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TriMark Gill Marketing Blog

How to Keep Product in the Store When You Need It

It’s good to move product, right? Until you reach for more and … there’s nothing left. Then you’ve got a problem. You can scramble off to resupply — if that’s even possible — or you can tell the customer you’re out of said item. Neither option is appealin ...

Posted by Patrick Maness +, 3/30/2016

How the Top Tech is Helping Your Business Run in Today's Market

Do more with less — that’s the challenge we’re tasked with every single day. Our industry is known for its intense competition, constant innovation and narrow margins. To succeed, you need to be unique, offer a great product and, of ...

Posted by Tara Stanton, 3/23/2016

Restaurant Chains and the Importance of Consistency

Your restaurant is defined by the products and services you provide every single day. And when that restaurant is just one location that's part of a much larger chain, then your business is defined not only by the service and food that location provides b ...

Posted by Patrick Maness +, 3/18/2016

Vegetable Cocktails: A Whole Harvest of Possibilities

Legend has it, the inimitable Gin and Tonic was first devised as a way to treat malaria among members of the British Civil service stationed in India. One of the key ingredients in tonic water is quinine, which was a common treatment for malaria, and what ...

Posted by Patrick Maness +, 3/11/2016

A Quick Guide to Commercial Vegetable Steamers

While vegetables are a primary source for the nutrients we need to lead a healthy, active lifestyle, the wrong cooking method can deplete the vegetables of up to 50 percent of their vitamins and 15 percent of their minerals. Because of this, many consumer ...

Posted by Patrick Maness +, 3/10/2016

Root to Leaf: Reduce Food Waste and Jazz Up Your Menu

For as long as anyone can remember, people have been alarmed at how wasteful Americans can be. The food industry is seen as the biggest waste producer, outpacing plastic, paper, metal and glass. By some estimates, almost 40 percent of America’s food supp ...

Posted by Patrick Maness +, 3/9/2016

Spaghetti Really is Better When It's Made Out of Vegetables

Spaghetti that’s made entirely out of zucchini.Something just doesn’t sound right about that statement. But one of the most intriguing, and indeed surprising, ways to serve food is done with a spiralizer. Essentially, this is a kitchen tool that cuts vege ...

Posted by Tara Stanton, 3/8/2016

Less Meat, More Veggies: 4 Trends That Will Affect Your Business

Many business and industry insiders have noted there has been a major change in how Americans eat. Simply put, vegetables are replacing meat as the main entree. That’s not to say the main course has become squash or broccoli, but more and more, vegetables ...

Posted by Patrick Maness +, 3/4/2016

What Commercial Kitchens Can Learn from Food Trucks

What your kitchen can learn from food trucks?

Posted by Patrick Maness +, 3/3/2016

Maximize Your Dishwashing Process and Space

Maximizing your dishwashing process in a minimal spaceNo one will ever say the warewashing station is the most glamorous space in the house, but all restaurateurs agree it’s one of the most important. The product of all your kitchen work and all the table ...

Posted by Patrick Maness +, 2/26/2016

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