Archives

Why is Going Local So Hard

To discuss the U.S. food system is to wrestle a juggernaut. Full of rich complexities that are difficult to discern and dependencies that are too easy to overlook, one can’t help to feel like discussions fall into circular paths like a hamster on his wheel. You might even say in …

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Download: Know Your Flatware Infographic

Think all cutlery is made equal? WRONG! When it comes to picking the right flatware for your restaurant, you have to consider more than just aesthetics. If you want long-lasting durability, pay attention to the type of material in your flatware. In this infographic we’ll go over the differences between …

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Enter For Your Chance to Win a New Microwave from Amana

Billed as the “greatest cooking discovery since fire,” the Amana RMS10TS 1000 Watt microwave oven is just the heavy duty piece of equipment your commercial kitchen is waiting for! Prized for its versatility, this microwave features a spacious interior with easy-to-use touchpad controls. Plus, 20 programmable menu items makes for …

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Why Are Eggs So Hard to Cook?

Did you know that there are at least 10 different ways to cook an egg? I’d wager a guess that aside from steak, eggs are the most frequent item sent back to the kitchen. Eggs are a peculiar thing, and every individual has a distinct preference for their “perfect eggs.” …

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10 Things You Need for a Successful Commercial Cannabis Kitchen

The commercial cannabis industry in Colorado has been described to us as “the Wild Wild West.” From often-times confusing and extremely strict legislation, to enthusiastic newcomers to the industry, it’s safe to say that there’s a lot of room to growth in this nascent industry. Starting with the manufacturers. Don’t …

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4 Types of Concession Equipment You Need

After weeks of being buried in the snow and hibernating indoors, the warm weather beckons us to come out and enjoy the sunshine. Is your concession stand ready for the upcoming festivals, markets and other outdoor events? Here’s our list of 4 key concession stand items you don’t want to …

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Customer Transparency

A funny thing happened to me the other day. I was calling to make a large party reservation at a local pizza and tap house. It was a Monday and it was snowing all day, so I didn’t expect a reservation would even be necessary, but I decided it was …

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Know These 4 Important Parts on Your Walk In

Your walk-in is one of the biggest investments in your kitchen. Not only is the equipment itself pricey, but think about all that product stored inside! Make sure you keep your walk-in running efficiently by keeping tabs on these important parts: Door Hinges and Latches The hinges and latches on …

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Enter the Pizza Party Contest for a Chance to Win!

Making the perfect pie gets easier with this collection of must-have pizza supplies! Great pizza starts with delicious dough, so be sure to use your dough cutter for the perfect portions each and every time. Hate bubbles in your crust? Use the dough docker pre-baking to minimize bubbles from forming; …

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3 Ways You Should Be Using Technology in Your Restaurant

The restaurant industry has notoriously been a late adopter when it comes to technology. When your back office is still running a 1990s era computer with Windows XP, it’s OK to admit that technology may not be your strong suit. That said, there are so many ways that technology can …

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Disaster Recovery in the Restaurant

What happens when a kitchen fire strikes in your restaurant, or you’re in the path of a 1,000 year flood? The odds of these disasters happening to you might be low, but who cares about odds when you’re the unlucky restaurant that has to close for 10 weeks following a …

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How To Do Fixed Price Menus the Right Way

Fixed price menus, also known as prix fixe menus, have long been a staple in Europe, but it wasn’t until the 2009 recession that we really saw them take off in the states. Typically offering a 3-course combination consisting of an appetizer, entrée and dessert, the prix fixe menu was …

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Tips from a Lawyer: Employee Attire

Contrary to popular belief, employees have no “right” to dress as they please at work. For the most part, the foodservice industry has historically been more relaxed when it comes to personal attire, piercings and tattoos (hello, show me a chef who doesn’t have a tattoo). But back of house …

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Make a Killer Soup With Your Hamilton Beach Blender

Broccoli Cheese Soup Recipe Cozy up on a chilly evening with a bowl of soup that’s simple to make and tastes delicious! The best thing about a broccoli cheese soup is that you can easily customize it to your liking. Young varieties of Gruyère impart a nutty, almost creamy texture …

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