Successful training on Kolpak at TriMark Orange County – March / 2020

- March 9, 2020

Check out Ex-Bio!

- February 14, 2020

The welfare of our planet demands an environmentally friendly food waste solution. In the U.S.A alone, our total landfill waste contains 30% and by some estimates, up to 40% food waste. Ex-Bio is the solution you need for managing your food waste. #foodservice #paradigmusa

Delfield!

- February 12, 2020

Delfield… Fresh solutions fit for you. Call us today to learn more about how Delfield can be a big win in your kitchen. #foodservice #kitchendesign #paradigmusa #restaurant #coldasice #cool #socal #losangeles #lasvegas #vegas #sanfrancisco

A-Word-from-Preferred: Dry Ager

- February 10, 2020

Dry Ager really the best solution when considering a dry-aging option for your restaurant. Give us a call or send us a DM to learn more. #Dryager #Meat #steak #restaurant #steakhouse #chef #chefslife #foodservice #cooking #paradirmusa #losangeles #socal #sanfrancisco #vegas

Happy Thanksgiving from Preferred Marketing Group

- November 28, 2019

From all of us at Preferred Marketing Group, we wish you a Happy thanksgiving. We are so very thankful for all our dealers and business partners. Thank you for all you do. #Foodservice #thankful #letseat #thanksgiving #thankfulthursday #chef #chefslife #feast #dinner #kitchen

Clean with Sammic

- November 27, 2019

You have to check out this video from Sammic, amazing how quick and easy it is to clean. Call us today to set up a demo. #chefslife #chef #foodservice #Sammic #thatsfast #kitchenlife #thankful #thanksgiving https://paradigmusa.amp.vg/xl/b3gpth9lzzrr5

Pitco Fry Guy Focus: Introducing James Pate

2 weeks ago

Let’s talk oil. Why do operators think oil filtration is a waste?

In my opinion, it’s because they’re thinking about the time and trouble they imagine it takes to clean, filter, or change and dispose of the oil in many fryers. It’s common for some end-users to find that new oil must be “broken in” before it starts to perform properly, making it even easier for them to justify putting off changing the oil change. But doing so can in fact end up costing them more. Old fryer oil means longer cooking times and more fat absorption by the food, along with the potential for unsavory flavors.

Pitco Fry Guy Focus: Introducing Gabriel Samano

3 weeks ago

“What’s the disconnect between throwing away oil constantly and the option to filter and reuse?
Most operators are living in the now and trying to survive the day-to-day. They’re not thinking of the long-term costs of not filtering, and it’s not until you do the math and show them that filtering can almost double the life of your oil over time, that they really see the benefits.”

New Hires!

2 months ago

𝐒𝐚𝐲 𝐡𝐞𝐥𝐥𝐨 𝐭𝐨 Jacob Thomases! Jacob started scooping ice cream at 31 Flavors about 25 years ago, and since then tried his hand at about anything foodservice can offer until equipment and kitchen design captured his heart. Now that he is a part of the Preferred Team, he is looking forward to taking care of […]

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