|
Greetings!
Welcome to the November issue of the PG Distributor. The end of the year is quickly approaching and this month, we're taking a look at trends that are on their way out in 2011, as well as spotlighting an article from our blog about small plates on banquet menus. Finally, we're talking to Ralph Younger, Food & Beverage Manager of the Courtyard Marriott in Providence, RI about the challenges of putting on banquets in a limited service hotel.
Don't forget Progressive Gourmet has all your holiday menu needs covered. Visit our website or ask your sales representative for a complete list of holiday products. Place your orders early and have a stress free holiday season!
As always, don't forget to find us on Twitter and Facebook to keep up with all the latest PG news. |
|
What To Take Off Your Menu in 2011
At this time of year, everyone's getting out their crystal balls and putting out their list of what's going to be the biggest trend for next year. At the same time, few people hardly ever look back at what trends are over and should be taken off menus to make room for the next big thing. Restaurant consultant, Michael Whiteman, has given Restaurant Hospitality his list of trends that are approaching their expiration date.
· Artisan hot dogs with inventive toppings will be on the downslide.
· Gourmet hamburgers will peak; too many players in a crowded field.
· Slapping bacon onto everything will be so-last-year.
· The novelty of increasingly expensive pork belly will wear off.
· Cupcakes will peak.
So, if you haven't already jumped on the cupcake or slider bandwagon, it may be too late and you should be looking forward, not falling back.
Are there trends that you think are on their way out for 2011? Let us know on Twitter and Facebook. |
|
Blog Spotlight: Small Plates on Banquet Menus
 Progressive Gourmet's blog, The Banquet Bulletin, is a weekly look at issues in the foodservice industry, along with product presentation ideas and more.
The small plate trend has been big in restaurants for the last few years, and it has finally made its way onto banquet menus and buffet lines across the country. Your guests are looking for options and the perceived value of few small plates, as opposed to a main meal can help set you apart as event planners continue to look for the best value for their hard-earned dollars. To take advantage of the trend, try these tips.
Keep Reading... |
|
Limited Service, But Full Experience: A Conversation with Ralph Younger
 Many chefs who have achieved the highest position in their field say that cooking is in their blood and from a young age, they knew they needed to be in the kitchen. For Ralph Younger, the story is a little different. He grew up in the kitchen, helping out with his mother's catering business, but didn't foresee himself taking over the chef duties at first.
"I went and got my business degree and I wanted to take the catering company to another level," he said. "Then I went down to Florida and went to Le Cordon Bleu culinary school and fell in love again with food."
After graduating from culinary school, Younger got an early Christmas present in 2006 when the Courtyard Marriott in Providence, RI called to offer him the Food & Beverage Manager position just three days before Christmas. In his four years with the limited service hotel, he's gotten to see both sides of the economic downturn.
"We were very busy then, we had a lot of banquets and a lot of social functions," he said of when he first started. "Companies entertaining clients or employees has really stopped, but our corporate [business] has kind of maintained."
Continue reading our interview with Ralph
|
|
The Progressive Gourmet Team
800-224-7630 |
|
| Featured Product |  | The Chicken Marsala Pot Pie (0155PPCM) is a favorite of guests at the Courtyard Marriott whenever Ralph Younger uses it for banquets. He even uses it for his catering business which does at home parties. "The feedback you get is that it's very home-y," he said.
|
|
