Toast of the Town

The grass isn't really greener

2012-01-24T08:30:00.002-05:00

All You Can Eat not doing so well.

You knew it, you just didn't want to believe it.

BELIEVE IT.

Foursquare and YOUR Menu

2012-01-24T08:16:00.002-05:00

Perfect together!

Get in on it now.

It will be in the app soon.

INFO HERE

10 Fastest Growing Restaurants

2011-11-21T15:03:00.000-05:00

Here’s the complete list of the 10 fastest growing restaurants, according to NPD Group:

1. Five Guys Holdings, LLC

2. Chipotle Mexican Grill Inc

3. Jimmy John’s

4. Buffalo Wild Wings Inc

5. Little Caesar Enterprise Inc

6. Qdoba Mexican Grill

7. Panda Restaurant Group, Inc

8. Panera Bread Co.

9. Papa Murphy’s International LLC

10. Starbucks Corporation

School Taxes - Food Service Treachery

2011-10-26T08:58:00.002-04:00

More information on how Food Service Companies profit while tax payers and the children lose.

Read the whole story.

This needs to end.

Another Foodservice Company Snagged

2011-10-11T08:08:00.003-04:00

Story Here.

At least New York is doing something about it. Fines are good; banning would be better.

Generation Y - Where they eat

2011-08-16T07:24:00.005-04:00

Generation Y and where they eat.

The key now is to figure out what they want, and get them!

Profits dropping...THE CHAINS TOO!

2011-08-05T08:28:00.001-04:00

See, it's happening to everyone.

PF Chang's profits down 28%.

Facebook - You need a Socail Media Host/ess

2011-05-09T07:49:00.000-04:00

Fill in the Facebook page information. Be sure to list your open hours, add a link to your website and add a description of what you do.

Add your logo and photos of your restaurant and food.
Invite people to “like” your page. Ask your friends, family and staff to help you spread the likes. When you get to 25 likes, you can snag a name for your page such as facebook.com/yourrestaurant. Be sure to add links to it on your website.
Use the page! If you create a Facebook page, add it to your online marketing process. Add links to your blog posts, daily specials, fun events, pictures, etc. Be active!

Be social! If all goes well, people will interact with your page. If someone asks a question about a special or an event, answer them! It’s not called anti-social media.

Make them WAIT.

2011-03-21T08:30:00.002-04:00

STORY.

Make them wait; then make it worth it!

Fastest Growing Restaurants

2011-03-21T08:13:00.003-04:00

Story HERE.

Nothing special. Staples. Just do them real well. Service and presentation. It's all about the magic.

Make your place, your service, and your food noteworthy.

Try a new roll. Try some different breads during the week. Mix it up.

We can help.

They will notice, and tell their friends.

Feeling the tremors.......

2011-02-25T09:09:00.002-05:00

Increased operating costs, declining sales to existing customers, and the weather have made 2011 more arduous than ever.

Wheat futures soared 47 percent in 2010, while corn has gained 52 percent. Kraft, the world’s second-largest food company, on Feb. 10 lowered its full-year earnings forecast because of rising commodity costs.

Adjustments need to be made.

More Trends for 2011

2011-01-07T07:43:00.002-05:00

I like these 7 tends. They appeal more to the techie in me, and reaffirm what I try to constantly preach to the Independent Restaurant Operators that I service.

Don't get left behind....jump on board....You've got nothing to lose.

2011. We're here, let's make it great.

Trends for 2011

2011-01-05T14:38:00.002-05:00

Article here.

I, personally like #'s 2, 4, and 9.

Incorporate some of them. What have you got to lose?

11 Trends for 2011

2010-11-29T10:12:00.001-05:00

They look pretty much dead on to me.

Especially, my fave, #4 - Heed the warning in the last line.

Article here:

Foursquare - You're on it; when are you going to USE IT?

2010-09-27T10:06:00.003-04:00

Again people...If you don't use the technology available, don't complain when the competition buries you. They're using it, and they will bury you.

Stop complaining (passive) and take action (do something).

READ MORE

Generation NOW! Get them or bust.

2010-08-23T08:24:00.000-04:00

Check out the numbers.

Social MEDIA to get them.

Social RESPONSIBILITY to keep them.

Go get them.

Fast Casual - Takeout - Lose the tip?

2010-08-23T08:09:00.002-04:00

This article lays it all out. Full service is down. Fast casual is up. For us, does that translate to takeout?

Have we considered going tipless?

Yes, that is TIP less!

Somebody is PAYING ATTENTION!

2010-08-16T09:18:00.002-04:00

Fabulous!

The article renders a little oddly, but the TITLE gets me all kind of excited.

Let's see how this plays out.....

Breakfast - GET IT BACK

2010-08-16T09:11:00.002-04:00

A recent article, discusses why McDonald's kicks butt in FAST FOOD breakfast market.

Many things can be gleamed from this article, but specifically;

They’re not serving up what they wish America would eat when they crave a fast-food breakfast — hello, whole-wheat pitas? — but what America really does eat.

Look at what you are selling, and build upon that. The 'I wish' I could sell stuff is a waste of time.

Article HERE.

Oh yeah, please don't forget to promote that we use REAL EGGS!!!

Chickens do not give birth onto Styrofoam...

See what happens when you devalue

2010-07-26T08:20:00.003-04:00

You need revenue to pay bills - it's that simple. I know it's easy to say, but discounting and cutting your margins are a recipe for a fail.

See the results.

Hang in there.

Don't DEVALUE

2010-07-26T08:12:00.001-04:00

Stop discounting - Stop now, you may not be able to recover.

This guy agrees.

If it's priced right; they will come. FOOD OF DREAMS.

School Districts are getting hosed!

2010-07-26T07:56:00.002-04:00

Article here.

This has been going on forever. We won't participate. It has held us back, but ultimately, doing the right thing, for the right reason, will always prevail.

It may not help. They will pay the money and keep going. Hopefully, someone will notice.

Finally, someone said it aloud

2010-07-22T08:28:00.002-04:00

Here is a quote from a finance guy in regards to the impending Sara Lee Bread division sale,

"The bread business is low margin, zero-growth, and running at a competitive disadvantage in our opinion because of its high labor and benefit costs.

Hope people understand what we deal with everyday.

Breakfast - FOCUS on it!!

2010-06-28T11:51:00.003-04:00

Follow the trends - breakfast going up - lunch FLAT - dinner DECREASING.

Greatest potential for gain is breakfast. Back to basics!!

Great article here.

Make Toast - MAKE PROFITS.

Allergy ALERT!

2010-06-21T10:36:00.001-04:00

Very nice article.

Our stance is, and until can be reliably proven otherwise: "If you're allergic to it, IT'S IN THERE!"

I like to call it the Prego(tm) response.

I can provide YOU with the information about the products YOU purchase. Unfortunately, in our facility, and in our delivery trucks, are the products (over 700 different) that other customers purchase.

Restaurants also don’t often realize that allergy contamination can’t be easily undone. Removing the slice of cheese from a Big Mac, for example, would not make it safe to eat for someone with a dairy allergy.
“It’s molecules that can kill,” says acclaimed chef and restaurateur Ming Tsai...

from the above linked article.

This is why our stance HAS TO BE PREGO!

Be Square!!!

2010-04-13T08:23:00.001-04:00

Social Media. Everyone's using it. We need to use it too!

Facebook

Twitter

Foursquare

See article about creating a FOURSQUARE flash mob.

Get on board, or you'll be left behind.

Update your appetizers!

2010-03-31T07:35:00.002-04:00

CHECK THIS OUT

Appetizers not getting as much play as they used to?

Maybe they should be updated to 'Small Plate Specials' or promoted as alternate meal options by your servers.

App plus bev plus dessert = WIN!

Stay creative.

BE Mesmerizing, Memorable, Delightful

2010-02-23T09:14:00.001-05:00

Forbes magazine article about the best new restaurants.

Story here.

Hope to see you on next year's list.

Pechter's of Southern NJ Business Card - Anytime

2010-01-15T09:10:00.002-05:00

Get our business card anytime.

Text Pechters to 50500

Give it a try!!

Delaware Valley Purchasing Group

2010-01-05T07:44:00.007-05:00

Finally. Pechter's of Southern NJ is an AUTHORIZED Delaware Valley Purchasing Group APPROVED Vendor.

Thanks to everyone at the DVPG, and all of our clients, who made this a reality.

Let's grow together in 2010 - new decade - new outcomes!

2009-12-15T18:25:00.000-05:00

Service and Quality are the KEYS - ALWAYS

2009-12-15T18:22:00.002-05:00

What has the restaurant industry learned from the recession?
More than anything, the economic downturn reminded us that every guest counts, and that to attract guests, we need to excel in both food quality and customer service. While special deals and promotions might attract attention, the best way to make first-time guests into frequent guests is to provide a great experience every time. You have to be careful when it comes to discounting -- I think it will hurt the businesses that offer them and our industry as a whole if we diminish the value of our products and services. Providing great food and great service in a clean and comfortable environment has been the focus at my restaurants and it is something we will continue to do.

What's your best advice for restaurants in 2010?
As always, providing a superior guest experience is the No. 1 advice at any time. In the new year, we will start to see some signs of economic recovery, but it won't happen overnight. My best advice would be to join the National Restaurant Association and your state restaurant association to capitalize on the guidance and benefits that membership provides. While I'm now the chairman of the Association, I have been a member for many years, and it's one of the best business decisions I've ever made. The fact is that my membership has paid for itself many times over.

What leadership lesson would you like to pass on to restaurant operators?
Valuing your team is the most important leadership quality in my book. Without great people helping you, you won't get very far. Recruiting and retaining quality employees is of vital importance to every restaurant, and something I have always kept top-of-mind. The labor market is not as tight as it has been in the past several years, so we now have a greater pool of career-seekers to choose from, but that is not likely to last forever. Training and rewarding your current staff will pay off in the long run.

Breakfast - ALWAYS A WINNER!

2009-12-09T19:01:00.001-05:00

Consumers find breakfast fare comforting and many, especially women, wish they could eat it at any time of the day. A new study by foodservice industry consultant Technomic finds that nearly half of consumers surveyed (46 percent) say they would like to see full-service restaurants offer breakfast throughout the day.

About a third of consumers (32 percent) would like breakfast offered all day in limited-service restaurants. In both cases, females were significantly more interested in breakfast items for lunch or dinner than were males.

'Operators looking to expand breakfast into other dayparts should be mindful of their customer base and develop new offerings accordingly,' says Darren Tristano, EVP at Technomic. 'Understanding the general flavor, ingredient and preparation preferences held by female consumers can help operators and suppliers introduce the most appealing breakfast options beyond morning hours for these guests.'

The findings are part of Technomic's new Breakfast Consumer Trend Report, designed to help restaurant operators and suppliers understand consumer attitudes, preferences and dining behavior associated with breakfast. Other interesting findings include:

• One out of four consumers (25 percent) often treat themselves to a large, traditional breakfast on the weekend.

• Four in ten (43 percent) say they visit their preferred restaurant for weekend breakfasts because the food tastes really good, while weekday breakfast visits are driven by inexpensive offerings (45 percent) and convenience of location (38 percent).

• More than three in five consumers (63 percent) say they expect their breakfast purchases at restaurants and convenience stores to remain about the same in the coming year.

• Consumer interest in breakfast sandwiches has grown since 2007. More than three-quarters of today's consumers (77 percent) purchase breakfast sandwiches sometimes or often during weekdays, compared to 73 percent in 2007. Breakfast sandwiches fared even better on weekends, increasing from 61 percent two years ago to 70 percent today.

• Consumers report an increased interest in premium coffee. Roughly a third of today's consumers (34 percent) prefer premium coffee as compared to 29% of consumers surveyed in 2007.

• Fast-food restaurants have improved in consumers' perception of healthy food offerings. Only a third of consumers (35 percent) say they would like fast-food establishments to offer more healthy options, down from 43 percent in 2007.

• Leading fast-casual restaurant chains are adding new entrees and side items to their breakfast menus faster than any other restaurant subsegment.

Consumer analysis found in the Breakfast Consumer Trend Report is based on recent online surveys with 1,500 U.S. consumers about their consumption behavior, attitudes and preferences for breakfast. The Menu Insights section, derived from Technomic's proprietary MenuMonitor database and primary and secondary industry data, provides an in-depth look at how leading, emerging and independent restaurant chain operators are menuing breakfast. Additionally, menu and consumer data from Technomic's 2007 edition of this report is discussed and compared to current findings. Appendices include detailed profiles of 15 innovative and emerging breakfast concepts, and menu listings of new, limited-time offerings and deleted breakfast foods and beverages.

Darden Restaurants CEO has tips on surviving recession

2009-08-25T08:12:00.006-04:00

I agree with this almost completely.

Article here.

Key Points.

A server or a manager, regardless of what's happening at home, must walk into a unit and put on a smile. It's more important now when people are experiencing more anxiety than they might normally.

Yep, even if you're not 'feeling it', FAKE IT!

Those unprepared had to rely heavily on discounting.

There is a lot of risk to putting your brand on heavy sales. It reinforces what it's worth, and it is challenging to get back normalized pricing after an extended period of time. You see it in consumer packaged goods that get supported by coupons. They lose their ability to command a premium.

Yep. Value is value - quality is quality - don't sell yourself short, you may never be able to recover.

When you reduce staffing, the customer experience gets eroded. You breach trust at a time when their restaurant visits are more dear than they've ever been.

When times are slow, do MORE!

New Jersey Diners Endangered?

2009-08-17T14:18:00.001-04:00

This article seems to think so.

Let's not allow this to happen.

"State of School Nutrition 2009" Survey

2009-08-17T09:27:00.002-04:00

School Nutrition Association Releases "State of School Nutrition 2009" Survey

School Foodservice Directors Cite Funding and Cost of Food as Biggest Concerns but Are Weathering Tough Economy

Check out whole article.

Kosher getting Closer!

2009-08-13T09:57:00.001-04:00

Circle K is starting the process of certification!

Scanned letter received from Circle K - you may have to magnify (click on image).

Thanks to everyone for their tolerance during this trying period.

--jim fisher

Gyros - Very Interesting

2009-07-27T17:50:00.001-04:00

This should start a nice little debate:

Gyro Story

Sliders !!

2009-04-13T10:19:00.002-04:00

Check out this recent article:

In tough times, restaurants try mini burgers to get a nibble

then order samples of:

0349 Slider rolls 24 pack

or

0166 2 1/2 vienna rolls (Baby Kaiser)

We want to help you increase your sales - we are constantly adding new items to help with changing menus - check the website - when in doubt, give us a call!!

Great Advice.

2009-03-09T07:40:00.002-04:00

Wow, came across this doing my morning reading.

Great advice for ANYTIME, but especially a good reminder for this economy; plus I agree with it completely!!!

"Restaurants, thou shalt heed these tips"

Check it out and implement.

Hang in there!

More 2009 TRENDS

2008-12-17T19:19:00.002-05:00

13 Trends for 2009

Check them out, implement a few.

Tough Economy - Try Something NEW

2008-12-17T18:36:00.003-05:00

5 Ideas for 2009:

Use what they are using to get them in:

Make if FUN and MEMORABLE:

We can get through this; for new menu ideas give us a call!!

(856) 786-8000

We are Pechter's of Southern NJ Independent

2008-08-14T09:47:00.002-04:00

That's it. No affiliations. We are our own separate and distinct organization, not CONTROLLED by anyone else.

NOT JJ CASSONE.

NOT Pechter's (RP) Baking

NOT Rockland Baking

NOT ______________ (Insert any name you want)

We buy and distribute bread and rolls from various sources and are not beholden to anyone.

We make all of our own decisions, based solely on our own best interests and the best interests of all of our clients.

If you have any questions about any of this, please contact Jim Fisher directly at (856) 786-8000.

Thank You, and thanks for choosing Pechter's!! (of Southern NJ) ;-)

When times get tough, DON'T retreat; ATTACK!

2008-08-07T05:54:00.004-04:00

Sometimes, what seems bad at the beginning can turn out to be a good thing in the long run.

Don't get me wrong, economic pressures in the food service industry are very tough, and will probably continue to be that way for a while,

The consumer can tell if you are acting depressed, or timid, and are running your business in that manner.

Look at what some are doing:

Denny's, IHOP try to reclaim breakfast

U.S. restaurants see opportunity as rivals bankrupt

Stay strong!!

Pechter's Bread and our Products add VALUE!!

2008-07-31T06:45:00.002-04:00

Bennigan's failure should be a wake-up call:

"Recent Technomic research on the segment also identified factors that have helped some casual-dining operators remain successful, while others have stumbled. Those factors include strong unit economics, excellent execution in food quality and service, and the ability to convey a strong price/value perception with consumers, regardless of the total amount spent."
-quoted from Wall Street Jpurnal MarketWatch July 30, 2008

Consumers will consume if they feel that they are getting what they pay for.

Find out what you are and be that, execute well, use the best ingredients, and all will be well.

Trying to be everything, ends up being nothing. Create a niche and execute.

We can HELP, give us a call at 856-786-8000 and / or visit our website at www.pechterbread.com.

Industry News

2008-07-28T06:44:00.003-04:00

Things aren't always as they seem.

Sometimes, and most of the time, KISS (Keep It Simple Stupid) applies:

And then create your own niche:

New Bagels - New FLAVORS!! Pechter's Bread of Southern NJ

2008-07-28T05:01:00.003-04:00

5998 BAGEL R ASSORTED SLI LOOSE

5996 BAGEL R EVERYTHING SLI LOOSE

5995 BAGEL R ONION SLI LOOSE

5993 BAGEL R PLAIN SLI LOOSE

5994 BAGEL R POPPY SLI LOOSE

5992 BAGEL R CINNAMON RAISIN SLI LOOSE

5997 BAGEL R SESAME SLI LOOSE

5991 BAGEL R EGG SLI LOOSE

7949 BAGEL R GARLIC SLI LOOSE

5989 BAGEL R PUMPERNICKEL SLI LOOSE

5988 BAGEL R SALT SLI LOOSE

5990 BAGEL R WHOLE WHEAT SLI LOOSE

NEW FLAVORS!!

Featured Items - July / August 2008

2008-07-06T15:54:00.004-04:00

Pechter's of Southern NJ - Featured items for July & August 2008

Brioche Hamburger Roll	7813
Brioche Hamburger Roll Seeded	7811
Brioche Hot Dog Roll	7815
Brioche Dinner Roll	7809
Brioche 4x4 Sandwich Roll	7814
Sourdough Roll	2432
8 Grain Roll	2433
Sun Dried Tomato Roll	2435
China Roll (Challah Twist)	0216
Ciabatta Roll (4x4)	3317

These rolls are guaranteed to increase the value of your existing menu items. Give them a try!!

Visit www.pechterbread.com for even more menu ideas.

Delaware Route - New Stop

2008-06-23T05:51:00.001-04:00

Welcome to the team!! Now serving Golden Castle Diner Newark, Delaware.

New ROUTE -New Website - New BLOG !!

2008-06-17T19:36:00.002-04:00

Pechter's of Southern NJ has started a route in DELAWARE. It's been a long time coming. People have been asking us to come to Delaware for along time, but not wanting to give anything less than our normal exemplary service; we had to decline. But, now the timing is right, and we are off to a great start. Good to see some old friends that have moved down to Delaware and good to make new friends and start new relationships. If you know someone in Delaware, have them give us a call at: (856) 786-8000 or 1-877-713-1644.

"Can you get me a product list?"

Now available online. Visit www.pechterbread.com

Check it out, and keep checking it out as we add more items and features.