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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.

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.

If you are looking to fry a lot of food for a big crowd, chances are you might want to try a Cajun fryer. If you’re not sure what a Cajun fryer is or if it’s even worth your time to buy, then allow me to explain in further detail.

Stainless steel work tables and equipment stands are found in most every commercial kitchen around the world.  Stainless steel is durable, resistant to corrosion, easy to clean, and aesthetically pleasing.  These factors make stainless steel the perfect choice for commercial work tables and equipment stands.  Stainless steel has been the choice material for restaurant equipment manufacturers the world over for years because of its durable finish, ease to clean, and its brilliant appearance.

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.

Most of you probably only know this day as February 3rd—the day after Groundhog’s Day— but for all the foodies in the restaurant realm, this day is known as National Carrot Cake Day. This unofficial food holiday comes around annually and is a time when chef’s experiment with a variety of ways to use carrot cake in their recipes. The question is where did this holiday get started?

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.

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!

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.

Dexter-Russell, Inc. has been a leading manufacturer in the finest cutlery products since 1818. They are still the largest and oldest cutlery manufacturer in the United States. They are the successor of the two oldest cutlery manufacturers in America.

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.

A Bundt® cake is great for almost any occasion whether it be a holiday, wedding, or just a complementary dessert to go with your favorite meal. For years Nordic Ware, a leader in residential kitchen equipment, has been making great Bundt® pans in all shapes and sizes.

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

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.

Brian has always had a sense of taste when it comes to the quality of slow cooked barbecue. A traditional family recipe that has been passed down from generation to generation turned a lucrative profit for him and his family four years ago. It was at that time Brian decided to take his family recipe and start what is now known as BareBonz BBQ. Since this time, his establishment has garnered more than 80 BBQ awards around the state of South Carolina including the Laurens Squealin’ on the Square grand champion award and the Gerald Ledbetter Award for Barbecue at the South Carolina Festival of Discovery.

Cambro has been a leading manufacturer in cafeteria, restaurant, and even medical small wares. The company was originally founded by two brothers, Bill and Argyle Campbell. They started selling their first product, the Camtray® to the American Hospital Supply Corporation. After that, this product was quickly embraced by restaurant, hotel, school and cafeteria operators.

This year’s NAFEM show is gearing up to be an important opportunity for foodservice equipment professionals to take a look at the newest innovations and upcoming products in the industry. The biennial North American Association of Food Equipment Manufacturers (NAFEM) show is one of the industry’s biggest conventions, and the expo’s unique What’s Hot! What’s Cool!® gallery shows off the latest and greatest in food service technology. In addition to standard manufacturer booths, the one-stop What’s Hot! What’s Cool!® exhibit allows visitors to take a look at all of the newest and upcoming products from a variety of different manufacturers all at one time.

Yes portion control is critical when trying to loose weight but its also a necessary evil in every kitchen.  If you aren’t “watching your weight”, food costs are sure to soar through the roof.

J.E.S. Restaurant Equipment is always supplying an array of equipment for various foodservice restaurants, which also includes the fast food industry. One of our primary manufacturers, Prince Castle, was founded in 1955 and has been a pioneer and innovator in introducing new technologies to thousands of restaurants. Over the years, Prince Castle has worked globally with many foodservice leaders to help improve their kitchens. They are dedicated to making the foodservice industry fast and efficient with innovative products that make employee productivity easier.

Selling popcorn in your store or concession stand is a great way to bring in profits with very low investment spent on materials and operating costs. The familiarity and convenience of popcorn makes it a universally appealing, easy to eat snack that almost anyone can enjoy. But sometimes even the most tried and true routines can stand for a bit of innovation.

Attaboy!!!

We recently received a very complimentary Facebook post from Denise about a member of our sales team, Carl.  He went above and beyond the call of duty to keep a customer posted on a small item, and she remembered that when she needed a larger item.

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.

Steamers have always been a great way to lock in the necessary vitamins and minerals that most foods wouldn’t have if boiled or baked. With pressurized injection steamers, food items are impaled by hollow needle shaped injectors. A tube then enters the steam chamber through one of the side walls and sprays tap water through holes on the sides. The water falls onto a heat compression plate and immediately vaporizes the water, which in essence steams the contents inside.

For many years, Americans have been using boiler steamers in their commercial kitchens. These items proved to be safer than pressure steamers. One of the biggest drawbacks for boiler-based steamers is that both gas and electric models use electric elements that are soaked in water. This leads to scale build-up elements that create an insulated coating, which cuts down heat output and can even lead to burn-outs and a higher need for replacement parts.

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.

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 .

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.

Scotsman wants to help grow your restaurant, and that’s why, in cooperation with Marlin Financing, they’re now offering financing for your restaurant equipment that’s substantially better than what you’re going to find anywhere else, including your bank or credit union. The significant points to consider with this new program are as follows:

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.

This is my first blog of the new year, so for that reason alone I felt the need to post a blog that might help everyone with their New Year’s Resolution. Since so many of us have losing weight at the top of our list of New Year’s Resolutions, I felt the need to share with you all a recipe on turkey spinach burgers. The initial thought of biting into a turkey and spinach burger may sound unappealing but mixed into patties and seasoned with garlic salt makes these burgers a delectable meal.

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.

Ventless Cooking Systems from Wells bring the commercial cooking equipment you need and the exhaust hood your local code requires into one convenient and affordable package.  Wells Commercial Ventless Cooking Systems use an advanced air filtration system to exceed EPA standards for airborne particulate emissions without the high cost of a dedicated building exhaust hood system.

The ECO-4000 is an answer to the call from companies worldwide who are feeling the pressure from consumers, regulators, and investors, to be more eco-friendly in the business operations. But that isn’t the only problem the ECO-4000 Radiant Conveyor Taster solves – now you can ave energy, while saving money and delivering superior products to your customers.

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.

JES already sells Scotsman ice machines at the lowest prices anywhere (we honest-to-goodness do sell them lower than anyone else — when we say “lowest prices”, we mean “lowest prices”); well, today we’re taking our superlative affordability to the next level. Starting now, you can finance your new Scotsman ice machine for zero money down and with zero percent interest. Basically you can now lease a new ice machine for the same amount as someone buying it outright. Zero down. Zero interest. With a 12-month lease, the Scotsman DCE33A-1SSA can be yours for just over a hundred dollars a month. Not too shabby… Here’s how you do it.

We’re proud to introduce the newest member of the Holland Grill line, the Vintage Grill , It has all the features you love in Holland Grills, and they’ve added two large tires, along with two casters, rather than 4 casters, to make it more easily mobile.  This change is getting terrific customer reviews, but there’s more to love about Holland Grills

A fresh and healthy twist on something that was already wonderful.

One of life's greatest joys is introducing a new generation to your love of the kitchen. Long before they're old enough to bake, they can conquer worlds more impressive than the toaster. Preparation of this dessert requires under-age assistance and is greatly enhanced by the use of cooking gloves.

Serves: 10 to 12 Difficulty level: 1 (of 5) Prep Time: 30 Minutes Ready In: 30 Minutes

This is savory and a little "dark", but it's also healthy, with a "comfort food" feeling.   It works beautifully as a side dish or a simple meal.

Named for the fact that this is the way Mom made it. Will cause you to “swear off” canned tomato soup forever.

This is delicious, can be made in any size pan, and couldn't be any easier to make.

A great combination of ingredients give this a pie a nice sweet/tart flavor.

This year I will be writing the Now Ya Travelin’ article for my friend Chef Phil. Business and pleasure sends my wife Vivian and me to the city of New Orleans. Instead of flying, we decided to drive and see the sights.

Waking up in Montgomery in a nice hotel is good, but at 52, there’s no place like home and my snugly bed. Young folks don’t understand this yet. Here we go… right leg on the floor. Ok, we good.

Tuesday morning, we’re up early and headed to Café du Monde for Beignets and Café au Lait, which is fancy for French doughnuts and coffee with milk.

Starbucks is now wearing off so it’s time to get real food. Now if there is any place on earth that fits my palate, it would be NOLA. Gumbo, shrimp, crab, snapper, gator, steaks but the seafood is great…droolin’!

In the early hours of Monday morning, the A/C died. There was tossing, turning and cussing. I’m not repeating what my darling wife said, but there was very little sleep that night. OK, we ain’t quitters, so let’s get up. Starbucks again, yeah!

Now, there is one word that has been used since we have been in NOLA, and that is walking.

Thursday is a full load of meeting manufacturer’s reps. Thursday night, however, the fine folks of Ice-O-Matic took us to a really nice steak house.

Saturday was our play day, and JAZZFEST was underway. Go to www.lineup.nojazzfest.com to see the bands that were there.

Sunday is packing-and-leaving day, and facing a long 12 hour drive back to SC.  I only have one question concerning all this good food and drink.   How does Anthony Bourdain stay so damn slim?  The ride home starts off at Mickey D's with the egg white McMuffin.   Ohh... how far we have fallen!  It’s 5 hours to Montgomery AL, and we know what’s in Montgomery, Dreamland BBQ!

It is no secret that pan drippings and the juice left from roasting make the best tasting sauces or gravies. Lets see if we can make them a little more healthy by losing some of the calories and fats.

An old TV show suggested "Father Knows Best", but when it comes to baking biscuits, it was mom who knew best.

Types of cookware have changed dramatically through the years; cast iron to copper clad to stainless steel and so on. The choice of which to use for which dish will remain the same, however. Let's take a look at some examples and suggestions for the well-stocked kitchen cabinet.

This dinner disaster can start as early as using the wrong potatoes. Waxy potatoes, such as Red Rose, White Rose, and Yukon Gold varieties, are best suited for boiling and mashing because they have less starch and a higher moisture content.

Take some inexpensive ingredients and make them taste like a million dollars!

Fresh strawberries are one of late spring's annual recurring joys.  This cool parfait is easily prepared without turning on any heated appliance,  and can be customized to the age of your guests.

Depending on where you are on the East coast this early American staple is called by many different names. Jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, and journey cake are all regional names for this cornmeal flatbread.

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?

The compartment sink is one of the most crucial piece of equipment in a restaurant. In addition to food prep and hand washing many food and health safety standards require commercial foodservice establishments to have a compartment sink for manual warewashing. Because JES recognizes the importance of the compartment sink we’ve compiled a list of the different styles to help you figure out which one will best suit your needs.

Refrigeration units are ubiquitous in the foodservice industry. It is practically impossible to have a restaurant or commercial kitchen without some sort of refrigeration to keep your ingredients from going bad. But while they are an absolute necessity in food preparation, they often take up a lot of space—sometimes more than a restaurant can afford to spare, especially if multiple units (refrigerators and freezers) are required to properly store all of an establishment’s ingredients. Dual Temp refrigeration units often come in handy when trying to conserve floor space in the kitchen.

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.