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.
Most restaurant owners hold their breath any time they see a large family walk through the door. They see their establishment turning into pure bedlam with a mom chasing her screaming children around the dining room, knocking over tables and upsetting other patrons. Granted some children are better-behaved than others, but this does not mean you should shy away from making your restaurant a more kid-friendly environment. Kids are customers too and big families can bring in big money for your establishment.Read More
Let’s get right to it. Here are some tips for a better, safer, and easier food slicer experience. The type of food slicer you have should be based on the frequency at which you use it. Light duty slicers are made for use only a few hours or less a day. If you don’t use it very much at all, a manual slicer would be better economically than an electric slicer. If you use it several hours a day, and you might use it for cheeses, a medium duty slicer would be your best option because it will withstand the use. Whether you choose manual or electric for medium duty is up to you and your preference. Now, if you are going to be using your slicer constantly throughout the day, you will definitely want a heavy duty slicer that can easily withstand constant use and slicing cheese. Be sure that your blade is stainless steel and don’t forget to get a blade sharpener, otherwise, you won’t be able to cut anything after a while.
There is a considerable amount of buzz these days about “Going Green“, but what exactly does that mean? Well “Going Green” is a very broad activity, but in a nutshell is has to do with anything that is environmentally friendly, from using biodegradable cleaning products, recycling, turning off lights when not in use and the list goes on and on.Read More
With the mobile food industry growing at a rapid rate it’s more important than ever for owners of these meals on wheels to utilize social media. Social networking websites such as Facebook, Twitter and Google+ are some of the most valuable, and initially free marketing tools available to business owners, allowing them to reach out to potential customers and encouraging current customers to return for your products or services. But in order to get the most effective results there are certain steps you need to take to increase your number of “friends” and “followers.”Read More
School is back in session and the cafeterias are busy again. Schools are focusing on feeding kids healthy foods, but how do you know if they are eating off of healthy lunch trays? A lot of schools stopped using the plastic trays when Styrofoam became popular because of how cheap it is for schools to buy. Now, a lot of schools are reverting back to reusable trays because of how un-environmentally friendly Styrofoam is. Styrofoam takes years to decompose and is a leading cause of ocean pollution. Several school districts moved to use paper trays that can be used in compost, but unless the school has a composting facility, these trays also end up in landfills.Read More
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.Read More
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.
Time to save money again!! Do you own a restaurant? One thing that you have in your store is an exhaust hood or two. In the summer time down south it gets hot and humid and sometimes cooling your building can seem impossible. Maybe all that cool air is being sucked out with the hot air from your cooking equipment through the exhaust hood. Here is a test to see if this is happening in your restaurant. With all of your exhaust hoods running, make up air included, go to the front of the building open the entrance doors and take note of what you feel. Did you feel a rush of air come past you, or did you feel resistance when opening the door? If you did then you have negative pressure in the building and all of your high cost AIR CONDITIONING is being sucked up through the exhaust hood. Do you want to fix this situation? If so there are companies that will balance test the building and bring this situation under control.
Any time is a good time for baking. Whether youÃƒÂ¢€Ã¢â€žÂ¢re making cookies, baking bread, or constructing a birthday cake, having the right equipment is important and can make the whole experience less stressful and more enjoyable. Here are the Top 10 basic supplies you need to get your kitchen ready for baking.
As a restaurant owner, any and every detail should be important to you. This could range from the type of commercial dishwasher you choose to buy for your commercial kitchen to the type of floor mat you choose to lay out in the entrance way of your establishment. Your open sign , the one thing that will draw your customers in or turn them away, is no exception.
Water snot? Say what! Ok that sounds great but the cold; not so, hard facts are that if you own a commercial ice machine you will develop cold-water algae. The algae will build up on corners and on top of water distribution tubes, drains, drip lines and even in the water sumps. The algae are clear, slick and disgusting organisms that most people don’t want to think about, but they are there.Read More
JES Restaurant Equipment has updated the website to include more filters. This is a major update to help customers find what they are looking for more easily. In most categories, products are now filtered by brands, styles, sizes, colors, and more. Narrow down your choices to find exactly what you need.
Music is one of the more powerful, artistic elements. It affects moods whether they be good or bad. It can soothe or excite. Music is an element all of its on that can either stand alone as the focal point for others or perhaps work as a background element that is conducive to an overall atmosphere.Read More
There are many expenses opening a new restaurant can incur, and to first-time owners these can sometimes come as a big shock. For instance, one of the largest purchases that new owners aren’t always prepared for is the hood system In many cases this several-thousand-dollar item can make or break your budget. So what about operating a restaurant kitchen without the hood?
Here’s some more words of wisdom from John Eric Smith, Mr. J.E.S. himself, on how you can still legally operate a restaurant if the expense of a hood system is just too great for your finances:Read More
For many of us the phrase conjures up combined feelings of disgust and intrigue. Some may even remember, fondly yet reluctantly, the men and women stuffing their faces with insane numbers of hot dogs at the local fair. Food challenges, having recently been popularized by the Travel Channel’s “Man Vs. Food,” have become a way for restaurants to establish a name for themselves, draw in new customers and just have fun. Those seeking to conquer these challenges often receive T-shirts, the meal is free, not to mention eternal glory on the wall of fame and bragging rights in the food challenge world. But to this day there still remain food challenges that test the limits of even the most rigorous eaters. Insanely grotesque portions settled on a plate so large that nobody’s mother could tell you to clean. These food challenges have yet to be defeated.
Refrigerator door gaskets probably don’t come to mind every day unless they are falling off. The seal between the door and the cabinet are very important, they provide a barrier that keeps the warmer outside air from entering the cooler air inside; same concept as the weather stripping on your doors at home. If the gasket has gone bad (cracked, dry rotted, etc…) and is not creating a tight seal around the door and cabinet body then the compressor is running more and costing you a lot more in energy dollars.Read More
When a restaurant needs to increase revenue , many owners look to quick, surface solutions like charging more money or extending business hours. By overlooking the reasons why a restaurant isn't making the profits it should, it only digs them into a deeper hole. Read on for six unexpected strategies to help increase restaurant sales and keep them up for good.
Another frequently asked question we receive is, “what’s the difference between a radiant & lava rock charbroiler?” (often called a chargrill as well). Well the main difference is the way in which the heat is transferred to the food. On a radiant chargrill the burner is positioned under a cast metal radiant from which the heat is radiated towards the food being grilled. The radiant is usually pitched like a roof allowing the excess drippings to run off and not carbonize; although some of the drippings from the meat will actually “burn” and provide that chargrill aroma we are all so familiar with. Lava rock charbroilers use a bed of lava rock positioned above the burners to catch and radiate the heat towards the meat above.Read More
There are very few foodservice companies that have built as many top brands as Manitowoc Foodservice. With brands like Frymaster, Lincoln, Merrychef, and Manitowoc Ice, Manitowoc is known for great brands and quality products. In 2011 Manitowoc added Cleveland Range to their list of brands. Since they acquired Cleveland Range little has changed until recently. In 2014 Manitowoc dropped the "Range" from Cleveland Ranges name and now they are simply Cleveland and branded the Cleveland Range Combi ovens and steamers as Convotherm. In 2015 they removed the Cleveland Combi ovens from their product list and birthed the brand Convotherm.Read More
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.
Hamburgers and hotdogs aren’t the only things suited for the grill. A touch of smoke and caramelizing flames do wonders for fresh vegetables. Grilling vegetables instead of cooking them in other conventional ways often changes the taste and texture and brings out their natural flavors. It can be a great way to get picky, primarily carnivorous friends and family members to enjoy a variety of different foods. Not to mention grilled vegetables make great side dishes for steaks and pork chop dinners to jazz up your meal instead of the traditional french fries or baked potatoes.Read More
Popcorn is a snack enjoyed all around the world. It can be cooked several different ways, but the one of the most popular ways to get it is from a kettle popper. These aren’t just for the movies; there are smaller poppers that can be used for personal use if you’re a big popcorn fan. There are all shapes and sizes with various outputs depending on the need. This guide is to help you figure out which one best suits you. There are a few things to consider before you make your choice.
Back in the day the convenience of meals on wheels was all you needed to gain business for your mobile food service establishment. But with the food truck craze sweeping the nation and hundreds of roaming restaurants in major cities like New York, Atlanta, Minneapolis and even smaller towns, owners are having to kick things up to raise their mobile businesses above the urban jungle of hotdogs, hamburgers and tacos to keep the customers coming.
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.
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