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Iced Coffee: More Expensive and Totally Worth It

Iced Coffee: More Expensive and Totally Worth It On a hot summer day in a coffee shop most customers don’t want to drink hot coffee. They want something cool and refreshing. Coffee drinkers still want their caffeine fix without the steaming hot cup of joe. This is where iced coffee comes in, it’s cold, refreshing and satisfies customers coffee needs. This popular coffee option helps businesses maintain coffee sales in the warm months.

Iced coffee season is a major shift in business for restaurant owners or coffee shop managers. Iced coffee requires separate brewing processes and different packaging materials. As a result, the iced beverage is more expensive to produce and purchase.

The additional costs can make it seem that iced coffee may not be worth offering but this is not the case. Iced coffee is widely popular and getting more popular every year. In 2009 iced coffee sales accounted for 1/5 of all American coffee consumption, according to business week magazine.

Grubstreet, a daily food news provider for New York Magazine, broke down the reasons for iced coffee being more expensive. They did this by comparing a 16-ounce cold-brewed coffee to a 14-ounce hot coffee; the ice displaces about 4 ounces in the cold beverage.

Grubstreet estimated that the iced coffee costs 25 cents to a dollar more than hot coffee to produce.  This is due to a few added expenses. First, iced coffee calls for about twice as many beans as hot coffee. According to Grubstreet this difference is about 35 cents worth for hot coffee and 62 cents worth for iced. The next hike in price for iced coffee beverages is for the plastic cup the drink is served in. On average, the paper hot coffee cups are about half the price of the plastic ones. The lids and straws that go with these cups add another cent or two to the production cost.

On top of these extra costs that roll in for iced coffee season there are also other miscellaneous items your business may need to rent or purchase like an ice machine to accommodate iced coffee production. When it’s all said and done Grubstreet estimates the added cost of making iced coffee is about 80 cents.

If you are serious about your coffee making, iced coffee is a worthy investment and is no longer limited to the hot weather months. The summertime drink has broken through its seasonal barrier. More people are drinking iced coffee in the winter. According to a survey by Dunkin’ Donuts 84% of consumers said they drank more iced coffee this winter than last. Half of people surveyed said they feel cooler and trendier when drinking iced coffee.

If your business is going to sell iced coffee it’s important to offer the highest quality, best-tasting iced coffee possible to justify extra costs. There are several methods businesses use to make iced coffee. Two of the most common methods are known as cold brew and ice brew. Both of these brewing processes end up producing an iced coffee but the process and resulting taste can be very different.

Cold brew (also known as Toddy for the machine used to prepare it) is a process where the coffee grounds are stirred into cold water and left in the refrigerator for 12 hours giving it time to blend. After 12 hours the grounds are strained from the mixture and it’s ready to serve. This method lowers the acidity of the coffee. One of the keys to cold brew is that the coffee is never heated during the process. Other methods may brew the coffee at a high temperature and then let the drink cool after. Cold brew keeps the mixture cool the entire time to improve the flavor of the blend.

Ice brew is believed by some experts to produce better tasting coffee than cold brew. This method involves brewing the coffee hot and dripping it onto ice, cooling the drink and helping capture all of the coffee flavor in the process. This is also a good method because it’s ready right after it’s brewed.

There are also some tricks that you can apply to improve the flavor of iced coffee. Muddy Dog Roasting Co. provides a list of tips for iced coffee professionals. These tips include using premium coffee beans and making iced coffee on the strong side because in most situations the mixture will be watered down. They also recommend making ice cubes out of frozen coffee which will help to keep the coffee cold while not adding extra water to the coffee drink.

Coffee is the most popular drink in the world with approximately 400 billion cups consumed every year. Don’t limit your potential coffee sales by not offering iced coffee.  This menu item will help you maintain some of your coffee sales even when it is too hot for a hot beverage and still be popular when the heat is gone.

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POS Systems & Scheduling Software: Where Do I Start?

POS Systems & Scheduling Software: Where Do I Start?Employee scheduling software, in its most ideal form, is meant to save you time while making schedules easy to implement and even easier to access and understand. The most intuitive software gives its user the ability to streamline scheduling, quickly summarize information in reports, and integrate with POS systems to correlate payroll data. When searching for the holy grail of scheduling systems it’s not uncommon to trip over those that are lacking in this respect or that, finding a handful of features you like in a system coupled with a handful more that are missing.

Well we’ve done the research for you and have found two quality scheduling software providers that we guarantee can make your life less complicated.

ShiftPlanning Easy to use, extremely versatile, and jam-packed with features that make the process not only intuitive, but fun, ShiftPlanning brings a little bit of everything to the employee scheduling table. From its cloud-based operation and free desktop platform to the extensive reporting and exporting capabilities this affordable software is the complete package. The combination of free 1-on-1 training and schedule integration make using the service and troubleshooting problems a breeze.

For a reasonable monthly fee (or an adjusted annual rate) you can create and manage schedules, print or analyze reports and trends, and process staff payroll from the comfort and convenience of a tablet device or desktop computer. No additional downloads or software required.

The mobile components of ShiftPlanning come at no additional cost and add value to the overall offering. From any mobile device employees can access a number of staff-centric features including viewing upcoming shifts and clocking in and out (time clock feature is IP-based to avoid employees clocking in and out while not on location). From the employer seat, and with the use of a tablet, all ShiftPlanning features are available which means you can be out of town or home sick and still manage your schedule on the fly.

When it comes to clocking in and out ShiftPlanning gives you the ability to get creative and have some fun with your employees. The biometric time clock feature, paired with any webcam, takes a picture each time someone clocks in or out. This not only helps employees enjoy clocking in with a funny face but also gives you proof that no one’s clocking in or out for anyone else. Plus, the time clock function of ShiftPlanning is completely online so there’s no need for expensive equipment.

One feature that helps ShiftPlanning stand out in the sea of scheduling software is the fact that the service is offered for free to non-profit business with volunteer employees (and 50% off annually for non-profits with paid employees) – just one way ShiftPlanning goes above and beyond when it comes to service and satisfaction.

Noteworthy Specs:
-   14 day free trial (full version)
-    Full mobile access
-    SMS text schedule reminders
-    Unlimited employees
-    Calendar sink
-    POS system integration

TimeForge Another contender for the title of strongest scheduling software on the market, TimeForge Scheduling secures its position by offering comprehensive setup and scheduling integration on top of around-the-clock help desk support.  With a $1 per employee pricing structure and the ability to customize which features you need and which you don’t this scheduling solution is perfect for restaurant’s small and large.

As co-founder Anthony Presley puts it, “TimeForge is awesome!” The company works with owners and managers to help solve and avoid real world issues that face restaurants all over the country. Ranging from human resources to scheduling, attendance, and daily logs, TimeForge has a specific product offering that easily takes care of the essentials. Not certain one of the products is right for you? The software’s free trial lasts 10 days and gives you full access to everything (TimeForge Max) so you can test drive some features and make a confident decision.

Keeping focus on TimeForge Scheduling, the service is ideal for the fast-paced, no-room-for-error world of the commercial restaurant. The service is fully hosted, meaning you don’t have to download a thing, and cloud-based data storage ensures you never lose your information.  Once you’ve got things set up and running smoothly, SMS text message reminders as well as e-mailed schedules let employees know about upcoming shifts and shift changes. The mobility of the application gives your staff the ability to log in from any computer or mobile device, which means no more “I didn’t know I was scheduled” excuses.

An outstanding feature that benefits smaller restaurants and businesses is that TimeForge Lite is completely free for up to 24 employees. That means as long as you’re staff consists of under 25 people you can use the Lite version of the service and it won’t cost you a penny. Granted, TimeForge Lite does not include the autoscheduler or text message notifications, but for many small eateries already struggling to find quality restaurant equipment and supplies for less the missing features aren’t necessary.

The system’s ability to integrate with web and POS systems, paired with a 24/7 help desk and free set up support, makes TimeForge easy to implement and even easier to manage.

Noteworthy Specs:
-    Fully hosted
-    Cloud based data storage
-    Video tutorials
-    Customizable pricing structure
-    TimeForge Max includes Scheduling, Attendance, HR, and Sales

Quality scheduling software goes hand in hand with a reliable point of sale (POS) system. Scheduling and managing your employees is one step in the escalator ride that is a successful restaurant, and another essential step is being able to confidently track your daily, monthly, and yearly sales. Investing in an excellent POS system is investing in the future of your eatery so it’s crucial to shop around and find the system that does what you need it to.

Here’s a quick look at some of the better systems on the market today:POS Systems & Scheduling Software: Where Do I Start?

Gotmerchant Easily the most impressive system with an extremely attractive pricing structure, Gotmerchant POS hardware is backed by lifetime technical support and is completely free. Yep, you read that right. From the touch screen monitor and micro computer to a cash drawer, barcode scanner, receipt printer, all the necessary software and a few extras you get everything for free. Where other companies charge upwards of a few thousand dollars for just the hardware, not to mention operation and transaction fees, Gotmerchant gives you the system and only charges you for the service.

At an exceptionally reasonable $59 a month, plus $59 a quarter, you get a complete POS station with a lifetime replacement warranty, professional on-site installation, and 24/7 technical support. Need two, five, or even ten full systems? Not a problem. Each complete system is 100% free, and all you need to pay is the separate operation fees each month and quarter. You simply can’t beat the value for the price.

On top of the standard features like debit and credit card processing and receipt printing you get a handful of additional features that enhance the system’s functionality. With your package Gotmerchant provides 50 free custom gift cards and lets you sample the gift card service for 60 days (after which it’s $9.95/month and $0.15 a swipe). Additionally, free menu programming, an internet-based back office component, and more than 75 built-in reporting options give you full control of your POS operations.

Keeping up with the times, Gotmerchant has also recently updated their system to include tableside ordering via iPads. For a monthly wireless charge and small fee for operation of each device (you supply the iPad) your servers can impress customers and streamline the ordering process.

Noteworthy Specs:
-    Free hardware & software
-    Lifetime replacement warranty
-    Overnight shipping of replacement parts
-    Live software demos

POS Nation The variety of individual components added to an easy-to-use “Build a System” website feature makes POS Nation like a buffet of quality equipment and software. Whether you’re looking to equip a salon, grocery store, quick service eatery, or a restaurant POS Nation has an assortment of system essentials that you can choose from.

Pole displays, fingerprint scanners, and mobile POS all bring an extra element of professionalism and sophistication to a bare-bones POS system. Ensure your system works for you rather than against you by combining the components you need while excluding the ones you don’t. Not looking to put your system together from scratch? POS Nation offers all-in-one options that are customized and streamlined for individual industries.

On the software side of things, POS Nation has a number of different packages, ranging from Quickbooks to Aldelo, Microsoft RMS, and much more, for you to choose from. Also easily shoppable by industry, the software options available have their own beneficial payroll and reporting functions. Just like your hardware, picking and choosing what software your system needs is essential.

Simply put, shopping POS Nation is like shopping a number of different POS suppliers in one place. The hardware offering alone is comparison shopping from the comfort of one website. A POS system is an investment, and it’s wise to not buy the first system you see. Luckily, POS Nation has a little something for everyone and makes the shopping process almost effortless.

Noteworthy Specs:
-    Custom programming
-    2 year manufacturer warranty
-    Comprehensive Build a System feature

The General Store If POS Nation were the large chain store of POS systems on the block then The General Store would be the tried-and-true Mom and Pop place on the corner that’s still going strong. With over 20 years of experience in retail software and POS evolution The General Store has been building and regularly perfecting their own system. Cost effective and reliable, the system that The General Store continues to improve, according to their website, “rivals major retail chains in its power and flexibility.”

Inventory management is simple and intuitive with The General Store software. An unlimited number of items can be entered into the system, and up to 10 price levels, multi-unit pricing, barcode printing capabilities, and stock status reporting all help make supervising your stock easy. Additionally, sales tracking for both cash and charge customers, as well as total system integration and a detailed ledger balance sheet let you map your finances from start to finish.

The General Store’s hardware is built to last and designed to perform. Barcode scanners and printers, cash drawers, the computer and monitor, data collectors, pole displays, and receipt printers have all been perfected to benefit the overall package of their POS system.

More than half of the extra features The General Store has incorporated into its system were based on suggestions from existing users. Plain and simple, The General Store listens to the needs of their customers. It’s this commitment to perfecting their product that makes the company one to consider when picking your POS system.

Noteworthy Specs:
-    Online demos
-    Affordable, competitive pricing
-    Industry flexibility
-    Full accounts receivable support (The General Store Plus)
-    Online knowledge base

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Summer Ice Cream Treats

Ice cream is one of those treats that can put a smile on anyone’s face who is indulging in the desert. It comes in many forms and flavors to appeal to everyone and can be enjoyed throughout the day. Here are a few appetizing ice cream recipes that would be great for an ice cream shop, restaurant or even at home. They make us smile just looking at them.

Chocolate Covered Brownie Ice Cream Sandwiches
Summer Ice Cream Treats

 

 

 

 

 

 


For the Brownies:

1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tbsp cocoa, plus more for pan
2 eggs
1 tsp pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 qt vanilla ice cream, slightly softened
2 lbs chocolate chips
1 tsp oil

Directions: Preheat the oven to 350°F. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden Popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

Recipe from: http://www.goodlifeeats.com

Key Lime Pie Ice Cream
Summer Ice Cream Treats

 

 

 

 

 

 

 

 

 

1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe’s)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

Directions: In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.

Pour mixture into your ice cream maker, and freeze according to manufacturer’s instructions.

Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges.

Recipe from: http://www.goodlifeeats.com

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A Really Easy Way To Make Commercial Steam Tables Energy Efficient

A Really Easy Way To Make Commercial Steam Tables Energy EfficientIf your restaurant or commercial food service operation uses steam tables to keep food hot before you serve the customer, then this post is for you.  If this post is for you, then you already know how integral steam tables can be in your day-to-day operations.  You also know they can eat up a lot of energy on a daily basis.

Making commercial steam tables more energy efficient is easier than you might think.  If you’ve got an older unit, the first thing to consider is buying a new steam table.  Newer models are more efficient, more reliable, and create a better impression with your customer.

I know, you thought I said this would be easy.  In the likely case you’re planning on keeping your current steam tables and just want to make them more efficient, read on for the really easy part.

Steam table pans are the essential moving part that keeps a steam table going.  Those pans also act as a lid that helps trap the heat the table is creating to keep food warm.  And as anyone who has worked with those steam table pans knows, over time the corners and edges become bent and wavy.  In fact, my personal experience is that it only takes a trip or two through the dishwashing station in a busy kitchen for those corners and edges to start bending upward.

The problem with bent corners and edges on steam table pans is that their role as the lid on the heat generated by the table is compromised.  The gaps between the edges of the well and the edges of the table allow steam to escape, and anyone watching a pot of water come to a boil knows that one without a tightly sealed lid is going to take longer.

It may not seem like a big deal to have a little steam escaping from a couple gaps where the pan meets the well, and by itself for an hour or two it isn’t.  The problem is that if you’re using commercial steam tables to keep food warm, you’ve probably got it running for several hours at a time many days in a row.  Over time, those little gaps end up costing you significant amounts of money – as much as $30 per well per year!

This is where the easy part comes in.  A pair of pliers and some time should be enough for you to straighten out the curled and bent edges of your existing steam table pans.  A Really Easy Way To Make Commercial Steam Tables Energy Efficient

When you go to buy new pans, I would highly recommend The Edge steam table pans by Polarware.  These pans are made from 300 series stainless steel and have a reinforced edge and corners that resists bending or curling.  The edges are also specially designed for easy gripping, making the constant chore of replacing steam table pans much easier on your staff.

Sometimes the simplest solution, like making sure all the edges on your steam table pans are straight, can make a huge difference, especially in a business with historically thin profit margins like the food service industry.  And sometimes, when all new steam table pans look the same, one has features that make it stand out from the crowd.  Polarware’s The Edge steam table pans are definitely a standout.

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Tap into Better Drink Service with Keg Cocktails

Tap into Better Drink Service with Keg Cocktails Busy nights at a restaurant bar can be hectic. The chaotic atmosphere will test your bartenders’ skill and your customer’s patience. Cocktail orders and other hand-crafted concoctions act as roadblocks in the bartender’s effort to keep up with the barrage of incoming drink requests. These specialty drinks require more time and effort for the server to prepare and are often a favorite among customers.

One way to continue accepting these complicated drink orders and improve the efficiency of your service is to hire another bartender to help out with mixing cocktails. This may help but it will also add another server to your payroll and creates a crowded space behind the bar. Thankfully this is not your only option.

Keg cocktails offer a trendy solution to your service problem. Large batch cocktails allow your restaurant to continue offering all of those tasty drinks your customers love without slowing down your drink service. From red and white wine to vermouth and sangria to house cocktails, serving specialty drinks has never been easier.

Now I know what you’re thinking: these cocktails can’t possibly be of the same quality as fresh drinks made right at the bar. Not so fast! Drinkers have given these large batch cocktails good reviews. Customers at Mercadito Restaurants in Chicago and Miami reportedly preferred an almost week-old batch of kegged margaritas to those that were made fresh at the bar. The theory behind this is that the ingredients have more time to sit and blend together making the cocktail taste better.

Restaurants that already started using these keg cocktails have some methods that will help keep the drinks fresh and tasting as good as new. Tavernita in Chicago serves up to six on-tap cocktails at a time and currently practices a few different preservation methods to keep drinks fresh.

Tavernita stores large batch cocktails in 50 gallon containers that are pumped with carbon dioxide to keep the drinks fresh. The restaurant also attaches cocktail kegs to agitators that periodically shake the large batches to keep the cocktails mixed well.

Quick service is not the only advantage to keg cocktails. Enabling bartenders to get drink orders out faster large batch cocktails also free up more time for customer service. Serving specialty cocktails in large pre-mixed batches allows bartenders to offer samples to customers as well. Cocktail samples are very rare and could give your bar a unique advantage over the competition.

Get on board with this trend before everyone else does. Keg cocktails are an innovative way to improve your service and offer something drinkers have likely not seen before.

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Restaurant Glassware: Use Style And Function To Sell More Drinks

Restaurant Glassware: Use Style And Function To Sell More Drinks

Every restaurant takes good food presentation seriously – after all, no one wants to eat something that doesn’t look absolutely delicious.  You carefully place garnishes, make sure the entrée has the proper color, and serve everything on a stylish plate with matching silverware.

So why aren’t you paying the same amount of attention to your bar presentation?  Top mixologists from around the country agree the glassware you use can be just as important as the drink inside the glass.  And just like that perfect presentation you obsess over in the kitchen, first impressions can be everything when it comes to selling drinks from the bar.

This is especially true for specialty drinks.  So many restaurants have introduced their own specialty drink menu that it isn’t even a hot trend anymore; it’s the norm.  However, you may not be maximizing your drink sales if you don’t have the presentation down right.

Consider two main factors when selecting restaurant glassware:

Style.  Everyone knows what the standard drink glasses look like.  Communicate the originality of your drinks by using glass styles that are a little different.  You can also differentiate your offerings by mixing up the style of glass you use for each type of drink.  The idea is to make the customer feel like they’re not just getting another mojito, they’re getting your special version that can only be ordered in your restaurant.

Function.  Thick stems and wide bases are key to the success of any good glassware.  Don’t let style get so out of hand that the glass doesn’t perform its basic duties properly, namely, holding and dispensing drinks!  Many bartenders also favor thick bases to their glassware because once it cools, it can preserve the temperature of the drink for a longer period of time.

Stocking up on a good variety of stylish yet functional glassware is just another subtle way you communicate to your customers just how good the drinks are in your restaurant.  And while true success lies in making a good drink, good glassware is part of the foundation for any successful bar.

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Choosing a POS System That Best Fits Your Restaurant

Choosing a POS System That Best Fits Your RestaurantWhen choosing a POS system for your restaurant, there are many things to consider. One must choose the system that will best suit the needs of the type of restaurant in question. However, every restaurant needs a terminal that allows them to place orders for food and drinks that are then transferred to a kitchen where the orders can be carried out.

The first criteria one must keep in mind is finding the right POS system that best suits their type of restaurant, including:

  • Fine dining and casual table service
  • Nightclubs which provide limited amounts of food or none at all (drinks only)
  • Quick Service Restaurants (fast food)
  • Pizza takeout and delivery.

Each of these types of restaurants are in need of some sort of POS system.

In addition to the stations themselves, the owner must choose a database that will store the data that is needed on a day-to-day basis. The majority of professionals dealing with POS systems would agree that their preferred type of database for restaurants is the SQL, Structured Query Language.

The advantage that SQL provides is the ability for the operator to experience as little data corruption as possible. Stability is something that should come expectedly, and without question, when purchasing a quality POS system. There should be no need for repairs here and there to correct issues with failure and/or corruption.

When purchasing a POS system, it is also very important that the terminal updates any changes within seconds, without the need for rebooting or manually giving commands.

A crucial aspect of the POS system is the printer.

It is imperative that the chosen system operates with a dedicated print server. This server ensures that at any time a printer becomes offline or runs out of paper, the job will within seconds be rerouted to a backup printer. Before buying a POS system, one must be aware of the time it takes to reroute a job. If minutes pass by before a problem is detected, customer satisfaction could decline due to the lack of timeliness in processing an order. In the restaurant industry, timing is everything.

System restoration is an integral part of the POS system that will keep your business running smoothly.

In the event that something should go wrong with your POS system, there must be a plan within to restore itself. Remote backup is crucial for single station restaurants. You must ask your provider if they can rapidly deploy new hardware with a backup copy of all data, including all open checks, since there is only one station. If the restaurant has multiple stations, they should be networked together for ultimate redundancy. If one unit fails, the rest will continue operating as if nothing happened.

Finally, there is one last thing to ensure before deciding on a POS system that best fits your restaurant’s needs: make sure that the system is PCI (Payment Card Industry) compliant.

Whether the business is brand new or has been in operation for a number of years, it is imperative that the owner finds the POS system with all the essentials that best fit the needs of the restaurant, ensuring customer satisfaction.

Curtis Stevens is a sales rep for Gotmerchant.com, a point of sale provider that offers a free POS system.Choosing a POS System That Best Fits Your Restaurant

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Troubleshooting Commercial Refrigeration Problems

Keeping product out of the danger zone and ready for preparation on the line is one of the most important tasks facing any commercial kitchen, and your Troubleshooting Commercial Refrigeration Problemscommercial refrigeration units play a critical role.

Maintaining and fixing the refrigeration units in your restaurant can be expensive, which is why it’s all the more important for you to be able to fix common issues that come up quickly without wasting a lot of time waiting for help.

Here’s a list of common commercial refrigeration issues and how to address them:

Did this troubleshooting guide help you?  Is there something that we missed here that will help others?  Leave a comment below and share your experiences fixing commercial refrigerators!

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A Bartender’s Glassware Guide: Does Your Glass Have Class?

A Bartender’s Glassware Guide: Does Your Glass Have Class?Aside from knowing how to mix hundreds of cocktails, a bartender must know what type of glass to pour their mouth-watering drinks and cocktails into. So, to make life just a tad bit easier we have smashed our brains together to develop a restaurant glassware guide that will make your toes curl with joy.

Wine Glasses:

White Wine Glass: Sizes range from 5-10 ounces, but the most practical size for a white wine glass is 6-8 ounces. Forms vary from balloon shaped to straight sided to tulip shaped.

What to Drink:
Chardonnay, Pinot Grigio, Gewurztraminer, Muscat / Moscato, Riesling, Sauvignon Blanc, Semillon, Viognier

Red Wine Glass: The large size of this balloon glass allows wine to breath. Sizes typically range from 8-14 ounces.

What to Drink: Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc, Zinfandel, Syrah, Shiraz, Sangiovese, Malbec

Sherry Glass: The smallest of the wine glasses holds from 4-6 ounces. It can also be used for liqueur-based drinks.

What to Drink: Sherry, Port, Aperitifs, Liqueurs, Layers Shooters

Flute: The Champagne Flute is a tall, thin, tapered glass that holds between 7 and 11 ounces and is perfect for Champagne Cocktails. The purpose of the flute design is to keep the bubbles in the flute longer; with less surface area exposed to the air, the bubbles can’t escape as fast.

What do Drink: Champagne, Sparkling Wines, Bellini’s, Prosecco’s, Mimosa’s, Asti, Champagne Cocktails

Cocktail Glasses:

Old Fashioned: Sometimes called lowball or rocks glass, the Old Fashioned Glass is a squat tumbler with a heavy base that holds approximately 5 – 10 ounces and is the most versatile. Typically used for short mixed drinks and anything on the rocks.

What to Drink: Scotch, Whisky, Old Fashioned, Black/White Russians, Mai Tais

Collins Glass: An optional addition to the bar as it is interchangeable with the highball glass. Used primarily for any Collins drink, it is a narrow tumbler that holds between 8 and 12 ounces.

What to Drink: Collins, Fizz, Zombies, Long Islands, Sours, MojitoA Bartender’s Glassware Guide: Does Your Glass Have Class?

Highball Glass: Highball Glasses are large tumblers with heavy bases that hold between 8 and 12 ounces and can easily replace a Collins glass. This glass is generally used for mixed drinks.

What to Drink: Bloody Marys, Vodka Cranberry, Gin & Tonic, Scotch & Soda, Bourbon & Coke, 7 & 7, Moscow Mule, Fuzzy Navels, Screwdrivers

Cocktail Glass: The familiar conical shape of the Cocktail Glass makes most of us think of Martinis and so it should. Nowadays, Cocktail glasses range from a 6 ounce glass to a huge 16 ouncer (too much of a good thing?)

What to Drink: Martinis, Manhattans, Cosmopolitans

Snifter: A Snifter comes in a variety of sizes and is the traditional vessel for brandy and cognac served neat. Its large bowl is cupped in your hand to warm the contents. Snifters can also be used for some cocktails.

What to Drink: Brandy, Cognac, Whisky, Barleywine

Margarita Glass: While most margarita glasses have a narrow neck, some are balloon shaped. Capacity ranges from 12 – 16 ounces.

What to Drink: Margaritas, Daiquiris

Shooter: This 1 1/2-2 ounce glass is used for drinking shots but can also be used as a measuring tool when mixing cocktails.
What to Drink: Tequila, Whisky, Mixed Shots

Hurricane Glass: Typically used for blended and frozen tropical cocktails. The distinct pear-shaped curve of this glass is reminiscent of vintage hurricane lamps and holds between 10-12 ounces.

What to Drink: Piña Coladas, Rum Punch, Coco Coladas, Tropical Fruit Drinks, Daiquiris

Irish Coffee Glass: The Irish Coffee Glass replaces the average mug for good-looking hot cocktails. This footed glass mug holds between 8 and 12 ounces and is made of heat-resistant glass.

What to Drink: Hot Toddy, Irish Coffee

Cordial Glass: Small and stemmed glasses used for serving small portions of your favorite liquors at times such as after a meal.

What to Drink: Amaretto , Grand Marnier, Cordials

Beer Glasses:

A Bartender’s Glassware Guide: Does Your Glass Have Class?

Pint/Pub Glass: Cylindrical glass with a slight taper and a wide mouth. There are two standard sizes, the 16-ounce (US Tumbler) or the 20-ounce Imperial (Nonic), which has a small ridge towards the top, a grip of sorts and helps in stacking them.

 What to Drink: Pale Ale, IPA, Porter, Brown Ale, Red Ale, Stout, Amber Lager

 Pilsner Glass: Typically a tall, slender and tapered 12 ounce glass, shaped like a trumpet at times, that captures the sparkling effervesces and colors of a Pilsner while maintaining its head.

What to Drink: Pilsner, Dortmunder, American Lager, Bock, Pale Ale

Mug/Stein: Heavy, sturdy, large and with handle, the mug is a fun and serious piece of glassware that comes in many shapes and sizes.

What to Drink: Oktoberfest, Munich Dunkel

 Weizen Glass: These classy glasses, with their thin walls and length, showcase the beer’s color and allows for much headspace. Most are 0.5L in size.

What to Drink: Witbier White Ale, Bavarian Weizen/Weissbier, American Wheat Ale

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How To Calibrate A Thermometer

How To Calibrate A ThermometerThink of a good thermometer as the crescent wrench of your food safety program.  Without it, you have no idea what the temperature of your food products are, either when you cook them or when you store them.  And that means you can’t tighten the bolts of your food safety program, locking out food borne illnesses and locking in food quality.

The problem with thermometers is that they lose their bearings over time and use.  If you’re using that thermometer to make sure food is staying out of the danger zone, and your thermometer is more than a couple degrees Fahrenheit off, you’re taking a risk your restaurant really can’t afford.  Luckily, calibrating a thermometer is easy and it should be done regularly in your restaurant.

You should re-calibrate your thermometer if:

  • You dropped it (especially if it’s a dial thermometer)
  • Before you use it for the first time
  • If you use the same thermometer to measure very cold and very hot temperatures
  • Daily or weekly if you use the same thermometer multiple times

Most health inspectors will recommend daily recalibration if you are checking many temperatures throughout the day (and hopefully, for the sake of your food safety program, you are!).

There are two methods for calibrating thermometers:

Ice point.  Fill an insulated glass with crushed ice and then add a little water.  Let it sit for at least five minutes and then insert the sensing part of the thermometer into the cup.  Make sure the sensor is in the middle of the glass and at least an inch from the sides, bottom, and top of the glass.  Hold it there for 30 seconds or until the dial stops moving or the digital thermometer beeps.  Your thermometer should be reading 32 degrees Fahrenheit after 30 seconds.  If it’s not, it needs to be recalibrated.  The ice point method is the most accurate way to calibrate a thermometer.

Boiling point.  Boil at least six inches of water.  Once the water has reached a rolling boil, stick the sensor part of the thermometer into the middle of the water, taking care to keep it at least two inches from the sides, top, and bottom.  After 30 seconds, the thermometer should read 212 degrees Fahrenheit if you’re at 1,000 feet or less of elevation.  See below if you are at a higher altitude.  If it doesn’t read 212, your thermometer needs to be recalibrated.

Changes in boiling point temperature by elevation:

  • Sea Level: 212 degrees Fahrenheit
  • 1,000 feet: 210 degrees Fahrenheit
  • 2,000 feet: 208 degrees Fahrenheit
  • 3,000 feet: 206.4 degrees Fahrenheit
  • 4,000 feet: 204.5 degrees Fahrenheit
  • 5,000 feet: 202.75 degrees Fahrenheit
  • 8,000 feet: 197.5 degrees Fahrenheit

How To Calibrate A ThermometerHow To Calibrate A Thermometer

Dial thermometers have a little screw or nut that adjusts the dial to the correct temperature.  Simply turn the adjuster until the dial reads the correct temperature according to the method you’re using to calibrate.

Digital thermometers have a reset button.  Simply push that button when you’re at the temperature point and your thermometer is ready to go.

If you have employees who regularly take temperature readings, train them on how to calibrate thermometers correctly.  Of course, simply showing an employee how to calibrate a thermometer isn’t enough to ensure calibration is happening on a regular schedule and to the correct specifications.  You must trust but verify.  The easiest way to do this  is to schedule a time for all employees to calibrate their thermometers.  That way you can ensure calibration is done regularly and accurately.

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