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JULY 2019

This month's dish of foodservice news from the Pro-Pacific Cook and Hold Technology Can Help Solve Staffing Challenges

Why Cook and Hold Technology Can Help Solve Staffing Challenges


If you ask any chef, restaurant manager, school nutrition director, or pretty much any other type of foodservice operator what his or her biggest challenge is today, the answer that will most likely come back is labor and staffing.

From rising wages to employment options in alternative industries, there are a whole range of factors contributing to our current labor shortage. The good news, though, is we also have some back-of-the-house technologies that can help combat some of the staffing challenges. One of those assets is cook and hold ovens.

 Advantages of Italian-Styled Food Displays-4


4 Keys to Merchandising Using a Foodservice Display Case


Great food should sell itself...right? Unfortunately, that is not always the case. There is a lot to consider when merchandising food and beverages, and it requires a lot of careful thought and execution in order to get results. As much as it would be nice, it is not as simple as throwing foods into a refrigerated case and watching the money roll into the register.

Operators need to consider several aspects when it comes to merchandising in order to get the right results, here are just a few:




Snapshot of the Month

Paco Jet event Collage
Paco Jet event Collage-1

 Take a look at some of the delicious menu items that were created during our Pacojet event last month, including Cashew Cream Cannolis, Beet Hummus Flatbread, Pineapple Sorbet, Stone Fruit Salsa, Mojo Pork with a tzatziki tomato salad, and White Fish Ceviche, all served on Homer Laughlin China!


TOA 2019 May


Join us for A Taste of Alto-Shaam!

Thursday, July 25th - Kirkland, WA - 11 AM
Wednesday, August 7th - Springfield, OR - 11 AM

Test Kitchen


Foodservice Equipment Solutions for the Pacific Northwest


Stay up to date on everything Pro-Pacific!

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