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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”.

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.

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.

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.

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.

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?

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.

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?

Chef Phil gives us a tip on how to properly sharpen your knives in the kitchen. This vid was shot in the showroom kitchen at J.E.S. Restaurant Equipment Also, follow us on Youtube for future vids.

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.

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.

When shopping for a blender for your home kitchen, it is often tempting to simply run out and choose from the selection at your local department store. While most inexpensive home blenders will likely get the job done under most circumstances, those who use their blender on a regular basis – or for more intensive jobs like chopping hard vegetables or making smoothies – may want to consider upgrading to a more heavy-duty model.

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.

As you begin to look for the right garbage disposal unit for your kitchen, take the time to look at the In-Sink-Erator unit. It offers features no other unit has to offer with an improved grinding ability and reduced noise. Overall, it will function far better than anything else on the market.

Most restaurants are required to have a commercial sink consisting of three or more compartments to manually clean and sanitize utensils and equipment. But washing smallwares by hand is subject to health and safety standards just like everything else in the food service industry. Here’s a brief overview of how to properly wash, rinse and sanitize in your three-compartment sink: