Pay for restaurant workers. It’s an issue that manages to unite us and divide us at the same time. According to the National Restaurant Association, half of all American adults have worked in the restaurant industry at some point during their lives, and a third got their first job in …
Read More »Product Spotlight: Vollrath Food Prep Equipment
Jacob Vollrath started the Vollrath Company in Sheboygan, Wisconsin, over 135 years ago, manufacturing pots, pans, plates, cups and other kitchenware by coating cast iron with ceramic glaze. Since then the company has switched to stainless steel and grown into a major manufacturer with a fan base that spans the …
Read More »Product Spotlight: Sharp Commercial Microwaves
Did you know that Sharp Corporation started in Japan in 1912 with a line of groundbreaking mechanical pencils? Over a century later, Sharp is still on the technological vanguard, and their stellar lineup of commercial microwaves is a perfect illustration of their pedigree and enduring commitment to innovation. Combining reliability …
Read More »How to Cook Food for the Masses without Losing Your Mind
What’s the key to cooking for large groups without losing your mind? Sanity lies in a simple French phase … Remember: mise en place Mise en place—pronounced meez ahn plas—means to put things in place, to prepare. Every food service pro understands the importance of having everything in its right …
Read More »Let’s Talk Turkey Seasonings
When it comes to seasoning your Thanksgiving or Christmas turkey, or any turkey for that matter, sooner is better. Two days ahead of time is ideal, but one day is fine too. Let it sit overnight uncovered in the fridge to let the seasoning permeate the bird. If you don’t …
Read More »How to Get Customers in the Door on Thanksgiving and Christmas
Historically, the holiday season is a very profitable time for restaurants, and this year promises to be no exception. So how can your restaurant really take advantage of this season of spending? Let’s run though some smart holiday promotion strategies … Communicate with your current patrons Time to put that …
Read More »Today’s Food Scraps = Tomorrow’s Soup du Jour
Did you know that here in the United States we toss 40 percent of our food—perfectly edible food—into the trash? That’s a 50 percent increase since the 1970s. At our nation’s restaurants, a pound of food is wasted per meal created. Food waste is the single most abundant material in …
Read More »Are You Ready to Go Lead Free in 2014?
The Reduction of Lead in Drinking Water Act takes effect Jan. 4, 2014. Are you ready? Under the act, signed by Congress three years ago, “lead free” will be redefined as “not more than a weighted average of 0.25 percent lead when used with respect to the wetted surfaces of …
Read More »When Employees Help Restaurants Go Viral, For All the Wrong Reasons
Vampires. Ghosts. Monsters. Zombies. Cadbury Screme Eggs. These things don’t scare me. (Actually, Cadbury Screme eggs do kind of scare me.) But do you know what truly terrifies me? What sends shivers down my spine? Stories of fast-food workers behaving badly. Like these two chuckleheads at Dominos. Or this guy …
Read More »How to Clean a Commercial Griddle
If you ask 10 professional chefs how to clean a commercial griddle, you’re likely to get 10 different answers. There are several ways to skin the proverbial cat. While cleaning methods and materials may differ from chef to chef, the goal is universal: a clean, sanitary griddle that allows for …
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