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A Hearty Vegetarian Entree - Perfect for Summer
Our Vegetable Lasagna Rollup (8700VLRU) is a hand rolled lasagna sheet stuffed with freshly grilled red and yellow peppers, onion, mushroom, carrot, yellow squash, zucchini and asparagus with ricotta and mozzarella cheese. This is a very healthy vegetarian portion and a great alternative to old-standby entrée options. Top with your own sauce and wow your guests!
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Contact Info
Erin Flaherty, Marketing Coordinator
Progressive Gourmet
marketing@progressivegourmet.com
800-224-7630 | |
Greetings!
It's June and almost officially summer, and we know that for many of you that means being right in the middle of your busiest time of year. Hopefully things are starting to look more positive and your business is picking up. But if it isn't, this month we look at a few ways to make the most of the soft economy, including offering specials, decorating on a budget and we talk to Paul Ingenito about how he's made the down economy work for him. Are you jumping onto the social media bandwagon? Well, so are we. Now you can find us on Facebook and Twitter. Join us Today! |
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Liven Up Menus with Bold Flavors and Offer Specials to Bring in the Diners
 Let's face it, offering the same old chicken breast and steak just isn't cutting it in this economy. Whether you are running a restaurant or preparing banquets, you need to liven up your menu offerings. It's as simple as reinventing some of your basic entrée dishes into something a little more flavorful with some hot new flavors and preparation techniques, and being able to describe them on your menu. Today's diners are savvier than ever and with limited budgets, they won't settle for anything but the best. They are willing to sacrifice when it comes to extras like beverages, appetizers and desserts, but the center-of-the plate protein has to have value. Check out this article for some great flavor ideas and suggestions.
And now that you've come up with some great new dishes with big, bold flavors, you need to promote them. Try introductory offers or maybe smaller portions for a reduced price, but be sure that you're prepared to back it up. Earlier this year, mega-chains KFC and Quizno's made the news when they had issues keeping up with the demands created by their free food promotions. As long as you plan out your promotion and make sure you'll still make a profit, then promotions can be a useful tool for any foodservice outlet in these trying economic times. Read more about promotions that have worked and those that haven't here. |
Keep Your Costs Down with Creative Banquet Decorating
Like many in the industry, you've probably been asked to cut costs wherever you can. Instead of sacrificing the quality of the food, have you thought about creative ways to decorate using old kitchen equipment or other items that might be just lying around collecting dust? The Hilton Short Hills in New Jersey is reusing old kitchen equipment, like racks, pots and pans as banquet props. Instead of buying flower arrangements, their pastry chef has created reusable sculptures made of dough, chocolate and sugar. Read more about creative decorating and other ways to keep your budget in line.
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Taking Advantage of A Down Economy to Achieve Your Goals: A Conversation with Paul Ingenito
 They say when life hands you lemons, you should make lemonade, and Paul Ingenito, chef/owner of Flavors Catering, recently did just that when he purchased a permanent facility for his seven-year old catering company. "Everything is relative," he said. "When business is booming, everything is a little more expensive. When business is down a little, everyone one else is looking for work too." Read more about Paul... |
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