Food Distributor Support for Salad Bars

How Can Food Distributors
Support Schools with Salad Bars?
Billi Grossman, R.D., L.D.
Sysco NM
186 Distribution Locations
Serving 400,000 Customers with 360,000 Products
97 Broadline
33 Produce
15 Meat
17 Hotel Supply
1 Asian
1 International
Food Group
Deliver Fresh Produce Weekly
Food Distributors can provide a variety of
fresh, frozen and canned fruits and
vegetables for breakfast, snack, lunch and
salad bar needs
Most distributors have a # Case minimum,
but this would include all categories of food
and non-food
You may need to sign an agreement to
purchase 80% of food to qualify for delivery
Quality Control & Traceability
Quality food distributors ensure that the
food is handled with the highest food safety
and HACCP standards
The food is stored and delivered in
temperature controlled environment
Each food item is traceable from the packer
(in many cases from the field) so if a recall
occurs we know exactly where it came from
Seasonal Availability Information
Your food distributor can provide you with
information about what is in season and/or
available each week/month
Seasonal produce is usually less expensive
than out-of-season items, so don’t be afraid
to make menu substitutions
Frozen and canned items may also be
appropriate and less expensive
Specialty Produce
Your food distributor will have a wide
variety of produce including unusual and
exotic items that you can use for your salad
bar, fresh fruit and vegetable program,
snacks and more
Use these to teach students about new and
different foods.
Further Processed Produce
Many items can
be purchased
ready to be
placed on the
Salad Bar with
little or no prep
Edamame beans
Canned beans
Baby corn
Diced, sliced, or wedged
Carrot and celery sticks
Cantaloupe and honeydew
melon chunks
Broccoli florets
Diced potatoes
Sliced mushrooms
Prewashed lettuce/salad mix
Equipment and Small wares
Your food
distributor will
provide you with
quotes, specs,
for equipment and
small wares
• Steamers, ovens and
other large equipment
• Steam table pans
• Sheet pans
• Crocks
• Spoodles, ladles, scoops
• Long handled tongs
• Juice machines
• Squeeze bottles for condiments
Technical & Operational
Your food
may assist
you with
•Menu ideas
•Tray line Diagrams
•Prepping Estimates
•Nutrition Facts Labels

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