For those of you who don’t know, I’m the PR guy at AGAR. I’m not an expert and I don’t claim to be an expert. While I did spend 16 years in the restaurant business doing everything from washing dishes to owning my own small restaurant near Boston, I don’t possess the expertise that many here at AGAR have. It’s not me that keeps customers loyal to AGAR; it’s the incredible talent that lies between these walls here. AGAR has some of the best in the industry when it comes to being a wholesale food distributor. From the buyers that ultimately keep the costs low to the independent restaurant operator to the other people that add value to a partnership with AGAR.
You have to realize that it’s not just about that truck that pulls up with all your food and other supplies in it. It’s about the true value of doing business with AGAR. From the team that watches the commodities markets, and there are many as you might imagine. This team watches everything from all the proteins customers buy, meat, poultry, fish etc…
Then there’s Chef Merry who also Blogs here. If you’re a customer of AGAR, you can book time with Chef Merry in the Test Kitchen and have him go through just about every detail of your menu and offer suggestions for not only building more traffic to your restaurant but how to increase your overall profitability, something that’s on the minds of many operators.
There are the seafood experts in the building. They have very stringent specifications on what they will put the AGAR and the Nautifish name on. They monitor temperature, quality, and consistency and if anything falls below their level of acceptance, they send it back.
So, if you’re wondering who I was, that’s me, a PR guy who loves to tell the story of AGAR and it’s experts.