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- Valentine's Day Recommendations
- An Extension of Your Kitchen
- 2011 Hotel Trends
- Company holiday parties on the rise, but many are keeping festivities low key
- Mediterranean Cuisine Appearing on More Menus
- Average American Dines Out 250 Times a Year
- Caterers Benefit From Early or Late Meeting Times
- Plan for Holiday Events Now
- Get In on the Food Truck Revolution
- How You Can Use the Food Photography Trend
- Top Dessert Trends for 2011
- New Products for Fall Menus
- Increase Your Sales with Multimedia Exposure
- Special Diets Taken to the Extreme
- Boost Business with Artisanal Offerings
- Does Your Staff Have Hidden Talents to Help Your Bottom Line?
- Tailgate Events Can Boost Catering Sales
- Creating A Training Program Can Benefit Your Business
- Royal Wedding Menu Sure to Be Popular Among Brides
- Is Pie the New Cupcake?
- Pretty Pastry Tables for Easter and Mother's Day
- Improving Your Club's Buffet for Member Satisfaction
- Restaurant Websites Don't Have to Be Bad
- Restaurant Weeks Bring Big Business
- Shaking Up Your Events with Signature Cocktails
- Meatless Mondays Gain Momentum in Foodservice
- Hors D'oeuvres Handcrafted By Our Sales Reps
- Legal Sea Foods Hosting Blacklisted Fish Dinner Stirs Up Controversy
- Creating Kids Menus that Appeal to Kids and Parents
- Happy Holidays from Progressive Gourmet
- Anthropologie Inspires Rustic, Homespun Weddings
- Latin Flavors Warm Up Menus in Cold Months
- Do Diners Really Want Healthier Menu Options?
- Happy Thanksgiving!
- Open or Closed on Thanksgiving Day?
- 5 Tips for a Successful Happy Hour
- Small Plates Take Over
- Looking Ahead To What's Hot for 2011
- Mini Desserts and Dessert Combos Make Fall Menus Exciting
- How Natural, Local or Organic Is It Really?
- Considering Groupon for Your Restaurant? You Might Want to Think Twice
- Give Great Service, Get Great Results
- 3 Ways To Boost Breakfast Business
- Adding Sustainable Seafood to Your Menu
- Perfect Pastas for Fall
- Gearing Up for Back to School with Nutritious Lunches
- Kabobs Get to the Point
- Infographic - What People Are Spending on Weddings
- On Campus Gardens Benefit Students and Dining Services
- Create Inspired Dishes Not Gimmicks
- Will the Cupcake Have a Sugar Crash?
- Keep Cuisine Authentic to Win Over Diners
- Creating Menus with Locally Sourced Product
- Expand Your Business: Offering Cooking Classes or Seminars
- Three Ways to Satisfy Your Client Who's Watching Too Much Food Network
- Improve Your Buffet Presentation and Guests Will Come Back for Seconds
- Maximize Your Menu by Cross Utilizing Products
- Keep Costs Low, Achieve Professional Results with A Food Photographer
- Inventive Indian Menu Ideas
- Creating Value is Key to Gaining Business in the New Economy
- Unique Sheet Cake Display Options
- Wedding Trends for 2010
- Welcome to Progressive Gourmet's Blog!
Maximize Your Menu by Cross Utilizing Products
Here at The Banquet Bulletin, we are all about helping you find ways to maximize your menu and minimize your food costs. One really easy way to do this is to cross utilize items on different parts of your menu. Scones are great for breakfast buffets and Continental breakfast displays, but they also have a variety of other uses throughout the day. Here are some of our favorite uses for savory scone flavors, like our Cheddar Cheese and Chive Scone.
Pulled Pork Sandwiches - Layer pulled pork and herbed goat cheese on top of cheddar cheese and chive scones for a delicious sandwich.
Eggs Benedict - Make this breakfast treat even more decadent by topping a cheddar cheese and chive scone with a poached egg, shaved ham and hollandaise sauce.
Crab Cake Dinner - For a truly extraordinary entrée, slice and toast a cheddar cheese and chive scone, top with a
These are some of our suggestions for maximizing your menu items, do you have other ideas?
