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Manufacturers that make food service equipment invite certification agencies to visit their facilities and test their equipment for safety and sanitation. A seal of approval from a respected certification board lends legitimacy to a product and guarantees that it will be safe to use in a commercial setting after it leaves the factory. It won’t catch fire. It won’t rust. It’s safe.

If 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…”

If you’ve been needing a new piece of equipment for your commercial kitchen and are worried about delivery time, then you’re in luck. The J.E.S. sales staff was paid a visit yesterday (pictures below) by Doug and Danny from Master Marketing Sunlow to learn about some new shipping benefits for customers ordering Imperial Range products.

Food is one of the biggest expenses in a restaurant. A great way to rein in food costs is to negotiate a prime vendor agreement with your distributor. In exchange for your exclusive business, the distributor will give you a better deal. Here’s how to negotiate the best agreement possible.

Manitowoc has done it again with their innovation and inside the box approach to thinking and creating a state of the art ice machine with the Indigo Series. Lets start with the Intelligent Diagnostics, this feature monitors the health and the well being of your machine, and gives you the ease of knowing that your machine is running smooth and ready to make the ice you need. This also alerts you of errors before you run out of ice, there is a constant monitoring of the refrigeration and sub-system controls. So when problems arise they can be immediately attended to. The electronic storing and reading of data makes servicing easier also reduces labor time and reduces the machines downtime.

Running a promotion for your restaurant is a great way to attract new customers and let loyal patrons know you appreciate their business. From face-to-face interaction to social media outreach, there are many ways to go about a promotion, and which method works best is sometimes just good old fashioned trial and error. Here you’ll find some restaurant promotion ideas that have proven to be effective.

Don’t trust Internet doctors.

While researching microwaves for our JES Restaurant Equipment buying guide , I came across article after article [ 1] [ 2] [ 3] that claimed microwaves do terrible things to your health. They zap nutrients out of your food! They’re radioactive! There’s a small chance that they WILL give you cancer!

Every good restaurant needs a great menu If you are a restauranteur, devising a great menu should be at the top of your priority list. The menu can either turn your customers away immediately or keep them coming back well into the future. What most restaurant owners fail to realize is that a good menu is more than just a list of entrees and appetizers on paper. It should complement the overall look and atmosphere of your restaurant with a good design and layout. It should also be updated regularly to adjust for cost and determine which items sell and which items aren’t.

In an effort to raise a healthier generation of kids the Let’s Move Campaign is pushing for schools to offer healthier food options to their students. One recommendation set forth was to upgrade the cafeteria equipment to support the provision of healthier foods, for example, by swapping out deep fryers for salad bars.

Although the concept of induction cooking was first developed back in the early 1900’s, induction cooking equipment has just recently started to catch the attention of the foodservice industry. With the refinement of the technology came lower prices and greater ease of use, and as such this effective and energy-efficient method of cooking is being integrated with increasing regularity into both commercial and residential cooking equipment. Induction cooktops feature a unique suite of benefits that are universally enjoyed by those who invest in the technology, but the cooking mechanism is rather different from most conventional methods, and knowing how it works can help you get the most out of your induction cooker.

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.

It seems as though one of the more frequently asked questions around the sales office is, “What’s the difference between air-cooled & water-cooled?”… Well I’m here to give you that answer.  While it may seem as thought the answer is self explanatory most people do not understand the difference or the pros & cons of each.

In my early years as a restaurant manager, I encountered a well-intended 18 year old dish washer (the employee, not the machine) who voiced a misconception that’s uncomfortably present. Having skipped pre-rinsing dishes before they were run through the dish machine , he now found himself facing my instruction to hand-wash dishes which came through the washing cycle with small bits of food stuck on them. He asked why, and I explained that the presence of food on a dish indicated that it was a dirty dish to which he responded, “But it’s clean dirt!” Well now…

We here at JES know our Charbroilers and Star is top of the line so when selecting a char-broiler Star makes it easy and has just the right model for you! Whether you need the proven reliability or affordability and performance of the Star-Max line, or need high volume, heavy-duty Ultra-Max line, Star Char-broilers will deliver years of trouble-free operation. Star offers Char-broilers in both gas and electric. Lets start with the Gas char-broiler first…

Menus are a tender subject for me.  As a busy single mother, I taught my son to read with restaurant menus.  (Yes, I actually read books to the boy as well, but menus were a big part of the process.)  Now I’m writing about the ideal menu length.

Managing food cost is the most critical aspect of owning a restaurant. Most restaurants bring in most (if not all) of their profit through food revenue, making the balance between ingredient purchasing and menu pricing an obviously important part of running one’s business. Among the numbers of restaurants that close their doors every year, almost all of them have been due to poor food cost management.

Walk into most any commercial kitchen and you’ll find one or more variations on the commercial oven . Ovens have been used by culinary enthusiasts  for centuries to cook different food items like breads, meats and casseroles.  From convection ovens to combi ovens , deck ovens to conveyor ovens there are literally 100’s of commercial ovens from dozens of manufacturers out there and determining which one is right for your application can be a daunting task.  In this post I will attempt to provide a little insight into the different types of commercial ovens you have to choose from.

Celiac disease is not a fad. More commonly known as a gluten allergy, Celiac disease is activated when an ingested protein called gluten, found in all wheats, ryes, and barleys, attaches to the digestive tract and triggers a platoon of white blood cells to assault the intestinal lining. Celiac disease is a very real, objectively unsexy autoimmune disorder in which a person’s intestines inflame, causing symptoms such as fatigue, constipation, and frequent, unscheduled diarrhea. I cannot stress this enough—Celiac disease is not a fad. The only way to treat this unfortunate disorder is to avoid gluten in your diet altogether. No pasta or pizza or fried chicken. No cookies. No monosaccharides or polysaccharides. None of those delicious wheat carbohydrates that fuel and energize your body. None.

We here at J.E.S. Restaurant Equipment know that advertising is an essential in helping your business grow. The Andersen Company offers custom mats with your logo or your company logos on them. They can be used as entrance mats or interior mats. The Andersen Company offers 4 different types of logo mats to help advertise your business better : Classic Impressions, Water Hog Inlay, and Super Scrape Logos. Price is calculated by each individual size and quantity. Different size logo mats and standard mats cannot be combined for quality discounts.

Stainless steel compartment sinks are a requirement in every commercial kitchen for food preparation and dish washing. Even if you have a commercial dishwasher you still need a stainless steel compartment sink to satisfy the health departments requirements.

While you’re not looking, the silverware and plates loitering in your dining room whisper subliminal messages to your customers. As Feng Shui would have it, everything in your restaurant—the breadbaskets and steak-knives, the place mats and ramekins, the things atop your guests’ tables and the decor surrounding it all—radiates chi, good or bad, that curbs your guests’ attitudes. Whether or not you believe in the spiritual energy of a salt shaker is irrelevant. The vibrancy of a napkin, say, or the curvature of a carafe sets an atmosphere. As with the music and artwork, you must gather tableware that coincides with your restaurant’s personality. For some owners, paper plates and styrofoam cups suffice. From the Tao Te Ching: “We are each unique and therefore valuable / Though the sage wears coarse clothes, his heart is jade.” These owners have chosen homeliness as their motif and that is perfectly all right.

Companies are making more efforts each year to promote sustainability in business aspects by developing eco-friendly products and practices. You’ve probably seen the “go-green” logos on products and advertisements along with give-back programs promoted by various businesses and organizations. But did you also know that your ice might be green?

Earth Day is fast approaching. This coming Monday, April 22nd, volunteer groups and organizations around the world will come together to help do their part in keeping our environment clean and spreading the word about environmental awareness. But you don’t have to be a charity organization to take part in the day’s observances. There are plenty of ways for restaurants and other small businesses to get involved in reducing their carbon footprint. Here are a few suggestions.

Sanitation is imperative in any restaurant. That is why your commercial dishwasher has to work harder than any other piece of equipment in your commercial kitchen. When it comes to a commercial dishwashers ,there are essentially two types one can choose from: low temp or high temp. Both types have their advantages and disadvantages but first let me explain the difference between the two.

When buying chafers its easy to see that you have a lot of options. Chafers come in all shapes, sizes, materials and functions. They are not only the most efficient way to keep food warm but also probably the most elegant features of your buffet or catered event. With their sleek and shiny surfaces and graceful curves they can give your wedding or formal dinner a touch of class.

Voltage concerns are frequently voiced from our customers. It can be confusing, because there are several numbers mentioned, some more frequently than others, and while we may not know why, we’ve got the basic instinct that says we need to get this right.

Coffee’s hot.   I’m speaking of popularity, but it might burn your tongue.   Sherri Johns of the Ultimate Barista Challenge said, “Coffee is your customer’s first, last and lasting impression.”  The market’s tight, discerning and spoiled.  Gone are the days of serving our grandfathers a hot, dark, indefinable beverage and calling it coffee.   We know what we want

Increasingly busy lifestyles have changed the landscape of dinner time. Family celebrations which were once a clustered in a large dining room are now commemorated at our favorite restaurants. We spend time with our friends, conduct business, date, and sometimes even meet our spouses there. (I have friends who were married in the restaurant where they met.) The foodservice industry is more than an industry. It’s part of our daily existence

About a week ago Vivian walked by my desk and handed me a brochure for a new product, the Flash AdBoard.  What is the Flash AdBoard you may ask… well I’m here to give you the 411 on these very cool & very affordable illuminated rewritable signboards.  This powerful eye catching marketing tool lights up your message like neon using the latest in LED technology.  LED’s (light emitting diode) have a very low energy consumption (3 watts per hour) and will last 100,000 hours (10 years) making this board greener than conventional lighted signs, and less costly operate and maintain.

The state of our environment has become an increasing problem in the last decade. This has never been more the case than in the restaurant and restaurant equipment industry.

If you are wanting to buy a juicer, you may think that the process of going out and purchasing one would be very simple; however, there are several types of juicers on the market that you may not be aware existed. The type of juicer all depends on the type of products you plan on juicing and more importantly the thickness of the juice you plan on making.

Perhaps you are wanting to start a restaurant but you are not really sure where to start. If your funds are very limited and you aren’t sure where to begin, perhaps a food truck would be a good alternative for the new restaurateur such as yourself. This is actually a great way to expand the existing sales of restaurants or simply start a new restaurant from the ground up. Restaurant trucks now serve almost anything you could possibly imagine.

Shop JES Restaurant Equipment's Food Truck Category Here.

Chances are if you are buying any types of food storage container that is made of some sort of polycarbonate plastic material or epoxy resin, then you would want to make sure it is BPA-free before you purchase it.

Health inspections for commercial dining venues are a fact of owning such a business, and thank goodness for them, because we’d never want to eat out if there weren’t any guidelines.  The experience can, however, be unnerving to the point of downright terror if you allow it to be.  There are some common sense ideas in preparing for a health inspection that can make it less painful and more successful.

One of the most important pieces of equipment in a restaurant is the sink. Commercial sinks come in all shapes and sizes for different purposes, be it food prep, ware washing, and of course, washing your hands. But the most common and useful sink in the industry is the 3 compartment sink. Many food service operations are required to have these sinks to rinse, wash and sanitize utensils, tableware and equipment in the event that their automatic ware washer malfunctions. We recognize the value of the compartment sink’s role in the kitchen so we’ve compiled a list of our top three 3 compartment sinks and reasons why we love them.

The weather is getting warmer and that means it’s time for purchasing a commercial walk-in cooler or commercial walk-in freezer for your restaurant. If you are just starting a restaurant and you are confused about what type of commercial walk-in cooler or commercial walk-in freezer to buy, then perhaps I can be of some assistance.

Oyster Roasts have become one of the biggest low country traditions along the southern coast line. Where as in many other areas oysters are consumed raw or on the half shell, indoors, people in Charelston and the surrounding region gather outside to shuck these little roasted mollusks, drink beer and have a good time until they are spent. If you’ve been invited to one of these festive gatherings your in for a treat, but to someone who’s never attended an event like this the do’s and dont’s of such an eccentric tradition can seem a bit overwhelming. Here’s a little bit of info and a few tips to help any newcomer be prepared for their first shucking experience.

We know why we use Pan Liners in our homes, but we’ve only recently started to extrapolate that, if pan liners are a good idea for small applications, they’re an even better idea for larger applications, such as restaurants.  All the conveniences we love about them at home carry over, in a large and money-saving way, to our restaurant.

Are you starting a new restaurant, convenience store, cafeteria, bar, or any other business that requires ice? Is your current commercial ice machine becoming a money pit due to excessive service calls and replacement parts? Are you looking to replace that old commercial ice machine with a newer more energy efficient model? Here are some thing to consider when buying a new commercial ice machine: what will I be using the ice for, what type of ice do I need, and how much ice do I need?

With the recent rise in interest of superfoods and fruit-based diet plans, smoothies have become more popular than ever. Once a risky business model at best, dedicated smoothie shops are now opening—and thriving—all over the country. With relatively straightforward lists of ingredients and lots of cross-over between menu offerings, running a smoothie shop requires little overhead and can bring in steady profits, if properly equipped. If you’re thinking about starting up a juice or smoothie shop of your own, here are a few of the necessary items to keep your operation running without a hitch.

Some of you may not realize it, but in a typical restaurant the dishwasher consumes over two-thirds of all the water usage. Nearly one-half of the water used in dish washing is consumed by the pre-rinse spray valve.

Food vendors must prepare food on a daily basis and most of that food is not going to last for an extended period of time; this is why heated food displays are so critical to the restaurant industry-namely fast food establishments and food court vendors. For those of you who are just starting out in the restaurant business, a heated food display is a glass enclosed case that encapsulates and retains heat to keep your already cooked food warm for longer periods of time all while showcasing your food items to customers.

As of today (February 1st, 2013), Ice-O-Matic is officially implementing their exclusive Rapid Advantage™ program that will give Ice-O-Matic customers an edge over the competition. With the Rapid Advantage™ program, many of Ice-O-Matic’s best-selling ice machines are now available with reduced two-day shipping from select online retailers. The Rapid Advantage™ program ensures that your ice machine is delivered within 48 hours of processing your order for one low flat rate of 50 dollars per delivery address. If, for some reason, the delivery is not fulfilled within the guaranteed 48 hours, the 50 dollar shipping charge will be fully refunded to you at no cost.

The Prodigy ice machines from Scotsman are the smartest ice machines on the planet, and here’s why:

1 Cost Saving Efficiency:  Prodigy cubers use significantly less energy and water than traditional ice machines, making them among the first cubers to exceed both the 2008 California Energy Commission and 2010 Federal energy efficiency regulations by up to 22%.  That’s up to 28% more than their nearest competitor.

J.E.S. Restaurant Equipment is your one stop shop for all your restaurant supplies and we have some great deals on commercial toasters.

It’s an ugly topic, but if we want beautiful dining experiences, we have to address it.  A common cause of food borne illness is cross-contamination, which requires effort to combat.   Cross-contamination is the spreading of pathogens from one surface to another, whether from foods, containers, hands, or the very air breathed by a sick employee.  We’re at war with cross-contamination, and confront it on every side.  Unfortunately, our enemy is everything within and about your restaurant environment.

Welcome Back!

In the first part of this series of blogs from J.E.S. Restaurant Equipment we talked about the differences between high temperature commercial dishwashers and low temperature (a.k.a. chemical sanitizing) commercial dishwashers and pointed out some of the pro’s and con’s of each.  In this installment we will discuss the differences between under-counter commercial dishwashers , door type commercial dishwashers , & conveyor type commercial dishwashers .

Commercial Dishwashers come in a plethora of shapes, sizes, & brands and choosing the best dishwasher for your application can be a little overwhelming. In this series of blogs from J.E.S. Restaurant Equipment we will cover the different types of commercial dishwashers and discuss some of the major differences in an effort to help you make an educated decision when you purchase your commercial dishwasher.

We’ve just updated our learning center with a guide on choosing glassware for your bar or restaurant. If you’ve ever wondered what assortment of glassware you might need for the sorts of drinks that you want to serve at your new bar, or if you need to reconsider your glassware stock to better match the changing preferences of your existing customer base, this detailed guide will help you make the decision without over purchasing.

Of all of the advancements in modern cooking over the years, the ever-increasing accessibility of various herbs and spices has been one of the most influential changes. Although importing spices was a very expensive endeavor in the past, modern transportation, shipping, and preservation methods have removed the barriers that once limited cultures to the indigenous flavors of the surrounding geography. Most modern chefs use a wide variety of spices in their everyday cooking, and many keep their spice cabinets well-stocked with various ingredients from all across the globe. Most of these spice cabinets, however, are filled primarily with dried and ground spices rather than the “real thing,” which causes some curious culinarians to wonder: what are the benefits of fresh spices versus dried spices.

At Structural Concepts their motto is “one part passion, two parts science” and its not just marketing hype.  Passion and science are the keywords that drive their company everyday.  Established in 1972 Structural Concepts is the leading innovator of temperature controlled food and floral display cases for the grocery and food-service markets.

Its safe to say that there are many different shapes and sizes in the commercial ice machine industry today. But did you know that different styles of ice actually have different purposes?

Over the years, the oven has become practically synonymous with cooking of all kinds. Just about everyone has had some experience using an oven at some point, whether it be in their home or apartment, or while working in a restaurant or other commercial kitchen. Most of those who have experience using an oven would agree that operating the machine is about as straightforward as it gets: just set the temperature, position your food on the rack, and wait the appropriate amount of time.

While the names of these types of ice machines pretty much speak for themselves there's quite a bit more that goes into how they work. And while the right choice may seem obvious it is important to weigh the advantages and disadvantages of both before purchasing one.