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.
The equipment you choose to outfit your foodservice establishment with is typically tailored to your customers’ demands and needs. Many times, owners overlook the needs of their own workers and the role that their equipment plays in it!
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!
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.
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.
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.
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!
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.
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.
For manufacturers, electronic controls offer easier inventory management, and for kitchen staff, these controls are easier to operate due to their simple up and down buttons that change case temperatures.
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.
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!
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.
The more organized a kitchen design is, the more conducive the environment to efficient work practices. By simply walking through your kitchen and paying attention to how storage is utilized and where scraps of unused space are located, you can create a plan for your kitchen’s storage design.
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.
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.
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.
The design of your commercial kitchen should be organized with purpose and intent in mind. Your work tables are an integral part of the grand scheme, and their layout can help streamline your prep area and increase efficiency of your kitchen staff. While a professional designer and consultant will help plan this aspect for you, let’s take a look at what goes into planning the layout of your work tables.
Lava cake, chocolate meltdown, molten chocolate cake - this gooey dessert goes by many names but boils down to one general recipe. Its best-selling qualities are in the simplicity of its ingredients which include chocolate cake, fudge-filled center, and a side of ice cream to sweeten the deal! The recipe incorporates a version of a chocolate flourless cake with a souffle, creating a molten center surrounded by rich cake.
Consider that now is the time that many are also focused on their physique (bikini season!), so offering light, produce-based sides is sure to be a hit. If you’re stuck on what to offer, here are a few blockbusters that are tried-and-true.
Hidden expenses chip away at your restaurant’s profits. From inefficient setups to poorly-maintenanced equipment and unnecessary and expensive investments, restaurant owners should be constantly vigilant of these financial drains.
Choosing the correct stock pot for the job can be a little confusing, and many resort to simply guessing at which one to pick, sometimes resulting in less-than-desirable outcomes. By taking into account size, shape, structure, and material makeup, your kitchen can benefit in efficiency and production of stock pot dishes!
Now that summer is in full swing, it’s time to start preparing for the school season! Many of your supplies will see an increase in usage as kids head back to school, so make sure your restaurant is prepared.
Breads make their way into your pre-meal appetizers and main-course dishes. Rather than slacking and purchasing ready-made breads (which typically lack in freshness and flavor that a house-made bread could provide!), consider making your breads and biscuits on-site by giving some of these tried-and-true recipes a try!
Peak hours and busy restaurants benefit the most from equipment that cuts down on time and increases efficiency. Fortunately, the restaurant industry leaders have spoken, and commercial kitchen equipment suppliers responded by providing equipment that helps to cut down on prep time and effort!
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
House-made drinks are a great way to cater to your customers, and with Mother Nature turning up the heat, now is a better time than ever to perfect some Summer favorites into your menu! For blended beverages, ensure you’ve invested in a bar blender designated specifically for blended versions of cocktails and glass rimmer to garnish your glasses with sugar or salt! Similarly, a juicer will help bring that fresh citrus taste to all of your drinks. Here are four blended cocktails to ensure your bartenders have perfected for your summer lineup.
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.