Chef uniforms exude professionalism while serving the purpose of protecting the wearer as well as your customers. As an operative tool in any kitchen, you should know the true purpose of each piece as well as the dos and don'ts in regards to your chef’s uniforms.
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!
Â In the world of restaurant marketing, any difference that sets you apart from your competitors; Design is no different! In any business, it pays to have a distinctive design. And we will help you to make it the best!
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.
Cook and hold ovens are an excellent addition to any kitchen looking to invest in equipment that can handle the tasks of many. With such versatility, cook and hold ovens give cooks the ability to multi-task while increasing food yields.
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.
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!
Lemons are an integral part of any bar, and restaurants tend to use them across their menus as well. If you aren’t using the entire lemon in your restaurant, you’re missing out on some of the key health benefits that they provide!
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!
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.
By combining the use of upselling as suggestive-selling in regards to appetizers and desserts, you can increase your ticket averages and even tips! Learning to use appetizer and dessert sales to increase ticket averages and tips can equate to an exponentially more profitable restaurant business.
Commercial toasters are ideal for foodservice businesses such as bakeries, delis, diners, restaurants, buffets and the like, as they are able to produce large amounts of bread products in a short amount of time. There are several different types of commercial toasters to choose from when shopping for a new appliance for your kitchen. Two of the major types of toasters are conveyor toasters and pop-up toasters. Each of these types of toasters has very different characteristics, so be sure to do your research before deciding which toaster is right for you and your kitchen!
Grilling is known to be a better option than cooking with oil (such as frying) because the fats liquefy and fall off the food during the cooking process. If you plan to incorporate grilled items into your menu, you’ll want to invest in the right grill for the job.
All professionals feel the need to grow and expand their businesses, but many of them are on tight budgets just like the rest of the world. So why not think outside the box and combine fun-money with work-money?! Who says your professional development can’t be fun? As long as you stay in-check and well-balanced, it is a win-win situation for you and your business alike! Here are three ways to have fun while simultaneously investing in your professional development!
The key to a great cup of coffee is freshness, as we emphasized in our previous post about Choosing Coffee. Unfortunately, proper tracking and monitoring can fall to the wayside in a busy kitchen, causing coffee to become old, stale, and burnt. In fact, monitoring coffee on a consistent basis can become a burden in both labor and cost! Kevin Curtis and Karol Renau co-developed the Curtis Wireless Freshness Monitoring System (FMS), which now has uses beyond monitoring the freshness of your coffee. Let’s take a look at what FMS is, its applications, and how you can use it in your kitchen!
For foodservice equipment engineers, innovation is key to creating trendy, efficient restaurant equipment. As menus develop and trends flourish, producing appliances to reflect these new and evolving restaurant demands is what defines a successful foodservice equipment company. As a leader in foodservice equipment, Manitowoc has the process of innovation down to a tee! Knowing how a company like Manitowoc creates, develops, and initiates innovative products is beneficial to your purchasing decisions.
These are truly unprecedented times for the foodservice industry. The coronavirus has disrupted normal services, with restaurants forced to shut down as the public is urged to practice social distancing and self-quarantine. As the crisis drags on and the future remains unclear, there is no better time than now to reflect on ways of how to manage a restaurant effectively in the face of a crisis.