Never Reveal Your Secrets: How Ice Makers Maintain The Freestyle Illusion

The Magic Inside A Glass Of Coke

Coke_FreestyleIn 2006 Coca-Cola ran a commercial that imagined the inside of a vending machine as a magical, motorized ecosystem where small creatures prep each bottle of Coke before it’s eventually dispensed. Dust bunnies slobber condensate on the bottle; an industrial fan shreds snowmen into ice flakes, which then blow and stick onto the bottle’s glass; a climactic parade with brass band playing, fireworks exploding, and confetti swaying downwards marches the Coke along a miniature Main Street before sliding it ceremoniously down the vending chute.

—If only.

This advertisement showcases a key aspect of Coca-Cola’s appeal: people yearn to suspend their disbelief. The Coca-Cola Freestyle, while less fantastical and more science-fictional than this advert, is based around the same marketing principle. Consider its design. The customer sees only its touchscreen controls mounted within a single-case enclosure. With the press of a finger, a specific drink—one of a hundred forty-six options—materializes. Remember in Star Trek?—the replicator? I guarantee you that the USS Enterprise’s replicator, a machine that could instantly create anything its operator desired, was a major influence on the Freestyle’s design. It’s genius marketing: Coca-Cola took the tired act of dispensing soda and transformed it into a sci-fi miracle.

The Power of Prestidigitation

Coke Freestyle

Behind The Scenes

If you own a Freestyle, you know that this miracle is nothing more than a sleight of hand. The only substantial difference between a Freestyle machine and a conventional soda fountain is syrup concentration. Whereas traditional soda fountains pump in relatively un-concentrated syrup from 5-gallon bag-in-box stockpiles, Freestyle machines use small flavor cartridges that squirt a single, highly-concentrated drip of soda into each customer’s cup. It’s a matter of 5-gallon boxes versus compact flavor cartridges. That’s it. The sleek, plastic enclosure? Smoke. The front-mounted, touch-activated screen? Mirrors.

Most people aren’t yet privy to how Freestyle machines work. Relentlessly hopeful when it comes to futurology, the general public has been hoodwinked by the Freestyle, by its screen, by its rounded corners, and by its stainless steel docking bay. We just can’t resist technology. From USA Today: “Fast-food chains that have installed Freestyle […] have seen an average 6% to 8% increase in beverage purchases”. Coke’s magic trick succeeded, and even  its critics can’t deny the facts—Freestyles are good for business.

Maintaining The Illusion

There’s a problem, though: Freestyles aren’t sold with ice makers included. If you want ice to come out of your Freestyle, you have two options. (1) You can regularly get one of your employees to grab a step ladder from the back, grab a bucket from the back, fill the bucket up to the brim with ice, waddle with the bucket to the Freestyle in the front of your store, set down the ice bucket, unfold the step ladder, pick up the ice bucket, climb up the step ladder with ice bucket in hand, lift the lid at the top of the Freestyle, lift the ice bucket filled to the brim with ice up and above the Freestyle, dump the ice from the ice bucket into the Freestyle, close the lid, descend the ladder, go to the back, put it all away, and repeat this process several times every day, in the front of your store, in the presence of your customers—it’s loud; it’s messy; it’s time-consuming; it’s unprofessional. Or.

Or (2) you can, instead, install a ice maker on the top of your Freestyle. Coca-Cola has designed their Freestyle machines so that ice machines can be easily attached to their tops. Most restaurant owners with traditional soda fountains buy mounted ice makers like these anyway to avoid the loud, messy, time-consuming, unprofessional problems above. But owners of Freestyle machines have an additional reason to outfit their soda dispensers with ice makers. They have the Magician’s Code to uphold.

Lugging an ice bucket into the middle of your store during a lunch shift and climbing a wobbly step ladder to dump ice into your supposedly space-age Freestyle ruins the machine’s mystique. It reveals the Freestyle as a regular old soda fountain with pumps and gears and nothing new to offer. With an ice machine installed on top, however, the Freestyle becomes totally self-contained and can operate according to its reputation. If you pay the $3,600 a year to lease out a Freestyle without installing the optional ice machine, you’re undermining your purchase and, ultimately, wasting your money.

Choosing Your Assistant

Ice_Machine

The Indigo IY-0524A

Manitowoc Ice Incorporated is a sixty-year-old company that manufactures no-nonsense ice machines. Two of their units, the Indigo IB1094YC and the Indigo IY0524A, were designed specifically for the Coca-Cola Freestyle. The former unit (~$4,000 after rebate) can produce 1000 pounds of ice per day, but you probably don’t need that much. No, we recommend the IY0524A (~$2100 after rebate), a self-contained, self-regulated, energy-efficient, low-cost, medium-production Industry Leader. This ice maker quietly hums along all day, automatically dropping ice into your stylish Freestyle without any outside assistance. The Indigo IY-0524A features a 24-hour preventative maintenance and diagnostic feedback system that constantly monitors when your Freestyle needs ice and when the Indigo can power down. You can set the unit so that it runs only during the day or only during peak hours. Anything that you could reasonably want from an ice maker is provided by the Indigo.

The Freestyle is far from perfect, far from delivering its implicit promise. But it is the future. Those flavor cartridges, while revolutionarily meek,  allow for more options within a smaller space. When you purchase an ice machine for your Freestyle, you add substance to these illusional, pumiceous machines and you add depth to your present, very real business.

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Opening Your Own Restaurant. (How It’s REALLY Done.)

So you want to open your own restaurant.  It’s a more popular field than ever before because less people are taking time to cook.   Maybe you’ve seen that perfect old building being remodeled in town, and envisioned it fully of happy diners expounding on your brilliance.  Seems like a good place to start?  Wrong answer!  There’s a logical process to opening your own restaurant, and it doesn’t start with the cutest old building you’ve ever seen.

menu

Begin with your smallest, but most important piece of restaurant equipment…the menu.  If you don’t know what you’re going to cook, you’re not going to know what sort of equipment you need to cook it.  (If you can afford one of everything, you may skip the rest of this blog and call us immediately.)   If you only want to start out with the equipment you need, write down a menu.

After your menu’s completed, seriously, this would be a good time to contact J.E.S Restaurant Equipment, because the next thing you need to plan is purchasing equipment.  Once you know what you need to prepare the dishes on your menu, you can plan a lay-out (flow) for your kitchen which will allow for cooking in a time and cost efficient manner.  You’ll need to decide whether this will be a full-service restaurant, a take-out restaurant, or a counter service sandwich or coffee shop.  All these decisions will help determine your need for square footage.

Knowing what sort of equipment, how the flow works, and how much square footage is needed, NOW you can consider that cute old building.  Simply put, will it work?  Also, you might want a traffic study.  How much traffic will be passing?  Is it the sort of traffic that’s stopping to eat?  Can you offer easily accessed parking?  Answering these questions can be vital to the health of your business, and need to be a part of the decision for your location.

Elizabeth's

Having chosen your location, contact your local Health Department with your plans for approval.  (It’s wise to keep them updated throughout the steps of your process from this point forward so you won’t be surprised by delays due to unmet requirements.)   Begin choosing décor.  Furniture, lighting and front-of-the-house flow can now be wisely planned and chosen.

As you’re getting closer to opening, marketing becomes important.  If you’ve chosen your location wisely, people already see that something’s happening, which means you’re generating curiosity.  It’s time to choose a marketing strategy so people know when you’re opening, what you’re serving, and what sort of environment to expect.  Introduce yourself.

A “soft opening” before your Grand Opening is helpful.  This can last a few days or a few weeks.  You’ll want to hire staff prior to your soft opening, and it’s a good idea to hire about 50% more people than you need, because one thing the soft opening will reveal  is which of them will stay.  Those first days of serving family and friends provide an opportunity for working out any glitches.

blue-and-red-oval-open-led-sign

If you follow these steps in order, and you follow sound business logic as well as your heart, the Grand Opening of that cute old building will be the start of something big!

 

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Need to quote a whole restaurant from furniture to fixtures? Get a full restaurant equipment quote at JES Restaurant Equipment.

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Stadiums Need Kloppenberg, because Ice Bergs are Hard to Find.

Think over the events you’ve attended.   Where were the largest ones held?  Mine were in stadiums.  Think about your stadium purchases.  (Don’t think long.  You could buy a small car with what you’ve spent.  That might make you weep.)  What’s the one thing you’ve purchased at every event?  Based on the length of the lines, you’re like me.  You bought something to drink, most likely for several people.  Like me, you may have wondered if those cups came with an optional diving board.  Have you ever thought to multiply the number of cups by the number or people you see holding them?  Next time, after the event, look around.  Hundreds of them are everywhere.  Each contained ice when it was sold.  Stadiums unquestionably have a need for ice storage no one else has.

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Recently I had the honor of introducing you to a new line, Kloppenberg.   If you remember that, you know they make stainless steel laboratory furniture.  You might not realize they make another line as well.  These are humongous ice bins, made to the same exacting standards as laboratory furniture.  Kloppenberg is giddy to customize an order for you, whether you’re in a medical facility or a stadium. They make ice bins so large you can purchase a serious ice machine, such as one of the high output Ice-O-Matics, store it in a central location, and add shuttle carts, so that ice can be transported easily to any vendor on the concourse.

My experiences with ice storage are rooted in a background of restaurant management and vertical challenge.  I’ve never reached the bottom of an ice bin, and have always wondered if Cro Magnon Man might be frozen down there.  He isn’t at the bottom of these bins, because the chutes are.  That’s right, gravity does the work, and gravity’s the law!  No one has to shovel several hundred, or thousand, pounds of ice into a shuttle.  Park the shuttle under the bin, and wheel it away when it’s full.  Yes, scoops and paddles are available for those who prefer, but a stadium is larger than that.  You need tons of ice in a hurry, and Kloppenberg doesn’t care how much you need.  They’ll customize an ice bin to any size you ask, and make it to the highest medical standards of precision and quality.

Now about that diving board…

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An Obvious Way To Advertise That Restaurant Owners Often Ignore


SignIf your restaurant’s front doors open over a busy downtown sidewalk, you own a plot of property that is appropriate for advertising’s most populist canvas, the A-frame sidewalk chalkboard. Come on—how can you not love these chalkboards? They’re an irresistible, unconventional, customizable pedestrian flytrap. And I assure you, there are at least three aspiring painters or poets or typographers working for you already who would kill to play with a stub of chalk every morning before lunch. Sure, chalkboard signs are analogue—old media—but so what? Neil Young put it best on Rust Never Sleeps: “…It’s old, but it’s good…”

Since before YouTube and AdWords and viral marketing, signboards have been around: they were here before the Taco Bell Chihuahua, the Budweiser Iguanas and the Doublemint Twins; they were here before the word Apple meant a type of computer, before Coca-Cola begot New Coke, before New Coke begot Coke Classic; they were here before an Italian actor, dressed as an Indian chief, wept about American highway litterbugs; they were here before slogans and jingles and greasy spokesmen became synonymous with Madison Avenue—before Ovaltine buried decoder rings in jars of gray chocolate dust, before the Marlboro Man appeared suddenly in a puff of smoke; signboards have been around since before Pears Soap, before Common Sense, before the Mayflower brochures; they were here long before Amerigo Vespucci, the greatest ad man of all time, publicized himself by franchising two continents; they were here before the printing press existed; they were here before books existed; they were here before the English language existed—way way back, a very very long time ago, during the early days of the Middle Kingdom of Ancient Egypt, a group of businessmen painted hieroglyphics onto giant papyrus posters and introduced history to the concept of outdoor advertising.

Mad MenCentury after century, entrepreneurs have relied on signboards to garner more business. In 200 BC, Alexandria had a population of around 300,000 people—the size of current day Pittsburgh—and the only way shopkeepers could lure in new customers was to affix papyrus advertisements to the stone walls outside their stores. These businesses succeeded and their ideas traveled. A Song Dynasty-era copper sheet, embossed with the words “Jinan Liu’s Fine Needle Shop”, is the oldest known advert that has survived to the present day. Jinan Liu couldn’t have known that 1,300 years after his death people would still be discussing his fine needles, but such is the power of advertising! By 1000 AD, sign boards had become ubiquitous. In the Middle Ages, most people couldn’t read, so cobblers, millers, and blacksmiths would etch images associated with their trade (shoes, bags of flour, anvils) into the wooden boards that hung above their doors. But by then, the signboard was already ancient. Several 9th century advertising experts told business owners to ditch their signage. “They aren’t social enough,” the experts said, “Invest in a town-crier. That’s where the future’s headed.”

There is no way to conceptualize how many inventions and conventions from the past 4,000 years have gone extinct. Only a select few—hammers, livestock, fences, pottery, shoes, signs, etc.—have survived. To even think that signs were once invented is ridiculous. It’s so simple a concept, so fundamental, that we can hardly imagine a world before the storefront sign was born. And like all fundamental tools, signboards serve a multitude of purposes:

  1. They reinforce brand awareness
  2. They associate your business with a landmark
  3. They attract impulse customers
  4. They give your brand personality.

So if you don’t already own one, and if you’re humble enough to admit that you don’t know more than four thousand years worth of human history, consider buying a $90 chalkboard sign today before they go out of style.

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Low Country Boil With The Folks At JES

Some weeks back, Eric swore that he would treat the whole company to a Low Country Boil, and yesterday, finally, he lugged a pair of propane tanks into the warehouse and fired up a big, round metal pot brimmed to the lid with red potatoes, sausages, fresh shrimp, and half-cobs of sweet yellow corn. An hour before closing-time, that spicy shrimpy smell had drifted from the warehouse into our office and hovered, cruelly, right in front of our faces. If you called us last night and we sounded a touch distracted, well, I apologize.

Once six o’clock arrived, we all skittered into the warehouse, grabbed some tongs, obscured our plates, and took our suppers to a makeshift dining room that had sprouted up in the middle of the store. We sat down and stuffed our cheeks. Utensils were abandoned. Paper towel rolls were unspooled. By the end of the night, a heap of husked shrimp exoskeletons had piled to the top of the garbage bin. And guess what—we enjoyed it! Us southerners aren’t ashamed of our appetites.

Anyway, pictures tell better than words. Here are a few shots from last night’s get-together

Food

A colander of ripe taters.

Chef Eric

Chef Eric stirs the ol’ Carolina Cauldron.

Heaven

It tasted even better than it looked!

Gettin' Da Goodz

“Are you ready for this?” Eric asks the world.

Such a happy family

The very photogenic JES team sits down for a family dinner.

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Ice-O-Matic’s HIS Line…Fun in the Sun, or Lazy in the Lounge?

Ice cubesIce-O-Matic is the most enduring ice maker in the industry, but that hasn’t slowed them down.  One example of their ongoing excellence is seen in the HIS series.   These modular undercounter ice machines lead the way in production quality and environmental friendliness.  They also lead the way down a relatively new path in the industry…relaxation!  This isn’t the ice machine you want in a $4000.00 lunch rush.  Instead, you want this less intimidating, fully functional, compact model, by the pool, in the yoga studio, in the teacher’s lounge or break room, or even in an assisted care facility.  It’s designed to live where you do.

There are places where a cold drink and comfy couch (or lawn chair) are welcome.  Sometimes you don’t want to wander off to the kitchen.  You’re taking a load off your feet, and it’s wonderful to have ice readily available.  The HIS line meets ADA specifications.  You know how important it is for seniors and the disabled to enjoy the independence the rest of us take for granted, but have you considered that it’s important to teach that same independence to children?  They’re perfectly sized for ADA specifications.  They love doing it themselves, and might choose water over soda with the novelty of “their” own ice maker near the play space.

The HIS Series uses Agion Anti-microbial protection to keep your ice pure.   A microbe, according to Google, is “a microorganism, especially a bacterium causing disease or fermentation.”  Scary things grow in damp places.  I don’t want “disease or fermentation” in my ice.  Anti-microbial protection is simply a measure which prevents the growth of microbes, and lowers the incidence of disease.  What’s so special about Agion is that rather than chemicals, it uses naturally occurring elements silver, copper and zinc to work around the clock fighting microbial growth.  Indigenous elements are more environmentally sound and produce less side-effects in your body than chemicals.  Maybe you’re thinking you don’t want ANYTHING in your ice, but remember the old adage that nature abhors a vacuum?  If you don’t have an anti-microbial, nature will fill the void.  So do you want what grows in damp places, or what’s in the ground where your roses grow?  Ice-O-Matic’s HIS line is for finding a healthy way to relax that feels like fun.

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6 Reasons Why Restaurant Managers Should Buy Less And Inventory More

As a manager, you’re constantly swatting back those pesky wrenches that peck at the gears of your restaurant’s machinery. Every day, you shoo away the problems before they can grind everything to a sudden halt. With disgruntled guests, for example, you must become the epitome of warmth, appeasement and unjudgmental understanding. Or, with lazy employees, you must become a firmer, more vocal and crueler version of yourself. And, with the inventory—well—with the inventory, you simply must take attendance: you must walk around your store with a clipboard and tally up all the food.

Somehow, many new restaurant managers excel with these first two responsibilities but flounder with the third. Not good. Nothing conveys amateurism quite like frequently eighty-sixing a particular dish because of poor inventory management. Inexperienced managers stockpile large amounts of ingredients in their refrigerators in an attempt to avoid these embarrassing menu adjustments, but their strategy never works. To manage your perishables reliably and affordably, there is a single preferred strategy: take inventory weekly and cycle in only the necessities.

1. Ingredients Don’t Have The Opportunity To Spoil.

It seems counterintuitive. How does buying fewer groceries prevent your refrigerator from emptying out? It all concerns food cycling. On the same day, every week, you buy a week’s worth of fresh ingredients and store them in the very back of your refrigerator. Only after the older stock in the fridge has been depleted do you cycle in these newer, fresher ingredients. This process continues. The following week you buy more new ingredients and place them in the back of the refrigerator. In this way, ingredients are always fresh, on hand, and in appropriate abundance. Compare this to buying in bulk. Every month you purchase a heap of ingredients, dump them into your cooler, use up most of them, and throw away the rest. It’s wasteful and it’s expensive. When you throw out spoiled perishables, you’re throwing away, in a roundabout way, your own profits.

2. On A Long Enough Timescale, Something Unpredictable Will Happen.

Another misconception about Less-Food/More-Inventory is, if an unexpected rush bombards your dining room, your smaller stock can’t meet the demand. Not true. Most managers who use the Less-Food/More-Inventory method keep about a week’s worth of buffer available for these types of situations. They borrow some of the extra ingredients and easily rejuvenate them later. With bulk-based buying, however, there is no such fail-safe. To explain, let’s discuss lemons.CITRUS

Two types of people dine out: those who take a slice of lemon with their water and those who do not. These two peoples exist in a certain, usually predictable, equilibrium. Suppose, for the first two weeks after you do a bulk-style inventory, every person in your municipality who prefers lemon with their water tosses a dart at a tacked-up city map to choose that night’s restaurant. Suppose that each of these darts, independently, sticks into the map’s printed representation of your establishment. Dumb luck—a phenomenon of probability. So, for two weeks, an unassuming pack of people who prefer lemon with their water bound into your restaurant and demand lemon slices inside their water glasses. Eventually, caught by surprise, you run out of lemons and every visiting member of this population segment leaves your restaurant faintly dissatisfied.

Sometimes luck doesn’t favor your restaurant. By keeping a weekly instead of monthly inventory, you would have detected this lemon problem early on and had time to restock. With your finger on the pulse of the inventory, you are more agile around the problems you can’t always predict.

3. You Become Aware of the Sociological Trends Affecting Your Business.

A strange thing happens when regularly taking inventory: you learn the weather patterns of your kitchen. Surely you know that Valentine’s Day and Mother’s Day are going to be busy. You know that you will sell more soup this winter than this summer. Certain trends you are already aware of. Certain things you have already intuited. But customers are much more predictable than you yet realize. With the raw numbers gathered from inventorying software, popularity trends begin to pop up. The longer you perform a regular inventory, the more data you gather and the more attuned you become to the demand schedule of certain dishes. You will begin to distinguish the forest from its trees.

4. Your Cooks’ Psychology Towards Portioning Will Shift.

You agree that responsiveness and agility are valuable assets to a manager, but you still prize cautious preparedness over profitable uncertainty. You’re not alone. Many restaurant owners prefer to have an extreme excess of ingredients: they’re terrified of possibly running out of an item so they overcompensate. But, have you tried working with less? Consider this story:

FRENCH FRIESOnce, when just starting out, a famous chef almost ran out of French fries during a particular shift. He only had one box left and the delivery truck wouldn’t arrive until the following day. This chef gathered his crew into the kitchen and told them that he didn’t believe this single box of fries would last four hours, much less the whole day. “Ration like your life depends on it,” he told his staff. So that day, when his cooks doled out portions of French fries, they didn’t just blindly scoop and pour, they picked out fries one by one and carefully placed them into their fry pods. This box of fries that would have normally lasted only four hours, held out for the entire day.

When employees work with an endless supply of food, they portion it out generously because it has never run out. But, when you provide them with limited supplies, their mindsets change. They now ascribe worth to your purchases and portion out ingredients to your standard. You save money and your dishes become more consistent.

5. It’s Impossible For Your Employees To Tell You Everything.

Back to the lemons: you’re about to run out and you have no idea. It’s Saturday evening and your new hire is a no-call no-show, you’re understaffed, the dishwasher is on the fritz again, and you just learned that an old couple at table whatever aren’t satisfied with the service and want to speak to you. There isn’t enough time for the lemons. Their scarcity, however, is not going unnoticed. Before the lemons completely disappear, a string of employees walk into the refrigerator, grab one of the remaining few, and notice that stock is running low. Do they search you out and tell you? Remember, you’re understaffed; these servers are no less busy than you. There isn’t enough time for the lemons, or at least, there isn’t enough time for them until they’re all gone. Other than you, no one in your restaurant is responsible for keeping its inventory well stocked. Not only does a reactionary approach to inventorying hurt your business, it hurts your employees and it diminishes your authority over them.

6. By Taking Inventory More Often, You Can Save A Life—Seriously.

Say you run out of some other seemingly innocuous ingredient, not lemons, not French fries, but sesame oil. Your cook, unmindful of nut allergies, substitutes the sesame oil with globs of peanut oil. As we’ve discussed before, restaurant owners have an obligation to respect their customers’ allergies. In a crunch moment like this, if you haven’t trained your kitchen properly in allergy etiquette, you could actually send one of your guests to the hospital. It sounds extreme, but things like this happen all too frequently.

The point is, there’s no reason why a restaurant should ever run out of important ingredients. It looks unprofessional and you lose legitimacy in the eyes of your customers. But really, it’s not even about that. Your restaurant is your machine. When it breaks down, when it putters out, when it stalls, it reflects poorly on the manager. Keeping sound inventory doesn’t eliminate all potential hiccoughs, but it does tune up one of the essential mechanisms of your restaurant’s finicky engine.

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Introducing Vinfinity, the Future of Serving Wine by the Glass

We all know that wine has to be stored carefully, but we might not all know why.  Oxidation, or the exposure to oxygen in the air, is the sworn enemy of a good wine because wine, just like the fruit it’s made from, turns bad with extended exposure to oxygen.  The color and aroma can begin to change within a few hours of opening the bottle, and a bottle of wine which isn’t preserved is generally considered unfit to be served after three days.   This can become costly in a restaurant environment where wine is frequently served by the glass.

Wine Pouring

Glastender sees this as an opportunity rather than an obstacle.  They’ve created the patented Vinfinity which removes 95% of the air from an open bottle of wine and then vacuum seals it with a removable stopper within two seconds.  This staggering accomplishment keeps your wine in “pristine condition” for seven to twenty-one days, depending on the number of times the bottle is poured, and the storage conditions.  Extending the life of a bottle of wine three-to-seven fold is substantially big news for the bar and restaurant trades.  You can see how this would minimize waste and maximize profit.

Vinfinity’s strong vacuum, which is at the premier level for the preservation of wine, is created by a Central Vacuum Unit (CVU).   Vacuum guns placed at serving stations are used to swiftly separate the air from the wine vapor and the reseal the bottle, leaving your wine protected by its own fumes.  You can watch it work, as a cloud instantly appears in the top of your wine bottle.  It’s called Flash Vacuum.  At the risk of sounding like a groupie, how cool is that?

The Vinfinity comes in its own cabinet which can be quite simply added to your under bar line up.  The “extensive” maintenance required is a daily cleaning of the guns, which takes about thirty seconds.  Ridiculously inexpensive to operate, pouring fifty glasses of

Chilled Wine

wine expends roughly three minutes of electricity usage.  Fast enough to be incorporated into the routine of the most hectic bar, it comes with a digital usage counter which compares glasses of wine pored to the number of times the vacuum was used, so you’ll know whether or not your staff is taking it seriously.  This is an invention which will impact your bar decidedly for the better.

 

 

 

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The Vinfinity system will be coming soon. Stay tuned to our blog and social media for more info. Or signup for our newsletter for information delivered to your inbox every month. 

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We’re Ready for School Quotes!

school trayIt’s that time again.  Your cafeteria has weathered another year of notes scribbled on tables, dishes dropped on floors, salt and pepper shakers transformed into Hot Wheels and dish machines  strained to their limits.  Perhaps you’re noticing rising energy costs which can be caused by older appliances, such as milk coolers, as they begin to wear out.  It’s not that you aren’t careful.  It’s just that your work space is one of the busiest places in town for nine months of the year, and summer is the only season when it slows down.  If you’re going to upgrade, you need to do it now, while the budget funds are there.

The process of outfitting a school cafeteria is daunting, and you have enough on your plate already.  (Pun intended.)  Contact us for an equipment quote, and we’ll assign a customer service specialist specifically to your project.  They’ll walk you through it.  They’ll discuss with you the state of your current cafeteria, the population you expect to see next year, and in the years beyond, and the most practical ways to move into the future in an efficient but thriving manner.  All the final decisions will be yours, but our knowledgeable will provide the information you need in order to make the best decisions.  If you want time to study the situation on your own, we also offer helpful buying guide for such big ticket items as dish machines.

Contact us for a Quote on your Cafeteria Equipment

We’re ready to start when you are.  Fill out the quote from, and you’ll hear from us very soon, with an enthusiastic guide to help you navigate the process.

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How To Properly Clean Food-Contact Surfaces: Part 2

This part 2 of our Food-Contact Surface Cleaning Guide continues from last week’s part one, if you haven’t already read part 1 you can see it here.

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In our last post, we began to discuss cleaning food-contact surfaces, but found it extensive, and decided to make two shorter blogs.  Today, we’re getting it to more detail about the correct and safe usage of chemical sanitizers.  The proper method of cleaning dishes in three compartment sinks has been previously covered in our blog Wash, Rinse, Sanitize-How to Clean Equipment and Utensils in a Compartment Sink, so in this post, we’ll look at dish machines and cleaning food-contact surfaces which can’t be fitted into either a sink or a dish machine.

Meiko K-400 dishwasher

When using a dish machine, a newer model will have the steps mentioned in our previous post featured as its cycles, but scrape first anyway.  If your machine uses hot water sanitation, the temperature needs to be 180F.  For chemical sanitizers, it needs to be lower, but at least 120F.  Your dish washer needs to be checked daily for cleanliness, and you need to very regularly check the temperatures of various cycles to ensure proper temperatures.  Also, keep your machine in good repair.

Some food-contact surfaces can’t be washed in a sink or dish machine.  These have to be washed by hand, with towels and buckets of water.  In these cases, the steps are basically the same, but the procedure isn’t.

  1. Remove any visible pieces of debris.  (This is why they make rubber gloves.)
  2. Use a clean bucket, set aside for kitchen cleaning use, and new disposable towels or towels which haven’t been used since being laundered and sanitized.  Make sure you have enough towels on hand to use a fresh one for every step of the process.
  3. Wash surface with detergent, fresh towel, and 110F water.
  4. Rinse with fresh water, in a fresh bucket, with a fresh towel, at the same temperature.
  5. Sanitize.  Using a spray bottle for your sanitizer is best at this step.   Sanitizer water for this spray bottle can be collected from an appropriate sink of sanitizer water already prepared.  Don’t use a towel for this stage.  You’re risking contamination.
  6. Air dry.  Always.

If you’re cleaning equipment with multiple parts which can be taken apart, do so, and clean the parts individually.  Also, don’t shy away from using solvents to remove burned grease from surfaces, acid cleaners for mineral deposits and soils that detergents won’t remove and abrasives for built-up soils.

We know these are multiple steps, and washing high chairs in hot water is uncomfortable, but when you consider the well-being of your business, your customers, and yourself, they’re worth it, and regularly practiced, they become a habit that doesn’t seem so taxing.

 

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