Pangregorian Enterprises of Metro New York and Long Island

Pangregorian Enterprises of Metro New York and Long Island [email protected] The Goal of Pan Gregorian Enterprises of Metro NY and Long Island. What are you waiting for? Call us at (845) 463-6111 to find out more !

The goal of Pan Gregorian is to provide our members with low prices and rebate incentive programs from manufacturers and distributors through negotiated contracts. Pan Gregorian Enterprises Of Metro NY and Long Island is a member-owned group, where all member restaurants are equal and share on the benefits provided by these programs. Pan Gregorian operates at all times on a service-at-cost basis f

or the mutual benefit of the members. Over 500 independently-owned restaurants throughout New York save money every day by using our negotiated programs. If you are in the food service business and not a member of Pan Gregorian Enterprises of Upper New York, you may be paying too much for your food product and ancillary services! Find out how we can lower your food bills while increasing profits! Saving our members money since 1989.

What Your Chef Should Actually Be Doing
06/12/2026

What Your Chef Should Actually Be Doing

I see this problem most often when restaurant owners are not cooks. They hire a chef and assume that is what they need in the kitchen and that it solves

Why Winning the Kids at the Table Is the New Battleground for Restaurant Loyalty
06/10/2026

Why Winning the Kids at the Table Is the New Battleground for Restaurant Loyalty

For decades, the industry treated kids’ menus as an afterthought—typically a black-and-white sheet with crayons and a handful of predictable menu items. That approach no longer aligns with modern expectations. Today’s children are digital natives, accustomed to interactive, immersive experienc...

Doubling Down on Restaurant Marketing Spend
06/08/2026

Doubling Down on Restaurant Marketing Spend

When times get tough, the old playbook says to tighten your belt and cut costs wherever you can. But restaurant owners in 2026 are flipping the script

It’s Not a Discount Problem. It’s an Attention One.
06/05/2026

It’s Not a Discount Problem. It’s an Attention One.

Gen Z isn’t just here for the deals. They’re seeking brands that hold their attention.Gen Z is the most active generation in restaurant loyalty

The Secret to Summer Staffing
06/03/2026

The Secret to Summer Staffing

Summer hiring can be an operational beast for restaurants. It’s faster, higher-volume, and holds higher-stakes than typical hiring cycles because

5 Mindset Shifts Every Restaurant Owner Must Make
06/01/2026

5 Mindset Shifts Every Restaurant Owner Must Make

The restaurant you have today is a direct reflection of the mindset you bring into it every single day. Here are five mindset shifts every independent restaurant owner must make to create freedom, consistency and control.

A Checklist for Hail and Severe Weather Season
05/29/2026

A Checklist for Hail and Severe Weather Season

In 2025, it was revealed that 38 percent of restaurant owners said they don’t have business insurance, and of those that did, 37 percent shared they

Seamless Guest Interaction Drives Restaurant Revenue
05/27/2026

Seamless Guest Interaction Drives Restaurant Revenue

Every guest interaction is revenue. Good operators know it, the best capitalize on it.Hospitality has always been about energy: the pace of service, the

Many Restaurant AI Projects Will Fail. What’s Needed to Make Them Work?
05/25/2026

Many Restaurant AI Projects Will Fail. What’s Needed to Make Them Work?

Restaurants run on people; anyone who’s ever worked a shift, managed a rush or rebuilt a schedule at the last minute knows that all too well. Yet, in

Plate Waste Is a Business Opportunity in Disguise
05/22/2026

Plate Waste Is a Business Opportunity in Disguise

While approximately 30 percent of the food supply in the U.S. is still wasted, progress has been made and restaurant operators have an opportunity to

How Restaurant Merch Became Cultural Currency
05/20/2026

How Restaurant Merch Became Cultural Currency

Restaurants today are sitting on an untapped growth lever, that they may not even be aware of; one that builds brand, drives revenue, and extends

6 forces shaping the restaurant industry right now
05/18/2026

6 forces shaping the restaurant industry right now

War, w**d, weight-loss drugs and an aging population are creating uncertainty and opportunity for restaurants, Technomic experts said at the

Why Most Restaurants Leave Private Event Revenue on the Table
05/15/2026

Why Most Restaurants Leave Private Event Revenue on the Table

Private events represent one of the highest-margin revenue channels available to full-service restaurants and venues. A single corporate dinner

Seven Tips for Using a Podcast to Grow Your Restaurant Community
05/13/2026

Seven Tips for Using a Podcast to Grow Your Restaurant Community

As a content marketer who has worked with hundreds of restaurant operators, I have seen firsthand how the right storytelling channels can deepen customer

Perplexing Pricing Perceptions
05/11/2026

Perplexing Pricing Perceptions

Restaurant operators should focus on value, convenience, and experience to deal with a perception shift where, for the first time in four quarters, more

A Practical Framework for Workplace Violence Prevention in Restaurants
05/08/2026

A Practical Framework for Workplace Violence Prevention in Restaurants

Restaurant operators already have the blueprint for workplace violence prevention. Consider how you handle a kitchen hazard: you identify the problem, assess the risk, implement controls...

Charting Eventful Horizons: Realizing Revenue at Your Venue
05/06/2026

Charting Eventful Horizons: Realizing Revenue at Your Venue

Events, particularly corporate ones, are proving to be reliable traffic drivers and money makers for restaurants and hospitality venues delivering up to

The Cash Flow Blind Spot That’s Closing Restaurants: Why Profitability on Paper Isn’t Enough
05/04/2026

The Cash Flow Blind Spot That’s Closing Restaurants: Why Profitability on Paper Isn’t Enough

The food is excellent. The dining room stays busy on weekends. Reviews are strong. And yet, somehow, the restaurant always seems to be “in trouble.”

Enhancing Restaurant Profitability Immediately with Real-Time Insight
05/01/2026

Enhancing Restaurant Profitability Immediately with Real-Time Insight

The hospitality industry is facing unprecedented challenges. Having survived the upheaval of COVID through innovative thinking and a rapid adoption of

Reading the Glove Market in a Time of War
04/29/2026

Reading the Glove Market in a Time of War

If the current geopolitical tensions continue or escalate, the glove market could experience broader disruption over the next six to twelve months. The most

How to grow your restaurant using a simple and proven formula
04/27/2026

How to grow your restaurant using a simple and proven formula

The data is clear that if you reach more guests more often, your orders increase

Stop Studying for the Test: Why Restaurants Must Make Food Safety a Daily Routine
04/24/2026

Stop Studying for the Test: Why Restaurants Must Make Food Safety a Daily Routine

I spent years on the other side of the clipboard. As a New York City health inspector, I walked into hundreds of restaurants — fine dining spots in

When Gas Prices Spike, Drivers Shift How They Buy Food
04/22/2026

When Gas Prices Spike, Drivers Shift How They Buy Food

Gas prices are quietly reshaping restaurant demandFuel prices are climbing. The average gallon of regular gas has jumped 35 percent in March, and relief

3 Reasons Every Foodservice Operator Needs to Know How to Read a P&L
04/20/2026

3 Reasons Every Foodservice Operator Needs to Know How to Read a P&L

If you don’t know how to read your P&L, you’re driving blindfolded, and you are sure to crash. You end up making guesses instead of decisions, and that is exactly how profits slip away. Too many restaurant owners are busy, stressed and working harder than ever

Value and Vibes Top Guest Demands
04/17/2026

Value and Vibes Top Guest Demands

Restaurant diners have become more selective, making deliberate choices and increasingly seeking both value and innovation, according to Bank of

Address

23-35 Steinway St
New York, NY
11105

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

(718) 728-6000

Website

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