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TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Good Things Come in Small Packages

Good Things Come in Small Packages

Shrimp, for Instance

Jumbo shrimp just might be the favorite oxymoron of seafood lovers. Relatively speaking, shrimp come in many sizes – from popcorn to jumbo shrimp and huge prawns. Throughout the world, this tasty crustacean has been satisfying palates for millennia. Shrimp and prawns are crustacean cousins, scientifically different but very similar species. Shrimp commands a high-value perception among consumers, is naturally nutritious and delicious, and is low in calories and fat. Enterprising chefs have found many splendid ways to prepare and serve these little beauties. Here are just a few.

Crustacean, Beverly Hills, CA

One of the “secret kitchen” signature dishes at Master Chef Helene An’s Crustacean in Beverly Hills is Charbroiled Colossal Royal Tiger Prawns, which are served with An’s Famous Garlic Noodles™.

Pawpaw, Charleston

Chef Jared Rogers is at the helm in the kitchen of Pawpaw, a six-month-old, rustic-luxe establishment on East Bay Street in Charleston. Rogers and Pawpaw have made quite a splash with their southern plates, especially best-seller, Wood Grilled Shrimp and Grits. Rogers uses jumbo Gulf shrimp and stone-ground grits, which are bathed in lobster gravy – made from house-made lobster stock, flour, butter, cream, scallions, diced tomato and blackened spices. Crispy deep-fried okra garnishes the dish.

Parkway Bakery & Tavern, New Orleans

The “poor boy” sandwich, a.k.a. “po’ boy,” was created in New Orleans to feed poor folks during hard times. Today, it’s one of the iconic specialties of the city. Parkway, in business since 1911, serves up a Golden Fried Shrimp Poor Boy overstuffed with Louisiana wild-caught Gulf shrimp.

Nom Wah Tea Parlor, NYC

Opened in 1920 in Chinatown, this iconic Dim Sum emporium offers up its signature steamed dumpling, Shrimp and Snow Pea Leaf Dumplings. A cute, open-top canoe-shaped vehicle carries precious shrimp cargo.

Killer Shrimp™, Marina del Rey, California

What sounds like a movie from the horror genre is actually a seafood mecca where shrimp is the undisputed star. Each Killer Shrimp dish starts with a luxurious spicy sauce, which is simmered for ten hours. When orders are placed, shrimp is cooked quickly in this special sauce. Items include Killer Shrimp Original or Shelled, served with French bread for dunking; Killer Shrimp Rice, Pasta, Shrimp and Lobster; Shrimp, Crab and Lobster Killer Pot Pie, with, carrots, onions and potatoes in puff pastry; and Killer Shrimp Mac n’ Cheese. There is an ocean of opportunity to harness the popularity of shrimp.

According to NOAA (National Oceanic and Atmospheric Administration), shrimp is the most-consumed seafood in the United States, with consumption topping four pounds per capita per year. Shrimp is found on the menu at concepts from quick-serve to the fanciest fine dining operations.