AGAR University

Majoring In Savings

Several years ago AGAR buyers and territory managers began meeting informally, in the AGAR cafeteria of all places, to discuss information about products, market conditions and other news that might affect our customers. This exchange of information proved so useful, that we started doing it on a regular basis through our dedicated AGAR University Program. It has now become a vital part of how we operate.

Every Friday, There is a free-form brainstorm and idea-generating forum where we discuss those areas of possible concern to our customers and develop new product concepts and ideas that help our customers maintain their competitive edge. Weekly commodities updates are presented to the sales force so that they can help customers make informed buying decisions.

AGAR University Curriculum

AGAR is ahead of market trends and always aware of changing market conditions. Territory managers provide customers with things such as menu selections, ideas, product alternatives, possible product shortages, unforeseen price increases, cost saving solutions, etc. This sharing of information is a fundamental part of the Center-of-the-Plate solution.

This customer focused solution includes having vendors come in to present new menu ideas, as well as having our chefs experiment with ideas in our test kitchens.

Executive Chef

Whether you are opening a new restaurant, looking for new menu ideas or interested in revamping an existing menu, our corporate executive chef can help.

Our Chef, Jeffrey Merry, offers food evaluation seminars in our newly equipped test kitchen that allow customers to sample and experience the preparation of a wide array of menu selections. His seminars are designed to assist smaller independent restaurants improve their profitability by putting more value on their plate. Click here to learn more.