One of the most popular ways to enjoy rice is by cooking fried rice. This dish can be made with various types of rice. In fact, the recipe can be adjusted slightly to create a variety of fried rice options to please just about any palate.
ocial responsibility and environmental sustainability are at the forefront for restaurant owners, driving their choices in equipment and ingredients. But with any endeavour comes myths, inaccuracies, and misconceptions - and the ‘green’ foodservice industry is no different.
Fall is finally in full swing, and consumers are already revving up for holiday beverages. Your beverage selection allows for creativity, and sprucing up your fall craft beverages is necessary in today’s restaurant business.
Walk-in freezers are an essential part of any well-run kitchen. There are many items that just can't be found locally and fresh, which means you need a place to keep them stored. The use of a walk-in freezer helps save room in the kitchen, so you won't have to sacrifice precious counter space or room for other restaurant equipment.
When choosing an ice machine, it pays to invest in the right type of ice that fits the bill. From cubed to crushed, choosing the right type of ice for your restaurant’s applications is critical in selecting the appropriate ice machine for your kitchen.
Refrigerators revolutionized food storage. They come in all shapes and sizes and are used in homes, warehouses and restaurants. Many restaurants use large walk in refrigerators to store much of their food both because of the space it has inside and the ease of retrieval it allows. Still refrigeration wasn't always as advanced as it is today.
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.
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.
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.
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.
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!
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.
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.
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!
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.
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.
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.
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.
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?
We all know the general feeling towards Millennials - that it’s the generations of ‘me’. So it might surprise you that research from The NPD Group has found that Millennials in fact put their kids first.
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.
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.