Labor & Hiring
Resources for Hiring and Labor Saving Tools
Labor Cost Calculator
As your partner, Sysco has provided a Labor Cost Calculator within Sysco Studio to make it easier for you to understand the full scope of your costs.
Restaurants are known for high-stress shifts in hot kitchens and few employee benefits.
Tips for Effective Server Training
Having a great program in place for server training, can reduce your staff turnover and make your employees happier.
Recipes in This Issue
Feisty Feta Burger With Sysco Simply Plant Based Meatless Burger PattyRecipe by Sysco Culinary Team
Honey-Mustard Salmon and Smashed Potatoes Over Haricots Verts With ChorizoRecipe by Chef Ian Cooper
Articles in This Issue
Chef Neil Doherty sat down with Chef Neal Cox to give us his insights and perspective on the changes they made and how the focus on a great guest experience remains the center of their operations.
Sysco reacts quickly to launch a support campaign for restaurants and food donations to those in need.
Make Your Menu Pandemic-Proof
Learn the 4 Ps of menu engineering to save costs and maximize revenue in the COVID-19 era.
Safety Is Your No. 1 Priority
Use these essential products to keep your front and back of house safe and clean.
Spring Into Salads
We’ve combined tender greens with bright seasonal vegetables, fresh cheeses and crunchy toppings to create hearty, irresistible main-dish salads.
Burgers Go Upscale
Chefs are feeling the thrill of the grill as they go over the top to create a new generation of gourmet burgers.
Sysco Assists Customers With CARES Act Support Center
The CARES Act is intended to provide economic relief for restaurants.
Top Must-Have Products To Keep Serving Safely
Here is a list of top must-have products to make sure you are maintaining a safe environment for your employees and customers.
Burtons Grill & Bar
Up and down the Eastern Seaboard, Burtons Grill & Bar greets guests with scratch-made food.
Serve Sandwiches That Are Heavy on the Veggies
These ethnic-inspired sandwiches bring plant power to your menu without ever sacrificing flavor or diner satisfaction.
Top Food Trends for 2020
We asked seven Sysco chefs to predict what food and service trends will dominate in 2020.
Alternative Dairy Goes Mainstream
Sysco Simply's nondairy beverages add versatility across your menu.
Loaded Fries Two Ways
Go whole hog or meat-free with two options for loaded fries—a great shareable bar snack for game day or any time.
Arrezzio: The Bold Flavors of Italy
Sysco's Arrezzio brand brings craftsman-quality Italian ingredients to your kitchen.
Sweet Street: Commitment to Quality
For the past 10 years, Sweet Street and Sysco have partnered in growing the dessert assortment to sweet success.
Use Keystone for a Spotless Kitchen and Bathroom
Maintaining a pristine restaurant is key to creating a positive dining experience for your customers.
Better Menu Design Can Boost Your Bottom Line
Sysco's Menu Services team can help remake your menu for maximum profit.
True Holiday Indulgence
The holidays are the perfect time for decadent dishes like a classic surf and turf.
Butcher’s Block: Flavor and Flexibility
With high-quality products that fit any menu, Sysco’s Butcher’s Block specialty meat brand is distinguished by its consistency and flexibility.
Silver Spring House
Since 1988, Silver Spring House has been serving classic American fare to an ever-growing crowd.
Street Food Mashups Flip the Familiar
Sit-down restaurants find success with global street food–style mashups.
Beef Up Your Menu
Use value cuts and global inspiration to add a profitable new twist to your beef offerings.
A Happier, Healthier Kitchen
A new program is bringing positive change to restaurant kitchen culture.
Value Cuts Make a Comeback
We surveyed Sysco chefs across the country to learn about their favorite value cuts and how to use them in trending global applications.
The Warm Promise of Fall Produce
Brighten your menu with the radiant colors and comforting flavors of autumn.
Rethink Food Waste
Tracking, using the right tools and a change in mindset can help reduce food waste in any operation.
Since opening in West Palm Beach 11 years ago, Rocco’s Tacos has become a fast-growing brand in the Big Time Restaurant Group, with nine locations.
Chip’s Family Restaurant
When George Chatzopolous took over Chip’s Family Restaurant in 2003, he diversified the menu and expanded to five new locations throughout New England.
Bud & Alley’s Waterfront Restaurant and Rooftop Bar
A trip to Florida’s Gulf Coast is not complete without a visit to Bud & Alley’s.
Chef Brent Durec
Sysco Culinary Consultant Brent Durec feels fortunate to be based at Sysco Kelowna in British Columbia.
The Best of Speed Scratch
We asked six Sysco chefs across the country about their favorite time- and labor-saving products for the holidays.
Home Republic Brewing Co.
Former Marine Joe Curtis and his wife, Barbara, wanted to open a restaurant with home-cooked food and home-brewed beers.
5 Tips for Building a Strong Holiday Team
Seasonal employees, because of the nature of the work, might not be inclined to feel loyal and committed.
Profit Pitfalls to Avoid During the Holidays
The celebratory season can be fraught with missteps that impact the bottom line.
Decadent Holiday Desserts
Add seasonal cheer to your winter menu with confections ranging from simple to sensational.
Holiday Classics Get an Elevated Twist
Take seasonal menus to the next level when you take classic dishes and add your own creative spin.
The Ultimate Guide to Holiday Planning
In the foodservice industry, the holidays are game time, when operators capitalize on high-margin events, on and off premise.
Small Bites, Big Flavors
These easy-to-make appetizers that blend Middle Eastern and Mediterranean flavors are perfect for catered holiday events.
Earth Plus: Planet-Friendly Packaging
Whether you’re moving toward using paper straws or less plastic, Sysco’s Earth Plus brand makes it easy to find eco-friendly products and packaging solutions that are as good for the environment as they are for your business.
At Irma’s Original, diners feel like the homemade dishes could have come straight from their own grandmothers’ kitchens.
With nearly two dozen locations, 110 Grill is becoming the face of upscale casual dining in the New England area.
McCloud’s Grill House
In 2010, Andy Graham bought a Western-themed bar in Bremerton, Washington, on Puget Sound.
The Historic Steer-In has been serving comfort food for decades in Eastside Indianapolis.
Since José Luis Valdez opened the first Paleterias Tropicana in 2004, business has thrived, with five locations around Kansas City.
Butterball: Sharing the Spirit of the Holidays
Since Butterball turkeys were introduced more than 60 years ago, they’ve become synonymous with the holidays.
Cargill: Committed to Safety and Innovation
Cargill has been providing Sysco with high-quality ground beef for more than 15 years.
Breakfast Goes Beyond the Ordinary
Add profit to the plate when you put a fresh twist on breakfast classics.
Chef Brian Littlejohn
Chef Brian Littlejohn, a Culinary Consultant at Sysco Las Vegas, enjoys helping customers tackle complex challenges.
Citavo Coffees and Teas: Savor The Moment
Sysco’s coffee and tea brand, Citavo, has some exciting changes in store that will be all the buzz this year.