A good meal cannot save Bad Service.
Good Service can save a bad meal.
A good meal cannot save Bad Service.
With high profitability potential and faster preparation, there are many benefits to expanding your menu to include additional salad options:
All about Lettuce
Easily recognized for its soft green sphere shape and mild flavor. Sysco palletized lettuce is packed 24-count whole heads with consistent size and weight. Further processed 24-count whole head trimmed and bagged iceberg is another popular food service option.
red & green leaf
With a mild taste and a nice crunch, red and green leaf lettuce makes any salad instantly more colorful. We also offer artisan leaf lettuces and blends including petite oak, petite gem and petite tango.
Our romaine lettuce comes in traditional 24-count heads, hearts or crowns, washed, trimmed and ready for use. Romaine provides great versatility and can be used in salads, sandwiches or a crunchy garnish for entrees.
Click Here to Download our full Produce Guide which includes information on lettuce blends such as butterleaf, chopped cascade, and valley blend as well as recipes and current trends.
Before you get into the nuts and bolts of planning a menu, consider the big picture. Your menu is the one piece of marketing every customer sees. That makes it a unique opportunity to brand your business – to communicate your personality and identity to a captive audience.
Every aspect of your menu is an opportunity to strengthen your brand image. Logo use, color choice, graphics and photography. Item names, item descriptions and especially item variety.
The size and shape of the printed piece and even the quality of the paper stock and menu jacket. The next time you dine at a chain restaurant, notice how the menu helps support their brand.
Sysco is taking a leading role in support of a new vision for agricultural practices designed to protect the land and environment. After World War II, when global demand for agricultural commodities increased, chemical use and specialized farming practices followed suit, creating unintentional and unfortunate consequences. These include soil erosion, chemical contamination of aquifers and higher levels of pesticide residues, which have all played a part in the decline of family farms and the economic weakening of rural areas.
It is a Sysco goal to foster the success of differentiated agriculture products in order to help all participants in the supply chain, incorporating farmer ownership and control.
We plan to do this by following a series of initiatives that include:
Integrated Pest Control
Using environmentally-friendly pesticides only when necessary.
Buy Local, Sell Fresh
A local food system initiative supplying natural and organic food items.
Family-owned farms producing value-added products.
Business Coalition for More Sustainable Food
Ensuring sufficient productivity in the future.
Partnerships for Produce
Sysco Corporation is closely aligned with the Produce Marketing Association (PMA), which is dedicated to increasing the presence of fresh produce in our daily diets.
Sysco is also working with the Produce for Better Health Foundation (PBH). This group is focused on educating our kids on the importance of healthy diets.
WHY DO FULLY RIPE VALENCIA ORANGES SOMETIMES APPEAR GREEN?
"Regreening" occurs as Valencia oranges continue to ripen on the tree.
Summer's warmer weather causes the orange's skin to reabsorb chlorophyll, resulting in a green skin at the stem end.
Regreened oranges are the "pick-of-the-season", fully ripe, sweet and delicious.
Desserts in particular are lucrative but challenging items to upsell. The guest is often satisfied from the main entrée and may not ask for dessert directly.
Listed below are five popular strategies for upselling desserts:
1. Present dessert menus after lunch or dinner.
Bring out dessert menus for each diner after clearing dinner plates. Seeing the descriptions and ordering from a menu may make the guests feel more in control of their choices.
2. Use vivid descriptions.
Describe a few of the dessert specials using vivid imagery to appeal to the guests.
3. Bring out the dessert tray.
Utilize a dessert tray to show guests how tasty the desserts look.
4. Offer low-calorie options.
Do not forget to offer low calorie dessert options, which may sway diners who are trying to watch their figures. Also suggest coffee or tea.
5. Show off your desserts.
When someone does order a dessert item, be sure servers or runners carry it at table level. This way, other diners can see and smell the dessert and may be convinced to order one of their own.