Sharing Plates and Snacks
Gordon Food Service®
Today’s diners are skimming your menu to find sharing plates and snacks to meet their
cravings of highly flavorful and indulgent dishes. These small bites are easy to integrate into
your menu without significantly increasing your labor needs.
Spicy Almonds and Cashews . . . 4
According to 2010 research from the Chicago-based firm Technomic, Inc., 76 percent of
consumers say their snacking habits have changed during the past two years, with more
than half snacking at least once a day. Gordon Food Service® Corporate Consulting
Chef Gerry Ludwig encourages restaurants to embrace this philosophy: “It’s simply about
more flexibility in dining. Diners are moving toward smaller, more frequent meals while
continuing to seek out variety in terms of flavor.”
Crispy Deviled Eggs . . . 6
Crackling Olives . . . 8
Whipped Feta Cheese with Cucumbers . . . 10
The ultimate goal of a snack menu is to grow sales by creating competitive differentiation.
If you create something unique that drives demand, you’re going to pull in more
customers—both new and repeat. In this sense, a snack menu can be a powerful tool.
Salami Spread . . . 12
Ricotta with Pork Ragu . . . 14
This guide was created with these trends in mind. Ask your Gordon Food Service
Customer Development Specialist for more information about simple ways to add sharing
plates and snacks to your menu.
Philly Sweet Potato Poutine . . . 16
Chicken Tinga Bruschetta . . . 18
2
See tips throughout this guide for additional 2010 data from
Mintel’s Menu Insights, revealing more about the trend of snacking.
2
33
Spicy Almonds and Cashews
Yield: 24 servings
Reorder No.Description
1 serving
24 servings
378920
135000
331473
513962
108308
225061
2 oz.
2 oz.
¼ tsp.
¼ tsp.
to taste
to taste
3 lbs.
3 lbs.
2 Tbsp.
2 Tbsp.
to taste
to taste
GFS® Almonds
GFS Cashews
Trade East® Mild Chili Powder
Trade East Western Barbecue Spice
GFS Salt
Trade East Ground Black Pepper
Preparation Instructions
Wash hands. Place almonds in a basket and deep fry in a 350°F deep fryer for up to 1 minute or until just lightly
browned and crunchy. Allow to drain. Place in a stainless steel mixing bowl and add cashews. Sprinkle with mild
chili powder and Western barbecue spice. Season with salt and pepper to taste. Toss the nuts until evenly coated
with seasoning. Place in a warmed serving bowl.
4
Selling Price $5.00; Cost per Portion $1.37; Profit $3.63; Food Cost 30%
50% of customers want salty snacks.
5
Crispy Deviled Eggs
Yield: 24 servings
Reorder No.Description
206539
131920
609943
156949
424307 513776 507563
260231
736767
225002
562696
252638
24 servings
GFS® Large Eggs, divided
Gordon Signature® Real Mayonnaise
Dijon Mustard
Tabasco Sauce
Kosher Salt Trade East® White Ground Pepper
Panko Breadcrumbs
Flour
GFS Bacon, cooked and crumbled
Paprika
Markon® Fresh Chives, sliced
GFS Pistachios, toasted and chopped
132 ct.
12 oz.
4 Tbsp.
1 tsp.
1 tsp.
1 tsp.
4 lbs.
2 oz.
12 oz.
to taste
2¾ oz.
3 oz.
Preparation Instructions
Wash hands. Place 72 eggs in a pot of boiling, salted water.
Return to a boil. Cook for 10 to 13 minutes, or until cooked through.
Peel the eggs. Set aside 36 of the peeled, hard-boiled eggs for
breading. Slice the other 36 of the peeled, hard-boiled eggs in
half. Remove the yolks and place them in a stainless steel electric
mixing bowl fitted with a whipping attachment. Add 6 oz. of the
mayonnaise, 2 Tbsp. of the mustard, and ½ tsp. of Tabasco sauce.
Season with the salt and pepper, to taste. Mix on low speed until
smooth. Place the egg-yolk mixture in a pastry bag fitted with a round
pastry tip. Place the whites in a covered storage container, label, date,
refrigerate, and reserve until needed for another use, up to 2 days.
CCP: Refrigerate at 41°F, or below.
6
Break the remaining 60 uncooked eggs into a stainless steel mixing
bowl. Add 4 flz. of water. Mix thoroughly using a wire whisk.
Working in batches, place 3 lbs. of the breadcrumbs in a food
processor fitted with a metal blade and chop finely. Place the flour,
eggs, and breadcrumbs in separate 4" stainless steel hotel pans.
Dip the remaining peeled, hard-boiled eggs in the flour, shaking off
any excess. Next, dip them in the egg-and-water mixture, draining off
any excess. Then roll them in the breadcrumbs, shaking off any excess
crumbs. Transfer to a covered storage container, label, date, and
refrigerate until needed, for up to 2 days. CCP: Refrigerate at 41°F,
or below.
To prepare à la carte
Deep-fry the breaded eggs, three at a time, for 1 to 1½ minutes, or
until golden-brown. Drain. Slice the eggs in half and remove the yolks.
Place them in a covered storage container, label, date, and refrigerate
until needed, up to 2 days. (These reserved yolks will be the filling
for the next set of eggs.) CCP: Refrigerate at 41°F, or below.
Pipe the egg-yolk mixture into the deep-fried, breaded egg-white
halves. Dust with paprika, to taste. Serve, sprinkled with 1 Tbsp.
of bacon and 1 tsp. each of chives and pistachios.
Selling Price $6.00; Cost per Portion $1.54; Profit $4.46; Food Cost 27%
61% of snackers order something portable.
7
Crackling Olives
Yield: 24 servings
Reorder No.Description
1 serving
24 servings
660485
793477
544418
432050
513458
272396
2 ct.
3 oz.
1 oz.
1 flz.
½ tsp.
½ tsp.
48 ct.
4½ lbs.
1½ lbs.
1½ pts.
¼ cup
¼ cup
Foil Wrap Sheets
Jumbo Pitted Kalamata Olives, drained
Hot Giardiniera Vegetable Mix, drained and chopped
Primo Gusto® Extra-Virgin Olive Oil
Balsamic Vinegar
Markon® Cello Wrap Parsley, chopped
Preparation Instructions
Wash hands. Fold the foil wrap dull side up into a square using the seam in center of the foil as a guide. Turn foil
over. Fold the four corners up to form a square leaving a ¼" edge around the square to contain the liquid. Place
olives on the foil. Place giardiniera on top of the olives. Drizzle olive oil over the giardiniera. Fold the foil over the
top of the mixture. Place in a covered storage container and refrigerate until needed, up to 3 days. CCP: Refrigerate
at 41°F, or below. To prepare à la carte:
Wash hands. Place foil pouch in a 400°F oven until contents are very hot and oil is sizzling, 7–10 minutes.
Place on a heated serving plate. Open the foil and drizzle balsamic vinegar over the liquid in the foil.
Sprinkle chopped parsley over the top of the giardiniera and olives. Close foil. Serve immediately.
8
Selling Price $3.00; Cost per Portion $0.68; Profit $2.32; Food Cost 30%
The incidence of menu items described as “snack,” “snackable,” or “snacker”
has increased by 170% since 2007—and it’s expected to grow.
9
Whipped Feta Cheese with Cucumbers
Yield: 22 servings
Reorder No.DescriptionAmount
512602Sienna Bakery® Savory Garlic Loaf,
prepared per package instructions
285528
Feta Cheese, drained and crumbled
163562 GFS® Cream Cheese
285218
GFS Sour Cream
557781
Lemon, zested
138300
Trade East® Granulated Onion
513881
Trade East Granulated Garlic
224928 Trade East Ground Mustard
513776
Trade East White Ground Pepper
432050
Primo Gusto® Extra-Virgin Olive Oil
532312
Cucumbers, diced
7 ct.
3 lbs.
1½ lbs.
1 lb.
2 Tbsp.
2 tsp.
2 tsp.
1 tsp.
½ tsp.
8¼ flz.
11 oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water; drain well. Slice the
bread with an electric slicer. Place in a covered storage container, label, date, and refrigerate
until needed, up to 2 days. CCP: Refrigerate at 41°F, or below. Place the feta cheese
in a food processor fitted with a metal blade, and chop as finely as possible. Transfer to a
stainless steel electric mixing bowl fitted with a paddle attachment. Add the cream cheese,
sour cream, lemon zest, granulated onion, granulated garlic, ground mustard, and white
pepper. Mix thoroughly on low speed. Place in a covered storage container, label, date,
and refrigerate until needed, up to 4 days. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Brush one side of 3 slices of bread with 1 tsp. of olive oil. Place oiled-side down on a heated
panini grill or a flat griddle using a press, and cook until golden-brown. Slice each piece in
half diagonally. Place 4 oz. of feta spread in a chilled serving bowl. Sprinkle with ½ oz. of
cucumbers on top of feta and place the sliced bread on the plate next to the bowl.
10
Selling Price: $4.00; Cost per Portion: $1.30 ; Profit: $2.70; Food Cost: 33%
32% of snackers choose healthy options.
11
Salami Spread
Yield: 16 servings
Reorder No.Description
1 serving
16 servings
306762
432050
776260
460095
163562
285218
431541
424307
225061
466220
3 oz.
½ tsp.
2 oz.
1 oz.
2 oz.
1 oz.
½ oz.
to taste
to taste
½ oz.
3 lbs.
1 cup
2 lbs.
1 lb.
2 lbs.
2 cups
1 cup
to taste
to taste
8 oz.
GFS® French Bread, thawed
Primo Gusto® Extra-Virgin Olive Oil
Primo Gusto Sliced Hard Salami
Primo Gusto Fancy-Shredded Parmesan Cheese
GFS Cream Cheese
GFS Sour Cream
Bistro Sauce
Kosher Salt
Trade East® Ground Black Pepper
GFS Mild Banana Pepper Rings, drained
Preparation Instructions
Wash hands. Slice the bread on a bias into ½ oz. pieces. Brush one side of each piece of bread with ½ tsp.
of olive oil. Place in a covered storage container and refrigerate until needed, up to 2 days. Place the salami and
Parmesan cheese in a food processor fitted with a metal blade. Chop as fine as possible. Transfer to a stainless steel
electric mixing bowl fitted with a paddle attachment. Add the cream cheese, sour cream, and bistro sauce. Mix
thoroughly on medium speed. Season with salt and pepper. Place in a covered storage container and refrigerate
until needed, up to 4 days. CCP: Refrigerate at 41°F, or below. To prepare à la carte:
Wash hands. Place 5 pieces of bread, oiled-side down, on a heated char grill or broiler. Grill until golden-brown
and just warmed through. Place 6 oz. of salami spread in a chilled serving bowl or ramekin onto a serving plate.
Place the crostini on the plate next to the ramekin and scatter banana peppers on top of the spread.
12
Selling Price $6.00; Cost per Portion $1.99; Profit $4.01; Food Cost 33%
Fewer snackers visit restaurants between 6 p.m. and 9 p.m., but they
spend a bit more—$4.26 per person compared to $3.79.
13
Ricotta with Pork Ragu
Yield: 24 servings
Reorder No.DescriptionAmount
919280
219190
306762
758521
Recipe
GFS® Dry Pack Pulled Pork, thawed
4 lbs.
GFS Marinara Sauce
6½ lbs.
GFS French Bread, prepared per
package instructions
2½ loaves
Primo Gusto® Extra-Virgin Olive Oil
1 cup
Herbed Ricotta
6 lbs.
Preparation Instructions
Wash hands. Hand pull the pork. Place the pork and marinara
sauce in a stainless steel mixing bowl. Fold together using a rubber
spatula. Transfer to a covered storage container and refrigerate until
needed, up to 4 days. Place bread loaves on a parchment-lined
sheet pan, slightly spaced to allow uniform browning. Place in a
preheated 375°F oven for 6–10 minutes until crust is golden brown
and crunchy. CCP: Final internal cooking temperature must reach a
minimum of 145°F for a minimum of 15 seconds. Allow to cool before
slicing. CCP: Product must be cooled within 2 hours from 135°F
to 70°F and from 70°F to 41°F or less within 4 additional hours.
Total time of cooling from 135°F to 41°F must not exceed
6 hours. Slice the bread on a bias into ½ oz. pieces. Brush each
slice of bread with ½ tsp. of olive oil. Place in a covered storage
container between parchment paper layers and refrigerate until
needed, up to 2 days. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Wash hands. Place 5 slices of bread on a heated char grill or broiler,
oiled-side down. Grill until golden-brown. Using a #12 scoop, place
a 4 oz. scoop of ricotta cheese in the center of a casserole dish.
Spoon 8 oz. of pork marinara around the cheese. Do not sauce the
cheese. Place in a 375°F oven 10–12 minutes or until the sauce is
hot and bubbling. Place on a warmed serving plate. Place the grilled
bread on the plate next to the casserole dish.
Herbed Ricotta
Yield: 80 servings
Reorder No.DescriptionAmount
705098
136026
562696
562742
424307
513776
Primo Gusto Ricotta Cheese
Roasted Garlic, minced
Markon® Fresh Chives, trimmed
Markon Fresh Dill, chopped
Kosher Salt
Trade East® White Pepper Grind
5 lbs.
2½ oz.
2 Tbsp.
¾ oz.
2 Tbsp.
1 tsp.
Preparation Instructions
Wash hands. Add ricotta, garlic, chives, dill, salt, and white pepper to
a stainless steel electric mixing bowl fitted with a paddle attachment.
Mix thoroughly on low speed.
Place in a covered storage container, label, date, and refrigerate until
needed, up to 4 days. CCP: Refrigerate at 41°F, or below.
14
Selling Price $6.00; Cost per Portion $1.31; Profit $4.69; Food Cost 22%
52% crave indulgent snacks.
15
Philly Sweet Potato Poutine
Yield: 24 servings
Reorder No.Description
1 serving
24 servings
129790
749410
432040
442151
793469
108308
225061
767650
Recipe
326135
1 ct.
1½ tsp.
1 Tbsp.
1 oz.
1 oz.
to taste
to taste
8 oz.
3 oz.
2 oz.
24 ct.
¾ cup
1½ cups
1½ lbs.
1½ lbs.
to taste
to taste
12 lbs.
4½ lbs.
3 lbs.
Philly Breakaway Beef Steak, 4 oz.
Trade East® Savory Steak and Chop Rub
GFS® Liquid Pan-and-Grill Oil
Markon® Green Pepper Strips
GFS Roasted Red Peppers, drained and sliced
GFS Salt
Trade East Ground Black Pepper
Sweet Potato Fries
Creamy Beef Gravy, warmed
GFS Finely Shredded Mexican Cheese Blend
Preparation Instructions
Wash hands. Season the steak with the savory steak and chop rub. Place on a heated flat griddle or grill. Chop into
1–2" size pieces using a metal spatula. Grill until just cooked through. CCP: Final internal cooking temperature must
reach a minimum of 145°F, held for a minimum of 15 seconds. Add pan-and-grill oil to a heated sauté pan. Add the
peppers to pan and cook until browned and tender. Season with salt and pepper to taste. Place sweet potato fries
in a heated deep fryer. Cook to desired doneness. Allow to drain. Place fries in a warmed serving bowl. Season with
salt and pepper. Ladle warmed gravy over the fries. Place steak on top of the fries and place peppers on top of the
steak. Sprinkle the cheese on top. Place under a heated salamander or broiler until the cheese is hot and bubbling.
Creamy Gravy
Yield: 62 oz.
Reorder No.DescriptionAmount
232424
487961
Hearthstone® Roasted Beef Gravy
GFS Half-and-Half Creamer
50 oz.
12 flz.
Preparation Instructions
Wash hands. Add the gravy and creamer in a stainless steel mixing bowl. Mix thoroughly. Transfer to a covered
storage container and refrigerate until needed, up to 4 days.
16
Selling Price $10.00; Cost per Portion $3.49; Profit $6.51; Food Cost 35%
37% of those surveyed say they are more likely to
visit restaurants for snacks from 3 p.m. to 6 p.m.
17
Chicken Tinga Bruschetta
Yield: 1 serving
Reorder No. DescriptionAmount
512592 432050
109620 418330 131460 242489 462551 285218
716685 219550 Sienna Bakery® Ciabatta Loaf Primo Gusto® Extra-Virgin Olive Oil Jumbo Spanish Onions, sliced and grilled Chicken Tinga, warmed Diced Green Chilies, drained and warmed Markon® Shredded Taco Lettuce Roma Tomatoes, diced GFS Sour Cream Feta Cheese Crumbles Cleaned Cilantro, chopped 2 oz.
1 flz.
1 oz.
4 oz.
1 oz.
1 oz.
1 oz.
½ oz.
1 oz.
1 tsp.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under water; drain well. Slice the ciabatta
bread in 8 equal rectangular slices, first slicing in half lengthwise, then slicing each half
widthwise, and finally cutting each quarter into two pieces. Brush both sides of the bread
with olive oil and place in a panini press or heated griddle, with weight placed on the
bread to flatten it. Place on a warm serving plate and top with onions and chicken tinga.
Add green chilies, lettuce, and tomato. Drizzle with sour cream, cheese, and cilantro.
18
Selling Price: $7.00; Cost per Portion: $2.24; Profit: $4.76; Food Cost: 34%
64% of snackers seek beverages.
19
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