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Fun in the Sun 

Summer is here and now is the time for everyone to be a happy camper, whether you’re just enjoying the season or whether you actually operate a summer camp facility. Summer camps are an American tradition that combines camaraderie with great outdoor adventures and shared dining experiences. Camp food has always been an integral part of the camp experience but for operators serving hordes of campers it can come with its own set of unique challenges. First off there is the varied needs of camps, some serving a single midday meal while other sleep-away style camps cover a full day’s worth of foodservice needs for their campers. Second there is the seasonal nature of camps, with a labor force that can vary widely from year to year and, in many cases, that is at least partially comprised of unskilled campers themselves. The key to success on both counts is a broad range of ready-to-serve products that make meal times a breeze regardless of scale or labor skill. Simple open and serve salads, sides, and other mealtime solutions are the surest way to get great, consistent results regardless of who is working in the kitchen and to ensure everyone is a happy camper from the oven side to the fireside!  
of camp operators surveyed hire additional help solely for prep work and dishes. 
of camp operators surveyed cited increasing wages a driving cause of cost increases.
SOURCE: “Current Challenges in Camp Food Service.” American Camp Association, 2012.
Stir-Ins to Savor: Macaroni Salad

Get creative with ingredients you’ve already got in your pantry to serve up fresh, craveable sides! Here are two examples to get your ideas stirring:

Brunch Macaroni Salad

  • Diced Ham
  • Hard Boiled Egg
  • Cheddar Cheese
…for a uniquely robust salad perfect for daytime dining. 

Bacon Buffalo Macaroni Salad
  • Bacon
  • Blue Cheese
  • Buffalo Wing Sauce
…for a boldly flavored fresh take on macaroni salad perfect alongside barbecue. 
From the Kitchen
Our chefs are cooking up even more new and delicious ways to customize our products. Here are just a few inspirations we've enjoyed recently:
Summer Sausage Macaroni Salad
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Segment Focus: Summer Camps

Summer Camp Foodservice is a fairly unique entity within the foodservice industry. With very limited lead-time huge numbers of campers are fed for a short window of time and then operations are suspended for another year. With seasonal hires and lots of entry-level workers, it’s important for operators to keep service simple with ready-to-serve solutions that deliver big flavors without requiring complex labor. Some operators may choose to participate in the USDA’s Summer Food Service Program to ensure that no kids go hungry when school is out in which case they’ll need solutions that meet USDA guidelines for healthy childhood nutrition. While summer camps vary widely in their size, format, and location, all share similar needs when it comes to serving up delicious large volume meals to campers while staying mindful of labor and food costs. 

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Reser's Partner in Success
In 1978 the first Macado’s restaurant was opened in downtown Roanoke, Virginia by Richard Macher. Macado’s now has 19 locations in four states; Virginia, West Virginia, North Carolina, and Tennessee, and is still independently owned. Generally located in college towns, the restaurants are known their eclectic ambiance of cartoon, antique, and local nostalgic décor. They offer a wide selection of deli-style sandwiches, plus salads, soups, entrees, wraps, gourmet desserts, ice cream, and a full-service bar with a wide variety of specialty drinks and daily happy hour specials. The fun atmosphere and modest prices have made Macado’s very popular with families as well as the college crowd.
As if 19 restaurants don’t keep him busy enough, Richard Macher is a staunch supporter of causes in the community such as the YMCA, culinary arts educational events, and sits on numerous boards. This year, Macado’s is excited to be participating in the Don Pancho “The Power of Pink” pink tortilla chip program to support breast cancer services and research.
Reser’s has been a part of Macado’s for the last 12 years with steam-table macaroni and cheese being the number one selling item on the menu. Each year, during the St. Patrick’s Day celebration in the month of March, customers look forward to the Baked Scalloped Potatoes. In addition, three months ago the restaurants switched to Don Poncho tri-colored chips and flour tortillas to go to along with the Pico de Gallo that has been used for almost a decade. 
“The partnership I have with my broker, Paramount Marketing Group, and Reser’s is outstanding.”  - Richard Macher
Reser's has 117 different macaroni salad recipes! We are currently using about 70.
POLL: If/when you went to summer camp, what was your favorite camp food?

Potato Salad
Macaroni Salad
BBQ Beans
Mac & Cheese
Hot Dogs
Poll Results from Spring 2016 Newsletter
Question: How often do you eat Mexican food?

71.4% - Multiple times a month
0% - Once a month
14.3% - Every few months
14.3% - Rarely
Copyright © 2016 Reser's Foodservice, All rights reserved.

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