Navigator Newsletter October 2018

Food & Dietary Supplies

Business Products & Services

Industry News

• Alsco® >• RF Technologies® >• Tandus Centiva >

• Foodbuy Reports:oProduce Market Advisory >oPrice Watch >oUpcoming Events >

Medical Products & Services

The Experienced Leader in Group Purchasing

A monthly newsletter to keep you informed.

Thank you for being a valued member of Navigator Group Purchasing, Inc. We are the experienced leader in healthcare and hospitality purchasing services offering you Full Transparency Reporting, Vendor Flexibility, and Realized Savings.

Navigator is your resource for spend management. We are here to help you maximize savings opportunities and choice with the industry's top vendors and manufacturers.

Our goal is to keep you informed about products and promotions from our vendor partners as well as industry news.

Please contact your Navigator Account Representative for more information.

Visit Our Website Find out how a Navigator membership can work for you.

Call us today! 800.642.3020

manufacturer, supplier or otherwise do not constitute or imply endorsement, sponsorship or recommendation by Navigator Group Purchasing. Navigator Group Purchasing makes no representations as to the quality, effectiveness, suitability or appropriateness of any such device, product, services, process or other information. The user assumes all responsibility for the use of any device, products, service process or other information mentioned herein. Under no circumstances, including negligence, shall Navigator Group Purchasing be liable for any direct, indirect, incidental, special or consequential damages, or lost profits, that result from the use (or inability to use) any such device, product, service, process or other information. All registered trademarks and unregistered trademarks are the property of their respective owners.

The foregoing descriptions of third party products and services do not constitute a representation by MHA as to the quality, effectiveness, suitability or appropriateness of any such product or service for your specific needs. All trademarks are the property of their respective owners.

• Philadelphia CheesecakeBatter >

• Philadelphia CheesecakeBatter Recipes >

• Sara Lee® >

• Fluringe® >• HoverTech >• Zenith Energy >

A BETTER DESSERT DESERVES A BETTER BATTER!

FIG & GREEK YOGURT PARFAIT

STRAWBERRY CHEESECAKE BISCUIT

CHEESECAKE BATTER

INGREDIENTSPHILADELPHIA Cheesecake Batter 3 lbs. 1-1/2 qts.Freshly baked biscuits, split 2.9 lbs. 18 eachLarge strawberries, sliced into 6 pieces. 11.25 oz. 18 each

DIRECTIONSFor each servingSPOON or pipe 1/3 cup PHILADELPHIA Cheesecake Batter onto bottom half of biscuit. Cover with 6 strawberry slices and top of biscuit.

INGREDIENTSPHILADELPHIA Cheesecake Batter 2 lbs. 1 qt.Greek-style yogurt 2 lbs. 1 qt.Dried figs, chopped 1 lb. 1 qt.Honey 6 oz. 1/2 cup

DIRECTIONSWHISK PHILADELPHIA Cheesecake Batter and yogurt until creamy.SPOON or pipe 1/2 cup mixture into each serving glass.TOP with 1/4 cup figs and 1-1/2 tsp. honey.

DELICIOUS ● VERSATILE ● INNOVATIVE • Authentic, made-from-scratch flavor• Easy to customize for signature desserts• Fully pasteurized for ready to eat applications• Great as a filling, in frozen desserts or baked

SKU # 10021000045294 SUPC: 2557011 USF: 7948102< MAIN

BAKE BAKENORecipe Guide

Philadelphia Cheesecake Batter

cHeeSecAKe BiScuiT

Ideal for controlled pouring into parfait cups, cupcake pans or ramekins, and for high-volume use.

Same Great Productconvenient new Pouch

From parfaits to crepes, cupcakes and more, there’s no limit to the signature treats you can create with PHILADELPHIA Cheesecake Batter. Plus, the new control-pour pouch makes it easier to add the same scratch-made cheesecake taste to all kinds of innovative desserts.

perfect cheesecake is

JuST THe BeGiNNiNG

FaSt and eaSYReady-to-use batter speeds up prep time1 and cleanup.

endleSS Bake and no-Bake aPPlicationSconfidently deliver the perfect texture in both bake and non-bake recipes.

“From Scratch” Flavoreasily offer the authentic taste of New York-style cheesecake from the leading brand.2

convenient SiZeeach preportioned pouch makes one 9˝ cheesecake or two 6˝ mini-cheesecakes.

1 Save up to 15 minutes of preparation time 2 AcNielsen, 52 weeks ending 6/30/13

turtle cheesecake

pARFAiT

BAKE BAKENO

cHeeSecAKe BiScuiT

Signature Secret:

−MADE EASY WITH−

cHeeSecAKe SpOON

Yield: 16 servings

Ingredients Weights Measurescaramel ice cream topping ..........................................................................................11 oz. 1 cuppLANTeRS pecan Halves, chopped, divided ..........................................................4 oz. 1 cuppHiLAdeLpHiA cheesecake Batter ................................................................2 lbs. + 10.7 oz. 1 qt. + 1-1/3 cupschocolate sauce ...........................................................................................................10.6 oz. 1 cupGarnishWhipped topping ..........................................................................................................2.6 oz. 1 cup

PreparationFor each serving POUR 1 Tbsp. caramel into bottom of a small glass. Sprinkle with 1-1/2 tsp. pecans.FILL glass with 1/3 cup cheesecake Batter. Top with 1 Tbsp. chocolate sauce.GARNISH with a 1-Tbsp. whipped topping rosette and 1-1/2 tsp. pecans.

Substitute: Substitute walnut halves for the pecans.

pARFAiTturtle cheesecake

place in refrigerated section near register for an impulse

to-go treat.

poached pear, granola and

cHeeSecAKe pARFAiT

BAKE BAKENO

cHeeSecAKe SpOON

Signature Secret:

−MADE EASY WITH−

LOLLipOpS

Yield: 12 servingsIngredients Weights MeasuresPoached PearsRed wine .................................................................................................................................................... 32 oz. 1 qt.Honey .........................................................................................................................................................8 oz. 2/3 cupGingerroot, sliced 1/4-inch thick ...............................................................................................................— 6 slicesLemon peel ...................................................................................................................................................— 2 Tbsp.Fresh thyme ..................................................................................................................................................— 2 sprigsLarge Bosc pears, peeled, cored, quartered .........................................................................................2 lbs. 4 eachParfaitspHiLAdeLpHiA cheesecake Batter ...................................................................................................3 lbs. 1-1/2 qts.Granola ......................................................................................................................................................1.5 lbs. 3 cupsFresh raspberries ..........................................................................................................................................— 12 eachdark chocolate bar, shaved ........................................................................................................................— 2 Tbsp.crystallized ginger .......................................................................................................................................— 36 pieces

cHeeSecAKe pARFAiTpoached pear, granola and

PreparationPoached PearscOMBiNe all ingredients except pears in a saucepan large enough to completely cover the pears in liquid. Bring to boil; reduce heat to medium.Add pears. Simmer 20 min. or until pears are cooked through, stirring occasionally. Remove pears from pan; cool. dice pears. ParfaitsSpOON 1/4 cup pHiLAdeLpHiA cheesecake Batter into each parfait glass. Top with 3 Tbsp. poached pears and 2 Tbsp. granola. Repeat layers.GARNiSH each with 1 raspberry, 1/2 tsp. chocolate and 3 pieces crystallized ginger.Substitute: Reduce amount of wine by half and prepare poached pears with equal amounts wine and water.

For a creative twist, substitute mixed nuts or trail mix for the granola.

cheesecake

BANANA BRÛLÉe

BAKE BAKENO

SuNdAe BAR

cHeeSecAKe−MADE EASY WITH−

Yield: 16 servings

Ingredients Weights MeasurespHiLAdeLpHiA cheesecake Batter ........................................................................4 lbs. 2 qts.Large bananas, sliced ................................................................................................... 2.5 lbs. 8 eachSugar ...............................................................................................................................2.3 oz. 1/3 cup

PreparationFor each servingSPREAD 1/2 cup pHiLAdeLpHiA cheesecake Batter onto bottom of 8-oz. oval rarebit or crème brûlée dish. Top with an even layer of banana slices. Sprinkle evenly with 1 tsp. sugar. ensure rim of dish is clean.BROWN the sugar with a torch or place under broiler until top is caramelized. Serve immediately.

BANANA BRÛLÉecheesecake

Signature Secret:Hide a surprise of chocolate ganache or caramel at the

bottom of the crock.

cheesecake

FLAN

BAKE BAKENO

cHeeSecAKe

cHeeSecAKe−MADE EASY WITH−

Yield: 28 servings

Ingredients Weights MeasuresSugar ..............................................................................................................................1.75 lbs. 1 qt.Water ................................................................................................................................4 oz. 1/2 cuppHiLAdeLpHiA cheesecake Batter ..................................................................... 2.25 lbs. 1 qt. + 1/2 cupSweetened condensed milk ......................................................................................... 28 oz. 2-2/3 cupsevaporated milk............................................................................................................. 24 oz. 3 cupsVanilla ..................................................................................................................................— 2 tsp.

PreparationCOOK sugar and water in saucepan on medium heat, stirring frequently, until sugar becomes a reddish-brown color. Spoon evenly into 28 (4-oz.) ramekins. MIX remaining ingredients with hand mixer 2 min. or until well blended.LADLE about 3-1/2 oz. mixture into each ramekin. place ramekins in hotel pan. Fill pan with hot water about halfway up the sides of the ramekins.BAKE in 325ºF standard oven 45 min. or until set; cool. Remove from water bath. Refrigerate at least 1 hour. Run knife around flan to loosen; unmold onto serving plate.

Tip: To easily unmold flan, dip the very bottom of the ramekin in hot water for a few seconds to loosen the caramel. Shake gently to release.

FLANcheesecake

Signature Secret:Serve in the flan mold for

easier plating.

© 2013 Kraft Foods F13-192-Rcp-pHL TFG 8/13

© 2012 Kraft Foods

1•800•537•9338

For trial-size recipes and more, visit kraftfoodservice.com/phillycheesecakebatter

BCM

< MAIN

BAKERY TO GO, STEP BY STEP.

Order Bakery & Desserts Order the Chef Pierre®, Bistro Collection® and Sara Lee® bakery you plan to retail to go. Not sure where to start? Kick off your program with Chef Pierre® Pies. Pre-baked favorites include:#09260 | Apple Hi-Pie® #09281 | Pumpkin #09273 | Pecan #05035 | Blueberry Lattice

Ready to pump up your program? Along with pies, consider adding Bistro Collection® dessert bars and cakes or Chef Pierre® breakfast bakery. Some popular items are:#08961 | GHIRARDELLI® Double Chocolate Decadence Brownie #08948 | World’s Greatest Carrot Cake #08607 | NEWLY CRAFTED Blueberry Muffin #08348 | Cinnamon Almond Bear Claw Danish

Order Boxes & Containers Consult the BAKERY TO GO CONTAINERS PAIRED WITH PRODUCT SKUS SPREADSHEET to determine what packaging will work best for your bakery offerings.

Increase Appeal Order decorative baker’s twine, printed parchment paper and stickers to add appeal with a special signature touch. Print nutrition labels if desired.

Promote Your Program! Place table tents around your operations and near the checkout areas. Showcase pies and bakery in an acrylic display case.

Capture Holiday & Special Event Sales Customize and print your own seasonal and celebratory Bakery To Go posters and place near/at checkout to entice purchase.

1

2

3

4

5

Simple steps to get you started with your very own Bakery To Go program.

Order materials and learn more at BakeryAndDessertsToGo.com

©2018 Tyson Foods, Inc. 06181701024481-18

PROGRAM USERS AVERAGE A 20% SALES INCREASE FROM TO-GO

BAKERY SALES.

< MAIN

Fluringe® FlipLock™ Safety Syringe

Fluringe® SheathLock™ Safety Syringe

EasyTouch® and Fluringe® are registered trademarks of MHC Medical Products, LLC. AD-081518.3

®

HAVE YOU PREPARED FOR FLU SEASON?

CHOOSE YOUR FLURINGE!See Product List on Back

CHOOSE YOUR FLURINGE!

Fluringe® FlipLock™ Safety Syringe with Fixed NeedleItem # Description NDC # UPC # Color Size Case QTY Scan to Order

805210 25G, 1cc, 5/8" 08496-0174-01 0 84960 17401 8 Red 100 6

825201 25G, 1cc, 1" 08496-0246-01 0 84960 24601 2 Red 100 6

Fluringe® SheathLock™ Safety Syringe with Fixed NeedleItem # Description NDC # UPC # Color Size Case QTY Scan to Order

835210 25G, 1cc, 5/8" 08496-0364-01 0 84960 36401 3 Red 100 6

815211 25G, 1cc, 1" 08496-0363-01 0 84960 36301 6 Red 100 6

Phone: 877.358.4342 • Fax: 800.861.1906 • MHCmed.com

EasyTouch® and Fluringe® are registered trademarks of MHC Medical Products, LLC. AD-081518.3

EasyTouch® Fluringe® Product List

< MAIN

www.HoverMatt.com

Join Us for a Complimentary Webinar!

Safety for All: SPHM Ensures Safety for LTC Residents and Staff

Date:

Time:

Webinar Link:

Earn:

Target Audience:

Overview:

Presenter: Patti Wawzyniecki, MS, CSPHP

< MAIN

www.zenith.energy

Case Studies: Best Practice

Reducing Costs and Risk Through Proper Energy Procurement

By Zenith Energy, September 18, 2018

Managing energy can be complex for healthcare providers. When looking at ways to reduce consumption and costs, there is a myriad of options, including lighting, on-site generation, efficiency solutions, and purchasing. The Zenith Energy program, a Navigator business partner, focuses on the aspect of energy that most organizations must do: the purchasing of negotia ble electricity and natural gas.

Improving the outcome of an energy program hinges on the proper procurement of energy. Navigator GPO Members are able to realize significant savings by adopting best practices in energy procurement through the Zenith Energy program. The money saved through effective energy management can be redirected toward other operations, to sustainability strategies, or to the bottom line.

James L West Alzheimer Center, a not-for-profit organization in Fort Worth, TX, utilized the Zenith Energy program to drive more than $50,000 in annual savings (28%). What’s more, this member’s forward-looking approach to the energy markets helped them avoid a sharp upturn in market rates.

“The James L. West Center is committed to innovating and adopting best practices in all aspects of our organization from patient care to energy.” said Cheryl Harding, Chief Executive Officer. “The procurement process supported by Zenith Energy has helped us to achieve exceptional market results.”

The Zenith Energy program is center on three simple principles:

1. Aggregation: The energy spend of a single property or organization may not command the attention of suppliers. However, a group of energy buyers can aggregate to create buying power in the market, leveraging to total spend to achieve lower costs and greater access to the best products and contracts.

2. Alignment: Organizations with multiple locations and/or significant energy spend should form energy committees that include experienced in-house staff from the Finance, Procurement, and Facilities departments. The committee ’s job is to develop a consensus-based energy purchasing strategy that is consistent with the organization’s long -term financial risk management strategy.

3. Analytics: The energy buyer should use financial analytics and risk management tools when determining the energy procurement strategy, which should balance budget stability and cost savings.

www.zenith.energy

About Zenith Energy Zenith Energy focuses on advising commercial, industrial, and nonprofit clients on the procurement and management of energy supply in deregulated energy markets. Zenith Energy has drafted new best practices in energy procurement that are driving 10+ percent savings compared to traditional methods nationwide and is committed to helping clients build comprehensive energy management plans.

Contact us to learn more about the program

To speak with Kevin Ritter, Senior Energy Advisor, about your energy needs, please call 312-478-5462

< MAIN

Why Alsco?Since Alsco began in 1889, our goal has been to develop partnerships. That’s why we work with MHA and Navigator, to bring you the best options Alsco has to offer. With online account management, local, and corporate customer service contacts and history in the business, Alsco is up for the job.

What Alsco Offers:

• Restaurant services featuring NSF® certifiednapkins and tablecloths, placemats,bar towels, aprons, chef coats, and cook shirts

• Flat-rate Managed First Aid Service• Washroom services including air fresheners,

soap dispensers, and paper products• Healthcare services featuring scrubs, lab coats,

protective garments, patient gowns, and more

© 2018 Alsco Inc. All rights reserved. All other trademarks are the property of their respective holders.

Alex SmitheyAlsco Representative336-880-9906asmithey@alsco.com

< MAIN

PendantWorn as a necklace or on a belt clip; light blinks to show that a call has been received; water-resistant for safety in the shower

Motion DetectorDetects motion in a room or hallway; passive daily “check-in”

Smoke DetectorDetects flames, for example something left on the stove

Central Notification StationEasy-to-use software is accessible through a touch-screen monitor

Paging SystemInstant alarm notification to mobile staff via pagers

Nurse Call Cord StationResidents can call for assistance from their bedside

Call StationStationary call devices for living areas, restrooms and common areas; “check-in” button available

A History of InnovationRF Technologies® is a leading provider of radio frequency identification (RFID) and real-time location system (RTLS) safety and security solutions for the senior living and healthcare markets. We have served these markets since 1987 and continue to leverage the latest technology with ongoing advancements.

Dedicated to Keeping People Safe Since the company was founded, our mission has been protecting people. We develop UL certified systems that ensure quality, safety and performance for your residents and staff. RF Technologies consistently delivers:

nn Quality Control in development and manufacturing nn Customized, expandable

solutions that can be tailored for unique needs nn Reliable, long-lasting systems

that are easy to deploy and usenn Customer service with

24/7 phone support and nationwide service teams

Dome Light and SconcesMeets state requirements for visual notification when a call device is activated

Code WatchDecorative transmitters that provide dignity for the resident

Wander Management and Nurse Call– UL Certified Solutions

Cell & VoIP PhonesInstant alarm notifications are sent to mobile staff using cell and voice over IP (VoIP) phones

Wireless Fall ManagementBed and chair alarms reduce risk of falls; integrates with call system for optional silent, local alarm

Touchpad Exit Controller (TEC)Discreet door controllers protect residents; LEDs light up touchpad when pressed and turn off when inactive

Touchpad Exit Controller (TEC)

Central Notification Station

Wander Management and Wireless Nurse Call Integrated Safety Solution The Wireless Nurse Call and Wander Management solutions can stand alone or be integrated on a single software platform to create a customizable solution. Multiple call options give residents more confidence and greater mobility. Low profile devices enable residents to call for assistance from anywhere while blending into a home-like décor.

Call Stations

Smoke Detector

Code Watch

Motion Detector

Paging SystemCisco and EnGenius Phones

Cell Phones

Walkie-Talkie

Dome Light and Sconces

www.rft.comLIT-33701 A 08-15 ©2015 RF Technologies, Inc.

“UL 2560 certification ensures quality, safety and performance

for your residents and staff.”

Pendants

RF Technologies and MHA have partnered together to help you find quality, cost-effective safety and security solutions for your residents. Please visit us at www.rft.com or call: 800-669-9946 to learn more.

< MAIN

TANDUS CENTIVA OFFERING

For 50 years now, Tandus Centiva has been manufacturing flooring solutions specifically engineered and designed for healthcare environments. With a comprehensive product portfolio of both hard and soft surfaces, we offer the best solutions in the industry. Using an Evidence-Based Design approach, we focus on proven attributes that enhance healing, working and living environments while improving patients/residents, staff and visitor satisfaction. From acute care hospitals and clinics to medical office buildings, skilled nursing and senior living facilities, Tandus Centiva has the products to fit most any healthcare application.

To order, contact your Tandus Centiva Account Executive or Customer Service.P 800.248.2878F 706.259.2102

Hours of operation are from 8:00 AM to 7:00 PM EST, Monday through Friday, all Tandus Centiva associates are available via voice mail 24 hours a day.

For questions and information, please contact:

Jigna Shah

Vice President - Healthcare Strategic Accounts

215.896.9508

jigna.shah@tarkett.com

Sales Support

Our professional, nationwide sales staff is available to assist facility staff, architects and designers in assessing needs and making recommendations for renovation and new construction projects. Post-installation service includes maintenance training to ensure lasting customer satisfaction, product performance and cost effectiveness.

311 Smith Industrial Blvd. Dalton, GA 30721

Contract # 10270

Product Category: Flooring Offering: Powerbond®, Modular, Broadloom, LVT

• Proven performance supported by industry-leading,non-prorated warranties (up to lifetime)

• “Quick Ship” (10 days or less) product offering

• LVT - Over 300 product options available, includingwood planks, stone and abstracts

• Source One project management for turn-key installation coordination

• Low VOC’s for Powerbond and Modular.All LVT products are FloorScore® certified

• All Powerbond, Modular, and LVT productsare 100% recyclable through our ReStart®

Program

TARKETTNA.COM 800.248.2878

• Unique product line of Powerbond®,Modular, Broadloom and LVT products thatwork in tandem

• Multiple backing options available onPowerbond, Modular and Broadloom tomeet specific performance requirements

< MAIN

Produce Market Advisory For the week of October 15, 2018

Produce Meter

Good Fair CautionMarket Alerts

MARKET OPPORTUNITIES

SEVERE WEATHER CROP IMPACT - Hurricane Michael’s path from Florida through Virginia, and Tropical Storms Rosa and Sergio across western/central Mexico, will affect quality and availability of the following crops: Corn, Green Beans, Tomatoes, Sweet Potatoes, Cucumbers, Green Onions and Melons. Be sure to read The Source Plus weekly for up-to-date information and product recommendations.

EASTERN VEGETABLES - Zucchini Squash supplies continue to be limited, with Yellow or Autumn Squash being a much better cost option. Bell Peppers, Cucumbers, Eggplant and Green Beans in the Eastern U.S. will also be of varying quality and price over the next few weeks..

BERRIES - Harvest transition continues to affect supplies and quality of Strawberries, Blueberries, and Blackberries. Quality is fair, and pricing may be higher in certain markets.

LETTUCE - Supplies of Romaine and Green Leaf Lettuce remain tight, due to cooler weather and the beginning of California field transition. Quality is fair, with lighter case weights reported. Iceberg, Red Leaf, Romaine Hearts and pre-cut product are all better cost and quality options.

GREEN ONIONS - Wet weather in Mexico, which is the primary growing area for Green Onions, has slowed harvesting and caused a small supply gap. Pricing is higher than normal, and quality is fair, with decay and short shelf life reported.

TOMATOES - Roma, Cherry, and Grape tomatoes have all been affected by Hurricane Florence in the Southeast and heavy rains in Mexico’s Baja region. Quality is fair and pricing is higher. Round tomatoes are the best cost and quality option.

Recommended Items to AvoidCommodity Quality MarketApplesAsparagusAvocado BananasBell Peppers (Western) Bell Peppers (Eastern) Berries: Strawberries Berries: Raspberries Berries: Blackberries Berries: Blueberries BroccoliCarrotsCauliflowerCeleryCitrus: LemonsCitrus: LimesCitrus: Oranges Cucumbers (Western) Cucumbers (Eastern) Eggplant (Western) Eggplant (Eastern) GarlicGrapes, GreenGrapes, RedGreen OnionsLettuce: Romaine / Leaf Lettuce: Iceberg Lettuce: Spring Mix/SpinachMelons: Cantaloupe Melons: Honeydew Melons: Watermelon OnionsPearsPotatoesSquash (Western) Squash (Eastern) Tomatoes (Western) Tomatoes (Eastern)

Grapes: Quality is excellent, with great texture and sweetness, on Red and Green medium-sized fruit.

Onions: The new crop of Yellow and Red Onions are in, with excellent quality and pricing on all sizes.

Asparagus: Pencil and Standard sized Asparagus are great quality, and much lower pricing than larger sizes.

Apples: Gala, Fuji, Honeycrisp, Lady and Jona varietals are all in peak season, with great quality and pricing. Locally grown product is available in most of the Pacific Northwest, Midwest and Northeast U.S.

Colored Potatoes: Yellow, Purple, Red and Fingerling Potatoes are all in season, with great quality reported.

!

Produce Market Advisory (continued)

Apples Quality and pricing are good

AsparagusQuality and pricing are good, with Pencil and Standard the best buys.

Avocado Quality is good, pricing is higher

Bell Peppers Quality and pricing are good

Berries (Blackberries) Quality is good, pricing is higher

Berries (Blueberries) Quality is fair, pricing is higher

Berries (Raspberries) Quality and pricing are good

Berries (Strawberries) Quality is good to fair, pricing may be higher

Broccoli Quality is good, pricing is higher

Carrots Quality and pricing are good

Cauliflower Quality is good, pricing is higher

Celery Quality and pricing are good

Citrus (Lemons)Quality is good, pricing is higher

Citrus (Limes)Quality and pricing are good

Citrus (Oranges)Quality is fair, pricing is higher, supplies are limited

Cucumbers Quality is good to fair, pricing is higher on Western product

Eggplant Quality is good, pricing is fair

GarlicQuality is good, pricing is higher

Grapes (Green) Quality and pricing are good

Grapes (Red)Quality and pricing are good

Green Onions Quality is fair to poor, pricing is higher

Lettuce Iceberg Quality and pricing are good

Lettuce Leaf Quality is good to fair, pricing is slightly higher

Melon (Cantaloupe) Quality is good, pricing is fair

Melon (Honeydew) Quality is good, pricing is fair

Melon (Watermelon) Quality and pricing are good

Onions Quality and pricing are good

PearsQuality and pricing are good

Potatoes Quality and pricing are good

Squash Quality is good, pricing is higher on Zucchini

Tomatoes Quality is fair and pricing is higher on Grapes, Cherries and Romas

A Peek at Peak Seasons Weather Update

Apples: All varietals are being harvested out of the major growing areas: Washington, Michigan and New York and more. The perfect autumn hand fruit!

Pears: Bartlett, Bosc and Red Pears are approaching peak harvest out of Washington and California. Quality is excellent.

Potatoes: New crop Idaho potatoes are now in season. Quality and pricing are very good.

Squash: Autumn Squash is beginning to be harvested throughout the country. Butternut and Acorn are the most available—ask your distributor for recommendations!

California: Temperatures continue to cool across most of thestate, with marine moisture and showers along the coast.

Mexico: Tropical Storm Sergio is bringing heavy rains and strongwinds from Baja through the north and central regions.

Southeastern U.S. : Hurricane Michael brought damaging windand rain from the Florida Panhandle through southern Virginia, expected to be followed by cooler temperatures.

< MAIN

BACON Bacon

decrease 11-15%Effective Date: October 2018

Bacon prices are rapidly declining in October due to high supply in the market

and an evening out in demand.

CATANIA OILSOlive Oil and Blends

decrease 11-15%Effective Date: October 2018

High inventory levels paired with a decline in local and export demand has caused

olive oil prices to decline. Blends are also in decline due to favorable market

conditions for canola.

TRADE TARRIFF NOTIFICATIONvarious price changes There has been a lot of discussion and activity related to tariffs over the past several months and the food industry has also been a part of that conversation. As your procurement partner, Foodbuy would like to share the best information we have to date on this topic and how tariffs may impact a variety of food & beverage categories in the coming months. Please be advised that this situation remains somewhat fluid and is subject to frequent changes. Products imported from China are expected to be most significantly impacted, as there is a 25% proposed tariff, but the effective date is unclear As tariffs affect specific suppliers, you will see any price changes reflected in the Price Watch monthly commentary. If you have any questions related to tariffs in certain categories, please contact your Foodbuy representative. Find a full list of impacted products here.

VENTURA FOODS Margarineincrease 6-10%Effective Date: October 2018Rising freight and packaging costs are contributing to price increases on margarine.

Click Here for a complete list of all forthcoming price changes.

MEMBER ADVANTAGE | OCTOBER 2018 5

Below are program highlights that have an impact on pricing or market trends. Please use this information to support optimal menu choices for the upcoming month.

PRICEWATCH

focusing on the bottom line to maximize sales

< MAIN