Hoshizaki is a leading manufacturer in commercial ice makers and refrigeration units across the globe. Now Hoshizaki has introduced a new line of Hoshizaki Commercial Series Refrigeration units. These new line of refrigeration and freezer units are top of the line in commercial refrigeration.

With the holidays just around the corner, many people have already begun to make arrangements for this year’s holiday dinner. We’ve recently discussed how to choose wines for a wine tasting , but it’s time to revisit the subject from a different angle as families and catering companies gear up to make their holiday dinner beverage selections.

Libbey Inc . has been a leader in glass tableware and is the second largest glass tableware manufacturer in the world. They maintain almost 2,000 stock-keeping units . They have decorative glasses for all occasions like the COUNTY FAIR drinking jar . This 16-ounce glass gives a bit of rural charm with its “mason jar” shape. One that will make a perfect gift for the holiday season.

Many restaurants use deep fat fryers, griddles and other large restaurant appliances for commercial use in their kitchen. If any of these appliances are used, then they will need a ventilation system with an exhaust hood to filter out the smoke and particle emissions. A standard ventilation unit is one method of ventilation control; however, if you are a restaurant owner, you may want to consider a ventless ventilation system.

Nowadays owning a restaurant is more or less a constant bout with your competitors for attention. There is an incessant flow of information piling up on consumers in almost every media outlet imaginable. Smaller restaurant owners have to fight the Goliaths of the restaurant world today to catch their consumers’ eye. So, as a restaurant owner how are you going to get your company name as a frontrunner in the restaurant industry?

Over the years, wine tasting has become a fairly standard practice among those looking to expand their cultural and technical understanding of alcoholic beverages. But with the relatively recent rise to prevalence of smaller batch craft beers, combined with our modern ease of importing foreign goods, beer tasting is beginning to become a popular pass time for both seasoned aficionados and new beer drinkers alike.

Pouring wine at the table has long been considered the purview of high class and expensive restaurants. While you do need a bit of knowledge and a fairly well-stocked wine selection to justify performing the wine serving ritual, bringing the wine pouring routine out to the table will help to add a bit of interactivity and a touch of class to any restaurant. Here is a quick run-down of the process for anyone interested in serving wine at their customers’ tables.

Today a Bar-B-Que restaurant owner stopped by our showroom to have several of his knives sharpened on one of our M2100 Chef’s Commercial Diamond Hone Knife Sharpeners. A question arose from his visit. Which are better? Electric or manual knife sharpeners?

A good set of kitchen knives is arguably the most important tool in any chef’s arsenal. No matter what is being cooked or prepared, it is inevitable that there will be some sort of cutting or chopping involved at some point, and those who have spent any time in a kitchen know how important it is to maintain the blades on your knives. Dull knives will not cut effectively and can be tiresome or even hazardous to use in situations that require precise and careful cuts. Keeping your knives sharp is a necessary routine for any amateur, professional, or home chef, but it is critical to your knives’ longevity that they be sharpened properly. Although they are used for all sorts of heavy-duty tasks in the kitchen, knives are actually fairly delicate implements, and improper or overzealous sharpening of a blade can be more detrimental than the wear from any period of use. Many restaurants and commercial kitchens regularly outsource their knife sharpening to a professional third party, but taking measures to keep your blades sharp on your own is an easily achievable way to avoid having to constantly send your knives away to be restored.

Stocking glassware for your bar or restaurant can often be a daunting proposition. With so many different types and styles of glassware , it is only natural to wonder if you are buying the “right” glassware to properly compliment your drink menu. Although the “rules” concerning what drinks go into what sort of glass are mostly arbitrary (reasonable customers will forgive you for not always having exactly the correct glass for every occasion), having a variety of different glasses in which to serve your various drinks will help add interest and flair to your beverage offerings. The types of glasses that you need, however, will ultimately depend on what sort of drinks that you are going to be putting into them. Here is a quick overview of the “necessary” glasses for different kinds of beverages.

Over the years, keg sizes have become a somewhat confusing topic for those looking to purchase their own direct draw serving equipment and kegerators for their bar, restaurant, or residence.  After centuries of use in the preparation and storage of alcoholic beverages, the essentially arbitrary sizing system of barrels and kegs has become a bit cumbersome, and the exact meaning of “keg” during a conversation varies depending on the interpretation of the person with which you are speaking. Although keg sizes are not officially standardized from one location to the next, there are generally accepted regional standards that will help make selecting appropriately-sized kegs a simple endeavor.

Hosting a wine tasting in your bar is likely going to be a much more intimate and personal experience than the more open “convention center” feel of larger, exhibitor-style tastings. Bar tastings allow a unique opportunity for conversation and community building, but it can sometimes be challenging to balance a bit of “wine professionalism” into the pre-existing atmosphere of your bar. In part one of this post , we discussed how to select your wine order. While your wine is ultimately the main attraction at your event, the presentation and surroundings can make or break a good wine selection. Here are a few things to consider when organizing the layout of your tasting.

Hosting a wine tasting at your bar or restaurant can often seem like an intimidating and daunting task, particularly if you are not an expert in all things wine-related. With thousands of years of history and countless wine companies and brands to investigate, even thinking about tapping into the wine industry can seem like an overwhelmingly complex endeavor. But while putting together a good wine tasting does take a bit of time and planning, it can actually be much more manageable than many people may think.

A Blessing in Disguise

Last winter, during an overcast and subfreezing afternoon, a neon sign hanging inside Sports Break Grill & Bar threw a fluke spark, and within a few minutes, half the barroom was overrun with flames.

While refrigeration temperatures are an important part of running a food and beverage business, bar beverage chilling is rarely ever addressed. While this may not be very important to a restaurant with a full dinner menu it is something a small bar-focused establishment might want to consider. All alcoholic beverages are not created equal and therefore should not always be stored at a single temperature setting. Separate refrigeration units should have their temperatures set based on whatever type of beverage is being stored in them.

There are plenty of tips and tricks for bartenders all around the internet, but most of them boil down to one thing: efficiency. If you can be fast and not use a lot of energy, then you’re going to be able to get a lot more done during a busy night. There are a few ways to improve your efficiency through your supplies, your memory, and your actions.

It is common knowledge that if consumers are able to recognize your product, they are more likely to buy it. The problem is in making your brand more appealing than others. By associating your product with positive thoughts and a positive buying experience, you are able to stand out among competitors. Exposure and frequency of your brand creates a positive association between the customer and the product. Consumers are more likely to buy what they can see and pick up with little effort. If your food or beverage is on display where they can easily see and access it, they will be more likely to make the purchase.

Over the past several decades, small-batch, independently produced beer (sometimes called “craft” beer) has become a major market segment in the beverage industry. Although once controlled almost completely by several big-name “mega-breweries,” the North American beer market is now rife with small but influential breweries, each with their own variety of ales, lagers, and stouts. With new beer being released and new breweries opening every day, offering customers a variety of unique and interesting craft beers has become a highly profitable business venture for many bars and restaurants.