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Greetings!
Welcome to the September edition of the PG Distributor. We know you're gearing up for holiday parties, so this month, we're taking a look at what that really means in the new economy. We're also giving you some ideas for how to create family-style banquets as a creative and cost-effective option for your guests. Finally, we're talking with Susan Delbert about her unique journey to becoming Executive Chef of the National Press Club in Washington, DC. As always, don't forget to find us on Twitter and Facebook to keep up with all the latest PG news. Keep an eye out for our holiday items in the next few weeks on our website! |
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The "New" Holiday Party
 It's time to start booking parties for the holiday season, and after many companies have ditched the big bash over the last few years due to the economy, you can still capitalize on the holiday season, if you adjust your offerings to what clients are looking for this year. - Big parties are a thing of the past, but smaller, departmental parties are still happening so plan for smaller groups and create a unique experience for each event
- Many more companies (especially smaller ones) will be hosting parties at home which they still want catered, so come up with a pricing structure for these types of events
- Don't put all your efforts into booking parties in December as many companies are holding parties earlier or later for savings, or even throwing events throughout the year so stay in touch with your clients year-round, not just during the "holiday season"
For more on the "new" holiday party, check out this article from Catersource. |
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Banquets Go Family Style
 Family-style dining has been making a comeback in restaurants, but has never made the jump to banquets and catering though it is a natural fit for feeding large crowds. Maybe the difficulty of keeping food warm on tables is a reason for hotels to stick to either buffets or plated meals, but there is no reason that family-style can't work as a cost-effective, creative catering option. Here are some tips on making family-style work for banquets - Keep portions relatively small: If you have a table for 10, don't put out a vat of mashed potatoes. A few small dishes that serve 3-4 people will keep food warmer longer.
- Keep the family-style limited to sides: Entrees can still be served plated, but sides can be served in larger portions, as is the trend in many restaurants
- Cross-utilize your menu items: Use your family-style items in both your restaurant and banquets, that way if you end up with extra it doesn't go to waste
To see how one hotel put family-style banquets into action, check out this article from Hotel F&B magazine. |
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Follow Your Passion for a Successful Career : A Conversation with Susan Delbert
 Many chefs spent their youth in the kitchen, working their way up the ladder to the executive chef position, knowing from a young age that being in the kitchen was in their blood. For Susan Delbert, the journey to the top of the culinary ladder was a bit different.
Delbert started her professional life as a trial attorney in Alaska for both the Attorney General and the District Attorney, later moving to San Francisco before finally ending up in Washington, D.C. to work at a start up law firm practicing tax law. However, the firm struggled without an anchor client and Delbert needed a secondary source of income, so she asked for a waitress job at popular restaurant Clyde's of Chevy Chase, being told she'd make a better hostess, before being promoted to maitre d' two weeks after she started.
"It was great. I just walked around and talked to people," she said. "I met the corporate chef, Melissa Ballinger, who asked if I wanted to do something on the cooking side and gave me my first set of whites."
Continue reading our interview with Susan |
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The Progressive Gourmet Team
800-224-7630 |
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| Featured Product |  |
French Gourmet Danish
This product line has become a savior for Chef Susan Delbert at the Press Club in Washington, DC. She says of the line, including Pain au Chocolate (0083CRPC) and Apple Latice Danish (0083DBAL), "They have become the cornerstone of our continental breakfast. We have had really great success with them - it's a seismic change from the fresh product we were using before." |
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Current Promotions
Ask your sales representative about our 10% off promotion when you purchase 10 cases of selected hors d'oeuvres.
Also ask about our Cuisine Solution entrees and sauces for all your fall events!
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