Anyone with a Hobart mixer in their restaurant or commercial kitchen will tell you what a great machine it is. These mixers last a long time despite constant, heavy use, and for many kitchens they are essential to the success of daily operations. Often the attachments that make your Hobart …
Read More »Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership (cont)
There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment. Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the …
Read More »Why Buying Scales Will Save You Money
I’m not telling you anything new when I tell you that inventory control is very important in any restaurant. But I think it’s surprising just how few restaurants view the use of scales as a way to manage shrink and really control how food product is used. In fact, scales …
Read More »How A Low Flow Valve Can Improve Your Cash Flow (AND Green Cred)
Your restaurant uses a lot of water. Between the water you serve your guests, the ice machine, the dish machine, and the sink, any restaurant goes through a lot of water on a daily basis. I don’t have to tell you how much that water costs you. I’m sure you’re …
Read More »Restaurant Cutlery Q & A: Finding And Maintaining The Best Blade
What’s the big deal with santoku knives? A santoku knife is a more versatile version of a cook’s knife, with a thinner blade that allows for finer slicing and mincing. Some chefs swear by the santoku, claiming it has better balance. In general, a cook’s knife is going to be …
Read More »Commercial Fryers: A Buying & Maintenance Guide
A commercial fryer cooks certain foods extremely efficiently and quickly, and are often used in restaurants and commercial kitchens for appetizers and specific entrees. Fryers use a heating element to superheat an oil medium to around 400 degrees Fahrenheit. When food product is dipped into the oil, the moisture inside …
Read More »Dirty Restaurant Restrooms Say Dirty Kitchen To Many Customers
A recent poll conducted by Harris Interactive reveals that 88% of people who encounter a dirty restroom at a restaurant think this reflects poorly on the sanitation of the rest of the establishment, including the kitchen and food preparation areas. Of those, a full 29% said they would never come …
Read More »It’s Commercial Ice Machine Season! Are You Ready?
Commercial ice machines form a critical link in the chain of operation in a restaurant or commercial kitchen. Ice machines can also be one of the largest expenditures in your budget, so choosing a unit that works for your particular needs and situation is vitally important. And now that the …
Read More »Buy An Energy Efficient Steamer
Commercial steamers use either circulated or pressurized hot steam to quickly cook food items. Steamers are ideal for cooking rice, vegetables, fish, and shellfish. Because food is cooked by circulating hot steam over it, most nutrients are retained, making steam cooked food appear more appetizing and taste better. Food is …
Read More »Your Restaurant’s Guide To Commercial Composting
Every to go container, every disposable cup, and every plastic fork your restaurant uses ends up in a landfill somewhere. Over the course of a year that adds up to millions of tons of trash from all the restaurants in the United States. For most restaurants, these disposable items are …
Read More »