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Is Your Restaurant’s Commercial Dish Machine Efficient?

Commercial dishwashers are energy hogs, pure and simple.  There’s no way to get around it, and the best you can do is try to mitigate the costs associated with dishwashing by employing a few effective strategies.Is Your Restaurant’s Commercial Dish Machine Efficient?

Wash full racks only. It’s so obvious it almost seems dumb to say, but train your kitchen staff to never, ever, run anything less than a full rack through the dish machine.  The temptation to run the dishwasher half full is much greater than you might realize, and it’s a colossal waste of energy.

Is Your Restaurant’s Commercial Dish Machine Efficient?Check water temperature. Use a dishwasher thermometer to check the temperature of the water during the rinse cycle on a regular basis.  This is especially important for high temp dishwashers, as you want to ensure you are hitting 180 degrees Fahrenheit on every cycle.  However, a temp check will also help kitchens with a low temp dishwasher because often the unit runs water that is too hot, and the water temp can be turned down to save energy.

Booster heaters, internal tank heaters, and commercial water heaters can all be adjusted to optimize water temperature and minimize waste.  It’s important to continue checking water temperature as well because over time, use and wear may change the water temp in the dishwasher, requiring further adjustments.

For more information on high temp and low temp dishwashers, check out The Back Burner’s Commercial Dishwashing Buying Guide.

Turn off booster and tank heaters. The booster heater and the internal tank heater on the dishwashing unit should be turned off at the end of the night.  Otherwise, they will continue to heat water needlessly while you are shut down, wasting a ton of energy in the process.

Check water pressure. Many larger dish machines have a pressure gauge that indicates the water pressure in the unit.  More than 25 Pounds per Square Inch (PSI) could mean you are using more water than necessary, as most dish machines require only 20 PSI.  Check with the unit’s manufacturer to see what the optimal PSI is for that machine and to learn how to adjust the PSI.Is Your Restaurant’s Commercial Dish Machine Efficient?

Optimize conveyor type dish machines. The tradeoff with large conveyor type dish machines is that you can process a lot of dishes quickly, but they are big energy hogs as well.  Only fire up the big conveyor during your rush periods when you know you’ll have a lot of dishes to wash.  During slow times, it’s much more efficient to use a smaller undercounter or door type dishwasher, as long as you can keep up.  The longer you leave the big conveyor shut down, the more energy you’ll save.

When you do need the conveyor dishwasher, make sure you do a couple things to optimize energy use.  First, run a conveyor in “auto mode,” which will make sure the electric motor inside the unit only runs when needed.  Secondly, install or replace worn door curtain strips.  These strips hold heat inside the unit and make it run more efficiently.

Finally, consider using a heat recovery system in your kitchen. A refrigeration heat recovery system takes the heat generated by your refrigeration units and uses it to pre-heat water that goes into your water heater, which means the water heater has less work to do and therefore uses less energy.  Another heat recovery system uses heat from used hot water going down the drain to pre-heat hot water heater water.  These systems require some up-front cost, but they pay for themselves relatively quickly.  If your operation consumes large amounts of hot water, you could save a significant amount of energy by using a heat recovery system.

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A 4.2 HP Vita-Mix Blender!?

Apparently sometime last year an executive at Vita-Mix walked into the engineering department with a brick and said “I’d like to blend this”. What was created from that moment, was the most powerful blender on the market, the Vita-Mix XL.

I got the chance to see this blender in action at the NAFEM show a couple of weeks ago. The Vita-Mix booth had the XL front and center along with some chefs doing menu demonstrations and then passing out the results.

A 4.2 HP Vita Mix Blender!?

The Vita-Mix XL in action at the NAFEM show.

It was pretty amazing the things this blender can do.  At one point a pico de gallo was made, handed out to the crowd and then with the flick of the switch turned into a puree almost instantly. You could visibly see the chef’s enjoyment over using such a powerful piece of kitchen equipment.

Up until now, if you needed a food blender most likely you would be shopping for a Waring CB15 or Vita-Mix Vita Prep which are significantly less expensive than the Vita-Mix XL. So what are you getting for that extra dough?

  • Larger capacity: The XL features a true 1.5 gallon container as opposed to a 1 gallon container. The way this container was designed allows for it to actually hold a full 1.5 gallons. Also included is a 64 oz container for smaller batches.
  • Horse Power: 4.2 peak HP. For comparison, that’s most likely more than your kid’s go-cart.
  • Control: Features include a smooth variable speed control, a pulse function and pre-programmed timed cycles that allow you to set programs for your various menu items.
  • Food Safety: The clear copolyester container is BPA free.

In addition to all the usual features and benefits talk, the Vita-Mix XL is just plain cool. Walking into the kitchen everyday and seeing this monster of a blender is sure to put a smile on any chef’s face and cutting down on prep time is certain to make any owner happy. So happy in fact, he or she might let you take it home at night to whip up some margaritas for you and your friends.

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Hoshizaki Ice Machines: The Preferred Choice

Over 60 years, Hoshizaki has built a reputation across the globe for quality, design, and performance.  Since 1986, Hoshizaki’s plant in Peachtree City, GA has supplied the U.S. market with domestically produced ice makers and bins. As one of the largest producers of commercial ice machines worldwide, Hoshizaki understands that quality, durability, and performance are the keystones to customer satisfaction.

Food service industry professionals recognize Hoshizaki for their commitment to these prinicipals by buying Hoshi ice machines again and again, and they have selected the company for various awards, including “Best In Class” in FE&S Magazine.

Hoshizaki Ice Machines: The Preferred Choice

Cuber ice machines are the standard in food service.  Hoshi builds a variety of capacities, with optional stackable bins and air, water, or remote condenser cooled.

Hoshizaki Ice Machines: The Preferred Choice

Nugget ice machines are a consumer favorite because the porous ice is chewable and it soaks up the flavors of the beverage.  Hoshi makes an air, water, and remote condenser cooled version of their nugget ice machine.

Hoshizaki Ice Machines: The Preferred Choice

Flake ice machines make ice perfect for salad bars and fresh fish or meat displays.  You can also get air, water, and remote condenser cooled versions of this flaker ice machine.

Hoshizaki Ice Machines: The Preferred Choice

As with all ice machines, you should have a water filtration system to prevent breakdowns and reduce maintenance.  Hoshizaki makes their own water filter systems for their ice machines.  Usually, for warranty reasons, it’s best to use the water filter system recommended by the manufacturer, which of course is the one they make.

Hoshi also makes sushi cases and ice dispensers.

Hoshizaki Ice Machines: The Preferred Choice

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Why Water Filtration Is Essential In Your Restaurant

Why Water Filtration Is Essential In Your RestaurantWater filtration systems provide two key benefits for your commercial kitchen or restaurant: restaurant equipment maintenance and breakdown is reduced by as much as 75% Beverages and ice tastes (and smells) better for customers. Restaurant equipment that use water like ice machines, coffee and espresso makers, steamers, and dishwashers can all benefit from a water filtration system.

Mineral deposits (also known as “scale”) build up in these machines, causing maintenance problems and breakdowns.  Water filtration systems with scale inhibitors prevent the buildup of scale as well as filter the water in the commercial kitchen equipment you use every day. Water filters with scale inhibitors are particularly beneficial for ice machines, as ice will appear clearer and break up easier than non-filtered ice, not to mention taste better to the customer.

Water filtration removes:

  • Chemicals
  • Sediment
  • Minerals
  • Organic matter

The presence of these elements in your commercial kitchen or restaurant’s water affects water taste and odor and increase the likelihood of maintenance problems or equipment breakdown.

Types of Water Filters

Not all water filters and water filtration systems are the same. Some water filtration systems feature a drop-in replacement cartridge whereas others are screwed into the filter head. Some water filters need to be activated by cycling water through them for a period of time before use.  Other types allow you to simply drop in the cartridge and put it to work right away.

Some systems require multiple filter cartridges, especially for higher volume applications whereas others, most notably Cuno, have single cartridge systems for all capacities, saving space and money since you only have to purchase one replacement cartridge at a time.

When To Replace Your Water Filter

It’s probably time to replace your water filter cartridge if:

  • Water pressure drops significantly.  Many water filtration systems have a PSI (pounds per square inch) indicator needle.  If that needle is in the red or below 30 PSI, replace your filter
  • The water in your restaurant or commercial kitchen tastes or smells funny
  • Mineral deposits or “scale” start building up in your restaurant equipment
  • More than six months have passed since the last time you replaced the filter

The best way to avoid problems with your water filtration system is to replace filters every six months. If your water filter cartridge is clogging or going bad in less than six months, you may need a pre filter for your water filtration system. A pre filter removes larger organic matter and sediment before it reaches your main filter, improving the main filter’s lifespan and effectiveness. Different geographic areas have different water qualities, but in general if your area has especially “hard” water (it contains lots of minerals), has a lot of sediment or debris, algae, or other organic matter problems, installing a pre filter is a good idea. Wherever your restaurant is, you should have a robust water filtration system in place.  It’s good for your equipment, your product, and your customers.  There’s not three more compelling reasons for a restaurateur out there.

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Handle Bulk Vegetable Oil The Smart Spout Way

Handle Bulk Vegetable Oil The Smart Spout WayIf you’ve got a restaurant, you probably deal with a lot of oil.  Between changing the oil in fryers, making dressings and sauces, and cooking on the line, the only person moving more oil in the neighborhood is the local mechanic.  And, like any restaurateur, you probably buy the stuff in bulk containers so that it’s a little easier to handle and a little cheaper to buy.  And we all know how annoying those bulk containers can be to handle.  They’re, well, bulky.

The Smart Spout is exactly what it sounds like: a smart idea that makes a restaurateur’s daily life a little easier.  It’s simple, functional, and easy to use.  What does the smart spout do?  It allows you to pour bulk fryer or vegetable oil easily without spilling.  Simple as that.  Anyone who has stepped on oil on the floor in a commercial kitchen can attest to the dangers even a small spill can create.

The Smart Spout fits 1, 17.5, and 35 gallon bulk oil containers.  It swivels so that oil can pour freely in any direction.  It comes in red and green so you can tell fryer oil from ingredient oil.  It’s washable, sealable, and reusable.

The Smart Spout reminds me of old gasoline cans.  20 years ago they had a screw cap and that was it.  Then somebody got smart and invented a pour spout so you didn’t spill gas everywhere, which is both costly and dangerous.  Now every Jerry-can in the world has a spout.

I don’t know if every bulk vegetable oil container in the world will have a spout one day, but they should, for the very same reasons every gas can now has one.  If you deal with those bulk oil containers, make your life a little easier.

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Commercial Cookware: Weighing The Trade-Offs Before You Buy

Commercial Cookware: Weighing The Trade Offs Before You BuyIt goes without saying that commercial cookware is a must for any restaurant’s kitchen.  These are the tools of the trade, and if you’re looking to buy professional cookware, chances are you already know exactly what you want and where to get it.

The purpose of this guide is not to give you a 101 on the types of cookware.  I’m assuming you already know the basics.  The purpose of this guide is to give you some information that may help you become a more discerning shopper when you need new cookware, not to tell you what a fry pan is and why you should use it over a sauce pan.

So based on the assumption you know the difference between sauce pans and fry pans, let’s move on to material.  This is where your cookware buying decisions can start to get a little sticky.  In general, there are three main factors to consider when deciding on the material you want in your cookware:

1.    Price. Some materials are cheaper than others, plain and simple.  In general the scale goes like this, from least expensive to most: aluminum, non-stick, stainless steel, and tri-ply.  There are definitely some trade-offs between each type, which I’ll get into later in this post.

2.    Durability. Heating, cooking, cooling, and cleaning all put serious stress on professional cookware.  Some types of cookware are more durable than others, and durability is going to be a key factor to weigh against price when deciding what kind of cookware to buy.

3.    Heat conduction. Since the purpose of cookware is to conduct heat to the ingredients you’re trying to cook, the efficiency with which different types of materials conduct heat is another important consideration.
You’re probably already familiar with the different types of materials professional cookware is made from.  Let’s go through them anyway so we can weigh how each type stacks up against the three factors I outlined above.

Aluminum

Commercial Cookware: Weighing The Trade Offs Before You Buy

Price: usually the lowest.

Durability: well, it depends on the kind of aluminum.  1100 series aluminum is the softest material available for professional cooking.  It tends to warp and dent easily, which means it can have a short lifespan in a bustling commercial kitchen.  3000 series aluminum (including 3003 and 3004) is harder because an alloy has been added to the aluminum that makes it more durable.  Of course, alloy aluminum is also going to be more expensive.

Heat conduction: just about the best.  Technically, copper is a better conductor of heat than aluminum, but because copper reacts chemically to certain food types, and is even softer than aluminum, it typically isn’t used in commercial cookware.  The exception to this is tri-ply cookware, which I’ll get into later.

Non-stick

Commercial Cookware: Weighing The Trade Offs Before You Buy

Non-stick means the cookware has been coated with a special material that makes it harder for food to stick to the pan when cooking.  This coating is usually applied to aluminum cookware and limited to types that are used for high heat applications – typically fry pans.

Price: a bit more than natural aluminum, but still very affordable compared to other materials.

Durability: it depends on how you care for it.  Non-stick will scratch off very quickly if you use metal utensils during cooking or clean it with an abrasive surface like a brillo pad.  And of course non-stick still has all the durability issues of other aluminum cookware.

Heat conduction: just as good as aluminum.

Stainless Steel

Commercial Cookware: Weighing The Trade Offs Before You Buy

Price: more expensive than non-stick and natural aluminum.

Durability: stainless is about the most durable material you can get in commercial cookware.

Heat conduction: here’s where the trade-off with stainless steel comes in.  On the one hand, you’ll get some super durable cookware.  On the other, stainless steel doesn’t conduct heat very well at all compared to aluminum.  Of course, it will get hot over time, and has pretty decent heat retention, but if you’re trying to get ingredients hot very quickly, stainless isn’t going to perform as well.  That’s why stainless steel tends to perform best for long, slow, simmering type cooking, like stock pots and sauce pans.

Tri-Ply

Commercial Cookware: Weighing The Trade Offs Before You Buy

Tri-ply is a hybrid of multiple materials, and in many ways this approach embodies the best attributes of stainless steel and aluminum.

Price: similar in price or more expensive than stainless steel.

Durability: tri-ply usually consists of a stainless steel body with a layer of copper or aluminum on the bottom to boost heat conduction.  This gives your cookware the durability of stainless steel without sacrificing any heat transfer.
Heat conduction: is usually excellent because of the highly efficient conduction of the aluminum or copper layer on the bottom.

Finding the right trade-off between price and performance is the perennial problem of any equipment purchase.  At least there are some intriguing options when it comes to professional cookware, and those options definitely give you some flexibility when it comes to deciding what kind of cookware you’d like in your kitchen.

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3 Reasons Food Prep Equipment Helps You Cut Costs & Improve Quality

3 Reasons Food Prep Equipment Helps You Cut Costs & Improve QualityThere’s nothing quite as exciting as watching a busy restaurant’s kitchen gear up for the dinner rush.  Every chef and restaurateur knows that thorough preparation is the only way to effectively combat the chaos that is a kitchen during peak dinner rush.  And that’s why the kitchen starts prepping hours before the guests arrive.  Vegetables and garnishes are cut.  Potatoes and meats are pre-sliced and prepared for quick cooking or frying so that popular appetizers can go out quickly.  Everything has its own bin and is ready to go when the tickets start coming in.

The amount and type of prep work varies from restaurant to restaurant according to their menus and the ingredients used, but some standard principles apply across the board: consistency, quality, speed, and portion control.  Any chef will tell you it takes work to train staff to the point where they know how to prep the various ingredients used on the restaurant’s menu consistently without wasting food product.

High turnover rates means this training is a constant chore.  Maintaining consistency and quality without waste in a high stress environment is a lot to ask of new and inexperienced staff.  This is where investing in some simple yet very effective food preparation equipment can really streamline your kitchen’s operation.  Let’s revisit the principles of food prep:

  1. Consistency.  Manually operated slicers and dicers cut your food product the same way every time – no matter who is pushing the handle – a green newbie or a 10 year veteran.  Some popular options include tomato and onion slicers, chicken slicers, and lettuce cutters.
  2. Speed, safety, and comfort.  Good food prep equipment will cut the amount of time it takes your kitchen to prep ingredients significantly.  And because your staff isn’t dealing with a very sharp knife and a cutting board, one of the most common safety concerns in a busy kitchen goes away.  French fry cutters and wedgers also take typically difficult product like potatoes and make preparation easy and extremely fast, which is key to getting your popular appetizers out fast.  Finally, good food prep equipment is designed for easy operation, which reduces staff fatigue, enhances comfort, and reduces injuries.
  3. Portion control.  Apart from improving the quality and consistency of your product, and increasing the speed with which it can be prepared, food prep equipment is a great way to control inventory and reduce food waste.  There’s three main reasons for this:3 Reasons Food Prep Equipment Helps You Cut Costs & Improve Quality
  • Greater consistency means product is sliced or cut the same way every time to exact widths, minimizing oversized portions
  • Mechanized slicing uses all of the available product, eliminating the tendency to throw away ends or extras that could be used
  • Food prep equipment greatly reduces human error, which often leads to incorrect portion sizes or incorrectly prepared product

Over the years more and more specialized food preparation equipment has become available, allowing you to get several different machines to perform a variety of tasks in your kitchen.

No matter what kind of restaurant you run, your kitchen can benefit from the consistency, speed, and portion control a piece of food prep equipment can afford you.

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Restaurant Floor Matting: Safety First, Comfort Second

Getting quality kitchen floor matting isn’t only a staff comfort issue; it’s an important safety issue as well. Kitchen floor matting is made from a rubberized material and can be placed anywhere in your kitchen where staff stands while working, including on the line, in front of the dishwasher, behind the bar, and in front of sinks.

Floor matting is great for safety because, as anybody who has worked in a kitchen knows, floors become wet and greasy very quickly, no matter how recently you cleaned.Commercial kitchen floor matting is anti-slip even when greasy or wet.

The best thing about it is your staff will love you for putting down floor matting because it’s so much more comfortable to stand on than concrete

Restaurant Floor Matting: Safety First, Comfort Second

Black grease-resistant floor matting

Black matting is grease resistant and is usually used for bar areas and other areas away from cooking equipment.

 

Restaurant Floor Matting: Safety First, Comfort Second

Red grease-proof floor matting

Red matting is grease proof, and even though it’s more expensive, is the best option for the line and around cooking equipment.

Restaurant Floor Matting: Safety First, Comfort Second

Black cloud anti-fatigue floor matting

Cloud matting brings an extra level of comfort to whoever gets to stand on it, and is almost a requirement for staff who stand in the same place all day while they work.  Cloud matting is also slip resistant and anti-microbial and is the best in comfort and safety.

Over time your kitchen floor matting will wear from constant use. You should replace your matting if it has begun to tear, or if it’s become very thin. No matter what, maintaining good floor matting in your kitchen and bar is very important for staff safety and comfort, so make sure you keep good matting down at all times in your restaurant.

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Induction Cooking: The Future Of Your Restaurant?

Induction Cooking: The Future Of Your Restaurant?The presence of a large multi-burner gas range at the heart of the cooking line is about as fundamental as it gets in any restaurant.  That iron and stainless steel behemoth uses a lot of energy, throws a lot of heat, and requires a dedicated ventilation system just to keep the cooks from getting overwhelmed.

For decades no proper chef would have it any other way.  That’s beginning to change, and the catalyst of that change is the induction range.  Induction cooking works in a completely different manner than traditional gas or electric ranges.  Instead of using a superhot medium like burning gas or an electrically heated element, induction ranges use the energy created by two opposing magnetic fields driven by an electric current to make the metal in the cookware itself become hot.

Sound a little geeky?
It is, in a cool science project kind of way.  For professional chefs, the most interesting thing about induction cooking are the practical advantages it can bring to the process, including:

Precision temperature control.
While there is certainly a steep learning curve in the beginning, once a chef gets an induction range dialed in based upon the numbers on the knob, you can be sure you’ll get consistent, perfectly even heat every time.  This is especially beneficial for low temperature and simmering applications, because an induction range can maintain a much lower heat than a traditional gas or electric range.

Speed. You’ve never seen a pot boil faster or oil heat up quicker than on an induction range.  Because the metal of the pot or pan sitting on the burner becomes the heating agent instead of the medium, induction is by far the fastest way to heat whatever you’re cooking.

Efficiency. An induction range uses a fraction of the energy used by a traditional range.  There’s also almost zero energy waste since the energy used to heat food is created in the metal of the cookware instead of below it.  This energy is also created by a relatively weak electrical current, which can be much more inexpensive than natural gas.Induction Cooking: The Future Of Your Restaurant?

Safety. An induction burner that’s turned on to full heat is still cool to the touch.  As it heats metal cookware it will become hot, but the burner itself creates no heat.  This makes induction much safer than traditional ranges.  Some induction ranges even have automatic detectors that shut off the burner when there is no pan present, when the pan is empty, or when foreign objects fall onto the surface of the range.

Ventilation.
Because induction ranges don’t burn fuel like a gas range, minimal ventilation is needed, and much less heat is created, even if you’re running induction all day on a busy line.  This can save any restaurant a boatload of money on the ventilation and cooling costs normally associated with a traditional gas range.  Make sure you consult the local regulations in your community when deciding how much ventilation you need to install for an induction range.  In general, however, the requirements should be a fraction of those for a gas range.

Induction cooking isn’t for every restaurant.  Some chefs don’t like the fact that cookware cools off rapidly when it’s not in contact with the burner – a distinct disadvantage for techniques that call for using the pan to flip or sautee ingredients as they cook.  Induction also supports only certain types of cookware – usually stainless steel or cast iron – which means your aluminum cookware will be useless on an induction range.

If you are interested in induction cooking, Vollrath has been a pioneer in developing induction rangescountertop burners, and even chafers for the food service industry.  So far another factor slowing the widespread adoption of induction technology in restaurants has been the cost of equipment.  As energy prices, especially natural gas, continue to rise and the cost of quality induction equipment comes down, however, induction cooking starts to make more and more sense.

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Christmas Ain’t What It Used To Be – But Learn How Your Restaurant Can Make More Than It Should

Christmas Aint What It Used To Be   But Learn How Your Restaurant Can Make More Than It ShouldWithout a doubt, company Christmas parties aren’t what they used to be.  The days of opulent parties stacked one after the other are clearly behind us.  On the other hand, there’s definitely some opportunity for restaurateurs looking for a little extra Christmas income.

That’s because companies want to show some appreciation to their employees and boost morale after a tough year.  They just don’t want to pay a lot of money doing it.  That means hors d’oeuvres and light meals rather than New York Strips and an open bar.  The good news is, at least there’s a Christmas party at all.  Last year there was a rash of cancellations as the full effect of the oncoming recession began to hit home, and many in the food service industry who depend on holiday income were left in the lurch.

The key to getting some good Christmas business this year is to cater (both literally and figuratively) to your customers.  The best service you can provide customers looking to throw a holiday party is keep it simple yet unique and interesting.  Chances are, your restaurant already has the character part down.  Now all you need is a way to deliver that character in an exceptionally affordable way.

That’s where an investment in some quality catering equipment can go a long way.  That’s because when you’re set up with catering equipment, you have options and therefore your customer has options.  Do they want to save money by having a party in the office?  No problem, just roll in, set up, and serve.  Do they want to rent the private dining room instead of your whole restaurant?  No problem, you can set up the chafers and let them do their thing while you bring in other customers.

So what catering equipment do you need for a successful holiday season?  Here’s a quick rundown of essentials (and a few nice extras):

Christmas Aint What It Used To Be   But Learn How Your Restaurant Can Make More Than It Should

Chafing Dishes – of course, you knew this already.  But not every chafing dish is created equal.  Having a variety will give your operation more versatility, which means you’ll be better suited to accommodate your customer’s varying needs.  For example, clear roll-top chafers make for a better presentation in a self-serve situation.  Different chafer and food pan configurations allow you to serve soup and divide space for different foods.

Christmas Aint What It Used To Be   But Learn How Your Restaurant Can Make More Than It Should

Serving Utensils – another obvious one, but nevertheless essential to your success.  Buffet-style serving utensils will ensure your customers have all the tools they need.

Christmas Aint What It Used To Be   But Learn How Your Restaurant Can Make More Than It Should

Insulated Beverage and Food Carriers – if you’re planning on doing any out-of-house Christmas catering, then these carriers are key to your success.

Christmas Aint What It Used To Be   But Learn How Your Restaurant Can Make More Than It Should

Portable Stoves – a stove lets you do some serious reheating (above and beyond the gel flames you put underneath the chafers).  Once again, your catering operation should be about options, and this stove gives you plenty more.

Christmas Aint What It Used To Be   But Learn How Your Restaurant Can Make More Than It Should

Portable Bar – this is by no means necessary but certainly a nice thing to have, especially if you’re going out of house or separating only a part of your restaurant for holiday parties.  Alcohol sales are always a quick way to profitability, and a sharp little bar you can set up anywhere can only help the endeavor.

As I’ve discussed in other posts here on The Back Burner, catering gives your restaurant another dimension of service that allows you to accommodate your customers no matter where they are.  Especially in a cash-strapped holiday season, having the right equipment could go a long way towards boosting your year-end sales.

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