Top Ten: Hot Trends in the Industry

Trends

Here are the top ten trends that are transforming the dessert industry right now. We reviewed all the major sources out there including Epicurious.com, hospitality and restaurant consultants Andrew Freeman & Co. The National Restaurant Association, Technomic Inc. and the PreGel Professional Training Center to present the best of the best to look out for…. Read more »

A Quick Guide to Inventory Management

Inventory Management

Standard Inventory Management Terms First, it is important to understand frequently used inventory terminology and definitions: Cycle Count: A periodic count of all supplies and inventories. Reorder Point (ROP): The inventory level at which a new order should be placed. Economic Order Quantity (EOQ): The quantity to order once the reorder point is reached. Minimum… Read more »

Berry Healthy: Basics 101: As the Slogan Goes, “The Incredible, Edible Egg™”

Eggs

While most often found scrambled, poached, boiled, deviled, coddled or fried, the egg is a staple part of our diets and is also a key component in pastries and frozen desserts. How humans identified eggs for their nutritious benefits and functions in the kitchen is somewhat of a mystery—likely a result of trial and error… Read more »

The World of SOCIAL COUPONING – A Trip to the Bank or Bankruptcy?

Coupon

There’s a good, a bad and an ugly to the world of social couponing. The best way to avoid seeing your marketing investment flounder is to understand the intricacies of the strategy and investment before handing over your business’s marketing budget. A solid knowledge base and commitment to the program can result in a hefty… Read more »

Back to Our Roots: Key Accounts – Steering PreGel AMERICA Toward New Waters

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Seeking new markets and ventures, PreGel AMERICA’s Key Accounts division launched in 2008. The division was created based on the emerging and specific needs of the company’s high-level clients in key areas such as quick-service restaurants, cruise lines, high-yield bakeries, supermarkets and food manufacturers. Spearheaded by former East Coast Sales Manager Anna Pata, the department… Read more »

Reevaluate Your Business: Part 2: Commiting to Your Community

Community

A FOUR-PART SERIES Part 2: Commiting to Your Community After taking an assessment of your business, its physical location and gaining an understanding of what steps can be taken to improve your business, let’s look at how community involvement can strengthen your ties to the people that comprise your customer base. Deciding How to Get… Read more »

Tree Talk: PreGel AMERICA’s Dynamic 5-Star Chef Pastry Select Line Expands

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New Fillings And Stabilizer Added To High-End Pastry Line PreGel AMERICA, announced new category additions to its pastry focused product line 5-Star Chef Pastry Select line. The line now features stabilizers and fillings. The new products introduced include: Neutro (Ice Cream Stabilizer – 02026) – a high-yield stabilizer that comes in powdered form and is… Read more »

Tree Talk: PreGel Video Channel Launches with 18 New Instructional Videos for Dessert-Making

PreGel Channel

How-to videos for gelato, pastry and soft serve are now accessible online from PreGel’s Professional Training Center PreGel AMERICA and the PreGel Professional Training Center are excited to unveil a new online video channel with 18 never before seen instructional how-to dessert videos. The PreGel Channel is a new section on www.pregelamerica.com and will host… Read more »

Tree Talk: PreGel AMERICA’s 2011–2012 Novelties Campaign “American-Inspired, Italian Made” Revealed

2011 Novelties

Seven new novelty products from PreGel AMERICA were front and center at this year’s National Restaurant Association (NRA) show after debuting a sneak preview via online video earlier this month. Revealing that the focus of the 2011–2012 Novelties as “American-Inspired, Italian Made,” the company insists that the products will evoke a certain childhood nostalgia in… Read more »