The Banquet Bulletin - Progressive Gourmet's Blog

The Banquet Bulletin - Progressive Gourmet's Blog - Products - Valentine's Day Recommendations

Mon, 6 Feb 2012 16:28:02 GMT

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.

The Banquet Bulletin - Progressive Gourmet's Blog - Products - An Extension of Your Kitchen

Thu, 27 Oct 2011 16:12:12 GMT

Check out what makes us an extension of your kitchen

http://youtu.be/lcDZcf6WCVk

Progressive Gourmet is the leading premium specialty food distributor in the nation. We offer only the finest quality hors d' oeuvres, entrees, desserts, breakfast, and break menu items, enabling our customers to present distinctive culinary choices and consistent, high-quality service to their guests at every event.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - 2011 Hotel Trends

Tue, 11 Oct 2011 14:42:39 GMT

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.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Company holiday parties on the rise, but many are keeping festivities low key

Tue, 4 Oct 2011 13:47:51 GMT

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.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Mediterranean Cuisine Appearing on More Menus

Fri, 30 Sep 2011 15:35:45 GMT

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?

The Banquet Bulletin - Progressive Gourmet's Blog - News - Average American Dines Out 250 Times a Year

Wed, 21 Sep 2011 16:26:31 GMT

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!

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Caterers Benefit From Early or Late Meeting Times

Tue, 13 Sep 2011 15:25:58 GMT

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?

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Plan for Holiday Events Now

Fri, 9 Sep 2011 13:55:08 GMT

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!

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Get In on the Food Truck Revolution

Fri, 26 Aug 2011 13:55:16 GMT

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."

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - How You Can Use the Food Photography Trend

Wed, 17 Aug 2011 15:45:54 GMT

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 Banquet Bulletin - Progressive Gourmet's Blog - Trends - Top Dessert Trends for 2011

Wed, 10 Aug 2011 16:06:59 GMT

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!

The Banquet Bulletin - Progressive Gourmet's Blog - Products - New Products for Fall Menus

Thu, 4 Aug 2011 16:03:30 GMT

Just in time for all your fall events, we've got new products in unique flavors and interesting presentations to really wow your guests! Check out some of our latest offerings:

Mole Chicken Skewer

Mexican style red and green mole marinated chicken on a skewer

0155SKCM | 100

Muffaletta Triangle

Our version of the New Orleans favorite - a blen of Italian cheese, dry sausage, proscuitto and ham with roasted tomato topping baked in a semolina dough triangle

0155TRMU | 200

Pulled Pork Biscuit

Slow roasted pork with tangy BBQ sauce, celery, red pepper, Mozzarella cheese, and spices wrapped in a flakey biscuit dough

8700BIPP | 100

For a full list of new products, visit our website.

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Increase Your Sales with Multimedia Exposure

Wed, 20 Jul 2011 11:02:03 GMT

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.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Special Diets Taken to the Extreme

Wed, 29 Jun 2011 15:39:07 GMT

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)...

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Boost Business with Artisanal Offerings

Mon, 27 Jun 2011 14:46:12 GMT

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.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Does Your Staff Have Hidden Talents to Help Your Bottom Line?

Wed, 8 Jun 2011 14:43:40 GMT

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?

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Tailgate Events Can Boost Catering Sales

Thu, 19 May 2011 10:51:07 GMT

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.

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Creating A Training Program Can Benefit Your Business

Thu, 12 May 2011 14:42:22 GMT

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 Banquet Bulletin - Progressive Gourmet's Blog - Trends - Royal Wedding Menu Sure to Be Popular Among Brides

Wed, 20 Apr 2011 16:23:27 GMT

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.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Is Pie the New Cupcake?

Wed, 13 Apr 2011 16:47:15 GMT

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.

The Banquet Bulletin - Progressive Gourmet's Blog - Desserts - Pretty Pastry Tables for Easter and Mother's Day

Wed, 30 Mar 2011 14:45:10 GMT

Easter and Mother's Day are right around the corner and that means it's time to start thinking about pastry table displays. Or, maybe you always have a pastry table and are looking for some new inspiration. Take a look at some of the creative ideas our in-house chefs came up with.

Use a variety of treats to give your table color and texture

Cut strip cakes into unique shapes to maximize value

Pipe mousse into shot glasses and garnish with fruit for a simple, beautiful dessert

Assortments of petits fours and fresh fruit can add color

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Improving Your Club's Buffet for Member Satisfaction

Fri, 18 Mar 2011 14:22:40 GMT

Sunday is the first day of spring and that can only mean one thing -- country clubs will be opening for the season in a few weeks, if they aren't already. Keeping members happy in the dining room year after year can be a big challenge for country club chefs. The "all you can eat" buffet is an old stand-by in the club world, but one that is due for some serious upgrades. As your members are becoming more conscious of serving size and healthy meals, consider a few simple upgrades to your buffet that will keep them satisfied all season long.

Get things moving -- Instead of traditional buffet lines, try introducing action stations, from something as simple as freshly prepared pasta to more complicated freshly rolled sushi. Action stations give your members options and keeps food costs down 3 to 5 percent and decreases waste by up to 15 percent

Improve the quality -- All you can eat buffets can bring up images of Vegas-style $1.99 shrimp and steak meals, which is not what you want your members to be thinking. Improve the quality of your offerings with fresh, seasonal veggies and healthier options for adults and kids to improve satisfaction.

Downsize -- Smaller serving portions will please your members and help you save on food cost. Pre-portion servings on edible spoons, in cones or any other creative way you can think of. Creative presentation will make the food even more appealing.

Change it up -- Introduce exotic cuisine or revamp recipes from the club's old menus to keep things interesting in the dining room. If items get a good reception, consider adding them to your regular menu.

For more resources for club chefs and managers, check out the Club Manager's Association's magazine.

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Restaurant Websites Don't Have to Be Bad

Fri, 4 Mar 2011 14:19:58 GMT

There are many issues that can derail a great restaurant - bad food, bad service, no business, etc - but a bad website can sabotage the greatest concept before it even gets off the ground. Restaurant websites are notoriously bad and having a confusing or hard to read website can turn off potential customers before they even walk in the door. Creating a simple, user-friendly website is the first step towards bringing in the business for a new concept.

If you want potential customers to walk through the door after looking at your website, it's important to remember the following concepts:

Flash animation is outdated and can make your website impossible to load on mobile devices or with certain browsers
Most customers who are coming to your site are looking for basic info: hours, menu, address, phone number - make this easy to find by putting it on the home page
Information needs to be up to date - if you are not going to be able to update your online specials list frequently, consider leaving it off your website

Websites can be a huge investment for a new restaurant, and it's better to keep it simple at first with useful information than to make a big splash with flashy animation and huge photos of food. Most people who are looking for your site just need the basic info so that they can come in and judge your food for themselves. Hire a professional web designer to create a simple site that can be updated easily or has relevant information that doesn't need frequent updates. You want your website to convey the atmosphere of your restaurant, but you don't want it to turn people off before they even walk in the door.

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Restaurant Weeks Bring Big Business

Fri, 25 Feb 2011 16:10:36 GMT

Restaurant weeks are becoming more and more popular in both big cities and smaller suburban locations. They can be much more financially beneficial to a restaurant than participating in a service like Groupon. In Boston, diners make reservations far in advance and even weekday lunches are busy at participating restaurants. And, unlike coupon deals, restaurant week events tend to bring in diners who are interested in trying the cuisine, not just looking for the best local deal.

Aside from the financial benefits of increased business, restaurant weeks can provide you with a way to test out a new menu offering. Most restaurant weeks are organized by the local tourism groups or Chambers of Commerce and they tend to do most of the advertising, so there is little investment in initial costs, other than perhaps, membership fees for these groups. Generally, restaurant weeks are held during slow winter and/or summer weeks, so even the smallest boost in business can have huge effects.

Some things to remember when creating a restaurant week menu:

Keep it simple - you'll be busy so you want dishes that are easy to prepare

Stay true to your regular menu - maybe feature one of your most popular dishes

Be unique - if you're one of many participating restaurants, be sure to have unique offerings to set yourself apart

Find our if your local area has a restaurant week, or talk to your local Chamber of Commerce about starting one.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Shaking Up Your Events with Signature Cocktails

Fri, 18 Feb 2011 10:12:25 GMT

What began as a way for brides on a budget to save money has become a full-blown trend across the catering world. Signature cocktails are showing up at events more and more often, sometimes replacing full bar service. Adding a creative drink list to your menu can help you gain business with brides and other event planners looking to make their event even more unique.

Back in 2009, the New York Times reported on the trend of signature cocktails as something popping up at weddings, as couples were looking to scale back on costs, but still deliver a unique experience to their guests. With a signature cocktail as part of the menu, the couple is able to inject even more of their personality into their event, setting it apart from other weddings. Helping a couple to created this beverage for their event, can set you apart from the other hotels or caterers they might be considering for their big day.

Brides and grooms aren't the only ones looking for signature cocktails for their events. Companies hosting meetings or charity events can also work a signature drink into their theme. The classic cocktails, like sidecars, that have been making a comeback over the last few years are a good place to start for a signature drink, or even giving a standard drink a unique twist, like a pomegranate mojito. Consider offering a non-alcoholic version of the signature drink or just some creative non-alcoholic drink options for underage guests or others who may choose not to drink.

When a group comes to book a party, be sure to ask them if they have considered adding a signature drink to their menu. It will set you apart from other venues as being on trend and accommodating to their event.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Meatless Mondays Gain Momentum in Foodservice

Wed, 9 Feb 2011 14:57:02 GMT

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.

Benefits of Meatless Mondays:

Cuts Your Food Costs - As the cost of meat continues to rise, cutting out meat one day a week or offering more vegetarian and vegan options can help save on food cost

Reduces Carbon Footprint - Going green is becoming more and more important, especially for large companies, like hotels and colleges, and the meat industry uses a lot of natural resources

Health Benefits - Eating less meat can reduce chances of heart disease, cancer, diabetes and obesity

How to Incorporate Meatless Mondays into Your Operation:

Look for Unique Vegetarian Recipes - Many ethnic cuisines have a lot of vegetarian options, like Indian, Thai or Chinese

Start by Spotlighting Vegetarian Meals - If you can't make the switch to all meat-free, start by highlighting your non-meat options as daily specials

Promote Health and Nutritional Benefits - Advertise your meatless options as healthy and showcase their nutritional content, as well as highlighting the fact that vegetarian meals are not lacking in protein or essential vitamins (a common misconception).

The Banquet Bulletin - Progressive Gourmet's Blog - Hors D'oeuvres - Hors D'oeuvres Handcrafted By Our Sales Reps

Wed, 26 Jan 2011 16:59:42 GMT

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:

The Banquet Bulletin - Progressive Gourmet's Blog - News - Legal Sea Foods Hosting Blacklisted Fish Dinner Stirs Up Controversy

Thu, 20 Jan 2011 11:59:38 GMT

A few months back, we posted about sustainable seafood and the recommendations of the Monterey Bay Aquarium for what fish you should and should not include on your menu due to environmental concerns.

Recently, Boston seafood chain Legal Sea Foods has been in the news for promoting its "blacklisted" fish dinner. Next Monday night, the 31 location restaurant will host a dinner at its Park Square location featuring black tiger shrimp, cod cheeks and hake. These three species should be left off restaurant menus, according to the scientists at Monterey Bay. However, Legal's CEO Roger Berkowitz claims that working closely with the fishermen has given him an expertise in what products are available and are not in danger of over-fishing.

The dinner, which cost $110 per person, is sold out and has sparked lively debate in the industry about what is right when it comes to sustainable seafood. Berkowitz claims the science behind these watch lists is flawed and that he has better access to the information directly from the fisheries.

According to Slashfood.com, Berkowitz said, "'I always found it curious that chefs and restaurateurs were the last to get information about sustainable seafood. Oftentimes it was from Monterey [Bay Aquarium's Seafood Watch Program] that blacklisted everything, or a group like Chefs Collaborative -- you get a group of people that work off a particular science, and I would argue that science isn't necessarily balanced,' Berkowitz told Slashfood in a telephone interview."

Slashfood also spoke with the Monterey Bay Aquarium, who acknowledged that it may be possible for some restaurant chains to have direct knowledge from the fisheries, but that there are far more that don't have this type of information and have to rely on the list from the aquarium that is updated twice a year.

There is a saying that any press is good press and perhaps that is Legal Sea Foods' motivation for using a term like "blacklisted" in their promotion of the dinner. It is possible that the fish they are using is sustainable and not from a bad environment, but it's just as possible that they are using a controversial subject to sell dinners.

Where do you stand on the issue of sustainability? Will you serve only approved fish on your menu? Do you think it's right to say that some fish is "blacklisted"?

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Creating Kids Menus that Appeal to Kids and Parents

Thu, 13 Jan 2011 10:35:49 GMT

Kid's menus have been a hot topic in the news lately, with San Francisco's Board of Supervisors recently approving a law that bans fast food kid's meals from containing toys, if they are not "healthy". With ethnic foods becoming more mainstream, just having a kid's menu of macaroni and cheese, pizza, chicken nuggets and peanut butter sandwiches isn't acceptable anymore. Traditional "kids" items should still be an option because not all kids will eat unique items, but expanding your kids menu should be about more than adding another pizza.

Keep it Healthy - Parents are much more aware of what they're feeding their children than they were 10 or 20 years ago. With childhood obesity linked to fast food and unhealthy meals, parents are looking for options that they can feel good about. Try macaroni and cheese with whole grain pasta or pizza with all-natural dough and cheese.

Add Ethnic Options - Ethnic restaurants shouldn't have to have an entire different type of cuisine on their kid's menus just because they think children won't eat food that's "different". Try introducing smaller size portions of main menu items in kid-friendly ways. Or, if your menu features a variety of cuisine options, try making some of the more approachable meals kid-friendly. Try empanadas or other items kids can eat with their hands to make it fun and appealing.

Improving the quality of the items on your kid's menu can help increase your business as parents will see your establishment as being in tune with their needs and keeping up with the trends.

For more on how to improve your kids menu, check out this article from QSR magazine.

The Banquet Bulletin - Progressive Gourmet's Blog - News - Happy Holidays from Progressive Gourmet

Wed, 22 Dec 2010 13:16:26 GMT

The Banquet Bulletin will be taking next week off, so as we look back over 2010, we want to thank Progressive Gourmet's customers for helping us get through a challenging year. We hope that we have been able to provide you with the best menu items for all your event and everyday needs. We look forward to continuing our relationship in 2011 and beyond and encourage you to let us know if there's anything we can do better or any products that we're missing from our line.

We wish you and your families a joyous holiday season and a prosperous New Year!

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Anthropologie Inspires Rustic, Homespun Weddings

Thu, 16 Dec 2010 12:09:06 GMT

The retail store Anthropologie is know for it's relaxed, homespun, down to earth fashions and home accessories, and this vibe has started inspiring brides across the country as they set out to plan their weddings. The brand announced earlier this year that it was going to be launching a wedding line, which will only serve to influence more eclectic and rustic weddings.

For these types of weddings, it is important that the food reflect the overall vibe the bride and groom are trying to create, so your cuisine should be rustic and homemade, even if you are used to putting out tables of perfectly arranged dishes. Even your display pieces should look like they might be a family treasure - try flea markets or second hand stores to find unique and interesting pieces that won't break the bank.

Seasonal flavors and slow cooking continue to be big trends in the culinary world and these types of weddings are the perfect venue to showcase seasonal ingredients and less formal dishes. Catersource featured an article on its website recently that highlights how one caterer created the perfect rustic menu for their client.

Some tips and ideas for catering a rustic, homespun wedding:

Serve the main course family style
Highlight local, seasonal ingredients in unique presentations
Use mismatched serving and display pieces

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Latin Flavors Warm Up Menus in Cold Months

Fri, 10 Dec 2010 11:12:18 GMT

It's probably no surprise that people won't settle for the same old franks in a blanket for their events anymore. As more people become "foodies" and as food from different cultures becomes more universally accessible, there will certainly be some requests for flavors from around the globe from your event-goers. Latin foods and Latin-influenced flavors are certainly a hot trend to keep an eye on. Even the Culinary Institute of America has a continuing education program dedicated to food from south of the border.

The key to adding Latin flavors to your menu is to introduce your guests to an array of authentic flavors, and not just focus on the typical "Mexican" flavors they may be used to. If you're putting new dishes on your buffet, consider adding menu cards that explain the dish and its origins.

Latinos are the United States' largest minority, with a population of over 40.4 million and about 17% working in the foodservice industry, so ask your staff if they have any cultural dishes that they might want to share with the guests at the hotel.

Introduce Latin flavors through out the day from breakfast, on break menus and main meals. Or, consider Latin fusion flavors - Brazil has a large Japanese population and Peru has a lot of Chinese restaurants - play with the flavors from multiple cultures to keep your guests satisfied.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Do Diners Really Want Healthier Menu Options?

Wed, 1 Dec 2010 15:49:08 GMT

As menu labeling laws start to take effect in 2011, any restaurant with over 20 locations will need to include calorie counts and other nutritional information for regular menu items. Many in the industry are afraid that this will deter people from eating out, but a recent study by Technomic, Inc. suggests otherwise.

The study shows that nearly 50% of people claim they want healthier menu options when dining out, but only a quarter of diners actively consider nutrition facts when eating out. It seems that diners want the option of healthier meals, but they aren't necessarily ordering them. This can lead to a tricky situation for operators - how to create a balance of healthy items and items that people are actually ordering.

Knowing what "healthy" means to your customers is the key to achieving balance when planning your menu. For some, healthy can be linked with local, organic ingredients and for others, it can be more closely associated with calorie count and nutritional content. Allowing diners to customize menu items is one way to appeal to a variety of health concerns.

Among some other findings from the report:

55% of consumers eat more healthfully at home than at restaurants
37% of people do not consider health when eating out because they consider that a treat
67% of people will pay up to 20% more for an item if it is labeled "certified organic" or "all natural"

With the menu labeling laws and people growing more aware of where their food comes from, healthy eating projects to be a long-term change that foodservice operators will need to work with, instead of a fleeting trend.

For more on what diners want when eating out, check out this article from QSR Magazine or Technomic's website.

The Banquet Bulletin - Progressive Gourmet's Blog - News - Happy Thanksgiving!

Wed, 24 Nov 2010 11:08:44 GMT

As we all sit down to enjoy Thanksgiving with friends and family, here is a fun infographic that shows you how your marathon day of eating requires walking a marathon to burn off all the calories.

Infographic courtesy of: Gary Newman Design

The Banquet Bulletin - Progressive Gourmet's Blog - News - Open or Closed on Thanksgiving Day?

Wed, 17 Nov 2010 16:38:58 GMT

Thanksgiving is only a week away and it represents a bit of a catch-22 for the food industry. On one hand, it is a holiday dedicated to celebrating food and having a feast, but it is also a time for people to enjoy their friends and family, leaving restaurants and hotel dining rooms struggling to figure out whether they should be open or not. According to this article from Boston.com, a few Boston-area restaurants and hotels are seeing an increase in Thanksgiving reservations over last year.

For those who chose to open, the day is a wonderful opportunity to showcase fresh, flavorful, local ingredients in homestyle preparations that will treat the diners who do opt to eat out, but still give them a feeling of family and togetherness. On the business side, it can be the start of a very busy and productive holiday season. Overall, the trend early in the fourth quarter is an increase of 3 to 4 percent over last year, which many in the industry hope will carry through the end of the year.

If you do chose to be open on any of the upcoming holidays, remember that your staff deserves to celebrate too. If you don't offer some type of employee celebration, you should at least try reduced shifts or rotating holiday schedules to keep employees happy during this stressful time of year. Increasing sales is one benefit of being open on holidays, but after the New Year, you want your staff to still be happy to work for you.

Will you be open on Thanksgiving or any other upcoming holidays? Or will you be home, enjoying the time off?

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - 5 Tips for a Successful Happy Hour

Wed, 10 Nov 2010 13:11:55 GMT

Happy hour specials can be a great way to boost bar business and give diners a taste of your menu, enticing them to stay for dinner, or come back fore more. Done correctly, happy hour can be very beneficial, but it's easy to fall into the trap of putting out cheap, lackluster food just to get bodies in the door. With our five helpful tips, you can be on your way to a successful happy hour and increased sales.

Small food and drink pairings: Food portions don't have to be the only thing that you shrink down for happy hour specials. Offer mini versions of your signature cocktails or beers.

Use existing ingredients to save on cost: Don't just make miniature versions of your regular menu items, but find ingredients that you can cross-utilize so you don't have to worry so much about food cost of happy hour dishes.

Focus on the type of food you are known for: Don't reinvent your menu for happy hour. Are you a seafood restaurant, then have a seafood focused happy hour. Known for your local ingredients, spotlight them. There's no sense in showcasing types of food that isn't on your regular menu

Use as testing ground for new dishes: Though you don't want to make the exact same dishes as your regular menu, you can certainly use your happy hour specials as a way to test new flavor profiles or ideas for your main menu.

Change your happy hour specials seasonally: Maybe you don't change your main menu more than once a year, but vary your happy hour specials seasonally, or at least twice a year to keep customers interested.

Once you've come up with your happy hour menu, be sure to promote it with flyers, emails and on social media. For more tips on creating a successful happy hour, check out this recent article from Flavor & The Menu.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Small Plates Take Over

Wed, 3 Nov 2010 10:26:23 GMT

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.

Use small plates for presentation - this will help buffet lines looking fresh
Give them options - small plates are all about options, so make sure you have at least four choices
Grab and go - small plates are the perfect side for a cup of soup or small sandwich so make yours available in your grab and go location
Mix classics with innovation - mini versions of classics, like chicken pot pie, can be a big hit for small plates, but offer some innovative dishes for your more adventurous guests

For more ideas on how to capitalize on the small plate trend for appetizers, check out this article from Food Management which talks to operators from across the country to find out how they are incorporating this trend into their business

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Looking Ahead To What's Hot for 2011

Wed, 27 Oct 2010 16:17:06 GMT

It's almost the end of the year, which means it's prime time for industry insiders to start speculating about what trends will be big in 2011. PR & marketing firm Andrew Freeman & Co. has released its annual report on what might be hot next year in food, drink and accommodations. Check out the entire report here, and keep reading for our favorite predictions.

Food:

Pie - Cupcakes were big in 2010, but expect pie to take over as we move into a new decade. Bite size pies are sure to be a big hit as diners want unique and playful presentation

Mini Everything - Small is big in 2011 with everything from breakfast to dessert being shrunk down for convenience and cost.

Veggies Everywhere - Diners are starting to realize they can have a satisfying vegetarian meal, so keep up with the times by offering high quality meatless meals.

Drink:

Abandon the Bottle - You've seen the resurgence of boxed wine (that's actually good) in the liquor stores, now look for it in restaurants as the wine industry promotes alternative packaging that's cost effective and improves quality

Sober Up - Non-alcoholic drinks are set to take center stage in 2011. Look for fresh seasonal lemonades, iced teas and homemade sodas to pop up on menus

Accommodations:

Go Green - Make sure you're not wasting resources unnecessarily, use biodegradable packaging for in room amenities, and promote recycling programs to keep guests coming back

Is There an App for That - Offer guests apps for check in/out, in room dining, and more, but make sure that their interactions with staff are still at the highest level of customer service

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Mini Desserts and Dessert Combos Make Fall Menus Exciting

Thu, 21 Oct 2010 14:12:50 GMT

According to a survey of over 1,800 chefs conducted by the National Restaurant Association, two top dessert trends for 2010 are mini desserts and dessert combos. This fall, update your menu with some desserts featuring bite size combinations and your guests are sure to be pleased.

Here are a few ways you can create dessert flights for your menu:

Use strip cakes or sheet cakes, cut into petits fours sized pieces with a variety of shapes and flavors
Use two round individual desserts, like a cheesecake and a chocolate mousse, cut in half and served together for unique textures and flavors on the same plate
Create mini-ice cream sandwiches or sundaes in a variety of flavors and serve on a unique plate or tray

Do you think mini desserts are still a hot trend? Will it continue into next year or is there a new dessert trend on the horizon? What's on your fall/winter dessert menu?

The Banquet Bulletin - Progressive Gourmet's Blog - News - How Natural, Local or Organic Is It Really?

Thu, 14 Oct 2010 11:01:48 GMT

Recently, food that claims to be "all natural" has been getting some press due to Ben and Jerry's removing the claim from their packaging after it was discovered that not all of their ingredients are "natural." Since the Food and Drug Administration (FDA) doesn't have a formal definition of "natural" as it relates to food products, many companies have been claiming products are "all natural" when they are not. As the dining public becomes more and more health conscious, as a chef you should be aware of what products really contain before promoting them to your customers as being "all natural."

Local is another food term that gets thrown around a lot as people have started to care more about their carbon footprint and supporting local farmers, but like "natural" it is not regulated by any government agency and can mean a variety of things. In California, for example, the state requires that all produce sold at farmer's markets be produced by the farmer who is selling it, but that doesn't mean that it didn't come from 400 miles away from the market's location. If your vendors are claiming "local" produce or other products, find out where they are getting it from and ask if you can visit the location to see how the food is produced. Just because something is local, doesn't mean it was farmed in a sustainable and healthy way - local farmers can still use pesticides or other harmful practices.

Organic is one claim that is actually regulated by the USDA and the process for a manufacturer or farmer to be certified is an expensive and time consuming one, that many smaller producers can't afford to go through. So, if a product is certified organic, you can be guaranteed that it was produced without pesticides, antibiotics, hormones or other additives and is produced in a sustainable environment. However, a food made with at least 70% organic ingredients, can be labeled as "made with organic ingredients", which is not the same as being certified organic.

The important thing to remember is to know where the food you are serving your guests is coming from. Being educated about local, natural and organic claims on packaging is important because your guests are more educated about these things than they were ten years ago and will be asking for them. It is important to know exactly what they are looking for and if you can provide it for them.

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Considering Groupon for Your Restaurant? You Might Want to Think Twice

Wed, 6 Oct 2010 13:50:36 GMT

Deal-of-the-day website Groupon is all the rage in the service industry right now, offering huge discounts for customers if a certain number of people buy their gift certificates. However, more and more restaurants are finding that though it gets guests in the door, it has a negative impact on the bottom line. Have you considered using Groupon? Here are a few things you should consider before signing up:

Customers may not return or purchase more than the certificate amount - Prepare your staff to welcome guests back for a second visit or upsell them on menu items they don't order.

Be strategic about your offer - Instead of offering $100 of food for $50, offer $25 off over a series of four visits. For this, you may have to start your own loyalty program, but customers who sign up for this might be more loyal to your establishment than Groupon users, who tend to be loyal to whatever deals Groupon is offering

Figure out what type of discount makes sense for your business - Groupon promotes discounts of 50 to 90% but other similar sites offer smaller discounts, starting at 10%. If your goal is to get people in the doors, perhaps starting with one of these sites would be more beneficial

Do your research - Figure out all the possible outcomes of getting involved with getting involved with a site like Groupon, crunch the numbers and see if it really makes sense as a marketing strategy because that's ultimately what it is. Will you get more business through traditional marketing, or even social media sites that won't cause you to give away $100 for $10?

For more on Groupon and how it's effecting the restaurant business, check out this article from Restaurant Hospitality and this blog post on RestaurantRamblings.com, which has some really great comments from readers who have direct experience with sites like Groupon.

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Give Great Service, Get Great Results

Wed, 29 Sep 2010 15:14:18 GMT

Competition in the food industry is stiff and great service is one way to set yourself apart. Whether your main business is banquets, a la carte dining, or corporate feeding make sure your staff is trained to give the best service possible to your diners. Outstanding service can earn you repeat customers and word of mouth advertising. Everyone on your staff should understand your standards for great service and be able to treat diners with respect from the moment they walk through your doors.

Here are a few tips to get started in great service:

Everyone should know the menu not just the servers. Maybe the hostess can't list all the ingredients in every dish, but everyone should have an understanding of what's on the menu to explain it to a guest.

Being professional is a key to great service. Servers can sometimes take a relaxed approach to their diners, but being professional and knowing boundaries is more important than becoming best friends with your guests.

Remember why your guests are there. Whether you run a hotel restaurant, coffee shop or banquet hall, everyone one of your guests is there for a reason. Knowing what brings your guests in and treating them accordingly is a foundation for great service.

Create service standards for your establishment and make them a key part of new hire training to ensure that your staff is giving every guest the best service to create more sales.

The Banquet Bulletin - Progressive Gourmet's Blog - Breakfast - 3 Ways To Boost Breakfast Business

Wed, 22 Sep 2010 14:45:55 GMT

Breakfast has been the savior of the foodservice industry in the economic decline and experts say that breakfast accounts for nearly 60% of U.S restaurant industry traffic growth in the past five years. Breakfast sales are projected to continue to increase, according to research done by the NPD.

So, how can your business benefit from breakfast sales - here are three ways to improve your breakfast menu

Better options than fast food - You can't beat their convenience, but the major fast food chains are jumping on the breakfast trend. Offer better, more flavorful alternatives to their menus
Upgrade from the basics - Anyone can make bacon and eggs, so make your breakfast better. You don't have to reinvent the wheel, but maybe offer huevos rancheros, instead of plain scrambled eggs.
Healthy, but good - Many people expect their first meal of the day to be healthy and balanced, but that doesn't mean they want a dry bran muffin. Try fruit and yogurt parfaits, seasonal fresh fruit, whole wheat options or other healthy, but flavorful options

Have you seen a boost in your breakfast business? Are you seeing more breakfast meetings than before? What have you done to improve your breakfast offerings?

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Adding Sustainable Seafood to Your Menu

Thu, 16 Sep 2010 13:52:34 GMT

Sustainable seafood is a hot topic around the food industry, and with Whole Foods recently adopting sustainability ratings for the fish it sells, more of your customers are going to be asking for sustainable fish choices at their events. An important thing to remember is that local isn't necessarily sustainable. Sustainable seafood is seafood that is either fished or farmed with consideration to increasing population and not jeopardizing the ecosystems from which it is acquired. Some seafood that is local to your area may also be sustainable, but not all will be. This is an important distinction to make with your guests who may not realize this.

Here are some of the Best and Worst fish options to consider for your menu:

Best:

Wild Alaskan Salmon

U.S. Farmed Catfish

Wild caught pink shrimp or U.S. Farmed shrimp

Pacific Cod

Pacific Halibut

Worst:
Farmed Salmon

Orange Roughy

Wild Caught or Farmed Imported Shrimp

Atlantic Cod

Atlantic Flatfish - including flounder and sole

Chilean Seabass

For more on sustainable seafood and which fish to include or avoid on your menu, check out resources from the Monterey Bay Aquarium and New England Aquarium, who have both done extensive work with the foodservice industry in this area.

The Banquet Bulletin - Progressive Gourmet's Blog - Hors D'oeuvres - Perfect Pastas for Fall

Thu, 9 Sep 2010 14:28:20 GMT

Fall is right around the corner, and you may be thinking about adding some heartier dishes to your menus. Pastas are a great fall menu item and you can make them even better by doing more than plating them with sauce. Here are a few of our favorite pastas for fall.

Roasted Butternut Squash Ravioli: Pan seared duck breast and roasted root vegetables served with butternut squash ravioli and a maple scented jus

Roasted Wild Mushroom Ravioli: Roasted pork loin stuffed with cherries and spinach served with a Port wine demi-glace and Wild Mushroom Ravioli

Potato Gnocchi: Potato gnocchi, pan seared with scallops, yellow peppers and zucchini matchsticks, with a touch of basil pesto and garnished with parmesan crisps

These unique and inspired dishes are perfect for restaurants or banquet service and will certainly keep your diners satisified as the weather cools down.

What are your favorite dishes for fall?

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Gearing Up for Back to School with Nutritious Lunches

Thu, 2 Sep 2010 15:13:05 GMT

Kids across the country are starting to head back to school and one of the hottest topics in the news is improving school lunches. Opponents to traditional school lunches like chicken nuggets and sloppy joes say that among other things, school lunches can cause childhood obesity and an inability to do well in school. Though school lunch is only one meal that a child eats during a day, and can hardly be blamed entirely for weight and academic problems, making school lunches more nutritious is hardly a bad idea.

Budget is often blamed for the reason that school lunches are made with less nutritious (i.e. less expensive) ingredients, but the 'renegade lunch lady' Ann Cooper says that this can be rectified by taking a look at your labor costs, which typically run at 50 to 65% as opposed to around 30% in most restaurants. Cooper, a professionally trained chef, talked to the Boston Globe this week, saying there is no reason that school lunches can't be affordable and nutritious.

Another option for schools is to hire an outside catering company, or foodservice management companies like Sodexo or Aramark, to oversee menus and create change. Some private schools in the Boston area are even contracting with local restaurants to provide nutritious and kid-friendly meals for students. Though this option can be expensive, it is possible that lower cost meals could be created with the same concepts on a broader scale in public schools.

If you're looking to grow your business, contact local schools in your area to see if they are looking to revamp their menu with more nutritious offerings and see if you can come up with some budget-friendly and kid-friendly meals for them.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Kabobs Get to the Point

Wed, 18 Aug 2010 12:43:17 GMT

Kabobs and skewers seem to be the latest classic menu item to get some fresh attention. Last month, we featured this article from Flavor & The Menu in our newsletter, highlighting this cost-effective and fun way to serve your diners. Now, this one has popped up on FoodManagement.com and we're starting to think this might be the beginning of a kabob resurgence.

Though kabobs can be time consuming to produce, there are quite a few reasons why they could be making a comeback.

Cost-effective - By mixing meat and veggies and plating over rice, you can lower food costs
Interactive - Who doesn't love to eat with their hands?
Presentation - The options are endless: on or off the skewer, standing up, lying down - just to name a few
Versatile - Kabobs can be used for hors d'oeuvres or entrees, depending on their size

Have your guests and clients been asking for more kabobs and skewers in their menus? Are there other reasons for the resurgence in their popularity?

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Infographic - What People Are Spending on Weddings

Wed, 11 Aug 2010 14:46:48 GMT

Here's an interesting infographic that outlines where all the money goes in planning a wedding.

Are you surprised that October is when people spend the most on weddings?

Did you know that 28.96% of online sales for the wedding industry are for catering and venue? Are you engaging potential brides online?

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - On Campus Gardens Benefit Students and Dining Services

Thu, 5 Aug 2010 14:37:12 GMT

Restaurants and hotels have been jumping on the locally produced bandwagon for the last few years. Some have even taken to growing their own produce on site to reduce their carbon footprint and guarantee freshness. However, college campuses are taking it one step further by allowing students to run the on-campus gardens that produce food for the dining operations.

As students head back to campus this fall, more and more of them will be helping grow the food they'll be eating in the dining hall. Bon Appetit Management has student run gardens on many of its 85 college campuses and has even created a guide to help other schools set up on-campus gardens.

Here are some important tips to consider if you or your students are setting up an on-campus garden:

- Have open communication between food service and the students involved in the garden. Sit down ahead of growing season and come up with a plan. Be sure to be in constant communication during the growing and harvesting seasons.

- Set up a yearly calendar for crop growth and expected production. Consider what you will do with crops harvested during school breaks.

- Promote the garden in on-campus dining locations that use the harvested produce

For more on how Bon Appetit works with on-campus gardens, read this article. Do you have an on-campus garden? How does it work for your operation?

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Create Inspired Dishes Not Gimmicks

Wed, 28 Jul 2010 13:57:09 GMT

We've all seen it before, especially from restaurants that are looking for a little PR boost. They take an ordinary menu item, add some magic ingredients, make it the most expensive dish on the menu and, presto, they've got media mentions from here to Montana. Here are just a few of the most memorable examples of this little PR trick.

Chances are good that no one will ever order any of these types of items, but you have to keep your kitchen stocked with the ingredients just in case. This leads to your budget being wasted on items that will just sit in your stockroom until they go bad or someone is crazy enough to order your $500,000 plate of gold coated, diamond encrusted pasta.

Instead of wasting time and energy on menu gimmicks, create a menu that includes only your best recipes and those that your guests keep ordering. As soon as an item falls off in popularity, it might be time to consider updating your menu. Keep specials seasonal and fresh and if any of these items takes off in popularity, consider adding it to the standard menu, but only if the quality and consistency will remain the same.

And, if you're looking for some exposure, try setting up a Facebook page or Twitter account for your restaurant and talking up your menu and events. This will create the kind of long lasting exposure that will generate more sales, instead of a flash-in-the-pan story about the latest dish that no one will order.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Will the Cupcake Have a Sugar Crash?

Tue, 20 Jul 2010 10:06:37 GMT

Cupcakes have grown exponentially in popularity in the last few years, due in part to upscale chains like Sprinkles on the West Coast and what used to be thought of as a kids-only treat has gotten more grown up attention as of late. But, are cupcakes really recession-proof, or just the latest dessert trend of a fickle public?

Some will argue that since a cupcake is a set portion size, as people become more calorie conscious, they will continue to rule our sweet taste buds. In the last few years, cupcake towers have become a popular substitute for wedding cakes at even the most upscale events. Is this because they're a cost-effective alternative, or because someone saw it on the Food Network on in a bridal magazine?

The Wall Street Journal attributes the improvement in the unemployment rate to numerous cupcake shops opening up in the city. In New York, at least, the cupcake industry seems to be booming, but is this just a temporary high that is setting the cupcake industry up for a big crash?

It may be a few years before we know if the cupcake bubble will burst or if they really will stand the test of time and become the new dessert of choice.

What do you think? Are cupcakes a fad or here to stay?

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Keep Cuisine Authentic to Win Over Diners

Fri, 9 Jul 2010 15:18:41 GMT

One of the most important thing to remember when creating a menu or adding a new type of cuisine to your repertoire, it has to be authentic. Your customers will be the first to see right through any attempts at passing off food as something that it's not. It's one thing to offer your twist on a particular cuisine, but another thing all together to try and create an authentic feeling when there isn't one.

Benchmark Hospitality has ranked "Cultural Diversity and Authenticity Reign Supreme" as the first of its top five dining trends for 2010. They point to the fact that customers are becoming more sophisticated about food and know what to expect from certain ethnic cuisines. Delivering what you've promised in your food is the key to retaining customers and creating repeat business.

If you have a customer looking for a specific cuisine for an event and you don't already have knowledge of the style of food, talk with your suppliers and see if they have any products that would fit your needs.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Creating Menus with Locally Sourced Product

Thu, 1 Jul 2010 13:54:18 GMT

Sustainability and using local products are some hot topics in the food world these days. However, when it comes to banquets and larger events, it is often hard to create a menu that incorporates these themes, as most local producers can't keep up with the volume that banquets require, or if they can the cost is prohibitive for most events.

But, if a customer does come to you looking for a locally-sourced menu, don't turn them away. Talk to you local suppliers and see if you can create a menu that will work. You might not be able to serve 500 local chicken breasts, but maybe you can come up with something creative and inventive that will satisfy your customer and let them know that you're not afraid of a challenge.

Here in Boston, we're lucky to have access to some of the best seafood right in our backyard and some local lobstermen are helping area chefs create unique and interesting menus with the by-products of their daily catch.

How do you create menus that contain local and sustainable products that are still cost-effective for your customers?

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Expand Your Business: Offering Cooking Classes or Seminars

Thu, 24 Jun 2010 11:07:58 GMT

If you're looking for a way to expand your business and reach potential clients in a non-traditional way, consider offering cooking classes or seminars. This tactic works especially well for caterers and restaurants who offer event catering. If you are a hotel chef, consider checking out your local adult education classes and working with them to create a class that demonstrates your abilities.

Though cooking classes won't be a huge money-maker for you, through them you'll gain exposure with local residents who are interested in quality food preparation and would consider using you to cater a large event.

Chef Paul Ingenito of Flavors Catering started offering cooking classes after he moved his operation into a new, custom-designed 5,000 square foot facility in 2009 and they instantly became a hit.

"Before it was strictly a commercial kitchen," he said when we talked to him last year. "We've only had half a dozen classes, but the response has been outrageous. It started with people asking me about food. [At the end of the day] it seems like winding down, not a job."

By offering cooking classes or demonstrations after hours, you can enjoy cooking without the stress of an event to prepare for, and potentially increase your bottom line in the process.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Three Ways to Satisfy Your Client Who's Watching Too Much Food Network

Wed, 16 Jun 2010 15:26:29 GMT

Everyone loves some good reality TV - with the "unscripted" drama and larger than life characters, it's a guilty pleasure that many of us will admit to. That is, unless you're a busy banquet chef with a client demanding the latest innovation they've seen on the Food Network or Top Chef. Creating liquid nitrogen ice cream for a wedding of 500 guests probably isn't how you want to spend your weekend. Next time one of these clients walks through the door, be prepared to offer innovative suggestions that will keep them happy, and keep you from accidentally freezing a finger off with liquid nitrogen.

Here are three suggestions from the Banquet Bulletin

Keep a "back pocket" menu handy for clients that have to have something different. Even if it's a menu that you've created before or is a variation on your regular banquet staples, your client doesn't need to know that.
Keep up on the latest trends by watching Food Network and shows like Top Chef. Be proactive by thinking of ways you could possibly translate some of the ideas to your banquet events.
Work with your client's ideas, but adapt them to a more banquet-friendly execution. Don't be afraid to experiment and be creative!

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Improve Your Buffet Presentation and Guests Will Come Back for Seconds

Thu, 10 Jun 2010 15:32:38 GMT

How you present your food is just as important as how the food tastes so when creating a buffet for an event, instead of just putting everything out in chafing dishes, take a few minutes and plan an appropriate display for each event. Your clients will appreciate that you've taken the extra time to really customize your set up to their needs, which will result in more re-bookings, and their guests will notice the extra touches and possibly consider your venue for their own events.

Consider these 5 ideas when planning your next buffet:

Food looks better against a ceramic background, as opposed to the metal of a chafing dish, so try to incorporate more room temperature dishes, or use ceramic inserts for your chafing dishes.
Serving entrees on a bed of vegetables helps to keep them moist and adds a little extra to the presentation
Action stations not only add an element of freshness to buffets, but they also save you time and food cost
Create your own unique display pieces. Tony Haskins, executive chef at the Rhode Island Convention Center, does metal work in his spare time and has created sushi buffets and grill stations that are used at the convention center's events. You don't have to do it yourself, but maybe someone on your staff has a hobby like Tony's.
If your client has a theme or color scheme for their event, try and work this into your display

By taking a few minutes to customize your buffet displays, you'll boost your clients' perception of the value of your venue, and in this economy, people are willing to pay the price when they think they are getting more value out of something.

What are some of your tips and tricks for creating a unique buffet for each event without breaking the budget?

The Banquet Bulletin - Progressive Gourmet's Blog - Products - Maximize Your Menu by Cross Utilizing Products

Wed, 2 Jun 2010 14:38:41 GMT

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 Maryland style crab cake, lemon garlic aioli and roasted red peppers.

These are some of our suggestions for maximizing your menu items, do you have other ideas?

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Keep Costs Low, Achieve Professional Results with A Food Photographer

Thu, 27 May 2010 14:50:24 GMT

This week, we have an entry from a guest blogger, Ellen Callaway, of Callaway Photo. Ellen is a professional food photographer that Progressive Gourmet has used on a variety of occasions for product photo shoots. Ellen's attention to detail and knowledge of food makes her a wonderful asset to PG or any other company that wants professionally shot product photos. Ellen can be found on her website or Facebook.

Keep Costs Low, Achieve Professional Results with A Food Photographer

As a professional food photographer, I often hear of companies wanting to take their own food photos. Unfortunately, more often than not, composition, lighting and continuity between photos consequently suffers. That said, there are ways to keep budget down while hiring a professional photographer.

Opt for quality rather than quantity; an emotionally or artistically engaging photo at the homepage is far more effective budget-wise than a number of less engaging photos throughout a website.
A well-planned photo can act as a brand identifier similarly to the company's logo. This is a worthwhile investment that can provide a return on your investment over time.
Use a professional chef to style the food instead of a professional food stylist. Although, I would save this option as a last choice for a budget cut, the knowledge and abilities a professional chef brings to the set is extremely valuable.

3 Myths of DIY Food Photography

Just fix it in Photoshop - the difficulty of knowing when and how to rely on Photoshop is very underestimated.
The photos are only going to be used on the web - no doubt, there is a degree of forgiveness when photos go on the web. However, the lighting, composition, color, focus, continuity, creativity, etc. are all as equally important as the photo's resolution. Further, the extensiveness and intensity of web-based photo advertising of food products means that quality photography of those products is all that more critical to attract potential retailers and customers.
Food doesn't talk back; it's inanimate - photographing food is extremely time sensitive, as it may be subject to wilting, drying out, melting, or other changes that make it unattractive.

A non-photographer may not consider composition, lighting and continuity between photos or have such a critical attention to detail. The bottom line? Hiring a professional photographer will gain you reliability and effectiveness in visually communicating your company's personality! You may know your product on the plate, but the food photographer knows what it looks like through the camera lens.

Ellen Callaway

www.callawayphoto.com

617.645.8080

The Banquet Bulletin - Progressive Gourmet's Blog - Products - Inventive Indian Menu Ideas

Thu, 20 May 2010 15:20:03 GMT

As the average American diner expands their culinary horizons, you may find more of your banquet guests willing to experiment with ethnic menus. Indian food has been growing in popularity in the United States in the last decade, and many traditional Indian dishes are perfect for banquet menus.

Monsoon Kitchens is Progressive Gourmet's supplier of Indian products. Here are some suggested menus from them.

For a more traditional Indian meal try:

Chicken Curry with Spinach

1.5 lbs Chicken Pieces

1 lb Monsoon Kitchens Curry Sauce

1/4 lb Chopped Fresh Spinach

2 Tbsp Vegetable Oil

Thaw Curry Sauce. Heat oil and sauté chicken, add spinach and sauté till spinach is wilted. Add Curry Sauce and simmer till chicken is cooked.

Serve hot with a bowl of basmati rice pullao.

Plain Sautéed Naan

1 Naan

1 Tbsp Olive Oil

Heat oil in a skillet. Sauté Naan on both sides in olive oil. Cut into quarters and serve.

Khatte Meethe Baigan and Potato Bake

1 lb Potatoes

1 lb Monsoon Kitchens Khatte Meethe Baigan

1/4 lb Grated Mozzarella Cheese

1 Tbsp Butter

Melt butter in a casserole pan. Spread half of Khatte Meethe Baigan followed by a layer of potato slices. Top with remaining Khatte Meethe Baigan and sprinkle cheese on top. Bake at 350 degrees F for 25-30 minutes till potatoes are tender.

Serve with buttered French bread or spiced naan.

Plain White Rice with Bay Leaves

1 cup Basmati Rice

2 or 3 Bay Leaves

1 tsp Salt

2 cups Water

1 tsp Olive Oil

Wash basmati rice. Add to a pan with all other ingredients. Bring to a boil on high heat. Lower heat and cover. Simmer till rice is done.

Cilantro and Mint Raita (Cilantro and Mint Yogurt Relish)

2 cups Plain Yogurt

6 Tbsp Monsoon Kitchens Raita Masala

2 Tbsp Fine Chopped Cilantro

1 Tbsp Fine Chopped Mint

Whisk yogurt with Raita Masala. Add cilantro and mint to yogurt, mix well and serve cold.

Fried Papadum

Fry Papadum in fryolator and serve hot or at room temperature.

Or for a more American-ized version of Indian cuisine, try:

Alu Chole Crostini

16 Baguette Slices (1/4 inch thick)

1/4 cup Extra Virgin Olive Oil or Unsalted Bread

1 lb Monsoon Kitchens Alu Chole

2 Tbsp Minced Fresh Cilantro

1/2 lb Grated Mozzarella

Preheat the broiler to 400 degrees F. Arrange the baguette slices on a baking sheet and toast under the broiler until lightly golden on each side, about 1 minute. Brush each side of the toast with olive oil. Place an ounce of Alu Chole on each slice, top with mozzarella cheese and chopped cilantro and put it under the broiler till cheese melts. Serve hot.

Tandoori Shrimp Quesadilla

3 Tbsp Vegetable Oil

1 cup Yellow or Red pepper, Julienne Cut

1 cup Sweet Corn (fresh or frozen)

1 tsp Garlic, Minced

1/2 cup Minced Cilantro

3 lb Peeled De-veined Shrimp

1 lb Monsoon Kitchens Tandoori Marinade

2 cups Jack Cheese, Shredded

8 12 inch Tortillas

Salt and Pepper to Taste

Combine shrimp and Tandoori Marinade as per recipe shown on the label. Cover and refrigerate for 4-6 hours. Remove shrimp from marinade and sauté in oil till shrimp turns opaque; remove shrimp on plate and sprinkle limejuice on it.

Heat oil in a large skillet. Sauté garlic, peppers, and corn till soft. Add cilantro and remove from heat. Cut Tandoori shrimp in small pieces. Spread vegetable mixture, shrimp and cheese all over tortilla. Top with second tortilla. Heat tortilla in another skillet on medium high heat. Cook both sides of quesadilla until slightly browned on both sides and cheese melted. Serve with any salsa.

The Banquet Bulletin - Progressive Gourmet's Blog - Helpful Tips - Creating Value is Key to Gaining Business in the New Economy

Wed, 12 May 2010 13:49:29 GMT

Now that the country seems to be starting to come out of the economic troubles of the past few years, everyone seems to have a slightly more cautious approach to spending their hard earned money. Just because your clients aren't throwing the lavish parties they were three years ago, all hope is not lost. You just need to figure out a way to create more value for your guests than your competition.

Here are a few ways you can create value for your banquet events:

Don't dramatically cut your prices - Seems counterproductive, but slashing prices makes your customers think that the food was never worth that much in the first place. Instead, offer smaller portions or have a few price levels built into your menu
Create customer loyalty - Your best advertising is often done by your current customers, so think of ways to make them happy and keep them talking about your services. Start an e-newsletter or get on social media to promote your services to your current customers and you're sure to get some referrals for new business
Diversify your offerings - If you run a restaurant, consider doing catering; or if you run a banquet kitchen at a hotel, see if there are any items that would work on the restaurant menu. This not only helps you promote your business, but can save on food costs by streamlining your menus.
Create partnerships with your vendors - Just as you want to create loyalty among your customers, your vendors want you to be loyal to them. Work with your vendors to create the best menus for your guests, while still saving food and labor costs for yourself.

For more on creating value to gain banquet business, visit our website and check out our 2009 white paper.

The Banquet Bulletin - Progressive Gourmet's Blog - Desserts - Unique Sheet Cake Display Options

Wed, 5 May 2010 14:05:57 GMT

Sheet cakes are a great way to get the most out of your food cost when it comes to desserts. There are a variety of ways that they can be used, including cutting them into petits fours or different shapes for a unique display.

Lunch isn't a time that most people want dessert, so keep portions small by using a sheet cake cut into strips and plated with fresh berries, coulis and a decorative chocolate stick for a perfectly sized dessert.

Cutting sheet cakes into triangles can add an interesting presentation to a simple, traditional dessert. Stand them on end for added appeal.

Have a small party that needs a special occasion cake? Cutting a 12 inch x 16 inch half-sheet cake into a 4 inch by 6 inch cake or even and 8 inch by 4 inch cake allows for a smaller party to enjoy the same great flavor, and you'll have leftover for your buffet or petits fours display

These are just a few unique display options for a traditional sheet cake that can help save you time and money in the kitchen.

The Banquet Bulletin - Progressive Gourmet's Blog - Trends - Wedding Trends for 2010

Thu, 29 Apr 2010 11:24:35 GMT

Wedding season is almost upon us and you've probably already confirmed most of your menus, but there are always last minute changes and some of the trends that are popping up for this season might influence your brides' last minute requests. With the influence of the Food Network and hot food trends, like local and sustainable foods, as well as the recent economical shifts, many brides will have a different perspective on their big day than those in the past.

Culinary Trends recently published a great article on wedding trends, and here are some of the biggest to keep an eye out for:

Custom menus with sophisticated tastes

Focus on local and sustainable ingredients

Unique protein requests

Exciting presentations

Wine pairing with each course

Diverse client backgrounds - leading to unique and creative events

What are some of the trends you're seeing this season?

The Banquet Bulletin - Progressive Gourmet's Blog - News - Welcome to Progressive Gourmet's Blog!

Thu, 29 Apr 2010 11:01:59 GMT

Welcome to the Banquet Bulletin, the official blog of Progressive Gourmet. Our staff will be posting exciting news, helpful tips and trends that will make your life easier in the kitchen!