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Greetings!
Welcome to the March edition of the PG Distributor. Spring is right around the corner and hopefully your business is picking up as the weather gets warmer. This month we're looking at boosting sales with breakfast. We're also featuring one of our blog articles on Meatless Mondays. Finally, we're talking with Executive Chef James Lauser in our Chef Spotlight.
Keep your eye out for our latest new products in the next few weeks and follow us on Facebook and Twitter for all the latest PG news! |
Healthy, Convenient Breakfast Options Boost Sales
Your mom wasn't kidding when she said breakfast was the most important meal of the day. As more and more of us are living on-the-go lifestyles, it's harder to start the day off with a healthy and convenient meal. Restaurant and hotel chefs that can offer their guests a meal that meets both these points can boost their business considerably. This article talks about how restaurants can appeal to customers with healthy breakfast options, but the same ideas can apply to hotels as well. As companies are still scaling back on meetings, more and more are opting for breakfast, and having healthy options will put you ahead of the competition. |
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Blog Spotlight: Meatless Mondays Gain Momentum
Progressive Gourmet's blog, The Banquet Bulletin is a weekly look at issues in the foodservice industry, along with product presentation ideas and more.
 What began as a campaign to help the war effort during World War I and was revamped in 2003 as a public health awareness program, Meatless Mondays has recently picked up momentum as a movement that the nation's restaurants and foodservice providers are supporting. 2010 found many food bloggers and celebrities jumping on the bandwagon of having meat-free meals to start the week. And, in January, Sodexo announced that it would be rolling out the program to all 900 of its locations. Even Oprah is bringing the initiative to her company's cafeteria.
Not only does going meatless one day a week help your diners improve their health, but it also allows you to experiment with new dishes. Going meatless doesn't mean serving only salads and grilled vegetables - you can still offer satisfying, hearty meals, just without the meat.
Keep Reading... |
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Years of Experience at A Great Location: A Conversation with James Lauser
 Not many chefs can say that four years on a submarine helped them to hone their craft and rise to the top of the industry, but for Executive Chef James Lauser, traveling the Pacific with the Navy after high school exposed him to a variety of cultures and cuisines further instilling a love of cooking that had been in him since childhood when he cooked for his family to help his busy parents.
Lauser is currently the Executive Chef at the Hilton Wilmington Christiana, where he has been off an on for the last 14 years. He and many of his staff members have been at the hotel for years, which seems to be a rare occurrence in the industry.
"This happens to be one of the best places in Delaware to be," he said of the hotel's location in the Brandywine Valley. The area is known for its country estates and the hotel takes that into consideration with its theme.
"The hotel is kind of like a country club," Lauser said. "The theme of the hotel is like a country estate, it's very rustic."
Read more from James... |
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The Progressive Gourmet Team
800-224-7630 |
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Scallops in Bacon
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This core menu item is a favorite of Executive Chef James Lauser who serves it with his own unique kiwi sauce for all types of events. |
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