA + .50 grai
n equivalent +
3/4 cup other
vegetable
)
0
5
0
ce (#73
Tso’s Sau
l
a
r
e
n
e
JTM G
I
1/2 lbs.
L
2
arrots
O
C
C
RO
13)
redded C
B
8
h
5
S
H
#
(
T
I
k
.
a
W
3/4 lb
Beef Ste
BEEF
easoned
S
M
T
J
ter)
10 lbs.
.5 lbs. wa
ccoli
4
o
r
+
B
e
d
ic
e
r
en.
s.
Steam
ice (3 lb
350°F ov
R
a
2 lbs.
seconds)
n
in
w
o
15
s
r
e
r
t
B
u
fo
(
d
in
e
r
m
e
Steam
r 8-10
or high
7.5 lbs.
r).
o 165°F
et pan fo
t
e
h
h
t
s
a
a
b
or highe
r
n
F
e
°
o
t
5
a
k
w
13
a
(
e
t
t
Beef S
g temp
r or ho
easoned
a steame
ot holdin
S
h
in
t
a
M
e
T
c
e
J
u
v
r
a
t
1. Hea
Tso’s S
). Rese
General
tructions
igher).
s
h
M
In
r
T
o
g
J
F
in
t
t
°
a
2. He
CP 145
nal Hea
Operatio
hot (HAC
e
e
ld
o
S
(
h
e
d
an
cook ric
Tso’s.
roccoli &
b
m
General
a
e
d
t
n
rrots.
a
f
3. S
e
e
ed B
li and ca
n
o
c
o
c
s
o
a
r
e
b
S
owl.
uce with
4. Blend
serving b
f and sa
e
a
e
b
in
e
e
in
med ric
5. Comb
rice.
z. of stea
o
.2
2
coli over
c
n
o
r
io
t
B
r
o
&
P
6.
f Beef
etable
3.8 oz. o
ther veg
o
p
u
c
h
.7 Portion
t + 1/8t
quivalen
e
rvings
e
in
s
a
.
r
g
z
o
- 6.0
MA + 1
ields 54
2 oz. M/
s
e
id
v
o
Recipe y
r
gp
oz. servin
*One 6.0
Technomic’s recently released 2013 restaurant
predictions included an increase in Asian fare, and more
ethnic flavors across traditional, American based menus.
(MLJALAGF9DN9DM=KE9Q;@9F?=:9K=<GFKH=;A_;AF?J=<A=FLKMK=<
Mainstream America loves their comfort food. These
familiar favorites are always a hit with students and provide
you with convenience, consistency and versatility. This
product line includes burgers, Bar-B-Q, mac and cheese,
E=9LDG9>
KDGHHQBG=
-9DAK:MJQKL=9C
K9MK9?=H9LLA=K
chilis, soups and heat and eat sandwiches.
Vegetarian Minestrone Soup
Products
Burgers & Patties
Breakfast Sausage Links (Pork)
c ==>.MJC=QN9JA=LA=K
c DD=J?=F>J==GHLAGFK
c DDE=9L
9DD=J?=F>J==
9F<=PL=F<=<GHLAGFK
Individually Wrapped Sandwiches
(Beef, Pork and Turkey)
c 09JA=LQG>''KAR=KAF;DM<AF?
9F<
c D9NGJ=<H9LLA=K9N9AD9:D=AF;DM<AF?)JA?AF9D
@9J:JGAD=<
'=KIMAL=
)FAGF
$9D9H=¼G*=HH=JB9;C
c ,=<M;=<>9L9F<KG<AME
c "=9L9LAFGN=F9:D=_DE
c F@9F;=<H9LLA=K9HHD=K
EMK@JGGEK
;@=JJA=K
c DDE9<=OAL@O@GD=?J9AFJA;@:MFK
:AK;MALK
and pancakes
Meatloaf Slices & Salisbury Steak Patties (Beef)
c J=9C>9KLK9F<OA;@=K9F<LOAFH9;CMJ?=JK
Rib Patties (Beef or Pork) - no high fructose corn syrup
Sloppy Joe (Beef or Pork)
c !JADDAF,A:*9LLA=KOAL@9F<OAL@GML9J+-9M;=
c 9J+,A: AF?=JKOAL@9J+-9M;=
Bar-B-Q (Beef, Pork and Turkey)
Mac & Cheese
Breaded Proteins
c ,=<M;=<>9L9F<J=<M;=<KG<AMEGHLAGFK
(featuring Whole-Grain Rich Breading)
c 1@GD=?J9AFJA;@GHLAGFK
c J=9<=<==>*9LLQ9F<==>*9LLQ AF?=JK
c J=9<=<*GJC@GH-@9H=<*9LLQ9F<*GJC*9LLQ AF?=JK
Beef, Pork and Turkey Crumbles
c -LJ9A?@LFGG<D=9F<D9J?==D:GON9JA=LA=K
c *GJLAGFH9;CGHLAGFKAFGN=F9:D=
J=;Q;D9:D=H9H=JLJ9QK
c*9KL9FLJ==Kw@ADA'9;9F<@==K=:MJ?=J'9;
c DDE=9L
9DD=J?=F>J==
9F<=PL=F<=<GHLAGFK
c 1@GD=?J9AFJA;@GHLAGFK
Seasoned Beef Philly Steak
c *GJLAGFH9;CGHLAGFKAFGN=F9:D=
J=;Q;D9:D=H9H=JLJ9QK
Gravies & Sauces
c@ADA==>
*GJC
.MJC=Q0=?=L9JA9F
c -9MK9?=!J9NQ*GJC
c 1A<=J9F?=G>`9NGJHJG_D=K9F<L=PLMJ=K
c @=<<9J@==K=-9M;=KJ=<M;=<>9LJ=<M;=<KG<AME
c ,=<M;=<>9LJ=<M;=<KG<AMEGHLAGFK
Breakfast Sausage Patties (Beef, Pork and Turkey)
c )HLAGFKOAL@9F<OAL@GML:=9FK
c DD=J?=F>J==GHLAGFK
c,=<M;=<-G<AME-GMHK
c ,=9<QLGMK=
c 0=?=L9JA9FGHLAGFK
Better Steps Key:
Low/Reduced Fat
Low/Reduced Sodium
Allergen-Free
Gluten-Free
Whole-Grain Rich
Reasons to Celebrate!
Bring some fun and excitement to school lunch and plan “mini-celebrations” throughout
L@=Q=9JLG:MAD<=P;AL=E=FL9F<AF;J=9K=H9JLA;AH9LAGF!G9DDGMLOAL@9MAD<3GMJ)OF
MJ?=J9J
9'AP9F<'9L;@'9;@==K=9J
GJ>=9LMJ=9L@=E=<E=FMAL=ELG
commemorate the day.
MAY
1-31
SEPTEMBER
1-30
National
Bar-B-Q Month
MAY
5
(feature Bar-B-Q one day
9O==CL@JGM?@GML'9Q
National
Breakfast Month
(feature breakfast for
lunch once a week
<MJAF?-=HL=E:=J
OCTOBER
14-18
National
Hoagie Day
MAY
28
National School
Lunch Week
OCTOBER
1-31
(start with Meatless
Monday then feature a
different culture each day
>GJL@=J=KLG>L@=O==C
National
Hamburger Day
MJ?=J9J
National
Chili Month
>=9LMJ=@ADA
K=JN=<9
variety of ways, once a
O==CAF);LG:=J
KFAST FOR LUNCH BURRITO
EA
BR
SE
EE
CH
&
(#5715)
G
EG
K,
STEA
2 1/2 lbs. JTM Cheese Sauce
813)
(Philly) Steak (#5
5 lbs. JTM Seasoned Beef
tillas
78 ea. 8” Whole Grain Tor
er)
(8 oz. brown rice + 16 oz. wat
1 1/2 lbs. Cooked Brown Rice
5 lbs.
Scrambled Eggs
d hot (145°F or higher) until
165°F or higher and hol
JTM Cheese Sauce to HACCP
ready to
ak and
1. Heat JTM Seasoned Beef Ste
assemble burritos.
ble burritos.
or higher until ready to assem
°F
145
at
hot
d
hol
and
s
egg
ambled eggs.
2. Add scrambled
with JTM Cheese Sauce and scr
mix
and
l
bow
or
pan
ge
lar
a
Steak in
burrito.
3. Place JTM Seasoned Beef
ter of tortilla and roll into a
cen
into
ng
filli
ese
che
and
meat, egg
pped in plastic
4. Use a #12 scoop and place
bottom and hold in warmer wra
the
in
)
pan
per
(24
s
rito
bur
arrange
5. Spray a 2” pan insert and
wrap at 140°F or higher.
Optional Garnish: Salsa, Pico
onions
de Gallo, sautéed peppers and
MA + 1.75 grain equivalent
provides 2 oz. M/
(#12 scoop) | *One serving
gs
vin
ser
oz.
4
2.8
78
ds
e yiel
ivalent
1.5 oz. M/MA + 1.25 grain equ
op) | *One serving provides
sco
(#16
ings
serv
oz.
2.13
105
ivalent
Whole Grain Tortillas | Yield
1.0 oz. M/MA + 1.25 grain equ
Option 2 (elementary): On 6”
op) | *One serving provides
sco
4
(#2
ings
serv
oz.
1.42
le Grain Tortillas | Yield 157
Option 3 (breakfast): On 6” Who
Recip
Students who eat school breakfast have greater gains
in standardized test scores and show improvements in
math, reading and vocabulary scores.
Source: School Nutrition Association, “Growing School Breakfast Participation”, March 2011
(MLJALAGF9DN9DM=KE9Q;@9F?=:9K=<GFKH=;A_;AF?J=<A=FLKMK=<
ER MAC
CHEESEBURG
Sauce (#5715)
ddar Cheese
5 lbs. JTM Che
er
3 lbs. Hot Wat
aroni
rain Elbow Mac
G
le
ho
W
,
ed
2 lbs. Dri
(#5876)
Beef Crumbles
d
ke
oo
C
M
JT
2 1/2 lbs.
s
ese)
Diced Tomatoe
American Che
r
1 lb.
(o
e
es
he
C
ddar
Shredded Che
12 oz.
n coating.
tel pan with pa
5°F.
ho
32
l
ee
to
st
en
s
ov
es
nl
and hold hot
stai
ection
nds (HACCP)
eep full-sized
d
co
1. Preheat conv
se
2”
15
of
r
es
fo
d
F
si
bath to 165°
y bottom and
eamer or water
2. Lightly spra
st
in
ce
au
S
e
heddar Chees
3. Heat JTM C
or higher).
(HACCP 145°F
sauce into pan.
4. Pour cheese
end well.
blend well.
d pasta and bl
Crumbles and
an
f
ee
er
B
at
w
M
t
JT
.
ho
es
d
d
5. Ad
tomatoes an
for 30 minut
a 325°F oven
then add diced
a
in
st
d
pa
re
d
ve
an
co
e
e
uc
6. Bak
10 minutes.
l to blend sa
rn to oven for
en and stir wel
tu
ov
re
d
om
fr
an
e
se
ov
ee
7. Rem
shredded ch
casserole with
of
p
to
e
kl
in
pr
8. S
weight)
ely 4.85 oz. by
at
m
xi
ro
pp
(a
#6 spoodle
servings with a
7
4
s
equivalent
d
el
yi
e
ip
Rec
+ .75 oz. grain
A
/M
M
.
oz
2
ovides
*One serving pr
SLOPPY JOE & SWEET POTATO WRAP
10 lbs. JTM Sloppy Joe (#545)
12.5 oz. Shredded Cheddar Cheese
75 ea. 8” Whole-Grain Tortillas
3 lbs. Cole Slaw Mix (2 lbs. cabbage
+ 1 lb. slaw dressing)
2.75 lbs. Cooked Sweet Potatoes (sliced
or diced)
1. Heat JTM Sloppy Joe filling (HACCP
165°F or higher) and hold hot for serv
ice (145°F or higher).
2. Portion 2.13 oz. of JTM Sloppy Joe onto
the base of the tortilla (approximately
#16 scoop).
3. Top with 0.64 oz. of cole slaw mix (app
roximately #40 scoop).
4. Sprinkle shredded cheddar cheese over
top of cole slaw.
5. Top with 0.5 oz. cooked sweet potatoes
(approximately #40 scoop)
6. Fold in the sides to the center, wrap
and roll tightly into a burrito.
7. Serve wrapped in foil or sandwich pap
er.
Recipe yields 75 - 3.69 oz. servings (app
roximately #8 scoop of all ingredients
combined)
*One serving provides 1.5 oz. M/MA ≠
1.5 grain equivalent + 1/4 cup other vege
table
(MLJALAGF9DN9DM=KE9Q;@9F?=:9K=<GFKH=;A_;AF?J=<A=FLKMK=<
Let’s create great dishes together!
Family-owned since 1960, JTM prepares fully cooked, healthier, better-tasting foods with a focus on proprietary
preparation, excellent service and customized culinary solutions. We collaborate with food professionals at thousands of
K;@GGDK
J=KL9MJ9FLK
EADAL9JQ?GN=JFE=FLGJ?9FAR9LAGFK
<AKLJA:MLGJK9F<J=L9AD=JKL@JGM?@GML(GJL@E=JA;9LG;J=9L=?J=9L
dishes, satisfied customers and better results.
3 Amigo Chefs
Creative Culinary Solutions
.@=EAKKAGFG>L@=EA?G@=>KAKLGHJGNA<=
culinary insights and advice to food service operators.
@=>K,G:
'AC=9F<'9JLAFHJA<=L@=EK=DN=KAF
providing professional culinary solutions that yield
better results for our customers.
At JTM we work to understand the obstacles you face
from day-to-day and we are dedicated to providing you
with solutions and recommendations to help you
efficiently produce meals and menus that are easy to
execute and that keep the kids coming back for more.
)MJ;@=>K@9N=<=N=DGH=<9DA:J9JQG>>J=K@K;J9L;@
9F<HJG?J=KKAN=;GGCAF?J=;AH=KL@9LHJGNA<=
operational benefits and were developed with today’s
hottest food trends in mind.
Recipes Galore
From our large collection of recipes which have already
been created, to designing custom recipes for your specific
operation, we are here to help you add a variety of
flavorful and healthy items to your menu.
Increase your efficiency in the
kitchen by implementing Mise en place,
which is a French phrase meaning
“putting in place”. It is used in professional
kitchens to refer to organizing and
arranging the ingredients and other
components a cook will require for the
menu items that will be prepared.
What is Fresh Scratch?
Also known as “speed-scratch”, fresh-scratch is the art of
taking a prepared product or ingredient in combination
with “fresh” components in order to create a “signature”
dish or meal with “scratch” quality attributes.
What are the benefits?
c&9:GJAEH9;L9F<=>_;A=F;Q
c+M9DALQ9F<;GFKAKL=F;Q
c'GJ=:9F?>GJQGMJ:M;CN=JK9LADALQAFJ9F?=G>
applications with one core ingredient
"=J=K9F=P9EHD=G>@GOLG=PL=F<L@=MK=G>GMJ+M=KG
D9F;G-9M;=AFEMDLAHD=>J=K@K;J9L;@9HHDA;9LAGFK
c A=KL9'9;F@==K=
c!J==F@AD=@A;C=FF;@AD9<9K
c(9;@G!J9F<=OAL@.@J===9F@ADA9F<
+M=KGD9F;G-9M;=
c A=KL9*@ADDQ-L=9C-9F<OA;@
#FL=J=KL=<AFD=9JFAF?EGJ=
;9DDQGMJ
$.',=H9F<K;@=<MD=9>J=K@K;J9L;@
demonstration today.
Marketing That Makes a Difference
Food is fun and we want to help you build fun and excitement around your school lunch program. JTM Food Group takes a
@GDAKLA;9F<;GDD9:GJ9LAN=9HHJG9;@LGE9JC=LAF?1=CFGOL@9LO@=FO=OGJCOAL@QGMLGMF<=JKL9F<QGMJ?G9DK
G:B=;LAN=K
students, and the obstacles you face on a day-to-day basis we will have a greater chance for success.
From full on branded concepts based on one of our established brands, to one-off posters and table tents promoting a new
item, you can count on us to partner with you to ensure the success of our products.
Production Capabilities:
c*GKL=JK
c.9:D=.=FLK
cGMFL=J-A?FK
c9FF=JK
c1AF<GODAF?K
c DQ=JK
c(=OKD=LL=JK
c-LA;C=JK
+
+
=
Marketing for Better Health
We believe in serving healthy foods that taste good. As a school food service provider, you
know better than anyone else how difficult it can be to get kids to eat what’s good for them,
rather than what simply tastes good.
c =LL=J-L=HKHJG<M;LK9J=9N9AD9:D==P;DMKAN=DQ>JGE$.'
c Q9<<J=KKAF?<A=L9JQF==<K>GJJ=<M;=<>9LKG<AME9F<GJAF;J=9K=<_:=J
O@GD=?J9AF
JA;@=FLJ´=K
$.'HJGEAK=KAEHJGN=<FMLJALAGF9F<AEHJGN=<`9NGJ
c KK9MDLGF-G<AME$.'@9KKM;;=KK>MDDQJ=<M;=<L@=KG<AME:Q9F9N=J9?=G>GJ
more across our product lines.
c =LL=J`9NGJLJ9FKD9L=KAFLGEGJ=KLM<=FLK:MQAF?DMF;@AFQGMJ;9>=L=JA9
c =LL=J-L=HKHJG<M;LK;9F:=HJG;=KK=<>JGE/- GG<K<GF9L=<;GEEG<ALA=K
We can also help you educate
your students on the benefits of
eating healthy and how to fill their
HD9L=KLJ9QKLGE9C=KMJ=L@=Q9J=
eating a well-balanced diet. We
provide materials such as signage
and flyers to get the message out
in a fun way.
Marketing by Brand
JTM has established brands that are built to deliver excitement, diversity, fun and big flavor profiles. We work with
districts to find promotional opportunities that drive participation and educate students on different cultures,
LJ9<ALAGFK
9F<L@=AEHGJL9F;=G>=9LAF?9@=9DL@Q
:9D9F;=<<A=L"=J=9J=KGE=A<=9K9F<AFKHAJ9LAGF
=D=:J9L="AKH9FA;"=JAL9?='GFL@OAL@L@=E=<"AKH9FA;
E=FMGHLAGFK>GJKLM<=FLK-A?F9?=9F<?J9H@A;K;9F:=
provided to build excitement and participation. This brand
9DKGOGJCKO=DDAF9[MAD<3GMJ)OFMJJALG,A;=GODf
concept.
=D=:J9L=9F<=<M;9L=QGMJKLM<=FLKGF&A:=J9LAGF9Q
O@A;@AK;=D=:J9L=<GFHJADL@9F<;GEE=EGJ9L=KL@=
DA:=J9LAGFG>#L9DQ:QDDA=<LJGGHKAFL@=-=;GF<1GJD<
19J =9LMJ=<A>>=J=FL#L9DA9FAFKHAJ=<E=FMAL=EK<MJAF?L@=
month of April and end the month with a build your own
H9KL9:9J-A?F9?=9F<?J9H@A;K;9F:=HJGNA<=<LG:MAD<
excitement, participation and deliver educational facts.
=D=:J9L=@AF=K=(=O3=9JOAL@L@=E=<KA9FE=FM
options for students during the month of January and
=:JM9JQ-A?F9?=9F<?J9H@A;K;9F:=HJGNA<=<LG:MAD<
excitement and participation. This brand and its products
9DKGOGJCO=DDAF9[-G9JAF?
J9?GFPHJ=KKKA9F9Jf
concept.
=D=:J9L=L@=KL9JLG>:9K=:9DDK=9KGFAFKHJAF?OAL@;D9KKA;
:9DDH9JC>GG<KDAC=:MJ?=JK
@ADA@==K=<G?K
9F<E9;
;@==K=-A?F9?=9F<?J9H@A;K;9F:=HJGNA<=<LG:MAD<
excitement and participation. This brand and its products
9DKGOGJCO=DDAF9[MAD<3GMJ)OFMJ?=Jf;GF;=HL
Expand Your School Menu
Busy parents today have little time to cook. As a result of increased restaurant dining, kids have been exposed to a
OA<=N9JA=LQG>>GG<LQH=K$.'MLADAR=K/-;GEEG<ALA=KAF;DM<AF?:==>
HGJC
LMJC=Q
;@==K=9F<LGE9LGHJG<M;LK
to develop on-trend products that help you efficiently expand your menu.
Better Options
cD::GAD9:D=:9?K_L@9D>H9FKH=J>=;LDQ9F<E9C=>GJ;GFN=FA=FLKLGJAF?9F<J=@=9LAF?
cK9K=JNA;=LGGMJ;MKLGE=JK
O=HJGNA<=>J==:9?GH=F=JK
c"=9LAFKL=9EC=LLD=
LADLKCADD=L
KL=9E=J
;GFN=;LAGFGN=FGJEA;JGO9N=
c<9QJ=>JA?=J9L=<K@=D>DA>=>GJC=LLD=;GGC=<=FLJ´=KGDMLAGFK
c<9QJ=>JA?=J9L=<K@=D>DA>=>GJAF<ANA<M9DDQIMA;C>JGR=FAL=EK
c*JG<M;LK;9F:=;MKLGEAR=<LGE==LQGMJH9JLA;MD9JF==<K
c$.'AK-=JN-9>=;=JLA_=<
ary B
iment
ner
e
ag Op
l
Comp
Product Heating Instructions
5 lb. PRODUCT BAG HEATING INSTRUCTIONS:
Steam Kettle / Tilt Skillet
Steamer
From Frozen:
From Frozen:
*
D9;=MFGH=F=<HGM;@AF
boiling water.
*
D9;=MFGH=F=<HGM;@=KAF
a perforated full-size pan.
c( ).GFGLKL9;CGJ
overlap bags.
"=9L9HHJGPAE9L=DQ
minutes and check for an
internal temperature of
°F or higher.
)F;=HJG<M;L@9KJ=9;@=<J=;GEE=F<=<L=EH=J9LMJ=
place on serving line or hold hot until ready to use.
"=9L9HHJGPAE9L=DQ
minutes and check for an internal
L=EH=J9LMJ=G>°F or higher.
)F;=HJG<M;L@9KJ=9;@=<J=;GEE=F<=<L=EH=J9LMJ=
place on serving line or hold hot until ready to use.
Remember to check product temperature...
Gently fold over the bag with thermometer in the fold or place two (2)
unopened bags on top of each other with a thermometer between them.
DO NOT PUNCTURE THE BAGS! Product should be 155°F before serving.
PREPARED MEAT ENTREE HEATING INSTRUCTIONS:
Steamer
Convection Oven
*D9;=>JGR=FHGJLAGF=<E=9LAL=EAFKL=9E=J
*D9;=>JGR=FHGJLAGF=<E=9L
item on a sheet pan.
"=9L>GJEAFML=K@=;C>GJ9FAFL=JF9D
L=EH=J9LMJ=G>°F or higher.
GGC9L° >GJEAFML=KL@9O=<GJ
EAFML=K>JGR=F@=;C>GJ9FAFL=JF9DL=EH=J9LMJ=G>
°F or higher.
Industry Partnerships
.@=E=JA;9FGEEG<ALQAKLJA:MLAGFKKG;A9LAGFAKL@=;GEEMFA;9LAGF
DAFC:=LO==F9?JA;MDLMJ=
AF<MKLJQ
?GN=JFE=FL9F<L@=;MKLGE=JKLJAN=K
LGKLJ=F?L@=F/-KGEEG<ALQ GG<*JG?J9EO@A;@HJGNA<=K>GG<LG
participating school lunch programs, charitable institutions, residential child care
institutions, child and adult day care centers, summer camps, summer food service
programs for children, elderly nutrition programs, supplemental feeding programs
>GJHJ=?F9FLOGE=F
AF>9FLK
9F<;@AD<J=F9F<K=FAGJK
#F<A9F@GMK=@GD<K9F<
disaster victims. Learn more at www.commodityfoods.org.
$.'D=N=J9?=K%-=JNA;=KAF;DM<AF?%>GG<K=JNA;=;GE.@=KG>LO9J=9<<J=KK=KE9FQG>L@=
complexities of tracking and accounting manufacturers face when selling to the noncommercial school
>GG<K=JNA;=E9JC=LAF?MKAF?/-;GEEG<ALA=K&=9JFEGJ=9LOOO%>GG<K=JNA;=;GE
$.'@9K:==F9HJGM<E=E:=JG>-(>GJQ=9JK.@=-;@GGD(MLJALAGFKKG;A9LAGF-(AK
the only professional association dedicated solely to the support and well being of school nutrition
professionals in advancing good nutrition for all children. Learn more at www.schoolnutrition.org.
#FL=J`=P#F;AK9F#FL=JF=LL=;@FGDG?Q9F<K=JNA;=K_JE
>G;MK=<GF>GG<K=JNA;=
:A<<AF?.@=/-AKFGOOGJCAF?OAL@#FL=J`=PLGHJGNA<=?MA<9F;=LG
BidAdvantage for schools’ users that will assist schools with procuring and serving
@=9DL@Q>GG<K.@=/-:A<LAHK9J=DG;9L=<L@JGM?@GMLL@=KAL=9J=E=9FLLG
underscore dietary recommendations, procurement rules and remind users of the
creative ways healthy meals can be prepared. Learn more at www.interflex.com.
JTM Food Group has committed to help America’s schools serve healthier meals
L@JGM?@9;GDD9:GJ9LAGFOAL@L@=DDA9F;=>GJ9"=9DL@A=J!=F=J9LAGFQOGJCAF?
with the Alliance, JTM and other participating companies are making it easier to
find and purchase more affordable, healthier products your students will love.
0AKAL@=9DL@A=J?=F=J9LAGFGJ?9F<BGAFL@=DDA9F;=K"=9DL@Q-;@GGDK*JG?J9E
and gain access to hundreds of resources, including a variety of free technical
tools to implement and promote healthier options for students.
Our Passion:
JTM Food Group prepares better-tasting, fully cooked,
healthier, easy to use culinary solutions you can trust.
JTM offers complimentary samples of all our products. Call your JTM Sales
Representative at 800.626.2308 or your local JTM Food Broker with your request.
200 Sales Avenue c Ha
rrison, O H 45030 c 800.626.2308 c 513.367.4900 c Fax 513.367.3508 c www.JTM FoodGroup.com
001S-0313