Getting ahead of the holiday season rush helps streamline day-to-day service, keeps budgets in check, and prevents last-minute crises.
- Stock up! Kitchen workhorses like Ready-Set-Serve Diced Onions, Sliced Celery, Carrot Coins, and Peeled Garlic reduce back-of-house labor and storage space. Cross utilize them in stuffings, soups, stews, marinades, and salad dressings.
- Upgrade Sides: Use the saved prep time to get creative with seasonal classics made with RSS Trimmed Green Beans, Sweet Baby Broccoli, Brussels Sprout Halves, and Broccoli Florets.
- Meal Prep. Busy kitchens know that having ingredients ready to plate and garnish is critical. Poach pears, batch cook soups and casseroles, and when possible, order pre-washed and cut produce.
Certain ingredients are traditional during the holidays. Order ahead to ensure you’re covered for your customers’ favorite dish.
- Thanksgiving: Apples, pears, winter squashes, cranberries, sage, and mushrooms.
- Hanukkah: Russet potatoes, carrots, beets, fennel, oranges, shallots, and baby dill.
- Christmas: Brussels sprouts, onions, celery, green beans, pomegranates, and rosemary.
- Kwanzaa: Okra, collard greens, sweet potatoes, corn, and plantains.
- New Year’s Eve: Asparagus, lemons, horse-radish root, leeks, radicchio, and spinach.