BRUNCH IS SERVED CALL ON EASY, ELEVATED CLASSICS - Let cleanliness build customer confidence - Gordon Food ...
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ISS U E 1, 2022 // GFS.CA
BRUNCH IS SERVED
Let cleanliness
CALL ON EASY,
build customer
ELEVATED
confidence
CLASSICS
Look for the logo:
Learn more:
Contact your Gordon Food Service® Sales Representative
In This Issue... 7 10
4 It’s Always a Great
Time for Brunch
Satisfy the brunch appetite
with flavour and creativity.
7 Make a Clean First
Impression
Set high standards, so diners
Plan for Success
notice when they walk
through the door.
10 Three Ways Technology UPCOMING DATES AND EVENTS
Helps Your Business
MAY 19 Father’s Day
The right tools can increase Show all the dads some love with
your customer base, 05 Cinco de Mayo
hero sandwich specials and barbecue
drive profits and manage Give customers a Mexican fiesta with
favourites.
your team. always popular spicy global flavours.
21 Indigenous Peoples Day
08 Mother’s Day
Celebrate the culture of native
Offer flowers or a complimentary
FEATURED RECIPES Canadians with recipes featuring the
dessert to help people celebrate
three sisters—corn, squash and beans.
Mom’s special day.
12 Veggie Breakfast Dosa
13 International Hummus Day JULY
Give springtime snacking a global
13 Beet Chorizo appeal with this Mediterranean
01 Canada Day
Breakfast Bowl Show your national colours with red
favourite. and white strawberry shortbread
15 World Baking Day kebabs or maple anything.
14 Birria Benedict Pastries, sweet treats, artisan breads 07 World Chocolate Day
…ooh, you had me at pastries. Cake, cookies, ice cream … something
23 Victoria Day wickedly chocolate this way comes.
Go traditional (afternoon tea and
14
30 International Day of Friendship
coronation chicken salad) or go Encourage friends to grab a meal
beyond (pints and burgers) for the together and post photos on social
arrival of grilling season. media.
JUNE 31 Harry Potter’s Birthday
Charm guests by conjuring up
16 World Tapas Day
shepherd’s pie and Yorkshire pudding
Make a big impression with a small
specials.
plates menu or shareables menu the
whole week.
We didn’t burst on the scene
yesterday. Since starting as a
butter and egg delivery service
Stay connected with 125 years ago, Gordon Food
Gordon Food Service® Service® has been here for
every customer, every order,
every delivery, every day.
gfs.ca/ideas HERE FOR GOOD We’re Here for Good.
FOODSCAPE • GFS.CA 3
It’s always a great time for
BRUNCH Satisfy the brunch appetite with flavour and creativity.
Brunch is a place where “Having 600 items for brunch … those
days are gone,” said Gordon Food
cross-utilization and comfort
Service® Consulting Chef Nicholas
foods combine. It’s an enticing Gonring. “You can have 10 really good
way to satisfy breakfast lovers brunch items and create a really great
value for customers.”
and the lunch bunch, calling
on a small, easy-to-execute Play with your food
menu of elevated classics. Enhance the experience with brunch
innovation. Incorporate global
All-day dining and brunch menus flavours. Surprise guests by swapping
enjoyed popularity before the out a traditional ingredient. Add a
pandemic. That appetite continued sauce to elevate the dish. It can be
during the past 22 months, as people accomplished by calling on items used
ate breakfast comfort foods outside of elsewhere on the menu.
the traditional breakfast meal. He reimagined three brunch menu
“Brunch is an awesome option to
This suggests an opportunity for staples—crepes, bennies and bowls—
take things you serve for lunch and
restaurants to lean back into brunch to include global ingredients, zesty
dinner and use them for breakfast,”
business, with an eye on creativity, sauces and plenty of space to use
he said. “You can turn your inventory
labour capability and ingredient playful ingredients:
over faster and customers won’t
cross-utilization. see any redundancy in presentation y Dosas. This Indian version of a
because they are so different from crepe is made with rice and lentils,
your entrée items.” providing a tasty vegan option
that can be a carrier for many
fillings.
y Bennies. Eggs Benedict go
Mexican by subbing braised birria
meat for the traditional ham.
Blend some birria sauce into the
hollandaise for a pop of colour
and flavour.
y Bowls. This versatile menu
star takes a healthy twist with
rice, grains, legumes, beets
and a potato churro, or include
eggs (any style) with global
condiments.
4 FOODSCAPE • GFS.CA
STACK UP YOUR OWN BENNY
Top it off. Put your own spin on the
4 hollandaise sauce by incorporating
global flavours or seasonal herbs..
Poach to perfection. Turn the ordinary
3 egg into a thing of beauty with slightly
firm, opaque whites that encase the
tasty yolk.
Layer on the flavour. Consider braised
2 meats, grilled seafood or marinated
veggies to enhance this breakfast
favourite.
A sturdy base. Use the right palette
1 for your work of art. Stick with the
traditional English muffin or try
focaccia bread or even a sweet potato.
Set your brunch apart Brunch with benefits
To make brunch stand out, Gonring A well-planned brunch menu helps
urges menu differentiation. in other ways. When offered during
The French chef’s hat has “Everybody knows what a crepe is, specific days and times, brunch builds
but a dosa is thinking through things a following. Combined with a Bloody
100 pleats, said to represent
with a global approach—it’s more Caesar menu, there are bar profit
the 100 ways to cook an unique than a crepe, so it sets you possibilities. Brunch items also can be
egg. Don’t overlook the apart. But in the end, it’s just a carrier portable with the right packaging and
you can fill any way you like and presentation.
simple egg—an inventory market it as global, healthy, flavourful.”
Most of all, you can create an exciting
staple that can be prepared Don’t let dosas be your only handheld. brunch menu and execute it with an
in a multitude of ways—as Brunch burritos are customizable and eye on making labour more effective.
sandwiches can be built using muffins, Don’t spend hours peeling potatoes or
an easy way to energize
waffles or pancakes as carriers. All of chopping salad ingredients, Gonring
brunch. these can include unique, authentic or explained, because it doesn’t get
seasonal ingredients. noticed by customers.
Differentiation doesn’t mean “If you’re going to invest in labour,
abandoning brunch mainstays. do it in a way that comes back to
Incorporate the nachos from your enhancing the dining experience,” he
appetizer lineup into brunch by adding said. “Use your time and labour to
eggs, bacon or sausage to a pile of make something different. There’s no
Breakfast nachos are up chips, cheese, onions, peppers, sour sense in spending time on thoughtless
124% on menus over the cream, avocado slices and salsa. labour that doesn’t get you ahead of
your competitors.”
past four years. Tostadas This formula calls on ingredients
you already stock to create options
have shown 72% growth
consumers enjoy. Flavor & The Menu Ask your Gordon Food Service Sales
on morning menus. reports breakfast nachos are up 124% Representative about operational
on menus over the past four years. and culinary strategies, as well as
Source: Flavor & The Menu Tostadas have shown 72% growth on recipes to make your brunch menu
morning menus. stand out.
FOODSCAPE • GFS.CA 5
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Make a clean
first impression
Set high standards, so diners notice
when they walk through the door.
Clean is king in the food customer’s experience with your
business. From that point, all other
industry. Aside from obvious
reactions are filtered through that
health implications, a clean initial impression. This is known as a
space enhances your overall “first impression filter,” and you can’t
business. Regardless of the afford to stumble. After all, there’s
truth to the adage “you don’t get a
quality of food or service, a
second chance at a first impression.”
space perceived as unclean
will leave customers with a Cleanliness adds value
negative impression. Public spaces are important. Creating
the best image for your location in
The moment customers walk through those first moments is paramount to
your door, the judgment meter building consumer confidence. That’s
is running. Statistics in a recent because no one’s immune to forming
Forbes article showed it only takes a quick negative impression:
a consumer seven seconds to lock
y Were you hit with a musty
in their first impressions about your
smell when you walked through
space and your business.
the door?
Seven seconds feels awfully fast. y Did the server miss cleaning
But when you dig in, it makes sense. some spill from the table before
Although seven seconds represent you were seated?
a tiny snippet of information, that
y Was everything going great until
duration represents 100% of a
you went into the bathroom?
FOODSCAPE • GFS.CA 7
ADVICE FROM THE
FIELD
Brunch can be a profit-maker, as long
as you have the support staff with skills
to execute it. We asked our specialists
for their thoughts on brunch.
GLOBALLY-INSPIRED FLAVOURS
Brunch is the epitome of
comfort. Globally-inspired
flavour twists can be as
easy as adding ready-to-
use sauces and seasonings
to your core menu
ingredients. It’s a great strategy to turn
your inventory faster and create menu
excitement for customers. If brunch is
right for you, set up a dedicated brunch
team to champion the concept, and
take on additional training if needed.
TERESA WELLER Guests get a sense of cleanliness With a clear schedule of tasks,
BUSINESS SOLUTIONS SPECIALIST immediately, and it’s impossible to outlining what needs to be done, by
turn disgust into delight. Getting when, and by whom, the efficiency
POUTINE off to a clean start makes guests by which it is done will increase. Your
My favourite brunch ideas are the much more forgiving of other space will become better organized
breakfast poutines from OEB Breakfast shortcomings—an edge that may be and, most importantly, everyone in
Co. in Calgary, AB. They are innovative valuable when you’re short-staffed that space will be safer.
and combine traditional breakfast or making menu changes because
items with brunch staples like bacon, of supply-chain limitations. Consider The payoff: better business
eggs and hash browns in hip and these statistics: Don’t be afraid to signal to customers
trend-setting ways. They use quality that you take cleaning seriously.
ingredients, prepare them y 51% of visitors will overlook
The inclusion of hand sanitizers,
simply, and execute at a poor service if the space
visual signage indicating procedures
very high level to create is clean and inviting.
an elevated brunch and actions taken by staff and
y 57% report a clean table management will show customers
experience in a fun,
is more important than the the environment they are dining in is
casual environment.
quality of the food. safe and clean. The confidence you
DARREN LEXA y 73% say a smelly restroom create can boost your success.
CULINARY SPECIALIST is worse than receiving the
With this in mind, the direction
wrong order.
seems clear. By maintaining a clean
BENEDICTS, WAFFLES,
Planning makes perfect space and signaling that you take
OMELETS
Clearly, a clean and welcoming cleanliness seriously, you build
My three brunch consumer confidence and word of
favourites are appearance is vital to your success
with customers, but it’s only half mouth or social media buzz.
Benedicts, waffles and
omelets. Benedicts of the equation. If success is where Ultimately, it leads to loyal customers.
can be served with many talent meets opportunity, then your These customers will return again
different twists and turns, with employees—your talent—also have a and again, and they will recommend
different sauces or egg preparations. pretty loud voice. a space they know is safe and clean
Waffles with a twist—duck and to their families and friends.
maple syrup, topped with crumbled This doesn’t happen by accident.
caramel—add menu possibilities. Consistent cleaning is planned.
Omelets have no limits. Showcase Taking time to develop a standard Make your business sparkle.
cheeses, proteins, sauces, toppings operating procedure for cleaning Customers will notice. Ask your
and even creative sides. will pay dividends on a daily basis. Gordon Food Service® Sales
STEPHANE RENAUD Representative how to get started.
CULINARY SPECIALIST
8 FOODSCAPE • GFS.CA
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SKIN CARE PROGRAM
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Benefits
• Mild formulations for high frequency food service use
• Uses up to 50% less product compared to other systems
• One dispenser for liquid or foam products
• Lockable or keyless access
• Attractive, durable manual dispenser design in black or white
For more information, contact
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Sales Representative.
All logos and trademarks are owned by or licensed to Diversey, Inc.
© 2021 Diversey, Inc. All Rights Reserved. 91914-SAL en (21/348)
Three ways technology
helps your business
The right tools can increase your customer base,
drive profits and manage your team.
The proliferation of restaurant
technology has improved restaurant
operations in many ways, but it also
has the potential to create confusion
and difficult decisions. How can you
be certain technology aligns with your
business goals? What results should
your operation expect when adding
a new piece of technology?
While the number of technology companies
serving the restaurant industry multiplies, it’s
helpful to organize them in broader categories
that reflect how they’re meant to help your
business. Most tech solutions are designed to
help restaurants in at least one of the following
three areas:
1. Improving customer experience
2. Increasing profitability
3. Managing and optimizing staff
Let’s take a look at each area more closely
and examine the different types of beneficial
technology available:
10 FOODSCAPE • GFS.CAImproving Increasing Managing and
1 customer 2 profitability 3 optimizing staff
experience On some level, all technology should Your staff is the backbone of your
Customers increasingly expect lend itself to increasing profitability. restaurant. Whether it’s hiring new
technology to be part of their The areas highlighted here have a people or retaining your team,
restaurant interaction, whether strong connection to keeping an eye technology should allow you to
on-premise or online. Putting your on operating costs and improving improve processes, communicate
best digital foot forward is critical for your bottom line. more effectively and automate basic
creating a positive experience. management tasks.
Inventory management. The right
Website building and management. inventory management software helps Human Resources. There are a variety
Your website is often the place a you avoid product loss, manage costs of solutions available to streamline
customer first encounters your brand. and execute the process efficiently. HR functions for your team.
It’s also a hub for online ordering and Recipe costing. These tools make Payroll. Payroll management can
reservations. developing, adjusting and pricing be a headache, but there are many
Online ordering and delivery. recipes easier. This goes directly software solutions that simplify
Customers increasingly “shop” online to profitability. the process.
for options with the recent rise in Purchasing. A good purchasing Hiring. Restaurants constantly
off-premise dining. solution will streamline managing need to find and hire talent, and
Reservations. These platforms allow vendor relationships and make your the right staffing software can be
customers to plan their visit, adjust process more cost-effective. a valuable tool.
their plans easily and, best of all, Phone and chat bots. Expand your Scheduling. Offering schedule
skip the wait line. customer service process at a lower transparency and flexibility can be
Automated and contactless payment. cost and free up time so people can a major part of retaining staff and
These technologies offer several focus on other tasks. avoiding shortages.
customer benefits, from the ability Kitchen automation. This growing
to pay quickly and on their own area of restaurant tech can automate For more restaurant industry solutions
timing to increased safety. simple kitchen tasks and let you do and insights, visit backofhouse.io.
CRM and loyalty. Use your data to more with less staff.
build CRM (customer relationship
management) tools. Promote special
events and menu specials, customize
messages to your regular, and even
not-so-regular, customers.
Catering and events. Provide more
automation and a sense of immediacy
to customers looking for event spaces
and catering services.
FOODSCAPE • GFS.CA 11Meet the crepe of Southern Indian street
food. This dosa batter is made with
lentils and rice flour, creating a global
flavour that’s also gluten-free. It’s also
versatile–a carrier ready to be filled with
an array of ingredients before rolling,
folding and serving with sauces and
condiments for dipping.
9. Ferment the mixture by placing it in a non-reactive
storage container about twice the volume of the
batter. Cover with plastic wrap and let it rest at room
temperature overnight. NOTE: The batter isn’t ready
YIELD until there are noticeable air bubbles throughout the
1 8-oz. serving batter. This could take two days (or warmer
PREP TIME air temperature).
5 minutes
COOK TIME Refrigerate the fermented batter until needed for service.
3 minutes
SUGGESTED PRICE
$9.00 PREPARE THE VEGGIE
BREAKFAST DOSA:
1. Pour the dosa batter into the middle of the
unheated pan.
VEGGIE BREAKFAST DOSA 2. Spread the batter using a 3 oz. spoodle with a flat
bottom, spreading the batter to completely and
evenly cover the pan surface.
INGREDIENTS DOSA BATTER
3. Sprinkle the za’atar seasoning on the dosa batter and
3 oz. Recipe: Dosa Batter 1 c. Ivory White Lentils season with salt and pepper while the batter is wet.
¼ tsp. Za’atar Spice 1 qt. Water (for soaking lentils) Turn the heat to high and cook.
to taste Kosher Salt 10 oz. Water (to puree lentils) 4. Spray the top of the dosa gently with pan spray to
to taste Trade East® Ground Black Pepper 3 c. Rice Flour, sifted prevent cracking as it cooks.
as needed Gordon Choice® Pan Coat Spray 14 oz. Water 5. Melt butter in a sauté pan and sauté the greens,
2 ct. Gordon Choice Large Eggs, scrambled garlic, shallot and crushed red pepper. Season with
PREPARE THE DOSA BATTER: salt and pepper.
1 Tbsp. Gordon Choice Unsalted Butter
3 oz. Markon® Ready-Set-Serve® Urban Blend 1. Wash the lentils in a mesh strainer under cold water 6. Top the dosa with the shredded mozzarella as it
Salad Mix until the water turns clear. cooks. The total cooking process should take
¼ tsp. Markon Ready-Set-Serve Peeled Garlic 2. Mix the lentils with 1 qt. of water in a storage 3 minutes, finishing as the dosa pulls away from the
1 oz. Shallot, peeled container. Soak for 6 hours at room temperature. pan and browns on the edges.
3. Drain the lentils in a mesh strainer and rinse with 7. Remove the dosa pan from the heat and add the
⅛ tsp. Trade East Crushed Red Pepper
cold water to remove starchy residue. sautéed greens mixture evenly, allowing it to stick to
2 oz. Mozzarella Cheese, shredded
4. Purée the lentil mixture in a blender. the cheese.
1 oz. Recipe: Red Pepper Jam, optional 8. Fold the dosa in half twice for plating.
5. Create a smooth, thick batter by streaming in cold
2 ct. Recipe: Oven-Dried Tomato Halves,
optional water (about 10 oz.) with the blender on high.
6. Scrape down the sides of the blender to fully purée TO PLATE:
and remove lumps.
1. Place the dosa in the centre of a plate or coupe.
*For the full recipe, search 7. Whisk together the lentil purée and sifted rice flour
Add the eggs, any remaining greens, the red pepper
Veggie Breakfast Dosa at gfs.ca in a large stainless steel bowl.
jam and oven-dried tomato halves, if using.
8. Add the remaining water (14 oz.) and whisk
until smooth. NOTE: Optional garnishes could include fennel fronds
and shaved fennel.
12 FOODSCAPE • GFS.CAEveryone knows how valuable bowls
are for cross-utilizing ingredients.
Bowls showcase items from your main
menu and give them new appeal.
This recipe creates a plant-based beet
chorizo, which helps battle the high cost
of proteins with a brunch option that
goes far beyond sausage crumbles.
YIELD
1 10-oz. serving
PREP TIME
BEET CHORIZO 10 minutes
COOK TIME
BREAKFAST BOWL 10 minutes
SUGGESTED PRICE
INGREDIENTS $9.00
3 oz. Recipe: Basic Heritage Rice
½ ct. Recipe: 6 Minute Egg
1 oz. Gordon Choice® Fire Roasted Salsa Verde ROASTED 4. Wrap each beet individually, first in a piece of
1½ oz. Recipe: Roasted Beet Chorizo, bulk BEET CHORIZO BULK parchment, followed by a sheet of foil. Place on
1½ ct. Recipe: Potato Churros a roasting rack inside a sheet tray.
2 oz. Markon® Ready Set Serve® Yield: 90 oz. 5. Roast for 1 hour, or until they are just cooked through.
Pico de Gallo Guacamole 6½ lb. Beets 6. Cool the wrapped beets completely under
1 oz. Recipe: Smoked Paprika Aioli ½ oz. Kosher Salt refrigeration.
1 Tbsp. Markon Ready Set Serve Cilantro, ¾ oz. Gordon Choice Canola/Extra Virgin Olive Oil 7. Unwrap and quarter the beets.
or garnish 75/25 Blend 8. Pulse the beets in batches using a food processor
2 Tbsp. Trade East® Smoked Paprika to create a uniform small dice or fine grind.
2 Tbsp. Trade East Hot Chili Powder 9. Line a perforated sheet tray with cheesecloth, placed
TO PLATE:
1 Tbsp. Trade East Ground Chipotle Chili Pepper on top of an additional sheet tray. Spread the beet
1. Reheat the rice with a little water in a non-stick 1 tsp. Trade East Ground Cumin granules evenly on the cheesecloth and refrigerate
sauté pan and place in the centre of a bowl ¼ tsp. Trade East Ground Cinnamon uncovered overnight to remove excess moisture.
to plate. ½ tsp. Trade East Ground Coriander 10. Store the beets in a stainless steel bowl for the
2. Place the egg half on top of the rice so the yolk ¼ tsp. Trade East Ground Nutmeg cooking process.
doesn’t spill. ¾ oz. Kosher Salt 11. Combine all of the spices and salt in a mixing bowl.
3. Spoon the salsa verde around the egg. 4½ oz. Gordon Choice Canola/Extra Virgin Olive Oil Reserve spice mixture for cooking.
4. Sauté the beet chorizo in a non-stick sauté pan 75/25 Blend 12. Heat a large rondeau over medium/low heat and
to bring to temperature. Work quickly to avoid 4½ oz. Markon Jumbo Red Onion, small diced add the oil.
scorching or adding any colour. Spoon the beet ¾ oz. Markon Ready Set Serve Peeled Garlic 13. Add the onions and garlic and sweat down
chorizo around the rice in the bowl. 4½ oz. Mezcal (do not brown).
5. Place prepared potato churros next to the 2½ oz. Gordon Choice Red Wine Vinegar 14. Add the ground beets and turn the heat to medium
beet chorizo. 13½ oz. Recipe: Red Pepper Paste high, sautéing with a wooden spoon or spatula.
6. Dollop the guacamole around the perimeter of the 15. Fold in the spice mixture, stirring to evenly coat
rice and squeeze aioli from a bottle to make dots PREPARE THE ROASTED BEET
CHORIZO BULK: the beets.
of sauce. 16. Deglaze the pan with the mezcal and red wine
7. Garnish with torn cilantro leaves. 1. Heat a convection oven to 350°F. vinegar, and reduce the liquid by at least half.
2. Trim and peel the beets, removing and discarding 17. Fold in the red pepper paste to give the chorizo body.
the stem and outside skins. 18. Taste and adjust with salt and pepper, if desired.
3. Combine the beets with ½ oz. of salt and ¾ oz. of oil 19. Serve immediately.
*For the full recipe, search and toss in a stainless steel bowl.
Beet Chorizo Breakfast Bowl at gfs.ca
FOODSCAPE • GFS.CA 13YIELD
1 12-oz. serving
PREP TIME
5 minutes
COOK TIME
5 minutes
SUGGESTED PRICE
$12.99
Separate yourself from the crowd
BIRRIA BENEDICT
with a simple Benedict like no other. INGREDIENTS
Out with the ham slice, in with the TO PLATE:
sensational birria flavour. Slow- 1 ct. Gordon Choice® English Muffin, sliced
and toasted 1. Split the English muffin in half and place it,
braised osso bucco made in batches cut-side up, on a ¼ sheet tray under the broiler
creates many servings and simplifies 2 oz. Recipe: Birria Braised Beef Batch
or salamander.
prep at serving time. Add some zip to 2 ct. Gordon Choice Large Eggs
2. Toast until the cut side is golden-brown.
the hollandaise sauce with braising 1 oz. Markon® Ready Set Serve® Frozen
Chunky Avocado 3. Crack both eggs into separate 4 oz. souffle cups
liquid and you have a new take on a and bring them to the poaching station.
brunch tradition. 1 oz. Gordon Choice Hollandaise Sauce Mix
4. Whisk the hot water so it swirls inside the pot.
½ oz. Water
5. Pour the eggs into the water, one at a time, so they
½ oz. Broth from Braised Birria don’t crowd one another.
¼ oz. Cotija Cheese, grated 6. Poach the eggs until the whites are no longer
½ tsp. Markon Ready Set Serve Cilantro Leaves, opaque and the yolk is soft-poached, then remove
for garnish with a slotted spoon.
PREPARE THE BIRRIA BENEDICT: 7. Heat the braised beef with a few tablespoons of
water in a sauté pan on medium-high heat as the
1. Fill a medium sauce pot with water on low to eggs cook.
medium heat for poaching the eggs. Season the 8. Place the English muffins down next to each other.
water, as desired, with salt and a splash of vinegar. Cover both English muffins, wall to wall, with equal
2. Heat a salamander or broiler to high heat. portions of beef.
3. Create the birria hollandaise using a 2:1 ratio: 9. Slide the poached eggs on top of the braised beef,
hollandaise mix and liquid (equal parts birria braising followed by 1 oz. of hollandaise per egg.
broth and water). 10. Dust the sauce with grated cotija cheese, 1/2 oz. of
4. Boil the liquid and then whisk in the hollandaise avocado per egg and leaves of cilantro for garnish.
powder vigorously until fully combined, smooth and
viscous. Reserve until needed for service.
NOTE: For visual height, julienne some corn tortillas and
drop them in the fryer briefly to create a functional garnish. *For the full recipe, search
Birria Benedict at gfs.ca
14 FOODSCAPE • GFS.CARise to the Occasion
Let the Lift Collection display your
food art with elegance.
The Lift Collection from American Metalcraft® consists of interchangeable
bowls, plates, pedestals and domes that support custom configuration.
Elevate your culinary creation, save valuable table or counter space,
entice guests and increase your cheque average.
Shop United Restaurant Supplies® or ask your Gordon
Food Service® Sales Representative about these and
www.united-rs.com other spring holiday and brunch service products.SCAN.
KNOW.
GO.
QR code stickers
from GFSImpress
The new normal includes QR codes. Their use is up 750%
during the pandemic. Custom print QR code stickers or menus
with GFSImpress. Select the quantity you need to replace
worn tabletop QR codes. Stock up on QR code stickers with
your logo and affix them to takeout packaging. They’re a
great way to gather data and promote your business.
Find out more at ca.gfsimpress.com.
gfs.ca
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