Investing in kitchen equipment can be costly, and many try to stretch their pennies when it comes to deciding what to get. When choosing between gas and electric equipment, there are more factors than just cost that can affect your restaurant! Knowing the differences between gas and electric equipment for your kitchen can help you make an informed decision in purchasing foodservice appliances.
Grease disposal can be a hassle for many small business owners, but some states and municipalities require these units to help keep sewer systems clean and free of grease waste from restaurants. Cue: grease traps. These devices, optional for some and mandatory for others, are used to intercept most grease and solids in plumbing systems before it ever reaches your wastewater disposal unit and further sewer lines. Knowing the ins and outs of grease traps can help you make an informed decision on which trap is right for your restaurant and can help reduce your restaurant’s impact on the local wastewater systems!
Ticket times are the bane of many chef’s existence, pressuring cooks and waitstaff alike to get quality meals out in a timely manner. While a strict ticket time may be required by corporate or general management, the fact of the matter is that there are many factors that can influence its enforcement, and many more factors influencing its reality.
If you offer table condiments that are constantly stocked and stationary on tables, you may be inviting an unnecessary cost into the financial equation. To help get a hold on portion and price control, it may be time to nix the table condiments in your restaurant!
Hidden expenses chip away at your restaurant’s profits. From inefficient setups to poorly-maintenanced equipment and unnecessary and expensive investments, restaurant owners should be constantly vigilant of these financial drains.
A sink disposer not only offsets the overall amount of organic, produce-based waste that would otherwise have to be hauled off to the local dump. These units should be an integral part of every sink in your restaurant’s kitchen, helping to grind down your bulk waste and labor costs!
You’ve invested effort, money, and countless hours perfecting your menu, but have you left your restroom on the back-burner? When it comes to restaurants and restrooms, there may be more of a connection to the overall perception than you think!
Steam kettles are an essential piece of equipment for any high-volume restaurant operation, but many are unsure of how to decide on the right one for their business. Because of the importance of incorporating a steam kettle into your daily operations, it’s essential to choosing the right model for your restaurant.
What once was a source of necessity, food has now evolved to becoming much more. Indeed, we take pride in our meals (as one can clearly see with Instagram photos of their soon-to-be-consumed items), and people are willing to pay top dollar for a meal that ‘tells a story’ (cage-free eggs, free-range chicken, etc).
A well-designed restaurant, flavorful menu, and friendly service are certainly aspects to restaurant management that can earn you more business. While these necessities can certainly help you retain your loyal customers, you’ll still need more than a simple word-of-mouth from your current clientele to ensure that your restaurant stays profitable.
Another plus is that cuts of meat you would otherwise avoid and which typically cost less because they are harder to work with, can in fact be made into delicious meals through the braising method in a proper braising pan.
The best delivery services ensure that foods are delivered to doorsteps just as fresh as the moment they were taken out of the oven. While transporting bins and other units designed at keeping foods regulated at certain temperatures have been a lifesaver for many, Domino’s Pizza is taking it a step further by incorporating warming ovens in their delivery vehicles.
A set deadline for December 2015 was causing restaurant owners nationwide to scramble. The deadline indicated the date for which restaurants would need to provide nutrition information about every menu item to their customers. While some restaurants may have had an easy time with this new regulation, many smaller businesses and supermarkets were realizing that the looming deadline was likely to not be met. Now, the deadline has been moved back a year to December 2016 to give businesses extra time to plan and execute.
Your commercial sink is likely to be a focal point to your restaurant’s kitchen. While choosing the right sink is an entirely different conversation unto itself, choosing the right accessories can improve workplace efficiency, increase worker safety, and make for a more comfortable working environment in general. 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 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.
Whether your restaurant is quick-serve or dine-in, you’ve probably already incorporated icecream in some form on your dessert menu. While many turn to a traditional cone or sundae, many restaurants forget to tap into the potential of a gourmet ice cream dessert.
April was a successful month, at least for three quarters of the restaurant industry. The National Restaurant Association’s Restaurant Performance Index’s boost from these numbers shows a promising summertime start for restaurants nationwide, and many are feeling the morale increase as profits continue to steadily climb. An optimistic outlook for growth brings with it some new considerations for restaurants who may have been struggling in the past winter season.
Have you ever noticed how many restaurants who open and have great food sometimes can’t take the heat? Investing in the ambiance is not only recommended - it’s what can make or break your success in the industry.
Recently, a type of seaweed has made headlines for being the nutritional, vegan substitute for bacon. While it hasn’t become mainstream just yet, we’re all contemplating the possibilities of this new bacon alternative! Restaurants have used bacon to spruce up their dishes for some time, and many more may jump on the bacon bandwagon in the coming years. Here are some ways that your restaurant can use bacon (or maybe seaweed?!) to spice up your menu.
Many different events use the services provided by catering companies. These professionals supply decorative food arrangements to weddings, corporate meetings and more, often providing staff members to serve cuisine, as well.
College students and other amateur cooks often forget there is more to the world of pasta than just simple spaghetti and meatballs. Changing the type of pasta can make all the difference in a dish or recipe.
The atmosphere and aesthetics can play a key role in the satisfaction of your customers and their perception of the meal. But in the digital age, we also need to understand that presentation of food goes beyond immediate customer satisfaction.
Food trucks are one of the trendier examples of fast foodservice, bringing competition to the foodservice industry in speed, convenience, and variety. So what’s driving this food truck phenomenon, and is it here to stay?
If you’ve been following the 2015 trend lists, you know that fire-roasting as a method of food preparation is one of the top three. Using the live fire of wood- and charcoal-fired indoor grills and ovens not only adds a little bit of excitement to the kitchen, but it also enhances the smoky flavors of your menu items.
The healthy-eating trend that’s slowing becoming tradition is shaping ingredient lists for restaurants across America. With a gamut of grains, there are endless possibilities to creating healthy and unique grain-based menu items.
Hamburgers are a classic staple of an all-American menu. They're so integral to diets in the United States that many restaurants always have them on the menu, because otherwise they'd be sure to hear complaints.
Change can be a hard aspect of life to deal with, and for the foodservice industry, the result is no different. Unless you’re a nationally-recognized chain restaurant, embracing change may be the key to success.