Snacking has long been a part of American cuisine. Bite-size and small portion foods help to fill out the day in between our standard meal times, and many opt to snack as a way to indulge rather than sustain. The Millennial generation has further fueled the demand for snacking options, and restaurants who choose to forego these small-portion dishes can be missing out on a large chunk of profit.
For many restaurants, cold weather means that root vegetables are making the move from the back burner to the star performers. Hearty winter veggies require a little more creativity on the part of the chef, but the result is a healthy, filling tuber meal! Rather than just dousing your root veggies in oil and roasting it until it barely resembles its original form, here are a few ideas on how to incorporate root veggies into your winter menu.
Coffee is one of America’s favorite caffeinated beverages, catering to the 83% of adults in the United States who drink it on a regular basis. With any high-sales product comes the need for restaurants and marketers to keep a close eye on trends and reflect their efforts appropriately to match.
Money saved is money earned, and your bottom line will feel the benefits of having a well-planned strategy for saving dollars. Let’s take a look at one new technology in particular known as the heat recovery system!
Coffee and espresso drinks can enhance a beverage menu, and with fall right around the corner, many are brushing off the dust from their commercial espresso machine to cater to the increase in demand. One aspect that many overlook, though, is proving to be a huge profit booster: Foam Art.
Watching trends in foodservice is key to staying ahead of the game. In fact, we blog weekly about different ways to freshen your menu to keep up-to-date with the latest trends! A group of patrons who are having a big hand shaping the foodservice industry are college-aged millennials. With around 52 million millennials accounting for 13 billion visits and $73 billion dollars in foodservice establishments in 2010, it pays to take their heed and spend the effort and time in investing in their preferences.
Macchiato, latte, cappuccino: many espresso terms used today have far strayed from their origins. Regardless, if your restaurant serves coffee and espresso, then understanding basic terms as well as their modern meanings holds value.
When planning the layout of your kitchen, many designers look at what a restaurant owner values: efficiency, organization, and eco-friendly goals. Regardless of your restaurant’s situation, the benefits of a green kitchen can be both cost-effective and ethically-motivated, affecting your customers, footprint, and bottom-line.
Commercial kitchen sinks are an integral part to any restaurant. Not only are they necessary for handwashing and dishwashing, but they’re also required by law to follow code guidelines and meet certain criteria. Crucial for food safety, the proper commercial sinks are a critical component to keeping your employees sanitary and your dishware clean! Knowing the codes for kitchen sinks can help ensure that your restaurant has exactly the right type of sink for your kitchen setup.
When it comes to buying a commercial ice machine for your organization, there are plenty of options to choose from. Not only will you need to select an ice machine brand, but you will also need to decide what size machine you'd like, how much ice the machine should produce, what type of ice it should produce, how the machine will be cooled, what size ice bin you want, and whether or not you want an ice machine that cleans itself.
Espresso drinks require more than a simple pour, and the equipment requires more than simply flipping a switch. Once trained, though, your baristas can utilize your espresso machine to create delicious concoctions that are sure to keep your customers coming back for more.
As restaurant owners, one of our goals is to cater to demand - the traditional, the trendy, and the topical. If you haven’t taken the time to capitalize on New Year’s resolutions, then you’re likely missing out on a huge chunk of profit!
When you’re searching for ways to maximize profits, many people tend to leave beverages out of the equation. They’re typically looked upon as a standard accessory to any meal - and an accessory that rarely brings in a substantial profit. In order to maximize your profits, any seasoned veteran of the restaurant business will tell you that they key is in diversity, and this includes your beverage selection! Frozen drink machines are a valuable component when maximizing your profits.
Image is everything, and the perception of your restaurant is based off of more than just the menu items you offer. The way a meal is presented can actually overshadow the quality of the meal itself. In fact, we’d argue that there’s more that influences the quality of a meal other than simply how the meal tastes! The type of dishware and glassware you use should reflect your restaurant’s theme and/or atmosphere. Glassware is an aspect of restaurant marketing that can be easily overlooked. The effects of the glassware you choose for your restaurant can influence customers’ overall perceptions.
Small display items such as display risers, mirror trays, cake stands, and display bins all add convenience and appeal to a restaurant. Just like larger pieces of commercial equipment, these smaller items can introduce a host of benefits to your customer’s satisfaction as well as your restaurant’s bottom line.
Summer is the perfect time to invest in a draft beer cooler for your bar in order to serve beer on tap. It’s a customer favorite for a variety of reasons; Beer on tap tastes fresher and more flavorful than from a can or bottle, and it’s simply an option that your patrons cannot obtain from a simple liquor store! To make the most of your investment, spending the proper effort and time in choosing and maintaining a draft beer cooler is key!
Energy efficiency is the name of the game in modern commercial equipment, and the newest dishwashers are manufacturing some formidable players! You may as well invest in a dishwasher that has more to offer than just sparkling dishes - and an energy efficient ventless dishwasher is the way to go!
The appearance of your restaurant and the way you display items can impact your guests’ perceptions, so taking the time to invest in the way you present your products is key to completing your marketing! Glass door merchandisers can work well for front of house as well as for back of house storage in areas visible to the public.
Summer brings with it peak business and busy hours for most restaurants, forcing owners and managers to analyze their current setup and the effectiveness of their equipment. Prepare your restaurant for the summer!
The process of brewing coffee by dripping water over ground coffee beans has mostly gone unchanged for the past 80 years. In response, the selection of coffee equipment has evolved very little, hindering the advancement of our favorite caffeinated beverage (of course, unless you’re a soda drinker and prefer carbonation and caffeine over slow-roasted coffee beans!). Recently, though, many players have made advancements in the field, pushing the limits of coffee brewing as we know it!
Hot summer weather brings with it customers looking for frozen treats. Relief comes in many forms; from ice cream to frozen yogurts, many of the classics are a sure-fire hit to pleasing guests. One such frozen treat is shaved ice, and while it’s easy to make and versatile enough to create a wide variety of dessert products, the addition of an ice shaver is often overlooked.
When employees think of food safety, do they ever stop to consider that ice is almost like a type of ‘food’? In fact, your ice bin can be a breeding ground for bacteria and other contaminants, and many times it goes directly into your customer’s meals and beverages. The importance of using safe practice methods with your ice bin cannot be understated, and investing in a variety of scoops and tongs while keeping the bin itself well-maintained is the key to putting the freeze on contaminants in your ice bin.
Boost your profits during the fall and winter seasons with hearty, roasted dishes! Here are some essential tools to add to your lineup.
With pumpkin spice lattes and fresh apple pies comes another fall favorite: roasted veggies and meats. Harking to memories of juicy morsels with a crisp, sweet shell, roasting is a fan favorite for many Americans. If you haven’t already invested in a roaster, now is the perfect time to add this essential to your kitchen lineup. Not only are roasted items a shoo-in for any menu, but you’ll likely boost your profits during the fall and winter seasons with hearty, roasted dishes! When working with your roaster, here are some essential tools to add to your lineup.
Products, dishes, and menus vary from restaurant to restaurant, but most all restaurants use knives in their kitchen. As probably the most used tool in your kitchen, your knives need to be well maintained to achieve the best results and longest life. A high-quality knife set can be a big financial investment, but the payoffs can be longstanding, especially if you regularly maintain your set! Investing in the proper knives and maintaining their quality is key to extending the life of your knife set.
Choosing the right dishwasher for your restaurant is an important choice with long-lasting effects. While many choose a low-temp dishwasher with chemical sanitizing for the short-term savings, the long-term costs may be substantial enough to consider!
Refrigeration and cooling units are an integral part to every restaurant’s kitchen. As a potentially huge sinkhole for energy consumption, correct selection and placement of these kitchen monsters can mean the difference between a wise investment and a costly mistake. When it comes to selection of your reach-in refrigeration, there are two main categories to choose from: top-mounted and bottom-mounted. Choosing a top-mounted reach-in unit for the back of the house is ideal!
While the large units in your kitchen are typically focal points that get a lot of TLC, it’s the smaller pieces of commercial equipment that can sometimes get left on the back-burner when it comes to maintenance and cleaning.