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Greetings!
Welcome to the February edition of the PG Distributor. Can you believe we're a month and a half into 2011 already? Hopefully your business is starting to pick up as we head towards longer days and warmer weather. This month, we're taking a look at how college dining services are capitalizing on social media. We're also spotlighting a video on our blog - our sales reps had the opportunity to get their hands dirty recently. And, we're back with our latest Chef Spotlight - featuring Chris Masco of the Westin Copley Plaza.
Have you seen our latest desserts and break items? Ask your sales rep for details - and keep an eye open for the newest hors d'oeuvres and entrees we'll be introducing later this month.
As always, find us online for the latest Progressive Gourmet news and some exclusive offers on Facebook and Twitter!
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College Dining Services Ahead of the Curve in Social Media
While it seems like everyone from your sister to your grandmother has a Facebook page, using social media for business is still a new concept, and in the foodservice industry it is slowly catching on. But, one segment - college dining - is way ahead of the curve when it comes to interacting with customers online. Granted, college students are probably the most social media-savvy demographic, but in just a few short years, they'll be entering the "real" world and will want to know where to book events and eat dinner.
If you don't already have a social media presence, consider creating one in 2011.
- Set up a Facebook page to promote events and new menus
- Get involved in conversations on Twitter about food
- Run social media-only promotions offering your followers exclusive discounts
Once you set up an online presence, be sure to interact with us on Facebook and Twitter! |
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Blog Spotlight: Sales Reps Making Hors D'oeuvres
The Banquet Bulletin is a weekly look at issues in the foodservice industry, along with product presentation ideas and more.
 Progressive Gourmet's blog,
Our sales representatives were recently in town for our annual sales meeting and got the opportunity to tour the facility of our manufacturing partner, Goodwives Hors D'oeuvres. At the end of the tour, they got the chance to really understand how handcrafted Goodwives' products are, as they got to make some fillo triangles. Check out the video |
 Staying Creative with Smaller Staff, Smaller Events: A Conversation with Chris Masco With Boston having had one of the snowiest Januaries on record, hotels across the city are feeling the pain from the storm cancelling events and Executive Chef Chris Masco says that the Westin Copley Place is no exception to last minute, weather-related cancellations or changes.
"If [the groups] are in house they will hit the restaurants, but with us being attached to the mall, there's plenty of other options," he said. "Another issue is deliveries - it always takes the first big storm to remind you to be prepared earlier."
Having worked at hotels in Florida and Utah before coming to Boston in October 2006, Masco is no stranger to dealing with weather-related issues. However, he hardly sees that as one of the biggest challenges he faces. For him, the challenge is in being creative with less staff than kitchens had twenty years ago.
"Garde manger and pastry chefs are starting to drop off a bit," he said. "It's great to have [someone in these positions], but it makes the executive chef stronger when you lose it. It makes you get creative with menus."
Read more from Chris... |
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The Progressive Gourmet Team
800-224-7630 |
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| Featured Product |  | |
Vegetable Lasagna Roll Ups
(8700VLRU)
This delicious vegetarian entree option is a favorite of Chef Chris Masco.
"Growing up, I always made lasagna, but the roulade makes it better," he said. "It gives it a different look to use on a buffet or as a plated item." |
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