Plascon Group Blog
cook chill (5)
Are you Using Cook Chill Bags in your Mexican Restaurant?
How the Cook Chill System Benefits Your Restaurant Every day, more and more Mexican Restaurants are...
BRC 'AA' rating and why it is important for Food Packaging
PLASCON MAINTAINS BRC ‘AA’ PACKAGING CERTIFICATION 3 YEARS RUNNING! Each year, to maintain our BRC...
Hand and Foot Impulse Bag Sealers for Cook Chill
Hand Sealer vs. Foot Sealer Which option is right for your operation? If you are thinking about...
Learn the 7 Step Process for Cook Chill
The Cook Chill Prep & Serve Process Consistency in procedure. Consistency in taste. Consistency in...
The Balance of Time in Restaurant Operations
The Value of Time If you’re a busy restaurant owner or operator, then you already know the value of...
Celebrate National Soup Month!
January is National Soup Month! It's winter, and for many of us, that includes cold, and snow for...
'Twas the week before Christmas at Plascon
Plascon's Week Before Christmas ‘Twas the week before Christmas, and all through our staff, We’re...
What is the best way to seal cook chill bags?
Cook Chill Delivers on Freshness & Quality Cook Chill. Some of you know what this is, while...