Posts by Damon Shrauner

New Year Restaurant Design for Your Festive Table

New Year Restaurant Design for Your Festive Table

We’ve put together a list of some of the best (and most affordable) ways to decorate your tables this New Years.

Furthermore, many of these ideas involve a little DIY. So, rope in the kids to help you out, and have as much fun as you can!


Future Internet and Mobile Influencing of the Restaurant Menu Designs

Future Internet and Mobile Influencing of the Restaurant Menu Designs

From beautifully colored hardcopy menus to electronic and online menus, menu designs have tremendously changed over the years. All these changes on design, layout, appearance, and types of pictures are meant to solve customer complaints and improve the general service delivery. Are you ready for news?
'Green' Foodservice Myths

'Green' Foodservice Myths

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.


Restaurant Week

Restaurant Week

Restaurant Week started Friday, and despite chilly temperatures and cold weather, many are looking to venture outside of their normal selections to try new or different restaurants. 


Bottle Coolers Give Servers Quick And Easy Access To Bottled Beverages

Bottle Coolers Give Servers Quick And Easy Access To Bottled Beverages

There's nothing more frustrating than trying to order at a swamped bar and waiting for what seems like an eternity for service, especially when all you're after is a simple beer.

8 Coffee Trends

8 Coffee Trends

Coffee is one of America’s favorite caffeinated beverages, catering to the 83% of adults in the United States who drink it on a regular basis. With any high-sales product comes the need for restaurants and marketers to keep a close eye on trends and reflect their efforts appropriately to match.


Sinks: Know Your Codes!

Sinks: Know Your Codes!

Commercial kitchen sinks are an integral part to any restaurant. Not only are they necessary for handwashing and dishwashing, but they’re also required by law to follow code guidelines and meet certain criteria. Crucial for food safety, the proper commercial sinks are a critical component to keeping your employees sanitary and your dishware clean! Knowing the codes for kitchen sinks can help ensure that your restaurant has exactly the right type of sink for your kitchen setup. 



 


Flat vs Char Grill

Flat vs Char Grill

While one is not necessarily better than the other, there are a few things to consider when making the decision between flat and char grills.




Equipment Must-Haves

Equipment Must-Haves

Outfitting your kitchen with the right equipment is essential for an efficient work environment. Keep your kitchen equipment simple yet versatile with these must-haves!




Profits - A Drink Best Served Cold

Profits - A Drink Best Served Cold

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.






Glassware - Effects of Perception

Glassware - Effects of Perception

Image is everything, and the perception of your restaurant is based off of more than just the menu items you offer. The way a meal is presented can actually overshadow the quality of the meal itself. In fact, we’d argue that there’s more that influences the quality of a meal other than simply how the meal tastes! The type of dishware and glassware you use should reflect your restaurant’s theme and/or atmosphere. Glassware is an aspect of restaurant marketing that can be easily overlooked. The effects of the glassware you choose for your restaurant can influence customers’ overall perceptions.






Walk-In Insulation

Walk-In Insulation

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.


Fall Craft Beverages

Fall Craft Beverages

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.

Ice Ice Baby!

Ice Ice Baby!

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.



Waste Not, Want Not: Saving Your Scraps

Waste Not, Want Not: Saving Your Scraps

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!

Kicking the Discounts

Kicking the Discounts

With the recession in our rearview mirror, many restaurants are finding it hard to kick the discount programs they needed to use to attract customers during the economic downturn. Kicking the discounts can hurt at first, but it’s essential to getting your restaurant back on track to a normal, profitable business.

From Online Traffic to Brick-and-Mortar Sales

From Online Traffic to Brick-and-Mortar Sales

The end goal is to increase sales, there are a few things you can do to get your customers off of their computer and into your restaurant.

Show Gratitude to Those Who Support Your Business

Show Gratitude to Those Who Support Your Business

With an increased workload and more demands at the end of the year, it pays to show a little love to those who helped get you there in the first place.

Improving Customer Service

Improving Customer Service

Is your customer service better today than it was yesterday? If not, here are some tips to improving customer satisfaction through quality service.

How to Use a Walk-In Freezer

How to Use a Walk-In Freezer

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.



Flake Ice Can Enhance Restaurant Operations

Flake Ice Can Enhance Restaurant Operations

Believe it or not, ice cubes can come in many different shapes and varieties, and restaurant equipment is specifically designed to provide frozen water efficiently.

Millennials Demanding Kid-Friendly Restaurants

Millennials Demanding Kid-Friendly Restaurants

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.


The History of Commercial Refrigerators

The History of Commercial Refrigerators

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.



Strip Heaters and Bar Warmers

Strip Heaters and Bar Warmers

When chefs create a dish, their intention is for it to be served fresh and warm. Strip heaters, also known as bar warmers, help to maintain prepared foods at a warm temperature, ready to be served!









Updating Your POS System

Updating Your POS System

POS - also known as Point of Sale - systems are essential to modern restaurant efficiency. As the holiday season quickly approaches, it’s time to either update or upgrade your system!

Gas vs Electric Equipment for your Kitchen

Gas vs Electric Equipment for your Kitchen

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 Traps

Grease Traps

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!






Customer Responsibilities

Customer Responsibilities

Customer service should play a major role in any restaurant, but when does one draw the line at accepting responsibility and forfeiting it to the party who may actually be responsible? 

Ticket Timers - The Clock is Ticking!

Ticket Timers - The Clock is Ticking!

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.






Portion/Price Control : Nixing the Table Condiments

Portion/Price Control : Nixing the Table Condiments

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! 




How To Make Your Menu Work For You

How To Make Your Menu Work For You

Your menu is truly the turning point for your restaurant. With influences reaching back to the kitchen itself, making your menu work for you will boost profits and support your restaurant as a whole.

Avoiding Hidden Expenses

Avoiding Hidden Expenses

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.


Why You Should Have a Disposer

Why You Should Have a Disposer

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!





Restaurants and Restrooms

Restaurants and Restrooms

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: What Works for Me?

Steam Kettles: What Works for Me?

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.

Self Expression and Modern Dining

Self Expression and Modern Dining

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).

Promotional Ideas for Your Restaurant

Promotional Ideas for Your Restaurant

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.


Menu Labeling Requirement Delayed

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.







RECIPE: Chili for Chilly Weather

A spicy stew containing beans, meats, spices, and any number of veggies that is a sure-fire hit for chilly weather is chili.

Sink Accessories

Sink Accessories

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! 




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