7/2016

Wholesale - A New Frontier for Restaurants

Wholesale - A New Frontier for Restaurants

While many owners are focused on more traditional means, a new wave of business-savvy managers are testing out the waters of wholesale items in addition to their typical foodservice practices. Restauranteurs are diversifying their business models by adding in wholesale items, helping to increase profits and increase marketability.

Reduce Your Startup Costs

Reduce Your Startup Costs

Opening a new restaurant is a daunting task and costly endeavour for many. When it comes to kitchen equipment, knowing how to make informed purchases that are both cost-effective and long-standing can help retain your working capital while reducing headaches in the future.

Did You Know: Dough Sheeters Cleaning

Did You Know: Dough Sheeters Cleaning

Kitchen space is a commodity for many restaurants, so investing in equipment that can do the job of several pieces of machinery can save precious space while cutting costs. From bakeries to pizzerias, restaurants should consider investing in a dough sheeter to boost production and decrease labor costs.

Hospitality in the Kitchen: Where to Draw Lines

Hospitality in the Kitchen: Where to Draw Lines

Satisfied guests are what keep your restaurant in business! While hospitality entails that you cater to your guests, there are in fact limitations that should be considered. Learning where to draw the line when it comes to hospitality and sacrifice is key to keeping your customers happy while keeping true to yourself and your restaurant.






How Your Equipment Affects Your Food’s Flavor, Yield, and Your Bottom Line

How Your Equipment Affects Your Food’s Flavor, Yield, and Your Bottom Line

Here are a few pointers to keep in mind about the effects of the equipment you choose on the food you prepare and how it can influence your profits.






Chemical vs. Hot Water Sanitizing

Chemical vs. Hot Water Sanitizing

When it comes to investing in the right glass washer for your restaurant, there are two main options to consider: chemical versus hot water sanitizing. Choosing between chemical and hot water sanitizing glass washers is based on your individual restaurant’s needs, so let’s have a look at some of the main differences

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Food Trucks: A Fad, or Here to Stay?

Food Trucks: A Fad, or Here to Stay?

The rapid growth in the mobile food truck industry over the past two years has brought an important question to the surface: Are food trucks a fad, or are they here to stay? With such a rapid and successful growth, many are waiting for what they believe is the necessary and instantaneous rapid decline. While many see quick succession as requiring a time restriction, the fact of the matter is that food trucks might actually be making a permanent niche in the food market! Balancing on the threshold between fad and routine, let’s take a look at food trucks and their impact on the restaurant biz.







HACCP: Water Management

HACCP: Water Management

The HACCP (Hazard Analysis Critical Control Point) standards regulate a variety of aspects in restaurant management, and one of these points is water management. The HACCP system’s control of water systems can help to ensure that your restaurant maintains its food safety integrity by creating a healthy, clean water system for restaurant use and for the environment!

Strip Heaters and Bar Warmers

Strip Heaters and Bar Warmers

When chefs create a dish, their intention is for it to be served fresh and warm. Strip heaters, also known as bar warmers, help to maintain prepared foods at a warm temperature, ready to be served!









Quaternary Sanitation In Your Kitchen

Quaternary Sanitation In Your Kitchen

Keeping your kitchen clean is one of the most basic steps in food safety and sanitation. Quaternary sanitation is one option when it comes to ensuring that your kitchen is free of bacteria and microbials! 

Going Green with LEED

Going Green with LEED

More and more restaurants are going green, and making sure your establishment is up to LEED standard is essential to saving energy and reducing your footprint.


Small Plate, Big Impact

Small Plate, Big Impact

Traditionally, appetizers are designed as a shared item while entrees are made for the individual. With smaller plates, chefs have the ability to make a large impact on their customers, keeping them coming back for more!

Healthy Menus

Healthy Menus

In the past decade, there has been a clear trend towards healthy lifestyles, and this has impacted the foodservice industry immensely.  From lean proteins to whole grains and green veggies, here are a few tips to consider when creating a healthy menu selection.

Gas vs Electric Equipment for your Kitchen

Gas vs Electric Equipment for your Kitchen

Investing in kitchen equipment can be costly, and many try to stretch their pennies when it comes to deciding what to get. When choosing between gas and electric equipment, there are more factors than just cost that can affect your restaurant! Knowing the differences between gas and electric equipment for your kitchen can help you make an informed decision in purchasing foodservice appliances.








Design Awards

Design Awards

The design of one’s restaurant can intensify the experience of dining out while encouraging guests to wine and dine a little longer, spending more in the long-run.

Grease Traps

Grease Traps

Grease disposal can be a hassle for many small business owners, but some states and municipalities require these units to help keep sewer systems clean and free of grease waste from restaurants. Cue: grease traps. These devices, optional for some and mandatory for others, are used to intercept most grease and solids in plumbing systems before it ever reaches your wastewater disposal unit and further sewer lines. Knowing the ins and outs of grease traps can help you make an informed decision on which trap is right for your restaurant and can help reduce your restaurant’s impact on the local wastewater systems!






Induction Cooking 101

Induction Cooking 101

Induction cooking has long been a cooking method of choice for chefs worldwide, but only recently has demand driven prices down, making it an affordable choice for many restaurant owners. From understanding how it works to knowing what you’ll need, here are a few of the basics when it comes to induction burners.

Customer Responsibilities

Customer Responsibilities

Customer service should play a major role in any restaurant, but when does one draw the line at accepting responsibility and forfeiting it to the party who may actually be responsible? 

Do I Really Need to Have a Vent Hood for a Dishwasher

Do I Really Need to Have a Vent Hood for a Dishwasher

Do I really need to have a vent hood for my dishwasher?


Advances in Technology for Restaurants

Advances in Technology for Restaurants

In the early 1900’s, restaurants were much different than they are today! Fast forward to 2014, and restaurants have many new advances in technology to help them reach their clientele and serve their customers.

EPA Proposes to Phase Out Refrigerant

EPA Proposes to Phase Out Refrigerant

President Obama’s Climate Action Plan aims at transitioning traditional methods of energy use into sustainable and environmentally-friendly sources, and the EPA is following alongside these goals by releasing proposals to cut back on many of the common HFC refrigerants that are in use today. 







Deck vs Convection Ovens

Deck vs Convection Ovens

Finding the right oven for your restaurant can boil down to details, especially for specialty shops. While convection ovens may seem like the all-around good choice (and typically they are), deck ovens are designed to support a business focused on baking pizza-shop items.








Choosing the Right food Slicer

Choosing the Right food Slicer

No matter how you slice it, food slicers are not all created equal. As a pivotal piece of equipment for many restaurateurs, choosing the appropriate slicer for your kitchen can make or break your efficiency and final product. There are a few key points to keep in mind when shopping for a meat slicer, and comparing each point to your restaurant’s needs will ensure that your choice is optimal for the job!






Ticket Timers - The Clock is Ticking!

Ticket Timers - The Clock is Ticking!

Ticket times are the bane of many chef’s existence, pressuring cooks and waitstaff alike to get quality meals out in a timely manner. While a strict ticket time may be required by corporate or general management, the fact of the matter is that there are many factors that can influence its enforcement, and many more factors influencing its reality.






HACCP: Processing

HACCP: Processing

The HACCP system is designed to protect consumers and improve food safety in restaurants. From water and waste management to chemical and biological safety, the HACCP standards are strict and their restrictions unforgiving - all in the name of food safety. Those who meet the HACCP standards and become certified rise above other restaurants, and the effort is definitely worth it! One of the standards to focus on comes with food processing. This critical control point (CCP) is a preventative measure to protect the consumer from a multitude of hazards. Let’s take a closer look at food processing as part of the HACCP standard.






Small Business Lease Options

Small Business Lease Options

For small business owners, opening a new restaurant can be a financially daunting task. There are a variety of small business lease options to help you and your business afford quality, name-brand equipment to support your kitchen operations.








Fun Kids’ Menu Ideas

Fun Kids’ Menu Ideas

Most restaurants have taken the time to create a kids’ menu, and 90% of parents agree that having a kids’ menu is important when eating out. Designing an appropriate menu for children can boost ticket sales and cater to a population subset that simply should not be overlooked.


Grocery Store Restaurants

Grocery Store Restaurants

Local grocers are changing with the times, and the transformation from strictly retail to a mesh of retail and quick-serve dining may be the new norm in just a few years!







Old Space, New Restaurant

Old Space, New Restaurant

Opening a restaurant or expanding your franchise starts with picking the right location. Choosing an old space to build your new restaurant can set you on a path towards success.









Combi-Oven: Is it right for me?

Combi-Oven: Is it right for me?

Ovens are central to any restaurant kitchen, but many oversee the potential in a combi-oven for their operations. When space is limited - and most restaurants can relate - the ideal piece of equipment can do the work of two or more traditional counterparts. By combining convection ovens and their steamer counterparts, combi-ovens have worked their way onto the list of one of the most influential and innovative pieces of commercial kitchen equipment. While no appliance is perfect, the combi-oven comes close.


Commercial Smokers

Commercial Smokers

Smokers can be used as a cooking preparation tool for a variety of kitchen items. With such versatility, most any ingredient in the kitchen is up for grabs!

From Brick-and-Mortar to Food-on-Wheels

From Brick-and-Mortar to Food-on-Wheels

We recently talked about the food truck fad and whether or not we can expect to see it stick around (hint: we can), but what’s it really like to cross from brick-and-mortar to food-on-wheels?






Freshen Your Menu: Salad Bars

Freshen Your Menu: Salad Bars

Salad bars are generally easy to maintain, simple to restock, and effortless to market! Let’s take a look at a few points when freshening your menu with the addition of a salad bar.

Recipe: Quinoa Dishes

Recipe: Quinoa Dishes

For the cooked quinoa for a fluffy, beautiful texture! From here, you can play with recipes and seasonings for a perfect quinoa dish. Here are a few recipes to get you started.





Kitchen Design - Refrigerators, Freezers, and Ice Machines

Kitchen Design - Refrigerators, Freezers, and Ice Machines

While contracting a specialist will alleviate the need for you to worry about any layout issues, here are a few things your professional designer will look for when planning your kitchen layout.

Apps for your Restaurant

Apps for your Restaurant

We live in an age of digitization - where patrons can check ratings, browse photos, and navigate through a multitude of customer reviews before ever setting foot in your brick and mortar restaurant. Rather than getting carried away at the mercy of your patrons, it’s time to take control and be an interactive player by using and being involved in phone applications for the foodservice industry. Not only can your restaurant benefit in business, but the organization in back-of-house operations can also be streamlined! If you haven’t already, it’s time to spend some focused effort on apps that are appropriate for your restaurant.


Manitowoc 0% Financing

Manitowoc 0% Financing

Let’s take a look at some of the specials out this month that can affordably bring a Manitowoc Ice Machine into your kitchen within days.

Braising Pans

Braising Pans

When designing your kitchen, you’ve probably come across (or will come across) a conundrum wherein your space allotment doesn’t seem to fit all of your equipment needs. While a professional kitchen designer can help, it also pays to understand what pieces of equipment can serve multiple purposes, cutting out the need for extra accessories and items. Braising pans are such items, and they’re also many times overlooked in restaurants! Braising pans can change the way you operate a kitchen, and are worth a closer look when choosing your restaurant’s equipment. 


Big Chain vs. Traditional Pizza

Big Chain vs. Traditional Pizza

From fast food to fine dining, there is a wide range of variety and quality when it comes to pizza. Selection, convenience, and ingredients all play a role when it comes to choosing what type of pizza to buy and where to buy it from, and your restaurant may offer pizza that falls somewhere in the spectrum! Knowing what separates mediocre from gourmet when it comes to pizza can help you solidify your place in the pizza market, and understanding the details that differentiate big chain and traditional styles is important.




4th of July Entertaining

4th of July Entertaining

Holidays bring with them a surge in business for restaurants, and the fourth of July is no different! With unique themes and festive accoutrements, Independence Day is a holiday where you can integrate the traditional and the modern. While some may simply add a few patriotic decorations, the truly business-minded restaurants will take full advantage of a holiday to reap the most benefits. Entertaining your guests can be both rewarding and fun for your restaurant and staff on the 4th of July!





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