Expanding REVLAR

Relyco Expands REVLAR Synthetic Paper Line

We are delighted to announce that we have expanded our synthetic paper portfolio! We will now be offering REVLAR Select and REVLAR Soft to complement the already existing REVLAR Premium product. With this expansion, we are able to offer our customers more options that can meet a broader variety of budgetary and project needs.
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New England Food Show

New England Restaurants Can Finally 86 Paper Menus

We recently returned from exhibiting at the New England Food Show in Boston! Attendees were shocked to discover that waterproof menus exist! Many of them had never even heard of synthetic waterproof paper, so the idea of spill-proof, tear-proof and washable menus was mind-blowing. Eliminating all paper menu related problems at once? Yes, please!
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co-op ditches lamination

Natural Grocer & Co-op Reduces Waste and Saves Time & Money by Eliminating Lamination

The Community Food Co-op began using REVLAR waterproof paper for their signage needs in 2013. Prior to that, they were using laminated card stock, which did the job, but was expensive and time-consuming to produce. With departments like a garden center, bakery and deli, they were challenged with producing signage that would stand up over time, especially in high-traffic areas or places where moisture was common.
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New England Food Show

Menu Frustrations? Let’s Meet Up at the New England Food Show!

We're excited to announce that we'll be exhibiting at the New England Food Show on February 25-27 at the Boston Convention Center. We had such a fantastic time at the National Restaurant Association's show in Chicago last year that we jumped at the chance to go to our own region's version of the show this year! We'll be showcasing our waterproof menus at booth #925 with videos, a printer and tons of samples.
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Improving Restaurant Kitchen Efficiency with Waterproof Paper

Improving Restaurant Kitchen Efficiency with Waterproof Paper

In any busy restaurant kitchen, maximizing speed of service and plate presentation quality is the most important goal. There needs to be consistency throughout the meal prep process. From preparing salads and desserts, to crafting each entree to the chef’s specifications, all of the details matter. Every operation runs more effectively when a process is standardized and employees are correctly trained for consistency.
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