Reinhart Leader Archives

Spring 2005

Let’s Grab a Sandwich!
by Mary Daggett
Sandwiches are sure-fire profit builders. Whether simple or sophisticated, they are the perfect hand-held meal for today’s busy consumers. What’s hot in the sandwich world? We asked an expert. According to Pamela Parsegian, Executive Food Editor of Nation’s Restaurant News, hot sandwiches are what’s hot. “The Corner Deli in New York City has a Panini bar that draws lots of opatrons,” Parsegian said. “While Paninis are especially popular all across the country at places such as Panera Bread, many operators are successful with hot sandwiches in general. Another sandwich I see everywhere is the Cuban, which features roasted pork, ham, Swiss cheese, pickles and Cuban spices on a soft white bun. Sandwiches are now merchandised on more interesting, artisanal breads. In fact, the quality of the bread is as important as any other aspect of today’s sandwiches. Also, the finest cheeses and meats are being used. And, of course, carb-friendly sandwiches are still getting a lot of play,” said Parsegian.
Some valued Reinhart customers share their sandwich success stories:

Winter 2004

Made from Scratch Is a Matter of Taste
by Mary Daggett
Home-style cooking is synonymous with great taste, freshness and quality. It is, of course, a derivative of the term “homemade”—a throwback to the old days when homemakers did the majority of their families’ food preparation from scratch, with ingredients they’d freshly picked or plucked from their gardens and barnyards or stored in their pantries. These are the comfort foods we remember so fondly.

Fall 2004

Championship
Country Club Dining
by Mary Daggett
Groucho Marx once remarked “I’d never join a club that would have me for a member!” More and more folks each year are ignoring Groucho’s membership philosophy and joining country clubs— foremost for the golf, but also for the swimming pools and tennis courts, the winter activities, the clubhouse camaraderie and the fine food provided by the kitchens, which are, in many cases, staffed by eminently skilled chefs. Public courses with dining facilities and those affiliated with luxurious golf resorts round out America’s wonderful world of
championship country club dining.