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Reggae-themed restaurant causing a stir in California

4/5/2012 11:24:24 PM

Reggae music conjures images of Jamaica and the Caribbean, everything from palm trees and clear skies to the tropical cuisine served at beachfront restaurants. Tourists have long taken advantage of these local establishments, but recently there has been an exodus to the United States, especially along the coast. If an owner desires to target this unique demographic, a menu can be updated with a reggae theme.

For example, a new restaurant is being planned in Orange Beach, Alabama. Local entrepreneur Eddie Spence proposed building a new establishment that will be named after famous singer Bob Marley, the first of its kind in the United States.

"We will create 300 jobs and $10 million in sales our first year," said Spence, according to Al.com. "We want to be a good neighbor. We have no intention of breaking any sound ordinance."

Spence might want to consider purchasing refrigeration equipment like the Delfield 18660BSTM Refrigerated Work Table to help keep necessary ingredients fresh over the course of daily operations. This unit has an open top for cooking tasks and a fridge built into a sturdy steel frame. It is the perfect addition to any kitchen that is going to be churning out Jamaican-themed food.

Raw oyster bars are a great way to entice customers looking for delicious seafood

4/2/2012 2:58:13 PM

Raw fish is prevalent in many different restaurants today. For example, the entire sushi industry is based around the idea of raw seafood wrapped in seaweed and rice. Oysters are just one of many different kinds of aquatic fare that can be enjoyed when uncooked, and many restaurants benefit from serving these undersea creatures as appetizers. If your establishment is looking for some variety, consider using refrigeration equipment to display a raw oyster bar to patrons.

Chefs who are concerned with the difficulties of preparing oysters may find comfort in the cold menu option - since the oysters are served raw, they require very little preparation. Shells need to be split open and drained of excess debris, and the meat should be given a thorough rinsing to get rid of any sand that may remain from harvesting. After the short preparation process, open oysters may be arranged in any sort of pattern on top of ice to keep them cold. Remember, frigid temperatures are critical to serving oysters safely, because if the meat gets too warm, harmful bacteria can form that can result in food poisoning or even worse ailments.

After your oysters are shelled and ready to go, you must begin to think about the sauce that will be served with the seafood. While ketchup, horseradish and worcestershire dressing are traditional staples, you should try to get more creative to satisfy your customers.

For example, the Food Network lists a couple of recipes that stand out from the competition. The Chipotle Mignonette is particularly interesting, combining red wine vinegar with pureed chipotle, black peppercorns, shallots, chopped cilantro and honey. The salty and sweet combination that results is the perfect complement to fresh oysters. Other options include ginger-lime relish and a spicy horseradish marinade.

Once everything is ready, chefs can place the finished product into refrigerated restaurant equipment like the Federal Industries SGR3142 High Volume Refrigerated Bakery Display Case. This innovative machine keeps food cold while displaying options to customers. This is a good way to advertise different types of oysters and promote daily specials that may increase sales.

If you are lucky enough, you might even find a natural pearl inside one of these shelled creatures. Though these are extremely rare, oysters can still provide a delicious appetizer to customers seeking a break from traditional fare.

Pizzerias may step out of the norm with unique toppings and crusts

3/30/2012 9:37:46 PM

Though regular cheese pizza has become a staple in many diets, sometimes these pies can be a bit bland. This is why any sort of meats, vegetables and cheese are placed on top to spice up a particular dish. However, toppings can also become boring if they are enjoyed too often, and a pizzeria that is looking for an expanded customer base may consider stepping outside of the box to provide unique menu items.

Seasonal varieties capitalize on the current times, and any traditional holiday meal can be placed directly on top of a pizza for maximum effect. For example, think of Thanksgiving - turkey, stuffing and mashed potatoes are the staples of this gorging day. Why not throw these items on top of a pizza pie? A Thanksgiving pizza could include corn, yams and even cranberry sauce, and might result in increased business during the month of November.

However, as with any kitchen, it is important to stay clean and organized while preparing a dish. Restaurant equipment like the Hoshizaki HPR72A-D Professional Series Refrigerated Prep Table with Raised Rail can be used as a platform when creating the Thanksgiving Pizza. Turkeys can be carved right on the surface, and trimmings will not fall off the raised edges.

Sushi restaurants can display new menu items to potential customers

3/29/2012 2:28:36 PM

When you break sushi down into its basic ingredients, the description can sound fairly unappetizing - raw fish coupled with seaweed, vegetables and rice. However, a talented chef can combine these items into a tasty meal that can be enjoyed in any season. There are many different kinds of sushi that can be considered, and an establishment looking to employ this Japanese dish can use restaurant equipment to keep the finished product cool.

For instance, the Beverage Air CDR6/1-W-20 Marketeer Curved Display Case is the perfect addition to the front area of any sushi establishment. The long, sturdy shelves can display all types of innovative rolls and combinations, and customers who are exposed to this visual stimulation may be more likely to make impulse purchases. And specials or daily promotions can be showcased inside the refrigerated walls.

Besides sushi, other items can be added to the case for an authentic Japanese feel. Origami shapes and paper forms, for example, can add a little bit of flair to the glass exterior and can advertise deals and featured dishes. Additionally, traditional foods like miso soup and and seafood salad can give patrons more options during the dining experience.

Owners experiencing unfortunate circumstances can purchase restaurant equipment to help them get back on their feet

3/27/2012 9:16:02 PM

Despite up-to-date security measures and reliable employees, restaurants can still experience unexpected disasters that can result in physical damage to a building or culinary machinery. Natural events like hurricanes or man-made hazards like an electrical fire can destroy a building within a few hours, wiping out any trace that a profitable business had stood there before. In these situations, discount restaurant equipment can help owners recover in a brand new location.

For example, a fire recently destroyed much of the kitchen at Angie's Luncheonette in Chatham, New Jersey. The establishment was able to repair the building and install brand-new refrigeration equipment and a commercial stove after receiving support from the local community.

"The smell stays with you," said owner Louise Poulimenos to the Daily Record. "When the fire happened that Sunday afternoon, I felt totally helpless. I was shocked by the state of the restaurant."

In similar situations, a unit like the Beverage Air WTRCS84-1-89 Worktop refrigerator can be a cost-effective way to start business up again. Food and other items can be kept cold during remodeling and construction, and will not be contaminated by errant dust or airborne debris.

Refrigerate pudding with quality restaurant equipment

3/22/2012 2:55:18 PM

After finishing appetizers and main courses, many people look toward dessert to provide the theoretical cherry to top a delicious meal. What many restaurants fail to realize is that there should be lighter options on the menu besides the traditional chocolate cake and ice cream. Rich sweets can make a person feel bloated and full, but those that are too light will not satisfy an after-meal craving. Pudding walks the fine line between these two extremes, and can be prepared and stored in restaurant equipment at the beginning of the day.

There are many great recipes for a gelatinous dessert, but chefs may want to give the following dish a try. Start with simple cornstarch pudding, but instead of milk, add heavy cream plus a few additional eggs. Milk chocolate bars should be melted down and thrown into the mix. Once it is all mixed up and ready to go, serve the concoction chilled with whipped cream and bananas. Chocolate-banana pudding will make your customers smile after a hearty meal.

Commercial refrigerators like the Hoshizaki FH2-SSB-HD TempGuard freezer can be used to chill the warm pudding down at the beginning of the day. Chefs will be able to serve customers with chilled dishes at a moment's notice when dinner time rolls around.

Add frozen drinks to your menu for chilly treats

3/5/2012 11:42:25 PM

Many restaurants that adhere to tradition may struggle to increase business. Owners should welcome customers' feedback by reviewing their menus periodically and contemplating tasty new dishes. Restaurant equipment can help these reviewers create exotic options that might give a delicious boost to current offerings.

Frozen drinks such as cocktails and smoothies are especially popular in eateries nationwide. They taste great, can be combined with other beverages and add a sweet finish to rich meals common in restaurants. Health enthusiasts also love the nutrients provided by fruit and vegetable smoothies.

These chilled beverages can be stored and kept thoroughly mixed in a device like the Cecilware GIANT2 FrigoGranita slush machine. This mechanism can be filled with a pre-mixed frozen drink blend or a unique concoction prepared with food processing equipment. The only requirement is that the mixture must be smooth enough to pour through one of the two dispensing faucets. Chunky bits of fruit and vegetables might get stuck and jam the machine.

Even Apu has a slushie machine on the popular TV show The Simpsons - if served correctly, frozen drinks can improve a restaurant's customer base.

Establishments look to implement new restaurant equipment in 2012

3/1/2012 4:59:02 PM

When business is booming, many companies look to spend more on improving their efficiency. For culinary establishments, this means purchasing restaurant equipment that can help chefs perform everyday tasks such as preparing food and keeping drinks cold. The culinary industry could increase its profits in 2012 as more people dine out, and eateries may invest in new restaurant supplies to keep up with increasing consumer demands.

The Restaurant Performance Index (RPI) report by the National Restaurant Association (NRA)  projected positive trends in the dining industry for 2012. The Bradenton Herald reported that the January RPI remained above 100 for the third month in a row, despite a slight dip from December figures. Some experts are enthusiastic about these numbers.

"Although the Restaurant Performance Index dipped somewhat from December's nearly six-year high, it remained solidly in positive territory," said Hudson Riehle, senior vice president of the Research and Knowledge Group for the (NRA), told the Bradenton Herald.  "Restaurant operators reported positive same-store sales for the eighth consecutive month, and a majority of them expect business to continue to improve in the months ahead."

Fifty percent of restaurant operators who were surveyed plan to spend more money on restaurant equipment, expansion or remodeling in the next six months, according to the news source. January 2012 represents the second consecutive month in which at least half of establishments owners said that they planned to implement such a financial strategy. Therefore, it is likely that more restaurants will purchase new machinery by the end of 2012.

Commercial freezers offer a valuable investment for many restaurants because these devices can help chefs and waitstaff in a variety of ways. The Beverage Air UCF20 Undercounter freezer, for example, fits conveniently underneath a countertop or cutting board and can store anything from fresh vegetables to ice cream. Waiters can access beverages and snacks quickly in a large industrial unit. Shipping is free on ckitchen.com, so a restaurant can save even more money by ordering several freezers at a time.

Restaurants should consider purchasing commercial refrigeration equipment that can help them store perishable food more efficiently in 2012. Beverage Air manufactures quality devices that can be discreetly installed in kitchens and serving areas.

Non-profit kitchens can implement refrigeration equipment to help their services

2/29/2012 6:48:22 PM

Soup kitchens and other non-profit organizations provide a great service to the community when they dole out free food to the homeless and working poor. Without them, a significant number of Americans would go to sleep hungry every day. Restaurant equipment can help these establishments keep up with the demands of the needy.

Many of these charities offer perishable food to their clients, which is largely the result of being dependent on donations from the community. However, canned foods are often high in sodium and other unhealthy ingredients, and new initiatives are being planned to help distribute fresh food.

For example, the Record Gazette reported that the Alberta Association of Food Banks just recommended that its member organizations research fresher food options. The local Salvation Army took notice and purchased three new commercial freezers.

"We wanted to not only meet the mandate of the food bank association but exceed it," Salvation Army Lieutenant Kevin Elsasser said, according to the news source.

Non-profit kitchens following the Salvation Army's example should consider a reliable model like the Traulsen G12001 freezer, as it can be leased for as low as $72 a month.

Refrigerators & Freezers