Book 20 min

For foodservice operators and distributors

Frozen cheese bread with a cost per portion you can defend.

Puffy Cheese Sticks and Pandebono, a yuca cheese bread, in foodservice cases of 48 to 100 units for breakfast, the warm case, and grab-and-go.

Book 20 minutes with our Commercial VP

One conversation about your daypart, your case, and your cost per portion.

1What goes in the case2How it runs3Who’s behind it

Bakery case stocked with pandebono and puffy cheese sticks

440,446 casessupplied to a convenience program in four years, through distribution

100/100supplier scorecard at Publix, Jul 2025–Jun 2026

Programs running today

  • 7-ElevenConvenience
  • PublixGrocery · warehouse
  • WalmartRetail · FL
  • El ReyPanama
  • El SembradorPrivate label

1 What

Two hero items. One case your team can plan around.

Start with the two hero items. Add the rest of the line only when it fits your daypart, your oven, and your case.

Bread & puff pastry

Puffy Cheese SticksCheese-filled puff pastry

Crisp outside, soft inside, filled and topped with white cheese. Made for snack, appetizer, and hot-box programs.

Case 48 unitsSnackAppetizerHot box

Yuca & cheese bakery

PandebonoYuca cheese bread

Round, golden, cheese-forward bread. Built for breakfast, coffee programs, and the bakery case.

Case 100 × 70 gBreakfastCoffeeBakery case

The foodservice line card

Product Platform Case Unit Best for Preparation
Puffy Cheese SticksPuffy Cheese Sticks Bread & puff pastry Contains wheat, milk, and soy 48 units (3 × 16) Spec sheet SnackAppetizerHot box Per SKU card
Pandebono cheese breadPandebono Yuca & cheese 100 units (4 × 25) 70 g BreakfastCoffeeBakery case Per SKU card
Pandeyuca cheese breadPandeyuca Yuca & cheese 90 units (3 × 30) 75 g BreakfastSideAll-day bakery Per SKU card
Guava Pandebono cheese breadGuava Pandebono Yuca & cheese 54 units (3 × 18) 77 g SnackDessertCoffee Per SKU card

Allergens and gluten-free claims are product-specific. The yuca-and-cheese items and the wheat-based puff pastry item carry different ingredient statements and allergens. We send current per-SKU documentation and the applicable certification scope for your QA review. We never make blanket claims across the line.

2 How

How it runs in your operation.

Frozen bakery only works if it works on your line, with your oven and your crew. So we start there — and put preparation, case format, and economics on the table before the first test.

1

Store frozen

Cases go straight into your freezer. Shelf life is stated per SKU on the spec sheet.

You plan by case, not by batch

2

Prepare by the card

Every SKU ships with its current instruction: oven, temperature, time, and handling. Some go straight from frozen; others specify a thaw step.

One card per SKU, on the line

3

Serve across the day

Breakfast with coffee, the bakery case, hot box, grab-and-go, and the afternoon snack — from the same few SKUs.

More dayparts per case

4

Reorder through your route

Supplied through 20+ distributors across 11 regions, or direct where volume makes sense.

Coverage confirmed for your route

Know your cost per portion served — before the sample ships.

The unit is the portion, so the math is calculable rather than estimated. Put in your own quote and assumptions; the result is yours to rerun with your finance partner.

BreakfastBakery caseHot boxGrab-and-goSnackCatering

Cost-per-portion calculator

(Case cost + preparation) ÷ portions actually served

Cost per portion served—
Menu price at your target—

Your numbers stay in your browser. Ask us for a quote by SKU, pack, volume, and delivery model.

3 Who

The item is new to your menu. The supplier isn’t.

Convenience · foodservice7-Eleven

440,446cases

supplied over four years — about 38.2 million units — through distribution.

Pandebono · Puffy Cheese Sticks · Cheese Bread
Supplied via distributor to two distribution centers.

Grocery · warehouse supplierPublix

100/100

supplier scorecard, rolling 12 months, July 2025–June 2026.

15-year relationship
About one order a week, year after year.

Private label · nationwideEl Sembrador

20years

as the manufacturer behind their brand, with direct supply and weekly orders.

130,000+ cases over the last four years.

Since 1998Manufacturing frozen bakery in Miami, Florida

14 SKUsAcross two product platforms

20+ distributorsAcross 11 regions, plus direct supply

Minority-ownedand -operated

Customer program data provided by the company. Periods and scope vary by program; volumes reflect supply, not consumer sell-through. Customers named with their written permission.

Before the meeting

What your culinary, QA, and purchasing teams will ask.

Can we bake it from frozen?

Preparation depends on the SKU. Each item has a current, approved instruction — some go from freezer to oven, others specify a thaw step. We send the card for every product you test, and we’d rather you judge it in your own oven than take our word for it.

It depends on the SKU and your warmer. We’re confirming hold time per SKU in test bakes. Until then, we measure it with you during the kitchen test, in your own equipment.

No, and we won’t present it that way. Claims are product-specific: the yuca-and-cheese items and the wheat-based puff pastry item carry different ingredient statements and allergens. We provide current SKU documentation and the applicable certification scope for your review.

Tell us your distributor and region. We supply through 20+ distributors across 11 regions, and the first reply confirms whether your route is already covered or needs to be opened.

Choose one or two products and a case format. Your team prepares them on your equipment, in real service. Together we review preparation, consistency between batches, service time, behavior in hot display, and waste — against approval criteria agreed up front.

Certificate details, scope, and facility information are reviewed during supplier qualification, along with HACCP, allergen-control, and lot-traceability documentation.

Yes. Tell us the SKU, pack, order volume, and delivery model, and we’ll quote your program, not a list price.

Next step

20 minutes with the person who can say yes.

A working conversation, not a pitch. You leave with a first test sized to your business — or a clear no.

MAMark ArmeroCommercial VP · Hot Pandeyuca & Company Inc.

  • 5 minYour operation, dayparts, ovens, and distributor
  • 10 minThe program closest to yours, with the numbers
  • 5 minA first kitchen test, samples, and spec sheets

mark@hotpandeyuca.com
(786) 417-5192
6043 NW 167 Street, Suite A-21
Miami, FL 33015

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    Timing


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