ChefRef Foodie – Summer 2017

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The sunny days of summer have arrived. The new season welcomes new opportunities to refresh menus with in-demand summer dishes diners crave. Lean proteins and colorful produce often take center stage this time of year, and opportunities for creative flavor combinations exist in the beverage category, as consumers look to cool down with refreshing drinks.

At Sysco, we take great pride in supplying our customers with the highest-quality, finest cuts of meat in the industry. That pride is now reflected in the names of our specialty meat company product brands, Buckhead Pride and Newport Pride. Offering everything from perfectly aged hand-cut steaks to specialty cuts of pork, lamb and wild game, our meat companies only work with the most innovative and progressive suppliers to ensure that our standards are reflected in every product. Learn more about Buckhead and Newport and their specialty offerings on page 4.

Beverage consumption increases as temperatures rise, providing operators with the opportunity to drive profitability with an expanded seasonal drink menu. Incorporating specialty summer drinks across all day parts helps drive considerable increases in check average, making the juice worth the squeeze when it comes to growing your drink offerings. Check out some fun and fizzy recipes on page 12.

If profitability struggles are keeping you up at night, visit page 26 for easy-to-implement tips from Sysco experts on how to make small adjustments that can help you recoup profits on the front and back end.

This issue is packed with great content: recipes for your kitchen, tips for your back office, and so much more. If there is a topic you would like to see in Foodie Magazine, please let us know. Send an email to with your ideas and suggestions.

Enjoy the issue,

Bill Goetz
Senior Vice President, Sales and Marketing