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Greetings!
Welcome to the October issue of the PG Distributor. It's time to start planning not only for holiday events, but also for 2011. Though the recession is officially over, affordability is still projecting to be a key issue for foodservice next year, which is one of the things we're talking about this month. We'll also spotlight a recent article from our blog about the downside of sites like Groupon. Finally, we'll be keeping the focus on restaurants with our spotlight on Executive Chef Richard Beckel about his causal gourmet food.
As always, don't forget to find us on Twitter and Facebook to keep up with all the latest PG news. Also, our holiday items are now available on our website! |
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Affordability to Remain Important in 2011
 When fine dining publications like Zagat's and the Michelin Guide start talking about taco trucks and affordable restaurants, it is definitely something to pay attention to. In their 2011 editions, they do just that, signaling that affordability will be a key factor in dining decisions for the coming year. Things like food trucks and high quality, inexpensive food will continue to be popular with diners and it may be time to revamp your menu or strategy to take advantage of the new economic climate, if you haven't already done so. Customers are still looking for the experience of dining at a fine dining restaurant without the cost. For more on the trend towards affordable dining, check out this article from Restaurant Hospitality. |
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Blog Spotlight: Is Groupon Good for Business?
Progressive Gourmet's blog, The Banquet Bulletin, is a weekly look at issues in the foodservice industry, along with product presentation ideas and more. This excerpt is from a recently posted article, that can be read on the blog in it's entirety.
Deal-of-the-day website Groupon is all the rage in the service industry right now, offering huge discounts for customers if a certain number of people buy their gift certificates. However, more and more restaurants are finding that though it gets guests in the door, it has a negative impact on the bottom line. Have you considered using Groupon? Here are a few things you should consider before signing up:
Customers may not return or purchase more than the certificate amount - Prepare your staff to welcome guests back for a second visit or upsell them on menu items they don't order.
Be strategic about your offer - Instead of offering $100 of food for $50, offer $25 off over a series of four visits. For this, you may have to start your own loyalty program, but customers who sign up for this might be more loyal to your establishment than Groupon users, who tend to be loyal to whatever deals Groupon is offering. |
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Offering Value Will Bring Guests Back for More: A Conversation with Richard Beckel
 Ever since the economic downturn in late 2008, diners have been looking for more value in the food they choose when eating out and they tend to save fine dining for special occasions only. This is exactly what Executive Chef Richard Beckel and the American Tap Room have tried to take advantage of in creating a menu filled with twists on old favorites.
"We define it as more of a causal gourmet restaurant - comfort food with an upscale spin," he said. "We wanted to do something along the lines of a gastro pub."
Gastro pubs have gained popularity over the last few years, as upscale comfort food has become hugely popular, but according to Beckel, gastro pubs can be a bit off-putting to diners with their paragraph-long descriptions of each dish.
"We wanted to come up with a taproom that made it easy for the consumer to purchase but gave them more bang for their buck," he said of the restaurant that he has been with for three years.
Continue reading our interview with Richard |
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The Progressive Gourmet Team
800-224-7630 |
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| Featured Product |  |
Chocolate Lava Cake
Chef Richard Beckel often uses the Chocolate Lava Cake (0024CHLA) in his restaurant. For a consistent, delicious dessert for chocolate lovers, try our Lava Cake today! |
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