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MAY 2019

This month's dish of foodservice news from the Pro-Pacific

 
T&S Brass

What’s New at T&S Brass?

 

If you think of the daily gestures of cooking, storing, washing, and cleaning, foodservice operations are not that different from normal households, with one difference. In foodservice, those daily gestures are repeated hundreds or even thousands of times every day.

With high volumes, small improvements can have a great impact.

DuraPull and Low Flow Hydro-Generators, two new lines of products that T&S Brass presented at this year’s NAFEM Show in Orlando, were built and designed with this awareness in mind.

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pacojet

 

Preserving High-Quality Micro-Purées – A Deep Dive of the Pacojet System

 

A restaurant menu is much more than just a list of dishes on offer. It's a written commitment to the customer. The underlying deal is: if you sit down to eat at our restaurant, here's what you can find.

That’s why running out of ingredients and preparations during service is never a good thing. Having to tell customers, “Sorry, we don’t have that,” is a breach of the pact, especially if that particular dish convinced them to choose your business in the first place.

There's an easy way to avoid this with Pacojet, so let us show you how to create high-quality micro-purées.

 

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Snapshot of the Month

Salsa with place settings-1-1

  This beautiful place setting uses Homer Laughlin Gala, Brownfield and Hall Foundry. The salsa was made in the Vitamix Vita-Prep 3.

Watch our Video Recipe >>

 

 
TOA 2019 May

 

Join us for A Taste of Alto-Shaam!

 
Wednesday, May 22nd (Seattle, WA)
1:30 PM
 
Test Kitchen

 

Foodservice Equipment Solutions for the Pacific Northwest

VIEW OUR RESOURCES >>

Stay up to date on everything Pro-Pacific!

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Thanks,

 

Team Pro-Pacific

 

 

 

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