Breakfast buffets can be similar to a catering lineup, and many of the pieces of equipment you’d use on a regular basis either in your everyday food preparations or catering can be used for breakfast as well. But breakfast brings with it a few special demands in your equipment.
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!
What many don’t realize is that the insulation for your walk-in unit can play a huge role in the efficiency of the unit itself which can impact your utility bills, the maintenance of your unit, and the lifespan of your unit as well.
Shopping for a new ice machine can be a little overwhelming, especially if you’re in the market for the first time. These units are critical for most food service operations, so choosing the wrong ice machine for your needs can spell disaster in the long-run.
2015 is a whole new year, and you may be considering a swath of new and trendy ways to cater to your customers. As it were, many restaurants are tapping into the ‘restaurant kiosk’ fad which allows customers to self-serve and order without the help of employees.
If your restaurant serves cocktails, then having a well-rounded selection of classic favorites and trendy mixes is the key to increasing your margin of profit and boosting sales. For the perfect cocktail, it requires a skilled bartender and knowledgeable creator. Restaurant Hospitality has selected their 29 favorites from 2014, and the list is interesting, creative, and delicious!
For small business owners, the HACCP standards can seem daunting. In response, the FSA created a HACCP tool that’s free to use to help guide small business owners towards their goal of HACCP certification. Here’s the run-down on the FSA’s new web tool for HACCP.
During your shopping endeavour, you’ll inevitably reach a crossroad between the standard oven versus convection ovens. Since the 1950s, convection ovens have made their way into restaurant kitchens around the world, and for good reason.
Sinks are a requirement in any foodservice establishment. From washing dishes to sanitizing hands, they cover a multitude of uses aimed at making the restaurant a safe place to work and eat. Designers are tasked with purchasing sinks that are pragmatic and that mesh with the interior of the kitchen, and the selection to choose from is wide and varied. In fact, small differences in the design of a sink can make a huge difference in the scheme of your kitchen. When it comes to square utility sinks and NSF-rated sinks, the differences can be stark.
Many restaurant owners find themselves trying to rub two pennies together to make a nickel when it comes to equipment needs. So many of the extras tend to get left out. What many don’t realize is that these technologies and extra investments have been made to cut down on total costs over time.
Pancakes are a staple breakfast food around the world, but they will not appeal to hungry customers unless prepared correctly. While the traditional buttermilk variety is appropriate for breakfast, chefs may want to get creative and think outside the box when it comes to creating batter from scratch. Even something as simple as chocolate chips can turn ordinary pancakes into unique treats.
Americans have a certain affinity for pasta. Whether it is served at an authentic Italian restaurant, mixed into a Spanish dish or a staple ingredient in an Asian-fusion meal, high-quality noodles make their taste buds go wild. Chefs can make their own homemade pasta with the right restaurant equipment.