1. Pair &ShareIntensify Your Starters with a Matching GREY POUPON Flavor

2. With more and more consumers ordering small plates and trying multiple items on a menu,
GREY POUPON lets you easily create memorable dishes that capture the attention of customers looking
to share. These intense flavors add bold appeal to your appetizer menu to keep patrons coming back for more.
GREY POUPON makes any appetizer perfectly shareable
CLASSIC DIJON
A premium blend of robust
mustard seeds, fine white wine
and invigorating spices.
COUNTRY DIJON
A traditional French-style
Dijon with a coarse grain.
BISTRO SAUCE
A smooth, creamy and delicious
sauce flavored with
Dijon mustard, horseradish,
garlic and other fine ingredients.
ROUGE
A bold blend of Cabernet
Sauvignon, prized Marion
blackberries, #
1 grade mustard
seeds and invigorating spices.
of operators state that GREY POUPON
is the brand they trust.1
93% of operators cite GREY POUPON as a
brand specifically requested by patrons.1
86%
1 NFP Research, Dijon mustard blind taste test, February 2014
Elevate Shared Dishes
with the brand trusted by operators and customers alike

3. Multiple flavor experiences and variety are the new way of dining.
2 Mintel, Trends in Snacking and Value Menus in Restaurants, June 2013
3 Mintel, Dining Out: A 2014 Look Ahead, January 2014
4 Technomic, The Starters: Small Plates & Sides Consumer Trend Report, 2013
Small plates are
big business
of customers say they like to
order snacks with small pieces
to share with others.2
44%
Customers want
to customize
New Flavors,
New Appeal
of consumers say they’d be
willing to reorder appetizers and several
sides to make up their own meals.3
consumers say ethnic or unique
flavors play a strong role in their
appetizer purchase decisions.4
2of 580%
Capitalize on the shared-plates dining trend

4. Smoked Turkey, Apple and Brie Flatbread
with Honey-Dijon
Fines Herbes Deviled Eggs
Directions
Mix mustard, honey, parsley and pepper.
For each serving: Spread 1 flatbread with 3 Tbsp. of the mustard mixture.
Top with 1/3 cup (1 oz.) spinach, 1 oz. apples, 1/2 cup (2 oz.) turkey and 1 oz. cheese.
Place in parchment-lined sheet pans.
Bake in 375ºF convection oven 4 to 5 min. or until cheese is melted and toppings are
heated through.
Kraft Kitchens Tips
Substitute refrigerated pizza dough for the flatbreads. Roll each of 8 (1-lb.) balls
of dough into 12-inch square. Place in parchment paper–lined half sheet pans.
Bake in 375ºF convection oven 5 to 7 min.
or until top is lightly browned. Cut each into 3 rectangles. Add toppings,
then bake as directed.
Directions
Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
Mash with fork. Add remaining ingredients; mix well.
Spoon into pastry bag fitted with star tip. Use to pipe about 1.5 oz. yolk mixture
into each egg-white half.
Kraft Kitchens Tips
Substitute: Prepare using GREY POUPON Country Dijon Mustard.
Ingredients Weights Measures
GREY POUPON Classic Dijon Mustard 1 lb. + 8 oz. 3 cups
Honey 1 lb. 1-1/4 cups
Italian parsley, chopped — 1/2 cup
Ground black pepper — 1 tsp.
Flatbreads,12x4 inches 3 lbs. + 12 oz. 24 each
Baby spinach leaves, wilted 1 lb. + 8 oz. 2 qts.
Granny Smith apples, cored, julienned 2 lbs. + 8 oz. 8 each
Smoked turkey, shredded 3 lbs. 3 qts.
Brie cheese, rinds removed, thinly sliced 1 lb. + 8 oz. —
Ingredients Weights Measures
Hard-boiled eggs — 20 each
GREY POUPON Classic Dijon Mustard 8 oz. 1 cup
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 8 oz. 1 cup
PHILADELPHIA Original Cream Cheese, softened 4 oz. —
Dried chervil leaves — 2 tsp.
Parsley flakes — 2 tsp.
Dried tarragon leaves — 2 tsp.
Yield: 20 servings, 2 egg halves eachYield: 24 servings, 1 flatbread each
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TREND: Flatbread
appetizers have
exploded on full-
service chain menus
over the past two
years, largely due to
their customizability
and shareability.5
5 Technomic, The Snacking Occasion Consumer Trend Report, 2014

5. Pretzel-Crusted Chicken Strips Tuscan White Bean Spread with GREY POUPON
Directions
Cut chicken into 1-oz. strips; place in large bowl. Add GREY POUPON Country Dijon
Mustard; toss to evenly coat.
Mix tempura mix and ice water until well blended.
Dip chicken in flour, then in tempura batter. Roll in pretzel crumbs to evenly coat all sides
of chicken. Place in single layer in sheet pans; cover. Refrigerate until ready to serve.
For each serving: Deep-fry 3 oz. chicken in hot oil (325°F) for 3 to 4 minutes or until
chicken is cooked through (170°F). Serve immediately.
Kraft Kitchens Tips
Serve additional Dijon mustard or GREY POUPON Bistro Sauce on the side, as a dip for
the cooked chicken strips.
Directions
Process first 3 ingredients in food processor until smooth and well blended; transfer to
bowl. Mix in remaining ingredients.
Kraft Kitchens Tips
Substitute: Prepare using GREY POUPON Classic Dijon Mustard.
Make Ahead: Spread can be made ahead of time. Store in refrigerator up to 4 days
before serving.
Ingredients Weights Measures
Boneless skinless chicken breasts 7 lbs. + 8 oz. 20 each
GREY POUPON Country Dijon Mustard 1 lb. + 4 oz. 2-1/2 cups
Tempura batter mix 2 lbs. + 8 oz. 2-1/2 qts.
Ice water 3 lbs. + 12 oz. 2 qts.
Flour 1 lb. + 4 oz. 1-1/4 qts.
Salted pretzel sticks, finely crushed 3 lbs. + 12 oz. 1-1/4 gals.
Ingredients Weights Measures
Canned great Northern beans, rinsed 5lbs.+14 oz. 2 qts.+2-1/2 cups
PHILADELPHIA Original Cream Cheese, softened 12 oz. —
KRAFT MAYO Real Mayonnaise 6 oz. 3/4 cup
GREY POUPON Country Dijon Mustard 9 oz. 1 cup + 2 Tbsp.
Green onions, chopped 3 oz. 1 cup + 2 Tbsp.
Fresh Italian parsley, chopped 1-1/2 oz. 3/4 cup
Lemon zest — 1-1/2 tsp.
Yield: 40 servings Yield: 2 qts. or 60 servings, about 2 Tbsp. each
TREND: Bean dips
are one of the top
appetizer dips today,
enjoying 14.5%
menu
penetration across all
segments.6
6 2014 Datassentials Appetizer Overview

6. STOVE TOP Stuffing–Breaded Shrimp
Directions
Lightly dredge shrimp in flour. Dip into eggs, then into stuffing mixture,
turning to evenly coat all sides.
Fry in 325ºF deep fryer 3 min. or until cooked through and golden brown.
Serve with 2 Tbsp. GREY POUPON Bistro Sauce
Kraft Kitchens Tips
Substitute: Serve with lemon wedges and cocktail sauce instead of Bistro Sauce.
Serving Suggestion: For an entrée portion, serve 5 shrimp with a side of fries.
Ingredients Weights Measures
Uncooked jumbo shrimp, peeled, deveined (16/20 ct.) 3.5 lbs. 80 each
All-purpose flour 9 oz. 2 cups
Eggs, beaten 1 lb. + 11.2 oz. 16 each
STOVE TOP Chicken Flavored Stuffing Mix,
Flex Prep, finely ground 9.6 oz. 2 cups
GREY POUPON Bistro Sauce 16 oz. 2 cups
Yield: 32 servings
Pickled Jalapeño Wonton Poppers
Directions
Spicy Bistro Sauce: Mix ingredients; set aside.
Wonton Poppers: Mix PHILADELPHIA Original Cream Cheese, jalapeños and KRAFT
CHEDASHARP Pasteurized Process American Cheese Shreds until combined.
Place 1 wonton wrapper on work surface; brush edges with water. Spoon 1 Tbsp.
cheese mixture onto center; fold wrapper over filling to make a triangle,
sealing the edges.
Fry in 375ºF deep fryer 2 min. or until golden brown.
Serve with Spicy Bistro Sauce on the side.
Kraft Kitchens Tips
Variation: Prepare using chopped fresh jalapeños.
Ingredients Weights Measures
Spicy Bistro Sauce
GREY POUPON Bistro Sauce 1 lb. 2 cups
Sriracha sauce 8 oz. 1 cup
Wonton Poppers
PHILADELPHIA Original Cream Cheese, softened 1.5 lbs. —
Sliced pickled jalapeño peppers, chopped 4.8 oz. 1 cup
KRAFT CHEDASHARP Pasteurized
Process American Cheese Shreds 4 oz. 1 cup
Wonton wrappers — 24 each
Yield: 24 servings, 3 poppers plus 2 Tbsp. sauce each
TREND: Shrimp is the
#
1 appetizer dish,
boasting 52%
menu
penetration within
appetizers across
all cuisines.7
7 Food Genius, Appetizers Overview Report, May 2014

7. Steak Skewers with GREY POUPON ROUGE Mayo
Directions
Rouge Mayo
Combine ingredients.
Skewers
Coat meat in A.1. Original Sauce; thread 1 oz. onto each skewer.
Grill until medium-rare. Serve with 2 Tbsp. Rouge Mayo.
Kraft Kitchens Tips
Serving Suggestion: Serve with a small side salad.
Ingredients Weights Measures
Rouge Mayo
KRAFT Mayo with Olive Oil Reduced
Fat Mayonnaise 11.3 oz. 1-1/3 cup
GREY POUPON ROUGE Dijon Mustard 5.7 oz. 2/3 cup
Fresh chives, finely chopped — 2 Tbsp. + 2 tsp.
Skewers
Boneless beef rib-eye steaks, thinly sliced 3 lbs. —
A.1. Original Sauce 1 lb. + 11 oz. 3 cups
Yield: 32 servings
Mixed Chill & Grill Salad
Directions
Rouge Vinaigrette
Whisk ingredients until well blended.
Salad
Combine ingredients.
Drizzle with about 1/4 cup Rouge Vinaigrette.
Kraft Kitchens Tips
Serving Suggestion: Serve either as an entrée salad or a shared salad.
Ingredients Weights Measures
Rouge Vinaigrette
GREY POUPON ROUGE Dijon Mustard 1 lb. + 1 oz. 2 cups
Extra-virgin olive oil 1 lb. 2 cups
Red wine vinegar 8 oz. 1 cup
Shallots, finely chopped 5.7 oz. 1 cup
Salad
Boneless skinless chicken breasts, grilled, chopped 3 lbs. —
Boneless beef sirloin steaks, grilled, chopped 3 lbs. —
Romaine hearts, grilled, chopped 2.5 lbs. 1-1/2 gals.
Zucchini, sliced, grilled 1 lb. 1 qt.
Red peppers, sliced, grilled 1 lb. 1 qt.
Eggplants, sliced, grilled 11.6 oz. 1 qt.
Red onions, sliced, grilled 11 oz. 2 cups
Yield: 16 servings
TREND: Consumers
are increasingly
seeking out new
and unique flavors.
Offerings highlighting
synergy between
two distinct flavor
profiles create menu
uniqueness.8
8 Technomic, The Flavor Consumer Trend Report, 2013

8. 9 Datassential MenuTrends™—July 10, 2014
Orange-Bistro Dipping Sauce
Yield: 1-1/4 qts. or 40 servings, 2 Tbsp. each
Ingredients Weights Measures
GREY POUPON Bistro Sauce 2 lbs. 1 qt.
Orange marmalade 11 oz. 3/4 cup
Fresh chervil leaves, chopped — 1/2 cup
Orange zest 1 oz. 1/4 cup
Gingerroot, peeled, finely diced — 4 tsp.
Directions
Mix all ingredients until well blended; cover. Refrigerate at least 2 hours before serving.
Kraft Kitchens Tips
Serving Suggestion: Use as a dipping sauce for fried calamari.
Country Blue Cheese Dressing
Yield: 1-1/4 gals.
Ingredients Weights Measures
KRAFT Blue Cheese Dressing, pourable 8 lbs. 1-1/4 gals.
GREY POUPON Country Dijon Mustard 8 oz. 1 cup
Directions
Mix ingredients with wire whisk until well blended; cover.
Refrigerate until ready to serve.
Kraft Kitchens Tips
Dressing can be stored in tightly covered container in refrigerator for up to 4 days.
Rouge BBQ Sauce
Yield: 1-1/4 cups
Ingredients Weights Measures
GREY POUPON ROUGE Dijon Mustard 6.4 oz. 3/4 cup
KRAFT Original Barbecue Sauce 5 oz. 1/2 cup
Directions
Whisk mustard and barbecue sauce.
Dijon Ranch Sauce
Yield: 1-1/2 qts.
Ingredients Weights Measures
KRAFT Ranch Dressing 2 lb. 1 qt.
GREY POUPON Classic Dijon Mustard 1 lb. 2 cups
Directions
Mix ingredients with wire whisk until well blended; cover. Refrigerate until ready to use.
Kraft Kitchens Tips
For a richer mustard flavor, prepare as directed using GREY POUPON Country Dijon
Mustard. Larger batches can be mixed on medium speed in bowl of electric mixer fitted
with wire whip attachment.
TREND: Within
Casual Dining
restaurants serving
American cuisines,
chicken wings have
a 32%
penetration (up
1.3%
from last year).9
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Dip into Flavor
Easily upsell appetizers with premium dips.

9. For more delicious recipes and access to other
sauces, dips and more, visit Kraftfoodservice.com
Create excitement for your shareable menu items
Use these promotional ideas to build interest in appetizers featuring the bold flavor of GREY POUPON:
Bundle Appetizers Stress Quality
in Menu Descriptions
Limited-Time Offers
Offer a large variety plate by bundling 3 to 4
appetizers together. Market as a mix-and-match
“Shareable Plate” to encourage group orders.
Include mention of GREY POUPON in
menu copy to showcase the premium
quality of your appetizers.
Create urgency by offering
select appetizers as LTOs.
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••••••••
Classic Dijon Mustard • Country Dijon Mustard • Bistro Sauce • Rouge Dijon Mustard
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