5/2019

While cups and measuring spoons have been used for years to measure ingredients, digital scales are truly the way to go when it comes to accurate measurement.

Before you delve into which accessories may be right for you, be sure to check your sink specifications and manual so that you have a better understanding of the manufacturer, model, and unit abilities. These can be limiting to what you’re able to add to your sink. Once you’ve got that information in-hand, then it’s time to take a look at some of the accessories available for commercial sinks! 

Restaurants use an average of almost 6,000 gallons of water every day. But there are ways to be the deviator from the mean by reducing your usage.

Restaurants operate on a well-known small margin-of-profit, so any changes that may impact their bottom lines can truly make or break a company. Recently, restaurant owners have had to analyze the impacts of a minimum wage hike, but now a new regulation threatens to further drive a wedge between employer and employee, with employees taking the brunt of the negatives that come with the change.

The new generation of fast-food is here, and a new casual eatery in Kiev called Simple is simply a designer’s delight. The name stems from the eatery’s ideals: Use simple, local ingredients that are in season to create original dishes. Simple’s stunning aesthetics reflects their core values, imparting on guests the beauty of natural ingredients, welcoming attitudes, and warm service.

There’s more than your commercial kitchen can offer than a simple pot of steamed crabs. Here are a few recipes to help spice up your restaurant menu!

Reevaluating your dishes for efficiency requires a record of ingredients used versus ingredients ordered as well as the waste products created. While some waste simply can’t be cut out, unserved bread, unused veggies, and other scraps can be utilized to keep your 3-5% margin of profit from getting thrown out with the trash!

Many customers coming in to a fast-casual or sit-down restaurant tend to assume that they’re making the healthier choice by foregoing fast food options. We all know appearances can be deceiving, so researchers set out to find out whether or not restaurants truly are healthier than fast food.

Catering adds another dimension of service capabilities for restaurants opting for this route. But with catering, restaurant owners are required to invest in additional pieces of equipment in order to keep products at safe temperatures as well as for preparation off-site.

The panini grill has evolved to be utilized in many more arenas than simply sandwich making! Here are a few ways to jazz up your menu with multifunctional uses of your panini grill.  

Organization is essential for the home and restaurant alike. While organization within a home kitchen can certainly impact one’s happiness, the fact of the matter is that organization in a commercial kitchen holds even more importance.

Many chain restaurants already have branch restaurants within airport terminals to cater to customers on-the-go. These smaller versions of parent establishments tend to use less equipment and a smaller conjugated menu in order to ensure quick service, efficient workflow, and customer satisfaction that one would expect from the larger brick-and-mortar establishment.

History is filled with strange combinations of food that have turned out to be quite appetizing.

The recent surges in growth and success of fast-casual restaurants has certainly reshaped the structure of restaurant dining in recent years. Investors can’t get enough of the trend - and rightly so. The fast-casual sector has certainly earned its place as a high-demand stock, and investors wisely acted by purchasing even small fast-casual chain restaurants knowing they’re likely to succeed. But economy trends are pointing to a pitfall that may befall the fast-casual fad, and that’s the ‘bubble’. Is the fast-casual bubble about to burst?

This equipment will help you streamline your service and improve the experience for your customers looking for convenience and immediacy.

Purchasing items in bulk is a great way to cut down on costs, and many restaurants utilize this tactic to try to make the most of their ingredient purchases. While you may have to invest more time and effort into breaking down your bulk into usable portions (freezing extras for later), many find that the savings is worth the effort. 

Alcohol comes in many forms, and serving these beverages requires a variety of different shaped glasses to enhance the appearance and flavor of the beverage itself.

Part of staying ahead of the game when you’re running a foodservice establishment is following trends and capitalizing on new and unique ingredients and flavors. Just recently, Oregon State University researchers stumbled upon what may be the newest fad in the industry: seaweed that tastes like bacon.

Knowing how to maintain your cabinet while having the ability to detect signs of breakdown can help ensure that your hot food holding cabinet is functioning efficiently and safely. 

Some may call them starters while others may refer to them as tapas, small plates, or samplers. No matter what your restaurant calls them, your appetizers have probably seen a lot more action in recent months. In fact, a research study done by Mintel has shown that 80% of respondents have stated that they have created their main courses by ordering one or more appetizers instead of ordering from the main menu.

With so much selection typically comes confusion. What exactly do I need? What’s important when buying my commercial equipment? How do I know that I’m getting the right equipment for the job?

Bar stools help to cater to this more casual seating arrangement, and choosing the right seating option for your bar area is the key to rounding out the layout.

Just because you’re operating a commercial kitchen doesn’t mean that appearances in the kitchen have to be industrial and plain. In fact, many organizers used in at-home kitchens can easily be translated to the commercial kitchen and can help improve storage neatness and kitchen aesthetics.