Issue 15, August 2015

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Signature Breads

Signature Breads is an independent, minority-owned bakery focused exclusively on baking frozen par-baked bread. Our offerings include traditional French breads such as baguettes and dinner rolls. We specialize in sandwich breads in numerous sizes, shapes and flavors. We also bake niche, specialty breads like boule, carving loaves and breads that address emerging trends like ciabatta and focaccia.

Our mission is to promote a way of doing business that is responsible to people — both for our own team members as well as for our customers and business partners. We work hard to empower the achievement of the American Dream in as many different forms and for as many different people as possible in our bakeries. Our highly diverse team members originate from over 15 countries around the world and we invite up to nine translators to company-wide meetings to make sure everyone can fully participate.

Our mission also guides us to conduct business and work with partners in the right way — a human, honest, transparent, friendly, supportive and mutually rewarding way. Our longstanding partnership with Sysco has consistently been the gold standard example of this way of working. This is why we are especially proud and grateful of our recent award as a category advisor in the par-baked bread category. The award is strong validation of the value of our shared beliefs.

We have greatly enjoyed working with the Sysco corporate teams, market teams, local operating companies and the other awarded suppliers to ensure as many Sysco customers as possible are pleased with the category management transitions. The depth of support and collaboration at all levels has been inspiring and energizing.

We have started conducting Back to Basics training sessions, which have been met with great reception. The thorough product evaluations at multiple stages combined with the sharing of product knowledge and customer service best practices is materializing in many seamless conversions. With very open lines of communication, we continue to learn and adjust and we look forward to collectively elevating the par-baked bread category to new heights of strong and sustainable growth.

Thank you for the continued commitment to our partnership. We are humbled by this acknowledgment as the featured supplier of the month.

If you would like to learn more about Signature Breads and our wide range of breads, please visit our website at www.signaturebreads.com.

Tony Rodriguez
President
Signature Breads
100 Justin Drive
Chelsea, MA 02150
888.602.6533


 

Recipe Corner

 

Stuffed Baguettes
Canadian bacon, melted cheese and a fried egg all stuffed inside an all natural French baguette
SUPC 5860097 - French Baguette

 

Ingredients:

1ea French Baguette – SUPC 5860097
4ea Eggs
2T Olive Oil
1c Fontina Cheese
4 slices Canadian Bacon
1T Parsley
1t Chives
1c Spinach
1/2c Artichokes
1t Sea Salt
1t Black Pepper

1. Fry 4 medium sized eggs in olive oil.
2. Heat oven to 350OF.
3. Cube Fontina cheese and sauté spinach and artichokes with salt and pepper.
4. Roughly chop artichokes and combine in a bowl with spinach and cheese.
5. Cut baguette into 3 inch sections and core out center all the way through
6. Stuff the baguette with the mixture and warm in the oven with Canadian bacon underneath.
7. When the cheese is melted pull the baguettes out of the oven and place the fried eggs on top.
8. Garnish with parsley and chives and serve. 

 

 

Veggie Melt on Rosemary Focaccia
Fire roasted vegetables and warm melted cheese served on rosemary focaccia!
SUPC 5859523 - Rosemary Square Focaccia


Ingredients:
1ea Rosemary Square Focaccia – SUPC 5859523
3 1/4" Slices Eggplant
2 1/4"  Plank Slices Zucchini
2 1/4"  Plank Slices Summer Squash
4 thin slices Mozzarella
2T Pesto

1. Slice the eggplant, zucchini and summer squash, using a mandolin for precision if one is available.
2. Grill the sliced vegetables and toast the focaccia.
3. Put a generous amount of pesto on the bottom half of the foccacia.
4. Layer the eggplant, zucchini and summer squash and top with mozzarella.
5. Pass the sandwich under a broiler just until the mozzarella is warm and beginning to melt.
6. Top the sandwich with the other half of the focaccia and serve.

Pesto:
1/4c Pine Nuts, Toasted        
1/4c Parmesan Cheese    
1c Basil Leaves            
1t Garlic, Minced
2/3c Olive Oil

1. Toast the pine nuts and mince the garlic.
2. Combine all ingredients in a food processor and blend until smooth. 
 

 


Foods of the Month

July

•National Baked Beans Month
•National Bison Month
•National Culinary Arts Month
•National Grilling Month
•National Hot Dog Month
•National Ice Cream Month
•National July Belongs to Blueberries Month

August

•National Brownies Month
•National Catfish Month
•National Panini Month
•National Peach Month
•National Sandwich Month
•National Apple Week is the second week

September

•National Biscuit Month
•National Bourbon Heritage Month
•National Breakfast Month
•National Wine Month
•National Chicken Month
•National Honey Month
•National Mushroom Month
•National Organic Harvest Month
•National Papaya Month
•National Potato Month
•National Rice Month
•National Whole Grains Month

 


 

Try these Fun Kitchen Secrets

Extend Veggie Freshness
Line the bottom of your refrigerator’s crisper drawer with paper towels. They’ll absorb the excess moisture that causes veggies to rot.

Keep Champagne Bubbly
Don’t throw away sparkling wine or champagne that’s gone flat. Restore the bubbles by dropping a raisin or two into the bottle. The natural sugars will work magic.

Don’t Let Cheese Dry Out
Stop cheese from drying out by spreading butter or margarine on the cut sides to seal in moisture. This is most effective with hard cheeses sealed in wax.

Retain Moisture in Pasta
Prevent overcooked pasta from hardening by stashing it in a sealed plastic bag and refrigerating. When you’re ready to serve, throw the pasta in boiling water for a few seconds to heat and restore moisture.

Combat Meat Toughness
Marinade inexpensive cuts of meat in one of the following: beer; vinegar; or citrus, papaya, tomato or pineapple juices. These liquids contain enzymes or acids that will combat the meat’s toughness.  

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Sysco Supplier Diversity

 

Sysco continues to embrace its supplier partnerships with minority- and women-owned (MWBE) businesses. In support of our category management initiative, we are pleased to announce several MWBE suppliers have been awarded in a variety of product categories.

African American
Renaissance Man International

Asian Pacific American
Passport Food Group, LLC

Hispanic American
Badia Spices
Bagelmania
C&F Foods
Signature Breads

Women
Giovanni’s Appetizing Food
Gossner Foods Inc.
Heartland Food Products
Jasper Wyman & Son
Mozzarella Co
RC Bigelow Co
Slade Gorton
US Food Group

 


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Sysco's Minority & Women-Owned (MWBE) Supplier Spend

 

Sysco partners with over 500 minority- and women-owned suppliers, and each year this base continues to grow. Diverse suppliers help Sysco meet the changing demands of foodservice operators while supporting strategic alliances that enable the continued success of Sysco, our customers and our supplier partners.

It is important that Sysco continues to utilize minority- and women-owned suppliers from a corporate and operating company position.

Sysco continues to grow its purchases (Spend) from minority- and women-owned suppliers each year. Sysco's purchases from MWBE suppliers in the fourth quarter of Fiscal 15  was $255 million, compared to the fourth quarter of FIscal 14  of $237 million. Sysco increased its spend with MWBE suppliers by approximately 11% compared to last year eclipsing $1 Billion. We are proud of the relationships we have developed and are committed to growing our investment in these supplier's products.

 

 

 


 

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Sysco's Supplier Diversity Registration Portal

 

We encourage you to continue communicating to minority suppliers about the importance of registering their company in the Sysco Supplier Diversity Registration Portal. There is a growing need to support Sysco’s valuable customers with products from minority suppliers. Some customers require minority suppliers to present their minority certifications in order to count their purchases for contract purposes. 

Please direct new and existing minority- and women-owned suppliers to Sysco’s Minority Supplier Registration Portal via the website: CLICK HERE.

The registration portal allows Sysco to source various MWBE suppliers for products of interest, when the need arises. It also allows the supplier to upload their MBE, WBE, SBA, Hubzone and (8A) certificates so that we have them available when needed, as well as create and/or update their company profile.

Why Supplier Diversity is Important to Sysco Operating Companies

• Restaurant decision makers, with whom Sysco does business, are becoming increasingly multicultural, multilingual, and multifaceted and often require "nitch" or unique products from minorities or women-owned companies.
• Minorities and women represent the fastest growth to the consumer/business base, and contribute dramatically to the revenue stream that major corporations, including Sysco enjoy.
• MWBEs can potentially offer a better price for Sysco and non-Sysco Brand products.
• Sysco can potentially receive quicker turnaround and better or expanded levels of service from MWBEs.
• Supporting MWBEs allows Sysco to give back to the communities where Sysco employees live, work and do business.
• Helps MWBEs grow and participate on a level playing field with other Sysco suppliers.
• Many key customers, including the military, national accounts and gaming customers track and depend upon Sysco's Tier 1 purchases from minority and women-owned supplier partners.