Learn to recognize and manage the signs of stress
Stress is the body’s response to a demand or threat, real or perceived. It’s the automatic physical response often called fight or flight. The body releases a surge of adrenaline and cortisol and...
The Value of Time
If you’re a busy restaurant owner or operator, then you already know the value of time.
The demands on a busy day in the service industry can be challenging for even the most organized, productive and effective operators....
How was tea first discovered?
Here at the Plascon Group, home of the Saftea® Liner, we think about tea a lot. We talk about tea, we drink a lot of tea and we’re always looking for new ways to enjoy tea! That had me wondering…how did one of the...
Plascon's Week Before Christmas
‘Twas the week before Christmas, and all through our staff,
We’re all busy making sure customers receive everything needed to have.
The Cook Chill bags were folded neatly and boxed,
Ready to ship as speedy as a...
"Great things in business are never done alone; they're done by a team."
– Steve Jobs
Here at Plascon, we believe we are stronger when we work together. This is true not only in our daily work practices and activities, but also by forming...
Everyone struggles with procrastination – both personal and professional procrastination – even the most successful people. In order to overcome the battle with procrastination, we must identify and understand why we procrastinate and then...
The challenges of a shrinking labor pool for restaurant owners
According to the U.S. Department of Labor the unemployment rate is the lowest it’s been in 18 years. While this may be a welcomed statistic in many households, the adverse effect of...
USDA Provides Easy-to-Follow Steps for Safe Potluck Prep and Serve
Preparing & storing your potluck foods to prevent foodborne illness
We love our potlucks at Plascon—crock pots line up, veggie trays abound, sweets and treats galore, and every...
Preventing food borne illnesses
September is dedicated to food safety awareness, both at home and in restaurants. Food borne illness stories continue to make headlines in our news broadcasts, so this month, let's all take a look at simple ways...
From Farm to Grocery Shelf
A behind the scenes look at how your produce makes it to the market
When you see the semi-trucks driving down the road with a full load of produce, do you ever wonder how they take 50,000 lbs of produce and package it...