Despite a terrible economy, AGAR pulled together to help customers survive successfully through a long recessionary period.  We are also so proud that during this time, we were able to add new customers and grow our business and be one of the few companies that were able to keep our employees fully employed.  In some instances we were also able to support the community and those in need including clients of Community Servings http://servings.org/index.cfm and the Greater Boston Food Bank http://www.gbfb.org/ .  We are seeing signs of an improving economy, but I believe in the hospitality industry consumers will continue to look for value.  We are ready to help with that.

Yes, many of our customers are doing everything they can do bring in the customers and keep things moving along during these times, and we like to think AGAR has a part in that. By creating internal efficiencies, keeping our costs low and offering value-added services such as our Test Kitchen and our Chef Jeff Merry’s ideas, we truly believe we are not just a food distributor but a true partner to our independent restaurant customers. Our expertise is something more and more independent restaurants are taking advantage of.

Our seafood brand Nautifish is growing much more than we expected and more and more people are enjoying not only the great brand but what it stands for; Sustainability. We’ve cut a couple of checks to our charitable partner Ocean Alliance and we expect those checks to gain in size over time.

If you’ve driven by our location here in Taunton, you have noticed we are changing the way we look. With a 50,000 square foot expansion underway, we’ll be able to create even more efficiencies and stock more items that are needed by our customers. (See our own Ed Boylan’s blog entries for the latest.)

AGAR continues to be proud of what we offer as a wholesale food distributor. We are also proud of the trust you place in us to be your partner. While an overused statement, your success is our success. We try very hard to give our customers ideas so the traffic keeps flowing in the door.

So thank you for that trust and thank you for the opportunity to be your broadline food distributor. Whatever you celebrate this holiday season, have a happy and safe holiday, and a wonderful New Years.

Here’s to a great 2010…

I’m asked by a number of AGAR customers to come up with any number of solutions to their concerns. Whether it’s changing their menu to increase profits, come up with ideas to bring in more traffic or solve a growing concern or problem.

That was the case with our good friend Greg McDonald of Common Market Restaurants in Quincy. Well known as “restaurant row” in Quincy Mass, The row of restaurants has been around for many years and serves up a large variety of menu items at their different concept locations. Greg was seeing more and more news coverage and awareness around people with celiac disease as well as customers asking for gluten-free menu options. Individuals who have Celiac Disease are allergic to grains such as wheat, barley and rye. These grains or glutens if consumed can cause the body’s immune system to harm and damage the small intestine.

In short, we spent time going over products that AGAR had as well as what we could order for Greg’s restaurants and put together a number of menu timers that he could use to implement specials at his food court location known as the Village Common Food Court. Working together, we’ve now put in place a number of gluten free times that he can have on his special list on a weekly basis.

Some recent specials have included;

Honey Mustard Pork Roast with Brown Rice – Pork loin rolled with fresh spinach, prosciutto and caramelized onions coated in honey mustard marinade roasted & served over brown rice.

Balsamic Chicken: Chicken breast marinated in balsamic vinaigrette broiled & topped w/ grilled peppers & onions served over brown rice.

Grilled Chicken and Corn Chowder – all-natural chicken & red and green peppers w/ corn chowder infused with cayenne and Southwestern spices.

Just another example of how this New England wholesale food distributor AGAR helps our customers though different situations. We help advocate for customers like Greg and help them with profitable solutions that will bring business back to them.

I’m looking at the thermometer this morning and it’s just hit me; its winter. While not officially winter until December 21, it sure feels like it. Cold, windy and where I live, there’s still snow on the ground from last week. Many of us have put away the grill at our homes…many have not and will grill all winter long.

Many customers coming into your location will be looking for a great steak with a different type of sauce or topping as they have not yet decided to tell themselves its winter. Beside, who doesn’t like a good steak at any time during the year? As a Wholesale Food Distributor in New England, we have to be conscious of what people are looking for at certain times of the year. But like I said, steak is good any time of the year and I think your customers will agree. We suggest using the Creekstone cut of meat which we proudly offer here at AGAR.

Try this quick and easy recipe for a Blue Roasted Sirloin Steak.

Ingredients:

-12 oz Creekstone Sirloin Steak                  1 ea

-Crumbled Blue Cheese                                                2 oz

-Unsalted Butter (softened)                       2 Tbl

Preparation Instructions

-Combine Blue cheese and softened butter; Mix Well

-Set aside until steak is done

-Grill Steak to desired temperature, place steak on plate

-Top with blue butter and serve

We’ve probably maxed ourselves out on turkey lately and I’m guessing many customers are not coming in and asking for turkey either. They probably need a break before the next round during the holidays. If you’re looking for a way to satisfy the cravings of your customers who aren’t looking for turkey and have them walk away talking about a great and flavorful dish with a little bit of a kick, try putting a Five Spice Pork Loin With Hoison Sauce on your menu. Spruce up your specials with this great pork dish and have them coming back for more. With some high-quality ingredients from this New England wholesale food distributor, you’ll be a hero with your customers.

Ingredients:

-Bone in Pork Roast

-Oriental 5 Spice Powder                              3 Tsp

-Paprika                                                               1 Tsp

-Chopped Garlic                                               2 Tsp

-Brown Sugar                                                     1 Tsp

-Salt                                                                       1 Tsp

-White Pepper                                                  1 Tsp

-Spicy Plum Sauce                                            1 oz

-Simplot seasoned mashed potatoes      4 oz

Preparation Instructions:

-Combine dry ingredients and spread evenly over pork roast.

-Preheat oven to 350 degrees.

-Cook Roast until internal temperature of 150 degrees

-Cut Pork Chop and mashed potatoes

-Drizzle 1 oz of spicy plum sauce over chop and serve.