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.

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…

From  salad/sandwich prep tables to  bottle coolers , True Manufacturing has the commercial refrigeration you’re looking for.  True has been an industry leader in commercial refrigeration for 65 years and to this day they continue to go above and beyond in the areas of quality, design, availability and performance.

June is right around the corner and being that it is the sixth month of the year its a perfect time to do a little preventative maintenance on your commercial ice machine . The things that I’m going to outline here will only take a few minutes to accomplish and will help keep the ice flowing during the busy summer months ahead.

With summer just around the corner, carnival season is soon to be upon us. While this traditionally busy season is usually a delight for concessions operators, the rush of business can quickly turn into a hectic nightmare if you are not ready. Preparing for the summer months is absolutely necessary to ensure that your concessions operation runs smoothly, but if addressed in small, manageable chunks, keeping your stand or trailer up to snuff can become a normal, routine task. Here are a few things to keep in mind while during your spring cleaning.

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…

This guide includes the 300 most commonly used Spanish words in restaurant kitchens. It’s the perfect way to communicate with your Spanish-speaking restaurant staff without learning a new language. Bookmark this page, and retrieve it when you need it.

To be the best in the food service industry you have to have the best equipment and Star Manufacturing offers you the best available. Food service and concession operators world wide recognize the one name that means “quality equipment” in every language: STAR. Star Manufacturing International, Inc., headquartered in St. Louis, Missouri, USA, has been making durable, reliable, quality products since 1921. That year, we introduced our first product, a popcorn machine. Since then, they have grown and expanded into one of the world’s most respected and valued manufacturers of products in six major categories:

If you are a food service operator and own a steam table food warmer , then chances are you will find yourself having to remove water from the food warmer. The best way to remove water from a steam table is to first turn off the steam table and allow the water to cool completely. Next place a cart with rollers next to the cooled steam table.

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.

The Stow-Away portable bar PB5-24IB-BK and the PB5-BK are ideally styled for serving at wedding receptions, outside bars, and other special events. These portable bars are great for storing drink items and other smaller products on the go. Some specific features of the portable bars are the heavy gauge, aluminum exterior surface and the PB5-24IB-BK comes equipped with a stainless steel ice bin with a drain and petcock valve that holds about 95lbs of ice. There are

Nemco is famous for their French Fry Cutters so lets start with The Spiral Fry Cutter!

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.

Nemco Food Equipment

In 1976 Ed Neidhardt, with help from his brother Gene, and father Earl, established a small machine shop in Hicks ville, Ohio. The company was named NEMCO to represent Neidhardt Engineering and Manufacturing Company. Due to the persistence of a local eatery owner, Ed developed a machine that would cut potatoes into a curly shape. Thus, Nemco’s first product, the Spiral Fry, was introduced to the food service market in 1981.

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.

Cinco De Mayo means pinatas, sombreros, and all those thirsty customers storming the bars for margaritas. This blend of tequila and sweet and tangy elements is truly a customer favorite in the alcoholic beverage industry all year around and any bartender should be familiar with it’s creation. Of course we all know the definition of “perfect” is subject to variation based on personal preference, but when it comes to making margaritas there are some guidelines.

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.

The relatively new Coca-Cola Freestyle soft drink dispenser has become a popular new way to add choice and variety to the beverage selection at many fast food and fast casual dining establishments. Since it’s introduction in 2009, the Freestyle machine has since been adopted by an assortment of popular franchise restaurants, and the unprecedented variety of different flavor combinations offered by the machine has proven to be a hit among customers nationwide

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.

If you are starting a restaurant or business, you may think about buying a commercial walk-in cooler or freezer . The purpose of the walk-in cooler or freezer is to keep food and drinks at a cool temperature for commercial use. These units can get rather expensive depending on the size of the walk-in you are needing. Therefore, there are a few things to consider before purchasing a walk-in cooler or freezer.

Summer is just around the corner and that means it’s time for more outdoor barbecues. You probably can’t wait to tie an apron around your waist, load your outdoor grill up with a bag of charcoal, and throw a couple of patties on and watch them simmer. What happens when you need to grill for a large group of people and two or three hamburger patties at a time just isn’t going to cut it? You may want to think about buying a new outdoor grill that can handle this kind of workload.

                                                                Eurodib

Eurodib is a company specializing in the distribution and importing of fine European Foodservice Equipment and supplies. They offer a wide variety of of products such as: pots and pans, food cutters and slicers, small wares, dishwashers, wine cabinets, etc. Eurodib has representatives covering North America. All of Eurodibs fine products are available here at J.E.S. Restaurant Equipment and can be delivered anywhere coast to coast.

The Andersen Company began in 1974. Since then The Andersen Company has became the leader in the development and production of solution based high performance mat products. There commitment to their customer service, fast accurate shipments and products quality is unsurpassed.

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.

Some say “yuck” and others say “yum,” but whether the prospect of eating sushi delights or disgusts you this Japanese delicacy has spread to restaurants all over the world and is here to stay. And with it’s exotic appeal, rich nutrients and low calorie count it’s no wonder its so popular. Sushi is a versatile and generally healthy food that can be served as an appetizer or the main course. Although sushi is traditionally Japanese its also commonly offered in Chinese buffets, Thai restaurants and other Asian food establishments. And because sushi is such a widely sought after delicacy that consumers are willing to pay top dollar for adding it to your restaurant’s menu could be a great investment.

We’re sharing the good news of one of our manufacturers.   On April 29, 2014, the EPA will honor Manitowoc  in Washington, DC.  They’ve been given a special Energy Star Award for 2014.  They were named Partner of the Year for Sustained Excellence.   They’ve been Energy Star partners since 2001, and they’re being honored for their long-term dedication to the cause of energy-efficiency.    Currently, they have seven product lines participating in the Energy Star categories, and they are fryers, ice machines , refrigerators, freezers, steam cookers, griddles, and ovens. Manitowoc Foodservice has increased its Energy Star portfolio to 1,254 products in 2013, which is a 35% increase over 2012.

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.

Using a fryer filter prevents food particles from burning and ruining your oil. When oil is filtered daily, it lasts over twice as long, and you’ll save your restaurant a lot of money. Filtering makes food taste better too. Depending on your restaurant, you will want to filter your oil using one of a few methods. Find out which one below.

One of the biggest things to happen around here lately has been our collaboration with Kloppenberg.  We’ve all been scurrying to get the information on their extensive line posted on our web site so you can see the new branch that’s growing here at J.E.S.  In the midst of all that goes on when you add a company, and not a small one, to your site, we felt it was time to stop and explain to you why we’re doing all of this.

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.

In the commercial ice industry you have many choices, but as far as how your machine works you basically only have two; air-cooled or water-cooled. So which one is better? There is no straight answer to this question. The type of ice machine you want to buy all depends on your specific needs, your resources, your budget and the kind of environment in which you plan to use your machine. And just like with any question knowledge is power and the more you know about these types of commercial ice machines the better.

Here’s a friendly heads up to all of you lovely readers out there that have their own professional networking pages on facebook. All business and organization pages have been switched to the new time-line layout by default.

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.

You’ve heard it before. Planet Earth has provided us with everything, everything, that we have ever needed, and it’s our duty as nature’s children to protect this beautiful home of ours.

Have you noticed our new products?  We introduce them on our home page . It’s the Chef-Bot Gamma 9, along with a commercial grade Easy Oven.  If you click on the Chef-Bot’s picture, you’ll be taken to a marvelous, in-depth description of the height of technology, which, as always, includes an optional whisk.   We felt the Easy Oven, being the commercial version of the one you sat in the floor in front of when you were six, needed no explanation.  Your chefs plug it in and watch the light bulb work its magic.  (Taste is optional.  Feed it to your brother.  He eats Christmas ornaments.)

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

Along with the chef’s knife, paring knives are one of the most commonly used pieces of cutlery in most home and professional kitchens. Although small, the paring knife is one of the most versatile food preparation tools in the chef’s arsenal, allowing one to chop, peel, slice, and carve foods with higher degrees of accuracy than larger knives. As such, paring knives are most commonly used for tasks that require careful detail, such as removing seeds from peppers, de-veining shrimp, cutting garnishes, and more. The smaller size of a paring knife allows it to be more carefully manipulated to achieve precise or intricate cuts that would normally be difficult with a larger blade.

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.

Any professional or home chef can attest to the importance of a sturdy, dependable chef’s knife. Also known as a French knife or a cook’s knife, the chef’s knife is one of the most common cutting tools used in food preparation, particularly in Western kitchens. A good chef’s knife can be used to cut meat, slice vegetables, and chop herbs, among a variety of other uses. But with this versatility comes the inevitable confusion of choosing which knife to buy when shopping through all of the options and variations that the industry has to offer, especially if this is your first big knife investment. But don’t let that scare you away to a land of low-quality “budget” knives. Arming yourself with a bit of knowledge about exactly what a chef’s knife is and how it is used is a quick and easy way to narrow the search.

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.

Frieling USA, Inc . is a leading manufacturer for a variety of condiment products to gourmet store and retail products. They are located out of Charlotte, NC and because they pride themselves with being a company that does things “differently” they have coined the expression “The Frieling Feeling” to signify their unique presence within the restaurant equipment industry.

Cleavers are rugged, rectangular-bladed knives that are most commonly used for quickly chopping through bone in large cuts of meat. Although the term “meat cleaver” has come to be used almost universally in reference to the knife, they are also used for quickly chopping up large fruits and vegetables (such as squash or various melons) that would otherwise be unwieldy with regular kitchen knives. The broad side of the knife also makes it ideal for crushing ingredients like garlic or ginger during food preparation, and the blunt, flat edge on the back of the blade can sometimes be used to tenderize meats in the absence of a traditional meat tenderizer. But despite some of its more versatile uses, the cleaver is designed to do one thing better than any other hand tool: break large, difficult pieces of food into smaller, more manageable pieces of food.

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.

American Range has a wonderful “how we got started” story!   During World War II Mourad Demirjian , a plumber in his early 20’s, living on a frozen part of the planet with his wife and children in a time when resources were scarce, decided to keep his family warm.  He used diesel fuel and his knowledge of plumbing to work out a constant-drip system of fueling a small heater.   As he saw this was working, he developed flues to release the fumes, and finally learned how to direct air circulation to warm his entire house.  When neighbors visited, they were impressed and wanted this same luxury, so a new career, building space heaters, was born.  He added windows so his customers could watch the flame and a flattop for warming food.   In the 1960’s, his family immigrated to the US, and used his technology to branch into making cooking equipment.   By the early 1970’s, American Range existed, and his son is running the company today.  Those basic concepts of steady heat, even air circulation, proper ventilation and cooking space are still blatantly in practice in American Range’s line of convection ovens.

Ice-O-Matic, a leading manufacturer in commercial ice machines and ice makers, is now offering a seven year parts and labor warranty on the evaporator when you buy an Ice-O-Matic cube-style ice maker.

It was 72 degrees in South Carolina yesterday. The tulips are coming up in my wife’s flowerbed, Bradford pear trees are ready to bloom, and I am calling my customers asking them if they want to spend the best $ 350 they’ll spend all year. In these hard times, $ 350 is a lot when it comes to the bottom line but as the old adage goes “Pay me now or pay me later”.

With the weather getting warmer, the demand for ice cold beverages is—naturally—on the rise. Having a dependable ice machine in your restaurant is critical during those warm summer months. They’ll be here before you know it, too, so be sure to get your orders in early before the heat sneaks up on your business.

We’ve discussed wine pairing in previous posts, but sometimes a more handy, visual guide can be very useful when making those quick dinner decisions. Here is a comprehensive chart of wine pairing advice, courtesy of winefolly.com.

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.

Equipping school cafeterias can be a daunting challenge.  There are federal guidelines to consider, and ever-shrinking budgets for meeting those guidelines, and yet, the fact remains, you feed hundreds or even thousands of children every day, and that requires heavy-duty equipment which will be in constant use.  Determining what you need is only the beginning of facing this challenge.

Adding a restaurant range to your home kitchen seems appealing at first. They’re more durable and powerful than residential-style stoves, and they’re stripped of all those nonessential, expensive add-ons. But before you rush headlong into buying a commercial-grade appliance for your house, it’s important that you consider their drawbacks and limitations.

One of the biggest concerns when using deep fryers in your restaurant or commercial kitchen is the quality of the oil. If you want your fried foods to taste fresh and appetizing, you need to make sure that your oil is always as clean and as close to new as possible. But constantly replacing the oil in your fryers is costly, and it can often be a huge, messy hassle for you and your kitchen staff.

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.

Although often considered the purview of the restaurant industry, high-quality faucets and plumbing solutions are not limited to the hustled environments of busy commercial restaurants. With school attendance increasing every year, top-notch faucets, hoses, and drain systems are becoming more and more of a necessity in today’s schools. As a company fully aware of this increasing need, T&S Brass is ready to supply you and your staff with everything that you need to guarantee the safety, durability, and cleanliness that your educational institution demands. Below are just a few of the reasons why T&S is the best choice when purchasing new equipment for your school.

One of the more recent focuses in food safety is the potential contamination of restaurant ice. An independent study in Chicago showed that on average 1 out of every 5 restaurant’s and bar’s ice contains more bacteria than toilet water. Needless to say this resulted in a pretty big public concern from 2007 to 2008. In the food service industry ice is used for two key reasons: keeping food cold and to serve in beverages, both of which will be consumed by the customer. So here’s a few points to help you prevent contamination and to give you one less thing to worry about when that next health inspection comes around.

When choosing what dishwasher will go into your commercial space the first decision will be what type of dishwasher you need, commercial or residential. For most commercial operations, such as restaurants, bars, or cafeterias, commercial will be the obvious choice. In fact commercial dishwashers are recommended for all business applications except for small office breakrooms. So what is the difference between a commercial dishwasher and its residential counterpart?

If you have been having trouble getting your deep frying right, don’t worry—it’s really not as simple as it looks. Deep frying is often depicted as a quick and easy method of cooking that only someone who was not paying attention could mess up. After all, you’re just dunking some food in some oil, right?

When opening and stocking a restaurant, one of your initial investments will have to be in flatware.  High quality flatware is well-worth the cost upfront, because it’s going to be used constantly and you aren’t going to want to be replacing it frequently.  With that idea in mind, we’ve put together a list of practical tips to extend the life of your commercial flatware.

Since the advent of social media, everyone has been tweeting, facebooking, linking in, etc. The restaurant industry is no exception. Foodies across the nation have been flocking to different social media outlets in order to get a taste of what their favorite restaurants are doing now. It takes a certain amount of creativity to market your restaurant for a higher customer following.

It’s snowing here today, but before we know what hit us, (Ok, it was a snow ball…) summer will be here, and we’ll want to be outside for different reasons.  This brings me to the greatest development since campfires, the outdoor kitchen, which combines two  popular gathering spots, the kitchen and the back yard, in a way that enhances both.

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.

Small business restaurants will be looking for a bright future this year. The National Restaurant Association is calling it “…a good time to look at your capital improvement plan.” Now that President Obama has signed the Small Business Jobs & Credit Act of 2010, Section 179 of this law gives a tax break to small businesses. Restaurants and manufacturers can now write off investments in new capital expenditures for up to $500,000. This section gives restaurants an additional incentive to buy restaurant equipment within the next 14 months.

If you are in the restaurant business you know the names Vulcan, Wolf, & Berkel.

For over 130 years, Vulcan has been recognized by chefs and operators throughout the world for top-quality, energy efficient commercial cooking equipment that consistently produces spectacular results.  Today Vulcan is among the world’s largest manufacturers of commercial cooking equipment, with worldwide distribution of the broadest line of gas and electric cooking equipment.  Vulcan’s new slogan boasts “Done to perfection”…. one look at their equipment and you’ll see the perfection they speak of.   Another member of the Vulcan Food Equipment Group is Wolf,  Since 1938 Wolf commercial cooking equipment has provided the food-service industry with simple, trouble-free performance, exceptional durability and outstanding energy efficiency. In even the most demanding kitchen environments, depend on Wolf’s hardworking, easy-to-use products to deliver the superior value your operation needs to succeed.  The third member of the Vulcan Food Equipment Group is Berkel and for over 100 years Berkel has has produced reliable equipment that chefs and operators depend on for consistently great results.  Since 1898 when W.A. Van Berkel, a butcher in Rotterdam of the Netherlands, invented a way to slice more meat to better serve his customers, the Berkel name has been synonymous with slicing.

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.

This year’s NAFEM show in Orlando, Florida has officially begun, with exciting news from Hoshizaki about the newest additions to their ever-expanding lines of high-quality commercial ice machines. This year, Hoshizaki is launching a new square cube ice machine, bringing their already versatile family of ice styles up to 5 different types of crystal clear, commercial grade ice.

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.

Valentine’s Day is next weekend, and should be a thriving, exciting time for your restaurant, bar, or foodservice operation.  We’ve had some ideas we think can help you make the most of this season.

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.

Ice-O-Matic has recently started a new marketing initiative to help inform customers about their ice machines and provide the information needed to help shoppers determine what sort of ice machine will best suit their particular needs. Here are a few of the talking points from the Ice Cold Truth on Ice Machines campaign that explain why Ice-O-Matic is currently one of the best choices in ice-making technology:

I don’t think I need to tell you that Valentine’s Day is a busy time for restaurant owners. It’s a hectic day and if you aren’t prepared, your restaurant could end up embarrassing itself — no one wants that. So before the big day rolls around, there are a few questions you need to ask yourself.

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.

Control Flame Flareups - Only on an EmberGlo Broiler!
Watch behind the scenes footage and interviews of Chicago's own manufacturer, EmberGlo. Meet the visionaries and watch the broiler and "Flaretrol" in action! See char-broiling at its finest with steaks, sausages, and veggies!

Wooden utensils are standard kitchen fare, so caring for them properly is a topic that’s going to naturally arise.   I never expected it to be controversial, but in some ways, it is.  Here are some pointers about caring for them.

Panini Sandwiches are all the rage & it seems like everyone has them on the menu now… shouldn’t you?

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