Reinhart Milwaukee Holiday Dining Guide

REINHART FOODSERVICE MILWAUKEE

DINING GUIDE

IN ONEEVERYTHINGFORTHEHOLIDAYS
PLACE!

Fully Cooked

Lamb
Shank
D7788

The Holiday Season The holiday season is a great
time to look at your beverage
The holiday season is nearly upon us and Reinhart menu, especially your bar offer-
Foodservice has both the quality products your ings. There are many unique
customers will love and the solutions that will al- beverages, such as mulled wine,
low your operation to have a successful holiday that are associated with the holi-
season. days. A mug of hot apple cider
can call to mind memories of
Do you know how much Americans spent while days gone by. A brightly pre-
dining out during the past holiday season? Nearly pared holiday cocktail that is
$50 billion dollars in December alone. You need paraded through a crowded res-
to tap into that if you want to maintain a success- taurant can have customers ask-
ful establishment.
ing for “one of those”.
Here’s another thing to think about: the playing
field is only going to get more competitive so how Black Friday. Those words fill
are you going to stand out above the crowd? many Americans with dread, but
How are you going to become a destination for for many more they mean spend-
the holiday season? Here a couple of tips:
ing hours and hours hopping
A good place to start is to examine some of the from store to store trying to take
trends that currently surround holiday dining. A
key goal is to maintain the traditional, while also advantage of as many deals as
keeping the concepts fresh. Consumers want to possible. All of those shoppers
see certain constants when they’re out during the
holidays, but they don’t want to be bored. will need sustenance at one
point or another during that busy
Americans are constantly on-the-go, and there is day so what are you going to do
no time that this is more apparent than the holi-
days. Our lives are becoming more complicated, to grab that business? Social
our time more stretched and this leads to stress. media should be a big part of
Customers are looking more and more towards your Black Friday plans. If you
the foodservice industry to help relieve some of promote it, they will come.
the pressure of having a happy holiday. This
means take-out, but make sure it’s done right. Also, don’t forget Small Business
Consumers want to know that a little bit of love Saturday! This is a great chance
and care was put into the preparation of their to leverage being a locally owned
food. They want something a little tastier than business against your national
what they can find at the food court at the local chain competition. Consumers
mall. This concept extends to the take-out pack- like the feeling that they are sup-
aging that you use. It’s important to use quality
take-out packaging – not products that are going porting their community, and
to spill or cause the food to rapidly diminish in often they don’t think about it
quality on the ride home. If you can prove to a when making dining decisions, so
customer that you can provide a consistent, has- use this day to remind them.
sle-free take-out meal they will come back again
and again. Plus, you can contribute to making
America a little less stressful during the holiday
season!

The opportunity is out there. How are you going
to grab your piece of the holiday season pie?
You’ll do it by successfully working that balance of
the traditional with the new and consistently
providing your patrons with a quality dining expe-
rience!

Your Reinhart Sales Consultant is ready to help
you navigate the holiday dining season, so let’s
get started today!

Hors D’oeuvres 101 Make the right impression with hand-crafted
details & premium ingredients...ready to
How to Choose? heat & serve & delight!

Serve a mix of 4 to 5 hors d’oeuvres to achieve a Asparagus & Asiago Wrapped in Phyllo
desirable variety of color, texture, and flavor! A tender asparagus tip wrapped in butter phyllo with a shredded blend of
imported Asiago and Fontina cheese!
How Many?
RFS# A7500 4/25 CNT
Pre-dinner events: 3 to 5 pieces per person
Cocktail parties: 7 to 10 pieces per person Assorted Quiche
Presentation counts! These hors d’oeuvres easily Mini quiche with buttery dough and creamy centers: Vegetable, Florentine,
move from casual to elegant affairs depending on Lorraine & Monterey!
serving vessels and accompaniments.
Crowd-pleasers: Cocktail franks, quiche, spring rolls RFS# L2008 4/25 CNT
Upscale impressions: Canapés, antipasto skewers
Butler style: Best for puff pastry and phyllo products Bacon Wrapped Water Chestnuts
Chafing dishes: Best for sate, bacon wrapped items, A slice of crisp water chestnut wrapped in lean pre-cooked bacon and
and quiche bound together neatly with a pick!

Features & Benefits RFS# L2014 4/25 CNT

Hand-Made Touches Cocktail Franks in Puff Pastry

Each hors d’oeuvre has a “made on premise” look, A 100% all beef frank wrapped in a flaky French puff pasty dough!
worthy of any establishment’s menu. But unlike
scratch preparation, when you choose Culinary Se- RFS# 22014 2/50 CNT
crets™, you benefit from reduced labor cost, zero
waste and no need to stock and prepare numerous Kale, Squash and Cheese Phyllo Triangles
ingredients! A sophisticated blend of sautéed kale and leaks with roasted butternut
squash, pine nuts, and smoked cheese. Wrapped in flaky phyllo!
Heat & Serve
RFS# MG886 4/25 CNT
Increase operational efficiencies and bottom line
benefits with simplified preparation. It takes only Poached Pear & Brie Phyllo Purses
minutes to heat (or thaw). Plate and serve the exact
number of hors d’oeuvres you need. How beautiful is Tender poached pears and creamy brie cheese in a crispy phyllo purse!
that?
RFS# V7664 2/50 CNT
Consistent Size & Appearance
Polenta Croutons
Hand-crafted details, made with precision. Culinary A creamy polenta and mozzarella square coated with seasoned bread
Secrets hors d’oeuvres deliver consistent size and crumbs and pre-fried. Use a base for any number of savory toppings!
appearance, along with the portion control an opera-
tor needs to maintain food costs. RFS# MG498 4/22 CNT

Individually Shrink Wrapped Trays Quesadilla Chicken Cornucopia
A blend of pepper jack and cheddar cheeses with chicken, sour cream,
Most hors d’oeuvres are packed 25 pieces per tray, tomatoes, onions, and peppers in a flour tortilla cone!
four trays per case, for convenient storage and easier
portion control. The smaller pack sizes guard against RFS# L2166 4/25 CNT
freezer burn and preserve the product’s artisanal
appearance. Shrimp & Grits in Tortilla Cubs

Spicy shrimp in a red pepper base & corn grits served in a tortilla shell!

RFS# V6016 4/25 CNT

Spanakopita
(Spinach & Cheese Phyllo Triangle)
16 golden layers of fresh phyllo surrounding a center of spinach, garlic, feta,
and cottage cheese!

RFS# L2012 10/10 CNT

Whole Turkeys Cobblestreet Market®

Whole Tom Turkey 2/20+ LBS Turkey
RFS# D5832

Whole Hen Turkey 4/12+ LBS Oven Ready Turkey - Our turkey breast delivers reliable
RFS# K6908 cooking results with roasting-bag and foil-wrapped options;
breast and thigh netted for convenience.
Tip: Set your turkey dinner apart by giving it
a unique twist! Get creative! Turkey Breast, Foil Wrapped 2/9.5+ LBS
RFS# 12216

13.8 Turkey Breast, Cook-in-Bag 2/10+ LBS
LBS. RFS# 61836

Ready-to-Roast Breast & Thigh, Netted 2/8+ LBS
RFS# 43128

Pan Roasted Turkey - Golden-brown skin adds homemade
appeal to entrée slices, julienne cuts, and sandwiches.

Turkey Breast w/Broth, Pan Roasted 2/7+ LBS
RFS# 61838

POT ROAST Smoked Turkey Breast w/Broth 2/7+ LBS
RFS# 42758
Cobblestreet Market
Oven Roasted, Skinless Turkey - Expert roasting means
Pot Roast maximum flavor with a variety of applications.

USDA Choice Premium Turkey Breast w/Broth 2/9+ LBS
Cooked Well w/Onions RFS# 43210

RFS# 63510 Turkey Breast w/Broth 2/9+ LBS
9+/LBS RFS# 80876

BONEWERKS CULINARTE

Braised Boneless Beef Short Ribs Demi Glace de Veau Classic

RFS# D7786 20/9+ OZ RFS# D2728 16/LBS

These short ribs are produced from fresh aged USDA Graded beef, hand sea- Prepared with fresh roasted veal bones, fresh mire poix and herbs. Simmered,
soned, and oven-seared, infused with a Classic Veal Demi Glace and slow reduced, thickened, and seasoned. This economical, ready-to-serve sauce can
braised for hours! Short rib perfection! easily be turned into a signature small sauce!

Braised Lamb Shank What is Sous Vide?

RFS# D7788 12/19+ OZ Sous vide, which means “under vacuum” in French, refers
to the process of vacuum sealing food in a bag, then
This deluxe heel on hindshank of lamb has been hand seasoned and perfectly cooking it to a very precise temperature in a water bath.
oven seared, then slowly braised in the pouch with a Classic Demi Glace. Pairs
perfectly with roasted root vegetables or your choice of added ingredients! Restaurants have been using sous vide cooking for years
to cook food to the exact level of doneness desired, eve-
ry time.

Bonewerks Culinarte sous vide entrees are prepared to
the highest USDA HACCP standards, oven seared and

Brickfire Bakery® Bountiful Harvest®

Assorted Whole
Dinner Rolls Green Beans

30416 61222

Bountiful Harvest Markon®

Mashed Fresh
Potatoes Rosemary

24278 78054

Markon

Fresh
Parsley
78172

Culinary Secrets™ Bountiful Harvest

Traditional Whole
Stuffing Corn
T9662 61116

Bountiful Harvest

Cranberry
Sauce
10770

Cobblestreet®

Turkey
Breast
12216

Culinary Secrets

Turkey
Gravy
26940

Cobblestreet Market®

Ham
Cobblestreet Ham - When it comes to ham, customers know
what they want: the slow-cured, savory flavor of Cob-
blestreet Market ham. Cobblestreet Market hams get the old
-fashioned treatment, with natural hardwood smoking for
delicious taste and tender texture.

Honey Brown Sugar Ham 2/12+ LBS
Water Added
RFS# 62956

Teardrop Pit Ham 2/12.5+ LBS

NEARLY Boneless, Natural Hardwood Smoked, Water Added
HALF! RFS# 39246

Round Pit Ham 2/12.5+ LBS

Boneless, Natural Hardwood Smoked, Water Added

RFS# 40138

Gourmet Buffet Ham 2/10+ LBS

Boneless, Natural Hardwood Smoked, Natural Juices

RFS# 49800

DON’T FORGET THE... Buffet Ham 2/12.5+ LBS

Boneless, Natural Hardwood Smoked, Water Added
RFS# 40150
Sliced Pineapple RFS# 10846
Whole Peppercorns RFS# 24234 Carving Ham 2/6+ LBS
Roasted Baby Potatoes RFS# 73398 Boneless, Natural Juices
100% Pure Honey RFS# 22149 RFS# 10096

THE REINHART DIFFERENCE!

Reinhart offers three tiers of Cobblestreet Market We Have the Right Ham for the Right Use!
Hams (Distinctions, Originals, and Foundations)
that are naturally hardwood smoked, providing D-Shaped or Deli Style Ham:
great flavor to meet all customer needs. The three Deli Style hams appear less pro-
tiers of ham under our Cobblestreet Market label cessed and offer great plate cover-
appeal to all customers from upscale accounts to age and eye appeal!
the most cost conscious customers.
Pit Style Ham:
Our hams are processed in a USDA certified, quality These hams feature an old-
controlled environment! fashioned appearance with a higher
yield than bone-in hams. Ideal for
Cobblestreet Market Hams feature a unique smoky carving ham steaks and buffet lines!
sweet flavor from being naturally hardwood
smoked & cured using our signature touch! Buffet Ham:
Buffet hams offer a consistent shape
Our hams are optically graded and hand trimmed. while providing good plate coverage
Every ham is graded by a patented optical grading and flexible portion control, making
system and hand trimmed to exacting specifica- them ideal for entrée applications!
tions!
Cooked/Boiled Ham:
All of our Cobblestreet Market Hams are fully These fully cooked hams offer 100%
cooked & boneless. Our hams are naturally hard- yield and consistency for slicing or
wood smoked for up to 15 hours resulting in a tra- deli shaving!
ditional smoke flavor, taste, aroma, and appear-
ance!

Ham Glazes Bountiful Harvest®

The perfect ham glaze can make the perfect ham. Leave the Maraschino
traditional glaze in the jar and venture out on your own taste Cherries
journey. Make it your own and your customers will truly 16409
appreciate the effort.
The perfect “finishing
Blueberry Chipotle Glaze touch” for many
1/3 cup blueberry preserves dishes!
2 tablespoons finely chopped chipotle chilies (RFS# 73054)
2 tablespoons packed dark brown sugar (RFS# J3166) Seasonal Favorites

Quick ’n Easy Cola Glaze From Garden-Fresh Foods
3/4 cup cola (RFS# P2072)
1 cup packed dark brown sugar (RFS# J3166) Asiago Pasta Salad

Orange Soy Glaze RFS# 10164 5/LBS
1/2 cup Rejuv® orange juice (RFS# 14852) Pasta, diced tomatoes, Asiago cheese, garlic, red
1 tablespoon Culinary Secrets™ soy sauce (RFS# 18788) wine vinegar, olive oil, green onion, ripe olives and
1/2 cup packed dark brown sugar (RFS# J3166) spices!
1 teaspoon Dijon mustard (RFS# 17320)
Bruschetta
Brown Sugar Mustard Glaze
3 tablespoons honey (RFS# 22149) RFS# A8354 5/LBS
1/2 cup packed dark brown sugar (RFS# J3166) Fresh bruschetta made with diced tomatoes, red
1 tablespoon Dijon mustard (RFS# 17320) onions, garlic, and olive oil!
1 tablespoon pineapple juice (RFS# 14790)
Cranberry Orange Relish
Pineapple Ginger Glaze
3/4 cup packed dark brown sugar (RFS# J3166) RFS# 73200 2/5 LB
1/2 teaspoon ground ginger (RFS# 24054) Wisconsin cranberries blended with sweet seedless
1/2 cup pineapple juice (RFS# 14790) oranges!

Honey Sriracha Glaze Cranberry Walnut Salad
2 tablespoons packed dark brown sugar (RFS# J3166)
1/2 cup honey (RFS# 22149) RFS# E3632 8.3/LB
1 to 2 tablespoons Sriracha sauce (RFS# 29584) Red cabbage, dried cranberries, sweet vinegar, and
1 clove garlic, finely chopped (RFS# V5377) oil dressing and a bag of walnuts!

Root Beer Barbecue Glaze Cucumber Dill Dip
1/2 cup packed dark brown sugar (RFS# J3166)
1/2 cup barbecue sauce (RFS# 28160) RFS# 70310 5/LBS
3/4 cup root beer (RFS# K3398) A zesty dill dip of sour cream, cucumbers, season-
ings, and salad dressing!
Cherry Lime Ginger Glaze
2 tablespoons packed dark brown sugar (RFS# J3166) Pumpkin Mousse
1/2 teaspoon ground ginger (RFS# 24054)
1/2 cup cherry jam RFS# 24768 5/LBS
1 teaspoon grated lime peel (RFS# 13506) Hearty pumpkin and holiday spices in a non-dairy
1 tablespoon lime juice (RFS# 10765) whipped topping!

Maple Mustard Rosemary Glaze Southwestern Pasta Salad
2 tablespoons packed dark brown sugar (RFS# J3166)
1/2 cup maple syrup (RFS# 28658) RFS# 55308 5/LBS
2 tablespoons coarse-grained mustard (RFS# JC760) Mini penne pasta, fresh vegetables, red beans, Ro-
1 tablespoon finely-chopped fresh rosemary (RFS# 77810) mano cheese in a Southwestern style dressing!

Peach Jalapeno Glaze Venetian Bow Tie Pasta Salad
1/2 cup peach jam
2 tablespoons finely chopped jalapeno peppers (RFS# 20694) RFS# 57862 5.75/LBS
A rich macaroni salad made with real cheddar
Directions for all glazes cheese, chili con queso seasonings, and fresh sour
In a small bowl, whisk together all ingredients. cream!
Brush over ham during the last 45 minutes of baking.

Uncooked Hidden Bay®

SHELL ON HEADLESS Shrimp
UNCOOKED SHRIMP
BLOCK FROZEN
Benefits: Offering exceptional versatility - BLACK TIGER, HEADLESS, SHELL ON, BLOCK
your starting point for virtually any menu or
presentation style. Cooking shrimp with 6/4 LBS 6/8 RFS# 10394
their shells intact imparts extra flavor and 6/4 LBS 16/20 RFS# 10040
protects the meat within.
BLACK TIGER, PEELED & DEVEINED TAIL ON, IQF
Uncooked 5/2 LBS 13/15 RFS# 10092
5/2 LBS 16/20 RFS# 10106
PEELED & DEVEINED, TAIL ON OR OFF
WHITE, PEELED & DEVEINED TAIL ON, IQF
INDIVIDUALLY QUICK FROZEN 5/2 LBS 16/20 RFS# 10146
Benefits: Since the prep work is RFS# 10170
already done, your operation 5/2 LBS 21/25
benefits from higher yields, less
waste, and reduced labor costs. BLACK TIGER, PEELED & DEVEINED TAIL OFF, IQF

Cooked 5/2 LBS 16/20 RFS# 10302

PEELED & DEVEINED WHITE, PEELED & DEVEINED TAIL OFF, IQF RFS# 10426
TAIL ON 5/2 LBS 16/20
5/2 LBS 41/50 RFS# 10330
INDIVIDUALLY QUICK FROZEN
Benefits: The highest possible level of WHITE, SHELL ON EX PEEL, IQF
convenience. No fuss, no mess - 5/2 LBS 26/30 RFS# 10356
simply serve perfect shrimp every time. 5/2 LBS 41/50 RFS# 10378

Cooked

QUICK PEEL & EAT

INDIVIDUALLY QUICK FROZEN
Benefits: When your recipe calls for shrimp
in a shell, these will save you the prep work
and make it easy for customers to peel
themselves.

ADDITIONAL PRODUCTS COOKED SHRIMP

SHRIMP SKEWER, PEELED AND DEVEINED TAIL ON (5 shrimp/skewer) BLACK TIGER, PEELED & DEVEINED TAIL ON, IQF
5/2 LBS 21/25 RFS# 10194
CULINARY SECRETS™
WHITE, PEELED & DEVEINED, TAIL ON, IQF
COCKTAIL SAUCE
5/2 LBS 16/20 RFS# 10242
with Horseradish
RFS# 24570 THE REINHART DIFFERENCE!

Hidden Bay Raw Shrimp Market Trends: Why Hidden Bay Shrimp is Better:

 Raw shrimp allows greater flexibility compared  Comes from 100% ACC (Aquaculture Certifica-

to cooked shrimp. tion Council) certified operations!

 A premium seafood that has a high perceived  Sustainable and traceable!

value with the consumer.  Tightest specifications in foodservice!

 Can be used as a center-of-the-plate main dish  Vertically integrated supply chain!

or as an add-on/topper to increase menu/  Diverse product mix!
pricing options.
 Hand peeled and deveined!
 #1 consumed seafood item in the US.
 Guaranteed new weight and count!
 Average annual consumption is nearly 4 pounds
 Year round availability!
per person.
 Quality checked at point of product and in the
 Large growing global supply.
US!
Hidden Bay Cooked Shrimp Market Trends:
DID YOU KNOW?
 Cooked and ready-to-serve, reducing prep time
A size is lost from a shell on product to a peeled
and labor costs. shrimp, so a 16/20 shell on shrimp will be a
21/25 count shrimp once it has been peeled?
 Ideal for shrimp cocktail appetizers or as a salad

add-on.

Hidden Bay®

Lobster
COLD WATER CANADIAN LOBSTER TAILS

Warm Water Cold Water 3-4 Ounce 10/LBS RFS# 21450
4-5 Ounce 10/LBS RFS# 21460
5-6 Ounce 10/LBS RFS# 21466
7-8 Ounce 10/LBS RFS# 21548
10-12 Ounce 10/LBS RFS# 21596

There is a reason why Maine has a lobster on its WARM WATER BAHAMIAN LOBSTER TAILS
license plate. The water in Maine is cold, it’s very
cold and when it comes to a lobster that’s a 5 Ounce 10/LBS RFS# 14030
good thing. 6 Ounce 10/LBS RFS# 14032
8 Ounce 10/LBS RFS# 14050
Warm water lobsters typically come from places 9 Ounce 10/LBS RFS# 14054
like Florida and the Caribbean and tend to be
softer and more difficult to firm up even when 75%
cooked properly. It has also been reported that
warm water lobsters have a slight ammonia
odor.

Cold water lobsters on the other hand have firm,
whiter meat that tastes “cleaner.” The cold wa-
ter allows the lobsters to grow slower which
makes for tastier more tender meat.

Cold water tails will be more expensive than
warm water tails, but for good reason, they taste
better.

Warm water tails have many uses and they are
economical, but when you want to make a real
bang… don’t sacrifice flavor for a few bucks.

CRAB LEGS

Snow Crab Clusters 30/LBS STAY ON TREND!
5-8 Ounce
RFS# C8424 Don’t get “bogged down” with traditional ideas
about Thanksgiving! A younger generation of
Snow Crab Clusters 30/LBS dinners are looking for new spins on old favorites
8 Ounces and Up so stay ahead of the curve by utilizing ancient
RFS# J8722 grains or incorporating new flavors into your rec-
ipes, such as the bright, tart flavors of citrus
King Crab Legs & Claws 10/LBS fruits. Turkey remain the protein of choice for
16-20, Split most diners, but consider giving an alternative
RFS# F3392 option like pork equal billing.

King Crab Legs & Claws 20/LBS
14-17, Split
RFS# 51140

Crab Cakes 27/4 OZ
Chesapeake Crab Cakes
RFS# F8526

Seafood Sensations 6/2 LB

A delectable blend of real crab, tender shrimp, and
imitation King Crab meat. A cost efficient way to

add healthy seafood variety all over the menu!
RFS# 50484

Salmon Hidden Bay®

A quick guide to salmon. Salmon
Hidden Bay Atlantic Salmon is sourced from both Chile and
Salmon is the 2nd most consumed seafood in the U.S.! Norway, giving you two premium options depending on the
Salmon is recognized by consumers for its fantastic flavor, texture, and price points you’re looking for.
taste as well as its health benefits!
Salmon is high in protein! While both species are the same, the different locations, with
their unique water characteristics, diet, and processing tech-
8 ounce portions are ideal niques, produce two premium products with varying levels
for dinner portions! of quality and price.

6 ounce portions can work ORIGINALS - WILD CAUGHT, FROZEN
for either a dinner or a lunch
portion! Keta Salmon Fillets, 6oz. 10/lbs RFS# 15738
RFS# 15794
5 ounce portions are great Keta Salmon Fillets, 4oz. (skin-on) 10/lbs RFS# 15796
for a lunch or a small dinner
portion! Keta Salmon Fillets, 8oz. (skin-on) 10/lbs RFS# 17486
RFS# 17490
4 ounce portions can be ORIGINALS - FARM RAISED, FROZEN
used as a lunch portion or RFS# 51742
served for dinner with 2 por- Norwegian Salmon Fillets, 6oz. 10/lbs RFS# 61994
RFS# 51410
CULINARY SECRETS™ Norwegian Salmon Fillets, 8oz. 10/lbs

SWEET CHILI Chilean Salmon Fillets, 5oz. 10/lbs
Chilean Salmon Fillets, 6oz. 10/lbs
Sauce and Glaze Chilean Salmon Fillets, 8oz. 10/lbs
RFS# 18732
Hidden Bay Salmon provides healthy seafood solutions for
your menu. With a variety of featured salmon choices, you
can enjoy great taste, that is easy to prepare and very versa-
tile.

Naturally rich and high in heart healthy Omega 3’s, Hidden
Bay Atlantic Salmon is where healthful eating and flavor
meet!

THE REINHART DIFFERENCE!

Hidden Bay Fish Steaks…
...this beyond salmon!

Hidden Bay Mahi Mahi 2/5LB #11474 Hidden Bay Tuna 10/LBS #16204
Mahi Mahi Fillets, 2-4oz. 10/LBS #15676 Ahi Tuna Fillets, 6oz. 10/LBS #16212
Mahi Mahi Fillets, 6oz. 10/LBS #15688 Ahi Tuna Fillets, 8oz. 10/LBS #16232
Mahi Mahi Fillets, 8oz. Yellowfin Tuna Fillets, 6oz.
10/LBS #16190
Hidden Bay Swordfish DID YOU KNOW?
Swordfish Fillets, 2-4oz.
Ask your Reinhart Sales Consultant about our
fresh seafood program! Fresh seafood from
everyday favorites to exotic specialties! Add
some unique holiday seafood specials to your
menu today!

Treasures from the Sea Hidden Bay®

Smoked Salmon 2/CNT Seafood
Smoked Atlantic Salmon
RFS# F5556 Crab Meat, Colossal
RFS# P3718
Sea Scallops 2/5 LB 6/1 LB
U-10, Dry RFS# 25048 Calamari Tubes & Tentacles
10-20, Dry RFS# 25550 RFS# 18148 4/2.5 LB

2 Calamari Rings & Tentacles 4/2.5 LB
LBS. RFS# 18292
10/1 LB
DON’T FORGET THE... Mussels in the Shell, Cooked
RFS# 13910 10/1 LB
Lobster Bisque RFS# 59564 10/1 LB
Tartar Sauce RFS# 17132 Clams in the Shell
Beer Battered Shrimp RFS# 98924 RFS# 13914 (11-16 ct.) 12/51 OZ
Breaded Shrimp RFS# 53476 RFS# 13916 (17-22 ct.)
Breaded Calamari RFS# 53468 12/46 OZ
Hidden Bay Seasoning RFS# 22254 Ocean Clams, Chopped
RFS# 13398 4/2.5 LB
4/2.5 LB
Ocean Clam Juice 4/2.5 LB
RFS# 13396
10/LBS
Crab Flavored Seafood
RFS# 57780 (Premium)
RFS# 57776 (Choice)
RFS# 57778 (Value)

Herring in Wine Sauce
RFS# 72702

THE REINHART DIFFERENCE!

Hidden Bay Crabmeat Hidden Bay Mussels

 Packed with only 100% blue swimming crab, no mixing of  100% yield. No wasted product compared to fresh!
 Fully cleaned. No prep labor required!
species!  Mussels are sand free and debearded!
 High meat to shell ratio!
 Only live crabs are used, which is why our crabs are bought  Available in convenient 1 pound packages!
 Fully cooked. Just reheat from frozen and serve!
directly from the fishermen, never from brokers or picking
stations! Hidden Bay Crab Flavored Surimi Seafood

 Raw materials are secured and processed immediately!  Low in fat & cholesterol and contains no MSG!
 Convenient. Fully cooked and ready to eat!
 Our specifications are one of the industry’s highest. All  Versatile for many hot and cold menu applications!
 Tightly controlled product specifications!
product undergoes 3rd party food safety testing prior to  Guaranteed net weight!
export!  Premium (with extra crab), choice (with real crab) and value

Hidden Bay Clams (fish first ingredient) tiers available!

 100% yield. No unusable or broken clams!

 Sand free. Clams are purged before packing!

 Vacuum pack process retains the natural juice inside the

clam for a fresh taste!

 Stable pricing!

 Reheat from frozen. Boil or steam inside the bag, or steam

or sauté out of the bag! Ready in under 10 minutes!

Social media is everywhere these days and Reinhart
Milwaukee wants you to

GET SOCIAL WITH US!

Follow us on Facebook, Twitter, and In-
stagram for all the info you not only
won’t want to miss, but you can’t afford
to miss!
On-trend ideas, recipes, and so much
more. You truly never know what you
might find when you follow us!

MAKE SURE TO “TAG” US IN
YOUR SOCIAL MEDIA POSTS!

@RFSMilwaukee

@Reinhart_MKE

@Reinhart_MKE

RFS# T9500 | 4/CNT

THE FRESHEST SEAFOOD
IN TOWN!

Reinhart Milwaukee is proud to partner
with Boston Fish Market to provide you
with the freshest seafood in town!

Ask your Reinhart Sales Consultant today
about this exciting opportunity to bring the
very best seafood to your table!

STANDING OUT

HOW ARE YOU GOING TO STAND OUT THIS BUSY HOLIDAY SEASON? HERE ARE SOME GREAT TIPS TO MAKE
YOUR ESTABLISHMENT A HOLIDAY DESTINATION!

STAFF UP! Nothing creates a bad dining experience quite as quickly as bad service (and
bad dining experiences spread like wildfire). It’s going to get busier, so consider hiring sea-
sonal help to bolster your staff. Look for students who want to earn some extra money over
winter break and assign them duties that don’t require special training. This leaves more
time for your seasoned pros to tackle the more important tasks.

START EARLY! It is important to start spreading the word as soon as possible. Customers
start planning their holiday dining early, so you need to be advertising as early as you can.
Start talking up why your establishment is a great location for holiday dining and keep talk-
ing about it. The more times potential customers are exposed to a message, the more likely
it is they’ll accept it. Don’t let your competition beat you to the punch.

DECORATE! You don’t need to be a professional decorator to give your establishment a
unique holiday makeover and creating the right atmosphere is a must during the holiday
season. Don’t fall back on the same old tired clichés, get creative! The internet is full of
awesome DIY decorations that you can use. If you can combine great atmosphere with a
great dining experience you will attract customers who will come back year after year.

SOCIAL MEDIA! Social media is everywhere and if you’re not using it, you should be. It is
relatively low cost (and even free) way to get your message to many potential customers.
Sites like Facebook and Twitter are great for sharing all of your holiday promotions and as
an added bonus, social media makes it super easy for customers to share with their friends
and family.

GIVE BACK! Want to get your name out there? Get involved in supporting a local charity.
Community involvement is key to any successful local business. Host a night where a per-
centage of all proceeds go to that charity. People like giving back during the holidays, so
this can become a natural draw to dine at your establishment. You can also choose a holi-
day menu item and advertise that a percentage of all proceeds go to charity.

Fine Meats & Provisions

Tenderloin Steaks 20/8+ OZ Ribeye Steaks 11/14+ OZ
USDA Choice, Center Cut, Fresh USDA Choice, Upper 2/3, Fresh

RFS# 48630 RFS# 18754

Ribeye Steaks 11/14+ OZ New York Strip Steaks 13/12+ OZ

USDA Choice, Lip-On, Fresh USDA Prime, 1/2” Tail, Frozen
RFS# 12574 RFS# 49026

New York Strip Steaks 10/16+ OZ Tenderloin Medallions 80/2+ OZ
USDA Choice Angus, Center Cut, Fresh USDA Choice, Frozen
RFS# 42288
RFS# 49036

Chuck Tender Steaks 27/6+ OZ Chuck Tender Steaks 27/6+ OZ

USDA Select, Burgundy Pepper, Fresh USDA Select, Garlic Butter, Fresh
RFS# 45034 RFS# 34158

Beef Short Ribs 10/16+ OZ Pork Chops 11/14+ OZ
USDA Choice, Lollipop, Fresh Bone In, Center Cut, Frenched, Fresh

RFS# 18962 RFS# 47124

Pork Chops 16/10+ OZ

Bone In, Center Cut, Fresh
RFS# 48846

Eagle Ridge® Gift Box 6/1 CNT
USDA Choice, Top Butt/NY Strip/T-Bone, Fresh

RFS# 47572

YOUR TABLE IS NO PLACE FOR
A MEDIOCRE STREAK.

The steak is center of the plate for a
reason. It is the star of the show
and the most critical
component in
determining an
unforgettable
dining
experience.

Beef & Lamb Culinary Secrets™

Whole Tenderloin 1/5+ LB Spices & Seasonings
USDA Choice, PSMO, Fresh

RFS# 49506 Garlic & Herb Seasoning 18/OZ

Whole Tenderloin 3/5+ LB A blend of premium garlic and select herbs with a subtle hint of orange peel. Use this well-rounded
USDA Choice, Fresh spice to add garlic flavor to nearly any dish without added MSG or salt.
RFS# 30362
Usage Tips
Lamb Rack 12/1 CNT Add hearty zest to pasta, chicken, pork, fish, sauces, stews, or pizza
Frenched Mix with butter to make tempting herb butter for vegetables, fish, or potatoes
RFS# 40286 Sprinkle on buttered French bread for an appetizing garlic bread

RFS# 13720

Lemon Pepper Seasoning 28/OZ
A citrusy seasoning blend of lemon flavor and black pepper combined with salt. This product has a
Ribeye 3/13.5+ LB strong background flavor of pepper with the added tartness of lemon and is somewhat coarse.

USDA Choice, Boneless, Fresh Usage Tips
Sprinkle or rub on fish, poultry, burgers or steaks before grilling or baking
RFS# 30290 Adds great zest to chicken or seafood salads
Also works well sprinkled on green salads and vegetables

Striploin 1/11+ LB RFS# 28588

USDA Choice, Upper 2/3, Fresh Northwoods Steak Seasoning 28/OZ

RFS# 41056 A coarse blend of pepper, mustard, onion, garlic, dill, spices, and salt. It adds a terrific flavor to all
types of foods, not just steak.
Striploin 1/13+ LB
USDA Choice, Fresh Usage Tips
RFS# 40506 Use on pork, chicken, beef, shrimp, seafood, or lamb
Top potatoes or potato salad
Delicious on sautéed mushrooms or added to ground beef for signature burgers

Striploin 1/15- LB RFS# 28758
No Roll, Fresh
RFS# 49794 Seasoning Salt 37/OZ

A flavorful blend of salt, sugar, paprika, onion, celery, and spices with no added MSG. The warm and
well-rounded flavoring makes a wonderful all-purpose seasoning.

OUR PROMISE: Usage Tips
Add anywhere you would add salt
YOUR CENTER OF THE PLATE Sprinkle on hamburgers, steaks, vegetables, roasts, chicken, and pork chops
NEEDS
RFS# 23124

Basil, Whole Sweet 26 OZ RFS# 24222

EAGLE RIDGE® The perfect herb for pasta, tomato sauce, and chicken!

When you serve Eagle Ridge, your reputa- Bay Leaves, Whole Sweet 2 OZ RFS# 22030
tion is secured by our commitment to in- Bay leaves improve the flavor of salt free dishes with their rich flavor!
tegrity from farm to fork. We are protein
purveyors, skilled in sourcing and prepar- Black Pepper, Ground 16 OZ RFS# 24402
ing the finest quality meats - precisely
the cuts you need, exactly when you need Black Pepper, Whole 19.5 OZ RFS# 24234
them. With a heritage built on trust, Eagle
Ridge brings the art form and craft of Cinnamon, Ground 15 OZ RFS# 24180
butchery to the center of the plate. We Cinnamon, Sticks 9 OZ RFS# 24216
are your butcher shop. Expert consult-
ants, impressive service. An unforgettable You can’t serve your favorite hot holiday drink without one!
dining experience, every single time.
Cloves, Whole 12 OZ RFS# E5434
Whole cloves are a must for holiday hams and flavoring stocks, hot cider, and punch!

Mustard, Ground 14 OZ RFS# 24078
Nutmeg, Ground 16 OZ RFS# 24084

No spice goes quite as well with winter than wonderfully warm nutmeg!

Oregano, Whole 24 OZ RFS# 24252

Paprika, Hungarian 18 OZ RFS# 24186

Parsley, Flakes 11 OZ RFS# 24198

Rosemary, Whole 6 OZ RFS# 26664
A must for seasoning pork, lamb, chops, and roasts!

Sage, Rubbed 6 OZ RFS# 24144

Give your stuffing an extra kick with some sage!

Sea Salt 36 OZ RFS# 29346

Thyme, Whole 6 OZ RFS# 24434
Thyme is great on just about everything, but it is especially great on chicken & fish!

Salad Dressings Markon®

Athena Feta Cheese Salad Blends
The spicy flavors of the Mediterranean surrounded by chunks of feta

cheese provide the special flavors of this favorite Greek dressing. Accent

your Greek salad or pasta salad or season your grilled chicken dish with American Blend

this dressing from the Isles!
RFS# 13740 2/1 GAL
A blend of chopped iceberg, romaine, and red cabbage combined with
Tuscan Gold Italian radishes and carrot ribbons!

A northern Italian classic dressing highlighted by garlic and onion flavors Pairings: Bacon, blue cheese, carne asada, horseradish, and tomatoes
Flavor Profile: Peppery radishes with sweet/bitter iceberg, red cab-
in a bold, thick golden base. Tuscan Gold Italian Dressing has all of the bage, and carrots
applications of RFS# 12498 Golden Italian Dressing with a more tradition- Texture Profile: Crisp and crunchy

al “Italian” flavor profile. RFS# 88826 4/5 LB

RFS# 31472 2/1 GAL

Royal Caesar Dressing Arcadian Harvest Classic

A true “tableside” style Caesar Dressing made with grated parmesan and A sophisticated combination of vibrant green and red petite whole-leaf
European-style lettuces that provide excellent plate coverage!
Romano cheese, anchovy, cracked pepper and egg, this traditional Cae-

sar Dressing is a customer favorite. Complement your Caesar salad with Pairings: Beef, green beans, oranges, Portobello mushrooms, and
walnuts
a grilled chicken breast or salmon fillet, and you have a meal fit for Ro- Flavor Profile: Sweet and earthy with hints of grass
Texture Profile: Firm, yet toothsome European-style lettuces
man royalty!
RFS# 26032 2/1 GAL

Balsamic Vinaigrette RFS# V7192 4/3 LB

Made from imported Balsamic Vinegar, this deep brown, lightly emulsi-

fied dressing contains a blend of spices for true Balsamic dressing that Baby Spring Mix

would be hard to duplicate if your tried it yourself, so use ours!

RFS# 12808 2/1 GAL Offers 100% usable product, fixed weight and yield, no preservatives,
and sensible pack sizes!
Maison French Dressing
Pairings: Almonds, berries, chicken, chopped egg, citrus, and goat
Our Maison or “house” French Dressing is a deep red color, and thick and cheese
Flavor Profile: A wide range of sweet, bitter, and peppery flavors
rich in flavor by combining sweet notes with a slight tartness to accent Texture Profile: The majority of varieties are tender; frisee and radic-
chio are hearty and crunchy
any salad or serve as a base for your homemade BBQ sauce or chicken

marinade before grilling.
RFS# 31502 4/1 GAL
RFS# C0246 2/1.5 LB

Chop House Blue Cheese Hearts & Hearts
Only our Culinary Secrets™ Chop House Blue Cheese can live up to the

quality of the finest steak and chop houses. Large chunks of Wisconsin A vibrant blend consisting of 60% spring mix, 40% romaine and green
leaf heart leaves!
Blue Cheese are surrounded by crumbles of blue cheese in a thick may-

onnaise base that highlights and salad course or dip. Pairings: Beef, green beans, oranges, Portobello mushrooms, and
RFS# 83422 2/1 GAL walnuts
Flavor Profile: Sweet spring mix with grassy green leaf and romaine
Tropical Mango Dressing Texture Profile: Tender leaves in spring mix; firm, yet toothsome green
leaf; crunchy romaine
A light, fruity dressing that combines the flavor of mango with a hint of

wine to create a wonderful flavor atop any fruit salad or lettuce salad RFS# J8620 4/2 LB

with berries. Our Tropical Mango Dressing is a wonderful grilling sauce

for fresh poultry or fish. 2/1 GAL
RFS# 28702
Urban Blend

Asian Sesame Dressing This sophisticated, nutrient-dense combination of baby red chard, wild
A deep brown colored dressing with a little added heat that is also fat arugula, and baby kale is on-trend, healthy, and flavorful!

free. Culinary Secrets Asian Sesame Dressing can be used for topping an Pairings: Eggs, quinoa, garlic, Parmesan cheese, and pasta
Flavor Profile: A combination of bitter arugula, earthy kale, and pun-
Asian Crunch Salad or as a stir-fry sauce or dipping sauce for your Asian gent chard flavors
Texture Profile: Tender arugula, mixed with firm, yet toothsome chard,
appetizers. 2/1 GAL and fiber-rich kale
RFS# 28362

RFS# T6284 2/2 LB

THE REINHART DIFFERENCE NEW! Exclusively from Markon!

Culinary Secrets Gourmet Dressings are The demand for exciting ingredients with bright flavor, varied texture,
prepared in the finest classical tradition. vibrant color, and organic options is becoming a must, especially with
You can focus on menu creativity and inno- the increasingly influential Millennial demographic. With this in mind,
vation, knowing that our epicurean quality Markon is proud to introduce two new salad combinations that save
dressings are reach away...read to compli- time without sacrificing quality or taste, while allowing chefs time to
ment your next creation. spend creating the delicious, healthy food options that today’s con-

Only the freshest, most flavorful ingredi- sumers want!
ents go into Culinary Secrets...the same in-
gredients you would use if you were pre- Aromatic Herbs & Tender Greens
paring it yourself.
A fresh blend of baby red chard, wild arugula, green oak, frisee, parsley,
Superior ingredients. “Made from scratch” dill, and cilantro that offers great flavor, texture, and color!
quality. Culinary Secrets Gourmet Dress-
Benefits: A vibrant blend that combines the nutritional value of chard
and arugula with the herbaceousness of parsley, dill, and cilantro!

RFS# V5542 2/2 LB

Organic Lemony Arugula
An on trend blend of peppery arugula and lemony sorrel that can be
used as a standalone salad or be incorporated into a range of recipes!

Benefits: This blend packs a distinct flavor profile that allows it to shine
in green salads, pasta recipes, pesto, polenta, and pizza!

RFS# V5508 2/1.5 LB

Fresh Produce
Fresh Fruit

Lemons 12/CNT RFS# 13364
Limes 12/CNT RFS# 13506
Limes 48/CNT RFS# 16146
Oranges 12/CNT RFS# 16168
Pineapple 3/CNT RFS# 13760

Avocadoes RFS# 21834
RFS# 22282
Avocado 48/CNT RFS# 25644
#2 Breaker
60/CNT RFS# 20478 good produce
Avocado RFS# 22922
RFS# 20340 starts with
#2 Green 12/CNT RFS# 22704
good roots
Avocado RFS# 13210
Breaker 48/60 Pre-conditioned RFS# 14096
RFS# 13706
Mushrooms RFS# 13688
RFS# 14040
Portabella 5/LBS RFS# 13666 Good Roots™
Crimini 5/LBS RFS# 13736
Medium 10/LBS Fresh Cut
Sliced 10/LBS RFS# 25942 Fruit Medley
RFS# 25686
Fresh Produce RFS# 25740 11656
RFS# 25998
Cucumber 6/CNT A fresh taste
Onions 5/LBS presence on any

Red Pepper 5/LBS plate!

Green Pepper 5/LBS Markon®

Cilantro 6/CNT Brussels
Sprouts
Parsley 6/CNT G6608
Zucchini 5/LBS

Ripe Tomatoes A versatile item with
100% usable
Extra Large 25/LBS product!
Cherry 10/LBS
Grape 10/LBS
Roma 25/LBS

Frozen Vegetables Markon

Asparagus Spears RFS# 61062 6/2.5 LB Tuscan
Broccoli Florets RFS# 61174 12/2 LB Lettuce Blend
Cauliflower Florets RFS# 61108 12/2 LB
Brussels Sprouts RFS# 61090 12/2 LB G6592
French Cut Green Beans RFS# 61786 12/2 LB
Whole Green Beans RFS# 61222 12/2 LB For when you want to
Garden Peas RFS# 61002 12/2.5 LB upscale your lettuce
Sliced Carrots RFS# 61008 12/2 LB
Baby Carrots RFS# 61354 12/2 LB blend!
Whole Corn RFS# 61114 20/LBS
Markon

Fresh
Strawberries

67154

Great by themselves
or as a topping for
a dessert!

VEGETABLE BLENDS

A classic combination of eye appealing veg- Broccoli cuts, pea pods, sliced carrots, cut

etables. Carrots, sweet green peas, green baby corn, pearl onions, bamboo shoots,
water chestnuts, and red pepper strips!
beans, yellow corn, and lima beans! RFS# 61378 6/4 LB
RFS# 61120 20/LBS

5-Way Blend Emperor’s Blend

Our most popular blend featuring hand Exotic yellow sliced carrots mixed with

trimmed broccoli and cauliflower, and crin- whole green beans, broccoli cuts, and red
pepper strips for a unique combination!
kle cut carrots! RFS# 62190 6/4 LB
RFS# 61072 12/2 LB

California Blend Island Blend

Sliced green beans and crinkle cut sliced Cut green zucchini, crinkle cut sliced car-

carrots mixed with cuts of green zucchini rots, cauliflower florets, Italian green beans,
and yellow squash! and lima beans!
RFS# 61544 30/LBS RFS# 61458 12/2 LB

Capri Blend Italian Blend

A luxurious mix of broccoli cuts, bias sliced An appealing trio of whole baby carrots,

carrots, cauliflower, and bias sliced yellow whole green beans, and whole yellow wax
beans!
squash and green zucchini! RFS# 57644 6/4 LB
RFS# 61150 6/4 LB

Chateau Blend Monte Carlo Blend

A versatile blend of yellow corn, crinkle cut Sweet green peas combined with cut green

sliced carrots, and cut green beans. A true zucchini, cut green beans, julienne sliced
carrots, and diced onion!
homestyle delight! RFS# 62068 30/LBS
RFS# 57644 30/LBS

Country Blend Scandinavian Blend

THE REINHART DIFFERENCE!

Bountiful Harvest® Frozen Vegetable Blends DID YOU KNOW?

 Bountiful Harvest Blends offer a fantastic way We eat with our eyes. It’s true. The color of
food is connected to basic mechanisms in our
to allow an operator to start with a base and brain and studies have shown that the color of
customize their own signature side dish! food affects the way we perceive taste and
quality. This is important to keep in mind
 100% usable product means no waste! when planning your plate presentations.
Plates that are vibrant and colorful will be
 Large labor savings with no prep time! served with a “built in” conception of quality
and taste. Vegetable blends are great for add-
 Year round, high quality products! ing bursts of color to nearly any entrée and our
Bountiful Harvest vegetable blends are made
 A great way to supplement fresh vegetables to satisfy not only the eyes, but taste buds, as
well!
during off seasons!

 Bountiful Harvest Blends are made of the high-

est quality of vegetables (Grade A) picked at
the peak of ripeness for full taste and flavor!

 When you serve Bountiful Harvest Blends your

customers will get a picked fresh from the gar-
den taste!

 Bountiful Harvest Blends have a lineup of the

most popular blends in foodservice!

Restaurant Inc

The business of food.

It’s not just the only foodservice magazine
you’ll want to read - it’s the only
foodservice magazine you need to read.

Ask us for a copy or visit:
rfsdelivers.com/restaurant-inc to read
online!

Desserts Brickfire Bakery®

Why you should sell desserts? Desserts

91% of all restaurants menu desserts. Do you? If not, Broadway N.Y. Style Cheesecake
you’re missing out!
Over 40% of consumers eat dessert after a meal twice Open the curtains to the art of big city taste, smooth and deca-
a week or more often! dent cheesecake with a generous graham cracker crust. It doesn’t
18% of consumers say they are eating dessert in res- get any better – or more in demand – than this versatile classic.
taurants more often than they were a year ago! Always a hit served alone or with signature toppings.
Wait staff training, dessert trays, dessert menus, table
tents, and upselling can help increase check averages RFS# 21518 2/4lbs, 16 slice
by almost 20%!
Mini Chocolate Lava Cakes
CULINARY SECRETS™
Wonderfully moist chocolate cake filled with a creamy, semi-
Whipped Topping sweet chocolate ganache. Serve as is or use them as a base to
create a unique signature dessert. A tried and true after dinner
Ready-to-Whip favorite.
RFS# 26704
Pre-whipped RFS# 20428 48/4oz, individual
RFS# 26700

Chocolate Overload Torte

You can never have too much chocolate, so here’s layer upon
layer of dense chocolate cake, lavished with rich, smooth-as-silk
chocolate ganache. The finishing touch of dark chocolate curls is
placed by hand on every slice.

RFS# 21668 2/7lbs, 16 slice

Brickfire Bakery Old Fashioned Carrot Cake

Regal Three delicious layers with fresh-grated carrot, crushed pineap-
Red Velvet ple, crunchy walnuts and traditional spices. Classically rich cream
cheese frosting makes this even more memorable. Sprinkled with
21776 walnut pieces and white chocolate curls for that homemade
touch.
Offer the royal treatment
with this impressive RFS# 21572 2/7lbs, 16 slice
dessert!
Peanut Butter Landslide
Features & Benefits
Precariously delicious peanut butter mousse is piled high on a
Frozen Gourmet Desserts lusciously dense chocolate brownie base. With smooth chocolate
ganache and peanut butter accent on top. The peak of perfec-
Most Brickfire Bakery desserts come pre-sliced tion!
or scored for ease of use leading to reduced
labor costs and better product yield! RFS# 21678 2/5lbs, 12 slice

Brickfire Bakery desserts are made with premi- Strawberry Lace Cheesecake
um ingredients and are not mass produced so
that you can deliver desserts to your diners Delicate layers of stunning color make this berry laced cheese-
that look and taste like they are made on site! cake a delight. Fresh strawberry puree accents the first layer, and
a smooth berry-hued cheesecake sits on top. Luscious white
Brickfire Bakery chocolate curls and creamy icing leave a lasting impression.

Cheesecake RFS# 21542 2/6.5lbs, 14 slice
Bites
61852 Tuscan Tiramisu

Our famous cheesecake Everyone speaks Italian with this dessert classic, featuring light,
bite sized and ready creamy custard made with mascarpone cheese. Light-as-air
to enjoy! ladyfinger cookies soaked in espresso and coffee liqueur on the
bottom, an elegant dusting of cocoa on top.

RFS# 21142 2/4.5lbs, unsliced

Variety Cheesecake Pack

A great assortment of delicious cheesecakes consisting of New
York Vanilla, Raspberry Swirl, Silk Tuxedo and Chocolate Chip
Cheesecake. Features made from high quality ingredients with a
finely crafted, culinary finish.

RFS# 22390 14 slice/pack

Breakfast PASTRIES Brickfire Bakery® Brickfire Muffins!

Danish Muffins Bring premium appeal,
A classic breakfast pastry for a sweet start consistency, and variety
to the day! Blueberry Cobbler through the finest ingredi-
ents, unique flavors, home-
Variety Danish, 1.25oz 6/12 CNT Individually Wrapped made toppings, and made
RFS# 10822 4/12 CNT from scratch appearance!
24 Apple, 24 Cream Cheese, 12 Raspberry, Packed with real blueberry flavor and
and 12 Cinnamon topped with an awesome home- Thaw and serve options save
made streusel! time and money!
RFS# W6886
 No prep!
Variety Danish, 2.75oz 6/6 CNT Banana Nut  Long shelf life!
2 Apple, 2 Cream Cheese, and 2 Raspberry  Minimal waste!
Individually Wrapped  Quality & consistency!
RFS# 20842 RFS# 10832 4/12 CNT  Ready when you need

Cocoa Swirl Danish, 4.25oz 10/4 CNT This muffin packs a powerful banana them!
20 Apple Cocoa Swirl and 20 Cheese Cocoa flavored punch and its topped with
Swirl crunchy nuts! Great, distinctive look!
RFS# W6850
 Large crown drives appeal!
 Tulip cups for premium

flair!

 Homemade streusel top-
ping!

Brickfire Bakery® Cookie Dough

Pre-portioned and ready-for-the-oven!

Sugar Cookie Dough

Cake Donuts RFS# 17610 256/1 OZ
This nostalgic favorite makes everything
from breakfast to special occasions a rea- Chocolate Chip Cookie Dough
son for delight!
RFS# 17608 256/1 OZ
Mini Cake Donuts, 0.5oz 200/CNT
50 Cinnamon Powdered, 50 Sugar Pow- Peanut Butter Cookie
dered, 50 Glazed Crunch, and 50 Chocolate
RFS# G5214 RFS# 17614 256/1 OZ

White Chocolate Macadamia
RFS# 17676 170/1.5 OZ

Save Room for Pie!

Apple Unbaked Pie Southern Pecan Pre-baked Pie

RFS# 62078 RFS# 63790

Featuring orchard-fresh apples and hint of cinnamon Naturally sweet filing topped wall-to-wall with
and sugar! delicious pecan halves!

Apple Unbaked Hi-Pie Cherry Unbaked Pie

RFS# 62086 RFS# 62084

A blend of crisp Ida, Spy, Rome, and Golden Delicious A tender golden pie crust with tart Michigan cherries!
apples from Michigan with just a hint of sugar com-
bine to create an all-American classic! French Silk Pie

Apple Lattice Pre-Sliced Pie RFS# 65876

RFS# H7570 Featuring a rich, dark chocolate filling topped with
cream and garnished with a centerpiece of chocolate
Fresh, juicy Michigan apples piled into a golden, flaky curls!
open weave pie crust. Ida, Spy, Jonathan, Empire,
Rome, and Golden Delicious make this pie a delight! Lemon Meringue Pie

Pumpkin Unbaked Pie RFS# 62372

RFS# 62096 Naturally zesty lemon citrus filling atop a sweet
graham crust!
A lightly spiced pumpkin pie that is ready for the
oven!

Pumpkin Pre-baked Pie Fruits of the Forest Unbaked Pie

RFS# 64448 RFS# 65254

Classic pumpkin pie flavor with whole eggs, milk, A tasty mix of sweet strawberries, Michigan apples,
nutmeg, and ginger! Washington raspberries, rhubarb from Oregon, and ripe
blackberries!

Holiday Extras Culinary Secrets™

Canned Pumpkin 6/#10 Gravies
Fancy Solid Pack Pumpkin

RFS# 19134 GRAVY MIXES

Cranberry Sauce 6/#10  Easy prep - just whisk with water and boil!
Jellied
RFS# 12798  Cutting-edge recipe delivers authentic flavor, texture,
and appearance!
Sweet Potatoes 6/#10
Cut in Light Syrup  Tastes like freshly-made, from-scratch gravy, with very
RFS# 10980 little skilled labor involved!

 Ready to serve in minutes!

Redskin Mashed Potatoes 4/6 LB Brown 8/16 OZ RFS# 26874
Roasted Garlic Chicken 8/16 OZ RFS# 26922
RFS# 24296 Country 6/24 OZ RFS# 26938

Mashed Potatoes 6/#10 Turkey 8/16 OZ RFS# 26940
Complete Mashed Potatoes
READY-TO-USE GRAVIES
RFS# 31396
 Prepared with real oven-roasted meats!
Chicken Breast, 6oz 2/10 LB  Heat on the stovetop or microwave in minutes!
RFS# 19974  Ready-to-use makes no additional ingredients required!
 Prepare only as much as needed!
Cranberry Cocktail 8/64 OZ  Shelf-stable!
RFS# 14814

Food Release 6/17 OZ Beef 12/#5 RFS# 11148
RFS# 87650 Chicken 12/#5 RFS# 11134

Fry Shortening, Premium 35/LBS Country 6/#10 RFS# 11128
RFS# 20656 Turkey 12/#5 RFS# 11276

Flour, All-Purpose 50/LBS
RFS# 27634
GOURMET FOOD BASES

DISTINCTIONS FOOD BASES Water  Soups & stews
FOOD BASES  Poaching liquid
Gourmet ingredients in savory balance; can be pre- FOOD BASES Oil and/or  Cooking medium
pared in small batches to enhance recipe creations FOOD BASES Vinegar
at fine dining, white tablecloth, and high-end casu- for rice or pasta
al operations. Mayo,
Butter, or  Basting agent
Beef Gourmet 6/1 LB RFS# 12226 Dressings  Marinades
Beef No MSG 6/1 LB RFS# 22976  Glazes
Beef No MSG 4/5 LB RFS# 22948 No Dilution  Signature dressings
Chicken Gourmet 6/1 LB RFS# 12208
Chicken No MSG 6/1 LB RFS# 25124  Spreads
Clam Gourmet 6/1 LB RFS# 25362  Dips
 Compound butters
ORIGINALS
 Rubs
A superior balance of flavors and fresh ingredients  Replacement for
enhance recipes in family dining, casual, and non-
commercial operations. salt or seasonings

Chicken Flavored 25/LBS RFS# 21722
Chicken Flavored 4/5 LB RFS# 10688
Beef Flavored 12/1 LB RFS# 10728
Cream 6/28 OZ RFS# 10778

Dairy Fresh Favorites ICE CREAM

Cheese Bourbon Pecan

Blue Cheese Crumbles 4/5 LB RFS# HH300 - 3/GAL Popular Favorites!
RFS# 70030 2/2.2 LB Butter Pecan Ice Cream
2/5 LB with a Sweet Whiskey Premium Vanilla
Brie Cheese Wheel Revel! RFS# 15484 - 3/GAL
RFS# 12816 10/3 LB
6/10.5 OZ Blueberry Vanilla
Caesar Blend, Shaved 5/LBS Cheesecake RFS# 15916 - 3/GAL
2/5+ LB
Parmesan/Asiago/Romano 2/5 LB RFS# 72788 - 3/GAL Chocolate
4/5 LB Blueberry Ribbons in RFS# 15930 - 3/GAL
RFS# 12994 4/5 LB Cheesecake Flavored Ice
3/5 LB Cream! Strawberry
Cream Cheese Loaf RFS# 15934 - 3/GAL
RFS# 70082 Cinnamon
Cookies ‘n Cream
Goat Cheese Logs RFS# 72830 - 3/GAL RFS# 26656 - 3/GAL
RFS# 71286 Cinnamon Flavored Ice
Cream! Mint Chocolate Chip
Gorgonzola Crumbles RFS# 26674 - 3/GAL
RFS# 12810
Peppermint
Gouda Cheese Loaf Bon Bon
RFS# 13070
RFS# 72808 - 3/GAL
Parmesan, Shaved Chocolate Flakes in Green
RFS# 16072 Mint Ice Cream!

Parmesan, Shredded Peppermint Stick
RFS# 70946
RFS# 72802 - 3/GAL
Pecorino Romano, Grated Red and Green Peppermint
RFS# 28112 Candy Pieces in Pink Vanilla
Flavored Ice Cream!
Variety Cheese Cubes

Cheddar/Swiss/Pepper Jack

RFS# 74254

Butter

Sweet Cream Butter Chips 5/3.4 LB

Continental, 59 Count/Pound

RFS# 71494

Sweet Cream Butter Cups 8/LBS

90 Count/Pound Pumpkin

RFS# 73436 RFS# 72852 - 3/GAL

Unsalted Butter 36/1 LB Pumpkin Pie Flavored Ice
RFS# 13618 Cream!

Butter Alternative 3/1 GAL Saputo
RFS# 71022
Cheese Board
Dairy 4/5 LB Collection
4/5 LB D3196
Sour Cream 6/.5 GAL
RFS# 71810 12/32 OZ A great collection of
4/1 GAL specialty
Cottage Cheese 2% cheeses!
RFS# 71768

Buttermilk
RFS# 71312

Whipping Cream
RFS# 71216

Mayonnaise
RFS# 31466

Soup is a major player on today’s Cobblestreet Market®
menu and can fit into everyone’s
flavor profile. The first step to Soup
building a strong, profitable soup
program is understanding your BROCCOLI CHEESE w/FLORETS
target audience.
RFS# 60550 Pack Size: 4/4 LB
Who are the best soup customers? Prep Method: Milk add Gluten Free
55% are women
48% are between the ages A classic combination of flavors in this cream
of 35 to 64 based soup with bright green broccoli florets and
creamy cheddar cheese.
Soup is most often consumed at
lunch and 19% of those consumers CHICKEN with WILD RICE
eat lunch in a restaurant two or
more times per week. RFS# 63158 Pack Size: 4/8 LB
Prep Method: Boil-in-Bag
Morning Meal
Lunch A great comfort food, this hearty soup is made
PM Snack with the finest chunks of chicken, carrots, celery
Supper and wild rice. A hot bowl of this soup is truly
comforting.
Prepared Not Pre-Cooked
Fresh flavor, brighter vegetable ap- OLD FASHIONED CHICKEN
pearance and overall higher quality!
RFS# 66656 Pack Size: 4/4 LB
Unique Production Process Prep Method: Water add
Unmatched piece integrity and in-
comparable bag-to-bag consistency! No menu is complete without it. Our Cob-
blestreet Market Old Fashioned Chicken Soup is
Multiple Flavors full of noodles, tender chunks of chicken, and
Extensive variety offerings to provide crunchy celery in a light chicken base.
you with unique recipe options!
FRENCH ONION
Convenient & Easy to Prepare
Saving in time, labor, waste and safe- RFS# 66632 Pack Size: 4/4 LB
ty! Prep Method: Water add

Top-Grade Fresh Harvest Once your customers try our classic French Onion
Vegetables, Protein & Pasta Soup, they will only want more. The onions will
Fresh “scratch” quality soup all year melt in your mouth.
long!
ITALIAN STYLE WEDDING
Packaged in Poly Bag not Tub
Easy storage and reduces waste! RFS# 60578 Pack Size: 4/4 LB
Prep Method: Water add

The scrumptious miniature Italian meatballs are
simmered in a seasoned chicken broth with tiny
pasta, spinach and carrots. It’s the perfect mar-
riage of flavors and texture.

VEGETARIAN MINESTRONE

RFS# 21146 Pack Size: 4/8 LB
Prep Method: Boil-in-Bag

Our Vegetarian Minestrone combines carrots,
kidney beans, pasta shells, zucchini, onions, cab-
bage, corn and celery in a radiant tomato broth
with Italian herbs.

TOMATO BASIL BISQUE

RFS# 13016 Pack Size: 4/8 LB
Prep Method: Boil-in-Bag

Creamy Tomato Basil Bisque is a delicious way to
get your vegetables. Rich and spicy tomato broth
loaded with chunks of tangy tomatoes, comple-
mented with Romano cheese.

TOMATO FLORENTINE

RFS# 69234 Pack Size: 4/4 LB
Prep Method: Water add

This soup is the perfect blend of pasta and zuc-
chini, carrots, spinach and celery in a sweet toma-
to broth.

YOU’RE INVITED!

How to become a holiday party destination!

The holiday season is the time for many time honored The customer is going to appreciate the extra little
traditions, one of which is the holiday party. Offering touches and if you can foster the idea that they’re get-
attention grabbing options for hosting or catering holi- ting a real value for their money – they will come back
day parties can be a lucrative money maker for many year-after-year. Plus, your reputation for hosting a
establishments. quality event will spread by word-of-mouth.

One main key to success it to offer customers flexible Another option to maximize flexibility is to offer cus-
options. The holiday party is an important way for em- tomers a variety of scheduling options. It’s traditional
ployers to give back to those who work throughout the for holiday parties to be held at the end-of-the-week,
year for them, but in an age of tighter budgets it has but why not offer a discounted price for holding parties
become harder and harder to pull it off. earlier-in-the-week? Or what about the option to host
holiday luncheons?
An increasingly popular option is to offer off-site cater-
ing for holiday parties. This allows customers to save Some restaurants will offer semi-private holiday par-
money on the tip factor and that can save between ties. This means while they will try to maintain an ex-
$500 and $1000 dollars. Customers will also enjoy the clusive space for the party, they will allow additional
flexibility that comes when you bring the party to diners to use the space if the situation calls for it. This
them. option allows you to offer the holiday party customer a
less expensive menu because you can still pick up in-
It’s still important to maintain a healthy on-site holiday cremental business from separate customers.
party option. This is where the phrase “attention grab-
bing” comes in. How do you grab the attention of the If you serve adult beverages, make sure your drink
customer and make them want to come to your estab- menu contains a nice selection of both festive holiday
lishment for their holiday parties? favorites and on-trend concoctions. A healthy drink
menu will definitely help create a healthy bottom line
One way is to offer them value added extras. This cre- and the holidays are always a good excuse to celebrate.
ates the perception of value in the mind of the custom-
er. This could be a carving station or a free champagne The holiday party is a staple of the holiday season.
toast or even offering to supply the event with a DJ. They’re not going to go away, but the customer needs
to have flexible planning options. If you can provide
You could even work out partnerships with other busi- that your establishment can become a go-to destina-
nesses in the service industry and trade services. This tion for holiday cheer!
can allow you to offer value added services for your
customers at minimal expense to your operation.

Meatballs Culinary Secrets™
Villa Frizzoni®
Italian Style Meatballs Sauces
Sweet Chili Sauce
Gourmet Italian Style Beef Meatballs, 1oz RFS# 18732 4/.5 Gallon
4/1 Gallon
RFS# 11192 160/1 OZ Hot Sauce 4/1 Gallon
RFS# 10014 5/Gallon
Italian Style Pork & Beef Meatballs, 0.5oz
RFS# 53236 320/0.5 OZ Sweet & Spicy BBQ Sauce 6/#10
RFS# 28160
Italian Style Pork & Beef Meatballs, 1oz RFS# 21800
RFS# 53084 160/1 OZ
Villa Frizzoni
Italian Style Pork & Beef Meatballs, 2oz Chunky Marinara Sauce
RFS# 12542
RFS# 53116 80/2 OZ

Prairie Creek™
Premium Charbroiled Meatballs

Beef Meatballs, 0.5oz 320/0.5 OZ
RFS# 53082

Beef Meatballs, 1oz 160/1 OZ
RFS# 53078

Beef & Chicken Meatballs, 0.5oz

RFS# 15226 320/0.5 OZ

Stuffed Chicken Breasts
SilverBrook®

Chicken Cordon Bleu

Savory ham with Swiss and American cheeses fill a tender chicken breast coated with authentic, home-style breading. A classic flavors
combinations that earns the title Cordon Bleu - French for Blue Ribbon!

RFS# 41126 (36-4 oz.) RFS# 42986 (24-7 oz.)

Broccoli & Cheese

Broccoli florets combined with Swiss and American cheese fill this home-style breaded chicken breast. A satisfying choice for any
occasion!

RFS# 41114 (36-4 oz.) RFS# 43574 (24-7 oz.)

Chicken Kiev

This traditional favorite combines garlic butter and herbs stuffed in an authentic, home-style breaded chicken breast. A classic taste
that complements a variety of sides!

RFS# 41124 (36-4 oz.) RFS# 43010 (24-7 oz.)

Barber

Crème Brie & Apple

Deliciously different - diced apples, sweetened cranberries, and a creamy
blend of Brie and other cheeses fill a breaded stuffed chicken breast.
A truly satisfying entrée!

RFS# B8808 (20-6 oz.)

Stuffed Turkey with Sage & Cranberry Stuffing

Tender, lightly seasoned turkey with savory sage stuffing, sweetened
With real cranberries. This one-of-a-kind, homemade entrée will
save you on prep time and is ready to cook from frozen. Perfect
for the holiday season!

RFS# BJ614 (20-6 oz.)

It seems like everyone wants off for the holi- TAKING THE GUESSWORK OUT OF
days, but in the busy world of foodservice
that’s not an option. HOLIDAY STAFFING
Even though many restaurants close on
Thanksgiving and Christmas Day, the days to produce high sales over those who do not.
leading up to those holidays are increasingly Many establishments will simply grant days
busy as time starved consumers look for off on a first come, first served basis. The key
stress free dining options. is to remain consistent so that the process is
While there are several details to consider fair and nobody is left feeling like they’ve
when planning how you’re going to staff for been treated unfairly.
the holidays, the overall plan should always
be to overstaff. You want to keep your cus- An incentive for working a holiday such as
tomers happy and nothing can sour a dining Thanksgiving or Christmas Day is the extra
experience like poor service resulting from money that usually comes with it. You could
not having enough help. offer your employees extra money to work,
If business is slower than expected you can but even if you do not, the lure of high vol-
always send workers home early and if you ume and generous holiday tippers should be
have extra employees on hand they will make promoted within your establishment. You
up for the inevitable absences that always can create the idea that working on a holiday
pop up on holidays. is something positive that everyone wants.
It’s key to have you best employees on hand
during the busiest holiday hours. Your opera- In the end, it all comes down to planning.
tion will run as smooth as possible if you have Plan early. It’s important to keep track of how
seasoned veterans working versus green efficiently your establishment operates from
rookies. year-to-year. It’s a great idea to start working
When it comes to granting time off, it’s im- right now to avoid repeating any problems
portant to have a consistent process for doing from the past. If you need to hire new staff,
so. You can grant time off based upon senior- do it now – do not wait until the last minute.
ity or give preference to servers who continue You want to avoid poorly trained employees.

Yes, staffing for the holidays can be difficult,
but if it’s done correctly it can be as stress
free as possible.

Bacon Breakfast
Prairie Creek™ Bacon
From “Breakfast with Santa” to your classic Sunday Holiday
14/77 Count, Single Sliced Brunch...Reinhart has all of your breakfast needs covered!

Cherrywood Smoked, Gold Croissants, Closed, Baked, Unsliced
RFS# 15936 15/LBS
RFS# 16586 80/1.2 OZ
14/17 Count, Single Sliced
Danish Variety Pack, 2.75oz
Applewood Smoked, Gold RFS# 20842 6/6 CNT
RFS# 15974 15/LBS

18/22 Count, Single Sliced, Silver Fork Split English Muffins, 2oz

RFS# 40120 15/LBS RFS# 11562 12/12 CNT

18/22 Count, Single Sliced, Bronze Buttermilk Pancake Mix 6/5 LB
RFS# 28814
RFS# 40142 15/LBS

14/17 Count, Bulk Sliced Pancake & Waffle Syrup, Maple Flavored
Double Smoked, Silver
RFS# 13266 RFS# 10212 4/1 GAL

15/LBS Corned Beef Hash
RFS# 11278
Fully Cooked, Regular Sliced 6/#10

RFS# 48314 2/150 CNT Quiche Variety

Fully Cooked, Round Bacon RFS# L2008
RFS# 88044 2/96 CNT
Florentine, Lorraine, Garden, Vegetable, Monterey

Breakfast Staples Bountiful Harvest® Breakfast Potatoes

Prairie Creek Breakfast Sausage Southern Style Diced Potatoes
RFS# 24086 2/10 LB

Pork Sausage Links, 16/1 160/1 OZ Shredded Hashbrowns 2/10 LB
RFS# 40102 RFS# 24192

Pork Sausage Links, 8/1 Shredded Hashbrowns, Frozen
RFS# 40106
80/2 OZ RFS# 16618 6/3 LB

Pork Buffet Links, 16/1 160/1 OZ Brickfire Bakery® Biscuits
RFS# 42874
Buttermilk Biscuits, Fully Cooked
Pork Sausage Links, Pre-cooked
RFS# 50760 200/.8 OZ RFS# 10208 6/20 CNT

Pork Sausage Patties, Pre-Cooked Southern Style Biscuits, Fully Cooked

RFS# 50778 106/1.5 OZ RFS# 10202 5/20 CNT

Hard Cooked Eggs Country Style Sausage Gravy
RFS# 25460
12/12 CNT RFS# 11128 6/#10

SilverBrook® Egg Products

Scrambled Eggs, Cook-in-Bag

RFS# 69170 6/5 LB

Whole Liquid Eggs, Bag 2/20 LB Brickfire Bakery
RFS# 71750
Buttermilk
Whole Liquid Eggs, Carton Biscuits
10208
RFS# A6998 15/2 LB
Made with real
Cheddar Cheese Omelets 72/3.5 OZ buttermilk and ready
RFS# 69932
to use!
Egg Patties, Round, Pre-cooked
RFS# 25380 200/1.5 OZ

Coffee Ridgeline Roasters®

100% Colombian Whole Bean Coffee
RFS# 10520
100% Colombian Portion Pack Reserve
RFS# 10532 100% Colombian Viennese
Tip: Coffee is often the first and final Roast Portion Packet
impression a customer has of your RFS# 10442 46/3 oz.
operation.
100% Colombian
183 100% Colombian Whole Bean Bag
MILLION RFS# 10520 6/32 oz.

100% Colombian Portion Packet
RFS# 10532 128/1.5 oz.

Gourmet RFS# 10636 6/32 oz.
100% Arabica Whole Bean Bag RFS# 10646 56/6 oz.
RFS# 10680 128/2 oz.
100% Arabica Urn Pack Bag

100% Arabica Portion Pack

DON’T FORGET THE... Premium RFS# 10796 64/1.5 oz.
Premium Decaf Portion Packet RFS# 10952 128/1.5 oz.
Non-Dairy Creamer RFS# W4876 Premium Blend Filter Packet
Half & Half Creamer RFS# 11266
Sugar Packets RFS# 18090 Trescerro® Tea
Pink Sweetener RFS# 16202 Hot Tea Variety Pack RFS# 20548 6/25 cnt.
Yellow Sweetener RFS# 29714
Coffee Stir Straws RFS# 96324 Peppermint/Chai/Chamomile/Earl Grey/English Breakfast/China Green

Stay on trend

RIDGELINE ROASTING GUIDE A Roast for Every
Taste!
LIGHT ROAST: Very approachable; allows
the unique flavors of the beans to shine. Fine Dining
Light body and bright acidity. Serious Coffeehouse

LIGHT/MEDIUM ROAST: The bean flavor Viennese or Dark Roast: Full body with
notes still predominate, but a slightly
longer roasting time results in a more bal- smoky sweet flavor notes. A gourmet
anced body. coffeehouse experience!

MEDIUM ROAST: Here the acidity levels, Casual/Family Dining
aroma and complexity are balanced out Bakery
for a smooth full flavor with no bitterness.
Medium Roast: Bright acidity and a fuller
VIENNESE ROAST: As the sugars caramel-
ize, slightly sweet-smoky roasting flavor body. A distinctive crowd pleaser!
notes become prominent. Very little acidi-
ty and heavier body. Quick-Service
Fast-Casual
DARK ROAST: This is the answer for those
who seek a robust, full-bodied and bold Light/Medium Roast: A smoother coffee
cup of coffee. Smoky roasting notes pre-
vail. with bright acidity. Ideal for rejuvenating
patrons on the go!

Diner
24/7 Operation

Light Roast: Bright acidity and a light body.

A great all day, every day cup!

Catering Supplies

Pack Size Description RFS# Pack Size Description RFS#
Can Liners
Dinnerware Plates 18652 38”x58”, 60 Gallon 24470
BN380 Black 40”x46”, 40-45 Gallon 23700
10/18 ct. 6-Inch, Black 100 ct. 36”x58”, 55 Gallon
100 ct. 38”x58”, 60 Gallon 23726
8/18 ct. 10.25-Inch, Black 38”x60”, 60 Gallon
Brown 24206
Clear Tumblers 100 ct.
24666
25/20 ct. 9 Ounce, Clear 87994 Clear
100 ct. W1094
Silver Cutlery W0756
Natural W0806
15/40 ct. Forks, Silver B3624 200 ct.
B3628 89656
15/40 ct. Knives, Silver B3730 89658

14/40 ct. Spoons, Silver

Round Cater Trays and Dome Lids Paper Towels and Napkins

25 ct. 12-Inch, Black W8888 30 ct. Kitchen Towels
H8632
25 ct. 12-Inch Dome Lid W8898 8 ct. Beverage Napkins
H9080
25 ct. 16-Inch, Black W8892 20 ct. Dinner Napkins
DL998
25 ct. 16-Inch Dome Lid

25 ct. 18-Inch, Black Chafer Fuel

25 ct. 18-Inch Dome Lid 72 ct. 2-Hour Methanol
24 ct. 6-Hour Standard Wick
Take Out Containers

200 ct. 10” Clear, Snap Lock 89770 Holiday Takeout Equals Holiday Profits!
C9290
200 ct. 1 Compartment, Foam C9274 The busy holiday season can leave little time for cooking
B9176 at home, which makes takeout dining a really appealing
200 ct. 3 Compartment, Foam option! Let Reinhart Foodservice help you step up your
takeout game!
500 ct. Sandwich, Foam
Make ordering easy!
Cups 16 Ounce, Clear 23060 Customers want ordering to be as easy as possible. The
2 Ounce Soufflé, Black 27574 two most common ways to order takeout are over the
20/50 ct. 2 Ounce Soufflé, Clear 83428 phone or online. Don’t have online ordering? Talk to your
10/250 ct. 2 Ounce Soufflé Lid 22696 Reinhart Milwaukee Sales Consultant and we can help
10/250 ct. with that.
20/125 ct.
Help your menu make sense!
Gloves and Liners Remember, this is all about convenience. Make sure that
your takeout menu is easy-to-read. Don’t offer menu
4/100 ct. Large Vinyl Gloves 63276 items that don’t transport well and don’t overload your
4/100 ct. Medium Vinyl Gloves 63182 menu with too many options.
1000 ct. Pan Quilon 84556
Make picking up easy!
Foam, Stirs and Straws Customers don’t want to wait for their order. If you tell
them 20 minutes, make sure it is ready in 20 minutes.
1000 ct. 12 Ounce Foam Bowl B1796 This could mean having extra staff to handle takeout
B1792 orders and making sure it is clear where customers
500 ct. 8 7/8” Foam Plate should go to pickup their takeout orders.

Foil and Film 83226 Make sure orders are accurate!
83222 Most consumers will trust that you have gotten their
Foil Rolls & Sheets 83224 order correct and if you get it wrong - they won’t find
1 ct. Heavy Duty 18”x500 out until they’re already home. Don’t disappoint! Make
1 ct. Standard 18”x1000 83252 sure to double check every order before it goes out. You
1 ct. Standard 18”x500 83254 only get one chance to make it right. Everything after
83814 that is just damage control.
Aluminum Pans Full Steam Table 83836
50 ct. Lid, Full Steam Table Use the right package!
50 ct. Half Steam Table 83228 Your food is everything and if you use the wrong takeout
100 ct. Lid, Half Steam Table 83234 packaging you can put your hard earned culinary reputa-
100 ct. tion at risk. Don’t let your food get cold, soggy, and
bland. Make sure you have the right packaging for the
Foodservice Film right job.
1 ct. Plastic Roll, 12”x2000’
1 ct. Plastic Roll, 18”x2000’

Liners Pan Quilon 84556

1000 ct.

HOLIDAY

Dakota Chafer 1 ea. Butane Stove 1 ea. Onion Soup Crock 12/1 ct.

RFS# B6908 RFS# 99472 RFS# J9084

9 qt., Full Size, 2 Fuel Holders With Case RFS# F1652 12/ct. 12 oz., Two Tone
18/8 stainless steel matte finish embossed legs for strength and Portable butane stove. RFS# B0666 1 ea. Fully vitrified. Microwave safe. Oven proof. Dishwasher safe.
style. Molded high temp nylon side handles for easy transport. Butane Fuel RFS# 99460 1 ea.
Unit comes complete with food pan, water pan, dome cover, Butane Torch
frame, and fuel holders. Rectangular. Butane Lighter

Salt & Pepper Shakers Swirl Carafe Econotemp Combo Pack

RFS# 75200 24/ct. RFS# T8340 1 ea. RFS# 49846 1 ea.

1 oz., Chrome Tops 42 oz., White -40 to 500 degrees F
Adds a touch of elegance to any table setting. Classic swirl design, made of high impact plastic to be durable Temp probe and lanyard. Interchangeable probes can be
and long lasting. Foam insulated. Complete with color tags. purchased for more versatility. Shock-resistant rubber boot.
Battery life of 4500 hours. Five year instrument warranty, one year
probe warranty.

Reinhart Direct

Reinhart can help you with all your equipment and supply needs, from tabletop to janitorial. With Reinhart
Direct Restaurant Supplies, thousands of items can be delivered right to your doorstep!

TAKING THE MYSTERY OUT OF

FOOD & WINE PAIRINGS

Knowing what wine to serve can be intimidating, but it doesn’t have to be. Let
Reinhart help you take the mystery out of food & wine pairings!

Sauvignon Riesling Chardonnay Pinot Noir Mer l ot Cabernet Zinfandel Syrah
B l a nc Sauvignon

Feta Havarti Asiago Goat Cheese Parmesan Cheddar Ripe Brie Sharp
Chevre Gouda Havarti Brie Romano Gorganzola Aged Cheddar
Pine Nuts Candied Almonds Chestnuts Roquefort
Walnuts Walnuts Walnuts Cheddar Hazelnuts
Cheese/Nuts Roasted
Smoked Pecans
Sausage
Lamb Pork Roast Game
Duck Spicy Pepperoni
Chicken Veal Sausage Grilled Meats Venison Sausage
Turkey Chicken Filet Mignon Steak Ribeye Beef Spicy
Pork Loin Beef Stew Duck Sausage
Roasted

Meat/Fowl Chicken

Sole Sea Bass Halibut Orange Grilled Grilled Tuna Cioppino Salmon
Oysters Trout Shrimp Roughy Swordfish Blackened
Scallops
Crab Tuna Tuna Fish

Seafood

Citrus Apricots Potato Mushrooms Caramelized Black Cranberries Currants
Apple Dried Fruit Onions Cherries Grilled Stewed
Green Apple Chili Peppers Squash Broccoli Peppers Tomatoes
Mango Figs Tomatoes Tomatoes
Asparagus Pears Strawberries Plums Eggplant Beets

Veggie/Fruit

Chives Rosemary Tarragon Nutmeg Mint Rosemary Pepper Oregano
Tarragon Ginger Sesame Cinnamon Rosemary Juniper Nutmeg Sage
Cilantro Lavender
Basil Clove Juniper

Herb/Spice

Citrus Sweet BBQ Cream Mushroom Bolognese Brown Spicy Cajun Heavy Red
Light Spicy Pesto Light Red Bearnaise Sauce Salsa Sauce
Tomato BBQ
Chutney Sauce Sauce

Sauces

Sorbet Apple Pie Banana Crème Dark Bittersweet Spice Cake Black Forest
Key Lime Pie Caramel Vanillia Brulee Chocolate Chocolate
Pudding White Espresso Gingerbread Cake
Sauce Chocolate Fondue
Berries Gelato Carrot Cake Rhubarb Pie

Desserts

HOLIDAY PAIRING GUIDE BEER GUIDE:

Craft beers are all the rage and Consumers who order a beer with
with new breweries springing their dinner have never had so
up all over the place, the Holi- many options. Here is a quick snap-
day season is a great time to shot of some of the more popular
expand your craft beer selec- varieties being brewed right now:
tion, so let us help out by tak-
ing the mystery out of holiday American Amber Ale
craft beer pairing!
COLOR: Copper to reddish brown
DEEP FRIED TURKEY FOOD PAIRINGS:
American Brown Ale Cheese: Medium cheddar
Entrée: Barbecue
The hops will stand strong with the spices and
emphasize those flavors. The caramel malti- American Stout
ness balances the heat while matching the
sweet pepper flavors. COLOR: Black
FOOD PAIRINGS:
ROASTED TURKEY Cheese: Sharp cheddar
Belgian Pale Ale Entrée: Grilled lamb, Chicken

Hops, yeast and fruitiness play well with and English Brown Ale
cut through the bright and earthy herbs. The
esters will intertwine with the herbs as well. COLOR: Cooper to very dark
Something with a good malt profile will sing FOOD PAIRINGS:
well with the caramelization. Cheese: Aged gouda
Entrée: Roasted pork, Steak
HAM
Belgian-style Dubbel German-Style Dunkel

The caramel and toasty malt flavors match COLOR: Light to dark brown
great with a brown sugar glaze and the umami FOOD PAIRINGS:
richness. The moderate bitterness helps keep Cheese: Munster
that sweetness of the ham in check. Entrée: Sausage, Roasted Veggies

ROASTED BEEF German-Style Maibock
Porter
COLOR: Pale to light amber
Bitter malts play well with the roasty charred FOOD PAIRINGS:
flavors of the meat while the caramel sweet- Cheese: Swiss
ness comes in just in time to save the day. Entrée: Ham, Roasted pork
Hop bitterness helps curb the richness and fat,
as does the carbonation. Imperial Porter

COLOR: Black
FOOD PAIRINGS:
Cheese: Smoked gouda
Entrée: Prime rib, Roasted meats

India Pale Ale

COLOR: Gold to copper, red/brown
FOOD PAIRINGS:
Cheese: Blue cheese
Entrée: Tuna, Salmon

Scotch Ale

COLOR: Light brown to very dark
FOOD PAIRINGS:
Cheese: Pungent Cheeses
Entrée: Meat, Game

HAVE A SAFE AND HAPPY
HOLIDAY SEASON FROM

YOUR FRIENDS AT
REINHART MILWAUKEE!

Reinhart Foodservice - Milwaukee Division

800.775.9030 | www.rfsdelivers.com

www.facebook.com/rfsmilwaukee @reinhart_mke @reinhart_mke