JES Restaurant Equipment: Blog Posts

Outdoor Dining Equipment: Making the Most of Late Summer

Tue, 18 Aug 2026 00:00:00 EST

Outdoor Dining Equipment: Making the Most of Late Summer

August is the perfect time for restaurants, cafés, and bars to take full advantage of their outdoor spaces. Guests love soaking up the last weeks of summer, and operators who are prepared with the right equipment can turn patios, rooftops, and sidewalk seating into major profit centers. With the right mix of comfort, functionality, and efficiency, outdoor dining does not just extend seating capacity. It elevates the entire guest experience.

As consumers continue to seek memorable dining experiences, outdoor spaces have become more important than ever. A well-equipped patio can create a relaxed atmosphere that encourages guests to stay longer, order more, and return frequently. Whether it is a cozy café courtyard or a bustling restaurant rooftop, the right equipment can help operators maximize every square foot of available space.

Late summer also presents a unique opportunity for businesses to prepare for the seasonal transition ahead. Investing in versatile outdoor equipment now allows operators to enjoy strong end-of-summer traffic while remaining ready for the cooler months of early fall.

1. Outdoor Cooking Solutions

Patio dining is even better when guests can enjoy food that is cooked right on the spot. Outdoor grills, pizza ovens, and mobile fryers bring flavor and theater to the dining experience. These solutions allow chefs to serve up fresh favorites without overloading the indoor kitchen during peak hours.

Live cooking stations can also create an engaging experience for guests. The sights, sounds, and aromas of food being prepared outdoors add excitement and encourage diners to explore featured menu items. For many establishments, outdoor cooking equipment becomes more than a practical investment. It becomes a marketing tool that enhances the overall dining atmosphere.

Additionally, outdoor cooking solutions provide flexibility during busy service periods. By expanding food preparation capacity beyond the kitchen, staff can improve order fulfillment times and maintain a smooth workflow even during peak dining hours.

2. Mobile Bars & Beverage Stations

Refreshing drinks are at the heart of summer dining. Mobile bars, kegerators, and portable beverage stations make it easy for staff to serve cocktails, beer, wine, and soft drinks outdoors. Compact refrigeration units ensure beverages stay chilled, while sleek setups add to the atmosphere and speed up service.

When beverages are served closer to guests, wait times are reduced and service becomes more efficient. This convenience not only improves customer satisfaction but also creates opportunities for increased beverage sales, which often carry strong profit margins.

Mobile beverage stations can also support special events, happy hours, and seasonal promotions. Their flexibility allows operators to adapt quickly to changing demand while maintaining a consistent level of service throughout the outdoor dining area.

3. Cold Storage on the Patio

Nothing slows down service like constant trips back inside for supplies. Investing in outdoor-rated refrigeration, prep tables, or ice bins keeps ingredients close at hand. This not only increases efficiency but also helps maintain food safety and freshness in warm weather.

Keeping essential ingredients nearby allows staff to focus more on service and less on unnecessary movement. From garnishes and condiments to proteins and prepared ingredients, accessible cold storage helps kitchens and outdoor service stations remain fully stocked during busy periods.

Outdoor refrigeration solutions are designed to withstand changing weather conditions while maintaining consistent temperatures. This durability makes them a reliable investment for restaurants looking to maximize the performance of their outdoor spaces.

4. Comfort & Atmosphere Enhancers

Guest comfort is key to maximizing patio revenue. Shade umbrellas, fans, and misting systems help diners stay cool during hot afternoons, while heaters and fire pits make it possible to keep outdoor dining open well into the fall. Pair these with durable, weather-resistant tables and chairs to create an inviting and lasting setup.

Comfort-focused enhancements can significantly influence how long guests choose to remain on-site. A pleasant environment encourages extended visits, additional food and beverage purchases, and positive word-of-mouth recommendations.

Creating the right atmosphere is equally important. Thoughtfully designed outdoor spaces with attractive furnishings, ambient lighting, and seasonal decor can help establish a distinctive identity that sets a business apart from competitors.

5. Sanitation & Safety Equipment

In an outdoor setting, sanitation and safety require extra attention. Portable handwashing stations, outdoor trash receptacles, and sturdy bussing carts keep operations smooth and hygienic. Non-slip mats and weather-resistant flooring options add another layer of safety for both guests and staff.

Well-maintained outdoor dining areas demonstrate professionalism and reinforce customer confidence. When guests can see that cleanliness and safety are priorities, they are more likely to feel comfortable and enjoy their experience.

Safety equipment also helps employees work more efficiently by reducing the risk of slips, trips, and other common hazards. Proper planning and investment in these essentials can contribute to smoother daily operations and a better overall environment for everyone.

Why Outdoor Dining Investments Pay Off

Late summer dining is all about atmosphere, and the right equipment ensures both guests and staff enjoy the experience. Strategic investments in outdoor equipment can generate immediate returns through increased seating capacity, faster service, and enhanced guest satisfaction.

Outdoor spaces also offer restaurants the opportunity to create unique experiences that cannot always be replicated indoors. From sunset dinners and live music events to casual afternoon gatherings, these environments can become a major attraction for customers.

By investing in versatile, durable, and efficient outdoor dining equipment, operators can:

Extend their service season into fall
Increase seating capacity without remodeling
Boost revenue through outdoor-friendly menu and beverage options
Create memorable experiences that encourage repeat visits

As consumer demand for outdoor dining continues to remain strong, businesses that prioritize their exterior spaces position themselves for greater flexibility and long-term success. The right equipment lays the foundation for profitable operations throughout the remainder of the season and beyond.

Partner with Us for Outdoor Dining Success

We provide the equipment solutions that help restaurants and foodservice operators maximize their spaces, indoors and out. From outdoor grills and refrigeration to mobile bars and comfort solutions, our team is ready to help you design a setup that works for your business.

Whether you are upgrading an existing patio, launching a new outdoor dining concept, or preparing for the fall season, we can help you identify the equipment that best fits your operation and budget. Our expertise and product selection make it easy to create an outdoor environment that is both functional and inviting.

Contact us today or visit our showroom to explore the latest innovations in outdoor dining equipment and discover how the right solutions can help your business thrive.

The Best Eco-Friendly Commercial Kitchen Appliances

Wed, 15 Jul 2026 00:00:00 EST

The Best Eco-Friendly Commercial Kitchen Appliances

Sustainability is quickly becoming a priority in commercial kitchens as restaurants and foodservice businesses look to reduce energy costs, conserve resources, and meet growing consumer expectations. Eco-friendly commercial kitchen appliances are designed to deliver high performance while minimizing environmental impact, making them a smart investment for both operational efficiency and long-term savings.

Energy-Efficient Refrigeration Systems Are Essential

Refrigeration systems run continuously, making them one of the largest energy consumers in any commercial kitchen. Upgrading to energy-efficient refrigerators and freezers can significantly reduce electricity usage while maintaining consistent cooling performance. ENERGY STAR-certified models are especially valuable, as they are designed to use 10 to 50 percent less energy than standard equipment. Brands like Atosa and Arctic Air play a key role in providing reliable commercial refrigeration solutions. Atosa is known for its wide range of high-performance kitchen equipment, while Arctic Air has built a reputation for producing durable and affordable refrigeration products for commercial use since 1995. These brands offer options such as reach-in refrigerators, prep tables, and undercounter units that help kitchens operate efficiently while supporting sustainability goals.

Induction Cooking Equipment Improves Efficiency

Induction ranges and cooktops are among the most energy-efficient cooking appliances available for commercial kitchens. Instead of heating the surrounding air, induction technology transfers heat directly to cookware, reducing energy waste and speeding up cooking times. This method can achieve efficiency levels of around 90 percent, far surpassing traditional gas or electric cooking systems. In addition to energy savings, induction equipment eliminates combustion emissions, improving indoor air quality and creating a safer work environment for kitchen staff.

High-Efficiency Dishwashers Maximize Water Savings

Water usage is another major concern in commercial kitchens, particularly in high-volume operations. Modern eco-friendly dishwashers are designed to use significantly less water than older models or manual washing. Some units use just a few gallons per cycle, compared to over twenty gallons when washing dishes by hand. These appliances also incorporate sensors that adjust water and energy usage based on load size and soil levels, ensuring efficient operation without compromising cleaning performance. By upgrading to high-efficiency dishwashers, businesses can reduce both water consumption and utility costs.

Combi Ovens Offer Multi-Functional Sustainability

Combi ovens are increasingly popular in eco-friendly commercial kitchens because they combine multiple cooking methods into a single appliance. By integrating steam, convection, and combination cooking, these units can replace several traditional appliances, reducing overall energy consumption and equipment footprint. This versatility not only saves energy but also improves kitchen productivity and consistency. Manufacturers like Atosa offer combi ovens with advanced controls and efficient cooking technology, helping kitchens streamline operations while minimizing waste and energy use.

Energy-Efficient Fryers and Cooking Equipment Reduce Waste

Fryers and other heavy-duty cooking appliances are essential in many commercial kitchens, but they can consume large amounts of energy if not optimized. Eco-friendly models are designed with improved insulation and faster heat recovery systems, which reduce energy consumption and cooking times. Some advanced systems also include built-in filtration, extending the life of cooking oil and reducing waste. Automation technologies further enhance efficiency by standardizing processes and minimizing human error, making them valuable additions to high-volume kitchens.

Smart Ventilation Systems Improve Overall Performance

Ventilation is often overlooked in sustainability discussions, but it plays a crucial role in energy efficiency. Smart ventilation systems adjust airflow based on cooking activity, reducing energy use when appliances are idle. By controlling airflow more effectively, these systems help lower HVAC costs and maintain a comfortable working environment. This contributes to overall kitchen efficiency while supporting environmental goals.

Food Waste Reduction Equipment Supports Green Goals

Food waste is a major issue in the foodservice industry, and eco-friendly appliances can help address it directly. Commercial composters and food waste digesters convert organic waste into reusable materials or reduce the volume sent to landfills. By integrating these solutions into daily operations, kitchens can significantly reduce their environmental footprint while also cutting waste disposal costs. This aligns with the growing focus on circular economy practices in the food industry. Why Eco-Friendly

Equipment Matters for Commercial Kitchens

Adopting eco-friendly commercial kitchen appliances offers more than just environmental benefits. ENERGY STAR-certified equipment helps businesses save money by reducing energy consumption, often leading to substantial long-term cost savings. In addition, sustainable practices enhance brand reputation, attract eco-conscious customers, and prepare businesses for stricter environmental regulations. For restaurants operating in competitive markets, these advantages can make a meaningful difference. Final Thoughts on Sustainable Commercial Kitchens The best eco-friendly commercial kitchen appliances are those that deliver efficiency, durability, and smart functionality. From energy-efficient refrigeration systems by trusted brands like Atosa and Arctic Air to induction cooktops and high-efficiency dishwashers, each upgrade contributes to a greener, more cost-effective kitchen. As sustainability continues to shape the future of the foodservice industry, investing in eco-friendly equipment is no longer optional. It is a strategic move that supports both environmental responsibility and long-term business success.

Blast Chillers: How They Improve Food Safety and Efficiency

Fri, 19 Jun 2026 00:00:00 EST

Introduction: Why Blast Chilling Matters in Modern Kitchens

In today’s commercial kitchens, maintaining food safety while maximizing efficiency is more important than ever. Blast chillers have become essential equipment for restaurants looking to improve food quality, reduce waste, and streamline operations. By rapidly lowering food temperatures, these systems help restaurant owners meet strict health standards while supporting high-volume production. Leading manufacturers such as Delfield and Traulsen offer advanced blast chilling solutions designed for the demands of modern food service.

What Is a Blast Chiller?

A blast chiller is a specialized refrigeration unit that quickly cools hot food to safe storage temperatures. Unlike traditional refrigeration, which cools food slowly, blast chillers rapidly reduce temperatures to prevent bacterial growth. This process ensures that food moves through the temperature danger zone as quickly as possible, preserving both safety and quality. Blast chillers are commonly used in restaurants, catering operations, and institutional kitchens where food is prepared in large batches.

Improving Food Safety Through Rapid Cooling

Food safety is one of the most critical concerns in any commercial kitchen, and blast chillers play a key role in maintaining proper standards. When hot food is left to cool at room temperature, it can remain in the danger zone long enough to allow harmful bacteria to grow. Blast chillers eliminate this risk by rapidly bringing temperatures down to safe levels. Equipment from Delfield and Traulsen is designed to maintain precise temperature control, giving restaurant owners confidence that their food handling processes meet health regulations.

Preserving Food Quality and Freshness

In addition to improving safety, blast chillers help preserve the quality of food. Rapid cooling prevents moisture loss, protecting texture, flavor, and appearance. This is especially important for delicate items such as seafood, sauces, and prepared meals. Foods that are blast chilled retain their freshness longer, allowing restaurants to serve consistent, high-quality dishes even when prepared in advance. This consistency is essential for maintaining customer satisfaction and brand reputation.

Increasing Kitchen Efficiency

Blast chillers significantly improve kitchen efficiency by allowing chefs to prepare food ahead of time without compromising quality. Instead of cooking everything to order, staff can prepare large batches during slower periods and store them safely for later use. This reduces pressure during peak service hours and ensures faster ticket times. Delfield and Traulsen units are designed for reliability and performance, making them valuable tools for kitchens that need to operate smoothly under high demand.

Supporting Batch Cooking and Menu Flexibility

Batch cooking has become a popular strategy for restaurants looking to improve efficiency and reduce labor costs. Blast chillers make this approach possible by enabling safe storage of pre-prepared meals. Restaurants can expand their menus without increasing kitchen stress, as dishes can be prepared in advance and finished when needed. This flexibility is particularly beneficial for catering operations and restaurants with complex menus.

Reducing Food Waste and Saving Costs

Food waste is a major concern for restaurant owners, both financially and environmentally. Blast chillers help extend the shelf life of prepared food, reducing the likelihood of spoilage. By preserving ingredients and leftovers more effectively, restaurants can minimize waste and improve cost control. Over time, this can lead to significant savings, making blast chillers a smart investment for long-term profitability.

Delfield vs. Traulsen: Brand Comparison

Delfield and Traulsen are two of the most respected brands in commercial refrigeration, each offering high-performance blast chillers with unique strengths. Delfield is known for its innovative designs and energy-efficient systems, making it a popular choice for kitchens focused on sustainability and cost savings. Traulsen, on the other hand, is recognized for its heavy-duty construction and durability, making it ideal for high-volume operations that require reliable, long-lasting equipment. Both brands provide advanced temperature control and user-friendly features, allowing restaurant owners to choose based on their specific operational needs.

Integration into Kitchen Design

Incorporating a blast chiller into a commercial kitchen requires careful planning. These units are typically placed near cooking or prep areas to streamline workflow and minimize movement. Proper placement ensures that hot food can be transferred quickly for rapid cooling without disrupting kitchen operations. Whether designing a new kitchen or upgrading an existing one, integrating a blast chiller can significantly enhance both efficiency and safety.

Maintenance and Long-Term Performance

Like all commercial equipment, blast chillers require regular maintenance to perform at their best. Keeping the unit clean and ensuring proper airflow are essential for consistent performance. Delfield and Traulsen design their products with durability in mind, using high-quality materials that withstand daily use in demanding kitchen environments. With proper care, these systems can deliver reliable performance for many years, making them a valuable long-term investment.

Final Thoughts:

A Smart Investment for Modern Restaurants Blast chillers have become indispensable in modern commercial kitchens, offering a powerful combination of food safety, efficiency, and cost savings. By rapidly cooling food, preserving quality, and supporting advanced cooking techniques, these systems help restaurant owners stay competitive in 2026. With trusted brands like Delfield and Traulsen leading the way, investing in a blast chiller is a practical step toward improving operations and delivering a better dining experience. Ready to Upgrade Your Kitchen Equipment? For restaurant owners looking to enhance food safety and streamline operations, a blast chiller is a worthwhile addition to any kitchen. Whether you are expanding your capabilities or refining your workflow, choosing the right equipment can make a significant difference in performance, profitability, and long-term success.

Top 10 Catering Equipment Essentials for a Successful Event

Thu, 28 May 2026 00:00:00 EST

Top 10 Catering Equipment Essentials for a Successful Event Introduction: The Role of Equipment in Catering Success

In the catering industry, great food is only part of the equation. Behind every successful event is a carefully selected set of professional equipment that ensures food is prepared, transported, and presented flawlessly. From maintaining safe temperatures to creating visually appealing displays, the right tools help caterers deliver a seamless experience. Whether you’re handling a small private gathering or a large corporate function, investing in dependable equipment improves efficiency, enhances presentation, and reinforces your reputation. Below are the top 10 catering equipment essentials, featuring trusted industry names like Sterno, Cambro, Tablecraft, and Service Ideas.

1. Sterno Chafing Dish Sets: The Backbone of Buffet Service A complete Sterno chafing dish system is one of the most important pieces of catering equipment. These setups include the frame, water pan, food pan, lid, and Sterno fuel, all working together to keep food evenly heated during service. Chafing dishes are especially critical for buffet-style events where food must remain warm for extended periods without sacrificing quality. The Sterno fuel provides a reliable heat source, while the dish design ensures consistent temperature distribution. Beyond functionality, chafing dishes also create a polished, professional presentation that enhances the overall look of a buffet. For caterers, this is not just a convenience—it’s a necessity for maintaining both food quality and safety.

2. Cambro Insulated Food Carriers: Temperature Control You Can Trust Transporting food safely is one of the biggest challenges in catering, which is why Cambro insulated food carriers are considered an industry standard. These durable containers are designed to hold hot or cold temperatures for hours without external power. Cambro carriers are ideal for off-site events, allowing caterers to deliver food in optimal condition. Their rugged construction, stackable design, and superior insulation make them a reliable choice for professionals. By preserving food quality during transit, they help ensure that dishes taste just as fresh as when they were prepared.

3. Commercial Cooking Equipment: Power and Flexibility Catering often requires preparing large quantities of food in a short amount of time, sometimes in locations without full kitchen access. Portable commercial cooking equipment provides the flexibility needed to meet these demands. Essential tools include portable burners, griddles, grills, and convection ovens. These allow chefs to cook or finish dishes on-site, ensuring freshness and precise timing. Having the right cooking equipment also improves efficiency and helps maintain consistency across large batches.

4. Refrigeration Units and Coolers: Keeping Ingredients Safe Maintaining proper cold storage is just as important as heating food. Refrigeration units and heavy-duty coolers are essential for storing perishable items such as meats, dairy, and pre-prepared dishes. High-quality coolers with strong insulation and temperature control are especially useful for outdoor or remote events. They help prevent spoilage, reduce food waste, and ensure compliance with food safety regulations—an absolute must in the catering business.

5. Tablecraft Serving Equipment: Practical and Stylish When it comes to serving and presentation, Tablecraft is a trusted name among catering professionals. Their wide range of products includes serving utensils, condiment dispensers, display trays, and bowls. Tablecraft equipment is designed to be both durable and visually appealing, making it suitable for front-facing buffet displays as well as back-of-house operations. Using reliable serving tools ensures smooth service, while their design helps elevate the overall aesthetic of the event.

6. Beverage Dispensers and Bar Equipment: Enhanced with Service Ideas Beverage service plays a major role in guest satisfaction, and having the right equipment ensures efficiency and organization. From water and juice dispensers to coffee stations and bar setups, proper tools help prevent delays and improve flow. Brands like Service Ideas specialize in high-quality beverage service solutions, including insulated coffee servers, airpots, and drink dispensers. Their products are designed to maintain temperature for extended periods while offering a sleek, modern appearance that enhances presentation. Using Service Ideas equipment allows caterers to create self-service beverage stations that are both functional and visually appealing. Guests can easily access drinks without crowding, while staff can focus on other areas of service. Whether it’s a coffee bar at a conference or an infused water station at a wedding, reliable beverage equipment contributes significantly to a smooth and professional event.

7. Tableware and Dining Essentials: Completing the Experience The dining experience goes beyond food to include how it is served. Plates, cutlery, glassware, linens, and napkins all contribute to the overall atmosphere. High-quality tableware enhances presentation and elevates the guest’s experience. Many caterers also offer eco-friendly or disposable options for large events, balancing convenience with sustainability. Coordinating tableware with the event theme adds a cohesive and polished touch.

8. Food Preparation Equipment: Efficiency Behind the Scenes Behind every successful event is an efficient prep process. Essential tools such as chef knives, cutting boards, mixers, and food processors allow staff to work quickly and consistently. These tools help maintain quality and reduce preparation time, which is especially important when handling large volumes of food. Proper preparation equipment ensures that every dish meets the same high standard.

9. Display and Presentation Equipment: Creating Visual Appeal Catering is as much about presentation as it is about taste. Display equipment like buffet risers, stands, and decorative platters add dimension and visual interest to the setup. Using different heights and layouts makes the buffet more inviting and easier to navigate. A well-designed presentation not only enhances the guest experience but also reflects the professionalism and creativity of the catering team.

10. Cleaning and Sanitation Equipment: Maintaining Standards Cleanliness is a critical aspect of catering operations. Proper cleaning and sanitation equipment ensures compliance with health standards and keeps both staff and guests safe. Portable handwashing stations, dishwashing setups, and sanitizing supplies are all essential. Maintaining a clean workspace reduces the risk of contamination and helps operations run smoothly throughout the event.

Final Thoughts: Building Success with the Right Equipment

Catering is a fast-paced, detail-oriented industry where the right equipment can make all the difference. From Sterno chafing dish systems that keep food warm, to Cambro insulated carriers that protect food during transport, and trusted brands like Tablecraft and Service Ideas that enhance serving and beverage presentation, each tool plays a critical role. By investing in high-quality, professional-grade equipment, caterers can improve efficiency, maintain food safety, and deliver memorable experiences for their clients. In the end, it’s not just about having the right tools—it’s about using them to create events that leave a lasting impression. Looking to upgrade your catering setup? Reach out to us today—we’re here to help you find the perfect equipment solutions for all your catering needs.

Essential Equipment Checklists for Pizzerias, Bakeries, and Coffee Shops

Tue, 14 Apr 2026 00:00:00 EST

Opening or upgrading a foodservice business takes more than a great menu—it requires reliable, efficient equipment that keeps operations running smoothly during the busiest hours. Whether you’re launching a pizzeria, bakery, or coffee shop, having the right tools in place from day one improves consistency, speed, and long-term profitability.

Below, we break down essential equipment checklists for each concept and highlight trusted brands that foodservice professionals rely on every day.

Essential Equipment Checklist for Pizzerias

Pizzerias demand equipment that can withstand high temperatures, constant use, and fast turnarounds—without compromising quality.

Must-Have Pizza Equipment

Commercial pizza oven
Dough mixer
Prep tables with refrigeration
Dough sheeter or divider
Pizza peels and screens
Refrigerated ingredient rails
Slicers and cheese melters
Ventilation hood system

Why Blodgett Pizza Ovens Stand Out

When it comes to dependable pizza ovens, Blodgett is a name professionals trust. Known for durability and consistent heat distribution, Blodgett pizza ovens help ensure evenly baked crusts and perfectly melted toppings—order after order. Their energy-efficient designs make them ideal for both high-volume pizzerias and artisan pizza concepts.

Best for:
Deck-style and conveyor pizza operations that demand consistent results, efficiency, and maximum uptime.

Essential Equipment Checklist for Bakeries

Bakeries rely on precision, capacity, and reliability. From mixing and proofing to baking and cooling, every step depends on equipment designed for accuracy and repeatability.

Must-Have Bakery Equipment

Commercial dough mixer
Convection or deck ovens
Proofing cabinets
Dough sheeters
Refrigerated storage
Baking racks and pans
Stainless steel work tables
Scales and measuring tools

Why Vollrath Mixers Are a Smart Choice

A high-quality mixer is at the core of any bakery, and Vollrath mixers deliver performance you can rely on. Designed with powerful motors and consistent mixing action, Vollrath mixers handle everything from light batters to dense bread doughs. Their rugged construction makes them ideal for daily, high-volume bakery production.

Best for:
Artisan bakeries, pastry shops, and commercial bread operations where consistency and durability matter.

Essential Equipment Checklist for Coffee Shops

Coffee shops depend on speed, organization, and presentation—especially during busy morning rushes. The right equipment keeps workflow efficient while elevating the customer experience.

Must-Have Coffee Shop Equipment

Espresso machine
Coffee grinders
Brew stations
Hot water dispensers
Refrigerated under-counter storage
Display cases
Ice machines
POS system

Why Service Ideas Is a Smart Choice for Coffee Shops

When it comes to coffee service and front-of-house efficiency, Service Ideas delivers solutions designed for real-world café environments. Known for high-quality beverage dispensers, airpot servers, carafes, and insulated serviceware, Service Ideas helps maintain proper temperatures while enhancing counter organization and customer presentation.

Their products are easy to use, easy to maintain, and built for daily commercial use—making them an excellent choice for high-traffic cafés and coffee-forward bakeries.

Best for:
Coffee shops and cafés focused on fast service, beverage consistency, and an organized, professional presentation.

Choosing the Right Equipment for Long-Term Success

Investing in proven, trusted brands from the start can help your operation:

Reduce maintenance and replacement costs
Improve product consistency
Increase staff efficiency
Enhance overall customer satisfaction

By selecting dependable equipment like Blodgett pizza ovens, Vollrath mixers, and Service Ideas beverage solutions, you’re building a foundation for sustainable growth and smoother day-to-day operations.

Your One-Stop Solution for Commercial Restaurant Equipment

Whether you’re outfitting a brand-new space or upgrading existing equipment, choosing the right supplier makes all the difference.

- Expert-approved commercial brands

- Equipment solutions for every foodservice concept

- Designed for long-term, commercial-grade performance

Shop with us today for all your restaurant equipment needs—and get the tools your kitchen needs to succeed, from opening day to peak service and beyond.

Reflecting on 2025: Growth, Gratitude, and Gear for the Future with JES Restaurant Equipment

Wed, 31 Dec 2025 00:00:00 EST

As we close the books on an eventful 2025, all of us at JES Restaurant Equipment want to take a moment to reflect on the year that was — and share what’s next as we continue our mission to serve kitchens and restaurateurs everywhere.

A Legacy Built on Service

What started in 2002 as a small equipment repair company has grown into a trusted marketplace for restaurant and kitchen professionals around the world. From kitchen hardware to dining room silverware, we’ve worked hard every day to be a partner you can rely on — not just a vendor.

This Year’s Highlights

Connecting with Our Customers

One of the consistent pillars of JES is our commitment to personalized service. We listen, we help, and we’re honored each time a customer trusts us to outfit their commercial kitchen properly and efficiently. In 2025, we’ve served thousands of operators — from independent cafes to large food service establishments — helping them find exactly what they need.

Expanding Our Expertise

Our team has never stopped learning. The staff at JES spends countless hours talking about and thinking about restaurant equipment — and it shows in our products, advice, and content. In 2025, we continued to share insights via our Industry Blog, offering practical tips, trends, and product knowledge to help you make informed decisions.

Strengthening Relationships with Suppliers

Thanks to long-standing partnerships with equipment manufacturers coast to coast, we’ve been able to bring competitive pricing and a wide portfolio of trusted brands to our customers. It’s this cooperation that allows us to support restaurants big and small.

Looking Ahead to 2026

While 2025 had its share of challenges — like any year does — we’re excited about what’s next. In the coming year, you can expect:

More educational content and buying guides to take the guesswork out of outfitting your kitchen.
Continued focus on quality products that offer durability, performance, and value.
Enhanced customer support experiences as we refine how we connect with you across every step of your journey.

We are dedicated to making the process of shopping for restaurant equipment easier, more transparent, and more rewarding than ever before.

Thank You!

To every restaurateur, chef, kitchen manager, contractor, and partner who chose JES in 2025 — thank you. We don’t take your trust for granted. You inspire us to raise the bar, improve our services, and add value in every interaction.

Here’s to a successful, prosperous 2026 — and to kitchens that run better, smoother, and stronger with gear that gets the job done.

With appreciation,
The JES Restaurant Equipment Team

Before the Holiday Rush: Clean Out Your Commercial Fridge Now

Fri, 21 Nov 2025 00:00:00 EST

The holiday season is almost here — which means more orders, more inventory, and more pressure on your kitchen. At JES Restaurant Equipment, we know that a refrigerator in peak condition can make or break your holiday service flow. That’s why now is the ideal time to tackle a deep clean and optimization of your commercial refrigeration.

Why You Can’t Wait

1. High Volume = Higher Risk During peak seasons, your coolers and walk-ins will be opened more often, and with more product going in and out, the risk of spoilage, cross-contamination, and temperature inconsistencies goes up. A clean, well-organized fridge helps your team maintain food safety under stress.

2. Prevent Costly Equipment Failures When fridges are dirty or overstuffed, components like door gaskets wear faster, airflow is restricted, and compressors can run hotter than they should. These stressors can lead to unexpected breakdowns — the kind you definitely don’t want in the middle of your busiest week.

3. Reduce Waste, Protect Margins Expired product, forgotten prep, or disorganized inventory all contribute to food waste. By purging and reorganizing, you free up space for holiday staples and reduce the dollars lost to spoilage.

4. Streamline Your Workflow A well-sorted refrigerator means your chefs, prep cooks, and line staff can find exactly what they need, right when they need it — speeding up prep, minimizing mistakes, and helping operations run smoothly.

Quick Fridge Clean-Out Checklist for Your Holiday Prep

• Empty & Inspect: Take everything out — shelves, bins, and drawers — and sort through your inventory. Discard anything expired or unsafe.

• Deep Clean Surfaces: Wash down all shelving, walls, and drawers with a food-safe cleaner, then sanitize.

• Check Seals & Gaskets: Make sure door seals are tight and clean — weak gaskets mean energy loss and unreliable temperatures.

• Calibrate Temperatures: Verify that your fridge is holding the correct, consistent temperature throughout.

• Reorganize Smartly: Create dedicated zones for high-volume holiday ingredients, prep items, and daily needs. Use labeled bins or clear containers to maintain clarity.

• Rotate Inventory: Enforce FIFO (First In, First Out) for all stock by dating and organizing items for easy access. When It’s Time to Consider Upgrading If during your clean-out you notice signs like:

• Inconsistent internal temperatures

• Excessive frost buildup

• Loud compressors

• Damaged or warping door seals

…then it might be time to talk about replacement or rental options. Upgrading now — before holiday stress peaks — is far easier than dealing with reactive break-fix in the middle of a service surge.

How JES Restaurant Equipment Can Help

At JES Restaurant Equipment, we’re more than just a supplier — we’re your partner in performance:

• Commercial Refrigeration Solutions: We carry a wide range of top-tier refrigeration units — reach-ins, walk-ins, prep tables, and more.

• 24/7 Service & Maintenance: Our repair and maintenance team is available around the clock. We offer emergency service, preventative maintenance, and full installations.

• Kitchen Design Support: Whether you’re reworking your cold-storage layout or outfitting a new kitchen, we can help design for efficiency, airflow, and prep flow.

• Reliable Replacement Parts: From gaskets to compressors, we support your equipment’s lifecycle with quality OEM parts and repairs.

Get ahead of the holiday rush. Contact JES Restaurant Equipment today to schedule a preventative maintenance check, explore replacement refrigeration options, or design an optimized cold-storage strategy that will keep your kitchen running clean, cool, and confident during the busiest time of year.

The Trick to Treating Your Kitchen Equipment Right This Fall

Mon, 27 Oct 2025 00:00:00 EST

As the air turns crisp and pumpkin spice fills the air, it’s not just ghosts and ghouls making appearances this season — sometimes, a neglected fryer or spooky-sounding oven can haunt your kitchen too!

But don’t worry — keeping your kitchen equipment in tip-top shape doesn’t require magic potions or witchcraft. It just takes a little care, a few smart habits, and maybe a few “boo-tiful” reminders along the way.

Here are a few tricks to make sure your equipment feels treated this fall:

1. Sweep Away the Cobwebs (and Grease!)

Dust and grease buildup can sneak up like a Halloween monster. Give your ovens, ranges, and hoods a deep clean before the busy holiday season begins. A clean kitchen isn’t just about looks — it helps your equipment run efficiently and safely.

2. Don’t Let Your Range Go “Boo!”

Strange noises, uneven heating, or flickering flames can be signs your range is trying to tell you something. Don’t ignore these spooky sounds — call for maintenance before a minor scare turns into a full-blown fright.

3. Beware the Phantom Leaks

Whether it’s a drip under your steamer or a ghostly puddle near your dishwasher, even small leaks can lead to big headaches. Check gaskets, hoses, and seals to make sure your equipment isn’t secretly summoning water damage.

4. Keep Your Cool — Literally

Your refrigeration units work overtime as temperatures drop outside but demand rises inside. Make sure door seals are tight, coils are clean, and thermostats are properly calibrated. A little attention now prevents chilling breakdowns later.

5. Schedule a “Boo-st” from the Pros

Preventative maintenance is like a spell that keeps your kitchen equipment young. A seasonal check-up ensures every part is working as it should — saving you from last-minute scares during your busiest season.

Final Treat: Show Some Appreciation

Your equipment has worked hard all year. Give it the treat it deserves — a proper cleaning, a tune-up, and maybe even a little polish. After all, a well-loved kitchen is the secret ingredient to every great dish.

This fall, don’t let neglect creep into your kitchen. Treat your equipment right — and it’ll keep your business running frightfully well!

Workstations Designed for Food Safety: Setting Up a Safe Kitchen Flow

Tue, 30 Sep 2025 00:00:00 EST

When it comes to running a successful commercial kitchen, food safety is always the top priority. Beyond training and compliance, the way your workspace is designed has a huge impact on keeping food safe and your staff efficient. A well-planned workstation layout minimizes cross-contamination, reduces risks, and creates a seamless kitchen flow. Here’s how to set up workstations that prioritize food safety without sacrificing productivity.

1. Separate Prep Areas by Food Type

Cross-contamination is one of the biggest threats to food safety in any kitchen. To avoid raw proteins coming into contact with ready-to-eat foods, designate different prep tables or stations for:

Raw meat, poultry, and seafood
Fresh produce
Dairy and baked goods
Ready-to-serve foods

Color-coded cutting boards, utensils, and food storage containers can make this easier, giving staff a clear visual reminder of what belongs where.

2. Choose the Right Worktables and Surfaces

Food contact surfaces should be easy to sanitize and durable enough for heavy use. Stainless steel worktables are the industry standard for a reason: they’re non-porous, resistant to bacteria, and quick to clean. Consider adding built-in undershelves for storage, which helps reduce clutter and keeps cleaning supplies or small equipment off the main prep surface.

3. Integrate Handwashing and Sanitizing Stations

The best kitchen flow makes food safety effortless. Placing hand sinks and sanitizing stations near prep areas reduces the risk of staff skipping steps when things get busy. Make sure stations are stocked with soap, disposable towels, and hand sanitizer so they’re always ready when needed.

4. Maintain Clear Traffic Flow

Workstations should be organized to prevent staff from crisscrossing through the kitchen unnecessarily. For example, raw product prep should be closer to storage areas, while plating and serving stations should be closer to the pass or dining area. This flow reduces the chance of contaminants traveling across the kitchen and improves efficiency during peak service hours.

5. Invest in Equipment That Supports Food Safety

Certain equipment can go a long way in preventing safety issues:

Refrigerated prep tables keep perishable ingredients at safe temperatures.
Food shields or sneeze guards help protect plated dishes.
Shelving and racks keep items organized and off the floor, reducing contamination risks.

By equipping each workstation properly, you’re giving staff the tools they need to maintain safe handling practices.

6. Train Staff to Match the Layout

Even the best-designed kitchen won’t stay safe without well-trained staff. Make sure team members understand the purpose of each station, the importance of keeping zones separate, and the proper use of equipment. Reinforce habits with visual cues like signage or floor markings.

Food safety begins with thoughtful design. By setting up workstations that separate food types, encourage sanitation, and support efficient traffic flow, you create a kitchen that protects both your customers and your reputation. The right commercial equipment doesn’t just improve operations—it builds a safer, smarter workspace.

Is your kitchen flow supporting food safety? Our team can help you find the right prep tables, sinks, shelving, and equipment to create a safe and efficient workspace.

Maintenance Matters: End-of-Summer Kitchen Equipment Tune-Up

Fri, 29 Aug 2025 00:00:00 EST

As summer winds down and restaurants prepare for the busy fall season, it’s the perfect time to give your commercial kitchen equipment a much-needed tune-up. Preventive maintenance not only extends the life of your investment but also ensures peak performance, energy efficiency, and food safety. A little attention now can help you avoid costly breakdowns during the high-demand months ahead.

1. Refrigeration Systems

Refrigerators, freezers, and prep tables work overtime in the summer heat. End-of-season maintenance should include:

Cleaning condenser coils to improve efficiency
Checking gaskets and seals for wear
Monitoring temperature accuracy
Clearing drain lines to prevent clogs and leaks

Well-maintained refrigeration ensures food stays fresh and safe, while also reducing energy consumption.

2. Cooking Equipment

Ranges, fryers, ovens, and grills are the backbone of your kitchen. To keep them operating at their best:

Inspect burners, pilot lights, and heating elements
Check fryer oil quality and filtration systems
Clean oven interiors and replace worn-outdoor gaskets
Verify temperature calibration for consistency

Regular upkeep helps maintain cooking precision and prevents uneven results that affect food quality.

3. Dishwashing & Sanitation Equipment

Clean dishware and proper sanitation are non-negotiable. For dish machines and sanitizing equipment:

Descale and delime to prevent buildup
Inspect spray arms and rinse nozzles
Replace worn curtains, gaskets, or rollers
Test sanitizer concentration and water pressure

A well-maintained dish machine keeps operations smooth and ensures compliance with health codes.

4. Ventilation & Exhaust Systems

Heat and grease build-up can take a toll on staff comfort and safety. To prepare for fall:

Clean hoods and filters to prevent grease fires
Check fans, belts, and motors for wear
Verify airflow and balance for proper ventilation

A clean, efficient ventilation system creates a safer and more comfortable work environment.

5. Smallwares & Support Equipment

Don’t overlook smaller items that see daily use:

Sharpen knives and blades for prep work
Check cutting boards for deep grooves and replace as needed
Inspect carts, shelving, and storage containers for stability

These small steps ensure smoother day-to-day operations.

Why Tune-Ups Matter Now

A proactive approach to maintenance saves money in the long run by:

Reducing energy costs
Extending the lifespan of equipment
Preventing emergency repairs and downtime
Keeping kitchens compliant with safety standards

Partner with us for Maintenance Support

We understand the importance of reliable kitchen equipment. Whether you need replacement parts, new equipment, or advice on preventive care, our team is here to help keep your operation running smoothly year-round.

Ready to schedule your end-of-summer tune-up? Contact us today to learn more about our equipment solutions and service support.

Top Mistakes to Avoid When Purchasing Commercial Equipment

Thu, 31 Jul 2025 00:00:00 EST

Outfitting a commercial kitchen is no small task—and the equipment you choose can make or break your operation. Whether you’re launching a brand-new restaurant, upgrading your current space, or replacing aging gear, buying commercial equipment involves more than just picking a product and signing a check. Unfortunately, many operators fall into costly traps that could have been avoided with a little planning.

Here are the top mistakes to avoid when purchasing commercial kitchen equipment, and how to make smarter buying decisions that support your success long term.

1. Failing to Measure Your Space
One of the most common and expensive mistakes? Ordering a piece of equipment that physically doesn’t fit in your kitchen. Before making any purchase:

Measure your available floor space, doorways, and ceiling height.
Consider clearance space for ventilation, cleaning access, or safety compliance.
Don’t forget about workflow—can staff move easily around the equipment?

Tip: Use a floor plan or consult with a kitchen designer to plan layout and traffic flow.

2. Ignoring Local Codes & Compliance

Check NSF, UL, and Energy Star certifications.
Verify with your local health department or inspector before buying.
Ensure ventilation, gas hookups, or water lines are properly supported.

Tip: Partner with a supplier who’s familiar with compliance in your area.

3. Overlooking Your Actual Menu & Volume
It’s easy to get drawn in by a flashy piece of equipment, but does it actually fit your operation?
- Match your purchase to your menu demands and expected volume.
- Don’t buy a 6-burner range if your kitchen rarely uses more than two at a time.
- Overbuying can waste space, energy, and budget—while underbuying creates bottlenecks.
  
  Tip: Plan purchases based on realistic daily output, not what “might” happen on your busiest day.
  
  4. Choosing Price Over Quality
  Budget matters—but the cheapest option isn’t always the best deal.
  - Lower-end equipment may break down more frequently or need replacing sooner.
  - Poor-quality equipment can also slow down service, affect food consistency, or increase energy costs.
    ,
    Tip: Consider total cost of ownership—including maintenance, energy usage, and lifespan—not just the upfront price.
    
    5. Not Considering Energy Efficiency
    High energy bills can quickly eat into your bottom line, especially if your equipment isn’t efficient.
    - Look for Energy Star–rated units or models with eco-friendly features.
    - Efficient equipment may qualify for utility rebates or tax incentives.
      
      Tip: Ask your supplier to provide energy consumption comparisons between models.
      
      6. Skipping Warranty or Service Agreements
      No one wants to think about repairs—but they’re inevitable. Avoid the trap of:
      - Buying used equipment with no warranty.
      - Skipping extended service plans when available.
      - Not knowing who to call for repairs.
        
        Tip: Always ask what warranty coverage is included and what service options are available in your area.
        
        7. Forgetting About Training and Ease of Use
        Even the best equipment won’t perform well if your staff can’t use it properly.
        
        Complex controls or outdated features can slow down production and increase errors.
        
        Lack of training can lead to damage, waste, or even injury.
        
        Tip: Choose user-friendly models and schedule staff training during installation or onboarding.
        
        8. Not Buying From a Trusted Supplier
        Your equipment provider should be more than a salesperson—they should be a partner in your success.
        
        Avoid online-only sellers with no customer service or support.
        
        Look for suppliers who offer installation, training, warranties, and consultation.
        
        A trusted dealer can help you avoid many of the other mistakes on this list.
        
        Tip: Ask for references, read reviews, and choose a supplier who understands the foodservice industry.
        
        Purchasing commercial kitchen equipment is an investment—and one that should be approached strategically. By avoiding these common mistakes, you’ll save time, money, and headaches down the road. Need help making the right equipment choices for your kitchen this fall? Our experienced team is here to guide you through the process—from spec sheets and quotes to delivery, installation, and training.
        
        Let’s make your kitchen smarter, safer, and more efficient—starting today.

How to Keep Your Commercial Kitchen Equipment Running Like New

Mon, 30 Jun 2025 00:00:00 EST

Your commercial kitchen equipment is one of the biggest investments in your restaurant — and it’s also one of the hardest working. From prep to service, your appliances are in near-constant use. That kind of wear and tear can take a toll fast if the equipment isn’t properly maintained.

The good news? With the right care and best practices, you can extend the lifespan of your kitchen equipment and keep it performing like new. Here’s how:

1. Clean Equipment Daily Daily cleaning isn’t just a health code requirement — it’s also essential for protecting your equipment. Grease, food particles, and spills can build up quickly and lead to rust, corrosion, or even fire hazards.

Best Practice: Use manufacturer-approved cleaners and tools to avoid damaging sensitive components or surfaces. Create a daily cleaning checklist to ensure consistency across all shifts.

2. Stick to a Preventive Maintenance Schedule Waiting until something breaks is a costly way to manage your equipment. Preventive maintenance helps you catch small issues before they become big repairs — or replacements.

Best Practice: Schedule routine inspections (monthly or quarterly) with a qualified technician. Keep a log of maintenance and service history for each piece of equipment.

3. Train Staff on Proper Use Improper use is one of the fastest ways to wear down equipment. Staff should be trained not only on how to use equipment, but also on what not to do.

Best Practice: Offer equipment-specific training for new hires and refresher sessions for long-term staff. Display usage guidelines or quick-start instructions near key stations.

4. Don’t Ignore Warning Signs Odd noises, inconsistent temperatures, slow performance, or error messages are all signs that something isn’t right. Ignoring them can lead to downtime and costly repairs.

Best Practice: Encourage staff to report issues immediately, and address them before the equipment fails.

5. Use Equipment as Intended Every appliance has its limits. Overloading mixers, stuffing freezers beyond their capacity, or using the wrong attachments can strain internal components and lead to early breakdowns.

Best Practice: Follow manufacturer specifications for load limits, usage cycles, and compatible accessories.

6. Replace Worn Parts Promptly Seals, gaskets, blades, filters, and other small components wear out faster than the main unit — but when neglected, they can affect performance and cause bigger issues.

Best Practice: Keep a small inventory of commonly replaced parts and swap them out as needed. Consult the manufacturer’s replacement schedule if available.

7. Invest in Quality Equipment from the Start While this is a long-term tip, it’s one worth mentioning. Equipment built for commercial use with high-quality materials will withstand daily demands far better than cheaper alternatives.

Best Practice: Buy from trusted brands with solid warranties and accessible customer support. It pays off in durability and ease of maintenance.

Well-maintained equipment saves you money, reduces downtime, and ensures you deliver consistent quality to your customers. Just like your staff and menu, your equipment needs regular attention and care. Looking for replacement parts, maintenance supplies, or new commercial equipment? We’ve got everything you need to keep your kitchen running at its best. Reach out to our team at 866-200-6056 or browse our full product lineup at Jes Restaurant Equipment!

How to Maintain Your Commercial Ice Machine

Fri, 30 May 2025 00:00:00 EST

Extend Lifespan, Improve Ice Quality & Avoid Costly Repairs

Whether you run a busy restaurant, café, hotel, or healthcare facility, your commercial ice machine is one of your hardest-working (and often overlooked) pieces of equipment. Ice is technically a food product—and a critical part of your customer experience. But without regular maintenance, that dependable machine can turn into a source of downtime, expensive repairs, or even health code violations.

Here’s everything you need to know to keep your commercial ice machine in peak condition—clean, efficient, and reliable year-round.
________________________________________
1. Why Ice Machine Maintenance Matters
It’s not just about ice output. A well-maintained ice machine helps:

• Prevent breakdowns during peak business hours
• Improve energy efficiency and water usage
• Extend equipment lifespan (saving you from early replacement)
• Maintain clean, odor-free, and sanitary ice
• Keep you compliant with local health department standards

Bottom line: a dirty or neglected machine could cost you more than just repair fees—it could impact your food safety rating or customer trust.
________________________________________
2. How Often Should You Clean Your Ice Machine?
A general rule:

Clean and sanitize at least every 6 months—or more often in high-usage or high-humidity environments. You may need to clean more frequently if you notice:

• Slower ice production
• Odd-tasting or cloudy ice
• Scale buildup inside the machine
• Visible slime or mold inside the bin
• Strange smells coming from the unit

Some models include an automatic cleaning reminder, but don't rely on that alone—regular manual inspections are key.

________________________________________
3. Step-by-Step: Cleaning Your Commercial Ice Machine
Always refer to the manufacturer’s manual for model-specific instructions.

Basic Cleaning Process:

1. Turn off and unplug the machine.

Wait until all ice has melted or been removed from the bin.
2. Remove internal components (ice trays, splash shields, etc.) and soak them in a mixture of warm water and ice machine cleaner.

3. Use an approved cleaning solution to wipe down all interior surfaces—this removes mineral deposits, mold, and slime.

4. Sanitize the unit.

After cleaning, use a food-safe sanitizer to kill any lingering bacteria.

5. Flush the system.

Run a clean cycle (if your unit has one) to rinse away any residue before making new ice.

6. Wipe down the exterior—including vents, filters, and surrounding areas that may collect grease or dust.

________________________________________
4. Don’t Forget the Water Filter

Most commercial ice machines are equipped with a water filtration system. This helps reduce:

• Scale buildup from hard water
• Contaminants that affect ice taste and clarity
• Wear on internal components

Replace filters every 6 months—or more frequently in areas with poor water quality. A clogged or dirty filter can stress your machine and reduce output.

________________________________________
5. Schedule Professional Maintenance
While daily and monthly cleanings can be done in-house, it’s smart to bring in a certified technician at least once a year for deep service. A professional will:

• Inspect refrigerant levels and condenser coils
• Check for leaks or loose connections
• Test control boards, sensors, and thermostats
• Lubricate moving parts as needed
• Identify small issues before they become big repairs

This type of preventive maintenance helps avoid emergency breakdowns—especially during summer months when demand is highest.

________________________________________
6. Daily & Weekly Best Practices
Add these simple habits to your team’s routine:

Frequency Task
Daily—Empty and wipe down the bin; check for any strange smells or visible mold
Weekly—Inspect the water inlet, clear debris from air filters, wipe external surfaces
Monthly—Clean the ice scoop and sanitize interior bin walls

Bonus Tip: Always store the ice scoop outside the bin (in a clean holder) to avoid cross-contamination.

________________________________________
Clean Ice = Clean Reputation
Your commercial ice machine plays a bigger role than you might think. Customers expect fresh, clean ice in every drink—and health inspectors expect a well-maintained unit behind the scenes. By following a regular cleaning and maintenance schedule, you can ensure your machine delivers peak performance without surprises.

Need help choosing cleaning supplies or scheduling professional maintenance? Our team can guide you through best practices and connect you with service experts or ice machine replacement parts. Let’s keep your cool—and your ice—crystal clear.

Air Fryer vs. Convection Oven: Which One’s Right for You?

Wed, 30 Apr 2025 00:00:00 EST

In recent years, both air fryers and convection ovens have become kitchen staples for home cooks and professionals alike. They offer faster cooking, crispier textures, and greater efficiency compared to traditional ovens—but which one should you choose? Whether you’re outfitting a home kitchen or upgrading a restaurant’s prep area, this guide will break down the key differences, benefits, and best use cases for each.

How They Work: Similar Concept, Different Scale Both air fryers and convection ovens use a fan to circulate hot air around the food, which cooks it faster and more evenly than standard ovens.

• Air Fryer: A compact appliance that uses high-speed air circulation to simulate “frying” with little to no oil.

• Convection Oven: A full-size oven (or oven feature) that uses a fan to distribute heat more evenly than traditional ovens.

Think of an air fryer as a turbocharged mini convection oven.

When to Choose an Air Fryer
An air fryer is a great fit if:
• You want quick meals or snacks with a crispy finish.

• You’re cooking for 1–2 people.

• Counter space is limited.

• You love "fried" textures without the oil or mess.

Great for: Frozen fries, chicken wings, veggie chips, and quick reheats.

When to Choose a Convection Oven
A convection oven is ideal if:

• You cook larger meals or entertain often.

• You want one appliance that can bake, roast, and broil.

• You’re running a professional kitchen or have a big family.

• You want a long-term, versatile solution.

Great for: Roasting meats, baking bread, cooking casseroles, and commercial prep.

Can You Use Both? Absolutely.
Many kitchens benefit from using both appliances. Use the air fryer for quick, crispy sides or late-night snacks, and the convection oven for full meals or baked goods. If you’re short on space but want versatility, consider air fryer toaster ovens or compact convection ovens with air fry features—the best of both worlds.

Need Help Choosing the Right One?
At Jes Restaurant Equipment, we offer a wide range of commercial and home-use air fryers and convection ovens to suit your space, budget, and cooking style. Our team is here to help you compare models, features, and sizes so you can cook with confidence.

Navigating Tariffs in the Restaurant Business: A Guide for Owners and Chefs

Mon, 31 Mar 2025 00:00:00 EST

Tariffs can have a significant impact on the restaurant industry, affecting everything from ingredient costs to equipment purchases. Restaurant owners and chefs must navigate these challenges strategically to maintain profitability while continuing to provide high-quality dining experiences. Understanding the implications of tariffs and developing effective strategies to mitigate their impact is crucial for long-term success. Understanding the Impact of Tariffs on Restaurants Tariffs are taxes imposed on imported goods, and when these taxes increase, the costs are often passed down to businesses and consumers. Here’s how tariffs can specifically affect restaurants: 1. Rising Ingredient Costs – Many restaurants rely on imported ingredients such as seafood, spices, wine, and specialty cheeses. Increased tariffs on these products can drive up menu costs and force restaurants to seek alternatives. 2. Higher Equipment and Supply Costs – Essential restaurant equipment, such as refrigerators, stoves, and kitchen tools, may be subject to tariffs, leading to higher upfront investment costs. 3. Supply Chain Disruptions – Tariffs can create uncertainty in the supply chain, causing shortages, delivery delays, or price fluctuations that make planning more difficult. 4. Increased Customer Prices – As costs rise, restaurants may need to increase menu prices, potentially impacting customer retention and overall sales. Strategies for Owners and Chefs to Mitigate Tariff Impact While tariffs pose challenges, there are ways to navigate them effectively. Here are some key strategies: 1. Prioritize Local Sourcing One of the most effective ways to avoid tariff-related cost increases is to source ingredients locally. Establishing partnerships with regional farmers, fisheries, and artisans can help ensure a stable supply while also appealing to customers who prefer locally sourced food. 2. Expand Supplier Networks Relying on a single supplier can be risky. Diversifying suppliers, including both domestic and international sources, allows restaurants to compare prices and negotiate better deals. 3. Adjust Menu Offerings Strategically Review your menu and identify high-cost items that are heavily affected by tariffs. Consider substituting certain imported ingredients with locally available alternatives or introducing seasonal dishes that minimize reliance on expensive imports. 4. Invest in Durable and Efficient Equipment If tariffs are driving up equipment costs, investing in high-quality, energy-efficient appliances can lead to long-term savings. Some government incentives may also be available for upgrading to energy-efficient equipment. 5. Utilize Bulk Purchasing and Long-Term Contracts Buying ingredients in bulk and negotiating long-term contracts with suppliers can help stabilize costs and provide financial predictability. 6. Stay Informed and Advocate for Policy Changes Keeping track of tariff regulations and trade policies can help restaurant owners and chefs anticipate cost changes. Engaging with industry groups, policymakers, and local business organizations can also help advocate for policies that support the restaurant industry. 7. Optimize Restaurant Operations Improving operational efficiency can offset increased costs. This includes reducing food waste, optimizing portion sizes, streamlining inventory management, and training staff to maximize productivity. Navigating tariffs in the restaurant business requires a proactive approach. By sourcing locally, diversifying suppliers, adjusting menus, and improving operational efficiency, restaurant owners and chefs can adapt to economic changes without compromising quality. While tariffs may present challenges, smart strategies and careful planning can help restaurants continue to thrive in a competitive market.

Financing to Help Your Business Thrive

Fri, 28 Feb 2025 00:00:00 EST

In the foodservice industry, having efficient, reliable equipment is crucial to meeting demand, but large equipment investments can be challenging to manage on a tight budget. Financing provides a practical option, letting operators access essential tools without straining cash flow.

Our partnership with Centra Culinary Finance lets us offer flexible financing that keeps your capital available for core expenses. With Centra Culinary, you can invest in equipment while staying on budget, ensuring your business is equipped to grow and thrive.

Advantages of Financing Equipment

Preserve Capital for Operations: Financing keeps cash available for staffing, inventory, and other key expenses, providing peace of mind during unexpected situations.
Upgrade to Efficient Equipment: With Centra Culinary, you can invest in equipment with better technology and warranties, leading to higher efficiency and returns.
Manageable, Fixed Payments: Consistent monthly payments help keep your budget steady and cash flow smooth.
Fast Approvals and Terms Fit for Foodservice: Centra Culinary offers quick applications and flexible terms tailored for foodservice needs.
Tax Savings Potential: Financing may bring valuable tax deductions on eligible equipment; consult with a tax professional for more information.

Centra Culinary Finance delivers dedicated support to the foodservice industry, combining in-depth expertise with a consultative approach. Their team works to ensure that foodservice operators understand all available options, offering customized programs like deferred payments and early payoff plans. Unlike traditional finance companies, Centra’s foodservice focus ensures that operators get the flexible support they need to grow confidently and thrive.

Apply for a free quote today, and explore how financing can keep your business competitive.

The Unsung Heroes of the Kitchen: Oven Mitts and Pot Holders

Fri, 31 Jan 2025 00:00:00 EST

When it comes to kitchen essentials, we often think of cutting boards, knives, and skillets. Yet, two humble tools—oven mitts and pot holders—play a crucial role in ensuring both safety and convenience. They may not be the flashiest items in your culinary arsenal, but their importance cannot be overstated.

A Brief History

The origins of oven mitts and pot holders trace back to the need for heat protection in cooking. In ancient times, people used thick cloths or animal hides to handle hot objects. Over time, these primitive solutions evolved into the modern designs we know today, offering better insulation and durability.

Why You Need Them

Safety First: Handling hot pots, pans, and baking trays without proper protection can result in severe burns. Oven mitts and pot holders are specifically designed to provide a barrier against heat, keeping your hands safe.
Convenience: Beyond protection, these tools allow you to handle hot cookware with ease, enabling smooth transitions from oven to countertop or table.
Versatility: High-quality mitts and pot holders are often resistant to heat, moisture, and stains, making them ideal for various kitchen tasks.

Types and Materials

Modern oven mitts and pot holders come in a variety of materials and designs, each catering to specific needs:

Silicone: Known for its excellent heat resistance and non-slip grip, silicone is a popular choice. It’s also easy to clean and highly durable.
Cotton: A classic material, cotton is often padded or quilted for additional insulation. Many designs feature a heat-resistant coating for added protection.
Neoprene: This synthetic material is both heat-resistant and water-repellent, making it perfect for handling wet or steamy cookware.

Tips for Choosing the Right Ones

Check the Heat Resistance: Ensure the mitts or holders can withstand the temperatures you commonly work with.
Look for Grip: A good grip is essential to avoid accidental slips and spills.
Consider Size and Flexibility: Mitts should fit comfortably and allow enough dexterity to handle tasks like gripping small handles or removing lids.
Style Matters: With so many designs available, you can find options that match your kitchen decor or personal taste.

Care and Maintenance

To prolong the life of your oven mitts and pot holders, regular cleaning is essential. Most fabric-based items can be machine-washed, while silicone varieties can simply be wiped down or washed with soap and water. Always check the manufacturer’s care instructions for best results.

Beyond the Kitchen

Oven mitts and pot holders aren’t just limited to the kitchen. They’re equally useful for outdoor cooking, like grilling or camping, where handling hot utensils is common.

Oven mitts and pot holders may not get the attention they deserve, but they are indispensable tools in any kitchen. By providing safety, convenience, and style, they help make cooking a more enjoyable experience. So, the next time you’re baking a cake or roasting a chicken, take a moment to appreciate these unsung heroes of the culinary world!

A Guide to Choosing the Right Steamer

Tue, 23 Jul 2024 00:00:00 EST

Modern steamers come with ventless options, water and energy-saving features, and holding capabilities, keeping up with the demands of today’s operators.

Types of Steamers

Steamers are available in boiler-based, boilerless, and connectionless models. For those needing to steam large quantities, some units can be stacked, accommodating up to 24 pans. Courtesy of Vulcan.

Steamers, like a reliable locomotive, keep kitchens running smoothly by efficiently preparing sides like vegetables and rice, as well as main dishes like duck, lobster, or crab legs. With straightforward controls and predictable results, steamers are essential for moist, nutrient-rich dishes.

"Especially for quick turnarounds, steamers are highly effective," says one manufacturer.

Steamers are suitable for both a la carte and batch cooking. Some growing chains use steamers exclusively for prepping chicken, which forms the core of their menu. K-12 schools and nursing homes also rely heavily on these quick-cooking units, many of which come with holding capabilities to manage daily demand fluctuations.

Steamers can run on gas or electric connections and generate steam either within the cooking cavity (boilerless or connectionless) or in a separate reservoir (boiler-based). Some models have atmospheric steam generators enclosed within the oven's footprint. This guide does not cover units that depend on external pressure boilers.

Manufacturers note that connectionless models, which don’t require drain or water connections, are increasingly popular. One company reported higher sales for electric versions, which typically don’t need to be placed under a hood—a factor that gained importance during and after COVID-19 due to skyrocketing hood costs.

However, boilerless and boiler-based units also offer distinct advantages.

Choosing the Right Steamer

Menu and Volume

The ideal steamer depends on your menu and volume needs. Capacities range from countertop, three-pan units to double-stacked models holding up to 24 pans. For high-volume, all-day use, a boiler-based unit is recommended as it provides instant recovery when the door is opened. For batch cooking, boilerless or connectionless units suffice. Boiler-based units are also less prone to flavor transfer, making them suitable for shellfish and other items that may drip.

Labor Considerations

Connectionless units require manual water handling: filling at the start of service, topping off as needed, and manual draining afterward. They also allow staff to easily see and clean buildup using vinegar or chemicals. Boiler-based units hide scale buildup, necessitating water filtration systems and routine filter changes. Some units have indicator lights to ensure proper maintenance. Simpler controls, like an on-off button and a timer, can be more user-friendly, while advanced models offer connectivity and smart controls.

Installation Requirements

Ensure adequate voltage and proper placement for the unit. Boiler-based units need the right water pressure, proper drain line material, and appropriate sloping. Some manufacturers offer extended warranties for installations inspected during a free startup service. Conducting a water quality test before purchase can determine the necessary filtration system.

Efficiency

Connectionless steamers are generally more efficient in water and power usage but are designed for light-duty performance. Boiler-based units, which pump steam continuously and temper it with cold water, use significantly more water. Some manufacturers have developed technologies to reduce water use by up to 90% and energy use by 50%. Energy Star certified steamers use an average of 3 gallons of water per hour compared to 40 gallons for standard models, saving approximately 162,000 gallons of water, 11,500 kWh of energy, and $1,000 in utility costs annually. California Energy Wise provides tools for comparing efficiency data.

In summary, steamers are indispensable for kitchens requiring quick, nutrient-rich cooking. Understanding the different types, labor implications, installation requirements, and efficiency options will help you select the best steamer for your needs.

The Leader in Drop-Off Catering: Sterno SpeedHeat

Thu, 20 Jun 2024 00:00:00 EST

The catering landscape is evolving, and with summer upon us and holiday preparations on the horizon, it’s essential to be ready for an outstanding catering experience. A seamless event relies on dependable equipment, and no one wants to face the frustration of malfunctioning chafers, inadequate serveware, or the dangers of open flames. These were once unavoidable challenges in catering... until the arrival of a game-changing solution.

Unveiling the Sterno SpeedHeat

Enter the Sterno SpeedHeat, a groundbreaking product that's set to redefine the catering industry. Known as the "drop-off catering" revolution, the Sterno SpeedHeat is a flameless heat management system designed to enhance any catering program. This state-of-the-art system keeps food hot for up to an hour through a simple water activation process. The standout feature? It’s completely disposable. This means restaurants and catering services no longer need to retrieve their equipment, which can otherwise slow down business. With Sterno SpeedHeat, simply drop it off and proceed to your next engagement.

Safety and Versatility at Its Core

The Sterno SpeedHeat is perfect for a variety of settings beyond traditional events. It’s an ideal choice for nursing homes and hospitals, where the open flames of conventional chafers pose significant risks. The flameless design of Sterno SpeedHeat ensures a safer, more dependable heating option for these critical environments, prioritizing safety without compromising efficiency.

Efficiency with a Smart Catering Bundle

Forward-thinking restaurants and caterers are maximizing the potential of the Sterno SpeedHeat by including it in comprehensive catering bundles. These bundles come complete with disposable cutlery and tableware, streamlining the entire catering process. This innovative package significantly cuts down on costs related to replacing damaged serveware, maintaining standard chafers, and even reduces gas expenses from fewer return trips. An order is placed, the entire bundle is delivered, and the job is done.

The Sterno SpeedHeat is a true game-changer in the catering world. Its blend of convenience, safety, and efficiency makes it an essential tool for any event, regardless of size. As we anticipate a season brimming with gatherings and celebrations, Sterno SpeedHeat ensures that catering is one less concern. Embrace this revolutionary innovation and elevate your catering experience to unprecedented heights.

The Boos Block R-Board Series—Craftsmanship at Its Finest

Tue, 28 May 2024 00:00:00 EST

Are you in search of a dependable, sustainable wood cutting board that stands the test of time? Look no further than the renowned Boos Block R-Board Series Cutting Boards—an epitome of excellence beloved by professional chefs, culinary enthusiasts, and home cooks alike. Crafted with precision and care, these cutting boards are tailored for professional use, boasting a resilient edge grain construction designed to endure the demands of both commercial kitchens and everyday food preparation tasks. Each board is meticulously handcrafted in the USA from premium, sustainably harvested hardwoods, aligning with John Boos' commitment to environmental stewardship.

The R-Board Series comprises two distinguished designs: rectangular and round cutting boards. The rectangular boards, available in Northern Hard Rock Maple, American Cherry, and American Black Walnut, elevate your culinary experience with a substantial 1-1/2” thickness and recessed finger grips for easy handling. Choose from a variety of sizes to suit your needs, with the largest board generously accommodating multiple ingredients at once, streamlining your food prep process. Ingeniously reversible, these boards feature designated sides for cutting fruits/vegetables and meats, ensuring hygienic food preparation practices. Effortlessly transport your board with the user-friendly recessed hand grips, allowing you to chop, dice, julienne, or present your culinary creations with ease.

Crafted from Hard Rock Maple, select models in the R-Board Series bear the esteemed NSF mark, symbolizing rigorous testing and certification by an independent organization dedicated to public health and safety. The round R-Boards, available in Hard Rock Maple, American Cherry, and American Black Walnut, feature an attractive reversible design, perfect for both food preparation and presentation.

Proper care and maintenance are essential to prolonging the life of your cutting board. Regular oiling and waxing with Boos Block Mystery Oil and Board Cream are recommended, ensuring a brand-new cutting surface with each application.

With over 135 years of expertise in the culinary industry, John Boos understands the dedication and passion of culinary professionals, which is reflected in the robustness, durability, and reliability of their products. Join the ranks of countless professionals who rely on Boos Block products to elevate their culinary endeavors. Whether you need a small, medium, or large cutting board—or multiple boards—the R-Series offers a wide range of options in solid maple, cherry, or walnut wood. Experience the difference of premium quality cutting boards and elevate your culinary creations with the Boos Block R-Board Series.

Avoiding Common Warewashing Mistakes: Tips for a Smooth Operation

Tue, 9 Apr 2024 00:00:00 EST

In the bustling world of commercial foodservice, maintaining impeccable cleanliness and sanitation standards for cookware and prepware is non-negotiable. Yet, despite our best intentions, several common warewashing mistakes can throw a wrench into the works, potentially jeopardizing both productivity and the guest experience.

However, with a bit of foresight and proactive maintenance, these pitfalls can be easily avoided. Let's explore six prevalent errors in the warewashing process and practical tips to overcome them, ensuring a seamless operation in your kitchen.

Inadequate Pre-Washing

It all begins with preparing cookware for the wash. Neglecting to pre-wash dishes thoroughly is a common oversight that can wreak havoc on your dishwashing machine. Leftover food debris can clog vital components like spray nozzles and drains, leading to inefficient washing or even system failure. To prevent this, prioritize pre-washing to avoid costly disruptions to your routine.

Improper Loading

Loading dishes haphazardly into the machine is another frequent mistake. Overcrowding racks impedes water and detergent distribution, resulting in inadequate cleaning. Additionally, smaller utensils can become dislodged and damage the machine. To optimize loading, arrange dishes neatly and provide ample space between items to ensure thorough cleaning.

Pressure and Temperature Calibration

Proper calibration of pressure and temperature settings is crucial for effective cleaning. Ensure your machine operates within the recommended pressure range to avoid under-cleaning or water spots. Similarly, adjust temperatures according to your machine type for thorough sanitization.

Neglecting Routine Maintenance

Regular maintenance is essential for preserving your dishwasher's functionality. Neglecting to drain and clean the water tank, wash arms, and pump screens can lead to bacterial growth and odors. Establish a daily cleaning routine to prevent costly breakdowns and ensure peak performance.

Failure to Delime

Mineral buildup from hard water can impair machine performance and lifespan. Implement a deliming schedule based on water hardness to prevent limescale accumulation and optimize cleaning efficacy.

Overlooking Drying

Lastly, don't forget about drying. Allowing the dishwasher to dry with the door propped open at the end of each day helps prevent bacterial growth and ensures a clean environment for the next shift.

By addressing these common warewashing mistakes and implementing proactive maintenance strategies, you can streamline operations, minimize disruptions, and uphold the highest standards of cleanliness in your commercial kitchen. Your guests—and your bottom line—will thank you for it.

Unlocking the Secret to Fresh and Safe Food Delivery: The Power of Insulated Carriers

Tue, 26 Mar 2024 00:00:00 EST

In the fast-paced world of food delivery, maintaining the quality and safety of meals during transportation is paramount. Enter the unsung hero: the insulated food delivery bag. These specialized carriers are engineered to keep food at a consistent temperature, ensuring that it arrives fresh and safe at its destination. Let's explore why insulated food delivery bags are indispensable for businesses and individuals alike.

The Essential Features of Insulated Food Delivery Bags

Crafted from durable materials such as nylon or polyester, insulated food delivery bags are designed with one purpose in mind: to preserve the temperature of food during transit. The insulation within these bags acts as a protective barrier, keeping food warm or cold as needed. Additionally, many bags come equipped with convenient features such as adjustable straps, multiple compartments, and pockets for utensils or condiments, enhancing their functionality and usability.

Benefits Galore: Why You Need an Insulated Food Delivery Bag

Maintaining Food Temperature: Whether it's piping hot pizzas or chilled salads, an insulated food delivery bag ensures that your food stays at the perfect temperature throughout the journey. Say goodbye to lukewarm meals and hello to culinary perfection.

Transporting Perishable Items: From delicate dairy products to fresh meats, perishable items require careful handling to prevent spoilage. With an insulated food delivery bag, you can rest assured that your perishables will arrive safely, maintaining their freshness and quality.

Reducing Food Waste: By safeguarding the temperature of your food during transportation, insulated bags help minimize food waste. Say goodbye to wasted meals and hello to a more sustainable approach to food delivery.

Convenient for Outdoor Events: Planning a picnic in the park or a barbecue in the backyard? Insulated food delivery bags are your go-to solution for keeping food fresh and safe, no matter where your culinary adventures take you.

More Efficient Delivery: With the ability to transport multiple orders simultaneously, insulated food delivery bags streamline the delivery process, reducing the number of trips needed and maximizing efficiency.

The Importance for Uber Eats, GrubHub, Lyft, and DoorDash

For ride-hailing giants like Uber Eats, GrubHub, Lyft, and DoorDash, the use of insulated food carriers is not just a matter of convenience—it's a necessity. As these services continue to dominate the food delivery landscape, maintaining food quality and customer satisfaction is key to their success. By investing in insulated food carriers, Uber Eats, GrubHub, Lyft, and DoorDash can ensure that their drivers are equipped with the tools needed to preserve the quality of the food they deliver. This not only enhances the customer experience but also sets these services apart from their competitors in an increasingly crowded market.

Introducing Intedge Manufacturing: Your Partner in Quality

If you're in search of top-of-the-line insulated food delivery bags, look no further than Intedge Manufacturing. With a wide selection of high-quality bags available at competitive prices, Intedge is your one-stop shop for all your food delivery needs.

At Intedge Manufacturing, customization is key. Choose from various sizes, styles, and features to suit your specific requirements. Whether you're delivering pizzas or catering a large event, Intedge has the perfect insulated food delivery bag for you. Plus, with their competitive pricing, you can trust that you're getting the best value for your money.

But that's not all. Intedge offers a range of additional services to enhance your experience. From screen printing to custom sizing and retail packaging, Intedge goes above and beyond to ensure that your insulated food delivery bags meet your exact specifications. Simply reach out to discuss your requirements, and their team will be more than happy to provide you with a custom quote.

And let's not forget about style. With a plethora of colors and patterns to choose from, including Green, Burgundy, Gold, and more, Intedge ensures that your insulated food delivery bags not only deliver on functionality but also make a statement.

Insulate food delivery bags are essential tools for anyone involved in food transportation. Whether you're a food delivery service, a catering company, or an individual delivering meals to loved ones, investing in quality insulated carriers is a must. With Intedge Manufacturing by your side, you can ensure that your food arrives fresh, safe, and delicious every time. So why wait? Browse JES Restaurant Equipment today and discover the perfect insulated food delivery bag for your business or personal needs.

Embracing Tech-Driven Trends: This Week in Foodservice Insights

Tue, 27 Feb 2024 00:00:00 EST

In the fast-paced world of quick-service restaurants (QSRs), technology is taking center stage, and recent moves by industry giants like Inspire Brands, McDonald’s, and Yum! Brands underscore this undeniable trend. Let's delve into the latest developments shaping the future of the foodservice industry.

Inspire Brands Aquires Vromo: Elevating the Delivery Experience

Inspire Brands, known for its $11.3 billion acquisition of Dunkin' in 2020, is making waves again by acquiring Vromo, a delivery software platform. The move reflects Inspire's commitment to leveraging technology to enhance the profitability of delivery channels. As the industry evolves, prioritizing efficient delivery systems is becoming increasingly crucial.

McDonald’s Tech-Forward Growth Strategy

McDonald's ambitious plan to add 50,000 restaurants by 2027 comes with a strong emphasis on technology integration. The QSR giant aims to optimize customer experiences, streamline franchise operations, and enhance core systems through innovative tech solutions. In a world where convenience is key, McDonald's is positioning itself as a leader in the tech-driven QSR landscape.

Yum! Brands: Tech-Savvy Investments for Future Leaders

Yum! Brands is stepping up its tech game with a focus on developing future leaders through its Accelerating Growth executive education programs. Allocated within the Yum! Center for Global Franchise Excellence, these programs aim to equip operations leaders for senior management roles in franchise organizations. This investment, part of a $100 million global initiative, highlights the company's commitment to education and entrepreneurship.

Chipotle's Ambitious Growth Plans

Chipotle, a frontrunner in the QSR space, expresses confidence in its growth potential. CEO Brian Niccol envisions expanding the brand to over 7,000 units systemwide, citing strong financial performance in the fourth quarter as evidence of the company's feasibility for long-term success.

Top Valuable Restaurant Brands: A U.S. Dominance

Brand Finance's data reveals that the top three most valuable restaurant brands globally are all from the U.S. Starbucks maintains its top position for the eighth consecutive year, followed by McDonald's and KFC. This reinforces the enduring strength of American brands in the global market.

Economic Insights: Consumer Price Index and Robot Recession Concerns

In economic news, the Consumer Price Index (CPI) increased by 0.3% in January, exceeding December's uptick. Food prices both at home and away experienced slight increases, contributing to a 3.1% CPI rise over the past 12 months.

On the tech front, concerns arise about a potential robot recession as American companies ordered 30% fewer robots in 2023. Economic factors such as a potential slowdown and higher interest rates may be influencing companies' decisions regarding the adoption of advanced robotic technologies.

NFIB Small Business Optimism Index: Challenges and Concerns

The NFIB Small Business Optimism Index decreased in January, marking the 25th consecutive month below the 50-year average. Business owners express concerns about inflation and labor quality, highlighting challenges faced by small businesses in the current economic landscape.

In conclusion, this week's insights underscore the undeniable influence of technology on the QSR industry's trajectory. As brands embrace innovative solutions and navigate economic shifts, staying abreast of these developments is essential for anyone interested in the dynamic world of foodservice.

Navigating the Future of Restaurants: A Deep Dive into Delivery and Takeout Strategies

Tue, 23 Jan 2024 00:00:00 EST

In the ever-evolving landscape of the restaurant industry, adapting to changing consumer preferences and the influence of digital technology is crucial for staying ahead. Restaurant owners are reevaluating their business models to meet the dynamic demands of their patrons, and one strategy gaining traction is the collaboration with third-party delivery services like Uber Eats, DoorDash, and Grubhub.

Embracing Third-Party Partnerships

These platforms provide a convenient way for restaurants to tap into a broader customer base without the complexities of managing their own delivery logistics. However, the convenience comes at a cost, with high commission fees potentially impacting a restaurant's profit margins. Furthermore, concerns about product consistency may arise when partnering with large delivery platforms.

In response to these challenges, savvy restaurant owners are engaging in negotiations for fair commission rates, establishing transparent communication channels, and implementing effective delivery and takeout strategies to maintain brand integrity. Some are even exploring exclusive partnerships with a single delivery service, fostering a more controlled and collaborative relationship.

Building In-House Delivery Teams

For those seeking even more control over the delivery process, building an in-house delivery team is a strategic move. Managing a team of drivers allows for increased control over delivery times, service quality, and brand representation. Despite the challenges of hiring, training, and retaining reliable drivers, some establishments view this investment as a long-term strategy to establish a direct connection with customers and deliver a personalized and consistent brand experience.

The Role of Packaging in Quality Assurance

Optimizing delivery and takeout services goes beyond logistics; it involves the crucial role of packaging in preserving food quality. Restaurants are exploring innovative and eco-friendly packaging options that not only keep food hot and fresh but also contribute to a positive brand image.

Investing in sustainable packaging aligns restaurants with the growing consumer demand for eco-friendly practices, showcasing a commitment to environmental responsibility. Visually appealing and brand-specific packaging adds to a positive and memorable customer experience.

Technological Integration for Efficiency

The integration of technology is pivotal in optimizing delivery and takeout services. Many restaurants are investing in user-friendly mobile apps and online ordering platforms to simplify the ordering process for customers. These platforms enhance convenience and provide valuable data insights for restaurant owners. Advanced Point of Sale (POS) systems and kitchen management software further streamline operations, reducing errors, improving order accuracy, and increasing overall efficiency, especially during peak delivery and takeout periods.

Real-time tracking capabilities contribute to a transparent and reliable delivery experience, fostering trust between the restaurant and the customer.

Loyalty Programs for Customer Engagement

To boost customer engagement, restaurant owners can implement loyalty programs and promotions for to-go orders. Well-designed loyalty programs serve as powerful tools for both attracting new business and retaining existing customers. Offering exclusive discounts, free items, or loyalty points for every order creates incentives for customers to choose a particular restaurant over competitors.

Striking a Balance for Success

As the restaurant industry continues to evolve with the rise of delivery and takeout services, owners are embracing various strategies to meet consumer expectations and stay competitive. Whether through third-party partnerships, in-house delivery teams, innovative packaging solutions, or technological integration, the key is to strike a balance that maximizes convenience for customers while ensuring profitability for the business.

By remaining attuned to the evolving landscape and adopting a holistic approach to service optimization, restaurant owners can navigate challenges and capitalize on new developments, ensuring a successful and thriving future in the food industry.

Maximizing Efficiency: A Comprehensive Guide to Installing Your RATIONAL Combi Oven

Wed, 20 Dec 2023 00:00:00 EST

Integrating a RATIONAL combi oven into your kitchen can be a game-changing move for efficiency. However, improper preparation can lead to costly and inconvenient setbacks during installation. In this guide, we break down the essential steps to ensure a seamless combi oven installation and avoid common pitfalls.

Space & Clearances: Ensuring a Perfect Fit

Much like ensuring your new sofa fits through the front door, the dimensions of your combi oven should be a top consideration. Understanding the space limitations is crucial, as the unit's dimensions should align with the designated door to avoid restocking fees and delays. Proper clearances between the combi oven and other equipment are equally vital. Ignoring the manufacturer's specifications on required clearances may lead to overheating issues and potential electrical problems in the long run.

Planning for future repairs, maintaining a minimum of 18 inches of clearance around the unit is crucial. This foresight prevents inconvenient servicing scenarios during peak operational hours.

Water & Drainage: Setting Up Utility Hookups for Success

A smooth installation also hinges on having the necessary utility hookups in place. Combi ovens require a cold water line within three feet of the unit, with two water line connections each featuring individual shut-off valves. Avoiding improperly sized water hoses is crucial, highlighting the importance of steering clear of washing machine hoses due to their inadequate inner diameter.

Strategic placement of the drain is equally critical, emphasizing the need for it to be within three feet of the unit, avoiding tripping hazards and ensuring efficient drainage.

Gas & Electricity: Powering Your Combi Oven

Sufficient power capacity is vital for the electricity needs of your combi oven. Ensuring properly sized breakers is key to avoiding post-purchase headaches. If additional electrical capacity is necessary, consulting with an electrician beforehand is a prudent step.

For gas models, a gas hookup within three feet of the rear of the unit is often required. Compliance with the manufacturer's specifications for gas line size is stressed to prevent operational issues.

In conclusion, a well-prepared installation is the key to maximizing the benefits of your RATIONAL combi oven. Considering space, clearances, water, drainage, gas, and electricity needs will pave the way for a seamless integration, enhancing efficiency in your kitchen. Explore the variety of sizes and specifications for the RATIONAL iCombi Pro to find the perfect fit for your operation.

What Temperature Should My Refrigeration Be in My Restaurant?

Wed, 16 Aug 2023 00:00:00 EST

When it comes to running a successful restaurant, maintaining the right temperature in your refrigeration units is paramount. From preserving food quality to ensuring food safety, the temperature setting plays a crucial role. Let's dive into the nitty-gritty of what temperature your restaurant refrigeration should be and why it matters.

1. Food Safety Comes First:

One of the primary reasons for maintaining proper refrigeration temperatures is to ensure food safety. Bacteria multiply rapidly in the temperature danger zone, which is between 40°F (4.4°C) and 140°F (60°C). To keep your ingredients and prepared dishes safe for consumption, it's recommended to set your refrigerators at a temperature below 40°F (4.4°C).

2. Different Zones, Different Temperatures:

Restaurant refrigeration units can be divided into various zones, each catering to specific needs:

Refrigerators: For storing perishable ingredients like vegetables, fruits, dairy, and raw meats, the ideal temperature range is between 32°F (0°C) and 40°F (4.4°C). This prevents the growth of harmful bacteria while preserving the freshness of your ingredients.
Freezers: Freezers should be set to a temperature of 0°F (-18°C) or below. This temperature prevents the growth of most bacteria and preserves the texture and flavor of frozen foods. Proper labeling and organization of frozen items also contribute to efficient use of freezer space.

3. Airflow and Organization:

Maintaining the correct temperature is not solely about setting the dial on your refrigeration unit. Proper airflow and organization inside the unit also play a significant role. Ensure that there's enough space between items for cold air to circulate, preventing hot spots and uneven cooling. Regularly clean the refrigerator coils and vents to promote optimal airflow.

4. Regular Monitoring and Calibration:

Temperature fluctuations can occur due to various factors, such as frequent door openings or faulty seals. Regularly monitor the temperature inside your refrigeration units using thermometers placed strategically in different zones. Calibrate your unit's thermostat as needed to ensure accuracy.

5. The Impact on Food Quality:

Temperature isn't just about safety – it affects the quality of your ingredients and prepared dishes. Storing items at the right temperature helps maintain texture, flavor, and color. Fruits and vegetables, for instance, can lose their crispness and vibrancy if stored at temperatures that are too cold.

6. Energy Efficiency:

Maintaining the proper temperature isn't only about food safety and quality; it also has an impact on energy efficiency. Setting your refrigeration units to the correct temperature helps reduce energy consumption and keeps your operational costs in check.

7. Consider Ambient Temperature:

Remember that the ambient temperature of your kitchen can influence the performance of your refrigeration units. If your kitchen tends to be warmer, your units might have to work harder to maintain the desired temperature. Regularly check and adjust settings as needed based on seasonal variations.

8. Training Your Staff:

Educate your kitchen staff about the importance of proper refrigeration temperatures and how to handle and store food correctly. Encourage them to report any issues with temperature fluctuations or malfunctioning equipment promptly.

In conclusion, maintaining the right temperature in your restaurant refrigeration units is a vital aspect of ensuring food safety, preserving quality, and optimizing energy efficiency. Set your refrigerators and freezers to their respective ideal temperature ranges, and regularly monitor and calibrate to keep them functioning optimally. By adhering to these practices, you're not only maintaining the integrity of your ingredients but also safeguarding the health and satisfaction of your customers.

Why Should I buy Ventless Equipment over a Commercial Hood?

Thu, 20 Jul 2023 00:00:00 EST

In the bustling world of restaurants and foodservice establishments, efficiency, cost-effectiveness, and compliance with safety standards are paramount. For years, commercial hoods have been the go-to solution for ventilating cooking spaces and maintaining air quality. However, a newer and innovative alternative has emerged in recent times - ventless restaurant equipment. In this blog, we will explore why investing in ventless restaurant equipment can be a smart decision over traditional commercial hoods.

Versatility in Placement

One of the primary advantages of ventless restaurant equipment is its versatility in placement. Unlike commercial hoods, which require precise positioning and significant installation costs, ventless equipment can be installed almost anywhere in the kitchen. This is a game-changer for smaller establishments with limited space, food trucks, or pop-up restaurants where installing a traditional hood system may not be feasible. By eliminating the need for expensive ductwork and complex installations, ventless equipment opens up new possibilities for designing a more efficient and functional kitchen space.

Cost-Effectiveness

Ventless restaurant equipment also shines in terms of cost-effectiveness. The initial investment for a commercial hood system, including the necessary ductwork and fire suppression systems, can be quite substantial. On the other hand, ventless equipment typically comes at a lower price point and requires minimal installation expenses. Additionally, its energy-efficient design reduces utility costs over time, helping restaurant owners save money in the long run.

Compliance with Regulations

Maintaining compliance with local building codes and regulations is crucial for any restaurant owner. Traditional commercial hoods must meet strict ventilation requirements to ensure the removal of grease, smoke, and odors. However, in some cases, retrofitting older establishments with a commercial hood can be challenging and costly due to space limitations or building restrictions. Ventless restaurant equipment comes to the rescue by providing a compliant solution without the need for complex modifications.

Mobility and Flexibility

Ventless restaurant equipment offers enhanced mobility and flexibility, making it an attractive choice for businesses on the move, such as food trucks, catering services, or event pop-ups. The portable nature of ventless equipment allows chefs and food entrepreneurs to take their culinary creations to different locations without compromising on kitchen functionality. It's an ideal option for those seeking to expand their culinary ventures beyond the walls of a traditional brick-and-mortar restaurant.

Improved Air Quality

Restaurant kitchens can become extremely hot, humid, and smoky during peak hours, impacting the working conditions for chefs and kitchen staff. Traditional commercial hoods help in maintaining air quality by venting out pollutants, but they can also create discomfort due to the constant flow of air. Ventless restaurant equipment, however, features advanced filtration systems that effectively remove grease, smoke, and odors from the air, resulting in a more pleasant and comfortable environment for kitchen staff.

In conclusion, ventless restaurant equipment presents itself as a worthy alternative to traditional commercial hoods for a multitude of reasons. Its versatility in placement, cost-effectiveness, compliance with regulations, and improved air quality make it an attractive option for restaurant owners, especially those with limited space or mobility requirements. As the foodservice industry continues to evolve, embracing innovative solutions like ventless equipment can lead to increased efficiency, reduced costs, and a more enjoyable dining experience for patrons and staff alike. So, the next time you consider upgrading your restaurant's kitchen, give ventless restaurant equipment a serious thought and reap the benefits of this cutting-edge technology.

Essential Utensils Every Kitchen Needs

Fri, 30 Jun 2023 00:00:00 EST

A well-equipped kitchen is the heart of any home, where delicious meals are crafted and culinary adventures unfold. To make your time in the kitchen truly enjoyable and efficient, having the right utensils is essential. From basic tools to specialized gadgets, this blog post will guide you through the must-have utensils that every kitchen needs. With these essential items at your disposal, you'll be equipped to tackle any recipe with confidence and ease.

Chef's Knife:

The chef's knife is the backbone of every kitchen. Its versatility and precision make it indispensable for various cutting tasks, from slicing vegetables to carving meat. Invest in a high-quality chef's knife with a sturdy, comfortable handle and a sharp, durable blade. Remember to keep it honed and sharpened regularly for optimal performance. A well-balanced chef's knife will become your most trusted companion in the kitchen.

Cutting Board:

A reliable cutting board is crucial for efficient food preparation. Choose a cutting board made of durable materials such as bamboo, wood, or plastic. Wooden cutting boards are gentle on knife blades and naturally antimicrobial, while plastic cutting boards are dishwasher-safe and easy to clean. Consider having multiple cutting boards to separate different food groups and prevent cross-contamination. A spacious cutting surface will provide ample room for chopping, slicing, and dicing ingredients.

Mixing Bowls:

Mixing bowls are versatile utensils that serve numerous purposes in the kitchen. From whisking sauces to marinating meats or tossing salads, having a set of mixing bowls in various sizes is essential. Look for bowls made of stainless steel, glass, or durable plastic. Stainless steel bowls are durable, resistant to stains and odors, and can withstand high temperatures. Glass bowls are microwave-safe and allow you to see the contents clearly. Plastic bowls are lightweight and ideal for everyday use.

Measuring Cups and Spoons:

Accurate measurements are crucial for successful cooking and baking. Invest in a set of measuring cups and spoons to ensure precise quantities of ingredients. Look for sturdy, well-marked measuring utensils made of stainless steel, plastic, or glass. Having both liquid and dry measuring cups will help you achieve accurate results in all your recipes. Make sure the handles are comfortable to grip, and the measurements are clear and easy to read.

Wooden Spoon and Spatula:

Wooden spoons and spatulas are timeless and versatile kitchen essentials. They are ideal for stirring, mixing, and scraping food from pots and pans. Wooden utensils are gentle on non-stick surfaces, preventing scratches and damage. Opt for wooden spoons and spatulas made from high-quality materials such as bamboo or beech. Look for heat-resistant options and ensure they are properly cared for by oiling them regularly. Wooden utensils add a touch of rustic charm to your kitchen while serving practical purposes.

Tongs:

Tongs are invaluable for a wide range of kitchen tasks, including flipping, tossing, and serving food. They provide a secure grip and keep your hands away from heat or potential splatters. Look for tongs with a locking mechanism for easy storage and a scalloped or silicone-coated grip for enhanced control. Stainless steel tongs are durable, heat-resistant, and dishwasher-safe, making them a convenient choice for everyday use. Whether you're grilling, sautéing, or plating, tongs are a versatile tool you'll reach for time and time again.

Equipping your kitchen with the right utensils is essential for efficient and enjoyable cooking. From a trusty chef's knife to versatile mixing bowls and reliable measuring tools, each utensil plays a vital role in your culinary adventures. Choose high-quality materials, prioritize functionality and durability, and maintain your utensils regularly to ensure their longevity. With these essential kitchen tools at your fingertips, you'll be well-prepared to unleash your creativity, tackle new recipes, and create mouthwatering dishes that will delight yourself and your loved ones.

5 Weird and Wonderful Drinks: Unconventional Recipes to Delight Your Taste Buds

Thu, 15 Jun 2023 00:00:00 EST

Exploring the world of beverages can be a fascinating journey, and sometimes, stepping out of your comfort zone can lead to delightful discoveries. In this blog post, we will take a dive into the realm of unusual drinks. From ancient concoctions to modern innovations, we will uncover ten weird and wonderful beverages that are sure to pique your curiosity. So, get ready to tantalize your taste buds with these unique drink recipes that might just become your new favorites.

Beetroot Latte:

Who knew that beets could make a vibrant and healthy addition to your morning routine? This unusual latte combines the earthy sweetness of roasted beets with creamy milk and a touch of honey. Simply roast and blend the beets, then mix the puree with frothy milk and a drizzle of honey. The result is a vibrant pink drink that not only looks stunning but also provides a nutritious boost to start your day.

Dandelion Wine:

Embrace the essence of nature with dandelion wine, a traditional drink with roots dating back centuries. To make this unique beverage, gather dandelion flowers, remove the bitter petals, and steep them with water, sugar, and citrus. Allow the mixture to ferment for a few weeks, strain, and bottle it. The end result is a floral and slightly sweet wine that captures the essence of sunny meadows and is perfect for sipping on lazy summer evenings.

Avocado Smoothie:

Avocadoes aren't just for guacamole! Blend together ripe avocado, milk (or a non-dairy alternative), a splash of lime juice, a hint of sweetener, and a handful of ice cubes. The result is a creamy and refreshing smoothie that offers a unique twist to your typical fruit-based beverages. Packed with healthy fats and nutrients, this avocado smoothie is a great way to add a touch of indulgence to your day.

Cucumber and Basil Lemonade:

Quench your thirst with a surprising twist on the classic lemonade. Combining the coolness of cucumber, the aromatic freshness of basil, and the tanginess of lemons creates a revitalizing beverage that will awaken your senses. Blend cucumber, basil leaves, lemon juice, sugar, and water, then strain the mixture to remove any pulp. Serve it chilled over ice, and you'll experience a truly refreshing drink that is perfect for hot summer days.

Turmeric Golden Milk:

For a warm and cozy drink with a twist, try turmeric golden milk. This Ayurvedic-inspired beverage combines the health benefits of turmeric with the creaminess of milk (or a non-dairy alternative). Add spices like ginger, cinnamon, and a pinch of black pepper for extra flavor. Heat the mixture gently, strain, and sip your way to a soothing and vibrant drink that's believed to have anti-inflammatory properties and support overall well-being.

Weird Food Combinations You Must Try

Mon, 13 Feb 2023 00:00:00 EST

Food is one of the most essential parts of our lives, and it's not just about nourishing our bodies, but also about exploring new flavors, textures, and ingredients. With so many cuisines, cultures, and recipes to choose from, there's no shortage of creative and unique food combinations to try. However, not all food combinations are created equal. Some are just plain weird, but in a good way!

Here are some of the weirdest and most delicious food combinations that you have to try:

1. Peanut Butter and Pickle Sandwiches

This is one of the most controversial food combinations, but it's also one of the most popular. The sweet and creamy peanut butter pairs perfectly with the salty and tangy pickles, creating a delicious contrast of flavors. This may sound strange, but once you try it, you'll be hooked.

2. Bacon and Ice Cream

Bacon and ice cream may not seem like the most obvious combination, but it's surprisingly good. The salty, smoky flavor of the bacon is a perfect match for a sweet, creamy scoop of ice cream. This combo is a sweet and savory delight that's perfect for breakfast or as a dessert.

3. Avocado and Chocolate

Avocado is typically associated with savory dishes, but it's also a great ingredient for sweets. When combined with chocolate, sliced avocados create a rich and creamy dessert that's both healthy and indulgent. This is a great alternative to traditional chocolate desserts and is sure to surprise your taste buds.

4. Popcorn and Syrup

Popcorn is a classic snack food, but have you ever tried it with syrup? It's a delicious combination that's both sweet and crunchy. Drizzle your favorite syrup over a bowl of freshly popped popcorn and enjoy a new twist on an old favorite.

5. Ketchup and Fried Rice

Ketchup may be a staple condiment, but have you ever tried it on fried rice? This combination may sound odd, but it's a popular dish in Asian cuisine. The sweetness of the ketchup pairs well with the savory flavors of the fried rice, creating a tasty and unique dish.

These are just a few of the weirdest and most delicious food combinations that you have to try. Whether you're a foodie or just looking to try something new, these combinations are sure to satisfy your cravings and tickle your taste buds. So go ahead, be adventurous, and try something new today!

In conclusion, food is a great way to explore new tastes and flavors, and there's no limit to what you can try. So don't be afraid to experiment and try new things, you might just be surprised at what you discover.

The Top 10 Wines in the World

Fri, 26 Nov 2021 00:00:00 EST

The Top 10 Wines in the World (Red Wine, Champagne, & More)

What are the top 10 wines? From bubbly sparkling wines to complex reds and crisp whites, there are many great wines on the market. Choosing the right one can be overwhelming and knowing the best of the best can help you narrow down your choices on your quest for quality wines. Whether you are writing a wine menu for your restaurant or bar or looking to round out your personal wine collection, the top-ranking wines on our lists will delight wine enthusiasts everywhere.

Enjoying a truly excellent wine does not always have to break the bank. Our lists include wines at every price point so that you can enjoy a sophisticated wine on any budget. Uncorking one of these bottles is sure to impress, so read on to learn about the top 10 best wines in the world for the most popular wine categories. Plus, we break down the tasting notes for every wine on our list.

Top 10 Red Wines

Made from dark-colored grape varieties, red wine can vary in color from violet to red to even brown, and the color comes from the grape skins. Red wines age longer than white wines. You can feel good about drinking red wine because, in moderate amounts, it may offer health benefits.

Bodegas Marqués de Murrieta, Rioja Castillo Ygay Gran Reserva Especial, 2010

· Orange peel, forest floor, vanilla, black tea, and dried cherry

Aubert, Pinot Noir Sonoma Coast UV Vineyard, 2018

· Red fruit and savory spice

San Filippo, Brunello di Montalcino Le Lucére 2015

· Black currant, blueberry, violet, and iron

Mayacamas, Cabernet Sauvignon Mount Veeder, 2016

· Wild Sage, sassafras, herb, bitter cherry fruit, red currant, and damson plum

Domaine de la Vieille Julienne, Châteauneuf-du-Paper Les Trois Sources, 2016

· Bay leaf, warm tar, worn leather, blueberry, plum, and açai berry

Massolino, Barolo, 2016

· Cherry, wild herb, tobacco, and mineral

Bodega Piedra Negra, Chacayes Los Chacayes, 2015

· Kirsch, tart cherry, and dark cherry

Beaux Frères, Pinot Noir Ribbon Ridge The Beaux Frères Vineyard, 2018

· Brown baking spice, rose petal, and raspberry

Castello di Volpaia, Chianti Classico Riserva, 2016

· Black currant, violet, black cherry, spice, iron, and wet earth

Bodegas y Viñedos Valderiz, Ribera del Duero, 2016

· Espresso, mineral, licorice, spice, blackberry, and currant

Top 10 White Wines

White wine has been around for at least 4,000 years. It ranges in color from straw-yellow to yellow-green to yellow-gold. Dry white wine is most common, though sweet wines are popular, too. People like the refreshing quality of this type of wine.

Kistler, Chardonnay Russian River Valley Vine Hill Vineyard, 2017

· McIntosh apple, dried savory herb, and citrus

Hall, Sauvignon Blanc Knights Valley, 2018

· Palo santo, lemon curd, orange sherbet, dried apricot, and green tea

Joel Gott, Sauvignon Blanc California, 2019

· Lemon blossom, candied orange peel, lime sherbet, Asian pear, and lemon verbena

Allan Scott, Sauvignon Blanc Marlborough, 2020

· Ruby grapefruit, Key lime, passion fruit, grated ginger, and green tea

Quivira, Sauvignon Blanc Dry Creek Valley Fig Tree Vineyard, 2018

· Matcha green tea, beeswax, verbena, lemon curd, lanolin, and quince

Forge, Riesling Seneca Lake Dry Classique, 2018

· Jasmine, mustard flower, quince, mustard flower, and quinine

Foradori, Manzoni Bianco Vigneti delle Dolomiti Fontanasanta, 2018

· Chamomile, macerated peach, and white raspberry

Glenelly, Chardonnay Stellenbosch Estate Reserve, 2018

· Apple, butter, heather, and mint

Trimbach, Riesling Alsace, 2017

· White peach, pine, passion fruit coulis, and preserved lemon

Hartford Court, Chardonnay Russian River Valley, 2018

· White fruit, spice, and honey

Top 10 Champagne and Sparkling Wines

No celebration is complete without a glass of sparkling wine, a drink we associate with royalty. Technically, wine is only champagne if it is produced in the Champagne wine region of France, where the rules of appellation govern its production. Regardless of where it’s from, sparkling wine is a bubbly and tasty addition to a meal or celebration.

Bollinger, Brut Champagne La Grande Année

· Ground coffee, candied grapefruit peel, toasted almond, and crushed black currant

Gloria Ferrer, Brut Carneros Royal Cuvée Late Disgorged, 2013

· Spiced nut, Asian pear, and fresh yeast roll

Ployez-Jacquemart, Brut Champagne Extra Quality, NV

· Honeysuckle, white cherry, anise, Mirabelle plum, grated ginger, and spice

El Cep, Brut Cava Gelida Gran Reserva, 2015

· Candied ginger, pastry cream, and toasted almond

Rare, Brut, 2006

· Fresh apple, yeast, and chalky lemon

Taillet, Sur le Grand Marais Brut Nature, NV

· Orchard fruits, marzipan, honeycomb, apple, and woodland greens

Boizel, Brut Réserve, NV

· Plum, red apple, and brioche

Deutz, Amour de Deutz Brut, 2010

· Citrus, praline, scream, brioche, and woodsmoke

Devaux, D Millésimé Brut, 2008

· Vanilla toast, lemon butter, herbal red berry, vanilla, and pastry

Louis de Chatet, Privilège Brut, NV

· Strawberry, Mirabelle plum, young vine fruit, and herbs

Taste your way through our lists as you enjoy world-class wines from the most successful vintages, regions, and wineries. Whether you are new to wine or have a refined palette that can detect even the faintest tasting note, these bucket-list wines will delight your taste buds.

How to Make a Restaurant Menu

Fri, 19 Nov 2021 00:00:00 EST

Whether starting from scratch or polishing up an existing one, knowing how to develop a restaurant menu is key to profitability. The dishes you create are the heart of your restaurant, and your guests first encounter those dishes through your menu. Word of mouth, online reviews, and the sights and smells around your dining room can clue customers in on what to order, but for many guests, the menu will be the most important selling tool. A well-designed menu can improve the guest experience and make it easier for your servers to upsell, which can make or break a restaurant.

A cluttered menu with lots of different items can overwhelm guests. You want a menu that is easily skimmed and pleasant to read. The categories for the food should be logical and intuitive. It should be easy to find all those items that boost sales, such as appetizers, sides, desserts, and drinks. Limiting the number of items on your menu will make for a better reading experience, and it can save you money. Customers no longer expect a big menu. An extensive menu can hurt your bottom line. Having to keep all those ingredients on hand will probably lead to food waste. It may not be as difficult as you think to learn how to make a menu.

How to Make a Restaurant Menu

Write Down Every Menu Item

Simply write down the names of every menu item. Avoid clunky or lengthy names for dishes. Some restaurants use unusual names for their menu items as part of their branding, but a straightforward shorthand name for a dish will work fine, too.

Categorize the Menu Items

Determine the right categories (appetizer, entrée, dessert, etc.) for the items on your menu. Stick to four to seven categories to avoid overwhelming your guests with too many options. Put your best sellers within each category near the top.

Determine Prices

Setting the prices for your menu items can be intimidating. Undercharging can hurt your profitability, and overcharging can run off potential customers. There are several formulas for setting menu prices. Do your research to determine which one is best for you.

If you are preparing to increase your current prices, your menu can help you justify this to your customers. The menu is an opportunity to state why you are increasing your prices. Customers are more receptive to price increases if you can explain why on your menu. You can say something like, “We recently increased our prices by 10% to offer all members on our team a living wage.” Customers can see the value of this as they interact with and get to know your staff.

Write Menu Descriptions

You put care into the dishes you or your chef create, and the descriptions for each menu item are an opportunity to translate all that love and care into words. As you write the descriptions, these tips can help inspire you:

Ask the chef who created the menu items to tell you about them
Think about the story behind them
Find out about the sourcing of each item’s ingredients
Take note of how much effort each dish requires

Taking a closer look at each dish can help you write descriptions that resonate with guests and make them feel excited about their options. Pepper in some descriptive and appealing adjectives to punch up the descriptions.

Some restaurants write descriptions that are heavy on personality to help create a fun atmosphere. You can even hire a copywriter to do this for you, but it is not necessary. Other restaurants signal a no-frills atmosphere by leaving off menu descriptions, which works best if you offer familiar foods like burgers and fries.

Design the Menu

Some people choose to hire a graphic designer with professional design skills to design their menu. Others go with a simple black-and-white layout using Microsoft Word. All these options can work depending on your restaurant’s brand. If you design your menu yourself, be sure to:

Stick to one to two pages.
Pick a color scheme that reflects your restaurant’s brand.
Put high-margin dishes at the center and upper right corner of your menu.
Consider leaving off dollar signs to get customers to spend more.
If you plan to use photos, make sure they are high-quality ones. A professional food photographer is worth it.
Choose fonts that are legible and fit with your restaurant’s brand.
Use menu templates as a starting point if you cannot afford to hire a menu designer.
Make sure the menu can be updated easily, especially if you change your menu seasonally.
If you are still struggling with how to create a restaurant menu design, look at the menus of restaurants you like.

Proofread the Menu

You have been staring at your menu for days or weeks. It’s time to get some fresh eyes on it. Ask a few people for feedback. The worst thing is if you spend money printing menus and realize you cannot use them because of embarrassing typos or misspelling

The Best Hidden Bars and Secret Restaurants

Fri, 12 Nov 2021 00:00:00 EST

The Best Hidden Bars and Secret Restaurants

Hidden bars and secret restaurants, concealed behind secret entrances, offer unique dining and drinking experiences. Discovering a unique spot off the beaten path is exhilarating. You get to be the insider in your friend group, the one who knows about the most exclusive place in town to spend a Friday night. Read on to learn about the coolest secret bars and restaurants across the U.S.

11 Must-See Underground Restaurants and Secret Bars

Safe House, Milwaukee

There’s no signage outside this Wisconsin bar and restaurant. Perhaps that’s because this establishment is for spies only. The spy-themed eatery makes a tasty martini and has become one of the hottest spots in Milwaukee. There’s no need to worry if you’re not 007, though. All you need to do is find the place and give the secret password. Agent MoneyPenny will fill you in on the password at the entrance. Enjoying a tasty libation is your mission if you choose to accept it.

Sidecar, Washington, D.C.

A secret gem with two locations in Washington D.C., this members-only private club is in the basement of P.J. Clarke’s downtown. There’s no sign for this basement bar turned restaurant. You must receive a referral or invitation to join this exclusive club. Their no-photos policy is a relief to D.C. VIPs and politicos.

Sunday Dinner Club Chicago

Sunday Dinner Club describes itself as a “dinner party-ish experience that currently operates in the great city of Chicago.” It started out as a dinner party for friends and family at home prepared by owners-operators Josh Kulp and Christine Cikowski. The menus focus on highlighting the best of the markets. SDC holds dinners around 10 to 15 times per month (not just Sundays!) with a maximum capacity of 24 guests.

Please Don’t Tell, New York City

This place is unapologetically odd. The hidden entrance to Please Don’t Tell is through the hot dog spot next door, Crif Dogs. Just call from the payphone inside Crif Dogs to enter. This hidden speakeasy features a James Beard Award winning bar program. Fancy craft cocktails and cheap hot dogs are a winning combination.

El Carajo, Miami

The BP gas station on 17^th Avenue does not look like much. It hides one of the best-kept secrets in Coconut Grove, El Carajo International Tapas and Wines. The eatery is a must for anyone who loves Spanish food and wine. Wine lovers will appreciate the restaurant’s wine collection with over 2,000 vintage wines. It’s also an excellent place for a Cuban coffee.

Kalachandji's, Dallas

The only vegetarian place on our list, Kalachandji’s Palace & Restaurant is in a Hare Krishna temple. Vegetarians in North Texas flock to this location for its beautiful garden courtyard and delicious Indian buffet.

Local Edition, San Francisco

San Francisco is all abuzz about this hidden speakeasy located in the historic Hearst Building. San Franciscans love to listen to live music and enjoy amazing and delicious cocktails. The décor takes a cue from the city’s history, featuring vintage paper presses and archival newspaper clippings that evoke the heyday of San Francisco’s newspaper business.

Blue Room, Los Angeles

This members-only speakeasy is found on the fourth floor of the historic Los Angeles Athletic Club. The beautiful Blue Room features historic LAAC athletic photos, vintage sports equipment, and antique lockers. Once you become a member, you can sip delicious whiskey-based signature cocktails while taking in LAAC history.

Grand Canyon Caverns Grotto, Peach Springs

If you want a truly unique dining experience, head to Grand Canyon Caverns Grotto in Peach Springs, Arizona. Just get on the elevator to travel 21 stories down and dine at this restaurant located in a cave. The elevator will take you to a network of caves that lead to the Grand Canyon. The cave network is known as Grand Canyon Caverns. The restaurant – just four tables and a menu of American comfort food – is a great place to grab a bite in between exploring the vast caves.

The Pink Door, Seattle

Hidden in an alley at Pike Place Market, the only way to recognize this fabulous restaurant is by its pink door. The menu features Italian classics made from ingredients sourced from small to medium local farms. Owner Jackie Roberts likes to delight her guests with unconventional entertainment with acts that feature trapeze, music, cabaret, and tarot.

Vernon’s Hidden Valley Steakhouse, Albuquerque

This underground steakhouse and vintage speakeasy is an excellent choice for a date night in Albuquerque, New Mexico. Their extensive menu of steaks and seafood features all the classics for the perfect surf and turf dinner. The Vernon’s VIP Club is an exclusive club that gives members access to private dining, a private bar, driver service, a secret menu, and more.

The Different Types of Kitchen Knives and Uses

Fri, 5 Nov 2021 00:00:00 EST

Different Types of Kitchens Knives and Their Uses

Every chef needs good knives, the necessary kitchen tools for slicing, dicing, chopping, mincing, and breaking down ingredients. Knowing the different types of kitchen knives and uses for each is key for everyone from home chefs to new home cooks. Navigating the market for kitchen knives can be overwhelming with so many options for styles and brands. These tools can be expensive and take up a lot of space in your drawer, so you need to know the essential knives for the tasks in your kitchen.

We break down the types of kitchen knives and uses for each in our guide to the best knives for any well-stocked kitchen.

Types of Kitchen Knives

· Essential Knives

· Nice-to-Have Knives

· Specialty Knives

Essential Knives

Dozens of knives or other kitchen gadgets claim to make slicing, dicing, and chopping a breeze, but in our experience, there are just a few knives that can handle most kitchen tasks: a chef’s knife, a paring knife, and a bread and sandwich knife (or serrated knife).

Of course, if you frequently perform tasks in your kitchen that require specialized knives, then your list of essential knives might look different.

Chef Knives

Whether you need to break down that perfectly roasted chicken, finely mince garlic, or chop potatoes, a chef’s knife is your go-to knife for a wide range of cutting tasks. Purchasing a quality chef’s knife is a point of pride for many new chefs.

Paring Knives

What is a paring knife used for? A chef’s knife is a kitchen workhorse that the chef reaches for time and again, but it is too big and unwieldy for some jobs. From coring tomatoes to trimming the fat off meat, a paring knife offers more precision than larger knives. You can even peel potatoes with it.

Bread and Sandwich Knives

As the name suggests, these knives can help you make perfect bread slices or cut sandwiches in half without tearing the bread. These serrated knives also work perfectly for cutting tomato slices. Bakers can use them to split cakes into even, symmetrical layers.

Nice-to-Have Knives

These knives are helpful to most chefs, but they perform a more limited range of tasks than the essential knives we highlighted above.

Slicing Knives

A long, rigid blade, this tapered knife is perfect for slicing large cuts of meat.

Boning and Filet Knives

Breaking down a large cut of meat is hard work. Boning knives make it easier. These flexible knives allow you to trim silver skins or remove the thigh from a whole bird.

Cleavers

Do you need to chop up meat and bones for stocks? Maybe you need to break down a large butternut squash or cut into a giant lobster. A cleaver is the right tool for the job.

Kitchen Shears

Although kitchen shears are not technically a knife, this tool is an excellent addition to your knife drawer. They can do everything from breaking down a whole chicken to trimming pie dough.

Specialty Knives

Do you frequently cook oysters, break down large cuts of meat, or cut into large blocks of cheese in your kitchen? There are specialized knives for many kitchen tasks.

Steak Knives

Nothing beats a juicy steak. An enjoyable steak dinner requires a steak knife for easy cutting. We recommend getting something pretty since these knives take center stage at the dining table.

Oyster and Clam Knives

Oysters and clams are tasty, but opening their shells can be difficult work. Oyster and clam knives make easy work of prepping these mollusks.

Carving Knives

Big cuts of roasted meat are no match for a sharp carving knife. They are perfect for wowing your guests with tableside carving or at buffet carving stations.

Butcher Knives

Processing meat is faster and easier with the right butcher knives: split, strip, and cut meat with these sharp, durable blades.

Skinning Knives

Butchers often need to remove the skin from the meat. This task can be hard on your hands and arms. Skinning knives save you aches and pains by making this process easier.

Cheese Knives

Looking for a stick-resistant knife? The design of cheese knives allows them to slice through blocks of cheese without sticking. Bakers love them for their stick resistance, too. They can cut through cakes and pies with minimal sticking.

Asian Cutlery

Perfect for Asian restaurants or anyone who prefers the stunning design and craftsmanship of Asian cutlery, these blades will cut thin slices of product or prep raw fish. Asian cutlery includes sashimi knives, deba knives, Asian cleavers, and santoku knives.

Every kitchen needs the right set of knives for whatever tasks the chefs need to carry out. Start with the essentials, and then add to your collection as needed.

Food Processor Vs. Blender

Fri, 22 Oct 2021 00:00:00 EST

They may seem interchangeable, but when you decide whether to use a blender vs. a food processor for a task, you need to understand the critical differences between these common small-kitchen appliances. These great tools can be helpful to any cook. Both appliances can save you time and offer you more possibilities for the dishes you can make.

Understanding the tasks that each appliance can perform is helpful for many reasons. Sometimes recipes will direct you to use a food processor, treating the tools as interchangeable. It may be true that both devices could work, but usually, one is more equipped to handle the task at hand than the other. Or perhaps you have minimal storage space in your kitchen and need to decide between a food processor vs. a blender because you only have room for one.

We break down the differences between these helpful kitchen time-savers.

Food Processors

A food processor has a wide bowl with a rotating blade in the center. The controls are located on the base, which is also where the motor is contained. The motor is of moderate strength, which makes it an excellent choice for quick chopping. The motor strength moves the blade in a way that simulates the motion of a knife chopping food. Many food processors come with attachments that help you perform specific cuts such as slicing or shredding. Tasks that would have taken a chef several minutes or even hours are performed in seconds.

Food Processors for Chopping

When you need to slice, dice, mince, grate, or shred in a matter of seconds, you need a food processor. The machine can chop with precision, making it an excellent choice for cutting up vegetables, fruits, and nuts. You can also make breadcrumbs or grate hard cheeses. If you are making a gratin or any dish that requires thinly sliced vegetables, the slicing attachment can be a lifesaver. You can quickly turn several pounds of potatoes into paper-thin slices.

The blades of a food processor can work just like a pastry cutter to cut cold butter into a flour mixture. This makes whipping up pie crusts, shortbread, and biscuits a whiz.

A food processor is an excellent choice for hummus, chimichurri, pesto, and nut butter. These foods are complex and time-intensive to make without a food processor, so the appliance is a must-have for anyone looking to make these recipes at home. It is also the perfect way to make thicker smoothie bowls and ice cream from frozen bananas.

Small food processors are great for small-batch tasks. Use them to make salad dressings or other sauces in small amounts. The standard size of a food processor does not do well with small quantities.

Limitations of a Food Processor

You could technically use a food processor to purée soups. However, the container is not as big or deep as a blender. You will likely have to purée the hot soup in batches, and the way the hot liquid sloshes around the bowl makes a mess and could burn you. Because of the way the blade fits in the bowl, you may find that the soup leaks. The resulting "blended" soup may still have some chunkiness, which can be disappointing if you aim for a velvety smooth texture. Any mixture with a high content of liquid will pose a challenge for a food processor.

You may need to chop food into large chunks before blitzing it in a food processor. For example, if you want to chop an onion, roughly cut the onion into four to six pieces before processing.

If you are intimidated by kitchen equipment with more intricate pieces, you may struggle with a food processor. With all the interchangeable parts, you must learn how to fit them together correctly. Many models will not operate unless you have fitted the parts together correctly.

Blenders

A blender often has a carafe that is narrower and deeper than the container in a food processor. It can hold more liquid than a food processor. At the blender's base, there is a blade, which is propelled by a high-speed motor. Some high-powered blenders can pulverize their contents within seconds, which means you will never have to deal with bits of unblended fruit in your smoothie ever again. You can also find handheld immersion blenders, which can quickly purée a soup directly in the pot and result in an easier cleanup.

Blenders for Puréeing

Are you looking to blend up some smoothies or puréed soup? A blender is the best choice for any liquid-heavy mixture. In addition to smoothies and soups, it can make frozen cocktails like margaritas. People use them to make nut butter and nuts kinds of milk. You can purée fruit and vegetables and pour the purée through a fine-mesh strainer to make fresh juice.

Limitations of a Blender

A blender does not have precision control. It is designed to create a homogenous mixture. You can stop short of thoroughly blending a mixture if you want it to retain some chunkiness. Beyond that, you do not have as much control.

Juicer vs. Blender vs. Food Processor

Less versatile than blenders and food processors, a juicer is a piece of equipment designed specifically for juicing fruits and vegetables. As discussed, a blender can help you make juice when you pair it with a fine-mesh strainer. However, that process can become laborious if you juice regularly.

You can purchase centrifugal or masticating juicers. Masticating juicers crush and press produce to break produce down and extract the juice. Because they have a greater yield, they are perfect for delicate greens and herbs. Centrifugal juicers are a more affordable option. They finely grate fruits and vegetables, and then they separate the liquids and solids.

Juicers for Juicing

Juicers are specially designed to extract as many nutrients as possible while creating a minimal mess. For businesses that sell freshly made juice or anyone who juices daily, a juicer is a must.

The Types of Glasses for Drinking and How They Are Used

Fri, 15 Oct 2021 00:00:00 EST

The Types of Glasses for Drinking and How They Are Used

Bar and restaurant owners know that a table setting is key to creating the right ambiance and style. Knowing the types of drinking glasses that work best for your establishment's beverage and bar service is part of creating a great dining or drinking experience.

Creating a no-frills atmosphere with plastic, disposable, or mismatched cups can work for certain bars and restaurants, but many establishments opt for glassware. If you want to create a sophisticated environment, glassware is a must. Serving your drinks in glassware signals quality to your customers, which may allow you to raise the prices of your drinks. When customers are served a drink in the appropriate glass, it immediately makes the restaurant or bar feel more upscale.

You have already put in the work to create a popular menu with great beverages and alcoholic drinks, but restauranteurs and bar owners know that it takes more than that to stand out. Delight your customers with the ideal glasses for each drink option on the menu.

We have you covered with our guide to the types of glasses for drinking the industry's most common beverages. We stick to the basics. Specialized drinks will require specialized glassware. Suppose you have a beverage and alcoholic drink menu that caters to wine enthusiasts, beer connoisseurs, craft cocktail lovers, or coffee snobs. In that case, you may need additional types of glassware to allow imbibers to enjoy every subtlety of whatever you're pouring fully, but you probably already knew that.

Guide to the Types of Drinking Glasses

Restaurant Edition

Coffee Mugs and Cups

For coffee and espresso drinks, the right mug makes all the difference. A cup of joe in a comforting diner mug or a custom cappuccino in a stylish cup will immediately put your customers in a good mood.

Tea and Water Glasses

Designed for easy drinking, glasses for tea and water are smooth and footed. You can find versions made from tempered glass for added safety.

Cooler Glasses

Designed to accommodate large amounts of iced beverages, cooler glasses come in a greater range of sizes than the standard 12-ounce water glass. If your restaurant wants to serve up tall glasses of soda, iced tea, lemonade, or water, these glasses are ideal.

Juice and Milk Glasses

These glasses typically hold between 5 to 7 ounces of liquid, making them the ideal size for a serving of juice or milk.

Bar Edition

Wine Glasses

Some establishments may want to purchase an all-purpose wine glass. Others may need different glasses for red and white. A winery or wine bar may want to use more specialized wine glasses.

Champagne & Sparkling Wine

Sparkling wine means celebration, whether it's a significant career achievement or making it through a tough day. You need a special champagne flute or glass to meet the occasion.

Beer Pilsners and Mugs

It would help if you had the right glasses and mugs for your beer menu. American pint glass or pub glass can be great choices if you want an all-purpose glass for your bar's beer selection. You can even put your bar or restaurant's logo on these glasses. Bar services with a more sophisticated menu of beers will need to determine the right glass for each beer on the menu to get the best taste.

Cocktail and Martini Glasses

Elegant premium cocktails start with the proper glassware. A martini glass is perfect for everything from dirty gin martinis to whatever custom cocktails your mixologists are serving up.

Margarita Glasses

Customers love margaritas! A margarita doesn't feel the same if it isn't served in a margarita glass. The right margarita glasses can help your establishment stand out.

Mixing and Highball Glasses

If you want to create a sophisticated atmosphere at your bar or restaurant, serve your fine drinks in fun highball or Collins glasses. Mixing glasses are great for making stirred cocktails.

Rocks Glasses

Rock glasses are the perfect vessel for a classic Old Fashioned or whiskey, or other liquor served on the rocks.

Shot Glasses

Whatever shots you are pouring will make your guests happy with the right shot glasses. They present another opportunity for featuring your establishment's logo.

Those are the basics of the types of glasses that most establishments need to serve their thirsty customers' tasty drinks. Whatever drinks you are serving up, make sure to serve them in the right glasses. It immediately elevates the customer's experience and is more likely to bring them back for more of your bar or restaurant's thirst-quenching creations.

How Much Is a Food Truck?

Fri, 8 Oct 2021 00:00:00 EST

How much does it cost to start a food truck? The actual cost of purchasing a food truck can vary based on whether you want one new or used. You can expect to pay anywhere from $50,000 to $175,000. At the lower end of this price range, you will likely find a used, as-is food truck with the existing kitchen equipment. You can get a new truck with a customized kitchen layout and new kitchen equipment at the higher end. This price range does not include any additional costs that may be necessary to get your business off the ground.

Customizing a kitchen for your new food truck business is exciting. You can design the ideal space for that menu you have been perfecting. Picking out the right kitchen equipment for a food truck is the first step to making your dream a reality. You can purchase new or used equipment for your truck. One advantage of buying new kitchen equipment is that it often comes with a warranty from the manufacturer, which can be a huge relief for a new business owner.

We break down the prices for food trucks and all the kitchen equipment your business needs to share your passion for food with others.

Food Truck Costs

Your food truck cost can vary based on whether you want to buy your truck new or used and the type of kitchen equipment you need.

Used, As-Is Food Truck

You can find a used food truck for around $50,000, though you may be able to find them for cheaper. This is an affordable way to get a food truck, and it may save you some time and headaches if it comes with existing permits. It can be risky because of the likelihood of mechanical problems.

Additionally, you are stuck with the kitchen layout of the truck you purchased, which may not be ideal for your business’s needs. It is likely the warranties on the kitchen equipment have expired. Used Food Truck with New, Customized Kitchen In addition to the cost of a used truck, around $50,000, you can expect to spend $25,000 to $50,000 for new kitchen equipment, tools, and supplies. It is a more affordable way to get a mobile kitchen customized for your business. Plus, the manufacturer guarantees the equipment for at least the first year. Mechanical breakdowns and the resulting lost revenue are still a concern with this type of food truck.

New, Customized Food Truck

For $100,000 to $175,000, you can customize a brand-new food truck to serve your business’s needs. New food trucks come with warranties, which can save you money on repairs. If the truck ever needs repairs, you can get it repaired right away without worrying about securing the funds first. A bank loan for a new, customized food truck will likely have a lower interest rate than a used one, and it will hold more of its value if you must resell it.

The downside of a new truck is that it is a significant investment for a new business.

Rental or Lease-to-Own Food Trucks

Another option for a new food truck is renting or leasing a food truck. Costs can vary by location, but you can expect to pay $2,000 to $3,000 a month for food truck rentals.

New, custom-built food trucks can run between $3,500 to $4,500 a month through lease-to-own programs.

Kitchen Equipment for Food Trucks

Food trucks have come a long way. Once limited to ice-cream trucks and your local fair, food trucks are more popular than ever, and you can find high-performance, compact equipment designed for mobile kitchens with limited space.

Food Truck Refrigeration

• Undercounter Ice Makers: $650 to $5,000

• Sandwich & Salad Prep Tables: $1,400 to $3,200

• Ice Cream Dipping Cabinets. $2,000 to $3,000

• Undercounter Refrigerators: $300 to $11,000

• Worktop Refrigerators: $1,300 to $15,500

• Undercounter Freezers: $450 to $7,000

• Worktop Freezers: $1,400 to $7,000 Countertop Cooking Equipment

• Countertop Charbroilers: $550 to $17,500

• Countertop Griddles: $150 to $200

• Countertop Fryers: $100 to $7,000

• Hot Plates: $100 to $5,600

• Panini & Sandwich Grills: $230 to $9,000

• Steamers: $7300 to $42,000

• Gyro Machines: $1500 to $2700 Food Prep Supplies

• Squeeze Bottles and Accessories: $1 to $350*

• Kitchen Tongs: $1 to $730*

• Cutlery and Accessories: $1 to $640

• Measuring Spoons: $1 to $390*

• Thermometers: $2 to $530

• Oven Mitts: $2 to $900*

• Graters & Slicers: $2 to $300 *Price range includes bulk quantities

Warming & Holding Equipment

• Countertop Holding Bins: $270 to $11,500

• Microwaves: $215 to $4,500

• Heat Lamps: $80 to $1800

• Warming Drawers: $890 to $3900

• Soup Kettles & Warmers: $85 to $920

• French Fry Warmers: $230 to $9,100

• Cookers, Warmers, & Servers: $105 to $2,100

A food truck is a significant investment. Be sure to take your time, and research the best option for your food truck business. To write a business plan that sets your young business up for success, you need to be well-informed about the industry.

How to Make Frozen Margaritas

Fri, 1 Oct 2021 00:00:00 EST

Want to know how to make frozen margaritas like your favorite Mexican restaurant?

Americans love Mexican restaurants, from the bottomless fresh chips and salsa to the frozen margaritas. You may think you can only enjoy frozen margaritas that require specialized equipment that you can only find at a restaurant, but this fun treat is attainable at home. We have you covered with our guide to how restaurants make their margaritas and how to make frozen strawberry margaritas at home.

How Restaurants Make Their Margaritas

Many restaurants make their frozen margaritas unique equipment that mixes, chills, and dispenses frozen beverages. Restauranteurs like that these machines allow them to make big batches of their popular frozen cocktails. The drinks are readily available and can be dispensed and served in a matter of seconds. The machines keep the frozen margaritas cold without any added ice that can water down drinks. They deliver frosty, tasty frozen margaritas consistently and quickly, which makes bartenders and guests alike happy.

Some people maintain that making a frozen margarita at home will never be as good as a restaurant. Often recipes for frozen margaritas use ice, and the added ice can result in an overly watery drink that tastes more like a tequila-lime snow cone than a margarita. The only way to find out is to try it at home and see if you can outdo your favorite local spot for Mexican.

Hardcore tequila enthusiasts maintain that it is better to enjoy your margarita on the rocks. They argue that frozen margaritas are too cold and prevent you from tasting the subtleties of tequila. The truth is that frozen margaritas and margaritas on the rocks are both delicious cocktails to unwind with after a long, hot day, and we are happy to live in a world where we do not have to choose between the two.

How to Make Frozen Strawberry Margaritas

We have you covered with a quick, easy recipe for delicious frozen strawberry margaritas. This recipe is perfect for the next time you host your friends for cocktails or need the right beverage to accompany your taco bar.

Recipe: Restaurant Style Frozen Strawberry Margaritas

Servings: 4

4 cups of strawberries
2 cups of ice
1 cup of tequila
½ cup of triple sec
¾ cup of orange juice
½ cup of lime juice
Optional: 1 tbsp agave syrup or your preferred sweetener
Optional: coarse salt, sugar, or tajin for rimming glass

Directions: Turn your blender on the lowest speed and then gradually increase the speed until the margaritas are smooth and homogenous – about two minutes. You may add additional lime juice if the consistency of the margaritas is too thick. To rim your margarita glass:

Place a generous amount of salt, sugar, or tajin on a small plate that is wider than the rim of your glass.
Lightly wet the edge of your glass.
Immediately place the moistened rim directly on the plate.
Turn it slowly until it is fully coated.
Be careful to avoid the rim when pouring your frozen margarita into the glass.
Enjoy!

This recipe primarily relies on frozen fruit to achieve the frozen margarita texture, which minimizes ice and prevents the drink from getting overly watery as you enjoy it.

The best aspect of this recipe is that it uses fresh ingredients instead of margarita mixes. Some people even make ice out of limeade to make frozen margaritas. Skip the optional agave syrup if you try this margarita hack for this recipe.

The best part about making frozen margaritas at home is that you can customize the recipe to your tastes. If you think the frozen margaritas at restaurants are too sweet or do not use tequila that meets your standards, you can alter the recipe according to your preferences.

You can make any flavor of margarita if you switch out the strawberries for your preferred fruit. Mango works great in place of strawberries for this recipe. We strongly recommend lining the rim with tajin and garnishing with a thin jalapeno slice or two for the mango version.

If you are serious about enjoying restaurant-quality frozen margaritas at home, you can always purchase a frozen drink machine for home use. With a margarita maker, you can make frozen margaritas like the pros.

If making margaritas at home is not your thing, then head to your favorite Mexican place and order the margarita—frozen or on the rocks in whatever flavor suits you—that makes you happy.

Convection Oven vs Regular Oven

Thu, 2 Sep 2021 00:00:00 EST

Space is often tight in restaurants, and budgets are often cut to the bone. When it's time to get a new oven, deciding whether to get a regular oven or a convection oven can be crucial to the running of your kitchen. There are key differences between convection ovens and regular ovens, knowing the pros and cons can help you make the best decision for your kitchen.

Convection Oven vs. Regular Oven

A convection oven works differently than a conventional or regular oven. Both types of ovens can be heated with either electricity or gas, but the distribution of the heat is different. A convection oven uses of a fan to move heated air around inside the oven. This makes cooking in a conventional oven faster and at lower temperatures.

A regular oven has two heating elements the create heat inside used to cook food. The heating element on the bottom of the oven is primarily used for cooking and baking, while the top one is for broiling. The dish nearest to the active heating element cooks fastest. It's all pretty simple and straightforward.

They each have their pros and cons, so let's take a closer look at the differences between the two.

Pros and Cons for Regular Ovens

Regular ovens meet the basic cooking needs of most restaurant kitchens. However, there are some pros and cons to understand about these kitchen mainstays.

Pros of Regular Ovens

Most recipes are written for regular ovens, so can be used with no changes.

The technology is familiar, so they are easier for most people to use.

Can accommodate a wide range of backing from pies and cookies to pastries and cakes.

Regular ovens usually cost less than convection ovens.

Cons of Regular Ovens

Because the air isn't circulated, there are often pockets that are colder or hotter, and food may cook unevenly.

Cooking more than one dish lowers its temperature and increases cooking time.

Food can take longer to cook, potentially slowing down the kitchen.

Uses more electricity or gas to preheat and maintain at temperature, which may increase energy use and cost.

Convection Ovens

Convection ovens have become very popular in restaurant kitchens. They cook more evenly and offer lower temperatures with shorter cooking times. And although they may cost more initially, they make up for it with long-term savings.

Pros of Convection Ovens

Cooks more evenly, browns and crisps, but stays tender and moist inside.

Shorter cooking times mean less energy is used, and food gets out faster.

Can cook multiple dishes at the same time, making the kitchen more efficient.

Cons of a Convection Oven

Shorter cooking times mean that recipes need to be adjusted or rewritten.

Breads, pastries, and cakes don't rise as well as a convection oven.

Too many dishes can lead to longer cooking times.

Convection ovens may cost more than a regular oven.

Finding the Right Oven

The oven you choose for your restaurant is critical to the function of your entire kitchen. Considering these pros and cons, the choice between a convection oven vs. standard oven should not be taken lightly.

The majority of restaurants will have a convection oven. And although they are good for roasting, they do not work well with many baking techniques. So, it is not uncommon to see both types of ovens in a restaurant kitchen, if the space allows.

When buying your next oven, consider all the types of menu items you intend to serve and whether a convection or conventional oven is best suited to the job.

Use a regular oven for these foods:

Bread

Cakes

Covered dishes

Casseroles

Anything covered with aluminum foil

Use a convection for these foods:

Roasted meats

Vegetables

Shallow, uncovered casseroles

Cookies

Which One Cooks Better?

Are convection ovens better at cooking everything? While it may seem that the shorter cooking times will endear these ovens to chefs, the air movement of a convection oven can ruin delicate baked goods or those that rise. The air's movement often ripples the surface, which makes the end result lumpy.

One of the critical differences between a standard oven and a convection oven is that cooking time is different. Most recipes have to be revised to allow for the faster cooking time. And, if your restaurant bakes bread, the bread's crust often develops faster than the inside of the bread. Once you've decided what kind of oven you'd like to include in your commercial kitchen, the next step is finding the best restaurant equipment company to supply it.

Vegan & Vegetarian Menu Ideas for Restaurants

Tue, 24 Aug 2021 00:00:00 EST

Vegan, vegetarian, and plant-based menu items are becoming increasingly popular for various reasons, including health concerns, ethical concerns, and the desire to leave a smaller footprint on the planet. Eating a plant-based diet, either full or part-time, can no longer be considered a fleeting trend. Because of this, the demand for vegetarian and vegan menu items is also rising. And that means adding more vegetarian and vegan menu items can increase your restaurant’s profitability.

With a selection of vegan and vegetarian dishes on your menu, you’ll be serving a bigger customer base and improving your bottom line. You don’t have to take your restaurant 100% vegan, but offering a wider selection of plant-based menu items can bring more people in. Ignoring this market segment could be an expensive gamble when you consider the rise in the number of people who consider themselves vegan or vegetarian.

It may seem daunting at first, but there are many vegan menu ideas for restaurants that you can offer your guests. But before you start reconfiguring your menu, it’s essential to know the difference between vegetarian and vegan.

Vegan – doesn’t eat any animal products at all. No meat, of course, but also no eggs, dairy, and honey, as well as some types of vinegar, sugar, and wine that are processed with animal product-based filters.

Vegetarian – doesn’t eat red meat as well as fish, poultry, pork, and game. A vegetarian will generally avoid any food that includes animal products such as gelatin. They might eat dairy, eggs, cheese, and honey.

A mistake many people make is to offer menu items that are merely glorified side dishes. This can turn people off as they may feel their dietary choices are not taken seriously. You will win more customers with thoughtful vegetarian menu ideas and vegan menu ideas for delicious, balanced meals that will please almost any palate while adhering to vegan or vegetarian guidelines.

Include Vegan/Vegetarian Options Based on Your Current Menu

While you may want to move into experimenting with vegan and vegetarian menu ideas, you can also make the shift by making some of your current dishes easy to switch up. For example, see if you have any pasta dishes and salads on your menu that don’t require meat.

Often, vegetarians will take matters into their own hands and order salads without meat, and vegans may also order them without meat and cheese. You can take it a step further by letting customers swap the meat with tofu, beans, or another vegan protein. You can also offer vegan cheese or milk options for some dishes.

Vegan Menu Ideas

Sometimes vegan dishes seem the more difficult lift, so starting with some easy plant-based menu ideas and moving from there is a great way to conceptualize your menu. This makes preparation easier and service less complicated.

Below are several vegan menu ideas for restaurants:

Seitan Stir-Fries and Tacos

Seitan is a meat substitute made of wheat gluten. Once cooked, its texture is similar to meat. Seitan is a great meat alternative for vegan and vegetarian dishes.

For a stir fry, replace meat with seitan and add the same vegetables you would in a meat-based dish. You can also add chili powder, cumin, onion, garlic, and a bit of tomato paste, and you’ll have a tasty taco filling. There are many more ways to use seitan for vegan dishes that will fit with your restaurant’s regular menu.

Vegan Pasta Sauces

There are many mediocre vegan pasta dishes out there, so make sure your offering raises the bar. Of course, pasta is all about the sauce, and in this instance, the sauce is vegan. You can quickly whip up a rich, silky, decadent alfredo saucer perfect for vegans by using nut-based cheese, nut-milks, tofu, or even boiled cauliflower.

Pasta with a quick vegan pesto is a simple and elegant dish to add to any menu. Process garlic, basil, and pine nuts until they are finely chopped, drizzle in olive oil while the food processor is running. Add vegan parmesan cheese and run the food processor until it is combined.

A simple marinara or mushroom sauce is also a good choice for a vegan menu. Include vegetables such as broccoli or asparagus for a healthy meal.

Acai Bowls and Smoothies

This is almost a no-brainer. Acai bowls and smoothies are one hundred percent vegan, vegetarian, and very versatile. Many health-conscious non-vegans like them, too, so there is no reason not to offer a few options

Popular toppings for bowls include strawberries, blueberries, bananas, kiwis, granola, coconut shavings, and sliced almonds. Popular smoothie combinations include spinach and blueberry, banana and orange, tropical mango, and strawberry

Vegan Fritters

Potatoes fritters are vegan, naturally, but you can level up this dish by serving zucchini fritters. Light, crispy, and loaded with vegetables, add a side of house-made aioli, and you’ve got the perfect vegan/vegetarian appetizer or side dish. You can also mix it up by adding combinations of corn, potato, carrots, and any seasonings you want.

How to Cook Lobster Tails

Fri, 20 Aug 2021 00:00:00 EST

When it comes to special occasions, lobster tails are an indulgent entrée that is hard to top. There are many ways to prepare this dish, all of them equally delicious. However, they each bring different nuances to the flavor of the lobster

How to Prepare Lobster Tails for Cooking

Whole tails need to be rinsed off and dried prior to cooking. As you cut open the shell, you may see a dark line down the center. That’s the lobster’s digestive tract, and it should be removed. Wash and dry the lobster after cleaning.

To Butterfly or Not to Butterfly

When cooking lobster tails, butterflying is an impressive and elegant way to serve them. Make a cut down the center of the tail, open the shell up and pull out the meat, making sure that you leave a small part attached to the tail fin.

Then lay the meat on top of the shell. After the lobster is cooked, it will look as if the meat and shell have been reconnected, with the meat beautifully displayed on top. Not only is this a gorgeous presentation, but it also makes the meat easier to season and eat. If you boil the lobster to use the meat in dishes such as seafood lasagna, you don’t need to butterfly it.

Serving Suggestions for Lobster Tails

Garnish with fresh lemon wedges and chopped parsley, chives, or cilantro, and serve with butter for dipping.

Suggested lobster butter flavors:

Clarified butter

Garlic butter

Thai chili butter

When to Season Lobster Tails

You can season the lobster before or after it is cooked, or both, depending on the cooking method you use. When grilling, broiling, or steaming, brush the lobster meat with melted butter and lightly season with the classic combo of salt, pepper, and paprika, or any other seasoning of your choosing. For boiled lobster, simply serve with seasoned melted butter and a few lemon wedges or a lemon crown if you want to be super fancy.

When thinking about how to cook lobster tails, consider the factors above when choosing one of the five cooking methods below.

How to Broil Lobster Tails

Butterfly the lobster tails or cut them in half. Place the tails on a baking sheet and put the baking sheet in the oven about 10 inches from the broiler. The high heat of the broiler will lightly brown the meat and shell, adding layers of flavor.

The broiler cooks the meat extremely fast, so check frequently for doneness, based on the size of the lobster. Cooking time should be about 1 minute per ounce.

How to Bake Lobster Tails

Preheat the oven to 425° Fahrenheit. Halve and clean the lobster tails or butterfly them for a fancier presentation. Cook them in the oven in a baking dish with a little bit of wine or water, your preference.

The liquid at the bottom of the pan gently steams the lobster meat, giving it an almost poached-like, tender texture. This is a great way to cook large lobster tails that benefit from a longer, gentler cooking method. Allow approximately 1-2 minutes for each ounce to ensure they are fully cooked.

How to Boil Lobster Tails

Boiling an uncut lobster tail water tenderizes the flesh but can dilute some brininess, so adding salt to the water is key to avoid this. You can also use this method to par-cook a lobster before broiling or grilling so that the meat cooks evenly and isn’t overcooked.

Fill a pot with enough water to cover the lobster tails. When the water begins to boil, add the lobster tails. Cook until the lobster meat becomes translucent, pink-white, and the shells turn red, this should take approximately a minute for each ounce of lobster. Remove from pot and let cool slightly, then remove the meat from the shell.

How to Steam Lobster Tails

With the steaming method, superheated moist air quickly cooks the lobster. The high heat makes it easy to remove the lobster meat from the shell. However, the meat is less flavorful, and seasoning after cooking is vital. It is a good method to use if you want a more neutral flavor and will be adding the meat to dips and salads where the seasoning will take center stage.

Place a steam basket in a large pot, so there is enough room for the steam to circulate. The lobster tails should not be submerged in water. Fill the pot with cold water about two inches deep. Cover and bring the pot to a boil. Add the lobster tails and cover. The lobsters take approximately 45-60 seconds per ounce to cook.

How to Grill Lobster Tails

Prepare the lobster tails using one of the two methods discussed and place a skewer through the halved tails to keep them from curling up and ensure even cooking. Preheat the grill and brush with oil. Cook the lobster tails over medium heat (350-400° F), cut side down for about 4-5 minutes, then turn over and finish cooking on the other side.

If the lobster is butterflied, cook it with the cut side up the entire time. This method gives the lobster a delicious smoky flavor.

When Is a Lobster Tail Done?

The best way to check when a lobster is done is to insert a meat thermometer midway into the thickest part of the tail. The lobster is ready when the thermometer reads 135-140° Fahrenheit. The shell should turn bright red, and the flesh will change from translucent to opaque pink-white and will be firm to the touch.

Simmer vs. Boil: What Is Simmering & What Does It Mean?

Wed, 11 Aug 2021 00:00:00 EST

Simmer vs. boil, how do you know which is which? Some of the confusion around the cooking methods is that they seem very similar on the surface. That’s partly because they are similar cooking methods with nuances that make a difference in the end result. That’s why it is critical to know the difference between simmer and boil. If you use the wrong method, you may ruin a dish.

What Is Simmering in Cooking?

When considering what is simmering in cooking and how it differs from boiling, the key thing to remember is that these two cooking methods differ by a few degrees, literally. First, let’s look at what does simmer mean, exactly? Cooking at a simmer means to keep the dish slightly below boiling, at about 180-190 degrees Fahrenheit. It is a slow method of cooking that lets flavors develop deliciously and blend perfectly.

Another way to think about the difference between simmer and boil is the size of the bubbles and the motion of the water. When simmering, the liquid is at a stage where it is in motion, but most of the bubbles don’t break the surface. When the liquid is at a boil, it is in full motion, with large and numerous bubbles that rapidly rise to the surface.

Since maintaining the right temperature is all-important when simmering a dish, it is a more exacting cooking process than boiling. When liquid, either water or broth, is simmering, you’ll see a few bubbles floating up to the surface. This method slowly cooks the food, so it often takes longer than boiling. If the liquid gets too hot, you are no longer simmering, and if it gets too low, it’s not cooking the food.

What is Boiling?

When boiling, the food is cooked at a higher temperature. The boiling point of water is 212 degrees Fahrenheit (at sea level). Water is boiling when you see large and numerous bubbles coming up from the bottom of the pan and popping. This method cooks food faster and is ideal for things like pasta.

Simmering vs. Boiling

It is important to know the difference between these two methods since if you boil instead of simmer, you can lose some of the more delicate flavors of the dish. The rigorous bubbling of a boil will move the ingredients around too much. It can also change the texture of the food and make meat too chewy instead of falling off the bone tender. In some cases, you begin by bringing the pot to a boil and reduce it to a simmer. This lets the food heat up quickly and then continue to cook more slowly. This method is often used when slow-cooking meat to become tender or enhance flavor development in stews and broths. Food That Should Be Cooked at a Simmer This method is great for cooking meat, poultry, and fish. It is also key to making stock or broth and cooking tough, fibrous root vegetables.

Meat

Fish

Chicken

Root vegetables

Broth

Stocks

Stews

Food That Should Be Cooked at a Boil Boiling is an intense cooking method often used for pasta, some grains, and to blanch green vegetables. It is also used to reduce sauces.

Pasta

Some grains

Green vegetables (to keep their flavor and color)

Eggs

Reducing sauces

Which Cooking Method Takes More Time?

The time it takes for each cooking method depends on the type of cooking equipment you are using. Small wares such as saucepans will take less time than pots, of course, because they hold less volume. In addition, the type of stove your restaurant has can make a difference. A gas stove generally heats up faster than an electric one and offers better heat control. However, a good electric stovetop will work just fine. Regardless of the method, it’s always a good idea to check for doneness and give the dish extra time if needed. Tip: Watch the Water No matter if you are simmering or boiling, keeping an eye on the water is critical. Although the water won’t burn, if the dish is cooked at too high or too low a temperature, it could be ruined.

Bottom Line on Simmer vs. Boil

Understanding the difference between these cooking methods and knowing which one to use can make or break a dish. A simmered pot roast will be tender and moist, a boiled one will be tough and chewy. And boiling pasta gives in perfect al-dente texture simmering makes it gluey and gummy. Keeping this in mind can help you determine which method to use.

Wood vs Plastic Cutting Boards

Mon, 26 Jul 2021 00:00:00 EST

Food safety is paramount in any restaurant kitchen. Anything that the food comes in contact with can be a source of contamination and foodborne illness, especially cutting boards. A staple in commercial kitchens, cutting boards are so ubiquitous that you hardly even notice them. But safe food preparation couldn’t happen without them.

For instance, if you cut up raw meat and then chop vegetables on the same cutting board, you run a significant risk of cross-contamination. Bacteria from the chicken can easily be transferred to the tomato and from there to any dish made with the tomato. You may even have cringed a little bit just reading those words.

That being said, you couldn’t prepare food safely without cutting boards. That leads us to the age-old question: are wood cutting boards better than plastic? Let’s break it down.

Wood vs. Plastic Cutting Boards

Practically since the dawn of time, wood has been the preferred material for cutting boards, mainly because it has been so readily available. Advances in technology and the invention of plastic led to plastic cutting boards being considered safer because they were thought to be easier to sanitize.

As it turns out, the cutting board issue was not that simple. According to research done in the early 1990s, the safety properties of plastic cutting boards may not be what was initially thought. At this point, many began to wonder if wood cutting boards were better than plastic.

Yes, plastic cutting boards are easier to sanitize, but when you cut on them, you leave behind a lot of grooves that are perfect hiding places for bacteria. Wood is harder to sanitize, but it is also a tougher material and doesn’t take on as many deep grooves in its surface. This makes the choice between a wood vs. plastic chopping board even more complicated.

But that’s not all. Food safety experts have discovered that the type of wood your cutting board is made from also makes a difference. The capillary action of Maple and other fine-grained hardwoods pull fluid in and trap any bacteria it contains. The bacteria are killed as the board dries.

Softer woods such as cypress may be better for your knives but are a greater food safety risk. These softer woods have larger grains, so they can easily split and form grooves that harbor bacteria. So, the choice of wood makes a difference to food safety with wood cutting boards.

Another option is to use a color-coded system with plastic cutting boards. This makes it easier to avoid cross-contamination between raw proteins and fresh fruit, vegetables, and other ingredients.

Common color-coding for plastic cutting boards:

Red – Raw Meat

Yellow – Raw Chicken

Orange/Tan – Seafood or Fish

Blue – Cooked Food

Green – Fruits and Veggies

So, are wood cutting boards better than plastic? It depends on what you are cutting. Food safety experts recommend wood cutting boards for vegetables, fruit, and ready-to-eat food such as cheese or bread and plastic cutting boards for meat, poultry, and fish.

Cleaning Wood vs. Plastic Cutting Boards

Because wood and plastic have different characteristics, they need to be handled differently.

You can put a plastic cutting board in the dishwasher to be cleaned and sanitized at high temperatures. This is not the case with wood cutting boards that are quickly ruined if put in the dishwasher.

Follow these steps to wash and sanitize a wood cutting board:

Rinse the cutting board to remove debris.

Scrub with soap and water to remove any food particles from grooves or scratches in the cutting board’s surface.

Sanitize the cutting board with a quaternary ammonium sanitizer. Bleach is fine for plastic cutting boards but will bind with the wood and neutralize its antibacterial properties.

The last step is the most important – drying the cutting board. Put the wood cutting board in a place with good air circulation until it is completely dry. Bacteria grow in moist environments, so ensuring the cutting board is completely dry helps slow their growth. Apply a food-safe oil to wood cutting boards as needed to lengthen their life and maintain their self-healing properties.

When To Replace Your Cutting Board

Of course, whether wood or plastic, all cutting boards will need to be replaced periodically. Over time, scrubbing and sanitizing might not be sufficient to keep them free of harmful bacteria.

If you notice a cutting board has accumulated a number of deep grooves from continued use, it probably needs to be replaced. The more grooves, especially deep ones, the more places there are for moisture to be trapped and bacteria to grow.

What Is a Ramekin?

Wed, 21 Jul 2021 00:00:00 EST

So, what is a ramekin, exactly? Ubiquitous in almost every commercial kitchen, ramekins come in all shapes and many different sizes. Although most well-known as the baking dish for crème brûlée, this handy little tool is perfect for individual desserts, portioning sauces and remoulades, and so many other food preparation and presentation uses.

Here’s a quick look at what a ramekin is, its history, and its uses.

What Is a Ramekin?

Ramekins, also called soufflé dishes, are a type of small bakeware, usually 3” or 4” inches in diameter, and can hold anywhere from 2 oz to 6 oz, depending on size. The traditional shape is round, and the traditional color is white, but these days you can find them in a variety of shapes and colors. They are heat resistant and go directly into the oven.

These small dishes are perfect for classic desserts such as mousses, custards, and mini cheesecakes, as well as baked fruit desserts such as cobblers and crisps. They can also be used for individual portions of mac and cheese, side garnishes, and condiments that accompany an entrée.

History of the Ramekin

Why is it called a ramekin? The dish is the dish, so to speak. The name ramekin has its roots in the French word ramequin, which is a meat- or cheese-based meal baked in a small dish. This dish was baked and served in individual portions at large feasts, much as it is today.

What Can You Make in a Ramekin?

Now that we know a little more about the history of ramekins, it’s time for the fun part: what can you make in a ramekin?

The diameter and height of the ramekin depend on what the mold is being used for. Fish and cheese dishes or baking eggs and meat require a wider, lower ramekin, while soufflés, muffins, and popovers need ones with high sides so the contents can rise.

For example, the high vertical sides of a ramekin make them ideal for baking single-servings of soufflé. The airy, light egg whites expand as they bake and rise up along the high sides, creating their iconic puffed-up height and soufflé shape. But the versatility of these multipurpose dishes doesn’t stop there.

Main Advantages of Ramekins for Restaurants

Gives each diner their own individual portion
Keeps food cost in check with pre-portioned meals
Makes it easy to serve with no need to cut and plate

Ramekins can also be used to organize ingredients for prep, saving both cooking and cleanup time. They can also help avoid cross-contamination, especially when working with raw animal products. From breakfast to dessert, there are so many things you can serve in a ramekin, such as:

Breakfast or Brunch

Savory soufflés

Sandwich egg patties

Oven-baked eggs/li>
Baked French toast

Oatmeal for one

Lunch or Dinner Entrées

Single-serving soups

Mini pot pies

Mini meatloaf

Twice-baked potatoes

Macaroni and cheese

Desserts

Crème brûlée (of course)

Molten lava cakes

Mousse

Sweet soufflés

Custard or flan

Mini dessert pies or cobblers

Pudding

In addition to baked dishes, ramekins are attractive serving dishes for hummus, nuts, pesto, guacamole, salsa, mayonnaise, mushroom pate, olive tapenade, and other condiments and dips with chips, vegetable or meat platters.

Frequently Asked Questions about Ramekins

What is the best size for ramekins?

A 6-ounce ramekin gives you the most flexibility. If you are only going to stock one size, this is your best bet.

What are most ramekins made of?

Although the classic ramekin is ceramic, there are now numerous novelty designs to choose from, including bright colors, interesting textures, new shapes, and different sizes. You can select the shape, color, or size that suits your restaurant concept. Because a ramekin must withstand high temperatures, ceramic or glazed stoneware are preferred materials when ramekins will be used for baking or under the broiler.

Are all ramekins heatproof?

No, not all ramekins are heatproof. For example, melamine ramekins are heat resistant and great for serving but not heatproof, so they would not be appropriate for baked dishes.

Who invented ramekins?

The ramekin is one of those dishes that have been in use for centuries. The first person to think of baking a meat or cheese pie, crème brulée, or soufflé in an individual dish may never be known. However, we do know that these dishes were commonly used to serve minced meat and other baked foods at big feasts back in the day. And we thank them for it.

Ramekins have evolved in materials, shape, size, and usage over time. This versatility has made ramekins a basic must-have for commercial kitchens of all sizes.

Kitchen Color Ideas: How Your Kitchen's Color Scheme Impacts Productivity

Thu, 15 Jul 2021 00:00:00 EST

When envisioning a commercial kitchen, most people have an image of shiny stainless-steel equipment and sparkling white walls, ceilings, and floors. And when setting up or renovating a restaurant, kitchen colors are often the last item on the list. Most restaurant designs take into consideration the effect that color has on diners. That’s why you see lots of bright reds and oranges in fast food restaurants. These kitchen colors affect the appetite and increase customer turnover. Conversely, warm earthy colors create a welcoming vibe, encouraging diners to linger over after-dinner drinks, coffee, and dessert. This color palette is commonly found in higher-end restaurants where check totals make a difference.

Just as kitchen color ideas can affect your customers’ moods and behavior, they can also affect the well-being and behavior of your kitchen staff. Let’s take a quick look at color psychology theory and how a kitchen color scheme can impact your back-of-the-house productivity.

Color Psychology

Research into the effect of different colors in the workplace indicates that some colors can impact workplace productivity. Colors, color combinations, and intensity of colors can have a significant impact on the productivity of your kitchen. For example, although all these colors can be considered red, a bright scarlet will have a different impact than a brick red or muted maroon. And, sanitation and hygiene regulations often mandate lighter colors for easy inspection. But that doesn’t mean you have to opt for a cold, sterile while. Lighter shades of colors can offer productivity benefits and stay within the acceptable range for inspection.

Red

Red, the color of passion, can raise blood pressure and increase the heart rate. It can also make people think that time is moving at a faster pace than it really is. In a high-energy, commercial kitchen environment, a touch of red can help kitchen staff keep up with busy workplace demands. This vibrant kitchen color scheme can help staff make split-second decisions when the chips are down – literally.

But don’t overdo it, since red tends to bring up strong emotions, too much also cause aggressiveness and anxiety in your staff. Tempers may flare in an already tense situation. And it may cause your team to be too energized, which may lead to fatigue and lost productivity. So, adding red as an accent color can help keep your staff energized and alert for their entire shift. Using a gentler shade such as terracotta will offer a mellower feel that still has energy.

Blue

Reminiscent of the sky and sea, blue creates a calm and tranquil feel that enhances focus and clear-headedness. It has the opposite effect of red, lowering blood pressure and slowing the heart rate. If your kitchen is fast-paced, this may not be the best color choice, but there are some kitchens that can benefit from calming shades of blue.

A kitchen with an assembly-line approach where each station focuses on a specific task may find this color improves overall productivity. This includes sandwich shops, some fast-casual restaurants, and pizzerias. Blue can keep unhelpful thoughts at bay and keep the mind focused on the task at hand. Choose a light, cheerful blue since darker shades can cause moodiness.

Yellow

It’s hard to be depressed surround by bright, cheerful, optimistic yellow. This optimistic, cheerful kitchen color scheme brings out expression and creativity in a fresh, fun environment. It is ideal for chefs in restaurants that work to reinvent old dishes or create new ones. It may not be the best color for assembly-line style production where each station works on a specific task.

Accents of soft yellow gold, butter yellow, or earthy shades of amber or honey can give your kitchen the perfect amount of energy and creativity. If you go too bright, your staff may get over-stimulated and may get frustrated or annoyed more easily. Yellow and red make orange, which can give you the passion of red with the exuberance of yellow. But, just as with yellow and red on their own, too much orange in your kitchen colors can cause the kitchen staff to get too fired up and distracted. Accents in orange are a way to get the energy without the negativity.

Green

Green is another soothing, calming color that brings us back to nature. When used as a kitchen color scheme, it provides a calm, stress-free vibe. Green is pleasing to the eyes, so it is ideal for commercial kitchens where staff has to work long hours on nights or weekends.

Because green is so calming, darker shades may have sedating effects, which can slow down productivity. Brighter shades, such as lime green, are energizing. When used in a commercial kitchen, a combination of dark and light shades will provide a balanced environment for productivity.

8 Best Smoothie Ideas with Recipes

Thu, 8 Jul 2021 00:00:00 EST

Delicious and satisfying, smoothies are a good idea for your customers and your business. Today's diners are seeking healthier options as well as quick meals they can enjoy on the go. Smoothies are the perfect fit. In addition, they offer an opportunity to capture incremental revenue, making smoothies an essential item on your menu.

Popular among diners of all ages, smoothies can be served with fruit at breakfast, make a complete standalone snack, and complement a sandwich or salad for lunch. Smoothies have become the preferred choice for many diners, as proven by their explosive growth.

They are a simple and cost-effective way to increase your sales and profits. For example, making smoothies available in a grab-and-go refrigerator or cooler can help you make it easy for customers to take what they want. You can easily bundle them with other nutritional menu items to increase sales.

Easy-to-make smoothies appeal to the increasing number of diners who want a great-tasting, nutritious snack or meal. Packed with protein, fruit, calcium, vitamins A and D, they give your customer a healthy, low-fat, and often gluten-free option in one tasty drink.

Below are 8 smoothie ideas filled with antioxidants, vitamins, minerals, fiber, protein, and most importantly, flavor.

Healthy Fruit Smoothie Recipes

1) Spinach and Blueberry Superfood Smoothie

Vegan, low-calorie, all-natural, and raw, this smoothie recipe has everything your health-minded customers are looking for. No sweetener is required, the blueberries and ripe banana add all the sweetness needed.

4 large ice cubes
½ cup blueberries
1 medium ripe banana
¼ milk substitute or water
1 cup fresh spinach

Blend ice cubes, blueberries, banana, and milk substitute or water until smooth. Add spinach and blend some more until smooth and creamy. Makes 1 16 oz serving.

2) Banana Orange Smoothie

In the tradition of the best fruit smoothie recipes, this recipe keeps it simple with just four ingredients. It makes a refreshing breakfasts smoothie.

1 ripe banana
1½ cup cold orange juice
½ cup strawberries
½ tablespoon fresh lime juice

Combine all ingredients and process until smooth. Makes 1 16 oz serving.

3) Banana and Mixed Berries Smoothie

Because they become so creamy when blended, bananas are often found in the best smoothie recipes, and once your customers take a sip, they'll see why. This blend of honey, banana, and low-fat yogurt combine to make a creamy texture in this delicious drink.

½ frozen ripe banana
½ cup frozen mixed berries
¼ cup orange juice
½ cup low-fat vanilla yogurt
1 teaspoon honey

Combine all ingredients in a blender and blend until smooth. Makes 1 16 oz serving.

4) Mango Avocado Smoothie Recipe

If you want something a little more tropical on your menu, this idea for healthy smoothies does the trick. Smooth avocado and succulent mango play well together when orange juice.

1 cup cubed mango
½ ripe avocado
½ cup orange juice
Ice cubes as needed

Combine all ingredients in a blender and blend until smooth. Makes 1 16 oz serving.

5) Honeydew Melon Smoothie

Mild and sweet melon mixed with apple juice and yogurt makes a refreshingly satisfying smoothie.

1 cups honeydew, cubed
½ cup low-fat vanilla yogurt
1 tablespoon apple juice
Ice

Blend melon, yogurt, and apple juice until smooth. With blender running, add the ice until frothy. Garnish glass with a melon slice. Makes 1 16 oz serving.

6) Traditional Strawberry Smoothie

This simple smoothie recipe is popular with children and adults. It makes a refreshing breakfast add-mid-afternoon snack.

1 cup frozen strawberries
¼ cup orange juice
¼ cup cranberry-raspberry juice
¼ cup yogurt
Garnish with fresh strawberry

Add frozen strawberries to the bottom of the blender, add the juices, and top with yogurt. Blend until smooth. Makes 1 16 oz serving.

7) Low-Calorie Vegetable Smoothie

For those customers who like something a little savory for breakfast, this vegetable smoothie does the trick.

1 cup tomato juice
¼ cup carrot juice
½ cucumber peeled
1 stalk celery
A handful of spinach leaves
½ cup ice
Dash of hot sauce if you want it spicey

Add all ingredients to a blender and blend until smooth. Makes 1 16 oz serving.

8) Vegan Chocolate Peanut Butter Banana Smoothie

Protein-packed and creamy, this rich-tasting smoothie is beloved by health-nuts and children alike. Dairy, soy, vegan, and gluten-free, it checks all the boxes.

1 ripe banana
2 tablespoons cocoa powder
1 tablespoon honey
1/8 cup creamy peanut butter
1 ½ vanilla almond milk or other milk alternative
¼ cup ice cubes

Add bananas, cocoa powder, honey, and peanut butter to blender and blend until the banana is mashed and ingredients are just combined. Add the milk alternative and ice, continue blending until creamy and smooth. Makes 1 16 oz smoothie.

Refreshing and satisfying, smoothies are an ideal enhancement to the menu of any restaurant that wants to boos business in a way that appeals to consumer desires.

5 Tips for Keeping Buffet Style Food Safe

Tue, 22 Jun 2021 00:00:00 EST

With their tempting displays of hot and cold dishes, buffets can be an attractive choice for diners, and they can be very profitable for restaurant owners as well—if done right. Running a buffet has certain risks that must be managed to protect customers not only from food poisoning but the spread of germs from person to person. Appealing and tasty food may draw people in but ensuring the safety of your guests will keep them returning. You don’t want to do anything that makes your guests wonder is it safe to eat at a buffet.

Below are five tips for keeping buffet-style food safe.

1) Ensure Food Safety First

Perhaps the most important buffet food safety tip is to keep all your dishes at safe food temperatures—this means keeping hot food hot enough and cold food cold enough. This is important not only for food safety but also for the quality of the dish.

Health inspectors often check to ensure that all the food served on the buffet remains at the proper temperature for serving. If your food is not at the right temperature according to buffet food safety regulations, not only do you run the risk of making diners sick, but you could also be fined by the health inspector. This will not only be costly but could damage your reputation. Avoid expensive fines and ill customers by keeping your food at safe temperatures.

A good guideline is to regularly check the temperature of the buffet food every two hours. Follow the old adage, “when in doubt, throw it out.” Any food found to be at the wrong temperature should be thrown out right away. Thoroughly clean their containers with bleach or another food-safe disinfectant before you use them to serve new food.

2) Keep All Surfaces Sparkling Clean and Disinfected

Germs travel fast. If you, one of your employees, or customers touches infected surfaces, germs can quickly spread throughout the restaurant and to the food on your buffet.

You can easily prevent the spread of dangerous germs such as viruses, bacteria, and fungi by ensuring every surface in your restaurant is visibly clean and disinfected. Use a cleaning disinfectant appropriate for restaurants or diluted bleach to wipe down counters regularly. This should be done regularly and visibly so that your customers know you take cleanliness and buffet safety seriously.

This includes tables where diners eat, chairs, bathroom sinks, and utensils and condiment trays. Diluted bleach and restaurant-grade disinfectants can keep surfaces safe for several hours after use.

3) Install a Sneeze Guard/Food Shield

The food on your buffet may be appealing and tempting to any tastebuds. However, it may not be safe if it is not protected by a sneeze guard or food shield. Most states have regulations to install these shields over buffet serving lines.

Shields must be about 5-6 feet tall, about the height of the average diner. To ensure the safety of the general public, these shields cannot be movable by the staff of customers. Remember to have your food shields washed on each side with diluted bleach before the restaurant opens and closes for the day.

4) Install Hand Washing Stations for Customers and Employees

Your employees should wash their hands regularly during their shift. Key times for washing their hands include after busing or cleaning tables, blowing their noses, using the restroom, eating, smoking a cigarette, and coughing.

When not sure, or if they can’t remember, employees should always err on the side of caution to prevent spreading germs. Conveniently placing hand-washing stations in the kitchen, server stations, and bathrooms, as well as at the front of lines, can help prevent the contamination of food and prevent the spread of germs that can make people sick. In addition, set up hand sanitizer stations around the buffet for your customers to use.

5) Prevent Cross-Contamination Cross Contamination by Washing All Utensils

If not washed frequently, kitchen utensils can spread germs and contribute to cross-contamination. Knives, tongs, spoons, and other utensils should be washed every time they touch raw meat. They should also be washed after they come into contact with dirty surfaces such as an unwashed counter.

Likewise, utensils brought into the kitchen from the buffet should be thoroughly cleaned. Washing utensils frequently throughout the shift helps prevent them from contaminating food and causing customers to fall ill.

Don’t be afraid to make your buffet safety efforts obvious. This will go a long way in keeping your buffet safe and sanitary as well as instilling trust in your customers.

18 Weird Food Combinations

Mon, 21 Jun 2021 00:00:00 EST

Some food combinations sound weird at first, but when you try them, they turn out to be surprisingly tasty. Food combinations such as the controversial pineapple on pizza, French fries dipped in a chocolate milkshake, or olive oil on ice cream once sounded weird but, once tried, taste pretty good.

However, some food combos go beyond the weird and head straight into the gross food combination territory. Pickles, cheese, and mustard sandwich? Heavenly to some, but not so much to others. Some of these weird food combinations probably shouldn't even be on the same plate, much less put together in a dish. We may never know who dreamed up these weird food combos, but we can be pretty certain they have a stomach—not abs—of steel.

Delicious or disgusting? Check out these weird food combinations and decide for yourself.

1. Nutella and Salted Chips

Starting easy with a pairing that isn't too weird and may even be pretty good. It's a twist on the classing sweet and salty combo.

2. Pickle Juice and Peanut Butter

Pickle juice and peanut butter, don't ask how this weird food combination happened. The sweet, nutty taste of the peanut butter cuts the pickle brine.

3. Butter and Sugar Sandwiches

It's hard not to like a combination of delicious butterfat and sugar, the two things we have evolved to crave.

4. Cream Cheese and Flaming Hot Cheetos

Cool cream cheese gives your mouth a break from the spicy hot Cheetos. This classic pairing of cool and spicy seems weird until you give it a try. Something about the smooth cream cheese and the crunchy, spicy chips just seems to work.

5. Banana on Pizza

Move over pineapple, there's a new fruit on pizzas. Banana on pizza may not be everyone's jam, but don't knock it until you've tried this weird food combo.

6. Banana Grilled Cheese

For those times when you want a little something extra in your grilled cheese sandwich. Probably one of the weirdest versions of salty-sweet.

7. Vanilla Ice Cream and Soy Sauce

Soy sauce looks like so much like chocolate sauce on vanilla ice cream that we're sure this gross food combination started out as a practical joke on someone. It may still be one. But surprisingly, a drizzle of soy sauce on vanilla ice cream creates a sweet and salty dessert.

8. Potato Chip Salad

This weird food combination is simply a salad with potato chips on top, kind of like croutons. You don't know it until you've tried it, this one has the potential to be pretty good.

9. Pizza Topped with Chocolate

Some consider this the best way to ruin a cheese pizza, but someone must have thought it was a good idea. At least once. If you are craving a chocolate pizza combo, make a dessert pizza instead of whatever this is.

10. Popcorn and a Glass of Wine

Maybe crunch, salty popcorn pair well with a nice Red Zin, who knows.

11. Oreos and Doritos

Sweet, creamy Oreos cool down zesty Doritos. Another take on the salty-sweet pairing this weird food combination has potential. Not sure for what, but there's definitely potential.

12. Ketchup and White Rice

Hard to explain, but it could be the sheer simplicity of this pairing that makes it work. It's a comforting food combination.

13. Popcorn and Marshmallows

This may sound weird at first but think about it. Warm, crunchy, salty popcorn and sweet, gooey marshmallows. It's a combination that caught us by surprise, but we're not complaining.

14. Popcorn and Ketchup

This one's a little harder to understand. Disregarding how it might taste, it does make the popcorn a messier snack than usual. The ketchup makes the popcorn soggy, so it loses its addicting crunch. If you want to spice up your popcorn, consider using a flavored butter instead.

15. Banana and Mayonnaise Sandwich

There isn't a lot going on in this particularly gross food combination, and the sandwich turns into a soggy mess. Neither the banana nor the mayonnaise flavor stands out, and the bread gets soggy and squishy fast.

16. Avocado Toast and Jam

Give this one go, it's better than you might think. Smooth, creamy avocado plays well with sweet jam for a surprisingly delicious treat. Tastes like dessert but is packed with healthy fats, vitamin B-6, and vitamin E.

17. Beef Burger and Peanut Butter

Peanut butter, bacon, and jack cheese may sound weird, but it is actually amazing. The salty flavor and creamy texture complement the beef's umami taste. Put this on your list as one to try.

18. Cinnamon Roll Hamburger Bun

At first glance, this seems promising, but in actuality, not so much. Creative burger buns are all the rage, and you might think that sweat bread and a warm cinnamon glaze might go well with a juicy burger. These two favorites might do better to be served apart.

When it comes to weird food combinations, some can taste good. Let your senses guide you, they'll tell you if the pairings work or not. If you are feeling adventurous, try some of these combinations and see for yourself.

5 Tips to Make Your Restaurant Kitchen More Efficient

Tue, 15 Jun 2021 00:00:00 EST

For restaurant owners, there is always so much to do that the tasks seem never-ending. And you may wish for a few more hours in the day to get it all done. While we know that won’t happen, one thing you can do to make your job easier, is to make your kitchen run efficiently.

Below are 5 restaurant kitchen efficiency tips that can help your kitchen run better.

1. Examine Your Menu

Two things can help make your menu more efficient: what is on it and how it looks.

Restaurant kitchen efficiency flows from a menu that goes for excellence with limits. No restaurant can be everything to all diners. Don’t get too fancy with your menu choices. You don’t have to have ten pages of items. Restaurants that offer a limited number of well-prepared dishes run more efficiently. The prep is easier, the cooking is easier, and the ordering is easier.

Take a look at the design of your menu. Does it have the right look and feel? Is it easy to read? Does it offer the right amount of information to your customers? Reading the menu should not confuse your customers. If you find that diners in your restaurant are repeatedly asking questions about the dishes on your menu, it is time to rework either the dishes or the information. Ideally, you want your guests to quickly find what they are looking for.

2. Prep Stations in Your Kitchen

Make sure your kitchen has enough prep stations and ones for various types of prep if needed. It is vital that your prep cooks and chefs have specific areas to do their work and are not trying to use workspaces and equipment at the same time. This means a salad prep station, sauces, fry, and so on. Make sure each station has what it needs for the work to be done and that the freezer or walk-in, oven, or cooking area are accessible.

A sometimes-overlooked efficiency is cross-training the staff. You never know when your kitchen will be down an employee or two due to illness or an unexpected emergency. Everyone on your staff should be willing and able to pitch in. Make sure the majority of your employees know how to slice, peel, and properly store ingredients. Institute a handoff procedure for shift change, where employees communicate about the status of the dishes being prepared, prepped ingredients for the next shift, and any that need to be stocked. Making shift changes smooth will significantly improve your kitchen’s efficiency.

3. Inventory and Organization

There’s nothing more annoying to a chef than reaching for something and not finding it where you expected it to be. Cooks should be able to find what they need when they need it, so not only is the organization of your kitchen workstations important, so is making sure everything is where it is supposed to be.

Ideally, you would never have to tell a diner you are out of the special. In reality, it is impossible to predict the night when the dish will sell out faster than predicted or that the dish you planned to make will not be available due to ingredients you can no longer get. Even though unpredictable events can affect your supplies, managing inventory is a priority. Restaurant kitchens are generally run more efficiently by using “just in time” operations. This means they maintain just enough inventory, ensuring the freshness of ingredients and efficient operations.

4. Get the Right Equipment

Make sure you have the right equipment to make all the dishes you’ve planned for your menu. Equipment such as food processors, mixers, and blenders will make your prep work faster and easier. In addition, be sure to get the right size equipment for the volume you expect. If you don’t have the right equipment, it can slow down your serving times and affect customer satisfaction. Specialized ovens, deep fryers, grills, salamander or broiler, and refrigeration units are all equipment to consider to improve restaurant kitchen efficiency.

5. Layout and Workflow

Some kitchens are tiny, but with the right planning, the traffic pattern doesn’t have to lead to collisions between cooks. Even in spacious kitchens, workers often collide during peak hours. Observe the traffic patterns in your kitchen and identify bottlenecks and areas where kitchen staff get in one another’s way. Often, merely moving a work prep table or adding one can clear out bottlenecks and improve the flow of the kitchen.

Try these restaurant kitchen efficiency tips to see how much more efficient your kitchen runs. You’ll have more happier customers to prove it.

The Definitive Restaurant Equipment Checklist

Wed, 9 Jun 2021 00:00:00 EST

When opening up a new restaurant, one of your most significant investments will be your kitchen. The kitchen is the heart of your business, and a commercial kitchen needs equipment built for busy restaurant usage. No two kitchens will operate in the same way, but there are some basics that all restaurant owners should consider when outfitting a new kitchen or updating an established one. The restaurant kitchen equipment list below covers the basic needs of a commercial kitchen.

Ovens

The type of oven you need will depend on the kind of food you plan to serve. If you are opening a bakery or are planning to offer house-made bread, you may not need the same type of oven as an Italian restaurant or pizzeria.

In some instances, you may need more than one type of oven, it’s critical to know what to look for when selecting the best oven for your kitchen.

Size – base your size requirements on how much space you have in your kitchen and how much food you will be preparing.
Quality – check out brands, reviews, service agreements, and warranties to make sure you are getting an oven that can stand up to a busy kitchen.
Function – this will be guided by the type of food you are offering.

Types of Commercial Ovens – convection ovens, combination ovens, pizza ovens, and conveyor ovens all have different, if sometimes overlapping uses, so decide which one suits your space and style of cooking.

Ranges

Ranges vie with ovens as one of the most important elements of your kitchen. There are two choices: gas or electric.

Gas ranges – heat up faster and offer better temperature control, they can also be used during a power outage. However, they have a higher risk of gas leaks or fires and are harder to clean.

Electric ranges – efficient and easy to clean, lower risk of fires and gas leaks.

Ventilation

Commercial kitchens are often hot, crowded, and uncomfortable. A ventilation system helps manage temperature control and airflow, ensuring it is a pleasant and healthy workplace. Things to consider when choosing ventilation include:

Air volume flow rate – this governs how fast or slow the air moves through the ducts. If you plan on open-flame cooking or grilling, you will need more ventilation.
Static pressure – this ensures the air flows properly and efficiently through the ventilation system.
Energy efficiency – balancing your fan’s horsepower is critical to energy efficiency in the ventilation system. An underpowered fan will burn out fast, and an overpowered fan will waste energy and impact your electric bill.
Size – where your fan is placed will probably be guided by the space available and/or fire code safety regulations. Keep this in mind when planning your kitchen layout.

Noise – fans are often loud, making an already noisy kitchen even noisier. Keep the fan’s loudness in mind when selecting a ventilation system.

Microwave

Even if you are running a scratch kitchen, a commercial microwave will be useful for steaming, reheating, and defrosting.

Food Processors

There are many different kinds of food processors, these are the four main ones you should think about for your restaurant.

Batch Bowl Processor – this is the style most often found in home kitchens, built for industrial use.

Continuous Feed Food Processor – this style allows food to be constantly added while running, and the processed food is deposited into a separate bowl. These are ideal for busy commercial kitchens.

Combination Processors – works as both a batch processor and a continuous processor. Also suitable for commercial kitchens.

Mixers

A commercial mixer is a must to make desserts or bread in your restaurant kitchen. Base your selection on the type of food you’ll be making and how often you plan to use a mixer.

Floor Mixers – high-powered, high-volume mixers.

Hand Mixers – also called immersion blenders, these are handheld and used for blending soups and sauces as well as emulsifying, chopping, or mixing at high speed.

Countertop Mixers – these are good for small restaurants and bakeries or when you don’t need high output or have a lot of space.

Slicers

When choosing a slicer, consider the following, based on the needs of your restaurant:

Automatic or manual
Horsepower
Blade size
Light, medium, or heavy-duty

Food Prep Counters and Cutting Boards

How much space you have in your kitchen will guide what type of prep table and cutting boards you get. Since they will be used for a variety of prep work, choose something durable and versatile, such as stainless steel.

Refrigerator and Freezers

Commercial grade refrigerators and freezers ensure the quality of everything you cook.

Safety Equipment

Fire extinguishers
Rubber floor mats
First aid kits
Goggles
Oven mitts
Wet floor signs
Aprons
Hairnets

Storage Racks and Shelving

When looking for storage and shelving, consider whether you want mobile or stationary, or a combination of both. The ability to move your storage when needed can be convenient.

Cooking Equipment

Stock your kitchen with the right amount of:

Pots and pans with lids
Chef’s knives
Spoons for mixing and tasting
Mixing bowls
Spatulas
Whisks
Tongs
Ladles
Sheet pans
Roasting pans
Baking pans
Towels
Rags

Storage Containers

Proper food storage helps you minimize waste and adhere to food safety best practices.

Steam Table

You’ll need equipment to prep food such as soup or sauces so they remain warm and at a safe temperature.

Depending on your kitchen’s size and the food you plan to serve, there may be some items on this list you don’t need. Or you may need more specialized equipment to go with your restaurant concept. You can find the basics on this restaurant equipment checklist as well as specialized equipment at JES Restaurant Equipment.

9 of the Best Culinary Schools

Fri, 28 May 2021 00:00:00 EST

Although not all successful chefs have formal training, a culinary school can give you a leg up in your career. While hard work can take you far, culinary training provides the technical skills and tools that can give you an edge in what is an extremely competitive field. In addition, it gives you the mental discipline needed to work in the pressure cooker that a busy kitchen can become.

Below are some of the best cooking schools in the world to give you a taste of what's out there. The school you choose will depend on your cooking philosophy and the type of food you want to cook. No matter which school you decide to attend, the key to success is learning as much as you can and applying it.

Le Cordon Bleu, France

The world's largest and arguably most well-known as one of the best cooking schools in the world, Le Cordon Bleu, was established in France in 1895. With campuses across the globe, London, Madrid, Tokyo, Australia, Canada, and more, the school offers the Grand Diploma program, a comprehensive study of classic French culinary skills. This program is considered one of the best ways to prepare for different career options. Aspiring chefs can specialize in cuisine, pastry, nutrition, wine and spirits, and nutrition. This large international network of campuses offers numerous opportunities around the world.

Culinary Institute of America, USA

The first culinary school in the US and now one of the top culinary schools in the world, the Culinary Institute of America (CIA) moved to what is now its main campus in Hyde Park, NY, in 1972. In addition to the Hyde Park location, the CIA now has campuses in California, Texas, and Singapore. The school offers shorter certificate and associate degree programs as well as complete, four-year bachelor's programs. Degrees are awarded in applied food science, culinary science, hospitality management, and food business management. Students get hands-on experience at the campus restaurants open to the public.

The School of Artisan Food, UK

Located in Welbeck, UK, The School of Artisan Food teaches the slow art of creating artisan food. It offers courses in bread making, cheese making, charcuterie, butchery, brewing, and preserving, to name just a few. Associated with Nottingham University, the school is renowned worldwide for teaching unique, traditional skills.

Culinary Arts Academy, Switzerland

Founded in 1991, the Culinary Arts Academy features campuses in Lucerne and Le Bouveret, Switzerland. One of the most respected culinary schools in the world, the Culinary Arts Academy offers programs in kitchen skills and entrepreneurship. With only 300 enrolled students, classes are small, and students get tons of personal attention from top-notch instructors. There are internship opportunities available from the Ritz Escoffier and Ritz Paris.

Culinary Institute of Barcelona, Spain

Culinary Institute of Barcelona nurtures innovation and creativity in aspirational restaurant leaders. The school rejects the traditional methodology of teaching recipes and focuses on product, technique, and context to teach future chefs how to innovate, problem-solve, and adapt to unexpected circumstances and ingredients so that they can produce a delicious meal no matter what is thrown at them.

Institute of Culinary Education

Founded in 1975 and originally called Peter Kump's New York Cooking School, the Institute of Culinary Education holds 1,500 classes a year covering subjects such as culinary arts, pastry and baking, hospitality management, and culinary management at all skill levels. It also offers continuing education and recreational courses.

Ferrandi, Paris, France

Teaching and training chefs for almost 100 years, Ferrandi offers a wide range of programs, from vocational courses to master's degrees. The school's educational philosophy blends traditional classroom work, kitchen learning, and real-world experience in local restaurants and hotels.

Hattori Nutrition College, Tokyo, Japan

Taking a unique approach, Hattori Nutrition College not only teaches culinary skills but also focuses on nutrition, health, the healing potential of food, and how it can benefit people. Students will train to be chefs who not only create delicious dishes but are also mindful of health, safety, and the environment.

Auguste Escoffier School of Culinary Arts, USA

Named after world-famous Auguste Escoffier, the eponymous culinary school has campuses in Boulder, Colorado, and Austin, Texas. Escoffier revolutionized the culinary world by formally training chefs and by developing a la carte menus. The school teaches Escoffier's exacting French Techniques and espouses his philosophy of discipline. Following the farm-to-table method, the school covers where food comes from and encourages its students to respect sustainable practices and local food sources.

A working kitchen is a fast-paced environment, making a culinary career exciting and rewarding. Training at a top culinary school gives you the tools for success and a foundation that will serve you well in your first job and as you advance in the field.

5 of the Largest Restaurants in The World

Thu, 27 May 2021 00:00:00 EST

In a world where culinary experiences continue to evolve, size sometimes does matter. Enter the realm of the largest restaurants, where dining isn't just a meal but an immersive adventure. From palatial feasts to grandiose gastronomic journeys, these colossal culinary spaces redefine the dining landscape. Let's take a virtual tour of five of the largest restaurants in the world that promise not only exceptional flavors but also a feast for the senses.

1. Bawabet Dimashq - Damascus, Syria

As you step into Bawabet Dimashq, you're transported to an era of opulence and rich Middle Eastern history. With an impressive area of 107,639 square feet, this restaurant boasts intricate architecture and regal interiors. Guests are treated to an authentic Syrian culinary experience, from kebabs to baklava, all while surrounded by stunning mosaics and archways that capture the essence of Damascus.

2. The Dwarika's Hotel Krishnarpan Restaurant - Kathmandu, Nepal

Nestled in the heart of Kathmandu, this Nepalese gem stands tall with its unique blend of tradition and luxury. With 21,000 square feet of space, the restaurant offers a spiritual journey through Nepal's diverse culinary heritage. The menu, curated according to ancient Ayurvedic principles, presents a spectrum of flavors that echo the nation's cultural tapestry.

3. Belle-Vue - Moscow, Russia

Moscow's Belle-Vue is more than just a restaurant; it's an epicurean paradise sprawling across an expansive 23,680 square feet. Perched on the 29th floor of a skyscraper, it treats guests to breathtaking panoramic views of the city. Russian cuisine is elevated to new heights here, with gourmet interpretations of classic dishes, all presented in an ambiance of elegance and sophistication.

4. The Bunker - Bangkok, Thailand

Unveiling a truly one-of-a-kind dining encounter, The Bunker is a captivating blend of mystery and luxury. Situated in Bangkok, this colossal restaurant spans an area of 14,000 square feet. The space is an intriguing mix of historic intrigue and modern design, with sections of the restaurant housed within authentic World War II bunkers. The menu surprises diners with exquisite Thai fusion cuisine, making it a must-visit for both culinary enthusiasts and history buffs.

5. Haidilao - Los Angeles, USA

Crossing continents, we arrive at Haidilao, an expansive Chinese hot pot restaurant occupying 12,500 square feet of space in Los Angeles. This internationally acclaimed chain specializes in Sichuan-style hot pot, offering a dynamic and interactive dining experience. Beyond the culinary delights, Haidilao is renowned for its impeccable customer service, featuring entertainment options like noodle stretching performances and board games for waiting guests.

In a world where dining experiences often transcend mere sustenance, these five largest restaurants stand out as bastions of culinary innovation and architectural marvels. Each space not only caters to discerning palates but also transports patrons on a cultural journey. Whether it's the ornate charm of Bawabet Dimashq or the modern allure of The Bunker, these restaurants prove that size, indeed, can amplify the essence of dining.

From embracing age-old traditions to embracing modernity, these colossal dining establishments offer more than just food; they offer an immersive adventure into the heart of their respective cultures. So, if you're a culinary explorer seeking a feast for both your taste buds and your senses, these largest restaurants around the world are waiting to welcome you to a truly unforgettable dining experience.

7 TikTok Chefs to Follow

Thu, 27 May 2021 00:00:00 EST

TikTok offers a way to create and share videos that are fun and spontaneous, which may have contributed to its explosive growth. From how to make the best banana bread to traditional Chinese cuisine to simple vegan dishes, there are so many chefs to follow. Including Gordon Ramsey reacting to cooking videos and even some of him cooking up some of his famous dishes.

Below is a list of the 7 best TikTok chefs to follow for inspiration and just plain entertainment.

Scott Sonny Hurrell

@thatdudecancook

Cooking since he was in his teens, Chef Sonny worked his way through many California kitchens focusing on seasonal and local styles of cooking. After losing his job as a private chef due to the pandemic, he turned to TikTok and has been wowing viewers with comedic demonstrations of everything from homemade bone broth to sous vide eggs to brownies and dog treats. This stunning turn of events garnered him almost 500,000 followers.

Not one to take himself seriously, his videos make everything easy and accessible to the home cook.

Tabitha Brown

@iamtabithabrown

For vegans or those who are simply vegan-curious, Tabitha Brown shows how any dish can be deliciously vegan. The video of her vegan carrot bacon quickly went viral after the launch of her account. During the past year, her popularity has continued to grow thanks to recipes such as veganized deviled eggs and bread-free avocado toast, as well as introducing ingredients like enoki mushrooms. All sprinkled liberally with her humor and charm. She has opened a world of possibilities to vegans and non-vegans alike.

Tabitha has recently released a book, and she won the NAACP Image Award for Outstanding Social Media Personality at the 2021 award ceremony.

Shereen Pavlides

@cookingwithshereen

“Don’t you dare throw those away, we’re making the best banana bread,” commands Shereen Pavlides at the beginning of her most viral video to date. Viewed by more than 20 million people, this thick, gorgeous banana bread is made with browned bananas that you were probably going to toss into the garbage.

A former spokesperson and on-air guest at QVC, Pavlides is at home in the kitchen. Her cooking features dishes cooked from scratch, and “homemade made easy” is her motto. And she proves it with beautiful cheese plates, creamy smooth mashed potatoes, luscious moon pies, and Sunday pasta sauce.

For Pavlides, cooking is a way to connect with people and help them learn to make something from scratch. Being able to complete one dish builds confidence and gives you a sense of accomplishment.

Eitan Bernath

@eitan

Eitan Bernath got his start on the Food Network’s first Chopped Junior competition at the young age of 11. Now 19, he creates energetic and entertaining short cooking videos that highlight spices and flavors found all over the globe. He also publishes longer videos on YouTube. Bernath often features international cuisine in his videos and often does a little testing to see if you can make a chocolate souffle with Nutella or an egg with a blowtorch. Come for the myth-busting, stay for the three-ingredient caramel sauce.

His recipes are doable and allow people to widen their repertoire in the kitchen.

Vivian Aronson

@cookingbomb

An Alumna of the 10th season of Master Chef, Vivian Aronson is well-known for her expertise in Chinese cooking. She’s also gotten noticed for her exuberant and animated cooking tutorials on TikTok. She walks you through hand-pulled cabbage, Chinese five-spice chicken, and easy Oreo chocolate ice cream on a stick. Without molds. Aronson also demonstrates how she packs tasty school lunches for her kids every day and shares her process with her TikTok followers.

Heber Clawson

@heber_clawson

You probably won’t find someone as talented and as young on TikTok – or anywhere – as expert cake decorator Heber Clawson. From masterpieces to disasters, 17-year-old Clawson covers all things cake. He takes you through a step-by-step yet fast-paced decorating process that shows you how to decorate buttercream cakes that look like works of art.

His most-watched video is a spectacular realistic geode cake filled with tiny rock candies that garnered ten million views and 2.5 million likes. Filled with easy decorating tips that will wow your friends and family, as well as towering birthday cakes that reach the ceiling, you’ll find tips, tricks, and secrets – all that good stuff.

Gordon Ramsay

@gordonramsayofficial

Surprised to find Gordon Ramsay on TikTok? It was only a matter of time. Ramsay does what he does best here – dissecting other TikTok chefs and quirky home chefs as they try – and often fail – to win his seal of approval.

His TikTok page is peppered with RamsayReacts videos documenting his reaction to videos intrepid and would-be chefs have sent him. He must be doing something right, RamsayReacts has been hashtagged more than 5.5 billion times.

You’ll also find a sprinkling of his famous recipes, such as avocado toast, Chinese dumplings, and a chocolate Valentine’s Day dessert that will make you go yum.

Ramsay’s videos go viral almost instantly, and his TikTok page has about 20 million followers and almost 300 million likes. If you’re looking for laughs, entertainment, OMG moments, and food inspiration, this is the place to be.

The Most Consumed Beverages in the World

Wed, 26 May 2021 00:00:00 EST

Beverages play an integral role in our daily lives, satisfying our thirst and serving as a source of refreshment and enjoyment. With countless options available, it's fascinating to explore the most consumed beverages in the world. From ancient traditions to modern innovations, these beverages have shaped cultures and become ubiquitous across the globe. Join us on a virtual tour as we uncover the top contenders for the title of the world's most consumed beverages.

Water: The Ultimate Essential

Without a doubt, water reigns supreme as the most consumed beverage worldwide. Essential for life itself, water is a universal necessity that transcends borders and cultures. Accessible to all, it hydrates and refreshes, providing a fundamental foundation for healthy living. While tap water is the go-to choice for many, bottled water has gained popularity due to convenience and perceived quality in regions with inadequate water infrastructure.

Tea: Timeless Elixir

Originating in ancient China, tea is the second most consumed beverage globally. Its rich history and cultural significance have granted it a permanent spot in daily rituals worldwide. With a plethora of varieties, including black, green, white, and herbal teas, it caters to diverse tastes. From the traditional tea ceremonies of Japan to the bustling streets of India, where chai flows abundantly, tea offers comfort, relaxation, and even health benefits.

Coffee: The Global Energizer

Coffee's irresistible aroma and invigorating properties have made it a staple in countless countries. From the bustling cafes of Europe to the remote corners of Africa, coffee unites people with its unmistakable allure. The growth of coffee culture, fueled by specialty coffee shops and innovative brewing methods, has further propelled its consumption. Whether it's a morning pick-me-up or a social gathering over a cup of joe, coffee's influence on our daily lives is undeniable.

Soft Drinks: The Fizz of Popularity

Soft drinks, with their effervescence and sweet flavors, have carved a prominent space in the global beverage landscape. Brands like Coca-Cola, Pepsi, and their counterparts have become cultural icons, transcending borders and generating billions in revenue. Despite concerns about their impact on health, the convenience, affordability, and marketing prowess of soft drinks have secured their place as highly consumed beverages, especially among the younger population.

Fruit Juices: Nature's Nectar

Nature's bounty finds its way into our glasses through the ever-popular fruit juices. From freshly squeezed orange juice to the tropical flavors of pineapple and mango, fruit juices offer a burst of natural sweetness and vital nutrients. Health-conscious consumers often turn to fruit juices as a refreshing alternative to sugary soft drinks. The advent of cold-pressed and organic options has further expanded the market, appealing to those seeking premium and healthier choices.

Alcoholic Beverages: Celebratory Tipples

Alcoholic beverages, while not consumed as frequently as other beverages on this list, hold a significant place in various cultures and celebrations. Beer, wine, and spirits have rich histories and regional variations, reflecting the diversity of global drinking cultures. Beer, with its accessible and social nature, leads the pack in terms of consumption, followed by wine and spirits. However, it's worth noting that alcohol consumption should always be approached responsibly and in moderation.

Beverages connect us, bringing joy, nourishment, and a sense of belonging. While water maintains its reign as the most essential and universally consumed beverage, the world's tastes have diversified to include an array of flavorful options. From the invigorating power of tea and coffee to the effervescent delights of soft drinks, the choices seem endless. Fruit juices offer a taste of nature's sweetness, while alcoholic beverages add a celebratory touch to special occasions.

As we navigate through our global village, these most consumed beverages serve as a reflection of our cultural heritage, personal preferences, and evolving lifestyles. It's essential to approach beverage consumption with mindfulness, considering both our individual health needs and the environmental impact of our choices. So, the next time you sip on your favorite beverage, take a moment to appreciate the fascinating journey it has taken to reach your glass. From the ancient tea fields of China to the bustling coffee plantations of Ethiopia, and the modern laboratories of soft drink manufacturers, each beverage carries a story worth savoring.

Remember, while the most consumed beverages in the world provide us with pleasure and sustenance, it's crucial to maintain a balanced and healthy lifestyle. Drink responsibly, hydrate with water, and explore the wide world of beverages with curiosity and moderation. Cheers to the diverse and delicious array of beverages that unite us, quench our thirst, and offer a refreshing glimpse into the rich tapestry of global culture!

A Better Menu Starts with Blending

Wed, 28 Apr 2021 00:00:00 EST

Spring into the warmer seasons with perfectly blended offerings. Bars and restaurants can enliven their menus with freshly blended foods & beverages using our selection of premium quality, hardwearing equipment.

Bar Blenders

Delight customers!

Bartenders looking to impress will love using the durable Waring Bar Blender. With a 32-oz capacity, ¾ HP, and a two-speed motor, this is the ideal choice for blended beverages. With a value price of $115 and premium features, you won’t want to miss it.

8" W x 9.75" D x 13.63" H
Stainless steel container
2-piece lid
120v/50/60/1-ph

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The Vita-Mix Drink Machine Advance is great for an assortment of blended treats from fruit smoothies to thick shakes. The 32-ounce polycarbonate container is designed for easy pouring, and washes easily. Includes high-impact, clear stackable container, blade, and lid, all for $498. Here’s why we love it:

Dimensions: 16.6 x 11.6 x 12.9 inches - 13 pounds
HP, 50/60 Hz, 11.5 amps
Fully programmable
NSF certified

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*Special Recommendation: Bring the tropics to your establishment with Epicurious Mango Castaway Recipe! This original twist on the classic piña colada is sure to win over the crowd.

Food Blenders

Craft sauces, soups, dips, dressings, and condiments with the perfect textures using the right food blender for your operation’s needs. Not sure which commercial food blender is right for you? Call our instant phone support (866-200-6056) to speak to one of our friendly foodservice experts today.

Experience efficiency and reliability with the Vita-Mix Commercial Food Blender. This unit is ideal for bars, restaurants, ice cream parlors, smoothie stands, gyms, or other commercial businesses that serve blended foods and drinks all day long and need a machine that can keep up with demand. This unit will go the distance and is well priced at $567.

Dimensions: 20.3 inch H x 8 inch W x 9 inch D
Capacity: 64 oz.
Includes high-impact clear/stackable container w/ blade assembly and lid, accelerator tool, and black base
3-horsepower motor

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Bring cutting edge technology and expert professionalism into your commercial kitchen with Hamilton Beach Culinary Blender. With a variable speed dial, a touchpad interface, and a 4-liter capacity, this stainless steel blender comes with our highest recommendation. With a value price of $1,399, this machine boasts a built-in preset timer, interlock lid, temperature gauge, power light, memory card, and more:

4 oz. removable dosing cup
Chops/grinds/blends/purees/emulsify
3.5 Hp, 14 amps, 120v/60/1-ph, cETLus, NSF
Express Care Service Program

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Immersion Blenders

Burgeoning in popularity, immersion blenders have become a necessity for bars and restaurants looking to blend the perfect drinks. The immersion blender has a unique design that allows chefs and bartenders to blend in nearly any vessel, which is a time-saver. These blenders are also much easier to store than other countertop equipment.

Capture convenience with Waring Big Stik Immersion Blender. This heavy-duty blender has a 35-gallon capacity, 1 HP, and a variable speed motor. It has a clean modern design and works like a charm. This item ships free, is value priced at $649, and embodies excellence in blending:

6.5" W x 12.5" D x 22.88" H
18" stainless steel removable shaft
Continuous ON feature
Rubberized comfort grip

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The Hamilton Beach Immersion Mixer is a heavy-duty immersion blender with detachable two-piece construction. Its long-life motor and stainless steel chopping attachment are designed for commercial use and gives you the ability and flexibility to multi-task in a hectic environment.

The detachable chopping attachment plus two speeds lets you puree soups and sauces right in the pan, whip egg whites, cream butters, and mix batters with ease. Innovate your kitchen for only $149.

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Specialty Blenders & Blending Accessories

Purchase the right blender for your business and you'll speed up production and ensure product consistency. Bars, restaurants, and foodservice operations of all sizes have trusted JES to provide their business with the appropriate equipment for their establishment. Find the right fit for you:

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Table Service

Fri, 23 Apr 2021 00:00:00 EST

Create a memorable experience for your dine-in service without breaking the bank. JES Restaurant Equipment provides a wide range of quality tabletop products at value prices.

Dinnerware | Flatware | Glassware | Tabletop Accessories

Dinnerware

Use the same care and attention to detail when presenting your meal, as you did while preparing it. Create a memorable presentation by using the right dinnerware for the right cuisine.

Helpful Tip: Use china for a clean presentation, glass plates for colorful foods and desserts, and melamine for outdoor and patio dining.

China is a tasteful choice for upscale restaurants and banquet halls, as porcelain adds a quiet sophistication to the tables it inhabits. Cardinal Arcoroc plates are the perfect addition to your dining room style.

This beautifully crafted case of 2 dozen plates is value priced at $157:

9-1/2 inch dia.
High scratch resistance
Extremely resistant Zenix material
5-year edge chip warranty

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Let your cuisine take center stage with Libbey glass plates that are ideal for salads and desserts. Value priced at $34 for a case of 12, you won’t want to miss these elegant tempered glass plates with a 7 ½” dia.

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Invite creativity and flair into your restaurant with G.E.T. Emerald Plates. These melamine wonders are break-resistant and dishwasher safe, making them durable and convenient. A case of 12 is value priced at $91.

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Flatware

Spoons, forks, and knives—we have elegant and practical dining room utensils intended for commercial restaurants. Shop by design, style or application for your particular business needs. If you need more assistance give us a call at (866) 200-6056 and an expert JES representative will help you in choosing the right collection for your business.

Cook with confidence using Adcraft 2 Tine Pot Cook’s Fork. With a simple but effective design, wooden handle, and 12” length, this item is value priced at $1.72.

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Simplify flatware distribution with Browne Cutlery Cylinder. Value priced at $3.68, these attractive units have a sleek, stainless steel modern design and are 3-3/4 inch dia. x 5-1/2 inch H.

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Helpful Tip: 18/10 Stainless steel is the longest lasting stainless steel, because it contains a higher concentration of nickel than 18/8 and 18/0 stainless steel.

Glassware

Every meal includes drinks, including popular beverages, craft cocktails, and post-dinner coffees. Rise to each occasion with JES glass and plastic beverageware.

Libbey is a trusted leading brand for beverageware, selling in bulk with uncompromising quality. Celebrate the spring and summer by serving iced tea in Libbey 3750 glasses. With 16 oz. of space, Safedge Rim & Foot Guarantee, and a value price of 146 for a case of 36, your restaurant can enliven its beverage service.

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Anchor Regency Glasses prove that a classic never dies. The 12 ½ oz frame, tempered rim, and heavy base help these glasses blend in with any environment. A case of 72 is exceptionally well priced at $110.

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Cut costs and expect durability from Carlisle Stackable Tumblers. These dishwasher safe cups bring convenience and efficiency to your operation. Not only are they recyclable and BPA free, they’re also value priced at $72 for a case of 6 packs.

20 oz. (22.30 oz. flush fill)
Textured exterior
Stain/break/chip resistant
Made in USA

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Add a splash of summer fun to your drink offering with Cambro Huntington Tumblers. Purchase a case of 36 for a value price of $51. Here’s why we love this clear, polycarbonate glassware:

12 oz.
Top dia. 3 inch
Bottom dia. 2-1/4 inch x 5 inch H
Stacking lugs

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Along with tabletop essentials, JES offers the critical service items that ensure every guest has a five-star dining experience. Our products provide the best quality at unmatched prices. Shop our range of supplies including serving platters, trays, bowls, baskets, pails and cups, along with carafes, decanters, pitchers and more.

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Cleaning Tools & Floor Care Products

Fri, 16 Apr 2021 00:00:00 EST

Good sanitation is almost as important to a successful restaurant as the quality of its food (an overly dry chicken breast has never summoned the health inspector!). To ensure the highest level of cleanliness in your restaurant or commercial kitchen, rely on JES for the right supplies at the best prices.

Brushes

Carlisle Baseboard Scrub Brush is the perfect way to prioritize sanitation in your establishment. The 10” hardwood block with 1-¾” DuPont Tynex nylon bristles cleans floors efficiently and thoroughly. A case of 12 is value priced at $290.

Cleaning Chemicals

BK Resources Sheila Shine Stainless Steel Cleaner and Polish is the go-to solution for restaurants that wish to preserve and protect their stainless steel cookware and equipment against deterioration of any kind. At $165 for a case of 12, you’ll benefit from these features:

10-ounce aerosol can (x12)
Low VOC formulation
Removes greasy film
Resists fingerprints and streaking

Food Safety Tools

San Jamar Kleen-Pails are the ideal general-use buckets for back-of-house operations. With 6 qts. of storage for only $6, these are one of the most helpful kitchen sanitation items.

Here’s why we consider them a must-have:

Dishwasher safe
Ergonomic handle with bail handle design
Graduated markings
Meets HACCP Guidelines

Trash Receptacles

Our commercial-grade waste containers come in a variety of sizes and can hold anything from used paper towels in the bathrooms to a customer’s unfinished meal.

Keep the environment clean and safe with our line of Recycling Bins and Safety Receptacles.

Commercial Trash Cans

Continental Huskee Container is made of engineered resins and can handle large volumes of trash. At $129, these containers are built-to-last, meaning they will rarely require replacement.

Durability and dependability are in the details:

10-gallon capacity
17-1/2 inch x 15-3/4 inch dia.
Round
General purpose waste

Outdoor Trash Receptacles

Update International Crack Resistant Outdoor Trash Receptacle is thick enough to withstand the outdoor elements and light enough to easily carry. This 35-gallon square trash receptacle is perfect for both indoor and outdoor use and is value priced at $58.

Mops

Carlisle Wet Mop Head will leave your restaurant’s surfaces sanitized, fresh, and clean. JES offers a case of 12 professional grade mops for a cost-saving of $126.

Each mop boasts these features:

Medium Sized
Looped-end, for greater efficiency
Washable, for easy cleaning
White microfiber yarn with red 5”W vinyl-coated band

Mop Buckets

Update MBK-9 Yellow Mop Bucket and Wringer features the classic efficiency of janitorial equipment, and is offered for only $46. These features make this portable bucket durable and easy to use:

Includes wringer
36-quart bucket
Polypropylene construction

Floor Sweepers

Expect success with Carlisle Multi-Surface Duo-Sweeper. This brushless, low profile sweeper will make after hours clean-up a breeze. At $167 for a case of 4, enjoy these premium features:

12"W
Large capacity dust bin
Ergonomic swivel steel handle
Non-marking wheels, rubber blades, and bumpers

Caution Sign

Make guests’ safety a priority, while ensuring your restaurant’s cleanliness. Update International Caution Floor Signs clearly indicate areas which may be slippery, and therefore ought to be avoided. Their cone-shaped wet floor sign is an eye-catching yellow and features text in multiple languages. Value priced at $12, this caution sign is a must-have.

Anticipate your customer and staff needs, and ensure their safety with Adcraft’s Anti-Fatigue Floor Mat. This 3’ x 5’ durable black mat can prevent potential hazardous slips and falls. Champion safety and caution in your front-of-house and back-of-house for only $72!

Here’s why we love it:

7/8" thick
Heavy duty rubber matting
Anti-slip connector strip on one side
Grease resistant

Excellence is in the details. Wow customers with a spotless dining area, using Carlisle Duo-Sweep Lobby Angle Broom. With a case of 12 value priced at $167, your establishment could be freshly swept and wonderfully inviting.

48"L black metal handle, 12" wide head
Flagged polypropylene bristles
Flared and Balanced
(2) handle holes: upright and angled

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Source & Save on Your Unique Industry Supplies

Fri, 9 Apr 2021 00:00:00 EST

JES offers a wide variety of industry-specific products, equipment, and tools at everyday low prices!

Food Truck supplies are a favorite! A mobile foodservice operation relies on products performing efficiently and safely at optimum capacity to serve customers with a smile!

A lightweight mixing bowl is a wholesale essential. Vollrath 47943 13-quart Mixing Bowls, in a case of 6 and stainless, is the perfect choice to help you blend and prep. Value priced at $53.

Whether you are in search of countertop fryers, griddles, or charbroilers, you'll find all essential cooking, holding, and serving equipment designed to maximize your menu and profit, while minimizing space demands.

Bring sweet and savory to the table with Eurodib’s Electric Crepe Maker, value priced at $460.

Here’s how it is engineered to stand out:

15.9" dia. cast iron griddle
60 crepes per hour cooking capacity
Includes a wooden spreader
Round stainless steel frame

JES also offers refrigerated prep tables, ice machines, and freezers that are ready to be installed into your food truck. Use undercounter and worktop machines to make use of every inch of the limited space.

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Browse our extensive inventory of grocery and deli supplies to find top-grade, industry products that meet your budget. We offer refrigerated displays, meat slicers, and more to make your deli or grocery store the preferred destination in your neighborhood.

Buying the right slicer can be critical to any operation. JES stocks safe and durable slicers that are available in manual gravity feed and automatic models.

Vollrath Heavy Duty Deli Slicer is a chef’s top pick, with an anodized aluminum body, noon-skid rubber feet, and a 6 ft. 4 in. cord.

Value priced at $3,091, these features further set it apart and allow your deli to gain an edge over the competition:

13-inch blade with safe blade removal system
35° gravity feed
Slice thickness up to one inch
QuanTanium coated non-stick plate

Modern styling and sleek lines make the 60-inch Curved Refrigerated Countertop Deli Display Case a stylish and yet highly functional part of your shop.

Dual fans circulate air throughout the unit to ensure even temperature control, while interior lights showcase your products. Improve the display of your menu items with this game changer, value priced at $5,811.

G.E.T. Salad Crocks come in a case of 12 and can hold 1.2 quarts of toppings. Each unit has a lid to better preserve fruits, vegetables, and perishables. Champion health and serve fresh salads at your deli for just $52.

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Serve your popular tequila beverages on the rocks or frozen with a lime in one of JES’s elegant and themed Margarita Glasses. The case of 12 stemmed, footed Glassware by Anchor is value priced at $73 and a guaranteed crowd pleaser.

Display your delicious guacamole, queso, and salsa in the iconic Viva Mexico Molcajete Bowl. Made from a break-resistant melamine material, you will rarely have to replace this case of 12, which is value priced at $63. For added convenience, this item is dishwasher safe.

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Expect excellence with Baker’s Pride’s Countertop Pizza Oven. This electric oven packs 1.5kW of power and bakes pizzas to perfection with a 15-minute timer. Well priced at $848, you can take full advantage of these features:

13-1/4"W x 13-7/8"D bake deck
Slide out wire baking rack
Thermostat to 680°F
Stainless steel exterior finish

American Metalcraft Pizza Stone evenly spreads heat. allowing you to create pizza, stromboli, and many other baked goods that have light crispy crusts. This ceramic pizza dish with a 15” diameter is dishwasher safe, marvelously simple to clean, and perfectly priced at $10.

Every popular pizza parlor needs NorPro’s Professional Gauge Stainless Steel Pizza Cutter, value priced at only $11. The solid, fitted handle ensures a water-tight seal, and the 3.25/8cm diameter on the round blade creates accuracy.

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Countertop Supplies - Demand for Convenience & Cost-Savings

Fri, 2 Apr 2021 00:00:00 EST

Prepare and serve enticing menu selections with ease and efficiency with our latest countertop supplies.

Our top quality kitchen equipment is value priced and designed to improve the level of performance at your restaurant to enhance the customer experience.

Dispense Easily & Organize Logically

Delight your customers with orderly and easily accessible meal enhancements, such as condiments, dressings, and toppings. Countertop Dispensers and Organizers will improve customer service and help facilitate your reopening efforts.

The SE-3 Server Express is an ideal stainless steel countertop dispenser for condiments and dressings. The unit’s three express pumps dispense from (3) 1-1/2 gallon pouches. It is perfectly designed to dispense 1 oz. portions which can be reduced to 1/4 oz. increments. The SE-3 is a top pick among restaurant staff and value priced at $587!

The compact, 3-tier design saves counter space, while also providing customers with nine different options for toppings. The silver steel frame and glass jars will give your front-of-house counters a modern feel.

Perfect Beverage Dispensers

Whether you operate a casual corner cafe, high-end boutique restaurant, or customer service station in a lobby, our Beverage Dispenser selection has something for everyone. Pursue our value priced offerings of: Cold Beverage Dispensers, Frozen Beverage Dispensers, and Juice Dispensers.

Cal-Mil 1132-3-13 Beverage Dispenser has the ability to blend into and subtly enhance any environment. With chic metallic bases, an internal ice chamber, and a 3 gallon holding capacity, these are optimal units for cold juices and fruit-infused water (value priced at $314).

Beat the summer heat for $1,991 with the Gold Medal 1414 Compact Frusheez Beverage Machine. With two 1.5 gallon bowls, bell shaped spill protectors, and energy conserving technology, this is a must-have for any establishment serving frozen beverages!

Serve Coffee and Tea with Confidence

Browse our selection of Coffee and Tea Equipment to find large, small, inexpensive, and deluxe versions of everything need for dependable beverage service from morning to night.

Elevate your self-serve coffee station with a Hamilton Beach elegant Coffee Urn. For only $112, this attractive stainless steel unit can serve 60 cups of coffee, keeps a warm heater, and maintains coffee at an optimal temperature for better-tasting brews.

Deliver Warm & Delicious Dishes

Never be caught off guard during peak hours! Have your food prep ready with our range of food warmers and cookers, display warmers, holding bins, heated shelves, heat lamps and more.

Imperial ITY-24 is an effective Teppan-Yaki Countertop Griddle that will always deliver. The manual controls, 24” surface, and center hot spot give it the capability to cook and prep multiple foods at the same time. The removable grease tray and stainless steel material make it easy to deep clean this quality product (value priced at $2,577).

A kitchen in need of a quality and durable water bath warmer should consider the Server Products 8200 Small Food Warmer. At $240, the 1-1/2 quart interior bowl is surrounded by a temperature-sensing thermostat and wrap-around heating element. The petite frame is perfect for optimizing kitchen surfaces and still administers 250 Watts of power.

Don’t Forget your Fruits and Vegetables

Food and Vegetable Prep Equipment allows your staff to save time without sacrificing accurate and quality portioning.

Nemco 57500-3 Fruit & Vegetable Dicer has interchangeable blade assemblies and push blocks, which enable customization. The weighted handle, stainless steel blade, cast aluminum construction, and tall base all work to make this unit a comprehensive fruit & vegetable dicer (value priced at $278).

Serving burgers or salads? Nemco 55600-2 Tomato Slicer will help you expedite the process! Showcasing many safety features and efficiency measures, this $242 slicer with a polyethylene slide board is essential for high volume kitchens.

Food Processors with Proven Success

Streamline your restaurant’s back-of-house operation with cutting-edge Food Processors.

Waring WFP11SW Food Processor, with the LiquiLock Seal System, ensures that your surfaces remain spotless while prepping foods. Serve meals expediently by using this champion food processor with a vertical chute feed design (value priced at $455)!

Create smoothies, salsas, or ground meat dishes using the Robot Coupe R101 Combination Food Processor. This $849 food processor features pulse and vegetable prep functions and five unique blade discs, allowing it to accomplish a multitude of tasks with excellence.

Serve Sandwiches in Style

Craft perfectly grilled sandwiches using our Panini & Sandwich Grills with smooth, grooved, or combination heat plates.

When preparing paninis, you cannot go wrong with the Cadco CPG-10. This handy clamshell panini grill comes with a glass cooking surface that drastically cuts down on cook time and makes clean-up a breeze. This $810 model comes with a ribbed top and a smooth bottom cooking surface, giving your panini the iconic grill marks.

Invite innovation into your kitchen with the Star PST7 Sandwich Grill. Cook multiple sandwiches simultaneously on the 7.5" W x 14.2"D smooth aluminum cooking surface. This must-have gadget is value priced at $1,617!

Wrapping it Up

Thank you for reading and your continued loyalty to JES — our team of experts is available to assist you with selecting the right equipment and supplies for your unique needs.

Beverage and Bar Trends Growing in Popularity

Fri, 26 Mar 2021 00:00:00 EST

Beverage menus are getting creative. Do your drink offerings reflect the latest trends?

Each year, traditional restaurant and bar trends fade out of popularity and exciting new ideas emerge. This year is no different.

In fact, with the widespread use of image-based social media platforms, keeping up with the trends is more important than ever.

Drink to Your Health

Trend: Healthy drinks are coming in strong!

A recent New York Times article estimates that the average American gained two pounds a month during the Covid-19 lockdown.

As the social scene begins to reopen this spring and summer, healthy drinks that promote gut health and are rich in superfoods are predicted to skyrocket in popularity.

According to an article in Food & Beverage Insider, “Immune-boosting ingredients like elderberry, acerola cherry, apple cider vinegar, ginger and turmeric will be popular” as well.

To take full advantage of this nationwide health kick, we recommend serving drinks in casual yet attractive Beverageware. JES boasts a wide array of glass and plastic products from elegant glasses and brandy snifters to coffee mugs and plastic tumblers.

Libbey 2359 Lexington Beverage Glass allows for 11.5 oz. of any kind of flavorful and aesthetic antioxidant drink. With a stouter frame and room for 10 oz., Libbey 494 Room Tumbler Glass is an excellent choice for summertime berry-infused beverages.

Both classic choices are equipped with Safedge rim guarantee and come in cases of 36 and 12, respectively.

*Recommended Recipe: Elderflower Champagne Cocktail

Travel in Place

Trend: Harness an international flair.

Because travel has been seriously restricted, people are craving distinctively international flavors.

With the right beverageware, any bar or restaurant can tap into the wanderlust. Casual corner cafes might try enhancing their morning brew service, by presenting tea, coffee, or cappuccinos in International Tableware’s colorful Latte Cups.

Bars may consider serving alcoholic beverages with exotic and fresh international elements, such as blood orange slices, guava juice, or buckthorn berries. These foreign flavors are perfect for adding subtle tweaks to classic favorites.

Serve your exotic, summertime delights in something unpredictable and fun: Drinking Jars! The timeless Mason Jar is the perfect laid-back and inviting vehicle for exciting new flavors.

We offer three styles of jars - plain panel, country fair, and polycarbonate clear.

The polycarbonate clear frame and adjoining handle prevent hands from chilling while drinking tasty libations.

*Recommended Recipe: Blood Orange Margaritas

Optimize Cleanliness

Trend: Prioritize sanitation.

Anticipate and resolve any customer concerns from the beginning to the end of their visit. If you take caution and champion the best sanitation protocols, your guests can unwind, feel at ease, and enjoy their evening out.

Equip your restaurant or bar with these quality sanitation items, to ensure the safety of your guests and staff, and in turn, heighten their dining or drinking experience.

The reopening essentials include:

Glass dividers for separating booths
Clear, plastic register shields
Social distancing and “This table has been sanitized” signage
Bulk packages of disposable protective masks

A valuable option for your beverage service is pitchers with lids that preserve and protect the beverage inside and reassure customers of your caution. Gourmet Glass Pitcher and Satin Finish Pitcher are the ideal choices for serving drinks in 2021. Additionally, these pitchers have a classic style, giving you the atmospherics of upscale establishments.

Your safety practices create an environment of guest confidence and relaxation.

Smoothies & Blended Mocktails

Trend: Fuse, combine, and intermix!

Non-alcoholic drinks have taken the restaurant industry by storm. Mocktails and zero-proof spirits are now in great demand.

Prepare for the masses by including non-alcoholic blended beverages on your drink menu. The stainless steel, triple spindle Waring Drink Mixer will reliably and efficiently deliver high-performance time after time.

These qualities make the Waring Drink Mixer a real stand-out:

Fully automatic cup-activated operation
Powder coated die-cast steel housing
1,125 Watts of power
3 independent motors at 1 HP each

Enliven the frozen or blended mocktail drinking experience by serving beverages in Specialty Hurricane Glasses. Serve up daiquiris, pina coladas, Bloody Mary drinks and more in these sophisticated yet whimsical vessels.

*Recommended Recipe: Virgin Layered Strawberry-Mango Margaritas

Thank you for your loyalty to JES Restaurant Equipment. We hope you found this article informative.

The Surge and Sustainability of Take Out and To Go

Thu, 18 Mar 2021 00:00:00 EST

While the restaurant industry is reopening, guests are still feeling cautious.

As spring blossoms, your restaurant can be a champion of social dining, while also being a guardian of sanitation. Use these sanitation tips, equipment, and unique take out and to go solutions to elevate the dining experience from beginning to end.

Take Advantage of Take Out

Though your guests may be opting for carry out of their favorite dishes to enjoy at home, as opposed to dining in your establishment, they will still associate the meal with your restaurant.

This means the packaging, presentation, food temperature, and taste need to reflect the wonderful experience a customer would have when dining out.

To take full advantage of every opportunity, your restaurant must be prepared to serve a to go menu that is appealing and appetizing in value-priced disposable containers. Use reliable, secure, premium quality delivery bags, food carriers, and take out containers for each order.

Serving burgers? What about salads? While restaurants used to boast large communal condiment dispensers, individual serving sauce and dressing containers are now a must-have. The 2 oz. portion cup or the 4 oz. cup are the perfect solutions for saucey To Go meals — and don’t forget to order lids!

Think beyond the meal itself. Consider the full dining experience. It will almost always go better with napkins and ketchup!

Hand Sanitizer and Dispensers

Customers will be eager to clean their hands before and after picking up their meals. To prioritize their safety, make hand sanitizer readily available throughout your restaurant. The best hand sanitizers are at least 60% alcohol (according to the FDA).

Likewise, the best hand sanitizer dispensers are automatic. Touchless dispensers prevent the spread of bacteria and germs on surfaces and show your commitment to guest safety.

Social Distancing

While everyone knows not to crowd and cluster, few people can accurately gage and abide by a six-foot distance between other customers and themselves. Take the initiative in promoting safety by using signage to remind guests to socially distance.

Another practical way a restaurant can help customers feel safe is by using floor mats to indicate where to stand. This has become a very popular tactic throughout the foodservice industry, as well as theme parks, gyms, and shops that are reopening but remain cautious.

Masks and Barriers

Consider placing a box of disposable protective masks at the front of your establishment for guests to wear while they are ordering or picking up their order. This prevents any upset if someone forgets their own mask.

Clear plastic barriers and register shields are another reopening essential. Along with protecting customers, these features help to keep your staff safe as they assist and serve multiple guests.

Keep Safety and Sanitation Top of Mind

Handwashing has been a large tenet of the past year and the practice is especially important for those handling food. Here are some guidelines that are worth sharing with your restaurant staff.

Use soap with glycerin or other moisturizers that is gentle on the skin.

Your skin is a natural protective layer that wards off bacteria from entering your body. Excessive or rough hand washing can damage the body’s thin but tough bacteria-armor!

Dry your hands after washing.

If you are rinsing and flicking, you’re skipping a crucial step. Drying your hands will help remove dead skin cells and bacteria.

Wash your hands after removing gloves.

Your hands can become sweaty under the gloves, and bacteria sticks to damp skin.

That’s a Wrap!

We hope these take out and sanitation tips inspire you and your team with creative ways to serve customers safely and re-establish your business in the community!

Bar and Beer Insights for Efficiency and Profitability

Thu, 11 Mar 2021 00:00:00 EST

Bar and Beer Insights for Efficiency and Profitability

Finally, it’s 2021! While our favorite bars are reopening, customer preferences have changed.

We are sharing the best ways to take advantage of this St. Patrick’s Day by successfully navigating a new set of expectations by thirsty patrons.

Bar Supplies

TREND: This year, we can expect to see an uptick in demand for specialty drinks.

Alcohol consumption jumped 19% for middle-aged adults last year. However, drinking during the pandemic was generally done at home, without frills or festivity.

Have your bar ready to accommodate unique requests and to feature hand-crafted, stand-out offerings on your drink menu.

Whether you pour wine, beer, or liquor, we have everything a mixologist might need to provide a guest with a perfectly made specialty beverage. Here is our complete list of bar supplies that you’ll need to dazzle and delight!

We are especially proud of Valpro’s Back Bar Coolers, the premier choice for drink refrigeration. Valpro equipment is highly durable and manufactured with uncompromising quality and state-of-the-art features:

Energy Efficient Technology
Full Stainless Steel Interior
Snap-in Magnetic Door Gaskets
Self-Closing Doors

Learn more about how Valpro Back Bar Coolers will improve efficiency and reduce cost of service.

Valpro Direct Draw Beer Dispensers are another cost-saving investment made to optimize your drink distribution. These units will get perfectly foamy, craft brew in the hands of your customers while it’s still cold. Valpro VPBD1, VPDB2-2, and VPBD3-2 are the ultimate beer dispensers, featuring:

High Density Insulation
Black Powder-Matted Galvanized Steel Exterior
Forced Air Cooling with Fan Motor
Solid Foam Stainless Steel Tops

Read more about Valpro Direct Draw Beer Dispensers with their energy efficient technology that will heighten your bar service.

Beverageware

TREND: The days of communal cocktails are over.

In the years leading up to 2020, Scorpion Bowls (and the like) were gaining serious momentum. However, since the onset of Covid-19, any appeal for drink sharing has vanished.

Today, each person is ordering his or her own drink in its own vessel. And on St. Patrick’s Day, you can bet that two drinks of choice will be Guinness beer and Irish whiskey.

To prepare for the masses, we recommend stocking up on quality, traditional beverageware used to serve beer and whiskey, such as:

Libbey 1604 Pilsner Glass
Libbey Mixing Glass 15790 or 15141
Libbey 5121 Whiskey Shot Glass

Beverage Blenders & Mixers

Make quality drinks efficiently.

Conquer the bar rush and speed up your drink distribution services with top of the line beverage blenders and mixers.

Our Hamilton Beach, Waring, and Skyfood blenders are unparalleled appliances which offer superior results. With strong horsepower motors and extra sharp stainless steel blades, these blenders will perform perfectly amidst the St. Patrick’s Day bar rush.

Bartending Supplies

TREND: People want flair.

It’s time to restock! Our cocktail shakers, bar mats, jiggers, liquor pourers and more will get your bar outfitted and ready to wow revelers on this year’s 3-leaf clover inspired holiday!

Introducing Centerline by Hobart and Traulsen

Tue, 23 Feb 2021 00:00:00 EST

The needs of each commercial kitchen can vary greatly depending on menu, operation size, space, and other factors. Some kitchen operations need equipment that can run around the clock while others need equipment that can maximize efficiency while using minimal space. Centerline by Hobart and Traulsen is a line of commercial kitchen equipment that offer customers simple, affordable, and reliable choices for commercial dishwashers, food prep, and refrigeration units.

Centerline by Hobart offers customers both high temperature and chemical sanitizing undercounter dishwashers designed for ease of use and affordability. These undercounter dishwashers provide the quality you expect from Hobart while, also focusing on simplicity and durability. Centerline undercounters are faster than manual washing a 3-compartment sink, washing up to 24 racks per hour, and can handle a full range of items used daily in a commercial kitchen including prep ware, dishes, glassware and utensils, all while using just .84 gallons of rinse water per rack. The top-mounted user interface is designed with one-touch activation for a standard two-minute wash cycle, or two-touch activation for an extended wash cycle. Soft start protects your fragile glassware from breakage. The sense-a-temp booster heater helps ensure that the final rinse temperature reaches 180°F for consistent sanitization on every cycle.

The Centerline undercounter's quiet operation is designed to reduce the noise level so to help keep the noise level down in the kitchen, and to avoid disturbing customers when it's close to the front-of-the-house. Maintenance is easy and the units will alert you when it is time to perform preventative maintenance, such as a delime cycle or when your chemical bottles are in need of replacing.

Centerline by Traulsen focuses on operator refrigeration needs. This line of reach-in and undercounter refrigerators, freezers, and prep tables are ideal for kitchens who are cost-conscious but don't want to compromise on durability, reliability, or performance. All units are constructed using high quality stainless steel, anodized aluminum and use eco-friendly, non-flammable, EPA approved refrigerants. All Centerline by Traulsen models are designed and assembled in Forth Worth, Texas and come with a 3-year parts and labor warranty with an additional 2-year warranty on compressor parts.

Designed with simplicity in mind for a user-friendly operation, Traulsen's Centerline reach-in refrigerators and freezers promote food safety and less food waste through superior temperature recovery and maintenance. The self-closing and stay-open doors are designed for easy loading and unloading of product while the space on top of the unit can serve as extra storage. Units are equipped with interior LED lights operated by magnetic proximity switches with fewer moving parts. Easily adjust and monitor the cabinet temperature and other settings using the electronic control with LED display. The bottom mounted system on these reach-in refrigerators and freezers give you easy access for cleaning the condenser coil and other general maintenance.

To maximize a minimal space, Centerline by Traulsen offers a line of undercounter refrigerators and freezers in a variety of footprints. Units are available in 27", 36", 48", 60", or 72" sizes, each allowing for zero clearance installation. Models are available in an array of configurations including worktops with a 4-inch backsplash, solid doors, glass doors (refrigerators only), or drawers, to meet diverse kitchen needs. Easy to operate with a user-friendly electronic control and LED display, these units are designed with full length, recessed functional handles that are easy to grip for opening and closing the door. Door options have a stay-open, self-closing feature that allows for operator ease of use while loading and unloading product from the undercounter refrigerator or freezer.

Having a prep station that works for the flow of your kitchen is just as important as having the necessary equipment to store and cook product. Traulsen's Centerline prep tables are designed with durability, simplicity, and affordability in mind and are a great fit for any kitchen. Using a forced-air refrigeration system, these prep tables provide consistent, safe temperatures in the cabinet and pan rail. Available in 27", 36", 48", 60", or 72" sizes with standard and mega top configurations, these prep tables suit any kitchen set-up. Centerline by Traulsen's prep tables exceed the NSF7 performance testing for open top refrigerated food prep units using 6" deep pans, a differentiator from the competition. The stay-open, self-closing doors allow for operator ease of use when loading and unloading product from the unit. Full-length, recessed handles are easy to grip and compliment the user-friendly electronic control with LED display. Prep tables allow for zero clearance installation to maximize food prep in the smallest of spaces.

Regardless of your kitchen needs, Hobart and Traulsen have them covered with their range of Centerline products. For durable, reliable, easy to use, affordable kitchen equipment, any unit from Centerline by Hobart or Centerline by Traulsen is the way to go.

25 Restaurant Terms Everyone Should Know

Thu, 18 Feb 2021 00:00:00 EST

Each industry has a vocabulary that's specific to those who work in that industry. At times, it might even feel like two people from the same industry are speaking a different language altogether. The restaurant industry is no different. If you've ever overheard two restaurant workers speaking and couldn't understand what they were saying, it's likely they were using restaurant terminology to communicate various information quickly. These 25 terms are some of the most popular restaurant terms used and good terms to know whether you work in a restaurant or are a frequent restaurant goer.

2-top, 4-top, etc.: The number of guests seated at a table

A la carte: Sold by itself; typically used in higher end establishments where steaks might be sold by themselves with no side items

Back of the house: Staff who works in the kitchen or other areas that are not usually seen by the customer (ex. chefs, kitchen prep, dishwasher, etc.)

Bar back: Assistant to the bartender. The bar back usually runs items through the dishwasher, stocks the bar, and pours beer, wine, and nonalcoholic beverages for servers.

Campers: Guests who linger at their table after the food is finished and the check has been paid

Dead plate: When a plate has been in the window under heat lamps for too long

Eighty-sixed (86-ed): Phrase used when an item is no longer available

Expo or expeditor: The person in charge of adding final touches to a dish or organizing food before it leaves the kitchen

Front of the house: Staff who work in the front or dining area and are seen by customers (ex. hostess, server, bartender, etc.)

FSR: Full service restaurant

Ghost restaurant: A restaurant that is usually pretty empty and instead generates the majority of its revenue through food delivery and takeout

In the weeds: A situation where the staff is pressed for time and required to do a huge task or several tasks at once

Last call: Phrase used by bartenders and servers to warn guests that the kitchen or bar is about to close

Mise en place: French term that refers to preparing all the ingredients and tools prior to beginning to actually cook a dish. In restaurants, this is typically done before service starts.

On a rail or on the fly: Phrase used when something is needed quickly

Overhead: Any additional factors that go into figuring out how much a dish at a restaurant will cost. This includes cost of labor, shipping costs, electricity required to make the dish, etc.

POS: An acronym for Point of Sale, the system that is used to place orders and where sales are recorded

QSR: Quick service restaurant

Runner: A person whose job it is to run back and forth between the kitchen and dining area delivering dishes. Runners are not assigned specific tables like servers.

Sharking: Luring an employee away from one restaurant to work at another

Side work: Prep work performed by the front of house staff such as rolling silverware and napkins

SOS: Sauce on the side

The boogie man: Health inspector

Waxing the table: Giving the VIP treatment to a table

Well or well drinks: Alcoholic drinks made using cheap house liquor

15 Non-Food Ways to Use Food Items

Tue, 16 Feb 2021 00:00:00 EST

It's always useful when items can be used for purposes other than their original intent. Whether it be for practical purposes or just an alternative if you find you've run out of something or don't have what you need to accomplish a task, being able to find a suitable substitute in your house is helpful. Surprisingly, a lot of common food items can be used for more than just preparing meals. From polishing surfaces to DIY-ing beauty self-care routines, your kitchen is full of food items that can be used in ways you would never have thought. Here are 15 ways that food items can be put to non-food use.

Flour can be used to polish steel cookware and appliance surfaces. This a trick used by housewives for years. Wash the steel surface that you want tot polish like normal, using soap and water to get it as clean as possible. This can be the sink, refrigerator doors, steel mixing bowl, etc. Make sure to dry the surface completely when finished washing because you then take a dry rag and saturate it with flour before using the rag to scrub the newly cleaned surface. The longer and harder you scrub, the shinier the steel should become. When finished, just give things a quick wipe down with a paper towel or clean rag to remove any excess flour.

Use lemons to get rid of unwanted bugs. Lemons are useful to have on hand as they can be used for more than just cooking. Many insects and other bugs have a strong sense of smell and are particularly sensitive to citric acid, of which lemons have a ton. To keep these guys out of your kitchen or any other area of your home, squeeze or spray lemon juice around your doors and windows. The strong smell should keep them away while giving your home a nice, fresh scent.

Use tea bags to depuff your undereye area. Tea bags are good for reducing any puffiness, redness, swelling, dark circles, pain, and itchiness from your eye area. The symptoms that they relieve depends on the type of tea bag used (green tea, black tea, etc.) but they all can help. After making a cup of tea, instead of throwing out the tea bag, let it cool down until you can comfortably pick it up and then place it over your eyes for 15-20 minutes with the eyes closed. If you want to make a cold compress, place the tea bags in the refrigerator for 10 minutes or so before placing over the eyes.

Use eggs in place of conditioner. If you run out of conditioner, just take a trip to your kitchen to pick up a few eggs before your next shower. Separate the egg yolk from the egg white and add a teaspoon of olive oil or baby oil and a cup of lukewarm water to a bowl with the egg yolk. Whisk the mix together and then use it on your hair like you would a conditioner. After a few minutes, rinse it out and enjoy silky soft hair.

Use ketchup to clean copper and brass pieces. If you only have one or two copper pots, it may not be worth buying a copper polish. Instead, break out the bottle of ketchup from your refrigerator or pantry. Pour some ketchup onto a soft rag and gently rub it into the copper. After a few minutes, rinse it off using warm water.

Make a homemade skin exfoliator using ground coffee. A lot of beauty products use coffee grounds in their products because it acts as a gentle exfoliant and is gentle but abrasive enough to be used on the skin to remove dead skin cells and can temporarily reduce the appearance of cellulite by tightening the skin. To make, mix together a half cup each of coffee grounds, brown sugar, and melted coconut oil. Scrub onto the skin and rinse off.

Use sugar to make your own lip scrub. Lip scrubs are ridiculously easy to make yourself so instead of paying $10 for one at the store, make your own! All you need to d is take some sugar and mix it with a little olive oil and, if you'd like, a few drops of an essential oil of your choice. Then, use just like you would any lip scrub.

Make makeshift fireworks at home. All you need is some sand, sugar, baking soda, and lighter fluid. Simply fill a metal or glass bowl with the sand and douse it with lighter fluid. Then, create a hill using the baking and sugar and set the whole thing on fire. The reactions from the baking soda and sugar should create a long snake-like tube of black stuff that spirals out of the bowl. The reaction can last up to 20 minutes. And voila, homemade firework!

Use oatmeal to soothe irritated skin. If you had chicken pox as a kid and remember taking an oatmeal bath, this is why. Oatmeal contains soothing properties which is why it is a common remedy for chicken pox and acne breakouts. For acne breakouts, cook some oatmeal and once it has cooled to a lukewarm temperature, apply it to the affected areas and let it sit for a few minutes before rinsing it off. If bathing, the oatmeal can be added straight to a bath or put into some panty hose and used to scrub onto the skin.

Use a banana to polish your silver. While silver is pretty to look at, it does tarnish easily and requires routine polishing to keep it shiny. If you've run out of silver polish or can't find any, use a banana peel instead. Add a banana peel and some water to a blender and blend until you have a thick, yellow paste. Then put that paste on your pieces of silver and let it sit for a few minutes before rinsing the paste off. Your silver should be bright and shiny.

Green apples can stop headaches. This is a good trick to know if you or a loved one frequently suffer from headaches. Studies have shown that some people who suffer from headaches or migraines find the smell of green apples to help reduce the severity of their headache to more manageable levels.

Clean your tiles with baking soda. Tiles are durable but the grout holding them together can get gross over time. Try an easy, eco-friendly home remedy to clean your tiles by adding half a cup of baking soda to two gallons of water. Then, scrub your tiles with this mixture and see the grout look like new again.

Use pickle juice to melt ice. If you live in an area that sees snow and ice in the winter and keep pickles in the house, don't throw away the pickle juice! This is also not a bad idea for anyone living in warmer climates where snow and ice are not common but also not unheard of in the winter. Because pickle juice is a briny, salty liquid, it can act as the salt substances frequently used to melt ice and snow in the winter. Just carefully pour out the liquid onto your sidewalk, steps, or other areas you want to defrost when it's icy outside.

Disguise scratched wood surfaces with walnuts. If you have any wood surfaces or hardwood floors, then you'll know that they can collect shallow scratches and nicks over time. To help disguise these small imperfections, take a shelled walnut and rub it over the scratch or nick. The oils in the walnut should help disguise the marks and make them less noticeable.

Avocados can be used as a face mask. In addition to giving us great snacks like avocado toast and chips and guac, avocados are also good for your skin. The natural oils in avocados act as a moisturizer and can help rehydrate your skin and get rid of dry patches. You can make a face mask by simply smashing up and applying it to your face. After a few minutes, rinse it off with warm water like you would any other face mask.

Chocolate Cherry Cake

Thu, 11 Feb 2021 00:00:00 EST

Chocolate and Valentine's Day go hand-in-hand. It's rare to hear or see one mentioned without the other during the month of February. Chocolate and cherries are also a good combination. This Valentine's Day, why not combine all three? This chocolate cherry cake is bursting with chocolate covered cherry flavored goodness and is perfect for celebrating the romantic holiday.

Ingredients:

For the cake:

1 cup flour
1 cup sugar
1 cup sour cream
1 cup water
1 box Devil's food cake mix
3 eggs
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1 teaspoon cherry extract
1/4 teaspoon salt
1 (10oz) jar maraschino cherries, drained and sliced with a few reserved for toppings (optional)

For the frosting:

6-1/2 cups powdered sugar
2 (8oz) packages cream cheese
2 sticks (1 cup) butter
1 teaspoon vanilla extract
1 teaspoon cherry extract
Red gel food coloring (optional)

Directions:

For the cake:

Preheat the oven to 325°F and spray a few circular cake pans with nonstick cooking spray.
Combine all of the dry ingredients in a mixing bowl and stir. In another, larger mixing bowl, combine the sour cream, eggs, water, vanilla extract, and cherry extract.
Add around half of the dry ingredients to the wet ingredients and blend them together. Then add in the rest of the dry ingredients and blend until combined.
Pour the batter into the cake pans and bake until the middle of each cake springs back slightly when touched.

For frosting:

Cut the sticks of butter into smaller pieces and add it to a mixing bowl or the bowl of your stand mixer. Beat with low to medium speed until the butter has softened and is smooth.
Do the same with the cream cheese blocks and add to the bowl, beating until combined.
Add in the vanilla and cherry extracts.
Gradually add in the powdered sugar and beat the mix on low speed until everything is blended.
If you want to add a pinkish or red tint to the frosting, add a small bit of the gel food coloring and beat until the frosting is fluffy. To get a faint pink hue, a very small amount of coloring is needed though more can be added to reach your desired color.
If you will be using a pastry bag and tip to fill and frost the cake, you may need to let the frosting chill in the refrigerator for a short time before using. Otherwise, it can be applied once the cakes have cooled.

Cake Assembly:

Place the first layer of cake on your cake stand, base, or plate.
Apply a layer of the cream cheese frosting on top and sprinkle with a few sliced cherries if desired.
Repeat these steps two more times.
Add a thin layer of frosting to the outside of the cake, then place the cake in the freezer for 15 minutes or in the refrigerator for 20-25 minutes to chill.
Once chilled, add a second layer of frosting to the outside of the cake and decorate the top as desired. If you set aside any cherries from earlier, they can be used to decorate the top of the cake.

Can Spices Go Bad?

Tue, 9 Feb 2021 00:00:00 EST

Flavor and presentation are two very important aspects when it comes to eating any dish. However, while a nicely plated meal is great for visual aesthetics, it's how your taste buds react that really matter. Spices are often what can take a dish--any dish--from bland to tasty. Because most spices and flavorings kept on hand are ground, it can be easy to forget that they too should be culled through at least once a year. Many spices can last for a long time, but they can still "go bad." If anything in your spice collection has a suggested use by date from 2015, you should probably throw it out and grab a new one the next time you're at the store.

Spices do not technically "go bad" -- at least, not in the way dairy products or fresh produce might after a few weeks. They can however degrade over time which lessens the quality and the intensity of their flavor. Using a spice with a date of 2012 won't kill you but it most likely won't taste or look quite like it's supposed to so it's best to use the "use by" date as a guideline for how long you should keep them. Spices that have "gone bad" lose their flavor and potency and can change colors, usually becoming darker over time.

For this reason, it's a good idea to add your spice cabinet to your list when performing any other kitchen-related spring cleaning. When doing so, pay attention not only to what has expired so you can toss it out but also to what the specific expired spices are as this can give you an idea of what spices you actually use on a regular basis. If you find a mostly full container of ground mustard has expired, that can be an indication that you don't use ground mustard that often and may not need to repurchase it.

There are varying opinions as to how long some spices last before turning "bad" but in general the shelf lives can range from as short as 1 week (fresh herbs) to several years. Below is a chart with examples of spices and their shelf lives.

How you store your spices can also affect how long they last. To maximize shelf life, it's a good idea to store them in a dry, cool, dark place like a cabinet, drawer, or in the pantry. Many store their spices next to or near the stove for convenience when cooking but unless they are in a cabinet or drawer, this is not ideal for the longevity of your spices as the exposure to heat, light, and moisture can shorten their life span. Removing your spices from their original packaging and transferring them to airtight, nonporous containers made of glass or ceramic can extend a spice's shelf life as these types of containers are easy to clean and do a good job of keeping out air and moisture. Refrigerating certain spices is another way to extend or maximize shelf life. Red spices like cayenne pepper and paprika can be refrigerated to preserve their color and ones with oil (like sesame seeds) can be refrigerated to prevent the oil in them from going rancid with time.

Although, if you have an old spice that you are determined to raise from the dead, there are a few ways to do it. For single spices (not blends), you can heat a bit of oil in a pan and add in the spice, stirring as it warms up. The heat will release the flavor and then you can continue cooking your meal. By doing this, you are essentially adding the spices at the beginning of the cooking process instead of at the end. For spice blends or curry powders, pour the spice directly onto a dry pan and heat to a medium-low temperature, stirring constantly until the scent of the spices are noticeably stronger. Because ground spices can burn easily, it's important to keep a close eye on the pan while doing this. Allow the spices to cool before putting them back into their jar.

Classic Grape Jelly Meatballs

Thu, 4 Feb 2021 00:00:00 EST

The Super Bowl is upon us once again. Regardless of whether you watch for the game itself or solely for the commercials and half-time show, it's a popular event for appetizers and finger foods. These classic meatballs made with grape jelly are a Southern staple and perfect for a party of two or a party of twenty.

Ingredients:

2lbs frozen meatballs
18oz grape jelly
18oz chili sauce or BBQ sauce

Directions:

In a crockpot, mix together the grape jelly and chili sauce or BBQ sauce.
Add the frozen meatballs and stir so the meatballs get coated with sauce.
Cook on low for 4-5 hours or on high for 2-3 hours.
Enjoy!

NOTES

If you want to keep the meatballs warm after they have finished cooking, leave them in the crockpot and turn the heat down to the warm setting or lowest setting.

If you don't have a crockpot, this recipe can also be made on the stove by adding everything to a pot or pan and let simmer for 10-20 minutes over medium heat. Be sure to stir occasionally so that the meatballs cook evenly and the sauce doesn't burn.

8 Ways to Prepare your Restaurant for Major Holidays

Tue, 2 Feb 2021 00:00:00 EST

Holidays and large events can be huge money-makers for restaurants. We've all seen the special promotions for Thanksgiving meals or special menus advertised leading up to Valentine's Day. They're great opportunities for restaurants but also for customers who want to celebrate by having their meal catered or by going out to eat. But in order to have a successful event, restaurants need to make sure that they are prepared for any and all possibilities when it comes to the big day. There is more involved than simply coming up with and advertising specials and decorating the space to reflect a holiday atmosphere. Below are 8 things restaurants can do to prepare for major holidays.

Create a prep list for the weeks leading up to the holiday. Celebrating a major holiday is similar to hosting a large event. This means that like with a large event, the planning needs to start early. Several weeks out is when menu items, decorations, schedules, etc. begin to be nailed down. Once this is done, a prep list can be made for the few weeks directly before the event or holiday so that when the day arrives, everything is ready. This prep list should include all tasks that need to be tackled regardless of how big or small or who will be handling the tasks. These tasks should include everything from inventorying the food needed, what needs to be bought, decorations, and who the tasks can be outsourced to like the head chef or floor manager.

Create a special menu for the holiday. This is optional as creating a specialized and/or pre-fixe menu does not work for all restaurants but it can be helpful to have. Servers and staff members will likely be running around all evening and having a special menu with a few items picked to embody the holiday or a handful of popular dishes off the regular menu can reduce how much they will need to remember and cut down on wait times in the kitchen. Another option for creating a specific menu for the night would be to choose dishes with overlapping or complimentary ingredients as this can also be helpful when ordering inventory prior to the event.

Improve upon the previous year. It is important to know what has gone right and what has gone wrong in the past so you can continuously improve your restaurant's operations in the future. Make notes as to how a holiday went so that you can easily look back when preparing for the next major holiday or the next year and remember what worked and what did not. Was there enough staff? What dishes were most popular? Did the kitchen have enough of each ingredient? Being able to answer these questions can help with the planning and preparation for the next holiday as appropriate adjustments can be made ahead of time.

Have a sit-down meeting with your staff. Having a meeting with your staff to check in is a good idea to have on a regular basis but can be especially important to have leading up to a major night. To ensure that everyone attends, make the meeting mandatory so you can go over the schedule, address any questions, concerns, conflicts, etc., and make sure everyone is on the same page. Be open to suggestions and allow staff to share their thoughts too as they may have suggestions on how to improve service, streamline the dining experience, or improve other aspects of the dining out experience for customers.

Be transparent with employees about what to expect. It's no secret that most major holidays are family-based and that those working in the foodservice industry often give up that family time in order to work and provide it for someone else. Leading up to a major holiday, it's a good idea to clearly lay out the expectations with staff early on so they know what is coming up and what will be expected of them. This is also a good idea to do early as any conflicts and concerns can be addressed before the big day.

Go over training and procedures with staff prior to the holiday. This can be included as part of the sit-down meeting or can be held separately in smaller groups. But it is a good idea to remind staff of what to do in case of various scenarios as well as go over any changes to the regular layout of the restaurant, normal procedures, etc. This should run the gamut of what they might encounter the day of the holiday--irritable guests, drunk tables, medical emergencies, being short-staffed, run out of ingredients, etc.

Have back-up plans in place. It is always better to be over-prepared than under-prepared. Have a list of contingency plans in place in case something goes wrong on the day or night of the holiday event. This can include no-shows, someone calling in sick last minute, running out of certain ingredients, etc. Because it is inevitable that there will be a few people who do not show up for their shift or who call out the day of, consider hiring a few extra people specifically for the holiday or cross-train a few staff members so that they can fill in in other areas if there is a staff shortage. Speak with the head chef so that if there is a shortage of certain main ingredients, someone can either run to a nearby store to pick up more or so that the menu can easily be adjusted to accommodate that loss.

Don't forget to show appreciation for your employees. This is very important because without your employees, there would be no big holiday event. Surrounding a major holiday, many employees will be working longer and harder than normal instead of spending time with their own family and friends. Because of this, it's important to make sure they know that their hard work and sacrifice isn't going unnoticed and unappreciated. A small gift, cash bonus, a party, or catered meal afterwards are a few examples of how you can show your appreciation for the hard work your employees have put in to make sure the holiday was a success.

Introducing Metro

Thu, 28 Jan 2021 00:00:00 EST

Metro has been producing top-quality storage and transportation solutions for decades. Founded in 1929 and headquartered in Wilkes-Barre, Pennsylvania, this American-based manufacturer focuses on providing consumers with practical, cost-effective solutions for their storage and transportation needs.

Metro's products are designed for use in a variety of environments including restaurants, labs, hospitals, hotels, factories, and retail spaces. With a company slogan of "Metro puts space to work," they have become an industry leader for optimizing space, workflow, and productivity with an emphasis on getting their customers' operations to a point where they can store, do, and save more.

With over 30,000 products offered worldwide, Metro has global manufacturing and distribution so that customers can order and receive Metro products regardless of where they or their business is located. Many other manufacturers also offer solutions for storage and transportation but what sets Metro's products apart from the crowd are its built-in features. Metro items come with a variety of features built-in to address a range of consumer concerns including adjustability, corrosion resistance, energy efficiency, modularity, maneuverability, ergonomics, durability, and more.

Metro products themselves also range from large items like heated cabinets, medical storage and transportation systems, and security storage carts, to smaller items like shelving, shelf label holders, and shelf markers in several colors.

Great for large kitchens or businesses that need to transport food to other locations, Metro's heated holding cabinets and heated holding and proofing cabinets are available as full height or undercounter models and can be insulated or non-insulated. The insulated units can reach up to 200°F while the non-insulated units can reach 190°F. The one- or two-door heated banquet cabinets are also a great way to transport food between locations without giving the food time to cool down. Other useful items for large kitchens include Metro's dish dolly and mobile tray racks.

For restaurants that have a take-out or carry out section where employees either organize orders or where customers can pick up their orders themselves, the Metro2Go Order Hot Station is perfect. Available with two, four, or eight compartments, this to-go station makes the carry out process more organized and efficient for both the restaurant and its customers.

For items that either do not need to refrigerated or need more secure storage in or out of a walk-in unit, Metro's security units are ideal. Available as a stationary or mobile model, these security units feature a fully enclosed unit with an opening on one side so that anything stored within can be easily secured.

Other types of shelving and storage units offered by Metro include wall mounts, hanging drying racks, and shelving units designed specifically for storing wine or similar bottles. The wine storage units contain shelving space to store bottles either side-by-side on the shelves of the unit or with diagonal dividers so that bottles can be carefully stacked on top of one another.

Labels and label holders designed to fit various shelf widths are useful in keeping spaces organized and optimizing space and productivity. Metro not only offers label holders that can fit all shelves or specifically sized shelves, but also makes colored shelf markers that snap over the edge of the shelf. These shelf markers make it easy to color code an area so that an organizational system can be easily implemented and maintained in any space.

Other items from Metro designed to help businesses store, do, and save more included insulated food carriers, heated shelves, food carrier dollies, open-shelved workstations, dunnage racks, and a number of accessories such as dividers, individual shelves, and casters.

Having taken the basic concept of storage and transportation and applied innovation and organization, Metro products live up to their company's slogan or putting space to work.

The Best Way to Remove Oil Stains from Clothing

Tue, 26 Jan 2021 00:00:00 EST

Cooking brings with it certain hazards. There's the chance that you could burn your fingers or cut your hand but there's also a chance that you could spill or splash something on your clothes. Aprons are particularly useful because they are designed to protect your clothing while cooking but they aren't foolproof. They also aren't worn every time someone steps foot in the kitchen. Aprons may go a long way in protecting your clothing when actively cooking but they aren't typically worn when sitting down to eat, which is when most other spills occur outside the cooking process.

Oil stains from cooking oil or food are common and can be the toughest to get out. They can also be hard to spot right away. If you are eating dinner and accidentally drop a piece of lettuce soaked in vinaigrette dressing or a bit of chocolate from a dessert sundae cone on your shirt, you would most likely notice it when it happens and can get up to take care of the matter then and there. If, however, a bit of oil splashed onto your shirt while cooking, you may not notice until much later when you are getting ready for bed.

Unlike other stains, oil stains aren't bright or otherwise immediately obviously noticeable. Instead, they usually look just a few shades darker than the fabric of your shirt or pants which is why they can be overlooked initially. The best way to approach an oil stain is to treat it immediately if possible, as the oil is much easier to remove before it has had time to set.

To treat a fresh oil stain, start by blotting at it with a paper towel or napkin in an effort to soak up as much oil as possible. Then, either sprinkle cornstarch or baking soda onto the stain and let it sit for twenty minutes or so. If neither cornstarch or baking soda is handy, liquid dish soap or liquid laundry detergent can be used--just be sure that the detergent does not contain bleach, or you may accidentally end up with a bleach stain instead. After a few minutes, rinse the cornstarch, baking soda, or dish soap out using hot water and look to see if the stain has been removed. Depending on the color of the garment and how wet the surrounding area is, you may need to wait for the garment to air dry before the stain or lack thereof is apparent.

If the stain remains, repeat the process again. Once the stain is gone, you can wash and dry the piece of clothing like normal. It is important to avoid putting any clothing stained with oil in the washer or dryer until you have removed the stain as the wash and dry cycles will set the stain and make it harder to remove later.

If the stain has had time to set, combine a few ingredients. Using hot water, wet the area with the stain and add dish soap directly to the stained area. Using either your fingers or a toothbrush, rub the soap in and let it sit for a few minutes before adding baking soda on top of the soap. The baking soda will clump up a bit and develop a paste-like texture. Again, using your fingers or a toothbrush, gently rub the baking soda in, adding more if necessarily or if it clumps too much. Then let the mixture sit for at least an hour.

After letting the mixture sit, rinse off the baking soda and dish soap with hot water. Let the area air dry and check to see if the stain is still there. If it is, repeat the process again. If it is not, it is safe to throw the clothing into the washer and dry to wash as normal.

There are a number of items that can be used to remove oil stains from clothing. Hot water, baking soda, laundry detergent, and liquid dish soap are some, and typically the most popular and readily available. But, other items that can be used to remove oil stains include cornstarch, baby powder, shampoo, and Lestoil. The best way to avoid getting oil stains on your clothing is to not get them in the first place. This can be done by making sure to wear an apron whenever you are cooking in the kitchen and by placing a napkin in your lap whenever you sit down to eat. If a stain does happen however, hot water, dish soap, and baking soda are three items within easy reach in the kitchen to combat the oil immediately.

Broccoli Cheese Soup with Potato

Thu, 21 Jan 2021 00:00:00 EST

Winter is the perfect time for soup. It's warm, filling, hearty, and cozy. Warm up your standard winter meals with this cheesy soup! This recipe takes classic broccoli cheese soup to the next level by adding in potatoes.

Serves: around 8

Ingredients:

6 cups broccoli
4 cups chicken broth
3 cups milk
3 cups shredded cheddar cheese
3 large potatoes, cubed
1 yellow onion, chopped
2 tablespoons flour
1 tablespoon butter
1 teaspoon black pepper
1/2 teaspoon salt

Directions:

In a Dutch oven, melt the butter over medium heat. When the butter has melted, add the chopped onion and cook until softened. Be sure to stir every minute or two to prevent the onion and butter from burning.
Add in the potato pieces, chicken broth, and salt and bring the pot to a boil. Once at a boil, reduce the heat to a simmer and cook for 8-10 minutes or until the potatoes are soft. Then, using a potato masher or immersion blender, mash the potato and broth mixture until most of the potato chunks have been mashed and combined into the mix. Depending on your preference, you can leave some potato pieces untouched for a chunkier soup or mash them all for a smoother, thicker soup.
Add the broccoli and milk and bring the soup to a boil again before reducing back to a simmer for another 5-8 minutes or until the broccoli has softened.
Add the flour and cheese to the soup, adding the cheese in a cup at a time, stirring until the cheese has completely melted before adding the next cup. Once done, add the black pepper and more salt if needed.
Serve while soup is hot.

Everything You Need to Know About Pizza Stone Care

Tue, 19 Jan 2021 00:00:00 EST

There is nothing quite like making your own pizza at home. Using a pizza stone only enhances the homemade pizza experience as it can help imitate the effects of a brick oven and give you that perfectly crisp pizza crust. Typically made of stone or ceramic, a pizza stone's job is to absorb and retain the heat from the oven which in turn removes the excess moisture in the dough as it cooks, leaving you with a nice crispy crust.

Because most pizza stones are porous, it's important to know how to properly care for one as otherwise your stone could crack or give your future pizzas an unpleasant taste. The first thing to know about pizza stone care is to let it cool down completely before cleaning. Not only could you end up with burnt fingers if ignored but it could also damage the surface of the stone if you begin scraping off any stuck-on food before it has cooled down. The best way to clean a pizza stone is to scrape off any food left on its surface with a dry, stiff brush or a food scraper once the stone is cool to the touch. The, wipe down with a damp cloth.

Avoid using soap at all costs when cleaning! Because pizza stones are almost always made of a porous material, the stone will absorb the soap which will affect the taste of future pizzas. For this same reason, avoid completely submerging your pizza stone in water for any length of time as it will absorb too much water and may crack the next time it is used if that excess water has not been carefully dried out. If there is food stuck on the surface that will just not come off, you can soak your stone for a few hours or overnight as a last effort, but it is imperative that the stone be thoroughly dried out before using again. To help dry it out, place the stone in a warm oven for several hours so that the heat can gently steam the water out of the stone.

Even though most pizza stones are made out of stone, there is no need to season it before its first use as adding any oil could cause the stone to smoke or burn while it is preheating. A natural seasoning should begin to develop after the first few uses. Stains on the surface of the stone may also occur over time; however, this is natural and should not affect the flavor of your pizza. If you would prefer to avoid staining the surface or avoid the possibility of stuck-on food, simply place a layer of parchment paper between the stone and your pizza before placing it in the oven to cook.

Cleaning your pizza stone is not he only way to properly care for it--how you use it and store it are also important aspects of pizza stone care. If a pizza stone is not heated correctly, cracking due to thermal shock can occur. Thermal shock results when there is a too-drastic change in temperature too quickly. For example, placing a cold pizza stone into a hot oven or removing a pizza stone from a hot oven and placing it directly onto a cold countertop. To avoid this, it is recommended to place the stone into the oven and allow it to gradually heat up as the oven itself preheats. Then, once the oven has reached the designated temperature, place the pizza onto the stone and bake.

There are two popular choices for storing pizza stones: in a cabinet or drawer with other cooking items or on the bottom shelf of the oven. If you prefer to store it in a cabinet with other items, be sure not to place any heavy items on top of it (such as a Dutch oven or cast iron skillet) as this could potentially cause the stone to crack under the extra weight. If there is no room in the cabinet, you can also store your pizza stone in the oven itself. This is a favorite choice for many as not only does it free up space in the cabinets but it can also enhance other foods cooked in the oven as it will absorb moisture from the air and provide a central heating area underneath whatever it is being cooked.

A pizza stone that is properly cared for will not only provide you with delicious pizza but can also last for several years.

A Guide to Commercial Food Pans

Fri, 15 Jan 2021 00:00:00 EST

Food pans make up a large and vital part of the food making process in any commercial kitchen. They are used in almost every single step of food preparation, presentation, and storage. Because of this, food pans--and their accompanying covers--can be found in a variety of depths, lengths, sizes, styles, and materials. Most often, these decisions are made based on the needs of the commercial kitchen or on personal preference.

Mixing and matching food pans is also common. When this is done, a divider bar or adapter bar may be necessary as the mixed and matched food pans may be different sizes.

Materials

There are three main things to consider when purchasing food pans--the materials it is made of, the style, and the size. While there are several materials available, plastic and stainless steel tend to be the most popular material choices for most kitchens. Stainless steel is a popular choice as it is not only easy to clean but is also scratch and dent resistant an can withstand heavy use. An advantage of stainless steel food pans is that they can be moved from the freezer to the oven to a refrigerated serving table without having to switch to a new food pan each time. This is especially ideal for restaurants, buffets, and cafeterias. While 22-gauge stainless steel is the standard weight for food pans in the foodservice industry, lighter and heavier weight options are also available. For example, for super busy commercial kitchens, a food pan with a slightly lower gauge and thicker steel is ideal.

Plastic is the other popular choice material for food pans. There are several different types of plastic material, each one primarily designed for a different temperature range and available in a variety of colors. Considered the "regular" temperature range, polycarbonate can withstand temperatures ranging from -40°F to 210°F. This plastic is shatter-proof and is resistant to food acid and oils. Polycarbonate food pans are designed with cold food in mind.

Food pans made from translucent polypropylene are BPA free and have a temperature range of -40°F to 160°F. They are ideal for cold storage. While both polycarbonate and polypropylene are good for cold foods, cold pans are specifically designed to keep food at or below 40°F. No ice is needed either; simply freeze the food pan for at least eight hours or overnight before filling it with food that has also been chilled and the food will stay cold for hours.

Unlike the plastics used to store or keep food cold, there are also food pans designed for hotter temperatures. These pans typically have a distinctive amber color rather than clear, black, or some other color. Able to withstand temperatures up to 375°F, these high temperature pans are shatter-proof and just as versatile as the stainless steel pans in being able to go from the freezer to microwave to steam table with no problem.

Other materials used for food pans include melamine, china, and cast aluminum.

Style

The style of food pan can depend on personal preference or need in the kitchen. Some pans may feature a mix of styles or just one. Food pans with a nonstick surface allows food to be cooked, served, and displayed without needing to switch pans several times. Corner style food pans feature corners with a bit more bend than others to make pouring out any unwanted or excess liquid easier.

Anti-jam style food pans are designed to maximize space with minimizing efficiency as they can be stacked on top of each other when stored and not become stuck together in the process. Perforated food pans are designed with drainage in mind and are great for freshly washed foods. Food pans with a more decorative aesthetic are designed to be both functional and presentational and allow food to be prepared and displayed using the same food pan.

Size

The last major thing to consider when buying food pans is the size. Does your kitchen need a variety of sizes or just a mix of two or three? The type of food, methods of preparation, and volume of individual ingredients most used in the kitchen should also be taken into account to help make this decision. Food pans range in size from full size down to 1/9 size. Some of the most popular sizes tend to be full, 1/3, 1/4, and 1/6 sizes. All sizes can be mixed and matched to create a variety of layouts.

6 Types of Cookware Finishes

Tue, 12 Jan 2021 00:00:00 EST

The type of finish on your cookware can make a huge difference in the kitchen. They each have a variety of pros and cons from price, reliability, and weight to maintenance and upkeep and the best type of foods to cook when using them. While pots, pans, skillets, and lids can be purchased as part of a set, it may be better to mix and match your cookware depending on your needs, personal preference, and the practical usability of various types of cookware in your kitchen.

If you are interested in mixing and matching your cookware, most experts in the field suggest a cast iron skillet, an enameled cast iron Dutch oven, and stainless steel pots, pans, and roasting pan to create a basic cookware set. Depending on need, adding a nonstick skillet, carbon steel skillet, small copper saucepan, or large aluminum pot to the mix is also recommended. However, regardless of whether or not you mix and match your cookware or buy a complete set with the same finish, it's important to do your research and choose the cookware finish best suited for your kitchen needs and personal preferences.

Aluminum

Aluminum cookware is not only one of the most lightweight options, it is also one of the more inexpensive options for cookware. It's a popular choice for larger pots, pans, and roasting pans. Aluminum is often found in the core layers of multi-layer steel cookware pieces and many nonstick cookware pieces are made from coated aluminum. If you have ever seen "natural finish" mentioned in relation to cookware, it is most likely referring to uncoated aluminum which is also common. This natural finish is not only cheap but also durable and effective. However, it can also be reactive when in prolonged contact with acidic ingredients, meaning that some of the aluminum can leach out into your food. While this is not a health risk, it can cause food to become slightly discolored or add a metallic taste to the food. The quality of the aluminum itself can also make a big difference as low quality aluminum can warp with extreme heat changes--like putting a hot skillet into cold water--and can become stained. A large aluminum skillet is a popular choice among aluminum cookware as it is reliable, affordable, and great for cooking poultry and other meat.

Cast Iron

The heaviest of the cookware options, cast iron also has the best longevity if cared for properly. A cast iron skillet or Dutch oven can easily be passed down to children and grandchildren if kept in good condition. This longevity is also good as cast iron is one of the most expensive cookware options available and one reason why many may only have one or two cast iron pieces in their cookware arsenal as opposed to a complete set. Practically indestructible, cast iron pieces are slow to heat up but do hold heat well once they have been heated. Cast iron does require seasoning to create a nonstick-like coating prior to using it. Like aluminum cookware, cast iron is also reactive to acidic ingredients as the acidity can strip away the seasoning and leach iron into your food. This does not pose a health concern--in fact, some believe this is another way to add iron to their diet--but it can add a metallic flavor to the food.

Enameled cast iron is also a popular choice for cookware as it doesn't require seasoning (and thus, runs no risk of leaching iron into your food) but it can chip if accidentally gouged with a metal utensil. Neither type of cast iron should ever be put in the dishwasher but for regular cast iron, this is especially crucial. Soap should never be used on a cast iron piece unless you are re-seasoning it as the soap strips away the seasoning. Not only is the seasoning important when cooking food, it also protects the metal and prevents the cookware from rusting. The most popular cast iron and enameled cast iron pieces are skillets, griddles, and Dutch ovens.

Carbon Steel

Perhaps a little less known among the general customer, carbon steel cookware is similar to cast iron in many ways. It also requires seasoning to develop a nonstick coating, can rust with seasoning, and requires a bit more labor when it comes to maintenance than other finishes. However, skillets made with carbon steel are extremely useful. They may take a little longer to heat than some of the other finishes, but once they are heated, they conduct heat well. Carbon steel cookware can be reactive to acidic ingredients but to a much lesser degree than either aluminum or cast iron cookware. The best choices for carbon steel cookware include skillets, roasting pans, and saucepans. And as with cast iron pieces, carbon steel cookware should not be placed in the dishwasher.

Copper

Copper cookware may be the most aesthetically pleasing type of cookware finish on the market, it is also the most expensive because it is a precious metal. Copper is very responsive to heat and will heat up the fastest of the cookware options in this list. Because of this, it is often sandwiched between layers of other metals in multi-layer cookware pieces such as frying pans. Although expensive, if you are going to invest in copper cookware it is important you get pieces that are of good quality and have a thick layer of copper as inexpensive copper cookware often only has a thin layer of copper which will not be enough to evenly heat well. Because copper can also be reactive, most copper pieces are lined with another type of metal--usually tin or stainless steel. Like cast iron and carbon steel cookware, copper cookware needs routine maintenance--to maintain its shiny exterior, the copper must be polished regularly. Despite this, copper cookware is a favorite finish among some professional chefs.

Nonstick

Nonstick cookware generally comes with one of two finishes--polytetrafluoroethylene, which many know as Teflon, or a thin layer of ceramic. Both are good, convenient options for cooking but both can be easily scratched if used with metal utensils or put into the dishwasher. Spray oils should also not be used on nonstick cookware as the chemicals in the oils can break down the nonstick coating. Unlike cast iron, nonstick cookware has a relatively short lifespan as most nonstick pieces are made using thin aluminum or steel. If you want a longer life from your nonstick cookware, a higher-quality option is anodized aluminum. It is a little more expensive but has a longer lifespan, can be heated to any temperature (Teflon, for example, shouldn't be heated above 500°F), and has an oxidized surface that is nonreactive to acidic ingredients and won't burn off over time like nonstick coatings. Great for cooking quick-cooking foods such as eggs or pancakes, the most popular nonstick cookware item is a nonstick skillet.

Stainless Steel

Stainless steel is the recommended choice for your basic, everyday pots and pans as it is nonreactive and difficult to damage. On its own, stainless steel is a poor conductor of heat, causing food to stick to the surface easily which is why it's important to make sure your stainless steel cookware is clad stainless steel. The presence of the word "clad" is vital as it means that a layer of aluminum or copper has been sandwiched in among the steel. This extra layer in the middle is the game-changer and turns stainless steel cookware from a headache into the preferred choice. As with nonstick cookware, spray oils should not be used with stainless steel cookware as it can leave behind a filmy residue and cause your food to burn or stick to the surface. Instead, to create a nonstick surface, heat up a thin layer of oil in the pan before cooking any food. Most stainless steel cookware can be used both on the stove or in the oven. While some stainless steel pieces can go in the dishwasher, it is generally not recommended. A stainless steel roasting pan is a great option for holiday cooking while a deep-set pan or saucepan is ideal for cooking with acidic ingredients.

Tips and Tricks to Get Perfect Eggs Every Time

Thu, 7 Jan 2021 00:00:00 EST

Eggs are one of the most used and most versatile foods in the kitchen. Despite this versatility, eggs can also be one of the hardest things to get right. For example, hard boiled eggs seem straight forward and yet peeling the finished product can be a nightmare. These tips and tricks should make whipping up different types of eggs even easier. Regardless of what style of egg you are making, it is best to begin with room temperature eggs.

Hard Boiled Eggs

Hard boiled eggs can be one of the most frustrating eggs to get right because it can all fall apart when the peeling starts. There are several things you can do to get smooth, peeled eggs instead of rough, pockmarked ones because the peel didn't want to easily separate from the egg. The first and most common trick is to try peeling the egg while it is under gently running water. This can help separate the eggshell and the membrane layer from the egg and make peeling easier. Another trick is to add a little vinegar to the water the eggs are boiled in so the shells are easier to peel. Some prefer to gently crack the eggs just before putting them in the cold bath to cool down. The temperature change from hot to cold make the egg white contract, thus putting space between the hard boiled egg and its shell. A lesser-known tip is to check the freshness of the eggs. Using eggs that are a week or a few weeks old have less moisture and will stick less to the shell than fresher eggs.

To check the freshness of your eggs, put them in a bowl of water. If the egg sinks and stays on the bottom of the bowl then it is super fresh. If one corner is lifted, it is around a week old. If the egg is standing upright on one end, it is a few weeks old and should be eaten immediately. If the egg is floating at the top of the bowl, it is extremely old and should not be eaten.

Poached Eggs

Poached eggs are a gently cooked, fluffy egg that many enjoy in the morning with a piece of toast. The biggest mistake in making poached eggs is often using too much water. Only a few inches of water in a shallow pot is needed as this makes it both easier to get the egg into the boiling water and lowers the chances that the egg white will get stringy or spread out. Adding a splash of vinegar to the water once it is boiling can also help the egg white set more quickly. Rather than cracking the egg directly into the boiling water and risking either burning yourself or ruining your egg, instead crack it into a bowl or cup and gently pour the egg from that into the water. This not only saves you and your egg but also allows you to get your egg closer to the water.

Over Easy Eggs and Sunny Side Up Eggs

While these two are often mixed up, the difference lies in how many sides of the egg get cooked. Sunny side up eggs are cooked on just one side while over easy eggs are gently flipped and cooked on both sides. Be careful not to use too much butter or oil when making either of these as a little goes a long way. Too much oil or butter will cause the edges of the egg white to turn brown and crispy. Unless you are intentionally trying to make over medium or over hard eggs, you will want to be sure to either remove the egg from the pan (sunny side up) or gently flip the egg over (over easy) once the egg white has completely set. If flipping, cook for no more than an additional 20-30 seconds on the second side.

Scrambled Eggs

Scrambled eggs are perhaps the most common style of egg. However, they can be easy to burn or overcook if you aren't paying attention. As when cooking anything, it's important to pay attention and, in this case, use medium-low heat. To get the best scrambled eggs, stir or move the beaten eggs around the pan until they are soft but still a little runny and then remove them from the pan. Because eggs will continue to cook for a few minutes even after they've been taken off the heat, it is better to slightly undercook them rather than overcook them.

Omelets

The most complicated style of egg in this post because it involves more than just eggs, omelets are nonetheless a good go-to staple to master. What goes into the omelet can vary widely, depending on ingredients on hand and personal preference. However, any ingredients that take a while to soften when cooking (ex. onions, bell peppers, carrots, etc.) and any meats should be cooked or warmed ahead of time in a separate pan and then added to the omelet. Because omelets are a single, large layer of cooked egg that is then folded in half, it's important to use a reliable non-stick pan so that this layer doesn't doesn't tear in the middle of cooking. If you are making more than one omelet, it is best to make them one at a time as they can quickly switch from fine to overcooked. To avoid overcooking, fold the omelet over when there is still a little liquid left in the eggs. This will also further blend the added ingredients with the egg.

3 Things to Consider When Choosing a Commercial Mixer

Tue, 5 Jan 2021 00:00:00 EST

Determining the right size mixer for your restaurant, bakery, or business can be a tricky task. If the mixer is too small, it won't perform effectively, and more work will be needed in order to make the same amount of food. On the other hand, if the mixer is too bug then that is money wasted since while a too-large mixer will mix all of your ingredients, it is also more mixer than you actually need.

There are several things to take into consideration when choosing a commercial mixer and size is only one of them. Other important considerations to keep in mind are what items your business makes, how much of those items you make, and whether or not that amount is likely to change in the future. If your business seems to be doing well and steadily growing, then opting for a mixer that may be a little large now but will allow you to scale up operations in the future may be a good option. Likewise, if business is holding steady and you don't foresee needing to rapidly or dramatically increase production, a mixer that fits your current needs might be fine. The goal is to have a mixer that is big enough to hold all necessary ingredients without being filled to the brim. If it is, there is a greater chance that not only will the ingredients not mix together properly but also a greater risk of the mixer's motor being overloaded which is bad for the longevity of the equipment and can result in needing a replacement earlier than expected. Depending on what is being mixed, ingredients can also expand when being combined which can cause an already full bowl to overflow.

In order to help decide what sort of mixers to focus your search on, you first should take a look at the absorption rate of your dough. To find the absorption rate, there is a simple formula: take the weight of the water and divide it by the weight of the flour in your mix. The lower the absorption rate, the harder it will be to mix the dough. For example, pizza dough is a heavier dough and can be harder to mix.

The next point to examine is ease of use. Do you want a mixer with a manual bowl lift, or would an electric bowl lift better suite your kitchen? How many attachments do you need and do those need to be included with the purchase of the mixer or can they be purchased separately? The size of the mixer will also play into this decision but determining ease of use can also help eliminate mixers, leaving you to only look at the varying sizes of mixers with the bowl lift type that you want. Planetary mixers tend to have a manual bowl lift but are more versatile than other mixers in terms of how many different things can be efficiently made using them. They also generally come with several attachments rather than just one. If your business makes a lot of heavier doughs, like a pizzeria, spiral mixers are a good option. Some mixers are even specifically designed for things like pizza. Almost all larger mixers will have an electric bowl lift as the bowl will be far too heavy to lift manually once full of ingredients.

Now that you have determined the kind of dough you make and whether or not a manual bowl lift, electric bowl lift, planetary vs stationary mixer, etc. is your ideal, it's time to look at the size of the mixer itself. From the top of this article, you should have already determined how much you make and whether or not you should consider a larger bowl for future scalability. Now is when you take all of that together and find the best size for your business. Mixers can range from as small as 4 or 5 quart countertop models to upwards of 60 quart floor models. Motor and power of the machine is also included in the size as the bigger the mixer usually, the bigger the motor and the more power.

The 5-8 quart mixers are countertop units that can mix up to 4lbs of bread dough or pizza dough or 1.8 quarts of whipped cream. Because these mixers are small, the motor strength is usually around 1/2 HP. This means that while they can mix harder doughs, they cannot do so for very long without causing damage to the machine.

Ten-quart mixers are a bit larger than the 5-8 quart mixers and can mix up to 5lbs of dough or 2 quarts of whipped cream. Twenty-quart mixers are the beginning of the mid-sized mixers. Still usually countertop units, they are a bit more versatile, have more power, and can mix larger quantities--up to 25lbs dough, 20lbs pizza dough, or 4 quarts of whipped cream.

Floor units start with the 30-quart mixers. These models usually have a motor strength of 3 HP and can mix up to 45lbs dough, 40lbs pizza dough, or 6 quarts of whipped cream. Sixty-quart mixers and above are considered to be large mixers and are designed for businesses that consistently need a high volume of denser doughs. Equipped with very strong motors, they can mix up to 90lbs dough, 70lbs pizza dough, or 60lbs cake batter.

The task of choosing a commercial mixer isn't easy but considering these questions can help narrow down the list of possible mixers appropriate for your restaurant or business's needs without diminishing the efficiency of your production operations.

Guest Post: How to Customize a Range to Fit your Restaurant's Menu

Tue, 29 Dec 2020 00:00:00 EST

A range is one of the most versatile pieces of equipment in a commercial kitchen. It can be used to sauté, fry, grill, broil, boil, braise, simmer or warm, depending on your needs and the type of range you purchase. Different options and configurations are available to suit different styles of cooking, so it's crucial to consider your restaurant's menu when choosing the best range for your kitchen.

Does your menu call for a variety of cooking styles and techniques, especially boiling or frying in a pot or pan?

An open burner gas range is the most popular type of range in the industry. It is excellent for cooking many types of food. It is familiar and easier to use by experts and less experienced cooks alike. Experienced chefs favor it because of the quick heating and precise control of temperature it offers. Most commercial ranges have 6-10 burners. There are also ranges available that combine fewer open burners with other types of surfaces, as described below.

Does your menu offer many individually sautéed dishes?

A step-up kitchen range is similar to a regular open burner range but with a configuration that gives your chef easier access to the back burners. In a step-up range, the back burners are at a higher level, making it easier and safer to reach over the burners at the front. There are also specific stock pot ranges that have a lower height and fewer burners. They are designed to make it easier for workers to lift large pots safely and without spillage.

Do you prepare a lot of soups and sauces?

A hot top range is designed for use with stock pots and vary in size of top and bottom bases. Their smooth surfaces make moving large pots and pans around much easier. While hot tops take longer to heat, the temperature is even across the entire surface.

Do you prepare soups and sauces that need to be cooked at different temperatures?

Like hot tops, French tops feature a large, flat cooking surface designed for use with varying sized pots or sauté pans. The key difference is that these burners are hotter at the middle and cooler towards the edges--enabling chefs to prepare foods simultaneously that cook at different temperatures.

Do you serve food that do not need to be cooked in a pot or pan? Like eggs, pancakes, sandwiches, etc.?

A griddle top is designed to cook food on directly. A burner/griddle combination range can work well if your menu contains a significant proportion of both sauté and griddle items. You can vary the number of burners and the size of griddle to accommodate the relative amount of each type of cooking you do. When selecting a griddle style, be mindful of control type. Options include snap-action, solid-state and manual controls.

Do you feature charbroiled items on your menu?

You can purchase a separate charbroiler but combining a charbroiler and restaurant range can provide convenience, especially if your sauté requirements are limited. A combination range allows your chef to quickly sear a cut of meat on the charbroiler, for instance, and then quickly transfer it to a pan on a burner to finish the cooking process. The benefit to adding a charbroiler is that it allows you to cook foods and infuse that characteristic smoky flavor profile and beautiful grill markings.

Make your Choice

There are other factors that go into designing your perfect range. Do you have access to gas or electric and what voltage of electricity? What size of range do you need, based on your volume? Do you want a countertop model or a range with a base? There are many base options available. Do you need a regular oven, convection oven, multiple ovens, storage space or a refrigerated base?

About the Author

For more than 150 years, Vulcan has championed the success of chefs and operators with superior commercial kitchen equipment and steadfast, unwavering service. Always at the ready, we are dedicated to the success of our customers, eager to provide the support and quality they deserve. At Vulcan, we have one purpose, to ensure our customers can be their best.

Frosted Gingerbread Cookies

Tue, 22 Dec 2020 00:00:00 EST

One of the best parts of a holiday are the foods typically associated with it. And during the winter holidays, gingerbread is a popular, seasonal flavor for everything from hot drinks to sweet treats. These gingerbread cookies will add a festive flair and the scent of fresh baked, homemade cookies to any household.

Ingredients:

3-1/2 cups flour
3/4 cup brown sugar
3/4 cup butter
3/4 cup molasses
2 teaspoon cinnamon
2 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
1 egg

Frosting

2 cups powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla extract

Directions:

Melt the butter in a saucepan over medium-low heat. Once the butter has melted, add in the brown sugar, molasses, ground ginger, allspice, cinnamon ,and salt. Stir until everything is well combined, then remove from heat.
Transfer the mixture to a large mixing bowl and add the egg. Beat the mixture to combine.
In a second bowl, whisk together the baking soda, baking powder, and flour.
Add the flour mix to the larger bowl and stir the two mixes together.
Divide the dough in half. Shape each half into a thick rectangle and wrap tightly with saran wrap. Place the dough in the refrigerator for at least one hour.
Preheat the oven to 350°F. Line a couple of baking sheets with parchment paper or baking mats and set aside.
Create a floured surface and remove the dough from the refrigerator. Using one dough rectangle at a time, roll the dough out to 1/4 thickness and cut out shapes using a cookie cutter. Place cut out cookies one inch apart on the baking sheet.
Bake cookies for 8-10 minutes or until the edges of the cookies have browned. Let them cool on the baking sheet for a few minutes before carefully transferring them to a cooling rack to cool completely.
When the cookies have completely cooled, decorate them by either dusting them with powdered sugar or frosting them. To create the frosting, mix all frosting ingredients together. If you want the frosting to be more liquid-y, add a tiny bit more milk at a time until it has reached your desired consistency.
Store cookies at room temperature or in the freezer until ready to eat.

Holiday Treats for Man's Best Friend

Thu, 17 Dec 2020 00:00:00 EST

For many who have pets, they aren't just pets but our best companion. And since the holiday season is about celebrating those most important in our lives, it only seems fair to treat our dogs to some holiday goodies too. These pumpkin and peanut butter dog treats are not only easy to make but are also healthy for man's best friend. Since these are "no bake" treats and instead are popped in the freezer, using a silicone mold is preferred as it makes removing the treats intact easier. If the shape of the treats does not matter, a mini muffin sheet lined with parchment paper could also be used.

Ingredients:

1 cup pumpkin puree
1/2 cup natural peanut butter
1/4 cup coconut oil, melted or softened
1/2 teaspoon cinnamon

Directions:

Combine all ingredients in a medium or large sized mixing bowl.
Add 1 large tablespoon to each shape in the silicone mold to make 12-15 treats.
Place molds in the freezer for 1-2 hours or until firm.
Store treats in the freezer and defrost for 1-2 minutes before serving to your dog.

Gift Giving in 2020

Tue, 15 Dec 2020 00:00:00 EST

Gift giving this year is likely to look very different from years past. Due to the current pandemic, social distancing and maintaining small social bubbles is highly encouraged. This doesn't mean that gift giving with friends and family can't be done, however--it just may have to be done creatively. For friends and family that live close by, consider surprising them by dropping off a small bag with homemade goodies or a gift at their doorstep. For those who don't live nearby, sending gift or a holiday care package through the mail is ideal.

While the holiday season is known for being a time for family and a time of giving, it's also known for being a time when there are endless sweet treats available. Add a personal touch to your holiday goody bag or gifts this year by adding a small bag of homemade desserts. Below is a list of dessert recipes JES has shared in the past that can be easily divided for multiple people:

Peanut Butter Bon-bons

Nutmeg Logs

Double Chocolate Fudge

10 Layer Monster Bars

Peanut Brittle Hot Fudge Squares

Since the holidays are a big time of year for making things from scratch, gift your friends and family with some small but useful bakeware items so they can bake to their heart's content this holiday season. Cookie cutters, pastry bags and tips, spatulas, or even a holiday-themed apron or tea towel set are all great options to include to spread the holiday cheer.

While it may or may not be cold quite yet in all parts of the USA, a nice cup of hot chocolate can immediately invoke that cozy winter feeling. A large batch of homemade hot chocolate mix can be easily divided between several holiday packages. Putting the mix in a mason jar with a decorative tag is an easy (and pretty) way to store the mix not only for transport but also for loved ones to display upon receiving it.

The holidays may not feel quite like the holidays this year so spread some holiday cheer by surprising friends and family with a holiday goody bag or gift basket.

How to Make a Graham Cracker Gingerbread House

Thu, 10 Dec 2020 00:00:00 EST

The month between Thanksgiving and Christmas is the perfect time to create edible masterpieces to display on the mantle. Gingerbread houses are a popular and fun winter activity to do with children (or adults!) and can bring with them an afternoon of fun, laughs, and a sugar rush. While there are gingerbread house kits available, making your own can be cheaper and allows for extras in case one house is messed up or a piece is accidentally broken. Using graham crackers to create the gingerbread house is a well-known and easy alternate to baking gingerbread pieces from scratch. They are also easier to recreate if a piece does accidentally break in the excitement of decorating as they don't require, just more graham crackers and some royal icing.

While decorating a gingerbread house can technically be done using whatever you might have around the kitchen, various forms of candy and some cereals are the popular options. If, by chance, there is any leftover Halloween candy still around, this is a great way to finish it. Otherwise, buying a variety bag of small, individual candy is ideal. M&Ms, pull-n-peel Twizzlers, Sweet Tarts, Smarties, Lifesavers, Now and Laters, hard candies, etc. are all good options for decorating as they are all small, can be separated, and come in packs. Cereals like shredded wheat are also preferred by some as they can make for great roof tiles, sidewalks, or crumbled for fake snow.

To turn a box of graham crackers into gingerbread houses and to make the royal icing, follow the instructions below. Additional royal icing may be needed for the decorating process.

To Make the Houses:

1. Take one graham cracker and cut 1/4 at one end. Using the perforated lines as a guide, you should see one short line cutting the graham cracker in half across and one long one dividing it lengthwise. With a serrated knife, carefully make a cut halfway between the shorter perforated line and one end of the cracker, leaving you with two pieces--one long (A) and one short. DO this three more times until you end up with four long pieces of graham cracker and four short pieces. The short pieces will not be used and can be eaten or saved to use as decoration.

2. Take two of the long pieces from step 1 and cut the corners off one end of each piece. Using that long perforated line as a guide, that line should be in the center and use the knife to cut a diagonal line between the tip of that center line and the shorter line going across the middle. You should now have two pieces with a point (B) and two without (A). These will form the end and roof pieces of the gingerbread house.

3. Taking a fresh graham cracker, cut it in half along the short center line. This should result in two square pieces (C).

4. Line a baking sheet with parchment paper to create an area on which to build the gingerbread house so that the icing doesn't stick to the countertop or other surfaces while hardening.

5. Place some royal icing in a pastry bag or in a sandwich-sized Ziplock bag and cut off a corner to create a piping bag. Pipe some icing along the sides of a B piece with the point toward the ceiling and carefully join each C piece one at a time to either side of the B piece, making sure to hold them in place for 30 seconds or so, so that the icing will hold both pieces together and upright.

6. Pipe icing along the exposed sides of both C pieces on the other end to attach the second B piece, again with the point facing upwards. Once the icing has had a little time to set, pipe icing along all the exposed edges at the top of the structure and along the long side of an A piece before carefully placing both A pieces lengthwise on top of the structure to create the roof. If needed, add more icing along the seams to hold the roof in place.

7. Let the icing set and fully harden before decorating.

To Make the Royal Icing:

Ingredients:

3 cups powdered sugar
2 egg whites
1/4 teaspoon Cream of Tartar

Directions:

Beat the egg whites until frothy before adding in the other ingredients. Then beat until the icing can form stiff peaks.
Add icing to a pastry bag or divide into bowls for decorating.

Spice Up your Gift Giving This Year

Tue, 8 Dec 2020 00:00:00 EST

Spices are something that should be found in everyone's kitchen and is an integral part of the meal making process. Tacos, chicken, steak--even rice and pasta--all have seasonings added to them. However, for many, this means mixing several individual spices or looking up a rub recipe as most don't keep premade seasoning mixes on hand. Add some flavor to your holiday gifts by creating a range of mixes that are ready to go for your friends and family. Use different sized mason jars with cute labels to make these seasonings, useful, thoughtful, and visually attractive. For anyone who enjoys nicely flavored food or who likes the idea of just adding a bit of this or that when making dinner, seasoning mixes are a perfect gift option. Once the ingredients in each of the mixes are combined, they are ready to be added to any dish or rubbed onto any cut of meat. To make any mix a wet rub, simply add a little olive oil before applying it to meat.

Taco/Fajita Mix

6 tablespoons chili powder
4 teaspoons ground cumin
3 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon black pepper
1/8 teaspoon cayenne pepper

Italian Mix

2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes

Poultry Mix

2 tablespoons dried thyme
5 teaspoons dried sage
2 teaspoons dried marjoram
1-1/4 teaspoon dried rosemary
1-1/4 teaspoon ground nutmeg
1-1/4 teaspoon black pepper

Steak Mix

3 tablespoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper

Cajun Mix

2 tablespoons garlic powder
2 tablespoons + 1 teaspoon paprika
1-1/2 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon black pepper
1-2 teaspoon red pepper flakes

2020 Holiday Gift Guide

Thu, 3 Dec 2020 00:00:00 EST

Twenty-twenty has been a big year for home cooking. From those who already loved to cook to those just learning how to make a simple meal, cooking at home has become a huge part of people's daily routines this year. This holiday season gift loved ones in your life with some new kitchen gadgets they'll love.

With many adults working from home, that cup of coffee first thing in the morning is important. With no reason to treat themselves by getting coffee from a coffee shop, bring the coffee shop to your loved ones' home. There are so many ways to make coffee and there are just as many options when it comes to coffee makers. From simple coffee makers to espresso machine to one-cup coffee makers, there's a coffee maker for everyone who needs that jolt of caffeine to wake up in the morning. If they already have a good coffee maker, coffee mugs and other coffee accessories such as coffee filters, pods, pod organizers can also make good gift options.

For anyone who loves to whip up cookies made from scratch or try new dessert recipes, baking items are a perfect gift idea. A pretty cake stand, a pastry set complete with pastry bags and a variety of tips, new cake pans or cookie sheets, or any number of smaller baking items such as decorating combs, a silicone baking mat, or baking beans are all items any baker would love to have. If your loved one bakes a lot and uses the same hand mixer over and over again, upgrading them to a stand mixer could make their year.

While cooking at home has become the norm for many over the last several months, that doesn't mean that everyone is happy or proficient at making dinner every night. Help relieve the pressure by gifting your busy parent friends or non-cooking friends with a pressure cooker or crockpot. These appliances are great as they will work on cooking the food while your loved ones carry on with their day.

For any loved ones who enjoy cooking and like trying new things, there are several cooking items that can bring some fun to the kitchen. Crepe pans or a crepe maker not only bring a delicious meal to the kitchen but also a flair of French cuisine. Fondue is typically viewed as being reserved for very fancy occasions, but it doesn't have to be. A fondue pot, cheese, and a selection of potatoes, meat, and other nibbles to dip into the cheese are all that is needed to have a fondue party at home. Ice cream is a universal treat but making ice cream with an ice cream maker is an adventure that everyone will remember (particularly children). Being able to make your own ice cream trumps buying a carton at the store.

Lastly, while the kitchen is one of the most used rooms in a household, it's also one that can frequently be overlooked when items need to be replaced or new items added. It can be easy to become complacent and used to working around items that are missing or don't work properly. Measuring cups and spoons, spatulas, apple slicers, turners, oven mitts, potholders, aprons and even tea towels, are just a few of the smaller items in a kitchen that tend to be overlooked when out shopping. Gifting a few of these smaller items together may not be the most exciting present on the surface but it's one that will surely be appreciated and thoughtful.

Happy gifting!

Introducing Matfer Bourgeat USA

Tue, 1 Dec 2020 00:00:00 EST

Founded in 1814 in Paris, France, the family-owned French Industrial Group (of which Matfer Bourgeat is a part of) has become known as an industry leader for extraordinary tools and technologies for professional kitchens. Taking that experience and expertise, Matfer Bourgeat USA, a USA-specific subsidiary, was born over 30 years ago. In addition to providing customers with solutions for restaurants, hotels, culinary schools, and other foodservice-based industries, Matfer Bourgeat USA also reinvests profits into product innovation and sustainability efforts. Matfer Bourgeat USA's products can be broken into three main categories: cookware, kitchen tools, and bakeware.

With influence from its French roots, Matfer's cookware offerings include crepe pans, blini pans, paella pans, and a jam pan in addition to frying pans, sauce pans, stock pans, and pressure cookers. They even offer a cleaning paste designed specifically for copper cookware.

The kitchen tools are no less varied and innovative. Whether you need to remove scales from a fish, cores from various fruits, or slice food into pieces, Matfer has a tool for it. They even have a spatula with a built-in thermometer to make checking the temperature of cooking food easier. With a variety of whisk types, zesters, corers, spoons, and turners, Matfer Bourgeat USA has a kitchen tool to fit your need.

Perhaps the biggest category of the three is Matfer's bakeware category. With a lot of specialty bakeware items, creating custom cakes and pastries or re-creating classic French desserts has never been easier. From madeleines to spherical cakes to tartlets, Matfer has a mold for it as well as molds for muffins, cakes, and bread. Dough fermentation cloth, baking beans, baker's blades, and rolling pins also make the creation process easier while their cooling racks, pastry bags, and scrapers can help improve any decorating and clean up afterward.

Whether or not your restaurant, bakery, or cafe is looking to create French-inspired cuisine, Matfer Bourgeat USA has a wide variety of products designed to improve the cooking and baking experience in the kitchen.

Thanksgiving Wild Rice

Tue, 24 Nov 2020 00:00:00 EST

There are certain dishes that are staples at holiday meals. Colored and deviled eggs at Easter, ham at Christmas, hot dogs and burgers at Fourth of July, and turkey at Thanksgiving. If stuffing, potatoes, and casseroles seem too heavy or too much for your family's gathering this year, try a lighter twist on Thanksgiving by adding this Thanksgiving-inspired wild rice dish to your menu. Savory and festive, this dish embodies the Thanksgiving spirit.

Ingredients:

3 cups low sodium vegetable stock or water
1-1/2 cup wild rice
1/2 cup dried cranberries
1/3 cup white wind
1/3 cup dried cranberries for garnish
1 tablespoon dried oregano
2 teaspoon olive oil
1 bell pepper, diced
1 carrot, grated
1 small leek, chopped
8 sprigs fresh thyme
3 sprigs fresh oregano
2 bay leaves
1 sprig rosemary
1 sprig sage
1 pinch red pepper flakes
Sea salt

Directions:

Heat a deep skillet or Dutch oven over medium low heat. Add a little water or two teaspoons of olive oil and the chopped leak. Saute with a dash of sea salt until the pieces of leek are translucent.
Add the grated carrot, bay leaves, thyme, rosemary, oregano, sage, and red pepper flakes. Stir and then add the wild rice. Stir to combine everything before letting the rice cook for a few minutes.
Add the diced bell pepper and 1/2 cup of the dried cranberries.
Add the while wine and turn the heat down to a simmer until the liquid has been reduced by half before adding the vegetable stock or water. Stir and taste. Add more salt or other seasonings as desired.
Bring the mix to a simmer, cover with a lid, and cook for 45-50 minutes.
After 50 minutes, turn off the burner but leave the lid. Let the rice sit and cook using the contained heat for another 10-15 minutes.
After 15 minutes, lift the lid and remove the bay leaves and woody sprigs. Use a fork to fluff up the rice and serve warm. The remaining cranberries and any remaining fresh herbs can be added as a garnish on top of the dish.

How to Season Your Thanksgiving Turkey

Thu, 19 Nov 2020 00:00:00 EST

Thanksgiving is all about the turkey. There are several ways to cook a Thanksgiving turkey--deep fry, roast, brine, smoke, etc.--but without any seasoning, most cooking methods will result in a bland tasting turkey. A rub is a great way to season a turkey before cooking as it is quick and simple to throw together. With Thanksgiving gatherings likely to be smaller this year, this rub is particularly good because is can be used to season a whole turkey or a smaller cut of meat like a turkey breast and can be applied as a dry or wet rub. To make it a wet rub, just add 2 tablespoons of olive oil or melted butter.

Ingredients:

1 tablespoon brown sugar
1 tablespoon kosher salt
1-1/2 teaspoon dried thyme
1-1/2 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions:

Add all the ingredients to a small bowl. Stir until all ingredients have combined. If making a wet rub, add 2 tablespoons of olive oil or melted butter to the mix and stir.
Rub the mixture all over the turkey (and under the skin if seasoning a whole bird).
Cook as desired.

5 Ways to Still Celebrate the Holidays in 2020

Tue, 17 Nov 2020 00:00:00 EST

The holidays this year may look very different from previous years. Many are deciding not to travel home for the holidays or are looking to host much smaller gatherings of family and friends than in years past. While the logistics of gathering for family time and holiday meals may be more cautious, it's still possible to celebrate the holidays regardless of where you and your loved ones are.

Smaller food spread. If your gathering this Thanksgiving is quite a bit smaller than in recent years or if your family has decided to keep it to just the immediate family nucleus this year, try sizing down on the amount of food needed. While a large array of food is nice (and necessary) when dining in large groups, the same amount of food will be overwhelming for a group a fraction of that size. Instead, try picking just two sides, dinner rolls, and one or two desserts in addition to the turkey. This will ensure some variety in dishes without leaving an excessive amount of leftovers.

Downsize the turkey. While it is traditional to cook a full turkey (sometimes several) on Thanksgiving, an entire bird may not be necessary for a family of four. Depending on the size of your group this year, serving sliced turkey or a turkey breast may be more appropriate rather than a 20-lb turkey. Turkey breasts can be seasoned and cooked to taste like a traditional whole turkey without leaving enough leftovers to last until New Year's.

Order our from a local business. If this Thanksgiving will just be you and your family and cooking a full Thanksgiving meal seems like too much effort for so few people, consider having it catered from a local restaurant. Many restaurants offer Thanksgiving meal deals that can be ordered in advance and picked up the day before. Taking advantage of the offerings this year will not only save you the time preparing and cooking the meal but will also help support local businesses who are struggling with the pandemic.

Host a virtual holiday meal. If your family and friends are all celebrating the holidays with their respective families rather than having a large gathering, host a virtual meal. Set a time to sit down and eat--whether this be the full meal or just dessert--either over the phone or through video conferencing services like Skype or Zoom. This will allow you to still (virtually) spend time with your loved ones.

Pack a picnic and enjoy the outdoors. Give Thanksgiving a new twist this year by enjoying it outside. Depending on the weather forecast, pack a Thanksgiving-themed picnic and enjoy the food in nature with a scenic view. If the weather is cold, park your car at a scenic overlook and enjoy your meal from inside the vehicle. Not only will this allow you to spend some time out of the house, but it can also be a relaxing way to share a meal.

10 Items You Should Never Put in the Dishwasher (And 7 You Can)

Thu, 12 Nov 2020 00:00:00 EST

The introduction of the dishwasher changed the game for many in the kitchen as it made clean up a much easier and faster process. While many things can and should be placed in the dishwasher, there are a number of items that should never be put in the dishwasher and that should only ever be washed by hand. Here are 10 items that should never be put in the dishwasher and 7 items that can.

Items That Should Not go in the Dishwasher:

Anything wood or with wooden elements. This includes cutting boards, utensils, and knives with wooden handles. The detergent used in dishwashers is too abrasive and can scratch the wood over time while the high heat used in the cleaning cycle can warp or crack the wood.

Anything delicate. This includes fine china, painted items, crystal items, and anything with precious metal elements such as a gold rimmed plate. The dishwasher is too abrasive for these items as they can chip, fade, lose their finish, or crack during the wash cycle. Antique items and any painted ceramic or stoneware should also avoid being put in the dishwasher.

Precious metals. This includes copper, silver, gold, etc. These softer metals can dull, tarnish, and become discolored if put in the dishwasher.

Cast iron. Not only can running your cast iron cookware through the dishwasher strip away the seasoning, but it can also cause the cookware to rust.

Aluminum cookware. While these pieces can technically be put in the dishwasher, it's not a good idea because they will oxidize and dull within one or two cycles. However, aluminum's lookalike, stainless steel cookware can go into the dishwasher with no issue.

Nonstick cookware. Unless the manufacturer has specifically marked it as being dishwasher safe, it's best to avoid placing nonstick cookware pieces in the dishwasher. The cleaning cycle can cause the nonstick coating to wear off faster and the cookware can get scratched.

Some plastic. Items made from hard, thick plastic like cutting boards or mixing bowls are generally safe to put in the dishwasher but be wary of adding plastic containers or items made of softer, more flexible plastic. In addition to the risk of warping, these plastic items can also get scratched or become dull. If placing them in the dishwasher anyway, try to place items on the top rack, father away from the heat of the wash cycle.

Kitchen knives. If you have a good set of kitchen knives, wash them by hand. The dishwasher can dull a knife's edge and the heat of the drying portion of the wash cycle can loosen the handles over time.

Insulated travel mugs. Unless the manufacturer has stated otherwise, insulated mugs should not be put in the dishwasher. Doing so can destroy the seal that gives the mug its insulation and fill the space between the inner and outer layers with water.

Anything that has been repaired. If there is any glass, plate, bowl, etc. that has been chipped or that has been broken in any way and glued back together (even if it's just a small piece), do not place it in the dishwasher. This also includes any utensils and cutlery where the handle has been glued back on or has been glued because it became lose. The and force of the water of the wash cycle could cause the glue to loosen or completely dissolve.

Items That Can go in the Dishwasher:

Pyrex dishes, mixing bowls, and containers
Kitchen shears
Sheet pans, muffins tins, cooling racks, and other metal bakeware
Silicone and metal kitchen utensils
Measuring cups and spoons
Stainless steel flatware
Stainless steel cookware

Prevent Burnout in the Kitchen

Tue, 10 Nov 2020 00:00:00 EST

We've all been cooking at home this year more than we have in the past. While this can be good on many levels, it can also increase the possibility of burnout in the kitchen. To prevent this from happening, here are several helpful tips you can employ to keep kitchen burnout at bay.

Keep it fun. While it's always a good idea to keep a list of recipes you can rely on, rotating through the same meals can still get old after a while. Keep cooking fun by experimenting with new recipes and ingredients every so often to ensure that you (and your tastebuds) don't get bored.

Make dinner a family affair. If you cook dinner for your family every night, bring everyone in to help. There's no rule that says only the adults have to contribute to making dinner. Regardless of age, everyone can help bring a meal together. Depending on the age of the children, have them help by chopping up vegetables or cooking the rice. If they are too young to help prep ingredients or cook part of the meal, have them set and clear the table before and after dinner or have them read the recipe directions out loud so you don't have to constantly refer back for the next step.

Take turns cooking. If you have a partner or family, create a schedule where everyone takes turns making dinner so that the task doesn't always fall to the same person. If you live by yourself, consider meal prepping a few meals ahead of time that can be placed in the freezer for the days you don't feel like cooking or the weeks that are crazy busy. Another option would be to make space in your budget for takeout once or twice a week. Regardless of how many potential cooks are under the same roof, knowing that there is at least one night built in to your week where no one cooks can also ease the burden of figuring out what to make for dinner and who is going to make it.

Stick to a list. Figuring out what to make every night can become burdensome even for those who love cooking. Prevent burning out that love of cooking and wearing out your favorite recipes by creating a menu for the week ahead of time. This will not only take away the decision-making each meal but can also be beneficial when preparing to go to the store. By planning out your meals for the week ahead of time, you can know exactly what needs to be purchased at the grocery store as well as cut down on any leftovers or excess ingredients by choosing recipes that have overlapping ingredients.

Fit your meals to your schedule. While a nicely prepared, sit down meal is nice, there's no rule that says this must be the norm every night. If work is going to be incredibly busy this week or there's three different afterschool activities all on the same night, plan around this so that making dinner isn't an additional stressor to your schedule. Whether this means eating out that night or making simpler meals for the week, make sure that you are adjusting your meals to your schedule and not rearranging your schedule to accommodate the meal.

Take advantage of one-pot, one-sheet, and slow cooker recipes. Recipes that require one pot or one baking sheet are great because they are typically simple, fast, and tasty. They are also especially great for nights you don't have the time or energy to make anything more elaborate. Crockpot recipes are great for similar reasons as you can add all the ingredients to the slow cooker in the morning, turn it on before going about your day, and dinner is ready and waiting when you return at the end of the day.

Relax. Whether you're cooking dinner for your family or just yourself, dinner is still just dinner. It's okay if dinner is a little late or if you had to make a last-minute menu change because at the end of the day the details like whether or not dinner was served promptly at 6pm don't matter.