Next-Course-Fall-2017

A PUBLICATION OF GORDON FOOD SERVICE ® 

Sharing Plates—A Menu 

Category with Growing 

Opportunity 

page 28 

Planning LTOs Now for 

Holiday Success 

page 4 

Managing Menu Analysis 

During Your Busy Season 

BusinessMatters page 24 

FALL 2017

YOU WANT 

SURPRISE 

WITH THAT? 

Creativity. Every chef relies on it. 

Every customer counts on it. Created to 

Inspire delivers on the 

desire to be different. 

With each issue, Gordon 

Food Service chefs 

highlight new products 

and fresh, menu worthy 

innovations. Insights 

from our culinary 

experts keep your business at 

the top of its creative game. 

Visit gfs.com/inspire or ask your Gordon Food 

Service® Customer Development Specialist about 

how Created to Inspire can help you. 

For product information, see page 69.

The Biggest Thing 

to Happen to Bite-Size 

Add a twist to your appetizer or shareable menu with bite-sized Sienna 

Bakery® ® Naan Bites. These small bread bites are the perfect complement 

to a salad or a soup or as a carrier for dips. These bites get their authentic 

flavor from traditional ingredients—buttermilk and ghee—and they’re baked 

in a tandoor oven to achieve perfect naan taste and texture. They’re made 

without artificial preservatives, colors, flavors or hydrogenated oil.

Next Course ® 

A Publication of Gordon Food Service ® 

Editor 

Missy Marckini 

Managing Editor Stephanie DeMeester 

Advertising 

Amanda Bell 

Editorial Advisers Scott Langford 

Gerry Ludwig, CEC 

Doug Owens 

Megan Reister 

Ken Wasco 

Jonathan M. Weis 

Recipe Development Ed Westerlund, CEC 

Photography Julie Line 

Big Event Studios 

Chuck Whitman 

Whitman Photography 

Steve Johnson 

Steve Johnson Media 

Food/Prop Stylist Michelle Callaghan-Hale 

Editorial Director Megan Reister 

Design 

Lisa Kirschner 

Julie Williams 

Please address inquiries and comments 

to nextcourse@gfs.com. 

Contact your Gordon Food Service Customer 

Development Specialist for more information. 

Gordon Food Service 

1300 Gezon Parkway SW 

Wyoming, MI 49509 

Telephone (800) 968-4164 

Fax (616) 717-7600 

Web 

gfs.com 

Transition Time 

Fall is the bridge between the busy summer season and even busier holiday one. I’ll be 

using these next couple of months to seek out new ideas, plan for the festive months 

ahead and get organized. I invite you to invest your time transitioning the same way. 

There’s an uptick in how much time is being spent eating at home, but that doesn’t 

necessarily mean people are cooking more. Meet the needs of today’s diners by creating or 

amplifying your carryout program and you won’t miss out on new or repeat business. 

One of my favorite go-to meals is a rich beef sandwich. We are watching this humble 

lunchtime staple get reinvigorated. Savvy operators, having found success in such a classic 

formula, are tweaking the original with new flavors and toppings. Whether changing up 

the au jus, adding unique toppings or altering the flavor profile of the beef, we are excited 

to share ideas you can use beginning on page 34. 

Looking for even more ways to differentiate? Chef Gerry covers new and exciting shareable 

concepts on page 28. Use them to carry your business into the holiday season. 

Speaking of the holiday season, we advocate mapping out a holiday-themed limited-timeoffers 

(LTOs) menu as early as possible to allow your back-of-house staff time to test and 

perfect your new offerings. For even more holiday inspiration, we have gathered some of 

our favorite festive ideas on page 4. 

With the new year right around the corner, now is a good time to analyze your menu. 

Starting on page 24 we review how you can tackle menu analysis in bite-size tasks so 

you can ring in the new year with a menu that better fits your brand and your guests’ 

preferences. 

Take the time to prep, plan and set your ideas in place so you can spend the end of the 

year enjoying the fruits of your labor. 

Sincerely, 

Missy Marckini 

2 | NEXT COURSE gfs.com

A PUBLICATION OF GORDON FOOD SERVICE ® 

Fall Features 

4 Planning LTOs Now for Holiday Success 

 

A step-by-step strategy will set you up to collect data that will make 

a difference this year and next. 

10 ’Tis the Season to Satisfy with Elevated 

Holiday Offerings 

We’re making a list—five ideas to add a little cheer and raise the bar 

for diners looking to celebrate. 

15 Food Off-Site: Profiting Through Portability 

It’s possible to compete with “grocerants” and meal-kit providers, 

but keep the attention on your brand and menu. 

28 Food Feature: Sharing Plates—A Menu 

Category with Growing Opportunity 

34 MenuMaker: Beef Up for Next-Wave 

Sandwiches 

EXPERT ADVICE 

20 ChefMatters: Mighty Menu Concepts 

By Gerry Ludwig, CEC 

24 BusinessMatters: Managing Menu Analysis During Your Busy Season 

By Doug Owens 

32 HealthMatters: Sprinkle on the Flavor 

By Amy Gautraud, RD 

66 PeopleMatters: Don’t Call Them Waitstaff 

By Ken Wasco 

70 LegalMatters: Credit Card “Swipe Fees” – What You Need to Know 

By Jonathan M. Weis 

PROFILES 

58 Where the Fare is a Family Affair 

Restaurant group looks to nextgeneration 

dining. 

62 Queens of the Hill 

Hospitality is at the heart of this 

Pittsburgh classic. 

DEPARTMENTS 

38 Manager’s Memo: Technology Leadership: 

Time for a Tuneup? 

42 Recipes: 10 New Menu Must-Haves 

69 Advertiser Index 

next course® Profiting Through Portability 

FALL 2017 GORDON FOOD SERVICE® 

Sharing Plates—A Menu 

Category with Growing 

Opportunity 

page 28 

Planning LTOs Now for 

Holiday Success 

page 4 

Managing Menu Analysis 


BusinessMatters page 24 

FALL 2017 

On the cover: 

Shareable recipes— 

Avocado & Green Pea 

Hummus on page 44; 

Carpaccio Butter on page 52. 

gfs.com/email 

See our Baja Crab Salad Spread recipe on page 49. 

NEXT COURSE gfs.com | 3


Planning 

LTOs Now 

for Holiday 

Success 

By Scott Langford 

The calendar says autumn and the countdown is on to the 

holidays. But before operators blast off into the busiest 

time of the year, it’s smart to take a moment and think 

about what’s ahead. 

Working out a complete holiday plan for your limitedtime 

offers (LTOs), will not only benefit business during 

the weeks between Thanksgiving and New Year’s, but also 

during traditionally slower weeks in January and February. 

Gordon Food Service ® Commercial Segment Manager Doug 

Owens suggests breaking this work into two components: 

mapping the holidays and focusing on the guest experience. 

The first part requires filling your calendar with step-by-step 

plans geared toward maximizing sales. If that’s not enough 

reason to build out a plan, consider how a well-crafted plan 

can provide valuable data that can be used to enhance 

operational efficiency, better understand customers and 

drive higher guest counts. » 

The LTO can be an 

event—a special 

occasion people 

can get only at 

“your operation.” 


MAPPING OUT 

HOLIDAY LTOs 

It’s common to have ideas about holiday LTOs or 

specials months in advance. With the holiday season 

approaching, it’s time to firm up a plan of attack, 

Owens says. Here are six steps he recommends: 

1–SELECTION. Choose the items to be featured during 

the holidays. 

2–TESTING. Create each item to determine kitchen 

production capability. Make sure your staff is 

comfortable with the LTO before the holiday crush. 

3–COSTING. With ingredients and production needs 

identified, conduct a cost analysis. This will show how 

much the product will cost to prepare, what the margin 

will be and ultimately allow a price to be set. 

4–ACTION. Select the LTO start and end dates. 

5–MARKETING. Schedule a plan to communicate 

the LTO to customers, thinking backward from the 

date of execution. If the LTO will be featured during 

Thanksgiving week, alert guests in mid-October. 

6–TRAINING. Educate staff once the marketing plan is 

finalized. Just as the kitchen team needs to be coached 

in how to prepare the LTO efficiently, the front-of-house 

staff needs coaching on how to present these 

unique offers. 

With the 

holiday season 

approaching, it’s 

time to firm up a 

plan of attack. 

Data dishes out the 

details 

Having a plan in place not only keeps 

everything on schedule; it also makes 

the evaluation more meaningful. 

“Sometimes operators are so involved 

in all parts of their holiday business— 

recipes, LTO development, training and 

marketing—that they forget to consider 

data-driven decisions,” Owens says. 

For example, if one of the LTOs is a 

chocolate cheesecake with peppermint 

bark, the operator needs to be able to 

tell how that item affected business. 

Did the cheesecake sell really well on 

Thursday, Friday and Saturday, but not 

on other weeknights? Was it popular 

during lunch but not dinner? Letting 

the data speak instead of being guided 

by remarks from customers or the 

excitement of servers can reveal details 

beyond casual observations. 

“The data may show that portion sizes 

were too big,” Owens notes. “And you 

might reach that conclusion with data 

showing one piece of cheesecake 

shared at a table with four guests.” 

Going forward, data-driven findings 

help in two ways: They enhance critical 

thinking about the next LTO, whether 

it’s next week or next month, and 

provide documented facts that can be 

used for next year’s action plan. 

A marriage of products 

and guest experience 

There are lots of reasons to use an 

LTO, from testing new flavor profiles to 

showcasing items that might get added 

to the permanent menu. But holiday 

LTOs can be more than just a special 

cheesecake dessert, cinnamon-spiced 

drink or leg-of-lamb entrée, Owens 

says. The LTO can be an event—a 

special occasion people can get only 

at your operation. 


“There’s no better time to engage, get 

feedback and try to build market share 

than when you have a bigger and more 

diverse audience than you regularly 

get,” he explains. “If possible, don’t limit 

the LTO to just the food; it can be about 

the food and the experience.” 

During the holidays, a wine-, beer- or 

bourbon-tasting event, or possibly a 

vertical tasting of spreads, appetizers 

or shareable plates can provide a 

unique format to drive new business. 

Experiences like these are another great 

place to collect data. A wine-tasting 

could provide details about customer 

preferences, result in pairing suggestions 

or attract an entirely new clientele and 

lead to quarterly wine-related events. 

Done during the holidays, group events 

centered on guest recognition and 

community relations are a great way for 

operators to show some spirit. 

“I’ve seen restaurants pay tribute to 

their local EMS service; I’ve seen a 

firefighter dinner on a Monday night,” 

Owens recalls. “Just make sure it’s 

authentic and consistent with how you 

represent yourself all year.” 

Firehouse Chili on a weeknight—with a 

discount for firefighters or a donation 

to the local fire hall for every bowl 

sold—won’t cut into your weekend 

guest counts but will be a gesture of 

goodwill to the community. 

“Events like this are a great way to 

make sure your regular customers don’t 

get overlooked during the holidays 

when you have so many new or oncein-a-great-while 

guests,” Owens says. 

What’s next? They’ll 

want to know 

Even though you’re focused on the 

holidays, don’t forget to talk to your LTOcaptive 

audience about the upcoming 

months. Whether you add a notice inside 

the check holder, create a placard near 

the hostess station or have servers talk 

it up by word of mouth, operators should 

be initiating the next experience. 

“Your restaurant needs to remain full 

and busy after the holidays,” Owens 

says. “Customers always start to think 

about their finances after the holidays, 

and you need to remind them so 

they’ll think of you when it comes to 

discretionary spending.” 

Learn ways to add 

holiday jingle 

Talk with your Gordon Food Service 

Customer Development Specialist 

about using Menu Studio Plus to 

promote holiday LTOs. 

Visit gfs.com/ideas and search “holiday” 

for more great holiday planning tips. 

WHY HOLIDAY 

LTOs MATTER 

— 

Restaurant operators are always 

looking for the next big thing. 

LTOs can help: 

APPEAL TO CUSTOMERS. 

Holidays draw in regulars and 

occasional customers. Having an LTO 

adds something special to the menu 

neither have ever seen. 

BUILD DATA. 

Tracking LTO success helps draft 

a history for comparison and 

improvement. Did the timing of online 

marketing boost sales? Should the 

portion size have been bigger/ 

smaller, etc. 

COLLECT FEEDBACK. 

Because LTOs stand apart from the 

regular menu, guest satisfaction 

feedback can be targeted (Yelp, 

Facebook or comment cards). Always 

ask: What did you like and what would 

you like to see more of? 

TEST FUTURE ITEMS. 

Seasonal items like pumpkin pie will 

sell during the holidays. But your data 

may show an appetizer or entrée is so 

popular that it’s worth adding to the 

main menu. 

MIDWEEK SALES. 

It’s OK to run LTOs earlier in the week. 

Driving incremental sales helps on the 

days with smaller crowds, and provides 

an experience that can increase 

weekend traffic. 

POST-HOLIDAY AWARENESS. 

The LTOs that draw holiday guests 

provide an opportunity to speak about 

your plans for January, February and 

March. Maybe “Beer Month” is just 

ahead. Let them know of Valentine’s 

Day plans. 


QUALITY. 

TRADITION. 

SKILL. 

IT ALL MATTERS. Guests expect quality, consistency, and value. 

Since 1966, Halperns’ ® has exceeded expectations. Halperns’ Steak & Seafood 

is a chef-driven, center-of-the-plate brand. Our team is committed to 

sourcing the finest meat, wild game, poultry, and seafood products available. 

This ensures your guests receive an unforgettable dining experience. 

Ask your Gordon Food Service ® Customer Development Specialist how 

the variety of Halperns’ products can strengthen your menu. 

HALPERNS’ 

ANGUS BEEF 



‘ Tis the Season 

to Satisfy 

with Elevated Holiday Offerings 

By Patricia Eastman 


Chef Nicholas Gonring, Gordon Food Service® Culinary Specialist for the Chicago Metro Region, sums it 

up nicely: “Holiday meals are sentimental and oftentimes filled with family tradition. Each celebration 

through the year can bring customary ‘must haves.’ This makes it hard for restaurants to fulfill their 

customers’ every desire. The key here is to make something recognizable yet elevated enough that the 

customer finds value. If your customer can make this dish at home, why would they come back?” 

With that in mind, here are five satisfying and sales-building ways to add a bit of luxury to your holiday menu. 

1 

Upgrading cuts of meats. 

As customers look to indulge, give 

them the opportunity to splurge 

on a spectacular steak or overthe-top 

burger. From double-cut 

pork chops and show-stopping 

tomahawk steaks to sumptuous 

prime rib burgers, there is a lot of 

opportunity for luxe center of the 

plate selections. 

Gonring says “Upgrading your 

protein can be as simple as 

auditing your current cuts and 

trading them in for something new; 

this could mean going from choice 

beef to USDA Prime, or conventional 

pork to heritage Berkshire.” When 

you want to make every effort to 

impress, he suggests a cut that 

allows the true craftsmanship 

of the protein butchering to be 

displayed, as well as the storyline 

of the animal origin. 

Prime Tomahawk ribeye, or “cowboy,” 

steaks are a thick-cut, bone-in 

ribeye. Because they include the 

six-inch frenched rib bone, each 

steak is roughly two inches thick 

and a real stunner on the plate. 

Chef Ben Bettinger of Laurelhurst 

Market in Portland, Ore. offers this 

cut as a special for two served with 

a side of roasted wild mushrooms 

with smoked bone marrow for the 

ultimate beef indulgence. 

Steakhouse burgers with custom 

grinds or flavorful blends of highend 

cuts, like prime rib or dry aged 

ribeye, are another easy upgrade 

for holiday menus. Dress them up 

with simple, umami-rich toppings 

that won’t distract from the flavor 

of the beef. For the ultimate burger 

indulgence, griddle a dry-aged Angus 

steakburger with copious amounts of 

clarified butter and top with sweet 

caramelized onions, a la New York 

City’s famed Minetta Tavern. 

2 

Indulgent seafood recipes. 

From shareable dips and spreads 

to memorable center-of-the-plate 

options, seafood is a sure-fire 

way to impress guests. Scottish 

salmon from the Faroe Islands is 

an easy upsell, with more flavor 

than its typical farmed Atlantic 

counterparts. With only 3 percent of 

global production, it has boutique 

appeal; consider taking it beyond 

dinner by making gravlax for 

holiday brunches and breakfasts. 

Baked oysters, bubbling with rich 

toppings, are another fine holiday 

tradition. From the classic Oysters 

Rockefeller with crumbled bacon, 

spinach, and buttery breadcrumbs to 

wood grilled oysters with compound 

butter and a drizzle of Pernod, these 

hot preparations add a touch of 

luxury and are well suited to sharing 

plates and appetizers. » 

Angus Steak Burger with Herb Goat Cheese. Southern Grilled Oysters. Visit 

gfs.com/grilled-oysters to get the recipe. 


3 

Say cheese. 

For some serious next-level 

indulgence, upgrade your recipes 

with flavorful melting cheeses like 

raclette or Gruyere. Even a grilled 

cheese can seem splurge-worthy 

when it’s stuffed with fontina and 

Comte; layer flavor with a threecheese 

approach that combines 

cheddar with a flavorful blue 

cheese and something soft 

and melty. 

Fonduta, a bubbling crock of 

melted gooey goodness and 

Italy’s answer to Swiss fondue, 

is perfect for starting a 

memorable meal. Fabulous as a 

dip for crusty bread or seasonal 

veggies, fontina fonduta also 

makes a great sauce for spooning 

over roasted stuffed peppers or 

pork medallions. 

Specialty preparations like 

tartiflette, a peerless potato 

gratin traditional in the French 

Alps, are especially appealing 

around the holidays. Combining 

creamy potatoes with bacon 

lardons, caramelized onions and 

rich Reblochon cheese, tartiflette 

offers over-the-top indulgence. 

4 

Sugar and spice. 

A yen for old-fashioned 

indulgence offers an excellent 

opportunity to increase dessert 

sales. According to Technomic’s 

recent Dessert Consumer Trend 

Report, 40 percent of diners 

would order pumpkin pie if it 

was on the menu, and fall flavors 

(think pumpkin, cranberry, baking 

spices and roasted nuts) have the 

greatest influence on operator 

menu innovation. 

To create luxurious and 

craveworthy holiday desserts, 

keep it simple: all-butter flaky 

crusts, real whipped cream, 

double-fold vanilla bean extract, 

and the freshest pecans and 

hazelnuts. Adding a tipple never 

hurts; Technomic also notes that 

bourbon-laced desserts have 

grown by 167 percent on menus 

since the first quarter of 2014. 

Amp up your dessert program 

with indulgent ice cream toppings, 

or create your own signature 

sundae by swirling different 

flavors into good quality vanilla 

ice cream. 

A yen for old-fashioned 

indulgence offers an 

excellent opportunity to 

increase dessert sales. 


Tweaking Tradition 

While holidays are all about 

tradition, adding a twist to an 

old favorite can bring menu 

differentiation. 

Replace pumpkin with heirloom 

squash varieties like red kuri, 

kabocha, or the brilliantly redorange 

Rouge Vif d'Etampes. 

Replace cinnamon and ginger 

with global spice blends like Ras 

El Hanout or garam masala. 

5 

Inventive and complex 

seasonal beverages. 

Holiday punch specials, 

handcrafted sodas and indulgent 

blended beverages add flavor 

and menu differentiation as well 

as great margins. Streamline 

service by pre-batching punch 

and soda, then finish with soda 

water, sparkling wine or fizzy 

cider. Holiday-inspired flavors 

like cranberry, ginger and green 

apple are great for non-alcoholic 

soft drinks, but also can stand 

in for the traditional mixers in 

cocktails. Add a creative garnish 

and you’re done. 

A scoop of ice cream or sorbet 

can turn your sodas into a 

memorable float, or consider an 

over-the-top milkshake. A rich and 

creamy pumpkin malt, made with 

vanilla ice cream, pumpkin purée 

and baking spices, can pull double 

duty as a burger accompaniment 

or dessert, especially when it 

comes in a caramel-drizzled 

glass with a graham cracker 

garnish. 

Replace chicken with flavorful 

game birds like pheasant, squab 

or quail. 

Replace prime rib with buffalo 

ribeye. 

MORE HOLIDAY HELP 

Visit gfs.com/ideas and search 

“holiday” for more ways you can 

make this special season a success. 

HOLIDAY HELPERS 

Ask your Customer Development 

Specialist about Halperns’ ® meat 

and seafood, Brickman’s ® cheeses, 

Trade East ® spices and crafting 

seasonal beverages for a holiday 

menu that shines. 


Foodservice / Food Packaging 

For more information, please contact your 

Gordon Food Service® Customer Development Specialist 


FOOD 

OFF-SITE: 

Profiting Through Portability 

Carryout is taking on a whole new 

meaning for the dining public. 

In today’s busy, on-demand world, 

people want to enjoy restaurant-quality 

meals at home, at the office, on the 

road or wherever it’s convenient. Next 

Course examines this revolution, using 

expert advice on the operational and 

culinary angles you need to meet the 

consumers’ desires. » 

Doug Owens, Gordon Food 

Service ® Commercial Segment 

Manager Doug's primary role is to 

represent the needs of the independent 

operator to Gordon Food Service, 

delivering tools and solutions to help 

operators grow their sales and control 

costs. His background includes more 

than 20 years of operational experience. 

Gerry Ludwig, CEC , 

Gordon Food Service ® 

Corporate Consulting Chef 

Chef Gerry Ludwig is a nationally 

recognized food writer, speaker and 

trend tracker. Through a combined 

analysis of statistical and media data, 

coupled with extensive street-level 

research, Gerry oversees the creation of trend-based culinary 

solutions for Gordon Food Service customers, and is a 

frequent speaker at customer events and industry conferences 

across the country. 

Follow @GFSChefGerry 


THE OPERATIONAL 

ANGLE 

By Doug Owens 

THE OPPORTUNITY 

$11 

Billion 

Now 

$210 

Billion 

Future 

Morgan Stanley Research projects 

the U.S. food delivery market is 

about to explode. 

70 

30 

49 

of consumers will be 

% 

ordering food off 

restaurant premises 

in 2020.* 

of consumers say 

% 

technology makes them 

dine out or order in 

more often.* 

of consumers would buy 

% 

meal kits to prepare at 

home if their favorite 

restaurant offered them.* 

*Source: National Restaurant 

Association 2017 Forecast 

Providing restaurant-quality food at home represents a major 

opportunity for full-service operators. This is the first in a 

series of articles on how to tap into this growing market. 

Today’s consumers have access to more food in more places than ever before, and 

that means restaurants have more competition for consumer dining dollars. 

Supermarkets like Whole Foods are fashioning themselves into “grocerants,” 

offering made-to-order delicacies and wine bars in addition to groceries. 

Convenience-store patrons can pick up freshly prepared sandwiches and sushi 

when they pull in for gas. Companies like Blue Apron deliver complete meal-kit 

solutions directly to a customer’s front door. 

How does a restaurant operator thrive in this new competitive landscape? First, 

understand what’s driving the proliferation of new dining options, then leverage 

your strengths to capitalize on a rapidly growing opportunity. 

Bringing it home 

Restaurants focus on providing a quality on-site dining experience. Conversely, 

newer foodservice alternatives are all about empowering consumers to enjoy 

fresh, high-quality meals at home. Grocerants often offer seating areas for on-site 

consumption, but they’re still doing a bang-up business in takeaway meals. 

How big is the market for foodservice meals on-the-go? The average consumer 

eats more than 13 meals a week at home, according to foodservice research 

firm Datassential. That number may be on the upswing due to such factors as 

increasingly busy lifestyles, rising restaurant prices and new technologies that 

ease food ordering and delivery. 

We live in a customizable age, when a few swipes on our cell phone can bring 

just about anything we can imagine to our front door any time we want it. It’s 

no surprise that we’re coming to expect that same kind of convenience when it 

comes to food. 

(The Operational Angle continued on page 18) » 


THE CULINARY 

PERSPECTIVE 


Many full-service operators offer their entire menu for 

takeaway. But the fact is, some food items travel better than 

others. Some don’t travel well at all. Analyzing your menu for 

portability is all about identifying dishes that can deliver a 

quality experience to your customer at home. 

Here is a brief overview of some things that work well and others that don’t. 

Bone-in meats. There’s a reason rotisserie chicken is one of the best-selling 

take-home dishes; the entire skeletal structure of the animal retains heat 

and moisture, delivering a superior flavor experience. Bone-in beef, pork and 

lamb cuts also travel better than their boneless counterparts. They’re also 

more forgiving if a customer reheats them at home. So think some kind of 

Kansas City chop rather than a strip steak. 

Braised items. Bone-in cuts are also preferable to less tender cuts of 

meat. Pork shank, lamb shank and ribs are great examples. If you want to 

do a boneless meat—say, for a pot roast or beef bourguignon—opt for a 

large whole-muscle meat as opposed to something like a beef shoulder. 

In general, larger pieces are better than smaller pieces when it comes to 

takeaway dishes. 

Vegetables. Cooked, unsauced green vegetables like broccoli and asparagus 

tend to gray very quickly, so it’s best to reserve them for your dine-in menu. 

Vegetable sides really require some kind of coating—like a generous 

amount of butter—to transport well. Of course, vegetables work very well 

in stews, au gratins and stir fries. Twice-baked potatoes are preferable to 

conventional baked potatoes. 

Portability 

has huge 

implications— 

and huge profit 

potential— 

for restaurant 

operators. 

Soups. Ready-to-eat soups are ideal for takeaway. Just make sure you have a 

container that will hold the heat. 

(The Culinary Perspective continued on page 19) » 


THE OPERATIONAL 

ANGLE 

Choosing 

menu items 

that will 

transport 

well is 

essential to 

a successful 

takeaway 

program. 

A portable primer 

This has huge implications—and huge profit potential—for restaurant operators. 

We’re going to cover this topic from a number of different angles in the months to 

come. This issue we’re zeroing in on what full-service operators need to consider 

when it comes to the portability of their offerings. How can you enhance the 

ability of customers to enjoy your food at home? 

Analyze your menu. Full-service operators have traditionally made everything 

on their menus available for takeout and/or delivery. This may not be the best 

strategy if you want to protect the integrity of your brand, because not every food 

item travels well. See the Culinary Perspective for Chef Gerry’s recommendations 

for portable menu items. 

Think outside the menu box. People consume meals throughout the day, not 

necessarily according to your predetermined hours for breakfast, lunch and dinner. 

Consider incorporating appropriate selections from these different dayparts into 

a takeout/delivery menu that is always available. Breakfast tends to be one of the 

most portable meals; how can you scale your breakfast dishes for later in the day? 

Make sure you include snacking options, as they continue to drive more and more 

restaurant visits. 

Adjust your marketing. People interact with foodservice meals in different 

ways—for simple sustenance, to replace meals they’d otherwise have to prepare 

for themselves and to enhance socializing. Meal replacement is more important 

during the week and socializing takes precedence on the weekends. Think about 

how to market and package meals to appeal to these different mindsets. How 

can you make it easier to access your food at the end of a workday? How can you 

enhance the “fun factor” for groups gathering at home to share a meal? 

Meet customers where they are. This business always has been about welcoming 

people into your restaurant; now it’s also about getting people to welcome you 

into their homes. Online ordering, third-party delivery services and curbside 

pickup can help facilitate this process. 

When it comes to portability, the bottom line is this: You need to deliver the same 

quality experience outside your restaurant as you do within it. Doing so gives you 

a big advantage over your new competition. 


THE CULINARY 

PERSPECTIVE 

Pastas. Noodle dishes generally hold well, but baked casserole styles 

are best—lasagna, macaroni and cheese and penne risotto, for example. 

Tomato- and meat-based dishes work better than cream-based dishes like 

fettuccine alfredo, which tends to coalesce and congeal in a fairly short 

time. Be sure to include extra containers of sauce with pasta dishes. 

Stir fries. We’re seeing a lot of interesting mash-ups in this category of 

late, combining traditional fried rice with a host of non-Asian ingredients. 

They’re great candidates for takeaway, as are more conventional rice 

bowls and noodle bowls. Ramen bowls are incredibly popular right 

now, and you can offer them with a wide variety of toppings from 

meats to eggs to vegetables. Invest in smaller containers to hold the 

separate ingredients so customers can “assemble” the dishes at home. An 

instruction sheet can add fun and sociability. 

Sharing plates. Speaking of sociability, many items in this category lend 

themselves well to takeaway. Charcuterie, cheeses, crudités and spreads 

are great. However, I’d caution you away from toast, bruschetta, crostini 

and the like; unlike pizza, it’s tough to maintain the integrity of these 

smaller bread pieces. You should also avoid fried balls like croquettes and 

arancini. 

Fried foods. Fried foods in general are problematic, though fried chicken 

can certainly work as long as you have properly vented packaging. The 

right packaging is key to making your program work! Again, the larger the 

piece the better; so if you feel you must offer fries, consider thick potato 

wedges cut lengthwise. 

Packaging 

Considerations 

“Packaging needs to carry and enhance 

food, ensure food safety and reflect well 

on a restaurant’s brand,” says Steve 

Weitzman, North American Category 

Manager for Packaging and Serviceware 

at Gordon Food Service. He says 

restaurants are trending toward: 

Polypropylene (above). Today’s most 

common takeout packaging comes in 

many shapes and sizes, with or without 

compartments. It retains heat and cold 

very well and goes from the freezer 

to the oven, maximizing customer 

convenience. 

Paper and molded fiber (below). 

“Anything that looks like kraft paper 

is hot because it’s associated with 

sustainability—even if it’s not really 

compostable,” Weitzman says. These 

containers are typically very strong and 

cut-resistant. 

Ask your Customer 

Development Specialist 

about our Disposables 

Catalog and get help 

determining the best 

packaging for your needs. 

Disposables 

CATALOG 

Dining • Kitchen • Maintenance • Healthcare and More 

Deconstructed dishes. Those artfully composed dishes you serve in your 

restaurant are likely to shift into an unrecognizable heap on the way to 

a customer’s home. That doesn’t mean you can’t or shouldn’t offer them, 

especially if they’re integral to your brand differentiation. Just package 

them in separate or compartmentalized containers. 

Choosing menu items that will transport well is essential to a successful 

takeaway program. You may find that you need to add items you don’t currently 

offer. If they prove successful, consider adding them to your regular menu. 


EXPERT ADVICE | ChefMatters 

MIGHTY 

MENU CONCEPTS 



Each year our Gordon 

Food Service® culinary 

team embarks on research 

trips to new restaurants in 

New York, Los Angeles and 

Chicago. Our trend-tracking 

expeditions allow us to 

taste thousands of dishes 

and identify innovative 

menu opportunities at 

restaurants that best 

represent the forefront of 

mainstream dining. 

Back in our test kitchens, we conduct 

extensive recipe development on 

ideas that stand out as particularly 

noteworthy. Our research gives 

us deep insight into the culinary 

evolution of restaurants, and I 

would like to revisit three previously 

highlighted preparations. I believe 

these ideas are well-timed to deliver 

valuable first-to-market opportunities. 

GOING WHOLE HOG 

1 2 

An ancient recipe originating 

near Rome, porchetta 

remains a staple in Italian 

cuisine. A whole hog is boned out 

and slathered with a paste of fennel, 

garlic and olive oil, then rolled up 

and spit-roasted until tender with 

crispy crackly skin on the outside. 

The meat is often served as a 

sandwich from roadside stands, 

stuffed into a crusty roll with 

garlic aioli. 

At 200-plus pounds per hog, 

traditional porchetta is a bit 

cumbersome for the average 

restaurant. Chef Sara Jenkins aimed 

to change that when she opened her 

tiny storefront eatery, Porchetta, in 

New York City’s East Village in 2008. 

Streamlining the process with a 

skin-on belly and loin, seasoned with 

the traditional herb paste, Jenkins’ 

version still hits all the high points: 

crackly skin, sensationally tender 

meat and a punch of flavor from 

the fennel. 

In the following years, porchetta has 

become somewhat mainstream in 

major cities, but there is still a lot 

of opportunity to stand out. Held 

warm and sliced thin for sandwiches, 

porchetta can also be chilled and 

sliced thick for a stunning entrée 

plate. With slices seared to order in 

a pan, the pork remains juicy on the 

inside with a crisp and caramelized 

exterior. 

BRING ON THE BACON 

On its long march from 

pioneer breakfast staple 

to culinary birthright, 

bacon still reigns supreme. 

While bacon frenzy has spawned 

everything from bacon wrapped 

bacon to the “bacontini,” enterprising 

chefs are continuing to draw tasty 

inspiration from America’s favorite 

pork product. Pulled bacon is one 

of the most brilliantly simple ideas 

to have emerged. We encountered 

pulled bacon on a sandwich at 

Animals, a tiny eight-stool annex 

attached to The Wayland, a popular 

bar in Manhattan. It starts with 

whole slab bacon (cured and smoked, 

not fresh pork belly) marinated 

in apple cider and bourbon then 

braised like pot roast. Hand 

shredded, the fat reabsorbs into the 

leaner parts of the meat for a final 

product that is more than the sum 

of its parts: wonderfully flavored, 

sweet-and-smoky and spoon tender. 

It is infinitely adaptable, not difficult 

to make and relatively inexpensive. » 

Porchetta Steak, page 54 

Visit gfs.com/porchetta-steak to 

see, step-by-step, how to tie and 

roast porchetta for consistently 

delicious results. 

Pulled Bacon Parfait, page 42 


All three of these 

preparations– 

porchetta, pulled 

bacon and briolle– 

have broad appeal 

while allowing 

for creative 

license and menu 

adaptation. 

ROLL CALL: BRIOLLE 

3What we call a “briolle” is 

simply a cross between brioche 

and roll, a self-contained 

handheld meant to be eaten like a 

sandwich. As a concept, stuffed brioche is 

a classic. From savory ham and Gruyère 

to the legendary Tarte Tropezienne, 

encasing tasty fillings with tender, 

buttery dough is a no-brainer. The fillings 

are limited only by your imagination: 

Italian sausage and provolone, scrambled 

eggs and bacon, blueberries and cream. 

Using our preportioned Sienna Bakery ® 

Briolle ® Dough rounds, assembly is 

streamlined and efficient. The rolls 

go straight from prep table to oven 

with no proofing, and our instructional 

video shows you how to roll and fold 

briolles for a consistent and compact 

final product. Briolles are at their best 

freshly baked, but because they contain 

proteins, cheese and vegetables or fruit, 

the final product is extremely tender 

and holds up well under refrigeration. 

A quick reheat in the oven makes them 

table-ready in under five minutes. 

Being first to market with a craveworthy 

concept is incredibly valuable. Not only 

does it create menu differentiation, 

but it also drives new customers 

through your door. All three of these 

preparations–porchetta, pulled bacon 

and briolle–have broad appeal while 

allowing for creative license and 

menu adaptation. As such they present 

singular opportunities for mainstream 

operators to capitalize on customer 

demand with delicious results. 

Capricola Ham Briolle, page 50; 

American Cheeseburger Briolle, 

gfs.com/cheeseburger-briolle 

Chocolate-Covered Cherry Briolle, 

gfs.com/chocolate-cherry-briolle 


Briolle ® – A Handheld 

Menu Star 

Sienna Bakery® Briolle Dough is a craveable solution for any menu 

or daypart. Fill this buttery brioche dough with savory or sweet 

ingredients, roll it up and bake a muffin-sized handheld that shines 

brightly as a main course, delights as a sweet snack and satisfies 

customers looking for a grab-and-go option. Ask your Gordon 

Food Service® Customer Development Specialist about the many 

ways fresh-baked Briolles can offer menu differentiation. 


EXPERT ADVICE | BusinessMatters 

Managing 

Menu Analysis 


By Doug Owens 


’Tis almost the season. The busy season, that is. The fall months through the 

winter holidays are the most hectic time for many operators. 

During this part of the year it’s all about execution—scheduling, production, menus, specials, catering—with 

everything steadily moving forward. The most successful operators are also developing their new menus to 

kick off the upcoming year. So how do they manage both? 

The key for restaurateurs is the same as for athletes or executives in high-pressure situations: They mentally 

slow everything down. What it takes is a menu development process and an understanding that handling your 

planning in “bite-size” chunks can lead to success while not competing with the need to execute each day. 

The process starts with menu development, and you should begin working on it now. 

Make sure the menu fits 

Narrow the scope. With menu development, the focus 

must be on your core menu, those items that most directly 

define your brand and create a unique point of market 

differentiation. While a menu may include specials, limitedtime 

offers or dining experiences such as wine dinners, the 

core menu is usually the 20–30 items that are the driving 

force of your organization. 

A core menu should be revised at least twice and up to four 

times a year. The first step to making updates is internal 

observation. Looking in first, via brief sharing sessions with 

your team, can help enable great execution once the holidays 

are over. Some things to consider: 

• Review guest feedback to see if you have remained “fresh” 

in the minds of your guests. 

• Conduct a session to review sales and profitability since 

your last revision. 

• Understand the operational impact of the existing menu 

and how changes would impact both front and back of 

house (staffing, training, workflow, etc.). 

Examine external insights. Gather both competitive 

information and menu ideas. You may not be at the decision 

phase yet, so don’t set boundaries. Consider the following as 

you develop your ideas: 

• Trend vs. fad. Be thinking about consumer behavior and 

evolving trends over the long term, compared to fleeting 

behavior and trends related to recent news or popular 

entertainment. 

• Brand alignment. Will the menu item you’re thinking about 

enrich or extend your brand? 

• Operational testing. Has the menu item or recipe actually 

been tested in a commercial kitchen? 

Conduct a reality check 

Before you go forward, keep these things in mind: 

Be wary of whiplash. As a food industry pro, you’ll be tempted 

to see a landscape of possibilities and want to make big 

changes to your daily menu. But remember the idea of taking 

things in bite-size chunks? Here’s something to consider: 

The consumer may order from your menu, on average, a 

couple of times per month. 

Applying this knowledge to the core menu suggests that 

subtle changes are best. Turning over the entire menu at once 

is like shuffling between classical music and classic rock on 

your music device. Too much change too fast leads to guest 

whiplash as they try to keep up with your appetite for change. 

Let data drive decisions. Before you design and print your 

menu, conduct some form of analysis. Whether we admit it 

or not, we all play favorites. Analyzing data provides a reality 

check, letting real numbers and not emotional attachment 

determine the value of a menu item. It’s also critical to fully 

understand the method used in your analysis. If you trust the 

process used to collect the data, you can be more certain when 

making business decisions based on the outcome. » 

The most successful 

operators are 

developing their new 

menus to kick off the 

upcoming year. 


Seeing the big picture 

The first step to accomplishing your menu goals 

is to set them. By always keeping the final result 

in mind, it’s easier to make good decisions about 

the details it takes to get there, such as training, 

design, print and pre-launch activities during the 

year. Slowing everything to bite-size bursts with 

intentional outcomes makes it possible to bring 

your teams together to share the workload. 

Success during the busy months ahead and the time 

afterward means you have to execute during the 

fall/holiday season for sure, while also keeping your 

eyes on the horizon. You can be sure that’s what 

your competition is trying to do. 

Handling your planning 

in “bite-size” chunks 

can lead to success 

while not competing 

with the need to 

execute each day. 

Get a handle on 

your menu 

If you’d like to learn more about 

a menu development plan or the 

resources available to you as a 

Gordon Food Service® customer, 

contact your Customer 

Development Specialist. 

Visit gfs.com/ideas and search 

“menu strategy” for more menu 

planning support. 


Timing is everything in foodservice. 

Online Ordering keeps you from falling behind. 

The Gordon Food Service® Online Ordering tool 

puts information about every product in our catalog 

at your fingertips. You depend on getting all the 

information you need to make data-driven decisions 

so you can spend more time focusing on your business. 

With Online Ordering, you can: 

• Choose the products you want without waiting. 

• Learn about featured items, new products and 

items you regularly purchase. 

• Get product reminders on items you’ve ordered 

recently so you don’t run out. 

• Know country of origin on products you buy. 

• Get brand recommendations for similar products 

that could save you money. 

To learn more, visit gfs.com/onlineordering or ask your 

Gordon Food Service Sales Representative to help you 

get started. 

Online Ordering

FOOD FEATURE 

Crudité and Hummus Trio 

SHARING 

PLATES— 

A Menu Category with 

Growing Opportunity 

The sharing plates category 

marks one of the largest 

macro trends in foodservice 

today. It continues to 

evolve, presenting new 

opportunities as both 

modern flavor trends and 

dining habits inform its 

creative, flavor-forward 

menu development. 

By Katie Ayoub 


The genesis of the trend can be traced 

to the mid 1980s, when Spanish tapas 

captured the imagination of many 

consumers. “Diners realized they could 

order a wide assortment of dishes and 

share them,” says Gordon Food Service ® 

Corporate Consulting Chef Gerry Ludwig, 

CEC. “This marked a sea change in the 

industry, and foodies were the first to 

embrace this ‘new’ format, where they 

could try all of the tastes around the 

table.” 

The tapas craze evolved into a meze 

phenomenon, showcasing Mediterranean 

small plates for a broader flavor 

adventure. Eclectic American restaurants, 

gastropubs and taverns soon picked 

up on the trend, leveraging the social, 

fun side of sharing plates. Propelling 

sharing plates forward and moving them 

deeper into a mega trend? The younger 

generations. “Although boomers launched 

this trend initially, I really believe that 

Millennials and Gen Z are making it 

even more relevant today,” Ludwig says. 

“They love the social, casual aspect of 

dining. They also love a bit of adventure.” 

Today’s opportunity, he says, comes from 

interpreting modern flavor trends through 

sharing plates. 

Adding sharing plates does not require 

a brand overhaul or a re-engineering of 

the menu. 

Here are three ways to do it: 

1. Eliminate side dishes and weave them 

into shared plates instead. 

2. Limit the selection of entrées and make 

them designed for sharing. 

3. Rename appetizers as small plates/ 

sharing plates for a modern feel. 

“Addressing this trend is answering 

the demand from consumers,” Ludwig 

says. It’s not about check building. It’s 

about establishing differentiation in the 

marketplace and increasing your value 

proposition that keeps them coming back. 

5 WAYS INTO 

THE TREND 

On their annual external research tour, Ludwig 

and his culinary R&D team has identified five 

fantastic menu opportunities in sharing plates. 

OPTION 1: Crocks & Spreads 

From potted meats to cheese spreads, this ultra-shareable 

continues to gain traction on menus, interpreting various 

flavor trends in its many iterations. Cheese spreads pull 

from both the Southern trend, with pimento cheese, for 

instance, as well as the microbrew trend, adding premium 

beer to the mix. Modern seafood makes a play here, too. As 

example, look to Chicago’s Beacon Tavern with its Peekytoe 

Crab Dip featuring Old Bay, lemon and Utz crab chips. 

OPTION 2: Hummus Beyond Chickpeas 

Leading the wave of Eastern Mediterranean exploration is 

hummus. And now comes the creative innovation around 

this shareable spread, where chefs are leveraging the 

familiarity and snackability of hummus, then turning it into 

a signature sharing plate. 

OPTION 3: Tartars & Crudos 

We’ve seen what Ludwig calls the “mega explosion” of 

poke on fast-casual menus, signaling a readiness from 

diners to explore raw and marinated products. Tartars, 

crudos (a dish of Chilean heritage similar to steak tartare), 

ceviches and poke fit well into a sharing-plates strategy— 

serving up fresh, clean flavors in a fun, social format. 

Crocks & Spreads on the Menu 

• Cheese and Crackers. Aged Cheddar and WPA Spread, 

Ritz sleeve — Forbidden Root, Chicago. 

• Potted House Smoked Salmon with salmon roe and dill 

— The Belvedere, Los Angeles. 

• Garden Egg Salad with trout roe, celery leaf, sourdough 

toast — Manuela, Los Angeles. 

Baja Crab Salad Spread, page 49; Sharp White 

Cheddar Whip, page 48 

Hummus Beyond Chickpeas on the Menu 

• Cauliflower Hummus with popcorn, toasted seeds, red 

onion, dill, grilled bread — The Little Beet Table, Chicago. 

• Pumpkin Hummus and Naan Bread with pomegranate 

pepita salsa — Rose Cafe, Los Angeles. 

Avocado and Green Pea Hummus, page 44 

Tartars & Crudos on the Menu 

• Five Dot Ranch Steak Tartare with Banyuls, preserved 

tomato chutney, watercress, quail egg, sour ciabatta 

— Solbar, Calistoga. 

• Beef & Butter with salt and pepper, grilled bread 

— Cannibal, Los Angeles. 

Carpaccio Butter, page 52 » 


5 WAYS INTO THE TREND (continued) 

OPTION 4: Crunchy-Fried Items 

It’s hard to get more craveable than a perfectly crispy bite. “One 

of the reasons we’re seeing so much innovation in this category 

is that this deep-fried, flavor-forward sharing plates are not easy 

to reproduce at home,” Ludwig says. “Two of the primary drivers 

for consumers are unique foods and flavors and items they can’t 

make at home.” Creativity is king today, so look to dishes like 

Camarones con Quinoa, served at Boleo in Chicago—quinoacrusted 

shrimp with sweet potato croquettes and a passion fruit 

reduction. 

Crunchy-Fried Items on the Menu 

• Creamed Spinach Hushpuppies with beef au jus 

butter — Quality Eats, New York. 

• Mondeghili Milanesi: Bread-crusted meat patties with 

lemon, salsa verde and watercress — Officine Brera, 

Los Angeles. 

OPTION 5: Clam Dishes 

The modern seafood trend puts forth a casual, approachable vibe, 

and clams—briny, familiar and delicious—fit nicely into this space. 

“We’re seeing larger clams grilled or served raw, maybe topped, 

then roasted or baked," Ludwig says. “Some of the clam dishes on 

menus today are served in a broth or steamed and tossed in a bit 

of pasta.” 

Clam Dishes on the Menu 

• Chowder Fries: Housemade clam chowder, thick-cut 

bacon, steamed littleneck clams, celery — Plan Check, 

Los Angeles. 

• Pacceri with clams, n’duja, black garlic, white wine 

— Ocean Cut, Chicago. 

Nduja Clams and Rigatoni, page 45 

Get more small-plate inspiration 

Also, ask your Customer Development Specialist about our Kitchen-Tested SM recipes for your sharing plates menu. 

Clam Valence 


TRENDY 

STACKING 

TRAYS 

Designed to meet the hot, new foodservice 

trends, Anfora Crete is a collection of 

various-sized round stacking trays. Suitable 

for sharing, the large, flat surfaces of each 

piece provide the perfect plating area for 

your food while the clever foot is convenient 

for stacking, creating a space-saving solution 

that is ideal for the hospitality industry. 

For more information, contact your Gordon Food Service ® Customer Development Specialist. 


Turmeric 

EXPERT ADVICE | HealthMatters 

Sprinkle on the 

FLAVOR 

By Amy Gautraud, RD 

Chile peppers 

Herbs and spices are a great 

way to create a positive 

dining experience for 

your customers. 

They improve the sight, smell and 

taste of food without extra salt, sugar 

or fat. They also are a great source of 

antioxidants. Antioxidants fight damage 

in the body caused by things such as 

aging, poor eating habits and pollution. 

Such damage can increase the risk of 

cancer, diabetes and heart disease. Use 

these five particularly powerful herbs 

and spices to give your dishes more 

flavor and help your customers’ bodies 

fight the good fight. These unique 

flavors also can be a great way to add 

variety to your menu. 

Turmeric. This uniquely yellow spice 

comes from a ground root native to 

Southeast Asia; it gives mustards, 

curry powder and some cheeses their 

yellow hue. Middle Eastern and South 

Asian cuisines use turmeric in savory 

dishes to add earthy flavor and spice. 

Traditional medicine says turmeric 

can help digestion; science shows it 

also may ease inflammation, thanks 

to a substance called curcumin. 

Inflammation is a protective irritation 

and swelling response within the body, 

but it also can cause health problems. 

Curcumin in turmeric fights the irritation 

caused by inflammation and may help 

reduce the risk of Alzheimer’s disease, 

arthritis and heart disease. 

Chile peppers. From bell to cayenne 

and jalapeño to aji, this family of 

peppers hails from Mexico. As a spice 

they are dried, ground and used to 

bring a little (or a lot) of heat to dishes. 

Sauces such as sriracha get their heat 

from chile pepper paste. The health 

benefits of chile peppers come from 

a compound called capsaicin, which 

can improve blood flow and lower 

cholesterol to bolster heart health. 

Capsaicin also may help people feel full 

and increase their body’s temperature 

to trigger fat-burning processes. Use 

it to spice up soups, potatoes and dips 

like hummus or guacamole. Tip: Start 

with a small amount and add more 

according to your customers’ tolerance 

or preference. 

Brussels Sprouts with Sriracha 

Visit gfs.com/brussels-sprouts 

to get the recipe. 

Clove. The warm, sweet flavor of cloves 

makes them great for fall recipes and 

brings a great flavor to winter menu 

specials. Ground clove is well-suited 

to breads and baked goods, hot cereals 

and fruit compotes or ciders. Cloves 

have long been used in herbalism and 

traditional Chinese medicine as a rub 

to numb pain; science shows cloves 

contain a compound called eugenol, 

which may help soothe sore muscles 

and arthritis pain. As a bonus, cloves are 

the most dense source of antioxidants 

among herbs and spices; this makes 

them a strong fighter against cancer, 

heart disease and diabetes. 

Ginger. Ground ginger root makes 

regular appearances in Asian-style 

vegetable dishes and dressings, but 

ginger became popular in North America 

through specialty teas like turmeric 

orange ginger. Another option is matcha, 

a green tea powder used in traditional 

Chinese and Japanese tea ceremonies; 

its somewhat bitter flavor is balanced 

by ginger’s citrusy spice. Traditionally 

used to treat nausea, ginger contains 

a substance called gingerol, which 

research shows could help reduce 

inflammation and lower cholesterol 

to lessen the risk of heart disease. 


Dukkah 

Dukkah. Dukkah is an Egyptian spice 

mix whose basic ingredients include 

toasted hazelnuts, sesame seeds, 

coriander and cumin. Preparing dukkah 

is as simple as blending the nuts, seeds 

and flavoring agents. The nuts and 

seeds in dukkah add healthy fats like 

omega-3 and omega-6, which are good 

for heart health. Mix it with olive oil 

for a dressing or dip, or use it to 

flavor roasted vegetables, tofu or 

scrambled eggs. 

Just like any food, herbs and spices 

should be eaten as part of a balanced 

diet. Scientists have not yet figured out 

how much of an herb or spice needs 

to be consumed to realize its health 

benefits, but they do know that in 

moderation herbs and spices provide 

antioxidants and other micronutrients. 

Use them to add flavor to your menu, 

create uniquely flavored dishes and 

add more variety to what you serve. 

Bonus: you’ll also be helping your 

customers’ health. 

These unique 

flavors can be 

a great way to 

add variety to 

your menu. 

Cloves 

Ginger 


MENUMAKER 

BEEF 

UP 

FOR NEXT-WAVE 

SANDWICHES 

By Katie Ayoub 

One of the biggest 

advantages is that the basic 

formula for success has 

already been worked out. 


The classic Italian beef 

sandwich is rich with 

opportunity. Its flavor system 

has craveability locked in: 

shaved roast beef that’s 

been dipped in a savory jus 

then piled onto an Italian or 

hoagie roll and topped with 

sweet or hot peppers. 

“What defines the beef sandwich is 

the au jus,” says Gordon Food Service ® 

Corporate Executive Chef Gerry Ludwig, 

CEC. Some are herbal, some are tomatobased. 

The au jus is all-important— 

either drizzled or dipped. This sandwich 

is a flavorful and indulgent classic 

American handheld that presents 

huge opportunity for creative menu 


One of the biggest advantages of 

tapping into a proven flavor system like 

this one is that the basic formula for 

success has already been worked out. 

We’re seeing a lot of play with other 

well-loved profiles, like pho flavors 

applied to loaded fries or Buffalo wings 

translated onto roasted cauliflower. The 

next wave of beef sandwiches builds on 

the foundation of its classic, craveable 

recipe. During our most recent external 

research tour, we saw a number of 

places really hit the spot with their 

flavor differentiations. Of note, quite a 

few of them turned to global mash-ups 

for a signature take. “They created that 

next level—very careful about layering 

in the flavors and not straying too far 

from the original. A few added some 

kind of indulgent side touches, too, 

primarily revolving around cheeses and 

creamy condiments. The result across 

the board was a demonstration of the 

potential in this beef sandwich," Ludwig 

says. 

Ludwig shares three of the best 

opportunities leveraging this American 

classic—born in Chicago and embraced 

across the U.S. » 

UNLOCK 

SIGNATURE MOVES 

THE JUS 

> Spike it with gochujang or 

miso for an Asian twist. 

> Offer a trio of au jus for a 

custom experience. 

THE MEAT 

> Tap into a Sunday roast 

sensibility with shredded 

pot roast. 

> Use a brisket braised with 

five spice powder for a 

flavor boost. 

THE GARNISH 

> Top with crushed potato 

chips. 

> Make a giardiniera in house, 

changing up the vegetables 

with the seasons. 

> Finish with crispy onion 

strings. 

Yorkshire Beef Sandwich, 

page 53 


Fried Green Tomato & Shrimp Tower* Latin Osaka Okonomiyaki* Asian Grilled Beef Banh Mi* 

1 2 3 

Layer in Southern 

flavors 

Southern ingredients and flavor 

combinations have moved into 

mainstream in recent years, and chefs 

continue to showcase the depth of this 

rich culinary heritage. Restaurants no 

longer need to claim a Southern-style 

theme to pull from its pantry. With 

the beef sandwich, says Ludwig, look 

to powdered rubs or barbecue sauces 

for an easy Southern update. “You can 

go with a mustard-based Carolina rub 

or maybe feature a bourbon barbecue 

sauce for a sweet, rich flavor in the 

beef,” he says. Finish out the profile with 

a sandwich topper of pickled okra or 

mustard seeds, and maybe a swipe of 

pimento cheese on the bread. 

Example 

Carolina BBQ: Carolina BBQ sauce, diced 

pork belly, cheddar cheese, onion straws 

—BeefBelly, Chicago 

* Visit gfs.com/shrimp-tower for the recipe 

Reach into the 

Latin pantry 

The exploration of Latin flavors 

continues on American menus. Chefs 

have discovered regional Mexican 

ingredients, Argentinian beef treatments, 

chile peppers from across the region 

and so much more. Get creative with the 

addition of heat in your au jus, maybe 

with a bit of chipotle or guajillo. Ludwig 

also suggests pulling in Latin cheeses 

and garnishes, like a queso fresco 

or Cotija, and a garnish of pickled or 

breaded jalapeño peppers. 

Example 

Chipotle: Chipotle broth, cheddar Jack 

cheese, pico de gallo, poblanos, green 

onions, crispy tortilla chips, chipotle cream 

—BeefBelly, Chicago 

* Visit gfs.com/latin-okonomiyaki for 

the recipe 

Maximize the popularity 

of Asian flavors 

The global mash-up trend is perhaps 

best expressed with the proliferation 

of Asian ingredients, like Sriracha, 

kimchi and gochujang. The classic beef 

sandwich practically calls out for the 

flavors and textures from Southeast 

Asia and China. Look at the success of 

the Vietnamese bahn mi as inspiration 

for exploring these big, bold, fun flavors. 

Add a Korean slaw as a garnish, or 

enrich the au jus with fresh Thai basil 

and mint. 

Examples 

Vietnamese Roast Beef: Chile, basil and 

mint —Foster Sundry, Brooklyn, N.Y. 

Five-Spice Brisket Scallion Bun Sandwich: 

Cured Brisket, Chinese five spice, Dijon 

aïoli spread, housemade pickled mustard 

greens —M Con, Los Angeles 

* Visit gfs.com/asian-banh-mi for 

the recipe 

Bring on the Beef 

Ask your Customer Development Specialist about our Kitchen-Tested SM Recipes for next-level beef sandwiches. 


NEXT COURSE gfs.com | 37 


MANAGER’S MEMO 

Making note of the 

changes 

If you don’t think technology matters, 

consider this scenario: 

It’s Tuesday lunch rush, and the frontof-house 

team is in the weeds. While 

the hostess is seating a group of six, 

the phone rings. 

The bartender picks up, and it’s a 

guest who wants a table for 7 p.m. 

Saturday. The bartender jots down the 

reservation and hands it to the passing 

hostess so she can record it. But more 

people are waiting to be seated, so she 

tucks the note away for later. 

TECHNOLOGY 

LEADERSHIP: 

Time for a Tuneup? 

By Doug Owens 

Saturday arrives and the guests show 

up only to find their reservation 

wasn’t recorded. Could a reservation 

program help out? Maybe, if you add 

the right people to your staff to use the 

technology and make it an efficient, 

cost-effective time-saver. 

High-touch meets 

high tech 

A lot of work in the restaurant business 

is done manually. Food prep will always 

be a hands-on task. But many things 

once done by hand are now possible 

online. The wall calendar schedule 

can now be done electronically. So can 

taking inventory, tableside orders, etc. 

Technology is everywhere. It’s 

in your pocket as the device 

that’s a phone, camera, alarm 

clock, mailbox and link to 

the internet. Technology also 

lives in your business. And 

just as it’s become essential 

to your personal life, it’s 

becoming a bigger part of 

your work life. 

A few years ago you might have asked 

a younger, tech-savvy employee to 

handle your Facebook, Twitter and Yelp! 

accounts. Since then, advances have 

infiltrated almost every part of your 

business. There are systems for 

ordering, recipe creation, costing, 

scheduling, inventory and training. 

Successful operators are embracing 

technology. This means you probably 

need to start finding leadership among 

your staff to bring technology along. As 

you make hires, one important skill set 

is the ability to use high-tech tools. 

These days, instead of identifying 

someone on your team with skills, 

it’s about considering technology 

expectations as you hire team 

members. Three things worth 

thinking about: 

Project management. For the 

restaurant business, it’s relevant that 

you find people who are good at 

following recipes, plate costing and 

scheduling. This means talking to 

potential hires about how technology 

will be employed. 


Early adoption. It’s hard to find 

someone who hasn’t grown up with 

technology. But an operator should 

be on the lookout for someone with 

technology skills and leadership 

confidence. 

Technology application. Managers and 

supervisors who think like business 

owners are great, but the real payoff is 

applying the technology your business 

needs. Here are some areas to consider: 

u Marketing. Know whether you are 

looking for someone with businessto-business 

or business-to-customer 

experience. Each takes a different 

mindset. 

u Social media. Define which platforms 

are best for your strategy and brand. 

u Point of Sale. If your emphasis is 

on cost controls, the POS system 

provides tons of information to 

someone with data analysis skills. 

u Systems management. Having 

someone capable of results 

monitoring and information 

management can help you 

achieve goals. 

Avoid the future shock 

Success may depend on hiring the 

right people to manage high-tech 

solutions—people with leadership and 

technology skills who can adapt to the 

changes coming. 

Just 10 years ago, few people thought 

internet reservations were possible. 

Ordering on a tablet or paying with 

a phone were science-fiction fantasy. 

Today, the need for a management team 

able to act in this space has relevance. 

“As you make 

hires, one 

important skill 

set is the ability 

to use hightech 

tools.” 

Each operator has unique needs, but 

technology is moving quickly into the 

restaurant business. It can only be 

beneficial to define tools that work 

for you and find managers able to lead 

the way. 


In a fast-paced business, 

bill paying shouldn’t slow you down. 

Guests come first. Don’t let bill-paying hassles get in 

the way. Online Payment from Gordon Food Service® 

offers a simple way to pay electronically. In addition, 

there are other time-saving benefits that help you run 

your business more efficiently: 

• Manage account balances, invoices and transactions 

• Manage multiple accounts 

• View 13 months of payment history 

• Utilize mobile capability 

Learn more at gfs.com/onlinepayment or contact 

your Gordon Food Service Sales Representative. 

Online Payment 



Recipes 

Gordon Food Service ® Kitchen-Tested 

Recipes SM are created using the latest 

proprietary trend research conducted 

by our Culinary R&D team. Fresh 

ideas, combined with strict standards 

for measurement, preparation and 

standardization, result in salesbuilding 

recipes that offer clear menu 


View the recipes under Culinary Ideas 

at gfs.com/ideas. 

Chef Ed Westerlund, CEC, Gordon Food Service Corporate 

Test-Kitchen Chef 

Chef Ed Westerlund has over 30 years of experience as 

both an Executive Chef and Recipe Developer. He uses 

the company’s street-level research to create leadingedge 

concepts that maximize craveability and profit 

potential. Chef Ed believes the best dishes result from a 

combination of highly flavorful ingredients and inspired 

creativity. 

COSTS 

Selling Price $6.00 

Cost per Portion $1.97 

Profit $4.03 

Food Cost 33% 


Pulled Bacon 

Parfait 

Recipe Manager code: pulldbacn008 

Yield: 24 8-oz. servings 

36 oz. Recipe: Bourbon Cider Pulled 

Bacon >>> 

36 oz. Recipe: White Wine Braised 

Onions >>> 

36 oz. Recipe: Creamy Cheddar Grits >>> 

6 oz. Roasted Garlic Aioli 

1½ lb. 

GFS® Hickory-Smoked 

Shingle Bacon 

1 oz. Markon® Chives, fresh 

Preparation Instructions 

Wash hands. Prepare the Bourbon Cider 

Pulled Bacon, the White Wine Braised Onions 

and the Creamy Cheddar Grits separately per 

the recipe instructions. 

To prepare à la carte: 

Wash hands. Wash all fresh, unpackaged 

produce under running water. Drain well. 

1] Place 1½ oz. of warmed, caramelized 

onions in a glass. Drizzle ¼ oz. of garlic aioli 

on top of the onions. Place 1½ oz. of warmed 

pulled bacon and 1½ oz. of warmed cheddar 

grits on top of the aioli. Break a piece of 

bacon in half. 2] Place it down into the grits. 

Crumble the second half of the bacon piece 

and sprinkle it on top of the grits. Sprinkle ¼ 

tsp. of chives on top of the bacon. Place the 

glass on a plate underliner. 

Bourbon Cider Pulled Bacon 

Recipe Manager code: rcomp352 

Yield: 6 lb. 

1½ gal. 

Harvest Valley® 100% Apple Juice 

3 c. GFS Apple Cider Vinegar 

1 ct. Kentucky Bourbon (750 ml.)* 

8 oz. Light Brown Sugar 

1 c. Molasses 

1 oz. Pork Base 

2 Tbsp. Kosher Salt 

12 lb. Smoked Whole Slab Bacon, fresh 

* Available through the retail market. 


Wash hands. 1] Place the apple juice, vinegar, 

bourbon, sugar, molasses, pork base and salt 

in a 8" full stainless-steel hotel pan. Whisk 

until the sugar and molasses have dissolved. 

2] Score the bacon lengthwise ¼" deep with 

slices 1" apart. Repeat the same procedure 

widthwise. Turn the bacon and repeat scoring 

procedure on the opposite side. 3] Place 

the halves in the brine. Place a weight on 

top of the halves to keep them immersed. 

Place a cover on the pan. Refrigerate for 

5-7 days. CCP: Refrigerate at 41°F, or below. 

Turn the bacon once a day to ensure proper 

saturation of the brine. 4] Place the bacon 

halves in 2 separate 4" stainless-steel hotel 

pans. Pour the brine over the bacon. Tightly 

cover the pan with foil. Place in a 300°F 

heated convection oven. Cook up to 4 hours 

or until tender. CCP: Final internal cooking 

temperature must reach a minimum of 145°F, 

held for 15 seconds. Remove the bacon from 

the brine. Allow to drain. Discard the brine. 

5] After the bacon has cooled enough to 

handle, slice into 2" x 2" square pieces. While 

still warm, hand-shred the meat and fat 

together by squeezing and shredding all of 

the fat back into the meat. When finished, the 

meat should be glossy and in fine strands. 

Place in a covered storage container and 

refrigerate until needed. CCP: Refrigerate at 

41°F, or below. 


Wash hands. Place the desired amount of 

pulled bacon on a heated flat griddle or 

grill or a nonstick sauté pan. Cook to desired 

doneness. Season to taste with salt and 

pepper. 

White Wine Braised Onions 


Yield: 3 1 ⁄8 lb. 

5 lb. Markon Jumbo Spanish Onions 

1 c. Primo Gusto® Extra Virgin 

Olive Oil 

3 Tbsp. Trade East® Tuscan Rub 

Seasoning 

2½ c. 

White Wine* 



Wash hands. 1] Trim and peel the onions. Slice 

1 

⁄8" thick on an electric slicer. 2] Place the oil 

in a heated, nonreactive rondeau. As soon 

as the oil begins to smoke, add the onions 

in small batches. Do not overload the pan. 

Stir frequently. 3] Cook until golden-brown 

and the onions begin to soften. Add the 

Tuscan rub and white wine. Bring to a boil. 

Simmer until all of the liquid has reduced. 

Stir frequently. CCP: Final internal cooking 


held for 15 seconds. Season each batch to 

taste with salt and pepper. 4] Allow to cool. 

Place the onions in a covered, labeled and 

dated storage container and refrigerate until 

needed. CCP: Refrigerate at 41°F, or below. 

Reheat portion size as needed in a heated, 

nonstick sauté pan. 

Creamy Cheddar Grits 

Recipe Manager code: side196 

Yield: 33/4 lb. 

1½ qt. 

Water 

1½ Tbsp. Roasted Chicken Base 

2 oz. GFS Butter 

8 oz. Jumbo Spanish Onion 

1 Tbsp. Crushed Garlic, fresh 

1 c. GFS Quick Grits 

1 lb. GFS Feather-Shredded Mild 

Cheddar Cheese 


Wash hands. 1] Bring the water and chicken 

base to a boil. Stir until the base has 

dissolved. 2] Melt the butter in a nonstick 

saucepan. Add the onions and garlic. Cook 

until the onions are translucent. CCP: Final 

internal cooking temperature must reach a 

minimum of 135°F, held for 15 seconds. 3] Add 

the grits and warmed chicken stock to the 

pan. Simmer over low heat. Stir occasionally. 

Cook 8-10 minutes or until the liquid has 

been absorbed and the grits are cooked and 

tender. Add extra water, if needed, to adjust 

consistency. Season to taste with salt and 

pepper. 4] Add the cheddar cheese and stir 

until mixed and melted into the grits. 5] Place 

the grits in an oiled 4" stainless-steel hotel 

pan. Allow to cool. Cover, label, date and 




Wash hands. Place the desired portion of grits 

in a nonstick sauté pan. Add a small amount 

of water to reheat. Use the water to achieve a 

loose and creamy consistency. 


Avocado and Green Pea Hummus 

Recipe Manager code: app850 


1¼ c. Primo Gusto® Extra Virgin 

Olive Oil 

4 oz. Sweet Vidalia Onions, diced 

2 tsp. Roasted Garlic, fresh, chopped 

2 lb. Avocados, fresh 

2 lb. GFS® Green Peas, thawed 

4 ct. Limes, juiced 

2 Tbsp. Markon® Cilantro 

1 Tbsp. Markon Mint Leaves 

1½ lb. 

2¼ lb. 

2¼ lb. 

1½ lb. 

1½ lb. 

1½ lb. 

Radicchio, fresh 

Markon Cauliflower Florets 

Markon Broccoli Florets 

Jumbo Carrots, fresh 

Seedless Cucumbers, fresh 

Yellow Peppers, fresh 

6 oz. Markon Cleaned Radishes 




1] Ladle 1 oz. of olive oil into a heated, 

nonstick sauté pan. Add the onions and garlic. 

Season to taste with salt and pepper. Toss 

the pan over medium-high heat until tender. 

CCP: Final internal cooking temperature must 

reach a minimum of 135°F, held for 15 seconds. 

Allow to cool. 2] Slice the avocados in half 

lengthwise. Remove the pit. Slice the into 

1" squares while still in the skin. Scoop the 

avocado from the skin. Place in a stainlesssteel 

bowl. Add the peas, sautéed onions and 

garlic, lime juice, cilantro, mint and 1 c. of olive 

oil to the avocado. Mix together thoroughly. 

In small batches, place the avocado mixture 

in a food processor fitted with a metal blade 

and purée until smooth. Place in a nonreactive 

storage container. Place a piece of film wrap 

directly on top of the hummus. Smooth the 

film out to prevent oxidation. Place a cover on 

the container, label, date and refrigerate 

until needed. CCP: Refrigerate at 41°F, or 

below. 



produce under running water. Drain well. Take 

1 or 2 radicchio leaves and use them to line 

the inside of a 1 oz. cup. Place the cup in the 

center of a chilled serving bowl and fill the cup 

with 4 oz. of avocado hummus. Alternate 1 oz. 

each of cauliflower, broccoli, carrots, cucumbers 

and yellow bell peppers around the edge of 

the bowl next to the radicchio cup. Place ¼ oz. 

of radish julienne on top of the hummus. 

COSTS 



Profit $5.52 

Food Cost 31% 


Nduja Clams and Rigatoni 

Recipe Manager code: sharingplate010 


6 lb. Primo Gusto® Piccolo Mini 

Rigatoni Pasta 

3 lb. Recipe: Nduja Sausage >>> 

1½ qt. 

1½ qt. 

1½ c. 

Chardonnay* 

GFS® 36% Heavy Whipping Cream 

Markon® Cleaned Shallots 

24 lb. Brown Clams 

1½ c. 

Markon Italian Parsley 





1] Bring a large pot of salted water to a 

boil. Gradually add the pasta to the boiling 

water. Return to a boil, stirring occasionally 

to prevent the pasta from sticking. Cook to 

preferred tenderness and drain immediately. 

CCP: Final internal cooking temperature 

must reach a minimum of 135°F, held for 

15 seconds. 2] Rinse the pasta in cold 

water, place in a colander and allow to 

drain. Transfer to a storage container. Add a 

small amount of oil to prevent sticking. Mix 

thoroughly. Season to taste with salt and 

pepper. Cover, label, date and refrigerate until 



Wash hands. 1] Place 2 oz. of nduja sausage 

in a heated, nonstick sauté pan. As soon as 

it begins to caramelize add ¼ c. each of 

Chardonnay and heavy cream and 1 Tbsp. of 

shallots. Bring to a boil. Add a 1 lb. bag of 

clams to the broth and 8 oz. of rigatoni. Cover 

the pan and bring to a boil. Cook 2 minutes 

or until the clams have opened and are just 

warmed through. CCP: Final internal cooking 


held for 15 seconds. 2] Spoon the clams into a 

warmed serving bowl. Pour the warmed nduja 

mixture over the top of the clams. Sprinkle 

1 tsp. of parsley over the top of the clams. 

Nduja Sausage 


Yield: 60 oz. 

¾ c. 

Trade East® Paprika 

2 Tbsp. Trade East Smoked Paprika 

2 Tbsp. Trade East Crushed Red Pepper 

2 Tbsp. Trade East Cayenne Pepper 

2 tsp. Trade East White Pepper 

2 lb. GFS Pork Belly 

1 lb. GFS Proscuitto Ham Halves 

12 oz. Duck Fat, rendered 

2 oz. Roasted Garlic 

COSTS 



Profit $6.69 

Food Cost 44% 


Wash hands. 1] Place the paprika, smoked 

paprika, crushed red pepper, cayenne and 

white pepper in a stainless-steel mixing bowl. 

Mix together until blended. 2] Dice the pork 

belly and prosciutto into ¼" pieces. Keep 

separate when chopping. In small batches, 

place the pork belly in a food processor fitted 

with a metal chopping blade. Pulse-chop into 

coarse, granular pieces. Place in the chilled 

stainless-steel mixing bowl of an electric 

mixer fitted with a paddle attachment. Place 

the prosciutto in the food processor. Pulsechop 

into coarse granular pieces. Add to 

the bowl of the electric mixer with the pork 

belly. Add the duck fat, garlic and seasoning 

mixture. 3] Mix on the lowest speed until 

blended. Do not overmix. The pork belly 

and prosciutto should be in granular pieces 

small enough to be spreadable. Place in a 

nonreactive storage container. Refrigerate for 

24 hours. CCP: Refrigerate at 41°F, or below. 


Mediterranean Tapioca 

Recipe Manager code: sand552 


24 ct. Recipe: Beet Tapioca Mix 

½ c. 

4½ lb. 

4½ lb. 

GFS® Clear Canola Salad Oil 

Markon® Baby Cremini Mushrooms 

Markon Cleaned Baby Spinach 

3 lb. Recipe: Roasted Red Pepper 

Tapenade >>> 

1½ lb. 

Goat Cheese 




1] Prepare the tapioca per recipe instructions. 

2] Place 1 tsp. of canola oil on a heated flat 

griddle. Place 3 oz. of mushrooms on the 

griddle. Season to taste with salt and pepper. 

3] Place 3 oz. of spinach on the heated griddle. 

Season to taste with salt and pepper. Cook 

until the spinach just begins to wilt. CCP: Final 

internal cooking temperature must reach a 

minimum of 135°F, held for 15 seconds. 4] With 

the original side down, evenly spread the 

spinach out on the bottom half of the tapioca. 

Spread 2 oz. of tapenade out on top of the 

spinach. Spread the mushrooms out on top of 

the tapenade. 5] Sprinkle 1 oz. of crumbled 

goat cheese on top of the mushrooms. Place in 

a heated 350°F convection oven to warm the 

cheese. Fold the top of the tapioca over the 

top of the cheese. Place on a warmed serving 

plate. Leave the half-moon edge exposed. 

Beet Tapioca Mix 


Yield: 64 oz. 

2 oz. Red Beets, fresh 

6 c. Tapioca Flour 

1¾ c. 

Water 

2 tsp. Trade East® Sea Salt 

Preparation Instructions: 



1] Place the beets on a parchment-lined sheet 

pan. Roast in a 325°F convection oven for 

50-60 minutes or until just cooked through. 

CCP: final internal cooking temperature must 


Cooking time will depend on the size of the 

beets. Allow to cool. Peel and remove the 

skin. Slice into into 1 ⁄8"-thick pieces. Slice into 

strips. Place in a storage container. Cover, 

label, date and refrigerate until needed. CCP: 

Refrigerate at 41°F, or below. 2] Place 1¾ c. of 

water and 2 oz. of roasted beets in a blender. 

Blend until smooth. Place 6 c. of tapioca flour 

in a stainless-steel mixing bowl. Pour the 

beet water over the flour. Add the salt. Mix 

the water into the flour. Scrape any excess 

flour from the sides of the bowl. Rub the 

mixture between the palms of your hands until 

blended into granules, which need to be just 

wet enough to melt together when sifted into 

the heated pan, yet dry enough so it will not 

stick to the wire mesh of the strainer. 3] Place 

a 10" mesh strainer over a clean stainless-steel 

mixing bowl. In manageable batches, Scoop 

the flour into the strainer. Moving in a circular 

motion push the flour through the strainer. The 

flour will look dry when finished. Repeat until 

all of the flour has been sifted through the 

strainer. Place a small handful of the flour in 

the palm of your hand and squeeze it together. 

It should stick together in a clump. If it doesn't, 

spray a small amount of water from a spray 

bottle over the top of the flour. Mix and sift 

again. If it is too wet, add a small amount of 

tapioca flour. Mix and sift again, if necessary. 


Wash hands. 1] Place a 10" nonstick sauté 

pan over medium-low heat. Scoop ¾ c. of the 

tapioca flour mixture into a 6" medium mesh 

strainer. Keep the flour loose when filling 

the cup. Sift the flour evenly over the bottom 

of the pan. When the granules hit the pan 

they quickly coalesce. 2] Use a pastry brush 

to spread the mixture out around the edges 

so the tapioca has uniform thickness. With 

a small amount of shaping, form a pancake. 

Cook 1 minute or until the pancake slides 

around easily in the pan. Flip the pancake over. 

Cook another minute, then flip one more time. 

Remove from the pan with the smooth side 

down. CCP: final internal cooking temperature 

must reach a minimum of 135°F, held for 

15 seconds. 

Roasted Red Pepper Tapenade 


Yield: 66 oz. 

2 lb. GFS Italian-Style Roasted Red 

Peppers 

1 lb. Jumbo Kalamata Olives 

1 lb. GFS Spanish Manzanilla Olives 

2 oz. Markon Parsley 

½ c. 

Primo Gusto® Extra Virgin 

Olive Oil 

1½ Tbsp. Trade East Granulated Onion Spice 

1½ Tbsp. Trade East Granulated Garlic Spice 

1 tsp. Trade East Restaurant Grind 

Black Pepper 


Wash hands. 1] Place the peppers in a colander 

and allow to drain. Place them on paper 

toweling and pat them as dry as possible. 2] In 

small batches, separately place the roasted 

red peppers, kalamata and green olives in 

a food processor fitted with a metal blade. 

Pulse-chop to a medium-coarse consistency. 

Do not overchop. Place in a stainless-steel 

mixing bowl. 3] Add the parsley, olive oil, 

granulated onion and garlic and black pepper. 

Mix together using a rubber spatula. Season 

with salt to taste. Place in a covered storage 

container, label, date and refrigerate until 


Visit gfs.com/mediterraneantapioca 

to see the best way to 

prepare tapioca. 

COSTS 



Profit $5.23 

Food Cost 35% 



COSTS 



Profit $4.41 

Food Cost 27% 

Sharp White 

Cheddar Whip 



3 lb. GFS® Cream Cheese 

2½ lb. 

4½ c. 

Brickman's® Aged Sharp White 

Cheddar Cheese 

GFS Sour Cream 

6 Tbsp. Dijon Mustard 

3 Tbsp. GFS Horseradish 

3 Tbsp. Worcestershire Sauce 

3 Tbsp. Red Pepper Sauce 

1 Tbsp. Trade East® Granulated Onion 

Spice 

1 Tbsp. Trade East Granulated Garlic 

Spice 

6 oz. Radicchio, sliced 

6 Tbsp. Recipe: Porter Honey Sauce >>> 

¼ c. 

Markon® Chives 

432 ct. Crackers 




1] Place the cream cheese, cheddar cheese, 

sour cream, Dijon mustard, horseradish, 

Worcestershire sauce, red pepper sauce and 

granulated onion and garlic in the stainlesssteel 

bowl of an electric mixer fitted with 

a paddle attachment. Season to taste with 

salt and pepper. Mix on low speed until 

blended. 2] Transfer to a storage container, 

cover, label, date and refrigerate until needed. 

CCP: Refrigerate at 41°F, or below. 


Wash hands. 1] Place ¼ oz. of radicchio on 

the front of a chilled serving plate in a 3" 

circle. Spread 4 oz. of cheddar whip out on 

top of the radicchio. Make several circular 

wells on top of the whip. Drizzle ½ Tbsp. of 

of porter honey sauce into the wells. Sprinkle 

½ tsp. of chives over the whip and the sauce. 

2] Shingle 18 crackers next to the whip. 

Porter Honey Sauce 

Recipe Manager code: sauce643 

Yield: 24 oz. 

72 fl. oz. Porter Ale* 

2 c. GFS Clover Honey 



Wash hands. 1] Place the porter and honey in 

a nonstick saucepan. Whisk together until the 

honey has dissolved. Bring to a boil. Simmer 

over low heat. Stir frequently. Reduce by twothirds 

or to desired consistency. 2] Transfer to 

a squeeze bottle or storage container. Cover, 

label, date and refrigerate until needed. For 

best results, serve at room temperature. 


Baja Crab Salad Spread 



8 oz. Poblano Peppers 

4 lb. Lump Crab Meat 

1 c. GFS® Heavy-Duty Mayonnaise 

1 c. GFS Sour Cream 

1 c. Markon® Stalk Celery 

¼ c. 

¼ c. 

Markon Cleaned Shallots 

Markon Italian Parsley 


1 Tbsp. Trade East® No MSG Seafood 

Seasoning 

2 ct. Markon Limes, zested 

6 oz. Markon Conventional Spring Mix 

¼ c. 

Jalapeño Peppers, fresh 

6 oz. Radishes, fresh 

4¾ lb. 

Gran Sazón® Yellow Corn 

Tortilla Chips 




1] Place the whole peppers on an open-range 

burner. Char the pepper skin on all sides. Place 

in hotel pan. Allow to cool uncovered. Scrape 

the the charred skin off of the peppers using 

a paring knife. Remove the cores and seeds. 

Scrape off any excess seeds. Small-dice the 

peppers. 2] Place the crab meat, mayonnaise, 

sour cream, celery, shallots, parsley, Dijon 

mustard, seafood seasoning and 1 Tbsp. of 

lime zest in a chilled stainless-steel mixing 

bowl. Season to taste with salt and pepper. 

Mix together with a rubber spatula, being 

careful not to break up the crab. Place in a 

nonreactive storage container, cover, label, date 

and refrigerate until needed. CCP: Refrigerate 

at 41°F, or below. 


Wash hands. Place ¼ oz. of spring mix on the 

front of a chilled serving plate. Place 4 oz. of 

the crab salad on top of the spring mix. Place 

3 jalapeño slices and 1 Tbsp. of radishes on top 

of the crab salad. Place 3 oz. of tortilla chips 

next to the crab salad. 

COSTS 



Profit $5.65 

Food Cost 29% 


Capicola Ham Briolle Sandwich 



6 ct. GFS® Large Eggs 

3 c. GFS Bleached All-Purpose Flour 

24 ct. Sienna Bakery® Briolle® Dough, 

thawed 

3¾ lb. 

Primo Gusto® Smoked 

Cappicola Ham 

36 oz. Recipe: Roasted Red Pepper 

Tapenade >>> 

24 ct. Large Tulip Baking Cups 

6 oz. Markon Romaine Hearts 

Lettuce, fresh 


Wash hands. 1] Break the eggs into a stainlesssteel 

mixing bowl. Add a small amount of cold 

water. Whisk until blended. Place the flour in 

a hotel pan for dusting and rolling. 2] Starting 

on a floured work surface, press the Briolle 

dough into an oblong shape. Roll the dough 

into a 12" x 5" rectangle. Dock both sides of 

the dough with a docker to prevent air pockets 

while baking. Brush the dough with egg wash. 

3] Spread 2½ oz. of ham in the center the 

length of the dough in a tight 1"-wide strip. 

Leave ½" of the edge of the dough exposed on 

both sides and ends for folding and sealing. 

Spread 1½ oz. of tapenade out on top of the 

ham. Fold the dough over the top of the ham 

and tapenade widthwise. Press down on the 

length of the edge to seal. 4] Egg wash the 

exposed side of the dough. Sprinkle 1 oz. 

cheese onto the dough lengthwise. Leave a ½" 

of the ends exposed to seal. Roll the sealed 

dough into a coil. The side of the Briolle with 

the pressed and sealed edge is the top, the 

side that is simply a neat coil is the bottom. 

Gently press the sealed edges down to form 

the top of the Briolle. While holding the Briolle 

in hand, brush the top and upper half of the 

sides with egg wash. 5] Place the Briolle in 

a paper liner and put the lined Briolle into 

a full-sized muffin tin. Sprinkle ¼ oz. of the 

cheese over the top of the egg wash. Push a 

presoaked rosemary sprig in the center of the 

Briolle. Wrap the leaves with a small piece of 

foil. 6] Bake in a 300°F convection oven for 

35 minutes or until an internal temperature 

of 190°F is reached on a food thermometer. 

Allow to cool uncovered. Store in a covered 

containter in a single layer. 




Place a Briolle on a metal baking pan. Place 

in a heated 350°F convection oven. Bake 

3-4 minutes to warm. Place ¼ oz. of romaine 

on a serving plate and place the Briolle on 

top of it. 

NOTE: For best results leave the Briolles 

completely wrapped. It is not necessary to slice 

the Briolles when reheating and serving. 

Roasted Red Pepper Tapenade 


Yield: 66 oz. 

2 lb. GFS Red Peppers, Italian-Style, 

roasted 

1 lb. Jumbo Kalamata Olives, pitted 

1 lb. GFS Spanish Manzanilla Olives, 

broken, with pimiento 

2 oz. Markon Parsley, fresh 

½ c. 

Primo Gusto Extra Virgin Olive Oil 

1½ Tbsp. Trade East® Granulated Onion 

Spice 

1½ Tbsp. Trade East Granulated Garlic Spice 

1 tsp. Trade East Restaurant Grind 

Black Pepper 


Wash hands. 1] Place the peppers in a colander. 

Allow to drain. Place on paper toweling. Pat the 

peppers as dry as possible. 2] In small batches, 

separately place the roasted red peppers, 

kalamata and green olives in a food processor 

fitted with a metal blade. Pulse-chop to a 

medium-coarse consistency. Do not overchop. 

Place in a stainless-steel mixing bowl. 3] Add 

the parsley, olive oil, granulated onion and 

garlic and black pepper. Mix together using a 

rubber spatula. Season with salt to taste. Place 

in a covered storage container, label, date and 



Visit gfs.com/ham-briolle to see 

how easy Briolle is to prepare. 

COSTS 



Profit $4.42 

Food Cost 37% 



Carpaccio Butter 



23 oz. Recipe: Dijon Shallot Butter >>> 

7 lb. USDA Select Whole Boneless Beef 

Strip Loins 

5¼ lb. 

¼ c. 

¼ c. 

Sienna Bakery® Country Italian 

Bread 

Trade East® Coarse Ground 

Black Pepper 

Fleur de Sel 


Wash hands. 1] Slice the Dijon Shallot Butter 

into 1" thick pieces. Place in a stainless steel 

mixing bowl and cover with film wrap. Allow 

to come to room temperature. 2] Remove all 

of the fat and silver skin from the strip loin. 

Wrap the meat in film wrap and place in the 

freezer for about 1 hour or until it is firm 

enough to slice. 3] Place the strip loin on an 

electric slicer with the best end down so it can 

be sliced against the grain. With the slicer at 

the 7½ setting, slice into 10 1-oz. slices. Lay 

the slices on a parchment-lined sheet pan in 

a single layer. 4] Lay a piece of beef out flat 

on a film-wrapped, rimless metal baking pan. 

When assembling, don’t press down on the 

layers. Spread ¾ to 1 oz. of Dijon shallot butter 

over the beef to cover evenly. Carefully lay a 

second piece of beef on top of the first layer of 

butter. Spread 1 oz. of butter on top of the beef. 

Repeat with the other 8 beef slices to create a 

stack with 9 layers of butter and 10 layers of 

beef. Cover with film wrap and refrigerate for 

24 hours. CCP: Refrigerate at 41°F, or below. 

5] Slice the bread into ½-oz. pieces widthwise. 

Place side by side on a parchment-lined sheet 

pan. Place in a heated 300°F convection oven 

for 6-7 minutes or until they just begin to 

brown. Lower the temperature to 225°F. Cook 

another 8-10 minutes or until crunchy. Allow 

to cool. Place in a storage container. Cover 

until needed. 


Wash hands. 1] Slice 3 pieces of the layered 

beef-and-butter widthwise. They should weigh 

a little less than ¾ oz. so the three pieces 

weigh 2 oz. total. 2] Place the slices on the 

front of a chilled serving plate so the are not 

touching. Sprinkle coarse black pepper and the 

fleur de sel to taste over the carpaccio butter. 

Place 7 bread rounds on the plate next to the 

carpaccio butter. 

Dijon Shallot Butter 


Yield: 32 oz. 

32 oz. GFS® Unsalted Butter Prints 

2 Tbsp. GFS Horseradish 


2 Tbsp. Markon® Shallots 

½ tsp. 

¼ tsp. 

Trade East Sea Salt 

Trade East Ground White Pepper 




1] Place the butter, horseradish, Dijon mustard, 

shallots, salt and pepper in the stainlesssteel 

bowl of an electric mixer fitted with a 

paddle attachment. Mix on low speed until 

blended. 2] Place 1-lb. portions of butter 

on sheets of parchment paper and roll into 

2" cylinders. 3] Wrap the rolls in plastic to 

preserve their flavor. Refrigerate until needed. 


Visit gfs.com/carpaccio-butter to 

see how to make this recipe. 

COSTS 



Profit $6.24 

Food Cost 31% 


Yorkshire Beef 

Sandwich 



12 lb. Italian-Style Beef, with au jus 

3 Tbsp. Trade East® Paprika Spice 

1½ oz. 

GFS® Buttery Flavored Canola Oil 

Pan Coating Spray 

24 ct. GFS 8" Club Rolls 

1½ c. 

GFS Canola Salad Oil 

24 ct. GFS Large Eggs 

3 lb. Markon® Red Peppers, fresh 

3 lb. Recipe: Root Vegetable Slaw >>> 

24 oz. Recipe: Worcestershire Grain 

Mustard Mayonnaise >>> 

¼ c. 

Trade East Paprika Spice 


Wash hands. 1] Separate the thin slices of 

beef into individual pieces. Divide into 8-oz. 

portions. Place side by side in a storage 

container in a single layer. Cover and 


41°F, or below. 2] Heat the 5 lb. bag of au jus 

that comes with the beef and paprika to 160°F. 



Whisk until blended. Hold at 120°F. Dunk the 

beef in the gravy for 15-30 seconds. Don’t 

leave the beef in the gravy too long to avoid 

curling and drying out the natural moisture. 

Repeat the dunking process to flavor and 

fortify the gravy. 




1] Open the bun, leaving it attached and 

hinged at the bottom. Spray the inside of the 

bun with the cooking spray. Place the bun, 

oiled-side down, on a heated flat griddle. Grill 

until golden-brown. 2] Place 1 tsp. of oil in a 

small heated, nonstick sauté pan. Break an egg 

into the pan. Cook the egg, sunny-side up, to 

desired doneness. CCP: Final internal cooking 


held for 15 seconds. Place 2 tsp. of canola oil 

in a second heated sauté pan. Add 2 oz. of 

red bell peppers to the pan. Season to taste 

with salt and pepper. Toss over medium heat 

until caramelized and just warmed through. 

CCP: Final internal cooking temperature 

must reach a minimum of 135°F, held for 15 

seconds. 3] Place 8 oz. of beef in the gravy 

just long enough to warm and make it wet, 

about 15-30 seconds. Immediately remove the 

beef from the gravy. Stack down the center 

of the bun. Ladle 1½ oz. of gravy over the top 

of the warmed beef. 4] Spread 2 oz. of root 

vegetable slaw down the center of the beef. 

Place the warm red peppers on top of the slaw. 

Drizzle 1 Tbsp. of Worcestershire grain mustard 

mayonnaise on top of the peppers. Place the 

egg on top of the peppers in the center of the 

sandwich. Sprinkle the paprika on top of the 

egg to taste. Place on a warmed serving plate. 

Root Vegetable Slaw 


Yield: 5 lb. 

1 lb. Turnips 

1 lb. Jumbo Carrots, fresh 

1 lb. Rutabaga 

1 lb. Sweet Potatoes, fresh, cubed 

1 lb. Markon Gala Apples, chopped 

1½ c. 

Pepper Mill® Blood Orange 

Vinaigrette Dressing 




1] Julienne the turnips, carrots, rutabagas, 

sweet potatoes and apples into thin strips and 

place them in a stainless-steel mixing bowl. 

Drizzle the blood orange vinaigrette over 

the top of the vegetable mixture. Season to 

taste with salt and pepper. Toss together until 

blended. Cover and refrigerate. Allow to rest 

for 60 minutes to tenderize the vegetables. 

2] Place in a nonreactive storage container, 

cover, label, date and refrigerate until needed. 


Worcestershire Grain Mustard 

Mayonnaise 



1 qt. GFS Extra-Heavy-Duty Mayonnaise 

½ c. 

¼ c. 

Crown Collection® Whole-Grain 

Mustard 

Worcestershire Sauce 

1 tsp. Trade East Granulated Onion Spice 

1 tsp. Trade East Granulated Garlic Spice 

1 tsp. Kosher Salt 

¼ tsp. 

COSTS 



Profit $5.90 

Food Cost 34% 



Wash hands. 1] Place all ingredients in a 

stainless-steel mixing bowl. Whisk together 

thoroughly. 2] Transfer to a nonreactive 

storage container, cover, label, date and 




Porchetta Steak 

Recipe Manager code: entree124 


20 lb. Pork Belly 

16 lb. GFS® Natural Boneless Pork Loin 

2 lb. Recipe: Porchetta Herb Paste >>> 

4½ lb. 

4½ lb. 

1½ qt. 

Jumbo Carrots, fresh 

Fennel Anise 

Primo Gusto® Extra Virgin 

Olive Oil 

9 lb. Recipe: Fried Fingerling 

Potatoes, warmed >>> 

2 lb. Recipe: Pork Jus Lie >>> 




1] Score the fat layer of each piece of pork 

belly by making diagonal slices 1½" apart and 

¼" deep. Make sure not to cut too deeply into 

the fat layer to prevent the belly from coming 

apart while roasting. 2] Turn the pork belly 

over so the lean side is facing up. Spread 4 oz. 

of porchetta herb paste over the top of each 

pork belly. 3] Slice the 2 pork loins in half 

widthwise. Carefully butterfly the pork loins 

lengthwise, leaving them hinged on one side. 

Spread 4 oz. of porchetta herb paste on the 

inside of each pork loin. Fold the loin back 

over the top of the paste. Press together firmly. 

4] Place the pork loin on top of the herb side 

of the pork belly. Tightly tie the pork belly 

to the pork loin with butcher’s twine. Space 

the loops 1" apart. 5] Place roasting racks in 

pans. Place the roast on the racks with the 

scored side of the pork belly up. Place in a 

heated 400°F convection oven for 1 hour. 

Reduce heat to 300°F for 45-50 minutes or 

until 150°F internal temperature is reached. 



6] Allow to rest 1 hour. Cover and refrigerate 

for 24 hours before slicing. CCP: Refrigerate at 

41°F, or below. Remove butcher’s twine. Slice 

into 10-oz. portions for service. Place slices 

in a storage container in a single layer. Cover 

and refrigerate until needed. CCP: Refrigerate 

at 41°F, or below. 7] Trim the carrots and 

fennel. Slice the carrots on the bias ¼" thick. 

Slice the fennel in half lengthwise. Remove 

the core. Slice lengthwise ¼" thick. Keep 

vegetable separate. Place in a stainless-steel 

mixing bowl. Drizzle 1 oz. of olive oil over the 

top of each vegetable. Season to taste with 

salt and pepper. 8] Toss the vegetables in the 

bowls to coat them evenly with the olive oil. 

Spread them out in a single layer on separate 

parchment-lined sheet pans. Cooking times 

will vary. Place in a 350°F convection oven. 



Cook until lightly caramelized and tender. 

Allow to cool. Place in separate covered 

storage containers. Refrigerate until needed. 



Wash hands. 1] Place 2 oz. of olive oil in a 

heated, nonstick sauté pan. Place a pork steak 

in the pan. Cook on both sides until lightly 

browned and just warmed through. CCP: 

Final internal cooking temperature must reach 

a minimum of 135°F, held for 15 seconds. 

2] Cook 6 oz. of potatoes according to the 

recipe instructions on side216. Place 2 oz. 

each of carrots and fennel on a metal baking 

pan. Place in a 350°F heated convection oven. 

Cook until just warmed through. 3] Ladle 

1½ oz. of warmed pork jus lie on a warmed 

serving plate. Place the potatoes at the top of 

the plate. Place the carrots and fennel at the 

bottom of the plate. Place the porchetta steak 

on top of the vegetables. 

Porchetta Herb Paste 



4 ct. Markon® Oranges, fresh 

6 ct. Markon Lemons, fresh 

1 c. Trade East® Whole Fennel Seed 

1 Tbsp. Trade East Whole Bay Leaves 

2 Tbsp. Trade East Ground Sage 

2 Tbsp. Trade East Ground Rosemary 

2 Tbsp. Kosher Salt 

1 Tbsp. Trade East Restaurant Grind 

Black Pepper 


8 oz. Primo Gusto Extra Virgin Olive Oil 


Wash hands. 1] Using a microplane, remove the 

zest from the oranges and lemons and chop 

finely. 2] In small batches, place the fennel 

seed and bay leaves in an electric coffee-bean 

grinder. Grind to a fine powder. 3] Place the 

grated orange and lemon zest, ground fennel, 

bay leaves, sage, rosemary, salt, black pepper, 

garlic and olive oil in a stainless-steel mixing 

bowl. Mix thoroughly. Season to taste with salt 

and pepper. 4] Transfer to a covered storage 

container, label, date and refrigerate until 


Fried Fingerling Potatoes 


Yield: 12 lb. 

12 lb. Fingerling Russian Potatoes, fresh 

1½ c. 

Primo Gusto Extra Virgin Olive Oil 




1] Place the potatoes in a pot of salted boiling 

water. Simmer until tender. Do not overcook. 

Cool the potatoes under cold running water. 

Drain. 2] Carefully press down on the potatoes 

with the heel of your hand to smash the 

potato into flat chunks. Place potato chunks 

in a covered storage container, label, date and 




Wash hands. 1] Place 6 oz. of potatoes in a 

heated 350°F deep-fryer until they are brown 

and crunchy and just warmed through. Allow 

to drain. 2] Place potatoes in a stainless-steel 

mixing bowl. Season to taste with salt and 

pepper. Drizzle 1 Tbsp. of olive oil over the 

top of the potatoes and toss together before 

serving. 

Pork Jus Lie 



1 qt. Water 

2 c. Chardonnay* 

2 Tbsp. Pork Base concentrate 

1 oz. Markon Shallots, minced 


½ tsp. 


6 oz. Recipe: Classic Blonde Roux >>> 





1] Place the water, wine, pork base, shallots, 

garlic and white pepper in a nonreactive 

sauce pot. Bring to a boil. CCP: Final internal 

cooking temperature must reach a minimum 


of 145°F, held for 15 seconds. Whisk to dissolve base. Simmer 

3-4 minutes. 2] Whisk warmed roux into the simmering stock. 

Add roux as needed. Thicken to desired consistency. Allow to 

cool. Transfer to a covered storage container, label, date and 

refrigerate until needed. CCP: Refrigerate at 41°F, or below. 

Classic Blonde Roux 

Yield: 2 lb. 

1 lb. GFS Unsalted Butter 

1 lb. GFS All-Purpose Flour 

COSTS 



Profit $14.05 

Food Cost 36% 


Wash hands. 1] Melt the butter in a sauce pot over medium 

heat. Add the flour all at once, whisking vigorously. When 

mixture thins and starts to bubble, reduce the heat to low. 

Cook 4-5 minutes until the roux begins to smell toasty. 

Stir frequently. Remove from the heat. 2] After the 

roux has cooled, transfer any unused portion 

to a covered container, label, date and 

refrigerate. The roux will whisk in best 

at room temperature or after being 

warmed in the microwave 

before use. 

Visit gfs.com/porchetta-steak 

to see how to make 

this recipe. 


56 | NEXT COURSE gfs.com 


For product information, see page 69. 


CHEF PROFILE 

Where the 

Fare is a 

Family Affair 

By Angela Graham 

Working together, Jeffrey Baldwin and his son, 

Jeffrey, are growing their suburban Detroit business. 


Jeffrey Baldwin opened his first 

restaurant, J. Baldwin’s Restaurant & 

To-Go, in Clinton Township, Michigan, 

in 2004. That was after many years of 

experience as executive chef in some of 

Detroit’s most prestigious restaurants 

including The Whitney, a historic 

mansion in the heart of the city. 

Cut to 2017. In June, the 1980 graduate 

of the Culinary Institute opened his 

second restaurant, Testa Barra Kitchen 

& Cocktails, just four miles—or as he 

puts it, “10 minutes”—away in Macomb 

Township. And with it came a new 

enterprise, Baldwin Restaurant Group. 

BRG is very much a family business, 

with Baldwin’s wife and partner, 

Rosemarie, and sons Jeffrey and 

Michael all involved. 

“Baldwin says 

part of the 

motivation 

for his second 

restaurant 

was “to bring 

the next 

generation 

into their own 

and leverage 

everyone’s 

talents.” 

New restaurant, 

fresh spin 

The new restaurant, Testa Barra, is not 

a reprise of the first. It is decidedly 

different in décor, cuisine and ambiance. 

It has a modern Italian/new American 

spin as opposed to the more traditional 

track of J .Baldwin’s, which is still going 

strong. “I don’t want people coming to 

Testa Barra asking for veal Parmesan,” 

Baldwin jokes, though such traditional 

dishes are well-prepared at his first 

restaurant. The new spot is designed to 

attract millennials rather than Gen X, 

with stylish touches including rattan 

furniture, a wall displaying skateboards 

and park bench seating on the 

enclosed patio. 

Baldwin has always been familyoriented; 

Testa Barra Kitchen & 

Cocktails (Testa is Rosemarie’s maiden 

name) emphasizes the family even 

more. Son Michael, a 2014 graduate of 

his father’s alma mater in Hyde Park, 

N.Y., and Michael’s significant other, 

Gabriella Rodriguez, a New Yorker he 

met there, are co-chefs. Son Jeffrey is 

director of operations, and has passed 

his first test on the way to becoming 

a full-fledged sommelier. He’s also 

handy with the restaurant’s technical 

aspects as well as the front of house 

duties. Rosemarie handles marketing 

and is an eloquent spokesperson for 

the operation. 

California influence 

on the menu 

The senior Baldwins traveled to 

California last summer to do research 

just after signing the lease for 

Testa Barra. 

“We learned how to be more 

vegetable-centric,” says Rosemarie, 

“and concentrate less on the proteins 

and more on fresh produce, such as a 

dish we tried at the conference, tricolor 

roasted carrots with harissa » 

Chef Snapshot 

Education: Culinary Institute of 

America (1980). 

Operation: Testa Barra Kitchen 

& Cocktails, Macomb Township, 

Michigan. 

Style of food: Modern Italian. 

Signature dish: Scallops with 

Sriracha Fettuccine with Candied 

Bacon. 

Major culinary influences: Wolfgang 

Puck. 

Favorite food towns or inspirational 

places: Detroit, Chicago and San 

Diego. 

Favorite cuisine: New American. 

Favorite ingredient: Anything to do 

with seafood. 

Favorite kitchen tool or gadget: 

Pasta extruder. 

Favorite music to cook to: 

Classic rock. 


CHEF PROFILE | Continued 

and Tunisian hot sauce.” A variation of 

the dish is on the menu. One of the 

hand-tossed pizzas is also a product of 

what they learned; they call it the “Testa,” 

topped with guanciale (an Italian cured 

meat similar to pancetta), goat cheese, 

mozzarella, arugula, cipollini jam and 

sea salt. 

The couple say the experience was 

especially important to them because 

they were about to create a new 

entity and were anxious not to repeat 

themselves. They planned to have a 

completely new menu and have it 

reflected in the upbeat décor. 

A new, flair-filled 

generation 

They feel they have accomplished their 

goal. The menu, which also reflects 

Michael and Gabriella’s style, includes 

a number of pastas made daily in the 

gleaming open kitchen, as well as 

specialties like blackened scallops 

paired with Sriracha fettuccini 

(recipe below). 

Jeffrey Baldwin says part of his 

motivation in opening the second 

restaurant was “to make it a platform 

to bring the next generation into their 

own and leverage everyone’s talents. 

As Baldwin Restaurant Group, we are 

confident that Testa Barra will be met 

with similar success as J. Baldwin's.” 

Chef Baldwin, having turned the day-today 

kitchen duties at J. Baldwin’s over 

to Chef Dave Stadler, is now in a senior 

adviser role for both restaurants. Good 

thing they are only 10 minutes apart. 


Wash hands. Cook pasta in well-salted boiling water; transfer into pan with 

Fontina Fonduta sauce. Coat one side of scallops in blackening seasoning 

and sear. Lightly sauté pasta with residual water and sauce. 

Chop candied bacon roughly. Plate pasta twirled on the plate. Place 

scallops on pasta; sprinkle candied bacon on top. Place cherry tomatoes 

on pasta. Add a dash of Sriracha to taste and toss. 

Sriracha Pasta with 

Blackened Scallops, Candied 

Bacon and Fontina Fonduta 

Difficulty: Easy 

Yield: 4 servings 

1 lb. Pasta of your choice (we use fettucine, 4 oz. per person) 

Recipe Fontina Fonduta sauce, 8 oz. >>> 

12 ct. Markon® Scallops, cleaned 

2 c. Trade East® Blackening Seasoning 

2 c. Candied Bacon—syrup and brown sugar 

2 c. Cherry Tomatoes, roasted with olive oil, salt and pepper 

to taste 

Sriracha 

Fontina Fonduta for Pasta 

Yield: 2.5 qt. 

1 Markon Onion, minced 

2 Markon Shallots, minced 

2 Tbsp. Garlic, minced 

1 qt. GFS Heavy Duty Whipping Cream, warmed 

1 qt. White wine* 

2 lb. Fontina Cheese in small pieces 

1 Markon Lemon, zested and juiced 

6 c. Primo Gusto® Grated Parmesan 

Roux 

to taste 

to taste 

¼ lb. GFS® Unsalted Butter, ¼ lb. GFS All-Purpose Flour 

GFS Iodized Salt 

Trade East Ground Black Pepper 

* Available in the retail market. 


Wash hands. Oil a stock pot to coat; sauté onions, garlic and shallots. 

Add white wine and reduce by half. Add warm cream; bring to simmer 

and add roux to thicken to medium nappe. Add Fontina while whisking 

constantly. Add grated Parmesan and lemon juice; whisk to incorporate. 

Let simmer while whisking often so the roux cooks, the cheese melts and 

the ingredients marry. Season with salt and pepper. 


J. Baldwin's Restaurant & To-Go in Clinton Township, Michigan (on 

the right), is the family's flagship operation. It specializes in creating 

gourmet dining experiences that fit with today's busy lifestyles. 

Below, Mixologist Blaine Figard zests lime atop a martini. 

The Baldwin family's second restaurant, Testa Barra Kitchen & 

Cocktails, offers a modern new American/Italian spin designed to 

appeal to millennials (below and to the right). 


PROFILE | Bigham Tavern 

By Tom Dixon 

QUEENS 

of the Hill 

Jessica Rewis 

Amelia Yoder 

Bigham Tavern is 

often called “King of 

the Hill” because it’s 

located atop Mount 

Washington, a steep 

bluff overlooking the 

Pittsburgh skyline. But 

it’s women who rule 

the roost at this awardwinning 

neighborhood 

bar and restaurant. 

Jessica Rewis and Amelia Yoder own 

Bigham Tavern with their husbands, 

Joseph Rewis and Brad Yoder, and 

a fifth partner, Terry Malsch. Jessica 

and Amelia focus full-time on the 

restaurant, while Joseph, Brad and Terry 

hold jobs outside the restaurant. 

It has been that way since the 

restaurant opened in 2010. Prior to that, 

Amelia and Jessica worked at a five-star 

hotel doing convention services. They 

lacked culinary experience, but were 

well-versed in hospitality. 

So when they decided to break out 

of the corporate world and build 

something of their own, they looked 

for a way to share their ability to make 

people feel welcome and appreciated. 

They found it right in their own 

neighborhood. 


Capitalizing on history 

They trained their attention on a 

particular building when it went up 

for sale. “It dates back to 1910 and was 

home to a number of restaurants and 

bars over the past century,” Rewis says. 

“It’s in the midst of residential homes, a 

bit off the beaten path, but it’s a wellknown 

gathering place.” 

“We pay 

attention to 

trends and 

are always 

analyzing the 

menu to see 

what is and 

isn’t selling.” 

The new owners kept the business 

open while Malsch, who has general 

contractor experience, began to 

renovate the building. It had most 

recently been a family restaurant and, as 

new owners, Rewis wanted to retain the 

existing customers while transitioning 

to a new concept. Their research 

showed a previous business on the 

site was called Bigham Tavern—it’s on 

Bigham Street—so they chose that 

as a name. 

In addition to running the operation, 

Rewis and Yoder tended bar in the early 

days and funneled their tips back into 

the business. “I also worked a day job 

on top of it,” Rewis says. “We were really 

determined to make this happen.” 

The hard work paid off. Today Bigham 

Tavern is a Pittsburgh institution. 

Patrons wait an hour or so for tables 

on busy nights. An on-site party room 

and tented patio are booked solid for 

banquets and events. And readers of 

local publications lavish Bigham with 

praise, awarding it multiple Best Bar, 

Best Waitstaff, Best Burger and Best 

Wings commendations. 

Showing people a 

good time 

For Rewis and Yoder, it’s all about 

making people feel comfortable. “This 

is the kind of place where we know the 

better part of our customers by name,” 

Rewis says. “Our philosophy is, people 

go out to a restaurant to leave their 

worries behind and enjoy themselves. 

We work hard to make sure they have a 

good time.” 

Food plays an important part in that. 

Bigham started with a limited selection 

of simple bar food, but the menu has 

evolved into a more extensive and 

sophisticated selection. 

“We pay attention to trends and are 

always analyzing the menu to see what 

is and isn’t selling,” Rewis explains. 

Wings are the biggest seller; Bigham 

moves 7,000 of them on a typical 

Wednesday night. They’re available 

with a choice of more than 30 dipping 

sauces, all made from scratch in-house. » 


PROFILE | Bigham Tavern Continued 

Restaurant Snapshot 

Operation: Bigham Tavern. 

Locations: Mount Washington, 

Pennsylvania. 

Classification: Neighborhood 

tavern. 

Seats: 200 with patio. 

Dayparts served: Lunch, dinner, 

late night and weekend brunch. 

Check average: $20. 

Signature dishes: Wings, Hangover 

Helper Burger, #1 BT Burger, Mac 

‘n’ Cheese dishes. 


EXPERT ADVICE | 

PeopleMatters 

Don’t Call 

Them 

Waitstaff 

By Ken Wasco 

Ken Wasco, Gordon Food Service ® 

Customer Effectiveness Manager 

Ken Wasco conducts hundreds 

of seminars and workshops on 

ways to achieve higher levels of 

personal effectiveness through an 

emphasis on communication skills 

across the foodservice industry. 


Go to a new-car showroom, a clothing 

boutique or a building-supply store and 

you will be waited on by a salesperson. 

Someone who will answer your 

questions, probe your needs, identify 

your options … and quite likely try to 

upgrade you to a pricier solution. 

You know, just like a waiter or waitress 

is supposed to do. 

So why do we persist in calling our 

front-line personnel waitstaff and not 

salespeople? 

Here’s why the label matters. All too 

often, the term waitstaff becomes a 

self-fulfilling prophecy. For employees, 

it translates to “I’m doing this while I’m 

waiting until something better comes 

along.” For the customer, it can come 

to mean “I’m waiting for someone who 

likes their job to take care of me.” 

Defining the restaurant 

salesperson 

Now consider this definition of 

“salesperson” from reference.com: 

“The duties of a salesperson include 

customer communication, customer 

assistance, demonstrating product 

knowledge and completing transactions. 

Communicating with the customer, 

the primary duty of a salesperson, 

includes greeting the customer, 

assessing needs and answering 

questions. These duties revolve around 

the ability to provide information 

and offer guidance regarding specific 

products. A salesperson must have 

a friendly disposition and excellent 

communication skills to effectively 

assist the customer.” That sounds like a 

terrific job description for a great new 

job title: “Restaurant salesperson.” 

Duties of a Restaurant Salesperson 

one 

Build product knowledge. No one can sell what they don’t know. Your sales staff 

must try every item—preferably as a group, in the kitchen, with everyone offering 

comments. People learn how to sell an item by hearing others describe its taste, 

flavor, consistency, appearance and other attributes. A great salesperson can sell an 

item without even mentioning it by name. 

two 

Provide information. A salesperson should never use the word “special.” To a customer, 

“on special” sounds like something that needs to be used before it turns bad in 

your cooler. Instead, you want to draw attention to “featured items.” Of course, a 

salesperson always knows what additional items complement the featured selection. 

Assess needs and answer questions. Fabulous salespeople answer customer 

questions with questions of their own, to help them discover which menu items they 

should recommend. Consider this common exchange: Customer: “What’s good here?” 

Waitperson: “Everything!” 

three 

four 

This is a far better approach: Customer: “What’s good here?” Salesperson: “What types 

of foods do you like?” Customer: “I never walk away from beef.” Salesperson: “We have 

many choice steaks on the menu; how hungry are you?” Customer: “I haven’t eaten yet 

today. Got anything besides a small filet?” Salesperson: “You bet. Do you like a rich 

flavor?” And so on. 

Offering guidance. Appetizers and desserts remain the least-sold menu categories 

in restaurants. It’s all in the presentation. The waitperson asks, “Can I interest you in 

something from our appetizer menu to get things started?” Customer: “No thanks.” 

The salesperson phrases it so it’s not a yes-or-no question: “Now that I have your 

drink order, I’d like to tell you about two very popular items to get things started.” 

After he describes them, he asks, “Which of these two would you like?” 

As for desserts, most waitstaff either forget to present them or do it after the main 

meal. But the best time to sell desserts is while the customer is still hungry. A 

salesperson turns in the entrée order, then returns to the table to present dessert 

options before the entrée is served. » 


EXPERT ADVICE | 

PeopleMatters Continued 

Duties of a Restaurant Salesperson 

Greeting the customer. Today’s attention spans require a salesperson to stop by a 

customer’s table within 20 seconds. Even if they’re on the way to something else, they 

should stop and introduce themselves and tell the customer they’re taking care of 

another patron and will return promptly. 

five 

six 

Once the salesperson returns to the table, they have 60 seconds to establish a 

friendly rapport. I suggest a “periscope search” of the table, briefly engaging the eyes 

of each guest while extending a personal welcome. 

Getting the sale. There is one more wait vs. sales distinction. Waitstaff earn tips; 

salespeople earn commissions. That instills a different mentality. Help your team 

transition to a sales mindset by challenging them to upsell every table by $5 more 

than the table is prepared to spend. The average tip (commission) is 20 percent, so 

an additional $5 on an order should net the salesperson an extra $1 in commission 

income. That doesn’t sound like a lot, but if they have 25 tables during a shift, that’s 

an extra $25 in their pocket. 

Sales are the lifeblood of any business. If you want to do better, you need to sell 

more. Referring to your front-line personnel as salespeople rather than waitstaff—and 

training them accordingly—will change the way they think about and approach their 

jobs … to the benefit of your bottom line. 

Strengthen Your Staff Management Skills 

Visit gfs.com/ideas and search “staffing” for more insights on managing your workforce. 


Advertiser Index 

Advertiser Product Page # Reorder No. Description 

Gordon Food Service ® Created to Inspire IFC * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Sienna Bakery ® Naan Bites 1 631450 Sienna Bakery Oval 4x8 inch Naan Flatbread, Frozen, 2.29 oz., 54 ct. Package, 

1/case 

216713 Sienna Bakery Naan 8 inch Stone Baked Flatbread, Frozen, 4 oz., 6 ct. Package, 

8/case 

631491 Sienna Bakery Garlic Naan Flatbread, Mini, Frozen, 1.58 oz., 8 ct. Package, 8/ 

case 

Halperns’ ® Steak and Seafood 8 * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Highliner Seafood 9 * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Pactiv Newspring Packaging 14 * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Sienna Bakery Briolle 23 547613 Sienna Bakery Briolle Dough, Frozen, 2.4 oz., 120 ct. Package, 1/case 

Gordon Food Service Online Payment 27 * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Steelite Anfora Crete Collection 31 * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Sterno Catering 37 * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Gordon Food Service Inventory Manager 40 * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Tyson Chicken 41 * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Yoplait Yogurt 56 704310 Yoplait Original Low Fat Vanilla Yogurt, Bulk, 32 oz. Tub, 6/case 

General Mills Pillsbury Biscuits 57 674432 Pillsbury Mini Buttermilk Biscuits, Frozen, 1.2 oz., 35 ct. Tray, 5/case 

789550 Pillsbury Buttermilk Biscuits, Frozen, 2 oz., 120/case 

353430 Pillsbury Buttermilk Biscuits, Frozen, 2.85 oz., 15 ct. Tray, 5/case 

Hoffmaster Caterwrap 72 * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

Gordon Food Service 

Chemical and Beverage 

Service Team 

IBC * Contact your Gordon Food Service Customer Development Specialist for more 

information. 

The opinions, beliefs, and viewpoints expressed by the contributors to Next Course magazine do not necessarily reflect the opinions, beliefs, viewpoints, or official policies of Next Course magazine or of 

Gordon Food Service, Inc. Next Course magazine and Gordon Food Service, Inc. do not guarantee the accuracy of all published works. All works submitted to Next Course magazine for publication become 

the express property of Gordon Food Service, Inc. No reproduction of the contents of Next Course magazine, in whole or in part, may be made without the express written consent of Gordon Food Service, Inc. 

Copyright 2017, Gordon Food Service, Inc. All Rights Reserved. Next Course, GFS, and Gordon Food Service are trademarks of Gordon Food Service, Inc. Other company, product, and service names may be the 

trademarks or service marks of others. 

Tableware Descriptions 

Pulled Bacon Parfait: (shown on page 42-43) #612244 Steelite Glass Solar 

Highball, 12¼ ounce. Steelite Marnee Oval Bowl Soup/Dessert Spoon 7 1 ⁄8 inch. 

#928111 Steelite Rectangle Varick Pub Tray, 14 x 7 inches. 

Mediterranean Tapioca: (shown on page 46-47) #591273 Steelite Sedona 

White Entrée Platter, 9¾ x 7 inches. #668066 Steelite Sedona White Small 

Sauce Dipper, 2¼ x 1¾ x 1 inches, 1 ounce. #925933 Steelite Bormioli Rocco 

Pulsar Double Old Fashioned Glasses, 13½ ounce. #524330 GFS Wine Glasses, 

12.5 ounce. 

Avocado and Green Pea Hummus: (shown on page 44) #951231 Steelite Fido 

Clear Jar, 19 ounce. #969724 Steelite Fido Clear Jar, 7¾ ounce. 

Nduja Clams and Rigatoni: (shown on page 45) #187632 American Metalcraft 

Mini Cast Iron Fry Pan, 6.25 inches. Steelite Finity Dinner Fork, 7¾ inches. 

Sharp White Cheddar Whip: (shown on page 48) Steelite Sonata Coupe Bowl, 

6 x 1½ inches, 10 ounces. 

Baja Crab Salad Spread: (shown on page 49) American Metalcraft Oval Black 

Go-Go Basket, 9 x 6 x 3 inches, #829352 Steelite Denali Blue/Gray Bouillon Cup, 

9 ounces. (#742061) Varick Alpha Ceramic Square Plates, 10 inches. 

Carpaccio Butter: (shown on page 52) #824943 American Metalcraft White Dish, 

1 ounce. #528061 Handy Wacks 12 x 12 inch Dry-Waxed Paper Basket Liners. 

Steelite Occasions Medium Slate Platter, 17¾ inches. 

Yorkshire Beef Sandwich: (shown on page 53) #930963 American Metalcraft 

Olive Wood Serving Board, 16 5 ⁄8 x ¾ x 5 7 ⁄8 inches. 

Capicola Ham Briolle: (shown on page 50-51) #999449 American Metalcraft 

Galvanized Tin with Handles, 10 x 3 inches. Steelite Officina Tumbler, 11 ounces. 

Steelite Premiere Table Fork, 9 inches. 

Porchetta Steak: (shown on page 54-55) Steelite Marnee Table Knife, 9 1 ⁄8 inches, 

Steelite Marnee Dinner Fork, 8 1 ⁄16 inches. #928057 Steelite Anfora Sedona Coupe 

Plates, 8 inches, Sedona Black (similar item). 


EXPERT ADVICE 

| LegalMatters 

Credit Card Swipe 

Fees—What You 

Need to Know 

By Jonathan M. Weis 

Jonathan M. Weis is a partner at Levin Ginsburg, a full-service law firm in 

Chicago. He has represented clients in a variety of industries. Jonathan has 

extensive experience working with large multinational and public companies 

as well as smaller businesses, startups and individuals. 

Among the many costs incurred 

by restaurateurs and foodservice 

operators, credit card swipe fees (also 

known as interchange fees) are some 

of the least understood. But you have 

to pay them if you want customers 

to make credit-card transactions at 

your business. Rather than paying 

these charges blindly, however, it 

is worthwhile to understand them, 

dispute them if appropriate and get a 

better handle on your your costs—even 

considering whether you wish to accept 

credit cards at all. 

Interchange-plus pricing consists of 

fees set by the credit card processor, 

the issuing banks and the card 

associations. All fees vary by card type. 

The processor’s markup, however, is 

negotiable. 

It’s tricky to predict what your costs 

will be for two reasons: 

1. The details in interchange 

statements vary greatly by processor. 

2. You don’t know which cards your 

customers will be using. 

Gaining some cost 

control 

Flat-rate pricing is a new type of cost 

structure gaining popularity. It is similar 

to interchange-plus, because both 

interchange and processor markup fees 

are included. However, the fees you pay 

will not fluctuate by card type. Flatrate 

pricing finds the median rate you 

should be paying and sets it in place. If 

the interchange rate or your transaction 

volume fluctuates one week, you still 

pay the same amount per transaction. 

This gives you cost stability. 

Some restaurants and foodservice 

operators have stopped accepting 

credit-card payments altogether. This 

is because many feel they have been 

giving a hefty percentage of their 

revenues to issuers for too long, and 

it’s cutting into their profits. Some 

restaurants estimate they give up 

to 5 percent of their gross sales 

to swipe fees. 

In 2010, the Durbin Amendment, 

which was included in the Dodd-Frank 

Financial Services Reform law, gave 

the federal government the authority 

to establish interchange fees on credit 

card transactions that are “reasonable 

and proportional” to the costs of 

processing the transaction. The Federal 

Reserve issued final rules implementing 

the amendment in 2010 that capped 

the swipe fees that merchants pay 

for transactions at 0.05 percent, plus 

21 cents per transaction—more than 

20 cents less than merchants paid 

previously. 


However, the National Restaurant 

Association (NRA), which represents 

millions of card-accepting merchants, 

expressed concern the Federal Reserve 

misinterpreted the Durbin Amendment 

when it drafted the final rules 

regarding interchange fees and did not 

provide enough relief to merchants. 

The courts consider 

swipe fees 

Around the same time, a long-running 

class-action antitrust lawsuit against 

Visa and MasterCard over the swipe 

fees was winding its way through the 

federal court system. The plaintiffs, 

including the NRA, argued the 

interchange fees were unfair and anticompetitive. 

In 2012, a federal judge 

in the Eastern District of New York 

approved a controversial multibilliondollar 

settlement under which the 

card networks and banks agreed to 

pay merchants, but with significant 

strings attached, including requiring 

merchants to release future legal 

claims. 

Many of the plaintiffs, including 

the NRA, called the settlement 

unacceptable and appealed to the U.S. 

Court of Appeals. A September 2016 

ruling by the Second Circuit found the 

settlement was “unreasonable and 

inadequate.” 

The credit card companies fought 

back by attempting to appeal that 

decision to the U.S. Supreme Court, 

but in March 2017 the Supreme Court 

refused to hear the appeal. As a result, 

the appellate court’s decision throwing 

out the multibillion-dollar settlement 

remains in place. 

The Supreme Court’s decision likely 

will lead to years of continuing 

litigation and negotiation regarding 

credit card interchange pricing, as the 

huge case goes back to the federal trial 

court in the Eastern District of New 

York where it was originally decided. 

Many trade groups were pleased with 

the Supreme Court’s decision because 

if the settlement had been approved, 

the structure of interchange fees 

would have been set in stone. 

Mitigate risk 

A final word of caution when it comes 

to credit cards: encrypt your customers’ 

credit card data, use a separate, secure 

network for credit card processing and 

insist on the latest security from your 

card processor. This will significantly 

Two Ways to 

Take Action Now 

Monitor interchange rates 

and fee increases. Credit 

card issuers often adjust 

interchange fees in April 

and October. You can 

sometimes negotiate terms 

with your card processor. 

Watch for undisclosed 

fees some card processors 

classify as “surcharges.” 

They are typically pure 

profit and may be debited 

from your account after the 

date of transaction. 

reduce risk to your business. We 

have all seen the stories about what 

happens when a business has its 

customer credit card data stolen or 

compromised. 

By becoming familiar with the details 

of credit card processing, you can 

better keep tabs on your costs and 

ensure that credit cards remain a 

reliable source of profit for your 

business. 

This article is for informational purposes only. It is 

not legal advice and is no substitute for an actual 

consultation with a lawyer. Always consult your 

lawyer regarding your specific circumstances. 


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72 | NEXT COURSE gfs.com 

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