PJP Moving Update
PJP will be moving office and warehouse locations in May to a brand new state of the art 255,000 square foot facility. PJP’s new headquarters includes 30,000 square foot office space that includes a new Culinary and training center for demonstrating foodservice equipment for customers.
PJP’s offices will move on May 7th-9th. The warehouse will move on May 14th-16th. Due to the moving schedule PJP will not ship orders on May 9th and May 16th. And will return to normal operation on May 17th.
PJP Named on of Philadelphia’s Top 100 Workplaces
PJP was named this week as one of Philadelphia’s Top 100 Workplaces by the Philadelphia Inquirer and Philadelphia Daily News. This was PJP’s 2nd Consecutive Year appearing on the list of top workplaces in Philadelphia. Moving up 4 Spots to be #18 Midsize Company in the Philadelphia Metro Area.
Results of the rankings are based on the Inquirer and Daily News surveying of 1,614 employers in the region with at least 50 workers. After analyzing 30,674 surveys, the final results were used to create the final product of the survey is our list of the top 100 workplaces for 2011, which comprises the 20 highest-ranked large employers, 35 midsize organizations, and 45 small firms.
Click Here to see PJP's Survey Results
Congratulations to all of the PJP employees and owners for everything that they do to make PJP one of Philadelphia’s Top 100 Workplaces.
To Drink or Not to Drink the Green Beer
To drink or not to drink the Green Beer
St. Patrick’s Day is less than a week away and as many are getting ready to prepare their special St. Patrick’s Menu Items. I for one and focused on the Green Beer.
Green Beer as hokey as it is, has become associated with St. Patrick’s Day. However the bigger question is serving Green Beer a requirement, choice, or can Bar and Pub owners just move on to serving better quality suds.
I believe that many bar and pub owners opened their restaurant and bar because they saw something enjoyable about serving good food and drinks. As business owners, they need to make money, and I’m not debating that. Every business does, but does Green Beer fall into the category of good food and beverage or is it a once a year menu gimmick?
The Detroit Free Press ran an article today polling Irish Pubs in the area regarding their Green Beer Policy. The results were split. Traditional Pubs stating they were not going to serve it, as it does not follow the German Purity Laws of only putting malt, hops, barley, yeast and water in beer. While others preferred to side with the party, and feared loosing business without having it available.
I think i find it hokey and could pass, but as Bar and Pub owners can they afford to pass on the American Tradition of seeing green beer. Let us know what you think? We’d love to hear your comments and opinions.
Party on and Happy St. Patrick’s Day!
PJP Names Vendor Awards for 2010
Penn Jersey, a wholesale distributor of foodservice and janitorial equipment and supplies, has named their Manufacture Service Awards for 2010.
PJP made the announcements at a vendor planning meeting held in March at the Four Points Sheraton in Philadelphia, PA. Criteria to be considered for the awards are; sales, support, product line, business competencies, and representation of PJP. PJP would like to thanks these and all of our valued vendors. We are all looking forward to a tremendous 2011.
2010 Sanitary Maintenance Vendor of the Year Proctor & Gamble
2010 Disposables Vendor of the Year – Pactiv / Reynolds Foodservice Group
2010 Equipment & Supplies Vendor of the Year – Cambro Manurfacturing
2010 Manufacture Representative of the Year – David Muhr, Spartan Chemical
About PJP
PJP has been in business since 1963, servicing the Mid-Atlantic region. PJP is a wholesale distributor of Supermarket Packaging, Foodservice Disposables, and Restaurant Equipment and supplies. As the regions largest independent distributor operating out of one warehouse, PJP prides itself on reliability and service. For more information, visit www.pjponline.com.
Do You Need a Blast Chiller?
A blast chiller allows foodservice operators to quickly cool products to ultimately avoid contaminating to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption.
Blast Chiller from Victory Refrigeration
Blast Chiller from Victory Refrigeration
Advantages of Using Blast Chillers
Peace of Mind
Knowing that you have properly chilled your hot food thru the danger zone and are in full compliance with Food Safety practices of HACCP.
Food Quality
You spent a great deal of time in creating that perfect recipe and purchased on the best ingredients, so don’t destroy it by not chilling it properly. Blast chilling maintains food texture, flavor and appearance. Strengthen your bottom line while cultivating satisfied customers.
Wider Menu/Greater Choices
Increase your profitability by adding new menu items that have been prepared during slow times, properly chilled and ready to be finished in a first class manner when ordered by your patrons
Meet Unexpected Demand
When that unexpected, after theatre crowd arrives, have the entrees they want ready to go from your Food Bank.
Less Shrinkage
Increase the yield of your prepared foods by not losing out to normal moisture lost through evaporation during slow cooking.
Less Waste
Finish only the number of entrees or meals actually ordered and don’t throw out good (profitable) product because of no-shows or cancellations.
Time & Labor Savings
Prepare foods when you want to; when the staff is available; and when the pace best suits your creative juices without the normal hustle and bustle of a busy kitchen. Cook now, blast chill and finish later.
Improved Shelf Life
Capture that seasonal or special bulk buy opportunity and blast chill for a few extra days or shock freeze to stock up for the winter.
PJP sells a variety of different sizes and types of Blast Chillers from Victory Refrigeration, depending on your needs and space requirements. For more information regarding Blast Chillers, contact Irv Fine, PJP’s Foodservice Equipment and Smallwares Divsion Manager.
PJP Receives SEFA High Achievers Club Award
Congratulations to the PJP Equipment and Supplies Division! Irv Fine, Equipment and Supplies Division Manager and Keving Curtin, VP of Sales were at the recent SEFA conference, where they were PJP was recognized by SEFA with the High Achievers. This award recognizes significant volume increases over already substantial SEFA business.
Shown in photo from left: Kevin Curtin and Irv Fine, PJP; Drew O'Quinn, Thompson & Little; Jim Weiss and Raymond Vasquez, H. Weiss.
Chicken and White Bean Chili
Chicken and White Bean Chili
Its cold up here in the Northeast! 13°F to be exact, and when it is cold there is nothing better to warm you up than a good bowl of soup or chili to warm your bones. I found this recipe on epicurious.com they have a lot of great ones but this one just stuck out today.
For more chili recipes on epicurious.com you can visit this link
Ingredients
1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro
Preparation
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.
Reducing sodium and offering lower sodium options has been top of mind in many restaurant companies lately. As more attention is given to healthful eating, obesity and wellness, the restaurant industry is sometimes the first target of activists and those looking to mandate food and beverage changes. Restaurant operators do have options, however, and providing lower sodium menu items can actually help drive customer traffic and satisfaction.
It’s important that all restaurant companies, large or small, take this issue and the potential sodium regulations seriously, especially if the industry wants to avoid more government mandates.
Read more about lower sodium offerings and reasons at Three reasons restaurants should offer low sodium items | Nation’s Restaurant News.
Classic meatball sees recession revival | Nation’s Restaurant News
The clasic meatball is making a comeback, and some of the credit might be due to the recession accoring to Nancy Kruse of the National Restaurant News.
Check out Nancy’s Article at the link below to learn more about the comeback of meatballs and the versatile way they are being used in today’s foodservice operations.
Classic meatball sees recession revival | Nation’s Restaurant News.
PJP always likes to see good things in the news, about our customers. There was a very nice article on Sunday regarding Dandelion by Starr.
Take a look. Its a great place and a nice article.
Dandelion by Starr: God save the pub | Philadelphia Inquirer | 01/16/2011.
This slideshow requires JavaScript.
