Click here to read March 2010 issue

In this Issue:

Strategies to drive sales >read full story

Sysco Recipes >read full story

Happy New Year!  Welcome to a new year and a new decade.  We hope that you have found The Sysco Table Top to be a great resource and are taking advantage of all that the site has to offer especially the recipe collection!   

More people now search online for their dining choices than anywhere else, so it's important to make sure your restaurant can be easily found on Google.com and Google Maps. With Local Business Center, creating a great listing takes just a few minutes and doesn’t cost a thing - and you get free insights into how customers are finding you on Google.

 The new issue of Sysco's Restaurant Growth magazine is now on-line for your use and distribution to your restaurant customers.  This issues how-to articles include: Sticky Fingers: Ten 'Smart'  Techniques to Prevent Employee Theft ; Right On schedule: Labor Scheduling Basics; Carrot on a Stick: How to Develop Management Incentive Programs; Tracking Discounts and Giveaways: How You Account for these Transactions, and How to Keep Tables Turning without Turnoff Your Guests plus much more.

These articles can be read on-line, printed out or e-mailed to others. The magazine is for your Sysco customers and they can sign up to automatically receive each issue by going to the link below. There is no charge for Sysco customers and you are encouraged to sign up all of your restaurant customers or forward this link to them. You can also see past issues of Restaurant Growth by clicking on the "Archives" button on the activity bar at the top of each page. Here is the computer link to open the magazine:

http://www.nxtbook.com/nxtbooks/specialized/restaurantgrowth/20100102_sysco?drml=sysco&drmp=ezine

Click here to read December 09 issue.

New Item Listing

Reality Check

Produce Planner

Fresh Times

Healthy Times

Retail Times

School Times

Dining Times

Sysco iCare offers a suite of value-added resources specifically designed to help the restaurant operator boost sales, hire and retain the industry's best employees, streamline and protect business operations, and much more.

Making Sense of PCI Compliance 

If you are a restaurant that processes credit cards, then you are probably already well aware of PCI compliance, but you may not be sure how it affects you. While there may be many financial, regulatory, business, or economic reasons standing in the way of PCI compliance, the one simple and undeniable reason is that the compliance process can be cumbersome and even confusing. Many of the small to mid-size restaurants are not only unsure what is required to validate compliance, but more importantly, many are unsure of its value to their establishment. 

Following is a Q&A to help you better understand PCI Compliance.

What is the PCI DSS?

Click here to view complete May Newsletter

Sysco will help directly connect customers and suppliers through ChefEx. As we continue to add new suppliers, it is our desire to help customers differentiate themselves and their menus with these unique offerings.

Click here to view Chef-ex catalog---Going Global with your Product Choices...

Click here to watch a video about Chef-Ex

THIS WAS JUST TOO COOL NOT TO SHARE WITH EVERYONE I KNOW THAT MAY OWN A CROCK POT OR TWO....JUST CLICK ON THE ONE YOU WANT AND IT OPENS A FILE WITH THAT RECIPE !!!
 

The new issue of Sysco's Restaurant Growth magazine is now on-line for Sysco Customers. Sysco's Restaurant Growth Magazine features some how-to articles such as "Placing the Welfare of your Customers in Clean Hands", "Profiting in a Maturing Market", "Profit from Proper Prep Work”, "Profit from Desserts"  plus much more. These articles and much more can be read on-line, printed out and e-mailed to others.

This magazine is free for Sysco customers. To automatically receive each issue, go to the link below and subscribe. There is no charge for Sysco customers.

Previous issues of Restaurant Growth can be seen by clicking on the icon at the bottom of each page.

http://staging.nxtbook.com/nxtbooks/specialized/restaurantgrowth_20090506/stage.php?forceview=1&drml=Sysco&drmp=Ezine

Click here to read Succeeding in a Tough

Click here to read The Sysco Story

Click here to read March/April Issue

Restaurant Growth E-zine is a Bi-monthly Restaurant Operations Educationa Resource fo Sysco Customers, bought to you by Sysco and Restaurant Startup and Growth magazine.

Below is the link to our January / February edition of Sysco’s Restaurant Growth e-zine. This installment guides operators on applying patron psychology to menu pricing, promotes the benefits of a prime vendor relationship, offers creative ways to lower energy costs, and includes advice on how a restaurant’s staff can create an exceptional dining experience. 

This the LAST issue available as a sneak preview. Therefore it is imperative that you subscribe to e-zine.  The subscription link is on the first and last pages of the publication.  Starting with the March/ April Edition the e-zine will only be available to subscribers. 

Click the link  below to view the January / February edition of Sysco’s Restaurant Growth e-zine.

http://www.nxtbook.com/nxtbooks/specialized/restaurantgrowthjan09/?drml=Sysco&drmp=Ezine

Don't Miss a Single Issue. (It's Free to Sysco Customers)

To Subscribe click on the link below.

Go to: http://www.nxtbook.com/splash/sysco/

Click here to read December's iCare Newsletter

If you'd like to receive the newsletter by e-mail, simply complete the "Contact Us" form and tell us you'd like to receive the newsletter by e-mail.

Every operator is well aware of the challenges facing the foodservice industry today.  Food cost is volatile, guest traffic is declining due to lower consumer confidence, and passing on price increases to patrons (without emphasizing your value proposition) is a risky proposition. Despite this tough environment one of the most important steps that operators can take is to build a strong team to help drive sales.

Click here, To read attached Marketing piece entitled “Building a Stronger Team to Drive Sales”.

Click here to read the November Issue

To view "The Psychology of Eating Out" video click the link below.

http://today.msnbc.msn.com/id/26184891/vp/27717035#27717035

We strive to meet or exceed standards set forth by the American Institute of Baking (AIB) and other regulatory and inspection bodies.

We work constantly to maintain a clean warehouse so we can provide a clean, safe workplace. To make sure we are always in compliance with federal, state, and local government regulations and guidelines, we have competent people assigned to accomplish these prescribed tasks and keep abreast of any new issues that could affect our ability to have the best warehouse.

We are pleased to inform our customers of the very favorable results of an A.I.B. (American Institute of Baking) unannounced audit, conducted on October 10, 2008 at Watson Sysco.

The inspector presented us with a perfect score in both the inspection (1000 points) and HACCP (200 points), a remarkable achievement for our company, this was a record breaking event. While all Sysco warehouses strive to have a inspection of a Superior or better rating this is one of the first inspections with a perfect score. We are proud to attribute this accomplishment to our staff of dedicated warehouse employees at Watson Sysco.

click below

Product Resources

Building Traffic in

Challenging Times

Your recipe needs to include a Sysco© product. It will be reviewed in the Watson Sysco Kitchen. Please include all ingredients and instructions, plus your name and name of the restaurant.

If your recipe is selected to appear on our website do you wish to have your name and the name of the restaurant displayed?

To submit your recipe use the contact link on Watson Sysco’s homepage.

TO:               Company Presidents

                     Vice Presidents of Operations

                     Corporate Officers

FROM:          Ken Spitler

DATE:          July 28, 2008

RE:               Haul of Fame 2008 Winners

Please join me in congratulating Watson Sysco for being a Haul of Fame winner for Fiscal 2008.

2008 HAUL OF FAME WINNERS

Top 25% Distinguished Operations

                     LARGE:     Watson SYSCO Food Services, Inc.

Best Warehouse Operation

                     LARGE:     Watson SYSCO Food Services, Inc. (3^nd straight year)

Best Delivery Operation

                     LARGE:     Watson SYSCO Food Services, Inc. (2^nd straight year)

Best Overall Distribution Operation

                    LARGE:         Watson SYSCO Food Services, Inc. (2^nd straight year)

These prestigious awards recognize operating company performance in the following categories:

¨        Most Improved Performance Overall Operation

¨        Top 25% Distinguished Operations

¨        Best Warehouse Operation

¨        Best Delivery Operation

¨       Best Overall Distribution Operation

Criteria for these awards are based on:

¨        Injuries per 100 Employees

¨        Operations Service Level (Delivery)

¨        Total Cases Per Man Hour

¨        Improvement in Cost Per Case

¨        Operations Expense

¨        Pieces per Error (Warehouse)

Note:   AIB Food Safety (900 & above) is required to qualify for these awards.  Beginning in FY2009, a HACCP score of 180 & above will also be required to qualify.

Congratulations to the Operations Management Team of Watson Sysco for achieving this level of performance and a Job Well Done!

Need help driving guest traffic to your restaurant? Want to boost profits simply by re-engineering your menu? Then this is the place for you.

Guest traffic and increased profits are two lifelines of the foodservice industry, and.....

Click here to read complete article.Marketing Services

Every day over 20 Million people use ATMs in the United States…

To get more details click here.

(CNN) -- Gas stations across the country are increasingly offering discounts for fuel purchases made with cash as high oil prices eat into their profits.

Click here to read full story.

Bocuse d’Or

Our industry is filled with people who are deeply passionate about food; we know a lot of uniquely talented chefs. To that end, SYSCO is currently sponsoring the Bocuse d’Or USA, one of the world’s most rigorous international culinary competitions. I am very proud of our membership with this organization and want to spread the word across SYSCO to make sure that our customers and our corporate chefs know about the upcoming Bocuse d’Or USA competition in Orlando, Florida.
 

Here are links to a SYSCO brochure and the Bocuse d’Or USA Web site that will help you know more about the competition. The deadline for application is quickly approaching. Please share this information with customers or associates who may be interested. The Bocuse d’Or is not for everyone, but it just may be for someone we know.
 

Rick Schnieders