The Story Behind the Writer
More Articles by Harrison
BBQ 4 You
Whether you have a true smoke operation out back, or you’re just interested in adding some quality BBQ options to your menu, without a ton of hassle — it’s a good time to ‘cue up opportunities that generate more revenue.
Wipe Out!
Here’s a bright idea to degrease and protect faster than ever, leaving you more time to connect with your guests in a safe, clean environment.
Labor Savers: Chef Q&A
We sat down with Chef Lonnie Varisco, director of culinary business development at Performance — and a local New Orleans cooking legend — to talk labor solutions.
Building a Better Sandwich
On the outside of his office door, Chef Anthony Bussiere has a sign bearing his sandwich-making mantra: “Start with the best ingredients and then get the right price.”
Golden Summer
This summer, turn back the clock with customizable fry items that work equally well in-house or off-premise, meeting consumer demand for golden favorites and ultimately, driving profits.
Platinum Performance
When Louis G. Piancone, of Corato, Bari, Italy, boarded a ship bound for the U.S. (and ultimately New Jersey) on a warm day in 1951, he could never have imagined his future impact on the landscape of the American restaurant industry.
The Home Stretch
Whether you’re serving pizza, apps, authentic Hispanic-inspired specials, or even decadent desserts, the right irresistible cheese, from a name like Bacio®, can flip guests to regulars and keep you competitive, regardless of the occasion.
LTO Madness
At Performance, we have our own MVP exclusive brands, featuring inventive products to help your restaurant rise above the crowd. Which one of these Great Eight items can take your team to the top?!
A Chef’s Guide to the Latest IN PIZZA
The two-time Chef of the Year in the South Carolina Midlands region brings a hands-on approach to an industry that’s been evolving over time.
Nothing But Net
Cast off the winter blues and set your sales for blue whiting. With spring on the horizon, fish is swimming onto restaurant radars. Here’s why a fish focus on menus can help address market dynamics.
Sunday Sales Blitz
Consumers are expected to order around 13 million pizzas on Feb. 9th, with 45 million fans placing delivery orders, and 18 million more hitting up a neighborhood joint to catch the action.
Turn the Tables
Pull up a chair and let’s explore what can make a table special and how to leverage table arrangement to encourage repeat visits.
Peach That Pops
As the combination of sweet and spicy — “swicy” has become a popular term — continues to surge across menus, a poppin’ seasoning, such as Sweet Baby Ray’s® Spicy Peach Wing Sauce & Glaze, can add some peachy keen to your specials.
Joy Ride
Let’s explore a flight of dynamic ingredients capable of driving excitement and generating buzz during the first of the year.
The Path Forward
Providing background on ingredient sourcing can help attract a larger pool of guests, keeping you on the path to greater restaurant success.
Dont Fear the Flour
Let’s open the box and examine some not-so-secret flour ingredients to help you bury the competition.
The Bold and the Scrumptious
Let’s take a look at how adding bold, international flavors, with a touch of heat-and-serve, can help your guests get cozy.
Helping Hands
We’re constantly on-the-go. And yet, we still deserve the tastiest, quality comfort food we can get our hands on throughout the day, no matter where we are.
State of the Pizza Plate
Hear from our Performance Italian experts as they go inside the box to explore the pizza landscape.
Smoke Signals
Heat-and-serve items from brands like Ridgecrest® can help you dish out quality BBQ, while you save on time and reduce labor constraints.