From Springworks, we added an organic, deli-prepped Salad Mix – locally grown, year-round goodness from a Lisbon, Maine greenhouse. The perfect blend of Red Leaf and Green Leaf lettuce, offering crisp, flavorful, and pre-chopped convenience. Certified organic and the only choice for freshness in New England. Grown with care, this salad mix is certified organic, ensuring that every leaf is a testament to the dedication to pure, natural goodness.

From Tork, we added the Xpressnap Fit® Natural Dispenser Napkin – the epitome of efficiency for your quick-service food and drink establishment. Crafted specifically for use with the Tork Xpressnap Fit dispensing system, this 1-ply brown napkin is designed to optimize your business operations.  Experience the convenience of a space-saving fold that opens to a full-size napkin, offering the perfect balance between functionality and compactness. In addition to its innovative design, the Tork Xpressnap Fit Napkins come in a compact case that streamlines shipping and storage. Ideal for restaurants, bars, pubs, and food kiosks with a focus on cost-effectiveness and efficiency, this napkin is part of SCA Tork’s Fit Line, replacing the traditional cafe napkin dispensers. Upgrade to Tork Xpressnap Fit® Natural Dispenser Napkin for a smarter, more efficient approach to napkin management that enhances both your bottom line and customer satisfaction.

From Dianne’s Fine Desserts, we added Spiced Eggnog Cream Cake, a delightful holiday treat that comes in a convenient pack of two. This pre-baked masterpiece brings together the rich flavors of spiced eggnog and creamy goodness, offering a taste of the season in every bite. Stored frozen for optimal freshness, this cake is easy to prepare – simply thaw and serve. Whether for a special occasion or a sweet moment of indulgence, this cake is sure to please with its decadent ingredients, including heavy cream, mascarpone cheese, cream cheese, and a blend of spices. Dianne’s Spiced Eggnog Cream Cake is a must-have for the holiday season. Order now to add a touch of festive sweetness to your menu or special event.

And from SideKicks, we added Smooth-Frozen Kiwi-Strawberry Juice. This frozen delight is a refreshing solution to meet the demands of both taste and nutrition. This juice has a perfect blend of exotic kiwi and sweet strawberries, providing a delightful beverage option for students. With a 4.4 fl. oz. frozen cup, each serving is 100% juice, aligning seamlessly with the school nutrition requirements for a 1/2 cup fruit serving. Enhance the school cafeteria experience with SideKicks Smooth-Frozen Kiwi-Strawberry Juice – a flavorful and nutritious choice that meets the demands of food service operators, especially those dedicated to delivering top-notch nutrition to students.

New Item Details:

Dennis 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

This delicious vegan burger starts with a versatile plant-based patty made with natural and nutritious ingredients that you can see and identify.

Servings: 1

INGREDIENTS:

• 1 Veggie Life Quinoa Burger Patty
• Tomato Slices
• Red Onion Slices
• Iceberg lettuce leaf
• 1 burger bun
• 1 tablespoon vegan mayo

DIRECTIONS

1. Heat the Quinoa Burger patty per your preferred preparation method.
2. Grill burger bun and spread on mayo. Dress the bun with lettuce, tomato, and onion.
3. Top with Quinoa Burger patty and additional lettuce.
4. Optional: Serve with side of vegan mayo.

Cook’s Tip: Veggie Life Quiona burgers can be cooked a wide variety of ways, including grill, baking, fryer, and airfryer; experiment to see which method you like best.

INGREDIENTS 

• 1/4 cup  liquid whole eggs
• 1 slice low carb multi-grain bread
• 3 oz cooked pot roast
• 1 tablespoon sun-dried tomato mayonnaise
• 1 green leaf lettuce
• 1 oz sliced tomato
• 1 slice cooked bacon

DIRECTIONS

1. Toast bread.
2. Heat pot roast.
3. Cook eggs in skillet or on grill to make a flat omelet; fold into quarters.
4. Spread mayonnaise on toast. Layer lettuce, pot roast, egg and tomato on toast & top with bacon.

To take this dish to an even stricter keto level, substitute the bread for a lettuce wrap.

Optional: Serve with coleslaw

*The total amount of net carbs may vary depending on ingredients used. 

INGREDIENTS

• 1ea toasted, sesame seed bun
• 2 tablespoon serrano chili aioli *recipe below
• 1 ea grilled, beef patty 8oz
• 1 ea sliced, cheddar cheese
• 2 oz grilled, sliced, spanish chorizo
• 4 ea sliced, grilled onion
• 4 ea sliced, avocado
• 2 ea sliced, tomato
• 1 ea fresh lettuce leaves

DIRECTIONS

1. Spread crown of toasted bun and heel with serrano chili aioli. Top with grilled beef burger, cheddar cheese, pepper jack cheese, Spanish chorizo sausage, grilled onions, avocado, tomato and lettuce.
2. Place crown on top, and serve with your choice of side!

SERRANO CHILI AIOLI

INGREDIENTS

• 4 fl-oz Kogi serrano chili sauce
• 4 fl-oz garlic aioli

DIRECTIONS

1. Mix together ingredients in a small bowl, date and refrigerate.

Kogi Salsa Roja
Item #20919

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

1 French bread roll item #19869
1 1/2 oz shredded BBQ chicken item #4984
1 slice cooked bacon item #4208
1/2 oz shredded cheddar cheese
1/2 cup lettuce leaves
1/4 cup fresh, slice tomatoes
1/8 sliced red onions
2 slices dill pickles

DIRECTIONS

• Press French bread open and spread warmed BBQ shredded chicken on bottom half.
• Top with bacon and cheddar cheese.
• Serve with garnish of lettuce, tomatoes, onions and pickle slices.

INGREDIENTS

15 ounces cheese dip item #87494
15 ounces no bean chili
Par-baked pizza crust
2 cups shredded lettuce
1 cup diced tomatoes
Optional: corn chips item #86020, black olives item #71584, diced onion item #26385

DIRECTIONS

• Pre-heat oven to 350˚F
• Spread cheese dip over pizza crust. Spoon chili over cheese sauce.
• Bake 10-12 minutes.
• Top with shredded lettuce and diced tomato. Top with corn chips, olives and diced onions if desired.

See More Recipes

Serves: 1 sandwich

INGREDIENTS

5 oz sliced, smoked turkey breast item #17717
2 slices crisp, turkey bacon item #7506
1 ea. toasted, warm bagel
1/3 cup watercress cream cheese
1 slice romaine lettuce
2 slices thick sliced tomato
3 ea. red onion rings
1/4 cup microgreens
pinch of salt and pepper

Watercress Cream Cheese: 
1 cup chopped, fresh watercress
8 oz cream cheese
2 teaspoon white Worcestershire sauce

DIRECTIONS

• Toast the bagel to a golden brown.
• On the bottom half of the bagel, spread 1/6 cup of watercress cream cheese, then assemble.
• Ingredients in the following order:
  – romaine lettuce
  – tomato slices
  – cooked bacon slices
  – smoked turkey breast
  – red onion rings
  – salt and pepper
  – microgreens
• Spread 1/6 cup of watercress cream cheese on the remaining half of the bagel. Top the sandwich with the bagel crown, cut in half (optional) and serve.

See More Recipes

INGREDIENTS

1 (12″) pre-made pizza crust
1/2 cup prepared taco sauce item #4048
12 ounces Hormel Taco Meat item #73601
1 1/2 cups shredded cheddar cheese
1 chopped medium tomato
1 cup shredded lettuce
2 cups crushed tortilla chips item #86010
Optional: sour cream, salsa, black olives

DIRECTIONS

• Pre-heat oven to 425˚F
• Place crust on pizza stone or pizza pan. Spread taco sauce over crust. Evenly spread beef crumbles and cheese over taco sauce.
• Bake 10-15 minutes, or until meat is heated through and cheese is melted.
• Remove from oven and spread tomatoes, lettuce and tortilla chips evenly over pizza. Serve with salsa, sour cream and black olives.

See More Recipes

INGREDIENTS
Serves: 1

1/2 Pillsbury ciabatta bread, thawed
1 1/2 oz sliced turkey
1/2 slice of pepper jack
1/4 cup of lettuce
1 fresh sliced tomato

DIRECTIONS

• Cut ciabatta bread diagonally into halves.
• Layer ham, pepper jack cheese, lettuce and tomato slices on bun.
• Chill, and serve!

Serving suggestion: Serve with sides such as cup of tomato soup, crinkle cup apple “fries”, and milk if desired.