http://www.performancefoodservice.com/_layouts/feed.aspx?xsl=1&web=/customer/inthetrenches&page=e5c85437-ec15-43c2-8854-97587d6e7591&wp=ef6141b7-fc14-49b5-b1b4-ccdeb5f1c4b5Proven ideas, techniques and recipes from the Performance Foodservice chefs across the country.60http://www.performancefoodservice.com/customer/inthetrenches/Pages/Chile101.aspxAny operation can add a little spice to their menu next week - here's how.Fri, 27 Apr 2012 17:15:16 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/desserts.aspxWe take the guesswork out of what to serve for dessert next week with three easy-to-implement (and afford) ideas.Thu, 29 Mar 2012 16:26:36 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/PizzaPerfecto.aspxWith unlimited possibilities, flatbread and thin crust pizzas can find a home in any operation.Mon, 12 Mar 2012 13:44:06 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/NoCookTomatoBasilSauce.aspxSave time with this quick, "no cook" sauce that packs in the flavor.Thu, 26 Jan 2012 14:43:53 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/ReveillonATime-HonoredTradition.aspxWhich U.S. city has a thriving holiday tradition that centers around its restaurant scene?Tue, 20 Dec 2011 15:16:47 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/ReadingBetweenTheLinesOfARecipe.aspxKnow how when you cook grandma's recipe it isn't quite the same? Here are all of the extras that are behind 4 of Chef Lonnie's best.Wed, 23 Nov 2011 14:02:05 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/FallInLoveWithAutumnProduce.aspxRight now is the season for apples and winter vegetables. Take andvantage of these ingredients on you menu and in your wallet.Thu, 27 Oct 2011 15:06:03 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/Salsa.aspxMake this popular favorite go from a mere accompaniment to the standout on your plate.Fri, 30 Sep 2011 10:38:05 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/CreatingAGreatSaladExperience.aspxWhat is the difference between a good salad and a great one? It is all about the dressing.Tue, 30 Aug 2011 10:25:40 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/HighProfitDrinks.aspxStand out from the crowd this season with unique drinks - and glassware.Mon, 01 Aug 2011 16:20:41 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/BringDownYourPlateCost1.aspxWe've run the numbers and tested the recipes. Now, it is time for you to reap the rewards! Here are 3 lunch-time offerings that are on-trend and can be served up with a whopping 100% mark-up.Tue, 28 Jun 2011 12:11:38 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/CulinaryArtMorethanJustCooking.aspxRead some tips from our own Chef Lonnie Varisco on how to make the sight of your dishes truly memorable to your customers.Wed, 25 May 2011 15:55:50 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/DidYouSayPotato.aspxEven though it is one of the most humble vegetables, the potato offers versatility and variety in the kitchen.Wed, 27 Apr 2011 16:08:22 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/GetTheWordOutOnNutrition.aspxFocusing on nutrition tells your patrons that you care.Tue, 29 Mar 2011 15:30:28 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/TheDealonVeal.aspxGet the 411 on veal, its many cuts, and even some recipes that you can integrate into your menu.Fri, 25 Feb 2011 09:37:57 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/BringingYourMenuToLife.aspxNow that you've got a plan for your menu - how do your convey your love of these dishes to your diners?Thu, 24 Feb 2011 16:30:38 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/PriceItRight.aspxFiguring out how to price your menu is never straight-forward. Here are some tips to help straghten out your path to profit.Wed, 12 Jan 2011 16:27:58 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/ToChangeOrNotToChangeWhenShouldIAlterMyMenu.aspxSo you've had the same menu for a while now and you are starting to wonder if you should change things up...Mon, 20 Dec 2010 15:43:44 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/SquashCasserole.aspxEmbrace Fall's bounty and serve up these delicious squash recipes.Wed, 17 Nov 2010 11:56:04 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/TheArtofDeepFrying.aspxMaster the art of the fryer - here are the basics to take into consideration for your operation.Mon, 04 Oct 2010 23:35:15 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/SummerGrillingServingitSafe.aspxWith the grilling season here, there are several simple steps to a healthy and safe barbeque.Wed, 09 Jun 2010 11:07:12 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/Vegetarianism.aspxWith so many types of vegetarians out there - as a chef it is hard to be prepared. Here are some suggestions for rethinking the Center of the Plate.Fri, 21 Jan 2011 10:28:14 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/ChefiesBigPhatSalads.aspxCool off with these unique salad combinations and more - all featuring our unique Piancone Dressings.Thu, 29 Apr 2010 15:54:51 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/ThePowerofPaper.aspxSometimes communicating directly to customers via paper can have a huge impact.Fri, 21 Jan 2011 10:26:49 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/ThinkOutsideoftheMenu.aspxHave you considered advertising within your own restaurant? See the difference it made for one operator...Mon, 03 May 2010 22:21:01 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/ToolsoftheTrade.aspxTake the mystery out of selecting knives - the most important tool in a chef's arsenal.Mon, 10 May 2010 15:21:27 GMThttp://www.performancefoodservice.com/customer/inthetrenches/Pages/BuildaBetterSlider.aspxSliders are popping up on menus across the country - here's our formula for building one for your menu.Fri, 16 Apr 2010 16:10:49 GMT