Grilling is an art and a science. For some people it is a thrilling hobby, while others make a career behind the grill.
Even if you’re someone who uses a grill regularly at home or work, you’ve probably thought about ways to improve your results. Even with the most high-end commercial grill or the best meat slicer, it’s important to avoid common grilling problems.
Molecular dishes offer you the chance to give customers great taste with an interesting presentation. Understanding the science behind molecular dishes helps you craft the foods that can help raise profits.
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.
Your walk-in freezer can be refurbished into a walk-in cooler to reflect your restaurant’s needs, but it’s a little more complicated than simply turning up the temperature. Have a look at these tips to see if changing your freezer to a cooler is do’able and appropriate for your restaurant.
From delivery to take-out to packaging customer leftovers, styrofoam boxes are an integral part of food transportation for many. As part of environmentally-friendly initiatives, many large cities are choosing to ban the use of foam containers altogether.
Traditionally, restaurants have created clear boundaries between the front- and back-of-house operations by separating the kitchen from dining area. Consider bringing your closed-system kitchen out to the forefront and on display in your restaurant.
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.
Restaurants, hotels, hospitals, correctional facilities, and bakeries all have something in common: They utilize equipment for foodservice preparation. For many who choose to bake items fresh, they also have to have a little know-how on the art and science of baking!
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!
The holiday season typically means more traffic and busier peak hours, and making the most out of each and every customer can substantially boost your overall profits. Gift cards are a great way to tap into the holiday season while promoting your business in the long-run.
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.
Products, dishes, and menus vary from restaurant to restaurant, but most all restaurants use knives in their kitchen. As probably the most used tool in your kitchen, your knives need to be well maintained to achieve the best results and longest life. A high-quality knife set can be a big financial investment, but the payoffs can be longstanding, especially if you regularly maintain your set! Investing in the proper knives and maintaining their quality is key to extending the life of your knife set.
Mydesert.com reported that a diner in Rancho Mirage, California closed after four years of business, but was immediately purchased by a person looking to transform it into a Greek restaurant. Using existing equipment gives restaurant owners the opportunity to focus their efforts in other areas, but they can use the additional funds to invest in top-of-the-line equipment if necessary.
Boost your profits during the fall and winter seasons with hearty, roasted dishes! Here are some essential tools to add to your lineup.
With pumpkin spice lattes and fresh apple pies comes another fall favorite: roasted veggies and meats. Harking to memories of juicy morsels with a crisp, sweet shell, roasting is a fan favorite for many Americans. If you haven’t already invested in a roaster, now is the perfect time to add this essential to your kitchen lineup. Not only are roasted items a shoo-in for any menu, but you’ll likely boost your profits during the fall and winter seasons with hearty, roasted dishes! When working with your roaster, here are some essential tools to add to your lineup.
Many operators choose to purchase meats in bulk to save on costs. While this can save money, the reality is that you will need to invest in specialty equipment in order to get the meat from bulk form into succulent tenderloins, ground burgers, or thick filets. Here are a few of our favorites from CKitchen.
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!
Food service establishments are testing the waters with different options to catering to more customers, and one of those options is delivery. While typically reserved for pizza shops and fast-casual niche restaurants, other establishments are starting to consider diving into the delivery pool as well.