All News Articles

CSNA Annual Conference

- November 12, 2019

The CSNA Annual Conference this year was great! Thanks for stopping by the booth to say hello, please give us a call or message us to set up a demo on any of the lines we represent. #Schoolshow #chef #chefslife #foodservice #restaurant #cooking #kitchendesign #designer #Cali

Convotherm Las Vegas

- November 7, 2019

We are having a great event for Convotherm in Las Vegas on November 13th from 4:30pm – 7:30pm want more details? Send us a message and will get you the details. #LasVegas #Chef #chefslife #vegaschef #cooking #702 #casino #kitchendesign #consultant #kitchen

delfield-logo

Advanced Refrigeration at Your Fingertips!

- September 14, 2018

Delfield’s NEW Specification Line offers 24/7 connectivity, energy efficiency and peace of mind. This Specification Line equipment is designed to make your life easier. For more advanced refrigeration solutions for your operation, contact Preferred Marketing Group today!

Cookshack

The smokey flavor you love, with less clean up!

- September 5, 2018

The Cookshack Pellet Smoker Oven gives you the consistent smoke flavor you want in your food with low ash content from the pellets and less clean up after you’re done. The unit’s small footprint and high capacity to smoke or barbecue products makes this the perfect unit for any operation. Check out our latest blog […]

Sammic

Simply Sammic

- August 30, 2018

From food prep and preservation to Sous Vide cooking, Sammic has solutions to save time and simplify your operations. Sous Vide & Vacuum pack equipment provide HAACP recordings for your chefs when using the SmartVide 8 free app for “smart” food safety. Enhanced grid cleaning kit provides industry leading results, saving you time with prep […]

Cookshack

Create the pizza you love with the click of a button!

- August 28, 2018

The Cookshack Wood Fired Pizza Oven is a hand-crafted, artisan pizza oven that provides the flavor of real wood pizza in just 3 minutes! With Cookshack’s advanced technology, the oven creates a consistently flavored pizza and is cost efficient to use. Best of all, this gourmet pizza oven can be installed under a standard commercial […]

Recent Blog Posts


Pitco Fry Gal Focus: Introducing Jan Tung

4 months 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

5 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

6 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.”