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Use Our Springrolls
for Tasty Snack
Plates
Pair our newest springrolls - Steak and Cheese (8700SPSC), Buffalo Chicken (8700SPBC) and Reuben (8700SPRE) - on a plate with steak sauce, ranch dressing and Russian dressing for dipping. The perfect after work snack at a bar or a creative substitute for traditional banquet menu fare. |
Upcoming Events
ACF Regional Conference and Trade Show
Westin Waterfront
Boston, MA
February 7, 2009
International Restaruant and Foodservice Show of New York
Javits Convention Center
New York, NY
March 1-3, 2009 |
Contact Info
Erin Flaherty, Marketing Coordinator
Progressive Gourmet
marketing@progressivegourmet.com
800-224-7630 | |
Greetings!
Maybe it's just us, but it seems like January went by in a blur of snow storms and planning for the upcoming year. Cutting back seems to be on everyone's mind and this month, we give you some tips for short-term and long-term recession survival. We also want to know how the recession is affecting your business so far. Snacks seem to be the next big thing on many menus these days - we take a look at the trend and offer up a suggestion for a springroll snack plate. We'll also talk to Joseph Occhipinti about how he's keeping business steady at Boston Café and Caterers. |
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Add Snacks to Your Menu, Increase Sales
 At this point, you're probably sick of hearing that the economy is falling apart and that no one is eating out anymore. So, we're not going to tell you that. Instead, we're going to tell you how to increase sales with a menu full of snack options. People are still eating out, they're just downsizing their options, maybe sharing an appetizer with friends over drinks, instead of eating a whole meal. Here are ways you can capitalize on this menu trend.
- Offer high quality food: Don't sacrifice your quality standards just because you're offering a "snack" menu. People are coming to your establishment for a reason and they still want to enjoy the quality of food that you are known for.
- Offer flavorful food: Just because something is small, doesn't mean it shouldn't taste good. Flavor combinations are still important on your snack menu. Give your snacks as much thought as your regular menu items.
- Use existing menu items to inspire snacks: This will help you save money by letting you use trim and leftovers from your regular menu items to create a snack menu.
Snacks are perfect additions for restaurants and bars, but can also be great for banquets. If you have a customer that is looking for a more casual atmosphere for their event, suggest they set up stations with snack foods and scatter high top tables around the room. For more ideas for snack items, check out this article from Flavor and the Menu.
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Survive the Recession with Some Long-term and Short-Term Planning
By now, we're all sick of the financial experts running around like Chicken Little telling us the sky is falling. While it's true, the economy isn't as strong as it was a few years ago, the unemployment rate is just over 7 percent, which means almost 93 percent of people are still employed. There is business out there; you might just have to work a little harder to get it. Here, we give you a few tips to survive the current state of the economy.
- Diversify your business: Corporate business may be down but there are still plenty of special occasions to be celebrated. If the bulk of your business came from corporate events, expand your focus and re-work some of your menus for special events.
- Include more seasonal elements on your menu: Farm to table cuisine is already shaping up to be a hot trend for 2009 so use it to your advantage in keeping food costs down. Find out what your local farmers and growers offer and incorporate it into your menus. Your guests will be impressed with your eco-friendly menus.
- Have a menu with lower price points: There might not be as many $100,000 weddings this year, but people will still get married. Those couples on a budget will appreciate still being able to have a nice celebration and you will benefit from still getting the business.
- Use prepared items to lower food and labor costs: Take a look at your payroll and see where you can make cuts. You can still turn out great quality products with less manpower by using prepared items. |
Diversifying Business and Training Staff Will Help You Survive the Economic Downturn: A Conversation with Joseph Occhipinti
 Like many chefs, Boston Café and Catering's Joseph Occhipinti started working in the kitchen at a very young age. Coming from an Italian family, food was always a very big part of Occhipinti's life. However, becoming an executive chef never crossed his mind as a career choice.
"I didn't go to culinary school. I got my degree in hotel and restaurant management," he said. "I didn't know I was going to be a chef. I wanted to get into management." Continue reading about Joseph... |
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