Last month, we had the pleasure to attend the National Restaurant Show in Chicago. While we always look forward to this annual event, we were especially excited this year because we went with Tess. Who's Tess? She's our new social media and marketing manager.
Simplifying the ordering process while ensuring food quality and safety has never been more important, particularly on college campuses. By focusing on student satisfaction and addressing common issues, colleges and universities can upgrade their C&U foodservice options and cultivate a happier, healthier campus community.
Increasing profit margins and the number of repeat restaurant visitors require more than hungry people and a meticulously plated meal. So how can commercial kitchens stay ahead of trends and help their teams increase customer loyalty?
Yes, it's early November. Yes, in some department stores, holiday displays have been out for more than a month. It's also time to start thinking about holiday office parties and winter-themed celebrations. Yes, we have a checklist to help you make the most of your service, but first some basics.
Over the last six to nine months, we've witnessed one of the fastest-growing trends we've ever seen in food and beverage. There wasn't a lot of time between the first mentions of the #stopsucking and #gostrawless campaigns until the time when New York, New Jersey, and Connecticut foodservice operators began to use plastic straw alternatives.
A profitable serving line depends on a lot of factors. What is being served? How is it served? And what sort of planning went into the event? From the food selection to the format of the line, let's take a closer look at the components needed to create better buffets and more profitable serving lines.
Effective July 1st, P3 Reps is delighted to announce a new partnership with Kim Lehr-McKeown. As a veteran of the foodservice space, Kim will bring great expertise to the P3 Reps team, as well some premier tabletop and smallware brands to help P3 Reps further develop this segment.
