We are very excited to welcome two new members to Leverage Buying Group

Cameron Park Country Club offers one of the most challenging courses in Northern California

as well as facilities for hosting weddings, receptions and other events.

As a member of Leverage Buying Group they are able to save on their food costs

without sacrificing the quality that their members expect.

Old Town Pizza has locations in Auburn and Lincoln and both locations are proven to be local

favorites - the Auburn location has even been voted "Best Pizza" 10 years in a row!

As a member of Leverage Buying Group they can continue to serve delicious pizzas while saving money on costs!

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We are looking forward to adding even more members in 2012 - we're planning on this being our biggest year ever!

As the membership of Leverage Buying Group grows so does our ability to bring

bigger savings and deeper discounts to our members.

If you are interested in learning more about how LBG could save you more please contact us!

Office: (916) 469-9227

Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

California Food Handler's Course

Coming to USFoodservice Livermore - October 26, 2011

The California Food Handler's Law will be enforced beginning on January 1, 2012.  As know this new law requires that all restaurant employees who are involved in food preparation, service and handling of any sort must obtain food handling certification from an accredited source.  Once certified employees must renew their certification every three years while they are working in food service.  With the deadline for enforcement coming up soon US Foodservice is presenting a food handler's course at their facility in Livermore.

The course will be presented by Mr. Food Safety" Abraham Wilson, who also teaches ServSafe classes for US Foodservice.  The cost of attending the course is $49 for US Foodservice Customers and $59 for non-US Foodservice customers.  Classes will be offered in both the morning and afternoon on the October 26th.

If you're interested in attending the Food Handler's Class in Livermore on October 26th, 2011 please click the US Foodservice Logo below to download the class registration form.  Information about where to send completed registration forms and payment is included at the bottom of the form.  If you have any questions please contact your US Foodservice representative.

Recently we've added two new members to the LBG Family and they're proof that whether a restaurant has been around for 75years or is just opening their doors Leverage Buying Group can be a solution for many restaurants looking to save time and money.

The Eatery ~ West Sacramento

The Eatery opened in West Sacramento in mid-August, owners Jess & Monda were already familiar with the Leverage program and when they decided to open their own restaurant they turned to Leverage.  Even before they were ready to serve customers they were able to take advantage of the low fixed-margin pricing, third-party auditing and great value-added programs that Leverage members have access to.

Club Pheasant ~ West Sacramento

Club Pheasant has been in the same West Sacramento location for 76 years; founded in 1935 by George & Luisa Palamidessi the restaurant is still owned and operated by the Palamidessi family.  Well known for their signature dishes - the Garlic Steak Sandwich and handmade Fried Ravioli - Club Pheasant will be able to continue offering the dishes they've made local favorites while reaping the benefits of their LBG membership.

On August 16th, 2011 Michelle Horan, Director of Operations and Katie Case, Administrative Assistant represented Leverage Buying Group at the Tools To Thrive Workshop, presented by US Foodservice.

The event began with a presentation from Michael Cala, Director of Marketing with US Foodservice focused on marketing to millenials, and the importance of digital media in marketing strategies. Following Michael was Chef Jourdan DeSanctis with information about using unique flavor profiles (like saffron) in new ways.

Lucy Logan, CEO of FoodCALC also spoke to the importance of providing nutritional information on menus. While restaurants with more than 20 locations will soon be required to provide nutritional information on their menus Lucy's presentation showed that even smaller businesses that are not affected by this requirement can see an increase in profits simply by making their nutritional information available to customers on menus and websites.

Tom Leonardelli, Produce Specialist with US Foodservice gave a presentation on recent trends in produce and how to avoid some of the common mistakes that restaurants make when ordering and using their produce.

The final presentation was from Linda Duke of Duke Marketing.  Linda's presentation focused on new ideas for restaurants to use in marketing such as how to become more customer-centric in marketing and business practices, ideas for marketing to and appealing to the millenial generation, and ideas planning holiday marketing.

Following the seminar attendees had the opportunity to meet with representatives from US Foodservice's culinary team and from many suppliers whose products can be ordered through US Foodservice.  Vendor booths tempted everyone in the room with every variety of sample products - savory (meats, cheeses, veggies, breads), salty (fresh potato chips, french fries, sweet potato fries), and sweet (desserts and fresh)! Representatives were also on hand from suppliers of disposable products like to-go containers, paper products, and gloves.

In addition US Foodservice t-shirts were awarded to those who participated in the Q&A section of Michael Cala's presentation, and a Linda Duke raffled off a copy of her book "Recipes for Restaurateurs".

Article & Photos By Michelle Horan, Director of Operations

A few weeks ago I was invited by General Produce, our preferred produce vendor partner, as their guest to the PMA Conference.  The PMA conference also coincided with the ProAct conference so I was fortunate to have the opportunity to learn about both organizations and how they work with growers, processors, manufacturers, suppliers and regulators to get produce to restaurants, grocery stores and our tables in the fastest, freshest and  safest manner possible.

We were treated to field and plant tours at both Mann Packing Co and New Star Packing Co.  Both companies provided a complete view of the cycle that takes produce from dirt to table and what a process it is, efficient, safe and full of current technology. We even saw a machine that had just been invented and put into service approximately 3 weeks before we got there.  No pictures were allowed but I will tell you it was technology at its best.  Faster, more cost efficient and gets the produce to you much quicker which help maintain the freshness.

At the end of the day I had a new respect for all that work hard to get us the tasty, nutritious and fresh produce that we enjoy every day without thinking of all it took to get there.  I would encourage everyone to try and take at least one tour of this type of facility to get a better understanding of this process.

Thank you General Produce for your gracious generosity and for being a true partner to Leverage!