McKinley's Fine Bakery and Cafe by syz14012


									                                                                 An Official Customer Publication of Ben E. Keith Company Foodservice Division

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                  Relationship selling                                                              Vol. 2 No. 2                    June 2008
                  has always been
                  important at Ben
                  E. Keith Foods. In                McKinley’s Fine Bakery and Cafe
                  today’s foodservice
                  environment it is                          There’s something comforting
   Ron Boyd       paramount! Some
   Senior VP                                         about McKinley’s in the mornings --the
                  of our competitors
have suggested now is a good time                    smell of fresh coffee brewing and
to reduce the quality of food you                    homemade temptations coming out
are offering in your establishment.
                                                     of the ovens. Stick around for lunch
The KISS OF DEATH is what they
are suggesting. Now is the time to                   and it gets lively and a bit crazy. Late
improve the quality of your products!                afternoons are for relaxing with coffee
If a family of four can only afford to
                                                     and pie or cake. Located in University
eat out once a week now instead of
twice—do you think they are coming                   Park Village in Fort Worth’s Cultural
to your restaurant to receive less                   District, McKinley’s is the creation of
value in their meal or is this your ONE
                                                     owner Stacey Rumfelt.
chance to impress them and attract
future business.                                               Having previously been a
         The way to take cost out                    franchise owner for a similar cafe,
of the system is through business                    Stacey decided to open her own
meetings with your Ben E. Keith Sales
                                                     business, with her own recipes and style in 2006. The menu offers
Representative, and talk about service
frequency, order sizes, consolidating                homemade breakfast rolls and muffins, cakes, pies and cookies, as well
suppliers, wait staff training,                      as fresh soups, salads, and sandwiches. Everything is made from scratch
suggestive selling opportunities,
                                                     with fresh ingredients. There are no mixes allowed! No preservatives are
looking at current trends and no-cost
marketing ideas—not reducing food                    used, and nothing is frozen.
quality. Your Ben E. Keith Sales                                                                        Stacey has stayed true to her
representative can save you time
                                                                                                   vision, and is very appreciative
and money while helping you to
develop customer loyalty. Your Sales                                                               of her customers’ support. BEK
Representative is one of your most                                                                 DSR Craig Rossotti has worked
valuable assets—now is the time to
                                                                                                   with Stacey since her franchise
let them prove it! ……Ron
                                                                                                   operation and says that you
In this edition:                                                                                   can see Stacey’s touch all over
News ..................................... Page 2
Cuts of Beef...........................    Page 3                                                  McKinley’s.
To Rub or Not to Rub.............          Page 4
                                                     Owner Stacey Rumfelt and DSR Craig Rossotti
Recipes .................................  Page 5                                                  (continued on page 2)
Fresh Section......................... Page 6-7
Kid Smart Menu Choices........ Page 8
Daily Intake Recommendations.. Page 9
       (continued from page 1) Although the focal point is the huge
       bakery case filled with every imaginable treat, Stacey and
       husband Aaron wanted McKinley’s to be a “Fort Worth” place, so
       all of the artwork represents various eras of local history. Names
       of bakery items include references to Fort Worth. Best selling
       items are Zebra Cake and Chocolate Icebox Pie. McKinley’s is
       the type of place that makes you feel at home, and that’s exactly
                                                                            The large bakery display case at McKinley’s
       what Stacey wants you to feel.

       Editor’s note: Since we feature customers from all divisions, it isn’t often that we can personally visit
       the featured customer. In this case, we enjoyed an awesome lunch with goodies “to go”. The Cuban
       sandwich and Chipotle Chicken sandwich were outstanding, cookies were fabulous, but visiting with
       the owners was even better.

              Ben E. Keith Customers win TRAEF Awards

       Ben E. Keith customers scored big at the 2008 Texas Restaurant Association
       Education Foundation Excellence Awards for Back of the House employees,
       Front of the House employees and Manager of the Year.

       State Winner - Front of the House Connie Villereal, Zentner’s Daughter
       Steakhouse, San Angelo
       State Winner - Back of the House Deborah Young, Leona General Store and
       Steakhouse, Brazos Valley
       Coastal Bend Chapter - Manager Craig Alexander, Chili’s Grill and Bar
       Dallas Chapter - Front of the House Angelica Morales, Sonny Bryan’s Smokehouse; Back of the
       House Arturo Sanchez, Cityplace Conference Center
       East Texas Chapter - Manager Gerard Cace, Johnny Cace’s Seafood and Steakhouse
       Galveston Chapter - Manager Michelle Beckwith, The San Luis Resort
       Houston Chapter - Front of the House Theresa Kuehn, Chili’s Grill and Bar; Back of the House Paco
       (Jose) Hernandez, Chili’s Grill and Bar, Manager Mark Pulido, Chili’s Grill and Bar
       Lower Valley Chapter - Back of the House Luis Sepulveda, Chili’s Grill and Bar; Manager Rudy
       Trevino, Chili’s Grill and Bar
       Panhandle Chapter - Manager Angelica Toscano, Leal’s Restaurant
       Permian Basin Chapter - Manager Scott Gunn, The Bar
       Sabine Area Chapter - Manager Robert Means, Courville’s Cajun Restaurant
       San Angelo Chapter - Back of the House Brian Ponder, Zentner’s Daughter Steakhouse; Manager
       Bernay Sheffield, Zentner’s Daughter Steakhouse
       Tarrant County Chapter - Front of the House Hugo Galvan, River Oaks Steakhouse; Back of the
       House Jorge Soto, Reata Restaurant; Manager Anna Cotton, Reata Restaurant

                                   What’s Your Cut??
Beef is divided into sections called primal cuts. From these
                                                                                           Primal Cuts
large areas, the meat cutter makes smaller portions suitable              Round
                                                                                     Sirloin   Short Loin        Rib

for packaging. Different cuts of beef require different cooking
methods. Here are a few cuts:
             This cut is basically muscle and it includes blade                                                        Shank/
                                                                                                       Short Plate     Brisket
             roasts. Cuts from this area benefit from slow, wet
             cooking methods like stewing, braising, or pot-
                                                                    Beef Storage and Handling

             Rib                                                    Keep It Cold
                                                                    STORING BEEF:
             This cut is tender and flavorful and can be cooked
                                                                    • Place meat in cooler or freezer immediately
             any number of ways. It includes Rib Roast and             upon delivery.
             Rib Steak. Most commonly it is roasted, sauteed,       • For best quality and shelf life, store fresh beef
                                                                       at temperatures between 28°F and 32°F.
             panfried, broiled, or grilled.
                                                                    • Store frozen beef at or below 0°F.
             Short Loin                                             • Fresh, unopened, vacuum-packed meat
             This area has extremely tender cuts and can be            usually has about 21 days of refrigerated
             prepared without the aid of moist heat or long            storage life (ground beef, 14 days). Once the
                                                                       package is opened, storage life decreases to
             cooking times. It includes Porterhouse and T-bone
                                                                       2 to 3 days.
             steaks. Cuts from this area can be sauteed, pan
             fried, broiled, pan broiled, or grilled.               DEFROSTING BEEF:
                                                                    • Defrost foods in a cooler... never at room
             This area includes Sirloin steaks and Sirloin Tip
             Roast. These tender cuts respond well to sauteing,     Keep It Clean
                                                                    Meat is basically sterile until it comes in contact with knives,
             pan frying, broiling, pan broiling, or grilling.       grinders and other equipment.
                                                                    •    Clean and sanitize all equipment to reduce
                                                                         the amount of micro-organisms, such as
             Short Plate                                                 bacteria, to safe levels. Sanitizing is one
             This area is best used as stew meat. It has a rich          step beyond cleaning, and is a necessary
                                                                         step. Items to be sanitized should always be
             beefy flavor.
                                                                         cleaned first.
             Round                                                  •    Wash hands thoroughly, immediately before
                                                                         and after handling raw meat.
             These cuts consist of lean mean well-suited to long,
                                                                    •    Keep storage areas and counter surfaces
             moist cooking methods. It includes Top Round and            clean and sanitized.
             Rump Roasts.                                           •    Never use the same
                                                                         utensils or cutting
             Shank/Brisket                                               boards for raw and
                                                                         cooked products.
             This cut is traditionally used for corned beef, and
             briskets both are best prepared with moist heat.
                                                                            Contact your sales
             Suitable preparation methods include stewing,               representative to discuss
             braising, and pot-roasting.                                availability of items shown
                     To Rub or Not to Rub,That is the Question...
        When you look at your menu, chances are there’s a steak or two. Maybe even a prime rib. But
        what can you do to get a little more out of these menu mainstays and make them even more
        special? Rubs and marinades can be your answer. They are inexpensive, quick to prepare,
        and easy to store. With all the flavors you can create, something good is bound to rub off on
        your menu.
        To Make a Rub:
        Combine all ingredients in a bowl; mix until well blended. Rubs are best kept covered and refrigerated
        until ready to use. Spread or pat on beef just before cooking or up to 5 hours in advance.

                     Dry BBQ Rub                      Spicy Dry Rub                            Creole Rub
                        3 Cups                           3/4 Cup                               2 1/2 Cups

        2 cups     Mesquite Dry Seasoning    6 Tbsp   Dry Mustard
                                                                                  2 cups     Creole Mustard
          /3 cup   Dried Chopped Garlic      3 Tbsp   Dried Oregano Leaves
                                                                                  1 cup      Minced Onion
          /3 cup   Whole Mustard Seeds       2 Tbsp   Chili Powder                1
                                                                                    /4 cup   Minced Garlic
          /3 cup   Cracked Black Pepper      1 Tbsp   Garlic Powder
                                                                                  3 Tbsp     Hot Pepper Sauce
                                             1 Tbsp Pepper                        1
                                                                                      /2 cup Dry Cajun Seasoning
                                             1 Tbsp Salt

                      Aztec Rub
                       2 Cups

        1 cup      Cumin Seeds, crushed
         /3 cup    Minced Garlic
         /2 cup    Liquid Smoke
        3 Tbsp     Coarse Salt
        1 Tbsp     Cayenne Pepper
        1 cup      Olive Oil

        When it comes to adding flavors to beef, there’s nothing like a marinade. Marinades do double duty,
        because they can also tenderize, and you can take advantage of the many economical beef cuts available.
        Like rubs, marinades can open up a world of creative flavor options for beef - and a world of added profits.

        To Make a Marinade:
        Without oil, combine all ingredients in a bowl; mix until well blended. With oil, combine all ingredients
        except oil in the bowl of a food processor; process until smooth. Slowly add oil with motor running. Cover
        and refrigerate until ready to use. ** Always discard leftover marinades that have been in contact with raw

                               Italian                                           Southwestern
                            1 1/4 Quarts                                          3 3/4 Cups

        1 quart          Chopped Onion
                                                               3 cups          Mexican or Dark Beer
        1 1/3 cups       Balsamic Vinegar                      1
                                                                 /4 cup        Lime Juice
          /4 cup         Minced Garlic
                                                               1 cup           Chopped Onions
          /2 cup         Dried Italian Seasoning               1
                                                                 /4 cup        Minced Garlic
        3 Tbsp           Salt                                  1
                                                                 /2 cup        Chopped Cilantro
        2 Tbsp           Black Pepper
                                                               4 tsp           Red Pepper Flakes
        1 1/3 cups       Olive Oil
                                                               1 tsp           Salt

                  California Club Wrap with Pineapple Strawberry Salsa
                  Submitted by Bud Andersen

                  Wrap Ingredients
                  Tyson Precooked Bacon                       BEK # 530878
                  Tyson Sliced Deli Turkey                    BEK # 492262
                  Tyson Sliced Deli Ham                       BEK # 538061
Recipes & Ideas
                  Tortilla Wrap (Jalapeno & Cheese)           BEK # 408763
                  Markon Hearts & Hearts                      BEK # 127028
                  Markon Shredded Carrots                     BEK # 098063
                  Hass Avocado                                BEK # 057102
                  Land O’ Lakes Shred Parmesan                BEK # 750100
                  Golden Harvest Parmesan
                    Peppercorn Dressing                       BEK # 662290

                  Pineapple Strawberry Salsa Ingredients
                  Driscoll Strawberry                         BEK # 026060
                  Rosy Pineapple Chunks                       BEK # 033088
                  Markon Iceless Green Onion                  BEK # 150105
                  Markon Washed & Trimmed Cilantro            BEK # 104409
                  #2 Jalapeno                                 BEK # 165350

                  Wrap Instructions
                  Line 1 1/2oz. Markon Hearts & Hearts down the middle of tortilla wrap. Sprinkle 1/4 oz. (pinch)
                  of shredded carrot over the Hearts & Hearts. Ladle 1 oz. dressing on top of greens. Add 1/2
                  oz. shred Parmesan cheese over the dressing. Place 1/4 of the sliced avocado on top of the
                  greens and add two slices of bacon. Layer two slices of ham and two slices turkey on top of

                  Tuck excess wrap inside and roll the wrap together with ingredients. Toothpick both ends
                  and cut diagonally; serve with pineapple strawberry salsa on the side. Chips and/or fresh cut
                  vegetables are also good alternatives for sides.

                  Pineapple/Strawberry Salsa
                  Finely chop two green onions (green and all), a small bunch of cilantro (no stems) and one
                  partially seeded jalapeno. Chop 3-4 strawberries and 3-4 pineapple chunks. Mix all of the
                  above together and place in refrierator.

                                                        The Perfect Produce Dish As the foodservice patron continues
                                                        to demand freshness and great flavor, we offer an excellent idea for any
                    BEN E. KEITH COMPANY
                           Quality Produce Since 1906
                                                        restaurant….of any origin. What is it? Ceviche. Ceviche is so perfect

                                                        because it is made up from all fresh ingredients, including the fish. Raw,

                natural ,and really good for you, with a taste out of this world. That, and it is almost completely comprised of

                good fresh produce.

                The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. In
Fresh Section
                addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which

                pickles or "cooks" the fish without heat. Traditional style ceviche is left up to three hours to marinade, but

                with some pre-planning, you will want to do it the old fashioned, perfect way. The origins of ceviche are

                not really known, but many countries claim their own brand or style. From Peru to Mexico, to Costa Rica.

                This is one reason it makes sense to suggest it to any style restaurant you have. DO NOT limit yourself to

                just going after a certain segment. Ceviche has really taken its place among the upscale and casual dining

                arena. Served in tall martini glasses as an appetizer, or as a side dish, your customer’s can’t go wrong.

                One more tip: The food cost is very, very low based on what they can charge for it. Cost it out for them,

                and watch the profit start rolling in.

                Swimming with Flavor Ceviche:


                1 lb                    Fresh Shrimp                   BEK # 467205
                1 cup                   Fresh Lime Juice               BEK # 029078
                1 cup                   Avocado, diced                 BEK # 057095
                  /2 cup                Red Onion, minced              BEK # 151008
                  /2 cup                Tomato, finely chopped         BEK # 220012
                                        and seeded
                  /4 cup                Cilantro                       BEK # 104409
                2 Tbsp                  Olive Oil                      BEK # 779347
                2 tsp                   Jalapeno, minced               BEK # 165073
                  /2 tsp                Salt                           BEK # 676026
                  /8 tsp                Cayenne                        BEK # 774169
                  /4 tsp                Cumin                          BEK # 774054


                Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinade until
                opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime
                juice. Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice
                to taste. Refrigerate for one hour, and serve.

                Yield--Now, More Than Ever... is playing a very important part of your profitability.
                For 22 years, Markon has stood for quality, and higher than average yield from its
                products. Today, when we are seeing double digit increases on pricing from almost every
                food manufacturer, we are under even more pressure to maximize the yield, and deliver a
                     A box of Markon First Crop Lettuce, must weigh more than 46 pounds for 24 heads.
                That is 5% more than the industry average. (We all know it will weigh more, but for the
                sake of this example, let’s stick with 5%.) Now out of that 5% more weight, we know our
Fresh Section
                lettuce will have a higher amount of usable product. Let’s just say it is only 10% more
                than the competition. So, before we ever start prepping that box of lettuce, we will have
                15% more product than they will.
                      Here is where the math part comes in: The industry average lettuce will produce
                26.4 lbs. of usable product, or 422 ounces. Markon lettuce (weighs more/higher yield)
                will produce 32.2 lbs., or 515 ounces of product. That is 93 MORE ounces, or to you, the
                customer, 31 MORE salads.
                      Based on this month’s market, if you sell our lettuce to a
                customer for $18.00, and the competition is at $16.00, when you
                do the yield math, we are per ounce less. Theirs at .037, ours at
                .034……PLUS, our product is better. PLUS, PLUS… what if it was
                the same price?! Then it becomes more of a savings!!!
                      We know it is repetitive, but with fuel at its current price, not to
                mention flour, chicken, rice, etc., you can bring that yield value with
                our good old friend…produce.

                Summer Market Update: As the summer is upon us we will see
                more of a stable pricing from the West Coast on lettuce and all greens,
                but as mentioned above, with fuel and fuel surcharges, the market will
                not drop drastically as in years past. The potato crop continues to hold
                firm; strawberries, broccoli, onions, and stone fruits are all excellent in
                quality and expect a bumper crop on all tomatoes.
                     Don’t forget to visit the Markon web site for weekly Market Trends
                and Updates.
                                                                                       -David Werner
                                                                                        Director of Produce

                                  Kid Smart Menu Hendrix-Duncan, R.D., L.D. and Jennifer Hunt
With growing parental concern over the health of their children,                 Create a menu theme
it is imperative that manufacurers and restaurant chains modify                  Examples
their products to appeal to a child’s palate and a parent’s                      animals/zoo - i.e. Sizzzzzzling Steak Tips, MooMoo
conscience. As the war wages in the “battle of the bulge,”                                       Milk
Dietitians, Physicians and other healthcare practitioners are                    Space - i.e. Flying Saucer Burger, Milky Way Mashed
emphasizing the importance of smart food choices. The                                    Potatoes, Lift Off Lasagna
power of choice may be a key element to changing the health                      Nautical - i.e. Pirate Pasta Toss, Shipwreck Wrap
of the younger generations. As restauranteurs compete with
convenience food manufacturers for the family weeknight                          Provide healthy side options like tossed salads, natural
dinners, it is important to re-evaluate the methods used to attract              applesauce, cinnamon sprinkled baked sweet potato
the entire family.                                                               fries, or steamed broccoli with low-fat cheese

Kids are known for their “flavor and texture sensitive palates” - in             Develop fun ways to present the food to kids using
other words, they don the title “picky eater.” Kids are also very                cookie cutters, food art and a little imagination; PLAY!
influential in the decision where to dine. Therefore, it is wise                         Examples
to find a way to maximize their appeal through a kid-friendly                            Smiley Faces
environment, colorful and graphic menu and fun, creative menu                            Rainbows
choices.                                                                                 Hot Air Balloons
The challange is meeting the marketplace demands for
healthier food choices and portion control for kids (and adults)                 Consider developing strategies to encourage kids to
while making family dinners a fun, delicious and memorable                       eat a healthy meal
experience. Below are some suggestions you might consider                                Examples
incorporating into your marketing strategies:                                            Offer a free low fat fruit parfait to kids who eat
                                                                                         all their vegetables
        Incorporate colorful graphics, type and creative                                 Give out an arcade game token to kids for
        food names into the kids’ menu                                                   choosing milk over a carbonated beverage
        Offer familiar foods with an innovative twist
                                                                       Sample Kid’s Menu
        Twist & Shout Mac & Cheese: whole wheat spiral                 Sports Star Kids Menu
        noodles, low fat cheese and sweet green peas                   Breakfast:           Winning P-Nut Butter & Strawberry French Toast
        Pizza Roll-Ups: a whole grain tortilla, low fat cheese,                             Sandwich - whole grain bread, natural peanut butter
        optional veggie & pizza toppings with a side of                                     and fresh strawberries dipped in egg mixture and
        marinara dipping sauce                                                              grilled until lightly browned; decorated with sliced
        G-rilla Fingers: grilled chicken fingers with choice of                             berries and whipped topping.
        dipping sauce                                                  Lunch:               Kickin’ Chicken Quesadillas - whole grain tortilla filled
                                                                                            with seasoned chicken breast slices and low-fat
        Consult a Registered Dietitian for assistance in:                                   cheeses; served with lettuce, tomato, salsa and low-fat
        Redesigning the menu items                                                          sour cream.
        Recipe development, elimination of excess fat and              Dinner:              Home Team Spaghetti with Meat Sauce - served with
        calories and addition of nutrients like fiber, calcium, and                         tossed salad or choice of vegetable and a slice of
        iron                                                                                whole grain garlic bread.
        Calulating portion sizes appropriate for target age            Dessert:             Slam Dunk tropical Kabobs served with vanilla yogurt
        group                                                                               dipping sauce
                                                                       Beverage:            Dribbling Milk

                                  MyPyramid Recommendations for
                                  Daily Intake for Children Ages 4-8

               Food Group                                    Serving Size                                     Serving                             Recommended
                                                                                                             Equivalent                           Daily Servings
        Grains                                       1 oz                                          1 slice bread                              4 - 5 oz
                                                                                                   1 cup dry cereal
                                                                                                     /2 cup cooked grains
        Vegetables                                   1
                                                         /2 cup                                    1
                                                                                                     /2 cup raw or cooked                     1 1/2 cup
                                                                                                   1 cup dark leafy greens
                                                                                                     /2 cup vegetable juice
        Fruits                                       1
                                                         /2 cup                                    1
                                                                                                     /2 cup fruit                             1 - 1 1/2 cup
                                                                                                     /2 cup 100% fruit juice
                                                                                                     /4 cup dried fruit
        Milk & Dairy                                 1 cup                                         1 cup milk                                 2 cups
                                                                                                   1 cup yogurt
                                                                                                   1 1/2 oz natural cheese
                                                                                                   2 oz processed cheese
                                                                                                   (1 slice American
                                                                                                   cheese = 1/3 cup milk)
        Meat & Beans                                 1 - 2 oz                                      1 oz lean meat, fish or                    3 - 4 oz
                                                                                                   1 Tbsp Peanut Butter
                                                                                                     /4 cup cooked dry
                                                                                                   1 egg
                                                                                                     /2 oz nuts or seeds

Guiding Principles: Our customers are the primary focus of our efforts; our actions must always be rooted in honesty and
integrity; and we should always foster trust, faith in others, fairness and respect; our learning through study, review, dialogue, and
experimentation benefits our customers, ourselves and our organization; we must continually work together to create and improve
processes, and eliminate those that are no longer valuable; we cannot tolerate actions that crush people’s self-esteem, aspirations,     OUR MISSION: STRIVE TO BE A COMPANY IN WHICH
individuality or dignity; we must recognize that every employee adds value to the company; therefore, we must not allow job              BUSINESS SYSTEMS ARE ONLY TOOLS, AND BRICKS AND
titles to stand in the way of an employee’s ability or willingness to contribute; we must acknowledge and use the experiences and        MORTOR ONLY MEANS TO AN END. A COMPANY THAT
insights brought to the organization through people’s diverse backgrounds, choices, life-situations and perspectives; and ensure the     EXISTS TO PROVIDE EMPLOYEES AN OPPORTUNITY TO
                                                                                                                                         ACHIEVE THEIR PERSONAL GOALS. A COMPANY THAT
freedom to express our diversity; we must be flexible as individuals and as an organization; we must share ideas, information and
                                                                                                                                         EXISTS TO ALLOW OUR BUSINESS PARTNERS TO SHARE
knowledge freely, quickly, candidly and unemcumbered by organizational structures or individuals; we must responsibly act as             IN OUR VISION AND THE BENEFITS OF ACHIEVING OUR
faithful stewards of the resources entrusted to us by others; work should enrich and bring joy to everyone.                              MUTUAL GOALS.

What’s cooking is the official customer publication of Ben E. Keith Foods. Editors: Zoe Bartlett and Janice Barnard Contributors: Ron Boyd, David Werner, Janet Hendrix-Duncan R.D. L.D.,
Jennifer Hunt, General Office, Bud Andersen Amarillo. Contact: or 817-759-6857

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