Party trays: Is your service up to snuff?

Jones, Buck
October 1996
Progressive Grocer;Oct96, Vol. 75 Issue 10, p109
Trade Publication
Focuses on a survey which examined how customers are treated at companies' deli counters in the United States, especially in relation to special orders, phone orders, and party trays. Percentage of employees who knew their company made party trays; Response to the question `How much is your baked ham and roast beef?'; Percentage of employees who were not prepared to take the order. INSETS: How the survey was conducted.;Can you help me?..


Related Articles

  • Winklestein's moves to Gold Coast.  // Nation's Restaurant News;3/13/95, Vol. 29 Issue 11, p11 

    Reports on the relocation of Winklestein's delicatessen to a Gold Coast location in Chicago, Illinois, after outgrowing its River North storefront a few blocks away. Menu features; Salad bar; Baked potato bar; Alcohol bar.

  • Sub par swing. Casper, Carol // Restaurant Business;02/01/98, Vol. 97 Issue 3, p37 

    Focuses on a slowdown in the sub/sandwich shop openings in the United States. Sandwich shop operators' claims of expansion opportunities; Regional competitors' targeting of a national status; New pressures from sandwich alternatives.

  • Breakfast on the bad side of town. Beaudry, Michel // Ski;Jan95, Vol. 59 Issue 5, p24 

    Chronicles the author's eating experiences at the Southside Deli in Whistler. His relationship with the proprietor of this favorite haunt of the skiing crowd; Additional features of this restaurant.

  • Schlotzky's Deli switches to authentic Jewish style. Philippidis, Alex // Westchester County Business Journal;12/16/96, Vol. 35 Issue 51, p5 

    Reports on conversion of Schlotzky's Deli in Westchester County, New York State into a New York-style Jewish delicatessen. Reason for the move; Features of the remodelling of the restaurant; Comment by Paul Gluck, co-owner of the deli.

  • On A Roll Deli to be launched by engineer.  // Enterprise/Salt Lake City;6/19/95, Vol. 24 Issue 51, p11 

    No abstract available.

  • Redesigning Zabar's. Furman, Phyllis; Lentz, Philip // Crain's New York Business;11/28/94, Vol. 10 Issue 48, p6 

    Reports on the rearrangement of the departments at Zabar's store in New York City. Increase in sales; Plan to renovate the kitchens.

  • Southwest heat.  // Gifts & Decorative Accessories;Nov93, Vol. 94 Issue 11, p96 

    Presents several delicatessens packaged as gift items. Spicy salsa from Tres Chic of Texas; Texas Tray of Tru-Tex Prod.; Cinnamon crunch almonds from Hubbard's Cupboard.

  • New deli to be launched in Sugar House.  // Enterprise/Salt Lake City;3/25/96, Vol. 25 Issue 39, p7 

    Reports on the opening of the What I Like Deli at 803 E. 2100 So., Sugar House in Salt Lake City, Utah on April 1, 1996.

  • Deli's extensive biz menu began with vision of two men. Moran, Tim // Crain's Detroit Business;09/08/97, Vol. 13 Issue 36, pE-13 

    Presents an interview with Paul Saginaw, one of the owners of the delicatessen called `Zingerman's,' in Ann Arbor, Michigan.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics