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Greetings!
Welcome to the May edition of the PG Distributor! Things should be continuing to pick up for you as we continue to head towards the busy summer events season. This month, we're taking a look at outdoor events, summer staffing, and we're talking with our longest-tenured sales rep. Also, Progressive Gourmet has recently launched a new blog, The Banquet Bulletin. Check it out for news, tips and trends from our knowledgeable staff. |
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Take Advantage of Outdoor Settings for Unique Events
 Spring and summer are the perfect time of year to host outdoor events, and chances are, you've got at least one on the schedule this summer. Take advantage of the settings for your outdoor events or use the menu to create a theme for the décor. - If you have beach access, consider throwing a relaxed, but chic party in the sand. Upscale tents and table linens will make it seem like more than a clambake.
- Do you have an Asian themed menu? Consider decorating your outside event with paper lanterns and lots of orange and red, along with bamboo or bonsai plants to create the right atmosphere.
- For outdoor events, consider the environment and use green and eco friendly place settings and decorations.
For more on exciting outdoor event design, check out Catering Magazine's March/April issue. |
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Hiring the Right Staff is Key to Seasonal Success
Hiring seasonal help for the busy summer season can be a daunting task, but with a little planning, you can easily hire and train your seasonal employees and have a productive and efficient busy season. Planning ahead is key, many high school students look for work before school gets out for the summer, and so that's when you should start your summer hiring process. Training is also important and you can choose to either teach your temporary just the basics on the job, or hold a group training session for all your seasonal staff.
For more on hiring seasonal workers, check out this article from QSRMagazine.com |
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A Decade of Dedication to Helping New York City's Chefs: A Conversation with Sam Patronaggio  For almost 10 years, Sam Patronaggio has traveled the streets of New York City with his Progressive Gourmet freezer bag, on a mission to help the chefs of the Big Apple put out the best parties.
"I am inspired by the work the chefs do," he said. "They are like generals of an army on a mission."
Continue reading our interview with Sam |
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The Progressive Gourmet Team
800-224-7630 |
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| Featured Product |  |
Nine varieties by World Class French Pastry Chefs including Praline Profiterole, Blood Orange and Chocolate Stack, Caramel Praline Twin Peaks, Pistachio Diamond, Guyandugas, Mandarin Tartlette, Coquine, Opera and Lemon Tartlette |
| Did You Know???
If you aren't satisfied with our products, we offer a 100% money back guarantee - ask your sales rep for info.
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