Dry aging is an art that has been used to enhance the flavor and tenderness of meat for generations. With a little patience, attention and a Dry Ager in your kitchen, you'll up your steak game to level 110. Here's a crash course in dry-aging and why your business should adopt this method. Because nobody wants their steak to taste like leather.
COVID-19 has changed the way customers and restaurant owners think about cleanliness and disinfecting a space. With this in mind, P3 Reps is excited about our recent addition — Clean Hands. As a company committed to partnering with restaurants and others in the foodservice industry, P3 Reps believes that adding a brand with the motto keeping Hand Clean is much needed in this time of a global pandemic and new regulations concerning cleanliness and disinfecting dining establishments.
Maybe you remember the famous episode of Seinfeld when Kramer gets lost downtown in front of Original Ray's Pizza -- not famous Ray's or Famous Original Famous Ray's, but just Original Ray's. And if you live on the UWS and don't make it down in the direction of Alphabet City very often, yes, 1st and 1st can seem like the nexus of the universe.
We're changing the way we look. We're changing in large part because of the ways our company has changed, and we wanted to take a few moments to talk about what the new P3 Reps brand was created and what that means for you.
Hot, fast and fresh. In just a short period, convenience stores have evolved from cigarettes, fuel and lottery tickets into go-to foodservice operations for guests that want quality meals made quickly. Consumers visit c-stores for more than just fuel these days – they can obtain groceries and a movie for a night in, quality cup of coffee and a fresh pastry on the way to work, or a diverse menu of foods that rival the QSR industry’s offerings. Convenience stores are now a major component of the foodservice industry and it’s easy to see why.
Providing outdoor seating options and the ability to dine al fresco can be a great financial benefit to a foodservice operation. Even in New York, New Jersey, and Connecticut when the outdoor dining seasons are shortened, restaurants can still experience increased profits when providing al fresco dining.
Though health inspection codes can vary from New York to New Jersey to Connecticut, there are some basic things restaurants and foodservice operators should consider when trying to pass health inspections. Let's take a look at why restaurants fail health inspections to learn more about the pitfalls of non-compliance.
