Posts by Lenny Teller

Ensuring that you’re servicing your steamer unit correctly can extend its life and keep it functioning efficiently for the duration. Here are 5 servicing tips for your commercial steamer. 

The benefits of making a combi unit a part of your cooking arsenal will open up many doors for your menu planning thereby enhancing your repertoire of cooking feats.

Steamed menu items are becoming popular as the health craze becomes more of a traditional player rather than a trendy fad. A steamer will do just that…steam foods.  Frozen or raw products can be prepared and will result with the expected steam finish.  Of course, foods once cooked in a steamer and stored in the “food bank” refrigerator can be reconstituted by the same unit to a perfect serving temperature . However, it will still have the same steam finish result.  If that fits the bill, then a steamer would work just fine for you.

“Well, If I have a walk-in cooler, do I really need to have a reach-in and work top refrigerators?”
This question comes up often when I discuss the layout and design of a client’s kitchen.  The answer is that it depends.

The kitchen size will make a difference; If the available space is somewhat small and can’t support both reach-ins and a walk-in, then even a small walk-in would yield better cu ft of storage.

For instance, a 6ftX7ft walk-in would be equivalent to having two two-section and one single-section refrigerators.  A walk-in will have one compressor; the reach-ins would require three. However, if space allows for reach-ins and worktop refrigeration, then we don’t want to busy up the kitchen with staffers all heading to the one refrigerated walk-in available, or running up and down to the cellar when they need refrigerated ingredients.

Tap dispensed beer has caught on as the most popular method of selling beer - and for good reason! Simply stated, it is a great idea to have a beer system installed especially in establishments with volume scenarios.  

Restaurants store a variety of goods in their commercial refrigerators. Purchasing food in bulk allows kitchen staff members the opportunity to cook meals without the fear of an ingredient running out, which may make it necessary to have several refrigerators on hand, or at least one with a sufficient size capacity.

Food safety is a critical component to any restaurant operation. Having a thorough understanding of the HACCP system will ensure that your restaurant stays on top of its game when it comes to food safety!

We’ve all had that customer that seems to gripe about everything, but many customers who may sit in silence could actually also have some issues with your restaurant as well. While you may think that this isn’t necessarily of concern when these issues aren’t brought up within your own four walls, the fact of the matter is that those complaints may result in less loyalty, return patronage, and even some social media blunders down the road. So what are some of the most common complaints that customers have about restaurants?

Catering involves the purchase of equipment that is specialized for the transportation of foods in a safe and sanitary manner from your restaurant to a venue. For those offering buffet-style catering, hot and cold food bars are one of the most important pieces of equipment. To stock your bar, you’ll need to invest in food pan carriers to get the prepared items to the venue.

If you’re finding that your dining room is drafty or stuffy, then it might be time to take a look at your exhaust system. 

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.

The FDA Food Code requires that every commercial kitchen needs adequate hand washing and utensil washing facilities available. Based on these codes, you can structure your kitchen’s setup to meet these criteria to ensure that you have adequate tools to maintain a safe and sanitary environment for your employees and your guests! Here are a few tips in regards to your kitchen’s dishwashers and sinks.

Touchless faucets and soap dispensers have become more popular in recent years, but many reserve these for use in public bathrooms. In fact, there are hands-free sinks and dispensers available for kitchen use as well. There are many advantages to using a touchless sink, and those advantages can be compounded in a commercial kitchen environment. From an economical, environmental, and food safety standpoint, switching to hands-free faucet technology might be the way of the future. 

Commercial refrigeration manufacturers are shaping the future of refrigeration designs. Driven by skyrocketing energy costs and governmental restrictions, these manufacturers have become truly innovative in their refrigeration unit designs, ushering in a cooler side of cooling!

Blenders are used around the commercial kitchen to create a variety of dishes and menu items. From smoothies to sauces, blenders are a great tool for spicing up your menu and improving customer satisfaction.

The HACCP (Hazard Analysis Critical Control Point) standards regulate a variety of aspects in restaurant management, and one of these points is water management. The HACCP system’s control of water systems can help to ensure that your restaurant maintains its food safety integrity by creating a healthy, clean water system for restaurant use and for the environment!

The design of one’s restaurant can intensify the experience of dining out while encouraging guests to wine and dine a little longer, spending more in the long-run.

So rather than questioning the HACCP guidelines, let’s take a look at what it takes for small restaurants to meet these standards.

Waste management is a fact of life for any restaurant kitchen. Take a look at your waste management plan and we’ll uncover some of the hidden costs you may be missing.

Similar to pot roasting, braising uses a combination of both moist and dry heat. In many instances, foods are first seared and then cooked slowly at a low temperature with liquid in a closed container.

Your restaurant is designed for pragmatism and comfort, especially when it comes to front-of-house operations. This is the area where customers must feel comfortable and at ease and where employees can operate efficiently and quickly - all without influencing the perception of relaxation. Seating and table arrangements are a key component to this efficient setup, and understanding seating capacities can help ensure that you purchase the right types and amounts of seats for your table setups.

Here are a few pointers to keep in mind about the effects of the equipment you choose on the food you prepare and how it can influence your profits.

An establishment looking to employ this Japanese dish can use restaurant equipment to keep the finished product cool.

While many restaurants may not see the full benefit of investing in a booster heater, knowing what it can do you for you, your kitchen, and your restaurant as a whole may surely help give you the assurance you need to invest in this long-term money-saving machine. So what advantage is there if I purchase a dishwasher with a booster?

Pizza is a staple item on many menus all over the country because it can be adapted to suit almost any taste.

There are many solutions to these issues with your gas equipment that you should consider to lessen the possibility of a problem!

For new and veteran foodservice operators alike, purchasing new equipment can be a financial burden. Many turn to leasing in order to cope with the costly investment, but some wonder whether or not leasing is the right choice if they already have available funds.

Simple as it may seem, you'll need the proper restaurant equipment to cook rice. A rice cooker is a great way to have a dedicated station for making this grain.

If you're a baker, you know that there's never enough time in the day to tackle everything that's on the agenda.

The Rotary Club has awarded prizes to homeowners who opted for modern themes this year in their 11th annual "Home of Distinction" Tour, reports San Louis Obispo's The Tribune. Special emphasis seemed to focus on everyone's favorite room: the kitchen.

When guests choose the restaurants they wish to dine at, it is often because of the food and beverages that are on the menus. In many cases, people look to eat at establishments with an expansive wine list. Wine complements many meals, and people of all backgrounds enjoy pairing different kinds with the food that they eat.

A sad trend has been quietly picking up speed in United States schools: instead of being served quality cooked meals to students, more schools are serving up pre-prepared foods that only require a zap in the microwave to make them table-ready.

You've been to culinary school, and while you were there you got attached to the quality restaurant supplies the kitchens there had you use. Maybe you're a professional chef, and when you go home you want to have the same amenities there that you do in your place of work. Should you have commercial grills, commercial ovens and commercial ranges installed in your home?

Catering adds another dimension of service capabilities for restaurants opting for this route. But with catering, restaurant owners are required to invest in additional pieces of equipment in order to keep products at safe temperatures as well as for preparation off-site.

Organization is essential for the home and restaurant alike. While organization within a home kitchen can certainly impact one’s happiness, the fact of the matter is that organization in a commercial kitchen holds even more importance.

Some may call them starters while others may refer to them as tapas, small plates, or samplers. No matter what your restaurant calls them, your appetizers have probably seen a lot more action in recent months. In fact, a research study done by Mintel has shown that 80% of respondents have stated that they have created their main courses by ordering one or more appetizers instead of ordering from the main menu.

With so much selection typically comes confusion. What exactly do I need? What’s important when buying my commercial equipment? How do I know that I’m getting the right equipment for the job?

There are many variables that play into your bottom line. From unchanging costs like rent to fluctuating costs like utilities, restaurant owners and accountants have their hands full when navigating the financial pitfalls that can turn a profit into a sinkhole.

While the initial cost of an electrical unit may have been enticing, the fact of the matter is that over time, gas trumps financially. With the introduction of the induction burner, the tables may have turned!

Does your restaurant operate 20 or more locations under the same name with essentially the same menu items? If so, you may be required by the FDA to provide customers with nutrition information about your menu items come December 1st of this year.

A great chef can prepare succulent dishes, but their efforts go to waste when those items are left to the elements. Freshness is key for many customers, and they can tell the difference between a new pot of coffee and one that’s been sitting on the burner for hours. Let’s take a look at what FMS is, its applications, and how you can use it in your kitchen!