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.
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.
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.
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!
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.
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.
All customers love rolls, especially when they are hungry. A dough divider expedites the process of making rolls so that it is not as time-consuming and less frustrating. If you don't currently serve rolls at your restaurant, you may want to reconsider.
Restaurants spend an excessive amount of money when they purchase bottled water to serve to their guests. In some establishments, the wait staff even serves soda water to their demanding customers. However, many restaurants can cut down on their expenses by serving guests water from the tap. Of course, when switching to tap water, the proper restaurant equipment is necessary to filter out bacteria and germs.
Hotel managers often place commercial ice machines on each floor of their facilities. Guests enjoy the benefits of being able to fill up their ice bins whenever they please. However, hotel managers may be losing money if they do not install the most efficient ice machines in their buildings.
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.