Bottoms up – Canadian Restaurant & Bar Show Nov 4, 5
Check out this video to see how delicious cocktails are made
Learning from the best in Rome
{% video_player "embed_player" overrideable=False, type='scriptV4', hide_playlist=True, viral_sharing=False, embed_button=False, width='1920', height='1080', player_id='18590089482', style='' %} On the way to the HOST show, in Milan, Permul made a quick stop in Rome, in search of the authentic Roman culinary scene, from pasta to pastry. We were fortunate enough to connect with Mama Culinary Tours, Senior Project Manager, Sandro Saccoccio (seen with pizza below), who took us on a walking tour of Nuovo Mercato Esquilino, which is a local market with vendors from Africa, Asia, and Europe.
ProVection Oven – Small, Powerful with Customization
Imperial’s improved ProVection oven is a smaller profile unit that is just as powerful as larger convection ovens, but unlike generic ovens it can be customized to fit any restaurants specific cooking needs.
Choosing the right bin for your ice machine
Blogging can take on many forms; from informative to instructional and sometimes practical. At Permul, we feel the best approach for the reader is to answer actual questions that our sales team are asked in field in order to provide you with relevant knowledge when it comes to commercial restaurant equipment in the food service industry.
Gen Z will exchange Green for Greens
Restaurant patron’s desire for healthier food options has increased dramatically, especially among younger customers. While being “healthy” twenty years ago may have referred to simply exercising more or lower fat options, there is now a greater emphasis on fresh produce, how it is grown and ultimately how that food is distributed. Old marketing phrases, like “farm-to-fork” and the “100-mile diet,” are now the expectation of today’s customers, and they are willing to pay more to ensure their food meets these standards.
