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Greetings!
Welcome to the July edition of the PG Distributor. We hope you're staying cool as the temperature around the country seems to keep going up with no relief in sight. Take a break and cool off with our interesting articles this month. We're looking at how reworking some old favorites can liven up your appetizers and how Apple's IPad can be an asset in the kitchen or for your customers. Finally, we're talking with Frank Troiano from the Doubletree Tarrytown about his work as a Banquet Chef. |
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Technology that Benefits You and Your Customers
It seems that every time Apple puts out a new product, hordes of people line up at their stores to be the first to get their hands on the latest technology. With the IPad, Apple created a piece of technology that many restaurants are finding benefits them and their customers. While it might not be in your budget to buy some to let customers use while in your establishment, you may find other creative ways that one could benefit your business. Check out this article from Nation's Restaurant News for examples of how other restaurants are using the latest technology in their operations. |
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Sourcing Product from the Right Vendors Gains Importance in the Kitchen: A Conversation with Frank Troiano
 With almost a dozen years behind him in his professional career, Frank Troiano says it was a love of food that started when he was a waiter and busboy that inspired him to pursue a career in the kitchen.
"At my first job, I started cooking and I saw what it was to work in the kitchen and I guess I caught the bug," he said. "I've been there ever since."
With a degree in Restaurant Management from Westchester Community College, Troiano has stayed close to home during his career, holding his current position as Banquet Chef at the Doubletree Tarrytown since October 2008. Before that, he worked at the Tarrytown House, as well as for catering company Abigail Kirsch, and a private country club in New Jersey.
"My background is in hotel catering and private clubs," he said. "I got a little taste of the a la carte world with the country club and I think that's a good skill to have, but I like the control and planning that banquets allow. I know what to expect."
Continue reading our interview with Frank |
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The Progressive Gourmet Team
800-224-7630 |
As snacking, eating at the bar and happy hour continue to rise in popularity for a variety of reason, try creating some inventive new appetizers that aren't too far from old favorites. Your guests will appreciate the change, but will be familiar with the concepts so they won't be afraid to try new things. 
