From menu innovation to organizational tweaks, savvy restaurateurs seize this season to make strategic changes. Fresh ingredients find their way onto revamped menus, and outdoor seating areas come alive with the chatter of diners. Whether you’re a seasoned restaurateur or a fresh-faced foodpreneur, there’s something here for everyone.

Throughout this article, you’ll find hyperlinks to resources, product recommendations, and expert advice. Click away to explore in-depth guides and practical tips.

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All our seafood links-in one place

Everything Dessert

How to appeal to everyone

INGREDIENTS:
(Burgers and House-made BBQ Sauce)

• 4 Impossible Beef patties (or 12oz ground, portioned to 3oz patties)
• 4 Potato Burger Buns
• Frozen onion rings, prepared according to directions
• 1 Cup bread and butter pickles
• 4 Slices cheddar cheese or plant based cheddar cheese
• 1/2 Cup Yellow Onion, Roughly Chopped
• 1 Jalapeño, De-Stemmed & Roughly Chopped
• 4 Cloves Garlic, Roughly Chopped
• 2 Teaspoons Vegetable Oil
• 2 Tablespoons Tomato Paste
• 1 1/2 Teaspoons Chili Powder
• 1 1/2 Teaspoons Dry Mustard
• 1 Cup Ketchup
• 1/4 Cup Molasses
• 1/4 Cup Pineapple Juice
• 1/2 Cup Apple Cider Vinegar
• 2 Tablespoons Hot Sauce
• 3 Cups Brown Sugar
• 1/2 Teaspoon Kosher Salt, plus additional to taste
• 1/2 Teaspoon Black Pepper, plus additional to taste
• 1 Cup Concord Grape Jelly

DIRECTIONS

1. Make the BBQ Sauce

   Place roughly chopped onion, jalapeño, and garlic in a food processor. Pulse until a paste is formed. In a 3 quart pot over medium heat, heat vegetable oil. Once heated, cook onion, jalapeño & garlic until soft and translucent, about 3 minutes. Whisk in chili powder, dry mustard, and tomato paste, cook for 1 minute. Whisk in other ingredients: ketchup, molasses, pineapple juice, apple cider vinegar, and hot sauce, and bring to simmer. Add in brown sugar. Simmer for approximately 10 more minutes. Whisk in Concord grape jelly and season with salt & pepper. Sounds wild but it’s delicious!

2. Cook the Impossible Burgers

   Separate patties or portion Impossible Beef into 4 equal burger patties. Over medium-high heat, sear your burgers in a pan or on the grill to desired temperature (approximately 2 minutes per side). Season with salt and pepper as desired. Once you flip from the first side, top with cheese to melt and toast buns in the pan or on the grill while the cheese is melting.

3. Build Your Burgers

   Once burgers are done, place on the bottom buns. Top with 3 to 4 tablespoons of BBQ sauce, add bread and butter pickles, stack high with onion rings or fried onions. Top with burger bun, and serve some additional BBQ sauce on the side if you like to dip. Enjoy this burger masterpiece.

A flaky crust spread with horseradish goat cheese and topped with tender beef brisket, macaroni and cheese, crispy Battered Onion Petals, sliced jalapeños and fresh arugula.

Yield: 2 servings

INGREDIENTS:

• 6 each Battered Onion Petals, prepared according to package directions
• 1 each flatbread
• 1 cup horseradish goat cheese, prepared
• 1/4 lb. beef brisket, prepared and chopped.
• 1/2 cup macaroni & cheese, prepared
• 2 Tbsp. red onion (#6833), julienned
• 2 Tbsp. jalapeños, sliced
• Arugula (#26455), packed for garnish

DIRECTIONS

1. Preheat oven to 425˚F.
2. Place the flatbread onto a baking sheet and spread it with the horseradish goat cheese.
3. Top the flatbread with the Battered Onion Petals, beef brisket, macaroni and cheese, red onion and jalapeños.
4. Bake 6-8 minutes, or until the flatbread is disired doneness.
5. Top with arugula

Featured for July in our 2022 UniPro calendar.

Consider presenting seasonal classics in a new way. Combine ingredients you already have in your kitchen, like BBQ meat and fries for an exciting LTO that your guests can eat on premise, or take to go!

Directions:

New in this week from Fred’s we’ve added two new flavors of their popular fried cheese curds; Ranch and Nashville Hot. Savory ranch flavored breading with notes of buttermilk, garlic and herbs for a popular ranch flavor profile that customers know and love. And, spicy Nashville hot style breading with notes of cayenne pepper, brown sugar, garlic and other spices. Try tossing both together in a basket for a mix of savory ranch and spicy heat. Takeout and delivery friendly. We’re also adding Fred’s, Nashville Hot Breaded Cauliflower Bites. These premium white cauliflower florets are tossed in a flavorful coating and spicy Nashville hot style breading.

There’s one more appetizer in this weeks new items, Posada Mini Korean BBQ Beef Tacos. this 0.46oz Korean style bbq beef mini taco is ready-to-eat and made with marinated ground beef in a spicy sweet Korean BBQ sauce, soy sauce, sesame oil, green onions and gochujang sauce. The delicious filling is stuffed in a crunchy red-colored corn masa tortilla. This fully cooked mini taco provides heat & serve convenience and speed of service as well as excellent hold time for take-out and delivery. Create popular appetizers and happy hour favorites, mini tacos are a great product to build appetizer sales.

From Land O’Lakes we’ve added two varieties of their ultimae cheese sauces. Land O Lakes Ultimate Creamy White, and Yellow, cheese sauces. Land O’Lakes sauces are easily customized for endless possibilities. Ready to heat and use, these shelf stable sauces provide the versatility and performance your kitchen demands. Also in from Land O’Lakes we’ve added cheese cube packets. These 1-oz portion packets of cheese cubes come in Cheddar, and Colby Jack, varieties.

Take a look at our full list below:

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

INGREDIENTS

• 2 beef T-bone or porterhouse steaks, cut 1″ thick (about 2lbs)
• 2. tablespoons chili powder
• 2 tablespoons packed brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground red pepper

DIRECTIONS

1. 1. Combine BBQ rub recipe ingredients; press evenly onto beef T-bone steaks.
   2. Place steaks on grid over medium, ash-covered coals. Grill, covered 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145˚F) to medium (160˚F) doneness, turning occasionally.
   3. Remove bones and carve steaks into slices, if desired. Season with salt to taste and serve!

INGREDIENTS

• 1 lb ground beef
• 1/2 cup beer
• 2 tablespoon brown sugar
• 2 tablespoon ketchup
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 tablespoon Worcestershire sauce
• 4 slices Texas toast
• 2 sliced pickled okra spears

DIRECTIONS

1. 1. To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers and Worcestershire sauce in a saucepan; bring to a boil. Summer 8 to 10 minutes until sauce is thickened; set aside.
   2. Lightly shaped ground beef into four 1/2″ thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium head on preheated gas grill, covered 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160˚F, turning occasionally.
   3. Meanwhile, prepare Texas toast according to package directions. Cut each piece of toast in half.
   4. For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon. sauce and okra slices. Serve!

INGREDIENTS

• 1 teaspoon olive oil
• 1 teaspoon salted butter
• 6 jumbo scallops
• 1 tablespoon fresh garlic paste
• 1 tablespoon finely diced shallots
• 2 tablespoons chopped fresh cilantro
• 3 oz lemon vinaigrette
• 1 tablespoon citrus chipotle barbecue sauce
• sea salt and pepper to taste
• 3 oz dirty rice

DIRECTIONS

1. 1. In a saute pan heat olive oil and butter on medium heat. Sear scallops on both sides then remove from the pan; keep warm.
   2. Lower heat and saute the garlic shallot and cilantro for 30 seconds.
   3. Add lemon vinaigrette and citrus chipotle barbecue sauce to the pan. Stir until sauce is reduced.
   4. Add salt and pepper to taste.
   5. Plate scallops over red beans and rice or dirty rice. Pour sauce over scallops and serve.

INGREDIENTS

• 1 cup barbecue sauce
• 2 cups pulled pork, prepared with no sauce
• 1/4 cup slider buns, seeded, brioche or other.
• 4 ea white or yellow aged cheddar, sliced
• 8 ea small picks

DIRECTIONS

1. 1. Using a medium size mixing bowl, mix 1/4 cup barbecue sauce with the pulled pork. Add more sauce to your linking, keeping additional sauce aside to spread on the bun or drizzle over the pork once cooked.
   2. Using either a medium pot or pan, covered microwavable container or a covered oven-ready dish, reheat the pulled pork until an internal temperature of 165˚F.
   3. Once cooked, spread additional barbecue sauce starting with the bottom bun topped with 1/4 cup of pulled pork.
   4. Next, top the pork with 2ea slices of cheddar followed by the top bun spread with additional barbecue sauce.
   5. Stick a pick through the middle if desired, and serve!