When a versatile ingredient meets affordability, it typically becomes a favorite for restaurant owners and savvy customers alike. Oatmeal encompasses these qualities and has been around for ages, although many of the preparation methods have largely stayed the same. It’s time to revamp your menu with some interesting takes on oatmeal recipes, just in time for the cold weather seasons.
If pizza is a common item on your menu, chances are that you’ll be looking to invest in a specialty oven (if you haven’t already!). There are two main types of ovens typically used for pizzerias: conveyor ovens and deck ovens. While both styles have unique benefits, their differences set them apart from one another, forcing restaurants to choose between the two based on their individual needs. The choice between conveyor and deck oven depends on your restaurant, your needs, and what you’re willing to compromise.
Comfort foods shaped around richer, thicker, and more flavorful dishes should comprise the bulk of your fall and winter menu selections. If you haven’t already, start to warm up to the idea of a renovated menu for the cold weather seasons.
For many restaurants, cold weather means that root vegetables are making the move from the back burner to the star performers. Hearty winter veggies require a little more creativity on the part of the chef, but the result is a healthy, filling tuber meal! Rather than just dousing your root veggies in oil and roasting it until it barely resembles its original form, here are a few ideas on how to incorporate root veggies into your winter menu.
As restaurant owners, one of our goals is to cater to demand - the traditional, the trendy, and the topical. If you haven’t taken the time to capitalize on New Year’s resolutions, then you’re likely missing out on a huge chunk of profit!
The appearance of your restaurant and the way you display items can impact your guests’ perceptions, so taking the time to invest in the way you present your products is key to completing your marketing! Glass door merchandisers can work well for front of house as well as for back of house storage in areas visible to the public.
Hot summer weather brings with it customers looking for frozen treats. Relief comes in many forms; from ice cream to frozen yogurts, many of the classics are a sure-fire hit to pleasing guests. One such frozen treat is shaved ice, and while it’s easy to make and versatile enough to create a wide variety of dessert products, the addition of an ice shaver is often overlooked.
Choosing the right dishwasher for your restaurant is an important choice with long-lasting effects. While many choose a low-temp dishwasher with chemical sanitizing for the short-term savings, the long-term costs may be substantial enough to consider!
Refrigeration and cooling units are an integral part to every restaurant’s kitchen. As a potentially huge sinkhole for energy consumption, correct selection and placement of these kitchen monsters can mean the difference between a wise investment and a costly mistake. When it comes to selection of your reach-in refrigeration, there are two main categories to choose from: top-mounted and bottom-mounted. Choosing a top-mounted reach-in unit for the back of the house is ideal!
Stainless steel is the medium of choice for many restaurant equipment manufacturers, and for good reason. With a history of durability and reliability, stainless steel now comprises many of the structural components found in most kitchen equipment today.
February is right around the corner, and Valentine’s Day lies therein. With the lovers’ holiday comes a barrage of marketing gems, and restaurants can capitalize on these promotional items as well to gain the most profit during the season!
Warewashing equipment is essential for many restaurants, especially if you deal with high volume traffic. Here are a few specialty washers to keep in mind when shopping for the right warewashing unit for your restaurant!
Sound matters in a dining experience, and having noise clutter in the dining area can be offputting for guests. With baby boomers seeking an experience of cuisine, service, and ambiance, it pays to make the changes to reduce noise in your restaurant.
Kitchen space is a commodity for many restaurants, so investing in equipment that can do the job of several pieces of machinery can save precious space while cutting costs. From bakeries to pizzerias, restaurants should consider investing in a dough sheeter to boost production and decrease labor costs.
When designing your kitchen, you’ve probably come across (or will come across) a conundrum wherein your space allotment doesn’t seem to fit all of your equipment needs. While a professional kitchen designer can help, it also pays to understand what pieces of equipment can serve multiple purposes, cutting out the need for extra accessories and items. Braising pans are such items, and they’re also many times overlooked in restaurants! Braising pans can change the way you operate a kitchen, and are worth a closer look when choosing your restaurant’s equipment.
When it comes to investing in the right glass washer for your restaurant, there are two main options to consider: chemical versus hot water sanitizing. Choosing between chemical and hot water sanitizing glass washers is based on your individual restaurant’s needs, so let’s have a look at some of the main differences
Induction cooking has long been a cooking method of choice for chefs worldwide, but only recently has demand driven prices down, making it an affordable choice for many restaurant owners. From understanding how it works to knowing what you’ll need, here are a few of the basics when it comes to induction burners.
From fast food to fine dining, there is a wide range of variety and quality when it comes to pizza. Selection, convenience, and ingredients all play a role when it comes to choosing what type of pizza to buy and where to buy it from, and your restaurant may offer pizza that falls somewhere in the spectrum! Knowing what separates mediocre from gourmet when it comes to pizza can help you solidify your place in the pizza market, and understanding the details that differentiate big chain and traditional styles is important.
Softserve ice cream, custard, and frozen yogurt are best-sellers, but these three treats have many differences between them despite their similar goodness. Knowing how to capitalize on the differences to make the most of your frozen dessert menu can allow you to benefit from specialized dessert menus while bringing in the maximum profit from satisfied customers!
If you plan to have a set selection or set quantity of soups daily, invest in heat and hold warmer for each soup. Turn them on first thing in the morning and have yourself ready for the rest of the day.
When it comes to upgrading and updating your restaurant, your focus should be on money generation. A general rule of thumb to follow is that, while you will want to spend money to make money, you’ll want to spend the least amount possible while getting the most bang for your buck! Capitalizing on your current customers can be a great way to increase the cash flow of your restaurant, and an easy way to grab their attention is with an appropriate display case. Investing in display cases is a great way to increase revenue by tapping into impulse buys.
Your profits are dependent on how you market your product, and how you display your products can make or break a sale. Display cases come in many options, and choosing the correct case for your restaurant is key to maximizing your potential profits!
When it comes to specialty broilers, those with light broiling needs may find themselves faced with confusion. Cheese melters and salamander broilers are both great finishing tools for those who need to melt items at low temperatures over fully-cooked products. So what’s the big difference?
Starbucks, a leader in the coffee industry, has recently taken steps to bring coffee to your doorstep - literally! Their pilot program for coffee delivery was announced earlier this year, and now select businesses can order coffee through a dedicated website and have it delivered right to their office.