As a food and beverage professional, you know just how vital a clean commercial kitchen is. That’s why knowing how to clean kitchen sinks is an essential part of any kitchen staff’s training. Sure, while cleaning a kitchen sink doesn’t seem like rocket science, extra precautions need to be taken when you work in an industry that prepares and serves food to the general public.
Learning how to organize your commercial kitchen is an essential step in running a safe and successful business. If you are struggling with or simply looking for ideas to help you organize your kitchen space, then you’ll want to keep the following tips in mind.
Diet trends are ever-evolving, and one of the latest questions on the minds of those looking to clean up their diet include, “what are macros in food?” Before diving into the details on how you can help your customers understand what macros are and how they can monitor them for their individual health needs, you must have a solid understanding yourself.
The hospitality industry is rather broad, considering it includes nearly any brand that caters to the needs of their customers. What makes this niche different from typical customer service, however, is the fact that it caters to more leisurely needs rather than the everyday needs of customers.
No matter what you are cooking in your kitchen, whether it’s sautéing vegetables, cooking meat, deep-frying potatoes, etc. it’s vitally important that you know what to do with used cooking oil when you’re done with it. The oil you use should be disposed of properly no matter what, but especially when cooking foods with a lot of fat.
Are you ready to start bringing your kids to restaurants with you? This doesn’t need to be stressful. You simply need to keep certain tips in mind. By remembering these points, you, your children, and everyone else at the restaurant is far more likely to have a pleasant experience.
If you're a hamburger aficionado, you probably have a preference for using either a charcoal or a gas grill. Charcoal adds a unique taste to meat that some cooks love, while others prefer the convenience and flavor that only gas grills can produce. Professional chefs may favor charbroilers, which give them all the convenience of an outdoor grill inside the kitchen. Whatever your preference, here are a few tips to achieving the best burger at your next barbecue or event:
A massive urban farming project has been proposed for the city of Detroit's Eastside in an effort to revitalize the city and make use of the more than 100,000 vacant plots of land that are currently vacant, reports The Detroit News. While many feel that the initiative has the potential to bring thousands of jobs and hundreds of new businesses to the area, residents remain suspicious and doubtful of the project's success.
While many owners are focused on more traditional means, a new wave of business-savvy managers are testing out the waters of wholesale items in addition to their typical foodservice practices. Restauranteurs are diversifying their business models by adding in wholesale items, helping to increase profits and increase marketability.
The equipment you choose to outfit your foodservice establishment with is typically tailored to your customers’ demands and needs. Many times, owners overlook the needs of their own workers and the role that their equipment plays in it!
Keeping your kitchen clean is one of the most basic steps in food safety and sanitation. Quaternary sanitation is one option when it comes to ensuring that your kitchen is free of bacteria and microbials!
President Obama’s Climate Action Plan aims at transitioning traditional methods of energy use into sustainable and environmentally-friendly sources, and the EPA is following alongside these goals by releasing proposals to cut back on many of the common HFC refrigerants that are in use today.
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.
We live in an age of digitization - where patrons can check ratings, browse photos, and navigate through a multitude of customer reviews before ever setting foot in your brick and mortar restaurant. Rather than getting carried away at the mercy of your patrons, it’s time to take control and be an interactive player by using and being involved in phone applications for the foodservice industry. Not only can your restaurant benefit in business, but the organization in back-of-house operations can also be streamlined! If you haven’t already, it’s time to spend some focused effort on apps that are appropriate for your restaurant.
Satisfied guests are what keep your restaurant in business! While hospitality entails that you cater to your guests, there are in fact limitations that should be considered. Learning where to draw the line when it comes to hospitality and sacrifice is key to keeping your customers happy while keeping true to yourself and your restaurant.
The design of your commercial kitchen should be organized with purpose and intent in mind. Your work tables are an integral part of the grand scheme, and their layout can help streamline your prep area and increase efficiency of your kitchen staff. While a professional designer and consultant will help plan this aspect for you, let’s take a look at what goes into planning the layout of your work tables.
Lava cake, chocolate meltdown, molten chocolate cake - this gooey dessert goes by many names but boils down to one general recipe. Its best-selling qualities are in the simplicity of its ingredients which include chocolate cake, fudge-filled center, and a side of ice cream to sweeten the deal! The recipe incorporates a version of a chocolate flourless cake with a souffle, creating a molten center surrounded by rich cake.
Consider that now is the time that many are also focused on their physique (bikini season!), so offering light, produce-based sides is sure to be a hit. If you’re stuck on what to offer, here are a few blockbusters that are tried-and-true.
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.
Now that summer is in full swing, it’s time to start preparing for the school season! Many of your supplies will see an increase in usage as kids head back to school, so make sure your restaurant is prepared.
Breads make their way into your pre-meal appetizers and main-course dishes. Rather than slacking and purchasing ready-made breads (which typically lack in freshness and flavor that a house-made bread could provide!), consider making your breads and biscuits on-site by giving some of these tried-and-true recipes a try!
House-made drinks are a great way to cater to your customers, and with Mother Nature turning up the heat, now is a better time than ever to perfect some Summer favorites into your menu! For blended beverages, ensure you’ve invested in a bar blender designated specifically for blended versions of cocktails and glass rimmer to garnish your glasses with sugar or salt! Similarly, a juicer will help bring that fresh citrus taste to all of your drinks. Here are four blended cocktails to ensure your bartenders have perfected for your summer lineup.
With the ability to give a first impression, spread a viral campaign, and market to a growing population of internet-savvy customers, social media is one of the best investments of time, money, and effort when it comes to marketing your restaurant. By knowing how to organize your method of web-based advertising and utilizing social media websites appropriately, your restaurant can reap the benefits of social media and gain a viral foothold.
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.
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!
Air curtains - also known as air doors - are a necessary addition to maintaining the integrity of the temperature of your kitchen. Let’s take a look at the mechanics of an air curtain and what it can do for your restaurant.