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Essential Restaurant Kitchen Equipment

Fri, 01 Apr 2022 18:53:35 GMT

Must-have restaurant kitchen equipment includes refrigerators, freezers, food processors, mixers, ovens, ranges, dishwashers and sinks.

Your kitchen is the heart of your restaurant, that special place where your chefs create all the extraordinary meals to delight your guests and keep them coming back. It’s therefore imperative your kitchen is properly equipped with everything it needs.

What, exactly, does a restaurant kitchen need?

Every restaurant is unique. With limitless menu possibilities and hundreds of equipment options to make them all possible, no two kitchens will have precisely the same setup. However, there are several essential, universally beneficial pieces of equipment for every kitchen, including:

Refrigerators and Freezers

Dependable, easily accessible refrigeration is critical for the storage of perishable ingredients. With so many different models and varieties—from simple, under-counter refrigerators to large, walk-in freezers—your equipment selection should be dictated by your specific needs. No matter what cuisine is on the menu, though, there will always be ingredients requiring cold storage.

Food Processors and Mixers

These are two basic pieces of equipment that no restaurant kitchen should be without when the time comes to bring your ingredients out of storage. A food processor earns its rightful spot as a kitchen necessity for its versatility. Depending on various settings and blades, a food processor can puree fruits and vegetables, grind meats, and perform a great number of other useful tasks. Similarly, a commercial mixer's uses extend far beyond simply blending dough and batter. Various attachments and sizes provide added flexibility and adaptability.

Ovens and Ranges

You’ll also need to use the right equipment to cook your food once it's been prepared. Of course, there are many other pieces to consider, such as deep fryers and panini presses, which may or may not be necessary depending on what's on your menu—but an oven and range are must-haves! In fact, these are so indispensable to a restaurant kitchen that they’re normally sold together as one appliance.

Dishwashers and Sinks

After your meals have been prepared and cooked and enjoyed by your guests (a full belly is a blessing), it’s time to wash the cookware, dinnerware, and all the other tools and utensils dirtied along the journey from storage to stomach. Dishwashers are essential time-savers for cleaning smallware, such as cutlery and dishes, quickly, efficiently, and in bulk. For those requiring more attention, like pots and pans, compartment sinks are excellent for keeping washing, rinsing and sanitizing activities separate and organized.

Sinks aren't just for sanitizing equipment and utensils, either. Most federal and state food service regulations mandate separate sinks for food prep and hand washing, so be sure to consult your local health codes when deciding how many sinks your kitchen will need.

Picking exactly which equipment models and varieties would work best can be hard, even with an understanding of the basic components of a restaurant kitchen. However, you don't have to do it alone.

Waring Commercial

info@econcept.biz (Robert Shipman) — Tue, 01 Mar 2022 21:32:41 GMT

Waring, universally known for introducing the first blender in America, is one of today's leading manufacturers of professional appliances for the foodservice and laboratory industries. Waring Commercial offers high-performance, large-volume food processors and blenders, heavy-duty heating appliances such as grills, griddles, toasters and deep fryers, and a variety of specialty products. As a Solutions Specialist in the BLEND, PREP, COOK, and BREW categories, Waring strives to provide innovative, customized equipment to fulfill all of the industry’s unmet needs. With 80+ years of manufacturing expertise locally and globally, Waring is proud to offer continuously expanding collections of superior professional products.

Everest Refrigeration

info@econcept.biz (Robert Shipman) — Tue, 01 Feb 2022 21:18:08 GMT

Everest is founded on the principle of continual improvement. We are committed to bringing the best of the commercial refrigeration industry to our customers around the world through innovative products that are reliable, durable and accessible.

OUR HISTORY

Everest dates back to 1965 as a refrigeration parts manufacturer and importer based in Seoul, South Korea. Having grown to a significant production and distribution entity by 1984, the company took the first pivotal step in launching high-performance, commercial foodservice and HVAC equipment.

The year 1989 marked the internationalization of the company’s brand, product line and trade network. The effectiveness of global development culminated in the eventful establishment of Everest in Los Angeles, California on May 2002. Our success in the U.S. market lead to the unprecedented growth of our sales and distribution territories.

For over 50 years, Everest has strengthened manufacturing competence through the steady advancement of fully automated assembly lines and the unceasing drive to expand knowledge. We understand the importance of innovative, energy-efficient refrigeration systems as solutions to the everyday business. Everest remains steadfast in our promise to go above the industry standard. We are happy to be of continued service to you.

Featured Product: Tuxton

info@econcept.biz (Robert Shipman) — Sun, 02 Jan 2022 05:13:40 GMT

TOP QUALITY PRODUCTS FOR EVERY TASTE

"Tuxton Home is not simply a distributor. We have full supervision over our manufacturing, and complete authority over the design, production, and quality aspects of our products from start to finish."

As a family-owned business since 1963, we put our heart into every item offered with the goal to bring top quality products to your kitchen and make cooking at home a fun shared experience. Our industry-leading LIFETIME WARRANTY ensures you’ll enjoy these experiences through years of dinner parties and home-cooked meals.

OUR MISSION

To bring happiness into homes by creating memories through a community of shared cooking and dining experiences filled with ease and convenience.

OUR PROMISE

To craft durable & functional products in a responsible, sustainable way that are long lasting and can be passed down through generations.

_____________________________________________________

Welcome to Tuxton Home, a quality provider of restaurant-grade kitchenware. We specialize in products ranging from ceramic dinnerware and bakeware, to stainless steel cookware and accessories. Our chip-resistant dinnerware and bakeware are made from zero-porosity vitrified china and safe for use in freezers, ovens, microwaves, and dishwashers. Our fine-polished stainless steel cookware is compatible with all stovetops, including induction, and dishwasher and oven safe. Ergonomically designed and kid-friendly, Tuxton home products are durable, timeless, and come with a Lifetime Guarantee.

- OUR HISTORY -

Tuxton Home originated from Tuxton China, a family-owned and operated company founded in 1963. Tuxton China is a leading supplier of high quality ceramic dinnerware, ovenware, and stainless steel cookware products to retailers and restaurants worldwide. Tuxton China is a leading entity in the ceramic and stainless steel industries with over four decades of operating experience. The company is a thriving global organization with over 4000 employees across 6 facilities.

Tuxton Home is not simply a distributor. We have full supervision over our manufacturing, and complete authority over the design, production, and quality aspects of our products from start to finish. Our unique role as both controller and distributor allows for integrity in all important aspects of the product life-cycle. We pride ourselves on products that are conceived from years of experience and time-tested techniques. Our longstanding history and close relationships with partners worldwide are a testament to our high caliber products. Tuxton Home is able to offer a wide variety of collections along with the product guarantee of high quality goods available directly to the consumer.

Continuing Tuxton China's legacy of expert craftsmanship, Tuxton Home prides itself on providing superior quality products, which have surpassed the high standards required by culinary professionals. All our items undergo the same rigorous quality control process demanded by our clients - and are now available for the home. Trust the products the pros use and

Upgrade to Tuxton.

Featured Brand: Libbey Glass

info@econcept.biz (Robert Shipman) — Thu, 02 Dec 2021 05:03:05 GMT

WHO WE ARE

Libby Glass. Legacy of 200 years and going strong.

Wherever people come together to eat, drink or celebrate, Libbey wants to be there. For 200 years, we have provided products that enhance those everyday moments. Yet, we aren’t content to rest on our legacy. Now more than ever, we’re committed to understanding the needs and wishes of customers and consumers. Together, the Libbey team creates rewarding experiences for more of life’s moments with unsurpassed service, product innovations and business excellence.

About Libbey Inc.

Based in Toledo, Ohio, Libbey Inc. is one of the largest glass tableware manufacturers in the world. Libbey Inc. operates manufacturing plants in the United States, Mexico, China, Portugal and the Netherlands. In existence since 1818, the Company supplies tabletop products to retail, foodservice and business-to-business customers in over 100 countries. Libbey's global brand portfolio, in addition to its namesake brand, includes Libbey Signature®, Master's Reserve®, Crisa®, Royal Leerdam®, World® Tableware, Syracuse® China and Crisal Glass®. In 2016, Libbey Inc.'s net sales totaled $793.4 million. Additional information is available at www.libbey.com.

Bring the Party Home with Entertainment Sets

TOLEDO, OHIO, – (NYSE MKT: LBY) Whether it’s mimosas for Sunday brunch, sitting on the porch sipping iced tea or creating craft cocktails for a holiday party, more and more consumers are using their homes as the place for entertaining. According to the NPD Group, people are choosing to stay home and spend money on items that help create a festive experience for their guests.

Understanding consumers’ desires to make their home an ideal place for get-togethers, Libbey® has created seven new entertainment sets perfect to gather friends and family around. Each set is beautifully created and versatile enough for many different beverage presentations and occasions

The Mix It Up set is ideal for the home bartender who wants to show off their craft cocktail skills with flair. The set includes a cocktail shaker, strainer, decorated mixing glass, shooter and muddler to create a variety of drinks for guests, from martinis to mojitos. The Bar Starter set makes a great housewarming gift with everything you need to stock your bar cupboards, including pub glasses, stemless wine glasses and double old-fashioned glasses. For batch drinks, Libbey is introducing three new pitcher sets – Allez, Camelot and Piedmont – for elegant presentations. Finally, for upscale infused waters or brunch cocktails, there is the Ultegra Water Service set complete with a stylish carafe with lid and double old-fashioned glasses.

“We’ve seen huge growth in home entertaining over the last few years, with the preference for the relaxed and cozy environment of home,” said Greg Pax, director, retail new product development at Libbey Inc. “Millennials especially prefer to entertain, be social and stay connected with their friends at home, according to the NPD Group. By introducing new beverage and entertainment sets for consumers, Libbey continues to lead the market in this space. Each set offers the right products for the beverage experience consumers are looking to create.”

The entertainment sets will be available to retailers the first quarter of 2018. For more information, visit retail.libbey.com .

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Stuffing a Turkey: Is It Safe?

Mon, 01 Nov 2021 16:45:02 GMT

Turkey has been a staple at Thanksgiving dinner tables for generations. Oftentimes, you’ll find it accompanied by stuffing. The traditional way to prepare stuffing is to cook it inside the turkey. However, chefs and other professionals have since become wary of this method due to health concerns.

Before you start preparing for your Thanksgiving feast, it is important to understand what stuffing is, why stuffing a turkey is unsafe, and how to properly prepare your stuffing.

What Is Stuffing?

Stuffing is a side dish that typically consists of dried bread, such as cornbread, croutons, or breadcrumbs, mixed with meat, onions, celery, and sage. The mixture is then inserted into meat or vegetables and roasted. There are many different varieties of this holiday side dish if you're wondering what to stuff a turkey with.

Stuffing is an extremely versatile food that works well with various flavors. While it's most commonly paired with turkey, it can also be included with chicken, pork, mushrooms, and bell peppers, among other foods.

Stuffing vs Dressing

The difference between stuffing and dressing depends on how it’s prepared and regional traditions. Dressing is a name for stuffing that is cooked separately from poultry, meat, or vegetables and served alongside it, rather than inside it. In the American South, many people use the term “dressing” to refer to both stuffing and dressing, but in most states, people refer to both as stuffing.

Is It Safe to Cook Stuffing Inside of the Turkey?

Most chefs and food professionals agree that the classic way of cooking stuffing inside a turkey is not safe, but some residential cooks continue the practice for the sake of tradition. If you want to stuff your Thanksgiving turkey, read on to learn the modern methods for safely preparing a traditional stuffed turkey.

Why Is It Dangerous to Stuff a Turkey?

Stuffing is porous, and during the cooking process, juices from the turkey that may contain bacteria drip down and are absorbed by the stuffing. Additionally, when checking the temperature, many chefs neglect to check the temperature of the stuffing, which also needs to be cooked at 165 degrees Fahrenheit. As a result, bacteria remains in the stuffing, which can cause guests to get sick and puts them at risk for salmonella poisoning. Any stuffing that contains meat juices must be cooked to the same minimum internal temperature as the meat itself in order to ensure any bacteria is killed during the cooking process.

Tips for Cooking Stuffing

So, do you cook the stuffing before putting it in turkey? There are several things you can do to ensure you serve safe stuffing to your guests. Below, we’ve compiled a list of extra tips to teach you when to stuff a turkey with stuffing and make sure the next time you prepare stuffing in a turkey, it comes out delicious and safe to eat.

Cooking Stuffing in a Turkey

Once the turkey has reached 165 degrees, carve off the white meat and let it rest. Then, put the remaining turkey and stuffing back in the oven until the stuffing reaches 165 degrees. White meat dries out faster than dark meat, so taking it off ensures that you can cook your stuffing safely without drying out the meat.
When your turkey is 2/3 of the way done cooking, create an aluminum foil tent over it. The aluminum foil will help keep heat in and raise your stuffing to a safe temperature faster.
Stuff your turkey right before it goes into the oven.

Can You Stuff a Turkey the Night Before?

No, many home chefs will stuff their turkey the night before in an attempt to save time on Thanksgiving Day. Unfortunately, this only creates more time for bacteria to soak into your stuffing.

Cooking Stuffing Outside the Turkey

If you cook your stuffing and turkey separately, you can still present your customers with a beautiful display of a perfectly cooked turkey that is overflowing with stuffing.

Stuff your turkey with cooked stuffing once it has finished cooking and is resting.
A benefit of cooking the stuffing separately is that you can make larger quantities of it for your customers.
If you make it separately, you can give your stuffing a crispy texture that is an excellent complement to the savory and juicy turkey and creamy mashed potatoes.
Leave the stuffing out and try deep frying your turkey for crispy skin and a juicy interior.

While stuffing a turkey can sometimes be dangerous and unsanitary, there are steps you can take to prepare stuffing inside a turkey safely. Additionally, there are alternative ways to prepare your favorite side dish to avoid health concerns. When Thanksgiving rolls around this year, make sure that you pay attention to the tips above to create a safe holiday meal.

Top 5 Energy Conservation Tips for Restaurants

Fri, 01 Oct 2021 17:00:02 GMT

Reducing your restaurant's overall energy consumption not only lowers your utility costs , it's also better for the environment. Many food service professionals have been adopting energy conservation methods for the past decade and have drastically cut their energy use and expenses. Here, we've outlined energy conservation tips that will reduce your water and electricity use.

5 Energy Conservation Methods

It can be easier than you think to reduce energy consumption in your kitchen with our energy-saving methods! Here are our top 5 tips for conserving energy in your business.

1. Use Energy Efficient Equipment

Commercial equipment contributes a great deal to your restaurant energy consumption, but your restaurant equipment doesn't have to guzzle resources. Many manufacturers offer equipment that uses a fraction of the energy of their other models, and switching to those designs could save your business thousands of dollars per year.

High Efficiency Fryers - Upgrading your deep fryer to an energy-efficient model will not only save you money on utilities, it will save you money on fryer oil as well. New high-efficiency fryer models experience less scorching which extends the life of your oil.

High Efficiency Dish Machines - Using an Energy Star certified dish machine can save an average of $1,500 annually when compared to a standard model.

Energy Star Rebates - Not only does Energy Star certified equipment use much less energy than standard equipment, it might also qualify you for a rebate. Incentives and rebates vary depending on your location, so make sure to check the Energy Star website.

2. Perform Equipment Maintenance

If you don't keep your equipment clean or service it regularly, it's probably working harder than it needs to be. There are a few simple preventative tasks you can perform on your own to increase your energy savings and extend the life of your equipment.

Refrigerator Condenser Coils - The condenser coils on your refrigeration units become clogged with dust over time, which insulates the coils and prevents them from expelling heat. The result is that your unit has to work much harder to reach food safe temperatures. Keeping your coils clean provides a major boost to the efficiency of your unit.

Water Filters - Water filtration systems prevent calcification and mineral deposits in any equipment that connects to a water line. By replacing your water filters at the appropriate time, you ensure that scale buildup doesn't clog the internal components of your equipment and affect the efficiency of the unit.

3. Reduce Water Consumption

Restaurants require large amounts of water to sustain operations. Thankfully, there are some simple ways to reduce water consumption in your restaurant and lower your water bill.

Use Low-Flow Spray Valves - Replace your pre-rinse spray valves with newer models that have lower GPM (gallons per minute) ratings. These low-flow spray valves are easy to replace and use much less water than older spray valves.

Install Low-Flow Aerators - Your hand-washing sinks don't need to have a high GPM flow rating. Consider using low-flow aerators or flow regulators that limit the amount of water flowing out of the faucet and lower the GPM to save you money.

Repair Leaky Faucets - Over time, the drips from a single leaky faucet add up. Instead of wasting water and money, repair your faucets with new components. Many new faucet parts feature a cartridge design so you can swap them out quickly without calling a plumber.

4. Use Energy-Efficient Lighting

By switching out incandescent light bulbs with energy efficient lighting, you can drastically lower your lighting electricity costs. Not only will you save on your utility costs, you'll also help the environment by conserving energy and lowering greenhouse emissions.

LED Bulbs - LED bulbs use less electricity and last up to 10 times longer than a standard incandescent bulb.

CFL Bulbs - Not quite as energy efficient as LEDs, CFL bulbs are still 4 times more efficient than standard incandescent bulbs. They produce more light than LEDs so they work well to light up the large areas in your restaurant.

5. Decrease Heat Usage

Look for little ways to decrease the heat usage in your restaurant like using less hot water or preventing your employees from making changes to the temperature settings on your thermostat.

Invest in a Smart Thermostat - Smart thermostats can be programmed remotely and are able to optimize energy use. Many are also tamper-resistant to prevent unauthorized adjustments.

Lower Water Temps on Your Dish Machine - Mandatory dish washing temperatures in the food service industry are around 140 degrees Fahrenheit, according to the NRA. Double check the requirements for your area, then optimize your water temperature so you don't use water that's hotter than it needs to be.

Unheated Hand Dryers - Energy-efficient hand dryers that rely on forced air instead of heated air can use up to 80% less energy than a standard hand dryer.

What Is a Continental Breakfast?

Wed, 01 Sep 2021 17:00:03 GMT

Hotel guests have come to seek out and even expect food options during their stay, whether it be from an on-site restaurant, room service , or a complimentary continental breakfast. If you’re looking to open your own hotel, you may be wondering what is included in a continental breakfast and how hoteliers can offer it for free. We explored the origin of this breakfast style, continental menu options, along with some other breakfast selections you may be interested in using for your hospitality business".

Continental Breakfast Definition

A continental breakfast is a light morning meal typically consisting of pastries and baked goods, fruits, toast, and coffee. It is usually served buffet-style and modeled after the European breakfast, similar to what one would enjoy in France or the Mediterranean. Continental breakfasts emphasize simplicity and focus on foods that can easily be stocked.

Continental Breakfast Menu

Here are some of the options that a continental breakfast consists of:

Baked Goods / Pastries
Fruits
Bread
Jams and Spreads
Coffee
Tea
Hot Chocolate
Juice
Optional: Breakfast cereals, eggs, meats, sliced cheese, porridge or oatmeal

Why Is It Called a Continental Breakfast?

The term “continental breakfast” refers to the continent of Europe and the style of breakfast enjoyed in European cultures. The term first appeared in 1896 as a result of the turning of the century. Prior to the 1800s, the most common American jobs involved farm work and demanded a high-calorie breakfast to start the day.

However, as the country headed into the 1900s, the average job became more sedentary and emerging middle-class workers sought out a lighter morning option. At the same time, more and more European travelers were visiting America and staying in hotels. The hotels responded in kind by adding a light breakfast option to their menu that their European customers would appreciate.

Why Offer a Continental Breakfast?

If you’re considering adding a breakfast option to your restaurant or hotel, here are some reasons why a continental breakfast may be a good fit for your establishment.

Cost-Effectiveness - Foods like pastries, cereals, and bread are inexpensive to purchase, can be ordered in bulk, and are fairly shelf-stable. They do not need to be made or purchased daily, saving your establishment time and money.
Amenity Popularity - Continental breakfasts are convenient for travelers on the go who may need to grab food very early in the morning. This makes hotels with free continental breakfasts more desirable among travelers, leading to an increase in hotel revenue and potentially a boost in hotel star rating .
Manageability - Since most of the food options of a continental breakfast do not need to be cooked, minimal staffing is required to manage the breakfast area. This also allows for breakfasts to be served in nearly any space or room, whether it be in a lobby area or conference room.

Hotel Breakfast Variations

The continental breakfast is just one hotel breakfast style you can choose from. Other variations may be better suited for your establishment and guests.

Global Breakfast Options:

Here are some breakfast styles you may encounter around the globe that differ from the European continental breakfast:

Full American Breakfast - Large portion of eggs, breakfast meats such as bacon or sausage , potatoes or hashbrowns, pancakes or waffles, toast, and coffee.
Full English Breakfast - Scrambled eggs, sausage, bacon, baked beans, black pudding or white pudding , grilled tomatoes, mushrooms, potatoes, toast, and tea.
Italian Breakfast - Cappuccino or latte , bread with butter and jam, cookies, biscuits, and pastries.
Israeli Breakfast - Eggs, cheese, herring, vegetables, fruits, and cereal.
Japanese Breakfast - Steamed rice, miso soup, cooked fish, pickled vegetables, tofu, boiled eggs, and tea.

Additional Continental Breakfast Ideas:

In addition to the continental breakfast, some hotels also feature some extra options for their guests to choose from:

Breakfast Stations - These stations allow guests to enjoy a fresh breakfast that is customized to their liking.
Waffle Station
Pancake Station
Omelet Station
Crepe Station
French Toast Station
Smoothie Station
Healthy Options - Many travelers seek out healthy options when they are on the go. Add some of these options to cater to alternative diets :
Fruit Platters
Low-Fat Yogurts
Turkey Sausage
House-Made Granola
Whole Grain Bread

Serving a continental breakfast in your hotel or bed and breakfast can be a great way to bring in new customers while staying within your budget. Be sure to explore other breakfast variations to accommodate for the needs of your customer base.

What is Induction Cooking?

Sun, 01 Aug 2021 16:30:04 GMT

Whether you’re building a brand new restaurant or looking to remodel, it’s important to consider your options when it comes to what type of cooking equipment will be best for your business. Induction cooking has grown in popularity over the years, but the way it works and the benefits of using it are still a mystery to many. Keep reading to learn what induction cooking is and why it’s a popular choice amongst many restaurateurs.

What Is an Induction Cooktop?

An induction cooktop is a cooking surface that heats by transferring currents from an electromagnetic field located below the glass surface directly to the magnetic induction cookware placed above.

Unlike thermal conduction, it heats this cookware directly without the need for a flame or burner. Because there is no heating of a separate element, an induction cooktop can heat cookware faster than any other medium.

How Does Induction Cooking Work?

While gas and electric stoves heat cookware indirectly by first heating a coil, burner, or producing a flame, induction cooking provides direct heat to the cookware which then passes the radiant energy on to the food. Instead of a heating element, magnets are used to stimulate the atoms inside your cookware and heat the pot or pan.

Is Induction Cooking Safe?

Yes, induction cooking is a safe method of cooking. That’s because, unlike electric or gas ranges, the glass surface of an induction stove doesn’t get hot. This makes it a safe addition to any crowded kitchen, buffet service station, or catered event. Additionally, some induction cooking elements even feature an automatic shutoff once a pot or pan has been removed from the surface. It is advised, however, that those with a pacemaker avoid using induction cooktops because of the electromagnetic current.

Along the same lines, this energy-efficient cookware won’t heat up your kitchen or cooking area. That’s because all of the heat generated goes directly into the pan and not out into the ambient air.

Why Is Induction Cookware Growing in Popularity?

Induction cooking has always been popular in Europe, namely because of its energy-efficient design. Energy prices in the United States have typically been much lower than those in some European countries, making gas and electric cookware a more accessible option.

In addition, induction cooking equipment used to be considered quite expensive. But thanks to a recent demand in the U.S. market for more accessibility, the price has steadily dropped. This, along with the fact that restaurateurs, chefs, and diners alike are becoming increasingly concerned with energy efficiency in restaurants, has led to a rise in the use of induction cookware during the last few years.

Casual Dining vs. Fine Dining

Thu, 01 Jul 2021 17:15:02 GMT

There are two major factors that customers consider when choosing a restaurant: ambiance and price . Those factors are also the key difference between fine dining and casual dining experiences. Knowing what your customer base is looking for can play an important part in your establishment’s success.

If you're thinking about starting a restaurant, selecting the right path is crucial. We're here to compare the differences and key details of both casual and fine dining to help you determine the identity of your future restaurant!

What Is the Difference Between Fine Dining and Casual Dining?

The difference between fine dining and casual dining has to do with their ambiance and prices. Fine dining or formal dining restaurants offer an upscale setting and service while featuring unique and often more expensive menu options, with checks averaging over $50. A casual dining establishment provides a more laid-back atmosphere with more moderately-priced meal selections. It’s important to define what style of establishment you will be opening before you get started.

Starting a Fine Dining Restaurant

There's something special about eating at a fine restaurant. The elegant waiting staff with impeccable manners , fancy cutlery, aroma of expensive wine, and delicious meals give customers a sense of importance. Of course, experiencing the wonderful feelings and savory cuisine that accompany fine dining requires shedding some cash, perhaps more than most people are willing. There are plenty of customers who are willing to pay top dollar for the optimal experience.

Although most of the population will not flock to a fine dining establishment for a quick meal on a weekday, fine dining options are sought out during holidays and times of celebration. A wealthy clientele often gives fine dining restaurants a higher ceiling for success.

Consider the following tips for fine dining start-ups:

Select a level of how fancy/pricey your restaurant will be. If the two don't match, customers might be turned off. Research your competitors and other successful businesses to help you formulate a menu and prices.
Pick a suitable location and make your presence known. The ideal location for a fine dining restaurant is near middle-upper class residential areas, yet far enough from potential competitors.
Stock up on necessary equipment. Every part of your restaurant should match in elegance. Purchase the necessary exquisite porcelain dinnerware and flatware , as well as ornate cloth table covers. Additionally, high-end finishes like elegant furniture and charger plates to accompany your dinnerware can enhance the look and feel of your dining space.
Purchase first-rate restaurant equipment. At high-end restaurants, customers expect only the best-quality food.
Create a wine list that matches your establishment's menu and style.
Establish a good reputation. Remember, customers choose to eat at fine dining establishments not only because of the higher quality of food, but also because of the elevated ambiance and service these establishments offer.

Starting a Casual Dining Restaurant

Since 1950, the number of casual dining restaurants has exploded around the globe. In fact, according to a survey conducted by CHD Expert, fine dining restaurants only account for about .55% of total U.S. restaurants as of December 2017.

Casual restaurants, from which most of the American restaurant industry's profits come, appear in a myriad of forms. With establishments like Panera Bread, Chipotle, and Noodles & Company, casual or fast-casual restaurants dot the American landscape. With so many competitors, how can a new entrepreneur hope to succeed?

Here are some tips to follow:

Offer and advertise high-quality food made quickly for a great price.
Consider ways to include made-to-order items on your menu. Patrons will be more likely to pay a higher price when customization is an option.
Specialize in a certain food category to ensure a higher-quality product than a standard fast-food joint.
Offer many healthy options; customers will pay more for healthier food.
Maintain a well-run, clean facility. You want your restaurant to distinguish itself from fast-food establishments, so maintaining a clean facility is imperative to your success.

Both casual and fine dining have rich and interesting histories defined by ambitious entrepreneurs with revolutionary ideas for their time. Knowing the history and differences of restaurants allows business owners to make projections for the restaurant industry’s future and stay ahead of the curve. Ultimately, the success of your restaurant, no matter the type, hinges on knowing and satisfying your customers' wants and needs.

Principles of Commercial Kitchen Design

Tue, 01 Jun 2021 17:00:03 GMT

A poorly designed restaurant kitchen can cause chaos and may even cause accidents. As a result, when starting a new restaurant or re-designing your existing business, you should think through your kitchen design carefully.

Considerations Before Designing a Commercial Kitchen

Before you start designing your restaurant's kitchen, you need to think about work flow and the essential pieces in your kitchen because different restaurant concepts will have different needs.

For example, a contemporary bistro will need different equipment and designs than a fast food establishment. As a result, before you start planning any kitchen layouts, you should consider all of the equipment your restaurant will need, all of the essential stations, and how food will flow through your kitchen.

Six Principles of Commercial Kitchen Design

Regardless of what type of foodservice establishment you have, there are several objectives for designing a kitchen properly. According to the Certified Food Service Professionals handbook, there are six guidelines you should follow when creating a commercial kitchen design.

1. Flexibility and Modularity

A commercial kitchen is a dynamic place, so its layout should be able to accommodate change. Maybe you redesigned the menu and added new dishes , or hired a new executive chef that operates differently than the last. Creating an adaptable work space might take the shape of multi-use workstations or movable equipment.

2. Simplicity

Kitchens are prone to clutter, and clutter leads to confusion and poor sanitation that negatively affect a foodservice operation. To maximize space and effectiveness, consider designing a kitchen with simplicity in mind. Locating server stations near the kitchen, for example, limits trips through the dining room, while modular or drop-in equipment eliminates some corners and edges and unnecessary shelving. Further, selecting the proper equipment with only necessary accessories will save you space and money.

3. Flow of Materials and Personnel

A kitchen is a busy place, but it doesn't have to be chaotic. A kitchen designed around the flow of materials and personnel will have a logical layout in which no employees or materials backtrack through the space. In other words, the kitchen will operate in some type of circular pattern.

The refrigerated and dry storage areas should be near the receiving area, for example, but the waste disposal and warewashing areas should be separate from the food preparation and meal cooking areas. Completed meals will exit the kitchen on one side and soiled dishes will enter the kitchen on the other. Adhering to this principle not only keeps the kitchen clean and food safe, but it also eliminates confusion and ensures a well-organized and orderly system.

4. Ease of Sanitation

Besides cooking, restaurant employees spend the most time cleaning the kitchen , so having a kitchen that's optimized for sanitation is a must. A great way to make your kitchen easier to clean is to install casters on your work tables and equipment, so you can move them when cleaning the floors and walls.

Most important, however, are food safety and sanitation codes that every foodservice establishment must uphold. There must be hand washing stations in every area where food is prepared, for example, but they must be cleaned regularly and not used for storage. The same can be said for waste disposal areas. Be sure to study the codes in your location to make sure your kitchen complies.

5. Ease of Supervision

The executive chef has a lot to handle when it comes to managing the kitchen. He or she finishes dishes, designs menus, orders supplies, monitors food quality, and ensures that equipment is working properly, in addition to supervising the kitchen staff. An open kitchen with few or no walls or partitions allows for increased vision, easier movement, and better communication, making it simpler for your executive chef or general manager to supervise.

6. Space Efficiency

Most restaurants have minimal room for their equipment, so you'll need to figure out how to get all of the necessary equipment in your limited kitchen space. When designing a small kitchen for food trucks or concession stands, countertop equipment and other small products are necessary.

For standard-sized kitchens that are short on space, though, consider which pieces of equipment are essential. For example, if you're only going to be frying foods a few times a day, a light-duty countertop fryer is better than a large floor model. Be careful not to take space-saving too far, because a kitchen that is lacking the necessary equipment will severely hinder your production.

Creating a well thought-out kitchen design before you start ordering equipment and working on a layout can help set your business up for success. An optimized restaurant kitchen design can help make your employees' jobs easier, help make your kitchen flow more efficient, and even prevent accidents.

Featured Brand: Robot Coupe

Sat, 01 May 2021 17:30:05 GMT

Since 1961, Robot-Coupe has been designing, developing, and manufacturing culinary equipment in France. Within a few decades, the brand has developed its expertise in kitchens around the world. Certain models have become indispensable best-sellers, making Robot-Coupe an undisputed leader.

MORE THAN 60 YEARS OF INNOVATION

Innovation at the heart of our history
World leader present in the USA for over 50 years
Culture of sustainable development

WORLD LEADER PRESENT IN THE USA FOR OVER 50 YEARS

Both global and local commitment

Present in more than 130 countries, Robot Coupe uses its expertise and know-how as a world leader to constantly adapt to different types of local cuisine.

Across the globe, our teams provide ongoing support to distributors and catering professionals to meet their specific needs.

A CULTURE OF COMMITMENT

Design and Manufacture

Robot Coupe products are designed and made in our factories in France and in the USA to guarantee the best level of quality and ensure unbeatable performance. Our products are always at the cutting edge of modernity and excellence.

Innovative and durable

We commit to offering you high-performance, durable products over and above the requirements, with technical and industrial choices designed to guarantee the durability , maintenance and repairability of our products.

Inspiring and satisfying

Your satisfaction is our priority to build a lasting relationship of trust and allow you to express your full culinary creativity.

A COMPANY COMMITTED TO SUSTAINABLE DEVELOPMENT

Because our goal is to meet your needs, innovation is our priority so we can anticipate your requirements. We are committed to offering you high-performance and durable products that surpass current standards, with suitable technical and industrial choices to ensure durability, maintenance, and repairability of our products

"Our heavy duty machines are designed to last "

We go beyond the requirements to guarantee the highest levels of performance.

"100% of our machines can be repaired and more than 95% recyclable"

Our partners are based globally and we support them in developing a sustainable approach.

STRONG COMMITMENTS THROUGHOUT THE SERVICE LIFE OF PRODUCTS

Throughout the decades, Robot Coupe has been committed to a policy of social and ethical responsibility with four focuses.

DESIGN

Products designed to last

The materials used for our machines are high quality and long lasting.

Our machines provide energy efficiency and savings throughout their service life.

100% of our products can be repaired.

Spare parts are available for more than 10 years after a product is discontinued.

PRODUCTION

Ethical and responsible practice

Compliance with the most stringent standards.

Application of the ROHS directive (Restriction Of Hazardous Substances) and incorporation of future standards such as the EuP (Energy Using Product).

The choice of European supply partners to reduce transport and its impact on the

environment.

RESOURCES

Sustainable resource management:

Reduction in packaging from design onwards and decrease in production waste.

High precision machines to reduce waste in the kitchen.

Our products are more than 95% recyclable.

Participation in waste collection and recycling schemes in each country.

PEOPLE

A socially committed company:

An individual employee development policy and promotion of ethics.

Respect of International Labor Organization standards.

Sharing of our CSR requirements with our partners with corresponding support

and backing.

Featured Brand: GI.Metal

Thu, 01 Apr 2021 17:45:02 GMT

Who is Gi.Metal

Pizza peels, pizza baking trays, baking peels, trolleys and much, much more than this. For over 30 years, Gi.Metal has been designing and manufacturing a range of professional tools for pizza restaurants and the catering services which are always available in stock to be delivered to over two thousands distributors worldwide.

Gi.Metal is an Italian company based in Montale, in the district of Pistoia, with two subsidiaries abroad: one in the United States, in Chicago, and one in Brasil, in Curitiba.

The company mission is to co-operate with professional and amateur pizza makers, understanding their needs, the specific issues linked to their work and developing efficient solutions aimed at enabling them to work better, faster and in a more productive way.

What does Gi.Metal do

G i.Metal produces over 600 items for pizza restaurants, restaurants and catering services. Their products are 100% Made in Italy: synonymous to quality, functionality and beauty. More specifically, Gi.Metal products range includes: pizza peels, pizza baking trays, baking peels, pizza cutters, spatulas, dough cutters, oil dispensers, but also restaurant trolleys.

Production processes and raw materials used are consistently tested and updated so to achieve the highest standards of functionality, comfort, solidity and safety, as testified by the ISO 9001:2008 quality certification awarded by TÜV Italia.

Gi.Metal philosophy is to partner up with both professional pizza makers and amateurs so as to understand their peculiar requirements, create a range of dedicated solutions, manufacture them and distribute them globally.

The company is driven by three fundamental factors: quality, passion and innovation. A consistent research into innovative raw materials, the attention and the deployment of resources aimed at developing refined and efficient processes, have allowed the company to continuously improve their products up to the level of excellent they are so proud of.

Events

Every year Gi.Metal takes part in over 20 international trade fairs in the world to take advantage of the opportunities such events can offer to start off new negotiations, develop new markets, interface with customers and final users.

We are talking about events such as Host & Sigep, two of the most important events at a national level, and also Parizza held in France, European Pizza & Pasta Show held in London, Alimentaria held in Barcelona, and even Pizza Expo held in Las Vegas, NRA held in Chicago, Pizza&Pasta Northeast held in Atlanta, Fispal held in Brasil, Alimentec held in Columbia, Pir Expo held in Russia, Saudi Horeca, Gulfood, Gulf Host held in the Emirates, Sial held in Indonesia, Fine Food held in Australia, and finally FHC held in Shanghai and Pizza & Pasta Expo held in Japan, two of the newest markets.

Furthermore, Gi.Metal sponsors several national and international events, pizza festivals, online and offline contests and has established some fruitful partnerships with organizations, associations and schools and supports those professionals who work to promote high quality pizza in the world.

Hoshizaki

Mon, 01 Mar 2021 18:41:49 GMT

Hoshizaki America is a name synonymous with quality, innovation and reliability. These values exist through the vision of our leadership and focus on our teamwork… developing quality relationships with our employees, suppliers, distributors, dealers, designers, and service providers. Together, we positively impact the users of our products and the communities in which we live.

Corporate Mission

Hoshizaki America’s corporate mission is to achieve and maintain optimum customer satisfaction, by consistently providing the highest level of quality in the products and services delivered to all customers throughout the western hemisphere; to perpetuate a healthy, viable organization; and to deserve the reputation as an innovative leader from a technological and people standpoint in the commercial kitchen equipment industry.

Mission Statement

We, Hoshizaki group, aim to be an “Evolving Company” contributing to society as well as customers, meeting the changing needs and demands for diversified “Eating”.
To achieve the above, we develop original products incorporating original technology. And we present innovative proposals for a more comfortable and efficient eating environment and offer responsive, high quality services.

Corporate History

Hoshizaki Electric Company, now the Hoshizaki Corporation , was established in February, 1947 in Nagoya, Japan by Mr. Shigetoshi Sakamoto. One of the first electrical products sold by Hoshizaki Electric was vehicle horns. Over the years, Hoshizaki Electric has manufactured and sold a variety of products to include stoves, refrigerators, vending machines, water purifiers, servers and dispensers, ice-makers and refrigerated show cases.
As a subsidiary of Hoshizaki Electric, Hoshizaki America was established in Los Angeles, California in December 1981. The Hoshizaki America facility in Peachtree City, Georgia was completed in 1986. An additional manufacturing facility in Griffin, Georgia began operation in early 2001. Hoshizaki America presently manufactures and markets a wide range of commercial icemakers, dispensers, refrigerators and related products to customers throughout the western hemisphere.