Turkey/Chicken
What vendor is our chicken from?
Mrs. Resslers
What kind of beef is our Kobe Roast Beef
A mix between Black angus Cattle and Wagyu
What is our number 1 selling prosciutto ?
18 month
What tray variety do we sell the most of?
Chefs
What is the pathogen are we most concerned about in the deli
Listeria
What is our flavored Turkey of the season?
Mesquite BBQ
What is our best selling ham?
Honey Ham
Which of our prosciutto varieties are considered Prosciutto di parma?
18, 24, 30
What comes on a chef's tray?
How often do we clean our slicers
Every 4 hours
What are our brands of pre-pack Turkey?
Plainville and Applegate
What is the country of origin for our hams?
USA
Where is Josef's Artisan's Meats located?
Finger Lakes Region, NY
What number in the company, ranking wise, are we in Entertaining?
Number 1
What are the "Big 9" allergens
Tree nuts, peanuts, soy, wheat, milk, eggs, fish, shellfish, and sesame
Just Turkey
Where is our Jamon de Paris French ham from
Three little pigs, NYC, USA
What is our best selling Josef's salami?
Mild Salami
What is Danny's favorite variety of salami cups?
Iberico Salami
What are the "Big 6" pathogens
Salmonella, Salmonella Typhi, Shigella, E. Coli, Hepatis A, Norovirus
How much sodium is in our Oven Roasted Turkey?
270mg
What seasonings are on our Seasoned Roast Beef?
Salt, Pepper, garlic
What is so special about our salami from Josef's.
They are specifically made for Wegmans.
What tray is our focus in the front door?
Salami samplers
Why are we required to clean the slicers as often as we do?
Since we are slicing food products on a room temperature machine, it makes it easier for bacteria to grow.