SYSCO Food Services of Arizona is proud to offer ideas and tools for Arizona Chefs. From Page to Yuma, the Grand Canyon State is filled with talented Culinarians and Operators that work very hard at staying up to date with food trends, market changes, local news and trade shows.

Please check back on this page regularly for updates.

Chef Michael Mauri

Manager of Culinary Business Development

623-907-6941

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Enjoy these tasty meals when you have the tendency to eat a bit lighter.  Try incorporating them into Entrée style salads, lamb, beef and fin fish will always perform well when dressing up an already exciting salad. Lighten your starch and vegetable preparations and consider incorporating Arizona Citrus and Melons.

Chilled soups can also be a lot of fun, again incorporating some of your signature, tested and profitable items will increase the guests comfort level toward dishes that are generally considered a bit more “daring”

The recipes below may spark and idea or two:

Arizona Salmon Salad 6 ounces of grilled salmon fillet, marinated tomato, blended cheese, black beans and zesty southwest dressing. Retails at $10.99  Your cost = $4.07  - Profit = $6.92	Charred Steak and Asparagus Pan seared prime pub steak and grilled asparagus with roasted tomatoes, balsamic and shafts artisan bleu cheese. Retails at $13.99  Your cost = $5.28 - Profit = $8.71

Also remember that more diners are a lot more health conscious these days, if you doubt this notion – try putting a low fat, high protein item on as a menu addition for a day or two. You may be surprised to find strong sales result from giving your customers the option. It is a fact that most diners consider eating healthy every time they go out. Whether they act on this consideration or not depends on whether the restaurant is offering a healthy choice!

Some links worth saving in your favorites:

http://americanlambboard.org

 

http://www.beefitswhatsfordinner.com

 

http://www.otherwhitemeat.com/