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 Gal Focus: Introducing Jan Tung

4 weeks ago

As a former Marine Corps chef, Jan Tung has gotten to enjoy and create many culinary experiences. Now as Preferred Marketing Group‘s Business Development Representative and chef in Southern California, she works with a lot of foodservice operators who have questions about how to make their fryers last longer and increase profits. We sat down with […]

Pitco Fry Guy Focus: Introducing James Pate

3 months 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 months 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.”

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