The ABCs Of Succeeding In A Downturn Economy
Courtesy of Jim Sullivan

So business is a little slow right now. It is the perfect opportunity to stop and take an objective look at all facets of your business. We get so busy working our restaurants that we forget about running our restaurants. Nationally renowned restaurant consultant Jim Sullivan says that this is a perfect time to get back to basics. Those basics are things we have always known, but have forgotten as the day to day demands of our lives have gotten us a little off track. So stop and take time to review what Jim has to say, and remember that Jim Sullivan is also a valued member of the Sysco iCare program. You have access to all of his fantastic materials at www.sullivision.com.


To read Jim Sullivan's The ABC's of Succeeding In A Downturn Economy, Click here.

Bayou Scallops Andouille Skewers

2342400     SAUSAGE ANDOUILLE ROPE SMKD     ROSE        2.00 OZ
2705796     PEPPER RED FLM RSTD                       SIMPRST  1.50 OZ
7350788     ONION GREEN ICELS                             SYS NAT  0.20 OZ
1382944     SCALLOP SEA 20/30 CT FRESH            PACKER   6.00 EA
6040760     SALT KOSHER                                         SYS CLS  0.20 OZ
5229273     SPICE PEPPER BLACK COARSE GRN  IMP/MCC  0.10 OZ
4257960     PAN COATING ARSL CONC                   SYS IMP   0.20 OZ
6852752     SAUCE HONEY CITRUS PPR RTU        MINOR     1.00 OZ

Recipe Directions

1. Slice the sausage on the bias into (6) 1/2 oz pieces. Chop the peppers into 1/4 inch pieces.
2. Slice the green onion on a thin bias.
3. Dry scallops completely. Season the scallops with salt and pepper.
4. Slide on 1 piece of sausage, next the scallop and alternate until you have 3 scallops and
   3 pieces of sausage on both skewers.
5. Spray the skewer with the pan coating. Place the skewer on the grill and cook for 2 minutes on each side.
6. In a saute pan combine the sauce with the red peppers. Heat on medium for 2 minutes.
7. Arrange the skewers on the plate and pour the sauce over the skewers and garnish with the green onion.

To find other great recipes, check out our recipe archive.

Bringing Your Value Proposition to Life
Execute and Communicate Your Value Proposition

You've gone through the hard work of assessing
your operation, reviewing your environment and
competition, and defining your operation's unique
and compelling value proposition.

Now what?

Now it's time to execute your unique value
proposition and communicate it to current and
potential customers.

To read more of Sysco's Marketing Basics Article, Click here.

Sincerely,

Sysco Hampton Roads Marketing Dept.
Sysco Hampton Roads