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Marie
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- Indianapolis, IN
- United States
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Morning folks! Just in time for the holidays, our fantastic copywriter has put together a compendium of resources for bartenders and restaurant operators...so without further ado, here it is - the only bar guide you'll ever need.
On average, restau…
I tell my employees not to even come in my kitchen without gloves. They also change them after every use. I know this is a big expense. But i would rather be safe than sorry.
We published a holiday catering guide a few weeks ago with some helpful info on making the most of holiday catering season. It include some broad tips and tricks for catering events and parties, but I thought I'd go into greater detail today on some…
From providing sandwich trays for office lunch meetings to serving steak and lobster for a party of 1000, catering is one of the fastest growing segments of the foodservice industry.
According to a study conducted by the consulting firm Technomic,…
Of all the restaurant supplies out there, I think flatware is one that is often overlooked so I thought this week I'd revisit and go over some maintenance and care tips for flatware as well as a few guidelines on what to look for when making a purch…
From providing sandwich trays for office lunch meetings to serving steak and lobster for a party of 1000, catering is one of the fastest growing segments of the foodservice industry.
According to a study conducted by the consulting firm Technomic,…
Thanks for your comment Sharon, you are absolutely right. Responding to negative comments allows readers to see both sides of the story and helps portray your establishment as forthcoming and transparent.
I just a newbie here but I just wanted to throw out a thought. If you see a negative comment about your establishment DON'T ignor it - address it. Reply to that person and tell them how sorry you are they had that experience and that you'd like a ch…
A news release issued by the National Restaurant Association today detailed efforts by the Depreciation Fairness Coalition (led by the National Restaurant Association), to urge an extension by Congress of the 15-year depreciation schedule for restau…
You've probably been reading a lot more about H1N1 lately, as the flu season approaches.
Last week, USA Today's opinion blog featured a letter from a public health expert preaching good hygiene as the key to prevention.
And a recent Wall Street Jo…
Profile Information
- A little about yourself and your business
- Central Restaurant Products - We are very proud of our 28 years in business, serving more than 250,000 customers across the United States and around the world. Our new 100,000 square foot state-of-the-art Headquarters, Distribution Center and Catalog Showroom are an important part of our ongoing commitment to helping you get the Best Quality and Top Branded Equipment & Supplies that fit your needs.
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- No
Marie's Blog
Is Your Bar up to Par?
Morning folks! Just in time for the holidays, our fantastic copywriter has put together a compendium of resources for bartenders and restaurant operators...so without further ado, here it is - the only bar guide you'll ever need.
On average, restaurants typically derive between 12% to 25% of their sales from alcoholic drinks. Take into consideration that drinks do not require as many ingredients or as much prep time as food, and you… Continue
On average, restaurants typically derive between 12% to 25% of their sales from alcoholic drinks. Take into consideration that drinks do not require as many ingredients or as much prep time as food, and you… Continue
Posted on December 16, 2009 at 9:47am —
Holiday Catering Food Safety Tips
We published a holiday catering guide a few weeks ago with some helpful info on making the most of holiday catering season. It include some broad tips and tricks for catering events and parties, but I thought I'd go into greater detail today on some of the food safety guidelines surrounding buffets and catering.
This information comes from Food… Continue
This information comes from Food… Continue
Posted on December 10, 2009 at 10:30am — 1 Comment
Flatware 411
Of all the restaurant supplies out there, I think flatware is one that is often overlooked so I thought this week I'd revisit and go over some maintenance and care tips for flatware as well as a few guidelines on what to look for when making a purchase.
Stainless steel
Stainless steel used in flatware is composed of different types and amounts of steels. The main component in flatware is chromium and nickel, which helps the steel resist corrosion.
Therefore flatware that… Continue
Stainless steel
Stainless steel used in flatware is composed of different types and amounts of steels. The main component in flatware is chromium and nickel, which helps the steel resist corrosion.
Therefore flatware that… Continue
Posted on November 19, 2009 at 11:56am —
14 Holiday Catering Tips from the Experts
From providing sandwich trays for office lunch meetings to serving steak and lobster for a party of 1000, catering is one of the fastest growing segments of the foodservice industry.
According to a study conducted by the consulting firm Technomic, the restaurant industry has a $33.3 billion opportunity to grow consumer catering sales.
Although the recession has taken a toll on catering to business customers for corporate lunches or meetings, cater… Continue
According to a study conducted by the consulting firm Technomic, the restaurant industry has a $33.3 billion opportunity to grow consumer catering sales.
Although the recession has taken a toll on catering to business customers for corporate lunches or meetings, cater… Continue
Posted on November 17, 2009 at 8:09am —
Tax Provision would help Restaurants Expand, Remodel
A news release issued by the National Restaurant Association today detailed efforts by the Depreciation Fairness Coalition (led by the National Restaurant Association), to urge an extension by Congress of the 15-year depreciation schedule for restaurant improvements and new construction, leasehold improvements, and retail improvements that is set to expire at the end of 2009.
The Coalition says that a seamles… Continue
Posted on October 23, 2009 at 3:30pm —
Comment Wall (2 comments)
- At 9:29am on June 10, 2009,
Tyler said… - Hi Marie, thanks for all the great blog posts! I look forward to reading your next installments!
Tyler
- At 12:26pm on May 14, 2009,
Ron said… - Hi Marie,
Welcome to the Foodservice Community and thanks for joining. I hope you find the community to be useful to you and your business.
Ron
Foodservice Community Admin
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