Valentine's Day is less than two weeks away and we can help you serve dessert that will create a lasting impression on your diners.  We have a variety of individual desserts, strip cakes and whole cakes that will be the perfect end to any romantic Valentine's menu.  Here are some of our staff favorites:

0024STRO - Strip, Romance, 16" (2 per case)
Pure Ganache filling with three layers of Chocolate Sponge soaked in Kirsch Syrup and finished with a Chocolate Mirror Glaze.

0024SACH - Sacher (2 ct.)
Flourless chocolate cake with raspberry and ganache - 9" Gluten Free. Trans Fat Free 

0024EXIN - Exotic Individual (24 ct.)
An exotic mousse puree lined with coconut ladyfingers. Topped with exotic glaze 

0024MACI - Marquis au Chocolate Individual (24 ct.)
Bittersweet chocolate mousse

0199TCSA - Truffles, Chocolate, Small Assortment (210 ct)
Assortment contains: Raspberry, White Chocolate, Mocha, Bavarian Cream, Caramel, and Dark Chocolate.   

 

 

Check out what makes us an extension of your kitchen

http://youtu.be/lcDZcf6WCVk

 

 

2011 Hotel Trends

By Talia Salem

 

With all of the changes going on in the hospitality industry, staying on top of all of the hotel trends can be a formidable task. Good thing we can rely on trend trackers like Andrew Freeman to keep us in the loop. The hospitality industry veteran was VP of public relations and strategic partnerships for Kimpton Hotels and Restaurants prior to opening his own hospitality public relations and marketing firm, Andrew Freeman & Co., with offices in San Francisco and New York. His bicoastal team has scouted the industry’s hottest trends to make their 2011 trend list.

 

Mood Lighting. Digital art is making its way into guest rooms and public spaces, and lighting can be customized easily to provide an actively changing point of interest during an event. Displays can be swapped out seasonally, or altered to match the mood, theme or time of day.

 

When We Say Relax, We Mean It. Hotels are shedding their formal layers and opting for more casual wear. AF&Co. predicts that it’s only a matter of time before hosts and concierges ditch full-fledged uniforms and adopt a casual corporate dress code, such as jeans, branded shirts or blazers, coupled with relaxed, friendly service.

 

Heavy Petting. Dogs are quickly becoming the new kids, and hotels are increasingly offering dog-walking services, pet food and a menu of in-room amenities. Hotel Palomars nationwide have put a sign in the lobby that introduces in-house pets.

 

The 2011 Collection. Hospitality companies are partnering with hot fashion designers to create hotels with a fashionable edge. Guests should expect to see rooms and public spaces dressed like never before, such as Betsey Johnson’s Eloise Suite at The Plaza Hotel in New York City.

 

DYO Design. Hotels including Portland, Ore.’s Jupiter Hotel and Palo Alto, Calif.’s Hotel Keen have added playful, artistic elements, like chalkboard walls and paint, to facilitate guest involvement.

 

So Long Slim Gyms. Workout centers will be more important, and spa partners and fitness gurus will be involved in the conceptualization.

 

Green or Envy. Many organizations now require their venues to offer green meetings or sustainable options. Freeman predicts that non-eco-friendly hotels will be envious of their greener counterparts. In-room amenities will be created from organic or all-natural ingredients and come in recyclable or biodegradable packaging.

 

Edible Arrangements. The 100-mile diet is moving into our arena. Spas are pulling ingredients from the kitchen for treatments, and hotels are offering farmers market tours and cooking classes.

 

For Eatsakes! Hotels are providing guests with a taste of their locale by selling customized and locally produced edible souvenirs.

 

Club Bed. Multi-use spaces that function as clubs and music venues are emerging in the hotel market. Jetsetting guests are drawn to the club scene and mix with locals at spots like San Francisco’s Infusion Lounge inside Hotel Fusion.

 

Bust a Movie. Hotels such as the Crosby Street Hotel in NYC and The Broadmoor Hotel in Colorado Springs, Colo., feature movie theaters for private screening events, and movie nights for guests.

 

Book a Room. Creative sales and marketing teams have started brokering exclusive book deals, which can lead to on-site book launch parties as well as signature in-room reading. Hotels can hold book signings, install a lending library or rent e-readers with preloaded content. Rosewood Hotels & Resorts recently partnered with Random House, HarperCollins and other publishers to offer tomes not yet available in stores.

 

Duvet-Vous Couchez Avec Moi. Many hotels in Europe have swapped full sheets with featherweight, slip-covered comforters. The swap cuts down on laundering as well as bed-making time, and also lends a clean and modern aesthetic to guest rooms. Expect to see more of them in the U.S.

 

Table Trends. Just as food prep evolved into the infamous tableside flambé, bartenders are moving from the bar to the imbiber. The Stanford Court Hotel in San Francisco offers tableside Bloody Marys at Aurea, and New York’s Surry Hotel offers a room-service bar cart from Bar Pleiades.

 

Credit App. The smart phone will soon become the center of all hotel operations. Guests will be able to check in and out, call for room service and enter their guest rooms with the swipe of a phone.

 

Flight Attendance. The Peninsula in Beverly Hills, Calif., is one of several hotels now providing guests remote check-in at the airport upon arrival.

 

Smaller is Better. Hotels are giving more love to groups of all sizes, especially the smaller ones. As hoteliers try to fill guest and meeting rooms, booking will be easier, and coupled with incentives.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RP news wires 

 

As a growing number of companies benefit from a slowly improving economy, there are indications that workplace holiday parties are starting to make a comeback. However, with the bitter taste of cost-cutting measures still fresh in employees' minds, some companies appear to be keeping festivities relatively subdued, according to a new survey and interviews with employers.

 

In its annual survey on holiday parties, global outplacement and business coaching firm Challenger, Gray & Christmas Inc. found that 64 percent of companies are planning holiday parties this year, up slightly from 62 percent a year ago. About 4 percent of those holding parties this year are doing so after one or more years with no party due to the recession.

 

The non-scientific survey of approximately 100 human resources professionals found that only 6 percent of those companies holding parties are planning to spend more this year. The majority of respondents (76 percent) said party budgets would be about the same as last year. Eighteen percent of companies are spending less, down from 29 percent a year ago.

 

"We are at a precarious stage in the recovery, where some companies are feeling it more than others. Many companies are still struggling. The corporate holiday party scene is going to vary greatly across the country and in different industries. New York City, in general, is rebounding faster than many other major cities, so parties there might be pretty extravagant. Tech companies on the West Coast are also doing well. But, overall, we are probably still a year or more away from a widespread return to the types of festivities held prior to the recession," said John A. Challenger, chief executive officer of Challenger, Gray & Christmas.

 

In interviews with human resource professionals, Challenger found that some companies are still feeling the effects of the recession. Several indicated that they are still having parties, but noted that the parties would be fairly simple.

 

"It's hard to justify the expense of a party when we are fighting to keep people's jobs," said a human resources executive from a New York-based consumer products company, which is still planning to have a party but budgeting less.

 

"This year, it will be in-house; a catered lunch with no alcohol. In the past, we had an offsite event with food and full bar," he noted.

 

A Michigan automotive parts manufacturer also plans to go ahead with a holiday party, but like last year, its event will be scaled down from pre-recession levels.

 

"Prior to last year, we held an annual Christmas party off site for employees and spouses. Last year, we eliminated that and went to holding an employee lunch,' said a human resources representative of the company.

 

Interestingly, the Michigan company, along with some others, found that the scaled-back parties ended up being preferred by employees. "The employee lunch was well received and involved more of the employees than usual."

 

A human resources executive from an East Coast animal health products company observed, “We scaled back holiday party in 2008 from an off-site event at an upscale restaurant to a more modest catered event at our own facility. Office is tastefully decorated and large hallway spaces are set up for conversations. Feedback is that this more simple approach is less intense and enables people to more easily connect and converse with one another".

 

About 53 percent of companies having holiday parties are holding them on company premises. That is up from 29 percent in 2009. Nearly half (47 percent) are holding their events during or near the end of the workday and the majority (54 percent) are open to employees only.

 

"It's not surprising that some companies found that scaled back parties are actually preferred by employees. There is a common perception that corporate holiday parties are raucous affairs where managers and their workers can cut loose. In reality, however, corporate parties can merely add another layer of stress to workers, who have to worry about getting too relaxed and saying or doing something that might offend a supervisor," said Challenger.

 

"Some employees would just as soon skip the holiday party in favor of an extra paid vacation day or a little extra money in their year-end paycheck,' he added.

 

That is exactly what one company interviewed by Challenger decided to do this year. After holding a half-day catered party last year, the North American unit of a Swedish industrial products manufacturer decided to replace the party this year with $100 gift cards for each employee along with a half-day to go shopping. For the company, it was not a cost-saving measure, but simply a way to help its employees with holiday shopping.

 

While some employers are keeping events subdued, Challenger does see evidence that holiday parties are beginning to make a rebound. Energy XXI, a Houston-based oil & natural gas exploration and production company, has had a strong year and wants to celebrate its success with all of its employees. The company is budgeting twice as much as last year for its holiday party, using an event planner and holding it an outside venue. In the Chicago area, Teri Belgio of Naperville-based Belgio's Catering noted in an e-mail that they have seen an increase in inquiries for the upcoming party season. While most of the caterer's orders come in shortly after Thanksgiving, she said that people are indicating they are having parties again.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

More and more menus are incorporating items that are Mediterranean inspired, even at restaurants that are not Mediterranean focused.  60% of people recently surveyed by Technomic indicated that they would be likely to order a menu item that includes flavors and ingredients that are typically associated with Mediterranean cooking.  A potential reason for this trend could be the fact that many consumers see Mediterranean style food to be healthy due to its use of olive oil, fish and fresh vegetables.  Greek-style yogurt is also seeing a huge spike in popularity, which could be due to this trend.

 

When you are updating your menu, consider adding Mediterranean inspired menu items or for banquets, you could create an entire Mediterranean themed menu.  There is a large opportunity for growth in this category as not many restaurants focus solely on this style of food, but if your guests are open to this type of food, you could see a big boost in your business.

 

 The Mediterranean trend has been ongoing for a few years -- have you added any items to your menu because of it?  Have you seen success with those items?

 

 

Though many restaurants are wary of daily deal websites, new research done by Living Social might have restaurant operators jumping on the deal bandwagon.  A recently conducted study shows that despite the economy still faltering, the average American is dining out 250 times per year.

 

Lunch is the meal that diners eat out most often, so you may want to shift your focus to this daypart, followed by dinner, then breakfast/brunch.  Offering unique options at lunch will set you apart from the competition and get diners in the door.  Located near a lot of office parks?  Then set up deals with the businesses for frequent diner programs or other incentives for customers.

 

Another interesting bit of information from the study is that over 33% of people consider themselves "experimental eaters" and a quarter would classify themselves as "foodies".  With this in mind, you can experiment with new menu items instead of just the old standbys.  If you're not willing to commit to a new menu item then try daily or weekly specials to gauge the popularity of "experimental" menu items in your area.

 

What do you think?  Are people in your area still dining out despite the economy?  Tell us in the comments!

 

 

If you offer any type of off-premise catering, chances are you saw your business dip in the last three years.  Most likely, you depended on lunch business to keep you busy.  According to a recent study from Technomic, all that is changing.  Many more offices are holding early morning meetings or asking employees to stay late and providing dinner.  Take advantage of the changes in the office catering dynamic to get your lost business back.

According to the study, almost 20% of those surveyed order breakfast catering once a week and over 25% order dinner at least once a month.  If you can capitalize on businesses in your area feeding their employees at times other than lunch, you may be able to make up some of the sales you've lost in the last three years.  Both the breakfast and dinner orders are up from what they were in 2007. 

Maybe you weren't involved in the office catering game because it was generally a lunch time business and you had other priorities.  Now, you can develop a morning or evening menu and still tend to your other parties and events. 

Having a simple package menu that you offer for off-premise events can help you take on more clients and create the same value and experience for a variety of customers at the same time.  Office catering can be an added bonus to your bottom line at the end of the year because it is consistent weekly business that can supplement your bigger events, especially during slower months. 

Do you do any off-premise catering?  What are some of the benefits?  What are the challenges?

 

 

It's never too early to start planning for the upcoming holiday event season.  Now that the calendar has turned to September and fall is in the air, you should be thinking ahead to your events in November and December.  After a few lackluster years of holiday events, many in the industry think this will be the year when companies are booking more parties and private events will continue to hold steady. 

If your calendar isn't already full for the holiday season, start boosting sales with creative approaches to holiday menus.  Try adding traditional flavors in creative presentations to your  menus or create a themed menu, like Christmas in New England, using flavor influences from the region in all your offerings. 

Or, create a package that offers unique options, like a Secret Santa menu, that allows a chef's choice for all or part of the meal, allowing you to use items you may have already for another event.  Unique add-ons, like a signature cocktail or dessert may be a way to boost sales or upsell an existing party.

For more ideas for creative holiday events, check out this article from Catersource.

---

Through September 30, Progressive Gourmet is offering a 10% savings on all preorders from our holiday list for delivery between October 15 and December 15.  Visit our website and download the order form or ask your sales representative for details!

 

 

Food trucks are becoming a huge deal in the foodservice industry.  They have their own television shows, cities are setting aside special areas for them,and it seems like you can get any type of food you want from them.  But, even if you work in a hotel or convention center, you can still take advantage of this hot trend.  Take some of the keys to a successful food truck and create your own, even inside your building.

 

Small Menus -- With limited space, food truck menus are small, some even specializing in a few varieties of one item.  If you're setting up a food truck or cart or quick serve concept, consider keeping the menu simple.

 

Quick Service -- Small menus make it easier to turn out food quickly, which is important for food trucks during busy lunch hours.  Keep the line moving and the service friendly and you’ll have lots of happy diners.

 

Create a Buzz -- The biggest food trucks got their start on social media, creating a buzz that had people chasing some of them all around town.  Use social media or in-house promotions to create a buzz for your "food truck."

 

 

It seems like anyone with a smartphone and a Twitter or Facebook account has become an amateur food photographer recently. You can use this trend to your advantage by encouraging people to post pictures of food they eat at your restaurant or at an event you're catering. Currently, only 12% of people are mentioning a brand when posting a food picture on social media - this leaves a huge opportunity for you to jump into the mix and encourage people to post photos of your food online.

Here's a fun infographic that breaks down the trend (click on the image to see an enlarged version)...

 

 

The FoodChannel.com recently released its list of top 10 dessert trends for 2011.  Not surprisingly, they have the cupcake topping the list as a trend that's still going strong.  Though, the cupcake has gotten a variety of makeovers since it emerged as a trend a few years ago - now savory versions, mini versions and even un-iced varieties are becoming popular. 

 

A trend that The Food Channel says is growing in popularity is taking wedding cake off the menu.  The traditional white, tiered wedding cake is being replaced by dessert tables, pies, macaroons and more as brides and grooms are looking to mix up their receptions and be a little more casual.

 

As the raw food movement continues to gain popularity among diners for main courses, it is also making its way into the dessert realm.  Though sinking your teeth (or spoon) into a raw cupcake might not sound appealing to many diners, the trend towards less processed desserts with more natural ingredients is something that can come out of the bigger idea of raw desserts.

 

What are you seeing as emerging trends on the dessert menus that you offer?  Are your guests asking for anything totally out of the ordinary?  For more on The Food Channel's list, check it out here!

 

 

 

Mole Chicken Skewer

Mexican style red and green mole marinated chicken on a skewer

0155SKCM | 100

 

Muffaletta Triangle

 

Pulled Pork Biscuit

 

 

Media exposure can boost sales for any business and it's no different in the world of food.  "Celebrity" chefs and cooking shows on television have taken food to a whole new level in the last few years.  Gourmet food has become more accessible to the general public and chefs have seen the benefits in their business.  Reservations can increase if a chef is nationally or locally recognized for an online or television show.  But, you don't need to be an award winning culinarian to boost your image and sales.  Try creating your own series of "how to" videos and post them online and promote them on social media sites like Facebook and Twitter.  By creating your own multimedia exposure, bigger opportunities may come along for your and your business.

 

You don't have to get on the Food Network to be successful at expanding your brand and exposure through the media.  Simply by having a presence on the internet and social media sites, you increase the chance of booking more events or increasing reservations in your restaurant.

 

Have you ever posted a video online or taken part in a cooking show for television?  Leave us a comment and tell us about your experience!  And, check out a video of our sales reps making hors d'oeuvres during our sale meeting this past January.

 

 

Food allergies are certainly a serious issue, but it seems there are more and more specialized diets popping up these days.  GOOD imagined the most annoying dinner party ever with guests with extreme lifestyle diets

Take a look at their party (click the image to see a larger version)...

 

 

There are always hot buzzwords in the food industry centered around the latest trends, but a trend that seems to be here to stay is diners wanting to know that items were made locally or organically or have been crafted fresh in your kitchen.  Using carefully worded menus around your 'artisanal' items can really benefit your business.

 

But, don't just add buzzwords to your menu for the marketing power.  You probably don't have the staff to make all of your items from scratch or you may not have a relationship with a local farmer for all your produce, but you should highlight items that are grown locally or made from scratch in-house. 

 

This article from Flavor & The Menu highlights how some bigger chain restaurant groups are highlighting their artisinal items the right way.

 

 

Does someone on your staff have a hidden talent that could benefit your business?  It might be time to find out.  At the Holiday Inn in Rockland, MA, one of the line cooks can carve fruit and vegetables into amazing pieces of art.  Though initially, the Holiday Inn was offering these carvings as an added bonus to surprise its clients, they are considering offering particular carvings as an upgrade for packages when they rewrite their catering menus.

 

Maybe one of your line cooks is an aspiring artist or you have a server who can create beautifully folded napkin art - having someone like this on your staff is invaluable if you can find a way to turn it into profit for your business.  The Holiday Inn's strategy of offering them for free at first, but eventually charging a premium for extra special carvings works well, as it generated buzz with the original carvings and now people know that if they pay for the upgrade, they are certain to get something extra special.

 

Even as the economy is starting to recover, competition is still stiff and setting yourself apart from other catering or banquet facilities in your area is the best way to gain business and build a good customer base.  Getting repeat business from existing customers is much easier and more cost-effective than generating new business constantly.  

 

How do you set yourself apart from the competition?

 

 

Outdoor parties can be a challenge for caterers, but they can be a fun and unique alternative for your customers.  Tailgating events can be a great way to boost your business and partnering with a local stadium or team can create steady business for you during a team's season.  Even if you don't have a local sports team, tailgate-style parties are a great option for summer events.

 

When planning and marketing these types of events, take into consideration your space.  A lot of outdoor areas don't have direct access to running water or electricity, so your menu will have to include items that are easy and quick to prepare -- like steaks on a grill or premade items that won't get soggy sitting for a while.  Though tailgate food is generally simple, if someone is hiring you for an event, they might be looking for a slightly more upscale take on traditional favorites like chicken wings and sausages.

 

Creating a whole theme around your tailgating menu is another way to take it to the next level.  For a partnership with a team or stadium, consider working in the colors and logos into your serving pieces and display.  Or, if you aren't partnered with a team, creating a theme like a "Beach Party" and pulling it together with decor and serving pieces will make you stand out to potential customers.

 

Now is the time to start creating these menus for your summer events or looking into partnerships with local teams or colleges for fall sporting events.  For more on creating interesting tailgate-style events, read this article from Catersource.

 

Do you do any of these types of events now?  Let us know what works for you in the comments.

 

 

Finding and keeping a qualified staff is an issue that plagues the foodservice industry.  With more and more exposure for "celebrity" chefs and an increasing number of competition shows to become the next big thing in culinary, many culinary school graduates come into their first job looking to move right to the top of the ladder.  Culinary school is expensive and many graduates expect to find high-paying jobs that will help them get out of the debt they incurred for their education. 

 

In Colorado, The Broadmoor, a world-class resort, has figured out a way to avoid the pitfalls of hiring someone right out of culinary school with high expectations.  They have their own apprenticeship program, which trains aspiring chefs in every aspect of foodservice from culinary to management, all while giving them real-world experience of long days and hard work.

 

Though such a large scale program might not be feasible in all operations, creating an apprentice program of your own is a good way to train up-and-coming culinary talent in a real world setting.  Even partnering with a local culinary school or technical high school for a more hands-on internship program would be a benefit both to you and the students.  Creating a close relationship with young staff through mentorships can also be a way to improve the quality of the work you get from your entry-level cooks.

 

Bringing in and training young staff with a more hands-on approach can benefit your operation by reducing turnover and hiring expenses in the future.  Making sure you have the right staff in place can benefit every aspect of your business.

 

 

The Royal Wedding is just over a week away and is causing quite a bit of buzz on this side of the pond.  No doubt, brides to be will be taking a close look at everything that Kate Middleton does for her big day and trying to copy it for years to come.  While the official menu won't be released until the day of the event, the wedding breakfast (after the ceremony) will be more of an afternoon cocktail party and will feature passed hors d'oeuvres for 600 guests, while the evening reception will feature a more intimate sit down dinner. 

 

Though you may not have an interest in the Royal Family or the wedding, you should be aware of what was on the menu so that you will be prepared for any brides who come to you requesting a "royal" menu.  Much of the food may be traditional British fare, so be prepared to offer your own twist on the menu as well.  Being prepared with "royal" wedding menus for your potential clients could set you apart from the competition as cutting edge and staying on trend.

 

 

After years of talk about cupcakes, restaurant experts have been predicting pie will be a huge trend in 2011, but are you taking advantage and putting pie on your menus?  Though traditional slices of pie are often the first thing that comes to mind, there are a variety of ways you can put pie on your menu and take advantage of this hot trend this year.

 

Traditional Pies -- Comfort food is still hugely popular and there is nothing more comforting than apple pie.  Other popular traditional flavors are key lime, pecan and banana cream.

 

Mini Pie -- Instead of offering slices, try serving individual desserts like tarts or miniature, bite size pies

 

Pie, Deconstructed -- Using traditional pie flavors, you can create an ice cream sundae, cookie or even cocktails to get this trend on your menu

 

Having a signature pie or pie-inspired item on your menu will set you apart from the competition, as the classic dessert looks to be the biggest trend of 2011.  Will you replace cupcakes on your menu with pies to stay with the trend?  Or do you keep your dessert menu the same regardless of trends?

 

Do you have pie on your menu now?  Leave us a comment and let us know what's working for you or if you have any tips about putting this comfort-food classic on the menu for events.