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Use Our Individual Desserts for Easy Banquet Endings
When you've got a big event, try our individual desserts, like the Pyramid (0024PYRA) and add your own sauces and garnish to create a unique ending for each of your events. The top of the Pyramid is perfect for adding a fresh raspberry or chocolate curl. Decorate the plate with our Raspberry Coulis (0094CORA) to enhance the flavor of the raspberry mousse inside. |
Upcoming Events
New England Foodservice and Lodging Expo
Boston Convention and Expo Center
March 22-24, 2009
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Contact Info
Erin Flaherty, Marketing Coordinator
Progressive Gourmet
marketing@progressivegourmet.com
800-224-7630 | |
Greetings!
As much of the East Coast digs out from another big snowstorm, it seems that the warm weather will never get here. But we're in the home stretch of winter - baseball has already started spring training, and that means you're gearing up for your season as well - wedding season is right around the corner. In this issue, we're going to give you some tips for creating appealing plate presentation, even for big banquet events. We can't ignore the fact that the economy is still not as healthy as we'd like and this can be causing a drop in employee morale, so we're going to look at some ways to improve it. Finally, we'll talk with Serge Wechseler about his years of banquet experience and how pleasing the customer is still the key to success.
Don't forget to take our survey, check out our latest product application ideas and find out what events we'll be at in the coming weeks. |
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Liven Up Your Banquets Without Sacrificing Quality
- Speed is key in banquet plating so keep your plates simple. Try not to put more than four elements on each plate.
- Use the assembly line method and make sure your chefs have a picture of the finished product. Taking away any hesitation will save time in the long run
- Build plates that can travel. Take the distance that a plate will travel in the hot box into account when you are building your plate.
- Just because you can't build a lot of height doesn't mean everything has to lie flat on the plate. Use the few inches you have between the plate and the cover to be more creative.
For more on how to better plate your banquet meals, check out this article from Hotel F&B.
Catering big events isn't for everyone. If you're in the restaurant business, check out this article from Restaurants & Institutions that cautions against getting into the catering business. |
| Keep Your Employees Happy and See the Return
With all the recent economic trouble, many restaurants and banquet facilities are cutting back on staff, which leaves the remaining employees in a constant state of wondering whether they will be next. This mindset isn't good for employee morale, but there are a few simple steps you can take to make sure your employees stay happy and decide not to beat you to the punch and look for a new job elsewhere.
- If you need to make cuts, reduce staff size, not hours
- Take advantage of slow times to cross train
- Keep your employees in the loop
- Stay calm and your employees will too
- Take a survey and see what your employees are thinking
This article from RunningRestaurants.com gives you more advice on how to keep your staff happy during uncertain times. |
Customer Service is the Key to Sucess in the Industry: A Conversation with Serge Wechseler
 Having grown up in Belgium cooking for his family of thirteen people, Serge Wechseler has known from a young age what it means to serve large groups and to have to be able to please everyone with his cuisine.
"All of what we do is for the customer," he said of his banquet operation at the Crowne Plaza in Warwick, RI. "Our goal is to satisfy the customer. When you work at a hotel, you have to please everybody." Continue reading about Serge... |
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