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Greetings!
Welcome to the July issue of the PG Distributor! We hope you're surviving the heat in your area. This month, we're taking a look at the newest fad in pop-up restaurants - shipping containers. We're also featuring an article from our blog about finding your staff's hidden talents. And finally, our Chef Spotlight returns, with an interview with Jorge Oliveira of the Rosen Shingle Creek in Orlando.
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Would You Start A Restaurant In A Shipping Container?
 Want to start your own restaurant, but don't have a huge budget? Then think about the latest fad in restaurants - putting them in shipping containers. These semi-permanent restaurants are the latest trend in the industry, hot on the heels of the food truck resurgence. As the US imports more than it exports, shipping containers can be an affordable option for edgy restaurateurs looking to make a splash in their area. All you need is a piece of land, utility hook ups and the determination to turn a shipping container into a neighborhood hot spot.
For more on this newest fad, check out this article from Restaurant Hospitality magazine.
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Blog Spotlight: Hidden Talents On Your Staff
Progressive Gourmet's blog, The Banquet Bulletin is a weekly look at issues in the foodservice industry, along with product presentation ideas and more.
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.
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Enjoying High Pressure Banquets in Orlando: A Conversation with Jorge Oliveira
Growing up in Massachusetts, Jorge Oliveira got his start in the foodservice industry working in his aunt and uncle's diner at a young age. Knowing that a culinary career was in his future, he attended Johnson & Wales before traveling the country working for various hotels from Dallas to Las Vegas to Chicago to Atlantic City.
But, since moving to Florida in 1991 and going to work for the Rosen Hotel & Resorts he hasn't had the urge to move on. He enjoys the family atmosphere of the company and the fact that the company's president, Harris Rosen, is so involved in the day to day operations.
"We have a unique situation here, all the way from Mr. Rosen all the way down. We all work closely together and we all get along," Oliveira said.
Read more from Jorge...
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The Progressive Gourmet Team
800-224-7630 | |
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Vegetable Wellington
(0155VEWE)
This vegetable entree is a favorite of featured chef Jorge Oliveira for all of his vegetarian meals. "The vegetarian entrees have been a blessing in disguise. There is a high demand for special menu requests and these products are great," he said.
(May not be available in all markets)
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